CN103494245A - Pickling method of instant salted duck eggs - Google Patents
Pickling method of instant salted duck eggs Download PDFInfo
- Publication number
- CN103494245A CN103494245A CN201310447595.0A CN201310447595A CN103494245A CN 103494245 A CN103494245 A CN 103494245A CN 201310447595 A CN201310447595 A CN 201310447595A CN 103494245 A CN103494245 A CN 103494245A
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- parts
- weight portion
- salted duck
- duck eggs
- egg
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/105—Coating with compositions containing vegetable or microbial fermentation gums, e.g. cellulose or derivatives; Coating with edible polymers, e.g. polyvinyalcohol
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Biotechnology (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Preparation Of Fruits And Vegetables (AREA)
Abstract
The invention discloses a pickling method of instant salted duck eggs. The instant salted duck eggs are pickled from the following raw materials in parts by weight of 1,000 parts of water, 130-150 parts of salt, 3-5 parts of hot pepper, 2-3 parts of kudzu vine root, 1-2 parts of bitter gourd, 2-3 parts of calcium fruit leaves, 1-3 parts of chestnut shell, 2-3 parts of microphylla leaves, 1-3 parts of pine twigs, 1,000 parts of yellow earth, 30-35 parts of medical stone powder, 1-3 parts of bowlder powder and 2-5 parts of pomegranate seed oil. According to the pickling method of the instant salted duck eggs, yellow wine, white sugar and hot pepper are added in the pickled yellow mud, so that the inherent fishy smell of the salted duck eggs is removed and the salted duck eggs are delicious; the instant salted duck eggs are sealed by adopting a sealing bag for being pickled, thus the pickling time can be effectively shortened, and the duck eggs are unlikely to degrade.
Description
Technical field
The present invention relates to a kind of preparation method that facilitates Salted duck egg, belong to food processing technology field.
Background technology
Salted duck egg is a kind of leisure food that China people enjoy a lot, it is rich in each seed amino acid of fat, protein and needed by human body, also contain various trace elements and the vitamin of the several mineral materials such as calcium, phosphorus, iron and needed by human, and easily absorbed by human body.
Summary of the invention
The invention provides a kind of preparation method that facilitates Salted duck egg.
The present invention is achieved by the following technical solutions:
A kind of preparation method that facilitates Salted duck egg is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: water 1000, salt 130-150, capsicum 3-5, root of kudzu vine 2-3, balsam pear 1-2, leaf of GAIGUO 2-3, chestnut shell 1-3, Chinese littleleaf box leaf 2-3, pine branch 1-3, the above heating raw materials taken is extracted to 1-2 hour, filter, obtain extract and the dregs of a decoction, duck's egg is immersed in extract, pickles after 18-23 days and pull out; The dregs of a decoction are dried, and pulverize, stand-by;
(2) take the loess of 1000 weight portions, the medical stone powder of 30-35 weight portion, the jade powder of 1-3 weight portion, the granada seed oil of 2-5 weight portion, above-mentioned dregs of a decoction powder is mixed with the raw material taken, add the salt of 125-135 weight portion, the yellow rice wine of 2-5 weight portion, the white sugar of 8-10 weight portion and appropriate water, after fully being uniformly mixed, be coated on uniformly the duck's egg surface of processing through step (1), then pack in sealing bag, be placed in the shady and cool ventilation place, pickle 12-18 days, take out, remove surperficial yellow mud, get final product.
Advantage of the present invention is:
The invention provides a kind of method for salting that facilitates Salted duck egg, by add yellow rice wine, white sugar, capsicum in the yellow mud of pickling, removed the fishy smell that Salted duck egg often has, make Salted duck egg more delicious; Adopt the sealing bag sealed pickling, can effectively shorten salting period, and duck's egg is not easy to go bad.
The specific embodiment
Embodiment 1
A kind of preparation method that facilitates Salted duck egg is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: water 1000, salt 130-150, capsicum 3-5, root of kudzu vine 2-3, balsam pear 1-2, leaf of GAIGUO 2-3, chestnut shell 1-3, Chinese littleleaf box leaf 2-3, pine branch 1-3, the above heating raw materials taken is extracted to 1-2 hour, filter, obtain extract and the dregs of a decoction, duck's egg is immersed in extract, pickles after 18-23 days and pull out; The dregs of a decoction are dried, and pulverize, stand-by;
(2) take the loess of 1000 weight portions, the medical stone powder of 30-35 weight portion, the jade powder of 1-3 weight portion, the granada seed oil of 2-5 weight portion, above-mentioned dregs of a decoction powder is mixed with the raw material taken, add the salt of 125-135 weight portion, the yellow rice wine of 2-5 weight portion, the white sugar of 8-10 weight portion and appropriate water, after fully being uniformly mixed, be coated on uniformly the duck's egg surface of processing through step (1), then pack in sealing bag, be placed in the shady and cool ventilation place, pickle 12-18 days, take out, remove surperficial yellow mud, get final product.
The invention provides a kind of method for salting that facilitates Salted duck egg, by add yellow rice wine, white sugar, capsicum in the yellow mud of pickling, removed the fishy smell that Salted duck egg often has, make Salted duck egg more delicious; Adopt the sealing bag sealed pickling, can effectively shorten salting period, and duck's egg is not easy to go bad.
Claims (1)
1. a preparation method that facilitates Salted duck egg is characterized in that comprising the following steps:
(1) take the raw material of following weight portion: water 1000, salt 130-150, capsicum 3-5, root of kudzu vine 2-3, balsam pear 1-2, leaf of GAIGUO 2-3, chestnut shell 1-3, Chinese littleleaf box leaf 2-3, pine branch 1-3, the above heating raw materials taken is extracted to 1-2 hour, filter, obtain extract and the dregs of a decoction, duck's egg is immersed in extract, pickles after 18-23 days and pull out; The dregs of a decoction are dried, and pulverize, stand-by;
(2) take the loess of 1000 weight portions, the medical stone powder of 30-35 weight portion, the jade powder of 1-3 weight portion, the granada seed oil of 2-5 weight portion, above-mentioned dregs of a decoction powder is mixed with the raw material taken, add the salt of 125-135 weight portion, the yellow rice wine of 2-5 weight portion, the white sugar of 8-10 weight portion and appropriate water, after fully being uniformly mixed, be coated on uniformly the duck's egg surface of processing through step (1), then pack in sealing bag, be placed in the shady and cool ventilation place, pickle 12-18 days, take out, remove surperficial yellow mud, get final product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310447595.0A CN103494245A (en) | 2013-09-27 | 2013-09-27 | Pickling method of instant salted duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310447595.0A CN103494245A (en) | 2013-09-27 | 2013-09-27 | Pickling method of instant salted duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103494245A true CN103494245A (en) | 2014-01-08 |
Family
ID=49859584
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310447595.0A Pending CN103494245A (en) | 2013-09-27 | 2013-09-27 | Pickling method of instant salted duck eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103494245A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616512A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Production method of spicy salted duck eggs |
| CN106722362A (en) * | 2016-11-30 | 2017-05-31 | 湖南农业大学 | A kind of production method of less salt salted egg |
| CN107198145A (en) * | 2017-06-30 | 2017-09-26 | 海安润思达食品有限公司 | A kind of preparation method of Salted duck egg |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628526A (en) * | 2003-12-15 | 2005-06-22 | 曹斌昌 | Bittern zinc salted duck egg |
| CN101243889A (en) * | 2008-03-11 | 2008-08-20 | 湖北中医学院 | Fleece-flower root medicinal food salted duck egg and preparation method thereof |
| CN101632463A (en) * | 2009-07-28 | 2010-01-27 | 宿迁市纳爱丽食品有限公司 | preserving process of salted duck eggs |
| CN102326793A (en) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | Fragrant salted duck egg with red yolk and making method thereof |
| CN102423084A (en) * | 2011-12-15 | 2012-04-25 | 杭州万羽养殖有限公司 | Preparation method of salted duck egg |
| CN103190648A (en) * | 2013-04-07 | 2013-07-10 | 泰安马拉磨油脂调料有限公司 | Salting method for sesame paste flavored salted duck eggs |
-
2013
- 2013-09-27 CN CN201310447595.0A patent/CN103494245A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1628526A (en) * | 2003-12-15 | 2005-06-22 | 曹斌昌 | Bittern zinc salted duck egg |
| CN101243889A (en) * | 2008-03-11 | 2008-08-20 | 湖北中医学院 | Fleece-flower root medicinal food salted duck egg and preparation method thereof |
| CN101632463A (en) * | 2009-07-28 | 2010-01-27 | 宿迁市纳爱丽食品有限公司 | preserving process of salted duck eggs |
| CN102326793A (en) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | Fragrant salted duck egg with red yolk and making method thereof |
| CN102423084A (en) * | 2011-12-15 | 2012-04-25 | 杭州万羽养殖有限公司 | Preparation method of salted duck egg |
| CN103190648A (en) * | 2013-04-07 | 2013-07-10 | 泰安马拉磨油脂调料有限公司 | Salting method for sesame paste flavored salted duck eggs |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722362A (en) * | 2016-11-30 | 2017-05-31 | 湖南农业大学 | A kind of production method of less salt salted egg |
| CN106722362B (en) * | 2016-11-30 | 2020-03-31 | 湖南农业大学 | Production method of low-salt salted eggs |
| CN106616512A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Production method of spicy salted duck eggs |
| CN107198145A (en) * | 2017-06-30 | 2017-09-26 | 海安润思达食品有限公司 | A kind of preparation method of Salted duck egg |
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| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20140108 |