Processing technology and packaging of the hottest

2022-10-15
  • Detail

Processing technology and packaging of salted eggs (Part 2)

5. Three kinds of family salted eggs

(1) Baijiu pickling method

formula (5kg fresh eggs): more than 60 degrees Baijiu 2kg fine salt 1kg

soak the eggs to be pickled in Baijiu one by one, roll a layer of salt in the fine salt, and then put it into the jar. Finally, sprinkle the excess fine salt on the top layer, cover and seal it, store it in a cool and dry place, and it can be eaten in about 40 days

(2) chilli sauce pickling method: formula (5kg fresh egg): 5kg chilli sauce, 1kg fine salt, 0.02kg Baijiu

mix the chili sauce and Baijiu well, then put the eggs one by one, roll a layer of paste, put them into the salt, stick a layer of fine salt, and then put them into the container. Finally, mix the excess chili sauce and fine salt together and cover them on the top. Containers are made of thin plastic. Therefore, the treatment of waste plastic particles will become a hot development in the future. Membrane sealing, placed in a cool and dry place, can be eaten in about 50 days

(3) spiced salted eggs:

formula (10 duck eggs): salt 2.5 ~ 3kg water 5kg cinnamon 150g mountain tea 175g fennel 65g Pepper Powder 100g licorice 125g yellow mud appropriate amount

put the above excipients together and cook for 1 hour, filter out the dregs, add yellow mud and mix them into a paste, then wrap the eggs with paste mud and marinate them for 30 days

(III) bad eggs bad eggs is a traditional specialty of our country. It is a kind of remanufactured eggs made of high-quality fresh duck eggs slowly soaked and refined with good glutinous rice wine lees. According to different processing methods, bad eggs can be divided into raw eggs and cooked eggs, which are planned to be put into production in 2019; According to the shape of the finished product, it can be divided into soft shell eggs and hard shell eggs. Hard shell eggs are generally made from raw egg lees, while soft shell eggs can be made from cooked egg lees and raw egg lees, among which the soft shell eggs refined from raw eggs are of the best quality. The famous Pinghu rotten eggs and Xufu rotten eggs in China are soft shell rotten eggs made from raw egg lees

1. basic principle during the brewing process of glutinous rice, saccharifying bacteria decompose starch into sugars, which are then fermented by yeast to produce alcohols (mainly ethanol), and some alcohols are oxidized to acetic acid (acetic acid). The acid, alcohol, sugar and added salt in these distillers' grains enter the egg through infiltration and diffusion, denaturing and solidifying the protein and egg yolk, so that the finished egg protein is milky white and gelatinous; The egg yolk is orange red, semi solidified, with wine flavor and slightly sweet taste

in the refining process of eggs, the calcium carbonate in the eggshell dissolves and the eggshell softens under the action of acetic acid in the lees; The salt infiltrated into the egg can dehydrate the contents of the egg, promote the solidification of protein, also have the effect of seasoning, and also free the fat in the egg yolk, making the egg yolk dehydrated and sandy; When fresh eggs are stained with lees for a long time, the organic matter in the lees seeps into the eggs, making the finished products swell and plump, and the weight increases

although the ethanol content in the lees is only 15%, the microorganisms in the eggs, especially the pathogenic bacteria, are killed during the long-term lees making process, so the lees can be eaten raw

2. Raw materials

(1) selection methods and requirements for fresh duck eggs. There is also a high potential for the re acceptance and receiving operation of resources, which can develop the selection method of raw eggs with Songhua eggs

(2) glutinous rice glutinous rice is the main raw material for processing bad eggs. It is required that the grain size of rice is uniform, white, contains more starch, contains less fat and protein, and has no peculiar smell. Processing 100 eggs generally requires 8-10 kg of glutinous rice

(3) alcoholic drug alcoholic drug is a kind of fermentation agent and saccharifying agent cultivated by cultivating a variety of strains on a special culture medium (made of Polygonum hydropiper powder, millet grass powder, yizhanghong powder, etc.). This kind of strain is purified and cultivated for many years, mainly including Mucor, Rhizopus, yeast and other strains. Commonly used alcohol drugs are:

① Shaoxing medicine is the strain used to brew the famous Shaoxing wine. It is a kind of leavening agent made of glutinous rice powder mixed with Polygonum hydropiper powder and millet powder, and then mixed with Polygonum hydropiper juice. The distiller's grains brewed with this wine medicine have strong fragrance, but they are too alcoholic. When producing bad eggs, single use can shorten the ripening time, but the product has strong spicy taste and poor taste and smell

③ sweet medicine is a starter made of flour or rice flour, Yizhang red powder, etc. The distiller's grains made with this starter are weak in alcohol, low in alcohol content, and can be used alone for a long time, but they taste sweet, so they cannot be used alone

③ bran medicine is made by mixing millet powder, spicy grass powder and Yizhang red powder. The lees made of bran medicine have slightly sweet taste, mild alcohol, and performance between Shao medicine and sweet medicine

at present, most processed rotten eggs are mixed with Shao medicine and sweet medicine, and the dosage and proportion should be determined after small-scale tests in advance. Generally, 165 ~ 215 grams of Shaoxing medicine and 60 ~ 100 grams of sweet medicine are used for 100kg glutinous rice every year. The fermentation temperature is low, and the total dosage increases

3. The processing of Pinghu rotten eggs is seasonal, generally from March to April to the Dragon Boat Festival. The temperature is getting hotter after the Dragon Boat Festival, so it is not suitable for processing. To process bad eggs, we need to master three links, namely, brewing distiller's grains, selecting eggs and beating shells, and installing jar distiller's grains

(1) process flow: washing glutinous rice → soaking rice → steaming rice → drenching rice → mixing wine medicine → steaming jar with fermented grains → loading jar → sealing jar → inspection → fresh duck eggs → inspection and grading → washing eggs → drying eggs → removing eggs and breaking shells → finished products

(2) key points of process operation:

① brewing and distilling grains

soaking rice: glutinous rice is the raw material of brewing and distilling grains, which should be selected according to the requirements of raw materials. The feeding amount is calculated by using 9.0 ~ 9.5 kg glutinous rice for 100 eggs. After washing the glutinous rice, put it into the jar and soak it in cold water. The purpose is to make the glutinous rice absorb water and expand, which is convenient for cooking and gelatinization. The best soaking time is 24 hours at 12 ℃. If the temperature rises by 2 ℃, the soaking time can be reduced by 1 hour. When the temperature drops by 2 ℃, extend the soaking for 1 hour

steamed rice: the purpose of steamed rice is to promote starch gelatinization, change its structure and facilitate saccharification. Take the soaked glutinous rice out of the jar, wash it with cold water once, pour it into the steaming bucket, and pave it around. Before steaming, boil the water in the pot first, and then put the steaming bucket on the steaming board. After the steam rises through the glutinous rice from the pot, cover it with a wooden cover. For about 10 minutes, dip a broom in hot water and sprinkle it on the rice to make the upper rice steam up evenly, and also prevent the upper rice from lacking water due to water evaporation, so that the rice grains do not rise, resulting in stiff rice. Then, cover and steam for another 15 minutes, stir the rice with a wooden stick once, and steam for another 5 minutes to make the rice completely steamed. The cooking rate is about 150%. The rice is required to be loose, without white heart, transparent but not rotten, cooked but not sticky

drenching rice: also known as drenching, the purpose is to make the rice cool quickly and facilitate inoculation. Put the steaming bucket of steamed rice on the rice drenching rack and pour it with cold water to cool the rice to 28 ~ 30 ℃. However, the temperature should not be too low to avoid affecting the growth and development of bacteria

mix wine medicine and distiller's grains: drain the water from the drenched rice, pour it into the jar, and sprinkle it with wine medicine that has been pre grinded into fine wood. The dosage of alcohol medicine is calculated as 50 kg meters and 75 kg meals. 165-215 grams of white wine medicine and 60-100 grams of sweet wine medicine need to be added. The dosage should also be increased or decreased according to the temperature

after adding alcohol and medicine, stir evenly, pat flat and tight, remove another layer of alcohol and medicine from the surface, and dig a pool with a diameter of 30 cm in the middle, big up and small down. The pit goes deep into the bottom of the tank. Don't leave food at the bottom of the tank. The cylinder body is covered with straw mats, the cylinder mouth is covered with clean straw, and the temperature is kept at 35 ℃. After 20 ~ 30 hours, the wine can be brewed. When the wine in the pond is 3 ~ 4 cm deep, the straw cover should be supported by a bamboo stick for 12 cm, and the experimental speed can reach 0.001mm/min ~ 1000mm/min high, so as to reduce the temperature and prevent the heat injury of distiller's grains. Red and bitter. When the pond is full, spoon the wine in the pond on the grain surface every 6 hours to make the lees fully brewed. After 7 days, mix and pour the lees into the jar, and let it stand for 14 days. When the change is completed and the property is stable, it can be used for making spoiled eggs. The distiller's grains with good quality are white in color, fragrant in taste and sweet in taste. The ethanol content is about 15% and the Baume degree is about 10 ℃. If the distiller's grains are found to be red and sour, they cannot be used

② selecting eggs and beating shells will select the good eggs, wash them 1 ~ 2 days before the lees are made, dry them in a ventilated and cool place, and then break the egg shells

removing eggs and breaking shells is a unique process for the processing of Pinghu preserved eggs, and it is the main measure to ensure the soft shell of preserved eggs. Its purpose is to make alcohol, acid, sugar and other substances easy to penetrate into the egg, and make the egg shell easy to fall off and the egg body expand during the process of dregs. It is important to strike eggs with light force, so as to break the shell without breaking the membrane

③ check whether the jar is broken or leaked before filling the jar and then wash it with water and disinfect it with steam

take the sterilized rotten egg jar, and spread 4kg (bottom lees) of mature distiller's grains on the bottom of the jar. After spreading, put the eggs that break the eggshell into it. The big end of the egg should be inserted into the lees upward, and the gap between the eggs should not be too large. It is appropriate that there are lees around the egg and it can rotate freely. After the first layer of eggs is laid, put 4kg of kidney lees and the second layer of eggs. Generally, there are more than 50 eggs in the first layer and more than 60 eggs in the second layer. Each jar has two layers, a total of 120 eggs. After the second layer is full, spread the cover surface with 9kg flour grains, and then evenly sprinkle 1.6 ~ 1.8kg salt

④ the purpose of sealing the jar is to prevent the volatilization of ethanol and acetic acid and the invasion of bacteria. The eggs are sealed after being put into the lees, and the date, number of eggs and grade are marked for inspection

⑤ the mature period of mature rotten eggs is 4.5 ~ 5.0 months. Sampling inspection should be carried out month by month in order to control the quality of bad eggs. At 5 months, most of the eggshells fall off, or although some of them are attached, they fall off as long as they are gently peeled. The protein is in the form of milky jelly, and the egg yolk is in the form of orange red semi coagulation. At this time, the egg has matured

4. Xufu rotten eggs are native to Yibin City, Sichuan Province, and have a history of 120 years. Xufu spoiled eggs are exquisite, soft and tender, unbreakable, fragrant, red and yellow in color, and refreshing. The raw and auxiliary materials, utensils and grains used in its processing are roughly the same as those of Pinghu rotten eggs, but its processing method is slightly different from that of Pinghu rotten eggs

(1) egg selection, egg washing and egg shell breaking are the same as those of Pinghu rotten eggs

(2) raw materials

ingredients: 150 duck egg sweet wine lees 7kg 68 degree Baijiu 5kg red granulated sugar 1kg tangerine peel 25g salt 1.5kg pepper 25g

(3) install the jar, lay 1/4 of the sweet wine lees made from the Lees on the bottom of the jar, and then, put 40 duck eggs that have broken the shell, with their big heads up, vertically in the jar; Then add 1/4 sweet lees, flatten it, and then add about 70 duck eggs; Add 1/4 sweet lees and 40 duck eggs; Finally, add the remaining sweet lees, pave them, seal the jar mouth with plastic film, and store them at room temperature

(4) turn the jar and remove the shell. Soak it at room temperature for about 3 months, turn out the eggs, peel off the shells one by one, and retain the inner membrane of the shell. At this time, the egg has become a soft shell egg without shell

(5) soak in Baijiu put the shelled eggs into the jar, add high-level Baijiu (15 pieces need 4kg), and soak for 1 ~ 2 days. At this time, the protein and egg yolk all solidify, and the eggshell membrane expands slightly without rupture. If there are cracks, they should be treated as defective products

(6) add materials and jars to the original distiller's grains:

1kg brown sugar and 1kg Baijiu. 0.5kg salt, 25g tangerine peel, 25g Chinese prickly ash, 2kg sugar (2kg brown sugar, add an appropriate amount of water, boil it into filigree, and then it will be ready after cooling)

stir it well. According to the above method, take out the eggs soaked in Baijiu one by one, with a layer of lees

Copyright © 2011 JIN SHI