CN103070417A - Production method for sour and hot salted duck eggs - Google Patents
Production method for sour and hot salted duck eggs Download PDFInfo
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- CN103070417A CN103070417A CN2013100615270A CN201310061527A CN103070417A CN 103070417 A CN103070417 A CN 103070417A CN 2013100615270 A CN2013100615270 A CN 2013100615270A CN 201310061527 A CN201310061527 A CN 201310061527A CN 103070417 A CN103070417 A CN 103070417A
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- pepper
- hot
- vinegar
- sour
- production method
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Abstract
The invention discloses a production method for sour 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 sour and hot materials and a main material for ducks in the egg producing period to freely eat; and salting by using sour 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 sour and hot materials into the main material, the fresh eggs formed by free eating of the ducks contain trace sour and hot components and then are salted, so that the special sour and hot taste of the salted duck eggs can be improved, and the mouthfeel is pleasant.
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 vinegar-pepper taste.
The present invention mixes vinegar-pepper material with major ingredient, for the duck free choice feeding of laying period; When pickling, adopt vinegar-pepper pickling liquid.
The present invention proposes in laying period egg product to be controlled first, by add vinegar-pepper material in major ingredient, just contains micro-vinegar-pepper composition in the fresh egg product that the duck free choice feeding forms, and through pickling, can improve the special vinegar-pepper taste of Salted duck egg again, and its mouthfeel is pleasant.
Vinegar-pepper material of the present invention is boiled by cassia bark, fennel seeds, spiceleaf, hot pepper powder and acetic acid mixing and forms, and the mixed material feeding mass ratio of described cassia bark, fennel seeds, spiceleaf, hot pepper powder and acetic acid is 5 ︰, 10 ︰, 3 ︰, 50 ︰ 100.
Described vinegar-pepper pickling liquid adds edible salt after being boiled by cassia bark, fennel seeds, spiceleaf, hot pepper powder, acetic acid and water again.
The mass ratio that feeds intake of cassia bark, fennel seeds, spiceleaf, hot pepper powder, acetic acid and edible salt is 10 ︰, 10 ︰, 5 ︰, 100 ︰, 50 ︰ 20～30 in the described vinegar-pepper pickling liquid.
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, prepare vinegar-pepper material:
Get cassia bark 50 g, fennel seeds 100 g, spiceleaf 30 g, hot pepper powder 500 g and acetic acid 1000 g, mix.
2, prepare vinegar-pepper pickling liquid:
Get cassia bark 100, fennel seeds 100, spiceleaf 50, hot pepper powder 1000, acetic acid 500g and water and boil, and then add 200 to 300g edible salts, stand-by after the cooling.
Two, feed:
After getting the vinegar-pepper 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 vinegar-pepper pickling liquid after 35 to 40 days, namely make vinegar-pepper Salted duck egg.
Claims (4)
1. the production method of vinegar-pepper Salted duck egg is characterized in that:
1) vinegar-pepper material is mixed with major ingredient, for the duck free choice feeding of laying period;
When 2) pickling, adopt vinegar-pepper pickling liquid.
2. the production method of described vinegar-pepper Salted duck egg according to claim 1, it is characterized in that described vinegar-pepper material is mixed to boil by cassia bark, fennel seeds, spiceleaf, hot pepper powder and acetic acid forms, and the mixed material feeding mass ratio of described cassia bark, fennel seeds, spiceleaf, hot pepper powder and acetic acid is 5 ︰, 10 ︰, 3 ︰, 50 ︰ 100.
3. the production method of described vinegar-pepper Salted duck egg according to claim 1 and 2 is characterized in that adding edible salt after described vinegar-pepper pickling liquid is boiled by cassia bark, fennel seeds, spiceleaf, hot pepper powder, acetic acid and water again.
4. the production method of described vinegar-pepper Salted duck egg according to claim 3 is characterized in that the mass ratio that feeds intake of cassia bark, fennel seeds, spiceleaf, hot pepper powder, acetic acid and edible salt is 10 ︰, 10 ︰, 5 ︰, 100 ︰, 50 ︰ 20～30 in the described vinegar-pepper pickling liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100615270A CN103070417A (en) | 2013-02-27 | 2013-02-27 | Production method for sour and hot salted duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100615270A CN103070417A (en) | 2013-02-27 | 2013-02-27 | Production method for sour and hot salted duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103070417A true CN103070417A (en) | 2013-05-01 |
Family
ID=48147279
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100615270A Pending CN103070417A (en) | 2013-02-27 | 2013-02-27 | Production method for sour and hot salted duck eggs |
Country Status (1)
| Country | Link |
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| CN (1) | CN103070417A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831785A (en) * | 2016-03-30 | 2016-08-10 | 薛霞 | Salted duck egg filled with glutinous rice and preparation method thereof |
-
2013
- 2013-02-27 CN CN2013100615270A patent/CN103070417A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105831785A (en) * | 2016-03-30 | 2016-08-10 | 薛霞 | Salted duck egg filled with glutinous rice and preparation method thereof |
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Legal Events
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| 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 |