CN109699952A - Preserved egg yellow Rong's manufacture craft - Google Patents
Preserved egg yellow Rong's manufacture craft Download PDFInfo
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- CN109699952A CN109699952A CN201910116309.XA CN201910116309A CN109699952A CN 109699952 A CN109699952 A CN 109699952A CN 201910116309 A CN201910116309 A CN 201910116309A CN 109699952 A CN109699952 A CN 109699952A
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- preserved egg
- egg yellow
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- yellow
- preserved
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 22
- 235000013601 eggs Nutrition 0.000 claims abstract description 191
- 230000001954 sterilising effect Effects 0.000 claims abstract description 22
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 18
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 18
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 210000003278 egg shell Anatomy 0.000 claims abstract description 11
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 7
- 210000000969 egg white Anatomy 0.000 claims abstract description 7
- 235000014103 egg white Nutrition 0.000 claims abstract description 7
- 238000011049 filling Methods 0.000 claims abstract description 7
- 238000007710 freezing Methods 0.000 claims abstract description 7
- 230000008014 freezing Effects 0.000 claims abstract description 7
- 238000012545 processing Methods 0.000 claims abstract description 4
- 241000272525 Anas platyrhynchos Species 0.000 claims description 28
- 238000001514 detection method Methods 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 15
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 14
- 239000008158 vegetable oil Substances 0.000 claims description 14
- 150000003839 salts Chemical class 0.000 claims description 11
- 238000003756 stirring Methods 0.000 claims description 9
- 238000010438 heat treatment Methods 0.000 claims description 7
- 238000000227 grinding Methods 0.000 claims description 6
- 235000021110 pickles Nutrition 0.000 claims description 6
- 210000000697 sensory organ Anatomy 0.000 claims description 6
- 230000035800 maturation Effects 0.000 claims description 5
- 210000002429 large intestine Anatomy 0.000 claims description 4
- 238000005554 pickling Methods 0.000 claims description 4
- 238000002156 mixing Methods 0.000 claims description 2
- 230000014670 detection of bacterium Effects 0.000 claims 1
- 238000000034 method Methods 0.000 abstract description 10
- 239000000463 material Substances 0.000 abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000013311 vegetables Nutrition 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 description 11
- 238000012856 packing Methods 0.000 description 11
- 210000002969 egg yolk Anatomy 0.000 description 10
- 208000015041 syndromic microphthalmia 10 Diseases 0.000 description 8
- 238000004659 sterilization and disinfection Methods 0.000 description 6
- 241000894006 Bacteria Species 0.000 description 4
- 239000007921 spray Substances 0.000 description 4
- 230000000694 effects Effects 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 238000012946 outsourcing Methods 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000012372 quality testing Methods 0.000 description 3
- 239000002994 raw material Substances 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- -1 yolk Proteins 0.000 description 3
- 241000588724 Escherichia coli Species 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 230000008859 change Effects 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- 235000012054 meals Nutrition 0.000 description 2
- 238000003860 storage Methods 0.000 description 2
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 description 1
- 239000010775 animal oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013361 beverage Nutrition 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000012970 cakes Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000002950 deficient Effects 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 235000019198 oils Nutrition 0.000 description 1
- 238000009928 pasteurization Methods 0.000 description 1
- 238000002203 pretreatment Methods 0.000 description 1
- 230000004044 response Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000002002 slurry Substances 0.000 description 1
- 238000007581 slurry coating method Methods 0.000 description 1
- 235000020679 tap water Nutrition 0.000 description 1
- 239000008399 tap water Substances 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses preserved egg yellow Rong's manufacture crafts, it the steps include: to choose salted egg, take out preserved egg yellow, preserved egg yellow and egg white, eggshell are kept completely separate, preserved egg yellow be heated to ripe, is then stirred preserved egg yellow with the edible oil for being no more than accounting 15% until uniformly, then sand-like preserved egg yellow Rong is made by smashing in preserved egg yellow, filling and sterilizing, last freezing processing are carried out immediately, and preserved egg yellow Rong's finished product is made.The preserved egg yellow Rong's food that can rapidly eat immediately can be produced by this technique, both it can individually eat, it can also be logical edible with unification with other foods, simultaneously can be used as production vegetable delicacies material come using, its is in good taste, can be consistent the mouthfeel to rustle, and taste is good, preserved egg yellow, is preferably applied in current food products market by the saline taste for retaining traditional preserved egg yellow out well.
Description
Technical field
The present invention relates to food production process, specifically preserved egg yellow Rong manufacture craft.
Background technique
Salted egg is a kind of band Ke Sheng salted egg of the attachment with marinated object of half traditional machining state, is generally used traditional
Chinese meal cooks the production of chinese raw materials or traditional mooncake, Zongzi, it is relatively narrow to eat purposes, and gastronomical process will pass through multiple work
Sequence, such as: clean the surface pickles object (salt slurry or ash material), peeling off takes yellow, chopping, heating boiling etc., so the salt content of salted egg
Height generally will not directly be eaten, and be eaten even if to eat preserved egg yellow and cook, and also be handled by some cooking, practical
Edible and inconvenient, the especially preserved egg yellow of middle salted egg.
Summary of the invention
For overcome the deficiencies in the prior art, the present invention provides the manufacture craft of preserved egg yellow Rong a kind of, so as to will be salty
Egg is fabricated to the preserved egg yellow Rong that can be quickly eaten immediately.
The technical solution adopted by the present invention to solve the technical problems is:
Preserved egg yellow Rong's manufacture craft the steps include: to choose salted egg, take out preserved egg yellow, preserved egg yellow and egg white, eggshell be divided completely
From, preserved egg yellow be heated to it is ripe, then by preserved egg yellow be no more than accounting 15% edible oil be stirred until uniformly,
Sand-like preserved egg yellow Rong is made by smashing in preserved egg yellow again, filling and sterilizing, last freezing processing is carried out immediately and salted egg is made
Yellow Rong's finished product.As long as it is just direct-edible directly to open packaging when eating, it can eat with other foods, also can be used as together
Raw material cook out dish together with other food materials.
As an improvement of the above technical solution, before choosing salted egg, salted egg first is pickled by selecting with FRESH DUCK EGGS,
After marinated maturation, the salted egg being used after salted egg for selection is cleaned up.Ensure cleaning, thus ensures that salted egg comes from salted egg's source of supply
The quality in source.
As a further improvement of the above technical scheme, sorting detection is carried out using striking egg equipment when selecting FRESH DUCK EGGS.
Raising efficiency and quality reduce conventional mechanical devices and manually-operated time-consuming.
Further, mixed with the dogstail ash of the edible salt of 18%-32%, the drinkable water of 18%-42% and 40%-60% when preserving salted egg
Conjunction is uniformly made marinated object, and pickle within 33 days to 45 days with marinated object package FRESH DUCK EGGS.Made salted egg is more suitable
Production preserved egg yellow Rong is closed, and taste and mouthfeel are very moderate.
It is toasted 17-25 minutes as an improvement, being placed in preserved egg yellow in 180 DEG C -230 DEG C of oven when heating preserved egg yellow.It protects
Complete and salty-savoury taste, the mouthfeel holding for holding preserved egg yellow, to the change that it may be generated during reducing to the greatest extent.
It selects the vegetable oil of 1%-15% to carry out uniform stirring when preserved egg yellow and edible oil are stirred, is then put into preserved egg yellow
Preserved egg yellow Rong is broken into the revolving speed grinding of 2500rpm-3500rpm in grinder.The preserved egg yellow Rong of formation has splendid sand
Husky mouthfeel, and feeling of grittiness is consistent and uniform.
Preserved egg yellow Rong heating is placed in 100 DEG C -140 DEG C of temperature when sterilizing and continues 18-23 minutes.It can ensure that product matter
Amount is stable and safe.
Preserved egg yellow Rong sterilizing after be refrigerated to subzero 18 degrees Celsius or hereinafter, and inspection center's temperature reach subzero 18 degrees Celsius
Or hereinafter, and carry out sense organ, Escherichia coli, total plate count detection.
The beneficial effects of the present invention are: the preserved egg yellow Rong food that can rapidly eat immediately can be produced by this technique
Product both can individually be eaten, can also be logical edible with unification with other foods, while can be used as the material of production vegetable delicacies
Material is in good taste to use, and can be consistent the mouthfeel to rustle, and taste is good, retains the saline taste of traditional preserved egg yellow out, well
Preserved egg yellow is preferably applied in current food products market, may not only be applied to Chinese meal and traditional food, can also be directly applied to
Western-style food and Bread and Cakes even reconstitute in the beverages such as drink, thus it is delicious easy-to-use salty that masses can advantageously enjoy
Yolk Rong.
Specific embodiment
Preserved egg yellow Rong's manufacture craft of the invention takes out preserved egg yellow comprising steps of choosing salted egg, by preserved egg yellow and egg white,
Eggshell is kept completely separate, preserved egg yellow be heated to it is ripe, then by preserved egg yellow and be no more than accounting 15% edible oil be stirred
Until uniformly, then preserved egg yellow is passed through to smash, sand-like preserved egg yellow Rong is made, filling and sterilizing, last freezing processing are carried out immediately
Preserved egg yellow Rong's finished product is made, canned preserved egg yellow Rong detects through excess temperature, food safety and quality etc. several, it is ensured that it meets
Safety and food sanitation standard can be transported plus outer packing, low-temperature storage and be sold, as long as directly opening packaging when eating
Just direct-edible, it can be eaten together with other foods, also can be used as raw material and cook out dish together with other food materials.
There is better quality in order to ensure choosing the source of salted egg, before choosing salted egg, first with FRESH DUCK EGGS by choosing
Choosing to pickle into salted egg, pickle it is mature after, clean up for choosing the salted egg being used after salted egg, tap water or cleaning when cleaning
Water carries out clear water and embathes and hairbrush spray cleaning twice link, it is ensured that and it is clean, thus salted egg source is ensured from salted egg's source of supply
Quality.
As better detection mode preferred embodiment, egg equipment is struck using full intelligence MOBA when selecting FRESH DUCK EGGS and is sorted
Detection, a variety of detection functions can be had by striking egg equipment in response to different model, such as cut detection, dirty egg detect, blood cake detects, is brown
Egg detection, thus preferably goes out good FRESH DUCK EGGS, and the salted egg selected after cleaning up has detected whether crack, black by light
Huang dissipates Huang etc. to filter out defective products, peel off taking Huang using intelligence MOBA egg shell remover full when then taking out preserved egg yellow, from
And raising efficiency and quality, reduce conventional mechanical devices and manually-operated time-consuming.
Preferably as better technological proces s, with the edible salt of 18%-32%, the drinkable water of 18%-42% when preserving salted egg
It is uniformly mixed with the dogstail ash of 40%-60% and marinated object is made, and pickle within 33 days to 45 days with marinated object package FRESH DUCK EGGS,
Salted egg made by this technological proces s is more suitble to production preserved egg yellow Rong, and taste and mouthfeel are very moderate, certainly may be used
Impregnated with salt slurry coating, salt water, steeping in wine applies the methods of salt come preserving salted egg, only taste difference, and also will affect corresponding system
Make technique requirement and finished product.
Preserved egg yellow is placed in 180 DEG C -230 DEG C of oven and is toasted 17-25 minutes when heating preserved egg yellow, using oven cooking cycle
Heating method can keep to the maximum extent the complete and salty-savoury taste of preserved egg yellow, mouthfeel keep, to it during reducing to the greatest extent
The change that may be generated, because to preserved egg yellow can also be heated to modes such as boiling, infrared microwave, hot wind bakings ripe.
As stirring, the preferred embodiment of breaking up step, the vegetable oil of 1%-15% is selected when preserved egg yellow and edible oil are stirred
Uniform stirring is carried out, then preserved egg yellow is put into grinder, preserved egg yellow is broken into the revolving speed grinding of 2500rpm-3500rpm
Rong cooperates vegetable oil mixing wherein by the effect of high-speed grinder, and the preserved egg yellow Rong of formation has the splendid mouth to rustle
It is anti-that blender stirring, shredding machine can also be used in sense, and feeling of grittiness is consistent and uniformly, and difference sense will not be generated in feed certainly
Preserved egg yellow is broken into preserved egg yellow Rong by the mode of multiple chopping etc., and only mouthfeel is not so good as grinder effect, and other foods also can be selected
Vegetable oil is replaced such as animal oil with oil, single meeting bad student influences.
Preserved egg yellow Rong heating is placed in 100 DEG C -140 DEG C of temperature when sterilizing and continues 18-23 minutes, by high-temperature sterilization
Stable product quality and safety are ensured that with pre-treatment, in addition can also be killed using pasteurization or high pressure sterilization, ozone
The methods of bacterium and outside line sterilization.
Preserved egg yellow Rong sterilizing after be refrigerated to subzero 18 degrees Celsius or hereinafter, and inspection center's temperature reach subzero 18 degrees Celsius
Or hereinafter, and carry out sense organ, Escherichia coli, total plate count detection make preserved egg yellow Rong's product using qualified product as final finished
Be able to carry out fresh-keeping storage and transport after outer packing, and to it is edible when can quickly open packaging and eaten immediately.
Specifically, it is illustrated with three selection process processes of preserved egg yellow Rong's manufacture craft, first preferred steps is completely
Are as follows:
1. selecting fresh egg, fresh duck egg is recycled from own farm, each piece is struck the sorting detection of egg equipment by full intelligence MOBA,
It is preferred that high-quality FRESH DUCK EGGS；
2. salted egg salting is mixed into marinated object with edible salt 20%, drinkable water 30%, dogstail ash 50%, for wrapping up duck's egg table
Face carries out pickling into Salted duck egg in 40 days；
3. cleaning Salted duck egg: being embathed with clear water by clear water after marinated maturation, hairbrush spray cleaning twice link cleans up egg
The marinated object on shell surface；
4. detection is chosen: the Salted duck egg that each piece cleans up all is passed through into light and has detected whether crack, black yellow, scattered Huang etc.,
Unqualified egg is filtered out, qualified salted egg is selected；
5. extracting yolk: peel off taking Huang with full intelligence MOBA egg shell remover, egg white, yolk, eggshell are kept completely separate；
6. high-temperature baking: yolk being carried out 20 minutes high temperature in 200 DEG C of oven and is baked；
7. addition vegetable oil: addition 6% vegetable oil of accounting simultaneously stirs evenly；
8. high speed grinding is at sand-like: the stirred preserved egg yellow for being uniformly mixed with vegetable oil is put into grinder and with 2980r/min
Frequency ground, sand-like preserved egg yellow Rong is made；
9. filling inner packing: preserved egg yellow Rong is filled in inner packing；
10. sterilizing: carrying out 20 minutes 110 DEG C of high-temperature sterilizations to preserved egg yellow Rong
11. freezing: the preserved egg yellow Rong after sterilizing is refrigerated to equal to or less than subzero 18 DEG C；
12. outer packing: whether the central temperature of detection preserved egg yellow Rong is equal to or less than subzero 18 DEG C, and carries out sense organ, large intestine bar
The safety such as bacterium, total plate count and quality testing, qualified product are packed into outsourcing and dress up preserved egg yellow Rong's finished product.
Second preferred steps is completely are as follows:
1. selecting fresh egg, fresh duck egg is recycled from own farm, each piece is struck the sorting detection of egg equipment by full intelligence MOBA,
It is preferred that high-quality FRESH DUCK EGGS；
2. salted egg salting is mixed into marinated object with edible salt 18%, drinkable water 42%, dogstail ash 40%, for wrapping up duck's egg table
Face carries out pickling into Salted duck egg in 33 days；
3. cleaning Salted duck egg: being embathed with clear water by clear water after marinated maturation, hairbrush spray cleaning twice link cleans up egg
The marinated object on shell surface；
4. detection is chosen: the Salted duck egg that each piece cleans up all is passed through into light and has detected whether crack, black yellow, scattered Huang etc.,
Unqualified egg is filtered out, qualified salted egg is selected；
5. extracting yolk: peel off taking Huang with full intelligence MOBA egg shell remover, egg white, yolk, eggshell are kept completely separate；
6. high-temperature baking: yolk being carried out 25 minutes high temperature in 230 DEG C of oven and is baked；
7. addition vegetable oil: addition 1% vegetable oil of accounting simultaneously stirs evenly；
8. high speed grinding is at sand-like: the stirred preserved egg yellow for being uniformly mixed with vegetable oil is put into grinder and with 2500r/min
Frequency ground, sand-like preserved egg yellow Rong is made；
9. filling inner packing: preserved egg yellow Rong is filled in inner packing；
10. sterilizing: carrying out 23 minutes 140 DEG C of high-temperature sterilizations to preserved egg yellow Rong
11. freezing: the preserved egg yellow Rong after sterilizing is refrigerated to equal to or less than subzero 19 DEG C；
12. outer packing: whether the central temperature of detection preserved egg yellow Rong is equal to or less than subzero 19 DEG C, and carries out sense organ, large intestine bar
The safety such as bacterium, total plate count and quality testing, qualified product are packed into outsourcing and dress up preserved egg yellow Rong's finished product.
Second preferred steps is completely are as follows:
1. selecting fresh egg, fresh duck egg is recycled from own farm, each piece is struck the sorting detection of egg equipment by full intelligence MOBA,
It is preferred that high-quality FRESH DUCK EGGS；
2. salted egg salting is mixed into marinated object with edible salt 32%, drinkable water 18%, dogstail ash 60%, for wrapping up duck's egg table
Face carries out pickling into Salted duck egg in 45 days；
3. cleaning Salted duck egg: being embathed with clear water by clear water after marinated maturation, hairbrush spray cleaning twice link cleans up egg
The marinated object on shell surface；
4. detection is chosen: the Salted duck egg that each piece cleans up all is passed through into light and has detected whether crack, black yellow, scattered Huang etc.,
Unqualified egg is filtered out, qualified salted egg is selected；
5. extracting yolk: peel off taking Huang with full intelligence MOBA egg shell remover, egg white, yolk, eggshell are kept completely separate；
6. high-temperature baking: yolk being carried out 17 minutes high temperature in 180 DEG C of oven and is baked；
7. addition vegetable oil: addition 15% vegetable oil of accounting simultaneously stirs evenly；
8. high speed grinding is at sand-like: the stirred preserved egg yellow for being uniformly mixed with vegetable oil is put into grinder and with 3500r/min
Frequency ground, sand-like preserved egg yellow Rong is made；
9. filling inner packing: preserved egg yellow Rong is filled in inner packing；
10. sterilizing: carrying out 18 minutes 100 DEG C of high-temperature sterilizations to preserved egg yellow Rong
11. freezing: the preserved egg yellow Rong after sterilizing is refrigerated to equal to or less than subzero 19 DEG C；
12. outer packing: whether the central temperature of detection preserved egg yellow Rong is equal to or less than subzero 19 DEG C, and carries out sense organ, large intestine bar
The safety such as bacterium, total plate count and quality testing, qualified product are packed into outsourcing and dress up preserved egg yellow Rong's finished product.
The above, only better embodiment of the invention, but the present invention is not limited to above-described embodiments, as long as
The technical effect of the present invention is achieved by any identical or similar means for it, should all fall under the scope of the present invention.
Claims (8)
1. preserved egg yellow Rong's manufacture craft, it is characterised in that comprising steps of choosing salted egg, take out preserved egg yellow, by preserved egg yellow and egg white,
Eggshell is kept completely separate, preserved egg yellow be heated to it is ripe, then by preserved egg yellow and be no more than accounting 15% edible oil be stirred
Until uniformly, then preserved egg yellow is passed through to smash, sand-like preserved egg yellow Rong is made, filling and sterilizing, last freezing processing are carried out immediately
Preserved egg yellow Rong's finished product is made.
2. preserved egg yellow Rong manufacture craft according to claim 1, it is characterised in that: before choosing salted egg, first with fresh duck
Egg is by selecting to pickle into salted egg, after pickling maturation, cleans up the salted egg being used after salted egg for selection.
3. preserved egg yellow Rong manufacture craft according to claim 2, it is characterised in that: set when selecting FRESH DUCK EGGS using striking egg
It is standby to carry out sorting detection.
4. preserved egg yellow Rong manufacture craft according to claim 2, it is characterised in that: with the food of 18%-32% when preserving salted egg
It is uniformly mixed with the dogstail ash of salt, the drinkable water of 18%-42% and 40%-60% and marinated object is made, and wrap up FRESH DUCK EGGS with marinated object
Carry out 33 days to 45 days marinated.
5. preserved egg yellow Rong manufacture craft according to claim 1 to 4, it is characterised in that: by salted egg when heating preserved egg yellow
Huang is placed in baking 17-25 minutes in 180 DEG C -230 DEG C of oven.
6. preserved egg yellow Rong manufacture craft according to claim 1 to 4, it is characterised in that: stir preserved egg yellow and edible oil
It selects the vegetable oil of 1%-15% to carry out uniform stirring when mixing, then preserved egg yellow is put into grinder with 2500rpm-3500rpm
Revolving speed grinding be broken into preserved egg yellow Rong.
7. preserved egg yellow Rong manufacture craft according to claim 1 to 4, it is characterised in that: add preserved egg yellow Rong when sterilizing
Heat, which is placed in 100 DEG C -140 DEG C of temperature, continues 18-23 minutes.
8. preserved egg yellow Rong manufacture craft according to claim 1 to 4, it is characterised in that: freezed after preserved egg yellow Rong sterilizing
To subzero 18 degrees Celsius or hereinafter, simultaneously inspection center's temperature reaches subzero 18 degrees Celsius or hereinafter, and progress sense organ, large intestine bar
The detection of bacterium, total plate count.
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| CN201910116309.XA CN109699952A (en) | 2019-02-15 | 2019-02-15 | Preserved egg yellow Rong's manufacture craft |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910116309.XA CN109699952A (en) | 2019-02-15 | 2019-02-15 | Preserved egg yellow Rong's manufacture craft |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269205A (en) * | 2019-08-02 | 2019-09-24 | 厚德食品股份有限公司 | Salted egg yolk paste making method and salted egg pickling tray nest-making device |
| 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 |
| CN114403378A (en) * | 2021-12-20 | 2022-04-29 | 台山市德润通食品有限公司 | Sand yolk production equipment and preparation method thereof |
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| CN104273513A (en) * | 2014-09-29 | 2015-01-14 | 哈尔滨绿菩提食品有限公司 | Preparation method and process of sauced salted egg yolk |
| CN107439993A (en) * | 2017-07-27 | 2017-12-08 | 广州回味源蛋类食品有限公司 | A kind of husky preparation method of yolk |
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- 2019-02-15 CN CN201910116309.XA patent/CN109699952A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104273513A (en) * | 2014-09-29 | 2015-01-14 | 哈尔滨绿菩提食品有限公司 | Preparation method and process of sauced salted egg yolk |
| CN107439993A (en) * | 2017-07-27 | 2017-12-08 | 广州回味源蛋类食品有限公司 | A kind of husky preparation method of yolk |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110269205A (en) * | 2019-08-02 | 2019-09-24 | 厚德食品股份有限公司 | Salted egg yolk paste making method and salted egg pickling tray nest-making device |
| 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 |
| CN114403378A (en) * | 2021-12-20 | 2022-04-29 | 台山市德润通食品有限公司 | Sand yolk production equipment and preparation method thereof |
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