Preparation method of salted egg yolk

A technology of salted egg yolk and salted duck egg yolk, which is applied in food science and other fields, can solve the problems of poor color, poor stability, and poor taste of finished products, and achieve the effects of promoting application and development, good molding stability, and good flavor and taste

Pending Publication Date: 2020-11-17
佛山市粤升食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional salted egg yolks are all salted into salted eggs with whole duck eggs and then used, which will cause a large amount of waste of salted egg protein, thereby increasing the production cost of commercially available salted egg yolks.
At present, there are some reprocessed salted egg yolks that are prepared directly from egg yolk powder, water and starch through traditional processing techniques. However, they all have disadvantages such as high process cost, poor stability after molding, poor taste of the finished product, and poor color of the finished product. Thereby limiting the application and development of salted egg yolk

Method used

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  • Preparation method of salted egg yolk

Examples

Experimental program
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Effect test

Embodiment 1

[0023] A preparation method of salted egg yolk, which comprises the following processing steps:

[0024] 1) Select the following raw material components in parts by mass: 5 parts of salted duck egg yolk with a salt content of 1.25g / 100g and a water content of 30.20g / 100g, 50 parts of egg yolk liquid, 5 parts of drinking water, 35 parts of edible cornstarch, 2 parts of peanut oil, 3 parts of edible salt, 1 part of food essence;

[0025] 2) Dehydrating the egg yolk, controlling the dehydration temperature to 90° C., and dehydrating time to 8 hours, to obtain a creamy egg yolk with a water content of 30%, cooling it, and setting it aside;

[0026] 3) Grinding and pulverizing the salted duck egg yolk, mixing it with the creamy egg yolk liquid in step 2) and stirring evenly, then adding drinking water, edible vegetable oil, edible salt, edible essence and edible cornstarch in sequence to obtain a mixed sauce;

[0027] 4) Compress the mixed sauce obtained in step 3), control the we...

Embodiment 2

[0052] A preparation method of salted egg yolk, which comprises the following processing steps:

[0053] 1) Select the following raw material components in parts by mass: 15 parts of salted duck egg yolk with a salt content of 1.10g / 100g and a water content of 34.85g / 100g, 30 parts of egg yolk liquid, 12 parts of drinking water, 25 parts of of edible cornstarch, 10 parts of corn oil, 1 part of edible salt, and 0.1 part of edible essence;

[0054] 2) Dehydrating the egg yolk liquid, controlling the dehydration temperature to 95° C. and dehydrating time to 6 hours to obtain a creamy egg yolk liquid with a water content of 35%, cooling it, and setting it aside;

[0055] 3) Grinding and pulverizing the salted duck egg yolk, mixing it with the creamy egg yolk liquid in step 2) and stirring evenly, then adding drinking water, edible vegetable oil, edible salt, edible essence and edible cornstarch in sequence to obtain a mixed sauce;

[0056] 4) Compress the mixed sauce obtained in ...

Embodiment 3

[0058] A preparation method of salted egg yolk, which comprises the following processing steps:

[0059] 1) Select the following raw material components in parts by mass: 10 parts of salted duck egg yolk with a salt content of 1.20g / 100g and a water content of 32.55g / 100g, 40 parts of egg yolk liquid, 10 parts of drinking water, 30 parts of 100% edible cornstarch, 6 parts of rapeseed oil, 2.5 parts of edible salt, 0.7 part of food essence;

[0060] 2) Dehydrating the egg yolk, controlling the dehydration temperature to 92° C., and the dehydration time to 7 hours, to obtain a creamy egg yolk with a water content of 25%, cooling it, and setting aside;

[0061] 3) Grinding and pulverizing the salted duck egg yolk, mixing it with the creamy egg yolk liquid in step 2) and stirring evenly, then adding drinking water, edible vegetable oil, edible salt, edible essence and edible cornstarch in sequence to obtain a mixed sauce;

[0062] 4) Compress the mixed sauce obtained in step 3), ...

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PUM

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Abstract

The invention discloses a preparation method of salted egg yolk. The preparation method comprises the following process steps: 1) selecting the following raw material components in parts by mass: 5-15parts of salted duck egg yolk, 30-50 parts of an egg yolk liquid, 5-12 parts of drinking water, 25-35 parts of edible corn starch, 2-10 parts of edible vegetable oil, 1-3 parts of edible salt and 0.1-1 part of edible essence; 2) performing dehydration treatment on the egg yolk liquid to obtain pasty egg yolk liquid; 3) grinding and crushing salted duck egg yolk, then uniformly mixing and stirringthe ground salted duck egg yolk with the pasty egg yolk liquid in the step 2), and sequentially adding the drinking water, the edible vegetable oil, the edible salt, the edible essence and the ediblecorn starch to obtain mixed sauce; and (4) pressing and forming the mixed sauce obtained in the step 3), then putting the formed sauce into a steamer for steaming treatment, then performing oiling and cooling to obtain a finished product. The salted egg yolk which is low in production cost, good in forming stability, good in flavor and taste and excellent in color is prepared.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of salted egg yolk. Background technique [0002] Salted egg yolk is rich in calcium, iron, phosphorus and other nutrients that the human body urgently needs. It is good for the development of bones, and can prevent anemia and strengthen the body. As a semi-processed food, it is usually used in moon cakes , egg yolk pie, egg yolk pastry and other processed food fillings. And traditional salted egg yolks are all taken after being salted into salted eggs with whole duck eggs, which will cause a large amount of waste of salted egg proteins, thereby increasing the production cost of commercially available salted egg yolks. At present, there are some reprocessed salted egg yolks that are prepared directly from egg yolk powder, water and starch through traditional processing techniques. However, they all have disadvantages such as high process cost, poor stability a...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L5/10
CPCA23L15/20A23L15/30A23L5/13A23V2002/00
Inventor 张海生董友贾相雨
Owner 佛山市粤升食品有限公司
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