CN1045372C - Method for processing refined salt egg yolk - Google Patents
Method for processing refined salt egg yolk Download PDFInfo
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- CN1045372C CN1045372C CN94111073A CN94111073A CN1045372C CN 1045372 C CN1045372 C CN 1045372C CN 94111073 A CN94111073 A CN 94111073A CN 94111073 A CN94111073 A CN 94111073A CN 1045372 C CN1045372 C CN 1045372C
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- yolk
- salt
- pearl
- egg
- refined
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Abstract
The present invention relates to a method for processing refined salt egg yolk. In the method, the just prepared salty egg is processed by washing, disinfecting, shell breaking for selecting yolk, baking, disinfecting and packaging to obtain the refined salty yolk. The products do not stick with each other, have rich nutrition of 25 to 30% of protein, 15 to 17% of moisture, 0.51 to 0.75% of salinity and 3 to 3.4% of free fatty acid. The water solution of potassium sorbate and sodium chloride is adopted as preservatives, and the products are packaged by a vacuum packaging technique, so the preservation life and the storage life are prolonged, and the storage life can reach 3 months, 6 months and more than 12 months at different temperatures of 20 DEG C, 0 to 4 DEG C and-10 to-15 DEG C.
Description
The present invention relates to the processing method of a kind of manufacturing technology of fresh-keeping foodstuff, particularly a kind of refined salt egg yolk.
Salt yolk is the elite of salt egg, and unique flavor, nutritious, instant are the important source material of processing as food such as moon cakes, also are direct-edible nutraceutical.Owing to the reason of preserving, at present adopt of the processing of salt yolk just used the just way of processing more, can not satisfy the demand, also have adopt freezing, dry, can, method such as bake preserve yolk, but still all has long, the problem of moldy metamorphism easily of fresh keeping time.
The purpose of this invention is to provide a kind of fresh-keeping long, nutritious refined salt egg yolk processing method of time of guaranteeing the quality.
The object of the present invention is achieved like this: select just ripe salt egg for use, promptly salt albumen is thinning, and yolk is formed hard pearl, and hand is pinched indeformable, and no soft heart or small soft heart is arranged, and yolk any surface finish carry out following processing:
1, flushing, sterilization: the salt egg is rinsed well with clear water, behind the filter solid carbon dioxide, placed thimerosal to soak after 1～10 minute and take out natural air drying.
2, beat eggs and select pearl, baking: open the salt egg, yolk is taken out, squeeze the dense albumen, the frenulum that go to be bonded on the yolk, put into the pearl anticorrisive agent of washing of potassium sorbate, the common salt aqueous solution and clean residual protein, be stained with anticorrisive agent, pull dried being placed in the roasting basin that scribbles refined plant oil of filter out, put into 50 ℃～100 ℃ of temperature again, the best is 55 ℃～70 ℃ a oven for baking 3.5～4.5 hours.
3, sterilization, packing: when baked yolk taking-up is cooled to normal temperature, yolk and packaged food bag is carried out packing behind the ultraviolet radiation for sterilizing and disinfecting again, and will vacuumize in the bag.
The refined salt egg yolk that adopts processing method of the present invention to make is salmon pink or golden yellow, sub-translucent, feel is harder, mutual adhesion, surface-brightening, nutritious, in its content: protein reaches 25%～30%, moisture content 15%～17%, salt 0.51%～0.75%, free fatty 3%～3.4%.Owing to adopt potassium sorbate, sodium-chloride water solution as anticorrisive agent and vacuum-packed technique, prolonged fresh-keeping guaranteeing the quality the time, the shelf-life under 20 ℃ of temperature, 0 ℃～4 ℃ ,-10 ℃～-15 ℃ environment can reach 3 months respectively, 6 months and more than 12 months.
Embodiment: select just ripe, as to meet sanitary standard salt egg for use.
1, the salt egg is rinsed well with running water, behind the filter solid carbon dioxide, placed 0.05%～0.1% peroxide acetate aqueous solution immersion sterilization back taking-up in 1 minute, natural air drying 24 hours.
2, use Egg beating knife that the salt egg is opened, take out yolk, squeeze the dense albumen, the frenulum that go to be bonded on the yolk, put into by table salt, potassium sorbate, cold boiling water and clean residual protein according to the formulated pearl anticorrisive agent of washing of 20: 15: 100 weight ratio, be stained with anticorrisive agent, pull dried being placed in the roasting basin that scribbles refined plant oil of filter out, sprays an amount of liquor, the roasting cabinet of heated air circulation type of putting into temperature again and be 55 ℃～70 ℃ toasted 3.5 hours.
3, baked yolk is taken out when being cooled to normal temperature, yolk and packaged food bag are carried out behind 10 minutes the ultraviolet radiation for sterilizing and disinfecting packing again, will be during packing with the yolk marshalling, and will vacuumize in the bag.
Claims (2)
1, a kind of processing method of refined salt egg yolk is characterized in that through following steps:
(1) flushing, sterilization: select just ripe salt egg for use, promptly salt albumen is thinning, and yolk is formed hard pearl, and hand is pinched indeformable, no soft heart or small soft heart is arranged, and yolk any surface finish are rinsed well with clear water, behind the filter solid carbon dioxide, place thimerosal to soak after 1-10 minute and take out natural air drying;
(2) beat eggs and select pearl, baking: open the salt egg, yolk is taken out, squeeze the dense albumen, the frenulum that go to be bonded on the yolk, put into the pearl anticorrisive agent of washing of potassium sorbate, sodium-chloride water solution and clean residual protein, be stained with anticorrisive agent, pull dried being placed in the roasting basin that scribbles refined plant oil of filter out, oven for baking 3.5-4.5 hour of putting into 50 ℃-100 ℃ of temperature again;
(3) sterilization, packing: when baked yolk taking-up is cooled to normal temperature, yolk and packaged food bag is carried out packing behind the ultraviolet radiation for sterilizing and disinfecting again, and will vacuumize in the bag.
2, the processing method of refined salt egg yolk as claimed in claim 1, it is formulated according to 20: 15: 100 weight ratio by table salt, potassium sorbate, cold boiling water to it is characterized in that washing the pearl anticorrisive agent.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111073A CN1045372C (en) | 1994-07-13 | 1994-07-13 | Method for processing refined salt egg yolk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN94111073A CN1045372C (en) | 1994-07-13 | 1994-07-13 | Method for processing refined salt egg yolk |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1104058A CN1104058A (en) | 1995-06-28 |
| CN1045372C true CN1045372C (en) | 1999-10-06 |
Family
ID=5034978
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN94111073A Expired - Fee Related CN1045372C (en) | 1994-07-13 | 1994-07-13 | Method for processing refined salt egg yolk |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1045372C (en) |
Families Citing this family (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103070413B (en) * | 2012-11-21 | 2014-06-11 | 福建光阳蛋业股份有限公司 | Process of hot dry salted yolk in hot oil medium and drier |
| 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 |
| CN109259040A (en) * | 2018-11-22 | 2019-01-25 | 湖南嘉丰食品有限公司 | A kind of Salted duck egg yolk fast and safely method for salting |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3431172A (en) * | 1964-12-14 | 1969-03-04 | Ambrose H J Rajamannan | Live cell diluent and process |
| JPS6169704A (en) * | 1984-09-13 | 1986-04-10 | Sankin Kogyo Kk | Dental resin material |
| CN1080133A (en) * | 1992-06-16 | 1994-01-05 | 张绍浦 | Processing technology of egg yolk |
-
1994
- 1994-07-13 CN CN94111073A patent/CN1045372C/en not_active Expired - Fee Related
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US3431172A (en) * | 1964-12-14 | 1969-03-04 | Ambrose H J Rajamannan | Live cell diluent and process |
| JPS6169704A (en) * | 1984-09-13 | 1986-04-10 | Sankin Kogyo Kk | Dental resin material |
| CN1080133A (en) * | 1992-06-16 | 1994-01-05 | 张绍浦 | Processing technology of egg yolk |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1104058A (en) | 1995-06-28 |
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