Salting auxiliary agent and application thereof in salting of salted eggs

Abstract

The invention provides a salting auxiliary agent and an application thereof in salting of salted eggs. The salting auxiliary agent comprises the following raw material components in parts by weight: 10-30 parts of polyphenol substances, 10-30 parts of carotenoid, 10-30 parts of organic selenium and 20-70 parts of a carrier. According to the application of the salting auxiliary agent in salting of thesalted eggs, the salting auxiliary agent and salting material mud are uniformly mixed to be used for salting the salted eggs; the weight percentage of the salting auxiliary agent in the salting material mud is 0.2%-0.8%; the salting material mud comprises the following raw material components: table salt, loess, plant ash and water. The salted eggs are salted by using the salting auxiliary agent, so that the oil extraction rate of salted egg yolk can be increased, and the hard yolk rate and white yolk rate of the salted egg yolk can be reduced.

Description

technical field [0001] The invention relates to the technical field of salted egg processing, in particular to a pickling auxiliary agent and its application in salted egg pickling. Background technique [0002] Egg yolk is a complex system containing protein, fat and water. In the process of pickling salted eggs, firstly, high salt conditions are used to promote the shrinkage, coagulation and hardening of egg yolks; then, the salted eggs are cooked under sterilized conditions to promote sanding and oil production of egg yolks. If the salted egg yolk has problems of hard core and white core (mainly because the center of the egg yolk is not solidified and sandy, and there is induration lacking in elasticity, the color of the induration is light yellow or white.), it will lead to insufficient aroma of the egg yolk and poor oil yield. Less and poor taste, and affect the sensory quality and eating quality of salted eggs. [0003] At present, there are few ways to reduce the ha...

AI Technical Summary

Problems solved by technology

However, this method needs to obtain the salted egg yolk on the basis of salted salted eggs before using the above method to process the egg yolk, which has the problems of cumbersome production process, complicated operation, high cost and difficulty in popularization

[0004] In summary, there is an urgent need for a pickling aid and its application in salted egg pickling to solve the problems of cumbersome production processes, complicated operations, high cost and difficulty in popularization in the prior art

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