Preparation method of salted egg yolk sandwich dried whole egg

Abstract

The invention relates to a preparation method of salted egg yolk sandwich dried whole egg. The preparation method of the salted egg yolk sandwich dried whole egg comprises at least the following steps: step 1: extraction of salted egg yolk; step 2: extraction of egg white liquid; step 3: mixing and seasoning; step 4: molding; step 5: high-temperature and high-pressure steaming; step 6: demolding;step 7: remodeling; step 8: packaging; and step 9: sterilization. The method solves the problems of the shelling inconvenience of salted duck eggs, the eggshell sanitation and the high salt content ofegg white, enriches the layering and the taste diversity of the dried egg, and completely maintains the elastic and delicate flavor peculiar to the dried egg. Moreover, since the dried egg is made ofegg white as a background main ingredient and no dyed food or seasoning is added, the salted duck egg yolk is presented with oily egg yolk or oily yellow granules. Besides, because of high-temperature vacuum sterilization packaging, the shelf life is very long without adopting a chemical preservative technology and under the condition of room temperature and portability.

Description

technical field [0001] The invention relates to the field of deep processing of egg products, in particular to a method for preparing dried whole eggs sandwiched with salted egg yolk. Background technique [0002] At present, there are salted duck eggs, salted duck egg yolks, and dried eggs on the market. Salted duck eggs are a traditional food in my country for thousands of years. They are easy to pickle. Because the salt penetrates into the egg yolk, the fat in the egg yolk is separated from the protein, that is, "salting out". It is loved by people in Southeast Asian countries, but the disadvantage is that a large amount of salt must penetrate the eggshell and egg white to complete the "salting out", so the general egg whites are very salty, and the shell needs to be peeled before eating, which is not very convenient and hygienic. [0003] Simultaneously, salted duck egg yolk is generally used for pastry filling, eats monotonously and greasy taste alone, so can not be con...

AI Technical Summary

Problems solved by technology

But the main material is single and lacks the level of taste

The sandwich bacon egg jerky invented by a certain egg jerky has a layered taste, but it affects the unique Q-bomb and delicate feeling of the egg jerky, so the market performance is not satisfactory

Moreover, in the traditional salted duck egg processing process, a considerable proportion of salted duck eggs with broken shells cannot achieve normal value

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