Method for quickly pickling salted egg yolk by wet process

A salted egg yolk and fast technology, applied in the field of poultry egg processing, can solve the problems of difficult forming of egg yolk, poor texture, large amount of salt, etc., and achieve the effects of easy control of shape and taste, fast pickling speed, and low amount of salt.

Inactive Publication Date: 2013-01-23
HUAZHONG AGRI UNIV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages are that the amount of salt used is large, the egg yolk is not ea

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] Choose fresh eggs with uniform size and no cracks, wash them with clean water to remove the dirt on the surface of the fresh eggs, and dry them in the air. After separating the egg yolks, wash the egg whites on the surface of the egg yolks with clear water.

[0021] Preparation of pickling solution: take 4-8g of citric acid, 2000ml of water, 120-200g of sodium chloride, and 20-80g of sodium carboxymethylcellulose, dissolve them fully at 60-75°C, cool to 40-60°C, and obtain pickled Liquid preparation.

[0022] Add the egg yolks of 50-60 fresh eggs into the marinade, and let the egg yolks be suspended in the middle of the marinade (add a layer of egg yolks to the marinade at a height of 1-5cm, and then add the marinade at a height of 1-5cm again Then add another layer of egg yolk, and repeat this to ensure that the egg yolk is suspended in the middle of the pickling liquid, and finally cover the surface of the pickling liquid with soybean oil at a height of 0.8-1.2mm), a...

Embodiment 2

[0024] Choose fresh duck eggs with uniform size and no cracks, wash them with clean water to remove the dirt on the surface of the eggs, and dry them in the air. After separating the egg yolks, wash the egg whites on the surface of the egg yolks with clear water.

[0025] Preparation of pickling solution: Take 4-8g of acetic acid, 2000ml of water, 120-200g of sodium chloride, 20-80g of sodium carboxymethylcellulose, fully dissolve at 65-95°C, cool to 50-60°C; add 10 prickly ash , 30ml of 42-degree liquor, which is the pickling solution.

[0026] Add 50-60 fresh duck egg yolks to the above pickling liquid, let the egg yolks be suspended in the middle of the pickling liquid (let the egg yolks be suspended in the middle of the pickling liquid (add a layer of egg yolks to the pickling liquid at a height of 1-5cm, and then add again Add a layer of egg yolk to the pickling solution at a height of 1-5cm, and repeat this to ensure that the egg yolk is suspended in the middle of the p...

Embodiment 3

[0028] Choose fresh duck eggs with uniform size and no cracks, wash them with clean water to remove the dirt on the surface of the eggs, and dry them in the air. After separating the egg yolks, wash the egg whites on the surface of the egg yolks with clear water.

[0029] Preparation of pickling solution: Take 4-8g of malic acid, 2000ml of water, 100-200g of sodium chloride, 20-80g of sodium carboxymethylcellulose, fully dissolve at 75-85°C, cool to 40-50°C; add pepper 10 pcs, 30ml of 42-degree white wine, after mixing, it becomes the pickling solution.

[0030] Add 50-60 duck egg yolks to the pickling liquid, let the egg yolks be suspended in the middle of the pickling liquid (let the egg yolks be suspended in the middle of the pickling liquid (add a layer of egg yolks to the pickling liquid at a height of 1-5cm, and then add it again for 1 Add a layer of egg yolk to the pickling solution at a height of -5cm, and repeat this to ensure that the egg yolk is suspended in the mi...

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PUM

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Abstract

The invention belongs to the technical field of food processing, and particularly relates to a process for quickly pickling salted egg yolk by a wet process. The process is characterized in that protective colloid is prepared by applying sodium carboxymethylcellulose, wherein the separated poultry egg yolk is pickled; the process comprises the following steps of: (1) separating the egg yolk and cleaning the egg white; (2) preparing the pickling protecting solution by using food gum; (3) adding the egg yolk and pickling, and adding the egg yolk and the pickling solution in layers to promote contact of the pickling solution and the egg yolk, thereby greatly shortening the pickling time (only 2-5 days); and (4) taking the pickled egg yolk out, cleaning and drying to obtain the pickled salted egg yolk. The process has the advantages of capabilities of separating the pickled salted egg yolk and applying the egg white for other processing purposes, less using amount of salt, low pickling cost, high pickling speed and less occupied resources, and is an intensive environment-friendly production process. The salted egg yolk is pickled in a sealed environment, and moisture in the pickling process is not evaporated, so that the salinity of the pickling solution is prevented from being increased, and the pollution of microorganisms is also excellently prevented. The quickly pickled salted egg yolk can achieve the quality of the conventional salted egg yolk, and the flavor of the salted egg yolk is easy to control.

Description

technical field [0001] The invention belongs to the technical field of poultry egg processing, and in particular relates to a method for quickly pickling salted egg yolk by a wet method. The invention adopts the method of separately pickling the salted egg yolk after separating the egg white from poultry eggs, and its application scope relates to the pickling of the salted egg. Background technique [0002] Salted egg yolk is deeply loved by consumers because of its unique texture and flavor characteristics. It is rich in fat, protein and various amino acids needed by the human body. It also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and is easily absorbed by the human body. It is a supplement for calcium and iron. Good food with good nutrition. It is mainly used as the raw material of Chinese food such as moon cakes, cakes, egg yolk buns, the cooking of dishes, and the processing of egg yolk ...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 李斌范劲松李晶
Owner HUAZHONG AGRI UNIV
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