CN103082333A - Method for producing smelly, spicy and salty duck eggs - Google Patents
Method for producing smelly, spicy and salty duck eggs Download PDFInfo
- Publication number
- CN103082333A CN103082333A CN2013100614865A CN201310061486A CN103082333A CN 103082333 A CN103082333 A CN 103082333A CN 2013100614865 A CN2013100614865 A CN 2013100614865A CN 201310061486 A CN201310061486 A CN 201310061486A CN 103082333 A CN103082333 A CN 103082333A
- Authority
- CN
- China
- Prior art keywords
- smelly
- peppery
- spicy
- spiceleaf
- 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.)
- Pending
Links
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method for producing smelly, spicy and salty duck eggs and belongs to the technical field of production of salty duck eggs as traditional food. The method comprises the following steps of: mixing smelly and spicy auxiliary ingredients with main ingredients to obtain a mixture to be eaten freely by ducks in the egg producing period, and marinading duck eggs in a smelly and spicy marinade. The idea of controlling the duck eggs in the egg producing period of the ducks is put forward for the first time. Because the smelly and spicy auxiliary ingredients are added into the main ingredients, the fresh eggs laid by the ducks freely eating the mixture of the smelly and spicy auxiliary ingredients and the main ingredients contain a trace amount of smelly and spicy components. The fresh eggs are marinaded to have special smelly and spicy flavors. The smelly, spicy and salty duck eggs have pleasant taste and can stimulate the appetite.
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 is all: 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 smelly peppery taste.
The present invention mixes smelly peppery material with major ingredient, for the duck free choice feeding of laying period; When pickling, adopt smelly peppery pickling liquid.
The present invention proposes in laying period, egg product to be controlled first, by add smelly peppery material in major ingredient, just contains the smelly peppery composition of trace in the fresh egg product that the duck free choice feeding forms, again through pickling, can improve the special smelly peppery taste of Salted duck egg, its mouthfeel is pleasant, also appetizing.
Stoste and cassia bark, fennel seeds, spiceleaf and hot pepper powder that smelly peppery material of the present invention is got after being fermented by Chinese cabbage and raw soya bean slurry are mixed, and the mixed material feeding mass ratio of described stoste and cassia bark, fennel seeds, spiceleaf and hot pepper powder is 300 ︰ 5 ︰ 10 ︰ 5 ︰ 50.
Described smelly peppery pickling liquid adds edible salt after being boiled by cassia bark, fennel seeds, spiceleaf, hot pepper powder, ginger, white wine, shallot and water again.
In described smelly peppery pickling liquid, the mass ratio that feeds intake of cassia bark, fennel seeds, spiceleaf, hot pepper powder, ginger, white wine, shallot and edible salt is 10～12 ︰ 15 ︰ 5 ︰ 100 ︰ 100 ︰ 5 ︰ 50 ︰ 20～30.
Each flavoring in 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 smelly peppery material of preparation:
With the stoste of getting after Chinese cabbage skin and the fermentation of raw soya bean slurry.
Get stoste 3000g and cassia bark 50g, fennel seeds 100g, spiceleaf 50g and hot pepper powder 500g, mix.
2, the smelly peppery pickling liquid of preparation:
Get cassia bark 100～120g, fennel seeds 150g, spiceleaf 50g, hot pepper powder 1000g, ginger 1000g, white wine 50g, shallot 500g and water and boil, and then add 200 to 300g edible salts, cooling rear stand-by.
Two, feed:
After getting the smelly peppery material of making and mixing with the weight ratio of 1 ︰ 800～120 with major ingredient, 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 the condition of 28 ℃ in environment temperature, fresh duck's egg was soaked in smelly peppery pickling liquid after 35 to 40 days, namely make smelly peppery Salted duck egg.
Claims (4)
1. the production method of smelly peppery Salted duck egg is characterized in that:
1) smelly peppery material is mixed with major ingredient, for the duck free choice feeding of laying period;
When 2) pickling, adopt smelly peppery pickling liquid.
2. the production method of smelly peppery Salted duck egg according to claim 1, it is characterized in that stoste and cassia bark, fennel seeds, spiceleaf and the hot pepper powder got after described smelly peppery material is by Chinese cabbage and the fermentation of raw soya bean slurry are mixed, the mixed material feeding mass ratio of described stoste and cassia bark, fennel seeds, spiceleaf and hot pepper powder is 300 ︰ 5 ︰ 10 ︰ 5 ︰ 50.
3. the production method of described smelly peppery Salted duck egg according to claim 1 and 2, is characterized in that adding edible salt after described smelly peppery pickling liquid is boiled by cassia bark, fennel seeds, spiceleaf, hot pepper powder, ginger, white wine, shallot and water again.
4. the production method of smelly peppery Salted duck egg according to claim 3, the mass ratio that feeds intake that it is characterized in that cassia bark, fennel seeds, spiceleaf, hot pepper powder, ginger, white wine, shallot and edible salt in described smelly peppery pickling liquid is 10～12 ︰ 15 ︰ 5 ︰ 100 ︰ 100 ︰ 5 ︰ 50 ︰ 20～30.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100614865A CN103082333A (en) | 2013-02-27 | 2013-02-27 | Method for producing smelly, spicy and salty duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013100614865A CN103082333A (en) | 2013-02-27 | 2013-02-27 | Method for producing smelly, spicy and salty duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103082333A true CN103082333A (en) | 2013-05-08 |
Family
ID=48195869
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013100614865A Pending CN103082333A (en) | 2013-02-27 | 2013-02-27 | Method for producing smelly, spicy and salty duck eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103082333A (en) |
-
2013
- 2013-02-27 CN CN2013100614865A patent/CN103082333A/en active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103263048B (en) | Instant American ginseng chicken soup can and production method thereof | |
| CN103404913B (en) | Drunken tilapia snack food and processing method thereof | |
| CN104783095A (en) | Internal adjustment high-calcium potato chips and processing method thereof | |
| CN103355646A (en) | Beef potato paste containing traditional Chinese medicine components | |
| CN104686852A (en) | Special feed for meat type duck and preparation method of feed | |
| CN104509836A (en) | Duck sauce and preparation method thereof | |
| KR101859407B1 (en) | The manufacturinKg method for meat broth of chicken soup | |
| CN101999634A (en) | Dried small shrimp and kelp chili sauce and preparation method thereof | |
| CN104664315B (en) | A kind of preparation method of the seafood soy-sauce being exclusively used in pregnant, the puerpera's diet of the cooking | |
| CN103070415A (en) | Method for producing salted duck eggs with spicy sauce taste | |
| CN102240022A (en) | Original tablet seasoning | |
| CN105394422A (en) | Chinese herbal medicine additive for chicken feed as well as preparation and use methods thereof | |
| CN104856097A (en) | Preparation method for egg roll with fresh shrimps | |
| CN106616540A (en) | Crystal tender and crisp steamed dumpling with fish roes and preparation method thereof | |
| CN102240021A (en) | Beef soap base troche | |
| CN104705527A (en) | Fodder dedicated to laying ducks and preparation method for fodder | |
| CN104187489A (en) | Smoked plum and water chestnut cake and preparing method thereof | |
| CN103355692A (en) | Method for making characteristic baked egg | |
| CN103082333A (en) | Method for producing smelly, spicy and salty duck eggs | |
| CN103610186A (en) | Arrowhead beverage and preparation method thereof | |
| CN103070416A (en) | Production method for spiced and hot salted duck eggs | |
| CN103340445A (en) | Preparation method for surimi product with improved elasticity | |
| CN103070417A (en) | Production method for sour and hot salted duck eggs | |
| CN102210440A (en) | Tablet spare rib seasoning | |
| CN104543962A (en) | Duck meat paste and preparation method thereof |
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: 20130508 |