Flavor-improved salted chicken egg yolk

Abstract

The invention discloses flavor-improved salted chicken egg yolk. The flavor-improved salted chicken egg yolk is prepared from raw materials including chicken egg yolk, food-grade ethyl acetate, a food-grade osmotic pressure regulator, food-grade acetic acid, food-grade ethanol, a food-grade antioxidant and table salt. Chicken eggs with the freshness higher than or equal to 72 Ha are subjected to separation of egg white and egg yolk, a flavor substance is added to the egg yolk, ultrasonic pretreatment and heat-cold pretreatment are performed sequentially, the egg yolk is added to an isotonic salting solution to be completely immersed, table salt is added multiple times, so that the salting solution has certain concentration gradients, the egg yolk is salted for a period of time and cooked at 70 DEG C, and the flavor-improved salted chicken egg yolk can be obtained. The flavor-improved salted chicken egg yolk has the characteristics of being refreshing in flavor, fine, moderate in saline taste and high oil yield, the process is simple, a little salt is used, and industrial production is easy to realize.

Description

technical field [0001] The invention relates to the field of food production, in particular to a flavor-improved salted egg yolk. Background technique [0002] Eggs contain a lot of protein, vitamins and minerals, and play an important role in people's daily life. An egg consists of 9%-11% eggshell, 60-63% egg white and 28-29% egg yolk. Egg yolk is rich in fat, including neutral fat, lecithin, cholesterol, etc.; it is also rich in calcium, phosphorus, iron and other minerals; it is also rich in protein, and it is a protein with high biological value; it also contains vitamin A, D, riboflavin, pantothenic acid, and carotene, lutein, zeaxanthin and β-carotene that are related to the color of egg yolk, so egg yolk is considered to be the most nutritious part of the egg. [0003] my country is the largest egg producer in the world, and its total egg production ranks first in the world for many years. However, the processing rate of eggs in our country is relatively low, and mos...

AI Technical Summary

Problems solved by technology

The pickling of salted egg yolks is developed based on the pickling of salted eggs. The time for directly pickling salted egg yolks is about 30 days shorter than that of whole eggs. The methods are mainly divided into wet pickling and dry pickling. However, many Duck egg yolk is used as the pickling object, and pickled egg yolk has not been reported. The purpose of this invention is to develop a flavor-improved salted egg yolk to increase the added value of eggs.

[0004] Salted duck egg yolk has been reported at present, such as the Chinese invention patent "a salted egg yolk pickling method" with application number 201110334263.2, smearing pickling agent on the surface of the egg pit of the die plate, applying a semi-permeable membrane, and adding egg yolk , cover translucent, sprinkle with pickling agent, and marinate at 10-35°C for 6-48 hours. Due to the high concentration of pickling agent, salt accounts for 80-90% of the pickling agent, which will easily cause water filling and gelatinization of the egg yolk, not only Salt is wasted and the oil yield decreases, which affects the quality of salted egg yolk

Another example is the Chinese invention patent "A Simple and Rapid Pickling Method for Salted Egg Yolk" with application number 201410782773. In the ripening, cooling and packaging steps, fresh egg yolks are successively soaked in high-concentration pickling solution A and low-concentration pickling solution B, respectively, for pickling and secondary pickling steps, when fresh egg yolks are pickled in pickling solution A During cooking, the fresh egg yolk can dehydrate quickly and shrink under the action of high osmotic pressure, so that the pickled egg yolk is in a spherical shape, and then soaked and pickled by a lower concentration of pickling solution B, which can properly remove part of the egg yolk. salt, and make the salt distribution in the egg yolk more uniform. This method does not carry out the pretreatment of the egg yolk, and cannot break the emulsification stability in the egg yolk. It is easy to cause water filling and gelatinization of the egg yolk, and the oil yield is greatly reduced. Although the first pickling is dehydrated, the second pickling is due to the decrease in salt concentration. In order to achieve osmotic pressure balance, the egg yolk will absorb water from the pickling solution. The effect of loose sand texture

Another example is the Chinese invention patent "Preparation Method of Salted Egg Yolk" with application number 200910194295.X, which uses ultra-high pressure technology to realize accelerated permeation of salt water by determining precise ultra-high pressure conditions and applying high-pressure processing of egg yolk. Accelerated molding with egg whites, and processing egg yolks to prepare salted egg yolks. The ultra-high pressure is 300-700 MPa, which consumes a lot of energy, requires high equipment, and is difficult for industrial production.