Natural yolk oil extracting process
An extraction method, egg oil technology, applied in the direction of edible oil/fat, protein food components, protein components of eggs, etc., can solve problems such as easy to burn egg yolk, affect the taste of egg oil, etc., and achieve high oil yield , high vitamin E content, and high lecithin content
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[0009] ① Use the TMG130 processing machine to separate the egg yolk and the egg green in the egg, and completely remove the impurities other than the egg yolk, then crush the egg yolk and stir evenly;
[0010] ②Heat the egg yolk that was evenly stirred in the previous step for 40-50 minutes at a temperature of 20°C to 140°C. Use tools to mash the heated egg yolk into small pieces, and filter it with a sieve to form a fish floss;
[0011] ③Transfer the egg yolk processed into fish floss in the previous step to the NGTM-20 stirring and heating vessel, and heat it from 140°C to 220°C at a rate of 20°C per hour;
[0012] ④After the egg yolk is heated, the cells in the egg yolk will gradually expand after being heated and mature, and the volume will become 4 to 6 times the original volume;
[0013] ⑤The volume of the egg yolk liquid returned to its original state after being stirred and heated at high temperature for 4 hours;
[0014] ⑥ After the temperature reaches 220°C, the heated e...
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