A7 S94532 _________B7 五、發明説明（1 ) 本發明係有關於鹹蛋黃之新穎醃製方法，爲一種以蛋 黃爲主要材料，使用各種機械設備，可採自動化大量生產 或以半自動化的方式，進行生產，不僅飨短醃製時間，同 時無廉棄物之產生。 一 •有關技藝説明： 鹹蛋爲中國之傳統食品之一，全蛋爲直接供應消費者 食用，但供加工業者使用者，多僅使用鹹蛋黃，而不使用 蛋白，雖有少部份之蛋白液供作麵條用，但由於含鹽量相 當高，用量有限，故大多當作廢液，不但浪费物資，且提 高生產成本。 習知之傳統製法的流程如下·· 第一種方法是紅土包覆法 洗選蛋-> 以紅土漿包覆>靜置約30 - 45天 去紅土今打蛋《將鹹蛋黃與鹹蛋白液分離> /蜮蛋黃 今鹹蛋白液 \蛋殼 經濟部中央標準局貝工消费合作社印製 其中紅土漿乃將紅土與已煮沸且冷卻至室溫之飽和食鹽水 以遑當比例泥合，攪拌而成，因紅土成份不易控制，因此 產品品質不均一，同時由於紅土之使用造成廢棄物產生， 與衛生條件之不良。此製法中，需完全以手工製作，且需 時很久（約20 - 45天>，且完全需以手工進行鹹蛋黃及 本紙張MiA用中關家縣（CNS )八4祕（21()χ297公釐） 經濟部中央標準局貝工消费合作社印製 294582 A? _ B7 五、發明説明（2 ) 蜮蛋白之分離，無法以機械進行加工。 另一種習知的方法是將洗選鴨蛋直接浸溃於飽和食鑒 水中，其餘步樣舆前述之塗佈法相同，即爲漫漬法，但其 面臨之問題與前述之紅土包覆法類似，即流程不易自動化 與廢蛋白液之處理。雖有學者極力從事鹹蛋黃製程之改良 ’先將蛋黃與蛋白分離，然後將蛋黃浸溃於飽和食鹽水中 ，但均面臨蛋黃充水’组織破壞，沒有鹹蛋黃之口感與香 味’而無法製成消费者可接受的產品。 二.本發明概述： 本發明之目的在於改善鹹蛋黃之製程，並使其易於自 動化生產，同時所產生之副產物--蛋白，爲不含鹽份者， 故可供作一般烘焙業或蛋品加工業者使用。 本發明係一種鹹蛋黃之製造方法，可以味蛋、難蛋、 烏類之蛋等殼蛋中的蛋黃及魚卵爲材料，其製程包括將榖 蛋經冷凍與解凍，分離蛋殼及蛋白後所得之黏膠化蛋黄、 或將殼蛋直接分離蛋殼及蛋白後之生鮮蛋黃，以及魚卵等 爲材料，以甘油或丙二醇等食用性溶劑爲主髏，加入食蜃 及水所製成之浸溃液醃溃，製得鹹蛋黃，不但具有沙質感 ，且有高出油率。與習知方法比較，本發明的特點在於 <i}先將蛋黃及蛋白分離’分離前可利用冷;東、解來之方 法，輊易將蛋黃與蛋白分離，解決傳統方法中之分離問題 ，使製程易於自動化’或不經冷凍之蛋，亦可經蛋白與蛋 黃直接分離後使用 以甘油、丙二醇等可食用性溶劑 爲主醴，加入食鹽及水所製成之漫溃液進行醃渍，可防止 蛋黃充水的現象，且使產品具沙質感舆高出油率<iii>由 於將蛋黃直接浸於浸溃液中’故醃製時間可由傳統之2〇至 45天縮短爲2至1〇天，節省工時所使用之浸濟液 可回收使用，節省生產成本。 本紙張尺度適用t國國家標準（CNS ) A4规格（2!〇><297公釐) (請先Μ讀背面之注意事項再填寫本頁) .裝.A7 S94532 _________B7 V. Description of the invention (1) The present invention is a novel pickling method for salted egg yolk. It is a kind of egg yolk as the main material. It uses various mechanical equipment and can be produced in an automated mass production or semi-automatic way. Not only does it have a shorter pickling time, but it also produces no cheap waste. 1. Relevant technical description: Salted eggs are one of the traditional foods in China. Whole eggs are directly supplied to consumers, but for the users of the processing industry, they only use salted egg yolks instead of protein. Although there is a small amount of protein The liquid is used for noodles, but because of its high salt content and limited dosage, it is mostly used as waste liquid, which not only wastes materials but also increases production costs. The traditional process of the traditional preparation method is as follows ... The first method is to wash and select eggs with red clay coating method-> coated with red clay slurry> let stand for about 30-45 days to go to the red clay today. Separation of liquids // Scrambled egg yolks now salty protein liquid \ Eggshell Printed by Beigong Consumer Cooperative of the Central Standards Bureau of the Ministry of Economic Affairs in which the red clay slurry is mixed with the saturated saline that has been boiled and cooled to room temperature in an unreasonable proportion, It is made by mixing, because the composition of red clay is not easy to control, so the product quality is not uniform. At the same time, the use of red clay causes waste generation and poor sanitary conditions. In this method, it needs to be completely made by hand, and it takes a long time (about 20-45 days>, and it is completely required to manually make salted egg yolk and this paper MiA Zhongguanjia County (CNS) 8 4 secrets (21 () χ297 mm) Printed by the Beigong Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs 294582 A? _ B7 V. Description of the invention (2) Separation of mythical protein, which cannot be processed by machinery. Another known method is to directly wash duck eggs. Immersed in saturated food water, the remaining steps are the same as the aforementioned coating method, which is the flooding method, but the problems it faces are similar to the aforementioned red clay coating method, that is, the process is not easy to automate and process the waste protein solution. Although some scholars have been working hard to improve the process of salted egg yolks, 'separate the egg yolks from the egg whites, and then immerse the egg yolks in saturated saline, but they all face the damage of the egg yolks' tissues, without the taste and fragrance of the salted egg yolks The product is acceptable to consumers. 2. Summary of the present invention: The purpose of the present invention is to improve the process of salted egg yolk and make it easy for automated production, and the by-product produced, protein, is salt-free, It can be used for general baking industry or egg processing industry.The present invention is a method of manufacturing salted egg yolk, which can be used as raw materials for egg yolk and fish eggs in shell eggs such as taste eggs, hard eggs, and black eggs. After freezing and thawing the eggs, the viscous egg yolk obtained after separating the egg shell and egg white, or the raw egg yolk obtained by directly separating the shell egg and egg white, and fish eggs are used as materials, and edible solvents such as glycerin or propylene glycol are used as materials The main skeleton is marinated by adding immersion liquid and water to make salted egg yolk, which not only has the texture of sand but also has a high oil yield. Compared with the conventional method, the characteristics of the present invention lies in < i} Separate the egg yolk and protein first. You can use the cold before separation. The method of Dong and Xielai can easily separate the egg yolk and protein to solve the separation problem in the traditional method and make the process easy to automate. After the protein and egg yolk are directly separated, the edible solvent such as glycerin and propylene glycol is used as the main liquor, and the diffused liquid made by adding salt and water is used for pickling, which can prevent the phenomenon that the egg yolk is filled with water and makes the product sandy. The high oil yield rate < iii > Because the egg yolk is directly immersed in the dipping liquid, the curing time can be shortened from the traditional 20 to 45 days to 2 to 10 days, saving the working time of the soaking liquid. Recycling, saving production costs. This paper scale is applicable to the national standard (CNS) A4 specifications (2! 〇 < 297mm) of the country (please read the precautions on the back and then fill out this page).
*1T 經濟部中央標準局貝工消费合作社印製 A7 _______B7 五、發明説明（3 ) 三•本發明詳述： 本發明製造方法之目的，係爲解決前述習知方法製造 鹹蛋黄之問題’如不易以機械進行鹹蛋黄與蛋白液之分離 ，醃製時間相當長，醃溃液或紅土之無法回收，與含高簠 份之鹹蛋白液只能作爲麽棄物，造成環保問题。提供本發 明製造域蛋黃之方法及流程，來達到自動化、省力化生產 之目標。 本發明之功效及特點，係先行將蛋黃與蛋白分離，使 蛋白不需經浸潰，故不含高*份，可做其他加工用，再將 蛋黃直接浸於浸潰液中’由於蛋黃經浸溃後，會因脱水作 用而硬化，所以浸潰液與鹹蛋黃極容易分離，所使用之浸 漬液爲以甘油、丙二醇等可食用性溶劑爲主鳢《含量大於 3〇W，再加入食鹽及水混合所製成，故鹹蛋黃不會充水， 且產品品質與傳統方式製成者類似，具沙質感與高出油率 ，同時浸溃液可回收再使用，故製程中無麼棄物之產生， 且製程之衛生條件可提高，以滿足消费者對產品之美食感 與健康之要求。 茲就本發明中，有關殼蛋冷凍解東之製造流程及製造 方法詳列説明如下《如圈一 > ·· 本發明目的生產之機器投備包括：冷凍機<11> ’解凍 輸送帶U2>，打蛋/分離機（13>，浸溃籃<17>，浸潰槽（18 >和萃取液回收系統。本發明之製造流程依序爲： 毅蛋今冷凍今解凍·>打蛋/分離今醃製-> 包裝 ->產品；如欲直接將蛋黃與蛋白分離，則不需冷凍與解 凍，但經冷凍與解凍步驟之製程較易自動化。 本紙張尺度適用中國國家樣隼（CNS > Α4規格（2丨0X297公釐〉 ,^------1Τ------^ (請先Μ讀背面之注意事項再填寫本頁) Α7 Β7 經濟部中央標隼局員工消費合作社印装 五、發明説明（4 ) 本發明之製造方法，係依前述機器設備及流程，先將 狡蛋於_6至_2〇亡下冷凍約2 - 4小時後，再 於室溫下，以風扇吹風，以進行解凍{12),約需2 — 5 小時’經精送機輸送至打蛋/分離機（13> ，蛋殼可在此收 集（1幻’再利用網狀輸送帶<15>輸送蛋黃及蛋白，並使蛋 白分離舆收集<1β厂整粒之蛋黃先置於浸溃籃<17>之後， 再浸於含有浸溃液的漫溃槽中進行醃製’漫溃液爲以 甘油或丙二醇爲主體’可混合部份水份，其水含量爲〇 _ 6〇* ’並加入食蜃，其含量爲5 - 1S %，依產品之蜃含量 調整浸溃液之濃度，可爲室溫或冷藏溫度- 1〇亡）下 進行醃溃，醃製所需時間約爲4 - 10天，完成醃製後 ，直接將鹹蛋黃置於網狀輸送帶<19>上，所附著的醃溃液 於輸送帶下收集<2〇> ，再經由泵<21>輸送至萃取槽，完 成浸漬液之回收’鹹蛋黃經以塑膠袋包裝，即爲產品。 本發明製造之優*Μ—丨爲：在提供一種不需手工接觸 ，並可連磧操作，節省人力，提高產量，確保環境衛生條 件之鹹蛋黃製造方法。 本發明製造之優點<二>爲：在提供可直接醃製鹹蛋黃 的浸溃液，產品具沙質感與高出油率，並保存傳統風味〇 本發明製造之優點 <三）爲：在提供一種醃製鹹蛋之方 法，使其製造所需時間由習知方法之20 - 45天，缩短 爲2 - 10天。 本發明製埠之優點<四）爲：在提供一種鹹蛋黃之製程 ，不需使用紅土，並且蛋白液不受食毚之作用，仍可用於 其他加工用途，因此無廢蛋白液與廣紅土之產生。 本紙張尺度適用中國國家標準（CNS ) Α4規格（2丨0 X 297公釐） ----------装------1Τ------^ (請先Μ讀背面之注意事項再填寫本頁) A7 254582 五、發明説明（5 ) 本發明製造之優點《五 >爲：在提供一種直接醃製新鮮 蛋黃之方法，於醃製成鹹蛋黃後，不需再將蛋黃、蛋白分 離，簡化製程。 综上所述，本發明鹹蛋黃醃製方法，係以新穎觀念與 突破性之技術進行生產，其流程與方法均爲與眾不同，不 但具有新穎性及突破性，更具有大量生產之產業利用價値 ’故合於新發明之專利要件。 --.---------^------ΪΤ------^ (請先閱讀背面之注意事項再填寫本頁) 適 度 尺 張 紙 ____ 本 經濟部央標準局貝工消費合作社印裝* 1T Printed by the Beigong Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs A7 _______B7 V. Description of the invention (3) III. Detailed description of the invention: The purpose of the manufacturing method of the present invention is to solve the problem of manufacturing salted egg yolk by the aforementioned conventional method. It is not easy to mechanically separate the salted egg yolk and the protein liquid. The pickling time is quite long. The pickled liquid or red clay cannot be recovered. The salted protein liquid with high content can only be used as a waste, causing environmental problems. Provide the method and process of manufacturing egg yolk of the present invention to achieve the goal of automated and labor-saving production. The function and characteristics of the present invention is to separate the egg yolk from the protein first, so that the protein does not need to be dipped, so it does not contain high * parts, and can be used for other processing, and then the egg yolk is directly dipped in the dipping solution. After dipping, it will be hardened by dehydration, so the dipping solution and salted egg yolk are very easy to separate. The dipping solution used is edible solvents such as glycerin and propylene glycol. The content is greater than 30W, then add table salt It is made by mixing with water, so the salted egg yolk will not be filled with water, and the quality of the product is similar to that of the traditional way of making. It has a sand texture and high oil yield. At the same time, the impregnating liquid can be recycled and reused, so there is no need to discard it in the manufacturing process. The production of products and the hygienic conditions of the process can be improved to meet the consumers' requirements for the food taste and health of the product. The following is a detailed description of the manufacturing process and manufacturing method of shell egg freezing Jiedong in the present invention as follows: "Ruanyi" ··· The equipment for the production of the present invention includes: freezer < 11 > U2>, egg beater / separator (13>, dipping basket < 17 >, dipping tank (18 >) and extraction liquid recovery system. The manufacturing process of the present invention is in order: Yi egg frozen now thawed now> ; Beating / Separating Jin Pickling- > Packaging- >Products; If you want to separate egg yolk and protein directly, you do n’t need to freeze and thaw, but the process of freezing and thawing steps is easier to automate. This paper size is suitable for China National sample falcon (CNS > Α4 specifications (2 丨 0X297mm>, ^ ------ 1Τ ------ ^ (please read the precautions on the back before filling this page) Α7 Β7 Printed by the Central Standard Falcon Bureau Employee Consumer Cooperative V. Description of the invention (4) The manufacturing method of the present invention is based on the aforementioned machinery equipment and process, first freezing the cunning eggs from _6 to _2〇 for about 2-4 hours. , And then blow it with a fan at room temperature to defrost {12), it takes about 2 to 5 hours' to be transported by the precision conveyor Egg beater / separator (13>, eggshells can be collected here (1 phantom) reuse mesh conveyor belt < 15 > to transport egg yolks and egg whites, and make protein separation and collection < 1β factory whole egg yolks first After the dipping basket < 17 >, it is immersed again in the dipping tank containing the dipping solution for marinating. 'The dipping solution is mainly composed of glycerin or propylene glycol'. The water content can be mixed, and the water content is 0_ 6〇 * and add the phantom, its content is 5-1S%, adjust the concentration of the impregnating solution according to the phantom content of the product, it can be cured at room temperature or refrigerated temperature-10%). The time is about 4-10 days. After the pickling is completed, the salted egg yolk is directly placed on the mesh conveyor belt < 19 >. The attached pickled liquid is collected under the conveyor belt < 2〇 > < 21 > Transportation to the extraction tank to complete the recovery of the impregnating solution. The salted egg yolk is packaged in a plastic bag, which is the product. The advantages of the present invention are as follows: it provides a kind of no need for manual contact and can be connected to moraine. The method for manufacturing salted egg yolk which can save manpower, increase output and ensure environmental sanitation conditions. The points < two > are: providing a dipping solution that can be used to pickle salted egg yolk directly, the product has a sandy texture and a high oil yield, and preserves the traditional flavor. Advantages of the manufacturing method of the present invention < The method of pickling salted eggs reduces the manufacturing time from 20-45 days to 2-10 days in conventional methods. The advantages of the manufacturing port of the present invention < 4) are: providing a process of salted egg yolks, There is no need to use red clay, and the protein solution is not affected by food, and can still be used for other processing purposes, so there is no waste protein solution and broad red clay. This paper scale is applicable to the Chinese National Standard (CNS) Α4 specification (2 丨 0 X 297 mm) ---------- installed ----- 1T ------ ^ (please first Read the precautions on the back and fill in this page) A7 254582 V. Description of the invention (5) The advantages of the invention (5) are: after providing a method of directly pickling fresh egg yolk, after pickling to make salted egg yolk, no It is necessary to separate the egg yolk and protein to simplify the manufacturing process. In summary, the salted egg yolk pickling method of the present invention is produced with novel concepts and breakthrough technologies, and its processes and methods are different. It is not only novel and breakthrough, but also has industrial use for mass production. The price value is therefore suitable for the patent requirements of new inventions. --.--------- ^ ------ ΪΤ ------ ^ (Please read the precautions on the back before filling in this page) Moderate size sheet of paper____ Printed by Beigong Consumer Cooperative
經濟部中央標準局貝工消费合作社印装 Λ7 ______B7 五、發明説明（6 ) 實施例一 本發明製造流程方法，可加工生產鹹鴨蛋黃，將已洗 選之鴨蛋100 kg置於冷凍庫中以_2〇亡進行冷凍約4 至8小時，取出後置於室溫下自然解凍，約4 - 5小時 ’以風扇吹風時，解束時間爲2 -3小時，即以輸送带輪 送至打蛋/分離機，進行打蛋，將蛋较分離後，蛋黃與蛋 白液則由打蛋機出口直接落於網狀輪送帶上，蛋白液直接 落至輸送帶下方，以容器收集，鴨蛋黃則置於浸溃籃内， 後置於含有甘油、水、食養之浸溃液中，其中甘油、水之 比例爲8 : 2，食鹽之用量爲甘油與水混合液之9 %，於 室溫下醃製6天’將醃製後之鹹蛋置於網狀輸送帶，使 漫溃液流到網狀輸送帶下方，經由回收系統回收再使用， 所製得之產品與習知紅土包覆法（酸製28天）之產品的性 質比較如表一所列，蛋黃重量损失、pH値、球度、鹽含 量舆水含量均非常接近，同時顧示出以本發明製造只需6 天即可達到90 %之硬化層，而習知之紅土塗佈法則需28 天’不僅兩種產品之外觀極爲相似，經品評試胗研究，本 發明製造法製得之鹹蛋黃具有傳統口味，故本發明製造法 適用於產業用途。 實施例二 利用實施例一中之製造流程，但以難蛋爲原料，取難 蛋100 kg，置於冷凍庫中以-10 進行冷凍約4 - 6 小時後，於室溫下以風扇吹風解凍2 - 3小時，以輸送 帶輸送至打蛋分離機，進行打蛋，將蛋殼、蛋白及蛋黃分 離後，將蛋黃置於浸溃籃内，浸渍於含有甘油、水、食ft 之漫溃液中，其中甘油與水比例爲7:3，食鹽之用贵爲甘 油與水混合物之8 *，於冷藏狀況<4 - 6 渍六天’ 本紙張尺度適用中國國家榡準（CNS > A4規格（2丨〇x297公釐） -----.-----^------1T------^ (請先閲讀背面之注意事項再填寫本頁) 經濟部中央標準局貝工消費合作社印製 A7 B7 五、發明説明（7 ) 將醃製後之鹹難蛋黃，置於網狀輸送帶’使附著於鹹捧I 黃之浸溃液滴流至輪送帶下方，由回收系統回收再使用， 所製得的產品較鹹蛋黄爲小，因新鮮難蛋黃比鴨蛋黃爲小 ，顏色較淡些’其他性狀舆鹹鴨蛋黃類似，但由於難蛋黄 較小，故食鹽渗入其中之量較高，經6天之蛛製，鹽含t 約3 %，但仍符合中國國家揉準之規定，經品評試驗，所 製成之鹹難蛋黃口味雖略差於鹹鴨蛋黃，但可接受，證實 本發明製造法不僅逋用鹹鴨蛋黃之製造，且迷用於鹹難蛋 黃之製造。 實施例三 原料與製造流程均與實施例一相同，但漫溃液改爲丙 二醇、水與食轚之混合液，其中丙二醇與水比例爲8:2, 食《之用量爲丙二醇與水混合液之9 *，於室溫下醃製6 天’將醃溃液回收後，所製得之鹹蛋黃與實施例一中所製 得之產品相似，不但有出油現象，且具沙質感，證實丙二 酵亦可用爲本發明製造法之漫溃液。 以上實施例一至三之方法，乃是先將殼蛋經冷凍、解 凍之方式分離蛋白及蛋黃，其中經冷凍與解凍之蛋白無諸 在黏性、起泡性及乳化性方面均與未經冷凍之蛋白無異， 因此可做其他加工利用；至於蛋黃則呈黏膠化，硬度約爲 1〇 g，由於該黏膠化之蛋黃具有相當高的球度，與未經冷 凍舆解凍分離之蛋黃呈扃平狀有很大差異，因此該黏膠化 之蛋黃經以甘油、丙二醇等食用性溶劑爲主髗，加入食Μ 及水混合所製之浸漬液醃漬後之鹹蛋黃，除了具有沙質感 及高出油率外，同時具有很高的球度<0.83以上 >，可以 滿足一般消费者對於呈球狀鹹蛋黄之要求β倘若對於產品 之球度沒有特別要求時，可以依以下實施例四至五之説明 t 本紙张尺度逍用中國國家標率（CNS ) A4規格（210X297公釐） ----------装------訂------線 (請先閱讀背面之注意事項真填寫本萸)Printed by the Beigong Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economic Affairs Λ7 ______B7 V. Description of the invention (6) Example 1 The manufacturing process of the present invention can process salted duck egg yolks. Place 100 kg of washed duck eggs in the freezer to _ 20. Frozen for about 4 to 8 hours, taken out and left to thaw naturally at room temperature. About 4 to 5 hours. When blown by a fan, the debundling time is 2 to 3 hours, which is sent to the egg by the conveyor belt wheel. / Separator for egg breaking. After separating the eggs, the egg yolk and egg white liquid directly fall on the mesh belt conveyor from the outlet of the egg beater. The egg white liquid directly falls below the conveyor belt and is collected in a container. The duck egg yolk is Placed in a dipping basket, and then placed in a dipping solution containing glycerin, water, and food. The ratio of glycerin and water is 8: 2. The amount of salt is 9% of the mixture of glycerin and water at room temperature. Pickled for 6 days', put the salted eggs after pickling on the mesh conveyor belt, so that the overflowing liquid flows below the mesh conveyor belt, and then recycled and reused through the recovery system, the prepared product is coated with the conventional red clay Method (28 days of acid production) product properties are listed in Table 1, eggs The weight loss, pH value, sphericity, salt content and water content are very close. At the same time, Gu shows that the hardened layer can be reached by 90% in 6 days, and the conventional red clay coating method takes 28 days. Not only are the appearances of the two products very similar, but after the study of the product evaluation, the salted egg yolk produced by the manufacturing method of the present invention has a traditional taste, so the manufacturing method of the present invention is suitable for industrial use. Example 2 Using the manufacturing process in Example 1, but using hard eggs as raw materials, take 100 kg of hard eggs and place them in the freezer to freeze at -10 for about 4-6 hours, then thaw at room temperature with a fan blower 2 -3 hours, conveyed to the egg-beating separator with a conveyor belt, beating eggs, separating the eggshell, egg white and egg yolk, put the egg yolk in the dipping basket, and immersing in the liquid containing glycerin, water, and ft In which, the ratio of glycerin to water is 7: 3, and the salt is expensive as 8 * of the mixture of glycerin and water. Under cold storage conditions < 4-6 stains for six days', this paper scale is applicable to the Chinese National Standard (CNS > A4 Specification (2 丨 〇x297mm) -----.----- ^ ------ 1T ------ ^ (Please read the precautions on the back before filling this page) Ministry of Economic Affairs Printed by the Central Standards Bureau Beigong Consumer Cooperative A7 B7 V. Description of the invention (7) Put the salted hard egg yolk on the mesh conveyor belt to make the impregnated droplets attached to the salty I flow to the wheel The lower part of the belt is recycled and used by the recycling system. The resulting product is smaller than the salted egg yolk, because the fresh hard egg yolk is smaller than the duck egg yolk, and the color is lighter. The egg yolk of Zhuangyu Salted Duck is similar, but due to the small egg yolk, the amount of salt infiltration is relatively high. After 6 days of spider preparation, the salt content is about 3%, but it still meets the requirements of the Chinese National Standard. Although the taste of the salty hard egg yolk made is slightly inferior to that of salted duck egg yolk, it is acceptable, which proves that the manufacturing method of the present invention not only uses the manufacture of salted duck egg yolk, but also is used in the manufacture of salty hard egg yolk. The manufacturing process is the same as in Example 1, but the diffused liquid is changed to a mixed solution of propylene glycol, water, and water. The ratio of propylene glycol and water is 8: 2. The amount of food is 9 * of the mixed solution of propylene glycol and water. After marinating at room temperature for 6 days', the salted egg yolk prepared was similar to the product prepared in Example 1 after recovering the marinade, not only had oily appearance, but also had a sandy texture, confirming that malonylase could also be used It is the diffuse liquid of the manufacturing method of the present invention. The methods in the above Examples 1 to 3 are to separate the egg and yolk by freezing and thawing the shell eggs, and the frozen and thawed proteins are not sticky and foamy. It is free from unfrozen protein in terms of both sex and emulsification It is different, so it can be used for other processing; as for the egg yolk, it is viscous and the hardness is about 10g. Because the viscous egg yolk has a very high sphericity, it is flat with the unfrozen and separated yolk. The appearance is very different, so the viscous egg yolk is mainly edible with edible solvents such as glycerin and propylene glycol, and the salted egg yolk after pickling with the immersion liquid prepared by mixing food M and water, in addition to having a sandy texture and higher In addition to the oil rate, it also has a high degree of sphericity < 0.83 or more >, which can meet the requirements of general consumers for the spherical salted egg yolk. If there is no special requirement for the sphericity of the product, the following examples 4 to 5 can be used The description t This paper standard uses the Chinese national standard (CNS) A4 specification (210X297mm) ---------- installed ------ ordered ------ line (please first (Read the notes on the back and fill in this book)
經濟部中央樣準局負工消費合作社印裝 進行掩漬，不須經冷凍舆解凍的步壤，可以節省能源，但 由於分離後之蛋黄之蛋黃膜易破裂，因此製程自動化時會 有蛋黃污染浸漬液之缺贴〇 實施例四 本發明製迨流程方法，可加工生產鵁蛋黃，將已洗選 之鴨蛋100 kg，以輸送帶輸送至打蛋/分離機，進行打蛋 ，將蛋毅分離後，资黃與蛋白液則由打蛋機出口直接落於 網狀輸送帶上，蛋白液直接落至輸送帶下方，以容器收集 ，鴨蛋黃則置於浸溃籃内，後置於含有甘油、水、食盪之 漬漬液中，其中甘油、水之比例爲8 : 2，食蹙之用量爲 甘油與水瀑合液之9 *，於室溫下醃製4天，將已醃製之 鹹蛋置於網狀輸送帶，使浸溃液流到網狀輸送帶下方，經 由回收系坑回收再使用’所製得之產品與習知紅土包覆法 所製得之鹹蛋黄之蛋黃重量損失、pH値、鹽含董及水含 黃均非常接近’唯以本發明之方法所得之產品成扁平狀， 經品評試粉本發明製造法製得之鹹蛋黃具有傳統口味，證 實本發明製造法適用於產業用途。 實施例五 利用實施例四中之製造流程’但以難蛋爲原料，取洗 選襻蛋10G kg，以輸送帶輸送至打蛋分離機，進行打蛋 ’將蛋殼、蛋白及蛋黃分離後，將蛋黃置於浸溃籃内，浸 漬於含有甘油、水、食躉之浸渍液中，其中甘油舆水比例 爲，食鹽之用量爲甘油與水混合物之8 *，於冷藏狀 況- 6醃製4天，將已醃溃成之鹹難蛋黃，置於網 狀輸送帶’使附著於鹹難蛋黃之浸溃液滴流至輪送帶下方 ’由回收系統回收再使用，所製得的產品除顏色較淡些， 本紙張尺度適用中國國家標隼（CNS ) A4«l格（210 X 297公釐） (請先閱讀背面之注意事項再填寫本頁) -裝. 訂 A7 A7 經濟部中央榇準局貝工消費合作社印製 五、發明説明（9 ) 其他性狀與實施例四之方法所醃溃之鹹鴨蛋黃類似，經品 許執松，所製成之鹹難蛋黃口味雖略差於蜮鴨蛋黃，但$ 接受’證實本發明製造法不僅遑用鹹鴨蛋黃之製造，且 用於蜮難蛋黃之製造。 本發明之方法除了可用於醃漬殼蛋《例如難蛋、嗅蛋 及烏麵之蛋 >之蛋黃外，亦可適用於非殼蛋麵之卵黃《例如 魚類之卵黃 >，以魚卵爲例，可以直接由魚體取出後直接 置於以水、食鹽及以甘油、丙二醇等溶劑爲主之混合液中 掩溃，所製成之產品具沙質感及高出油率等鹹蛋黃之特殊 風味’其方法如實施例六至七所示。 實施例六 以烏魚之魚卵爲原料，經清水沖洗後，取魚卵1〇〇 kg ’將其置於浸溃籃内’浸溃於含有甘油、水、食廬之漫漬 液中’其中甘油舆水比例爲8:2，食鹽之用量爲甘油與水 混合物之5 於室溫下醃溃2天，將醃製後之鹹烏魚卵 :置於網狀輸送帶，使附著於鹹烏魚卵之漫潰液滴流至輸 送帶下方’由回收系統回收再使用，所製成之鹹烏魚卵具 沙質感且有高出油率，證實本發明製造法可適用鹹烏魚卵 之製造。 實施例七 以烏魚之魚卵爲原料，經清水沖洗後，取魚卵100 kg ’將其置於浸溃籃内’浸溃於含有甘油、水、食農之浸渍 液中’其中甘油與水比例爲8:2，食建之用量爲甘油與水 混合物之5 於4至6它下醃製4天，將已醃漬成鹹烏 魚多P ’置於網狀輪送帶，使附著於烏魚卵之浸渍液滴流至 輸送帶下方’由回收系統回收再使用，所製成之鹹烏魚卵 ；-------餐------1T------線 f請先Bfl讀背面之注意事項再填寫本頁) 本紙張尺度適用中國國家標率（CNS )( 2i〇X297公釐）The Central Sample Bureau of the Ministry of Economic Affairs, the Consumer Labor Cooperative Printed and Masked, does not need to be frozen and thawed, which can save energy, but because the yolk membrane of the separated yolk is easy to break, there will be egg yolk pollution during the process automation Imperfection of impregnating solution. Example 4 The production process of the present invention can process and produce yolk egg, 100 kg of washed duck eggs can be transported to an egg beating / separating machine with a conveyor belt to beat the eggs, and separate the eggs. After the egg yolk and the protein solution are directly dropped on the mesh conveyor belt from the outlet of the eggbeater, the protein solution is directly dropped below the conveyor belt and collected in a container. The duck egg yolk is placed in the dipping basket and then placed in the glycerin In the staining solution of water, food and food, the ratio of glycerin and water is 8: 2, the amount of scabies is 9 * of the combined solution of glycerin and water, and it is marinated at room temperature for 4 days. The salted eggs are placed on the mesh conveyor belt, so that the impregnating liquid flows under the mesh conveyor belt, and is recovered through the recovery system pit and reused. The product obtained and the weight of the egg yolk prepared by the conventional red clay coating method Loss, pH value, salt content and water content are all yellow Close 'only to the method of the present invention the resulting product into a flat shape SYSTEM salted by tasting test of the powder obtained with the present invention having a traditional taste yellow, confirmed production method of the present invention is suitable for industrial applications. Example 5 The manufacturing process in Example 4 is used, but the hard egg is used as the raw material, the wash-selected loop egg is 10G kg, and it is conveyed to the egg-beating separator by a conveyor belt, and the egg-shell, egg white and egg yolk are separated. , Place the egg yolk in the dipping basket and immerse it in the immersion liquid containing glycerin, water, and foodstuff. The ratio of glycerin to water is that the amount of common salt is 8 * of the mixture of glycerin and water. 4 days, put the salted hard yolk into salted hard yolk, put it on the mesh conveyor belt to make the immersed droplets attached to the salt hard yolk flow to the bottom of the carousel. The product will be recovered and reused by the recovery system. Except for lighter colors, this paper scale is applicable to the Chinese National Standard Falcon (CNS) A4 «l grid (210 X 297 mm) (please read the precautions on the back before filling out this page)-installed. Order A7 A7 Central Ministry of Economic Affairs Printed by the Provincial Bureau of Peking Consumer Cooperatives 5. Description of the invention (9) Other properties are similar to the salted duck egg yolks cured by the method of Example 4; Duck egg yolk, but $ accepted 'confirms that the manufacturing method of the present invention is not only It is made with salted duck egg yolk, and it is used to make hard yolk. The method of the present invention can be applied not only to the yolks of pickled shell eggs "eg hard eggs, olfactory eggs and black-faced eggs", but also to the yolks of non-shell egg surfaces "such as fish yolks", with fish eggs as For example, it can be taken out directly from the fish body and directly placed in a mixed solution mainly composed of water, table salt and glycerin, propylene glycol and other solvents. The resulting product has the special texture of salty egg yolk such as sand texture and high oil yield. The method of "flavor" is shown in Examples 6 to 7. Example 6 Fish eggs of mullet were used as raw materials, after washing with clean water, 100 kg of fish eggs were taken and placed in a dipping basket to be dipped in a flooding solution containing glycerin, water and food. The ratio of glycerin to water is 8: 2, and the amount of salt is 5 of the mixture of glycerin and water. Pickle at room temperature for 2 days. Put the salted mullet eggs on the mesh conveyor belt to make it adhere to the salty wu The scattered droplets of fish eggs flowed below the conveyor belt and were recovered and reused by the recovery system. The salted mullet eggs produced had a sandy texture and a high oil-out rate, which confirmed that the manufacturing method of the present invention was applicable to salted mullet eggs Manufacturing. Example 7 The fish eggs of mullet were used as raw materials, after washing with clean water, 100 kg of fish eggs were taken and placed in a dipping basket to be dipped in the dipping solution containing glycerin, water and food farmers. The water ratio is 8: 2, the amount of food is 5 to glycerin and water mixture, marinate under 4 to 6 days under it, pickle it into salted mullet and put it in a mesh belt to make it adhere to The immersed droplets of the mullet eggs flow to the bottom of the conveyor belt. The salted mullet eggs made by the recovery system are recycled and reused; ------- meal ------ 1T ------ Line f, please read the notes on the back of Bfl before filling out this page) This paper standard is applicable to China National Standard Rate (CNS) (2i〇X297mm)
A B 經濟部中央標準局貝工消費合作社印製 五、發明説明（10 ) 具沙質感且有高出油率，證實本發明製造法可適用鹹烏魚 卵之製造。 表一.本發明製造法（實施例1方法）製得之鹹蛋黃與習知紅土包復法 製得之鹹蛋黃的品質比較 比較項目 f知紅土包復法 (28 天） 本發明製造法 (6天> 蛋黃重 25.20 16.08 24.36 4 14.70 (9) 損失36 *重量 損失40 *重量 蛋黃PH値 5.8 - 6,6 5.8 - 6.3 球 度 0,83 - 0.87 0,85 - 0.93 硬度（g> 296 323 硬化層速90* 第 28 天 第6 天 鹽含量 1.5 % 1.5% 水含量 20 % 19 % 本紙張尺度適用中國國家標準（CNS ) A4见格（210X 297公釐） -----；------^------1T------^ (請先閱讀背面之注意事項再填寫本頁) A9 B9 C9 D9圖式 圈式簡單説明 第一圖本發明製造方法醃製鹹蛋黃之加工設備 11 :冷凍箱 12 :風扇（進行解凍用> 13 :打蛋/分離機 14 :蛋殼收集器 15 :網狀輸送帶 16 :卵白收集器 17 :浸漬籃 18 :浸漬槽 19 :網狀輸送帶 20 :浸漬液收集器 21 :系^回收浸溃液〉 ------r-----装------1Γ------.^ (請先閱讀背面之注意事項再行繪製) 經濟部中夹標率局具工消費合作社印装 本扠張尺度遙用中國國家橾率（CNS ) A4说格（2丨0X297公釐）A B Printed by Beigong Consumer Cooperative of the Central Bureau of Standards of the Ministry of Economy V. Description of the invention (10) Sandy texture and high oil-out rate, confirming that the manufacturing method of the present invention is applicable to the production of salted mullet eggs. Table 1. Comparison of the quality of the salted egg yolk prepared by the manufacturing method of the present invention (method of Example 1) and the salted egg yolk prepared by the conventional red clay coating method f Known red clay coating method (28 days) The manufacturing method of the present invention (6 Days> egg yolk weight 25.20 16.08 24.36 4 14.70 (9) loss 36 * weight loss 40 * weight egg yolk PH value 5.8-6,6 5.8-6.3 sphericity 0,83-0.87 0,85-0.93 hardness (g> 296 323 Hardening layer speed 90 * Day 28 Day 6 Salt content 1.5% 1.5% Water content 20% 19% This paper scale is applicable to China National Standard (CNS) A4 see grid (210X 297mm) -----;- ---- ^ ------ 1T ------ ^ (please read the precautions on the back before filling in this page) A9 B9 C9 D9 pattern ring type brief description first picture The manufacturing method of the invention Processing equipment for preparing salted egg yolk 11: Freezer 12: Fan (for thawing> 13: Beating / Separator 14: Eggshell collector 15: Mesh conveyor belt 16: Egg white collector 17: Dipping basket 18: Dipping Tank 19: mesh conveyor belt 20: impregnating liquid collector 21: system ^ recovering impregnating liquid> ------ r ----- install ------ 1Γ ------. ^ (Please read the notes on the back first Line drawing) Printed by the Ministry of Economic Affairs, China Bureau of Standards and Apparel, Co-operative Consumer Cooperative, this standard is widely used in China (CNS) A4 (2 丨 0X297mm)