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Production method of improved salted egg yolk

A production method, salted egg yolk technology, applied in baking, baked food, food science, etc., can solve the problems that are difficult to achieve, affect the effect and taste, and achieve the effect of full mechanization, small individual differences, and consistent ingredients

Active Publication Date: 2021-08-31
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Salted duck egg yolks are packaged in whole pieces into moon cakes, egg yolk crisps and other products. If the egg yolk wants to penetrate the heart completely, it needs to be slowly pierced at low temperature during pickling. Even if the conditions are met, it will be caused by some factors such as individual differences. Part of the egg yolk piercing is not pickled, which is a problem in the egg yolk industry; it is difficult to achieve 100% piercing in the salted egg yolk salted egg yolk industry, resulting in some mooncakes always having hard lumps in the center of the egg yolk after baking, which affects overall effect and taste

Method used

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  • Production method of improved salted egg yolk
  • Production method of improved salted egg yolk
  • Production method of improved salted egg yolk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0030] An improved production method of salted egg yolk, which is characterized in that raw salted duck egg yolk treated with low-temperature water control, salted duck egg yolk baked and cured and treated with oil control, duck egg powder, and edible salt are processed. The main steps are as follows:

[0031] (1) Production of raw salted duck egg yolks treated with low-temperature water control: After separating the yolks of raw salted duck eggs, stir them evenly, then slowly dry them at a low temperature of 45°C, and control the moisture range from 23% to 25% to obtain low-temperature salted duck egg yolks. Water-controlled raw salted duck egg yolk;

[0032] Production of roasted salted duck egg yolk with oil control treatment: separate the yolk of raw salted duck egg, stir evenly, then bake at 180°C for 15 minutes to obtain cooked salted egg yolk, drain and remove 3% of cooked salted egg yolk After weighting the oil, the salted duck egg yolk that has been baked and processe...

Embodiment 2

[0042] An improved production method of salted egg yolk, which is characterized in that raw salted duck egg yolk treated with low-temperature water control, salted duck egg yolk baked and cured and treated with oil control, duck egg powder, and edible salt are processed. The main steps are as follows:

[0043] (1) Production of raw salted duck egg yolks treated with low-temperature water control: After separating the yolks of raw salted duck eggs, stir them evenly, then slowly dry them at a low temperature of 45°C, and control the moisture range from 23% to 25% to obtain low-temperature salted duck egg yolks. Water-controlled raw salted duck egg yolk;

[0044] Production of roasted salted duck egg yolk with oil control treatment: separate the yolk of raw salted duck egg, stir evenly, then bake at 180°C for 16 minutes to obtain cooked salted egg yolk, drain and remove 3.5% of cooked salted egg yolk After weighting the oil, the salted duck egg yolk that has been baked and proces...

Embodiment 3

[0054] An improved production method of salted egg yolk, which is characterized in that raw salted duck egg yolk treated with low-temperature water control, salted duck egg yolk baked and cured and treated with oil control, duck egg powder, and edible salt are processed. The main steps are as follows:

[0055] (1) Production of raw salted duck egg yolks treated with low-temperature water control: After separating the yolks of raw salted duck eggs, stir them evenly, then slowly dry them at a low temperature of 45°C, and control the moisture range from 23% to 25% to obtain low-temperature salted duck egg yolks. Water-controlled raw salted duck egg yolk;

[0056] Production of roasted salted duck egg yolk with oil control treatment: separate the yolk of raw salted duck egg, stir evenly, then bake at 180°C for 17 minutes to obtain cooked salted egg yolk, drain and remove 4% of cooked salted egg yolk After weighting the oil, the salted duck egg yolk that has been baked and processe...

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Abstract

The invention discloses improved salted egg yolk and a production method of the improved salted egg yolk. The improved salted egg yolk is mainly prepared from the following raw materials: raw salted duck egg yolk subjected to low-temperature water control treatment, salted duck egg yolk subjected to baking curing and oil control treatment, duck egg powder and edible salt, and the improved salted egg yolk is processed through the working procedures of grinding, mixing, rounding, vacuumizing packaging, sterilizing, freezing and the like. The improved salted egg yolk provided by the invention is attractive in color and luster, delicious in taste and high in baking oil yield, and solves the problem that the middle of the egg yolk does not penetrate through or is uncooked when the egg yolk is wrapped in products such as mooncakes and the like in the prior art.

Description

technical field [0001] The invention relates to a production method of improved salted egg yolk, which belongs to the field of egg product processing. Background technique [0002] Salted duck egg yolk is well-known for its unique flavor characteristics and various nutritional components, especially after the salted duck egg yolk is baked, the rustling taste is very popular among consumers. [0003] Salted duck egg yolks are packaged in whole pieces into moon cakes, egg yolk crisps and other products. If the egg yolk wants to penetrate the heart completely, it needs to be slowly pierced at low temperature during pickling. Even if the conditions are met, it will be caused by some factors such as individual differences. Part of the egg yolk piercing is not pickled, which is a problem in the egg yolk industry; it is difficult to achieve 100% piercing in the salted egg yolk salted egg yolk industry, resulting in some mooncakes always having hard lumps in the center of the egg yo...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/10A23L5/20A21D13/31A21D13/38
CPCA23L15/30A23L5/10A23L5/20A21D13/31A21D13/38
Inventor 刘华桥阮丹丹蔚侨
Owner HUBEI SHENDAN HEALTHY FOOD