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CN-121986910-A - Processing technology for softening hard cores of yolk of high-salt salted duck eggs

CN121986910ACN 121986910 ACN121986910 ACN 121986910ACN-121986910-A

Abstract

The invention discloses a processing technology for softening the yolk of a high-salt salted duck egg, which belongs to the technical field of salted duck egg preparation and comprises the following steps: the salted duck egg yolk sand prepared by the process is soft and fine, easy to enter mouth, high in oil yield, simple in raw materials, only contains water and salt, does not contain harmful substances, and is short in pickling time and simple in process operation.

Inventors

  • LIU YING
  • YANG YUNHUA
  • LUO YUANYUAN
  • ZHANG QIN
  • PENG ZAISHENG

Assignees

  • 江西温汤佬食品有限责任公司
  • 宜春市硒资源开发利用中心

Dates

Publication Date
20260508
Application Date
20260305

Claims (6)

  1. 1. A processing technology for softening hard cores of yolk of high-salt salted duck eggs is characterized by comprising the following steps: (1) Cleaning and grading, namely removing dirt on the surface of fresh duck eggs through automatic cleaning equipment, drying to remove water, scrubbing with alcohol, and airing for later use; (2) Blending a curing agent, namely mixing salt and water according to a certain proportion to obtain the curing agent; (3) Salting, namely placing the dried duck eggs into a salting agent, and keeping the temperature of a salting solution by an external water bath device, so as to obtain semi-finished salted duck eggs after the salted duck eggs are completely salted; (4) Packaging, namely placing the semi-finished salted duck eggs into a sealed bag through a vacuum packaging machine, and pumping out air in the bag to isolate the salted duck eggs from the outside; (5) And (3) steaming and sterilizing, namely steaming and boiling the packaged salted duck eggs by using steam, taking out and cooling, and putting the cooled salted duck eggs into a constant-temperature air-conditioning room to obtain the salted duck eggs with softened yolk.
  2. 2. The processing technology for the hard-core softening of the yolk of the high-salt salted duck eggs according to claim 1, wherein the mass ratio of the salt to the water in the step (2) is 30-40:100.
  3. 3. The processing technology for the hard-core softening of the yolk of the high-salt salted duck egg according to claim 1, wherein the temperature of the pickling solution in the step (3) is 40-50 ℃, and the pickling time is 10-16 days.
  4. 4. The processing technology for the hard-core softening of the yolk of the high-salt salted duck egg according to claim 1, wherein the steam cooking condition in the step (5) is 100-121 ℃, the pressure is 1-1.3Mpa, and the cooking time is 15-25min.
  5. 5. The process for the hard-core softening of the yolk of a high-salt salted duck egg according to claim 1, wherein the salt content of the finished salted duck egg in the step (5) is 4.2-6%.
  6. 6. The processing technology for hard-core softening of yolk of high-salt salted duck eggs according to claim 1, wherein the constant-temperature air-conditioning room temperature in the step (5) is 23-28 ℃ for 5-8 days.

Description

Processing technology for softening hard cores of yolk of high-salt salted duck eggs Technical Field The invention belongs to the technical field of salted duck egg preparation, and particularly relates to a processing technology for softening the yolk of a high-salt salted duck egg. Background Salted duck eggs (also called salted duck eggs, green tangerine peel and green eggs) are Chinese traditional egg products, the processing technology of the salted duck eggs is combined with microbiology, chemistry and physical technology, the technology has deep historical source and technology accumulation, the traditional technology takes sodium carbonate, quicklime, salt, tea leaves, plant ash and the like as raw materials, and the protein in the eggs is solidified through soaking in feed liquid, but the pickling time is long, the salted duck eggs are high in salinity, and the yolk tastes hard and salty. Because of higher salt content when salted egg yolk is salted, the salted egg has harder taste, low oil yield, partial batch astringency residual and deficient fresh and fragrant taste. The invention discloses a low-salt black tea-flavored salted duck egg curing method, which belongs to the technical field of food processing and comprises the following steps of uniformly mixing water, fermented black tea water, lime and plant ash, adding mud powder and salt, uniformly stirring, fermenting to obtain black tea slurry, wrapping the black tea slurry on the surface of a cleaned fresh duck egg, and then sealing and curing to obtain the low-salt black tea-flavored salted duck egg. The salted duck eggs with low salt content of 3.95-4.01% and high oil yield of 50.13-50.24% can be obtained in a short pickling time of 20-30 days by adopting the method, and the salted duck eggs obtained by adopting the method have high content of flavor substances in the salted duck eggs, so that the salted duck eggs have the faint scent of black tea, and the salted duck eggs with high salt content of 3.95-4.01% can be obtained in a pickling time of 20-30 days. Disclosure of Invention Aiming at the defects of the prior art, the invention provides a processing technology for softening the hard cores of the yolk of the high-salt salted duck egg, and the technology has no additive except salt, can effectively improve the taste of the yolk of the salted duck egg and simultaneously improves the oil yield. In order to achieve the above purpose, the invention provides a processing technology for softening the hard cores of the yolk of the high-salt salted duck eggs, which comprises the following steps: (1) Cleaning and grading, namely removing dirt on the surface of fresh duck eggs through automatic cleaning equipment, drying to remove water, scrubbing with alcohol, and airing for later use; (2) Blending a curing agent, namely mixing salt and water according to a certain proportion to obtain the curing agent; (3) Salting, namely placing the dried duck eggs into a salting agent, and keeping the temperature of a salting solution by an external water bath device, so as to obtain semi-finished salted duck eggs after the salted duck eggs are completely salted; (4) Packaging, namely placing the semi-finished salted duck eggs into a sealed bag through a vacuum packaging machine, and pumping out air in the bag to isolate the salted duck eggs from the outside; (5) And (3) steaming and sterilizing, namely steaming and boiling the packaged salted duck eggs by using steam, taking out and cooling, and putting the cooled salted duck eggs into a constant-temperature air-conditioning room to obtain the salted duck eggs with softened yolk. Preferably, in the step (2), the mass ratio of the salt to the water is 30-40:100. Preferably, the temperature of the pickling solution in the step (3) is 40-50 ℃, and the pickling time is 10-16 days. Preferably, the steam cooking condition in the step (5) is that the temperature is 100-121 ℃, the pressure is 1-1.3Mpa, and the cooking time is 15-25min. Preferably, the salt content of the finished salted duck eggs in the step (5) is 4.2-6%. Preferably, the temperature of the constant-temperature air-conditioning room in the step (5) is 23-28 ℃ and the time is 5-8 days. Compared with the prior art, the invention has the following advantages: The salted duck egg yolk sand prepared by the process is soft and fine, easy to enter mouth, high in oil yield, simple in raw materials, and simple in process, and only contains water and salt, and the prepared salted duck egg does not contain harmful substances. Drawings FIG. 1 is a comparative drawing of yolk of salted duck eggs prepared in example 3 and comparative example 3 according to the present invention. Detailed Description The following will explain the embodiments of the present invention in detail with reference to specific examples, thereby solving the technical problems by applying technical means to the present invention, and realizing the technical effects by fully understanding