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Preserving agent for salted yolk and processing method of salted yolk

A processing method and technology of salted egg yolk, which are applied in the field of food processing, can solve the problems of difficult forming of egg yolk, long pickling time, and sticking of salted egg yolk into lumps, etc., so as to shorten the baking time, increase the baking temperature, and shorten the pickling time. Effect

Inactive Publication Date: 2018-11-02
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

In addition, there are many other salted egg yolk production methods
But at present these salted egg yolk processing methods, there are various deficiencies, such as pickling time is long, the consumption of salt is large, the egg yolk is not easy to shape after cracking, etc., the salted egg yolk surface is prone to cracks, and the salted egg yolk sticks into pieces, etc. A kind of processing method of more mature salted egg yolk

Method used

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  • Preserving agent for salted yolk and processing method of salted yolk

Examples

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Effect test

Embodiment 1

[0025] A salted egg yolk salting preparation is composed of the following raw materials in parts by weight: 55% salt, 80% sodium alginate, 130% sodium dihydrogen phosphate, 10% 56° red star Erguotou, and 1% potassium sorbate.

[0026] A kind of quick processing method of salted egg yolk comprises the following steps:

[0027] (1) Raw material pretreatment: raw material selection, breaking, separating egg white and egg yolk;

[0028] (2) Pickle preparation preparation: by weight, take salt 55, sodium alginate 80, sodium dihydrogen phosphate 130, 56 ° red star Erguotou 10, potassium sorbate 1; then salt, sodium alginate, phosphate di Sodium hydrogen and potassium sorbate are put into the mixing tank in turn, stirred and mixed evenly to obtain the pickle preparation;

[0029] (3) Pickling: Pour the pickling preparation into a jar with fresh egg yolks, submerge the egg yolks, and marinate at 25°C for 72 hours;

[0030] (4) Baking and oiling: bake the egg yolk marinated in step (...

Embodiment 2

[0034] A salted egg yolk salting preparation is composed of the following raw materials in parts by weight: 15 parts by weight of fresh duck egg yolk, 55 parts salt, 80 parts sodium alginate, 130 parts sodium dihydrogen phosphate, 12 parts by weight of red star Erguotou, and 1 part potassium sorbate.

[0035] A kind of quick processing method of salted egg yolk comprises the following steps:

[0036] (1) Raw material pretreatment: raw material selection, breaking, separating egg white and egg yolk;

[0037] (2) Pickle preparation preparation: by weight, take fresh duck egg yolk 15, salt 55, sodium alginate 80, sodium dihydrogen phosphate 130, 56 ° Red Star Erguotou 12, potassium sorbate 1; then salt, seaweed Sodium phosphate, sodium dihydrogen phosphate, and potassium sorbate are put into a mixing tank in turn, and stirred and mixed evenly to obtain a pickle preparation;

[0038] (3) Pickling: Pour the pickling preparation into a jar with fresh egg yolks, submerge the egg yol...

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Abstract

The invention discloses a preserving agent for salted yolk and a processing method of the salted yolk. The preserving agent of the salted yolk consists of the following raw materials in parts by weight of 55-65 parts of salt, 80-85 parts of sodium alginate, 130-135 parts of sodium dihydrogen phosphate, 10-15 parts of Baijiu, and 1-2 parts of potassium sorbate. The processing method of the salted yolk is characterized by comprising the following steps of enabling the yolk to be immersed in the preserving agent, and performing preserving at 20-30 DEG for 48-72h; and placing the preserved yolk inthe place of 30-40 DEG C for 1-1.5h, taking out the baked yolk, uniformly applying the edible oil onto the taken yolk, placing the applied yolk in the pace of 45-55 DEG C for baking for 0.25-0.5h, and performing sterilizing, so that the salted yolk is obtained. According to the preserving agent disclosed by the invention, the probability that the surface of the salted yolk is cracked can be effectively reduced, the condition that salted yolk is stuck to form blocks can be avoided, and the yolk is beautiful and bright in color.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a salted egg yolk pickle preparation and a salted egg yolk processing method. Background technique [0002] Salted duck eggs are reprocessed eggs salted and processed. The mature salted eggs are delicious and nutritious, and are favored by consumers, especially salted egg yolks. Salted egg yolk has a wide market demand in China, and it is mostly used in foods such as moon cakes, cakes, and egg yolk crisps. [0003] At present, the production technology of salted egg yolk products is basically divided into two categories. One is the traditional craft pickling technology. Fresh duck eggs are marinated and then cracked to take out the salted egg yolk, heated and formed, and vacuum-packed to obtain salted egg yolk products; the other is the first Crack the egg yolk and take it out, press the egg yolk nest on the wet salt with an egg yolk mold, pour the egg yolk into the eg...

Claims

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Application Information

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IPC IPC(8): A23B5/12A23L15/00
CPCA23B5/12A23L15/00
Inventor 刘华桥余东华李双艳
Owner HUBEI SHENDAN HEALTHY FOOD
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