Curing agent for salted egg yolk, and method for preparing salted egg yolk by using curing agent

A technology of salted egg yolk and pickling preparations, which is applied in the field of salted egg yolk pickling preparations, can solve the problems of low comprehensive utilization rate of raw materials, single variety of salted egg yolks, and waste of protein resources, so as to save storage and transportation costs, shorten production cycle, and apply promising effect

Inactive Publication Date: 2006-02-01
ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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  • Summary
  • Abstract
  • Description
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  • Application Information

AI Technical Summary

Problems solved by technology

The disadvantages of this traditional production method are: first, the comprehensive utilization rate of raw materials is low, and the salted egg white after shell breaking and separation contains high concentration of salt, so it is difficult to use it as a raw material for food. Many egg processing enterprises do not have any treatment In some cases, it is directly dumped, which not only wastes protein resources, but also pollutes the surrounding environment, which adds pressure to environmental protection; second, the labor intensity is high, the sanitation is poor, the production cycle is too long, and it takes about 20 days in summer , it takes about 60 days in winter; third, there is a single variety of salted egg yolk, basically only one type of duck egg yolk; based on the above reasons, the traditional method of processing salted egg yolk needs to be improved urgently

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] According to the proportion of the formula, weigh 98Kg of table salt, 0.5Kg of sodium alginate, 1.0Kg of disodium hydrogen phosphate, and 0.5Kg of potassium sorbate. For sale or own use. The salted egg yolk pickling preparation produced according to this formula is 20Kg, water 100Kg, stir and dissolve completely and become the material liquid for pickling salted egg yolk, pour the material liquid into a stainless steel plate, and then disinfect the fresh duck eggs with 0.5% sodium hydroxide Wash and dry, manually separate the egg white and egg yolk, then put 100Kg whole egg yolk into the feed liquid tray, marinate at room temperature around 5°C in winter for 72 hours, and then take it out in the S.C101 blower electric heating constant temperature drying box Bake at 40°C for 4 hours, turn over the egg yolk every hour, take it out and cool it, use salad oil, tert-butyl hydroquinone (TBHQ) and potassium sorbate as raw materials, by weight percentage 99.0:0.5:0.5 Spray 0.2...

Embodiment 2

[0027] According to the proportion of the formula, weigh 95.0Kg of table salt, 2.5Kg of sodium alginate, 2.3Kg of disodium hydrogen phosphate, and 0.2Kg of potassium sorbate. Vacuum packed for sale or personal use. According to this formula, 15Kg of salted egg yolk pickle preparation and 100Kg of water are stirred and completely dissolved into a feed liquid for pickling salted egg yolk. In spring and autumn, marinate at room temperature at about 20°C for 48 hours, take it out after maturity, put it in a special food box, and refrigerate it at minus 18°C. When necessary, take it out and use it directly in frozen granular form.

Embodiment 3

[0029] According to the proportion of the formula, 95.0Kg of table salt, 2Kg of sodium alginate, 2.5Kg of disodium hydrogen phosphate, and 0.5Kg of potassium sorbate can be weighed and vacuum-packed according to different specifications such as 0.5Kg, 1Kg, and 25Kg after being fully stirred. , for sale or personal use. The salted egg yolk pickling preparation produced according to this formula is 28Kg, water 100Kg, stir and dissolve completely to become a material liquid for pickling salted egg yolk, pour the material liquid into a stainless steel plate, and then clean the fresh eggs with disinfectant water containing 0.5% sodium hydroxide , dry in air, manually separate egg whites and egg yolks, put 110Kg of fresh egg yolks into a plate, marinate them at room temperature at around 30°C for 36 hours in summer, take them out after they are mature, bake them at 50°C for 3 hours, and put them every hour Turn the egg yolk over once, take it out and cool it, use rapeseed oil, tert-...

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PUM

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Abstract

A chemical for preserving the salty yolk is proportionally prepared from edible salt, sodium alginate, disodium hydrogen phosphate and potassium sorbitate. A process for preserving the salty yolk includes such steps as proportionally mixing said chemical with water, immersing the fresh yolk in it at 5-35 deg.C for 24-72 hr, cold storage at -18 deg.C or baking at 40-50 deg.C for 3-4 hr, spraying a layer of antistaling agent and vacuum packing.

Description

technical field [0001] The invention relates to the technical field of egg product processing, in particular to a salted egg yolk pickle preparation and a method for processing salted egg yolk with the pickle preparation. Background technique [0002] Salted egg yolk is widely used in food processing such as moon cakes, pastries, zongzi, catering, and snack foods. It is not only an auxiliary material for high-end foods, but also a food that can be eaten directly. It occupies a considerable proportion in my country's egg product processing industry. The traditional salted egg yolk processing method is to soak the whole fresh egg in brine containing high concentration of salt or wrap it in mud (mortar) containing high concentration of salt. After about 20 to 60 days of curing, Wash the surface of the eggshell with clean water, then manually or mechanically break the eggshell to separate the salted egg white from the salted egg yolk. The disadvantages o...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/12A23B5/18
Inventor 陈黎洪肖朝耿吴玫瑰
Owner ZHEJIANG ACADEMY OF AGRICULTURE SCIENCES
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