CN109907250B - Treatment method for increasing oil and sanding of salted egg yolk - Google Patents
Treatment method for increasing oil and sanding of salted egg yolk Download PDFInfo
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- CN109907250B CN109907250B CN201910214999.2A CN201910214999A CN109907250B CN 109907250 B CN109907250 B CN 109907250B CN 201910214999 A CN201910214999 A CN 201910214999A CN 109907250 B CN109907250 B CN 109907250B
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Abstract
The invention discloses a method for treating salted egg yolk oil increasing and sand raising, which comprises the following steps: the method comprises the following steps: (1) placing the salted egg yolk and the vegetable oil in a vacuum packaging bag, and carrying out vacuum packaging; (2) heating the ultrahigh pressure cavity to a medium temperature, then placing the vacuum-packaged salted egg yolk and vegetable oil in the ultrahigh pressure cavity, and treating under a high pressure condition to obtain the salted egg yolk. The invention treats the salted egg yolk by the synergistic effect of heat and pressure and by using oil as a medium, and obtains the salted egg yolk with high oil yield, low hard heart rate and white heart rate and good sanding property. The processed salted egg yolk is suitable for being applied to food such as moon cakes, rice dumplings, egg yolk pies and the like.
Description
Technical Field
The invention relates to a technology for processing salted egg yolk, in particular to a method for processing salted egg yolk by increasing oil and sanding.
Background
The salted egg yolk is processed by eggs of ducks, eggs and the like in a high-concentration salt solution at a certain temperature through the diffusion effect of the salt solution, and has the characteristics of simple eating, unique flavor, comprehensive nutritional value and the like. Meanwhile, the salted egg yolk is popular with people due to rich nutrition and attractive taste. The salted egg yolk is widely applied to foods such as moon cakes, rice dumplings, egg yolk pies and the like, and also applied to cooking and processing of egg yolk flavor foods, so that the salted egg yolk is widely demanded in domestic markets. With the promotion of the egg industrialization process, the quality of the salted egg yolk is reduced year by year, which is reflected in that the hard heart and white heart rate of the salted egg yolk are increased, and the oil yield and the sand rising rate are reduced.
The Chinese patent with the application number of 200910194295X and the invention name of 'a preparation method of salted egg yolk' discloses that fresh eggs are soaked in saline water, and then are processed and baked under ultrahigh pressure to prepare the salted egg yolk, and the obtained salted egg yolk has more hard cores and white cores and is not beneficial to sand.
The use of salted egg yolk with hard and white cores in preparing moon cakes, rice dumplings and other foods can affect the taste and quality of the products. Therefore, it is highly desirable to invent a method for treating salted egg yolk to improve the hard core and white core problems of salted egg yolk, and to minimize the loss of raw materials and reduce the production cost while ensuring the quality and taste of the product.
Disclosure of Invention
The invention aims to overcome the defects of the prior art and provide a preparation method of salted egg yolk, which can reduce the number of hard cores and white cores of the salted egg yolk and is beneficial to sand and oil removal.
In order to achieve the purpose, the invention adopts the following technical scheme:
a treatment method for increasing oil and sanding of salted egg yolk is characterized by comprising the following steps:
(1) placing the salted egg yolk and the vegetable oil in a vacuum packaging bag, and carrying out vacuum packaging;
(2) heating the ultrahigh pressure cavity to a medium temperature, then placing the vacuum-packaged salted egg yolk and vegetable oil in the ultrahigh pressure cavity, and treating under a high pressure condition to obtain the salted egg yolk.
Preferably, in the method for treating oil and sand increase of the salted egg yolk, the mass ratio of the salted egg yolk to the vegetable oil in the step (1) is 2-5: 3 to 6.
Preferably, in the method for oil and sand increasing of salted egg yolk, the medium temperature in the step (2) is 40-60 ℃.
Preferably, in the method for oil and sand increasing of salted egg yolk, the high pressure in step (2) is 250 to 550 MPa.
Preferably, in the method for oil and sand increasing of salted egg yolk, the treatment time in the step (2) is 8-15 min.
Preferably, in the above method for increasing oil and raising sand of salted egg yolk, the vegetable oil is one or a mixture of more of peanut oil, soybean oil, linseed oil, corn oil and rapeseed oil.
Most preferably, in the method for oil and sand increasing treatment of salted egg yolk, the medium temperature is 55 ℃, and the high pressure is 300 MPa.
The invention has the following beneficial effects: according to the invention, vegetable oil is used as a medium for the first time, the salted egg yolk is used as an object, the salted egg yolk is treated by temperature and pressure, the synergistic treatment effect is very good at the temperature of 40-60 ℃ and the pressure of 250-550 MPa, and the synergistic treatment effect is optimal at the temperature of 55 ℃ and the pressure of 300 MPa. Thereby obtaining the salted egg yolk with high oil yield, low hard heart rate and white heart rate and good sand-forming property. Can reduce the loss of raw materials to the utmost extent and reduce the production cost on the premise of ensuring the product quality and the taste. The processed salted egg yolk is suitable for being applied to food such as moon cakes, rice dumplings, egg yolk pies and the like.
Detailed Description
Example 1: a preparation method of salted egg yolk comprises the following steps:
(1) putting 200g of salted egg yolk and 300g of soybean oil into a vacuum packaging bag, and carrying out vacuum packaging;
(2) heating the ultrahigh pressure cavity to 40 deg.C, placing vacuum-packaged salted egg yolk and soybean oil in the ultrahigh pressure cavity, and treating at 40 deg.C and 250MPa for 8 min. The obtained salted egg yolk has good sand-forming property, oil yield of 46.1%, phospholipid content of 7.7%, hard heart rate of 0.6%, and white heart rate of 0.36%.
Example 2: a preparation method of salted egg yolk comprises the following steps:
(1) placing 300g of salted egg yolk and 400g of linseed oil in a vacuum packaging bag, and carrying out vacuum packaging;
(2) heating the ultrahigh pressure cavity to 50 deg.C, placing the vacuum-packaged salted egg yolk and oleum Lini in the ultrahigh pressure cavity, and treating at 50 deg.C and 300MPa for 10 min. The obtained salted egg yolk has good sand-forming property, oil yield of 50.1%, phospholipid content of 7.5%, hard heart rate of 0.5%, and white heart rate of 0.35%.
Example 3: a preparation method of salted egg yolk comprises the following steps:
(1) putting 500g of salted egg yolk and 600g of peanut oil into a vacuum packaging bag, and carrying out vacuum packaging;
(2) heating the ultrahigh pressure cavity to 60 ℃, then placing the vacuum-packaged salted egg yolk and peanut oil into the ultrahigh pressure cavity, and treating for 15min under the conditions of the temperature of 60 ℃ and the pressure of 550MPa to obtain the salted egg yolk and peanut oil. The obtained salted egg yolk has good sand-forming property, oil yield of 50.2%, phospholipid content of 7.4%, hard heart rate of 0.5%, and white heart rate of 0.36%.
Example 4: a preparation method of salted egg yolk comprises the following steps:
(1) putting 500g of salted egg yolk and 600g of peanut oil into a vacuum packaging bag, and carrying out vacuum packaging;
(2) heating the ultrahigh pressure cavity to 55 ℃, then placing the vacuum-packaged salted egg yolk and peanut oil into the ultrahigh pressure cavity, and treating for 15min under the conditions of the temperature of 55 ℃ and the pressure of 300MPa to obtain the salted egg yolk and peanut oil. The obtained salted egg yolk has good sand-forming property, oil yield of 59.1%, phospholipid content of 7.5%, hard heart rate of 0.3%, and white heart rate of 0.2%.
Claims (6)
1. A treatment method for increasing oil and sanding of salted egg yolk is characterized by comprising the following steps:
(1) placing the salted egg yolk and the vegetable oil in a vacuum packaging bag, and carrying out vacuum packaging;
(2) heating the ultrahigh pressure cavity to a medium temperature, then placing the vacuum-packaged salted egg yolk and vegetable oil in the ultrahigh pressure cavity, and treating under a high pressure condition to obtain the salted egg yolk;
the medium temperature in the step (2) is 40-60 ℃; the high pressure in the step (2) is 250MPa to 550 MPa.
2. The oil-increasing and sand-raising treatment method for the salted egg yolk according to claim 1, wherein the mass ratio of the salted egg yolk to the vegetable oil in the step (1) is 2-5: 3 to 6.
3. The method for oil and sand increasing of salted egg yolk according to claim 1, wherein the time for the treatment in the step (2) is 8-15 min.
4. The method for increasing oil and sanding of salted egg yolk according to claim 1, wherein the vegetable oil is one or more of peanut oil, soybean oil, linseed oil, corn oil or rapeseed oil.
5. The method for oil and sand enhancement of salted egg yolk according to claim 1, wherein the medium temperature is 55 ℃.
6. The method of claim 1, wherein the high pressure is 300 MPa.
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| CN201910214999.2A CN109907250B (en) | 2019-03-21 | 2019-03-21 | Treatment method for increasing oil and sanding of salted egg yolk |
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| CN109907250A CN109907250A (en) | 2019-06-21 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN110833151A (en) * | 2019-11-22 | 2020-02-25 | 知天下(武汉)科技有限公司 | Treatment method for increasing oil and sanding of salted egg yolk |
| 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 |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715976A (en) * | 2009-11-30 | 2010-06-02 | 华南农业大学 | Preparation method of salted egg yolk |
| CN103070413A (en) * | 2012-11-21 | 2013-05-01 | 福建光阳蛋业股份有限公司 | Process of hot dry salted yolk in hot oil medium and drier |
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Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715976A (en) * | 2009-11-30 | 2010-06-02 | 华南农业大学 | Preparation method of salted egg yolk |
| CN103070413A (en) * | 2012-11-21 | 2013-05-01 | 福建光阳蛋业股份有限公司 | Process of hot dry salted yolk in hot oil medium and drier |
Non-Patent Citations (1)
| Title |
|---|
| 咸蛋黄超高压成型与质构分析;杜冰等;《农业机械学报》;20100630;第41卷(第06期);第142-146页 * |
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