CN1376389A

CN1376389A - Technology for preparing food combining fresh egg white with salted yolk

Info

Publication number: CN1376389A
Application number: CN 01106359
Authority: CN
Inventors: 赵旭军
Original assignee: Individual
Current assignee: Individual
Priority date: 2001-03-22
Filing date: 2001-03-22
Publication date: 2002-10-30

Abstract

A food combining fresh egg white with salted yolk is prepared through preparing wet salt, spreading wet salt by 1-10 cm of thickness, pressing the yolk shaped die on the wet salt layer to form recesses, putting whole yolk in recesses, preserving for 2-100 hrs, vacuum package of one or more resultant salted yolks and fresh egg white, and high-temp high-pressure sterilizing. It features good enjoyment to eat it.

Description

The food production process of a kind of fresh egg white and preserved egg yellow be combined into

The invention belongs to food processing technology field, relate to a kind of improvement of food pickling process.

At present; method for salting to eggs is relatively more traditional, simple, exactly the birds, beasts and eggs that clean is put into salt solution, pickles to finish after tens of days; its deficiency is that salting period is long; in addition, if salting period is long, salt egg down when edible; egg white is more salty; and slightly pained, therefore take place yolk is eaten up through regular meeting, and the phenomenon that egg white is abandoned.If salting period is short, though egg white is not salty and bitter, but yolk does not play oil sand, and mouthfeel is bad.The two extremely difficulty take into account.

The food production process that the purpose of this invention is to provide a kind of fresh egg white and preserved egg yellow be combined into.

Technology of the present invention is as follows:

1, preparation wet salt, its raw material ratio is a weight ratio:

Salt 97-80

Water 3-20

Monosodium glutamate 0-10

Pepper water 0-10

2, the wet salt for preparing is put into the square position, and wet salt is paved, wet salt thickness is 1-10cm;

3, on wet salt, suppress the yolk nest with the yolk mould;

4, the yolk that will dispel behind the egg white is poured in the yolk nest that makes, and is sprinkling upon the yolk top with salt again;

5, pickled under normal temperature, the normal pressure 2-100 hour;

6, the yolk after will pickling takes out from wet salt, removes the floating salt in yolk surface, is the preserved egg yellow of pickling;

7, one or several preserved egg yellows and fresh egg white are packed in the vacuum envelopes into high temperature, autoclaving.

Advantage of the present invention is: can have the husky good to eat preserved egg yellow of oil, can have not salty and bitter egg white again, mouthfeel is good.

Fig. 1 is bowl-shape food figure of the present invention;

Fig. 2 is strip food figure of the present invention;

Below by embodiment the present invention is further described:

Wherein: the 1st, preserved egg yellow, the 2nd, fresh egg white, the 3rd, packing material.

Embodiment 1: get salt 10Kg, water 1Kg, putting into the square position after mixing thoroughly paves, the about 4cm of wet salt thickness, with the spherical egg mould of the close hard of yolk volume, or with the close hard cylindricality egg mould in yolk footpath, compacting egg nest on wet salt, the egg yolk of dispeling behind the egg white is poured in the yolk nest that makes, be sprinkling upon the yolk top with salt again, pickled under normal temperature, the normal pressure 24 hours, take out yolk and dissolve and wash away the yolk surface that salts down with clear water, the yolk that will salt down is put into bowl, adds egg white again, and sealing back high temperature, autoclaving are finished product.

Claims

1, the food production process of a kind of fresh egg white and preserved egg yellow be combined into, its technology is:

A, preparation wet salt, its raw material ratio is a weight ratio:

Salt 97-80

Water 3-20

Monosodium glutamate 0-10

Pepper water 0-10

B, the wet salt for preparing is put into the square position, and wet salt is paved, wet salt thickness is 1-10cm;

C, usefulness yolk mould are suppressed the yolk nest on wet salt;

D, the yolk that will dispel behind the egg white are poured in the yolk nest that makes, and are sprinkling upon the yolk top with salt again;

Pickled under e, normal temperature, the normal pressure 2-100 hour;

F, the yolk after will pickling take out from wet salt, remove the floating salt in yolk surface, are the preserved egg yellow of pickling;

G, one or several preserved egg yellows and fresh egg white are packed in the vacuum envelopes into high temperature, autoclaving.