CN109007638A - A kind of processing technology of preserved egg yellow - Google Patents
A kind of processing technology of preserved egg yellow Download PDFInfo
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- CN109007638A CN109007638A CN201811021992.0A CN201811021992A CN109007638A CN 109007638 A CN109007638 A CN 109007638A CN 201811021992 A CN201811021992 A CN 201811021992A CN 109007638 A CN109007638 A CN 109007638A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/40—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by drying or kilning; Subsequent reconstitution
- A23L3/44—Freeze-drying
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Abstract
The invention discloses a kind of processing technologys of preserved egg yellow, belong to poultry egg food processing technique field, which includes the following steps: step 1, choose marinated rear and salted egg of the eggshell without damage, decladding and simultaneously take out entire preserved egg yellow；The preserved egg yellow obtained in step 1 is placed in germicidal solution by step 2, submerges 1-1.5h；Step 3 takes out preserved egg yellow from the germicidal solution in step 2, dry 2-3h in the environment of being placed in 35-45 DEG C；Preserved egg yellow dried in step 3 is carried out fragmentation processing, forms preserved egg yellow particle by step 4；The preserved egg yellow particle obtained in step 4 is placed in the environment of -40 ~ -50 DEG C and is freeze-dried 18-24h by step 5, obtains dry preserved egg yellow particle；The preserved egg yellow particle of the drying obtained in step 5 is vacuum-packed step 6；In step 2, the sodium chloride concentration of germicidal solution is 20-25%.The preserved egg yellow moisture content that the present invention processes acquisition is low, convenient for saving, is less prone to rotten phenomenon in transportational process.
Description
Technical field
The present invention relates to poultry egg food processing technique fields, more specifically, it relates to a kind of processing technology of preserved egg yellow.
Background technique
Preserved egg yellow is deep to be liked by the majority of consumers because having unique flavor characteristics and multiple nutritional components.Preserved egg yellow
Various amino acid rich in fat, protein and needed by human body also contain several mineral materials such as calcium, phosphorus, iron and needed by human
Various microelements and vitamin, and be easy to be absorbed by the human body, be the preferred foodstuff for supplementing the nutritional ingredients such as calcium, iron.
Preserved egg yellow is also liked by the overseas Chinese of country in Southeast Asia is of Chinese origin, and usually during the cooking process, preserved egg yellow is crushed
It arranges in pairs or groups with other vegetables, meat.But the production firm of preserved egg yellow often has in China, therefore, processes the salty of acquisition
Yolk needs transport country in Southeast Asia.Consider for transportation cost, usually the mode of ship transportation is selected to transport preserved egg yellow.?
During this, the preserved egg yellow after pickling is vacuum-packed with 30,50,100 etc. specifications, then will be vacuum-packed
Preserved egg yellow is piled up in packing case, and finally packing case is stacked in container, is transported in batches.
However, during transportation, marine temperature is higher, and the packing case of container and internal container is intensive
It spends higher.Although preserved egg yellow by marinated and using vacuum packaging, transportational process will lead to preserved egg yellow be chronically at it is closed
And in the environment of higher temperature, and remaining more moisture in preserved egg yellow, it is easy to during prolonged marine transportation
Phenomena such as going bad.
Summary of the invention
In view of the deficienciess of the prior art, the purpose of the present invention one is to provide a kind of processing technology of preserved egg yellow, add
The preserved egg yellow moisture content that work obtains is low, convenient for saving, is less prone to rotten phenomenon in transportational process.
To achieve the above object one, the present invention provides the following technical scheme that
A kind of processing technology of preserved egg yellow, includes the following steps:
Step 1 chooses marinated rear and salted egg of the eggshell without damage, decladding and simultaneously takes out entire preserved egg yellow；
The preserved egg yellow obtained in step 1 is placed in germicidal solution by step 2, submerges 1-1.5h；
Step 3 takes out preserved egg yellow from the germicidal solution in step 2, dry 2-3h in the environment of being placed in 35-45 DEG C；
Preserved egg yellow dried in step 3 is carried out fragmentation processing, forms preserved egg yellow particle by step 4；
The preserved egg yellow particle obtained in step 4 is placed in the environment of -40~-50 DEG C and is freeze-dried 18-24h, obtains by step 5
Obtain dry preserved egg yellow particle；
The preserved egg yellow particle of the drying obtained in step 5 is vacuum-packed step 6；
In the step 2, the sodium chloride concentration of germicidal solution is 20-25%.
Through the above technical solutions, the quality for the preserved egg yellow pickled is harder in step 1, it is easier to yolk and egg white
Separation, and preserved egg yellow is placed in the germicidal solution that sodium chloride concentration is 20-25%, facilitate viscous during taking out preserved egg yellow
Attached killing bacteria, so that it is more clean to have preserved egg yellow.At the same time, additionally aiding makes the salinity of preserved egg yellow improve one again
A bit.
It is dry by 35-45 DEG C of temperature since the preserved egg yellow inside after marinated remains unchanged there are moisture, facilitate salted egg
The moisture removal on yellow surface and inside, and fragmentation processing can also be more successfully carried out in step 4, to make to be formed salty
Egg yolk granule is not easy to be adhered to each other.In step 5, preserved egg yellow particle is subjected to freeze-drying process, not only facilitates reduction
The influence of extraneous bacterium is more advantageous to the nutriment retained in preserved egg yellow to the full extent, meanwhile, it is also beneficial to preserved egg yellow
Moisture in particle more fully removes, and after step 4, the moisture in preserved egg yellow particle is 14-15%.And freezing is dry
It is dry to retain the original mouthfeel of preserved egg yellow.In step 6, the preserved egg yellow particle obtained after freeze-drying is vacuum-packed, is reduced
Influence of the external microbe to preserved egg yellow particle.
Further preferably are as follows: in the step 5, the preserved egg yellow particle of the drying obtained in step 4 is first subjected to low temperature
Vacuum dehydration is dried, and the processing time is 5-8h, then is vacuum-packed.
Through the above technical solutions, helping that preserved egg yellow particle is further dried, to further decrease in preserved egg yellow
Water content, then extend preserved egg yellow shelf-life.In addition, in step 4, by the preserved egg yellow particle after freeze-drying according to
Old holding low temperature facilitates low temperature when preserved egg yellow particle rapidly adapts to processing when carrying out low-temperature vacuum dehydration drying process
And it is adjusted in synchronism temperature with low temperature environment, to accelerate the speed being further dried.It is salty after low-temperature vacuum dehydration is dried
Moisture content in egg yolk granule has reached 13-13.8%, further increases shelf lives, is not easy the transportational process in ocean
In that preserved egg yellow particle occurs is rotten.
Further preferably are as follows: the low-temperature vacuum dehydration is dried to be carried out in the case where vacuum degree is 80-110kpa, is arranged cold
Trap temperature is down to -40~-50 DEG C with the cooling rate of 0.5 DEG C/min.
Through the above technical solutions, reducing condenser temperature under above-mentioned low-pressure state with more slow cooling rate, have
Help preserved egg yellow is sufficiently dry, the water content being further reduced in preserved egg yellow, to be conducive to extend the shelf-life of preserved egg yellow
Limit, convenient for storage.
Further preferably are as follows: in the step 4, the size of preserved egg yellow particle is 3-5mm.
Through the above technical solutions, preserved egg yellow fragmentation is facilitated the specific surface area for increasing preserved egg yellow particle, to more have
Conducive to the removal of the moisture in preserved egg yellow particle, the rate of drying and efficiency of preserved egg yellow particle are improved, it helps reduce salted egg
Moisture content in yellow particle.And the size range of preserved egg yellow particle is moderate, can quickly be cooked during the cooking process, without
Continue to make to operate more convenient by preserved egg yellow fragmentation.
Further preferably are as follows: in the step 1, several holes are uniformly pricked on preserved egg yellow.
Through the above technical solutions, marinated good preserved egg yellow quality is harder, hole can be pricked above, and the hole pricked passes through salted egg
Yellow inside helps to increase the area that preserved egg yellow is contacted with the external world, and then promotes the removal of moisture in preserved egg yellow, accelerates salted egg
Yellow drying.
Further preferably are as follows: the diameter in the hole is 0.5-0.8mm.
Through the above technical solutions, the diameter in hole is suitable, on the one hand it is convenient for the removal of moisture, on the other hand, also just
It crushes later more uniform.
Further preferably are as follows: in the step 1, when taking out preserved egg yellow, the membrane of yolk holding outside preserved egg yellow is not broken completely
It splits.
Through the above technical solutions, membrane of yolk helps to protect the inside of preserved egg yellow free from the influence of the external environment, keep
Clean level inside preserved egg yellow.At the same time, the membrane of yolk not ruptured completely, which additionally aids, keeps the complete of preferable preserved egg yellow
Property.
Further preferably are as follows: in the step 1, the curing process of salted egg includes the following steps:
Step 1, select egg, cleaning: selection eggshell is complete, is put into clear water without crackle, fresh birds, beasts and eggs of uniform size, removes fowl
The dirt on egg surface, and rinse well；
Step 2, primary to impregnate: the birds, beasts and eggs cleaned up in step 1 being placed in clear water, sodium chloride and addition are added into clear water
The weight fraction ratio of auxiliary agent, the sodium chloride and clear water is 1: 4-5, and the weight fraction ratio of the addition auxiliary agent and clear water is 1:
23-35 impregnates 30-45min；
Step 3, the birds, beasts and eggs obtained in step 2 secondary immersion: are immersed in the first saline solution that sodium chloride concentration is 25-30%
In, using first time ultrasonication, processing frequency 35-40kHz, the processing time is 30-50min；
Step 4, after the birds, beasts and eggs in step 3 after secondary immersion are cleaned surface with clear water, it is dense pressurization pickling: to be immersed in sodium chloride
Degree is to pickle 6-9 days in the environment of pressure is 0.11-0.12MPa in the second saline solution of 20-24%；
Step 5, it cleans, dry: the birds, beasts and eggs that step 4 is handled are cleaned up and dried with clear water, obtain salted egg；
In the step 2, organic acid, the sodium bicarbonate for the solid that addition auxiliary agent is 1: 1-1.5 by weight fraction ratio are formed.
Through the above technical solutions, selection eggshell is complete in step 1, does not have crackle, fresh birds, beasts and eggs conduct of uniform size
Marinated raw material, help to make it is marinated after obtain salted egg mouthfeel, taste is more uniform and quality is preferable.
In step 2, main ingredient is organic acid and sodium bicarbonate in the addition auxiliary agent that uses, when addition auxiliary agent is added to
After in clear water, meeting water immediately occurred rapid disintegration, and acid-base neutralization simultaneously generates a large amount of bubbles, the birds, beasts and eggs being immersed in clear water is enable to exist
In the case where the emergence and disappearance of bubble, certain vibration occurs, to make the duct quilt in comparatively dense birds, beasts and eggs shell
It opens.At the same time, addition auxiliary agent also generates certain heat, helps further to beat during disintegration generates bubble
The duct in birds, beasts and eggs shell is opened, to be more advantageous to the inside for making chloride ion and sodium ion enter birds, beasts and eggs, birds, beasts and eggs are carried out tentatively
Marinated processing, and then it is saturated out the moisture in egg white and yolk.
In addition, the organic acid contained in addition auxiliary agent, a part of organic acid react with sodium bicarbonate, another part has
Machine acid is directly acted on eggshell, further softens eggshell and eggshell is made to become loose, the chloride ion being more conducive in clear water
The inside of birds, beasts and eggs is entered by the duct in birds, beasts and eggs shell with sodium ion, although the processing time in step 2 is shorter, but
The albumen portion of birds, beasts and eggs can be made to be pickled, facilitate the time needed for shortening marinated birds, beasts and eggs, while also shortening the water in yolk
Divide and is saturated out the required time.
In step 3, the sodium chloride concentration of the first saline solution is 25-30%, and the sodium chloride higher than the second saline solution is dense
Degree, under the common help of first time ultrasonication, sodium ion, the chloride ion peomoted in the first saline solution is quick
Enter egg white by birds, beasts and eggs shell and be even up to egg yolk fractions, help speed up marinated progress, the moisture shortened in yolk is seeped
Appear the required time.
In addition, the first saline solution may be reused, advantageously reduces cost and reduce environmental pollution.
In step 4, although the concentration of the sodium chloride of the second saline solution will be lower than the chlorine of the first saline solution in step 3
The concentration for changing sodium helps to make sodium ion in the second saline solution and chloride ion in the pressure of water by increasing the processing of pressure
It pretends under use, is pressed into the egg white and yolk inside birds, beasts and eggs, so that yolk be made to reach salinity appropriate, and reach preferable
Oil yield, meanwhile, the time needed for additionally aiding the marinated birds, beasts and eggs of shortening.And due to using addition auxiliary agent to birds, beasts and eggs shell in step 2
It is handled, therefore, the pressure of setting is more slightly larger than normal pressure, but is not easy to oppress birds, beasts and eggs shell and cause the broken of birds, beasts and eggs shell.
To sum up, by once impregnating, it is secondary impregnate, pressurization pickling cooperate, peomote in birds, beasts and eggs local environment
Sodium ion, chloride ion sequentially enter egg white and egg yolk fractions, so that the moisture for facilitating egg yolk fractions is penetrated outward, into
And help to reduce the moisture content of egg yolk fractions, help to make
Further preferably are as follows: the organic acid includes at least one of citric acid, citric acid, tartaric acid.
Through the above technical solutions, citric acid, citric acid, tartaric acid all have preferable dissolution in water in organic acid
Property.Therefore, when adding organic acid and sodium carbonate, soda acid fast reaction, to generate a large amount of carbon dioxide bubble.
Further preferably are as follows: the birds, beasts and eggs are duck's egg or goose egg.
Through the above technical solutions, the yolk in duck's egg or goose egg, more full, not only it is able to maintain after marinated harder
Texture, and color is more yellow bright.
In conclusion the invention has the following advantages:
1. the moisture content of the preserved egg yellow obtained after freeze-drying is lower, only 14-15%, even 13-13.8%, from
And the transportational process high temperature resistant in ocean, it is not susceptible to go bad, helps to extend the shelf life；
2. (35-45 DEG C) drying and freeze-drying cooperate under lower temperature, the moisture being more conducive in removal preserved egg yellow,
And keep the good mouthfeel of preserved egg yellow, free from extraneous odour；
3. the preparation process of preserved egg yellow raw material is also more crucial to the control of water content, by once impregnating, secondary immersion, pressurization
It is marinated to cooperate, keep the moisture content in the preserved egg yellow finally obtained less, about 18-19%, facilitates subsequent dry behaviour
Make.
Specific embodiment
Below with reference to embodiment, the present invention will be described in detail.
Embodiment 1: a kind of processing technology of preserved egg yellow obtains as follows:
Step 1 chooses marinated rear and salted egg of the eggshell without damage, and decladding simultaneously takes out entire preserved egg yellow, and makes outside preserved egg yellow
Membrane of yolk holding does not rupture completely；
The preserved egg yellow obtained in step 1 is placed in the germicidal solution that sodium chloride concentration is 25% by step 2, submerges 1h；
Step 3 takes out preserved egg yellow from the germicidal solution in step 2, dry 3h in the environment of being placed in 35 DEG C；
Preserved egg yellow dried in step 3 is carried out fragmentation processing, forms the preserved egg yellow particle having a size of 3mm by step 4；
Step 5 is freeze-dried for 24 hours in the environment of the preserved egg yellow particle obtained in step 4 is placed in -40 DEG C, obtains dry
Preserved egg yellow particle；
The preserved egg yellow particle of the drying obtained in step 5 is vacuum-packed step 6.
Wherein, the curing process of the salted egg in step 1 includes the following steps:
Step 1, select egg, cleaning: selection eggshell is complete, is put into clear water without crackle, fresh duck egg of uniform size, removes duck
The dirt on egg surface, and rinse well；
Step 2, primary to impregnate: the duck's egg cleaned up in step 1 being placed in clear water, sodium chloride and addition are added into clear water
Auxiliary agent, wherein organic acid, the sodium bicarbonate for the solid that addition auxiliary agent is 1: 1.5 by weight fraction ratio form；Sodium chloride and clear water
Weight fraction ratio be 1: 5, the weight fraction ratio for adding auxiliary agent and clear water is 1: 35, impregnates 45min；
Step 3, secondary immersion: the duck's egg obtained in step 2 being immersed in the first saline solution that sodium chloride concentration is 25%,
Using first time ultrasonication, processing frequency 40kHz, the processing time is 30min；
Step 4, after the duck's egg in step 3 after secondary immersion is cleaned surface with clear water, it is dense pressurization pickling: to be immersed in sodium chloride
It is 9 days marinated in the environment of pressure is 0.12MPa in the second saline solution that degree is 20%；
Step 5, it cleans, dry: the duck's egg that step 4 is handled is cleaned up and dried with clear water, obtain salted egg.
And in step 2, organic acid is tartaric acid.
Embodiment 2: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of five
In, the preserved egg yellow particle of the drying obtained in step 4 is first subjected to low-temperature vacuum dehydration drying process, low-temperature vacuum dehydration is dry
Dry processing is carried out in the case where vacuum degree is 80-110kpa, and condenser temperature is arranged with the cooling rate of 0.5 DEG C/min and is down to -40~-50
DEG C, the processing time is 5-8h, then is vacuum-packed.
Embodiment 3: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of five
In, the preserved egg yellow particle of the drying obtained in step 4 is first subjected to low-temperature vacuum dehydration drying process, low-temperature vacuum dehydration is dry
Dry processing is carried out in the case where vacuum degree is 80-110kpa, and condenser temperature is arranged with the cooling rate of 0.5 DEG C/min and is down to -40~-50
DEG C, the processing time is 5-8h, then is vacuum-packed.
Embodiment 4: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of five
In, the preserved egg yellow particle of the drying obtained in step 4 is first subjected to low-temperature vacuum dehydration drying process, low-temperature vacuum dehydration is dry
Dry processing is carried out in the case where vacuum degree is 80-110kpa, and condenser temperature is arranged with the cooling rate of 0.5 DEG C/min and is down to -40~-50
DEG C, the processing time is 5-8h, then is vacuum-packed.
Embodiment 5: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of one
In, the hole that several diameters are 0.5-0.8mm is uniformly pricked on preserved egg yellow.
Embodiment 6: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of one
In, the hole that several diameters are 0.5-0.8mm is uniformly pricked on preserved egg yellow.
Embodiment 7: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of one
In, the hole that several diameters are 0.5-0.8mm is uniformly pricked on preserved egg yellow.
Embodiment 8: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of two
In, preserved egg yellow is placed in the germicidal solution that sodium chloride concentration is 20%, submerges 1.5h.It, will be salty in the step of processing preserved egg yellow three
Yolk dry 2h in the environment of being placed in 45 DEG C.
Embodiment 9: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of two
In, preserved egg yellow is placed in the germicidal solution that sodium chloride concentration is 22%, submerges 1.2h.It, will be salty in the step of processing preserved egg yellow three
Yolk dry 2.5h in the environment of being placed in 40 DEG C.
Embodiment 10: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of four
In, preserved egg yellow dried in step 3 is subjected to fragmentation processing, forms the preserved egg yellow particle having a size of 5mm.
Embodiment 11: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of four
In, preserved egg yellow dried in step 3 is subjected to fragmentation processing, forms the preserved egg yellow particle having a size of 4mm.
Embodiment 12: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of five
In, it is freeze-dried 18h in the environment of the preserved egg yellow particle obtained in step 4 is placed in -50 DEG C, obtains dry preserved egg yellow
Grain.
Embodiment 13: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process preserved egg yellow the step of five
In, it is freeze-dried 22h in the environment of the preserved egg yellow particle obtained in step 4 is placed in -45 DEG C, obtains dry preserved egg yellow
Grain.
Embodiment 14: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, process the step during salted egg
In rapid,
Step 2, primary to impregnate: the duck's egg cleaned up in step 1 being placed in clear water, sodium chloride and addition are added into clear water
Auxiliary agent, wherein organic acid, the sodium bicarbonate for the solid that addition auxiliary agent is 1: 1 by weight fraction ratio form；Sodium chloride and clear water
Weight fraction ratio is 1: 4, and the weight fraction ratio for adding auxiliary agent and clear water is 1: 23, impregnates 30min；
Step 3, secondary immersion: the duck's egg obtained in step 2 being immersed in the first saline solution that sodium chloride concentration is 30%,
Using first time ultrasonication, processing frequency 35kHz, the processing time is 50min；
Step 4, after the duck's egg in step 3 after secondary immersion is cleaned surface with clear water, it is dense pressurization pickling: to be immersed in sodium chloride
It is 6 days marinated in the environment of pressure is 0.11MPa in the second saline solution that degree is 24%.
And in step 2, organic acid be weight percentage for 1: 1.2 tartaric acid and citric acid.
Comparative example 1: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, it will selection eggshell be complete, does not have
Crackle, fresh duck egg of uniform size are put into clear water, remove the dirt on duck's egg surface, and are rinsed well；Duck's egg is placed in again
It is impregnated 35 days in the salt water that sodium chloride concentration is 26%, takes out preserved egg yellow, and by the way of the processing preserved egg yellow in embodiment 1
Carry out the processing of Salted duck egg.
Comparative example 2: a kind of processing technology of preserved egg yellow, the difference with comparative example 1 are, in the process of processing preserved egg yellow
In, dry 36h, the preserved egg yellow after being processed remove the operation of step 4 and step 5 in the environment of 35 DEG C.
Comparative example 3: a kind of processing technology of preserved egg yellow, the difference from embodiment 1 is that, it is salty using being made in embodiment 1
The technique of duck's egg, but in the process of preserved egg yellow, dry 3h in the environment of 35 DEG C, by preserved egg yellow break process at 5mm
Preserved egg yellow particle, then in the environment of 35 DEG C it is dry for 24 hours.
Test one: the organoleptic requirements of yolk, physical and chemical index, microbiological indicator testing experiment
Test specimen: the preserved egg yellow for processing acquisition in embodiment 1-14 is chosen as test sample 1-14, chooses in control sample 1-3 and adds
The preserved egg yellow that work obtains is as control sample 1-3.
Test method: according to the requirement in DB44554-2008, sense organ is carried out respectively to test sample 1-14, control sample 1-3
It is required that, the test of physical and chemical index, microbiological indicator, record and analyze.
Test result: test sample 1-14, the sense organ of control sample 1-3, physical and chemical index, microbiological indicator are as shown in table 1.
1 test sample 1-14 of table, the sense organ of control sample 1-3, physical and chemical index, microbiological indicator
As shown in Table 1, color, smell are normal in test sample 1-14, and quality is fine and smooth, no visible foreign；In addition, moisture
Content is less than or equal to 15%, and in the normal range (≤4%), salinity is moderate for edible salt (in terms of NaCl)；And large intestine is not detected
Flora, pathogenic bacteria can trust edible.
However, although the index on sense organ is normal, moisture content is higher for control sample 1, edible salt (in terms of NaCl)
Also normal range is had exceeded, illustrates to easily cause first in raw material preserved egg yellow using the technique of the processing preserved egg yellow in control sample 1
Water content it is larger, although subsequent operating procedure is identical as the operating procedure of embodiment 1, still more difficult this method is obtained
Raw material preserved egg yellow in moisture more fully remove.And the raw material preserved egg yellow for making control sample 1 have passed through the long period
Marinated, it is higher to cause edible salt (in terms of NaCl), is unfavorable for health.
The color of control sample 2-3 is more dim, quality is deteriorated and slightly has peculiar smell, and detect coliform, cause a disease
The content of bacterium is exceeded, illustrates to be dried under 35 DEG C of environment using the long period, be easy to cause the growth of microorganism, to lead
The sense organ of 2-3, microbiological indicator are abnormal in the same old way for cause.
Test two: the moisture content testing experiment of raw material preserved egg yellow
Test specimen: the salted egg of acquisition is processed in selection embodiment 1, embodiment 14 as test sample 1, test sample 14, selection pair
The salted egg of acquisition is processed as control sample 1 in 1 in the same old way.
Test method: take test sample 1, test sample 14, each 2g of control sample 1 in weighing bottle respectively, and every kind of test specimen
Using 3 groups of carry out parallel tests, the total weight of test specimen and weighing bottle is denoted as M1；By the weighing equipped with corresponding test specimen
Bottle is put into baking oven, dries 12h under the conditions of 105 DEG C, and rear taking-up weighing bottle, which is placed in drier, to be cooled to room temperature, and is weighed, will
The total weight of test specimen and weighing bottle is denoted as M2 at this time；The weighing bottle equipped with corresponding test specimen is placed again into 105 DEG C again
Baking oven in dry 0.5h, take out drier be cooled to room temperature, weigh again, by the total weight of test specimen at this time and weighing bottle remember
For M3, when the weighing result between M2 and M3 differs≤2mg is then considered as and reaches constant weight.
The calculation formula of water content are as follows: moisture content=(M3-M1)/2 × 100%.
Test result: test sample 1, test sample 14, the moisture content of raw material preserved egg yellow is as shown in table 2 in control sample 1.
2 test sample 1 of table, test sample 14, in control sample 1 raw material preserved egg yellow moisture content
| Test specimen | The moisture content (%) of raw material preserved egg yellow |
| Test sample 1 | 19 |
| Test sample 14 | 18 |
| Control sample 1 | 23 |
As shown in Table 2, the moisture content of preserved egg yellow obtained in test sample 1 and test sample 14 is lower, is 18-19%,
However, the moisture content in control sample 1 in preserved egg yellow is then higher, the reason of having reached 23%, having generated above-mentioned difference, is: test
In sample 1 and test sample 14, by once impregnating, it is secondary impregnate, pressurization pickling cooperate, make salty in the salted egg finally obtained
Moisture content in yolk is less；And it is directly long-term by the way of marinating duck's egg, it will cause preserved egg yellows in control sample 1
In moisture content it is higher, illustrate long-term by the way of marinating duck's egg, it is difficult to successfully by the moisture quilt in preserved egg yellow
It penetrates.
Test three: shelf-life test
Test specimen: the salted egg for processing acquisition in embodiment 1-14 is chosen as test sample 1-14, chooses in control sample 1-3 and processes
The salted egg of acquisition is as control sample 1-3.
Test method: after respectively by test sample 1-14, control sample 1-3 with the specification vacuum packaging of 500g, every kind of test sample
Product using 12 packet, under the conditions of the constant temperature and humidity that temperature is 37 DEG C, humidity is 85%RH, stand 1 month, 3 months, 6 months,
9 months, every experimental period, opened the identical test specimen of 3 packets respectively and sees whether to go bad, records and analyzes.
Test result: test sample 1-14, control sample 1-3 rest on 1 month, 3 months, 6 months, 9 under the conditions of constant temperature and humidity
Deterioration after a month is as shown in table 3.
3 test sample 1-14 of table, control sample 1-3 rest on the change under the conditions of constant temperature and humidity after 1 month, 3 months, 6 months, 9 months
Matter situation
| Test specimen | 1 month | 3 months | 6 months | 9 months |
| Test sample 1 | Normally | Normally | Normally | Normally |
| Test sample 2 | Normally | Normally | Normally | Normally |
| Test sample 3 | Normally | Normally | Normally | Normally |
| Test sample 4 | Normally | Normally | Normally | Normally |
| Test sample 5 | Normally | Normally | Normally | Normally |
| Test sample 6 | Normally | Normally | Normally | Normally |
| Test sample 7 | Normally | Normally | Normally | Normally |
| Test sample 8 | Normally | Normally | Normally | Normally |
| Test sample 9 | Normally | Normally | Normally | Normally |
| Test sample 10 | Normally | Normally | Normally | Normally |
| Test sample 11 | Normally | Normally | Normally | Normally |
| Test sample 12 | Normally | Normally | Normally | Normally |
| Test sample 13 | Normally | Normally | Normally | Normally |
| Test sample 14 | Normally | Normally | Normally | Normally |
| Control sample 1 | Normally | Normally | It is mouldy | It is mouldy |
| Control sample 2 | It is mouldy | It is mouldy | It is mouldy | It is mouldy |
| Control sample 3 | It is mouldy | It is mouldy | It is mouldy | It is mouldy |
As shown in Table 3, test sample 1-14 can in 9 months, normal state is kept in 35 DEG C of environment, it is not mouldy not
Rotten, the shelf-life is longer, even if during transport by sea, when can also bear higher temperature, humidity and longer transport
Between, it is transporting to after destination, still is being able to save longer time.This is illustrated: the water content in test sample 1-14 is less
When, it is conducive to extend the shelf-life of test sample 1-14.
Control sample 1 is 37 DEG C, behind constant temperature and humidity condition 1 month and 3 months that humidity is 85%RH in experience temperature, still
It keeps normal, but after it experienced 6 months, the case where moldy metamorphism occurs.Illustrate water content more in control sample 1 (knot
Close table 1) affect shelf-life of control sample 1.
Control sample 2 is 37 DEG C, behind constant temperature and humidity condition 1 month that humidity is 85%RH in experience temperature, is occurred as soon as mouldy
Rotten phenomenon illustrates to cause the moisture inside control sample 2 that can not be filled using whole control sample 2 and without break process
Divide removal, to keep the shelf-life of control sample 2 extremely short, it is difficult to adapt to the adverse circumstances of transport by sea.
Control sample 3 is 37 DEG C, behind constant temperature and humidity condition 1 month that humidity is 85%RH in experience temperature, is also occurred mouldy
Rotten phenomenon illustrates to dry this mode in the environment of lower temperature (35 DEG C), is easy to cause microorganism in the meantime
It is bred in control sample 3, causes control sample 3 to occur rotten, the shelf-life is extremely short.
The above is only a preferred embodiment of the present invention, protection scope of the present invention is not limited merely to above-mentioned implementation
Example, all technical solutions belonged under thinking of the present invention all belong to the scope of protection of the present invention.It should be pointed out that for the art
Those of ordinary skill for, several improvements and modifications without departing from the principles of the present invention, these improvements and modifications
It should be regarded as protection scope of the present invention.
Claims (10)
1. a kind of processing technology of preserved egg yellow, which comprises the steps of:
Step 1 chooses marinated rear and salted egg of the eggshell without damage, decladding and simultaneously takes out entire preserved egg yellow；
The preserved egg yellow obtained in step 1 is placed in germicidal solution by step 2, submerges 1-1.5h；
Step 3 takes out preserved egg yellow from the germicidal solution in step 2, dry 2-3h in the environment of being placed in 35-45 DEG C；
Preserved egg yellow dried in step 3 is carried out fragmentation processing, forms preserved egg yellow particle by step 4；
The preserved egg yellow particle obtained in step 4 is placed in the environment of -40 ~ -50 DEG C and is freeze-dried 18-24h by step 5, obtains
Dry preserved egg yellow particle；
The preserved egg yellow particle of the drying obtained in step 5 is vacuum-packed step 6；
In the step 2, the sodium chloride concentration of germicidal solution is 20-25%.
2. a kind of processing technology of preserved egg yellow according to claim 1, which is characterized in that, first will step in the step 5
The preserved egg yellow particle of the drying obtained in rapid four carries out low-temperature vacuum dehydration drying process, and the processing time is 5-8h, then is carried out true
Empty package.
3. a kind of processing technology of preserved egg yellow according to claim 2, which is characterized in that the low-temperature vacuum dehydration is dry
Processing is carried out in the case where vacuum degree is 80-110kpa, and condenser temperature is arranged with the cooling rate of 0.5 DEG C/min and is down to -40 ~ -50 DEG C.
4. a kind of processing technology of preserved egg yellow according to claim 1, which is characterized in that in the step 4, preserved egg yellow
The size of particle is 3-5mm.
5. a kind of processing technology of preserved egg yellow according to claim 1, which is characterized in that in the step 1, in salted egg
Several holes are uniformly pricked on Huang.
6. a kind of processing technology of preserved egg yellow according to claim 4, which is characterized in that the diameter in the hole is 0.5-
0.8mm。
7. a kind of processing technology of preserved egg yellow according to claim 1, which is characterized in that in the step 1, take out salty
When yolk, the membrane of yolk holding outside preserved egg yellow does not rupture completely.
8. a kind of processing technology of preserved egg yellow according to claim 1, which is characterized in that in the step 1, salted egg
Curing process includes the following steps:
Step 1, select egg, cleaning: selection eggshell is complete, is put into clear water without crackle, fresh birds, beasts and eggs of uniform size, removes fowl
The dirt on egg surface, and rinse well；
Step 2, primary to impregnate: the birds, beasts and eggs cleaned up in step 1 being placed in clear water, sodium chloride and addition are added into clear water
The weight fraction ratio of auxiliary agent, the sodium chloride and clear water is 1:4-5, and the weight fraction ratio of the addition auxiliary agent and clear water is 1:
23-35 impregnates 30-45min；
Step 3, the birds, beasts and eggs obtained in step 2 secondary immersion: are immersed in the first saline solution that sodium chloride concentration is 25-30%
In, using first time ultrasonication, processing frequency 35-40kHz, the processing time is 30-50min；
Step 4, after the birds, beasts and eggs in step 3 after secondary immersion are cleaned surface with clear water, it is dense pressurization pickling: to be immersed in sodium chloride
Degree is to pickle 6-9 days in the environment of pressure is 0.11-0.12MPa in the second saline solution of 20-24%；
Step 5, it cleans, dry: the birds, beasts and eggs that step 4 is handled are cleaned up and dried with clear water, obtain salted egg；
In the step 2, addition auxiliary agent is made of organic acid, the sodium bicarbonate for the solid that weight fraction ratio is 1:1-1.5.
9. a kind of processing technology of preserved egg yellow according to claim 8, which is characterized in that the organic acid includes lemon
At least one of acid, citric acid, tartaric acid.
10. a kind of processing technology of preserved egg yellow according to claim 8 or claim 9, which is characterized in that the birds, beasts and eggs be duck's egg or
Goose egg.
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109480212A (en) * | 2018-11-12 | 2019-03-19 | 天津科技大学 | A kind of marinated auxiliary agent and its method for salting for inhibiting salted egg's yolk black circle to generate |
| CN109892469A (en) * | 2019-03-27 | 2019-06-18 | 湖北神丹健康食品有限公司 | A kind of preserved egg yellow ice cream and preparation method thereof |
| CN111616315A (en) * | 2020-05-25 | 2020-09-04 | 湖北神丹健康食品有限公司 | Preparation process of salted egg yolk paste |
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| CN109892469A (en) * | 2019-03-27 | 2019-06-18 | 湖北神丹健康食品有限公司 | A kind of preserved egg yellow ice cream and preparation method thereof |
| CN111616315A (en) * | 2020-05-25 | 2020-09-04 | 湖北神丹健康食品有限公司 | Preparation process of salted egg yolk paste |
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