The Study Of Fast Pickled Egg Based On Alternating Ice And Hot Therapy And Key Technologies For Intelligent Equipment

The Salted egg has high nutritional value and contains rich protein,Fattiness,Minerals and Vitamins.Simultaneously,it is delicious and easy to digest.Meanwhile,it is loved by many people.With the development of economy,it had always improving the food quality and level greatly which that the Salted egg were processed into egg yolk bread,moon cake and other products besides directly edible.As we know,there are any problems with traditional pickled eggs methods,such as the cumbersome procedures,long period,lower level and the quality is not uniform.Nowadays,the technology of Salted egg had already turned to the Distinctive processing technic from the Traditional preservation ways.Nowadays,the salted egg pickling technology still has the problem of longer pickling cycle.For this phenomenon,researchers from around the world have been doing a lot of explorations to achieve the fast pickled-method about the Salted egg.At the present stage,the technique had already achieved to speed up the process of salted egg through increasing the concentration of salt in eggs within a short time.But the exploration and development of these technologies are not only fully immature but also still in theoretical research stage.Therefore,the study of the fast curing technology about salted egg is particularly important.The topic aims to study the Fast Pickled Egg Based on alternating Ice and Hot Therapy and Key Technologies for Intelligent Equipment.Firstly,we begin to pickle the eggs which based on alternating Ice and Hot experimentation.This test uses the fresh eggs as raw material.Eggs were marinated at high temperature and low temperature for a period of time after soaking in white wine and applying salt the egg.The experiment was divided into the control group and the experimental group.One that the eggs in the control group were pickled at room temperature,another that the eggs in the experimental group were set different levels of pickling temperature and pickling time and start the egg high and low temperature alternately pickled and design orthogonal test.Get the best technological parameters of the fast pickled eggs under this method finally through analyzing the experimental results under different factors.According to the results of orthogonal test,getting the experimental result of quick egg pickling:Under the high temperature curing of 40℃ 8hours and low temperature curing of 5℃ 16 hours,continuous pickling of 10 d can be a good pickled salted egg.The salt concentration increased significantly of the eggs in the experimental group.It has the characteristics of high salt,egg yolk soft,oily,salty and delicious.The pickling effect was very good compared with the control group.Secondly,building system platform of Egg pickling device based on the fast pickling experiment of eggs.It includes Pickle container,Temperature sensor,Air compressor and Software control system.To complete the study of key technologies for Intelligent Equipment,through using Fuzzy control algorithm that set the temperature of Equipment.It would not only reach the experimental requirements but also achieve the aim of fast pickled eggs by setting temperature after the device simulation and detection of the intelligent equipment.The Study of Fast Pickled Egg based on alternating Ice and Hot Therapy and Key Technologies for Intelligent Equipment provides theoretical reference strongly for the processing of quick egg pickling.