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Processing technology of salted egg yolk

A processing technology and salted egg yolk technology, applied in the field of salted egg yolk processing technology, can solve the problems of high packing box density and deterioration, and achieve the effects of being less prone to deterioration, prolonging the shelf life and reducing costs.

Inactive Publication Date: 2018-12-18
HANGZHOU SHUNFENGXIANG FOODS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, during transportation, the temperature at sea is high, and the density of containers and packing boxes inside the containers is relatively high
Although the salted egg yolk has been pickled and vacuum-packed, the transportation process will cause the salted egg yolk to be kept in a closed and high-temperature environment for a long time, and the residual moisture in the salted egg yolk is very easy to be lost during the long-term sea transportation. Phenomena such as deterioration

Method used

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  • Processing technology of salted egg yolk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0052] Embodiment 1: a kind of processing technology of salted egg yolk, obtains by following steps:

[0053] Step 1, select the salted egg after pickling and the eggshell is not damaged, remove the shell and take out the whole salted egg yolk, and keep the egg yolk membrane outside the salted egg yolk intact and not broken;

[0054] In step 2, the salted egg yolk obtained in step 1 is placed in a bactericidal solution with a sodium chloride concentration of 25%, and immersed for 1 hour;

[0055] Step 3, take out the salted egg yolk from the bactericidal solution in Step 2, and place it in a 35°C environment to dry for 3 hours;

[0056] Step 4, the dried salted egg yolk in step 3 is crushed to form salted egg yolk particles with a size of 3 mm;

[0057] In step 5, the salted egg yolk particles obtained in step 4 are freeze-dried in an environment of -40° C. for 24 hours to obtain dry salted egg yolk particles;

[0058] Step 6, vacuum-packing the dried salted egg yolk particl...

Embodiment 2

[0066] Embodiment 2: a processing technique of salted egg yolk, the difference from Example 1 is that in the step 5 of processing the salted egg yolk, the dried salted egg yolk particles obtained in the step 4 are first subjected to low-temperature vacuum dehydration drying treatment, and the low-temperature vacuum dehydration is carried out. The drying treatment is carried out under the vacuum degree of 80-110kpa, the temperature of the cold trap is set to drop to -40~-50°C at a cooling rate of 0.5°C / min, the treatment time is 5-8h, and then vacuum packaging is performed.

Embodiment 3

[0067] Embodiment 3: a processing technique of salted egg yolk, the difference from Example 1 is that in the step 5 of processing the salted egg yolk, the dried salted egg yolk particles obtained in the step 4 are first subjected to low-temperature vacuum dehydration drying treatment, and the low-temperature vacuum dehydration is carried out. The drying treatment is carried out under the vacuum degree of 80-110kpa, the temperature of the cold trap is set to drop to -40~-50°C at a cooling rate of 0.5°C / min, the treatment time is 5-8h, and then vacuum packaging is performed.

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Abstract

The invention discloses a processing technology of salted egg yolk and belongs to the technical field of poultry egg foods. The processing technology includes: 1) selecting pickled salted eggs withoutdamage on shell, deshelling the salted eggs and taking out the whole egg yolk; 2) soaking the salted egg yolk in a sterilization solution for 1-1.5 h, the concentration of NaCl in the sterilization solution being 20-25%; 3) moving the salted egg yolk out from the sterilization solution and drying the salted egg yolk for 2-3 h at 35-45 DEG C; 4) crushing the dried salted egg yolk to form salted egg yolk granules; 5) freeze-drying the salted egg yolk granules at -40 to -50 DEG C for 18-24 h to obtain dried salted egg yolk granules; and 6) vacuum-packaging the dried salted egg yolk granules. Theprocessed salted egg yolk is low in water content and is easy to preserve, and is not liable to deteriorate during transportation.

Description

technical field [0001] The invention relates to the technical field of poultry egg food processing, more particularly, to a processing technology of salted egg yolk. Background technique [0002] Salted egg yolk is very popular among consumers because of its unique flavor characteristics and various nutrients. Salted egg yolk is rich in fat, protein and various amino acids needed by the human body, and also contains various minerals such as calcium, phosphorus, iron and various trace elements and vitamins necessary for the human body, and is easily absorbed by the human body. Food of choice for nutrients such as iron. [0003] Salted egg yolk is also widely loved by overseas Chinese in Southeast Asian countries. Usually, during the cooking process, the salted egg yolk is crushed and matched with other vegetables and meats. However, most of the salted egg yolk manufacturers are located in China. Therefore, the processed salted egg yolk needs to be transported to Southeast A...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L3/44
CPCA23L3/44A23L15/00
Inventor 陆顺方陆文强
Owner HANGZHOU SHUNFENGXIANG FOODS
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