CN101449837A - Novel preserved egg yellow and preparation method thereof - Google Patents
Novel preserved egg yellow and preparation method thereof Download PDFInfo
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- CN101449837A CN101449837A CNA200710192564XA CN200710192564A CN101449837A CN 101449837 A CN101449837 A CN 101449837A CN A200710192564X A CNA200710192564X A CN A200710192564XA CN 200710192564 A CN200710192564 A CN 200710192564A CN 101449837 A CN101449837 A CN 101449837A
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Abstract
The invention provides a preparation method for salty yolk, which includes steps of selecting fresh and intact egg which accords with sanitary standard, washing shell, breaking the shell, separating yolk, putting the yolk into a immersion container, adding salty yolk immersion liquid into the immersion container to ensure that the yolk is immerse in the salty yolk immersion liquid, soaking for 1-4 days at 20-35 DEG C, washing out residual protein on surface of the salty yolk in the immersion liquid after the yolk is solidified into salty yolk, sterilizing, air drying, and spraying a layer of edible vegetable oil, and then packaging, inspecting and warehousing according to need. Duo to employ the technical scheme, the prepared salty yolk can retain traditional food flavor, effectively adjust salinity in certain extent, change appearance and shape of prouct, simplify production process, exterminate environmental pollution, shorten production period and improve production efficiency.
Description
Technical field
The present invention relates to a kind of preparation method of fowls egg products, particularly a kind of novel preserved egg yellow and preparation method thereof.
Background technology
Fowl also is generally called birds, divides birds and poultry two big classes.Birds are to be the wild birds of being good at flying of food with vegetable seeds, insect, vole or snake etc., and are most useful to the mankind.Many poultry were wild birds originally, were the human birds of raising and train for economic aim or other purposes.The raising domestication of poultry in the history in existing thousands of years of China, is cultivated the famous and precious kind in many worlds.In the tame duck of being tamed by mallard, Beijing duck is good kind, produces 70～120 eggs per year, and the Beijing roast duck of making, and its delicious food has won fame both at home and abroad.Common poultry has other: by the goose that the wild goose domestication forms, by the tame chicken that jungle fowl is tamed, be the most general poultry of artificial rearing.The Ji Yuan of family is for wild jungle fowl, and its domestication is historical at least about 4000, but chicken and egg just become mass-produced commodity before and after 1800.Fowl is except that providing human meat, it is edible that its birds, beasts and eggs also usually are used for being processed into preserved egg yellow, its processing method is: adopt bag mud to pickle or after traditional handicraft such as soaked with liquid produces salted egg, remove eggshell and albumen again and just made preserved egg yellow (as the processing method patent of invention of the disclosed a kind of refined salt egg yolk of Chinese patent CN1045372C).There is following weak point in it:
1, technology science not, product pattern dullness can not need effectively be controlled salinity by edible, and technology falls behind, incompatibility modern production, consumer need;
2, the production cycle long, efficient is low, capital turnover is slow: traditional handicraft production salted egg, the maturity period the shortest also must be about January; When temperature was low, salted egg's maturity period then reached 40 to 50 days, even longer; The production preserved egg yellow cycle is then longer;
3, contaminated environment: the pollution that can not comprehensively effectively control environment in process of production, as the high salt raffinate of the salted egg that peels after salted egg's maturation bag mud or soaking technology and salted egg's shell cleaning fluid etc., abandon in addition and stay unfortunately not only but also useless salted egg's shell, the environmental pollution that salted egg causes in vain;
4, waste resource: processing is during preserved egg yellow, the white resource of its salted egg's shell and salted egg not only waste (eggshell accounts for 11～13% of shell egg quality, and albumen accounts for 45～60% of shell egg quality, yolk only account for the shell egg quality 28～35%)! And it is troubling especially to the pollution that environment caused;
5, sanitary index is wayward: because of traditional handicraft can not be comprehensively produce, effective control sanitary index in the process of consumption, cause produce, sanitary index in the transportation, storage, edible process is restive;
6, packing is damaged easily, is unfavorable for effectively keeping a public place clean, preserves and eat.
Summary of the invention
One of purpose of the present invention is the above-mentioned deficiency that overcomes prior art, and a kind of novel preserved egg yellow is provided, and makes it can keep the traditional food local flavor, can also change the face shaping of product, makes it nutritious, is convenient to produce, packs, transports and eats.
Technical scheme of the present invention is: a kind of novel preserved egg yellow, it is to adopt following method preparation: select fresh, intact, the birds, beasts and eggs that meet sanitary standard, clean shell, after the birds, beasts and eggs broken shell, isolate yolk, yolk is packed in the soaking container, adding in the soaking container of the yolk of packing into is enough to preserved egg yellow soak that yolk is all submerged, under 20-35 ℃ of condition, soaked 1 to 4 day, it is ripe for behind the preserved egg yellow to treat that it solidifies, directly in soak, the residual protein on preserved egg yellow surface is cleaned up, preserved egg yellow is sterilized, after air-dry, spray one deck edible vegetable oil preserved egg yellow of the present invention, then as required with preserved egg yellow of the present invention packing, check, warehouse-in.
The further technical scheme of the present invention is: soaking container can be Soaking basin or soak cover die, the shape of soaking movable cover die in the cover die can be an animals and plants shape, can also prepare various literal and pattern on the preserved egg yellow surface with internal or female screw or positive line by utilization activity cover die.
Two of purpose of the present invention is the above-mentioned deficiencies that overcome prior art, and provide a kind of preparation method of novel preserved egg yellow, make it can effectively regulate salinity within the specific limits, keep the traditional food local flavor again, and can also change the trophic structure of product, solve deficiencies such as long, waste resource of original explained hereafter cycle, contaminated environment.
Technical scheme of the present invention is: a kind of preparation method of novel preserved egg yellow, it is that selection is fresh, intact, the birds, beasts and eggs that meet sanitary standard, clean shell, after the birds, beasts and eggs broken shell, isolate yolk, yolk is packed in the soaking container, adding in the soaking container of the yolk of packing into is enough to preserved egg yellow soak that yolk is all submerged, under 20-35 ℃ of condition, soaked 1 to 4 day, it is ripe for behind the preserved egg yellow to treat that it solidifies, preserved egg yellow is sterilized, after air-dry, spray one deck edible vegetable oil preserved egg yellow of the present invention, then as required with preserved egg yellow of the present invention packing, check, warehouse-in.
It is ripe for behind the preserved egg yellow to treat that yolk solidifies, and directly in soak the residual protein on preserved egg yellow surface is cleaned up.
Isolated eggshell and albumen are then made further deep processing and utilization in addition after the birds, beasts and eggs broken shell.
The present invention is owing to adopt as above technical scheme, and the novel preserved egg yellow of preparation does not contain anticorrisive agent, meets the food hygiene requirement after testing, and its testing result is as follows: total number of bacteria:＜10/g; Coliform:＜30MPN/100g; Salmonella: do not detect; Plumbous, arsenic: do not detect; PH:6.8,7.6,5.7.With the bright-coloured nature of preserved egg yellow appearance colour of preparation method of the present invention preparation, delicious flavour, soft good to eat, have aquatic foods, tender, loose, husky, oily, fragrant characteristics: the preserved egg yellow aroma for preparing with the ethanol based soak is strong and do not have a vinosity; Preserved egg yellow with the preparation of vinegar base soak is not only bright, tender, loose, husky, oily, fragrant, also having more a kind of slight tart flavour allows the people enjoy endless aftertastes, 3 valency iron ions in this preserved egg yellow all are converted into the divalent iron ion that human body can absorb fully, and the anaemia crowd is had nourishing blood function (as meeting the then capable again application health food of this product of health food requirement).
It is a new breakthrough that novel preserved egg yellow of the present invention and production technology thereof are compared with original technology, and its novelty, creativeness, practicality are self-evident! Not only simplified production technology, stopped environmental pollution, shortened the production cycle, improved product quality, improved production efficiency and product grade, its economic benefit and social benefit show! Simultaneously being stayed not only not only useless under original technology, abandon unfortunately and in environmental pollution but also tangible headachy salted egg shell, the white resource of salted egg obtained effectively utilizing fully (but eggshell roughing become the feed calcium source or be finish-machined to pharmaceutical raw material, albumen can be processed into the protein series foods or the raw material of industry; Its preserved egg yellow soak can through modern membrane technology handle reuse or as the raw material of system vinegar industry), equal 2/3rds the value resource of wasting under original technology has been robbed, but also stopped environmental pollution, really achieve many things at one stroke!
Below in conjunction with the drawings and specific embodiments detailed content of the present invention is further described.
Description of drawings
Fig. 1 is the structural representation of Soaking basin of the present invention;
Fig. 2 is Fig. 1 vertical view;
The schematic diagram that Fig. 3 stacks for a plurality of Soaking basins of the present invention;
Fig. 4 is the circular structural representation that soaks cover die of the present invention;
Fig. 5 soaks the structural representation of cover die for ingot-shaped of the present invention.
The specific embodiment
A kind of preparation method of novel preserved egg yellow, it is that selection is fresh, intact, the birds, beasts and eggs that meet sanitary standard, clean shell, after the birds, beasts and eggs broken shell, isolate yolk, yolk is packed in the soaking container, adding in the soaking container of the yolk of packing into is enough to preserved egg yellow soak that yolk is all submerged, under 20-35 ℃ of condition, soaked 1 to 4 day, it is ripe for behind the preserved egg yellow to treat that it solidifies, and directly in soak the residual protein on preserved egg yellow surface is cleaned up, and preserved egg yellow is sterilized, after air-dry, spray one deck edible vegetable oil preserved egg yellow of the present invention, then as required with preserved egg yellow of the present invention packing, check, warehouse-in.
The preparation method of preserved egg yellow soak of the present invention:
One, with the edible ethanol be the preparation method of the preserved egg yellow ethanol based soak of solvent:
Anhydrous edible ethanol 200-1500 part, cold boiling water 2800-3500 part, salt 200-600 part, maltonic acid-lactone 20-100 part ,-15 parts of ascorbic acid 3 grams; By proportioning anhydrous edible ethanol is mixed with cold boiling water earlier, add salt, maltonic acid-lactone and ascorbic acid by proportioning again, fully promptly become preserved egg yellow soak of the present invention after the stirring and dissolving.
Two, with water be the preparation method of the water base soak of preserved egg yellow of solvent:
Cold boiling water 3000-4500 part, salt 200-600 part, maltonic acid-lactone 100-300 part, ascorbic acid 5-20 part, multiple sodium phosphate 10-100 part; By proportioning salt, maltonic acid-lactone, ascorbic acid, multiple sodium phosphate are joined in the cold boiling water, fully promptly become preserved egg yellow soak of the present invention after the stirring and dissolving.
Three, with the vinegar be the preparation method of the preserved egg yellow vinegar base soak of solvent:
The edible 1500-2000 part that makes vinegar, cold boiling water 1500-2500 part, salt 200-600 part, calcium chloride 10-50 part, maltonic acid-lactone 30-150 part, ascorbic acid 5-20 part; To eat to make vinegar by proportioning earlier and mix, add salt, calcium chloride, maltonic acid-lactone, ascorbic acid by proportioning again, fully promptly become preserved egg yellow soak of the present invention after the stirring and dissolving with cold boiling water.
Four, with the edible organic acid be the preparation method of the organic acidic group soak of preserved egg yellow of solvent:
Edible organic acid (calculating) 80-200 part by acidity 100%, cold boiling water 2800-4250 part, salt 200-600 part, maltonic acid-lactone 30-150 part, calcium chloride 10-60 part, by proportioning edible organic acid is mixed with cold boiling water earlier, add salt, maltonic acid-lactone, calcium chloride by proportioning again, fully promptly become preserved egg yellow soak of the present invention after the stirring and dissolving.
Soaking container of the present invention comprises Soaking basin, circular cover die and the ingot-shaped immersion cover die of soaking.
The structure of Soaking basin as Figure 1-3, it comprises basin body 1, sealing gasket 2 and basin lid 3, that the top of basin body 1 has is one that outwards enlarge, size is built 3 steps that adapt 11 with basin body 1 bottom and basin, so that can singlely place, also can a plurality ofly stack.During use, yolk 4 is packed in the basin body 1, add preserved egg yellow soak 5, the proportion of control soak 5 is less than the proportion of yolk 4, and yolk 4 is all submerged in the soak 5, covers basin lid 3 and gets final product.
The structure of circular immersion cover die as shown in Figure 4, it comprises die body 6, movable cover die 7 and die cap 8, there is step 61 an outside expansion, big or small and that movable cover die 7 adapts at die body 6 middle parts, movable cover die 7 is circular (also can be " diamond " shape or " ingot " shape and other different shape), uniform diameter is the circular hole 71 of 1-5 millimeter on it, or width is not more than other geometry hole of 5 millimeters, and (aperture can not be too big, otherwise that membrane of yolk might be squeezed by buoyancy is broken, causes egg yolk liquid to overflow; Also should not be too little, otherwise when using for the second time, be difficult to clean the hole that is clung by residual protein; As long as can effective ventilation around guaranteeing, do not cause membrane of yolk to break again and get final product) because of the buoyancy extruding; During use, yolk is packed in the die body 6, choose movable cover die 7 and be enclosed within step 61 by required preserved egg yellow profile, add preserved egg yellow soak 5, the proportion of control soak 5 covers die cap 8 and gets final product greater than the proportion of yolk 4.Like this, just can utilize the buoyancy of soak 5 to make yolk be close to movable cover die 7 and make the preserved egg yellow of different three-dimensional shapes.
The structure that ingot-shaped soaks cover die as shown in Figure 5, it comprises die body 6, movable cover die 7 and die cap 8, movable cover die 7 is " ingot " shape.All the other structures are identical with the structure of circular immersion cover die with using method.
Claims (9)
1, a kind of novel preserved egg yellow, it is characterized in that adopting following method to prepare: to select fresh, intact, the birds, beasts and eggs that meet sanitary standard, clean shell, after the birds, beasts and eggs broken shell, isolate yolk, yolk is packed in the soaking container, adding in the soaking container of the yolk of packing into is enough to preserved egg yellow soak that yolk is all submerged, under 20-35 ℃ of condition, soaked 1 to 4 day, it is ripe for behind the preserved egg yellow to treat that it solidifies, and directly in soak the residual protein on preserved egg yellow surface is cleaned up, and preserved egg yellow is sterilized, after air-dry, spray one deck edible vegetable oil preserved egg yellow of the present invention, then as required with preserved egg yellow of the present invention packing, check, warehouse-in.
2, novel preserved egg yellow according to claim 1, it is characterized in that soaking container can be Soaking basin or soak cover die, the shape of soaking movable cover die in the cover die can be an animals and plants shape, can also prepare various literal and pattern on the preserved egg yellow surface with internal or female screw or positive line by utilization activity cover die.
3, a kind of preparation method of novel preserved egg yellow, it is characterized in that selecting fresh, intact, the birds, beasts and eggs that meet sanitary standard, clean shell, after the birds, beasts and eggs broken shell, isolate yolk, yolk is packed in the soaking container, adding in the soaking container of the yolk of packing into is enough to preserved egg yellow soak that yolk is all submerged, under 20-35 ℃ of condition, soaked 1 to 4 day, it is ripe for behind the preserved egg yellow to treat that it solidifies, preserved egg yellow is sterilized, after air-dry, spray one deck edible vegetable oil preserved egg yellow of the present invention, then as required with preserved egg yellow of the present invention packing, check, warehouse-in.
4, the preparation method of novel preserved egg yellow according to claim 3, it is ripe for behind the preserved egg yellow to it is characterized in that treating that yolk solidifies, and directly in soak the residual protein on preserved egg yellow surface is cleaned up.
5, the preparation method of novel preserved egg yellow according to claim 3 is characterized in that isolated eggshell and albumen are then made further deep processing and utilization in addition after the birds, beasts and eggs broken shell.
6, the preparation method of novel preserved egg yellow according to claim 3, the preparation method who it is characterized in that preserved egg yellow ethanol based soak is: anhydrous edible ethanol 200-1500 part, cold boiling water 2800-3500 part, salt 200-600 part, maltonic acid-lactone 20-100 part ,-15 parts of ascorbic acid 3 grams; By proportioning anhydrous edible ethanol is mixed with cold boiling water earlier, add salt, maltonic acid-lactone and ascorbic acid by proportioning again, fully promptly become preserved egg yellow soak of the present invention after the stirring and dissolving.
7, the preparation method of novel preserved egg yellow according to claim 3, the preparation method who it is characterized in that the water base soak of preserved egg yellow is: cold boiling water 3000-4500 part, salt 200-600 part, maltonic acid-lactone 100-300 part, ascorbic acid 5-20 part, multiple sodium phosphate 10-100 part; By proportioning salt, maltonic acid-lactone, ascorbic acid, multiple sodium phosphate are joined in the cold boiling water, fully promptly become preserved egg yellow soak of the present invention after the stirring and dissolving.
8, the preparation method of novel preserved egg yellow according to claim 3, the preparation method who it is characterized in that preserved egg yellow vinegar base soak is: the edible 1500-2000 part that makes vinegar, cold boiling water 1500-2500 part, salt 200-600 part, calcium chloride 10-50 part, maltonic acid-lactone 30-150 part, ascorbic acid 5-20 part; To eat to make vinegar by proportioning earlier and mix, add salt, calcium chloride, maltonic acid-lactone, ascorbic acid by proportioning again, fully promptly become preserved egg yellow soak of the present invention after the stirring and dissolving with cold boiling water.
9, the preparation method of novel preserved egg yellow according to claim 3, the preparation method who it is characterized in that the organic acidic group soak of preserved egg yellow is: edible organic acid (calculating by acidity 100%) 80-200 part, cold boiling water 2800-4250 part, salt 200-600 part, maltonic acid-lactone 30-150 part, calcium chloride 10-60 part, by proportioning edible organic acid is mixed with cold boiling water earlier, add salt, maltonic acid-lactone, calcium chloride by proportioning again, fully promptly become preserved egg yellow soak of the present invention after the stirring and dissolving.
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| Application Number | Priority Date | Filing Date | Title |
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| CNA200710192564XA CN101449837A (en) | 2007-12-07 | 2007-12-07 | Novel preserved egg yellow and preparation method thereof |
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| Application Number | Priority Date | Filing Date | Title |
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| CNA200710192564XA CN101449837A (en) | 2007-12-07 | 2007-12-07 | Novel preserved egg yellow and preparation method thereof |
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Cited By (14)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102106563A (en) * | 2011-04-06 | 2011-06-29 | 福州大学 | Method for curing salted eggs |
| CN102178267A (en) * | 2011-05-01 | 2011-09-14 | 郑爱军 | Sanitary salted eggs with long quality guarantee period and manufacturing method thereof |
| CN102551098A (en) * | 2011-12-29 | 2012-07-11 | 马勇 | Pickling method of salted eggs |
| CN101715976B (en) * | 2009-11-30 | 2012-07-18 | 华南农业大学 | Preparation method of salted egg yolk |
| CN102640944A (en) * | 2012-05-04 | 2012-08-22 | 集美大学 | Preparation method of surimi product |
| CN103141867A (en) * | 2013-03-08 | 2013-06-12 | 南昌大学 | Preparation method of salted egg yolks |
| CN103653032A (en) * | 2012-09-21 | 2014-03-26 | 李家焕 | Preparation method of shell-free low-salt fragrant cooked salted duck egg |
| CN104473225A (en) * | 2014-12-15 | 2015-04-01 | 中山市合益蛋类制品有限公司 | Method for simply and rapidly pickling salted egg yolks |
| JP2016214103A (en) * | 2015-05-15 | 2016-12-22 | キユーピー株式会社 | Thermally sterilized container-packed egg yolk |
| CN107410932A (en) * | 2017-09-23 | 2017-12-01 | 马述腾 | A kind of gradient pickles salty quail egg yellow sand |
| CN107439997A (en) * | 2017-09-23 | 2017-12-08 | 马述腾 | A kind of flavor improvement salty egg is yellow |
| CN107484980A (en) * | 2017-09-23 | 2017-12-19 | 马述腾 | A kind of salty goose egg yolk of flavor improvement |
| CN109007632A (en) * | 2018-07-11 | 2018-12-18 | 安徽靳氏食品有限公司 | A kind of lime-preserved egg wraps up in the processing technology of material |
| CN109259117A (en) * | 2018-11-29 | 2019-01-25 | 广东隆粤广和科技有限公司 | A kind of production technology of preserved egg yellow |
-
2007
- 2007-12-07 CN CNA200710192564XA patent/CN101449837A/en active Pending
Cited By (16)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715976B (en) * | 2009-11-30 | 2012-07-18 | 华南农业大学 | Preparation method of salted egg yolk |
| CN102106563A (en) * | 2011-04-06 | 2011-06-29 | 福州大学 | Method for curing salted eggs |
| CN102178267A (en) * | 2011-05-01 | 2011-09-14 | 郑爱军 | Sanitary salted eggs with long quality guarantee period and manufacturing method thereof |
| CN102551098A (en) * | 2011-12-29 | 2012-07-11 | 马勇 | Pickling method of salted eggs |
| CN102640944A (en) * | 2012-05-04 | 2012-08-22 | 集美大学 | Preparation method of surimi product |
| CN102640944B (en) * | 2012-05-04 | 2013-11-20 | 集美大学 | Preparation method of surimi product |
| CN103653032A (en) * | 2012-09-21 | 2014-03-26 | 李家焕 | Preparation method of shell-free low-salt fragrant cooked salted duck egg |
| CN103141867B (en) * | 2013-03-08 | 2014-05-14 | 南昌大学 | Preparation method of salted egg yolks |
| CN103141867A (en) * | 2013-03-08 | 2013-06-12 | 南昌大学 | Preparation method of salted egg yolks |
| CN104473225A (en) * | 2014-12-15 | 2015-04-01 | 中山市合益蛋类制品有限公司 | Method for simply and rapidly pickling salted egg yolks |
| JP2016214103A (en) * | 2015-05-15 | 2016-12-22 | キユーピー株式会社 | Thermally sterilized container-packed egg yolk |
| CN107410932A (en) * | 2017-09-23 | 2017-12-01 | 马述腾 | A kind of gradient pickles salty quail egg yellow sand |
| CN107439997A (en) * | 2017-09-23 | 2017-12-08 | 马述腾 | A kind of flavor improvement salty egg is yellow |
| CN107484980A (en) * | 2017-09-23 | 2017-12-19 | 马述腾 | A kind of salty goose egg yolk of flavor improvement |
| CN109007632A (en) * | 2018-07-11 | 2018-12-18 | 安徽靳氏食品有限公司 | A kind of lime-preserved egg wraps up in the processing technology of material |
| CN109259117A (en) * | 2018-11-29 | 2019-01-25 | 广东隆粤广和科技有限公司 | A kind of production technology of preserved egg yellow |
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Open date: 20090610 |