Method for rapidly and integrally pickling salted egg yolk

A salted egg yolk and rapid technology is applied in the field of rapid overall pickling of salted egg yolk, which can solve the problems of high cost, less processing, long pickling time, etc., and achieve the effects of simple production operation, high production efficiency and labor saving.

Inactive Publication Date: 2011-07-27
BEIJING UNIV OF AGRI
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is relatively primitive, and the biggest disadvantage is that it takes a long time to marinate and the salted egg white is not easy to handle.
[0003] In addition, Chinese patent CN1376388A (a salted egg yolk pickling process) discloses a method of directly putting the egg yolk into a dry salt nest to pickle. The preparation is not good, and the salt content in the salted egg yolk is too much
Chinese patent CN1726786A (salted egg yolk pickling preparation and method for processing salted egg yolk with pickling preparation) discloses a method for pickling separated egg yolks with an aqueous solution of salted egg yolk pickling preparations. This method is to suspend the egg yolks in the pickling solution However, because the egg yolk membrane is easily damaged, it is not conducive to a large amount of pickling of the egg yolk
Chinese patent CN1080133A (egg yolk processing technology) discloses a method for processing salted egg yolk using membrane technology. The shortcoming of this method is the same as the methods reported in the above two patents, all of which are salted under the condition that the egg membrane is not damaged. , poor pickling effect
[0004] The salted egg yolk salting methods disclosed in the prior art are only suitable for manual production of salted egg yolk, and the saltiness of the egg yolk is not easy to control, the product quality is not consistent enough, the amount of each processing is small, and the cost is high

Method used

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  • Method for rapidly and integrally pickling salted egg yolk
  • Method for rapidly and integrally pickling salted egg yolk

Examples

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Effect test

Embodiment 1

[0032] The preparation of embodiment 1 salted egg yolk

[0033] Put 5 kg of egg yolk into a small stainless steel chemical reactor, then add 0.5 kg of salt, 0.1 kg of white sugar, and 0.25 kg of white wine (53 degrees). Start the stirring device to fully mix the egg yolk and all the ingredients evenly, control and marinate at room temperature for 50 hours, dissolve 2.5 grams of malic acid and 7.5 grams of glycine with water and add them to the egg yolk liquid, marinate for another 20 hours, stir and pump Vacuum dehydration, heat up to 120°C to ripen the egg yolk, then put it into a tissue grinder to grind at high speed, then add 0.1 kg of microcrystalline cellulose, and press it into the shape of an egg yolk in a molding machine to obtain salted egg yolk products.

Embodiment 2

[0034] The preparation of embodiment 2 salted egg yolk

[0035] Put 5 kg of egg yolks into a sealed container with heating and stirring functions, then add 0.3 kg of salt, start the stirring device to fully mix the egg yolks and salt, control the temperature at about 45°C and marinate for 48 hours, stir and smoke Vacuum dehydration, heat up to 100°C to let the egg yolk mature, put the cured salted egg yolk into the roller grinder to grind the oil sand, then add 0.05 kg of microcrystalline cellulose, 0.05 kg of sodium carboxymethyl cellulose and salty egg yolk Egg yolks are mixed and pressed into the shape of egg yolks in a molding machine to obtain salted egg yolk products.

Embodiment 3

[0036] The preparation of embodiment 3 salted egg yolk

[0037] Put 5 kg of duck egg yolk into a small fermenter, add 0.4 kg of salt, add a stirring device to fully mix the egg yolk and salt, then add 0.15 kg of white sugar and 0.3 kg of white wine (52 degrees), stir evenly, 15 ° C ~ 25 ° C Marinate for 90 hours, vacuumize and dehydrate under stirring, let the egg yolk ripen at 85°C, add 0.05 kg of corn starch, 0.1 kg of corn oil, and 0.05 kg of sodium carboxymethyl cellulose to pulverize to obtain salted egg yolk products.

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Abstract

The invention relates to a method for rapidly and integrally pickling salted egg yolk, which is characterized by comprising the following steps of: fully mixing an egg yolk with a pickling agent in a pickling container; pickling; and carrying out heating concentration, maturing, oil pulverization and moulding treatment on the mixture to obtain the salted egg yolk. In the oil pulverization step, the mature salted egg yolk is subjected to grinding and pulverizing treatment. The pickling agent comprises the following components in percentage by weight: 60-100 percent of salt, 0-40 percent of white spirit, 0-10 percent of white sugar, 0-3 percent of glycine and 0-0.6 percent of malic acid. The invention has the advantages of large-scale production of salted egg yolk, simple production operation, high productivity and uniform quality, high oil pulverization performance and perfume and pure taste of the pickled salted egg yolk.

Description

technical field [0001] The present invention relates to a kind of method of fast overall pickling of salted egg yolk, especially to an industrialized quick overall pickling method of salted egg yolk. Background technique [0002] The salted egg yolks currently on the market are mainly salted duck egg yolks, which are widely used in the processing of moon cakes, egg yolk buns, rice dumplings, and Chinese dishes. The pickling method of salted egg yolk has a variety of methods, and the most common method is to pickle poultry eggs with shells to make salted eggs, and then separate and ripen the egg yolks to obtain salted egg yolks. Chinese patent CN1565203A (a kind of preparation process of salted egg yolk) discloses a kind of preparation method of salted egg yolk, and it is to select the salted egg that has pickled to rinse clean with tap water, take out after draining the water and disinfect again, dry in the air for 12-24 hours After removing the shell, put it in a clean con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 仝其根苏亮姜怀玺卫惠萍张幕宣樊娅楠
Owner BEIJING UNIV OF AGRI
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