CN113349348A

CN113349348A - Method for quickly pickling salted egg yolk

Info

Publication number: CN113349348A
Application number: CN202110817012.3A
Authority: CN
Inventors: 毛伟杰; 周高慧; 任惠峰
Original assignee: Guangdong Ocean University
Current assignee: Guangdong Ocean University
Priority date: 2021-07-20
Filing date: 2021-07-20
Publication date: 2021-09-07

Abstract

The invention discloses a method for quickly pickling salted egg yolk, and belongs to the technical field of food processing. The salted egg yolk is obtained by dry-process salting and air-cooking, wherein the dry-process salting process comprises the steps of performing pretreatment to aseptically separate the egg yolk from egg white, salting the egg yolk in salt, performing air-cooking in a closed environment, and performing cooking treatment by using hot dry air. The salted egg yolk prepared by the method has bright color, high oil yield, good taste and moderate salt content, can be directly eaten or used in other egg yolk products, can realize reasonable utilization of egg white by separating the egg yolk from the egg white before the egg yolk is prepared, and avoids the waste phenomenon caused by overhigh salt content of the egg white in the salting process.

Description

Method for quickly pickling salted egg yolk

Technical Field

The invention relates to a method for quickly pickling salted egg yolk, and belongs to the technical field of food processing.

Background

The salted eggs can be called salted eggs, salted eggs or flavored eggs, and are recorded in Nongsang clothing and food gathering article: the duck eggs are rich in nutrition and wide in eating range, are particularly suitable for the old and children, are called as 'complete protein mode' food, and are known as 'ideal protein library'. The duck egg has effects of clearing lung heat, promoting bone growth, stimulating appetite, preventing anemia, reducing acid environment in stomach, clearing pathogenic fire, and lowering blood pressure. The protein in the duck egg is equivalent to that of the egg, and the total amount of minerals far exceeds that of the egg, and the duck egg is rich in elements such as iron, calcium and the like. The pickled duck egg not only has good flavor characteristics, but also contains a large amount of phospholipids, wherein about 50% of the phospholipids are lecithin, and cephalin, true lipid and sphingomyelin are also contained. These phospholipids are essential to the development of brain tissue and nervous tissue, and play a promoting role. Egg products contain a large number of different amino acids, including 8 amino acids that cannot be synthesized by the human body.

However, at present, people no longer meet the single product consumption of salted eggs, but develop more products by using the salted egg yolks in the salted eggs, meet the eating requirements of people, enrich the variety of the salted egg yolk products, and redefine the position of the salted egg yolks in food processing. At present, salted egg yolks used in food processing are generally prepared by adopting a traditional process, but the pickling period of salted duck eggs in the traditional process is generally long, generally speaking, the pickling period of salted duck eggs is about 20-30 days in summer and 30-40 days in winter, a large amount of resources are needed, and the actual production utilization rate is low. The amount of the salt is the key of the technology for processing the salted duck eggs, and directly determines the curing process of the salted duck eggs, the product quality and the flavor. However, as the preserving time is prolonged, the content of sodium chloride in the egg white is rapidly increased, the quality of products is seriously influenced, and the egg white is abandoned due to the overhigh salt content of the egg white, so that the waste of egg white resources is caused, and therefore, a new preserving process for salted duck eggs is urgently needed to be developed, so that the market of the traditional salted duck eggs is widened, and the requirements of people on the salted egg yolk are met.

Disclosure of Invention

In order to solve the problems, the invention provides a method for quickly pickling salted egg yolk, which directly separates egg white from egg yolk and then carries out subsequent pickling, thereby realizing resource utilization of the egg white, and the prepared salted egg yolk has bright color, high oil yield, good taste and moderate salt content, and can be directly eaten or used in other egg yolk products.

In order to achieve the purpose, the invention provides the following scheme:

the first technical scheme is as follows:

a method for quickly pickling salted egg yolk is characterized in that the salted egg yolk is obtained by pickling with a dry method and then cooking with air.

Further, the dry pickling comprises the following steps:

(1) pretreatment: aseptically separating yolk and egg white, collecting separated egg white, and making into food or cosmetic;

(2) pickling: the yolk is pickled in salt.

Further, the egg yolk may be from eggs laid by any animal in poultry.

Further, in the pretreatment step, the separated egg yolk is placed on filter paper to roll for 4-5 circles, the filter paper is replaced to roll again, the egg yolk after rolling is reserved, and redundant egg white on the surface of the egg yolk can be removed after the egg yolk is rolled by the filter paper.

Further, the pickling process specifically comprises: spreading 0.8-1cm of salt in a container, pressing out a salt nest, placing the pretreated egg yolk in the salt nest, and spreading 0.05-0.1cm of salt on the surface of the egg yolk.

Further, the salt pan was pressed with a membrane having a diameter of 3.5cm and a height of 0.5 cm.

Further, the pickling time is 36h, and after pickling is finished, the salt content of the pickled vegetable is reduced by soaking the pickled vegetable in water for 15-20 min.

Further, the air cooking is performed in a closed environment, and the heating cooking treatment is performed with hot dry air.

Further, during the cooking process with hot dry air, the yolk is wrapped with a single layer of baking paper.

Further, the temperature of the dry air is 100-110 ℃.

Further, the heating and cooking time is 30-45 min.

Further, the dry air is obtained by heating heat pipes in the machine at a high temperature to generate hot air, then blowing the hot air by using a fan to circulate the hot air in a closed space, and removing water vapor.

The second technical scheme is as follows:

the salted egg yolk prepared according to the preparation method.

The invention discloses the following technical effects:

when the yolk is salted by the salt, the salt nest is pressed out by a mould with the diameter of 3.5cm and the height of 0.5cm, which limits the change of the shape of the yolk to a certain extent, meanwhile, the salted yolk is in a uniform oblate shape due to the extrusion of the surface salt and the action of gravity, the laying height of the salt is set to be 0.8-1cm, which can ensure that the whole yolk is completely in a salt coating state, through the direct contact of the yolk and the salt, the salt penetrates through a yolk membrane in the process of just beginning to be salted, sodium ions and chloride ions rapidly enter the yolk to cause the loss of a large amount of water on the surface of the yolk, dehydration and hardening to form a gel shape, the texture structure of the yolk becomes more compact, meanwhile, the alkaline protein in the yolk is damaged and denatured, the yolk particles are contracted and coagulated, and the lipid with low free degree in the lipoprotein is released, in the cooking process, hot dry air is selected to heat the yolk, the humidity of the dry air is low, the water content is low, the migration rate of water in the yolk can be promoted, the contraction of the internal structure of the yolk is promoted, the amount of free fatty acid is increased, the oil yield is increased, the salt content of the yolk is reduced to 2.52 +/-0.34% by setting reasonable pickling and soaking time, and the yolk can be eaten for a long time.

The method accelerates the permeation of sodium ions and chloride ions by directly contacting the egg yolk with the salt, thereby shortening the preparation time, and the egg yolk is separated from the egg white before preparation, thereby realizing the reasonable utilization of the egg white and avoiding the waste phenomenon caused by overhigh salt content of the egg white in the pickling process.

Drawings

In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings needed to be used in the embodiments will be briefly described below, and it is obvious that the drawings in the following description are only some embodiments of the present invention, and it is obvious for those skilled in the art to obtain other drawings without inventive exercise.

FIG. 1 is a graph showing the change of the salt content of egg yolk under different salting time conditions;

FIG. 2 is a graph showing the color change of each layer after steam heating of yolk at different salting times;

FIG. 3 is a graph showing the color change of the inner layer after heating yolk dry air for different heating times;

FIG. 4 is a graph showing the change of oil yield of egg yolk under different heating time conditions;

FIG. 5 is a graph showing the results of various sensory indicators of egg yolk scored under different heating time conditions;

FIG. 6 is a general graph of sensory evaluation of egg yolk under different heating conditions.

Detailed Description

Reference will now be made in detail to various exemplary embodiments of the invention, the detailed description should not be construed as limiting the invention but as a more detailed description of certain aspects, features and embodiments of the invention.

It is to be understood that the terminology used herein is for the purpose of describing particular embodiments only and is not intended to be limiting of the invention. Further, for numerical ranges in this disclosure, it is understood that each intervening value, between the upper and lower limit of that range, is also specifically disclosed. Every smaller range between any stated value or intervening value in a stated range and any other stated or intervening value in a stated range is encompassed within the invention. The upper and lower limits of these smaller ranges may independently be included or excluded in the range.

Unless defined otherwise, all technical and scientific terms used herein have the same meaning as commonly understood by one of ordinary skill in the art to which this invention belongs. Although only preferred methods and materials are described herein, any methods and materials similar or equivalent to those described herein can be used in the practice or testing of the present invention. All documents mentioned in this specification are incorporated by reference herein for the purpose of disclosing and describing the methods and/or materials associated with the documents. In case of conflict with any incorporated document, the present specification will control.

It will be apparent to those skilled in the art that various modifications and variations can be made in the specific embodiments of the present disclosure without departing from the scope or spirit of the disclosure. Other embodiments will be apparent to those skilled in the art from consideration of the specification. The description and examples are intended to be illustrative only.

As used herein, the terms "comprising," "including," "having," "containing," and the like are open-ended terms that mean including, but not limited to.

The technical solution of the present invention is further illustrated by the following examples.

The fresh duck eggs selected in the embodiment are from the market of Ma Zhang Jiang district lake.

Example 1

And (3) dry pickling:

spreading 0.8cm of salt in a transparent box, extruding out salt pits with a film of 3.5cm diameter and 0.5cm height, wherein each salt pit is 1.5cm apart. Separating yolk and egg white under aseptic condition, rolling yolk on filter paper for 4-5 circles, removing excessive egg white liquid on the surface, weighing (21.00 + -0.66 g), placing yolk in salt nest, and spreading a layer of salt (height of 0.05-0.1cm) on the surface of yolk uniformly.

Change of yolk salt content under different salting time conditions:

respectively weighing 3g of yolk with salting time of 0h, 12h, 24h, 36h, 48h and 60h, placing into a triangular flask, adding AgNO₃And concentrated HNO₃The solution was placed in a boiling water bath until AgCl was removed₂Except that all solids were dissolved. Taking out the mixture, cooling, adding 5% ferric ammonium sulfate solution and nitrobenzene, titrating the mixture by using potassium thiocyanate (KSCN) standard solution until the solution becomes permanent brown, namely a titration end point (Mohr's method) (three samples, and three parallel experiments are carried out on each sample).

The salt content is calculated as follows:

salt content/% (5.8 × [ (V1 × N1) - (V2 × N2) ] W × 100

In the formula: v1 is AgNO in the test₃Volume of (1), mL; n1 is AgNO in the test₃Concentration of (3), mol/L; v2 is the volume of KSCN consumed in the experiment, mL; n2 is the concentration of KSCN in the test, mol/L; w is the mass of the sample taken in the test, g.

The measurement result is shown in FIG. 1, and it can be seen from FIG. 1 that the salt content of egg yolk is increased during 60h of pickling. The whole salt content of the yolk is in a trend of obviously increasing by a pickling method of salt dry pickling. The salt content of the yolk in the 12 th salting period is 1.78 + -0.51%, and the salt content of the yolk in the 60 th salting period is increased to 9.82 + -0.52%. The salt content of the salted egg yolk is more suitable when being 2-3 percent, and the salted egg yolk can be accepted by people. The salt content of the salted egg yolk in the invention is higher from the 36 th (5.36 +/-0.47%) to the 60 th (9.82 +/-0.52%) in addition to the 12 th (1.78 +/-0.51%) and the 24 th (3.78 +/-0.48%) in the sensory acceptable range of the crowd, and the salted egg yolk is not suitable for eating.

The yolk salted for 0h, 12h, 24h, 36h, 48h and 60h is subjected to steam heating for 15min, the color change of each layer after the yolk steam heating at different salting time is shown in figure 2, and as can be seen from figure 2, the brightness value L, the red-green value a and the yellow-blue value b generally show the trend of rapidly decreasing and then basically unchanging along with the increase of the yolk steam heating time. When the total color difference is measured, the yolk heated by steam for 0h is used as a reference for the total color difference for comparison. The total color difference delta E shows a trend that the color is basically unchanged after the color rapidly rises, and the colors of the inner layer, the middle layer and the outer layer are layered at 12h and 24h according to the graphs of the brightness value L, the red-green value a and the yellow-blue value b, which shows that the salinity is not completely permeated into the egg yolk. Wherein the inner layer has a greater color change than the outer layer because the penetration of salt is from the outer layer to the inner layer, and the outer layer of the yolk reaches the stage of ripening faster than the inner layer. The three points are basically overlapped together when the eggs are salted for 36h to 60h, namely the colors of the inner layer, the middle layer and the outer layer at three different positions are basically consistent, which indicates that the yolk is salted to be basically mature from 36 h. From the total color difference graph, the total color difference value of the inner layer is the largest, the total color difference value of the outer layer is the smallest, and the total color difference value of the three layers tends to be stable from 36h, which shows that 36h is the marking time for the yolk to be salted to be basically mature.

The color and the salt content of the yolk after steam heating are measured to obtain: 36h is the marking time for the yolk to be basically cured, but the salt content of the yolk in 36h is higher, so that the yolk cured in 36h is soaked in water for 15min in the subsequent air cooking process, and the aim is to reduce the salt content and keep the salt content within the sensory acceptable range of people.

Air cooking:

soaking the yolk pickled for 36h in water for 15min, wrapping with baking paper, heating in air fryer at 100 deg.C for 15min, 30min, 45min, 60min, and 75min in a sealed environment, and measuring performance.

a. Determination of colour

The color change of the inner layer after the yolk dry air is heated at different heating times is shown in fig. 3, and as can be seen from fig. 3, the brightness value L, the red-green value a and the yellow-blue value b all show a trend of rising first and then falling, wherein the red-green value a and the yellow-blue value b are extremely remarkably reduced from 45min to 60min (P < 0.01). When the total color difference is measured, the yolk which is not heat-treated and pickled for 36h is used as a reference for the total color difference for comparison. The total color difference delta E is a trend of increasing firstly and then decreasing along with the increase of the heating time of the air fryer, the color difference delta E is extremely remarkably decreased from 45min to 60min (P <0.01), the fat-soluble pigment is increased due to the increase of the oil output amount 30min before heating, the egg yolk is glossy, so the brightness value L, the red-green value a and the yellow-blue value b are all remarkably increased (P <0.01), after heating to 15min, Maillard reaction or other chemical reaction occurs in the egg yolk, dark substances such as brown and black are generated, the color of the egg yolk is gradually darkened, and the brightness value L is a trend of decreasing. After heating for 45min, the oil output is increased remarkably and flows out of the egg yolk along with the overlong heating time, and fat-soluble pigments lutein, carotenoid and the like in the egg yolk also flow out of the egg yolk, so that the red-green value a and the yellow-blue value b show extremely remarkable descending trends after heating for 45min (P < 0.01). The red-green value a, the yellow-blue value b and the total color difference delta E of the yolk are both reduced remarkably (P is less than 0.01) after the yolk is heated for 45min, which indicates that the yolk is heated for more than 45min, and the heating time is too long, so that the yellow-brown bad color is generated, and the edible beauty is influenced. It follows that the air heating time should be controlled at 30-45 min.

b. Determination of oil yield

The salted egg yolk oil yield calculation formula is as follows:

salted egg yolk oil yield%

The method for measuring the oil yield comprises the following steps: folding qualitative filter paper twice to form four layers of right-angled fan-shaped filter paper, overlapping every two pieces of filter paper at 105 ℃, drying to constant weight, and weighing as M₀(ii) a Weighing granular egg yolk with the mass of 1.5g, and slightly pressing the egg yolk into a small pancake shape; placing small pancake-shaped yolk between layers of fan-shaped filter paper, weighing M₁(ii) a Placing the filter paper with yolk sandwiched thereon on a clean plate, placing a weight 1000g on the filter paper above the yolk to form a yolk oil squeezing system, placing in a thermostat at 40 deg.C for 2 hr, taking out the filter paper from the thermostat, removing yolk residue from the filter paper, and weighing the filter paper with yolk oil to M₂。

The change of the oil yield of the egg yolk under different heating time conditions is shown in figure 4, as can be seen from figure 4, the oil yield of the egg yolk is increased along with the increase of the heating time, the oil yield is 14.86 +/-2.40% when the egg yolk is heated for 15min, the oil yield is increased to 22.22 +/-3.29% when the egg yolk is heated for 75min, the oil yield of the salted egg yolk is proper between 14% and 20%, the oil yield is too high, which means that the salt content is too high, the taste of the egg yolk is salty, the egg yolk is excessively dehydrated by the too high salt content, the egg yolk is hardened, and the mouthfeel is rough when the egg yolk is eaten. Therefore, the air heating time is controlled to be 30-45min to ensure a proper oil yield.

c. Sensory evaluation

10 experienced sensory assessors, 6 women, 4 men, aged 20 to 25 years, were selected. Before the experiment, the panellists were trained to determine the consistent sensory evaluation criteria and finally the conclusions are given in table 1. The sensory evaluation of the egg yolk is divided into 100 points, wherein the color, the oil, the texture and the taste are divided into 20 points and 40 points respectively. Each index had four criteria and the sensory evaluation of the egg yolk was performed according to the criteria in the following table. The sensory evaluation is shown in table 1.

TABLE 1 sensory evaluation Table

The results of the sensory index scores of the yolk under different heating time conditions are shown in FIG. 5, and the sensory evaluation scores of the yolk under different heating conditions are shown in FIG. 6. In terms of oil production and texture, the longer the egg yolk is heated, the oil production amount is increased, the sand texture is gradually formed, and the sensory score is gradually increased. In terms of color and taste, the sensory score gradually increases from 39 +/-3.1 to 91.0 +/-4.3 minutes after heating for 15min to 45min, reaches the maximum value in 45min, and gradually decreases as the heating time is too long, the color begins to brown, the water and oil loss is more, and the taste of egg yolk is poor when the heating is continued for 60min to 75 min. After heat treatment for 30-45min, the total score of sensory evaluation is higher and is between 88.0 +/-2.5-94.0 +/-4.3.

In conclusion, by integrating the results of sensory evaluation and the determination of oil yield and chromaticity, it can be known that after the egg yolk is pickled for 36 hours and is soaked in water for 15-20min, the salt content is reduced from 5.36 +/-0.47% to 2.52 +/-0.34%, and the salted egg yolk obtained by treating and heating the salted egg yolk in dry air for 30-45min has better quality, high oil yield and proper taste.

And (3) vacuum packaging:

vacuum packaging bags (specification: 15cm × 8cm) are used, three egg yolks are filled in each packaging bag, the vacuumizing time is 2.8s, the heat sealing time is 0.28s, and the quality of the egg yolks is measured by sensory evaluation, so that the best edible time of the product is within 13 days to 16 days.

Example 2

Spreading 0.8cm high salt in a transparent box, and extruding with a film having a diameter of 3.5cm and a height of 0.5cm to obtain salt pits with a distance of 1 cm. Separating yolk and egg white under aseptic condition, rolling yolk on filter paper for 4-5 circles, removing excessive egg white liquid on the surface, weighing (21.00 + -0.66 g), placing yolk in salt nest, and spreading a layer of salt (height of 0.05-0.1cm) on the surface of yolk uniformly. Soaking the salted yolk for 36h in water for 15min, wrapping with baking paper, and heating in dry air at 100 deg.C for 45min under sealed environment to obtain salted yolk. The oil rate was found to be 18.65% + -2.28% and the sensory evaluation total was 94.0 + -4.3.

And (3) vacuum packaging:

using vacuum packaging bags (specification: 15 cm. about.8 cm), three egg yolks were filled in each packaging bag, the vacuum pumping time was 2.8s, the heat sealing time was 0.28s, and the quality of the egg yolks was measured by sensory evaluation, and it was found that the optimum eating time of the product was within 14 days.

Example 3

Salt with a height of 1cm is spread in a transparent box, and salt pits are pressed out by using a film with a diameter of 3.5cm and a height of 1.5cm, wherein each salt pit is separated by 1.5 cm. Separating yolk and egg white under aseptic condition, rolling yolk on filter paper for 4-5 circles, removing excessive egg white liquid on the surface, weighing (21.00 + -0.66 g), placing yolk in salt nest, and spreading a layer of salt (height of 0.05-0.1cm) on the surface of yolk uniformly. Soaking the salted yolk for 36h in water for 15min, wrapping with baking paper, and heating in dry air at 110 deg.C for 40min under sealed environment to obtain salted yolk. The oil rate is measured to be 17.78 +/-1.28%, and the sensory evaluation total is 88.0 +/-2.5.

And (3) vacuum packaging:

using vacuum packaging bags (specification: 15 cm. about.8 cm), three egg yolks were filled in each packaging bag, the vacuum pumping time was 2.8s, the heat sealing time was 0.28s, and the quality of the egg yolks was measured by sensory evaluation, and it was found that the optimum eating time of the product was within 16 days.

Example 4

Spreading 0.9cm of salt in a transparent box, extruding salt nest with a membrane having a diameter of 3.5cm and a height of 1.5cm, and separating salt nests by 1.5 cm. Separating yolk and egg white under aseptic condition, rolling yolk on filter paper for 4-5 circles, removing excessive egg white liquid on the surface, weighing (21.00 + -0.66 g), placing yolk in salt nest, and spreading a layer of salt (height of 0.05-0.1cm) on the surface of yolk uniformly. Soaking the salted yolk for 36h in water for 20min, wrapping with baking paper, and heating in dry air at 110 deg.C for 30min under sealed environment to obtain salted yolk. The oil rate was found to be 18.7 + -1.28%, and the sensory evaluation was 90 + -4.12% overall.

And (3) vacuum packaging:

vacuum packaging bags (specification: 15cm × 8cm) are used, three egg yolks are filled in each packaging bag, the vacuumizing time is 2.8s, the heat sealing time is 0.28s, and the quality of the egg yolks is measured by sensory evaluation, so that the best edible time of the product is within 15 days.

Comparative example 1

Spreading 0.8cm of salt in a transparent box, separating egg yolk and egg white under aseptic condition, rolling the egg yolk on filter paper for 4-5 circles to remove the excessive egg white, placing the egg yolk on the salt, and uniformly spreading a layer of salt (with height of 0.05-0.1cm) on the surface of the egg yolk. Pickling yolk for 36 hr, soaking in water for 15min, wrapping with baking paper, and heating in dry air at 100 deg.C for 45min under sealed environment to obtain salted yolk. The oil rate was found to be 16.8+ -2.8%, and the sensory evaluation total was 84.0 + -3.6.

And (3) vacuum packaging:

vacuum packaging bags (specification: 15cm × 8cm) are used, three egg yolks are filled in each packaging bag, the vacuumizing time is 2.8s, the heat sealing time is 0.28s, and the quality of the egg yolks is measured by sensory evaluation, so that the best edible time of the product is within 8 days.

Comparative example 2

Spreading 0.8cm of salt in a transparent box, extruding out salt pits with a film of 3.5cm diameter and 1.5cm height, wherein each salt pit is 0.5cm apart. Separating egg yolk and egg white under aseptic condition, directly placing egg yolk into a salt nest, and uniformly spreading a layer of salt (height of 0.05-0.1cm) on the surface of egg yolk. Soaking the salted yolk for 36h in water for 15min, wrapping with baking paper, and heating in dry air at 100 deg.C for 45min under sealed environment to obtain salted yolk. The oil rate is 25.1 plus or minus 1.8 percent, and the sensory evaluation total score is 80.3 plus or minus 4.8.

And (3) vacuum packaging:

using vacuum packaging bags (specification: 15 cm. about.8 cm), three egg yolks were filled in each packaging bag, the vacuum pumping time was 2.8s, the heat sealing time was 0.28s, and the quality of the egg yolks was measured by sensory evaluation, and it was found that the optimum eating time of the product was within 6 days.

Comparative example 3

Spreading 0.8cm of salt in a transparent box, extruding salt nest with a membrane having a diameter of 3.5cm and a height of 1.5cm, and separating salt nests by 1.5 cm. Separating yolk and egg white under aseptic condition, rolling yolk on filter paper for 4-5 circles, removing excessive egg white on surface, weighing (21.00 + -0.66 g), and pickling in salt pit. Soaking the salted yolk for 36h in water for 15min, wrapping with baking paper, and heating in dry air at 100 deg.C for 45min under sealed environment to obtain salted yolk. The oil rate was found to be 17.6+ -3.8%, and the sensory evaluation total was 85.3 + -2.5.

And (3) vacuum packaging:

Comparative example 4

Spreading 0.8cm of salt in a transparent box, extruding salt nest with a membrane having a diameter of 3.5cm and a height of 1.5cm, and separating salt nests by 1.5 cm. Separating yolk and egg white under aseptic condition, rolling yolk on filter paper for 4-5 circles, removing excessive egg white liquid on the surface, weighing (21.00 + -0.66 g), placing yolk in salt nest, and spreading a layer of salt (height of 0.05-0.1cm) on the surface of yolk uniformly. Soaking the salted yolk for 36h in water for 30min, and heating with 100 deg.C dry air under sealed environment for 45min to obtain salted yolk. The oil rate was found to be 12.5+ -2.8%, and the sensory evaluation total was 85.3 + -4.1.

And (3) vacuum packaging:

using vacuum packaging bags (specification: 15 cm. about.8 cm), three egg yolks were filled in each packaging bag, the vacuum pumping time was 2.8s, the heat sealing time was 0.28s, and the quality of the egg yolks was measured by sensory evaluation, and it was found that the optimum eating time of the product was within 7 days.

Comparative example 5

Spreading 0.8cm of salt in a transparent box, extruding salt nest with a membrane having a diameter of 3.5cm and a height of 1.5cm, and separating salt nests by 1.5 cm. . Separating yolk and egg white under aseptic condition, rolling yolk on filter paper for 4-5 circles, removing excessive egg white liquid on the surface, weighing (21.00 + -0.66 g), placing yolk in salt nest, and spreading a layer of salt (height of 0.05-0.1cm) on the surface of yolk uniformly. Soaking the salted yolk for 36h in water for 15min, wrapping with baking paper, and heating in dry air at 150 deg.C for 45min under sealed environment to obtain salted yolk. The oil rate was found to be 20.3+ -3.6%, and the sensory evaluation total was 83.3 + -5.5.

And (3) vacuum packaging:

vacuum packaging bags (specification: 15cm × 8cm) are used, three egg yolks are filled in each packaging bag, the vacuumizing time is 2.8s, the heat sealing time is 0.28s, and the quality of the egg yolks is measured by sensory evaluation, so that the best edible time of the product is within 8 days. According to the sensory evaluation results and the oil yield of the examples and the comparative examples, the egg white and the egg yolk are directly separated and then subjected to subsequent pickling, and the prepared salted egg yolk has bright color, high oil yield, good taste and moderate salt content, and can be directly eaten or used in other egg yolk products.

The above-described embodiments are merely illustrative of the preferred embodiments of the present invention, and do not limit the scope of the present invention, and various modifications and improvements of the technical solutions of the present invention can be made by those skilled in the art without departing from the spirit of the present invention, and the technical solutions of the present invention are within the scope of the present invention defined by the claims.

Claims

1. A method for quickly pickling salted egg yolk is characterized in that the salted egg yolk is obtained by pickling with a dry method and then cooking with air.

2. The method for rapidly pickling salted egg yolk according to claim 1, wherein the dry pickling comprises the following steps of:

(1) pretreatment: aseptically separating yolk and egg white;

(2) pickling: the yolk is pickled in salt.

3. The method for rapidly pickling salted egg yolk according to claim 2, wherein in the pretreatment step, the separated egg yolk is placed on filter paper to roll for 4-5 circles, the filter paper is replaced, the egg yolk is rolled again, and the egg yolk after the rolling is ready for use.

4. The method for rapidly pickling salted egg yolk according to claim 2, wherein the pickling process specifically comprises the following steps: spreading 0.8-1cm of salt in a container, pressing out a salt nest, placing the pretreated egg yolk in the salt nest, and spreading salt on the surface of the egg yolk.

5. The method for rapidly pickling salted egg yolk according to claim 4, wherein the salt nest is pressed by a film.

6. The method for rapidly pickling salted egg yolk according to claim 4, wherein the pickling time is 36 hours, and the salted egg yolk is soaked in water for 15-20min after being pickled.

7. The method for rapidly pickling salted egg yolk according to claim 1, wherein the air cooking is performed in a closed environment by using hot dry air.

8. The method for rapidly curing salted egg yolk according to claim 7, wherein the temperature of the dry air is 100-110 ℃.

9. The method for rapidly pickling salted egg yolk according to claim 7, wherein the heating and cooking time is 30-45 min.

10. A salted egg yolk prepared by the preparation method according to any one of claims 1 to 9.