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A treatment method for salted egg yolk to increase oil and generate sand

A processing method and technology for salted egg yolk, which are applied in the field of salted egg yolk to increase oil and sand, can solve problems such as being unfavorable for sanding, salted egg yolk hard cores and white hearts, etc. Good performance, reducing loss effect

Active Publication Date: 2021-12-24
GUANGZHOU RESTAURANT GRP LIKOUFU FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The application number is 200910194295X, and the Chinese invention patent titled "A Preparation Method of Salted Egg Yolk" discloses that fresh eggs are first soaked in salt water, then subjected to ultra-high pressure treatment and baked to obtain salted egg yolks, and the resulting salted egg yolks have a hard core and The number of white hearts is also more, and it is not conducive to sand

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] Embodiment 1: a kind of preparation method of salted egg yolk comprises the steps:

[0018] (1) Put 200g of salted egg yolk and 300g of soybean oil in a vacuum packaging bag and vacuum pack;

[0019] (2) Heat the ultra-high pressure chamber to 40°C, then place the vacuum-packed salted egg yolk and soybean oil in the ultra-high pressure chamber, and process it for 8 minutes at a temperature of 40°C and a pressure of 250 MPa. The obtained salted egg yolk has good sand-releasing property, the oil yield rate is 46.1%, the content of phospholipid is 7.7%, the hard heart rate is 0.6%, and the white heart rate is 0.36%.

Embodiment 2

[0020] Embodiment 2: a kind of preparation method of salted egg yolk comprises the steps:

[0021] (1) Put 300g of salted egg yolk and 400g of linseed oil in a vacuum packaging bag and vacuum pack;

[0022] (2) Heat the ultra-high pressure chamber to 50°C, then place the vacuum-packed salted egg yolk and linseed oil in the ultra-high pressure chamber, and process it for 10 minutes at a temperature of 50°C and a pressure of 300 MPa. The obtained salted egg yolk has good sand-releasing property, the oil yield is 50.1%, the content of phospholipid is 7.5%, the hard heart rate is 0.5%, and the white heart rate is 0.35%.

Embodiment 3

[0023] Embodiment 3: a kind of preparation method of salted egg yolk comprises the steps:

[0024] (1) Put 500g of salted egg yolk and 600g of peanut oil in a vacuum packaging bag and vacuum pack;

[0025] (2) Heat the ultra-high pressure chamber to 60°C, then place the vacuum-packed salted egg yolk and peanut oil in the ultra-high pressure chamber, and process it for 15 minutes at a temperature of 60°C and a pressure of 550 MPa. The obtained salted egg yolk has good sand-releasing property, the oil yield is 50.2%, the content of phospholipid is 7.4%, the hard heart rate is 0.5%, and the white heart rate is 0.36%.

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PUM

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Abstract

The invention discloses a treatment method for salty egg yolk to increase oil and produce sand, comprising the following steps: (1) placing salted egg yolk and vegetable oil in a vacuum packaging bag, and vacuum packaging; It is heated to medium temperature, and then the vacuum-packed salted egg yolk and vegetable oil are placed in an ultra-high pressure chamber and processed under high pressure. In the present invention, the salted egg yolk is treated with heat and pressure and oil as a medium to obtain the salted egg yolk with high oil yield, low hard heart rate and white heart rate, and good sanding performance. The processed salted egg yolk is suitable for application in foods such as moon cakes, rice dumplings, and egg yolk pies.

Description

technical field [0001] The invention relates to a treatment technology of salted egg yolk, in particular to a treatment method for salted egg yolk to increase oil and generate sand. Background technique [0002] Salted egg yolk is processed from poultry eggs such as duck eggs and chicken eggs through the diffusion of salt solution in a high-concentration salt solution and at a certain temperature. It has the characteristics of simple eating, unique flavor, and comprehensive nutritional value. At the same time, salted egg yolk is loved by people because of its rich nutrition and attractive taste. Among them, it is widely used in foods such as moon cakes, zongzi, and egg yolk pies, and it is also used in cooking and the processing of egg yolk-flavored foods. It can be seen that salted egg yolks are widely in demand in the domestic market. With the advancement of the industrialization of poultry eggs, the quality of salted egg yolks is declining year by year, which is reflecte...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L15/00A23L5/30
Inventor 朱香澔方嘉沁罗歆桐潘振辉王凤娇高彤
Owner GUANGZHOU RESTAURANT GRP LIKOUFU FOOD