CN102326793A - Fragrant salted duck egg with red yolk and making method thereof - Google Patents
Fragrant salted duck egg with red yolk and making method thereof Download PDFInfo
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- CN102326793A CN102326793A CN201110216503A CN201110216503A CN102326793A CN 102326793 A CN102326793 A CN 102326793A CN 201110216503 A CN201110216503 A CN 201110216503A CN 201110216503 A CN201110216503 A CN 201110216503A CN 102326793 A CN102326793 A CN 102326793A
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Abstract
The invention discloses a fragrant salted duck egg with a red yolk and a making method thereof, wherein the making method comprises the steps: quicklime, sodium carbonate, table salt, pine and cypress branches, monosodium glutamate, black tea powder, water and Chinese medicinal herbs are mixed uniformly according to a certain proportion; fresh duck eggs are put to an obtained mixture to be soaked and then finished products of the fragrant salted duck eggs with the red yolks are obtained. The made fragrant salted duck egg with the red yolk in the invention has the characteristics of delicate-fragrant and fine-smooth taste, salty palatability, no hormone and tonyred, and long shelf life, and is a health food with rich nutrition; and the making method disclosed by the invention is simple and has low cost.
Description
Technical field
The present invention relates to a kind of drifting fragrance red heart Salted duck egg and preparation method thereof, belong to food processing field.
Background technology
It is with a long history that we produce Salted duck egg, because the Salted duck egg aestheticism is inexpensive, nutritious, receives broad masses' hobby deeply, and ten thousand tons of our annual production 350-400 of duck's egg are used to make Salted duck egg mostly.
The making of Salted duck egg mainly is salted through salt, and the curing process of Salted duck egg is exactly the process of salt through spreading in eggshell and the egg shell membrane.
The method for salting of current Salted duck egg grey bag method, mud drum method, rubbing method, salt solution infusion process etc. are arranged, but the sodium chloride content of albumen is all higher, generally more than 8%, have in addition more than 10%.
Summary of the invention
The object of the present invention is to provide a kind of drifting fragrance red heart Salted duck egg and preparation method thereof.
The present invention adopts following technical scheme to achieve these goals:
Drifting fragrance red heart Salted duck egg is characterized in that it and makes prescription and be: FRESH DUCK EGGS 4.5-5.5kg, 45-55 ℃ liquor 0.8-1.2kg, salt 180-220g, Chinese herbal medicine 1330-1490g.
Described drifting fragrance red heart Salted duck egg is characterized in that: described herbal raw material prescription is: dried orange peel 140-160g, galingal 140-160g, big fennel 140-160g, little fennel 140-160g, spiceleaf 140-160g, root of Dahurain angelica 140-160g, complete 140-160g, rhizoma zingiberis 140-160g, fructus zanthoxyli 115-125g, the cumin 95-105g of pulling out.
The preparation method of described drifting fragrance red heart Salted duck egg; It is characterized in that may further comprise the steps: at first the each component weight portion by Chinese herbal medicine takes by weighing each Chinese herbal medicine; Grind; And then by making prescription Chinese herbal medicine, 45-55 ℃ liquor, salt are mixed, then FRESH DUCK EGGS is put into wherein, soaks 30 days must finished product.
Beneficial effect of the present invention:
The drifting fragrance red heart Salted duck egg mouthfeel delicate fragrance that the present invention makes is fine and smooth, the degree of saltiness is agreeable to the taste, no hormone and tonyred, and long shelf-life be nutritious and healthy food, and preparation method of the present invention is simple, cost is low.
The specific embodiment
Embodiment 1: drifting fragrance red heart Salted duck egg, it is made to fill a prescription and is: FRESH DUCK EGGS 4.5-5.5kg, 45-55 ℃ liquor 0.8-1.2kg, salt 180-220g, Chinese herbal medicine 1330-1490g.
The herbal raw material prescription is dried orange peel 150g, galingal 150g, big fennel 150g, little fennel 150g, spiceleaf 150g, root of Dahurain angelica 150g, finishes and pull out 150g, rhizoma zingiberis 150g, fructus zanthoxyli 120g, cumin 100g.Mixing the back pulverizes.
The preparation method of drifting fragrance red heart Salted duck egg; May further comprise the steps: at first the each component weight portion by Chinese herbal medicine takes by weighing each Chinese herbal medicine, grinds, and then by making prescription Chinese herbal medicine, 45-55 ℃ liquor, salt is mixed; Then FRESH DUCK EGGS is put into wherein, soak 30 days finished product.
Embodiment 2: drifting fragrance red heart Salted duck egg and common Salted duck egg contrast table, shown in table one:
Table one:
| The contrast project | Drifting fragrance red heart Salted duck egg | Common Salted duck egg |
| Mouthfeel | The fine and smooth degree of saltiness of delicate fragrance is agreeable to the taste | Salty or light |
| Nutritional labeling | Low fat high protein | Higher fatty acid low albumen |
| Yolk | Red heart stream oil | Gold zone |
| Tonyred | Do not have | Have |
Claims (3)
1. a drifting fragrance red heart Salted duck egg is characterized in that it and makes prescription and be: FRESH DUCK EGGS 4.5-5.5kg, 45-55 ℃ liquor 0.8-1.2kg, salt 180-220g, Chinese herbal medicine 1330-1490g.
2. drifting fragrance red heart Salted duck egg according to claim 1 is characterized in that: described herbal raw material prescription is: dried orange peel 140-160g, galingal 140-160g, big fennel 140-160g, little fennel 140-160g, spiceleaf 140-160g, root of Dahurain angelica 140-160g, complete 140-160g, rhizoma zingiberis 140-160g, fructus zanthoxyli 115-125g, the cumin 95-105g of pulling out.
3. the preparation method of a drifting fragrance red heart Salted duck egg as claimed in claim 1; It is characterized in that may further comprise the steps: at first the each component weight portion by Chinese herbal medicine takes by weighing each Chinese herbal medicine; Grind; And then by making prescription Chinese herbal medicine, 45-55 ℃ liquor, salt are mixed, then FRESH DUCK EGGS is put into wherein, soaks 30 days must finished product.
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| CN201110216503A CN102326793A (en) | 2011-07-29 | 2011-07-29 | Fragrant salted duck egg with red yolk and making method thereof |
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| CN201110216503A CN102326793A (en) | 2011-07-29 | 2011-07-29 | Fragrant salted duck egg with red yolk and making method thereof |
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| CN102326793A true CN102326793A (en) | 2012-01-25 |
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| CN201110216503A Pending CN102326793A (en) | 2011-07-29 | 2011-07-29 | Fragrant salted duck egg with red yolk and making method thereof |
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Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613604A (en) * | 2012-04-25 | 2012-08-01 | 江苏腾达源农牧有限公司 | Preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks |
| CN102860531A (en) * | 2012-10-22 | 2013-01-09 | 马荣华 | Stable salted egg curing method |
| CN103053989A (en) * | 2012-12-31 | 2013-04-24 | 重庆市梁平县胖婆福德鸡餐饮有限公司 | Seasoning for marinated egg |
| CN103494252A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Radix polygoni multiflori salted duck egg with herbal cuisine and preparation method of egg |
| CN103494244A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preparing bee fat salted duck egg |
| CN103494249A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs with red cores by using frying salt |
| CN103494251A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Fragrant red-yolk salted duck egg and preparation method thereof |
| 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 |
| CN103494250A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs by using plant ash |
| CN103494243A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for salting sesame sauce-flavor salted duck egg |
| CN103494246A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Salting solution and salting method of red-yolk low-salt healthcare salted duck egg |
| CN103494248A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preparing red mud salted duck egg |
| CN103494247A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for processing marinated zinc salted duck egg |
| 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 |
| CN104207200A (en) * | 2013-09-28 | 2014-12-17 | 徐爱华 | Artemisia-flavor salted egg |
| CN107080188A (en) * | 2017-03-09 | 2017-08-22 | 海门市晶利农产品有限公司 | A kind of fragrant Salted duck egg of shaddock |
| CN108719841A (en) * | 2018-05-30 | 2018-11-02 | 朱杰 | A kind of preparation method of oil heart egg |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323531A (en) * | 2001-06-14 | 2001-11-28 | 孙锋 | Spical salted egg producing method |
-
2011
- 2011-07-29 CN CN201110216503A patent/CN102326793A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1323531A (en) * | 2001-06-14 | 2001-11-28 | 孙锋 | Spical salted egg producing method |
Cited By (17)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102613604A (en) * | 2012-04-25 | 2012-08-01 | 江苏腾达源农牧有限公司 | Preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks |
| CN102860531A (en) * | 2012-10-22 | 2013-01-09 | 马荣华 | Stable salted egg curing method |
| CN103053989A (en) * | 2012-12-31 | 2013-04-24 | 重庆市梁平县胖婆福德鸡餐饮有限公司 | Seasoning for marinated egg |
| CN103494250A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs by using plant ash |
| CN103494246A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Salting solution and salting method of red-yolk low-salt healthcare salted duck egg |
| CN103494249A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs with red cores by using frying salt |
| CN103494251A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Fragrant red-yolk salted duck egg and preparation method thereof |
| 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 |
| CN103494252A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Radix polygoni multiflori salted duck egg with herbal cuisine and preparation method of egg |
| CN103494243A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for salting sesame sauce-flavor salted duck egg |
| CN103494244A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preparing bee fat salted duck egg |
| CN103494248A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preparing red mud salted duck egg |
| CN103494247A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for processing marinated zinc salted duck egg |
| CN104207200A (en) * | 2013-09-28 | 2014-12-17 | 徐爱华 | Artemisia-flavor salted egg |
| 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 |
| CN107080188A (en) * | 2017-03-09 | 2017-08-22 | 海门市晶利农产品有限公司 | A kind of fragrant Salted duck egg of shaddock |
| CN108719841A (en) * | 2018-05-30 | 2018-11-02 | 朱杰 | A kind of preparation method of oil heart egg |
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Application publication date: 20120125 |