There are many ways to process salted eggs all over the country. The traditional methods are mud-packing, ash-packing and salt-water immersion. In recent years, China's scientific and technical workers and egg processing plants have done a lot of experimental research on salted egg processing, and have achieved gratifying results. Not only saturated salt water tank immersion method, slagless salt water immersion method, and pressure rapid salting method have been studied. New salted egg processing methods such as pickling and quick-salting are being developed, as well as special salted egg processing additives such as salted egg white salting preparations, which prevent the water quality of salted and pickled eggs from turning black and producing odors. Although the raw materials and dosage used in each method are similar, the processing of high-quality salted eggs requires stringent requirements on the quality of raw materials, processing methods, production formulas, processing processes, and management during production. First, the choice of red hearts. To process red hearted eggs, the raw material used must be fresh red eggs, and the Roche colorimetric fan is generally required to achieve Roche 8 or higher. Red fresh eggs are divided into natural red eggs and artificial red eggs. The natural red eggs refer to the stocking ducks that have reached the level of 8 or more egg pigments without feeding artificial pigments, such as Jiangsu Gaoyou, Hubei Honghu and Anhui Xuancheng, and their stocking ducks and ducks. The red eggs produced are natural red eggs; red heart additives produced by using pure fruits and vegetables or pure herbs as raw materials are mixed with the basic ingredients and fed together. The egg yellow pigment level of the produced eggs is in the range of 10-13, and the quality of the eggs can also be improved. Reach the same effect as natural red eggs. Artificial red eggs refer to red eggs produced by ducks that have eaten artificially pigmented feed. For example, adding the artificial pigment plus Lisin Red to feed ducks in the feed can make the level of egg yellow pigments reach 13 or more, but the quality of the eggs is not as good as that of natural red eggs. Salt egg processing is generally based on duck eggs, followed by eggs. Before processing, broken eggs, steel shells, shelled eggs, and scattered yellow eggs must be strictly excluded to ensure that the processed eggs are fresh and complete. Due to the high temperatures in the summer, the fresh duck eggs prepared for processing should be selected in a cool and ventilated place, and try to achieve the early morning when the temperature is cool, knock eggs, day of knocking eggs, processing the same day, no eggs left overnight to ensure the raw eggs Freshness. The grading of the qualified raw eggs shall be performed so as to ensure the mature period and taste of the same batch of salted eggs. Second, the choice of auxiliary materials 1, salt: As salted egg processing of the main accessories is salt, and a larger amount, but also a key factor in determining the quality of salted eggs, therefore, the choice of salt for salted egg processing is most important. The main ingredient of salt is sodium chloride, with a typical specific gravity of 2.1-2.6. Salt also contains magnesium and calcium salts. During the salting process, they will affect the speed of diffusion and penetration of salt into the egg and delay the ripening of salted eggs. At the same time, calcium and magnesium salts have a bitter taste and can Chemical changes in the chemical composition of eggs affect the quality of salted eggs. When the concentration of calcium ion and magnesium ion in the saline solution reaches 0.15-0.18%, and the content of calcium salt and magnesium salt in the salt reaches 0.6%, a noticeable bitter and astringent taste can be perceived. Therefore, it is required that the content of calcium, magnesium, and sulphate in the salt used in salted egg processing should be low, and the higher the content of sodium chloride, the better, and the white color, no odor, pure salty taste, and no other impurities. Preserved salted eggs are generally pure salt or sea salt. 2. Salted egg pickle preparation: Salted egg pickle preparation is the Zhejiang Provincial Academy of Agricultural Sciences Institute of Animal Husbandry and Veterinary Research undertakes the “Ninth Five Year Plan†key project of “Zhejiang duck germplasm resources utilization technology research†and the transformation fund of Zhejiang agricultural science and technology achievements. The research results of the project, “Pilot Demonstration of Key Techniques for Deep Processing of Egg Productsâ€, was granted a national invention patent on August 18, 2004. Its patent number is: ZL02102298.4. Salted egg preparations consist of food additives approved by countries such as potassium sorbate, chlorine dioxide, flavorings, and preservatives. It is not only suitable for brine production of salted eggs, but also for the production of traditional salted (gray) packaged eggs. Normally, brine eggs are produced on a hot summer day. Abnormalities occur in salt water on the 11th to 15th days of salting. Salt water turns black and odor on about 25 days. Black egg yolks and black eggshells have a good chance of being produced. It is 5%; with the prolonged pickling time, the odds increase rapidly. As a result, the quality of salted eggs is reduced, the finished product rate is reduced, and economic benefits are reduced. Traditional salted eggs are used to produce salted eggs, and a certain amount of black egg yolks will also appear in the high temperature and high humidity seasons. Whether brine immersion method or bagging method is used to produce vacuum-cooked cooked salted eggs, a thick black circle will be formed at the junction of protein and egg yolk, which will greatly reduce the quality of salted eggs and affect the market competitiveness of commodities. The production of salted and salted eggs using salted salted preparations can overcome the salty odor or even odor produced by salt water during the production of traditional salted and salted eggs. The brine color is black, the eggshells produce black spots, and the egg yolks turn black. The brine can be reused. This can save 2/3 of the amount of salt used; it can also overcome the production of black egg yolks and black egg rings. This will greatly improve the quality of salted eggs and will help increase the market share and economic efficiency of enterprises. For example, an enterprise that annually produces 1,000 tons of brine eggs is marinated using traditional methods with a salt content of around 300 tons. If salted salted preparations are used, only 100 tons of salt will be used to save salt. 200 tons, calculated at 800 yuan per ton of salt, can save salt costs 160,000 yuan. If we increase the rate of production and the improvement of quality, the economic benefits will be even higher. 3, loess and plant ash. These two kinds of auxiliary materials are mainly used to adjust mud and ash materials with salt to make the salt spread evenly into the eggs for a longer period of time. At the same time, they have a certain isolation effect, which can prevent the intrusion of microorganisms and also help to reduce salted eggs. Damage during storage, sales, and sales. The selected loess must be deep raw soil or red clay, organic matter and humus content is small, no odor; grass ash must be clean and dry, without any odor, and remove impurities. Third, the processing method Salted eggs are more than the processing methods, in general, can be divided into three kinds of soaking method, mud bag method and ash method. The soaking method also includes a salt water soaking method, a mud soaking method and a mortar soaking method; and the soot packing method includes a soot raising method, a grout rolling method, and an ash material wrapping method. The salt, yellow mud, ash, and water used in the ingredients must adhere to the scale, and in particular the amount of salt must be strictly controlled, and the ingredients must not be estimated subjectively so as to ensure the final quality of the product. 1, soaking method. Ingredients: A salt solution is prepared at a ratio of 0.1 kg salted egg preparation per 100 liters of water and 30-35 kg salt. When mixing the ingredients, put the salted egg preparation in the mixing tank first, then add the salt, stir until completely dissolved with water, and stir until the salted egg is ready. Because the salt concentration of the feed solution affects the ripening time of the salted egg and the salt content of the product, the amount of salt added in different regions of the season must be changed. For example, in summer, in order to prevent eggs from deteriorating during soaking, the amount of salt can be increased, and in winter, the amount of salt can be reduced. Local people can emphasize the taste of salt and lighter taste must reduce the amount of salt. If soaked with mud or mortar. Then add 5% dry yellow mud or grass ash in the prepared salt water, and stir into a uniform paste. 2, inspection. For the prepared brine, we must determine its salt concentration, and determine it with the Baume table: Take a clean and dry cylinder with the appropriate size, stir the sample liquid and ensure that the salt is completely dissolved, and take the supernatant after standing. Into the measuring cylinder, carefully put the dry wave beauty table into the measuring cylinder, do not rely on the inner wall of the measuring cylinder, and at the same time ensure that the wave beauty table float freely. After the fluctuations are stabilized, the scale on the Baume table at the level of the liquid level of the feed liquid is read, that is, the Baume degree of the feed liquid. The standard temperature at the time of the measurement is 20°C (a measuring cylinder for holding liquid can be placed in a water bath at this temperature). Above or below this temperature will produce an error. For the results measured at non-standard temperatures, we can use the following method to convert the Baume degrees to the standard temperature: the temperature difference is 1°C and the Baume difference is 0.05. When the liquid temperature is higher than the standard temperature, the actual measured value should be reduced by 0.05 Baume per 1°C; when the temperature of the feed solution is lower than the standard temperature, the measured value should be increased by 0.05 Baume for every 1°C lower. The method of determining whether the salt concentration of the feed liquid is suitable by the Baume degree has the advantages of high speed, convenient operation, and easy handling. 3. Reuse of salt water: The remaining residue in the brine immersion method can also be reused. Due to the tedious operation of the chemical analysis method to determine the concentration of salt solution, the general egg processing factory often uses Baume to determine the residual salt concentration, and then add the salt to make up the concentration for reuse. The method is to filter the residual liquid to remove impurities such as duck feathers, broken egg shells, and duck droppings, and then determine the concentration using the above-mentioned method of inspection. Based on the readings measured, add salt to adjust the Baume of the raffinate to 22–23 Baume, and increase the use of Baume by 1 for each repeat, then add 0.1% salted egg to the marinade and dissolve completely. You can pickle eggs. 4. Preserved: Put the qualified red heart eggs into the cylinder or pool, place it 5-6 cm away from the cylinder mouth, place the egg surface flat, cover with 1 layer of bamboo basket, and then use 3-5 thick bamboo pieces. Press to prevent fresh eggs from floating after filling. Then slowly pour the prepared liquid into the marinated tank, and after the liquid surface completely submerges the eggs, sprinkle a layer of salt on the surface and seal it. The length of salted eggs is different depending on the season, the size of the eggs, and the desired taste. Under normal circumstances, it takes about 18 days for the summer to mature, about 30 days for the spring and autumn, and about 40 days for the winter. Preserved salted eggs should be sold as soon as possible, and they must be stored in low-concentration brine during the sale process. Otherwise, the salt content of salted eggs will become higher and higher. (2) Mud dressing method 1. Ingredients: According to the proportion of yellow mud: water: salt = 1:1:1, put the sun-dried yellow mud into a container, add a certain amount of water to soak, and wait until dry. After all the yellow mud has been soaked, add a certain amount of salt, and then add the remaining water and stir until it becomes a uniform slurry, or dissolve the quantitative amount of salt completely in water first, and then add the dried yellow mud to the sieve and stir it. Become a uniform slurry. The prepared material mud should be suitable for thick and thin, and if it is too thick, it will be unevenly coated on the egg shell, and if it is too thin, it will not stick on the egg shell. 2. Material inspection: The method of inspection is to take 1 fresh egg into the mud, if half of the egg sinks in the mud, and the other half is exposed, indicating that the consistency of the mud is appropriate. If all or most of the eggs sink in the sludge, it means that the sludge is too thin and a small amount of yellow mud and salt are needed; if most of the eggs are exposed on the outside of the sludge, the mud is too thick and a small amount of water and salt are needed . 3, pickling: the amount of qualified red heart eggs into the preparation of a good material in the mud, and rolling in the mud, so that the surface of the eggshell evenly glued a layer of mud, and then removed into the inner support film bag In egg tarts or special egg crate, in order to prevent adhesion, after sticking mud, you can roll a layer of plant ash. When packing, place the eggs neatly and order them. Finally, put a small amount of mud in the top layer of the egg noodles, wipe it flat, tightly seal the film bag, and put it in the pickling workshop to wait for marinating. The pickling workshop requires air circulation, the temperature is generally controlled at 20-25°C, and the humidity cannot be too high or too low. Under normal circumstances, the mature period needs about 23 days in summer, about 35 days in spring and autumn, and about 50 days in winter. (3) Ashing Method 1. Ingredients: According to the proportion of plant ash: water: salt = 5:4:1, the ingredients should be weighed and dissolved in water first. Add ash to the beater several times, first add 3/4 or 2/3, stir evenly in the beater, then gradually add the remaining part, until all stir evenly. Stir the grout into a thick, even and top-notch state. 2. Inspecting: The method of inspection is to put the hand into the mortar. After the removal, the skin is black and shiny. The mortar does not flow, does not have water, does not form a lump, and does not fall into a group. The grout is not bubbled into the basin. The mortar has reached this standard and can be used overnight after being placed overnight. If there is no beater, it can be replaced by artificial means. First, pour salt water into the cylinder, add 2/3 of the ash, stir well, and then artificially put on the long-sleeve overshoes to enter the cylinder and repeatedly step on the tread while adding the rest. Plant ash until the mortar meets the above requirements. 3, pickled: The selected raw material eggs, into the mortar after being statically stirred and turned inside, so that the surface of the eggshell evenly glued mortar, so that the surface of the wet egg slurry to about 2 mm thick. After being covered with ash or ash, even with wet eggs, outside the wet ash, a layer of hay ash is added to make the ash about 2 mm thick. Pay attention to gray ash can not be applied too thick or too thin, if too thick will reduce the moisture in the gray material outside the eggshell, salted eggs affect the ripening time, too thin will be outside the wet eggshell gray material, Can cause egg to egg adhesion between each other. After graying, the ash should be squeezed, that is, the gray material should be tightly pressed on the egg shell by hand. Pinch ash should be tight and suitable, rolling smooth, uniform thickness, no uneven or uneven thickness. Eggs after the ashing can be counted into the tank or simmer. When laying eggs into the tank, it must be handled gently, placed flat, and finally covered with a lid. The cylinder head is sealed with tissue paper and pig blood. Then transfer the eggs into the tank or into the egg bank for classification and stacking, waiting for marinating. Under normal circumstances, it takes 20-30 days in summer for mature period, 40-50 days for spring and autumn, and 60 days for winter. Fourth, the comparison of different processing methods (a) process: immersion process is the most simple, low labor intensity, short production cycle, suitable for large quantities, mechanized production, brine can also be reused; ash deposition process is relatively complex, but The salted eggs processed by this method are of good quality and the export exchange rate is high. China has developed mechanical equipment suitable for this process, so that this method is also suitable for mass production. (B) Quality: The quality of salted eggs is closely related to the processing materials used. Generally salted eggs processed with mud (slurry soaking method, mud-packing method) are heavier in salty taste, brighter in egg yellow, more loose in egg yolk texture and more oil beads, and processed with ash (ash-coating method and mortar soaking method). The salty egg is lighter and has a lighter protein content. However, the quality of the egg yolk is not as good as that of the former, and loose sand is not rich in the taste. Salted egg protein processed with salt water has a heavier salty taste and a higher moisture content. The quality of the egg yolk is not as good as the previous two. In the hot season, the proportion of black yolks is higher. When salted eggs are not used for salting preparations, they are prone to deterioration of salt water. (C) the speed of maturity: salted eggs, the fastest rate of soaking brine soaking method, followed by mud and mortar soaking method, with the method of ash, mud, the method is the slowest. (D) The storage and transportation of salted eggs: The salted eggs processed by the ash-packing method and the ash-rolling method have the longest shelf life, and the breakage rate during storage and transportation is the lowest; while the salted eggs processed by the salt water immersion method are the least resistant to storage, and Damage rate was highest during storage and transportation; salted eggs processed by other methods were followed. (E) Convenience and sanitation: The salted eggs processed by salt water soaking method are most convenient and hygienic. At present, this method is commonly used to produce vacuum-wrapped salted eggs. The salted eggs processed by the method of ash coating and mortar soaking are the next best. The salted eggs processed with mud are easy to eat, but have the worst sanitation.
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