CN106616512A - Production method of spicy salted duck eggs - Google Patents
Production method of spicy salted duck eggs Download PDFInfo
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- CN106616512A CN106616512A CN201611268185.XA CN201611268185A CN106616512A CN 106616512 A CN106616512 A CN 106616512A CN 201611268185 A CN201611268185 A CN 201611268185A CN 106616512 A CN106616512 A CN 106616512A
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Abstract
The invention discloses a production method of spicy salted duck eggs. The production method of the spicy salted duck eggs comprises the following steps: (1), preparing bajiu chili-pepper sauce; (2), preparing a pickling base; (3), preparing pickling liquid; and (4) uniformly laying the pickling base at the bottom of a container with a cover, wherein the thickness of the laid pickling base is 0.8-1.0 centimeter, uniformly sprinkling the pickling liquid onto the pickling base, wherein dosage of the pickling liquid onto per square meter of the pickling base is 450-500g, brushing a layer of the bajiu chili-pepper sauce onto surfaces of the duck eggs, placing the duck eggs onto the pickling base, sealing the container and carrying out treatment for 10 days, opening the container and sprinkling the pickling liquid onto the surfaces of the duck eggs again, and tightly sealing the containers for 20 days, so that the spicy salted duck eggs are prepared. The spicy salted duck eggs prepared by the production method have relatively firm yolk with high oil content; the production cycles of the spicy salted duck eggs are relatively short; and the prepared spicy salted duck eggs are rich in nutrition. During the pickling processes, the duck eggs absorb health-care components from the traditional Chinese medicines, so that the spicy salted duck eggs have the effects of clearing away rubbish from the blood vessels, accelerating blood circulation of the human body and enhancing the detoxifying functions of the body when the salted duck eggs are frequently eaten.
Description
Technical field
The invention belongs to Salted duck egg makes field, and in particular to a kind of preparation method of pungent Salted duck egg.
Background technology
Salted duck egg is primary raw material through salted egg processed again with fresh duck egg, nutritious, rich in fat, albumen
Various amino acid, calcium, phosphorus, iron, various trace elements, vitamin of matter and needed by human body etc., are easily absorbed by the body, and saline taste is fitted
In, suit the taste of both old and young.Eggshell is in cyan, and outward appearance is mellow and full smooth, is called " blue or green egg ".Salted duck egg is that a kind of local flavor is special, instant
Egg processed again, Salted duck egg is good merchantable brand of going with rice or bread, and color is very tempting.It is longer that traditional Salted duck egg pickles the cycle, typically needs
40 days or so are taken, and the Salted duck egg local flavor for pickling out is not perfect, and the oil content in yolk is not high enough, significantly limit
The development of Salted duck egg industry.
The content of the invention
In order to solve the above problems, the present invention provides a kind of preparation method of pungent Salted duck egg.
The present invention is achieved by the following technical solutions.
A kind of preparation method of pungent Salted duck egg, including following operating procedure：
（1）White wine thick chilli sauce is made, wherein white wine thick chilli sauce is made up of the component of following weight portion：White wine 9-11 parts, thick chilli sauce
20-25 parts, mulberry octopus 3-5 parts, Zhegucai 4-6 parts, pine mushroom 4-7 parts, salt 1-2 parts；
（2）Matrix is pickled in making, wherein pickle matrix being made up of the component of following weight portion：Diatomite 120-150 parts, blue or green chlorite schist
30-40 parts, frankincense 1-2 parts；
（3）Pickling liquid is made, wherein pickling liquid is made up of the component of following weight portion：Pyrolkigneous liquid 0.3-0.5 parts, PASTA ULMI 13-
15 parts, granatum 10-16 parts, Radix Codonopsis 11-16 parts, salt 1-2 parts, water 50-60 parts；
（4）The bottom of container with lid matrix will be pickled uniformly will be layered on, the thickness of matrix is 0.8-1.0cm, is then pickling base
Uniform in matter to spray upper pickling liquid, per square metre of consumption for pickling matrix pickling liquid is 450-500g, finally in egg surface
After brush last layer white wine thick chilli sauce, duck's egg is placed on and is pickled in matrix, container closure is processed, after 10 days, open container, again
Pickling liquid is sprayed to duck's egg surface, the consumption of pickling liquid is every square metre of 700-800g, then again covered tightly container, 20 days
Afterwards, finished product.
Specifically, above-mentioned steps（1）In white wine thick chilli sauce made using following methods：Mulberry octopus, Zhegucai, pine mushroom are put
In entering boiling water, decocted after 30min using moderate heat, taking-up is put in white wine soaks after 40min, adds thick chilli sauce, salt, is obtained white
Wine thick chilli sauce.
Specifically, above-mentioned steps（3）In pickling liquid made using following methods：PASTA ULMI, granatum, Radix Codonopsis are put into
In boiling water, moderate heat is decocted after 2-3 hours, is filtered to get filtrate, and salt, pyrolkigneous liquid are added in filtrate, is obtained after stirring and is salted down
Liquid processed.
Technical scheme from more than, the invention has the beneficial effects as follows：
Obtained pungent Salted duck egg in the present invention, yolk is more solid, oil content is high, and unique flavor is moderately salted, and yolk loose sand can
Mouthful, albumen is delicate, there is slight pungent, and fabrication cycle is shorter, has greatly saved obtained in time cost, and the present invention
Salted duck egg, it is nutritious, during pickling, absorb the health-care components in Chinese medicine, long-term taking, with removing blood vessel
Rubbish, lifted human body blood circulation speed, strengthen body functions of expelling toxin.In mulberry octopus, Zhegucai, pine mushroom in thick chilli sauce
Active ingredient synergy, can lift the permeability of eggshell, accelerate the active ingredient in white wine thick chilli sauce to enter the speed of egg
Degree, and it can also promote yolk fuel-displaced, lift the local flavor and nutritive value of Salted duck egg；Diatomite, blue or green chlorite schist, frankincense have excellent
Good insulation, moistening effect, lifts the Penetration ration of eggshell, pyrolkigneous liquid and blue or green chlorite schist synergy, can effectively suppress eggshell table
The growth of face bacterium, lifts the security of food；Active ingredient synergy in PASTA ULMI, granatum and Radix Codonopsis, Ji Nengti
The oil yield of yolk is risen, the nutritive value of duck's egg can be lifted again so that Salted duck egg has the rubbish removed in blood vessel, lift human body
Blood circulation speed, strengthen body functions of expelling toxin.
Specific embodiment
Following examples are used to illustrate the present invention, but can not be used for limiting the scope of the present invention.The reality adopted in embodiment
The condition of applying can be for further adjustments according to the condition of producer, and unaccounted implementation condition is usually conventional laboratory conditions.
Embodiment 1
A kind of preparation method of pungent Salted duck egg, including following operating procedure：
（1）White wine thick chilli sauce is made, wherein white wine thick chilli sauce is made up of the component of following weight portion：White wine 9-11 parts, thick chilli sauce
20-25 parts, mulberry octopus 3-5 parts, Zhegucai 4-6 parts, pine mushroom 4-7 parts, salt 1-2 parts；
（2）Matrix is pickled in making, wherein pickle matrix being made up of the component of following weight portion：Diatomite 120-150 parts, blue or green chlorite schist
30-40 parts, frankincense 1-2 parts；
（3）Pickling liquid is made, wherein pickling liquid is made up of the component of following weight portion：Pyrolkigneous liquid 0.3-0.5 parts, PASTA ULMI 13-
15 parts, granatum 10-16 parts, Radix Codonopsis 11-16 parts, salt 1-2 parts, water 50-60 parts；
（4）The bottom of container with lid matrix will be pickled uniformly will be layered on, the thickness of matrix is 0.8-1.0cm, is then pickling base
Uniform in matter to spray upper pickling liquid, per square metre of consumption for pickling matrix pickling liquid is 450-500g, finally in egg surface
After brush last layer white wine thick chilli sauce, duck's egg is placed on and is pickled in matrix, container closure is processed, after 10 days, open container, again
Pickling liquid is sprayed to duck's egg surface, the consumption of pickling liquid is every square metre of 700-800g, then again covered tightly container, 20 days
Afterwards, finished product.
Specifically, above-mentioned steps（1）In white wine thick chilli sauce made using following methods：Mulberry octopus, Zhegucai, pine mushroom are put
In entering boiling water, decocted after 30min using moderate heat, taking-up is put in white wine soaks after 40min, adds thick chilli sauce, salt, is obtained white
Wine thick chilli sauce.
Specifically, above-mentioned steps（3）In pickling liquid made using following methods：PASTA ULMI, granatum, Radix Codonopsis are put into
In boiling water, moderate heat is decocted after 2-3 hours, is filtered to get filtrate, and salt, pyrolkigneous liquid are added in filtrate, is obtained after stirring and is salted down
Liquid processed.
Embodiment 2
A kind of preparation method of pungent Salted duck egg, including following operating procedure：
（1）White wine thick chilli sauce is made, wherein white wine thick chilli sauce is made up of the component of following weight portion：White wine 9-11 parts, thick chilli sauce
20-25 parts, mulberry octopus 3-5 parts, Zhegucai 4-6 parts, pine mushroom 4-7 parts, salt 1-2 parts；
（2）Matrix is pickled in making, wherein pickle matrix being made up of the component of following weight portion：Diatomite 120-150 parts, blue or green chlorite schist
30-40 parts, frankincense 1-2 parts；
（3）Pickling liquid is made, wherein pickling liquid is made up of the component of following weight portion：Pyrolkigneous liquid 0.3-0.5 parts, PASTA ULMI 13-
15 parts, granatum 10-16 parts, Radix Codonopsis 11-16 parts, salt 1-2 parts, water 50-60 parts；
（4）The bottom of container with lid matrix will be pickled uniformly will be layered on, the thickness of matrix is 0.8-1.0cm, is then pickling base
Uniform in matter to spray upper pickling liquid, per square metre of consumption for pickling matrix pickling liquid is 450-500g, finally in egg surface
After brush last layer white wine thick chilli sauce, duck's egg is placed on and is pickled in matrix, container closure is processed, after 10 days, open container, again
Pickling liquid is sprayed to duck's egg surface, the consumption of pickling liquid is every square metre of 700-800g, then again covered tightly container, 20 days
Afterwards, finished product.
Specifically, above-mentioned steps（1）In white wine thick chilli sauce made using following methods：Mulberry octopus, Zhegucai, pine mushroom are put
In entering boiling water, decocted after 30min using moderate heat, taking-up is put in white wine soaks after 40min, adds thick chilli sauce, salt, is obtained white
Wine thick chilli sauce.
Specifically, above-mentioned steps（3）In pickling liquid made using following methods：PASTA ULMI, granatum, Radix Codonopsis are put into
In boiling water, moderate heat is decocted after 2-3 hours, is filtered to get filtrate, and salt, pyrolkigneous liquid are added in filtrate, is obtained after stirring and is salted down
Liquid processed.
Embodiment 3
A kind of preparation method of pungent Salted duck egg, including following operating procedure：
（1）White wine thick chilli sauce is made, wherein white wine thick chilli sauce is made up of the component of following weight portion：White wine 9-11 parts, thick chilli sauce
20-25 parts, mulberry octopus 3-5 parts, Zhegucai 4-6 parts, pine mushroom 4-7 parts, salt 1-2 parts；
（2）Matrix is pickled in making, wherein pickle matrix being made up of the component of following weight portion：Diatomite 120-150 parts, blue or green chlorite schist
30-40 parts, frankincense 1-2 parts；
（3）Pickling liquid is made, wherein pickling liquid is made up of the component of following weight portion：Pyrolkigneous liquid 0.3-0.5 parts, PASTA ULMI 13-
15 parts, granatum 10-16 parts, Radix Codonopsis 11-16 parts, salt 1-2 parts, water 50-60 parts；
（4）The bottom of container with lid matrix will be pickled uniformly will be layered on, the thickness of matrix is 0.8-1.0cm, is then pickling base
Uniform in matter to spray upper pickling liquid, per square metre of consumption for pickling matrix pickling liquid is 450-500g, finally in egg surface
After brush last layer white wine thick chilli sauce, duck's egg is placed on and is pickled in matrix, container closure is processed, after 10 days, open container, again
Pickling liquid is sprayed to duck's egg surface, the consumption of pickling liquid is every square metre of 700-800g, then again covered tightly container, 20 days
Afterwards, finished product.
Specifically, above-mentioned steps（1）In white wine thick chilli sauce made using following methods：Mulberry octopus, Zhegucai, pine mushroom are put
In entering boiling water, decocted after 30min using moderate heat, taking-up is put in white wine soaks after 40min, adds thick chilli sauce, salt, is obtained white
Wine thick chilli sauce.
Specifically, above-mentioned steps（3）In pickling liquid made using following methods：PASTA ULMI, granatum, Radix Codonopsis are put into
In boiling water, moderate heat is decocted after 2-3 hours, is filtered to get filtrate, and salt, pyrolkigneous liquid are added in filtrate, is obtained after stirring and is salted down
Liquid processed.
The pungent Salted duck egg subjective appreciation standard of table 1
| Form | Color and luster | Smell, flavour |
| Albumen is complete after peeling off, do not glue shell, albumen Without " cellular " phenomenon, yolk is more solid, Oil-containing is more, 20 points | Yolk takes on a red color or light Redness, soft-boiled eggs albumen is white Only, 20 points | With the intrinsic fragrance of Salted duck egg and flavour, the degree of saltiness Moderate, yolk loose sand is good to eat, and albumen is delicate, has Suitable pungent, 60 points |
According to the subjective appreciation standard of table 1 to commercially available common in obtained pungent Salted duck egg in embodiment 1,2,3 and comparative example
Pungent Salted duck egg carries out subjective appreciation, and evaluation result is as shown in table 2,
The Salted duck egg results of sensory evaluation of table 2
| Project | Form | Color and luster | Smell, flavour |
| Embodiment 1 | 18 | 17 | 58 |
| Embodiment 2 | 16 | 18 | 59 |
| Embodiment 3 | 18 | 19 | 59 |
| Comparative example | 11 | 10 | 45 |
As shown in Table 2, obtained pungent Salted duck egg form, color and luster are preferably, moderately salted in the present invention, and quality is preferably, long-term to take
With with excellent health-care effect.
It should be appreciated that the application of the present invention is not limited to above-mentioned citing, and for those of ordinary skills, can
To be improved according to the above description or be converted, all these modifications and variations should all belong to the guarantor of claims of the present invention
Shield scope.
Claims (3)
1. a kind of preparation method of pungent Salted duck egg, it is characterised in that including following operating procedure：
（1）White wine thick chilli sauce is made, wherein white wine thick chilli sauce is made up of the component of following weight portion：White wine 9-11 parts, thick chilli sauce
20-25 parts, mulberry octopus 3-5 parts, Zhegucai 4-6 parts, pine mushroom 4-7 parts, salt 1-2 parts；
（2）Matrix is pickled in making, wherein pickle matrix being made up of the component of following weight portion：Diatomite 120-150 parts, blue or green chlorite schist
30-40 parts, frankincense 1-2 parts；
（3）Pickling liquid is made, wherein pickling liquid is made up of the component of following weight portion：Pyrolkigneous liquid 0.3-0.5 parts, PASTA ULMI 13-
15 parts, granatum 10-16 parts, Radix Codonopsis 11-16 parts, salt 1-2 parts, water 50-60 parts；
（4）The bottom of container with lid matrix will be pickled uniformly will be layered on, the thickness of matrix is 0.8-1.0cm, is then pickling base
Uniform in matter to spray upper pickling liquid, per square metre of consumption for pickling matrix pickling liquid is 450-500g, finally in egg surface
After brush last layer white wine thick chilli sauce, duck's egg is placed on and is pickled in matrix, container closure is processed, after 10 days, open container, again
Pickling liquid is sprayed to duck's egg surface, the consumption of pickling liquid is every square metre of 700-800g, then again covered tightly container, 20 days
Afterwards, finished product.
2. according to a kind of preparation method of the pungent Salted duck egg described in claim 1, it is characterised in that step（1）In it is white
Wine thick chilli sauce is made using following methods：Mulberry octopus, Zhegucai, pine mushroom are put in boiling water, are decocted after 30min using moderate heat, taken
Go out to be put into and soak in white wine after 40min, add thick chilli sauce, salt, white wine thick chilli sauce is obtained.
3. according to a kind of preparation method of the pungent Salted duck egg described in claim 1, it is characterised in that step（3）In salt down
Liquid processed is made using following methods：PASTA ULMI, granatum, Radix Codonopsis are put in boiling water, moderate heat is decocted after 2-3 hours, is filtered
Filtrate, salt, pyrolkigneous liquid are added in filtrate, and pickling liquid is obtained after stirring.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611268185.XA CN106616512A (en) | 2016-12-31 | 2016-12-31 | Production method of spicy salted duck eggs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201611268185.XA CN106616512A (en) | 2016-12-31 | 2016-12-31 | Production method of spicy salted duck eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568630A (en) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | A kind of method for salting of pungent Salted duck egg |
| CN107874154A (en) * | 2017-10-18 | 2018-04-06 | 凤台县靳氏禽业有限公司 | A kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg |
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| 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 |
| CN103584166A (en) * | 2013-09-24 | 2014-02-19 | 赵娟 | Curing formula and method of salted duck egg |
| CN103653035A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Salty and spicy duck egg |
| CN104366568A (en) * | 2014-10-20 | 2015-02-25 | 张辉 | Qi-tonifying salted duck eggs prepared by adopting thick broad-bean sauce |
| CN104856093A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | A manufacturing method of fragrant and hot duck eggs |
| CN105495405A (en) * | 2016-01-06 | 2016-04-20 | 柳培健 | Spicy low-salt duck eggs and making method thereof |
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Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103584166A (en) * | 2013-09-24 | 2014-02-19 | 赵娟 | Curing formula and method of salted duck egg |
| 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 |
| CN103653035A (en) * | 2013-12-09 | 2014-03-26 | 张礼超 | Salty and spicy duck egg |
| CN104366568A (en) * | 2014-10-20 | 2015-02-25 | 张辉 | Qi-tonifying salted duck eggs prepared by adopting thick broad-bean sauce |
| CN104856093A (en) * | 2015-04-28 | 2015-08-26 | 安徽先知缘食品有限公司 | A manufacturing method of fragrant and hot duck eggs |
| CN105495405A (en) * | 2016-01-06 | 2016-04-20 | 柳培健 | Spicy low-salt duck eggs and making method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107568630A (en) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | A kind of method for salting of pungent Salted duck egg |
| CN107874154A (en) * | 2017-10-18 | 2018-04-06 | 凤台县靳氏禽业有限公司 | A kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg |
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