CN107874154A - A kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg - Google Patents
A kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg Download PDFInfo
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- CN107874154A CN107874154A CN201710968357.2A CN201710968357A CN107874154A CN 107874154 A CN107874154 A CN 107874154A CN 201710968357 A CN201710968357 A CN 201710968357A CN 107874154 A CN107874154 A CN 107874154A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 66
- 235000007164 Oryza sativa Nutrition 0.000 title claims abstract description 33
- 235000009566 rice Nutrition 0.000 title claims abstract description 33
- 239000002893 slag Substances 0.000 title claims abstract description 25
- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 240000007594 Oryza sativa Species 0.000 title 1
- 241000209094 Oryza Species 0.000 claims abstract description 32
- 238000005554 pickling Methods 0.000 claims abstract description 31
- 239000007788 liquid Substances 0.000 claims abstract description 24
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 235000021110 pickles Nutrition 0.000 claims abstract description 15
- 235000019991 rice wine Nutrition 0.000 claims abstract description 10
- 230000005672 electromagnetic field Effects 0.000 claims abstract description 7
- 238000004945 emulsification Methods 0.000 claims abstract description 7
- 235000010482 polyoxyethylene sorbitan monooleate Nutrition 0.000 claims abstract description 5
- 229920000053 polysorbate 80 Polymers 0.000 claims abstract description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 17
- 238000003756 stirring Methods 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 239000000463 material Substances 0.000 claims description 9
- VYPSYNLAJGMNEJ-UHFFFAOYSA-N Silicium dioxide Chemical compound O=[Si]=O VYPSYNLAJGMNEJ-UHFFFAOYSA-N 0.000 claims description 8
- 241001506047 Tremella Species 0.000 claims description 8
- 241000233866 Fungi Species 0.000 claims description 6
- 239000003995 emulsifying agent Substances 0.000 claims description 6
- 230000001804 emulsifying effect Effects 0.000 claims description 6
- 239000008367 deionised water Substances 0.000 claims description 5
- 229910021641 deionized water Inorganic materials 0.000 claims description 5
- 235000020097 white wine Nutrition 0.000 claims description 5
- 241000487918 Acacia argyrodendron Species 0.000 claims description 4
- 235000011222 chang cao shi Nutrition 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- 230000001954 sterilising effect Effects 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000005684 electric field Effects 0.000 claims description 3
- 239000000839 emulsion Substances 0.000 claims description 3
- 230000005284 excitation Effects 0.000 claims description 3
- 235000011837 pasties Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000004094 surface-active agent Substances 0.000 claims description 3
- 235000009414 Elaeocarpus kirtonii Nutrition 0.000 claims description 2
- 244000236151 Tabebuia pallida Species 0.000 claims description 2
- 235000013584 Tabebuia pallida Nutrition 0.000 claims description 2
- 235000013601 eggs Nutrition 0.000 abstract description 53
- 230000000694 effects Effects 0.000 abstract description 8
- 210000002969 egg yolk Anatomy 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 5
- 102000002322 Egg Proteins Human genes 0.000 abstract description 4
- 108010000912 Egg Proteins Proteins 0.000 abstract description 4
- 206010011224 Cough Diseases 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 3
- 210000004072 lung Anatomy 0.000 abstract description 3
- 239000011780 sodium chloride Substances 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 2
- 241000370738 Chlorion Species 0.000 abstract description 2
- FKNQFGJONOIPTF-UHFFFAOYSA-N Sodium cation Chemical compound [Na+] FKNQFGJONOIPTF-UHFFFAOYSA-N 0.000 abstract description 2
- 238000009792 diffusion process Methods 0.000 abstract description 2
- 210000000969 egg white Anatomy 0.000 abstract description 2
- 235000014103 egg white Nutrition 0.000 abstract description 2
- 229910001415 sodium ion Inorganic materials 0.000 abstract description 2
- 239000007785 strong electrolyte Substances 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 description 13
- 239000003921 oil Substances 0.000 description 5
- 235000019198 oils Nutrition 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 239000004576 sand Substances 0.000 description 2
- 241000272522 Anas Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000031971 Yin Deficiency Diseases 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000015572 biosynthetic process Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 238000004581 coalescence Methods 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 230000002708 enhancing effect Effects 0.000 description 1
- 238000000855 fermentation Methods 0.000 description 1
- 230000004151 fermentation Effects 0.000 description 1
- 244000144992 flock Species 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000004060 metabolic process Effects 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000006641 stabilisation Effects 0.000 description 1
- 238000011105 stabilization Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 208000011580 syndromic disease Diseases 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 235000015112 vegetable and seed oil Nutrition 0.000 description 1
- 239000008158 vegetable oil Substances 0.000 description 1
Classifications
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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
- A23L15/30—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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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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)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, the present invention carries out emulsification treatment using Tween 80 by scientific and reasonable proportioning to pickling liquid, duck's egg is carried out using the pickling liquid to pickle for the first time, the outward appearance of duck's egg, oil yield, form, flavor and smell can be improved, good organoleptic quality can be obtained；Duck's egg is pickled under electromagnetic field environment, because strong electrolyte sodium chloride is full of in pickling liquid, when being acted on by radial rotary magnetic field, the diffusion effect of strong sodium ion and chlorion in pickling liquid can be added, promote the quick of duck's egg to pickle success, effectively improve yolk salinity, egg white salinity and yolk oil yield；By the duck's egg after once pickling black and white agaric, fermented glutinour rice, yellow rice wine, salt parcel under carry out it is secondary pickle, cause fermented glutinour rice, the elite of black and white agaric to be impregnated into albumen and yolk under the promotion of yellow rice wine, have moisten the lung and relieve the cough, help digestion orectic dietotherapy effect.
Description
Technical field
The present invention relates to duck's egg pickling technology field, more particularly to a kind of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg
Preparation method.
Background technology
Salted duck egg is a kind of cure foods for the exemplary fermentation that formation is processed on the basis of duck's egg, and the flavor of product is very only
Spy, liking for many people is received, the Salted duck egg in China is very famous, or even is sold to overseas.The processing mode master of Salted duck egg
There are 3 kinds, respectively wrap grey method, bag mud method and saline sook method.The traditional salt water law in China is pickled, and mainly puts duck's egg
Put and mixed by salt, spices, flavoring, water and vegetable oil in prepared pickling liquid, pickling liquid includes water and plant
The Multiple components such as thing oil, water-oil systems of complexity are formed in process, because traditional diamond-making technique simply makes pickling liquid very
Easily there is flocks, coalescence, pickle that the cycle is long and effect is low, the egg flavor of pickling of gained does not protrude, simultaneously because it is organic into
It is point too many to cause to salt down that egg surface is unhygienic, and this, which is stayed, needs to carry out traditional pickling liquid certain process modification, to prepare quality
The organoleptic quality of duck's egg can be improved while the pickling liquid of stabilization, so as to improve the quality of Salted duck egg.
Integration of drinking and medicinal herbs has long history in China, and the colloid in black fungus, tremella has moistening lung and washs stomach and intestine clearly
Effect, duck's egg have the function that enriching yin clearing lung-heat, and the edible auxiliary treatment the lung-dryness syndrome due to yin deficiency cough of three's collocation has good therapeutic effect.Fermented glutinour rice has
Improve a poor appetite, have aid digestion, benefiting qi and nourishing blood, refresh oneself and recover from fatigue, the effect of enhancing metabolism, by remaining black fungus, tremella
Compounding carries out pickling for duck's egg, can obtain the duck's egg with health-care efficacy.The present invention intends using emulsification pickling liquid in electromagnetic field
Under the conditions of once pickled after carry out secondary the pickling of bag mud method again, high-quality health care Salted duck egg can be obtained.
The content of the invention
A kind of the defects of the object of the invention is exactly to make up prior art, there is provided black and white agaric slag fermented glutinour rice high-quality health care
The preparation method of Salted duck egg.
The present invention is achieved by the following technical solutions：
A kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, including step in detail below：
（1）Stale duck's egg is removed from duck's egg according to method using lamp, is dried after being cleaned up with clear water stand-by；According to certain
Ratio is mixed salt, white wine, emulsifying agent, water, is put into water-bath, to be heated under 300-400 revs/min of stirring
To 80-86 DEG C, stirring and emulsifying 10-15 minutes, obtain emulsifying pickling liquid；
（2）Duck's egg after cleaning is inserted in emulsification pickling liquid, is placed under electromagnetic field environment and pickles processing 7-8 days, then by duck
Egg takes out, and cleans surfactant emulsion pickling liquid with clear water, it is stand-by that duck's egg is once pickled after drying；
（3）Black fungus slag is mixed with tremella slag, the deionized water that 4-5 times of total amount is measured is added, 90- is cooked by slow fire after boiling
120 minutes, it is cooled to after room temperature after stirring into pasty state with mixer and adds appropriate fermented glutinour rice, continues to obtain black and white wood after stirring
Ear fermented glutinour rice is pasted, and is then mixed with appropriate salt, diatomite, yellow rice wine, is stirred 15-20 minutes with 300-400 revs/min of speed, is obtained
Base-material is pickled to secondary；
（4）By it is secondary pickle base-material and be uniformly wrapped in once pickle duck's egg surface, ensure each duck's egg parcel uniformly and control
Certain Jacket thickness, it is put into sealing container 6-8 days, surface base-material is cleaned up after taking-up, directly packs, vacuum seal bag
Dress, the Salted duck egg that vacuum packet is installed sterilization processing under certain condition.
A kind of preparation method of described black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, step（1）It is described according to
Certain ratio refers to according to salt：White wine：Emulsifying agent：Deionized water=14:2:6:79 ratio；Described emulsifying agent refers to
Tween 80.
A kind of preparation method of described black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, step（2）Described electromagnetism
Field environment refers to selection rotating excitation field 5Hz, and magnetic field intensity 0.09T, alternating electric field frequency 100Hz, system field strength are 2V/cm.
A kind of preparation method of described black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, step（3）Described black wood
Ear, tremella, fermented glutinour rice, salt, diatomite, the composition proportion of yellow rice wine are 5:4:5:1:4:1.
A kind of preparation method of described black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, step（4）Described control
Certain Jacket thickness refers to that it is 5-6 millimeters to control Jacket thickness.
A kind of preparation method of described black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, step（4）It is described one
Sterilization processing refers to sterilize 15-20 minutes under the conditions of 100-110 DEG C under fixed condition.
It is an advantage of the invention that：The present invention is carried out at emulsification by scientific and reasonable proportioning using Tween 80 to pickling liquid
Reason, up to very high emulsification rate, pickling liquid color and luster is pale brown, glossy, with rich flavor, limpid transparent no precipitation, has good stability；
Duck's egg is carried out using the pickling liquid to pickle for the first time, the outward appearance of duck's egg, oil yield, form, flavor and smell can be changed
It is kind, good organoleptic quality can be obtained；Duck's egg is pickled under electromagnetic field environment, because being full of strong electrolyte in pickling liquid
Sodium chloride, when being acted on by radial rotary magnetic field, the diffusion effect of strong sodium ion and chlorion in pickling liquid can be added, promoted
The quick of duck's egg pickles success, effectively improves yolk salinity, egg white salinity and yolk oil yield；Duck's egg after once pickling is existed
Black and white agaric, fermented glutinour rice, yellow rice wine, salt parcel under carry out it is secondary pickle, Ovum Anas domestica putamina surface can be made under the promotion of yellow rice wine
Open in duct so that fermented glutinour rice, the essence substance of black and white agaric pass through eggshell and be impregnated into albumen and yolk, stop with moistening lung
Cough, help digestion orectic dietotherapy effect.The method that the present invention uses increases while production efficiency and organoleptic quality is improved
Dietotherapy effect, multiple mouthfeel being enhanced for Salted duck egg, yolk loose sand is tasty, and albumen is delicate, and loose sand dew oil, food flavor is fragrant and tasty,
It is nutritious.
Embodiment
A kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, including step in detail below：
（1）Stale duck's egg is removed from duck's egg according to method using lamp, is dried after being cleaned up with clear water stand-by；According to 14:2:
6:79 ratio is mixed salt, white wine, Tween 80, water, is put into water-bath, to add under 300 revs/min of stirring
Heat stirring and emulsifying 10 minutes, obtains emulsifying pickling liquid to 80 DEG C；
（2）Duck's egg after cleaning is inserted in emulsification pickling liquid, is placed in selection rotating excitation field 5Hz, magnetic field intensity 0.09T, alternation
Processing 7 days is pickled under electric field frequency 100Hz, the electromagnetic field environment that system field strength is 2V/cm, then duck's egg is taken out, uses clear water
Surfactant emulsion pickling liquid is cleaned, it is stand-by that duck's egg is once pickled after drying；
（3）Black fungus slag is mixed with tremella slag, the deionized water of 4 times of amounts of total amount is added, is cooked by slow fire after boiling 90 minutes,
It is cooled to after room temperature after stirring into pasty state with mixer and adds appropriate fermented glutinour rice, continues to obtain black and white agaric fermented glutinour rice after stirring
Paste, then mix with appropriate salt, diatomite, yellow rice wine, with 300 revs/min of speed stirring 15 minutes, obtains secondary pickling base
Material；
（4）By it is secondary pickle base-material and be uniformly wrapped in once pickle duck's egg surface, ensure each duck's egg parcel uniformly and control
The Jacket thickness of 5-6 millimeters, it is put into sealing container 6 days, surface base-material is cleaned up after taking-up, directly packs, vacuum seal
Packaging, the Salted duck egg that vacuum packet installs is sterilized 15 minutes under the conditions of 100 DEG C.
A kind of preparation method of described black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, step（3）Described black wood
Ear, tremella, fermented glutinour rice, salt, diatomite, the composition proportion of yellow rice wine are 5:4:5:1:4:1.
Claims (6)
1. a kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg, it is characterised in that including walking in detail below
Suddenly：
（1）Stale duck's egg is removed from duck's egg according to method using lamp, is dried after being cleaned up with clear water stand-by；According to certain
Ratio is mixed salt, white wine, emulsifying agent, water, is put into water-bath, to be heated under 300-400 revs/min of stirring
To 80-86 DEG C, stirring and emulsifying 10-15 minutes, obtain emulsifying pickling liquid；
（2）Duck's egg after cleaning is inserted in emulsification pickling liquid, is placed under electromagnetic field environment and pickles processing 7-8 days, then by duck
Egg takes out, and cleans surfactant emulsion pickling liquid with clear water, it is stand-by that duck's egg is once pickled after drying；
（3）Black fungus slag is mixed with tremella slag, the deionized water that 4-5 times of total amount is measured is added, 90- is cooked by slow fire after boiling
120 minutes, it is cooled to after room temperature after stirring into pasty state with mixer and adds appropriate fermented glutinour rice, continues to obtain black and white wood after stirring
Ear fermented glutinour rice is pasted, and is then mixed with appropriate salt, diatomite, yellow rice wine, is stirred 15-20 minutes with 300-400 revs/min of speed, is obtained
Base-material is pickled to secondary；
（4）By it is secondary pickle base-material and be uniformly wrapped in once pickle duck's egg surface, ensure each duck's egg parcel uniformly and control
Certain Jacket thickness, it is put into sealing container 6-8 days, surface base-material is cleaned up after taking-up, directly packs, vacuum seal bag
Dress, the Salted duck egg that vacuum packet is installed sterilization processing under certain condition.
2. a kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg according to claim 1, its feature
It is, step（1）Described refers to according to salt according to certain ratio：White wine：Emulsifying agent：Deionized water=14:2:6:79
Ratio；Described emulsifying agent refers to Tween 80.
3. a kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg according to claim 1, its feature
It is, step（2）Described electromagnetic field environment refers to select rotating excitation field 5Hz, magnetic field intensity 0.09T, alternating electric field frequency
100Hz, system field strength are 2V/cm.
4. a kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg according to claim 1, its feature
It is, step（3）Described black fungus, tremella, fermented glutinour rice, salt, diatomite, the composition proportion of yellow rice wine are 5:4:5:1:4:1.
5. a kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg according to claim 1, its feature
It is, step（4）Described controls certain Jacket thickness to refer to that it is 5-6 millimeters to control Jacket thickness.
6. a kind of preparation method of black and white agaric slag fermented glutinour rice high-quality health care Salted duck egg according to claim 1, its feature
It is, step（4）Described sterilization processing under certain condition refers to sterilize 15-20 minutes under the conditions of 100-110 DEG C.
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| CN201710968357.2A CN107874154A (en) | 2017-10-18 | 2017-10-18 | 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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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527344A (en) * | 2018-11-12 | 2019-03-29 | 天津科技大学 | A kind of system and method for mesohigh electric field method quick Fabrication egg processed again |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070539A (en) * | 2016-07-14 | 2016-11-09 | 合肥市福来多食品有限公司 | Lung heat clearing heat extraction film Salted duck egg and preparation method thereof |
| CN106616512A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Production method of spicy salted duck eggs |
-
2017
- 2017-10-18 CN CN201710968357.2A patent/CN107874154A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106070539A (en) * | 2016-07-14 | 2016-11-09 | 合肥市福来多食品有限公司 | Lung heat clearing heat extraction film Salted duck egg and preparation method thereof |
| CN106616512A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Production method of spicy salted duck eggs |
Non-Patent Citations (1)
| Title |
|---|
| 花朋朋等: "《香辣味鸭蛋腌制液乳化的制备工艺及改善性质的研究》", 《农产品加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109527344A (en) * | 2018-11-12 | 2019-03-29 | 天津科技大学 | A kind of system and method for mesohigh electric field method quick Fabrication egg processed again |
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Application publication date: 20180406 |