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发明名称
无泥无灰咸蛋保鲜贮藏法
摘要
本发明属于食品行业蛋制作及其加工制作方法。本发明提供一种适宜工厂化大规模生产及家庭制作的无泥无灰咸蛋保鲜贮藏法。其制作方法是:把挑选好的鲜蛋,经“巴氏杀菌贮蛋法”处理后,放入用冷开水配制的浓度20%左右的盐溶液中浸泡,腌成咸蛋后,用鲜蛋保鲜法保鲜贮藏咸蛋。其特征在于制成咸蛋后,能保持咸蛋的咸度适中,咸蛋表面没有盐泥、盐灰,只有一层薄薄的保鲜剂,可以从外观上检查咸蛋的质量好坏,体积大小,保证咸蛋的清洁、卫生。
申请公布号
CN1123089A
申请公布日期
1996.05.29
申请号
CN94118495.1
申请日期
1994.11.19
申请人
吴荣盛
发明人
吴荣盛
分类号
A23B5/06
主分类号
A23B5/06
代理机构
代理人
主权项
1.无泥无灰咸蛋保鲜贮藏法,其工艺是先将鸭蛋经“巴氏杀菌贮蛋法”处理,用盐水浸泡法制成咸蛋后,再用鲜蛋保鲜法(保鲜剂不含NaCl)保鲜贮藏咸蛋。其特征在于把制成咸蛋和咸蛋保鲜贮藏分成两阶段进行。第一阶段制造咸蛋,以盐水浸泡法为方便,浸泡前用“巴氏杀菌贮蛋法”处理效果更佳;第二阶段用鲜蛋保鲜法保鲜贮藏咸蛋,包括保鲜溶液涂布法、保鲜溶液浸泡法、气体调节保鲜法、“巴氏杀菌贮蛋法”和两种或两种以上的保鲜贮藏法同时进行。
地址
518102广东省深圳市宝安区西乡镇科技办
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