CN103070416A - Production method for spiced and hot salted duck eggs - Google Patents
Production method for spiced and hot salted duck eggs Download PDFInfo
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- CN103070416A CN103070416A CN2013100614174A CN201310061417A CN103070416A CN 103070416 A CN103070416 A CN 103070416A CN 2013100614174 A CN2013100614174 A CN 2013100614174A CN 201310061417 A CN201310061417 A CN 201310061417A CN 103070416 A CN103070416 A CN 103070416A
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- spiced
- production method
- salted duck
- hot
- peppery
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Abstract
The invention discloses a production method for spiced and hot salted duck eggs, relating to the technical field of manufacturing of conventional food, namely the salted duck eggs. The production method comprises the following steps of: mixing spiced and hot materials and a main material for ducks in the egg producing period to freely eat; and salting by using spiced and hot salting liquid. The invention provides the method for controlling eggs in the egg producing period for the first time; and by adding the spiced and hot materials into the main material, the fresh eggs formed by free eating of the ducks contain trace spiced and hot components and then are salted, so that the special spiced and hot taste of the salted duck eggs can be improved, the mouthfeel is pleasant, and an effect of coordinating the stomach is also achieved.
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 fragrant peppery taste.
The present invention mixes spicy material with major ingredient, for the duck free choice feeding of laying period; When pickling, adopt fragrant peppery pickling liquid.
The present invention proposes in laying period egg product to be controlled first, by add spicy material in major ingredient, just contains the fragrant peppery composition of trace in the fresh egg product that the duck free choice feeding forms, again through pickling, can improve the peppery taste of special perfume (or spice) of Salted duck egg, its mouthfeel is pleasant, also has the effect of transferring stomach.
Spicy material of the present invention is mixed by cassia bark, fennel seeds, spiceleaf, cloves, cooking wine, ginger juice, shallot and hot pepper powder and forms, and the mixed material feeding mass ratio of described cassia bark, fennel seeds, spiceleaf, cloves, cooking wine, ginger juice, shallot and hot pepper powder is 15 ︰, 15 ︰, 5 ︰, 5 ︰, 5 ︰, 100 ︰, 50 ︰ 50.
The peppery pickling liquid of described perfume (or spice) adds edible salt after being boiled by cassia bark, fennel seeds, spiceleaf, cloves, cooking wine, ginger, shallot, hot pepper powder and water again.
The mass ratio that feeds intake of described cassia bark, fennel seeds, spiceleaf, cloves, cooking wine, ginger, shallot, hot pepper powder and salt is 15 ︰, 15 ︰, 5 ︰, 5 ︰, 5 ︰, 100 ︰, 50 ︰, 50 ︰ 20～30.
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, preparation spicy material:
Get cassia bark 150g, fennel seeds 150g, spiceleaf 50g, cloves 50g, cooking wine 50g, ginger juice 1000g, shallot 500g and hot pepper powder 500g, mix.
2, the fragrant peppery pickling liquid of preparation:
Get cassia bark 150g, fennel seeds 150g, spiceleaf 50g, cloves 50g, cooking wine 50g, ginger 1000g, shallot 500g, hot pepper powder 500g and water and boil, and then add 200 to 300g edible salts, stand-by after the cooling.
Two, feed:
After getting the spicy material made 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 be used for the later stage and pickle.
Three, pickle:
Be under 28 ℃ the condition in environment temperature, fresh duck's egg was soaked in the fragrant peppery pickling liquid after 35 to 40 days, namely make fragrant peppery Salted duck egg.
Claims (4)
1. the production method of fragrant peppery Salted duck egg is characterized in that:
1) spicy material is mixed with major ingredient, for the duck free choice feeding of laying period;
When 2) pickling, adopt fragrant peppery pickling liquid.
2. the production method of the peppery Salted duck egg of described perfume (or spice) according to claim 1, it is characterized in that described spicy material is comprised of cassia bark, fennel seeds, spiceleaf, cloves, cooking wine, ginger juice, shallot and the mixing of hot pepper powder, the mixed material feeding mass ratio of described cassia bark, fennel seeds, spiceleaf, cloves, cooking wine, ginger juice, shallot and hot pepper powder is 15 ︰, 15 ︰, 5 ︰, 5 ︰, 5 ︰, 100 ︰, 50 ︰ 50.
3. the production method of the peppery Salted duck egg of described perfume (or spice) according to claim 1 and 2 is characterized in that adding edible salt after the peppery pickling liquid of described perfume (or spice) is boiled by cassia bark, fennel seeds, spiceleaf, cloves, cooking wine, ginger, shallot, hot pepper powder and water again.
4. the production method of the peppery Salted duck egg of described perfume (or spice) according to claim 3, the mass ratio that feeds intake that it is characterized in that described cassia bark, fennel seeds, spiceleaf, cloves, cooking wine, ginger, shallot, hot pepper powder and salt is 15 ︰, 15 ︰, 5 ︰, 5 ︰, 5 ︰, 100 ︰, 50 ︰, 50 ︰ 20～30.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100614174A CN103070416A (en) | 2013-02-27 | 2013-02-27 | Production method for spiced and hot salted duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100614174A CN103070416A (en) | 2013-02-27 | 2013-02-27 | Production method for spiced and hot salted duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103070416A true CN103070416A (en) | 2013-05-01 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100614174A Pending CN103070416A (en) | 2013-02-27 | 2013-02-27 | Production method for spiced and hot salted duck eggs |
Country Status (1)
| Country | Link |
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| CN (1) | CN103070416A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
-
2013
- 2013-02-27 CN CN2013100614174A patent/CN103070416A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
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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 |