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Preparation method and process of sauced salted egg yolk

A technology of salted egg yolk and egg products, which is applied in the field of instant egg products, can solve the problem of single sales channels of salted egg yolk, and achieve the effects of promoting comprehensive and efficient application, uniform texture, and improving taste and texture

Active Publication Date: 2015-01-14
HARBIN LVPUTI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, the sales channel of salted egg yolk is relatively simple, and there is still a great development prospect and room for growth in sales volume

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A preparation method of sauce-like salted egg yolk, the raw and auxiliary material formula is: 3 parts of pickled salted egg yolk, 0.1 part of monosodium glutamate, 0.03 part of white sugar, 0.02 part of edible salt, 1 part of vegetable oil, potassium sorbate: 1.3g / kg.

[0020] It is prepared according to the following steps: take 3 parts by weight of salted egg yolk, put it into a cooking machine and cook at a temperature of about 90° C. for 8 minutes, stop cooking when the salted egg yolk is mature and the surface turns white and opaque.

[0021] Take out the boiled salted egg yolk, put it into a blender and smash the egg yolk at a frequency of 50 Hz, the stirring time is 40 seconds, and stop stirring when the state of uniform color is fine sand.

[0022] The refined sand-like salted egg yolk is prepared by mixing with 0.1 part of monosodium glutamate, 0.03 part of white sugar, 0.02 part of edible salt, 1 part of vegetable oil, and potassium sorbate: 1.3 g / kg. Until...

Embodiment 2

[0028] A preparation method of sauce-like salted egg yolk, the formula of raw and auxiliary materials is: 5 parts of salted egg yolk, 0.15 parts of monosodium glutamate, 0.05 part of white sugar, 0.01 part of edible salt, 1.5 parts of vegetable oil, potassium sorbate: 1.3g / kg.

[0029] It is prepared according to the following steps: take 5 parts by weight of salted egg yolk, put it into a cooking machine and cook at a temperature of about 90° C. for 10 minutes, stop cooking when the salted egg yolk is mature and the surface turns white and opaque.

[0030] Take out the boiled salted egg yolk, put it into a blender and smash the egg yolk at a frequency of 50 Hz for 60 seconds, and stop stirring when the color is uniform and the state is fine sand.

[0031] The refined sand-like salted egg yolk is prepared by mixing with 0.15 part of monosodium glutamate, 0.05 part of white granulated sugar, 0.01 part of edible salt, 1.5 part of vegetable oil, and 1.3 g / kg of potassium sorbate...

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Abstract

The invention discloses a production method of sauced salted egg yolk. The production method is characterized in that the well-salted egg yolk is adopted as a main raw material, and ingredients such as aginomoto, white granulated sugar, salt and vegetable oil are used. The production process is simple, mass production can be achieved, and a novel sales way can be developed for the salted egg yolk. The invention provides a further-processed salted egg product especially for the egg product processing factories which are domain on the salted egg yolk and want to continuously increase the market sales amount of the salted egg yolk and enlarge the application range of the salted egg yolk. The method comprises the steps of firstly boiling the well-salted egg yolk, crushing the salted egg yolk into sand shape, adding the ingredients, mixing the ingredients and the crushed salted egg yolk, canning and sterilizing the salted egg yolk, and packaging and inspecting the mixture to obtain the finished product, i.e. the sauced salted egg yolk. By adopting the preparation method, a further-processed salted egg product is provided for the enterprise producing the salted egg yolk, and a novel instant convenient egg product is also provided for people.

Description

technical field [0001] The invention relates to a method for making sauce-like salted egg yolk, in particular to making a ready-to-eat instant egg product by using salted egg yolk as a raw material. Background technique [0002] Salted egg yolk is a traditional food in China. It is rich in protein, phospholipids and vitamins. It is one of the ideal foods to supplement vitamins and strengthen the brain. Salted egg yolk is also rich in nutrients such as calcium, potassium, iron, and phosphorus that the human body urgently needs, which is good for bone development, prevents anemia, and strengthens the body. Although salted egg yolk has many benefits, because it is a semi-processed product, its sales channel is mainly through the application of fillings such as moon cakes, egg yolk pies, and egg yolk cakes. Therefore, the sales channel of salted egg yolk is relatively simple, and there is still great development prospect and room for growth in sales volume. The invention uses ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/32A23L1/29A23L1/39A23L27/60A23L15/00A23L23/00A23L33/00
CPCA23L15/00
Inventor 孟繁武迟玉杰孟繁栋宋本尧
Owner HARBIN LVPUTI FOOD
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