Method for quickly and efficiently pickling salted egg yolk

A salted egg yolk, high-efficiency technology, applied in food science and other directions, can solve the problems of inability to increase continuous production output, long cycle time, low pickling efficiency, etc., and achieve good social promotion and application, short production cycle, and speed up pickling efficiency. Effect

Pending Publication Date: 2020-03-27
湖南一品松农业发展股份有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salted egg yolk is a delicacy, the main raw materials are duck eggs and poultry eggs, etc. Salted egg yolk is rich in lecithin, unsaturated fatty acids and amino acids and other important nutrients for human life. When people eat salted eggs or salted duck eggs, most of them are for Taste the egg yolk

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A method for pickling salted egg yolk quickly and efficiently, comprising the following steps:

[0028] A: To select eggs, first select fresh eggs without cracks, control the size of fresh eggs when selecting, and keep the size even when selecting fresh eggs;

[0029] B: Cleaning, remove the residues on the surface of the fresh eggs after selection, wash the surface of the fresh eggs with clean water and dry the surface of the fresh eggs, then put the dried fresh eggs into the ultraviolet sterilization box with rollers, pass through Ultraviolet sterilization box sterilizes the surface of fresh eggs;

[0030] C: Separation of egg liquid, shelling the sterilized fresh eggs, and separating egg white and egg yolk with an egg liquid separator;

[0031] D: Pickle processing, use a mixer to prepare the pickling solution, then put the egg yolk into the pickling barrel for pickling, press down on the egg yolk through the leaky barrel cover, so that the egg yolk is completely im...

Embodiment 2

[0036] A method for pickling salted egg yolk quickly and efficiently, comprising the following steps:

[0037] A: To select eggs, first select fresh eggs without cracks, control the size of fresh eggs when selecting, and keep the size even when selecting fresh eggs;

[0038] B: Cleaning, remove the residues on the surface of the fresh eggs after selection, wash the surface of the fresh eggs with clean water and dry the surface of the fresh eggs, then put the dried fresh eggs into the ultraviolet sterilization box with rollers, pass through Ultraviolet sterilization box sterilizes the surface of fresh eggs;

[0039] C: Separation of egg liquid, shelling the sterilized fresh eggs, and separating egg white and egg yolk with an egg liquid separator;

[0040] D: Pickle processing, use a mixer to prepare the pickling solution, then put the egg yolk into the pickling barrel for pickling, press down on the egg yolk through the leaky barrel cover, so that the egg yolk is completely im...

Embodiment 3

[0045] A method for pickling salted egg yolk quickly and efficiently, comprising the following steps:

[0046] A: To select eggs, first select fresh eggs without cracks, control the size of fresh eggs when selecting, and keep the size even when selecting fresh eggs;

[0047] B: Cleaning, remove the residues on the surface of the fresh eggs after selection, wash the surface of the fresh eggs with clean water and dry the surface of the fresh eggs, then put the dried fresh eggs into the ultraviolet sterilization box with rollers, pass through Ultraviolet sterilization box sterilizes the surface of fresh eggs;

[0048] C: Separation of egg liquid, shelling the sterilized fresh eggs, and separating egg white and egg yolk with an egg liquid separator;

[0049] D: Pickle processing, use a mixer to prepare the pickling solution, then put the egg yolk into the pickling barrel for pickling, press down on the egg yolk through the leaky barrel cover, so that the egg yolk is completely im...

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PUM

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Abstract

The invention discloses a method for quickly and efficiently pickling salted egg yolk, and relates to the technical field of egg product processing. The method comprises the following steps: A, selecting eggs; B, performing cleaning; C, separating egg liquid; D, performing pickling and processing; E, performing sealing; F, taking out salted egg yolk; and G, performing curing. According to the invention, time for pickling salted egg yolk is shorter and more efficient. Compared with a conventional pickling method of salted egg yolk, the pickling method provided by the invention has the advantages that the pickling time is accelerated by 60%, the production period is short, and the yield is higher. Surfaces of fresh eggs are sterilized through an ultraviolet sterilization method, and bacteriaare prevented from entering a pickling barrel to influence quality of pickling liquid in a pickling barrel; all egg yolk can be completely immersed in the pickling liquid through a barrel cover withleakage holes, so that the whole pickling is more uniform; and the pickling barrel can be sealed through the preservative film, so that on one hand, pollution is isolated, on the other hand, taste loss is avoided, and pickling efficiency of the egg yolk in the pickling barrel is promoted. The method has a short pickling period of salted egg yolk, oil is generated inside the pickled salted egg yolk, and the outside of the salted egg yolk is tasty.

Description

technical field [0001] The invention relates to the technical field of egg product processing, in particular to a method for quickly and efficiently pickling salted egg yolk. Background technique [0002] Salted egg yolk is a delicacy, the main raw materials are duck eggs and poultry eggs, etc. Salted egg yolk is rich in lecithin, unsaturated fatty acids and amino acids and other important nutrients for human life. When people eat salted eggs or salted duck eggs, most of them are for Taste the egg yolk, but the current traditional salted egg yolk pickling method takes a long time, generally more than ten days, the pickling efficiency is low, and the sustainable production output cannot be increased. In addition, the traditional salted egg yolk is too salty, and it is easy to eat too much cause harm to the human body. [0003] Therefore, it is necessary to invent a kind of method for quick and efficient pickling of salted egg yolk to solve the above problems. Contents of t...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/20A23L5/30
CPCA23L15/30A23L5/20A23L5/36
Inventor 任金伟
Owner 湖南一品松农业发展股份有限公司
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