Novel preserved egg yellow and preparation method thereof

Abstract

The invention provides a preparation method for salty yolk, which includes steps of selecting fresh and intact egg which accords with sanitary standard, washing shell, breaking the shell, separating yolk, putting the yolk into a immersion container, adding salty yolk immersion liquid into the immersion container to ensure that the yolk is immerse in the salty yolk immersion liquid, soaking for 1-4 days at 20-35 DEG C, washing out residual protein on surface of the salty yolk in the immersion liquid after the yolk is solidified into salty yolk, sterilizing, air drying, and spraying a layer of edible vegetable oil, and then packaging, inspecting and warehousing according to need. Duo to employ the technical scheme, the prepared salty yolk can retain traditional food flavor, effectively adjust salinity in certain extent, change appearance and shape of prouct, simplify production process, exterminate environmental pollution, shorten production period and improve production efficiency.

Description

technical field [0001] The invention relates to a preparation method of poultry egg products, in particular to a novel salted egg yolk and a preparation method thereof. Background technique [0002] Birds are also commonly known as birds, which are divided into two categories: birds and poultry. Birds are wild birds that are good at flying and feed on plant seeds, insects, voles or snakes, and most of them are beneficial to humans. Many poultry were originally wild birds that were domesticated by humans for economic or other purposes. The breeding and domestication of poultry has a history of thousands of years in China, and many world famous and precious varieties have been bred. For example, among domestic ducks domesticated from mallard ducks, Peking duck is a good variety, with an annual output of 70-120 eggs, and the Peking duck made from it is famous both at home and abroad for its deliciousness. Some other common poultry are: geese domesticated from wild geese, and...

AI Technical Summary

Problems solved by technology

[0003] 1. The technology is unscientific, the color of the product is monotonous, the salt content cannot be effectively controlled according to the food needs, the technology is backward, and it does not meet the needs of modern production and consumption;

[0004] 2. The production cycle is long, the efficiency is low, and the capital turnover is slow: the salted eggs produced by traditional techniques have the shortest maturation period of about one month; when the temperature is low, the salted eggs mature as long as 40 to 50 days, or even longer; Salted egg yolk cycle is longer;

[0005] 3. Pollution of the environment: The pollution of the environment cannot be fully and effectively controlled during the production process, such as the salted egg wrapping mud peeled off after the salted eggs mature, or the high-salt residual liquid of the soaking process and the cleaning solution of the salted egg shell, etc. It's a pity to leave behind the useless salted egg shells and salted egg whites to cause environmental pollution;

[0006] 4. Waste of resources: when salted egg yolk is processed, its salted eggshell and salty protein resources are not only wasted in vain (eggshell accounts for 11-13% of the whole egg mass, albumen accounts for 45-60% of the whole egg mass, and egg yolk only accounts for the whole egg 28-35% of the mass)! And the pollution caused to the environment is even more troublesome;

[0007] 5. Hygienic indicators are not easy to control: because traditional techniques cannot fully control the hygienic indicators in the production and consumption process, it is difficult to control the hygienic indicators in the process of production, transportation, storage and consumption;

[0008] 6. The packaging is easily damaged, which is not conducive to effective cleaning, storage and consumption

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