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Method for reducing salt content in salted egg yolk

A technology of salted egg yolk and salt, applied in egg preservation, food ingredients, dry preservation of eggs, etc., can solve problems such as illness and affecting physical health

Inactive Publication Date: 2021-02-05
湖南嘉丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The main raw materials of salted egg yolk are duck eggs, etc. The salted egg yolk in the prior art is rich in lecithin, unsaturated fatty acids, amino acids and other important nutrients for human life, but due to the problem of pickling technology, the taste of salted egg yolk is generally salty, while This affects people's health, especially people with a history of vascular disease are prone to disease

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0012] The method for reducing the salt content in the salted egg yolk in this example is to put the target raw salted egg yolk in warm water that has been boiled and cooled to 25°C and soaked for 3 days. Diffuse to a low concentration, and change the water frequently during the soaking process. The water is changed every 2 hours in the first day, every 4 hours in the second day, and every 6 hours every day thereafter. Warm water that has been boiled and cooled to 25°C.

[0013] Moreover, the salted egg yolk needs to be dehydrated once a day after soaking in warm water. The dehydration method is to dehydrate in a vacuum dryer. The temperature in the vacuum dryer is 30-32°C, and the dehydration time is 3 minutes.

[0014] In addition, after the final soaking in warm water, the salted egg yolk was soaked in a food preservative for 3 hours, wherein the food preservative was mixed with the following ingredients by weight: 25% chitosan, 30% mangosteen husk extract, tea 15% polyphe...

Embodiment 2

[0017] The method for reducing the salt content in the salted egg yolk in this example is to put the target raw salted egg yolk in warm water that has been boiled and cooled to 30°C and soaked for 5 days, adding ultrasonic waves while soaking, and using ultrasonic technology to assist the salt content from high concentration Diffuse to a low concentration, and change the water frequently during the soaking process, among which the water is changed every 3 hours in the first day, the water is changed every 6 hours in the second day, and the water is changed every 6 hours every day thereafter. Warm water that has been boiled and cooled to 30°C.

[0018] Moreover, the salted egg yolk needs to be dehydrated once a day after soaking in warm water. The dehydration method is to dehydrate in a vacuum dryer. The temperature in the vacuum dryer is 30-32°C, and the dehydration time is 5 minutes.

[0019] In addition, after the final soaking in warm water, soak the salted egg yolk in a fo...

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PUM

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Abstract

The invention discloses a method for reducing salt content in salted egg yolk. The method comprises the following steps of soaking target raw salted egg yolk in warm water which is boiled and cooled to 20-30 DEG C for 3-5 days, frequently changing water in the soaking process, changing water once every 2-3 hours in the first day, changing water once every 4-6 hours in the second day, and changingwater once every 6 hours in the next each day, wherein warm water which is boiled and cooled to 20-30 DEG C is adopted. According to the method, part of salt is diffused from the yolk through multipletimes of warm water soaking, so that the salt content in the yolk is reduced.

Description

technical field [0001] The invention relates to a method for preparing salted duck egg yolk, in particular to a method for reducing the salt content in salted egg yolk, and belongs to the technical field of duck egg processing. Background technique [0002] The main raw materials of salted egg yolk are duck eggs, etc. The salted egg yolk in the prior art is rich in lecithin, unsaturated fatty acids, amino acids and other important nutrients for human life, but due to the problem of pickling technology, the taste of salted egg yolk is generally salty, while This affects people's health, especially people with a history of vascular disease are prone to disease. Therefore, continue a method of reducing the salt content of salted egg yolks that have been salted, so as to alleviate the salty taste. Contents of the invention [0003] In view of the deficiencies in the above-mentioned prior art, the purpose of the present invention is to provide a method with reasonable design a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/02A23B5/06A23B5/14
CPCA23B5/022A23B5/06A23B5/14A23V2002/00A23L15/30A23V2250/21A23V2250/2132A23V2250/214A23V2250/511A23V2250/708A23V2300/10
Inventor 鲁列
Owner 湖南嘉丰食品有限公司