Making method of fragrant and salted egg yolks
A production method and salted egg yolk technology, applied in food science and other directions, can solve problems such as increased production costs, waste of protein resources, etc., and achieve the effects of avoiding pollution, high production efficiency, and convenient transportation and storage.
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Embodiment 1
[0031] A kind of preparation method of fragrant salted egg yolk comprises the following steps:
[0032] (1) Marinate the washed fresh duck eggs with 10wt% salt water at 35°C for 7 days until the surface of the egg yolk is initially solidified;
[0033] (2) Break the egg shell and separate the egg yolk from the egg white;
[0034] (3) Move the separated egg yolk into the air-permeable casing, and tie and seal the two ends of the air-permeable casing to form egg yolk strings;
[0035] (4) First spread a layer of dry powdered salting agent mixed with 10wt% salt, 1wt% spice powder and 89% carrier on the bottom of the container, place the egg yolk strings neatly on the salting agent, and then spread another layer Layers of pickling preparations are arranged in turn to form a structure of one layer of pickling preparations, one layer of egg yolk strings, and finally covered with pickling preparations;
[0036] (5) Seal the container at 25°C and marinate for 5 days to solidify the ...
Embodiment 2
[0038] A kind of preparation method of fragrant salted egg yolk comprises the following steps:
[0039] (1) Marinate the washed fresh eggs with 25wt% salt water at 25°C for 2 days until the surface of the egg yolk is initially solidified;
[0040] (2) Break the egg shell and separate the egg yolk from the egg white;
[0041] (3) Move the separated egg yolk into the air-permeable casing, and tie and seal the two ends of the air-permeable casing to form egg yolk strings;
[0042] (4) Spread a layer of salt 25 wt %, spice powder 5 wt %, and the rest as carriers on the bottom of the container, and place the egg yolk strings neatly on the pickle Then spread a layer of pickling agent, arrange in turn a layer of pickling agent, a layer of egg yolk string structure, and finally cover the surface with pickling agent;
[0043] (5) Seal the container at 35°C and marinate for 1 day to solidify the egg yolk to obtain the fragrant salted egg yolk of oil sand.
Embodiment 3
[0045] A kind of preparation method of fragrant salted egg yolk comprises the following steps:
[0046] (1) Marinate the washed fresh duck eggs with 20wt% salt water at 30°C for 4 days until the surface of the egg yolk is initially solidified;
[0047] (2) Break the egg shell and separate the egg yolk from the egg white;
[0048] (3) Move the separated egg yolk into the air-permeable casing, and tie and seal the two ends of the air-permeable casing to form egg yolk strings;
[0049] (4) Spread a layer of salt 20 wt %, spice powder 2 wt %, and the rest as carriers on the bottom of the container, and place the egg yolk strings neatly on the pickle , and then spread a layer of pickling agent, and then arrange a layer of pickling agent, a layer of egg yolk string structure, and finally cover the surface with pickling agent;
[0050] (5) Cover the container and marinate at 30°C for 3 days to solidify the egg yolk to obtain the fragrant salted egg yolk of oil sand.
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