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Method for rapidly salting salted egg yolk

A salted egg yolk, fast technology, applied in the protein composition of eggs, protein food composition, food science and other directions, can solve the problems of affecting product quality, the increase of sodium chloride content in egg white, and waste of egg white resources, etc., to achieve reasonable Utilization, accelerated penetration, less water content

Pending Publication Date: 2021-09-07
GUANGDONG OCEAN UNIVERSITY
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, along with the prolongation of pickling time, cause the sodium chloride content in egg white to rise rapidly, have a strong impact on the quality of product, be abandoned because of the excessive salt content of egg white, cause the waste of egg white resource, therefore urgently need to develop a kind of New salted duck egg pickling process to broaden the traditional salted duck egg market and meet people's demand for salted egg yolk

Method used

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  • Method for rapidly salting salted egg yolk
  • Method for rapidly salting salted egg yolk
  • Method for rapidly salting salted egg yolk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] Dry Pickling:

[0042] Spread 0.8cm high table salt in the transparent box, use a film with a diameter of 3.5cm and a height of 0.5cm to press out the salt nests, with a distance of 1.5cm between each salt nest. After separating the egg yolk and egg white under aseptic conditions, gently roll the egg yolk on the filter paper for 4-5 circles, remove the excess egg white on the surface, weigh (21.00±0.66g), and then put the egg yolk into the salt nest, Sprinkle a layer of table salt evenly on the surface of the egg yolk (0.05-0.1cm in height).

[0043] Changes of egg yolk salt content under different curing time conditions:

[0044] Weigh 3g of egg yolks from the pickling time of 0h, 12h, 24h, 36h, 48h and 60h into the conical flask, add AgNO 3 and concentrated HNO 3 solution, placed in a boiling water bath until the removal of AgCl 2 All other solids dissolve. Take it out and cool down, add 5% ferric ammonium sulfate solution and nitrobenzene after cooling, and the ...

Embodiment 2

[0070] Spread 0.8cm high table salt in the transparent box, use a film with a diameter of 3.5cm and a height of 0.5cm to press out the salt nests, with a distance of 1cm between each salt nest. After separating the egg yolk and egg white under aseptic conditions, gently roll the egg yolk on the filter paper for 4-5 circles, remove the excess egg white on the surface, weigh (21.00±0.66g), and then put the egg yolk into the salt nest, Sprinkle a layer of table salt evenly on the surface of the egg yolk (0.05-0.1cm in height). Soak the egg yolks marinated for 36 hours in water for 15 minutes, wrap the egg yolks in baking paper, and heat them with dry air at a temperature of 100° C. for 45 minutes in a closed environment to obtain salted egg yolks. The measured oil yield was 18.65%±2.28%, and the total score of sensory evaluation was 94.0±4.3.

[0071] Vacuum packing:

[0072] Use vacuum packaging bags (specification: 15cm*8cm), put three egg yolks in each packaging bag, vacuumi...

Embodiment 3

[0074] Spread 1 cm high table salt in the transparent box, press out the salt nests with a film with a diameter of 3.5 cm and a height of 1.5 cm, with a distance of 1.5 cm between each salt nest. After separating the egg yolk and egg white under aseptic conditions, gently roll the egg yolk on the filter paper for 4-5 circles, remove the excess egg white on the surface, weigh (21.00±0.66g), and then put the egg yolk into the salt nest, Sprinkle a layer of table salt evenly on the surface of the egg yolk (0.05-0.1cm in height). Soak the egg yolks marinated for 36 hours in water for 15 minutes, wrap the egg yolks in baking paper, and heat them with dry air at a temperature of 110° C. for 40 minutes in a closed environment to obtain salted egg yolks. The measured oil yield was 17.78±1.28%, and the total score of sensory evaluation was 88.0±2.5.

[0075] Vacuum packing:

[0076] Use vacuum packaging bags (specification: 15cm*8cm), put three egg yolks in each packaging bag, vacuum...

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Abstract

The invention discloses a method for rapidly salting salted egg yolk, and belongs to the technical field of food processing. The salted egg yolk is obtained by dry salting and then air cooking; in the dry salting process, egg yolk and egg white are subjected to sterile separation through pretreatment, and the egg yolk is placed in table salt to be salted; and then air cooking is carried out in a closed environment, and hot dry air is used for cooking treatment. The salted egg yolk prepared through the method is bright in color, high in oil yield, relatively good in taste and moderate in salt content and can be directly eaten or used in other egg yolk products; and the egg yolk is separated from the egg white in advance before being made, so that the egg white can be reasonably utilized, and the waste phenomenon caused by the fact that the salt content of the egg white is too high in the salting process is avoided.

Description

technical field [0001] The invention relates to a method for quickly pickling salted egg yolk, which belongs to the technical field of food processing. Background technique [0002] Salted eggs can also be called salted eggs, salted eggs, or flavored eggs. It is recorded in the Yuan Dynasty book "Nongsang Clothing and Food Summaries": "For every hundred pieces, use ten taels of salt and three catties of ashes. Make a ball of rice and put it in a dry jar , can be kept from Qingming to summer", duck eggs are rich in nutrition and have a wide range of consumption, especially suitable for the elderly and children. They are called "complete protein mode" food and are known as "ideal protein bank". Duck eggs have the effects of clearing lung heat, strengthening bone growth, increasing appetite, preventing anemia, reducing the acidic environment in the stomach, and reducing fire and blood pressure. The protein in duck eggs is equivalent to that of eggs, but the total amount of min...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23J1/09
CPCA23L15/30A23J1/09
Inventor 毛伟杰周高慧任惠峰
Owner GUANGDONG OCEAN UNIVERSITY
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