Preparation for yolk yellow pepper sauce and technology thereof
What is Al technical title?
Al technical title is built by PatSnap Al team. It summarizes the technical point description of the patent document.
A technology of yellow pepper sauce and egg yolk, which is applied in food preparation, food processing, food processing, etc., can solve the problems of high calorie and single processing method of salted egg yolk, achieve simple operation process, strengthen various physiological functions of human body, and bright colors Effect
Active Publication Date: 2015-02-18
HARBIN LVPUTI FOOD
View PDF5 Cites 4 Cited by
Summary
Abstract
Description
Claims
Application Information
AI Technical Summary
This helps you quickly interpret patents by identifying the three key elements:
Problems solved by technology
Method used
Benefits of technology
Problems solved by technology
But at present, the processing method of salted egg yolk is relatively single, mainly used for fillings such as moon cakes, egg yolk pies, egg yolk crisps, etc., as well as ready-to-eat snacks such as egg yolk pu
Method used
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more
Examples
Experimental program
Comparison scheme
Effect test
Embodiment 1
[0025] A method for preparing egg yolk and yellow pepper sauce, which is prepared according to the following steps: first, fresh yellow peppers, onions, garlic and other raw materials are pretreated, cleaned of impurities, drained and cut into slices by a dicing machine 5~7mm 3 Fang Ding spare. In addition, pickled salted egg yolks, laba beans, vegetable oil, and monosodium glutamate are also prepared.
[0026] Take 4 portions of salted egg yolks, put them into a blender, and stir at a frequency of 50 Hz for 40 seconds until the salted egg yolks are blended into fine sand.
[0027] Then take 10 parts of yellow pepper, 0.3 part of garlic, 0.1 part of ginger, 0.05 part of edible salt, 0.1 part of sugar, 0.1 part of monosodium glutamate, 0.5 part of vegetable oil, and 0.3 part of laba bean.
[0028] According to the raw materials (10 parts of yellow pepper, 0.3 parts of garlic, 0.1 part of ginger, 0.05 parts of edible salt, 0.1 part of sugar, 0.1 part of monosodium glutamate, 0...
Embodiment 2
[0032] A method for preparing egg yolk and yellow pepper sauce, which is prepared according to the following steps: first, fresh yellow peppers, onions, garlic and other raw materials are pretreated, cleaned of impurities, drained and cut into slices by a dicing machine 5~7mm 3 Fang Ding spare. In addition, pickled salted egg yolks, laba beans, cooking oil, and monosodium glutamate are also prepared.
[0033] Take 2 portions of salted egg yolks, put them into a blender, and stir at a frequency of 50 Hz for 30 seconds until the salted egg yolks become fine sand.
[0034] Then take 12 parts of yellow pepper, 0.5 part of garlic, 0.3 part of ginger, 0.1 part of edible salt, 0.3 part of sugar, 0.1 part of monosodium glutamate, 0.5 part of vegetable oil, and 0.5 part of Laba bean.
[0035] According to the raw materials (12 parts of yellow pepper, 0.5 part of garlic, 0.3 part of ginger, 0.1 part of edible salt, 0.3 part of sugar, 0.1 part of monosodium glutamate, 0.5 part of veget...
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
PUM
Login to view more
Abstract
The invention discloses a making method of yolk yellow pepper sauce. The method is characterized in that salted yolk which is preserved and fresh yellow peppers are used as raw materials, and garlic, ginger and the like are assisted as ingredients to develop the novel pepper sauce. The production technology is simple, and the sauce is suitable for batch processing. The preparation method disclosed by the invention comprises the following steps: mashing the salted yolk, then matching the salted yolk mashed with the fresh yellow peppers which are cut in cubes, mixing and frying the salted yolk which is mashed, and the fresh yellow peppers which are cut and other auxiliary materials, adding food additives to the mixture which is fried in a frying process, filling and sterilizing the mixture of the salted yolk which is mashed, the fresh yellow peppers which are cut, the auxiliary materials and the food additives after the mixture of the salted yolk which is mashed, the fresh yellow peppers which are cut, the auxiliary materials and the food additives are fried to mature, finally packing and inspecting the mixture of the salted yolk which is mashed, the fresh yellow peppers which are cut, the auxiliary materials and the food additives which are filled and sterilized, and the finished products are the yolk yellow pepper sauce. The yolk yellow pepper sauce disclosed by the invention has unique and refreshing pepperiness and aromatic of the salted yolk, the inherent eggy of the salted yolk is conceal by simultaneously adding both the yolk and the yellow peppers, the nutrient value of pure yellow pepper sauce is improved, and the colour after mixing is golden, so that the appetite of people is more enhanced. Because of the bright colour and the unique mouth feel, the sauce can be used in the cooking processes of high grade dishes such as seafood, pizza and pastry, and at the same time, the sauce can also be used as ready-to-eat instant food.
Description
technical field [0001] The invention relates to a method for preparing egg yolk and yellow pepper sauce, in particular to a method for making egg yolk and yellow pepper sauce by using salted egg yolk and fresh yellow pepper as raw materials. Background technique [0002] Salted egg yolk is a traditional food in China. It is rich in protein and phospholipids. Among the vitamins contained, vitamin A is the most, and it is also rich in vitamin B 2 , B 1 , B 12 Salted egg yolk is also rich in calcium, potassium, iron, phosphorus and other nutrients that the human body urgently needs, which is good for bone development and can prevent bone loss. Anemia, the role of strong body. However, the current processing method of salted egg yolk is relatively simple, mainly used for fillings such as moon cakes, egg yolk pies, egg yolk crisps, and instant snacks such as egg yolk pumpkin and egg yolk crab. The rich protein, lipids and sterols in the egg yolk make these products too high i...
Claims
the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more
Application Information
Patent Timeline
Application Date:The date an application was filed.
Publication Date:The date a patent or application was officially published.
First Publication Date:The earliest publication date of a patent with the same application number.
Issue Date:Publication date of the patent grant document.
PCT Entry Date:The Entry date of PCT National Phase.
Estimated Expiry Date:The statutory expiry date of a patent right according to the Patent Law, and it is the longest term of protection that the patent right can achieve without the termination of the patent right due to other reasons(Term extension factor has been taken into account ).
Invalid Date:Actual expiry date is based on effective date or publication date of legal transaction data of invalid patent.
Login to view more 
Login to view more