Making process of shredded salted yolk

A production process, the technology of salted egg yolk, which is applied in the production process of salted egg yolk paste, can solve the problems of poor color of egg yolk paste, limitations in sales and transportation, and influence on product marketization, etc., to achieve convenient transportation and storage, and not easy to deteriorate , the effect of low moisture content

Inactive Publication Date: 2020-09-04
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

This production process uses 121°C sterilization for 25 minutes, the color of the prepared egg yolk paste is poor, and the obtained product has been quick-frozen and cannot be stored at room temperature, which has limitations in sales and transportation, which affects the marketability of the product

Method used

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  • Making process of shredded salted yolk
  • Making process of shredded salted yolk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0038] A kind of preparation technology of salted egg yolk paste, concrete steps are as follows:

[0039] Step 1, select salted eggs with undamaged shells after pickling, remove the shells and take out the whole salted egg yolk;

[0040] In step 2, the salted egg yolk obtained in step 1 is sterilized in a sodium chloride solution with a concentration of 20 wt%, immersed for 1 hour, and drained for later use;

[0041] Step 3: Take out the salted egg yolk after soaking, and dry it at 45°C for 30 minutes.

[0042] Step 4: Spread the tray evenly in one layer, put it in the oven and bake at 140°C for 35 minutes; after the baking is completed, take out the tray and spray cooking wine with 1% of the weight of the egg yolk on the surface of the egg yolk, and cool the salted egg yolk to 80°C;

[0043]Step 5, fully mix salted egg yolk and 9% edible oil in a blender to obtain a uniform mixture of salted egg yolk and edible oil;

[0044] Step 6: Select a colloid mill with a pore size of...

Embodiment 2

[0047] A kind of preparation technology of salted egg yolk paste, concrete steps are as follows:

[0048] Step 1, select salted eggs with undamaged shells after pickling, remove the shells and take out the whole salted egg yolk;

[0049] In step 2, the salted egg yolk obtained in step 1 is sterilized in a 22% sodium chloride solution, submerged for 0.8 hours, and drained for later use;

[0050] Step 3: Take out the salted egg yolk after soaking, and dry it at 42°C for 40 minutes.

[0051] Step 4: spread the tray evenly in one layer, put it in the oven and bake at 150°C for 33 minutes; after the baking is completed, take out the tray and spray cooking wine with 0.8% egg yolk weight on the surface of the egg yolk, and cool the salted egg yolk to 80°C;

[0052] Step 5, fully mix salted egg yolk and 9% edible oil in a blender to obtain a uniform mixture of salted egg yolk and edible oil;

[0053] Step 6: Select a colloid mill with a pore size of 2 to 40 μm, adjust the pore size ...

Embodiment 3

[0056] A kind of preparation technology of salted egg yolk paste, concrete steps are as follows:

[0057] Step 1, select salted eggs with undamaged shells after pickling, remove the shells and take out the whole salted egg yolk;

[0058] In step 2, the salted egg yolk obtained in step 1 is sterilized in a 23% sodium chloride solution, submerged for 0.6h, and drained for later use;

[0059] Step 3, take out the salted egg yolk after soaking, and dry at 40°C for 50 minutes.

[0060] Step 4: spread the tray evenly in one layer, add edible oil accounting for 8% of the mass percentage of salted egg yolk, put it in the oven and bake at 160°C for 30 minutes; after the baking is completed, take out the tray and spray egg yolk with a weight of 0.6% on the surface of the egg yolk % cooking wine, cool the salted egg yolk to 80°C;

[0061] Step 5, thoroughly mixing the salted egg yolk and edible oil obtained in step 4 in a blender to obtain a uniform mixture of salted egg yolk and edibl...

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Abstract

The invention discloses a making process of shredded salted yolk. The shredded salted yolk can be stored at normal temperature, and is convenient to transport and sell. The making process comprises the steps of selecting the salted yolk, performing soaking and cleaning in a sodium chloride solution, performing drying, performing baking, performing stirring, performing grinding, performing vacuum packing and performing sterilizing in a water bath. The obtained shredded salted yolk is moderate in saltness and low in moisture content in physical and chemical indexes, rich in roasted fragrance andsalty and fragrant when being put in mouths in flavor, obvious in sandy and moistening texture, and obvious in visible granular sensation, long in quality guarantee period, and convenient to store. When being stored at normal temperature, the shredded salted yolk can be stored for 6 months, and when being added to Chinese and western meals of mixed rice, hamburgers and the like, the shredded salted yolk can achieve the effects of decorating and seasoning.

Description

technical field [0001] The invention relates to the technical field of food processing, more specifically, it relates to a preparation process of salted egg yolk paste. Background technique [0002] Salted duck egg yolk is well known for its unique flavor characteristics and various nutritional components, especially the taste of salted duck egg yolk, which is very popular among consumers. In recent years, under the premise that the consumer market for edible duck eggs is small, salted duck egg yolks are favored and widely used in baked and fried foods. [0003] CN109699952A discloses a process for making salted egg yolk paste. The steps are: select salted egg yolk, put the salted egg yolk in an oven at 180°C-230°C and bake for 17-25 minutes, then bake in an oven at 180°C-230°C for 17 minutes. -25 minutes until cooked, then evenly stir the salted egg yolk with no more than 15% cooking oil, then put the salted egg yolk into a grinder at a speed of 2500rpm-3500rpm and grind i...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/10A23B4/005A23B4/023
CPCA23L15/20A23L5/10A23B4/023A23B4/0056A23B4/005A23V2002/00A23V2250/1614A23V2250/18A23V2300/10A23V2300/24
Inventor 刘华桥阮丹丹蔚侨
Owner HUBEI SHENDAN HEALTHY FOOD
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