CN107549674A - A kind of salt egg processing technology thereof - Google Patents
A kind of salt egg processing technology thereof Download PDFInfo
- Publication number
- CN107549674A CN107549674A CN201710935908.5A CN201710935908A CN107549674A CN 107549674 A CN107549674 A CN 107549674A CN 201710935908 A CN201710935908 A CN 201710935908A CN 107549674 A CN107549674 A CN 107549674A
- Authority
- CN
- China
- Prior art keywords
- grams
- egg
- salt
- container
- duck
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
A kind of salt egg processing technology thereof, comprises the following steps：FRESH DUCK EGGS, dried orange peel, anise, cassia bark, fennel, chilli powder, white wine, salt；Selection is big, without damaged, fresh duck's egg；Take the salt of above-mentioned weight to enter salt egg to make in container, then add the cool saline solution opened and be fabricated to that concentration is 20~30%, the white wine of above-mentioned weight and ready duck's egg are put into container and soaked；Salt egg is made into the liquid in container slowly to bleed off, takes dried orange peel, anise, cassia bark, fennel and the chilli powder of above-mentioned weight to be put into pot and adds water to be boiled, be all put into after cooling in container, then adding cold water to duck's egg toward container floods；The salt egg pickled is taken out and clean up being packed.The scientific and reasonable offer salt egg of the salt egg processing technology thereof pickles the soup stock raw material needed for different phase, preferably allows salt egg to fully absorb various material compositions, and the salt egg nutrient of making enriches, and nutritive value is high, delicious in taste.
Description
Technical field
The present invention relates to salt egg processing technique field, more particularly to a kind of salt egg processing technology thereof.
Background technology
Salt egg is also known as salted egg, the egg that salts down, taste egg etc., is that a kind of flavor is special, egg processed again of instant is also China's tradition
One of cuisines.Salt egg is nutritious, rich in fat, the various amino acid of protein and needed by human body, calcium, phosphorus, iron, various micro-
Secondary element, vitamin etc., are easily absorbed by the body, and play the role of strengthening body, have to skeleton development kind, and can prevent anaemia, and
It is suitable for people of all ages and its saline taste is moderate.The production of salted egg is extremely widespread, and there is production all parts of the country.The traditional salt egg in China makes
It is that fresh egg is painted to the material soup for being put into after mud and adding and making in vessel, soaks one end time at a certain temperature and obtain salt
Egg.To meet that people are also continuous to salt egg nutrient wide variety and the requirement of taste diversification, salt egg manufacturing technology
Development, salt egg processing and making process add the soup stock of heterogeneity stage by stage, there is provided different temperature, and meet salt egg nutrition member
The requirement of plain wide variety and taste diversification.As people are more and more to the demand of salt egg, the manufacturing technology of salt egg
Also it is developed rapidly.At present, it is mainly that FRESH DUCK EGGS is put into the soup stock prepared and pickled that salt egg, which makes, during by one section
Between make in soup stock raw material intrusion duck's egg, and then forming salt egg.It is pickled from the beginning to the end only with a kind of soup stock, and preserving raw material is simple,
Have that salt egg nutrient is few, and nutritive value is low, and taste is single, it is impossible to meet the needs of people are to salt egg nutriment.Also,
Salt egg can not be rationally provided and pickle required environmental condition, cause soup stock raw material preferably can not invade in duck's egg so as to pickle
Salt egg maturity differs, and have impact on the quality of salt egg.
The content of the invention
In order to solve the above technical problems, rationally provide different soup needed for salt egg curing process the invention discloses a kind of
Material, add the salt egg processing technology thereof of salt egg nutritive value.
A kind of salt egg processing technology thereof, comprises the following steps：（1）Raw material prepares：FRESH DUCK EGGS 80~100, dried orange peel 100
~120 grams, anistree 100~120 grams, 80~100 grams of cassia bark, 60~80 grams of fennel, 40~60 grams of chilli powder, white wine 35~45
Gram, 750~800 grams of salt；（2）Select duck's egg：Selection is big, without damaged, fresh duck's egg, and duck's egg is cleaned up and dried
It is stand-by；（3）Immersion：Take the salt of above-mentioned weight to enter salt egg to make in container, then add cool open and be fabricated to concentration as 20~30%
Saline solution, the white wine of above-mentioned weight and ready duck's egg are put into container and soaked, vessel temp maintains 16~18
Degree Celsius, container pressure maintains 105~110kpa, soaks 8~10 days；（4）Pickle：By step（3）Salt egg is made in container
Liquid slowly bleed off, take that dried orange peel, anise, cassia bark, fennel and the chilli powder of above-mentioned weight are put into pot plus water is boiled, treat
All it is put into after cooling in container, then adding cold water to duck's egg toward container floods, and it is Celsius that vessel temp maintains 24~26
Degree, is pickled 10~15 days；（5）Packaging：The salt egg pickled is taken out and cleaned up, can be packed after drying.
Further, the step of salt egg processing technology thereof（1）Raw material prepares：FRESH DUCK EGGS 80,100 grams of dried orange peel, anise
100 grams, 80 grams of cassia bark, 60 grams of fennel, 40 grams of chilli powder, 35 grams of white wine, 750 grams of salt.
Further, the step of salt egg processing technology thereof（1）Raw material prepares：FRESH DUCK EGGS 90,110 grams of dried orange peel, anise
110 grams, 90 grams of cassia bark, 70 grams of fennel, 50 grams of chilli powder, 40 grams of white wine, 780 grams of salt.
Further, the step of salt egg processing technology thereof（1）Raw material prepares：FRESH DUCK EGGS 100,120 grams of dried orange peel, anise
120 grams, 100 grams of cassia bark, 80 grams of fennel, 60 grams of chilli powder, 45 grams of white wine, 800 grams of salt.
Further, the step of salt egg processing technology thereof（3）Immersion：Take the salt of above-mentioned weight to enter salt egg and make container
In, the cool saline solution opened and be fabricated to that concentration is 25% is then added, the white wine of above-mentioned weight and ready duck's egg are put into appearance
Soaked in device, vessel temp maintains 18 degrees Celsius, and container pressure maintains 108kpa, soaks 10 days.
Further, the step of salt egg processing technology thereof（4）Pickle：By step（3）Salt egg makes the liquid in container
Slowly bleed off, take dried orange peel, anise, cassia bark, fennel and the chilli powder of above-mentioned weight to be put into pot and add water to be boiled, after cooling
All it is put into container, then adding cold water to duck's egg toward container floods, and vessel temp maintains 25 degrees Celsius, pickles 12
My god.
Relative to prior art, the advantageous effects that the present invention obtains are：The salt egg processing technology thereof is scientific and reasonable
Offer salt egg pickles the soup stock raw material needed for different phase, preferably allows salt egg to fully absorb various material compositions, the salt of making
Egg nutrient enriches, and nutritive value is high, delicious in taste, preferably meets demand of the people to salt egg nutritive value.Also,
Environmental condition needed for salt egg curing process is rationally provided, soup stock raw material intrusion salt egg is preferably ensured, ensure that salt egg maturity
Unanimously, flavor taste is consistent, has ensured the quality of salt egg.
Embodiment
The principle and feature of the present invention are described below in conjunction with example, example is served only for explaining invention, not
For limiting the scope of the present invention.
Embodiment 1
A kind of salt egg processing technology thereof, comprises the following steps：（1）Raw material prepares：FRESH DUCK EGGS 80,100 grams of dried orange peel, anise
100 grams, 80 grams of cassia bark, 60 grams of fennel, 40 grams of chilli powder, 35 grams of white wine, 750 grams of salt；（2）Select duck's egg：Selection is big, nothing
Damaged, fresh duck's egg, duck's egg is cleaned up and dried stand-by；（3）Immersion：Take the salt of above-mentioned weight to enter salt egg and make appearance
In device, the cool saline solution opened and be fabricated to that concentration is 25% is then added, the white wine of above-mentioned weight and ready duck's egg are put into
Soaked in container, vessel temp maintains 18 degrees Celsius, and container pressure maintains 108kpa, soaks 10 days；（4）Pickle：Will step
Suddenly（3）The liquid that salt egg is made in container is slowly bled off, and takes dried orange peel, anise, cassia bark, fennel and the chilli powder of above-mentioned weight to be put into
In pot plus water is boiled, and is all put into after cooling in container, and then adding cold water to duck's egg toward container floods, container temperature
Degree maintains 25 degrees Celsius, pickles 12 days；（5）Packaging：The salt egg pickled is taken out and cleaned up, can be entered after drying
Row packaging.
Embodiment 2
A kind of salt egg processing technology thereof, comprises the following steps：（1）Raw material prepares：FRESH DUCK EGGS 90,110 grams of dried orange peel, anise
110 grams, 90 grams of cassia bark, 70 grams of fennel, 50 grams of chilli powder, 40 grams of white wine, 780 grams of salt；（2）Select duck's egg：Selection is big, nothing
Damaged, fresh duck's egg, duck's egg is cleaned up and dried stand-by；（3）Immersion：Take the salt of above-mentioned weight to enter salt egg and make appearance
In device, the cool saline solution opened and be fabricated to that concentration is 25% is then added, the white wine of above-mentioned weight and ready duck's egg are put into
Soaked in container, vessel temp maintains 18 degrees Celsius, and container pressure maintains 108kpa, soaks 10 days；（4）Pickle：Will step
Suddenly（3）The liquid that salt egg is made in container is slowly bled off, and takes dried orange peel, anise, cassia bark, fennel and the chilli powder of above-mentioned weight to be put into
In pot plus water is boiled, and is all put into after cooling in container, and then adding cold water to duck's egg toward container floods, container temperature
Degree maintains 25 degrees Celsius, pickles 12 days；（5）Packaging：The salt egg pickled is taken out and cleaned up, can be entered after drying
Row packaging.
Embodiment 3
A kind of salt egg processing technology thereof, comprises the following steps：（1）Raw material prepares：FRESH DUCK EGGS 100,120 grams of dried orange peel, anise
120 grams, 100 grams of cassia bark, 80 grams of fennel, 60 grams of chilli powder, 45 grams of white wine, 800 grams of salt；（2）Select duck's egg：Selection is big,
Without damaged, fresh duck's egg, duck's egg is cleaned up and dried stand-by；（3）Immersion：The salt of above-mentioned weight is taken to enter the making of salt egg
In container, the cool saline solution opened and be fabricated to that concentration is 25% is then added, the white wine of above-mentioned weight and ready duck's egg are put
Enter in container and soak, vessel temp maintains 18 degrees Celsius, and container pressure maintains 108kpa, soaks 10 days；（4）Pickle：Will
Step（3）The liquid that salt egg is made in container is slowly bled off, and takes dried orange peel, anise, cassia bark, fennel and the chilli powder of above-mentioned weight to put
Enter in pot plus water is boiled, be all put into after cooling in container, then adding cold water to duck's egg toward container floods, container
Temperature maintains 25 degrees Celsius, pickles 12 days；（5）Packaging：The salt egg pickled is taken out and cleaned up, after drying
Packed.
The foregoing is only presently preferred embodiments of the present invention, be not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent substitution and improvements made etc., it should be included in the scope of the protection.
Claims (6)
- A kind of 1. salt egg processing technology thereof, it is characterised in that：The technique comprises the following steps：（1）Raw material prepares：FRESH DUCK EGGS 80~100,100~120 grams of dried orange peel, anistree 100~120 grams, 80~100 grams of cassia bark, 60~80 grams of fennel, 40~60 grams of chilli powder, 35~45 grams of white wine, 750~800 grams of salt；（2）Select duck's egg：Selection is big, without damaged, fresh duck's egg, and duck's egg is cleaned up and dried stand-by；（3）Immersion：Take the salt of above-mentioned weight to enter salt egg to make in container, then add cool open and be fabricated to concentration as 20~30% Saline solution, the white wine of above-mentioned weight and ready duck's egg are put into container and soaked, vessel temp maintains 16~18 Degree Celsius, container pressure maintains 105~110kpa, soaks 8~10 days；（4）Pickle：By step（3）The liquid that salt egg is made in container is slowly bled off, take the dried orange peel of above-mentioned weight, anise, cassia bark, Fennel and chilli powder are put into pot plus water is boiled, and are all put into after cooling in container, then add cold water toward container Flooded to duck's egg, vessel temp maintains 24~26 degrees Celsius, pickles 10~15 days；（5）Packaging：The salt egg pickled is taken out and cleaned up, can be packed after drying.
- 2. salt egg processing technology thereof according to claim 1, it is characterised in that：The step（1）Raw material prepares：FRESH DUCK EGGS 80,100 grams of dried orange peel, anistree 100 grams, 80 grams of cassia bark, 60 grams of fennel, 40 grams of chilli powder, 35 grams of white wine, 750 grams of salt.
- 3. salt egg processing technology thereof according to claim 1, it is characterised in that：The step（1）Raw material prepares：FRESH DUCK EGGS 90,110 grams of dried orange peel, anistree 110 grams, 90 grams of cassia bark, 70 grams of fennel, 50 grams of chilli powder, 40 grams of white wine, 780 grams of salt.
- 4. salt egg processing technology thereof according to claim 1, it is characterised in that：The step（1）Raw material prepares：FRESH DUCK EGGS 100,120 grams of dried orange peel, anistree 120 grams, 100 grams of cassia bark, 80 grams of fennel, 60 grams of chilli powder, 45 grams of white wine, 800 grams of salt.
- 5. according to claim 2 to the 4 salt egg processing technology thereof, it is characterised in that：The step（3）Immersion：Take above-mentioned The salt of weight enters salt egg and made in container, the cool saline solution opened and be fabricated to that concentration is 25% is then added, by above-mentioned weight White wine and ready duck's egg are put into container and soaked, and vessel temp maintains 18 degrees Celsius, and container pressure maintains 108kpa, Immersion 10 days.
- 6. salt egg processing technology thereof according to claim 5, it is characterised in that：The step（4）Pickle：By step（3） The liquid that salt egg is made in container is slowly bled off, and takes dried orange peel, anise, cassia bark, fennel and the chilli powder of above-mentioned weight to be put into pot Add water to be boiled, be all put into after cooling in container, then adding cold water to duck's egg toward container floods, vessel temp dimension Hold at 25 degrees Celsius, pickle 12 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710935908.5A CN107549674A (en) | 2017-10-10 | 2017-10-10 | A kind of salt egg processing technology thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710935908.5A CN107549674A (en) | 2017-10-10 | 2017-10-10 | A kind of salt egg processing technology thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107549674A true CN107549674A (en) | 2018-01-09 |
Family
ID=60984522
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710935908.5A Pending CN107549674A (en) | 2017-10-10 | 2017-10-10 | A kind of salt egg processing technology thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107549674A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109618980A (en) * | 2018-12-14 | 2019-04-16 | 宣城九只鸭健康科技有限公司 | A kind of method that crack position of crack egg is determining, repairs and recycles |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878925A (en) * | 2010-06-25 | 2010-11-10 | 湖南克明食品有限公司 | Salted eggs and method for preparing same |
| CN103719920A (en) * | 2014-01-12 | 2014-04-16 | 江西天韵农业开发有限公司 | Spicy salted duck egg pickling liquid, preparation method and salted duck egg production method |
| CN104187843A (en) * | 2014-09-10 | 2014-12-10 | 海安县龙祥食品有限公司 | Soaking process-based batch production method of salted eggs |
| CN105533489A (en) * | 2016-01-06 | 2016-05-04 | 柳培健 | Five-spice tea low-salt duck eggs and making method thereof |
| CN105831621A (en) * | 2016-03-20 | 2016-08-10 | 江西洪门实业集团有限公司 | Method for preparing flavored salted eggs |
| CN106722368A (en) * | 2016-12-09 | 2017-05-31 | 曾周 | A kind of preparation method of Salted duck egg |
-
2017
- 2017-10-10 CN CN201710935908.5A patent/CN107549674A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878925A (en) * | 2010-06-25 | 2010-11-10 | 湖南克明食品有限公司 | Salted eggs and method for preparing same |
| CN103719920A (en) * | 2014-01-12 | 2014-04-16 | 江西天韵农业开发有限公司 | Spicy salted duck egg pickling liquid, preparation method and salted duck egg production method |
| CN104187843A (en) * | 2014-09-10 | 2014-12-10 | 海安县龙祥食品有限公司 | Soaking process-based batch production method of salted eggs |
| CN105533489A (en) * | 2016-01-06 | 2016-05-04 | 柳培健 | Five-spice tea low-salt duck eggs and making method thereof |
| CN105831621A (en) * | 2016-03-20 | 2016-08-10 | 江西洪门实业集团有限公司 | Method for preparing flavored salted eggs |
| CN106722368A (en) * | 2016-12-09 | 2017-05-31 | 曾周 | A kind of preparation method of Salted duck egg |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109618980A (en) * | 2018-12-14 | 2019-04-16 | 宣城九只鸭健康科技有限公司 | A kind of method that crack position of crack egg is determining, repairs and recycles |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101933611B (en) | Method for processing ready-to-use edible fungi | |
| CN104172271A (en) | Spiced salted duck egg pickling method | |
| CN103054081B (en) | Preparation process for instant canned anchovy | |
| CN105747132A (en) | Processing process of preserved eggs | |
| CN105595227A (en) | Grain flavored preserved fish and processing method thereof | |
| CN105360992A (en) | Plant ash-preserved salted duck egg and manufacturing method thereof | |
| CN104026641A (en) | Preparation method of tea-flavor instant grass carp | |
| CN107811190A (en) | A kind of beef spiced and stewed food preparation method | |
| CN104719972A (en) | Method for processing half-dried sea bass conditioning food | |
| CN1663463A (en) | Method for processing instant fresh sea cucumber | |
| CN101406277A (en) | Pepper in oil and method of processing the same | |
| CN105077384A (en) | Instant dried shrimps and fresh-keeping production method thereof | |
| CN105595226A (en) | Grain flavored preserved roasted fish and processing method thereof | |
| CN103156137A (en) | Method for manufacturing sulfur-free dried snow pears | |
| CN107183567A (en) | A kind of oily Salted duck egg of the stream with health-care efficacy and preparation method thereof | |
| CN104286955A (en) | Method for pickling rose-flavor salted duck eggs | |
| CN103284191B (en) | Pickling method of spiced chicken | |
| CN107549674A (en) | A kind of salt egg processing technology thereof | |
| CN103054068A (en) | Preparing process of salted duck eggs | |
| KR101582075B1 (en) | Preparation method for salted egg containing red ginseng component | |
| CN106616491A (en) | Preparation method of low-salt nutritive preserved meat | |
| CN106579173A (en) | Fermentation accessory ingredients for preparing pickled vigna unguiculata and natural fermentation technological method of pickled vigna unguiculata | |
| CN105341761A (en) | Preparation method for pickling salted duck eggs by edible amaranth | |
| CN102630971A (en) | Quick preserving method of favored eggs | |
| JP2020103123A (en) | Agent for suppressing reduction of crab miso flavor after freezing/thawing |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180109 |