Method for salting salted yolk

A technology of salted egg yolk and egg yolk, which is applied in food preparation, application, food science, etc., can solve the problems of serious salt adsorption on the surface of egg yolk, unstable quality of salted egg yolk, complicated production process, etc., and is suitable for mass production and shortens production Cycle, low cost effect

Inactive Publication Date: 2012-05-02
JIANGNAN UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This method is difficult to be used as a raw material of food because salted egg white contains high concentration of salt, and the quality of the obtained salted egg yolk is unstable, and the production cycle is long, generally longer than 3 weeks
[0004] An egg yolk pickling process such as the salted egg yolk pickling process disclosed in CN 1376388A. In this method, the amount of salt is large, the salt is seriously adsorbed on t

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0023] 40 kg of dry soil and 25 kg of water are used to configure the soil mold base material, and a square plate-shaped wet soil mold slab with a length of 1 m, a width of 1 m, and a thickness of 3 cm is made; 15 rows and 15 rows are arranged to press the egg yolk pit; after pressing the pit, directly smear a 2mm thick pickling agent on the surface of the egg yolk pit; the components and weight percentages of the pickling agent used are: 95% salt, water: 5 %; apply a food-grade pig casing film similar in size to the mold base on the mold base and the egg yolk pit; take out the egg yolk from the fresh eggs that pass the inspection and quarantine, pour the egg yolk into the egg yolk pit covered with pig casing film, and then put Another piece of pig casing film of similar size is lightly spread on the surface of the mold body loaded with egg yolk, and about 2 mm of pickling agent is applied on the surface of the pig casing film. film, and take out the egg yolk, which is the pic...

Embodiment 2

[0025] 50 kg of dry soil and 20 kg of water are used to configure the base material of the soil mold blank, and a disk-shaped wet clay mold blank with a radius of 0.5 m and a thickness of 4 cm is made. Start from the center and use the spiral line as the track to press the egg yolk pit every 5 cm until the edge of the mold base; after the disc-shaped plate-shaped clay mold base after the pit is dried and hardened, smear a 3 mm thick pickle on the surface of the egg yolk pit. agent, the components and weight percentages of the salting agent used are: 85% salt, 10% white sugar, 5% water; a food-grade eggshell film similar in size to the mold base is applied to the mold base and the egg yolk pit; Take out the egg yolk from the fresh duck eggs that have passed the quarantine inspection, pour the egg yolk into the egg yolk pit covered with the eggshell film, lightly apply another sheet of eggshell film of similar size on the surface of the mold body containing the egg yolk, and smea...

Embodiment 3

[0027] 30 kg of dry soil and 10 kg of water are used to configure the soil mold base material, and a rectangular plate-shaped clay mold with a length of 1.5 m, a width of 0.5 m, and a thickness of 2.5 cm is made; The arrangement mode of every row 15 is pressed egg yolk pit; After pressing pit, smear 1mm thick pickling preparation on the surface of its egg yolk pit, the component weight percent content of pickling preparation is: 80% table salt, 5% white sugar, 10% allspice, 5% water; apply a food-grade man-made fiber casing film similar in size to the mold base on the mold base and the egg yolk pit; take the egg yolk from the fresh quail eggs that have passed the inspection and quarantine, and pour the egg yolk into the egg yolk coated with man-made fiber casing film In the pit, lightly spread another man-made fiber casing film of similar size on the surface of the mold body loaded with egg yolk and apply about 1mm of pickling agent. After marinating at 15°C for 7 hours, remove...

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PUM

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Abstract

The invention discloses a method for salting salted yolk, and belongs to the technical field of the processing of egg products. The method comprises the following steps of: coating a salting agent on surfaces of egg pits of a template blank, and spreading a food-grade semipermeable membrane of which the size is similar to that of the template blank on a die blank and the egg pits; taking yolk out of fresh eggs of which the quarantine inspection is qualified, and pouring the yolk into the egg pits on which the semipermeable membrane is spread, and spreading the other similar semipermeable membrane on the surface of a die blank carrying with the yolk; and scattering the salting agent on the surface of the semipermeable membrane which spreads the yolk, salting at the temperature of between 10 and 35 DEG C for 6 to 48 hours, and solidifying and curing to form the salted yolk. After being steamed, the salted yolk prepared by the method is oily and sandy, is not salted, offers a good mouthfeel, is high in salting speed and low in cost and is suitable for large-batch production.

Description

technical field [0001] The invention relates to a method for pickling salted egg yolk, in particular to a method for pickling salted egg yolk with high efficiency, high quality and low cost. The invention belongs to the technical field of egg product processing. Background technique [0002] At present, in many egg liquid manufacturers, a large amount of egg yolks will be produced after processing and utilizing egg whites. Using these egg yolks to process and make salted egg yolk products is one of its main utilization approaches. Salted egg yolks are deeply loved by consumers because of their rich nutrition and attractive mouthfeel. The produced salted egg yolk can be directly eaten by people or used as an important raw material of Chinese food such as moon cakes, rice dumplings, and cakes. [0003] The current production technology of salted egg yolk mainly contains traditional pickling process and egg yolk pickling process separately. The traditional pickling process i...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 陈洁刘泽龙熊幼翎何志勇秦昉曾茂茂
Owner JIANGNAN UNIV
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