Making method of fragrant and salted egg yolks

A production method and salted egg yolk technology, applied in food science and other directions, can solve problems such as increased production costs, waste of protein resources, etc., and achieve the effects of avoiding pollution, high production efficiency, and convenient transportation and storage.

Inactive Publication Date: 2016-10-12
HEFEI UNIV
View PDF5 Cites 6 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Some consumers remove egg whites and only eat egg yolks, resulting in a great waste of protein resources
Or some enterprises desalinate and reprocess salted egg whites, and the desalination process increases production costs

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

[0031] A kind of preparation method of fragrant salted egg yolk comprises the following steps:

[0032] (1) Marinate the washed fresh duck eggs with 10wt% salt water at 35°C for 7 days until the surface of the egg yolk is initially solidified;

[0033] (2) Break the egg shell and separate the egg yolk from the egg white;

[0034] (3) Move the separated egg yolk into the air-permeable casing, and tie and seal the two ends of the air-permeable casing to form egg yolk strings;

[0035] (4) First spread a layer of dry powdered salting agent mixed with 10wt% salt, 1wt% spice powder and 89% carrier on the bottom of the container, place the egg yolk strings neatly on the salting agent, and then spread another layer Layers of pickling preparations are arranged in turn to form a structure of one layer of pickling preparations, one layer of egg yolk strings, and finally covered with pickling preparations;

[0036] (5) Seal the container at 25°C and marinate for 5 days to solidify the ...

Embodiment 2

[0038] A kind of preparation method of fragrant salted egg yolk comprises the following steps:

[0039] (1) Marinate the washed fresh eggs with 25wt% salt water at 25°C for 2 days until the surface of the egg yolk is initially solidified;

[0040] (2) Break the egg shell and separate the egg yolk from the egg white;

[0041] (3) Move the separated egg yolk into the air-permeable casing, and tie and seal the two ends of the air-permeable casing to form egg yolk strings;

[0042] (4) Spread a layer of salt 25 wt %, spice powder 5 wt %, and the rest as carriers on the bottom of the container, and place the egg yolk strings neatly on the pickle Then spread a layer of pickling agent, arrange in turn a layer of pickling agent, a layer of egg yolk string structure, and finally cover the surface with pickling agent;

[0043] (5) Seal the container at 35°C and marinate for 1 day to solidify the egg yolk to obtain the fragrant salted egg yolk of oil sand.

Embodiment 3

[0045] A kind of preparation method of fragrant salted egg yolk comprises the following steps:

[0046] (1) Marinate the washed fresh duck eggs with 20wt% salt water at 30°C for 4 days until the surface of the egg yolk is initially solidified;

[0047] (2) Break the egg shell and separate the egg yolk from the egg white;

[0048] (3) Move the separated egg yolk into the air-permeable casing, and tie and seal the two ends of the air-permeable casing to form egg yolk strings;

[0049] (4) Spread a layer of salt 20 wt %, spice powder 2 wt %, and the rest as carriers on the bottom of the container, and place the egg yolk strings neatly on the pickle , and then spread a layer of pickling agent, and then arrange a layer of pickling agent, a layer of egg yolk string structure, and finally cover the surface with pickling agent;

[0050] (5) Cover the container and marinate at 30°C for 3 days to solidify the egg yolk to obtain the fragrant salted egg yolk of oil sand.

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

No PUM Login to view more

Abstract

The invention discloses a making method of fragrant and salted egg yolks. The making method comprises the following steps: pickling cleaned fresh eggs till the appearances of egg yolks are preliminarily cured and formed; separating the egg yolks from egg white; moving the egg yolks into a breathable casing, then bundling and sealing the two ends of the casing to form an egg yolk string; placing a layer of dry powdery pickling agent containing table salt and perfume at the bottom of an egg yolk pickling container, tidily placing the egg yolk string on the pickling agent and then paving a layer of pickling agent again. A structure that one layer of pickling agent and one layer of egg yolk string are arranged in sequence is formed and is finally coated with a layer of pickling agent. The surface of the container is covered with a cover or a thin film for pickling till the egg yolks are completely pickled and wholly cured, so that the fragrant and salty egg yolks are obtained. The fragrant and salty egg yolks disclosed by the invention are short in pickling and maturing time and high in production efficiency; the low-salinity egg white can be obtained, so that wastes are reduced.

Description

technical field [0001] The invention relates to the field of food, in particular to a method for preparing fragrant salted egg yolk. Background technique [0002] Salted eggs are one of the traditional foods in my country, and the essence of salted eggs is egg yolk. Salted egg yolks are not only nutritious, but also have enticing sensory qualities. In terms of nutrition, the main components of salted egg yolk are protein and fat, as well as rich minerals, vitamins and carotenoids. In terms of sensory quality, it is deeply loved by consumers because of its trusatru oil texture, bright color, rich aroma and delicious taste. In addition to being eaten directly, salted egg yolk is also added to rice dumplings, moon cakes and other baked products as an auxiliary material for food processing, and can also be used as an ingredient in dishes in cooking. [0003] Complete salted eggs, due to the high salt content of the egg whites, have a very heavy salty taste and poor mouthfeel,...

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
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
Inventor 王中凤饶银环徐涛张敏戚国庆杨海洋王玉芹
Owner HEFEI UNIV
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap