Salt crystal form sol pickling agent and method for rapidly pickling salted egg yolk

Abstract

The invention relates to a method for rapidly pickling salted egg yolk by using salt crystal form sol, the salt crystal form sol is prepared from specific raw materials according to a certain ratio and is used for pickling egg yolk, a sol matrix has rheological properties and astringency similar to those of fresh egg white, the sol matrix dissolves part of table salt to be saturated, and meanwhile, undissolved table salt is uniformly fixed; the salt bearing capacity per unit volume of the sol is remarkably improved compared with that of an aqueous solution, the salt crystal type semi-fluid sol achieves the optimal effect of balancing permeation efficiency and form protection, salt crystals, white sugar and sodium alginate in the sol form a three-dimensional network structure, damage of the salt crystals to a yolk membrane is avoided, meanwhile, the yolk is supported, the form of the yolk is protected, and the quality of the yolk is improved. And the sol is easy to wash. The quality of the salted egg yolk product is improved, the salt crystal sol can be recycled after treatment, and the invention provides a novel pickling agent idea and a pickling method, and the method has very high industrial transformation and application values.

Description

Technical Field

[0001] This invention belongs to the field of food processing, specifically relating to a novel pickling agent and a method for rapidly pickling salted egg yolks. Background Technology

[0002] Salted eggs, also known as pickled eggs, salted eggs, or flavored eggs, are a traditional Chinese egg product made primarily from fresh duck or chicken eggs, cured with salt as the main seasoning. Records of preserving poultry eggs in brine date back over 1600 years. Specifically, high-quality salted eggs have a soft texture, delicate egg white, and a loose, oily yolk with a delicious flavor and rich nutrition. In recent years, due to the convenience of consumption, unique flavor, and wide market appeal, salted egg yolks have become popular with consumers both domestically and internationally, with many products exported to Asian countries such as Japan, Malaysia, and Myanmar. The yolk, considered the essence of salted eggs, can be eaten directly. It is rich in protein, lipids, cholesterol, minerals, and various trace elements essential for the human body. Salted egg yolks also have benefits such as reducing internal heat and moisturizing the skin, calming the liver and improving eyesight, nourishing yin and moistening the lungs, and preventing anemia. Salted egg yolks are widely used in the market. In daily diets, they are used as an ingredient in dishes such as salted egg yolk tofu and baked pumpkin with salted egg yolk. From 2020 to 2023, the Chinese catering industry's procurement of salted egg yolks increased by an average of about 15% annually. In traditional pastries, salted egg yolks are also an indispensable processing material for egg yolk-flavored foods such as egg yolk mooncakes, egg yolk rice dumplings, and qingtuan (green glutinous rice dumplings). Salted egg yolk flavor accounts for over 30% of the market, and is growing at a rate of 5%-10% annually. The surge in salted egg yolk-flavored snacks (potato chips, fish slices, biscuits) and the emergence of trendy salted egg yolk products (milk tea, pizza, ice cream, cheese) have further stimulated market demand for salted egg yolks. In 2021, the sales of salted egg yolk-related snacks on Tmall increased by over 50% year-on-year, with a simultaneous surge in demand in the Southeast Asian market. In 2022, domestic consumption of salted egg yolks was approximately 88,000 tons, an increase of 8%-10% year-on-year. The rise of the "Guochao Culture" (traditional Chinese culture) and the upgrading of consumption have stimulated further increases in production. The combination of salted egg yolks and the concept of "Guochao Culture" has attracted young consumers who are more accepting of innovative traditional foods. In addition, as a representative of "Oriental cuisine," salted egg yolks have also promoted the expansion of overseas Chinese restaurants and Asian supermarkets. In 2022, the production of salted egg yolks was approximately 100,000 tons (accounting for 20% of the total salted egg production), with exports of approximately 12,000 tons. The average annual demand growth in the European and American markets was 8%.

[0003] Current research includes the use of gelatin to cure egg yolks. One method involves expanding gelatin in saturated brine to create a curing solution, immersing the egg yolk in the solution, cooling and solidifying it, removing it after curing, drying it with hot air until the surface gel cracks and falls off, and then packaging it to obtain the finished product. This overcomes the drawbacks of dry or wet curing methods alone. However, while the gelatin may reach salt saturation in these methods, the salt concentration gradually decreases as salt migrates into the egg yolk, leading to an unstable and decreasing osmotic pressure. Lack of timely replenishment of salt concentration or dosage during curing affects the speed and quality of the process. Furthermore, the gelatin's constant solidification during curing also limits the rate of salt migration. Additionally, when the gel dries and separates from the egg yolk, fragments of gelatin may still adhere to the yolk surface, increasing the difficulty of separation. As an animal-derived colloid, gelatin also requires specific water temperatures. Other studies have involved directly preparing a solution of sodium alginate with salt, preservatives / antibacterial agents, etc., for immersion pickling. Sodium alginate primarily functions as an emulsifier, stabilizer, and thickener, shortening the pickling time to some extent. However, this still falls under the category of completely wet pickling, significantly impacting the sensory quality of the product, and the research focuses on its antibacterial effects. Currently, both dry and wet pickling processes for shelled salted egg yolks commonly suffer from numerous problems, including high yolk breakage rates, poor yolk shape, salt particles adhering to the yolk surface, surface depressions, waterlogging and gelatinization, poor flavor, and low recovery rates of pickling agents. Summary of the Invention

[0004] To address the existing problems in shelling and pickling, this application provides a method for rapidly pickling salted egg yolks by combining dry and wet pickling methods using sodium alginate sol as the pickling system, offering a new approach and method for egg yolk pickling preparations.

[0005] This application provides a method for rapidly pickling salted egg yolks using a salt crystal sol, prepared according to the following steps:

[0006] (1) Preparation of salt crystal sol: Food-grade sodium alginate, water, and liquor are mixed and stirred at a mass ratio of 0.5-1.5:22.5-67.5:2.5-7.5 to obtain 0.5-1 kg of mixture. The stirring speed is 150-250 rpm and the stirring time is 25-35 min. The mixture is then allowed to stand at 25-30℃ for 6-8 h to hydrate the mixture into a sol matrix with rheological properties similar to egg white. The sol matrix is ​​then mixed with white sugar and salt at a mass ratio of 4-12:3.5-10.5:3.5-10.5 and stirred until the solids are completely dispersed and visually uniform without large particles. This process allows the sol matrix to dissolve some salt to reach saturation while uniformly fixing undissolved salt, thus obtaining a salt crystal sol. The undissolved salt accounts for 40-65% of the total salt added.

[0007] (2) Egg yolk pickling: Wash and dry fresh eggs, remove the shells and separate the egg whites and yolks. Place the separated egg yolks in a mold and apply 38-42g of the salt crystal sol prepared in step (1) to each egg yolk by weight. Pickle at 28-32℃ for 38-40h.

[0008] (3) Rinse: Take out the marinated egg yolks from the mold and rinse them with running water at 28-32℃ for ≤15 seconds until there is no residue on the surface.

[0009] (4) Drying: Dry the egg yolks rinsed in step (3) with hot air at 40℃-50℃ for 22-26 hours;

[0010] (5) Packaging: Vacuum packaging is carried out immediately after drying.

[0011] This application also applies salt crystal sol as a pickling agent in the rapid pickling of salted egg yolks. The salt crystal sol is prepared according to the aforementioned step (1).

[0012] The preferred composition is food-grade sodium alginate, water, and baijiu (Chinese liquor) in a mass ratio of 1:45:5; the sol matrix, sugar, and salt in a mass ratio of 8:7:7; the salt particle size is 0.15-0.85 mm, and the sugar particle size is 0.05-0.15 mm. The particle size of the salt or sugar can be achieved using various grinding devices.

[0013] This application also provides a method for immediate recycling of the sol. The residual sol from claim 1 is pasteurized, and then, by weight percentage, 8%-10% white wine, 10%-12% white sugar, and 10%-12% salt are added for reuse, with a reuse count ≤ 3 times. The residual sol is the sol remaining after removing the salted egg yolk. Preferably, pasteurization specifically involves sterilization at 62-65℃ for 28-30 minutes, ensuring the core temperature reaches the target temperature within ≥ 15 seconds.

[0014] The method described in this application is easily adaptable to industrial applications and has practical value.

[0015] Technical effect

[0016] Compared with the prior art, the advantages of the present invention are:

[0017] Compared with the prior art, the present invention achieves the following beneficial effects:

[0018] 1. Breaking through existing technological concepts, a salt crystal sol (non-gel state) is prepared using specific raw materials and proportions for egg yolk pickling. The sol matrix dissolves some salt to reach saturation while uniformly fixing undissolved salt. The salt crystal sol combines dry pickling and wet pickling in a fusion manner, providing a new pickling preparation idea and pickling method.

[0019] 2. By controlling the sodium alginate concentration at 0.6-6.0 wt%, the resulting sol matrix exhibits rheological properties similar to fresh egg white. This biomimetic structure effectively buffers mechanical stress, reduces yolk breakage, and maintains the yolk's shape during the pickling process. Simultaneously, by controlling the uniform dispersion and fixation of 40-65% (of the total salt added) of undissolved salt in the sol matrix, the salt carrying capacity per unit volume of the sol system is significantly increased compared to aqueous solutions, raising the effective salt concentration to 35-38% (compared to ≤26% for traditional wet pickling solutions). The osmotic pressure increases by 1.5-2 times, effectively preventing water absorption during the pickling process. Furthermore, a buffer layer of approximately 0.1-0.2 mm thick is formed at the sol-yolk interface, preventing salt crystals from directly rubbing against the surface and reducing yolk breakage. The salt crystal-type softening sol at 28-32℃ achieves the optimal balance between penetration efficiency and morphological protection. During the gradual migration of salt into the egg yolk, undissolved salt crystals maintain a stable osmotic pressure for a certain period, ensuring pickling speed and quality. Compared to the gel-based pickling process, the sol increases the salt transfer rate. The network structure formed by salt crystals, sugar, and sodium alginate in the sol prevents damage to the yolk membrane from the salt crystals, while simultaneously providing support and protecting the yolk's shape—something difficult to achieve with solid gels. Excessive salt addition often leads to overly salty salted egg yolks and numerous surface cracks. The sol in this application exhibits excellent astringency, significantly reducing surface cracks while maintaining salt concentration. This application solves both the problems of yolk hydration and gelation caused by wet pickling and the poor yolk shape caused by dry pickling. The prepared salted egg yolks have a better yolk shape and higher oil yield compared to currently available commercially available ones. The salt crystal sol of this application can significantly improve the yolk index, sandiness, and oil yield of the product in the rapid pickling of salted egg yolks, and also has excellent sensory quality.

[0020] 3. Salt crystal sol does not require high-temperature heating to form; hydration is completed at 25-30℃, saving energy and allowing for recycling. After pickling, minimal sol residue remains on the egg yolk surface, and it is extremely easy to clean, completing the process within 15 seconds without the need for removal. The salt crystal sol can be reused after pasteurization and reconstitution, offering simplicity, convenience, and cost savings on raw materials. Attached Figure Description

[0021] Figure 1 Examples 1-2 and Comparative Examples 1-4: State of the pickling agents before, during, and after pickling, and yolk morphology.

[0022] Figure 2 Sodium alginate in different stages of sol state

[0023] Figure 3 Comparison charts of product effects in Examples 1-2 and Comparative Examples 1-4 Detailed Implementation

[0024] To better understand this invention, examples will be provided below to further illustrate it.

[0025] Example 1

[0026] A method for rapidly pickling salted egg yolks using salt crystal sol, prepared according to the following steps:

[0027] (1) Preparation of salt crystal sol: Food-grade sodium alginate, water, and white wine were mixed and stirred at a mass ratio of 0.5:22.5:2.5 to obtain 0.5 kg of mixture. The stirring speed was 150 rpm and the stirring time was 25 min. The mixture was then left to stand at 25℃ for 6 h to hydrate the mixture into a sol matrix with rheological properties similar to egg white. The sol matrix was then mixed with white sugar and salt at a mass ratio of 4:3.5:3.5. The particle size of the salt was about 0.15 mm and the particle size of the white sugar was about 0.1 mm. The mixture was stirred until the solids were completely dispersed and visually uniform without large particles. The sol matrix was saturated with dissolved salt while the undissolved salt was uniformly fixed to obtain salt crystal sol.

[0028] (2) Egg yolk pickling: Wash and dry fresh eggs, remove the shells and separate the egg whites and yolks. Place the separated egg yolks in a mold and apply 38g of the salt crystal sol prepared in step (1) to each egg yolk by weight. Pickle at 28°C for 38h.

[0029] (3) Rinse: Take out the marinated egg yolks from the mold and rinse them with running water at 28°C until there is no residue on the surface; (4) Dry: Dry the egg yolks rinsed in step (3) with hot air at 40°C for 26 hours;

[0030] (5) Packaging: Vacuum packaging is carried out immediately after drying.

[0031] Example 2:

[0032] A method for rapidly pickling salted egg yolks using salt crystal sol, prepared according to the following steps:

[0033] (1) Preparation of salt crystal sol: Food-grade sodium alginate, water and liquor were mixed and stirred at a mass ratio of 1:45:5 to obtain 0.8 kg of mixture. The stirring speed was 200 rpm and the stirring time was 30 min. The mixture was then left to stand at 25℃ for 7 h to hydrate the mixture into a sol matrix with rheological properties similar to egg white. The sol matrix was then mixed with white sugar and salt at a mass ratio of 8:7:7. The salt particles were about 0.2 mm in size and the white sugar particles were about 0.1 mm in size. The mixture was stirred until the solids were completely dispersed and visually uniform with no large particles. The sol matrix was saturated with dissolved salt while the undissolved salt was uniformly fixed to obtain salt crystal sol.

[0034] (2) Egg yolk pickling: Wash and dry fresh eggs, remove the shells and separate the egg whites and yolks. Place the separated egg yolks in a mold and apply 40g of the salt crystal sol prepared in step (1) to each egg yolk by weight. Pickle at 30℃ for 39h.

[0035] (3) Rinse: Take out the marinated egg yolks from the mold and rinse them with running water at 30°C until there is no residue on the surface; (4) Dry: Dry the egg yolks rinsed in step (3) with hot air at 45°C for 25 hours;

[0036] (5) Packaging: Vacuum packaging is carried out immediately after drying.

[0037] Example 3:

[0038] A method for rapidly pickling salted egg yolks using salt crystal sol, prepared according to the following steps:

[0039] (1) Preparation of salt crystal sol: Food-grade sodium alginate, water, and white wine were mixed and stirred at a mass ratio of 1.5:67.5:7.5 to obtain 1 kg of mixture. The stirring speed was 250 rpm and the stirring time was 35 min. The mixture was then allowed to stand at 30℃ for 6-8 h to hydrate the mixture into a sol matrix with rheological properties similar to egg white. The sol matrix was then mixed with white sugar and salt at a mass ratio of 12:10.5:10.5. The particle size of the salt was about 0.2-0.5 mm and the particle size of the white sugar was about 0.1-0.15 mm. The mixture was stirred until the solids were completely dispersed and visually uniform without large particles. The sol matrix was saturated with dissolved salt while the undissolved salt was uniformly fixed to obtain salt crystal sol.

[0040] (2) Egg yolk pickling: Wash and dry fresh eggs, remove the shells and separate the egg whites and yolks. Place the separated egg yolks in a mold and apply 42g of the salt crystal sol prepared in step (1) to each egg yolk by weight. Pickle at 32℃ for 40h.

[0041] (3) Rinsing: Take out the marinated egg yolks from the mold and rinse them with running water at 32°C for ≤15 seconds until there is no residue on the surface.

[0042] (4) Drying: Dry the egg yolks rinsed in step (3) with hot air at 50°C for 22 hours;

[0043] (5) Packaging: Vacuum packaging is carried out immediately after drying.

[0044] Example 4:

[0045] A method for preparing a sol that can be immediately recycled involves pasteurizing the residual sol from Example 2, then adding 9% white wine, 11% white sugar, and 11% salt by weight, allowing for reuse up to 3 times. The residual sol is the sol remaining after removing the salted egg yolk. Pasteurization specifically involves sterilizing at 65°C for 30 minutes, with the core temperature reaching the target within 20 seconds.

[0046] Comparative Example 1: Referring to conventional and commonly used methods in the prior art

[0047] (1) Wet curing: Fresh eggs are broken by hand, and the yolks are carefully separated from the egg whites. The undamaged yolks are soaked in a 25°C solution containing 20% ​​salt.

[0048] (2) Marinate at 25℃ for 48 hours;

[0049] (3) Remove the eggs and rinse off any salt floating on the surface of the yolks;

[0050] (4) After washing, the egg yolks are dried with hot air at 45℃ for 24 hours. After drying, they can be vacuum packaged.

[0051] Comparative Example 2: Referring to conventional and commonly used methods in the prior art

[0052] (1) Dry pickling: Fresh eggs are broken by hand, and the yolks are carefully separated from the egg whites. The undamaged yolks are placed in a 3cm thick salt pit and then covered evenly with salt.

[0053] (2) Marinate at 25℃ for 48 hours;

[0054] (3) Remove the eggs and rinse off any salt floating on the surface of the yolks;

[0055] (4) After washing, the egg yolks are dried with hot air at 45℃ for 24 hours. After drying, they can be vacuum packaged.

[0056] Comparative Example 3: Gelatin curing (refer to Example 1 in existing patent literature with minor adjustments)

[0057] (1) Gelatin pickling: Take 500g of gelatin, put it into 1000g of saturated salt water to absorb water and swell for 1.5h, then put it into an 80℃ water bath and stir to dissolve, to obtain a warm pickling solution.

[0058] (2) Fresh eggs are broken by hand, and the yolks are carefully separated from the egg whites. The undamaged yolks are immersed in a 60°C warm marinade. After cooling to room temperature, the gel solidifies and sets. Marinate at room temperature for 2 days.

[0059] (3) After heating at 65℃ for 30 minutes, the glue melts. Remove the egg yolk and dry the salted egg yolk with hot air at 45℃ for 48 hours until the glue on the surface cracks and falls off.

[0060] (4) Take the dried salted egg yolks and vacuum seal them.

[0061] Comparative Example 4:

[0062] (1) Commercially available egg yolks: Select salted egg yolks available on the market (the commercially available product is Red Sun Salted Egg Yolks from Harbin Green Bodhi Food Co., Ltd.).

[0063] (2) Thaw at room temperature.

[0064] The product appearance can be evaluated using the methods in the prior art. The state of the pickling agent and / or the product before pickling, the state of the pickling agent before pickling, the state of the pickling agent after pickling, and the state of the product after pickling are evaluated. The results are shown in the attached figures in the instruction manual.

[0065] Indicator Measurement: Each indicator was measured according to the method described below, or other conventional methods in this field may be used for effect comparison.

[0066] Oil yield measurement:

[0067] Weigh approximately 3g of salted egg yolk sample, add 25mL of distilled water, homogenize using a homogenizer at 5000rpm for 30s, then centrifuge for 30min (8000rpm). Take the supernatant solution after centrifugation and place it in a separatory funnel. Add 25mL of the prepared organic solvent mixture (V hexane:V isopropanol = 3:2) to dissolve the fat layer. After extraction and separation, collect the supernatant liquid into the corresponding numbered beaker, place it in a 55℃ water bath, and after most of the solvent has evaporated, dry it in a 105℃ oven until constant weight is achieved. Calculate the free fat content.

[0068] Another sample of approximately 1.5g was added to 20mL of organic reagent (V:V:Isopropanol = 3:2). The mixture was homogenized at 5000rpm for 30s, then centrifuged for 30min (8000rpm). The supernatant was then placed in a 55℃ water bath to evaporate most of the solvent, and finally dried in a 105℃ oven until constant weight was achieved. The total fat content was then calculated.

[0069] The formula for calculating oil yield is as follows:

[0070] Oil yield (%) = Free fat content / Total fat content × 100

[0071] Sand-raising property test:

[0072] Break the salted egg yolk sample, weigh 5g (G1) of salted egg yolk and add it to a 200mL beaker. Then add a magnetic stir bar and 50mL of petroleum ether to the beaker. Place the beaker on the magnetic stir bar and stir at a certain speed for 10min. Pass the broken particles through a 20-mesh standard sieve (standard sieve weight is G2). Rinse the unfiltered sample on the standard sieve with about 100mL of petroleum ether. Place the standard sieve and the sieve residue in an oven and dry at 105℃ for 1h until constant weight is reached. Remove the dried standard sieve and cool it to room temperature in a desiccator. Weigh it as G3.

[0073] The formula for calculating the sand content value (S) is as follows:

[0074] S(%) = [G1 - (G3 - G2)] / G1 × 100

[0075] Egg yolk index:

[0076] Place the egg yolk on a flat plate and measure the height and diameter of the yolk with calipers. The ratio of the yolk height to the yolk diameter is used to represent the yolk index.

[0077] Salt content determination:

[0078] Refer to the direct titration method in GB5009.44-2016 "Determination of Chloride in Food". Weigh approximately 3.0 g of salted egg yolk sample and dissolve it in a colorimetric tube containing 50 mL of hot water. Shake the sample well, boil for 15 min, cool to room temperature, sonicate for 20 min, add 2 mL of precipitant I and 2 mL of precipitant II, dilute with water to the mark, shake well, and let stand at room temperature for 30 min. Filter, adjust the pH of the filtrate to 6.5-10.5, take 50 mL of the filtrate, add 1 mL of K2CrO4 solution (5%) and 50 mL of distilled water. Titrate with AgNO3 solution until the orange-yellow color remains for 1 min without fading. Record the volume of AgNO3 consumed (V1). Simultaneously perform a blank test and record the volume of AgNO3 consumed (V0).

[0079] The calculation formula is as follows:

[0080] W=[C1×(V1-V0)×0.0355×K1] / M×100

[0081] In the formula: W is the mass fraction of NaCl in the salted egg yolk (%); C1 is the concentration of AgNO3 (mol / L); K1 = dilution factor; M is the mass of the salted egg yolk sample (g); V1 is the volume of AgNO3 standard titration solution consumed by the sample (mL); V0 is the volume of AgNO3 standard titration solution consumed by the blank sample (mL).

[0082] Experimental results:

[0083] Table 1: Product Physicochemical Index

[0084]

[0085] Table 2: Sensory Evaluation Table

[0086]

[0087]

[0088] *Referring to the relevant requirements of GB / T19050-2008 Geographical Indication Origin Gaoyou Salted Duck Eggs and SB / T10651-2012 Sensory Quality of Salted Duck Egg Yolks, and considering the edible characteristics of salted egg yolks, please have 10 sensory evaluators score the eggs based on aroma and taste, shape, texture, and oil yield as sensory evaluation indicators.

[0089] Table 3: Sensory Evaluation Scoring Table

[0090]

[0091] The experimental results showed that the yolk index of Examples 1 and 2 both reached the first-level yolk index standard, with oil yield and sandiness exceeding 60%. Comparing the six salted egg yolks produced under different processes, Examples 1 and 2 showed significant advantages. The salted egg yolks cured in Examples 1 and 2 had more stable shapes and no water absorption. Comparative Examples 1 and 2 had obvious problems in shape and taste. The egg yolk of Comparative Example 1 was severely water-absorbed, had a lower yolk index, and gelatinization also resulted in unsatisfactory oil yield and sandiness. The egg yolk of Comparative Example 2 had salt particles adhering to its surface, a flatter shape, and rapid dehydration leading to higher hardness and a saltier taste. Comparative Example 3 had an off-odor, resulting in a relatively low sensory evaluation. Comparing Examples 1 and 2 with Comparative Example 4, except that the sandiness of Examples 1 and 2 was slightly lower than that of Comparative Example 4 in actual data testing, there was no significant difference in taste. However, Examples 1 and 2 were superior to Comparative Example 4 in oil yield, shape, and sensory evaluation scores.

[0092] Table 4: Properties of Sol

[0093]

Claims

1. A method for rapidly pickling salted egg yolks using salt crystal sol, characterized in that, Prepare according to the following steps: (1) Preparation of salt crystal sol: Food-grade sodium alginate, water, and liquor are mixed and stirred at a mass ratio of 0.5-1.5:22.5-67.5:2.5-7.5 to obtain 0.5-1 kg of mixture. The stirring speed is 150-250 rpm and the stirring time is 25-35 min. The mixture is then allowed to stand at 25-30℃ for 6-8 h to hydrate the mixture into a sol matrix with rheological properties similar to egg white. The sol matrix is ​​then mixed with white sugar and salt at a mass ratio of 4-12:3.5-10.5:3.5-10.5 and stirred until the solids are completely dispersed and visually uniform without large particles. This process allows the sol matrix to dissolve some salt to reach saturation while uniformly fixing undissolved salt, thus obtaining a salt crystal sol. The undissolved salt accounts for 40-65% of the total salt added. (2) Egg yolk pickling: Wash and dry fresh eggs, remove the shells and separate the egg whites and yolks. Place the separated egg yolks in a mold and apply 38-42g of the salt crystal sol prepared in step (1) to each egg yolk by weight. Pickle at 28-32℃ for 38-40h. (3) Rinse: Take out the marinated egg yolks from the mold and rinse them with running water at 28-32℃ until there is no residue on the surface. (4) Drying: Dry the egg yolks rinsed in step (3) with hot air at 40℃-50℃ for 22-26 hours; (5) Packaging: Vacuum packaging is carried out immediately after drying.

2. The application of the salt crystal sol as a pickling agent in the rapid pickling of salted egg yolks according to claim 1, characterized in that, Salt crystal sol was prepared according to step (1).

3. The method according to claim 1 or the application according to claim 2, characterized in that, The mass ratio of food-grade sodium alginate, water, and baijiu is 1:45:

5. The mass ratio of sol matrix, white sugar, and salt is 8:7:

7. The salt particle size is 0.15-0.85mm, and the white sugar particle size is 0.05-0.15mm.

4. A method for the immediate recycling and reuse of a sol, characterized in that, After pasteurizing the residual sol in claim 1, it can be reused by adding 8%-10% white wine, 10%-12% white sugar, and 10%-12% salt by weight, with a reuse count of ≤3 times; the residual sol is the sol remaining after removing the salted egg yolk.

5. The method according to claim 4, characterized in that, Pasteurization specifically involves sterilizing at 62-65℃ for 28-30 minutes, ensuring the core temperature reaches the target within ≥15 seconds.

6. The industrial transformation and application of the method described in claim 1, 3, 4 or 5.

7. The application of any one of the salt crystal sols according to claims 1-3 in the rapid pickling of salted egg yolks, characterized in that, It also significantly improves the product's yolk index, sandiness, and oil yield, while also enhancing its sensory quality.

8. The method according to claim 1, characterized in that, The time required to rinse until there is no visible residue on the surface in step (3) is ≤15s.

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