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Production method of salted egg yolk

A production method and technology of salted egg yolk, applied in the production field of salted egg yolk, can solve the problems such as difficulty in controlling salt concentration, pickling time and pickling temperature, cracking of salted egg yolk when baking, poor taste of salted egg yolk, etc. Insufficient marinating, rich taste, good taste effect

Pending Publication Date: 2022-01-28
广州回味源蛋类食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Among them, salted duck eggs marinated by salt water immersion method have a short curing time, but the taste of salted egg yolk is poor, and cracks are prone to appear when salted egg yolk is baked; It is difficult to control the time and temperature of pickling, and it is easy to appear under-cured or over-cured

Method used

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  • Production method of salted egg yolk
  • Production method of salted egg yolk
  • Production method of salted egg yolk

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0074] Present embodiment provides a kind of production method of salted egg yolk, comprises the following steps:

[0075] S100: Spray and scrub the surface of raw duck eggs, air-dry, and sterilize with ultraviolet light;

[0076] S200: Pickle the treated raw duck eggs through a grouting and pickling process; wherein, the grouting and pickling process is to put the salted eggs into a container, pour the marinade and cover the upper layer of raw duck eggs;

[0077] S300: marinate the selected raw duck eggs in a marinade for 60 days at 10°C to obtain salted duck eggs; the specific mass ratio of the marinade is: salt:water:yellow mud=2:1:1.14;

[0078] S400: cleaning the yellow mud on the surface of the salted duck eggs, and picking out the damaged salted duck eggs;

[0079] S500: breaking the salted duck eggs to separate the salted egg yolk from the egg white;

[0080] S600: Centrifugally clean the salted egg yolk and bake; wherein, the baking temperature of the baking is 50°C...

Embodiment 2

[0083] Present embodiment provides a kind of production method of salted egg yolk, comprises the following steps:

[0084] S100: Spray and scrub the surface of raw duck eggs, air-dry, and sterilize with ultraviolet light;

[0085] S200: Pickle the treated raw duck eggs through a grouting and pickling process; wherein, the grouting and pickling process is to put the salted eggs into a container, pour the marinade and cover the upper layer of raw duck eggs;

[0086] S300: marinate the selected raw duck eggs in a marinade for 60 days at 10°C to obtain salted duck eggs; the specific mass ratio of the marinade is: salt:water:yellow mud=2:1:1.14;

[0087] S400: cleaning the yellow mud on the surface of the salted duck eggs, and picking out the damaged salted duck eggs;

[0088] S500: breaking the salted duck eggs to separate the salted egg yolk from the egg white;

[0089] S600: Centrifugally clean the salted egg yolk and bake; wherein, the baking temperature of the baking is 50°C...

Embodiment 3

[0092] Present embodiment provides a kind of production method of salted egg yolk, comprises the following steps:

[0093] S100: Spray and scrub the surface of raw duck eggs, air-dry, and sterilize with ultraviolet light;

[0094] S200: Pickle the treated raw duck eggs through a grouting and pickling process; wherein, the grouting and pickling process is to put the salted eggs into a container, pour the marinade and cover the upper layer of raw duck eggs;

[0095] S300: marinate the selected raw duck eggs in a marinade for 60 days at 10°C to obtain salted duck eggs; the specific mass ratio of the marinade is: salt:water:yellow mud=2:1:1.14;

[0096] S400: cleaning the yellow mud on the surface of the salted duck eggs, and picking out the damaged salted duck eggs;

[0097] S500: breaking the salted duck eggs to separate the salted egg yolk from the egg white;

[0098] S600: centrifugally cleaning the salted egg yolk and toasting; wherein, the baking temperature of the toastin...

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Abstract

The invention discloses a production method of salted egg yolk, the production method comprises the following steps: spraying and washing dirt on the surfaces of raw duck eggs, air-drying, and sterilizing by ultraviolet irradiation; pickling the treated raw duck eggs through a grouting pickling process, wherein the filling and pickling process comprises the following steps: putting salted eggs into a container, pouring a pickling material, and covering an upper layer of raw duck eggs; pickling the selected raw duck eggs in a pickling material for 32-60 days at the temperature of 10-35 DEG C to obtain salted duck eggs; cleaning yellow mud on the surfaces of the salted duck eggs, and selecting broken salted duck eggs; breaking the salted duck eggs to separate salted egg yolk from egg white of the salted duck eggs; centrifugally cleaning the salted egg yolk and baking; and grading the baked salted egg yolk by weight, packaging and storing. The phenomenon of insufficient or excessive salting of the salted duck eggs in the prior art is avoided, the oil extraction rate of the salted egg yolk is guaranteed, and it is further guaranteed that the salted egg yolk is rich in taste and good in condition.

Description

technical field [0001] The invention belongs to the technical field of salted duck egg processing technology, and in particular relates to a production method of salted egg yolk. Background technique [0002] Salted egg yolk is widely used in food as a filling or condiment to increase the taste of food due to its crispy, fragrant, oily, salty and delicious taste and loose sand. [0003] In the salted egg yolk production process, there are usually two processing methods, one is to crack raw duck eggs to obtain egg yolks, and then pickle the egg yolks to make salted egg yolks; the other is to pickle raw duck eggs to make salted duck eggs Duck eggs are crushed to obtain salted egg yolks. In the first method, during the process of crushing raw duck eggs, the egg yolks of raw duck eggs are rich in water and are easy to break, and in the process of pickling egg yolks, the egg yolks are easily infected by microorganisms such as bacteria; The second method is similar to the method ...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23L15/00
Inventor 戴建国
Owner 广州回味源蛋类食品有限公司
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