Preparation method of salted egg yolk

Abstract

The invention discloses a preparation method of salted egg yolk. The preparation method comprises the following process steps: 1) selecting the following raw material components in parts by mass: 5-15parts of salted duck egg yolk, 30-50 parts of an egg yolk liquid, 5-12 parts of drinking water, 25-35 parts of edible corn starch, 2-10 parts of edible vegetable oil, 1-3 parts of edible salt and 0.1-1 part of edible essence; 2) performing dehydration treatment on the egg yolk liquid to obtain pasty egg yolk liquid; 3) grinding and crushing salted duck egg yolk, then uniformly mixing and stirringthe ground salted duck egg yolk with the pasty egg yolk liquid in the step 2), and sequentially adding the drinking water, the edible vegetable oil, the edible salt, the edible essence and the ediblecorn starch to obtain mixed sauce; and (4) pressing and forming the mixed sauce obtained in the step 3), then putting the formed sauce into a steamer for steaming treatment, then performing oiling and cooling to obtain a finished product. The salted egg yolk which is low in production cost, good in forming stability, good in flavor and taste and excellent in color is prepared.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a preparation method of salted egg yolk. Background technique [0002] Salted egg yolk is rich in calcium, iron, phosphorus and other nutrients that the human body urgently needs. It is good for the development of bones, and can prevent anemia and strengthen the body. As a semi-processed food, it is usually used in moon cakes , egg yolk pie, egg yolk pastry and other processed food fillings. And traditional salted egg yolks are all taken after being salted into salted eggs with whole duck eggs, which will cause a large amount of waste of salted egg proteins, thereby increasing the production cost of commercially available salted egg yolks. At present, there are some reprocessed salted egg yolks that are prepared directly from egg yolk powder, water and starch through traditional processing techniques. However, they all have disadvantages such as high process cost, poor stability a...

AI Technical Summary

Problems solved by technology

The traditional salted egg yolks are all salted into salted eggs with whole duck eggs and then used, which will cause a large amount of waste of salted egg protein, thereby increasing the production cost of commercially available salted egg yolks.

At present, there are some reprocessed salted egg yolks that are prepared directly from egg yolk powder, water and starch through traditional processing techniques. However, they all have disadvantages such as high process cost, poor stability after molding, poor taste of the finished product, and poor color of the finished product. Thereby limiting the application and development of salted egg yolk

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