CN111972630A - Egg yolk pickling device and method - Google Patents
Egg yolk pickling device and method Download PDFInfo
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- CN111972630A CN111972630A CN202010891554.0A CN202010891554A CN111972630A CN 111972630 A CN111972630 A CN 111972630A CN 202010891554 A CN202010891554 A CN 202010891554A CN 111972630 A CN111972630 A CN 111972630A
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- 238000005554 pickling Methods 0.000 title claims abstract description 80
- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 79
- 238000000034 method Methods 0.000 title claims abstract description 14
- 235000013345 egg yolk Nutrition 0.000 title claims description 24
- 102000002322 Egg Proteins Human genes 0.000 title description 26
- 108010000912 Egg Proteins Proteins 0.000 title description 26
- 239000007788 liquid Substances 0.000 claims abstract description 54
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000003860 storage Methods 0.000 claims abstract description 8
- 235000013601 eggs Nutrition 0.000 claims description 39
- 239000012267 brine Substances 0.000 claims description 29
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 29
- 238000009938 salting Methods 0.000 claims description 4
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 abstract description 13
- 238000000465 moulding Methods 0.000 abstract 1
- 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 description 5
- 235000014103 egg white Nutrition 0.000 description 5
- 210000000969 egg white Anatomy 0.000 description 5
- 239000000047 product Substances 0.000 description 5
- 235000021110 pickles Nutrition 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 3
- 238000011033 desalting Methods 0.000 description 3
- 238000001035 drying Methods 0.000 description 3
- 239000003795 chemical substances by application Substances 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000012545 processing Methods 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 238000010923 batch production Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 230000003139 buffering effect Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 238000010586 diagram Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005370 electroosmosis Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000003912 environmental pollution Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000005417 food ingredient Substances 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000012827 research and development Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 238000012546 transfer Methods 0.000 description 1
- 238000000108 ultra-filtration Methods 0.000 description 1
- 239000002699 waste material Substances 0.000 description 1
Images
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
- 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
-
- 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
Landscapes
- 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
A yolk pickling device and method comprises a feeding device and a pickling device, wherein the feeding device comprises a chain conveyor, a plurality of trays are placed on the chain conveyor, a plurality of rows of egg bowls are arranged on the trays, a plurality of first liquid inlet pipes corresponding to the egg bowls in each row are arranged above the chain conveyor, and yolk is put into the egg bowls in each row; the pickling device comprises a pickling kettle, a support is arranged in the pickling kettle, each tray is placed on the support, and an air inlet pipe, an air exhaust pipe, an emptying pipe, a second liquid inlet pipe and a liquid discharge pipe are communicated with the pickling kettle; the air pump is arranged in the liquid storage tank, and the air inlet pipe, the air exhaust pipe and the second liquid inlet pipe are respectively communicated with the air pump, the vacuum pump and the water pump through hoses. The method is used for solving the problems of high salt content in yolk pickling, no molding in yolk pickling and long pickling time.
Description
Technical Field
The invention relates to a yolk pickling device and method.
Background
Salted eggs are a large number of traditional egg products widely consumed in China and Asian regions. The duck egg is a unique product which is deeply loved by consumers and is formed by taking duck eggs as a main raw material and salting the duck eggs for a long time (20-35 days) through high-concentration salt (15-30%). In recent years, with the extension of the food processing industry chain, salted egg yolk is widely used for the production of foods such as moon cakes, rice dumplings and the like as a food ingredient besides being directly eaten, and due to the fact that the salt content of the salted egg white is more than 5%, the processing and utilization extent and depth of the salted egg white are severely limited. The reported salty egg white discarded every year is about several tens of thousands of tons, and the value is over billion yuan (calculated by half the price of fresh eggs), which not only easily causes environmental pollution, but also causes huge waste of protein resources. At present, the research on the salted eggs and the salted egg white at home and abroad mostly focuses on the research and development of primary products; the desalting technology of the salted egg white is mainly limited to conventional means such as microwave, ultrasonic-assisted desalting, ultrafiltration, electroosmosis desalting and the like, and the treatment effect is limited. Currently, salted egg yolk is mainly processed by a method of soaking a dry salt nest and a pickling agent, the egg yolk is easily damaged when the dry salt nest is pickled, the pickled egg yolk is not formed when egg yolk liquid flows out, and the salt content of the egg yolk is high; when the egg yolk is pickled in a manner of soaking by the pickling agent, the egg yolk is adhered to the egg yolk, the pickling liquid cannot enter the egg yolk connecting surface, the egg yolk is not uniformly pickled, and the egg yolk is not easy to form; in addition, the curing time of the two curing modes is 30-90 hours, and the curing time is too long, so that the batch production is not facilitated.
Disclosure of Invention
The invention aims to provide an egg yolk pickling device and method, which are used for solving the problems of high salt content in egg yolk pickling, no egg yolk pickling formation and long pickling time.
In order to solve the above problems, the technical solution to be solved by the present invention is:
an egg yolk pickling device, which comprises a feeding device and a pickling device,
the feeding device comprises a chain conveyor, a plurality of trays are placed on the chain conveyor, a plurality of rows of egg bowls are arranged on the trays, a plurality of first liquid inlet pipes corresponding to the egg bowls of each row are arranged above the chain conveyor, and the egg yolks are put into the egg bowls of each row;
the pickling device comprises a pickling kettle, a support is arranged in the pickling kettle, each tray is placed on the support, and an air inlet pipe, an air exhaust pipe, an emptying pipe, a second liquid inlet pipe and a liquid discharge pipe are communicated with the pickling kettle;
the air pump is arranged in the liquid storage tank, and the air inlet pipe, the air exhaust pipe and the second liquid inlet pipe are respectively communicated with the air pump, the vacuum pump and the water pump through hoses.
Still include many gyro wheel brackets, the cauldron of pickling is placed on many gyro wheel brackets, is pickling the fixed cylinder that is provided with in cauldron below, and air cylinder piston rod and tile fixed connection, fixedly connected with sheet rubber on the tile, the cylinder promotes the sheet rubber and supports to lean on pickling the cauldron on the surface.
Still include control system, control system includes the controller, install the liquid level switch on pickling the cauldron, the travel switch of setting at pickling cauldron lower extreme, two fixed settings hit the piece on pickling the cauldron, and a plurality ofly install respectively in the intake pipe, the exhaust tube, the evacuation pipe, first feed liquor pipe, solenoid valve on second feed liquor pipe and the fluid-discharge tube, two pressure sensor who installs respectively on intake pipe and exhaust tube, it is used for triggering travel switch to hit the piece, travel switch, liquid level switch and each pressure sensor will detect signal transfer to controller, controller control gyro wheel bracket, the cylinder, each solenoid valve, the air pump, vacuum pump and water pump.
The bottom surface of the egg pot is arc-shaped.
A method for pickling yolk comprises the following steps,
s1: in the process of conveying each tray by the chain conveyor, after concentrated brine is filled into each egg pot by the first liquid inlet pipe, yolk is input into each row of egg pots by the separator, and after the yolk and the concentrated brine are filled in each egg pot on each tray, the tray is placed on the bracket;
s2, conveying the multiple groups of supports into a pickling kettle, filling 0.15-0.3 MPA into the pickling kettle through an air inlet pipe, and curing for 2-4 hours under the air pressure, wherein yolk is hardened;
s3: the roller bracket drives the pickling kettle to rotate by 60-90 degrees, concentrated brine is discharged through a liquid discharge pipe after being poured out of the egg pot, then light brine is filled into the pickling kettle through a second liquid inlet pipe, and yolk is pickled for 4-8 hours through the light brine;
s4: after the light brine is discharged, the yolk is dried in vacuum through an evacuation pipe;
s5: and (5) recovering the normal pressure of the pickling kettle, opening a kettle door, taking out the yolk, and carrying out vacuum packaging to obtain a finished product.
Every 1 hour, the roller bracket drives the curing kettle to rotate for 30-90 degrees and then the curing kettle returns to the original position.
The invention has the beneficial effects that:
1. yolk is respectively pickled by the egg pot separately, so that the mutual adhesion of the yolk can be effectively avoided, the yolk can be uniformly contacted with brine, the pickling is more uniform, and the quality of yolk pickling is ensured.
2. The yolk is firstly pressure-pickled, which can promote the concentrated brine to permeate into the yolk, so that the yolk is quickly dehydrated, the hardening of the yolk is accelerated, and the hardening time is shortened; after the yolk is hardened, the salt content in the yolk is removed by light brine to reduce the yolk salt content.
3. The yolk pickling and drying are finished in the pickling kettle, so that the contact probability of the yolk and external mixed bacteria can be reduced, and the pickling quality of the yolk is ensured.
4. The yolk is dried by vacuum negative pressure, and compared with the heating drying, the drying efficiency is improved, and the original flavor of the yolk can be greatly kept.
5. The yolk pickling is automatically controlled by the controller, so that the labor intensity of workers is reduced, the pickling time and pressure of each batch of yolk are consistent, and the pickling consistency of each batch of yolk is ensured.
Drawings
The invention is further described below with reference to the accompanying drawings:
FIG. 1 is a schematic front view of the present invention,
figure 2 is a schematic top view of the present invention,
FIG. 3 is a schematic cross-sectional view of the pickling kettle according to the present invention,
FIG. 4 is a schematic cross-sectional view of the pickling kettle according to the present invention,
fig. 5 is a schematic diagram showing the connection relationship between the electric devices according to the present invention.
In the figure: the device comprises a chain conveyor 1, a tray 3, a pickling kettle 5, a liquid storage tank 6, a roller bracket 7, a cylinder 8, a vacuum pump 10, an air pump 11, a pressure sensor 12, a collision block 13, a support 14, a first liquid inlet pipe 21, an emptying pipe 22, an air inlet pipe 23, an air exhaust pipe 24, a liquid discharge pipe 25, a second liquid inlet pipe 26, an egg bowl 31, tiles 81, a rubber sheet 82, a liquid level switch 91, a travel switch 92 and a water pump 93.
Detailed Description
As shown in fig. 1 to 5, a yolk curing device comprises a feeding device and a curing device,
the feeding device comprises a chain conveyor 1, a plurality of trays 3 are placed on the chain conveyor 1, a plurality of rows of egg bowls 31 are arranged on the trays 3, each row of egg bowls 31 comprises a plurality of egg bowls 31, a plurality of first liquid inlet pipes 21 corresponding to the egg bowls 31 in each row are arranged above the chain conveyor 1, and egg yolks are put into the egg bowls 31 in each row through a manual operation or a yolk-egg white separator;
the pickling device comprises a pickling kettle 5, a support 14 is detachably arranged in the pickling kettle 5, each tray 3 is placed on the support 14, and an air inlet pipe 23, an air exhaust pipe 24, an emptying pipe 22, a second liquid inlet pipe 26 and a liquid discharge pipe 25 are communicated with the pickling kettle 5;
the device also comprises a liquid storage tank 6, an air pump 11 and a vacuum pump 10, wherein a water pump 93 is arranged in the liquid storage tank 6, and an air inlet pipe 23, an air pumping pipe 24 and a second liquid inlet pipe 26 are respectively communicated with the air pump 11, the vacuum pump 10 and the water pump 93 through hoses.
Still include many gyro wheel brackets 7, pickle cauldron 5 and place on many gyro wheel brackets 7, pickle the fixed cylinder 8 that is provided with in cauldron below, cylinder 8 piston rod and tile 81 fixed connection, fixedly connected with sheet rubber 82 on tile 81, cylinder 8 promotes sheet rubber 82 and supports to lean on pickling cauldron 5 on the surface, and during the normality, cylinder 8 promotes sheet rubber 82 and supports to lean on pickling cauldron 5 bottom surface to prevent to pickle cauldron 5 rotation.
Also comprises a control system, the control system comprises a controller, a liquid level switch 91 arranged on the curing kettle 5, a travel switch 92 arranged at the lower end of the curing kettle 5, and two collision blocks 13 fixedly arranged on the curing kettle 5, and a plurality of electromagnetic valves respectively arranged on the air inlet pipe 23, the air exhaust pipe 24, the emptying pipe 22, the first liquid inlet pipe 21, the second liquid inlet pipe 26 and the liquid discharge pipe 25, two pressure sensors 12 respectively arranged on the air inlet pipe 23 and the air exhaust pipe 24, and a collision block 13 for triggering a travel switch 92, as shown in figures 3 and 4, the two collision blocks 13 are arranged on the curing kettle 5 at 90 degrees, used for detecting the inclination angle of the curing kettle 5, the travel switch 92, the liquid level switch 91 and each pressure sensor 12 transmit the detected signals to the controller, and the controller controls the roller bracket 7, the cylinder 8, each electromagnetic valve, the air pump 11, the vacuum pump 10 and the water pump 93.
The bottom surface of the egg pot 31 is arc-shaped. This configuration facilitates cleaning of the egg bowl 31.
A method for pickling yolk comprises the following steps,
s1: in the process of conveying each tray 3 by the chain conveyor 1, after thick brine is filled into each egg pot 31 by the first liquid inlet pipe 21, yolk is input into each egg pot 31 by the separator, after the yolk and the thick brine are filled in each egg pot 31 on each tray 3, a filter screen (not shown in a filter screen drawing) is covered on the tray 3, and then the tray 3 is placed on the bracket 14, because the egg pots 31 contain the thick brine, the thick brine can play a certain buffering role when the yolk is discharged, and the yolk is prevented from being damaged; wherein the concentrated brine is 2.5kg of salt prepared from 10kg of water, and the light brine is 0.5kg of salt prepared from 10kg of water.
S2, opening a kettle cover of the pickling kettle 5, feeding a plurality of groups of supports 14 into the pickling kettle 5, sealing the kettle cover, controlling a solenoid valve on an air inlet pipe 23 to be opened by a controller, and filling 0.2MPA compressed air into the pickling kettle 5 to pickle the egg yolk for 3 hours in a high-pressure environment, so that the egg yolk is quickly dehydrated and hardened;
s3: after the roller bracket 7 drives the pickling kettle 5 to rotate 90 degrees anticlockwise, one of the travel switches 92 obtains a signal, the controller controls the roller bracket 7 to drive the pickling kettle 5 to rotate 90 degrees clockwise, the other travel switch 92 obtains a signal, the pickling kettle 5 recovers the original position, concentrated brine is poured out of the egg bowl 31, meanwhile, the air cylinder 8 pushes the rubber sheet 82 to abut against the bottom of the pickling kettle 5 to fix the pickling kettle 5, then, the electromagnetic valve on the liquid discharge pipe 25 is opened to discharge the concentrated brine out of the pickling kettle 5, then, the electromagnetic valve and the water pump 93 on the second liquid inlet pipe 26 of the controller are opened to fill light brine into the pickling kettle 5, after the liquid level switch 91 receives the signal, the pickling kettle 5 is filled, at the moment, the second liquid inlet pipe 26 stops filling water, and the yolk is pickled by the light brine for 4-8 hours to remove redundant salt in the yolk;
s4: the controller controls an electromagnetic valve on the liquid discharge pipe 25 to be opened, the dilute brine is discharged into the liquid storage tank 6, the roller bracket 7 drives the pickling kettle 5 to rotate by 90 degrees again, the dilute brine is poured out of the egg pot 31, the controller controls an electromagnetic valve on the evacuation pipe and the vacuum pump 10 to be opened, and the yolk is dried for 20 minutes in vacuum;
s5: and opening an electromagnetic valve on the emptying pipe 22, recovering the pickling kettle 5 to normal pressure, opening a kettle door, taking out the egg yolk, and performing vacuum packaging to obtain a finished product.
In the step S3, the roller bracket 7 drives the curing kettle 5 to rotate 30 to 90 degrees every 1 hour, and then returns to the original position. The yolk is shaken in the egg bowl 31, so that the yolk can be uniformly contacted with the light brine, and the excess salt can be rapidly removed.
Claims (6)
1. The utility model provides a yolk pickling device, includes loading attachment and pickling device, its characterized in that:
the feeding device comprises a chain conveyor (1), a plurality of trays (3) are placed on the chain conveyor (1), a plurality of rows of egg bowls (31) are arranged on the trays (3), a plurality of first liquid inlet pipes (21) corresponding to the egg bowls (31) in each row are arranged above the chain conveyor (1), and the egg yolks are thrown into the egg bowls (31) in each row;
the pickling device comprises a pickling kettle (5), a support (14) is arranged in the pickling kettle (5), each tray (3) is placed on the support (14), and an air inlet pipe (23), an air exhaust pipe (24), an emptying pipe (22), a second liquid inlet pipe (26) and a liquid discharge pipe (25) are communicated with the pickling kettle (5);
the device is characterized by further comprising a liquid storage tank (6), an air pump (11) and a vacuum pump (10), wherein a water pump (93) is arranged in the liquid storage tank (6), and the air inlet pipe (23), the air exhaust pipe (24) and the second liquid inlet pipe (26) are respectively communicated with the air pump (11), the vacuum pump (10) and the water pump (93) through hoses.
2. The yolk curing apparatus as set forth in claim 1, wherein: still include many gyro wheel brackets (7), cure cauldron (5) and place on many gyro wheel brackets (7), cure the fixed cylinder (8) that is provided with in cauldron below, cylinder (8) piston rod and tile (81) fixed connection, fixedly connected with sheet rubber (82) on tile (81), cylinder (8) promote sheet rubber (82) to lean on to cure cauldron (5) on the surface.
3. The yolk curing apparatus as claimed in claim 2, wherein: also comprises a control system, the control system comprises a controller, a liquid level switch (91) arranged on the pickling kettle (5), a travel switch (92) arranged at the lower end of the pickling kettle (5), and two collision blocks (13) fixedly arranged on the pickling kettle (5), and a plurality of electromagnetic valves are respectively arranged on the air inlet pipe (23), the air exhaust pipe (24), the emptying pipe (22), the first liquid inlet pipe (21), the second liquid inlet pipe (26) and the liquid discharge pipe (25), two pressure sensors (12) are respectively arranged on the air inlet pipe (23) and the air exhaust pipe (24), the collision block (13) is used for triggering the travel switch (92), the liquid level switch (91) and the pressure sensors (12) transmit detected signals to the controller, and the controller controls the roller bracket (7), the air cylinder (8), the electromagnetic valves, the air pump (11), the vacuum pump (10) and the water pump (93).
4. A yolk curing apparatus as defined in any one of claims 1 to 3, wherein: the bottom surface of the egg pot (31) is arc-shaped.
5. A method for salting yolk using the yolk salting device of claim 3, wherein: comprises the following steps of (a) carrying out,
s1: in the process of conveying each tray (3) by the chain conveyor (1), after concentrated brine is filled into each egg pot (31) through the first liquid inlet pipe (21), yolk is input into each row of egg pots (31) by the separator, and after the yolk and the concentrated brine are filled in each egg pot (31) on each tray (3), the tray (3) is placed on the support (14);
s2, conveying a plurality of groups of supports (14) into a curing kettle (5), filling 0.15-0.3 MPA into the curing kettle (5) through an air inlet pipe (23) and curing for 2-4 hours under the air pressure, and then hardening yolk;
s3: the roller bracket (7) drives the pickling kettle (5) to rotate by 60-90 degrees, concentrated brine is discharged from the egg pot (31) after being poured out, the concentrated brine is discharged through a liquid discharge pipe (25), then the pickling kettle (5) is filled with light brine through a second liquid inlet pipe (26), and the yolk is pickled for 4-8 hours through the light brine;
s4: after the light brine is discharged, the yolk is dried in vacuum through an evacuation pipe;
s5: and (5) recovering the normal pressure of the pickling kettle, opening a kettle door, taking out the yolk and carrying out vacuum packaging to obtain a finished product.
6. The method for salting yolk according to claim 5, wherein: when the step S3 is carried out, the roller bracket (7) drives the curing kettle (5) to rotate for 30-90 degrees and then to return to the original position every 1 hour.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010891554.0A CN111972630A (en) | 2020-08-31 | 2020-08-31 | Egg yolk pickling device and method |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010891554.0A CN111972630A (en) | 2020-08-31 | 2020-08-31 | Egg yolk pickling device and method |
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| CN111972630A true CN111972630A (en) | 2020-11-24 |
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| CN202010891554.0A Pending CN111972630A (en) | 2020-08-31 | 2020-08-31 | Egg yolk pickling device and method |
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Cited By (2)
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|---|---|---|---|---|
| CN112602898A (en) * | 2020-12-25 | 2021-04-06 | 合肥工业大学 | Equipment and method for efficiently pickling egg yolk |
| CN112826047A (en) * | 2021-01-25 | 2021-05-25 | 合肥工业大学 | Low-temperature egg yolk pickling device and method |
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Application publication date: 20201124 |