CN110269205A - Salted egg yolk paste making method and salted egg pickling tray nest-making device - Google Patents
Salted egg yolk paste making method and salted egg pickling tray nest-making device Download PDFInfo
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- CN110269205A CN110269205A CN201910713343.5A CN201910713343A CN110269205A CN 110269205 A CN110269205 A CN 110269205A CN 201910713343 A CN201910713343 A CN 201910713343A CN 110269205 A CN110269205 A CN 110269205A
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- yolk
- fixed
- preserved egg
- salt
- egg yellow
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 109
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 88
- 238000000034 method Methods 0.000 title claims abstract description 10
- 102000002322 Egg Proteins Human genes 0.000 title abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 title abstract description 6
- 235000013345 egg yolk Nutrition 0.000 title abstract 3
- 238000005554 pickling Methods 0.000 title abstract 2
- 238000004140 cleaning Methods 0.000 claims abstract description 30
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- 238000009938 salting Methods 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 8
- 238000007710 freezing Methods 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims description 62
- 238000009434 installation Methods 0.000 claims description 32
- 238000004519 manufacturing process Methods 0.000 claims description 17
- 238000001035 drying Methods 0.000 claims description 15
- 238000004659 sterilization and disinfection Methods 0.000 claims description 13
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 239000000463 material Substances 0.000 claims description 10
- 238000000926 separation method Methods 0.000 claims description 8
- 238000010009 beating Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 239000004744 fabric Substances 0.000 claims description 5
- 238000003801 milling Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 4
- 230000008014 freezing Effects 0.000 claims description 3
- 230000003115 biocidal effect Effects 0.000 claims 1
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 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 abstract description 2
- 235000014103 egg white Nutrition 0.000 abstract description 2
- 210000000969 egg white Anatomy 0.000 abstract description 2
- 239000002699 waste material Substances 0.000 abstract description 2
- 238000007605 air drying Methods 0.000 abstract 1
- 239000000843 powder Substances 0.000 abstract 1
- 239000007787 solid Substances 0.000 description 5
- 238000003860 storage Methods 0.000 description 5
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 4
- 239000010931 gold Substances 0.000 description 4
- 229910052737 gold Inorganic materials 0.000 description 4
- 238000012856 packing Methods 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 239000012528 membrane Substances 0.000 description 3
- 229910000619 316 stainless steel Inorganic materials 0.000 description 2
- 241000588724 Escherichia coli Species 0.000 description 2
- 244000052616 bacterial pathogen Species 0.000 description 2
- 238000001514 detection method Methods 0.000 description 2
- 238000007689 inspection Methods 0.000 description 2
- 238000007789 sealing Methods 0.000 description 2
- 210000000697 sensory organ Anatomy 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P30/00—Shaping or working of foodstuffs characterised by the process or apparatus
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for preparing salted egg yolk paste, which comprises the following steps: cleaning fresh egg, taking out yolk, pickling yolk, cleaning salted yolk, air-drying salted yolk, baking salted yolk, grinding salted yolk into powder, mixing with oil, packaging, sterilizing and quick-freezing. The invention has the advantages of short curing time, excellent taste and product conformity with the standard; the resources are saved, a large amount of salted protein is prevented from being thrown away as waste, and the environment is protected; the fresh egg yolk is adopted for salting, and the separated egg white can be used for industrial customers.
Description
Technical field
The present invention relates to egg food technical field of producing, more specifically, being related to a kind of preserved egg yellow Rong production side
Method and salted egg salting disk pier nest device.
Background technique
Preserved egg yellow Rong is made by preserved egg yellow, is the food that can be eaten immediately.Preserved egg yellow Rong both can individually eat
With, can also with other foods cooperate eat together, while can be used as production vegetable delicacies material come using；Its mouthfeel
It is good, it can be consistent the mouthfeel to rustle, taste is good, retains the saline taste of traditional preserved egg yellow out.
Existing preserved egg yellow Rong is pickled by whole egg, after salted egg salting is good, takes out preserved egg yellow, by preserved egg yellow and egg white,
Eggshell is kept completely separate；It is big that this production method results in marinated period length, wastage of material；Because China largely makes preserved egg yellow
The enterprise of Rong cannot be effectively white using salted egg, and a large amount of salted egg is in vain to throw away for gurry, not only wastes resource and also creates
Environmental pollution.
Summary of the invention
For overcome the deficiencies in the prior art, the present invention provides a kind of preserved egg yellow Rong production method and salted egg salting disk pier nest
Device shortens the fabrication cycle of preserved egg yellow Rong so as to save resource, protection environment.
To achieve the above object, the invention adopts the following technical scheme:
A kind of preserved egg yellow Rong production method the steps include: that fresh egg cleaning, taking-up yolk, yolk is marinated, preserved egg yellow cleans, salted egg
Huang dries in the air system, preserved egg yellow baking, preserved egg yellow milling, contaminated product material, packaging, sterilization, quick-frozen.
As an improvement of the above technical solution, fresh egg selects farm's antibiotic-free remaining date fresh in three days
Yolk is taken out in egg, separation of beating eggs after cleaned sterilizing.
As an improvement of the above technical solution, salt nest method is used when yolk is marinated:
Step 1, salt processing, salt is dried and crosses 20 mesh；
Above-mentioned salt is laid in marinated disk by step 2；
Yolk taking-up is put on the reeded salt of tiling by step 3；
Step 4, yolk are paved with after marinated disk and gently spread salt, yolk is covered；
Step 5, salting period 1.5-2h.
As an improvement of the above technical solution, when preserved egg yellow cleans, the yolk pickled taking-up will be adhered to above it
It is sequentially placed into that a cleaning sink, secondary cleaning sink, cleaning sink is cleaned three times after salt removal.
As an improvement of the above technical solution, when preserved egg yellow dries in the air processed:
Cleaned yolk is laid in the disk processed that dries in the air and is put into unwheeling processed of drying in the air and is sent between the system of drying in the air by step 1；
Step 2, the yolk processed that dries in the air detect moisture after full 3 days, and yolk has been closed holding water with closing cloth after water content≤23%
Point；
Step 3 is taken out after the yolk processed that dries in the air is 6 days full.
As an improvement of the above technical solution, when preserved egg yellow toasts, yolk is in 170 DEG C of oven and is toasted,
Occur taking out after paste color is fuel-displaced after 16 minutes and is down to room temperature.
As an improvement of the above technical solution, preserved egg yellow be milled when, will baking cooling after preserved egg yellow be put into electric mill into
Row milling.
As an improvement of the above technical solution, it when contaminated product material, adds the vegetable oil of weight accounting 15-18% and stirs 10-
15min is to uniform.
As an improvement of the above technical solution, when packaging, by above-mentioned produced preserved egg yellow Rong be filled in inner packing into
Row sealing.
As an improvement of the above technical solution, when sterilization, the said goods is placed in sterilization kettle and carry out 121 DEG C of sterilizings
25min。
As an improvement of the above technical solution, when quick-frozen, the product after pack is put into instant freezer and carries out quick-frozen, quick-frozen temperature
≤ -35 DEG C of degree, quick-frozen rear center temperature≤- 18 DEG C.
A kind of salted egg salting disk pier nest device, including station；The top of the station is fixed with guide rail, sets on guide rail
It is equipped with pulley, pulley is mounted on the bottom end of installation frame；The top of the station is further fixed on rack gear, and rack gear engagement is with teeth
Wheel, gear are fixed on gear mounting shaft, and gear mounting shaft is inserted on installation frame, and one end of gear mounting shaft is fixed with row
Into swing handle；Mobile lead screw is fitted on the installation frame, the top of mobile lead screw is fixed with belt pulley, two belt pulleys
Between connected by belt, be fixed with dynamic bevel gear on one of mobile lead screw, dynamic bevel gear is engaged with active conical tooth
Wheel, drive bevel gear are fixed in bevel gear installation axle, and bevel gear installation axle is inserted on axle bed, and axle bed is fixed on installation frame
Top；One end of the bevel gear installation axle is fixed with pier nest swing handle；Mounting plate is installed on the mobile lead screw, is installed
Plate is connect by screw thread with mobile lead screw, and the both ends of mounting plate are slidably mounted in the mounting plate sliding slot opened up on installation frame；
The top of the mounting plate is fixed with fixed plate, and adjusting screw is equipped in fixed plate, and adjusting screw passes through screw thread and fixed plate
Connection；One end of the adjusting screw is fixed with regulation handle, and the other end of adjusting screw is fixed with fixture block, between two fixture blocks
It is provided with link block, link block is sleeved on one end of adjusting screw；The bottom end of the link block is fixed with expansion bracket, expansion bracket
Connecting rod is fixed on intermediate articulated shaft, connecting rod passes through the connecting rod shifting chute opened up on mounting plate and extend into below mounting plate, installation
Fixed baffle on connecting rod below plate, baffle are contacted with the bottom end of mounting plate, and lower end and the salt pier block of connecting rod are detachably connected.
Further, the top of the station is fixed with marinated disk positive stop strip.
Further, the both ends of the guide rail are fixed with limited block.
The beneficial effects of the present invention are: salting period is short, and excellent taste, product complies with standard；Resource is saved, is avoided
Largely salted egg is in vain throws away for gurry, protects environment；It is pickled using fresh yolk, isolated albumen can be used for industrial visitor
Family；Pier nest quickly can be carried out to the salt in marinated disk using pier nest device, it is high-efficient.
Detailed description of the invention
Fig. 1 is a kind of structural schematic diagram of salted egg salting disk pier nest device of the present invention；
Fig. 2 is the partial enlarged view at Figure 1A；
Fig. 3 is the partial enlarged view at Figure 1B；
Fig. 4 is the partial enlarged view at Fig. 1 C；
Fig. 5 is the partial enlarged view at Fig. 1 D；
Fig. 6 is the schematic top plan view of Fig. 1；
Fig. 7 is the partial enlarged view at Fig. 6 E；
Fig. 8 is the partial enlarged view at Fig. 6 F；
In figure, 1, station；2, disk positive stop strip is pickled；3, disk is pickled；4, guide rail；5, pulley；6, installation frame；7, rack gear；8,
Gear；9, gear mounting shaft；10, traveling swing handle；11, limited block；12, mobile lead screw；13, belt pulley；14, belt；15,
Dynamic bevel gear；16, drive bevel gear；17, bevel gear installation axle；18, axle bed；19, pier nest swing handle；20, mounting plate；
21, mounting plate sliding slot；22, fixed plate；23, adjusting screw；24, regulation handle；25, fixture block；26, link block；27, expansion bracket；
28, connecting rod；29, connecting rod shifting chute；30, salt pier block.
Specific embodiment
The present invention will be further described combined with specific embodiments below:
A kind of preserved egg yellow Rong production method the steps include: that fresh egg cleaning, taking-up yolk, yolk is marinated, preserved egg yellow cleans, salted egg
Huang dry in the air system, preserved egg yellow baking, preserved egg yellow milling, contaminated product material, packaging, sterilization, quick-frozen, Jin Jian, product testing, vanning storage.
As an improvement of the above technical solution, fresh egg selects farm's antibiotic-free remaining date fresh in three days
Yolk is taken out in egg, separation of beating eggs after cleaned sterilizing.
As an improvement of the above technical solution, salt nest method is used when yolk is marinated:
Step 1, salt processing, salt is dried and crosses 20 mesh；
Above-mentioned salt is laid in marinated disk by step 2；With a thickness of 0.5-1.0cm；
Yolk taking-up is put on the reeded salt of tiling by step 3；It is required that membrane of yolk is without damaged, Protein Separation is clean, egg
There is gap between Huang；
Step 4, yolk are paved with after marinated disk and gently spread salt, yolk is covered；Salt thickness is higher than yolk upper surface 0.2-
Gap will be paved with salt between 0.5cm and yolk；
Step 5, salting period 1.5-2h.
As an improvement of the above technical solution, when preserved egg yellow cleans, the yolk pickled taking-up will be adhered to above it
A cleaning sink, secondary cleaning sink are sequentially placed into after salt removal and cleaning sink is cleaned three times；Cleaning standard: yolk
Solid salt is not present in surface, detects salinity≤3.0%.
As an improvement of the above technical solution, when preserved egg yellow dries in the air processed:
Cleaned yolk is laid in the disk processed that dries in the air and is put into unwheeling processed of drying in the air and is sent between the system of drying in the air by step 1；Pay attention to drying in the air in disk processed not
Water after allowing to deposit cleaning；
Step 2, the yolk processed that dries in the air detect moisture after full 3 days, and yolk has been closed holding water with closing cloth after water content≤23%
Point；
Step 3 is taken out after the yolk processed that dries in the air is 6 days full.
As an improvement of the above technical solution, when preserved egg yellow toasts, yolk is in 170 DEG C of oven and is toasted,
Occur taking out after paste color is fuel-displaced after 16 minutes and is down to room temperature.
As an improvement of the above technical solution, preserved egg yellow be milled when, will baking cooling after preserved egg yellow be put into electric mill into
Row milling.
As an improvement of the above technical solution, it when contaminated product material, adds the vegetable oil of weight accounting 15-18% and stirs 10-
15min is to uniform.
As an improvement of the above technical solution, when packaging, by above-mentioned produced preserved egg yellow Rong be filled in inner packing into
Row sealing.
As an improvement of the above technical solution, when sterilization, the said goods is placed in sterilization kettle and carry out 121 DEG C of sterilizings
25min。
As an improvement of the above technical solution, when quick-frozen, the product after pack is put into instant freezer and carries out quick-frozen, quick-frozen temperature
≤ -35 DEG C of degree, quick-frozen rear center temperature≤- 18 DEG C.
Specifically, with the citing of preserved egg yellow Rong's production method, first preferred steps is completely are as follows:
1. fresh egg is cleaned, fresh egg selects Fresh Egg of farm's antibiotic-free remaining date in three days, cleaning, sterilizing.
2. taking out yolk, yolk is taken out in separation of beating eggs after cleaning, sterilizing.
3. yolk is marinated: salt nest method is used when yolk is marinated:
Step 1, salt processing, salt is dried and crosses 20 mesh；Salt after is reusable；
Above-mentioned salt is laid in marinated disk by step 2；Salt tiles with a thickness of 0.5cm；
Yolk taking-up is put on the reeded salt of tiling by step 3；It is required that membrane of yolk is without damaged, Protein Separation is clean, egg
There is gap between Huang；
Step 4, yolk are paved with after marinated disk and gently spread salt, yolk is covered；Salt thickness is higher than yolk upper surface 0.5cm, and
Gap will be paved with salt between yolk；
Step 5, salting period 1.5h.
4. preserved egg yellow cleans: when preserved egg yellow cleans, by the yolk pickle taking-up will adhere to after salt above it removes according to
It is secondary to be put into a cleaning sink, secondary cleaning sink and cleaning sink is cleaned three times；Cleaning standard: yolk surface is not present
Solid salt detects salinity≤3.0%.
5. the preserved egg yellow system of drying in the air:
Cleaned yolk is laid in the disk processed that dries in the air and is put into unwheeling processed of drying in the air and is sent between the system of drying in the air by step 1；Pay attention to drying in the air in disk processed not
Water after allowing to deposit cleaning；
Step 2, the yolk processed that dries in the air detect moisture after full 3 days, and yolk has been closed holding water with closing cloth after water content≤23%
Point；
Step 3 is taken out after the yolk processed that dries in the air is 6 days full.
6. preserved egg yellow toasts: yolk being in 170 DEG C of oven and toasted, occur taking after paste color is fuel-displaced after 16 minutes
It is down to room temperature out.
7. preserved egg yellow is milled: when preserved egg yellow is milled, the preserved egg yellow after baking cooling being put into electric mill and is milled.
8. contaminated product material: the vegetable oil of addition weight accounting 15% simultaneously stirs 10min to uniform.
9. packaging: above-mentioned produced preserved egg yellow Rong being filled in inner packing and is sealed.
10. sterilization: the said goods are placed in 121 DEG C of sterilizing 25min of progress in sterilization kettle.
11. quick-frozen: when quick-frozen, by the product after pack be put into instant freezer carry out it is quick-frozen, -38 DEG C of quick freezing temperature, after quick-frozen
- 19 DEG C of central temperature.
12. gold medal is examined: gold inspection requires Fe ∮≤1.5mm, Non-Fe ∮≤2.0mm, 316 stainless steel ∮≤2.5mm.
13. product testing: carrying out sense organ, salinity, moisture, Escherichia coli, total plate count and pathogenic bacteria detection.
14. vanning storage: vanning after quick-frozen is put into freezer and stores, -18 DEG C of storage temperature, clean environment health.
Second preferred steps is completely are as follows:
1. fresh egg is cleaned, fresh egg selects Fresh Egg of farm's antibiotic-free remaining date in three days, cleaning, sterilizing.
2. taking out yolk, yolk is taken out in separation of beating eggs after cleaning, sterilizing.
3. yolk is marinated: salt nest method is used when yolk is marinated:
Step 1, salt processing, salt is dried and crosses 20 mesh；Salt after is reusable；
Above-mentioned salt is laid in marinated disk by step 2；Salt tiles with a thickness of 1cm；
Yolk taking-up is put on the reeded salt of tiling by step 3；It is required that membrane of yolk is without damaged, Protein Separation is clean, egg
There is gap between Huang；
Step 4, yolk are paved with after marinated disk and gently spread salt, yolk is covered；Salt thickness is higher than yolk upper surface 0.5cm, and
Gap will be paved with salt between yolk；
Step 5, salting period 2h.
4. preserved egg yellow cleans: when preserved egg yellow cleans, by the yolk pickle taking-up will adhere to after salt above it removes according to
It is secondary to be put into a cleaning sink, secondary cleaning sink and cleaning sink is cleaned three times；Cleaning standard: yolk surface is not present
Solid salt detects salinity≤3.0%.
5. the preserved egg yellow system of drying in the air:
Cleaned yolk is laid in the disk processed that dries in the air and is put into unwheeling processed of drying in the air and is sent between the system of drying in the air by step 1；Pay attention to drying in the air in disk processed not
Water after allowing to deposit cleaning；
Step 2, the yolk processed that dries in the air detect moisture after full 3 days, and yolk has been closed holding water with closing cloth after water content≤23%
Point；
Step 3 is taken out after the yolk processed that dries in the air is 6 days full.
6. preserved egg yellow toasts: yolk being in 170 DEG C of oven and toasted, occur taking after paste color is fuel-displaced after 16 minutes
It is down to room temperature out.
7. preserved egg yellow is milled: when preserved egg yellow is milled, the preserved egg yellow after baking cooling being put into electric mill and is milled.
8. contaminated product material: the vegetable oil of addition weight accounting 18% simultaneously stirs 15min to uniform.
9. packaging: above-mentioned produced preserved egg yellow Rong being filled in inner packing and is sealed.
10. sterilization: the said goods are placed in 121 DEG C of sterilizing 25min of progress in sterilization kettle.
11. quick-frozen: when quick-frozen, by the product after pack be put into instant freezer carry out it is quick-frozen, -40 DEG C of quick freezing temperature, after quick-frozen
- 20 DEG C of central temperature.
12. gold medal is examined: gold inspection requires Fe ∮≤1.5mm, Non-Fe ∮≤2.0mm, 316 stainless steel ∮≤2.5mm.
13. product testing: carrying out sense organ, salinity, moisture, Escherichia coli, total plate count and pathogenic bacteria detection.
14. vanning storage: vanning after quick-frozen is put into freezer and stores, -19 DEG C of storage temperature, clean environment health.
A kind of salted egg salting disk pier nest device is specifically described with reference to the accompanying drawing:
A kind of salted egg salting disk pier nest device, including station 1；It is fixed with guide rail 4 on the top of station 1, is arranged on guide rail 4
There is pulley 5, pulley 5 is mounted on the bottom end of installation frame 6；It is further fixed on rack gear 7 on the top of station 1, rack gear 7 engages with teeth
Wheel 8, gear 8 is fixed on gear mounting shaft 9, and gear mounting shaft 9 is inserted on installation frame 6, and one end of gear mounting shaft 9 is solid
Surely there is traveling swing handle 10；Installation frame 6 can be driven to advance by rotating traveling swing handle 10；On installation frame 6
It is fitted with mobile lead screw 12, mobile lead screw 12 can rotate, and the top of mobile lead screw 12 is fixed with belt pulley 13, two belt pulleys
It is connected between 13 by belt 14, is fixed with dynamic bevel gear 15 on one of mobile lead screw 12, dynamic bevel gear 15 engages
There is drive bevel gear 16, drive bevel gear 16 is fixed in bevel gear installation axle 17, and bevel gear installation axle 17 is inserted into axle bed 18
On, axle bed 18 is fixed on 6 top of installation frame；Pier nest swing handle 19 is fixed in one end of bevel gear installation axle 17；It is moving
Mounting plate 20 is installed, mounting plate 20 is connect by screw thread with mobile lead screw 12, the both ends sliding of mounting plate 20 on dynamic lead screw 12
It is mounted in the mounting plate sliding slot 21 opened up on installation frame 6；Fixed plate 22, fixed plate 22 are fixed on the top of mounting plate 20
On adjusting screw 23 is installed, adjusting screw 23 is connect by screw thread with fixed plate 22；One end of adjusting screw 23 passes through installation
The lead screw sliding slot opened up on frame 6 is fixed with regulation handle 24, and lead screw sliding slot moves up and down convenient for adjusting screw 23, adjusting screw
23 other end is fixed with fixture block 25, and link block 26 is provided between two fixture blocks 25, and link block 26 is sleeved on adjusting screw 23
One end；It is fixed with expansion bracket 27 in the bottom end of link block 26, is fixed with connecting rod 28, connecting rod on the intermediate articulated shaft of expansion bracket 27
28, which pass through the connecting rod shifting chute 29 opened up on mounting plate 20, extend into below mounting plate 20, solid on the connecting rod 28 of 20 lower section of mounting plate
Determine baffle, baffle is contacted with the bottom end of mounting plate 20, is detachably connected.
It is further preferred that being fixed with marinated disk positive stop strip 2 on the top of station 1.
It is further preferred that being fixed with limited block 11 at the both ends of guide rail 4.
It is further preferred that marking on the inner sidewall of marinated disk 3 has.
It is further preferred that connecting rod 28 is detachably connected by screw thread with salt pier block 30, it in this way can according to different requirements
Easily to replace to salt pier block 30, it is conveniently adjusted the size of pier nest.
When carrying out preserved egg yellow Rong production using the method in present specification, when needs carry out pier to the salt in marinated disk
When nest；Use the pier nest device in present specification.It is carried out using principle simple as described below: salt will be filled first
Marinated disk 3 is placed among the fixed marinated disk positive stop strip 2 in top of station 1, make marinated disk positive stop strip 2 to marinated disk 3 into
Row positioning；Rotate bevel gear installation axle 17 by rotating pier nest swing handle 19, bevel gear installation axle 17 drives active conical tooth
16 rotation of wheel, drive bevel gear 16 drive dynamic bevel gear 15 to rotate, and dynamic bevel gear 15 drives mobile lead screw 12 to rotate, mobile
The rotation of lead screw 12 can be such that mounting plate 20 moves up and down, and mounting plate 20 will drive connecting rod 28 and salt pier block 30 moves up and down,
Pier nest can be carried out to the salt in marinated disk 3 when salt pier block 30 moves down.Increase salt pier block 30, so
Keep installation frame 6 mobile by rotating traveling swing handle 10 afterwards, and then pier is carried out to the salt of rest position in marinated disk 3
Nest.
By rotating regulation handle 24, regulation handle 24 drives adjusting screw 23 to rotate, and under the action of fixed plate 22, adjusts
Section lead screw 23 can be moved forward and backward, and then link block 26 is made to drive expansion bracket 27 mobile, and expansion bracket 27 is when moving, mobile in connecting rod
Under the limitation of slot 29, the distance between adjustable connecting rod 28 facilitates to adjust the spacing between marinated yolk in this way.
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.
Above-mentioned technical proposal only embodies the optimal technical scheme of technical solution of the present invention, those skilled in the art
The principle of the present invention is embodied to some variations that some of them part may be made, belongs to the scope of protection of the present invention it
It is interior.
Claims (10)
1. a kind of preserved egg yellow Rong production method, it is characterised in that: include the following steps, fresh egg cleaning, taking-up yolk, yolk salt down
System, preserved egg yellow cleaning, preserved egg yellow are dried in the air system, preserved egg yellow baking, preserved egg yellow milling, contaminated product material, packaging, sterilization, quick-frozen.
2. a kind of preserved egg yellow Rong production method according to claim 1, it is characterised in that: fresh egg selects farm without antibiosis
Yolk is taken out in Fresh Egg of the element remaining date in three days, separation of beating eggs after cleaned sterilizing.
3. a kind of preserved egg yellow Rong production method according to claim 1, it is characterised in that: use salt nest when yolk is marinated
Method:
Step 1, salt processing, salt is dried and crosses 20 mesh；
Above-mentioned salt is laid in marinated disk by step 2；
Yolk taking-up is put on the reeded salt of tiling by step 3；
Step 4, yolk are paved with after marinated disk and gently spread salt, yolk is covered；
Step 5 pickles 1.5-2h.
4. a kind of preserved egg yellow Rong production method according to claim 1, it is characterised in that: when preserved egg yellow cleans, will pickle
Good yolk takes out to adhere to after the salt removal above it and is sequentially placed into a cleaning sink, secondary cleaning sink and cleans three times
Sink is cleaned.
5. a kind of preserved egg yellow Rong production method according to claim 1, it is characterised in that: when preserved egg yellow dries in the air processed:
Cleaned yolk is laid in the disk processed that dries in the air and is put into unwheeling processed of drying in the air and is sent between the system of drying in the air by step 1；
Step 2, the yolk processed that dries in the air detect moisture after full 3 days, and yolk has been closed holding water with closing cloth after water content≤23%
Point；
Step 3 is taken out after the yolk processed that dries in the air is 6 days full.
6. a kind of preserved egg yellow Rong production method according to claim 1, it is characterised in that: when preserved egg yellow toasts, by yolk
It is toasted in 170 DEG C of oven, occurs taking out after paste color is fuel-displaced after 16 minutes and be down to room temperature.
7. a kind of preserved egg yellow Rong production method according to claim 1, it is characterised in that: when preserved egg yellow is milled, will be baked
Preserved egg yellow after cooling, which is put into electric mill, to be milled；When contaminated product material, adds the vegetable oil of weight accounting 15-18% and stir 10-
15min is to uniform；When sterilization, the said goods are placed in 121 DEG C of sterilizing 25min of progress in sterilization kettle；When quick-frozen, after pack
Product is put into instant freezer and carries out quick-frozen, quick freezing temperature≤- 35 DEG C, quick-frozen rear center temperature≤- 18 DEG C.
8. a kind of salted egg salting disk pier nest device, including station (1), it is characterised in that: the top of the station (1) is fixed
Have guide rail (4), be provided on guide rail (4) pulley (5), pulley (5) is mounted on the bottom end of installation frame (6)；The station (1)
Top be further fixed on rack gear (7), rack gear (7) is engaged with gear (8), and gear (8) is fixed on gear mounting shaft (9), gear
Installation axle (9) is inserted on installation frame (6), and one end of gear mounting shaft (9) is fixed with traveling swing handle (10)；The peace
It frames up and is fitted with mobile lead screw (12) on frame (6), the top of mobile lead screw (12) is fixed with belt pulley (13), two belt pulleys
(13) it is connected between by belt (14), dynamic bevel gear (15) is fixed on one of mobile lead screw (12), by mantle tooth
Wheel (15) is engaged with drive bevel gear (16), and drive bevel gear (16) is fixed on bevel gear installation axle (17), bevel gear installation
Axis (17) is inserted on axle bed (18), and axle bed (18) is fixed on installation frame (6) top；The one of the bevel gear installation axle (17)
End is fixed with pier nest swing handle (19)；It is equipped with mounting plate (20) on the mobile lead screw (12), mounting plate (20) passes through spiral shell
Line is connect with mobile lead screw (12), and the both ends of mounting plate (20) are slidably mounted on the mounting plate sliding slot opened up on installation frame (6)
(21) in；The top of the mounting plate (20) is fixed with fixed plate (22), is equipped in fixed plate (22) adjusting screw (23), is adjusted
Section lead screw (23) is connect by screw thread with fixed plate (22)；One end of the adjusting screw (23) is fixed with regulation handle (24),
The other end of adjusting screw (23) is fixed with fixture block (25), is provided with link block (26), link block between two fixture blocks (25)
(26) it is sleeved on one end of adjusting screw (23)；The bottom end of the link block (26) is fixed with expansion bracket (27), expansion bracket (27)
Intermediate articulated shaft on be fixed with connecting rod (28), connecting rod (28) passes through the connecting rod shifting chute (29) that opens up on mounting plate (20) and protrudes into
Below to mounting plate (20), fixed baffle on the connecting rod (28) below mounting plate (20), baffle and the bottom end of mounting plate (20) are connect
Touching, lower end and the salt pier block (30) of connecting rod (28) are detachably connected.
9. a kind of salted egg salting disk pier nest device according to claim 8, it is characterised in that: the top of the station (1)
End is fixed with marinated disk positive stop strip (2).
10. a kind of salted egg salting disk pier nest device according to claim 8, it is characterised in that: the both ends of the guide rail (4)
It is fixed with limited block (11).
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910713343.5A CN110269205A (en) | 2019-08-02 | 2019-08-02 | Salted egg yolk paste making method and salted egg pickling tray nest-making device |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201910713343.5A CN110269205A (en) | 2019-08-02 | 2019-08-02 | Salted egg yolk paste making method and salted egg pickling tray nest-making device |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110269205A true CN110269205A (en) | 2019-09-24 |
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ID=67965899
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| Application Number | Title | Priority Date | Filing Date |
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| CN201910713343.5A Pending CN110269205A (en) | 2019-08-02 | 2019-08-02 | Salted egg yolk paste making method and salted egg pickling tray nest-making device |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112715927A (en) * | 2020-12-25 | 2021-04-30 | 山东省科创食用菌产业技术研究院 | Processing equipment and processing method of needle mushrooms |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376389A (en) * | 2001-03-22 | 2002-10-30 | 赵旭军 | Technology for preparing food combining fresh egg white with salted yolk |
| CN101176997A (en) * | 2007-12-12 | 2008-05-14 | 北京亚博通科技发展有限公司 | Automatic punching machine |
| CN109699952A (en) * | 2019-02-15 | 2019-05-03 | 开平市旭日蛋品有限公司 | Preserved egg yellow Rong's manufacture craft |
-
2019
- 2019-08-02 CN CN201910713343.5A patent/CN110269205A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376389A (en) * | 2001-03-22 | 2002-10-30 | 赵旭军 | Technology for preparing food combining fresh egg white with salted yolk |
| CN101176997A (en) * | 2007-12-12 | 2008-05-14 | 北京亚博通科技发展有限公司 | Automatic punching machine |
| CN109699952A (en) * | 2019-02-15 | 2019-05-03 | 开平市旭日蛋品有限公司 | Preserved egg yellow Rong's manufacture craft |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN112715927A (en) * | 2020-12-25 | 2021-04-30 | 山东省科创食用菌产业技术研究院 | Processing equipment and processing method of needle mushrooms |
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