Preparation method of salted egg yolk

The invention discloses a preparation method of salted egg yolk. In the preparation method, an ultra-high technology is adopted to realize the accelerated osmosis of salted water and the accelerated formation of egg white through determining the accurate ultra-high pressure conditions and applying a...

Ausführliche Beschreibung

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Bibliographische Detailangaben
Hauptverfasser:	DU BING, ZHANG YANJIE, WU HAIXIONG, YUAN GENLIANG, XIA YU, JIANG DONGWEN, YANG GONGMING
Format:	Patent
Sprache:	chi ; eng
Schlagworte:	FOODS OR FOODSTUFFS FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J HUMAN NECESSITIES PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a preparation method of salted egg yolk. In the preparation method, an ultra-high technology is adopted to realize the accelerated osmosis of salted water and the accelerated formation of egg white through determining the accurate ultra-high pressure conditions and applying an integral technical scheme for processing egg yolk at high pressure so that the egg yolk is treated and prepared into the salted egg yolk. The prepared salted egg yolk is orange in color, has the characteristics of softness, granularity and oil abundance and has the peculiar flavor of the salted egg yolk. The preparation method also greatly shortens the processing time of the salted egg yolk and is conducive to the suppression on the growth of microorganisms and the improvement on the quality of the salted egg yolk.