CN105341758A - Pickling agent and pickling method of salty eggs - Google Patents
Pickling agent and pickling method of salty eggs Download PDFInfo
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- CN105341758A CN105341758A CN201510652447.1A CN201510652447A CN105341758A CN 105341758 A CN105341758 A CN 105341758A CN 201510652447 A CN201510652447 A CN 201510652447A CN 105341758 A CN105341758 A CN 105341758A
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Abstract
The invention discloses a pickling agent and pickling method of salty eggs. The pickling agent comprises the following raw materials in parts by weight: 500-600 parts of glutinous rice millet straw ash, 1000-1300 parts of rice water, 500-600 parts of salt, 10-15 parts of vanilla, 3-5 parts of litsea variabilis flowers, 3-5 parts of litsea variabilis seeds, 3-5 parts of pricklyash peel, 3-5 parts of pepper fruits, 3-5 parts of villous amomum fruits, 3-5 parts of fructus tsaoko and 100-200 parts of a wheat sauce. The pickling method comprises the following steps of crushing the litsea variabilis seeds into litsea variabilis seed powder, uniformly mixing the litsea variabilis seed powder, the pricklyash peel which is half of the quantity of the formula, the pricklyash peel which is half of the quantity of the formula, the glutinous rice millet straw ash, the rice water, the vanilla, the litsea variabilis flowers, the villous amomum fruits, and the fructus tsaoko so as to obtain a mixture A, decocting the mixture A, and cooling the decocted mixture A; crushing the surplus half of the pricklyash peel into pricklyash peel powder, crushing the surplus half of the pepper fruits into pepper fruit powder, adding the pricklyash peel powder, the pepper fruit powder, the salt and the wheat sauce together into the cooled mixture A, and uniformly mixing the pricklyash peel powder, the pepper fruit powder, the salt, the wheat sauce and the cooled mixture A so as to obtain a mixture B; and putting fresh duck eggs into the mixture B, coating the fresh duck eggs with syrup, putting the fresh duck eggs coated with the syrup into the glutinous rice millet straw ash which is additionally taken so that the surfaces of the fresh duck eggs are covered with the glutinous rice millet straw ash, putting the fresh duck eggs covered with the glutinous rice millet straw ash into a container, and pickling the fresh duck eggs in a sealing manner. The pickling agent and the pickling method of the salty eggs have the characteristics that the raw materials are rich, and finished egg products are unique in taste, delicious, high in nutrient value, safe and free from additives.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of salted egg salting agent, also relate to the method utilizing this curing agent preserving salted egg simultaneously.
Background technology
Salted duck egg, characteristic dish, is again " salt duck's egg ", " salt down duck's egg ", " Chinese olive ".Long at Chinese history, containing nutriments such as protein, phosphatide, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus; Particularly in health in the urgent need to iron and calcium enrich especially in Salted duck egg, have skeleton development kind, and can anaemia be prevented; There is the effect of strengthening body.So deeply like by common people, commercially also enjoy favor.
The method for salting of Salted duck egg, comprises yellow sand egg-salting method, saturated aqueous common salt egg-salting method, batter egg-salting method and white wine infuse method 4 kinds, also can like according to self taste in curing process, pickled as spiced Salted duck egg or pungent Salted duck egg etc.
But in the method for salting of these Salted duck eggs existing, raw materials used single, cause mouthfeel stereotyped, taste is poor.
Summary of the invention
The object of the present invention is to provide a kind of preserving raw material to enrich, can make finished product egg tasty, be of high nutritive value, safety without add salted egg salting agent.
Another object of the present invention is to provide the method utilizing this curing agent preserving salted egg.
A kind of salted egg salting agent of the present invention, by weight, comprises following raw material:
Glutinous rice millet straw ash 500-600 part, thin rice gruel 1000-1300 part, salt 500-600 part, vanilla 10-15 part, tomentosecalyx elsholtzia leaf 3-5 part, Litsea pungens 3-5 part, Chinese prickly ash 3-5 part, pepper 3-5 part, fructus amomi 3-5 part, tsaoko 3-5 part, wheat sauce 100-200 part.
Above-mentioned a kind of salted egg salting agent, by weight, comprises following raw material:
Glutinous rice millet straw ash 550 parts, thin rice gruel 1150 parts, salt 550 parts, vanilla 12 parts, tomentosecalyx elsholtzia leaf 4 parts, Litsea pungens 4 parts, 4 parts, Chinese prickly ash, 4 parts, pepper, fructus amomi 4 parts, tsaoko 4 parts, 150 parts, wheat sauce.
Above-mentioned a kind of salted egg salting agent, wherein: described glutinous rice millet straw ash is the ashes adopting the rear gained of glutinous rice millet straw burning.
Above-mentioned a kind of salted egg salting agent, wherein: described thin rice gruel is adopted following method and prepared:
Put into 3 jin of scented rices or glutinous rice in every 10 jin of water, boil rear continuation and decoct 25-35min, filter, get filtrate and get final product.
The method for salting of a kind of salted egg of the present invention, comprises the following steps:
(1) glutinous rice millet straw ash 500-600 part is taken by weight, thin rice gruel 1000-1300 part, salt 500-600 part, vanilla 10-15 part, tomentosecalyx elsholtzia leaf 3-5 part, Litsea pungens is ground into Powdered 3-5 part, Chinese prickly ash 3-5 part, pepper 3-5 part, fructus amomi 3-5 part, tsaoko 3-5 part, wheat sauce 100-200 part;
(2) Litsea pungens is pulverized in Powdered, mix with the pepper of the Chinese prickly ash of glutinous rice millet straw ash, thin rice gruel, vanilla, tomentosecalyx elsholtzia leaf, formula ratio half, formula ratio half, fructus amomi and tsaoko, boil, boil rear continuation and decoct 25-30min, be cooled to 20-25 DEG C, obtain preserving raw material mixture A;
(3) remaining half Chinese prickly ash and half pepper are pulverized in Powdered, together add in preserving raw material mixture A with salt, wheat sauce, mix, obtain preserving raw material mixture B;
(4) FRESH DUCK EGGS is put into preserving raw material mixture B hanging, FRESH DUCK EGGS surface is covered by described mixture B, separately get glutinous rice millet straw ash, the FRESH DUCK EGGS covered by described mixture B being put into glutinous rice millet straw ash makes its surface be covered by glutinous rice millet straw ash, put into container, pickle 48-90 days in 10-25 DEG C of lower seal, to obtain final product.
The method for salting of above-mentioned a kind of salted egg, wherein: described container is sand cylinder.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: salted egg salting agent provided by the present invention, adopting glutinous rice millet straw ash, thin rice gruel, salt, vanilla, tomentosecalyx elsholtzia leaf, Litsea pungens, Chinese prickly ash, pepper, fructus amomi, tsaoko and wheat sauce is raw material, rational proportion between each raw material, instead of the single raw material in traditional pickling process method, salinity can be made to penetrate into gradually in egg, the nutritive value of egg product can be promoted again.Salted egg's aromatic flavour of pickling, micro-salty good to eat, taste is unique.Have tasty, be of high nutritive value, safety without add feature.
Detailed description of the invention
embodiment 1
A kind of salted egg salting agent, comprises following raw material:
Glutinous rice millet straw ash 500g, thin rice gruel 1000g, salt 600g, vanilla 15g, tomentosecalyx elsholtzia leaf 3g, Litsea pungens 3g, Chinese prickly ash 5g, pepper 5g, fructus amomi 3g, tsaoko 3g, wheat sauce 200g;
Wherein, described glutinous rice millet straw ash is the ashes adopting the rear gained of glutinous rice millet straw burning;
Described thin rice gruel is adopted following method and is prepared:
Put into 3 jin of scented rices in every 10 jin of water, boil rear continuation and decoct 35min, filter, get filtrate and get final product;
The method of this curing agent preserving salted egg is utilized to be:
(1) Litsea pungens is pulverized in Powdered, mix with the pepper of the Chinese prickly ash of glutinous rice millet straw ash, thin rice gruel, vanilla, tomentosecalyx elsholtzia leaf, formula ratio half, formula ratio half, fructus amomi and tsaoko, boil, boil rear continuation and decoct 25min, be cooled to 25 DEG C, obtain preserving raw material mixture A;
(2) remaining half Chinese prickly ash and half pepper are pulverized in Powdered, together add in preserving raw material mixture A with salt, wheat sauce, mix, obtain preserving raw material mixture B;
(3) FRESH DUCK EGGS is put into preserving raw material mixture B hanging, FRESH DUCK EGGS surface is covered by described mixture B, separately get glutinous rice millet straw ash, the FRESH DUCK EGGS covered by described mixture B being put into glutinous rice millet straw ash makes its surface be covered by glutinous rice millet straw ash, put into container, pickle 90 days in 10 DEG C of lower seals, to obtain final product.
embodiment 2
A kind of salted egg salting agent, comprises following raw material:
Glutinous rice millet straw ash 600g, thin rice gruel 1300g, salt 500g, vanilla 10g, tomentosecalyx elsholtzia leaf 5g, Litsea pungens 5g, Chinese prickly ash 3g, pepper 3g, fructus amomi 5g, tsaoko 5g, wheat sauce 100g;
Wherein, described glutinous rice millet straw ash is the ashes adopting the rear gained of glutinous rice millet straw burning;
Described thin rice gruel is adopted following method and is prepared:
Put into 3 jin of glutinous rice in every 10 jin of water, boil rear continuation and decoct 25min, filter, get filtrate and get final product;
The method of this curing agent preserving salted egg is utilized to be:
(1) Litsea pungens is pulverized in Powdered, mix with the pepper of the Chinese prickly ash of glutinous rice millet straw ash, thin rice gruel, vanilla, tomentosecalyx elsholtzia leaf, formula ratio half, formula ratio half, fructus amomi and tsaoko, boil, boil rear continuation and decoct 30min, be cooled to 20 DEG C, obtain preserving raw material mixture A;
(2) remaining half Chinese prickly ash and half pepper are pulverized in Powdered, together add in preserving raw material mixture A with salt, wheat sauce, mix, obtain preserving raw material mixture B;
(3) FRESH DUCK EGGS is put into preserving raw material mixture B hanging, FRESH DUCK EGGS surface is covered by described mixture B, separately get glutinous rice millet straw ash, the FRESH DUCK EGGS covered by described mixture B being put into glutinous rice millet straw ash makes its surface be covered by glutinous rice millet straw ash, put into container, pickle 48 days in 25 DEG C of lower seals, to obtain final product.
embodiment 3
A kind of salted egg salting agent, comprises following raw material:
Glutinous rice millet straw ash 550g, thin rice gruel 1150g, salt 550g, vanilla 12g, tomentosecalyx elsholtzia leaf 4g, Litsea pungens 4g, Chinese prickly ash 4g, pepper 4g, fructus amomi 4g, tsaoko 4g, wheat sauce 150g;
Wherein, described glutinous rice millet straw ash is the ashes adopting the rear gained of glutinous rice millet straw burning;
Described thin rice gruel is adopted following method and is prepared:
Put into 3 jin of scented rices in every 10 jin of water, boil rear continuation and decoct 30min, filter, get filtrate and get final product;
The method of this curing agent preserving salted egg is utilized to be:
(1) Litsea pungens is pulverized in Powdered, mix with the pepper of the Chinese prickly ash of glutinous rice millet straw ash, thin rice gruel, vanilla, tomentosecalyx elsholtzia leaf, formula ratio half, formula ratio half, fructus amomi and tsaoko, boil, boil rear continuation and decoct 22min, be cooled to 22.5 DEG C, obtain preserving raw material mixture A;
(2) remaining half Chinese prickly ash and half pepper are pulverized in Powdered, together add in preserving raw material mixture A with salt, wheat sauce, mix, obtain preserving raw material mixture B;
(3) FRESH DUCK EGGS is put into preserving raw material mixture B hanging, FRESH DUCK EGGS surface is covered by described mixture B, separately get glutinous rice millet straw ash, the FRESH DUCK EGGS covered by described mixture B being put into glutinous rice millet straw ash makes its surface be covered by glutinous rice millet straw ash, put into sand cylinder, pickle 69 days in 17.5 DEG C of lower seals, to obtain final product.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (6)
1. a salted egg salting agent, by weight, comprises following raw material:
Glutinous rice millet straw ash 500-600 part, thin rice gruel 1000-1300 part, salt 500-600 part, vanilla 10-15 part, tomentosecalyx elsholtzia leaf 3-5 part, Litsea pungens 3-5 part, Chinese prickly ash 3-5 part, pepper 3-5 part, fructus amomi 3-5 part, tsaoko 3-5 part, wheat sauce 100-200 part.
2. a kind of salted egg salting agent as claimed in claim 1, by weight, comprises following raw material:
Glutinous rice millet straw ash 550 parts, thin rice gruel 1150 parts, salt 550 parts, vanilla 12 parts, tomentosecalyx elsholtzia leaf 4 parts, Litsea pungens 4 parts, 4 parts, Chinese prickly ash, 4 parts, pepper, fructus amomi 4 parts, tsaoko 4 parts, 150 parts, wheat sauce.
3. a kind of salted egg salting agent as claimed in claim 1 or 2, wherein: described glutinous rice millet straw ash is the ashes adopting the rear gained of glutinous rice millet straw burning.
4. a kind of salted egg salting agent as claimed in claim 1 or 2, wherein: described thin rice gruel is adopted following method and prepared:
Put into 3 jin of scented rices or glutinous rice in every 10 jin of water, boil rear continuation and decoct 25-35min, filter, get filtrate and get final product.
5. a method for salting for salted egg, comprises the following steps:
(1) glutinous rice millet straw ash 500-600 part is taken by weight, thin rice gruel 1000-1300 part, salt 500-600 part, vanilla 10-15 part, tomentosecalyx elsholtzia leaf 3-5 part, Litsea pungens is ground into Powdered 3-5 part, Chinese prickly ash 3-5 part, pepper 3-5 part, fructus amomi 3-5 part, tsaoko 3-5 part, wheat sauce 100-200 part;
(2) Litsea pungens is pulverized in Powdered, mix with the pepper of the Chinese prickly ash of glutinous rice millet straw ash, thin rice gruel, vanilla, tomentosecalyx elsholtzia leaf, formula ratio half, formula ratio half, fructus amomi and tsaoko, boil, boil rear continuation and decoct 25-30min, be cooled to 20-25 DEG C, obtain preserving raw material mixture A;
(3) remaining half Chinese prickly ash and half pepper are pulverized in Powdered, together add in preserving raw material mixture A with salt, wheat sauce, mix, obtain preserving raw material mixture B;
(4) FRESH DUCK EGGS is put into preserving raw material mixture B hanging, FRESH DUCK EGGS surface is covered by described mixture B, separately get glutinous rice millet straw ash, the FRESH DUCK EGGS covered by described mixture B being put into glutinous rice millet straw ash makes its surface be covered by glutinous rice millet straw ash, put into container, pickle 48-90 days in 10-25 DEG C of lower seal, to obtain final product.
6. the method for salting of a kind of salted egg as claimed in claim 5, wherein: described container is sand cylinder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510652447.1A CN105341758A (en) | 2015-10-10 | 2015-10-10 | Pickling agent and pickling method of salty eggs |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510652447.1A CN105341758A (en) | 2015-10-10 | 2015-10-10 | Pickling agent and pickling method of salty eggs |
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| CN105341758A true CN105341758A (en) | 2016-02-24 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201510652447.1A Pending CN105341758A (en) | 2015-10-10 | 2015-10-10 | Pickling agent and pickling method of salty eggs |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174134A (en) * | 2016-08-23 | 2016-12-07 | 马鞍山市黄池食品（集团）有限公司 | A kind of Folium Viciae fabae heat clearing away Salted duck egg and preparation method thereof |
Citations (5)
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| CN1323531A (en) * | 2001-06-14 | 2001-11-28 | 孙锋 | Spical salted egg producing method |
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN101703273A (en) * | 2009-11-09 | 2010-05-12 | 范群英 | Preparation method of salted duck eggs |
| CN102273653A (en) * | 2011-08-15 | 2011-12-14 | 滕代琼 | Method for preparing low-salt mushy core salted eggs |
| CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
-
2015
- 2015-10-10 CN CN201510652447.1A patent/CN105341758A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323531A (en) * | 2001-06-14 | 2001-11-28 | 孙锋 | Spical salted egg producing method |
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN101703273A (en) * | 2009-11-09 | 2010-05-12 | 范群英 | Preparation method of salted duck eggs |
| CN102273653A (en) * | 2011-08-15 | 2011-12-14 | 滕代琼 | Method for preparing low-salt mushy core salted eggs |
| CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
Non-Patent Citations (3)
| Title |
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| 李少华: "《食品加工技术》", 31 August 2010, 华中师范大学出版社 * |
| 苟光前: "《野菜图谱》", 31 May 2009, 贵州科技出版社 * |
| 蔡向红: "《生活中来的10000个窍门》", 31 March 2014, 天津科学技术出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106174134A (en) * | 2016-08-23 | 2016-12-07 | 马鞍山市黄池食品（集团）有限公司 | A kind of Folium Viciae fabae heat clearing away Salted duck egg and preparation method thereof |
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Application publication date: 20160224 |