Abstract
Aiming at the problems of long curing cycle, labor intensity, high salted eggs breakage rate for the traditional salted egg pickling method in the factory and defects in the existing salted egg quick pickling device on the market, a steel-concrete composite structure fast curing system for salted eggs has been designed. The system consists of pickling device, pipeline system, heating system and PLC control system. The system can realize functions such as pressurization, decompression, pressure pulsation circulation, temperature control, internal and external circulation of pickling liquid. The test was carried out under normal pressure at a temperature setting of 42 ℃, an internal circulation time interval of 0.5 hours and maintenance time of 0.5 hours, an external circulation time interval of 8 hours and maintenance time of 0.5 hours. The test results show that the salting period of salted eggs can be shortened from 30 days to 12 days by this system, which reduces the breakage rate of salted eggs from 10.6% to 3.2%. The salted eggs are fresh and delicious, the saltiness is moderate, and the egg yolk has obvious oil after cooking.
Publication Date
6-28-2019
First Page
108
Last Page
113
DOI
10.13652/j.issn.1003-5788.2019.06.020
Recommended Citation
Saifei, LI; Shucai, WANG; Zhenqiang, LI; and Yuquan, WANG
(2019)
"Design and experiment of steel-concrete composite structure fast curing system for salted eggs,"
Food and Machinery: Vol. 35:
Iss.
6, Article 20.
DOI: 10.13652/j.issn.1003-5788.2019.06.020
Available at:
https://www.ifoodmm.cn/journal/vol35/iss6/20
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