CN115500480A - Method for quickly pickling salted egg yolk - Google Patents
Method for quickly pickling salted egg yolk Download PDFInfo
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- CN115500480A CN115500480A CN202211143909.3A CN202211143909A CN115500480A CN 115500480 A CN115500480 A CN 115500480A CN 202211143909 A CN202211143909 A CN 202211143909A CN 115500480 A CN115500480 A CN 115500480A
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- Prior art keywords
- yolk
- pickling
- egg
- egg yolk
- cooling
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- 210000002969 egg yolk Anatomy 0.000 title claims abstract description 78
- 102000002322 Egg Proteins Human genes 0.000 title claims abstract description 49
- 108010000912 Egg Proteins Proteins 0.000 title claims abstract description 49
- 235000013345 egg yolk Nutrition 0.000 title claims abstract description 42
- 238000005554 pickling Methods 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 24
- 235000013601 eggs Nutrition 0.000 claims abstract description 15
- 238000001816 cooling Methods 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 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 8
- 235000014103 egg white Nutrition 0.000 claims abstract description 8
- 210000000969 egg white Anatomy 0.000 claims abstract description 8
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 238000005485 electric heating Methods 0.000 claims abstract description 5
- 238000010438 heat treatment Methods 0.000 claims abstract description 5
- 239000000843 powder Substances 0.000 claims abstract description 5
- 238000003892 spreading Methods 0.000 claims abstract description 5
- 238000007493 shaping process Methods 0.000 claims description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 235000019643 salty taste Nutrition 0.000 abstract description 2
- 239000010410 layer Substances 0.000 description 7
- 238000005516 engineering process Methods 0.000 description 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- JVTAAEKCZFNVCJ-UHFFFAOYSA-N lactic acid Chemical compound CC(O)C(O)=O JVTAAEKCZFNVCJ-UHFFFAOYSA-N 0.000 description 2
- 239000007788 liquid Substances 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 238000000926 separation method Methods 0.000 description 2
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000011054 acetic acid Nutrition 0.000 description 1
- DPXJVFZANSGRMM-UHFFFAOYSA-N acetic acid;2,3,4,5,6-pentahydroxyhexanal;sodium Chemical compound [Na].CC(O)=O.OCC(O)C(O)C(O)C(O)C=O DPXJVFZANSGRMM-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000001768 carboxy methyl cellulose Substances 0.000 description 1
- 235000015165 citric acid Nutrition 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000007796 conventional method Methods 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 239000008157 edible vegetable oil Substances 0.000 description 1
- 230000007613 environmental effect Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000004310 lactic acid Substances 0.000 description 1
- 235000014655 lactic acid Nutrition 0.000 description 1
- 239000001630 malic acid Substances 0.000 description 1
- 235000011090 malic acid Nutrition 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 235000011007 phosphoric acid Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000002791 soaking Methods 0.000 description 1
- 235000019812 sodium carboxymethyl cellulose Nutrition 0.000 description 1
- 229920001027 sodium carboxymethylcellulose Polymers 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 235000012424 soybean oil Nutrition 0.000 description 1
- 239000003549 soybean oil Substances 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000002344 surface layer Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- 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
- 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
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for quickly pickling salted egg yolk, which comprises the following steps: (1) Cleaning fresh egg, heating with 105 deg.C high temperature steam for 3-5min, and cooling; (2) Manually separating yolk from egg white of the eggs treated in the step one; (3) Putting the yolk into a pickling tank, uniformly spreading a layer of salt powder on the surface, and pickling for 3 days at normal temperature; (4) And (3) placing the yolk layer after the treatment in the third step into an electric heating pressure cooker, treating for 40min under the conditions of 0.17-0.18Mpa and 130-135 ℃, cooling and airing to obtain the yolk product. The invention has the advantages of rapidness, and the time for the pickling is about 1/5 of that of the traditional pickling method; the method has simple process, convenient operation, small equipment investment and low production cost; the yolk pickled by the method has moderate salty taste and fresh flavor.
Description
Technical Field
The invention belongs to the technical field of poultry egg processing, and particularly relates to a method for quickly pickling salted egg yolk.
Background
The salted egg yolk is rich in fat, protein and various amino acids required by human bodies, also contains various mineral substances such as calcium, phosphorus, iron and the like and various trace elements and vitamins necessary for the human bodies, is easy to be absorbed by the human bodies, is good food for supplementing nutrient components such as calcium, iron and the like, has unique texture and flavor characteristics, and is popular with consumers. The salted egg yolk is mainly used as a raw material of Chinese food such as moon cakes, egg yolk bags and the like, can be used for cooking dishes, can be used for processing egg yolk flavor food and the like, and has wide market at home and abroad. The technology for processing the salted egg yolk in the prior art is basically divided into two categories, one is the traditional process pickling technology, the whole fresh egg is pickled, the shell is broken, the salted egg yolk is taken out, the salted egg yolk is heated and formed, and the salted egg yolk product is obtained by vacuum packaging, for example, the processing method of the refined salted egg yolk disclosed by the patent application No. 94111073.7 and the preparation process of the salted egg yolk disclosed by the patent application No. 03124591.9, the egg yolk prepared by the document is always granular and has a sandy texture after being cooked, and the defects are that the production period of the salted egg yolk is long, the environmental condition is changed greatly, and the quality of the produced product is unstable. The other is a technology for directly pickling egg yolk, such as the technology for pickling salted egg yolk disclosed in application No. 01106358.0, which comprises the steps of separating egg yolk from eggs, preparing a pickling solution by using sodium carboxymethylcellulose, acetic acid or citric acid or malic acid or lactic acid or phosphoric acid and salt, pickling the egg yolk and the pickling solution at a certain temperature in a container at a certain height in a separation mode to ensure that the egg yolk is suspended in the pickling solution, covering a layer of soybean oil on the surface layer of the liquid level of the pickling solution, pickling for 2-5 days, cleaning with clear water, drying in the air, coating a small amount of edible oil on the surface of the egg yolk, and packaging. The method for quickly pickling salted egg yolk by a wet method is disclosed in application No. 201110203992.4, and the method for quickly pickling salted egg yolk is disclosed in application No. 202110817012.3, wherein the egg yolk and the egg white are separated aseptically, then the separated egg yolk is placed on filter paper to roll for 4-5 circles, the filter paper is replaced to roll again to remove redundant egg white liquid on the surface of the egg yolk, the pretreated egg yolk is placed in a prepressed salt nest film with the diameter of 3.5cm and the height of 0.5cm, 0.05-0.1cm of salt is spread on the surface of the egg yolk, the pickling time is 36h, the egg yolk is soaked in water for 15-20min after the pickling is finished, the salt content of the egg yolk can be reduced by soaking in water, and then the egg yolk is heated and cooked in hot dry air with the temperature of 100-110 ℃. The direct yolk preserving technology has two main problems, namely, the separation difficulty of fresh yolk and egg white is high, the process for directly preserving the fresh yolk is complex, a plurality of additives are required to be added, and the preserving cost is high. Therefore, a technology for rapidly pickling salted egg yolk is yet to be further developed.
Disclosure of Invention
Aiming at the existing problems, the invention aims to provide a method for quickly pickling salted egg yolk, which has the advantages of simple production process, short production period and low production cost.
In order to achieve the purpose, the invention adopts the following technical scheme.
The method for quickly pickling salted egg yolk comprises the following steps:
(1) Shaping yolk: cleaning fresh egg, heating with 105 deg.C high temperature steam for 3-5min, and cooling;
(2) Separating egg yolk from egg white: manually separating yolk from albumen from the eggs treated in the step one;
(3) And (3) yolk pickling: placing yolk in a pickling tank, spreading a layer (about 0.5-1.0mm thick) of salt powder on the surface, and pickling at room temperature for 3 days;
(4) Yolk sand-removing and oil-leaking: and (3) placing the yolk layer after the treatment in the third step into an electric heating pressure cooker, treating for 40min under the conditions of 0.17-0.18Mpa and 130-135 ℃, cooling and airing to obtain the yolk product.
The invention changes the raw egg into half-cooked egg by the treatment of the step one, and the yolk and the white are formed and are easy to separate.
The invention is treated by the third step, the separated yolk is independently salted, the maturity of the salting by the conventional method can be reached in a short time, the salting speed is high, the required time is short, and the efficiency is high.
After the fourth step of treatment, the yolk is sanded and exuded, so that the quality of the yolk is improved.
The method for pickling the salted egg yolk has the greatest advantage of rapidness, and experiments prove that the time for pickling is about 1/5 of that of a traditional pickling method, and the egg yolk with the quality which is not obviously different from that of the salted egg yolk prepared by the traditional process is pickled; secondly, the method has simple process, convenient operation, small equipment investment and low production cost; thirdly, the yolk pickled by the method has moderate salty taste and fresh flavor.
Example 1
A method for quickly pickling salted egg yolk comprises the following steps:
(1) Cleaning fresh egg, heating with 105 deg.C high temperature steam for 3min, and cooling;
(2) Manually separating yolk from egg white of the eggs treated in the step one;
(3) Putting the yolk into a pickling tank, uniformly spreading a layer of salt powder on the surface, and pickling for 3 days at normal temperature;
(4) And (4) placing the yolk layer after the treatment in the third step into an electric heating pressure cooker, treating for 40min under the conditions of 0.18Mpa and 130 ℃, cooling and airing to obtain the yolk product.
Example 2
A method for quickly pickling salted egg yolk comprises the following steps:
(1) Cleaning fresh egg, heating with 105 deg.C high temperature steam for 5min, and cooling;
(2) Manually separating yolk from egg white of the eggs treated in the step one;
(3) Putting the yolk into a pickling tank, uniformly spreading a layer of salt powder on the surface, and pickling for 3 days at normal temperature;
(4) And (4) placing the yolk layer after the treatment in the third step into an electric heating pressure cooker, treating for 40min under the conditions of 0.17Mpa and 135 ℃, cooling and airing to obtain the yolk product.
Claims (1)
1. A method for quickly pickling salted egg yolks comprises the following steps:
shaping yolk: cleaning fresh egg, heating with 105 deg.C high temperature steam for 3-5min, and cooling;
separating yolk from albumen: manually separating yolk from egg white of the eggs treated in the step one;
and (3) yolk pickling: putting the yolk into a pickling tank, uniformly spreading a layer of salt powder on the surface, and pickling for 3 days at normal temperature;
(4) Yolk sand-removing and oil-leaking: and (3) placing the yolk layer after the treatment in the third step into an electric heating pressure cooker, treating for 40min under the conditions of 0.17-0.18Mpa and 130-135 ℃, cooling and airing to obtain the yolk product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211143909.3A CN115500480A (en) | 2022-09-20 | 2022-09-20 | Method for quickly pickling salted egg yolk |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202211143909.3A CN115500480A (en) | 2022-09-20 | 2022-09-20 | Method for quickly pickling salted egg yolk |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115500480A true CN115500480A (en) | 2022-12-23 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202211143909.3A Pending CN115500480A (en) | 2022-09-20 | 2022-09-20 | Method for quickly pickling salted egg yolk |
Country Status (1)
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| CN (1) | CN115500480A (en) |
Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376388A (en) * | 2001-03-22 | 2002-10-30 | 赵旭军 | Technology for making salted yolk |
| CN1526294A (en) * | 2003-09-24 | 2004-09-08 | 滕秀兰 | Natural yolk oil extracting process |
| CN102132896A (en) * | 2011-02-22 | 2011-07-27 | 北京农学院 | Method for rapidly and integrally pickling salted egg yolk |
| CN102885327A (en) * | 2011-07-20 | 2013-01-23 | 华中农业大学 | Method for quickly pickling salted egg yolk by wet process |
| CN109907250A (en) * | 2019-03-21 | 2019-06-21 | 广州酒家集团利口福食品有限公司 | A kind of preserved egg yellow increases the processing method of oil sand |
| CN110833151A (en) * | 2019-11-22 | 2020-02-25 | 知天下(武汉)科技有限公司 | Treatment method for increasing oil and sanding of salted egg yolk |
| CN110916112A (en) * | 2019-12-02 | 2020-03-27 | 湖南一品松农业发展股份有限公司 | Method for quickly and efficiently pickling salted egg yolk |
| CN112617136A (en) * | 2020-11-06 | 2021-04-09 | 湖南嘉丰食品有限公司 | Method for rapidly pickling salted egg yolk |
| CN113349348A (en) * | 2021-07-20 | 2021-09-07 | 广东海洋大学 | Method for quickly pickling salted egg yolk |
-
2022
- 2022-09-20 CN CN202211143909.3A patent/CN115500480A/en active Pending
Patent Citations (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1376388A (en) * | 2001-03-22 | 2002-10-30 | 赵旭军 | Technology for making salted yolk |
| CN1526294A (en) * | 2003-09-24 | 2004-09-08 | 滕秀兰 | Natural yolk oil extracting process |
| CN102132896A (en) * | 2011-02-22 | 2011-07-27 | 北京农学院 | Method for rapidly and integrally pickling salted egg yolk |
| CN102885327A (en) * | 2011-07-20 | 2013-01-23 | 华中农业大学 | Method for quickly pickling salted egg yolk by wet process |
| CN109907250A (en) * | 2019-03-21 | 2019-06-21 | 广州酒家集团利口福食品有限公司 | A kind of preserved egg yellow increases the processing method of oil sand |
| CN110833151A (en) * | 2019-11-22 | 2020-02-25 | 知天下(武汉)科技有限公司 | Treatment method for increasing oil and sanding of salted egg yolk |
| CN110916112A (en) * | 2019-12-02 | 2020-03-27 | 湖南一品松农业发展股份有限公司 | Method for quickly and efficiently pickling salted egg yolk |
| CN112617136A (en) * | 2020-11-06 | 2021-04-09 | 湖南嘉丰食品有限公司 | Method for rapidly pickling salted egg yolk |
| CN113349348A (en) * | 2021-07-20 | 2021-09-07 | 广东海洋大学 | Method for quickly pickling salted egg yolk |
Non-Patent Citations (1)
| Title |
|---|
| 仝其根等: "咸蛋黄快速腌制方法的研究", 《食品科学》, pages 155 - 157 * |
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