CN101731660A - Preparation method of preserved duck egg - Google Patents
Preparation method of preserved duck egg Download PDFInfo
- Publication number
- CN101731660A CN101731660A CN201010110373A CN201010110373A CN101731660A CN 101731660 A CN101731660 A CN 101731660A CN 201010110373 A CN201010110373 A CN 201010110373A CN 201010110373 A CN201010110373 A CN 201010110373A CN 101731660 A CN101731660 A CN 101731660A
- Authority
- CN
- China
- Prior art keywords
- lime
- preparation
- parts
- ferrous sulfate
- water
- 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
Abstract
The invention relates to a preparation method of a preserved duck egg. The soaking material solution comprises the following main components in parts by weight: 1-1.6 parts of ferrous sulfate (copperas), 60-70 parts of edible sodium hydroxide, 40-50 parts of table salt, 20-30 parts of black tea, 40-60 parts of quick lime and 1000 parts of water. The product prepared by the method can maintain the original flavor and advantages of the preserved duck egg and can also thoroughly removes harmful heavy metals and other harmful materials in the preserved duck egg to ensure that the preserved duck egg contains high iron content and rich nutrition and is suitable to eat by human.
Description
Technical field
The invention belongs to food processing field, particularly a kind of preparation method of lime-preserved egg.
Background technology
Lime-preserved egg has another name called lime-preserved egg, since producing as traditional food, and unique flavor, extremely common people's favor.This product egg white dark brown transparent, yolk is assembled, well arranged, analyse and observe colorful, so claim multicolored egg again; Having refrigerant tasty and refreshing, long times of aftertaste, the infinite characteristics of lingering fragrance of food, also is the exporting of China simultaneously.Make lime-preserved egg and adopt traditional prescription basically, and in the process of traditional handicraft, all will use lead oxide and copper sulphate or other heavy metallic salt.Measure through health detection department, this type of lime-preserved egg through traditional handicraft processing is not to contain the unwanted heavy metal of human body, is exactly that some metal element contents are too high, and harmful health causes human body angiocardiopathy or lead poisoning easily; Copper sulphate shows after deliberation as the substitute of lead oxide human body also is harmful to.Therefore,, remove all and be harmful to and the harm of noxious material, especially in process, avoid the people as far as possible, more and more become the common problem of paying close attention to of food service industry for being added with harmful substances to human body for further improving the mineral matter nutritional composition of lime-preserved egg.
Summary of the invention
Purpose of the present invention is exactly the preparation method of a kind of lime-preserved egg of development, can improve the mineral matter nutritional composition of lime-preserved egg by this method, removes harmful substance and noxious material, increases the content of iron, and it is good to make it mouthfeel, has reached effect nutritious, Dietotherapy health.
The present invention improves tradition to soak the feed liquid prescription, chemical property according to medicine, the chemism that human body needs, at the low characteristics of ferrous components content in the birds, beasts and eggs, constant that selected human body is necessary and trace element, adopt the class ratio method, replace lead oxide or other heavy metallic salt, make rich the supporting of high ferro and soak feed liquid with ferrous sulfate.
The technical solution used in the present invention is as follows:
The main component of feed liquid of the present invention: ferrous sulfate (green vitriol), edible NaOH, edible salt, black tea, quick lime, water; With graduation of whole numbers of units water is standard, and each composition in the proportioning of weight portion is:
Ferrous sulfate 1---1.6
Edible NaOH 60---70
Edible salt 40---50
Black tea 20---30
Quick lime 40---60
Water 1000
To eat NaOH, edible salt, black tea, quick lime earlier and prepare in proportion, and add water and stir evenly,, then the duck's egg of choosing be put into container one by one, and the feed liquid for preparing be poured into pickled again by the time after feed liquid is cooled to indoor temperature, add ferrous sulfate; Salting period was advisable for 25---45 days.
The preparation method of above-mentioned a kind of lime-preserved egg is characterized in that: each composition of feed liquid in the best proportioning of weight portion is:
Ferrous sulfate 1
Edible NaOH 63
Edible salt 40
Black tea 20
Quick lime 50
Water 1000.
The preparation method of above-mentioned a kind of lime-preserved egg is characterized in that: pickling temperature in curing process is 15 ℃--for good, salting period was good for 30---40 days between-22 ℃.
The preparation method of above-mentioned a kind of lime-preserved egg is characterized in that: in curing process, pickle temperature between 18 ℃ for best, salting period be 35 days for best.
If pickle the workshop temperature in this scope on the low spot, the ferrous sulfate in the formula components, NaOH, edible salt, the quick lime low number in proportion is formulated as suitable; If pickle the workshop temperature in this scope on the high point, the ferrous sulfate in the formula components, NaOH, edible salt, the quick lime high number in proportion is formulated as suitable.
Iron is the indispensable material of tissue metabolism, and iron deficiency can cause multiple change in organization and functional disturbance, as influences adenoid growth and the resistance to infecting.So people should eat the food that is rich in iron more, to build up resistance.
In recent years, the scientific research personnel finds that after deliberation ferrous sulfate can replenish human body beneficial's iron substance.That ferrous sulfate (green vitriol) has is eliminating dampness and eliminating phlegm, functions such as holding back sore is enriched blood, detoxified to eliminating stagnated food to destroy intestinal worms, hemostasis, cures mainly symptoms such as anaemia.
Advantage of the present invention:
(1), both kept original local flavor of lime-preserved egg and advantage, and thoroughly removed heavy metal harmful in the lime-preserved egg and other harmful substance compositions again, the high ferro that makes it to become is rich supports, and it is edible to be fit to human security.
(2), nutritious, effect with Dietotherapy health.
(3), because of the ferrous sulfate consumption seldom, the feed liquid repeated use that can circulate has again reduced cost, and is cheap.
(4), processing technology conforms to substantially with traditional handicraft, is suitable for large-scale production, be easy to promote.
The specific embodiment
Embodiment 1
A kind of preparation method of lime-preserved egg, the main component of feed liquid: ferrous sulfate (green vitriol), edible NaOH, edible salt, black tea, quick lime, water; With graduation of whole numbers of units water is standard, and each composition in the proportioning of weight portion is:
Ferrous sulfate 1.5
Edible NaOH 69
Edible salt 48
Black tea 29
Quick lime 60
Water 1000
To eat NaOH, edible salt, black tea, quick lime earlier and prepare in proportion, and add water and stir evenly,, then the duck's egg of choosing be put into container one by one, and the feed liquid for preparing be poured into pickled again by the time after feed liquid is cooled to indoor temperature, add ferrous sulfate; Salting period is 30 days, and pickling temperature is 22 ℃.
Embodiment 2
A kind of preparation method of lime-preserved egg, the main component of feed liquid: ferrous sulfate (green vitriol), edible NaOH, edible salt, black tea, quick lime, water; With graduation of whole numbers of units water is standard, and each composition in the proportioning of weight portion is:
Ferrous sulfate 1.1
Edible NaOH 60
Edible salt 40
Black tea 22
Quick lime 45
Water 1000
To eat NaOH, edible salt, black tea, quick lime earlier and prepare in proportion, and add water and stir evenly,, then the duck's egg of choosing be put into container one by one, and the feed liquid for preparing be poured into pickled again by the time after feed liquid is cooled to indoor temperature, add ferrous sulfate; Salting period is 25 days, and pickling temperature is 15 ℃.
Embodiment 3
A kind of preparation method of lime-preserved egg is characterized in that: each composition of feed liquid in the best proportioning of weight portion is:
Ferrous sulfate 1
Edible NaOH 63
Edible salt 40
Black tea 20
Quick lime 50
Water 1000.
To eat NaOH, edible salt, black tea, quick lime earlier and prepare in proportion, and add water and stir evenly,, then the duck's egg of choosing be put into container one by one, and the feed liquid for preparing be poured into pickled again by the time after feed liquid is cooled to indoor temperature, add ferrous sulfate; Pickling temperature in curing process is 18 ℃, and salting period is 35 days.
Claims (4)
1. the preparation method of a lime-preserved egg, the main component of its feed liquid: ferrous sulfate (green vitriol), edible NaOH, edible salt, black tea, quick lime, water; With graduation of whole numbers of units water is standard, and each composition in the proportioning of weight portion is:
Ferrous sulfate 1---1.6
Edible NaOH 60---70
Edible salt 40---50
Black tea 20---30
Quick lime 40---60
Water 1000
To eat NaOH, edible salt, black tea, quick lime earlier and prepare in proportion, and add water and stir evenly,, then the duck's egg of choosing be put into container one by one, and the feed liquid for preparing be poured into pickled again by the time after feed liquid is cooled to indoor temperature, add ferrous sulfate; Salting period was advisable for 25---45 days.
2. the preparation method of a kind of lime-preserved egg according to claim 1, it is characterized in that: each composition of feed liquid in the best proportioning of weight portion is:
Ferrous sulfate 1
Edible NaOH 63
Edible salt 40
Black tea 20
Quick lime 50
Water 1000.
3. the preparation method of a kind of lime-preserved egg according to claim 2, it is characterized in that: pickling temperature in curing process is 15 ℃--for good, salting period was good for 30---40 days between-22 ℃.
4. the preparation method of a kind of lime-preserved egg according to claim 3 is characterized in that: in curing process, pickle temperature between 18 ℃ for best, salting period be 35 days for best.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010110373A CN101731660A (en) | 2010-02-08 | 2010-02-08 | Preparation method of preserved duck egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201010110373A CN101731660A (en) | 2010-02-08 | 2010-02-08 | Preparation method of preserved duck egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101731660A true CN101731660A (en) | 2010-06-16 |
Family
ID=42456075
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201010110373A Pending CN101731660A (en) | 2010-02-08 | 2010-02-08 | Preparation method of preserved duck egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101731660A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101986884A (en) * | 2010-08-17 | 2011-03-23 | 微山县湖产品经贸实业有限责任公司 | Processing method of heavy metal-free process preserved eggs |
| CN102018233A (en) * | 2010-12-14 | 2011-04-20 | 天津科技大学 | Method for quickly curing lead-free preserved eggs |
| CN102578619A (en) * | 2011-01-12 | 2012-07-18 | 贵州省瓮安县猴场左氏食品有限责任公司 | Green tea preserved egg |
| CN107495180A (en) * | 2017-10-24 | 2017-12-22 | 贵州大娄山稻香来食品有限公司 | A kind of processing method of lead-free preserved egg |
-
2010
- 2010-02-08 CN CN201010110373A patent/CN101731660A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101986884A (en) * | 2010-08-17 | 2011-03-23 | 微山县湖产品经贸实业有限责任公司 | Processing method of heavy metal-free process preserved eggs |
| CN102018233A (en) * | 2010-12-14 | 2011-04-20 | 天津科技大学 | Method for quickly curing lead-free preserved eggs |
| CN102018233B (en) * | 2010-12-14 | 2012-10-03 | 天津科技大学 | Method for quickly curing lead-free preserved eggs |
| CN102578619A (en) * | 2011-01-12 | 2012-07-18 | 贵州省瓮安县猴场左氏食品有限责任公司 | Green tea preserved egg |
| CN107495180A (en) * | 2017-10-24 | 2017-12-22 | 贵州大娄山稻香来食品有限公司 | A kind of processing method of lead-free preserved egg |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103652252B (en) | Flower plum and preparation method thereof | |
| CN103315152A (en) | Pet food for preventing depilation | |
| CN104336662A (en) | Fish can and processing method thereof | |
| CN105747132A (en) | Processing process of preserved eggs | |
| CN101422263A (en) | Preparation method and use method of fishy-smell removing agent of kelp and kelp processed product | |
| CN101731660A (en) | Preparation method of preserved duck egg | |
| CN104012920B (en) | Vacuum frying combines with microcapsule embedded technology the compound seasoner prepared | |
| CN104719970A (en) | Production process of sea cucumber oral liquid | |
| CN102687874A (en) | Crab paste and processing process thereof | |
| CN109266018A (en) | A kind of edible preservative film of albumen and preparation method | |
| CN103202492A (en) | Preparation method for high-calcium flavor spiced duck egg | |
| CN102885321A (en) | Canned amazake duck and preparation method thereof | |
| CN103284191B (en) | Pickling method of spiced chicken | |
| CN109349545A (en) | A kind of high oil recovery Salted duck egg method for salting | |
| CN103054068A (en) | Preparing process of salted duck eggs | |
| CN106578974A (en) | Hakka salted pork and preparation method of same | |
| CN104012926B (en) | Vacuum frying combines with microcapsule embedded technology and prepares the method for spicy beef taste compound seasoner | |
| CN102599287B (en) | Directly consumable tieguanyin herbal tea | |
| CN103169049A (en) | Pickled cabbage with brassica napobrassica as main raw material and making method thereof | |
| CN102551078A (en) | Method for processing bean curd with pig blood | |
| CN110403137A (en) | A kind of dried pork air-dry method | |
| CN103932182A (en) | Formula and preparation method of red date-raisin porridge | |
| CN103054067A (en) | Method for salting salted duck eggs | |
| KR20150060311A (en) | Preparation method of Salted Chinese Cabbage Using Low Sodium Deep Ocean Water | |
| CN107593910A (en) | A kind of manufacture craft of pumpkin sweet potato yoghourt |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Open date: 20100616 |