Flavor-improved salted goose egg yolk

Abstract

The invention discloses flavor-improved salted goose egg yolk which comprises the following raw materials: goose egg yolk, food-grade ethyl acetate, a food-grade osmotic pressure regulator, food-grade acetic acid, food-grade ethanol, a food-grade antioxidant and edible salt. The flavor-improved salted goose egg yolk is prepared by the following steps: separating egg white from egg yolk of a goose egg of which the production time is within 2d; adding flavor substances to the egg yolk, carrying out ultrasonic pretreatment, and then carrying out heating-cooling pretreatment; adding and completely soaking the egg yolk into an isotonic pickling liquid; adding the edible salt many times to enable the pickling liquid to have certain gradient concentration; pickling the egg yolk for a certain time; and after curing at 70 DEG C, removing the flavor in vacuum so as to obtain the flavor-improved salted goose egg yolk. The flavor-improved salted goose egg yolk disclosed by the invention has the characteristics of large size, fresh flavor, small smell, fineness, moderate salty taste and more egg yolk oil; and the production process is simple and convenient in technology, low in usage amount of table salt, low in energy consumption, more friendly to the environment, and more likely to realize industrial production.

Description

technical field [0001] The invention relates to the field of food production, in particular to a flavor-improved salted goose egg yolk. Background technique [0002] my country is a big waterfowl production country, and waterfowl production occupies an important position in poultry production, and the production of waterfowl eggs presents a development trend of increasing year by year. In addition to duck eggs, goose eggs are also one of the most popular waterfowl eggs. It has been determined that the crude fat of goose eggs is 13.3%, the crude fat of eggs is 9.3%, and the crude fat of duck eggs is 12.5%. Most of the fat content comes from the yolk, which can be seen The fat content of goose egg yolk is higher than that of egg yolk and duck egg yolk. The more fat content, the higher the oil yield and better taste of salted egg yolk. Therefore, goose egg yolk is very suitable for pickling and development. The average weight of goose egg yolk is about 35g, while the average w...

AI Technical Summary

Problems solved by technology

Another example is the Chinese invention patent "A Simple and Rapid Pickling Method for Salted Egg Yolk" with application number 201410782773. In the ripening, cooling and packaging steps, fresh egg yolks are successively soaked in high-concentration pickling solution A and low-concentration pickling solution B, respectively, for pickling and secondary pickling steps, when fresh egg yolks are pickled in pickling solution A During cooking, the fresh egg yolk can dehydrate quickly and shrink under the action of high osmotic pressure, so that the pickled egg yolk is in a spherical shape, and then soaked and pickled by a lower concentration of pickling solution B, which can properly remove part of the egg yolk. salt, and make the salt distribution in the egg yolk more uniform. This method does not carry out the pretreatment of the egg yolk, and cannot break the emulsification stability in the egg yolk. It is easy to cause water filling and gelatinization of the egg yolk, and the oil yield is greatly reduced. Although the first pickling is dehydrated, the second pickling is due to the decrease in salt concentration. In order to achieve osmotic pressure balance, the egg yolk will absorb water from the pickling solution. The effect of loose sand texture

Another example is the Chinese invention patent "Preparation Method of Salted Egg Yolk" with application number 200910194295.X, which uses ultra-high pressure technology to realize accelerated permeation of salt water by determining precise ultra-high pressure conditions and applying high-pressure processing of egg yolk. Accelerated molding with egg whites, and processing egg yolks to prepare salted egg yolks. The ultra-high pressure is 300-700 MPa, which consumes a lot of energy, requires high equipment, and is difficult for industrial production.