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Five-spice-flavor salty chicken egg yolk and preparation method thereof

A technology of salted egg yolk and production method, which is applied in the field of food processing, can solve the problems of uneven quality and high yellowing rate, achieve uniform product quality, low yellowing rate, and meet the effects of mass production in factories

Inactive Publication Date: 2019-01-29
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The object of the present invention is to provide a five-flavored salted egg yolk and its production method, the product quality is uniform, and the rate of damage and loose yolk is effectively reduced, which solves the problem of the high yolk melting rate of egg products that are directly pickled with duck egg yolk. , the problem of uneven quality

Method used

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  • Five-spice-flavor salty chicken egg yolk and preparation method thereof
  • Five-spice-flavor salty chicken egg yolk and preparation method thereof
  • Five-spice-flavor salty chicken egg yolk and preparation method thereof

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Effect test

Embodiment 1

[0028] A preparation method of spiced-flavored salted eggs, the specific steps are as follows:

[0029] 1) Grading of fresh eggs: Fresh eggs are graded according to size to ensure that the size, shape and quality of the eggs are basically the same, and the weight of the eggs is controlled between 55 and 57g;

[0030] 2) Preparation of feed liquid: Add 15kg of table salt, 0.5kg of water-soluble five-spice powder and 0.02kg of citric acid into 100kg of weighed water to prepare a saline solution; slowly pour 100g of xanthan gum and alginic acid alginate into the saline solution Diester 25g, sodium caseinate 25g, stir while pouring until dissolved;

[0031] 3) Put into the vat and marinate: Slowly inject the feed liquid into the cleaned egg bucket, then put the eggs into the bucket, add 100kg of feed liquid into each bucket, add 5000 eggs, and spread a layer of eggs after reaching the specified number Plastic cloth, sealed with the same concentration of material hydraulic pressur...

Embodiment 2

[0036] A preparation method of spiced-flavored salted eggs, the specific steps are as follows:

[0037] 1) Grading of fresh eggs: Fresh eggs are graded according to size to ensure that the size, shape and quality of the eggs are basically the same, and the weight of the eggs is controlled between 58 and 60g;

[0038] 2) Preparation of feed liquid: Add 19kg of table salt, 1.0kg of water-soluble five-spice powder and 0.05kg of citric acid into 110kg of weighed water to prepare a salt solution; slowly pour 300g of xanthan gum and 300g of alginate into the salt solution Diester 50g, sodium caseinate 50g, stir while pouring until dissolved;

[0039] 3) Put into the vat and marinate: Slowly inject the feed liquid into the cleaned egg bucket, then put the eggs into the bucket, add 120kg of feed liquid into each bucket, add 5500 eggs, and spread a layer of eggs after reaching the specified number Plastic cloth, sealed with the same concentration of material hydraulic pressure, placed...

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Abstract

The invention relates to a preparation method of five-spice-flavor salty chicken egg yolk, and the method is as follows: 1) the egg weight of fresh eggs controlling to be 55-60 g; 2) adding salt, water-soluble five-spice powder and citric acid into water to prepare a salt solution, and slowly pouring xanthan gum, propylene glycol alginate and sodium caseinate while stirring to obtain a prepared material liquid; 3) injecting the material liquid obtained in the step 2) into a cleaned egg barrel, then putting the eggs into the cleaned egg barrel, press-sealing the eggswith the material liquid same as the material liquid obtained in the step 2), and pickling the eggs for 28-35 days at water temperature of 15-23 DEG C; 4) sampling and monitoring the salted eggs pickled in the step 3) at regulartime intervals, and discharging the eggs when the salt content is controlled to be 1.0-3.0%; and 5) uploading the eggs discharged in the step 4) directly to a cleaning production line, opening the eggs to obtain egg yolk, cleaning the egg yolk to select qualified products, and performing vacuum packaging, sterilizing and inspecting to obtain the five-spice-flavor salty chicken egg yolk. The obtained five-spice-flavor salty chicken egg yolk is bright in color, and the egg yolk sand is smooth in taste, moderate in salt and light and slight in fragrance.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to five-flavored salted egg yolk and a preparation method thereof. The invention is researched and developed by Hubei Shendan Healthy Food Co., Ltd. (Key Laboratory of Egg Product Processing, Ministry of Agriculture and Rural Affairs). Background technique [0002] At present, most of the egg yolks on the market are duck egg yolks, because egg yolks are rich in nutrients, rich in protein and various amino acids, calcium, phosphorus, iron and various trace elements needed by the human body, and are easily absorbed by the human body; The taste of egg yolk is moderately salty, suitable for all ages and consumers. [0003] At present, through market research, it can be seen that the salted egg yolks used in the market are mainly duck egg yolks, and there are relatively few salted egg yolk products. The main reason may be that the yield of egg yolk products from duck eggs and ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L27/00A23L27/10
CPCA23L15/30A23L27/00A23L27/10
Inventor 刘华桥余东华陈焕
Owner HUBEI SHENDAN HEALTHY FOOD
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