How to pickle salted egg yolks

Abstract

The invention discloses a method for pickling salted egg yolks, and relates to the technical field of food. The method for pickling salted egg yolks comprises the following steps: S10, mixing bran and salt, and baking to obtain bran for pickling; S20, breaking the egg and separating the yolk, burying the yolk in the bran for pickling to obtain pickled egg yolk; S30, washing the pickled egg yolk and drying to obtain salted egg yolks. The bran dry method is used to pickle the salted egg yolk, and the pickling time is only 10% of that of the traditional pickling method. The bran is used as a dry pickling raw material, which has the advantages of being cheap and safe. The bran has a typical caramel aroma after being baked. When the egg yolk is pickled, aroma components such as pyrazine and furan are attached to the egg yolk, which brings a special caramel aroma to the salted egg yolk.

Description

Technical Field

[0001] The invention relates to the technical field of food, in particular to a method for pickling salted egg yolks. Background Art

[0002] Salted egg yolks are favored by consumers as an ingredient for baked goods such as mooncakes. Traditional salted egg pickling takes 20 to 80 days depending on the temperature. The pickling time is long, the egg yolk has high salt content, and it takes up a lot of space. Summary of the invention

[0003] The main purpose of the invention is to provide a method for pickling salted egg yolks, aiming to provide a method for pickling salted egg yolks, which is time-consuming, has low salt content and unique flavor.

[0004] To achieve the above object, the present invention provides a method for pickling salted egg yolks, comprising the following steps:

[0005] S10, mixing bran and salt, and baking to obtain bran for pickling;

[0006] S20, breaking the egg and separating the yolk, burying the yolk in the bran for pickling, and pickling to obtain pickled yolk;

[0007] S30, washing and drying the pickled egg yolk to obtain salted egg yolk.

[0008] Optionally, step S10 includes: dissolving salt in water to form brine, spraying the brine into bran, and baking to obtain bran for pickling.

[0009] Optionally, in step S10, the amount of salt added is 5% to 20% of the mass of the bran.

[0010] Optionally, in step S10, the amount of salt added is 10% of the mass of the bran.

[0011] Optionally, in step S10, the bran includes a first bran with a particle size of 3-5 mm, a second bran with a particle size of 20-40 meshes, and a third bran with a particle size less than 80 meshes.

[0012] Optionally, the mass proportions of the first bran, the second bran and the third bran are respectively: 20% to 30% of the first bran, 20% to 30% of the second bran and 40% to 60% of the third bran.

[0013] Optionally, the mass proportions of the first bran, the second bran and the third bran are respectively: 20% of the first bran, 20% of the second bran and 60% of the third bran.

[0014] Optionally, in step S10, the baking temperature is 110-130°C.

[0015] Optionally, in step S10, the baking temperature is 120°C.

[0016] Optionally, in step S20, the pickling time is 1 to 3 days.

[0017] The technical solution provided by the present invention provides a method for pickling salted egg yolks, which adopts bran dry method to pickle salted egg yolks, and the pickling time is only 10% of the traditional pickling method. The bran is used as the dry pickling raw material, which has the advantages of being cheap and safe. The bran has a typical caramel aroma after being baked. When pickling the egg yolk, aroma components such as pyrazine and furan are attached to the egg yolk, which brings a special caramel aroma to the salted egg yolk. BRIEF DESCRIPTION OF THE DRAWINGS

[0018] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art will be briefly introduced below. Obviously, the drawings described below are only some embodiments of the present invention. For ordinary technicians in this field, other related drawings can be obtained based on these drawings without paying creative work.

[0019] Figure 1 The present invention is a schematic diagram of a method for pickling salted egg yolks according to an embodiment of the present invention.

[0020] The realization of the purpose, functional features and advantages of the present invention will be further explained in conjunction with embodiments and with reference to the accompanying drawings. DETAILED DESCRIPTION

[0021] To make the purpose, technical scheme and advantages of the embodiment of the present invention clearer, the technical scheme in the embodiment of the present invention will be described clearly and completely below. If the specific conditions are not specified in the embodiment, it is carried out according to the normal conditions or the conditions recommended by the manufacturer. If the reagents or instruments used do not specify the manufacturer, they are all conventional products that can be purchased commercially. In addition, the meaning of "and / or" appearing in the full text includes three parallel schemes, taking "A and / or B" as an example, including scheme A, or scheme B, or schemes that A and B meet at the same time. In addition, the technical schemes between the various embodiments can be combined with each other, but must be based on the ability of ordinary technicians in the field to achieve. When the combination of technical solutions is contradictory or cannot be achieved, it should be considered that the combination of such technical solutions does not exist, and is not within the scope of protection required by the present invention. Based on the embodiments in the present invention, all other embodiments obtained by ordinary technicians in the field without making creative work belong to the scope of protection of the present invention.

[0022] Salted egg yolks are favored by consumers as an ingredient for baked goods such as mooncakes. Traditional salted egg pickling takes 20 to 80 days depending on the temperature. The pickling time is long, the egg yolk has high salt content, and it takes up a lot of space.

[0023] In view of this, the present invention provides a method for pickling salted egg yolks, aiming to provide a method for pickling salted egg yolks, which is time-saving, has low salt content and unique flavor.

[0024] See also Figure 1 The present invention provides a method for pickling salted egg yolks, comprising the following steps:

[0025] S10, mixing bran and salt, and baking to obtain bran for pickling;

[0026] Specifically, step S10 includes: dissolving salt in water to form salt water, spraying the salt water into the bran, and baking to obtain bran for pickling. The salt water is mixed with the bran so that the salt and the bran are fully mixed to improve the pickling effect.

[0027] In the specific operation, salt is weighed and fully dissolved in 3 times of water, and the salt water is evenly sprayed on the bran, and the bran is mixed while spraying. The bran sprayed with the salt water is baked in an oven at 120°C for 20 minutes, and then taken out and raked to obtain bran for pickling. The bran baked at high temperature produces volatile flavor substances such as pyrazine, furan and aldehydes through Maillard reaction and caramelization reaction, and has a typical roasted caramel aroma. When the salted egg yolk is pickled in the later stage, the salted egg yolk has a caramel flavor.

[0028] Preferably, in step S10, the amount of salt added is 5% to 20% of the mass of the bran, for example, 5%, 10%, 15%, 20%, etc. With the above amount, the salted egg yolk obtained has moderate saltiness and low salt content.

[0029] More preferably, in step S10, the amount of salt added is 10% of the mass of the bran. Experiments show that when the amount of salt added is 10% of the mass of the bran, the salted egg yolk tastes best.

[0030] Furthermore, in step S10, the bran includes a first bran with a particle size of 3 to 5 mm, a second bran with a particle size of 20 to 40 meshes, and a third bran with a particle size less than 80 meshes. In the embodiment of the present invention, the bran is wheat bran, and the wheat bran raw material requires a moderate particle size. Too large a bran particle size leads to slow water absorption, and too small a particle size leads to excessive egg yolk loss during washing, and the bran particle size has a significant effect on the salt content of the egg yolk.

[0031] Preferably, the mass proportions of the first bran, the second bran and the third bran are respectively: 20% to 30% of the first bran, 20% to 30% of the second bran and 40% to 60% of the third bran. With the above ratio, the loss of salted egg yolk is small and the salt content is moderate.

[0032] Preferably, the mass proportions of the first bran, the second bran and the third bran are respectively: 20% of the first bran, 20% of the second bran and 60% of the third bran. Experiments show that under the above ratio, the salt content is the best and the saltiness is suitable for human consumption.

[0033] The present invention does not limit the baking temperature. Preferably, in step S10, the baking temperature is 110-130° C. Further, in step S10, the baking temperature is 120° C. At the above temperature, the bran produces volatile flavor substances such as pyrazine, furan and aldehydes through Maillard reaction and caramelization reaction, which have a typical roasted caramel aroma. When the salted egg yolk is pickled in the later stage, the salted egg yolk has a caramel flavor.

[0034] S20, breaking the egg and separating the yolk, burying the yolk in the bran for pickling, and pickling to obtain pickled yolk;

[0035] Preferably, in step S20, the pickling time is 1 to 3 days. More preferably, the pickling time is 2 days, and the bran dry method is used to pickle the salted egg yolk, and the pickling time is only 10% of the traditional pickling method. Using bran as a dry pickling raw material has the advantages of being cheap and safe. The bran has a typical caramel aroma after being baked. When pickling the egg yolk, aroma components such as pyrazine and furan adhere to the egg yolk, giving the salted egg yolk a special caramel smell.

[0036] In the specific operation, spread wheat bran 3 cm high in a dish-shaped container, gently place the egg yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the egg yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0037] S30, washing and drying the pickled egg yolk to obtain salted egg yolk.

[0038] Specifically, after pickling, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50° C. for 1 hour to remove surface moisture.

[0039] The technical solution provided by the present invention provides a method for pickling salted egg yolks, which adopts bran dry method to pickle salted egg yolks, and the pickling time is only 10% of the traditional pickling method. The bran is used as the dry pickling raw material, which has the advantages of being cheap and safe. The bran has a typical caramel aroma after being baked. When pickling the egg yolk, aroma components such as pyrazine and furan are attached to the egg yolk, which brings a special caramel aroma to the salted egg yolk.

[0040] The technical solution of the present invention is further described in detail below in conjunction with specific embodiments and drawings. It should be understood that the following embodiments are only used to explain the present invention and are not used to limit the present invention.

[0041] Example 1

[0042] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran while spraying, bake the bran sprayed with salt water in an oven at 120° C. for 20 minutes, take it out, rake it and set it aside. The amount of salt added is 10% of the mass of the bran, and the bran includes 30% of the first bran with a particle size of 3 to 5 mm, 30% of the second bran with a particle size of 20 to 40 meshes, and 40% of the third bran with a particle size less than 80 meshes.

[0043] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0044] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0045] Example 2

[0046] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran while spraying, bake the bran sprayed with salt water in an oven at 120° C. for 20 minutes, take it out, rake it and set it aside. The amount of salt added is 10% of the mass of the bran, and the bran includes 20% of the first bran with a particle size of 3 to 5 mm, 30% of the second bran with a particle size of 20 to 40 meshes, and 50% of the third bran with a particle size of less than 80 meshes.

[0047] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0048] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0049] Example 3

[0050] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran while spraying, bake the bran sprayed with salt water in an oven at 120° C. for 20 minutes, take it out, rake it and set it aside. The amount of salt added is 10% of the mass of the bran, and the bran includes 20% of the first bran with a particle size of 3 to 5 mm, 20% of the second bran with a particle size of 20 to 40 meshes, and 60% of the third bran with a particle size of less than 80 meshes.

[0051] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0052] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0053] Example 4

[0054] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran while spraying, bake the bran sprayed with salt water in an oven at 120° C. for 20 minutes, take it out, rake it and set it aside. The amount of salt added is 5% of the mass of the bran, and the bran includes 20% of the first bran with a particle size of 3-5 mm, 20% of the second bran with a particle size of 20-40 meshes, and 60% of the third bran with a particle size less than 80 meshes.

[0055] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0056] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0057] Example 5

[0058] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran while spraying, bake the bran sprayed with salt water in an oven at 120° C. for 20 minutes, take it out, rake it and set it aside. The amount of salt added is 15% of the mass of the bran, and the bran includes 20% of the first bran with a particle size of 3 to 5 mm, 20% of the second bran with a particle size of 20 to 40 meshes, and 60% of the third bran with a particle size of less than 80 meshes.

[0059] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0060] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0061] Example 6

[0062] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran while spraying, bake the bran sprayed with salt water in an oven at 120° C. for 20 minutes, take it out, rake it and set it aside. The amount of salt added is 20% of the mass of the bran, and the bran includes 20% of the first bran with a particle size of 3 to 5 mm, 20% of the second bran with a particle size of 20 to 40 meshes, and 60% of the third bran with a particle size of less than 80 meshes.

[0063] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0064] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0065] Comparative Example 1

[0066] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran while spraying, bake the bran sprayed with the salt water in an oven at 120° C. for 20 minutes, take it out, rake it and set it aside. The amount of salt added is 10% of the mass of the bran, and the bran includes 100% of the first bran with a particle size of 3 to 5 mm.

[0067] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0068] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0069] Comparative Example 2

[0070] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran while spraying, bake the bran sprayed with salt water in an oven at 120° C. for 20 min, take it out, rake it and set it aside. The amount of salt added is 10% of the mass of the bran, and the bran includes 100% of the second bran with a particle size of 20 to 40 meshes.

[0071] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0072] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0073] Comparative Example 3

[0074] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran while spraying, bake the bran sprayed with salt water in an oven at 120° C. for 20 minutes, take it out, rake it and set it aside. The amount of salt added is 10% of the mass of the bran, and the bran includes 100% of the third bran with a particle size of less than 80 meshes.

[0075] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0076] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0077] Comparative Example 4

[0078] (1) Weigh salt and dissolve it in 3 times the amount of water, spray the salt water evenly on the bran, mix the bran evenly while spraying, and rake it for later use. The amount of salt added is 20% of the mass of the bran, and the bran includes 20% of the first bran with a particle size of 3 to 5 mm, 20% of the second bran with a particle size of 20 to 40 meshes, and 60% of the third bran with a particle size of less than 80 meshes.

[0079] (2) Break the egg and separate the yolk. Place wheat bran 3 cm high in a dish-shaped container, gently place the yolk on the surface of the bran, then spread 3 cm thick wheat bran on top of the yolk, and then cover the container with plastic wrap. After the bran is buried, place the container at 20°C and marinate for 2 days.

[0080] (3) After the pickling is completed, the egg yolk is taken out and the bran attached to the surface is washed with clean water. The washed egg yolk is placed in a hot air oven and dried with hot air at 50°C for 1 hour to remove the surface moisture and obtain the salted egg yolk.

[0081] 1. The moisture content, bran loss rate and salt content of the salted egg yolks obtained in Examples 1 to 3 and Comparative Examples 1 to 3 were measured, as shown in Table 1.

[0082] Table 1 Performance of salted egg yolk obtained in Examples 1 to 3 and Comparative Examples 1 to 3

[0083]

[0084]

[0085] From Table 1, it can be seen that too large bran particle size leads to slow water absorption, too small particles lead to excessive yolk loss during washing, and the bran particle size has a significant effect on the salt content of the yolk. Therefore, the optimal ratio of the wheat bran raw material is as follows: 20% of the first bran (3-5 mm flakes), 20% of the second bran (20-40 meshes), and 60% of the third bran (≥80 meshes).

[0086] 2. The sensory, moisture and salt contents of the salted egg yolks obtained in Examples 3 to 6 were measured, as shown in Table 2.

[0087] Table 2 Performance of salted egg yolk obtained in Examples 3 to 6

[0088]

[0089] As shown in Table 2, when the amount of salt added is 10% of the mass of the bran (Example 3), the sensory, moisture and salt contents are most suitable.

[0090] 3. The relative contents of volatile flavor substances in the salted egg yolks of Example 3 and Comparative Example 4 were measured and sensory evaluation was performed to obtain Table 3.

[0091] Table 3 Salted egg yolk properties obtained in Example 3 and Comparative Example 4

[0092]

[0093] As shown in Table 3, after the bran is dried, the Maillard reaction and caramelization reaction produce volatile flavor substances such as pyrazine, furan and aldehydes, which have a typical roasted caramel aroma. When the salted egg yolk is pickled in the later stage, the salted egg yolk has a caramel flavor.

[0094] In summary, the method for pickling salted egg yolks proposed by the present invention adopts bran dry method to pickle salted egg yolks, and the pickling time is only 10% of the traditional pickling method. The bran is used as the dry pickling raw material, which has the advantages of being cheap and safe. The bran has a typical caramel aroma after being baked. When pickling the egg yolk, aroma components such as pyrazine and furan are attached to the egg yolk, which brings a special caramel aroma to the salted egg yolk.

[0095] The above are only preferred embodiments of the present invention, and do not limit the patent scope of the present invention. For those skilled in the art, the present invention may have various changes and variations. Any modification, equivalent replacement, improvement, etc. made within the spirit and principle of the present invention shall be included in the patent protection scope of the present invention.

Claims

1. A method for pickling salted egg yolks, characterized in that: The following steps are involved: S10, mixing bran and salt, and baking to obtain bran for pickling; S20, breaking the egg and separating the yolk, burying the yolk in the bran for pickling, and pickling to obtain pickled yolk; S30, washing and drying the pickled egg yolk to obtain a salted egg yolk; In step S10, the bran includes a first bran with a particle size of 3-5 mm, a second bran with a particle size of 20-40 meshes, and a third bran with a particle size less than 80 meshes; The weight proportions of the first bran, the second bran and the third bran are respectively: 20%-30% of the first bran, 20%-30% of the second bran and 40%-60% of the third bran; In step S10, the baking temperature is 110-130°C.

2. The method for pickling salted egg yolks according to claim 1, characterized in that: Step S10 comprises: dissolving salt in water to form salt water, spraying the salt water into bran, and baking to obtain bran for pickling.

3. The method for pickling salted egg yolks according to claim 1, characterized in that: In step S10, the amount of salt added is 5% to 20% of the mass of the bran.

4. The method for pickling salted egg yolks according to claim 1, characterized in that: In step S10, the amount of salt added is 10% of the mass of the bran.

5. The method for pickling salted egg yolks according to claim 1, characterized in that: The mass proportions of the first bran, the second bran and the third bran are respectively: 20% of the first bran, 20% of the second bran and 60% of the third bran.

6. The method for pickling salted egg yolks according to claim 1, characterized in that: In step S10, the baking temperature is 120°C.

7. The method for pickling salted egg yolks according to claim 1, characterized in that: In step S20, the pickling time is 1 to 3 days.

Images