CN102885327A - Method for quickly pickling salted egg yolk by wet process - Google Patents
Method for quickly pickling salted egg yolk by wet process Download PDFInfo
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- CN102885327A CN102885327A CN2011102039924A CN201110203992A CN102885327A CN 102885327 A CN102885327 A CN 102885327A CN 2011102039924 A CN2011102039924 A CN 2011102039924A CN 201110203992 A CN201110203992 A CN 201110203992A CN 102885327 A CN102885327 A CN 102885327A
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Abstract
The invention belongs to the technical field of food processing, and particularly relates to a process for quickly pickling salted egg yolk by a wet process. The process is characterized in that protective colloid is prepared by applying sodium carboxymethylcellulose, wherein the separated poultry egg yolk is pickled; the process comprises the following steps of: (1) separating the egg yolk and cleaning the egg white; (2) preparing the pickling protecting solution by using food gum; (3) adding the egg yolk and pickling, and adding the egg yolk and the pickling solution in layers to promote contact of the pickling solution and the egg yolk, thereby greatly shortening the pickling time (only 2-5 days); and (4) taking the pickled egg yolk out, cleaning and drying to obtain the pickled salted egg yolk. The process has the advantages of capabilities of separating the pickled salted egg yolk and applying the egg white for other processing purposes, less using amount of salt, low pickling cost, high pickling speed and less occupied resources, and is an intensive environment-friendly production process. The salted egg yolk is pickled in a sealed environment, and moisture in the pickling process is not evaporated, so that the salinity of the pickling solution is prevented from being increased, and the pollution of microorganisms is also excellently prevented. The quickly pickled salted egg yolk can achieve the quality of the conventional salted egg yolk, and the flavor of the salted egg yolk is easy to control.
Description
Technical field
The invention belongs to the birds, beasts and eggs processing technique field, be specifically related to a kind of method of wet method quickly preserving salted eggs Huang.The present invention adopts and separate behind the egg white the separately method of preserving salted egg Huang from birds, beasts and eggs, and its range of application relates to pickling of salted egg.
Background technology
Preserved egg yellow is subjected to liking of consumers in general deeply because having unique matter structure and flavor characteristics.It is rich in each seed amino acid of fat, protein and needed by human body, also contains various trace elements and the vitamin of the several mineral materials such as calcium, phosphorus, iron and needed by human, and is easily absorbed by human body, is the good food that replenishes the nutritional labelings such as calcium, iron.It mainly is used as the raw material of the Chinese style food such as moon cake, cake, yolk bag, the culinary art of dish, and the processing of yolk typical local food etc. have widely market at home and abroad.
The yellow technology of existing preserving salted egg is divided two large classes substantially; one class is the traditional handicraft pickling technology; method is first the whole egg of FRESH DUCK EGGS to be pickled rear broken shell to take out preserved egg yellow; again hot briquetting; vacuum packaging obtains the preserved egg yellow product; be that 94111073.7 denominations of invention are such as number of patent application: a kind of processing method of refined salt egg yolk and number of patent application are 03124591.9; denomination of invention is: a kind of manufacture craft of salt yolk; its yolk often was the granulating texture characteristic and the sandy sense of tool after the made salted egg of the document boiled; because the cycle of pickling is long, salted egg albumen is difficult to utilize.Along with bake and catering trade to the sharp increase of preserved egg yellow demand, the preserved egg yellow production and processing technology that a kind of efficient, environmental protection, resource take full advantage of becomes the industry expectation.
Another kind of is the direct pickling technology of yolk, number of patent application be 01106358.0 (denomination of invention is: a kind of pickling process of preserved egg yellow, yolk is taken out hot briquetting be the preserved egg yellow of pickling from wet salt.Its shortcoming is that the consumption of salt is large, easy-formation etc. not after yolk breaks, and also most sandy sense of dry-salt preserved egg yellow is relatively poor.
Summary of the invention
The method that the purpose of this invention is to provide a kind of wet method quickly preserving salted eggs Huang uses sodium carboxymethylcellulose to be prepared into protecting colloid, pickles separated poultry egg yolk, and the preserved egg yellow sense organ of pickling reaches the commodity rank.For a new approach is opened up in the processing of preserved egg yellow.
Another object of the present invention provides a kind of few with the salt amount, the little method for salting that takes up room, and pickle product sensory be easy to control, for intensive and green production provides reference.
Particularly, technical scheme of the present invention is as follows:
A kind of method of wet method quickly preserving salted eggs Huang uses sodium carboxymethylcellulose to be prepared into protecting colloid, pickles separated poultry egg yolk, and its step comprises:
1) separates: yolk is separated from birds, beasts and eggs, obtained yolk;
2) preparation pickling liquid: be under 60-99 ℃ in solution temperature, take water as the dissolution with solvents sodium carboxymethylcellulose to 0.5-4% (w/w), stir while dissolving, when stirring, press acetic acid or citric acid or malic acid or lactic acid or the phosphoric acid that when stirring, adds 0.1-0.4% (w/w), and 5-10% (w/w) salt, and fully dissolving, obtain pickling liquid, and this pickling liquid is remained under the 40-60 ℃ of condition;
3) pickle: the pickling liquid of pressing the 1-5cm height in container adds one deck yolk, and then add again one deck yolk after being incorporated as 1-5cm pickling liquid highly, so repeatedly, to guarantee that yolk suspends in the middle of being in pickling liquid, at last the Surface mulch 0.8-1.2mm of pickling liquid liquid level soybean oil highly, salting period 2-5 days;
4) take a sample and packing: the yolk that will pickle dries after cleaning with clear water, is applied to the rear packing in surface of yolk with a small amount of edible oil.
Above-mentioned birds, beasts and eggs are including, but not limited to duck's egg and egg.
Because the present invention uses the pickling liquid of colloid configuration, its hydrophilic nmature is similar to egg white, thereby effectively controls the phenomenon of yolk water-filling.
In order to control microbial contamination, yolk is to adopt Fresh Egg, by artificial means yolk is separated, and cleans the egg white on yolk surface with clear water.And freshly-slaughtered poultry yolk and pickling liquid are sealed in the container.Experiment is pickled under sealed environment, and moisture can not evaporate in the curing process, thereby has guaranteed that the pickling liquid salt content is constant, has also well prevented microbial contamination.
Advantage of the present invention is:
Curing speed of the present invention is fast, and is few with the salt amount, takes up room little.The outstanding features such as the form of preserved egg yellow and mouthfeel are easy to control, and the preserved egg yellow of pickling out has sand, pine, perfume (or spice), tender, oil is many.The present invention separates rear egg white can be used for the processing other products.
The specific embodiment
The invention will be further described below by example:
Embodiment 1:
Select the even and fissureless fresh hen egg of size, clean the dirt of removing bright egg surface with clear water, dry.Isolate the egg white of cleaning the yolk surface behind the yolk with clear water.
The preparation pickling liquid: get citric acid 4-8g, water 2000ml, sodium chloride 120-200g, sodium carboxymethylcellulose 20-80g is cooled to 40-60 ℃ after 60-75 ℃ of lower fully dissolving, obtain pickling liquid.
The yolk of 50-60 piece of Fresh Egg is added in the pickling liquid, (pickling liquid of pressing the 1-5cm height adds one deck yolk to allow yolk be in the middle suspension of pickling liquid, and then add again one deck yolk after being incorporated as 1-5cm pickling liquid highly, so repeatedly, to guarantee that yolk suspends in the middle of being in pickling liquid, at last at the Surface mulch 0.8-1.2mm of pickling liquid liquid level soybean oil highly), salting period is 48-96h not.Then clean pickling liquid and dry, obtain preserved egg yellow.Can get final product in 100 ℃ of lower 10min that steam when edible.The characteristics such as preserved egg yellow has sand, pine, perfume (or spice), tender, oil is many.The yolk salt content of boiling is 1.3%-1.8%.The product sensory score value of pickling is that 45-48 divides (total points 50 minutes), the sandy sense of product this moment is obvious, with conventional method (be that whole piece of egg pickled in 20% (w/w) salt, pickle about 30d maturation and separate afterwards the preserved egg yellow that salted egg albumen obtains), aromatic flavour, fuel-displaced many, the yolk of this moment can see that obvious oil droplet oozes out.
Embodiment 2:
Select the even and fissureless FRESH DUCK EGGS of size, clean the dirt of removing bright egg surface with clear water, dry.Isolate the egg white of cleaning the yolk surface behind the yolk with clear water.
The preparation pickling liquid: get acetic acid 4-8g, water 2000ml, sodium chloride 120-200g, sodium carboxymethylcellulose 20-80g is cooled to 50-60 ℃ after 65-95 ℃ of abundant dissolving; Add 10 in Chinese prickly ash, 42 degree liquor 30ml, be pickling liquid.
50-60 fresh duck egg yolk added in the above-mentioned pickling liquid, allowing yolk be in the middle suspension of pickling liquid (allows yolk be in the middle suspension of pickling liquid and (presses pickling liquid adding one deck yolk of 1-5cm height, and then add again one deck yolk after being incorporated as 1-5cm pickling liquid highly, so repeatedly, to guarantee that yolk suspends in the middle of being in pickling liquid, at last at the Surface mulch 0.8-1.2mm of pickling liquid liquid level soybean oil highly)), pickle 48-96h, clean pickling liquid dries, in 100 ℃ of lower 10min that steam, the preserved egg yellow aromatic flavour, fuel-displaced many, mouthfeel is good.
Embodiment 3:
Select the even and fissureless FRESH DUCK EGGS of size, clean the dirt of removing bright egg surface with clear water, dry.Isolate the egg white of cleaning the yolk surface behind the yolk with clear water.
The preparation pickling liquid: get malic acid 4-8g, water 2000ml, sodium chloride 100-200g, sodium carboxymethylcellulose 20-80g is cooled to 40-50 ℃ after 75-85 ℃ of abundant dissolving; Add 10 in Chinese prickly ash, 42 degree liquor 30ml are pickling liquid after the mixing.
50-60 duck's egg yolk is added in the pickling liquid, allowing yolk be in the middle suspension of pickling liquid (allows yolk be in the middle suspension of pickling liquid and (presses pickling liquid adding one deck yolk of 1-5cm height, and then add again one deck yolk after being incorporated as 1-5cm pickling liquid highly, so repeatedly, to guarantee that yolk suspends in the middle of being in pickling liquid, at last at the Surface mulch 0.8-1.2mm of pickling liquid liquid level soybean oil highly)), the pickling liquid surface adds a small amount of edible oil, and with the plastic foil sealing, pickle 48-96h, clean pickling liquid dries, in 100 ℃ of lower 10min that steam, preserved egg yellow fragrance is heavier than embodiment 3, and fuel-displaced more, mouthfeel is better.
Embodiment 4:
Select the even and fissureless FRESH DUCK EGGS of size, clean the dirt of removing bright egg surface with clear water, dry.By artificial means yolk is separated, and clean the egg white on yolk surface with clear water.
The preparation pickling liquid: get phosphoric acid 6-8g, water 2000ml, the sodium chloride of 150-200g, sodium carboxymethylcellulose 40-80g is cooled to 45-50 ℃ after 70-80 ℃ of abundant dissolving.Add 10 in Chinese prickly ash, 42 degree liquor 30ml, be pickling liquid after the mixing.
50-60 duck's egg yolk is added in the pickling liquid, allow yolk be in the middle suspension of pickling liquid, the pickling liquid of pressing the 1-5cm height adds one deck yolk, and then adds one deck yolk after being incorporated as 1-5cm pickling liquid highly again, so repeatedly, to guarantee that yolk suspends in the middle of being in pickling liquid, seal at last at the Surface mulch 0.8-1.2mm of pickling liquid liquid level soybean oil highly, and with plastic foil, pickled 48-96 hour, clean pickling liquid dries, and is preserved egg yellow of the present invention.When edible, in 95 ℃ of lower heating 5min, after the vacuum packaging, in 121 ℃ of lower sterilization 15min, be finished product again.Preserved egg yellow is heavier than embodiment 4 fragrance, and fuel-displaced more, mouthfeel is better, has the better shelf-life.
Embodiment 5:
Select the even and fissureless FRESH DUCK EGGS of size, clean the dirt of removing bright egg surface with clear water, dry.By artificial means yolk is separated, and clean the egg white on yolk surface with clear water.
The preparation pickling liquid: extracting lactic acid 6-8g, water 2000ml, sodium chloride 150-200g, sodium carboxymethylcellulose 40-80g is cooled to 40-45 ℃ after 65 ℃ of abundant dissolvings.Add 10 in Chinese prickly ash, 42 degree liquor 30ml, be pickling liquid after the mixing.50-60 duck's egg yolk is added in the pickling liquid, allow yolk be in the middle suspension of pickling liquid, the pickling liquid of pressing the 1-5cm height adds one deck yolk, and then adds one deck yolk after being incorporated as 1-5cm pickling liquid highly again, so repeatedly, to guarantee that yolk suspends in the middle of being in pickling liquid, seal at last at the Surface mulch 0.8-1.2mm of pickling liquid liquid level soybean oil highly, and with plastic foil, pickled 48-96 hour, clean pickling liquid dries, and is preserved egg yellow of the present invention.When edible, in 95 ℃ of lower heating 5min, after the vacuum packaging, in 121 ℃ of lower sterilization 15min, be finished product again.Preserved egg yellow is heavier than embodiment 4 fragrance, and fuel-displaced more, mouthfeel is better, has the better shelf-life.
Claims (2)
1. the method for a wet method quickly preserving salted eggs Huang is characterized in that using sodium carboxymethylcellulose to be prepared into protecting colloid, pickles separated poultry egg yolk, and its step comprises:
1) separates: yolk is separated from birds, beasts and eggs, obtained yolk;
2) preparation pickling liquid: be under 60-99 ℃ in solution temperature, take water as the dissolution with solvents sodium carboxymethylcellulose to 0.5-4% (w/w), stir while dissolving, when stirring, add acetic acid or citric acid or malic acid or lactic acid or phosphoric acid 0.1-0.4% by w/w, salt 5-10%, and fully dissolving, obtain pickling liquid, this pickling liquid is kept under the 40-60 ℃ of condition;
3) pickle: the pickling liquid of pressing the 1-5cm height in container adds one deck yolk, and then add again one deck yolk after being incorporated as 1-5cm pickling liquid highly, so repeatedly, to guarantee that yolk suspends in the middle of being in pickling liquid, at last the Surface mulch 0.8-1.2mm of pickling liquid liquid level soybean oil highly, salting period 2-5 days;
4) take a sample and packing: the yolk that will pickle dries after cleaning with clear water, and the edible oil that takes a morsel is applied to the rear packing in surface of yolk.
2. method according to claim 1 is characterized in that, described birds, beasts and eggs are including, but not limited to duck's egg and egg.
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| CN2011102039924A CN102885327A (en) | 2011-07-20 | 2011-07-20 | Method for quickly pickling salted egg yolk by wet process |
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| CN2011102039924A CN102885327A (en) | 2011-07-20 | 2011-07-20 | Method for quickly pickling salted egg yolk by wet process |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105995618A (en) * | 2016-05-27 | 2016-10-12 | 合肥学院 | Making method of fragrant and salted egg yolks |
| CN106261939A (en) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | A kind of Monas cuspurpureus Went Ovum Anas domestica method for salting |
| 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 |
| CN109275869A (en) * | 2018-10-31 | 2019-01-29 | 湖北神丹健康食品有限公司 | A kind of spiced salty egg Huang and preparation method thereof |
| CN109805296A (en) * | 2017-11-20 | 2019-05-28 | 兆发农产品（惠州）有限公司 | Processing method without Ni Sheng salted egg |
| CN110179088A (en) * | 2019-07-03 | 2019-08-30 | 荆州市禾盛食品科技有限公司 | A kind of pickling liquid for preserving salted egg, package mud and preparation method thereof |
| CN110269203A (en) * | 2019-06-17 | 2019-09-24 | 大连工业大学 | A kind of preparation method of less salt preserved egg yellow |
| CN114747738A (en) * | 2021-12-21 | 2022-07-15 | 南昌大学 | Novel salted duck egg yolk pickling method |
| CN115500480A (en) * | 2022-09-20 | 2022-12-23 | 山西农业大学山西功能食品研究院 | Method for quickly pickling salted egg yolk |
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Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105995618A (en) * | 2016-05-27 | 2016-10-12 | 合肥学院 | Making method of fragrant and salted egg yolks |
| CN106261939A (en) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | A kind of Monas cuspurpureus Went Ovum Anas domestica method for salting |
| 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 |
| CN109805296A (en) * | 2017-11-20 | 2019-05-28 | 兆发农产品（惠州）有限公司 | Processing method without Ni Sheng salted egg |
| CN109275869A (en) * | 2018-10-31 | 2019-01-29 | 湖北神丹健康食品有限公司 | A kind of spiced salty egg Huang and preparation method thereof |
| CN110269203A (en) * | 2019-06-17 | 2019-09-24 | 大连工业大学 | A kind of preparation method of less salt preserved egg yellow |
| CN110269203B (en) * | 2019-06-17 | 2023-02-21 | 大连工业大学 | Preparation method of low-salt salted egg yolk |
| CN110179088A (en) * | 2019-07-03 | 2019-08-30 | 荆州市禾盛食品科技有限公司 | A kind of pickling liquid for preserving salted egg, package mud and preparation method thereof |
| CN114747738A (en) * | 2021-12-21 | 2022-07-15 | 南昌大学 | Novel salted duck egg yolk pickling method |
| CN115500480A (en) * | 2022-09-20 | 2022-12-23 | 山西农业大学山西功能食品研究院 | Method for quickly pickling salted egg yolk |
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Application publication date: 20130123 |