CN107495175A - A kind of preparation method of roasting Sea Duck Eggs - Google Patents
A kind of preparation method of roasting Sea Duck Eggs Download PDFInfo
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- CN107495175A CN107495175A CN201710917653.XA CN201710917653A CN107495175A CN 107495175 A CN107495175 A CN 107495175A CN 201710917653 A CN201710917653 A CN 201710917653A CN 107495175 A CN107495175 A CN 107495175A
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- duck eggs
- sea duck
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- baking
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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
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
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- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to a kind of preparation method of roasting Sea Duck Eggs, including wine bubble, tinning paper, baking, packaging, inspection, the Sea Duck Eggs for being packaged as baking being cooled to room temperature are squeezed into food pack, and the wine bubble is to be placed in fresh clean Sea Duck Eggs to take out after 8-15min of immersion in glutinous rice wine to drain；Also include the Sea Duck Eggs after wine is steeped before the tinning paper to be sent into watt cylinder, then add mixed extract and soak 3-6h, taking-up wraps tinfoil after draining, and stands 8-9d at normal temperatures；The baking is that 3.2-3.7h is toasted at 72-78 DEG C of temperature, then is warming up to 125-130 DEG C, is baked 11-14min.The present invention is on the premise of ensureing the original nutrition of Sea Duck Eggs with flavor, General Promotion quality, increases its health value, the noisy sand drift of roasting sea duck egg yolk of preparation is oily, and albumen tenacity is full so that the nutritive value of Sea Duck Eggs is high.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of preparation method of roasting Sea Duck Eggs.
Background technology
Possessing large area sea duck cultivation base in the mangrove of Beibu Bay, guangxi seashore, the egg that sea duck is produced is referred to as Sea Duck Eggs,
Sea Duck Eggs are nutritious, and lecithin 4056mg is contained in every 100 grams of Sea Duck Eggs, and contained lecithin is high 50 times in than 100 grams milk.
Lecithin can play a part of anti-aging, softening, cleaning blood vessel, enhancing memory, contain protein in 100 grams of eggs in addition
12.84 grams, 11.53 grams are up to containing 18 kinds of total amino acid contents needed by human.Also containing calcium, phosphorus, iron, zinc, iodine, magnesium, potassium, selenium etc.
A variety of beneficial to human body micro without element and 10 multivitamins, Sea Duck Eggs lecithin content is 6 times of common egg, and courage is consolidated
Alcohol content only has the 50% of common egg.
Sea Duck Eggs are to be asked in the Nature, and no hormone, pigment additive composition, natural green, quality, product sense flavor are all
It is good, advocated by masses, supply falls short of demand.The product of Sea Duck Eggs processing also emerges in an endless stream, but the side for the Sea Duck Eggs processing do not peeled off
Method is less, and it using whole duck's egg is raw material making that roasting Sea Duck Eggs, which are exactly, is a kind of special product of North Sea City by The Sea, but existing adds
Nutrition of the roasting Sea Duck Eggs that work method is produced to duck's egg causes certain destruction, and mouthfeel is not good enough with health-care effect.
The content of the invention
It is an object of the invention to：For above-mentioned deficiency, the invention provides a kind of making side of roasting Sea Duck Eggs
Method.The preparation method of the use of the present invention is simple and easy, on the premise of ensureing the original nutrition of Sea Duck Eggs with flavor, General Promotion
Quality, increase its health value, improve its flavor, the noisy sand drift of roasting sea duck egg yolk of preparation is oily, and albumen tenacity is full so that sea
The nutritive value of duck's egg is high, and the health-care efficacy of Sea Duck Eggs is added by adding Chinese herbal medicine, is cuisines suitable for people of all ages.
In order to achieve the above object, present invention employs following technical scheme：
A kind of preparation method of roasting Sea Duck Eggs, including wine bubble, tinning paper, baking, packaging, inspection, it is described be packaged as toasting it is cold
But squeezed into the Sea Duck Eggs of room temperature in food pack, the wine bubble soaks for fresh clean Sea Duck Eggs are placed in glutinous rice wine
Take out and drain after 8-15min；Also include the Sea Duck Eggs after wine is steeped before the tinning paper to be sent into watt cylinder, then add mixed
Close extract solution and soak 3-6h, taking-up wraps tinfoil after draining, and stands 8-9d at normal temperatures；The baking is in temperature 72-78
3.2-3.7h is toasted at DEG C, then is warming up to 125-130 DEG C, is baked 11-14min.Sea Duck Eggs are immersed in mixed extract
Afterwards, Sea Duck Eggs surface attachment has mixed extract, can improve roasting Sea Duck Eggs mouthfeel and baking quality so that Sea Duck Eggs are toasting
During will not split, while the Sea Duck Eggs in high temperature cook stages is born too high temperature, reach and protect its nutrition
The purpose that composition is not destroyed.
Further, the mixed extract is made up of the raw material of following parts by weight：10-20 parts of ginger, dried orange peel 5-10
Part, 35-55 parts of Chinese herbal medicine, 2-6 parts of salt, its preparation method are：By ginger, dried orange peel and Chinese herbal medicine milled mixture, steaming is put into
In saucepan, the water of 3-5 times of weight of ginger is added, stops decocting when moisture is reduced to 1/3 for original addition in pot, and add food
Salt, which is mixed evenly, to be produced.
Further, the Chinese herbal medicine is made up of the raw material of following parts by weight：15-35 parts of membranaceous marshmarigold herb, kind peach leaf 20-30
Part, 10-20 parts of dendrobium candidum, 15-30 parts of cassia bark, 5-15 parts of the bletilla striata, its preparation method are that all raw materials are well mixed i.e.
.Described Chinese herbal medicine has armaticity smell, can improve the fragrance of roasting Sea Duck Eggs using Chinese herbal medicine as addition, while increases it
Health-care efficacy.
Further, also have before the packaging and the Sea Duck Eggs after baking are cooled to room temperature, remove tinfoil and sea duck
The extract solution of egg remained on surface.
Further, the number of degrees of the glutinous rice wine are 25-32 °.Glutinous rice wine can accelerate the solidification of Sea Duck Eggs protein,
And the glutinous rice wine of this number of degrees can reach this purpose, and the original flavor of Sea Duck Eggs will not be destroyed.
Sea Duck Eggs oven cooking process, in 60-70 DEG C of cook stages：The water of the extract solution of Sea Duck Eggs surface attachment
Divide gradually to Sea Duck Eggs central compressed, Sea Duck Eggs is rapidly reached with the composition of Chinese herbal medicine and merge, and then lift its quality,
Increase the effect of its health value, while reach the purpose for making moisture evaporation；In 120-135 DEG C of cook stages：Due to preceding single order
Section is almost nearly net by the moisture evaporation in extract solution, the baking mode of high temperature is taken in this stage, can contract the more of Sea Duck Eggs
Remaining moisture, tighten egg matter tissue, density increase, improve its suppleness, and then the effect that soft middle band is crisp, and in this temperature
Under degree, the temperature that Sea Duck Eggs that tinfoil and extract solution are wrapped in center are born is not high, and Sea Duck Eggs will not be destroyed in 11-14min
Nutritional ingredient.
In summary, the present invention has the positive effect that as a result of such scheme：The making of the use of the present invention
Method is simple and easy, on the premise of ensureing the original nutrition of Sea Duck Eggs with flavor, General Promotion quality, increases its health value,
Its flavor being improved, the noisy sand drift of roasting sea duck egg yolk of preparation is oily, and albumen tenacity is full so that the nutritive value of Sea Duck Eggs is high,
And the health-care efficacy of Sea Duck Eggs is added by adding Chinese herbal medicine, it is cuisines suitable for people of all ages.
Embodiment
With reference to embodiment to a kind of preparation method of roasting Sea Duck Eggs of the present invention, it is described further.
Embodiment 1
A kind of preparation method of roasting Sea Duck Eggs, including wine bubble, tinning paper, baking, packaging, inspection, it is described be packaged as toasting it is cold
But squeezed into the Sea Duck Eggs of room temperature in food pack, the wine bubble soaks for fresh clean Sea Duck Eggs are placed in glutinous rice wine
Take out and drain after 8min, the number of degrees of the glutinous rice wine are 25 °；Also include the Sea Duck Eggs after wine is steeped before the tinning paper to be sent into
In watt cylinder, mixed extract immersion 3h is then added, taking-up wraps tinfoil after draining, stands 8-9d at normal temperatures；The baking
To toast 3.2h at 72 DEG C of temperature, then 125 DEG C are warming up to, are baked 11min.The mixed extract by following parts by weight original
Material is made：10 parts of ginger, 5 parts of dried orange peel, 35 parts of Chinese herbal medicine, 2 parts of salt, its preparation method are：Ginger, dried orange peel and Chinese herbal medicine are mixed
Close and rub, be put into digester, add the water of 3 times of weight of ginger, stop decocting when moisture is reduced to 1/3 for original addition in pot
Boil, and add salt and be mixed evenly and produce；The Chinese herbal medicine is made up of the raw material of following parts by weight：Membranaceous marshmarigold herb 15 part, kind
20 parts of peach leaf, 10 parts of dendrobium candidum, 15 parts of cassia bark, 5 parts of the bletilla striata, its preparation method are to be well mixed all raw materials to produce；Institute
Also have before stating packaging and the Sea Duck Eggs after baking are cooled to room temperature, remove the extract solution of tinfoil and Sea Duck Eggs remained on surface.
Embodiment 2
A kind of preparation method of roasting Sea Duck Eggs, including wine bubble, tinning paper, baking, packaging, inspection, it is described be packaged as toasting it is cold
But squeezed into the Sea Duck Eggs of room temperature in food pack, the wine bubble soaks for fresh clean Sea Duck Eggs are placed in glutinous rice wine
Take out and drain after 15min, the number of degrees of the glutinous rice wine are 32 °；Also include the Sea Duck Eggs after wine is steeped before the tinning paper to send
Enter in watt cylinder, then add mixed extract immersion 6h, taking-up wraps tinfoil after draining, stands 9d at normal temperatures；The baking
To toast 3.7h at 78 DEG C of temperature, then 130 DEG C are warming up to, are baked 14min.The mixed extract by following parts by weight original
Material is made：20 parts of ginger, 10 parts of dried orange peel, 55 parts of Chinese herbal medicine, 6 parts of salt, its preparation method are：By ginger, dried orange peel and Chinese herbal medicine
Milled mixture, it is put into digester, adds the water of 5 times of weight of ginger, stops decocting when moisture is reduced to 1/3 for original addition in pot
Boil, and add salt and be mixed evenly and produce；The Chinese herbal medicine is made up of the raw material of following parts by weight：Membranaceous marshmarigold herb 35 part, kind
30 parts of peach leaf, 20 parts of dendrobium candidum, 30 parts of cassia bark, 15 parts of the bletilla striata, its preparation method are to be well mixed all raw materials to produce；Institute
Also have before stating packaging and the Sea Duck Eggs after baking are cooled to room temperature, remove the extract solution of tinfoil and Sea Duck Eggs remained on surface.
Embodiment 3
A kind of preparation method of roasting Sea Duck Eggs, including wine bubble, tinning paper, baking, packaging, inspection, it is described be packaged as toasting it is cold
But squeezed into the Sea Duck Eggs of room temperature in food pack, the wine bubble soaks for fresh clean Sea Duck Eggs are placed in glutinous rice wine
Take out and drain after 12min, the number of degrees of the glutinous rice wine are 28 °；Also include the Sea Duck Eggs after wine is steeped before the tinning paper to send
Enter in watt cylinder, then add mixed extract immersion 4.5h, taking-up wraps tinfoil after draining, stands 9d at normal temperatures；The baking
Bake to toast 3.5h at 75 DEG C of temperature, then be warming up to 127 DEG C, be baked 12min.The mixed extract is by following parts by weight
Raw material is made：15 parts of ginger, 8 parts of dried orange peel, 45 parts of Chinese herbal medicine, 5 parts of salt, its preparation method are：By ginger, dried orange peel and Chinese herbal medicine
Milled mixture, it is put into digester, adds the water of 4 times of weight of ginger, stops decocting when moisture is reduced to 1/3 for original addition in pot
Boil, and add salt and be mixed evenly and produce；The Chinese herbal medicine is made up of the raw material of following parts by weight：Membranaceous marshmarigold herb 25 part, kind
25 parts of peach leaf, 15 parts of dendrobium candidum, 22 parts of cassia bark, 10 parts of the bletilla striata, its preparation method are to be well mixed all raw materials to produce；Institute
Also have before stating packaging and the Sea Duck Eggs after baking are cooled to room temperature, remove the extract solution of tinfoil and Sea Duck Eggs remained on surface.
In summary, the preparation method of use of the invention is simple and easy, is ensureing the original nutrition of Sea Duck Eggs and flavor
Under the premise of, General Promotion quality, increase its health value, improve its flavor, the noisy sand drift oil of roasting sea duck egg yolk of preparation, albumen
Tenacity is full so that the nutritive value of Sea Duck Eggs is high, and the health-care efficacy of Sea Duck Eggs is added by adding Chinese herbal medicine, is old
Few all suitable cuisines.
The preferred embodiment of invention is the foregoing is only, is not intended to limit the invention, all spirit in the present invention
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (5)
1. a kind of preparation method of roasting Sea Duck Eggs, including wine bubble, tinning paper, baking, packaging, inspection, described to be packaged as toasting
The Sea Duck Eggs for being cooled to room temperature are squeezed into food pack, it is characterised in that：The wine bubble is to put fresh clean Sea Duck Eggs
Take out and drain after 8-15min of immersion in glutinous rice wine；Also include the Sea Duck Eggs after wine is steeped before the tinning paper and be sent into watt cylinder
In, then add mixed extract and soak 3-6h, taking-up wraps tinfoil after draining, and stands 8-9d at normal temperatures；The baking
To toast 3.2-3.7h at 72-78 DEG C of temperature, then 125-130 DEG C are warming up to, are baked 11-14min.
A kind of 2. preparation method of roasting Sea Duck Eggs according to claim 1, it is characterised in that：The mixed extract by with
The raw material of lower parts by weight is made：10-20 parts of ginger, 5-10 parts of dried orange peel, 35-55 parts of Chinese herbal medicine, 2-6 parts of salt, it is prepared
Method is：Ginger, dried orange peel and Chinese herbal medicine milled mixture are put into digester, the water of 3-5 times of weight of ginger are added, when in pot
Moisture stops decocting when being reduced to 1/3 for original addition, and adds salt and be mixed evenly and produce.
A kind of 3. preparation method of roasting Sea Duck Eggs according to claim 2, it is characterised in that：The Chinese herbal medicine is by following heavy
The raw material of amount part is made：It is 15-35 parts of membranaceous marshmarigold herb, 20-30 parts of kind peach leaf, 10-20 parts of dendrobium candidum, 15-30 parts of cassia bark, white
5-15 parts of splendid achnatherum, its preparation method are to be well mixed all raw materials to produce.
A kind of 4. preparation method of roasting Sea Duck Eggs according to claim 1, it is characterised in that：Also having before the packaging will
Sea Duck Eggs after baking are cooled to room temperature, remove the extract solution of tinfoil and Sea Duck Eggs remained on surface.
A kind of 5. preparation method of roasting Sea Duck Eggs according to claim 1, it is characterised in that：The number of degrees of the glutinous rice wine are
25—32°。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710917653.XA CN107495175A (en) | 2017-09-30 | 2017-09-30 | A kind of preparation method of roasting Sea Duck Eggs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201710917653.XA CN107495175A (en) | 2017-09-30 | 2017-09-30 | A kind of preparation method of roasting Sea Duck Eggs |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150585A (en) * | 2019-06-28 | 2019-08-23 | 北海市鸿富蛋品有限公司 | A kind of method of the Sea Duck Eggs of more ghost crab perfume (or spice) yolk of marinated oil |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261927A (en) * | 2016-08-15 | 2017-01-04 | 苍南县天乐家禽养殖专业合作社 | A kind of method for salting of high oil recovery Salted duck egg |
| CN106261936A (en) * | 2016-08-26 | 2017-01-04 | 杜冬明 | A kind of method for salting of Sea Duck Eggs |
| CN106307163A (en) * | 2016-08-26 | 2017-01-11 | 杜冬明 | Preparing method for toasted sea duck's 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 |
-
2017
- 2017-09-30 CN CN201710917653.XA patent/CN107495175A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106261927A (en) * | 2016-08-15 | 2017-01-04 | 苍南县天乐家禽养殖专业合作社 | A kind of method for salting of high oil recovery Salted duck egg |
| CN106261936A (en) * | 2016-08-26 | 2017-01-04 | 杜冬明 | A kind of method for salting of Sea Duck Eggs |
| CN106307163A (en) * | 2016-08-26 | 2017-01-11 | 杜冬明 | Preparing method for toasted sea duck's 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 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110150585A (en) * | 2019-06-28 | 2019-08-23 | 北海市鸿富蛋品有限公司 | A kind of method of the Sea Duck Eggs of more ghost crab perfume (or spice) yolk of marinated oil |
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Application publication date: 20171222 |
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