CN104664442A - Preparation method for multi-flavor duck eggs - Google Patents
Preparation method for multi-flavor duck eggs Download PDFInfo
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- CN104664442A CN104664442A CN201310634190.8A CN201310634190A CN104664442A CN 104664442 A CN104664442 A CN 104664442A CN 201310634190 A CN201310634190 A CN 201310634190A CN 104664442 A CN104664442 A CN 104664442A
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Abstract
The invention relates to a preparation method for multi-flavor duck eggs. The preparation method comprises the following steps: getting fresh duck eggs, and washing the fresh duck eggs in a salt aqueous solution for later use; mixing clean dry wolfberry fruits, red dates, Chinese angelica, American ginseng, anises, cinnamon, green Chinese onions, Chinese prickly ash, myrcia and garlics in equal parts by weight to prepare auxiliary materials; putting the auxiliaries into a cooking container, pouring an aqueous solution which is mixed by edible oil and water in proportion by weight of 1 to 100 into the bottom of the cooking container, closing a cooking container cover, and heating from the outer side of the bottom of the cooking container to prepare soup; soaking the duck eggs into the soup for 5-7 days, then getting out and vacuum-packaging the duck eggs on a filling production line, thereby preparing instant multi-flavor duck eggs. The multi-flavor duck eggs prepared by the preparation method not only keep the nutrient value of the duck eggs, but also absorb a large number of nutrient elements in the soup, and are relatively good in health effect.
Description
Technical field
The present invention relates to a kind of preparation method of multi-flavor duck's egg, belong to food processing technology field.
Background technology
Duck's egg is nutritious, and nutrient content (every 100 grams) heat (kilocalorie) 180.00 carbon hydrate (gram) 3.10 fat (gram) 13.00 protein (gram) 12.60 can match in excellence or beauty with egg,
duckegg contains the nutriments such as protein, phosphatide, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus.Taste comparatively
chickenegg is glossy, and duck's egg generally all produces in messy place, so may cause harmful bacteria.If but to boil 15 minutes or just edible for curing.Albumen au bleu after poach, yolk is then Chinese red.Only have very fresh ability to eat, be unsuitable for doing egg white icing.Protein content in duck's egg is suitable with egg, and mineral matter total amount far wins egg, and especially iron, calcium content are very abundant, can prevent anaemia, promote skeleton development.Nowadays edible duck's egg is mostly family's way, as the duck's egg that boils in plain water, Spiced duck eggs etc., taste and nutrition more single, also do not find a kind of preparation method of multi-flavor duck's egg at present.
Summary of the invention
For deficiency of the prior art, the invention provides a kind of preparation method of multi-flavor duck's egg.
Technical scheme of the present invention is as follows:
A preparation method for multi-flavor duck's egg, is characterized in that, comprises following processing step:
(1) prepare major ingredient: get fresh duck's egg, after peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3-10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, Radix Angelicae Sinensis, American Ginseng, anise, cassia bark, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material by after the mixing of identical weight part;
(3) processed finished products: auxiliary material obtained in duck's egg obtained for step (1) and step (2) is put into boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80-100 DEG C, after continuously cooking 10-20 minute, be incubated 10 minutes;
(4) packed products: the duck's egg taken out after soaking in step (3) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant multi-flavor duck's egg food.
According to the present invention, preferably, described duck's egg is Di's height duck duck's egg.
According to the present invention, preferably, the material of described boiling container is porcelain or stainless steel.
Beneficial effect of the present invention is:
The present invention is compared with the method for traditional making duck's egg, not only maintain the nutritive value of duck's egg well, and duck's egg absorbs a large amount of nutrients in soup stock, there is good health-care effect, its preparation method is simple, and preparation cost is low, and products taste is good, nutritious, useful to health.
Detailed description of the invention
Below by specific embodiment, the present invention is further elaborated.
Embodiment 1:
A preparation method for multi-flavor duck's egg, is characterized in that, comprises following processing step:
(1) major ingredient is prepared: get fresh Di's height duck duck's egg 20kg, after peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, Radix Angelicae Sinensis, American Ginseng, anise, cassia bark, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material 4kg by after the mixing of identical weight part;
(3) converted products: auxiliary material obtained in duck's egg obtained for step (1) and step (2) is put into porcelain boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 100 DEG C, continuously cooking was incubated 10 minutes after 20 minutes;
(4) packed products: the duck's egg taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant multi-flavor duck's egg food.
Embodiment 2:
A preparation method for multi-flavor duck's egg, is characterized in that, comprises following processing step:
(1) major ingredient is prepared: get fresh Di's height duck duck's egg 20kg, after peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, Radix Angelicae Sinensis, American Ginseng, anise, cassia bark, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material 4kg by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in duck's egg obtained for step (1) and step (2) is put into stainless steel boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80 DEG C, continuously cooking was incubated 10 minutes after 10 minutes;
(4) packed products: the duck's egg taken out after soaking in step (4) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant multi-flavor duck's egg food.
Claims (3)
1. a preparation method for multi-flavor duck's egg, is characterized in that, comprises following processing step:
(1) major ingredient is prepared: after getting fresh duck's egg peeling, rinse well rear for subsequent use with the common salt aqueous solution that concentration is 3-10%;
(2) auxiliary material is prepared: clean dry product matrimony vine, date, Radix Angelicae Sinensis, American Ginseng, anise, cassia bark, shallot, Chinese prickly ash, spiceleaf and garlic are made auxiliary material by after the mixing of identical weight part;
(3) auxiliary material preliminary working: auxiliary material obtained in duck's egg obtained for step (1) and step (2) is put into boiling container, the aqueous solution that edible oil and water mix by the weight of 1:100 is poured again into bottom boiling container, build boiling container lid, heat in boiling container bottom outside, after making temperature in boiling container be raised to 80-100 DEG C, after continuously cooking 10-20 minute, be incubated 10 minutes obtained soup stocks;
(4) packed products: the duck's egg taken out after soaking in step (3) drains soup, carrying out vacuum packaging with being placed on filling production lines after tinfoil paper paper bag parcel, making instant multi-flavor duck's egg food.
2. the preparation method of multi-flavor duck's egg as claimed in claim 1, is characterized in that: described duck's egg is Di's height duck duck's egg.
3. the preparation method of multi-flavor duck's egg as claimed in claim 1 or 2, is characterized in that: the material of described boiling container is porcelain or stainless steel.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634190.8A CN104664442A (en) | 2013-11-30 | 2013-11-30 | Preparation method for multi-flavor duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310634190.8A CN104664442A (en) | 2013-11-30 | 2013-11-30 | Preparation method for multi-flavor duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104664442A true CN104664442A (en) | 2015-06-03 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310634190.8A Pending CN104664442A (en) | 2013-11-30 | 2013-11-30 | Preparation method for multi-flavor duck eggs |
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| CN (1) | CN104664442A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054114A (en) * | 2015-08-05 | 2015-11-18 | 哈尔滨天一生态农副产品有限公司 | Ventilago leiocarpa Benth duck egg for tonifying qi and blood and preparation method thereof |
| CN109567057A (en) * | 2018-12-27 | 2019-04-05 | 湖南洞庭湖蛋业食品有限公司 | A kind of processing method of vinasse Salted duck egg |
-
2013
- 2013-11-30 CN CN201310634190.8A patent/CN104664442A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054114A (en) * | 2015-08-05 | 2015-11-18 | 哈尔滨天一生态农副产品有限公司 | Ventilago leiocarpa Benth duck egg for tonifying qi and blood and preparation method thereof |
| CN109567057A (en) * | 2018-12-27 | 2019-04-05 | 湖南洞庭湖蛋业食品有限公司 | A kind of processing method of vinasse Salted duck egg |
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Application publication date: 20150603 |