CN101467706A - Method for refining salted egg yolk - Google Patents
Method for refining salted egg yolk Download PDFInfo
- Publication number
- CN101467706A CN101467706A CNA2007100606721A CN200710060672A CN101467706A CN 101467706 A CN101467706 A CN 101467706A CN A2007100606721 A CNA2007100606721 A CN A2007100606721A CN 200710060672 A CN200710060672 A CN 200710060672A CN 101467706 A CN101467706 A CN 101467706A
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- China
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- yolk
- refined
- egg yolk
- salted egg
- salt egg
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Abstract
The invention provides a method for preparing refined salted egg yolk, relating to the preparation technology for preserving food, which is characterized in that the refined salted egg yolk is prepared by the steps of selecting mature salted eggs, sterilizing, breaking shells and selecting yolks, roasting, sterilizing and packing. The refined salted egg yolk of the invention has the beneficial effect that, the method for preparing refined salted egg yolk has long preserving and refreshing period and rich nutrients, which creates a novel method for preparing the refined salted egg yolk with unique flavor. The product has general equilibrium nutritionally, and the preparation of which agrees with the nation-specified sanitary standards. Long-term eating of the product prepared by the preparation method can effectively improve the cell tissue components. The chicken prepared by the method has bright and concentrated color and luster, aromatic flavor and unique flavor, which has the medical efficacy of supplying qi, tonifying the kidney and strengthening the body.
Description
One, technical field
The present invention relates to a kind of manufacturing technology of fresh-keeping foodstuff, relate in particular to a kind of processing method of refined salt egg yolk with health role.
Two, background technology
Salt yolk is the elite of salt egg, unique flavor, nutritious, and instant is the important source material of processing as food such as moon cakes, also is direct-edible nutrition product.Owing to preserve, just adopt with the ways of processing just the processing of salt yolk at present, can not satisfy the demand, also have adopt freezing, dry, can, method such as bake preserve yolk, but still all exist fresh keeping time not long, the problem of going mouldy easily.At present, also do not have a kind of both the making simply, harmless method for making food is arranged, can allow people reach rational diet structure, can satisfy the comprehensive demand of people effectively nutrition.
Three, summary of the invention
Main purpose of the present invention is to provide a kind of method of long, the nutritious refining refined salt egg yolk of fresh keeping time of guaranteeing the quality, combine the advantage and the characteristics of traditional production method and western-style food dish, created a kind of new salt manufacturing yolk method with peculiar flavour.This product is general equilibrium nutritionally, meets the sanitary standard of national regulation during making.The long-term product that uses this preparation method to make can reach effectively and improve the cell tissue composition, thereby makes people's skin tender tenderly white, reduces wrinkle, delays senility, and also can strengthen elasticity of blood vessels, can prevent the health product of cardiovascular disease.The chicken color and luster aquatic foods of making of this method are dense, aromatic flavour, unique flavor and the tonifying Qi kidney-nourishing is arranged, and what improve the health will use effect.
The objective of the invention is to realize by following technical scheme.
A kind of method of refined salt egg yolk is characterized in that: choose ripe salt egg through wash, sterilize, beat eggs and select pearl, baking, sterilization, pack and make refined salt egg yolk.Specifically comprise the steps to finish the preparation method of this product:
A, flushing: select just ripe salt egg for use, clean up with clear water;
Behind B, the sterilization filter solid carbon dioxide, place thimerosal to soak after 1～10 minute and take out natural air drying;
C, beat eggs and select pearl, open the salt egg: yolk is taken out, squeeze the dense albumen that goes to be bonded on the yolk, frenulum, put into the sorbic acid first, residual protein is cleaned in washing of sodium-chloride water solution in the pearl anticorrisive agent, be stained with anticorrisive agent;
D, baking: pull dried being placed in the roasting basin that scribbles refined plant oil of filter out, put into 80 ℃～100 ℃ of temperature again, optimum temperature is 60 ℃～70 ℃ a oven for baking 3.5～4.5 hours;
E, sterilization, packing when baked yolk taking-up is cooled to normal temperature, is carried out packing behind the ultraviolet radiation for sterilizing and disinfecting to yolk and packaged food bag again, and will be vacuumized in the bag.
The beneficial effect of the method for refined salt egg yolk of the present invention is a kind of method of long, the nutritious refining refined salt egg yolk of fresh keeping time of guaranteeing the quality, combine the advantage and the characteristics of traditional production method and western-style food dish, created a kind of new salt manufacturing yolk method with peculiar flavour.This product is general equilibrium nutritionally, meets the sanitary standard of national regulation during making.The long-term product that uses this preparation method to make can reach effectively and improve the cell tissue composition, thereby makes people's skin tender tenderly white, reduces wrinkle, delays senility, and also can strengthen elasticity of blood vessels, can prevent the health product of cardiovascular disease.The chicken color and luster aquatic foods of making of this method are dense, aromatic flavour, unique flavor and the tonifying Qi kidney-nourishing is arranged, and what improve the health will use effect.
Four, the specific embodiment
The method of embodiment 1, a kind of refined salt egg yolk is characterized in that: choose ripe salt egg through wash, sterilize, beat eggs and select pearl, baking, sterilization, pack and make refined salt egg yolk.Specifically comprise the steps to finish the preparation method of this product:
A, flushing: select just ripe salt egg for use, clean up with clear water;
Behind B, the sterilization filter solid carbon dioxide, place thimerosal to soak after 5 minutes and take out natural air drying;
C, beat eggs and select pearl, open the salt egg: yolk is taken out, squeeze the dense albumen that goes to be bonded on the yolk, frenulum, put into the sorbic acid first, residual protein is cleaned in washing of sodium-chloride water solution in the pearl anticorrisive agent, be stained with anticorrisive agent;
D, baking: pull dried being placed in the roasting basin that scribbles refined plant oil of filter out, put into 100 ℃ of temperature again, optimum temperature is 70 ℃ a oven for baking 3.5 hours;
E, sterilization, packing when baked yolk taking-up is cooled to normal temperature, is carried out packing behind the ultraviolet radiation for sterilizing and disinfecting to yolk and packaged food bag again, and will be vacuumized in the bag.
The beneficial effect of the method for refined salt egg yolk of the present invention is a kind of method of long, the nutritious refining refined salt egg yolk of fresh keeping time of guaranteeing the quality, combine the advantage and the characteristics of traditional production method and western-style food dish, created a kind of new salt manufacturing yolk method with peculiar flavour.This product is general equilibrium nutritionally, meets the sanitary standard of national regulation during making.The long-term product that uses this preparation method to make can reach effectively and improve the cell tissue composition, thereby makes people's skin tender tenderly white, reduces wrinkle, delays senility, and also can strengthen elasticity of blood vessels, can prevent the health product of cardiovascular disease.The chicken color and luster aquatic foods of making of this method are dense, aromatic flavour, unique flavor and the tonifying Qi kidney-nourishing is arranged, and what improve the health will use effect.
The above, it only is preferred embodiment of the present invention, be not that the present invention is done any pro forma restriction, every foundation technical spirit of the present invention all still belongs in the scope of technical solution of the present invention any simple modification, equivalent variations and modification that above embodiment did.
Claims (1)
1, a kind of method of refined salt egg yolk is characterized in that: choose ripe salt egg through wash, sterilize, beat eggs and select pearl, baking, sterilization, pack and make refined salt egg yolk; Specifically comprise the steps to finish the preparation method of this product:
A, flushing: select just ripe salt egg for use, clean up with clear water;
Behind B, the sterilization filter solid carbon dioxide, place thimerosal to soak after 1～10 minute and take out natural air drying;
C, beat eggs and select pearl, open the salt egg: yolk is taken out, squeeze the dense albumen that goes to be bonded on the yolk, frenulum, put into the sorbic acid first, residual protein is cleaned in washing of sodium-chloride water solution in the pearl anticorrisive agent, be stained with anticorrisive agent;
D, baking: pull dried being placed in the roasting basin that scribbles refined plant oil of filter out, put into 80 ℃～100 ℃ of temperature again, optimum temperature is 60 ℃～70 ℃ a oven for baking 3.5～4.5 hours;
E, sterilization, packing when baked yolk taking-up is cooled to normal temperature, is carried out packing behind the ultraviolet radiation for sterilizing and disinfecting to yolk and packaged food bag again, and will be vacuumized in the bag.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100606721A CN101467706A (en) | 2007-12-27 | 2007-12-27 | Method for refining salted egg yolk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CNA2007100606721A CN101467706A (en) | 2007-12-27 | 2007-12-27 | Method for refining salted egg yolk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101467706A true CN101467706A (en) | 2009-07-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CNA2007100606721A Pending CN101467706A (en) | 2007-12-27 | 2007-12-27 | Method for refining salted egg yolk |
Country Status (1)
| Country | Link |
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| CN (1) | CN101467706A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132896A (en) * | 2011-02-22 | 2011-07-27 | 北京农学院 | Method for rapidly and integrally pickling salted egg yolk |
| CN108719443A (en) * | 2018-05-31 | 2018-11-02 | 湖北神丹健康食品有限公司 | A kind of processing method of preserved egg yellow curing agent and preserved egg yellow |
-
2007
- 2007-12-27 CN CNA2007100606721A patent/CN101467706A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102132896A (en) * | 2011-02-22 | 2011-07-27 | 北京农学院 | Method for rapidly and integrally pickling salted egg yolk |
| CN102132896B (en) * | 2011-02-22 | 2012-08-15 | 北京农学院 | Method for rapidly and integrally pickling salted egg yolk |
| CN108719443A (en) * | 2018-05-31 | 2018-11-02 | 湖北神丹健康食品有限公司 | A kind of processing method of preserved egg yellow curing agent and preserved egg yellow |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20090701 |