CN101632463A - preserving process of salted duck eggs - Google Patents
preserving process of salted duck eggs Download PDFInfo
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- CN101632463A CN101632463A CN200910181961A CN200910181961A CN101632463A CN 101632463 A CN101632463 A CN 101632463A CN 200910181961 A CN200910181961 A CN 200910181961A CN 200910181961 A CN200910181961 A CN 200910181961A CN 101632463 A CN101632463 A CN 101632463A
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Abstract
The invention relates to a preserving process of salted duck eggs, which comprises the following steps: after drying selected laterite for 2-4 days, removing impurities of the laterite; pulverizing; sieving; mixing the laterite with natural underground water according to a proportion of 1:1; adding vitriol with about 0.1 percent of total weight; soaking and standing for 30 minutes; stirring for 30-60 minutes in a stirrer; taking out supernatant clear water after depositing for 1-2 days; adding 5 percent of high-degree liqueur and salt with a proportion of 0.4-0.6:1; stirring about 30 minutes after mixing; cleaning and putting fresh duck eggs into a sealing bag; pouring the laterite to completely cover the fresh duck eggs; sealing a bag mouth; storing the fresh duck eggs in a ventilated and shady store to avoid direct sunlight, after a preserving period is completed, taking out the salted duck eggs, and packaging the salted duck eggs to sell. The laterite can be repeatedly used.
Description
Technical field
The present invention relates to a kind of preparation method of Salted duck egg, belong to the egg product processing technique field.
Background technology
Salted duck egg is China's traditional food, and method for salting commonly used mainly contains two kinds: a kind of is FRESH DUCK EGGS to be placed in the salt solution soak; Another kind is that FRESH DUCK EGGS is wrapped in the earth of pickling
Summary of the invention
The objective of the invention is to research and develop a kind of preparation method of Salted duck egg.
Concrete processing step of the present invention:
1. (mud laterite is a kind of of laterite to get the mud laterite of pollution-free pure natural with manual type, be distributed widely in the low mountains and hills district on the south China the Changjiang river, comprise: the major part of Jiangxi, Hunan two provinces, the southeast in the southern regions of the Yunnan Province, Hubei, the part in Guangdong, the north, Fujian and Guizhou, Sichuan, Zhejiang, Anhui, Jiangsu etc., and ground such as southern Tibet).
2. mud laterite was carried out airing 2-4 days in the sun.
3. the mud laterite to airing carries out removal of impurities, pulverizing, Screening Treatment.
4. get natural groundwater and mix with the mud laterite of handling through above-mentioned operation according to 1: 1 ratio, the alum that adds total amount about 1 ‰ simultaneously carries out sterilization, soaks and places 30 minutes.
5. put into mixer after immersion is finished and stirred 30-60 minute, reach thick back and placed precipitation 1-2 days.
6. the water with the upper strata clarification takes out, and adds various batchings in proportion: height liquor 5%, the ratio of salt and mud is 0.4-0.6: 1.Mixing the back stirring can use in about 30 minutes.
7. the FRESH DUCK EGGS of select is cleaned in the sealing bag of packing into, poured into above-mentioned mud laterite, cover FRESH DUCK EGGS fully with mud laterite and be as the criterion, the sealing sack leaves in the shady and cool warehouse that ventilates, and avoids the sunlight direct projection.According to different placement in season different time with temperature, common 15-25 days summer wherein, the common 45-60 of spring and autumn days, common 55-70 days winter.
8. after pickling expiration, take out and clean the packing sale.Above-mentioned mud laterite is reusable.
Beneficial effect of the present invention: the Salted duck egg shelf-life of making through above technology reaches 1 year, and aftertaste is aromatic, has " loose, husky, oily, bright, thin, tender, light, red " eight big characteristics.And make it have more nutritive value after the immersion of the natural mineral matter in the laterite duck's egg.
Description of drawings
Accompanying drawing is a process chart of the present invention.
The specific embodiment
Embodiment one:
1. get the mud laterite of pollution-free pure natural with manual type.
2. mud laterite is carried out airing 2 days in the sun.
3. the mud laterite of getting airing carries out removal of impurities, pulverizing, Screening Treatment for 10 kilograms.
4. get 10 kilograms of natural groundwaters and mixes with the mud laterite of handling through above-mentioned operation, the alum that add 10 grams simultaneously carry out sterilization, soak placement 30 minutes.
5. put into mixer after immersion is finished and stirred 40 minutes, reach thick back and placed precipitation 1 day.
6. the water with the upper strata clarification takes out, and adds various batchings: height liquor 500 grams, salt 5000 grams.Mixing the back stirring can use in about 30 minutes.
7. select 80 FRESH DUCK EGGSs and clean and to be respectively charged in the sealing bag, every packed 4, pour above-mentioned about 0.5 kilogram mud laterite into, cover FRESH DUCK EGGS fully with mud laterite and be as the criterion, the sealing sack leaves in the shady and cool warehouse that ventilates, and avoids the sunlight direct projection.According to different placement in season different time with temperature, common 15-25 days summer wherein, the common 45-60 of spring and autumn days, common 55-70 days winter.
8. after pickling expiration, take out and clean the packing sale.Above-mentioned mud laterite is reusable.
Embodiment two:
1. get the mud laterite of pollution-free pure natural with manual type.
2. mud laterite is carried out airing 2 days in the sun.
3. the mud laterite of getting airing carries out removal of impurities, pulverizing, Screening Treatment for 100 kilograms.
4. get 100 kilograms of natural groundwaters and mixes with the mud laterite of handling through above-mentioned operation, the alum that add 100 grams simultaneously carry out sterilization, soak placement 30 minutes.
5. put into mixer after immersion is finished and stirred 40 minutes, reach thick back and placed precipitation 1 day.
6. the water with the upper strata clarification takes out, and adds various batchings: height liquor 4800 grams, salt 52000 grams.Mixing the back stirring can use in about 30 minutes.
7. select 800 FRESH DUCK EGGS and clean in the sealing bag of packing into, every packed 8, pour above-mentioned 1 kilogram of mud laterite into, cover FRESH DUCK EGGS fully with mud laterite and be as the criterion, the sealing sack leaves in the shady and cool warehouse that ventilates, and avoids the sunlight direct projection.According to different placement in season different time with temperature, common 15-25 days summer wherein, the common 45-60 of spring and autumn days, common 55-70 days winter.
8. after pickling expiration, take out and clean the packing sale.Above-mentioned mud laterite is reusable.
Claims (2)
1, a kind of pickling process of Salted duck egg is characterized in that processing step is as follows:
1. get the mud laterite of pollution-free pure natural with manual type.
2. mud laterite was carried out airing 2-4 days in the sun.
3. the mud laterite to airing carries out removal of impurities, pulverizing, Screening Treatment.
4. get natural groundwater and mix with the mud laterite of handling through above-mentioned operation according to 1: 1 ratio, the alum that adds total amount about 1 ‰ simultaneously carries out sterilization, soaks and places 30 minutes.
5. put into mixer after immersion is finished and stirred 30-60 minute, reach thick back and placed precipitation 1-2 days.
6. the water with the upper strata clarification takes out, and adds various batchings in proportion: height liquor 5%, the ratio of salt and mud is 0.4-0.6: 1.Mixing the back stirring can use in about 30 minutes.
7. the FRESH DUCK EGGS of select is cleaned in the sealing bag of packing into, poured into above-mentioned mud laterite, cover FRESH DUCK EGGS fully with mud laterite and be as the criterion, the sealing sack leaves in the shady and cool warehouse that ventilates, and avoids the sunlight direct projection.According to different placement in season different time with temperature, common 15-25 days summer wherein, the common 45-60 of spring and autumn days, common 55-70 days winter.
8. after pickling expiration, take out and clean the packing sale, also can be with mud laterite packing to sell, mud laterite must flood duck's egg fully.
2, the pickling process of a kind of Salted duck egg according to claim 1 is characterized in that the mud laterite that configures can repeat repeatedly to use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910181961A CN101632463A (en) | 2009-07-28 | 2009-07-28 | preserving process of salted duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910181961A CN101632463A (en) | 2009-07-28 | 2009-07-28 | preserving process of salted duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101632463A true CN101632463A (en) | 2010-01-27 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN200910181961A Pending CN101632463A (en) | 2009-07-28 | 2009-07-28 | preserving process of salted duck eggs |
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Cited By (15)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125273A (en) * | 2011-02-01 | 2011-07-20 | 福建农林大学 | Method for pickling salted duck eggs in red wine sauce |
| CN103202493A (en) * | 2013-04-07 | 2013-07-17 | 泰安马拉磨油脂调料有限公司 | Curing method of salted duck egg with cedrela sinensis taste |
| CN103263035A (en) * | 2013-06-13 | 2013-08-28 | 宿松县乡园禽业贸易有限责任公司 | Method for pickling red-yolk salted duck egg by fried salt |
| CN103494248A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preparing red mud salted duck egg |
| CN103494251A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Fragrant red-yolk salted duck egg and preparation method thereof |
| CN103494246A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Salting solution and salting method of red-yolk low-salt healthcare salted duck egg |
| CN103494249A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs with red cores by using frying salt |
| CN103494250A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs by using plant ash |
| CN103494245A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Pickling method of instant salted duck eggs |
| CN103494243A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for salting sesame sauce-flavor salted duck egg |
| CN103494247A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for processing marinated zinc salted duck egg |
| CN103494244A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preparing bee fat salted duck egg |
| CN103610111A (en) * | 2013-12-06 | 2014-03-05 | 界首市宏亮食品有限公司 | Production method of health-care duck eggs |
| CN104287051A (en) * | 2013-07-15 | 2015-01-21 | 刘小会 | Storage method for cured meat juice, vinegar juice and sauce juice |
| CN104432212A (en) * | 2014-12-10 | 2015-03-25 | 纪永锋 | Salted duck egg pickling method |
-
2009
- 2009-07-28 CN CN200910181961A patent/CN101632463A/en active Pending
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102125273A (en) * | 2011-02-01 | 2011-07-20 | 福建农林大学 | Method for pickling salted duck eggs in red wine sauce |
| CN102125273B (en) * | 2011-02-01 | 2012-07-04 | 福建农林大学 | Method for pickling salted duck eggs in red wine sauce |
| CN103202493A (en) * | 2013-04-07 | 2013-07-17 | 泰安马拉磨油脂调料有限公司 | Curing method of salted duck egg with cedrela sinensis taste |
| CN103202493B (en) * | 2013-04-07 | 2015-09-23 | 泰安马拉磨油脂调料有限公司 | A kind of method for salting of Chinese toon taste Salted duck egg |
| CN103263035A (en) * | 2013-06-13 | 2013-08-28 | 宿松县乡园禽业贸易有限责任公司 | Method for pickling red-yolk salted duck egg by fried salt |
| CN104287051A (en) * | 2013-07-15 | 2015-01-21 | 刘小会 | Storage method for cured meat juice, vinegar juice and sauce juice |
| CN103494250A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs by using plant ash |
| CN103494249A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs with red cores by using frying salt |
| CN103494246A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Salting solution and salting method of red-yolk low-salt healthcare salted duck egg |
| CN103494245A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Pickling method of instant salted duck eggs |
| CN103494243A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for salting sesame sauce-flavor salted duck egg |
| CN103494247A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for processing marinated zinc salted duck egg |
| CN103494244A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preparing bee fat salted duck egg |
| CN103494251A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Fragrant red-yolk salted duck egg and preparation method thereof |
| CN103494248A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preparing red mud salted duck egg |
| CN103610111A (en) * | 2013-12-06 | 2014-03-05 | 界首市宏亮食品有限公司 | Production method of health-care duck eggs |
| CN104432212A (en) * | 2014-12-10 | 2015-03-25 | 纪永锋 | Salted duck egg pickling method |
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Application publication date: 20100127 |