Study On The Optimized Technique Of Processing The Lead-free Preserved Chicken Eggs

The preserved egg is a traditional eaten raw egg product of China, which has a unique flavour and more nutrition than fresh egg. Amino acid was given 32 mg in per 100 g (equals as 11 times as a fresh egg) . It is easy for the body to absorb because of its balanceable proportion. Since the preserved egg is popular with domestic and foreign consumers, it has been exported to over twenty countries. The chicken eggs were taken as raw materials to research of the suitable method of preserved by alkali of lead-free preserved chicken eggs, to optimize the soaking fluid formula and the fresh-keeping formula of lead-free preserved chicken eggs; as well as to discuss the feasibility of the material fluid's recirculation in the paper. This study would provide an important technical parameter and the theory basis for the preserved egg's industrialization production.(1) The suitable method of preserved by alkali of lead-free preserved chicken eggs was obtained while comparing the quality of the preserved egg by wrapping in paper method to that by soaking in fluid method. Based on the first phase study, and the feasibility of the fluid circulation and re-use was explored through evaluating the qualities of the lead-free preserved chicken eggs soaked by the original souse material fluid and that by the fluid supplemented the re-steaming material. The results showde that the yield of finished products by wrapping up in paper is higher than the ones by soaking in fluid, which's comprehensive sensory quality (include the albumn, egg-yolk, flavor and so on) was better than that of traditional ones. The cost of production and the pollution could be reduced effectively by recirculution of the fluid.(2) The chicken eggs were used as the raw material, preserving chicken eggs by wrapping in paper method, the content of metal iron, NaOH, and NaCl, the soaking temprature were explored and determined by the single factor experiments. Moreover, the soaking fluid formula of the lead-free preserved chicken eggs was optimized through the orthogonal test project design. The result shows that when the soaking temperature was among 20～25℃, the best soaking fluid formula of lead-free preserved chicken egg is the following: The content of NaOH was 5.5%, NaCl was 4.5%, metallic ions was 0.1%Zn²⁺+0.1%Cu²⁺+0.1%Fe²⁺.(3) Taking the preserved chicken egg's sensory index, the reduction rate, the pH value and the total bacterium as measurable index, the best freshness formula of preserved chicken eggs was given by comparing with the fresh keeping effects of three kinds of freshness coating. The result proved that solid paraffin had the best effect to keep the preserved chicken eggs fresh, which has stable characteristics, good shaping and compactness, highly resistance to water. After storaged 8 months, the preserved chicken eggs coated by solid paraffin were still found to fit in with national quality standard of preserved eggs.