Study On New Pickling Technique Of High Quality Salted Egg Yolk And Its Quality Analysis

Salted egg yolk which has a wide range of market has rich nutrition and unique flavor, so it is widely used in many Chinese delicious dishes. However, the traditional processing to producing the salted egg yolk will lead to great waste of egg white, and the production cycle is longer. The paper will compare several methods in order to get the scientific way, then optimize it. Sensory quality and physical and chemical properties of the salted egg yolk which was produced under the optimize technological condition were analyzed The main contents, results and conclusions in this dissertation are summarized as follows:1. In order to choose the scientific pickling method, four different methods that are dry salt pickling, wet salt pickling, wet pickling and compared dry pickling with wet pickling of different curling time were studied in the thesis, and the wet pickling process was screened out for this thesis.2. Through the pre-treatment selecting, single-factor test, selecting additives, orthogonal test, the best curing condition is summarized as follows: picking in spices solution for 30 minutes, then curing at 25 ℃for 60 hours; the pickling solution is made by salt10g/100 m L, CMC 3.5g/100 m L, white spirits 1.5mL/100 m L.3. Various analytical methods and technology means were used to study the properties of the salted egg yolk and compared with traditional salted egg yolk and commercially available salted egg yolk. The water content and salt content of salted egg yolk in this study is 33.09%±1.1% and 2.065%±0.089%, and the content is similar with that of traditional technique egg yolk, so people can not distinguish salty taste of them. The the oil exudation of egg yolk and textural properties of the salted egg yolk were analyzed, the oil exudation of egg yolk made by best way is 57.94%±2.4%, which is lower than traditional technique egg yolk, but higher than commercially available salted egg yolk. The hardness, springness, chewiness is higher than that of traditional technique egg yolk, but hardness, springness, lower than that of commercially available salted egg yolk,and the chewiness has no difference with commercially available salted egg yolk. The protein species of four kinds egg yolk are the same, so does the kinds of fatty acid species. From the microscopic structure, the yolk granules of two kinds salted egg yolks is not very uniform angular, and there are adhesive parts between the yolk granules. The structure of the salted egg yolk is the reason for rise the hardness, springness, chewiness index. By comparison can we know that the quality of salted egg yolk is higher than commercially available salted egg yolk.