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Rapid and safe pickling method of salted duck egg yolk

Inactive Publication Date: 2019-01-25
湖南嘉丰食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the method of salting the yolk of salted duck eggs is mainly divided into two categories: one is to marinate fresh duck eggs with traditional techniques, and then take out the salted duck egg yolk from the salted duck eggs, heat and shape it, and vacuum pack it. The other is to break the egg yolk out of the shell first, press the egg yolk nest on the wet salt with an egg yolk mold, pour the egg yolk into the egg yolk nest and marinate for 2-100 hours, take the egg yolk out of the wet salt and heat it into a marinated shape Salted duck egg yolk, the disadvantage is that the amount of salt is large, the quality is poor, and the egg yolk is easy to crack
However, the aforementioned two methods all have the problem of being easily contaminated by bacteria during the pickling process.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The quick and safe pickling method of salted duck egg yolk includes the following steps:

[0020] (1) Material selection: choose fresh green-shelled eggs from ducks that are raised naturally as raw materials;

[0021] (2) Pretreatment: Prepare vinegar brine for cleaning, where the water used is clean water, and the ratio of clean water to salt and vinegar is 100:1:40. Place the selected duck eggs in the vinegar brine for cleaning and ultrasonically clean for 20 minutes ;

[0022] (3) Preparation of pickling liquid: mixing edible salt, potassium sorbate, lactic acid, lysozyme, tea seed oil, and boiled cold water in a weight ratio of 2:0.5:0.1:0.1:3:10;

[0023] (4) Marinating under ultraviolet light: Put the duck eggs processed in step (2) into the marinating solution prepared in step (3), turn on the ultraviolet light, and soak and marinate at 30-35°C for 20 days;

[0024] (5) Washing: Take out the duck eggs processed in step (4), and wash them with boiled cold water;

[0025] (6...

Embodiment 2

[0032] The quick and safe pickling method of salted duck egg yolk includes the following steps:

[0033] (1) Material selection: choose fresh green-shelled eggs from ducks that are raised naturally as raw materials;

[0034] (2) Pretreatment: Prepare vinegar brine for cleaning, where the water is clean water, and the ratio of clean water to salt and vinegar is 100:2:25. Place the selected duck eggs in the vinegar brine for cleaning and ultrasonically clean 10 -20min;

[0035] (3) Preparation of pickling liquid: mixing edible salt, potassium sorbate, lactic acid, lysozyme, tea seed oil, and boiled cold water in a weight ratio of 1:1:0.05:0.05:3:10;

[0036] (4) Marinating under ultraviolet light: Put the duck eggs processed in step (2) into the marinating solution prepared in step (3), turn on the ultraviolet light, and soak and marinate at 35°C for 25 days;

[0037] (5) Washing: Take out the duck eggs processed in step (4), and wash them with boiled cold water;

[0038] (6) Separation o...

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PUM

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Abstract

The invention discloses a salted duck egg processing process with good oily performance. The process comprises the steps of material selecting, salted water cleaning, pickling liquid preparing, pickling, cleaning, egg white and yolk separating, drying in a tunnel oven, impurity removing and grading, packaging and sterilizing and the like. By means of the method, a salted duck egg yolk with relatively lower salinity can be obtained, the oily performance of the salted duck egg yolk is good, the fragrance is concentrated, the whole pickling process is conducted in an ozone environment, germ generated in the pickling process can be effectively killed, the safety performance of the pickling process can be improved, and the pickling time is relatively shortened.

Description

Technical field [0001] The invention relates to a quick and safe pickling method for salted duck egg yolk, belonging to the technical field of duck egg processing. Background technique [0002] The pickling of salted duck eggs has a long history in our country and has always been loved by people because of its good flavor. Salted duck eggs are rich in fat, protein and various amino acids needed by the human body. They also contain various minerals such as calcium, phosphorus and iron, as well as various trace elements and vitamins necessary for the human body. The pickling of salted duck egg yolk is developed from the pickling of salted duck egg. Salted duck egg yolk is the essence of salted duck egg. It can be eaten directly or used as a raw material for other food processing. It has been widely used in various Chinese dishes, egg yolk dumplings, and egg yolk moon cakes. It is indispensable in a variety of egg yolk flavored foods. Processing materials. [0003] At present, the ...

Claims

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Application Information

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IPC IPC(8): A23L3/28A23L3/3418A23L5/10A23L15/00
CPCA23L3/28A23L3/3418A23L5/15A23L15/20A23L15/25A23L15/30
Inventor 鲁列
Owner 湖南嘉丰食品有限公司
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