| The salted duck eggs have a long history in our country, deeply loved and accepted by both Chinese people and market. The quality salted duck eggs have the characters of moderate salinity, delicious, pure protein, delicate, crispy yolk and the flow yolk oil. However manual operation and natural mature are the traditional processes. It takes25to30days (in the summer) or50days (in the winter) to make salted eggs; it greatly affect the quality of the salted eggs for the reason that the big savory differences; the yield is only about89%because eggs are easily broken. It is inevitable to achieve mechanized and automated production for salted egg processing enterprises.Salted equipment were systematic overall designed and should be achieved the function on the basis of the conditions in domestic and aboard. Preserved salted apparatus were first made; The stability and reliability were tested and then we resolved the problems with hardware and software measures to ensure the stable when the device was working; Finally experiments were designed using this equipment.Fresh duck eggs were used as materials. Then the eggs were soaked with salt water with different temperature, salting time, pressure value, pressure pulsation ratio, the ultrasonic irradiation time and pulsation ratio as the single factor to obtain the optimum level of each factor. Finally orthogonal experiment was performed to find best processMajor research and results:1. The hardware of salted eggs device platform was formed. It mainly contained fast pressure salted container, air compressor, ultrasonic wave-generating devices, heating devices, salted liquid system and microcontroller system. Each module was made detail designed, including temperature control system, pressure control system, ultrasonic control system, salted liquid control system and human-machine interface. We make detail process and production, welding circuit and debugging software. After tested the overall system, the hardware of the system can meet the requirements which was able to achieve the temperature, the pulsating pressure curve and an ultrasonic vibration for further salted experiments.2. Salted egg device was made software system design. Firstly the entire system of software design was overall planned. Design was divided into two parts:the temperature, pressure, ultrasonic and salted liquid inspection and control procedures; the service program of the man-machine interface. In this system, the main task of MSP430microcontroller was acquisition and control of temperature and pressure, control of ultrasound, flow of salted liquid, updates of the operating parameters and the response of the human-machine interface. Then the principle and process design code for each module were analyzed. Finally, the watchdog which was the software of anti-interference, flash memory function module software, the water protection module and digital filtering were detailed elucidated. Integration of the hardware and software of the system was tested and it showed that the system can be operated smoothly with no trouble.3. The fast salted optimum parameters of the device were indentified in this study. Orthogonal trials have shown that the pressure amplitude was140kPa, the pressure pulsation ratio was4:16min and the ultrasonic pulsation ratio was2:10min on the1d ultrasonic time point with the ultrasonic time was132min, maintaining with24%salt solution, constant temperature of30℃for3days. The efficiency of salted egg was highest. The protein content was4.33%, egg yolk salt content was2.23%and the difference of salt was only2.1%. Delicate protein, moderate salty; crispy yolk and the flow yolk oil were evaluated by sensory. |
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