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Quicksand salted egg yolk wrapping sauce and production method and application thereof

A production method, the technology of salted egg yolk, is applied in the field of quicksand salted egg yolk wrapping sauce, which can solve the problems affecting the efficiency of mass production, the difficulty of wrapping the batter evenly, and not suitable for heating and eating, etc., so as to achieve easy mass production and beautiful appearance Delicate, delicate taste and sandy effect

Inactive Publication Date: 2019-05-21
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

CN108523093A discloses a kind of salted egg yolk, wherein the content of salted egg yolk is relatively low, oil and water are separated into oil and precipitate after high-temperature heating, it is not suitable for heating and eating, and the production process is complicated, especially involving multiple sending procedures, which affects the efficiency of mass production
[0003] Moreover, the commonly used breading powder generally needs to be mixed with water to form a muddy shape before use. The texture is very sticky, and it is easy to foam when cooking. It is not easy to wrap evenly as a breading for fried food.

Method used

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  • Quicksand salted egg yolk wrapping sauce and production method and application thereof
  • Quicksand salted egg yolk wrapping sauce and production method and application thereof
  • Quicksand salted egg yolk wrapping sauce and production method and application thereof

Examples

Experimental program
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Effect test

Embodiment 1

[0032] A quicksand salted egg yolk wrapped sauce, its production method comprises the following steps:

[0033] (1) In parts by weight, take 240 parts of salted duck egg yolk, 80 parts of rapeseed oil, 16 parts of butter, 2 parts of white granulated sugar, 0.8 part of table salt, 0.4 part of cornstarch, and 0.08 part of potassium sorbate;

[0034] (2) Bake salted duck egg yolk at 90°C for 10 minutes, cool at room temperature for 30 minutes, and then freeze at -18°C for 6 hours;

[0035] (3) the salted duck egg yolk after freezing is pulverized with a pulverizer, and crosses a 15-mesh sieve;

[0036] (4) White granulated sugar and potassium sorbate are ground with pulverizer respectively, cross 80 mesh sieves to obtain white sugar powder and potassium sorbate powder;

[0037] (5) Vegetable oil, cornstarch, salt and the white granulated sugar and potassium sorbate obtained in step (3) were stirred in a blender for 15 minutes until uniformly mixed;

[0038] (6) Put the butter i...

Embodiment 2

[0041] A quicksand salted egg yolk wrapped sauce, its production method comprises the following steps:

[0042] (1) In parts by weight, take 260 parts of salted duck egg yolk, 90 parts of corn oil, 18 parts of butter, 2.5 parts of white granulated sugar, 1.0 part of table salt, 0.5 part of cornstarch, and 0.1 part of potassium sorbate;

[0043] (2) Bake salted duck egg yolk at 95°C for 15 minutes, cool at room temperature for 35 minutes, and then freeze at -18°C for more than 4 hours;

[0044] (3) the salted egg yolk after freezing is pulverized with a pulverizer, and crosses 18 mesh sieves;

[0045] (4) white granulated sugar and potassium sorbate are ground with pulverizer respectively, cross 100 mesh sieves to obtain white sugar powder and potassium sorbate powder;

[0046] (5) Vegetable oil, cornstarch, salt and the white granulated sugar and potassium sorbate obtained in step (3) were stirred in a blender for 20 minutes until uniformly mixed;

[0047] (6) Put the butter...

Embodiment 3

[0050] A quicksand salted egg yolk wrapped sauce, its production method comprises the following steps:

[0051] (1) In parts by weight, take 280 parts of salted duck egg yolk, 100 parts of vegetable oil, 20 parts of butter, 3 parts of white granulated sugar, 1.2 parts of table salt, 0.6 part of cornstarch, and 0.12 part of potassium sorbate;

[0052] (2) Bake salted duck egg yolk at 100°C for 15 minutes, cool at room temperature for 40 minutes, and then freeze at -18°C for 4 hours;

[0053] (3) the salted duck egg yolk after freezing is pulverized with a pulverizer, and crosses a 20-mesh sieve;

[0054] (4) white granulated sugar and potassium sorbate are ground with pulverizer respectively, cross 100 mesh sieves to obtain white sugar powder and potassium sorbate powder;

[0055] (5) Vegetable oil, cornstarch, salt and the white granulated sugar and potassium sorbate obtained in step (3) were stirred in a blender for 20 minutes until uniformly mixed;

[0056] (6) Put the but...

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PUM

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Abstract

The invention discloses a quicksand salted egg yolk wrapping sauce and a production method thereof. The quicksand salted egg yolk wrapping sauce is mainly prepared from salted egg yolk, vegetable oil,butter, white granulated sugar, salt, corn starch and potassium sorbate. The salted egg yolk wrapping sauce is in a fine-grained quicksand shape, attractive in appearance and golden yellow in color and luster, has specific salted egg yolk baking flavor and milk flavor, is sandy and smooth in taste, balanced in nutrition, wide in application and convenient in eating, can be eaten after a cover isopened, can be wrapped on the surface of food for deep frying, can also be applied on breads and used for being mixed with food and cooking.

Description

technical field [0001] The invention relates to a food or food condiment, in particular to a quicksand salted egg yolk sauce and its production method and application. 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] Salted egg yolk is rich in nutrition and has a smooth taste. It is a traditional Chinese food. Most of the salted egg yolks on the market are sold in the form of vacuum packaging, and there are few deep-processed salted egg yolks with a single taste. With the acceleration of people's life rhythm and the improvement of living standards, the market demand for fast, convenient and unique food is increasing. CN108523093A discloses a kind of salted egg yolk, wherein the content of salted egg yolk is relatively low, oil and water are separated into oil and precipitate after high-temperature heating, it is not suitable ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60A23L5/10A23P20/15
Inventor 刘华桥阮丹丹周婷
Owner HUBEI SHENDAN HEALTHY FOOD
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