CN111480804A - Preparation method of high-gelling sterilized egg yolk liquid - Google Patents
Preparation method of high-gelling sterilized egg yolk liquid Download PDFInfo
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- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 114
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 102
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- CBENFWSGALASAD-UHFFFAOYSA-N Ozone Chemical compound [O-][O+]=O CBENFWSGALASAD-UHFFFAOYSA-N 0.000 claims abstract description 49
- 238000000034 method Methods 0.000 claims abstract description 48
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- 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 12
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- 238000003760 magnetic stirring Methods 0.000 claims description 8
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- 238000007664 blowing Methods 0.000 claims description 2
- 230000001954 sterilising effect Effects 0.000 abstract description 23
- 238000004659 sterilization and disinfection Methods 0.000 abstract description 19
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- 238000012986 modification Methods 0.000 abstract description 11
- 239000002994 raw material Substances 0.000 abstract description 3
- 238000003672 processing method Methods 0.000 abstract description 2
- 238000002604 ultrasonography Methods 0.000 abstract description 2
- 230000007613 environmental effect Effects 0.000 abstract 1
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/32—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using phonon wave energy, e.g. sound or ultrasonic waves
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
A preparation method of sterilized egg yolk liquid with high gelling property comprises the following specific steps: (1) pretreating fresh eggs, and removing egg white to obtain egg yolk liquid; (2) adjusting pH of egg yolk liquid for later use; (3) treating the egg yolk liquid with ultrasound-assisted ozone to obtain sterilized egg yolk liquid with high gelling property. The method has the characteristics of ingenious process, simple operation, short treatment time, large treatment capacity, environmental protection, low cost, obvious modification effect and the like, the ultrasonic-assisted ozone treatment mode can obviously improve the gelling property of the egg yolk liquid, saves the sterilization link in the egg yolk liquid processing process, can achieve the sterilization effect while improving the gelling property, and is a cold sterilization without damaging the egg yolk liquid raw materials. The preparation method can bring a new idea to the egg yolk liquid processing industry, and the processing method integrating modification and sterilization can greatly reduce the cost and improve the efficiency.
Description
Technical Field
The invention belongs to the technical field of food processing, relates to modification of functional characteristics of egg yolk liquid and sterilization, and particularly relates to a preparation method of high-gelling sterilized egg yolk liquid.
Background
Eggs are important raw materials in the food processing industry, have important nutritional values and good functional properties, and are widely applied to baked foods. However, eggs are greatly affected by external factors, the price is easy to fluctuate, the cost of corresponding products is increased, and the components in the egg yolk liquid are complex, 17.5 percent of protein, 32.5 percent of fat, about 48 percent of water, 2 percent of mineral substances, various vitamins and the like. This means that the production of egg liquid becomes very necessary. The egg liquid processing must replace the traditional fresh egg in the future. According to the investigation, the demand of egg liquid processing is on the trend of increasing year by year, and the egg liquid processing method is widely applied to food processing and catering industries. Egg yolk itself has better functional properties but is susceptible to factors such as salt, temperature, acid and alkali, and its own protein concentration. This makes it necessary to modify egg yolk liquid to improve the quality of egg yolk liquid.
The protein modification technology mainly comprises physical modification, chemical modification and enzymolysis modification. The chemical modification mainly changes the hydrophilicity and hydrophobicity of the protein by influencing functional groups of different proteins, and further influences the functional characteristics of the protein, mainly comprises phosphorylation, acylation, reductive alkylation, amino acid covalent connection, thiolation, acidification and the like, but the methods inevitably damage the nutrition of the protein, even generate byproducts and cause harm to human health; the enzymolysis modification reaction condition is mild, the nutritive value of protein can not be damaged, but the enzymolysis modification reaction time is long, the hydrolysis degree is difficult to control, bitter peptides are easy to generate, the flavor of egg white is adversely affected, and the protein in the egg white is sensitive to heat and acid-base reaction and easy to flocculate, so that higher requirements are provided for the enzymolysis reaction and enzyme deactivation treatment, the operation is complex, and the cost is also higher. The physical modification mainly changes the aggregation and dispersion degree of the protein, thereby changing the functional characteristics of the protein, and a proper physical modification means not only can greatly improve the functional characteristics of the protein, but also has the advantages of large treatment capacity, short treatment time, simple process, convenient operation, no damage to the nutritional value of the protein and the like.
Disclosure of Invention
In order to solve the problems, the invention aims to provide a preparation method of a sterilized egg yolk liquid with high gelling property, which achieves the purpose of improving the gelling property and the sterilizing effect of the egg yolk liquid by treating the egg yolk liquid with ultrasonic-assisted ozone.
In order to achieve the purpose, the technical scheme is as follows:
a method for preparing sterilized yolk liquid with high gelling property comprises the following steps:
(1) obtaining yolk liquid: selecting fresh eggs, cleaning, breaking shells, carefully separating egg white and yolk, removing frenulum, collecting yolk in a container, treating to obtain yolk liquid, adjusting pH of the yolk liquid to 8.5-9.5, and storing at 4 deg.C for use;
(2) ultrasonic-assisted ozone treatment: carrying out ultrasonic treatment on the egg yolk liquid obtained in the step (1) at a low temperature, and carrying out ozone treatment while carrying out the ultrasonic treatment;
wherein the ultrasonic treatment conditions are as follows: the ultrasonic power is 90-480W, the ultrasonic time is 1-30min, and the frequency of ultrasonic equipment is 20 kHz;
the process and conditions of ozone treatment are as follows: an ozone generator is used for blowing the surface of the egg yolk liquid, and magnetic stirring is carried out simultaneously so that the ozone can be fully contacted with the egg yolk liquid, and the treatment time is 1-30 min.
Preferably, the entire ultrasound-assisted ozone treatment process is carried out in an ice bath to ensure that the egg yolk liquid temperature is kept below 25 ℃.
Preferably, the ultrasonic treatment conditions in step (2) are: the ultrasonic power is 300-; the ozone treatment conditions are as follows: the flow rate of ozone is 20mg/min, and the ozone treatment time is 10-30 min.
Preferably, the ultrasonic treatment conditions in step (2) are: processing for 15min in a pulse mode of 30s ultrasonic waves and 60s stopping under 330W ultrasonic power; the ozone treatment conditions are as follows: the flow rate of ozone is 20mg/min, and the ozone treatment time is 20min
The invention also discloses a preparation method of the high-gelling sterilized egg yolk liquid, which is prepared by the preparation method of the high-gelling sterilized egg yolk liquid.
The invention simultaneously carries out property measurement on the obtained egg yolk liquid, wherein the method for measuring the gelation property of the egg yolk liquid comprises the following steps: filling the processed egg yolk liquid into sausage casing, sealing, placing in 90 deg.C water bath for 40min, cooling with tap water for 20min, refrigerating at 0-4 deg.C overnight, and measuring its gel property. The compression was carried out once using a cylindrical probe P/36R, and the compression set was 50%. The measurement conditions were as follows: the speed before measurement is 5.0 mm/s, the speed after measurement is 2 mm/s, and the speed after measurement is 5.0 mm/s; the percentage of compression is 50%, the trigger force is 1.0 g, the trigger type is auto, the data acquisition rate is 200pps, and the dwell time is 5 s. After the test is completed, TA-XT is usedPLUSTexture analyzer with software textureexpecteeded 2.64a internal macro tpa.mac process the test results to get gel strength, 3 replicates per process, 5 replicates.
The bactericidal effect was measured by a plate colony counting method, and the bactericidal effect was measured by a log of survival rate (L og N/N)0) Is shown, in which: n is a radical of0The initial microbial count of the egg yolk liquid before treatment (cfu/m L) and the microbial count after treatment (cfu/m L) are shown as N.
Compared with the prior art, the invention has the beneficial effects that:
1. the ozone treatment adopted by the invention reacts with the protein, which leads to the oxidation of the polypeptide main chain of the protein, the breakage of peptide bonds, protein-protein crosslinking and a series of amino acid side chain modifications. Ozone interacts with different proteins and with specific amino acids in proteins. The functional properties of the protein, such as gelling, etc., are changed after the ozone treatment, and at the same time, the ozone has a strong sterilization effect. The ozone treatment can integrate modification and sterilization into a whole for processing operation, thereby greatly reducing the procedures in the egg yolk liquid processing process, improving the gel property of the egg yolk liquid in the food processing process and simultaneously achieving high sterilization effect. Compared with pasteurization in the processing process of egg yolk liquid, the method has the remarkable advantages. Pasteurization usually brings adverse effects to our products to a certain extent in the processing process, but ozone sterilization is cold sterilization and does not bring other adverse effects to the products;
2. the ultrasonic treatment adopted by the invention can reduce the aggregation of the protein, change the structure of the protein and improve the gel property of the egg yolk. The cavitation effect can be generated in the ultrasonic treatment process, and the sterilization effect on bacteria can be achieved to a certain degree. The ultrasonic treatment is green and environment-friendly, does not waste egg yolk, does not generate harmful byproducts, has low treatment power and short treatment time, is economical and economical, is suitable for large-batch treatment, and is simpler to operate;
3. the ultrasonic-assisted ozone treatment is applied to egg liquid processing for the first time, obviously improves the gel property of the egg liquid, has a sterilization effect, can replace the sterilization treatment process in the traditional egg liquid processing process, and has a good modification effect. The ingenious assistance of ultrasonic treatment can improve the treatment efficiency of ozone, egg yolk liquid can be fully contacted with ozone in the ultrasonic process, and the cavitation in the ultrasonic process can assist the sterilization and modification of ozone. The egg yolk liquid produced by the traditional egg liquid sterilization treatment has a shelf life of only about 21 days at 0-4 ℃, and the shelf life of the egg yolk liquid prepared by the method can reach two months under the same condition. A preparation method of sterilized egg yolk liquid with high gelation property can provide new idea for upgrading production line of egg liquid processing industry.
Detailed Description
The present invention is further illustrated by the following specific examples, which are intended to be illustrative rather than limiting and are not intended to limit the scope of the invention.
Example 1
In this example, a highly gelled sterilized egg yolk solution was prepared by the following method, which specifically comprises the following steps:
(1) breaking shells of fresh eggs, carefully separating egg white and yolk, putting the separated yolk in a container, uniformly stirring on a magnetic stirrer to obtain yolk liquid, adjusting the pH to 9 by using 0.2 mol/L NaOH, and storing at 4 ℃ for later use;
(2) carrying out surface purging treatment on the egg yolk liquid at the ozone flow rate of 20mg/min for 10min, and simultaneously carrying out magnetic stirring to ensure that the ozone can be fully contacted with the egg yolk liquid;
(3) the processed egg yolk liquid is stored at 4 ℃, namely the sterilized egg yolk liquid with high gel property is obtained, the gel hardness, the viscosity and the chewiness are respectively improved by 23.56%, 25.12% and 24.32%, and the sterilization effect is 62%.
Example 2
In this example, a highly gelled sterilized egg yolk solution was prepared by the following method, which specifically comprises the following steps:
(1) breaking shells of fresh eggs, carefully separating egg white and yolk, putting the separated yolk in a container, uniformly stirring on a magnetic stirrer to obtain yolk liquid, adjusting the pH to 9 by using 0.2 mol/L NaOH, and storing at 4 ℃ for later use;
(2) carrying out surface purging treatment on the egg yolk liquid at the ozone flow rate of 20mg/min for 20min, and simultaneously carrying out magnetic stirring to ensure that the ozone can be fully contacted with the egg yolk liquid;
(3) storing the processed egg yolk liquid at 4 deg.C to obtain sterilized egg yolk liquid with high gelling property, and measuring gel hardness, viscosity and chewiness of the sterilized egg yolk liquid to respectively increase by 34.12%, 36.61% and 39.36%, with sterilizing effect of 70%.
Example 3
In this example, a highly gelled sterilized egg yolk solution was prepared by the following method, which specifically comprises the following steps:
(1) breaking shells of fresh eggs, carefully separating egg white and yolk, putting the separated yolk in a container, uniformly stirring on a magnetic stirrer to obtain yolk liquid, adjusting the pH to 9 by using 0.2 mol/L NaOH, and storing at 4 ℃ for later use;
(2) processing egg yolk liquid in a pulse mode of ultrasonic processing for 30s and stopping processing for 60s for 15min under 330W ultrasonic power, wherein the whole processing process is carried out in an ice-water bath, the temperature is not more than 30 ℃, the frequency of ultrasonic equipment is 20kHz, and an ultrasonic probe is inserted into the middle part of the sample liquid in the ultrasonic processing;
(3) the processed egg yolk liquid is stored at 4 ℃ to obtain the sterilized egg yolk liquid with high gel property, and the gel hardness, viscosity and chewiness of the sterilized egg yolk liquid are respectively improved by 21.56%, 32.93% and 24.49%. The sterilization effect is 30%.
Example 4
In this example, a highly gelled sterilized egg yolk solution was prepared by the following method, which specifically comprises the following steps:
(1) breaking shells of fresh eggs, carefully separating egg white and yolk, putting the separated yolk in a container, uniformly stirring on a magnetic stirrer to obtain yolk liquid, adjusting the pH to 9 by using 0.2 mol/L NaOH, and storing at 4 ℃ for later use;
(2) carrying out surface purging treatment on the egg yolk liquid at the ozone flow rate of 20mg/min for 20min, and simultaneously carrying out magnetic stirring to ensure that the ozone can be fully contacted with the egg yolk liquid;
(3) the ultrasonic treatment conditions for the egg yolk liquid in the step (2) are as follows: the ultrasonic power is 210W, the ultrasonic time is 18min, the pulse mode carries out ultrasonic treatment, namely ultrasonic treatment is carried out for 60s, the ultrasonic treatment is stopped for 60s, the whole treatment process is carried out in an ice-water bath, the temperature is not more than 30 ℃, the frequency of ultrasonic equipment is 20kHz, and an ultrasonic probe is deeply inserted into the middle part of the sample liquid in the ultrasonic process;
(4) storing the processed egg yolk liquid at 4 deg.C to obtain sterilized egg yolk liquid with high gelling property, measuring gel hardness, viscosity and chewiness respectively increased by 68.34%, 70.12% and 66.54%, and sterilizing effect increased by 78%
Example 5
In this example, a highly gelled sterilized egg yolk solution was prepared by the following method, which specifically comprises the following steps:
(1) breaking shells of fresh eggs, carefully separating egg white and yolk, putting the separated yolk in a container, uniformly stirring on a magnetic stirrer to obtain yolk liquid, adjusting the pH to 9 by using 0.2 mol/L NaOH, and storing at 4 ℃ for later use;
(2) carrying out surface purging treatment on the egg yolk liquid at the ozone flow rate of 20mg/min for 20min, and simultaneously carrying out magnetic stirring to ensure that the ozone can be fully contacted with the egg yolk liquid;
(3) the conditions for simultaneously carrying out ultrasonic treatment on the egg yolk liquid in the step (2) are as follows: ultrasonic power is 330W, ultrasonic time is 12min, ultrasonic treatment is carried out in a pulse mode, namely ultrasonic treatment is carried out for 60s, ultrasonic treatment is stopped for 60s, the whole treatment process is carried out in an ice-water bath, the temperature is not more than 30 ℃, the frequency of ultrasonic equipment is 20kHz, and an ultrasonic probe is deeply inserted into the middle part of sample liquid in the ultrasonic process;
(4) storing the processed egg yolk liquid at 4 deg.C to obtain sterilized egg yolk liquid with high gelling property, and measuring gel hardness, viscosity and chewiness of the sterilized egg yolk liquid to increase by 72.12%, 74.22% and 73.20%, respectively, with sterilizing effect of 80%.
Example 6
In this example, a highly gelled sterilized egg yolk solution was prepared by the following method, which specifically comprises the following steps:
(1) breaking shells of fresh eggs, carefully separating egg white and yolk, putting the separated yolk in a container, uniformly stirring on a magnetic stirrer to obtain yolk liquid, adjusting the pH to 9 by using 0.2 mol/L NaOH, and storing at 4 ℃ for later use;
(2) carrying out surface purging treatment on the egg yolk liquid at the ozone flow rate of 20mg/min for 20min, and simultaneously carrying out magnetic stirring to ensure that the ozone can be fully contacted with the egg yolk liquid;
(3) the conditions for simultaneously carrying out ultrasonic treatment on the egg yolk liquid in the step (2) are as follows: ultrasonic power is 330W, ultrasonic time is 18min, ultrasonic treatment is carried out in a pulse mode, namely ultrasonic treatment is carried out for 60s, ultrasonic treatment is stopped for 60s, the whole treatment process is carried out in an ice-water bath, the temperature is not more than 30 ℃, the frequency of ultrasonic equipment is 20kHz, and an ultrasonic probe is deeply inserted into the middle part of sample liquid in the ultrasonic process;
(4) the processed egg yolk liquid is stored at 4 ℃, namely the high-gelling sterilized egg yolk liquid, the gel hardness, the viscosity and the chewiness of the high-gelling sterilized egg yolk liquid are respectively improved by 86.35 percent, 88.34 percent and 97.34 percent, and the sterilization effect is 98 percent.
Example 7
In this example, a highly gelled sterilized egg yolk solution was prepared by the following method, which specifically comprises the following steps:
(1) breaking shells of fresh eggs, carefully separating egg white and yolk, putting the separated yolk in a container, uniformly stirring on a magnetic stirrer to obtain yolk liquid, adjusting the pH to 9 by using 0.2 mol/L NaOH, and storing at 4 ℃ for later use;
(2) carrying out surface purging treatment on the egg yolk liquid at the ozone flow rate of 20mg/min for 20min, and simultaneously carrying out magnetic stirring to ensure that the ozone can be fully contacted with the egg yolk liquid;
(3) the conditions for simultaneously carrying out ultrasonic treatment on the egg yolk liquid in the step (2) are as follows: ultrasonic power is 330W, ultrasonic time is 15min, ultrasonic treatment is carried out in a pulse mode, namely ultrasonic treatment is carried out for 60s, ultrasonic treatment is stopped for 60s, the whole treatment process is carried out in an ice-water bath, the temperature is not more than 30 ℃, the frequency of ultrasonic equipment is 20kHz, and an ultrasonic probe is deeply inserted into the middle part of sample liquid in the ultrasonic process;
(4) the processed egg yolk liquid is stored at 4 ℃, namely the sterilized egg yolk liquid with high gel property, the gel hardness, the viscosity and the chewiness of the sterilized egg yolk liquid are respectively improved by 88.35%, 83.34% and 94.34%, and the sterilization effect is 95%.
The applicant states that the present invention is illustrated by the above examples to describe the preparation method of sterilized egg yolk liquid with high gelling property, but the present invention is not limited to the above specific steps, and any method including the steps described in the examples or replacing the raw materials of the present invention, adding auxiliary components, changing specific processing amount, changing specific operation mode, etc. falls within the protection scope and disclosure scope of the present invention.
Claims (7)
1. A preparation method of high-gelling sterilized egg yolk liquid is characterized by comprising the following steps:
(1) obtaining yolk liquid: pretreating fresh eggs, removing egg white, treating yolk to obtain yolk liquid, adjusting pH, and storing at 4 deg.C;
(2) ultrasonic-assisted ozone treatment: carrying out ultrasonic treatment on the egg yolk liquid obtained in the step (1) at a low temperature, and carrying out ozone treatment while carrying out the ultrasonic treatment;
wherein the ultrasonic treatment conditions are as follows: the ultrasonic power is 90-480W, and the ultrasonic time is 1-30 min;
the process and conditions of ozone treatment are as follows: an ozone generator is used for blowing the surface of the egg yolk liquid, and magnetic stirring is carried out simultaneously so that the ozone can be fully contacted with the egg yolk liquid, and the treatment time is 1-30 min.
2. The method for preparing a sterilized egg yolk liquid with high gelling property according to claim 1, wherein the sterilized egg yolk liquid comprises: collecting the egg yolk in the step (1) in a container, and then stirring the egg yolk for 20min at a medium speed by a magnetic stirrer to obtain egg yolk liquid.
3. The process according to claim 1 or 2, wherein the egg yolk solution obtained in step (1) is adjusted to pH 8.5-9.5 with 0.2 mol/L NaOH.
4. The method for preparing a sterilized egg yolk liquid with high gelling property according to claim 1, wherein the sterilized egg yolk liquid comprises: the ultrasonic-assisted ozone treatment process was carried out in an ice bath to ensure that the egg yolk liquid temperature was kept below 25 ℃.
5. The method for preparing a sterilized egg yolk liquid with high gelling property according to claim 1, wherein the sterilized egg yolk liquid comprises: the ultrasonic treatment conditions in the step (2) are as follows: the ultrasonic power is 300-;
the ozone treatment conditions are as follows: the flow rate of ozone is 20mg/min, and the ozone treatment time is 10-30 min.
6. The method for preparing a sterilized egg yolk liquid with high gelling property according to claim 1, wherein the sterilized egg yolk liquid comprises: the ultrasonic treatment conditions in the step (2) are as follows: processing for 15min in a pulse mode of 30s ultrasonic waves and 60s stopping under 330W ultrasonic power;
the ozone treatment conditions are as follows: the flow rate of ozone introduction is 20mg/min, and the ozone treatment time is 20 min.
7. A preparation method of high-gelling sterilized egg yolk liquid is characterized by comprising the following steps: the sterilized egg yolk liquid with high gelling property as defined in any one of claims 1 to 6.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
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| CN202010313810.8A CN111480804B (en) | 2020-04-20 | 2020-04-20 | Preparation method of sterilized egg yolk liquid with high gelling property |
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