A simple and fast method of pickling salted egg yolk

Abstract

The invention discloses a method for simply and rapidly pickling salted egg yolks. The method sequentially comprises the steps of selecting eggs; cleaning and sterilizing egg shells; separating egg yolks; pickling; carrying out secondary pickling; shaping; drying and curing; cooling; and packaging. The fresh egg yolks are respectively soaked into a high-concentration pickling solution A and a low-concentration pickling solution B so as to be respectively pickled and subjected to secondary pickling, and the fresh egg yolks can be rapidly dehydrated to shrink under the action of high-pressure penetration when being pickled in the pickling solution A, so that the pickled egg yolks are ball-shaped; then, the fresh egg yolks are soaked and pickled in the relatively-low-concentration pickling solution B, so that part of salt in the egg yolks can be properly removed, and the distribution of salt in the egg yolks is uniform; in addition, cold air drying is adopted, on the one hand, the salt can be uniformly distributed in the egg yolks, on the other hand, the egg yolks can be dried and cured after compactly shrinking, so that the egg yolks which have smooth surface, and are ball-shaped, bright in tangerine color, loose in texture and good in oil forming effect are obtained. The method has the characteristics of simplicity, high speed, high efficiency, safety and low cost.

Description

[0001] 【Technical Field】 [0002] The invention relates to the technical field of egg product processing, in particular to a salted egg yolk pickling method, in particular to a simple and fast pickling method for salted egg yolk. [0003] 【Background technique】 [0004] Salted egg yolk is one of the most important raw materials for Cantonese-style mooncakes. It is also the main raw material for high-end catering such as rice dumplings, pilot-scale noodles "quick sand buns", pilot-scale dishes "Jinsha crab", etc. Salted egg yolks have a broad domestic market demand. However, the salted egg yolks sold in the market are still pickled with whole eggs, and then washed, broken, and separated from the yolk and egg white to obtain the salted egg yolk, resulting in a large amount of salted egg white. Due to the high salt content in the salted egg white (about 8.0%), the use of the salted egg white has been greatly restricted, and the economic value has also been greatly reduced. Therefore, it...

AI Technical Summary

Problems solved by technology

[0006] 1) Chinese patent: a salted egg yolk pickling process (application publication number CN1376388A) discloses a method in which the egg yolk is directly put into a dry salt nest to pickle. The disadvantage of this method is that once the egg yolk membrane is damaged, the egg yolk will Liquid outflow is not good for pickling, and the salt content in salted egg yolk is too much

[0007] 2) Chinese patent: salted egg yolk pickling preparation and method for processing salted egg yolk with pickling preparation (application publication number CN1726786A) discloses a kind of aqueous solution utilizing salted egg yolk pickling preparation to pickle separated egg yolk, this method is to The egg yolk is suspended in the pickling liquid, however, because the egg yolk membrane is easily damaged, it is not conducive to a large amount of pickling of the egg yolk

[0008] 3) Chinese Patent: Egg Yolk Processing Technology (Application Publication No. CN1080133A) discloses a method for processing salted egg yolk using membrane technology. The shortcoming of this method is the same as the method reported by the above two patents. Under the condition of pickling, the pickling effect is poor

[0009] 4) Chinese patent: a quick overall pickling method of salted egg yolk (application publication number CN102132896A) discloses a method of fully stirring the egg yolk evenly, adding salt and other pickling agents, pickling, heating, concentrating, maturing, oiling Salted egg yolks are prepared by sanding and forming treatment, and salted egg yolks are prepared by forming treatment. The biggest disadvantage of this method is that after the fresh egg yolks are stirred evenly, the microstructure of the egg yolks is destroyed, and the egg yolks need to be reformed to produce The possibility of oil sanding is very small, and the procedures and processing methods are complicated

The disadvantages of this method are: it is not easy to operate and easy to pollute; during the pickling process, the egg yolk film falls off due to the dehydration of the egg yolk and is not easy to form

The problem with this method is that quick-freezing egg yolks needs to be handled individually and easily polluted, otherwise adhesion will occur; quick-freezing will destroy the microstructure of egg yolks, resulting in egg yolk particles breaking and easy to produce oil after thawing; dry salting at 20-30°C after thawing is easy to collapse

[0013] 8) Chinese patent: A preparation method of salted egg yolk (application publication number CN101715976A) discloses a method for preparing salted egg yolk using ultra-high pressure technology. The method is difficult to promote