CN103070415A - Method for producing salted duck eggs with spicy sauce taste - Google Patents
Method for producing salted duck eggs with spicy sauce taste Download PDFInfo
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- CN103070415A CN103070415A CN2013100613862A CN201310061386A CN103070415A CN 103070415 A CN103070415 A CN 103070415A CN 2013100613862 A CN2013100613862 A CN 2013100613862A CN 201310061386 A CN201310061386 A CN 201310061386A CN 103070415 A CN103070415 A CN 103070415A
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- China
- Prior art keywords
- peppery
- sauce
- salted duck
- spicy sauce
- duck eggs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- Seeds, Soups, And Other Foods (AREA)
- Seasonings (AREA)
Abstract
The invention provides a method for producing salted duck eggs with spicy sauce taste, and relates to the technical field of producing traditional food, namely salted duck eggs. The method comprises the following steps of: mixing spicy sauce material and main materials for ducks in laying period to freely ingest; and adopting pickling liquid with spicy sauce during pickling. According to the method, the egg products can be controlled during the laying period; the spicy sauce material can be added into the main material; the fresh egg products formed by freely ingesting of the ducks contain a small amount of spicy sauce, and the fresh egg products are pickled, so that the special spicy sauce taste of the salted duck eggs can be improved, and the salted duck eggs are pleasant in taste and appetizing.
Description
Technical field
The present invention relates to traditional food---the manufacture technology field of Salted duck egg.
Background technology
Salted duck egg is the traditional food of China, and manufacture craft from ancient times to the present all is: normal duck's egg is pickled as the main liquid that salts down take the salt water logging, and the product taste of obtaining is single, has been not suitable for the requirement that people seek renovation.
Summary of the invention
The present invention seeks to propose a kind of production method with Salted duck egg of the peppery taste of sauce.
The present invention mixes the peppery material of sauce with major ingredient, for the duck free choice feeding of laying period; When pickling, adopt the peppery pickling liquid of sauce.
The present invention proposes in laying period egg product to be controlled first, by in major ingredient, adding the peppery material of sauce, in the fresh egg product that the duck free choice feeding forms, just contain the peppery composition of micro-sauce, again through pickling, can improve the peppery taste of special sauce of Salted duck egg, pleasant, the appetizing of its mouthfeel.
The peppery material of sauce of the present invention is mixed by cassia bark, fennel seeds, spiceleaf, hot pepper powder and bean cotyledon residue of soya, and the mixed material feeding mass ratio of described cassia bark, fennel seeds, spiceleaf, hot pepper powder and bean cotyledon residue of soya is 5 ︰, 10 ︰, 5 ︰, 50 ︰ 100.
The peppery pickling liquid of described sauce adds edible salt after being boiled by cassia bark, fennel seeds, spiceleaf, hot pepper powder, ginger, liquor, shallot and water again.
The mass ratio that feeds intake of cassia bark, fennel seeds, spiceleaf, hot pepper powder, ginger, liquor, shallot and edible salt is 10 ︰, 15 ︰, 5 ︰, 100 ︰, 50 ︰, 5 ︰, 50 ︰ 20～30 in the peppery pickling liquid of described sauce.
Each flavoring in the manufacturing process of the present invention is inexpensive, and production cost is low, is beneficial to large-scale popularization and uses.
The specific embodiment
One, get the raw materials ready:
1, the peppery material of preparation sauce:
Get cassia bark 50 g, fennel seeds 100 g, spiceleaf 30 g, hot pepper powder 500 g and bean cotyledon residue of soya 1000 g, mix.
2, the peppery pickling liquid of preparation sauce:
Get cassia bark 100, fennel seeds 150, spiceleaf 50, hot pepper powder 1000, ginger 1000g, liquor 50 g, shallot 500g and water and boil, and then add 200 to 300g edible salts, stand-by after the cooling.
Two, feed:
After getting the peppery material of the sauce of making and major ingredient mixing with the weight ratio of 1 ︰ 800～120, for the duck free choice feeding of laying period, get its fresh duck's egg and pickle for the later stage.
Three, pickle:
Be under 28 ℃ the condition in environment temperature, fresh duck's egg was soaked in the peppery pickling liquid of sauce after 35 to 40 days, namely make the peppery Salted duck egg of sauce.
Claims (4)
1. the production method of the peppery Salted duck egg of sauce is characterized in that:
1) the peppery material of sauce is mixed with major ingredient, for the duck free choice feeding of laying period;
When 2) pickling, adopt the peppery pickling liquid of sauce.
2. the production method of the peppery Salted duck egg of described sauce according to claim 1, it is characterized in that the peppery material of described sauce is mixed by cassia bark, fennel seeds, spiceleaf, hot pepper powder and bean cotyledon residue of soya, the mixed material feeding mass ratio of described cassia bark, fennel seeds, spiceleaf, hot pepper powder and bean cotyledon residue of soya is 5 ︰, 10 ︰, 5 ︰, 50 ︰ 100.
3. the production method of the peppery Salted duck egg of described sauce according to claim 1 and 2 is characterized in that adding edible salt after the peppery pickling liquid of described sauce is boiled by cassia bark, fennel seeds, spiceleaf, hot pepper powder, ginger, liquor, shallot and water again.
4. the production method of the peppery Salted duck egg of described sauce according to claim 3 is characterized in that the mass ratio that feeds intake of cassia bark, fennel seeds, spiceleaf, hot pepper powder, ginger, liquor, shallot and edible salt is 10 ︰, 15 ︰, 5 ︰, 100 ︰, 50 ︰, 5 ︰, 50 ︰ 20～30 in the peppery pickling liquid of described sauce.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100613862A CN103070415A (en) | 2013-02-27 | 2013-02-27 | Method for producing salted duck eggs with spicy sauce taste |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100613862A CN103070415A (en) | 2013-02-27 | 2013-02-27 | Method for producing salted duck eggs with spicy sauce taste |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103070415A true CN103070415A (en) | 2013-05-01 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100613862A Pending CN103070415A (en) | 2013-02-27 | 2013-02-27 | Method for producing salted duck eggs with spicy sauce taste |
Country Status (1)
| Country | Link |
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| CN (1) | CN103070415A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273565A (en) * | 2014-10-30 | 2015-01-14 | 四川特驱投资集团有限公司 | Method for salting eggs |
| CN105533486A (en) * | 2015-11-17 | 2016-05-04 | 六安市裕青生态养殖有限责任公司 | Making method of fragrant, spicy and salty eggs |
| CN110024973A (en) * | 2019-03-07 | 2019-07-19 | 绵竹市晶花皮蛋厂（普通合伙） | A kind of high-quality bean cotyledon salted egg of low salinity |
-
2013
- 2013-02-27 CN CN2013100613862A patent/CN103070415A/en active Pending
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104273565A (en) * | 2014-10-30 | 2015-01-14 | 四川特驱投资集团有限公司 | Method for salting eggs |
| CN105533486A (en) * | 2015-11-17 | 2016-05-04 | 六安市裕青生态养殖有限责任公司 | Making method of fragrant, spicy and salty eggs |
| CN110024973A (en) * | 2019-03-07 | 2019-07-19 | 绵竹市晶花皮蛋厂（普通合伙） | A kind of high-quality bean cotyledon salted egg of low salinity |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130501 |