CN103082334B - Method and system for rapidly producing hard-core preserved duck eggs in semi-continuous mode by vacuum decompression and sponge permeation method - Google Patents

Abstract

The present invention relates to a semi-continuous rapid production method of hard-core preserved eggs by vacuum decompression sponge infiltration method. , out of the tank, cleaned, air-dried, coated, and matured to get hard-core preserved eggs. The present invention uses the vacuum decompression sponge infiltration method to quickly produce preserved eggs. Repeated vacuuming can make the air in the duck eggs out, and then in the process of rising to normal pressure, due to the pressure difference inside and outside the duck eggs, the alkali can be used at the initial stage of pickling. The liquid quickly penetrates into the egg, thereby shortening the pickling cycle of preserved eggs. The method is cleaner and more hygienic than the mud wrapping method, has a high degree of mechanization, can operate semi-continuously, can effectively improve the production efficiency of preserved eggs, and uses a lead-free material liquid, so the prepared preserved eggs are safe and harmless.

Description

A method and system for semi-continuous and rapid production of hard-core preserved eggs by vacuum decompression sponge infiltration method

technical field

The invention belongs to the technical field of food science and relates to pickling of preserved eggs, in particular to a method and system for semi-continuous and rapid production of hard-core preserved eggs by a vacuum decompression sponge infiltration method.

Background technique

Preserved eggs are also called preserved eggs and preserved eggs. In some places, they are combined into one and called "preserved preserved eggs". They are made of fresh duck eggs and other poultry eggs (eggs, goose eggs, etc.) Eggs made from materials such as liquid or mud, and processed eggs are collectively called Preserved Eggs. Preserved eggs mainly include soft-boiled eggs (Beijing colored eggs) and hard-hearted preserved eggs (lake colored eggs). Soft-boiled preserved eggs are generally soaked in material liquid, while hard-hearted preserved eggs are generally wrapped in mud, that is, fresh eggs are directly wrapped with material mud, and then boiled. After rolling the rice husk, put it in a cylinder, seal it, and store it after it matures.

Traditional pickling method of preserved eggs, its pickling time takes a long time in the whole processing technology, the equipment is simple, the production cycle is long, and the efficiency is low, which affects the economic benefits of enterprises. In the past 20 years, domestic scholars have conducted a lot of research on preserved egg processing technology and lead-free technology. There is no doubt that these efforts have played an important role in promoting the scientific production of preserved eggs. Some use the bag method made of cotton cloth to make preserved eggs, and the method of soaking eggs in paper film is also used to make preserved eggs, and they have all achieved certain results. However, in actual production at present, the technology capable of semi-continuously producing hard preserved egg cubes in a shorter cycle has not been developed, which has become a bottleneck hindering further innovation of preserved egg processing technology.

Vacuum decompression semi-continuous rapid production technology has been applied in the production and processing of preserved fruit as one of the new food processing technologies. In the application of vacuum decompression technology in the processing of preserved fruit and candied fruit, the raw materials are cooked in vacuum and at a lower temperature. Because there is no large amount of air in the tissue, the sugar can quickly penetrate into the fruit and vegetable tissue to achieve equilibrium, effectively shortening the processing process. . The temperature is low, the time is short, and the color, aroma, taste and shape of the finished product are better than normal pressure cooking.

By searching, a following patent publication related to this patent application was found:

A method for quick pickling of lead-free preserved eggs (CN102018233A), relating to a method of quick pickling of lead-free preserved eggs. When pickling preserved eggs, a method of pickling under reduced pressure is adopted, and the vacuum degree inside the pickling container is -0.05MPa～-0.1MPa, pickle for 5-10 days, the method of smearing paraffin after described preserved egg pickling is: prepare the liquid paraffin containing 20g/L～50g/L vaseline as the coating agent of preserved egg, apply preserved egg After the egg is immersed for 3s~5s, take it out, and the coating is over. When the present invention pickles preserved eggs, the pickling container is decompressed and evacuated, and the prepared material liquid is inhaled, so that raw eggs are soaked under vacuum conditions, and the vacuum conditions increase the osmotic pressure of the pickled material liquid, and the negative pressure It can be quickly and evenly delivered to all parts of the entire pickling container, and is not limited by the shape and volume of the duck eggs. This pickling method speeds up the penetration of the feed liquid into the duck eggs, shortening the time for the duck eggs to be out of the tank to 6 days. The time is shortened to 25 days, which greatly shortens the production cycle of preserved eggs.

Through technical comparison, this patent uses the semi-continuous production line of vacuum decompression sponge infiltration method for pickling. This method adopts the sponge infiltration method for the first time, which is cleaner and more practical than the mud wrapping method. The sponge egg rack can be used repeatedly, and the production line is semi-continuous. It is continuous and efficient, and can greatly and quickly promote the production of preserved eggs, which is quite different from the above-mentioned invention application.

Contents of the invention

The purpose of the present invention is to provide a method and system for the semi-continuous rapid production of hard-core preserved eggs by the vacuum decompression sponge infiltration method. Promote the production of preserved eggs, which is suitable for factory assembly line production operations.

The technical scheme that the present invention realizes purpose is:

A method for semi-continuous rapid production of hard-core preserved eggs by vacuum decompression sponge infiltration method, the specific steps are as follows:

⑴Material selection: After selecting poultry eggs, wash and dry them;

⑵Preparation of marinade liquid: boil black tea powder and fresh cypress leaves with water, filter out the tea leaves and fresh cypress branches, then add NaOH, NaCl, CuSO ₄ , sodium citrate mixture or NaOH, NaCl, CuSO ₄ , ZnSO ₄ , The mixture of sodium citrate was stirred and dissolved, and allowed to cool to room temperature to obtain a marinade liquid;

(3) Placement: Make a groove on the corrosion-resistant sponge, and put the cleaned and dried poultry eggs in step (1) into the groove of the sponge;

(4) Spray marinating liquid: put the sponge with poultry eggs on the partition with holes, and spray the marinating liquid in step (2) under sealed conditions until all the sponges are completely soaked, and the liquid exceeds the perforated When the partition is 1~3cm;

⑸Vacuum decompression treatment: adjust the temperature of the marinating liquid in the vacuum chamber to 20~25°C, and keep it, slowly evacuate to -0.05~-0.07MPa, treat for 0.5~1.5 hours, then slowly increase the pressure to normal pressure, Immerse under normal pressure for 0.5~1.5 hours; continue to vacuumize slowly, increase the vacuum degree to -0.07~ -0.09 MPa, treat for 0.5~1.5 hours, then slowly increase the pressure to normal pressure, and impregnate under normal pressure for 0.5~1.5 hours , continue vacuuming, increase the vacuum degree to -0.09~ -0.10 MPa, treat for 0.5~1.5 hours, then slowly increase the pressure to normal pressure, and then impregnate under normal pressure for 0.5~1.5 hours. After the above operation procedures are completed, proceed Repeat twice, so after a total of 3 repetitions, keep the vacuum at -0.09~-0.10 MPa, maintain the vacuum for 20~24 hours a day, and marinate for 5~7 days;

⑹Out of the vat, cleaning, and air-drying: When the egg white in the egg is solidified and smooth, not sticky to the shell, and is brown, and the egg yolk is yellow-green and completely solidified, wash, air-dry, coat, and mature to get hard-core preserved eggs.

Moreover, in the step (2), black tea powder: fresh cypress leaves: NaOH: NaCl: CuSO ₄ : sodium citrate: the mass ratio of water is 2 ~ 3: 2 ~ 3: 5 ~ 6: 4.5 ~ 5.5: 0.3 ~ 0.5: 0.1~0.2: 100.

Moreover, in the step (2), the mass ratio of black tea powder: fresh cypress leaves: NaOH: NaCl: CuSO ₄ : ZnSO ₄ : sodium citrate: water is 2.5~3.5: 2.5~3.5: 5~6: 4.5~5.5: 0.1 ~0.3: 0.1~0.3: 0.1~0.2: 100.

And, in the described step (6), the hard-core preserved eggs are also processed as follows:

Coating polishing and cooling: After the air-dried hard-core preserved egg is coated with a coating agent, it is polished and cooled;

Packaging and post-cooking: after-cooking the cooled hard-core preserved egg at 18°C-23°C for 10-25 days, the hard-core preserved egg product is obtained.

Moreover, the film coating agent is liquid paraffin containing 50g/L vaseline.

The above-mentioned system for producing hard-core preserved eggs includes a decompression pickling system, a cleaning and lifting system, an air-drying transmission system, a film coating system, a polishing system and a blowing cooling system, and the output end of the decompression curing system and the cleaning and lifting system The input end of the cleaning and lifting system is connected to the input end of the air-drying conveying system, the output end of the air-drying conveying system is connected to the input end of the coating system, the output end of the coating system is connected to the input end of the polishing system, and the polishing The output end of the system is connected with the blower cooling system.

Moreover, the decompression pickling system includes a decompression pickling device, a vacuum device and a lifting track; the hoisting track is connected to the input end of the decompression pickling device, and the decompression pickling device is connected to the vacuum device ; The vacuum device includes a vacuum pump, a vacuum tank and a vacuum pipeline, the vacuum pump is connected to one end of the vacuum tank, and the other end of the vacuum tank is connected to the vacuum pipeline; Pressed pickling box, pickling liquid nozzle, pickling liquid circulation pump, perforated partition and sponge egg rack, the liftable decompression pickling box cover is movably connected with the opening of the decompression pickling box, The pickling material liquid nozzle is installed on the inner side of the cover of the pickling box that can be lifted and lowered, and a partition with holes is installed in the middle and lower part of the box for pickling under reduced pressure. A pickling liquid circulation pump is connected outside the pickling box, and the other end of the pickling liquid circulation pump is connected with a pickling liquid nozzle.

Moreover, the number of said decompression pickling devices is 9 to 30.

Moreover, the number of the sponge egg racks is 4 to 8.

Advantage and positive effect of the present invention are:

1. The method of the present invention adopts the sponge infiltration method to pickle preserved eggs for the first time. This method is different from the cloth bag method and the egg wrapping method in paper film. It first makes some grooves on the sponge, puts the eggs, and then passes the sponge The material liquid is absorbed to achieve the effect of soaking preserved preserved eggs, which is cleaner and more practical, and the sponge egg holder can be used repeatedly after cleaning.

2, the inventive method adopts the semi-continuous production line of vacuum decompression method to marinate preserved eggs, repeated vacuuming can make the air in the duck eggs be taken out, and then in the process of rising to normal pressure, due to the pressure difference inside and outside the egg, it can be In the early stage of pickling, the lye quickly penetrates into the eggs, thereby reducing the pass rate of the product out of the tank. This method greatly shortens the production cycle of preserved eggs, and shortens the traditional pickling time from 25 to 30 days to about 6 days; the method has a high degree of mechanization, continuous operation, and can effectively improve the production efficiency of preserved eggs. Reduce labor usage.

3. The method of the present invention adopts the lead-free material liquid to make preserved eggs, and then adopts coating polishing technology to coat and post-cook them. The prepared preserved eggs have good color and flavor, complete nutrition and clean.

4. The inventive method has improved the traditional preserved egg processing technology. There is a partition with holes inside the vacuum decompression pickling box, and the feed liquid is passed through spraying and capillary adsorption, so that around the duck's egg is always in a higher concentration of lye, Therefore, the lye penetrates quickly and can quickly form hard-core preserved eggs; decompression pickling preserved eggs is to use the pressure difference to promote the diffusion and penetration of the solution, so that the lye, metal ions and other substances in the material liquid can pass through the eggshell and egg. The membrane penetrates into egg whites and yolks, resulting in processed eggs with a rich taste. During the infiltration process, the gas in the egg is the biggest obstacle, which hinders the infiltration of the pickle liquid molecules, and decompression and vacuum pumping can extract part of the gas in the eggs, which can greatly increase the infiltration speed of the feed liquid and make preserved eggs The production cycle is shortened, the production efficiency is improved, it is suitable for large-scale application of enterprises, and the economic benefits of enterprises are improved.

5. The system of the present invention is suitable for factory assembly line production, which can reduce the labor force; because the decompression pickling box is in a sealed state, it can avoid the stimulation of alkali gas to the worker's respiratory tract, which will bring great benefits to the production technology of preserved eggs in my country for many years. innovation.

Description of drawings

Fig. 1 is a schematic diagram of the system structure of the present invention;

Fig. 2 is the enlarged view of the decompression pickling system in Fig. 1;

Fig. 3 is an enlarged view of the vacuum device in Fig. 1;

Fig. 4 is a schematic structural view of the sponge egg rack in Fig. 1 .

Detailed ways

The embodiments of the present invention will be described in detail below. It should be noted that the embodiments are illustrative, not restrictive, and cannot limit the protection scope of the present invention.

The principle of the method of the present invention is: the sponge infiltration method first makes some grooves on the sponge, puts the eggs in, and then absorbs the material liquid through the sponge to achieve the effect of soaking and pickling preserved eggs.

Example 1:

A method for semi-continuous rapid production of hard-core preserved eggs by vacuum decompression sponge infiltration method, its concrete steps are as follows:

(1) Material selection: Strictly select fresh duck eggs, remove damaged eggs, cracks, oil shells, steel shells and other inferior eggs, use cold boiled water or disinfectant water, wash them with an egg washing machine, and dry them in the air or blow them dry;

⑵Basic preparation of marinade liquid: boil black tea powder and fresh cypress leaves with water and continue to boil for 10 minutes, filter out the tea leaves and fresh cypress branches, add a certain amount of NaOH, NaCl, CuSO ₄ , Sodium citrate, stir well to make it completely dissolve and make it to volume, and let the marinade liquid dry to room temperature for later use;

After constant volume, the mass ratio of black tea powder: fresh cypress leaves: NaOH: NaCl: CuSO ₄ : sodium citrate: water is 2.5:2.5:5.5:5:0.4:0.15:100.

In this step, the penetration speed of the marinating liquid is related to the concentration of the marinating liquid. Generally speaking, the higher the concentration of the marinating liquid, the faster the diffusion and penetration speed. The penetration rate of the feed liquid also has an important influence. Therefore, rationally determining the formula and strengthening the detection and adjustment of the concentration of the pickling liquid have an important impact on the penetration of the pickling liquid and the formation of preserved eggs;

⑶ Placement: Make a grooved sponge egg rack on the corrosion-resistant sponge, put the duck eggs cleaned and dried in step ⑴ on the corrosion-resistant sponge egg rack, lay the egg body flat, and then put the multi-layer Stack the sponge egg rack, then put it into the stainless steel egg rack, tighten the surrounding baffle and cover with the wing nut on it, and fix the egg tray;

⑷Spray pickling material liquid: Then send it to the perforated partition in the decompression pickling box through the egg rack crane rail, and spray the material liquid nozzle from the top of the box until all the sponges are completely soaked, and When the marinating liquid at the bottom of the box exceeds the perforated partition by 2cm;

⑸ Vacuum decompression and semi-continuous rapid production treatment: adjust the temperature of the marinating liquid in the vacuum chamber to 20~25°C, slowly vacuumize to -0.06 MPa, treat for 1 hour, and then slowly increase the pressure to normal pressure, this process is based on The pre-set program is adjusted by the automatic vacuum adjustment solenoid valve, and then soaked at normal pressure for 1 hour; continue to vacuumize slowly, and the vacuum degree is increased to -0.08 MPa, and treat for 1 hour under this condition, and then slowly increase the pressure to normal pressure After immersing under normal pressure for 1 hour, continue vacuuming and increase the vacuum degree to -0.10 MPa, treat under this condition for 1 hour, then slowly increase the pressure to normal pressure, and then immerse under normal pressure for 1 hour, After the above operation procedure is completed, repeat it twice, so that after a total of 3 repetitions, keep the vacuum degree -0.10 MPa, maintain the vacuum degree for 20-24 hours every day, and marinate for 6 days;

In this step, the semi-continuous equipment of the vacuum decompression method should have good sealing and a certain volume, good pressure-holding performance, and corrosion resistance; The process of vacuuming and decompression and returning to normal pressure is carried out slowly, so as to avoid the damage of duck eggs caused by the rapid change of internal and external pressure difference;

⑹Out of the vat, cleaning, and air-drying: on the 6th day or so, when the egg white in the egg is solidified and smooth, not sticky to the shell, it is brown, and the egg yolk is yellow-green and completely solidified, manually put the marinated preserved eggs into the cleaning and lifting device Cleaning in the middle, washing away the residual liquid on the eggshells, after cleaning, sending them to the air-drying conveyor belt for air-drying;

⑺Film polishing and cooling: the dried preserved eggs are inspected for quality, broken eggs and rotten eggs are removed, and then the conveyor belt passes through the liquid paraffin coating agent containing 50g/L Vaseline to coat the film. Polishing, and then cooled by blowing cooling device;

⑻Packaging and post-ripening: Put the coated preserved eggs into plastic packaging, place them in a warehouse at 18°C to 23°C, store them in a cool and dry place, and then ripen them to obtain hard-core preserved eggs.

Example 2:

A method for semi-continuous rapid production of hard-core preserved eggs by vacuum decompression sponge infiltration method, its concrete steps are as follows:

⑴Material selection: Strictly select fresh duck eggs, remove damaged eggs, cracks, oil shells, steel shells and other inferior eggs, wash them with cold boiled water or disinfectant water, and then dry them with an egg washing machine;

⑵Basic preparation of marinade liquid: boil black tea powder and fresh cypress leaves with water, continue to boil for 10 minutes, filter out the tea leaves and fresh cypress branches, and add a certain amount of NaOH, NaCl, CuSO ₄ , The mixture of sodium citrate and ZnSO ₄ is fully stirred to make it all dissolve and constant volume, and the marinade liquid is aired to room temperature for later use;

After constant volume, the mass ratio of black tea powder: fresh cypress leaves: NaOH: NaCl: CuSO ₄ : ZnSO ₄ : sodium citrate: water is 3:3:5.5:5:0.2:0.2:0.15:100;

⑶ Placement: Make a grooved sponge egg rack on the corrosion-resistant sponge, put the duck eggs cleaned and dried in step ⑴ on the corrosion-resistant sponge egg rack, lay the egg body flat, and then put the multi-layer Stack the sponge egg rack, then put it into the stainless steel egg rack, tighten the surrounding baffle and cover with the wing nut on it, and fix the egg tray;

⑷Spray pickling material liquid: Then send it to the perforated partition in the decompression pickling box through the egg rack crane rail, and spray the material liquid nozzle from the top of the box until all the sponges are completely soaked, and When the marinating liquid at the bottom of the box exceeds the perforated partition by 2cm;

⑸ Vacuum decompression and semi-continuous rapid production treatment: adjust the temperature of the marinating liquid in the vacuum chamber to 20~25°C, slowly vacuumize to -0.06 MPa, treat for 1 hour, and then slowly increase the pressure to normal pressure. This process is based on The pre-set program is adjusted by the automatic vacuum adjustment solenoid valve, and then soaked at normal pressure for 1 hour; continue to vacuumize slowly, and the vacuum degree is increased to -0.08 MPa, and treat it for 1 hour under this condition, and then slowly increase the pressure to normal pressure. After immersing under normal pressure for 1 hour, continue vacuuming and increase the vacuum degree to -0.10 MPa, treat under this condition for 1 hour, then slowly increase the pressure to normal pressure, and then immerse under normal pressure for 1 hour, After the above operation procedure is completed, repeat it twice, so that after a total of 3 repetitions, keep the vacuum at -0.10 MPa, and maintain the vacuum for 20 to 24 hours a day. In the early stage of pickling, the lye is quickly infiltrated into the eggs, and the whole process of vacuuming and decompression and returning to normal pressure is carried out slowly, so as to avoid damage to duck eggs caused by rapid changes in internal and external pressure differences. Then keep a vacuum of -0.10 MPa, keep it for 20-24 hours a day, and marinate for 6 days;

⑹Out of the vat, cleaning, and air-drying: on the 6th day or so, the egg white in the egg is solidified and smooth, not sticky to the shell, brown in color, and the yolk is yellow-green, manually put the marinated preserved eggs into the cleaning and lifting device for cleaning , wash away the residual liquid on the eggshell, after cleaning, send it to the air-drying conveyor belt for air-drying;

⑺Film polishing and cooling: the air-dried preserved eggs are inspected for quality, broken eggs and rotten eggs are removed, and then the conveyor belt passes through the coating agent of liquid paraffin containing 50g/L Vaseline for coating, and after coating, it passes through the polishing device Carry out polishing treatment, and then cool through the blower cooling device;

⑻Packaging and post-ripening: Put the coated preserved eggs into plastic packaging, put them in a warehouse at 18°C to 23°C, store them in a cool and dry place, and then ripen them to obtain hard-core preserved eggs.

Other unrecited parts are the same as embodiment 1.

The quality index detection result of the prepared hard-core preserved egg is:

Yield rate ≥ 96%, shell sticking rate ≤ 2%, egg white is tea brown, there are pine flower patterns on the egg white, the periphery of the yolk is yellow-green, the yolk is in a solidified state (hard heart), contains the unique strong fragrance of preserved eggs, and the protein content is ≥ 147.0 mg/g, fat ≤108.0 mg/g, moisture ≤683.0mg/g, ash ≤23.5 mg/g, carbohydrates ≤58.0 mg/g, calories ≤182.0 kJ/g, cholesterol ≤5.5 mg/g.

A system for semi-continuous and rapid production of hard-core preserved eggs by vacuum decompression sponge infiltration method, including a decompression pickling system 1, a cleaning and lifting system 2, an air-drying transmission system 3, a film coating system 4, a polishing system 5 and a blowing cooling system 6. The output end of the decompression pickling system is connected to the input end of the cleaning and lifting system, the output end of the cleaning and lifting system is connected to the input end of the air-drying transmission system, the output end of the air-drying transmission system is connected to the input end of the coating system, and the coating The output end of the film system is connected to the input end of the polishing system, and the output end of the polishing system is connected to the blowing cooling system, and the packaging of the finished product can be carried out on the workbench (not shown in the figure);

Wherein, the decompression pickling system comprises a decompression pickling device 11, a vacuum device and a hoisting track 10, referring to Fig. The device is connected; the vacuum device includes a vacuum pump 7, a vacuum tank 8 and a vacuum pipeline 9, the vacuum pump is connected with one end of the vacuum tank, and the other end of the vacuum tank is connected with the vacuum pipeline.

The decompression pickling device includes a lifting and lowering decompression pickling box cover 12, a decompression pickling box body 15, a pickle liquid nozzle 13, a pickle liquid circulation pump 17, a perforated partition 16 and a sponge egg holder 14. Referring to Figure 3, the liftable decompression pickling box cover is movably connected with the opening of the decompression pickling box body, the pickling liquid nozzle is installed on the inner surface of the liftable decompression pickling box cover, the A partition with holes is installed in the middle and lower part of the decompression pickling box, and the sponge egg rack is installed above the partition with holes. A pickling liquid circulation pump is connected outside the decompression pickling box. One end is connected with the sprinkler head of the marinade liquid.

Wherein, the sponge egg holder is obtained by making a plurality of grooves 19 on the upper and lower sides of the corrosion-resistant sponge 18, referring to Fig. The quantity of pickling device can be 9 to 30, shown as 9 in the accompanying drawing of the present embodiment.

Claims (6)

1. a method of semi-continuous rapid production of hard-core preserved eggs by vacuum decompression sponge infiltration method, is characterized in that: concrete steps are as follows: ⑴Material selection: After selecting poultry eggs, wash and dry them; ⑵Preparation of marinade liquid: boil black tea powder and fresh cypress leaves with water, filter out the tea leaves and fresh cypress branches, then add NaOH, NaCl, CuSO ₄ , sodium citrate mixture or NaOH, NaCl, CuSO ₄ , ZnSO ₄ , The mixture of sodium citrate was stirred and dissolved, and allowed to cool to room temperature to obtain a marinade liquid; (3) Placement: Make a groove on the corrosion-resistant sponge, and put the cleaned and dried poultry eggs in step (1) into the groove of the sponge; (4) Spray marinating liquid: put the sponge with poultry eggs on the partition with holes, and spray the marinating liquid in step (2) under sealed conditions until all the sponges are completely soaked, and the liquid exceeds the perforated When the partition is 1~3cm; ⑸Vacuum decompression treatment: adjust the temperature of the marinating liquid in the vacuum chamber to 20-25°C, and keep it, slowly evacuate to -0.05-0.07MPa, treat for 0.5-1.5 hours, then slowly increase the pressure to normal pressure, Immerse under normal pressure for 0.5-1.5 hours; continue to vacuumize slowly, increase the vacuum degree to -0.07-0.09MPa, treat for 0.5-1.5 hours, then slowly increase the pressure to normal pressure, and impregnate under normal pressure for 0.5-1.5 hours , continue vacuuming, increase the vacuum degree to -0.09～-0.10MPa, treat for 0.5～1.5 hours, then slowly increase the pressure to normal pressure, and then impregnate under normal pressure for 0.5～1.5 hours. After the above operation procedures are completed, proceed Repeat twice, so after a total of 3 repetitions, keep the vacuum at -0.09 to -0.10 MPa, maintain the vacuum for 20 to 24 hours a day, and marinate for 5 to 7 days; ⑹Out of the vat, cleaning, and air-drying: When the egg white in the egg is solidified and smooth, not sticky to the shell, and is brown, and the egg yolk is yellow-green and completely solidified, wash, air-dry, coat, and mature to get hard-core preserved eggs; In the step (2), black tea powder: fresh cypress leaves: NaOH: NaCl: CuSO ₄ : sodium citrate: water has a mass ratio of 2 to 3: 2 to 3: 5 to 6: 4.5 to 5.5: 0.3 to 0.5: 0.1 to 0.2:100; In the step (2), black tea powder: fresh cypress leaves: NaOH: NaCl: CuSO ₄ : ZnSO ₄ : sodium citrate: water has a mass ratio of 2.5-3.5: 2.5-3.5: 5-6: 4.5-5.5: 0.1-0.3 : 0.1～0.3: 0.1～0.2: 100. 2. the method for the semi-continuous rapid production of hard-core preserved eggs by vacuum decompression sponge infiltration method according to claim 1, is characterized in that: hard-core preserved eggs are also processed as follows in the described step (6): Coating polishing and cooling: After the air-dried hard-core preserved egg is coated with a coating agent, it is polished and cooled; Packaging and post-cooking: after-cooking the cooled hard-core preserved egg at 18°C-23°C for 10-25 days to obtain the hard-core preserved egg product. 3. the method for the semi-continuous rapid production of hard-core preserved eggs according to claim 2, wherein the coating agent is liquid paraffin containing 50g/L vaseline. 4. A system for producing hard-core preserved eggs as claimed in any one of claims 1 to 3, characterized in that: comprise decompression pickling system, cleaning and lifting system, air-drying conveying system, coating system, polishing system and Blowing cooling system, the output end of the decompression pickling system is connected to the input end of the cleaning and lifting system, the output end of the cleaning and lifting system is connected to the input end of the air-drying transmission system, and the output end of the air-drying transmission system is connected to the input end of the coating system , the output end of the coating system is connected to the input end of the polishing system, and the output end of the polishing system is connected to the blowing cooling system; The decompression pickling system includes a decompression pickling device, a vacuum device and a lifting track; the hoisting track is connected to the input end of the decompression pickling device, and the decompression pickling device is connected to the vacuum device; The vacuum device includes a vacuum pump, a vacuum tank and a vacuum pipeline, the vacuum pump is connected to one end of the vacuum tank, and the other end of the vacuum tank is connected to the vacuum pipeline; box, marinating material liquid nozzle, marinating material liquid circulation pump, perforated partition and sponge egg rack, the liftable decompression pickling box cover is movably connected with the opening of the decompression pickling box body, and the The pickling material liquid nozzle is installed on the inner side of the liftable decompression pickling box cover, the middle and lower part of the decompression pickling box is installed with a partition with holes, and the sponge egg rack is installed above the partition with holes, and the decompression pickling A marinating material liquid circulation pump is connected outside the box, and the other end of the marinating material liquid circulating pump is connected with a marinating material liquid nozzle. 5. The system for producing hard-core preserved eggs according to claim 4, characterized in that: the number of said decompression pickling devices is 9 to 30. 6. The system for producing hard-core preserved eggs according to claim 4, characterized in that: the number of said sponge egg racks is 4 to 8.