CN103190648A - Salting method for sesame paste flavored salted duck eggs - Google Patents
Salting method for sesame paste flavored salted duck eggs Download PDFInfo
- Publication number
- CN103190648A CN103190648A CN2013101303844A CN201310130384A CN103190648A CN 103190648 A CN103190648 A CN 103190648A CN 2013101303844 A CN2013101303844 A CN 2013101303844A CN 201310130384 A CN201310130384 A CN 201310130384A CN 103190648 A CN103190648 A CN 103190648A
- Authority
- CN
- China
- Prior art keywords
- sesame paste
- egg
- salting
- sesame
- duck
- 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
Images
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a salting method for sesame paste flavored salted duck eggs. The salting method comprises the following steps of: cleaning duck eggs and drying the cleaned duck eggs; uniformly mixing sesame paste or fresh sesame oil residues with salt in the ratio of 3:1 in a mixer, and pouring the mixed ingredients into a container; evenly coating the mixed ingredients on the duck eggs; putting the duck eggs into a sealed container; and storing the container at a shady, cool and ventilate place without light for 30-40 days at 15-20 DEG C. The sesame paste flavored salted duck eggs produced by the method have soft and oily yolks and pale yellow egg whites, have the flavor of sesame paste, can be eaten after being washed and cooked for 10min, and are preferably cooked by a pressure cooker. The sesame paste flavored salted duck eggs can be stored for six months at a shady, cool and dry place, have delicate and pale yellow in egg whites, soft and bright yolks and the flavor of sesame paste, and are special in technology, thick in mouth feel, rich in nutrition, green, pollution-free and convenient to eat.
Description
Technical field
The invention belongs to food processing technology field, relate in particular to a kind of method for salting of sesame paste flavor Salted duck egg.
Background technology
The yellow sand egg-salting method is the method for common a kind of egg that salts down, yellow sand 500 grams, multiple spices flavouring and Chinese herbal medicine 100 restrain fully, essential oil 50 restrains, water is an amount of, earlier yellow sand is poured in the basin when pickling, add multiple spices flavouring and Chinese herbal medicine, essential oil and water, stir into pasty state, will clean the FRESH DUCK EGGS that dries again and put into foundry loam one by one, treat to take out after duck's egg evenly is stained with silt, put into food bag or other containers, can take out flush away silt after 3 weeks and cook.If no yellow sand, available other silt replaces, if husky viscosity is bad, can add a small amount of clay, and egg white is salty, white after pickling.
More single on the duck's egg taste that technology is pickled now, the taste of egg white is saline taste, is of low nutritive value.
Summary of the invention
The invention provides the method for salting of a kind of sesame paste flavor Salted duck egg, be intended to solve on the duck's egg taste that present technology pickles more single, the taste of egg white is saline taste, the problem that is of low nutritive value.
The object of the present invention is to provide a kind of method for salting of sesame paste flavor Salted duck egg, this method for salting may further comprise the steps:
Step 1, duck's egg wash clean, control solid carbon dioxide branch;
Step 2 is got sesame paste or bright sesame oil slag and salt in 3: 1 ratio, is placed in the mixer to stir, and pours in the container;
Step 3 evenly wraps duck's egg the batching that stirs;
Step 4 is placed on duck's egg in the container of sealing;
Step 5 is placed on the place of lucifuge, cool place, ventilation with container, and temperature was deposited 30-40 days at 15-20 degree centigrade.
Further, the ground sesameseed oil that water is made for method technology has been got that oil is left later on and the sesame oil slag within 12 hours.
Further, the husky and oil of the yolk of the sesame paste flavor Salted duck egg that obtains of this method for salting, egg white are light yellow, and the taste of sesame paste are arranged.
Further, it is edible that the flushing of sesame paste flavor Salted duck egg is boiled 10 minutes, and pressure cooker cooks edible better.
Further, this sesame paste flavor Salted duck egg can be stored and place 6 months at shady and cool dry place.
Further, the sesame paste of this method for salting employing is sesame paste.
Sesame paste flavor salted duck egg white provided by the invention delicacy, yolk sand is gorgeous; The technology uniqueness, mouthfeel is aromatic, and is nutritious, instant; The sesame paste flavor Salted duck egg that the embodiment of the invention provides is raw material with fresh duck's egg, is equipped with refined salt, sesame paste, through refining the forming of unique technology such as tens roads that clean, pickle, store sth. in a cellar; Used duck's egg is strictness and selects, and is nuisanceless pollution-free, pure making by hand, and yolk color oil is gorgeous, and egg white is rich in tryptophan like with the sesame paste look, is the amino acid of needed by human; Special taste, all-ages; Sesame paste provided by the invention flavor Salted duck egg is people's conveniently nutrient excellent products of travelling at home, presents relatives and friends' first-selected superior commodity especially.
Description of drawings
Fig. 1 is the realization flow figure of the method for salting of the sesame paste flavor Salted duck egg that provides of the embodiment of the invention.
The specific embodiment
In order to make purpose of the present invention, technical scheme and advantage clearer, below in conjunction with drawings and Examples, the present invention is further described in detail.Should be appreciated that specific embodiment described herein only in order to explaining the present invention, and be not used in and limit invention.
Fig. 1 shows the realization flow of the method for salting of the sesame paste flavor Salted duck egg that the embodiment of the invention provides.
This method for salting may further comprise the steps:
Step S101, duck's egg wash clean, control solid carbon dioxide branch;
Step S102 gets sesame paste or bright sesame oil slag and salt in 3: 1 ratio, is placed in the mixer to stir, and pours in the container;
Step S103 evenly wraps duck's egg the batching that stirs;
Step S104 is placed on duck's egg in the container of sealing;
Step S105 is placed on the place of lucifuge, cool place, ventilation with container, and temperature was deposited 30-40 days at 15-20 degree centigrade.
In embodiments of the present invention, the husky and oil of the yolk of the sesame paste flavor Salted duck egg that obtains of this method for salting, the egg white taste that is light yellow and sesame paste is arranged.
In embodiments of the present invention, it is edible that the flushing of sesame paste flavor Salted duck egg is boiled 10 minutes, and pressure cooker cooks edible better.
In embodiments of the present invention, this sesame paste flavor Salted duck egg can be stored and place 6 months at shady and cool dry place.
Below in conjunction with drawings and the specific embodiments application principle of the present invention is further described.
Batching: duck's egg, sesame paste or sesame oil slag, refined salt;
Eating method: flushing is boiled and was eaten in 10 minutes, and pressure cooker cooks edible better.Shelf-life: 6 months storage requirement of shady and cool placement: shady and cool dry place stores; The duck's egg that adopts sesame paste or sesame oil slag, duck's egg and refined salt collocation to pickle, egg white not only has saline taste, and the taste of sesame paste is arranged, and it is light yellow that egg white is, and yolk is husky and oily, and the eater more has appetite.
The sesame paste flavor Salted duck egg that the embodiment of the invention provides is preserving raw material because it adopts sesame paste, so claim sesame paste saline taste duck's egg, different with common Salted duck egg, sesame paste flavor Salted duck egg is that exclusive traditional secret recipe is pickled, and its raw material adopts little mill sesame paste, duck's egg, refined salt, and exclusive secret recipe is salted.Excellent taste is eaten deutostoma and is stayed lingering fragrance, and yolk is husky and oily, and egg white is the color of sesame paste, the taste of sesame paste.It is raw material that sesame paste flavor Salted duck egg is put duck's egg that duck is produced in a suitable place to breed with Dongping hu, and this duck's egg is nutritious, is rich in various essential amino acids and unrighted acid.Lecithin content is apparently higher than common duck's egg, but cholesterol is then well below common duck's egg, and the every index of the quality of egg all reaches the level of pollution-free food.Sesame paste is as preserving raw material, and its nutritional labeling that is rich in can be absorbed by duck's egg in a large number, the more Ensure Liquid of Salted duck egg thereby sesame paste is distinguished the flavor of.Sesame paste is rich in protein, amino acid, and multivitamin and mineral matter, frequent eating can strengthen calcareous replenishing, and skeleton development and prevention calcium loss are beneficial to.And iron-holder is abundant, and normal eating can be prevented hypoferric anemia, wherein also contains grease, the prevention constipation is had certain benefit. the nutritional labeling of sesame paste also is higher than duck's egg, and egg this in three class nutritions in the seniority among brothers and sisters of high food row the first, the meat of just often seeing, egg, milk.And sesame paste flavor Salted duck egg has been contained the nutrition of the two, and it is edible to be fit to all kinds of crowds more.Sesame paste flavor Salted duck egg does not contain any additives, anticorrisive agent, belongs to pollution-free nuisanceless green wholefood, is absorbed by human body easily, and is all-ages, and is subjected to liking of common people deeply.The delicacy of sesame paste that the embodiment of the invention provides flavor salted duck egg white, yolk sand is gorgeous, egg white is light yellow and the taste of sesame paste is arranged, the technology uniqueness, mouthfeel is aromatic, and is nutritious, instant.The sesame paste flavor Salted duck egg that the embodiment of the invention provides is raw material with fresh duck's egg, is equipped with refined salt, sesame paste, through refining the forming of unique technology such as tens roads that clean, pickle, store sth. in a cellar.Used duck's egg is strictness and selects, and is nuisanceless pollution-free, pure making by hand, and yolk color oil is gorgeous, and egg white is like with sesame paste look (being rich in tryptophan, is the amino acid of needed by human) and the taste of sesame paste is arranged, and special taste is all-ages.Be people's conveniently nutrient excellent products of travelling at home, present relatives and friends' first-selected superior commodity especially.
The nutrition of sesame paste flavor Salted duck egg is very abundant, below is the nutritional labeling tabulation (containing in per 100 grams) of sesame paste flavor Salted duck egg.
The above only is preferred embodiment of the present invention, not in order to limiting the present invention, all any modifications of doing within the spirit and principles in the present invention, is equal to and replaces and improvement etc., all should be included within protection scope of the present invention.
Claims (6)
1. the method for salting of sesame paste flavor Salted duck egg is characterized in that this method for salting may further comprise the steps:
Step 1, duck's egg wash clean, control solid carbon dioxide branch;
Step 2 is got sesame paste or bright sesame oil slag and salt in 3: 1 ratio, is placed in the mixer to stir, and pours in the container;
Step 3 evenly wraps duck's egg the batching that stirs;
Step 4 is placed on duck's egg in the container of sealing;
Step 5 is placed on the place of lucifuge, cool place, ventilation with container, and temperature was deposited 30-40 days at 15-20 degree centigrade.
2. method for salting as claimed in claim 1 is characterized in that, the ground sesameseed oil that water is made for method technology has been got that oil is left later on and the sesame oil slag within 12 hours.
3. method for salting as claimed in claim 1 is characterized in that, the yolk of the sesame paste flavor Salted duck egg that this method for salting obtains is husky and oily, egg white is light yellow, and the taste of sesame paste is arranged.
4. method for salting as claimed in claim 1 is characterized in that, it is edible that the flushing of sesame paste flavor Salted duck egg is boiled 10 minutes, and pressure cooker cooks edible better.
5. method for salting as claimed in claim 1 is characterized in that, this sesame paste flavor Salted duck egg can be stored and place 6 months at shady and cool dry place.
6. method for salting as claimed in claim 1 is characterized in that, the sesame paste that this method for salting adopts is sesame paste.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101303844A CN103190648A (en) | 2013-04-07 | 2013-04-07 | Salting method for sesame paste flavored salted duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2013101303844A CN103190648A (en) | 2013-04-07 | 2013-04-07 | Salting method for sesame paste flavored salted duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103190648A true CN103190648A (en) | 2013-07-10 |
Family
ID=48713611
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2013101303844A Pending CN103190648A (en) | 2013-04-07 | 2013-04-07 | Salting method for sesame paste flavored salted duck eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103190648A (en) |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103494252A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Radix polygoni multiflori salted duck egg with herbal cuisine and preparation method of egg |
| 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 |
| 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 |
| CN112890120A (en) * | 2021-03-17 | 2021-06-04 | 仪陇德轩农业科技有限责任公司 | Making process of sesame paste eggs |
| CN115251319A (en) * | 2022-06-22 | 2022-11-01 | 天津蓟州齐泰食品有限公司 | Selenium-rich health-care sesame paste egg prepared from sodium hydroxide and pickling method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253875A (en) * | 2008-04-13 | 2008-09-03 | 安国民 | Sesame paste cakes |
| CN102578622A (en) * | 2012-02-22 | 2012-07-18 | 刘文新 | Making method for salted eggs |
-
2013
- 2013-04-07 CN CN2013101303844A patent/CN103190648A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101253875A (en) * | 2008-04-13 | 2008-09-03 | 安国民 | Sesame paste cakes |
| CN102578622A (en) * | 2012-02-22 | 2012-07-18 | 刘文新 | Making method for salted eggs |
Non-Patent Citations (2)
| Title |
|---|
| 妙酒: "怎样淹麻酱鸡蛋", 《百度》, 14 June 2010 (2010-06-14) * |
| 孔宪清: "香油渣的综合利用研究", 《适用技术市场》, no. 3, 31 March 1994 (1994-03-31), pages 5 - 6 * |
Cited By (12)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN103494252A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Radix polygoni multiflori salted duck egg with herbal cuisine and preparation method of egg |
| 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 |
| 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 |
| CN112890120A (en) * | 2021-03-17 | 2021-06-04 | 仪陇德轩农业科技有限责任公司 | Making process of sesame paste eggs |
| CN115251319A (en) * | 2022-06-22 | 2022-11-01 | 天津蓟州齐泰食品有限公司 | Selenium-rich health-care sesame paste egg prepared from sodium hydroxide and pickling method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103190648A (en) | Salting method for sesame paste flavored salted duck eggs | |
| CN103190647A (en) | Salting method for sesame paste flavored salted eggs | |
| CN104247963A (en) | Preserving method of spiced salted duck egg | |
| CN104839787A (en) | Processing method of pickled squid with wine | |
| CN104605409A (en) | Processing method for instant salted roasted crabs | |
| CN104381966B (en) | A kind of grain capsicum | |
| CN102626238A (en) | Processing method of special flavor eggs and preserved eggs | |
| CN103202493B (en) | A kind of method for salting of Chinese toon taste Salted duck egg | |
| CN103054066A (en) | Preparation method of salted duck eggs | |
| CA2867106A1 (en) | Encased solid food and method for manufacturing the same | |
| CN103330185A (en) | Method for preparing Sichuan-flavor carrot-duck liver paste | |
| CN102696936B (en) | Hmong's flavor pickled soup and disacidifying and fresh-keeping method for pickled soup vegetables | |
| CN102028250A (en) | Method and formula for soaking and pickling spiced salted egg | |
| CN101926479A (en) | Processing technique of artificial preserved eggs | |
| CN105341761A (en) | Preparation method for pickling salted duck eggs by edible amaranth | |
| CN104522619A (en) | Oyster sauce and preparation method thereof | |
| CN107173752A (en) | A kind of preparation method of fragrant citrus taste sugar-vinegar garlic | |
| CN104432211A (en) | Salted duck eggs with health effect for reducing cholesterol and preparation method thereof | |
| KR20160086114A (en) | Manufacturing method of gel shaped gelly type food material using marine organism | |
| CN103919166B (en) | A kind of preparation method of tinned preserved eggs | |
| CN103652743A (en) | Globefish pickled vegetables | |
| CN103169103A (en) | Preserving meted of cedrela sinensis flavor salted chicken eggs | |
| CN109717407A (en) | Gold roasted eggs and preparation method thereof | |
| CN103053989A (en) | Seasoning for marinated egg | |
| KR20050100809A (en) | The art of cooking a broth to chase a hangover |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130710 |