A kind of production method of improved salted egg yolk

A production method, salted egg yolk technology, applied in baked food, baking, 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: 2022-06-24
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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  • A kind of production method of improved salted egg yolk
  • A kind of production method of improved salted egg yolk
  • A kind of production method of improved salted egg yolk

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Effect test

Embodiment 1

[0030] A production method for improving salted egg yolk is characterized in that it is processed by raw salted duck egg yolk treated with low temperature water control, roasted and cooked salted duck egg yolk treated with oil control, duck egg powder, and edible salt, and the main steps are as follows:

[0031] (1) Production of raw salted duck egg yolk treated with low temperature water control: after separating the egg yolk of the raw salted duck egg, stir evenly, and then slowly dry at a low temperature of 45 ° C, and control the moisture range to be 23% to 25%, to obtain a low temperature Raw salted duck egg yolk treated with water control;

[0032] Production of roasted, aged and oil-controlled salted duck egg yolks: After separating the yolks of raw salted duck eggs, stir well, then bake at 180°C for 15 minutes to obtain cooked salted egg yolks, drain and remove 3% of the cooked salted egg yolks. After weighting the fat, obtain the salted duck egg yolk which is roasted,...

Embodiment 2

[0042] A production method for improving salted egg yolk is characterized in that it is processed by raw salted duck egg yolk treated with low temperature water control, roasted and cooked salted duck egg yolk treated with oil control, duck egg powder, and edible salt, and the main steps are as follows:

[0043] (1) Production of raw salted duck egg yolk treated with low temperature water control: after separating the egg yolk of the raw salted duck egg, stir evenly, and then slowly dry at a low temperature of 45 ° C, and control the moisture range to be 23% to 25%, to obtain a low temperature Raw salted duck egg yolk treated with water control;

[0044] Production of salted duck egg yolks that are roasted, cooked and oil-controlled: After separating the yolks of raw salted duck eggs, stir them evenly, then bake at 180°C for 16 minutes to obtain cooked salted egg yolks, drain and remove 3.5% of the cooked salted egg yolks. After weighting the fat, obtain the salted duck egg yo...

Embodiment 3

[0054] A production method for improving salted egg yolk is characterized in that it is processed by raw salted duck egg yolk treated with low temperature water control, roasted and cooked salted duck egg yolk treated with oil control, duck egg powder, and edible salt, and the main steps are as follows:

[0055] (1) Production of raw salted duck egg yolk treated with low temperature water control: after separating the egg yolk of the raw salted duck egg, stir evenly, and then slowly dry at a low temperature of 45 ° C, and control the moisture range to be 23% to 25%, to obtain a low temperature Raw salted duck egg yolk treated with water control;

[0056] Production of roasted, aged and oil-controlled salted duck egg yolk: after separating the raw salted duck egg yolk, stir well, then bake at 180°C for 17 minutes to obtain cooked salted egg yolk, drain and remove 4% of the cooked salted egg yolk After weighting the fat, obtain the salted duck egg yolk which is roasted, matured ...

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Abstract

The invention discloses an improved salted egg yolk and a production method thereof. Its raw materials mainly include raw salted duck egg yolk treated with low-temperature water control, salted duck egg yolk roasted and cured and treated with oil control, duck egg powder, and edible salt. It is processed by mixing, rounding, vacuum packaging, sterilization, freezing and other processes. The improved salted egg yolk provided by the present invention has attractive color, delicious taste and high oil yield after baking, and solves the problems of the existing egg yolk wrapped in moon cakes and other products that do not penetrate the center or become sticky.

Description

technical field [0001] The invention relates to a production method for improving salted egg yolk, and belongs to the field of egg product processing. Background technique [0002] Salted duck egg yolk is well known for its unique flavor characteristics and a variety of nutrients, especially after the salted duck egg yolk is baked, the rustling taste is very popular among consumers. [0003] Salted duck egg yolks are packaged into moon cakes, egg yolk crisps and other products in the form of whole pieces. If the egg yolk wants to completely penetrate the heart, 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 unsalted pierced heart is a problem in the egg yolk industry; it is difficult to achieve 100% pierced through the salted egg yolk in the industry. As a result, after some moon cakes are baked, there is always a hard lump in the center of the egg...

Claims

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Application Information

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Patent Type & Authority Patents(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
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