The present invention provides a production method for extending preservation of salted egg yolk, which includes the following steps: (a) preparing fresh salted egg yolk (b) washing out the remaining egg white liquid on the surface of the fresh salted egg yolk, and proceeding dehydration and, (c) conducting vacuum packaging and non-chemical sterilization treatment. Because the present invention employs the non-chemical sterilization treatment and vacuum packaging process, the quality of salted egg yolk may be kept steady, and the expiration date in room temperature may be extended, and the nutritive value will not be affected. Compared with the conventional process, the present invention does not need the freezing process to extend the expiration date and may maintain the shape of salted egg yolk without affecting the taste and quality.一種延長鹹蛋黃保存之製造方法,包含有下列步驟:(a)備置生鮮鹹蛋黃;(b)洗淨所述生鮮鹹蛋黃表面的殘留蛋白液,並使乾燥;(c)進行真空包裝及非化學性殺菌處理。藉此利用非化學性殺菌處理及真空包裝處理,使得鹹蛋黃的品質能保持穩定,並且能延長在室溫下的保存期限,且營養價值不受影響。11、12、13...步驟
