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A kind of egg yolk ball and preparation method thereof

A technology of egg yolk and salted egg yolk, applied in the field of egg yolk balls and its preparation, can solve problems such as difficulty in achieving complete uniformity of egg yolk size, impact on product quality, gaps, intervals, etc., to improve product competitiveness, better and unique taste, and lower freezing point Effect

Active Publication Date: 2019-07-23
广州回味源蛋类食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the process of making moon cakes, whole grains of salted egg yolks are generally wrapped raw to form moon cakes filled with egg yolk balls wrapped with egg yolks. Often after the mooncakes are baked, gaps and intervals are easily formed in the position of the egg yolk ball in the center of the cake, which affects the product quality. In addition, during the curing process of duck eggs, there will be a hard core in the middle of the last part of the salted egg yolk. After being wrapped in moon cakes, it will affect the taste, and customers or consumers think that the quality of such egg yolks is poor;

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0022] First process the salted egg yolk, wash and smash the duck eggs marinated with yellow mud for 30-45 days, take fresh whole salted egg yolk for later use, no egg white is needed; prepare raw materials such as unsalted butter, modified starch and glucose syrup, Each component is weighed in proportion, 90 parts of salted egg yolk, 5 parts of glucose syrup, 5 parts of modified starch as a compound thickener, and 10 parts of unsalted butter.

[0023] Use an oven or other heating devices to heat 90 portions of salted egg yolks at 30°C for 30 minutes to dry off some of the moisture on the surface. For the baked salted egg yolk, use a tissue grinder to stir it directly for 1-2 times until it becomes muddy. Do not over-crush it, as it will affect the taste. Crush it for later use;

[0024] Heat 10 parts unsalted butter until liquid, and set aside;

[0025] 90 parts of salted egg yolks, 10 parts of unsalted butter, 5 parts of modified starch, and 5 parts of glucose syrup process...

Embodiment 2

[0029] First process the salted egg yolk, wash and smash the duck eggs marinated with yellow mud for 30-45 days, take fresh whole salted egg yolk for later use, no egg white is needed; prepare raw materials such as unsalted butter, modified starch and glucose syrup, Weigh each component in proportion, 70 parts of salted egg yolk, 1 part of glucose syrup, 1 part of modified starch as a compound thickener, and 1 part of unsalted butter.

[0030] Use an oven or other heating devices to heat 70 portions of salted egg yolks at 20°C for 20 minutes to dry off some of the moisture on the surface. For the baked salted egg yolk, use a tissue grinder to stir it directly for 1-2 times until it becomes muddy. Do not over-crush it, as it will affect the taste. Crush it for later use;

[0031] Heat 1 part unsalted butter until liquid and set aside;

[0032] 70 parts of salted egg yolks, 1 part of unsalted butter, 1 part of modified starch, and 1 part of glucose syrup processed through the a...

Embodiment 3

[0036] First process the salted egg yolk, wash and smash the duck eggs marinated with yellow mud for 30-45 days, take fresh whole salted egg yolk for later use, no egg white is needed; prepare raw materials such as unsalted butter, modified starch and glucose syrup, Each component was weighed in proportion, 75 parts of salted egg yolk, 2 parts of glucose syrup, 2 parts of modified starch as a compound thickener, and 4 parts of unsalted butter.

[0037] Use an oven or other heating devices to heat 75 portions of salted egg yolks at 25°C for 25 minutes to dry the surface moisture. For the baked salted egg yolk, use a tissue grinder to stir it directly for 1-2 times until it becomes muddy. Do not over-crush it, as it will affect the taste. Crush it for later use;

[0038] Heat 4 parts unsalted butter to dissolve into a liquid and set aside;

[0039] 75 parts of salted egg yolks, 4 parts of unsalted butter, 2 parts of modified starch, and 2 parts of glucose syrup processed throug...

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PUM

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Abstract

The invention belongs to the field of food manufacturing, and particularly relates to a yolk ball and a preparation method thereof. The yolk ball is prepared from salted yolk, butter, a compound thickening agent and glucose syrup. The preparation method comprises the following steps: heating the salted yolk, and removing surface moisture, wherein oil cannot flow out from the salted yolk which is baked under a low temperature, unique flavor in the yolk can also be stimulated at the same time, and during stirring and smashing, a stirrer cannot be damaged due to too high viscosity of the salted yolk; sequentially adding the treated salted yolk, the butter, the compound thickening agent and the glucose syrup, and completely and uniformly mixing, thus forming mixed yolk mash; preparing the yolk ball in fixed size by using a die, thus avoiding the problem that the middle part of a moon cake is hollow due to inconsistent size of the yolk balls. The yolk balls prepared through the preparation method belong to recombinant salted yolk products, and the problem of hard center does not exist; the yolk ball can be applied to steamed stuffed bun stuffing, snack stuffing, moon cake stuffing or other stuffing, is wide in application range, more unique in flavor and better in taste, and has market competitiveness.

Description

technical field [0001] The invention relates to the field of food production, in particular to an egg yolk ball and a preparation method thereof. Background technique [0002] In the process of making moon cakes, whole grains of salted egg yolks are generally wrapped raw to form moon cakes filled with egg yolk balls wrapped with egg yolks. Often after the mooncakes are baked, gaps and intervals are easily formed in the position of the egg yolk ball in the center of the cake, which affects the product quality. In addition, during the curing process of duck eggs, there will be a hard core in the middle of the last part of the salted egg yolk. After being wrapped in moon cakes, it will affect the taste, and customers or consumers think that the quality of such egg yolks is poor; [0003] Therefore, it is necessary to invent a kind of egg yolk ball, which has a good taste and will not produce a hard core problem. At the same time, it can be made into a fixed size, which is conv...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 戴建国
Owner 广州回味源蛋类食品有限公司