CN102613604A - Preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks - Google Patents
Preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks Download PDFInfo
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- CN102613604A CN102613604A CN2012101232365A CN201210123236A CN102613604A CN 102613604 A CN102613604 A CN 102613604A CN 2012101232365 A CN2012101232365 A CN 2012101232365A CN 201210123236 A CN201210123236 A CN 201210123236A CN 102613604 A CN102613604 A CN 102613604A
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Abstract
The invention discloses preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks. The invention relates to preserving liquid A and preserving liquid B for preserving preserved duck eggs. The preserving liquid A per kilogram contains the ingredients in part by weight of: 10 to 30g of fennel, 15 to 25g of dry ginger, 20 to 35g of garlic, 15 to 25g of citric acid, 8 to 20g of potassium sorbate and 220 to 260g of salt. The preserving liquid B per kilogram contains the following ingredients in part by weight of: 10 to 30g of fennel, 15 to 25g of dry ginger, 20 to 35g of garlic, 3 to 8g of vitamin E, 3 to 10g of vitamin C and 150 to 180g of salt. The invention also relates to a method for preserving the low-salt healthcare preserved duck eggs with red egg yolks by utilizing the preserving liquid A and the preserving liquid B. The preserved duck eggs produced through the preserving liquid and the preserving method have low content of salt, tender and white egg white, and red, greasy and granule egg yolk, and are rich in vitamin E and vitamin C. According to the preserving liquid and the preserving method, the content of the preserved duck egg is reduced while the basic features of the high-quality preserved duck egg are remained, so that unfavorable influence of the high-salt food on the human body can be reduced, and a certain healthcare function for the human body also can be achieved.
Description
Technical field
The invention belongs to the egg product processing technique field, be specifically related to red heart less salt health care Salted duck egg pickling liquid and method for salting thereof.
Background technology
China is the big country of duck's egg production and consumption; The duck's egg goods receive consumer's favor deeply; The cuisines that often have on common people's dining table especially of Salted duck egg particularly; It is rich in each seed amino acid of fat, protein and needed by human body, also contains the various trace elements and the vitamin of several mineral materials such as calcium, phosphorus, iron and needed by human, but all there is the high shortcoming of salt content in Salted duck egg in the market; It is reported that the salt content of the Salted duck egg sold on the market all between 3～5 grams/individual, is that China adult who proposes in " Chinese residents dietary guidelines 2011 " takes in 50.0%～83.3% of salt amount recommended value 6 grams every day.As everyone knows, it is how unfavorable to health to eat salt, and high salt absorption person suffers from the probability of hypertension, gastritis, gastric ulcer, cancer of the stomach and eats the few National People's Congress of salt.The present invention is directed to Salted duck egg saliferous height on the market; The often edible present situation of unsuitable common people; Researched and developed the preparation method of less salt red heart health care Salted duck egg; Both satisfied the custom that the consumer eats Salted duck egg, reduced common people again, had certain health care simultaneously again because of eating the diseases induced risk of Salted duck egg.
Summary of the invention
The present invention is an a kind of red heart less salt health care Salted duck egg pickling liquid, and it comprises two kinds of pickling liquid A and pickling liquid B.The one-tenth that contains following weight portion among every kilogram of pickling liquid A is grouped into: fennel 10～30 grams, rhizoma zingiberis 15～25 grams, garlic 20～35 grams, citric acid 15～25 grams, potassium sorbate 8～20 grams, salt 220～260 grams, all the other are water.The one-tenth that contains following weight portion among every kilogram of pickling liquid B is grouped into: fennel 10～30 grams, rhizoma zingiberis 15～25 grams, garlic 20～35 grams, vitamin E 3～8 grams, and vitamin C 3～10 grams, salt 150～180 grams, all the other are water.
Follow these steps to carry out with red heart less salt health care Salted duck egg pickling liquid method for salting, in the egg cylinder that salts down, put into sealable polybag earlier, in polybag, put into the bright egg of some wash cleans then; According to pickling liquid A and bright egg weight ratio is that 1: 5～8 ratio is injected pickling liquid; Behind plastic bag sealing, be evacuated, placed 25～35 days for 15～30 ℃ in room temperature; After pickling liquid A pickles end, liquid is extracted out; Then injecting according to pickling liquid B and bright egg weight ratio in the polybag is the pickling liquid B of 1: 4～6 ratios, again with plastic bag sealing and vacuumize, promptly processes in 7～15 days 15～30 ℃ of placements.This method of operating egg breakage rate is low, and yield rate is high, and two kinds of pickling liquids all can reuse.The Salted duck egg albumen of producing is tender, and yolk is red, oily, husky and white, and salt content is lower, and is rich in vitamin E and vitamin C, is a kind of popular cuisines in the pink of condition.
The specific embodiment
Embodiment 1
Select the fresh duck's egg of the bright-coloured degree of yolk more than 12 grades, totally 700 kilograms, average egg weight is 70.8 grams.Every kilogram of pickling liquid A contains fennel 25 grams, rhizoma zingiberis 20 grams, garlic 25 grams, citric acid 20 grams, potassium sorbate 10 grams, salt 250 grams, and all the other are water.Every kilogram of pickling liquid B contains fennel 18 grams, rhizoma zingiberis 15 grams, garlic 30 grams, vitamin E 7 grams, vitamin C 5 grams, salt 155 grams, and all the other are water.The duck's egg of cleaning is put into the built-in sealable polybag of the egg cylinder that salts down through after the assay was approved; Annotate double centner pickling liquid A then and be evacuated, under 15～20 ℃ of room temperatures, pickled 27 days, pickling liquid A is extracted out after pickling end; 150 kilograms of the interior injection of then past polybag pickling liquid B also are evacuated; Place at 15～20 ℃ and promptly to pickle successfully in 13 days, the Salted duck egg albumen that produces tender, white, thin, yolk is red, oily, husky; It is high 2.3 milligrams and 3 milligrams that salt content 2.5 gram, vitamin E and C content are respectively 7.28 milligrams and 3 milligrams of comparatively fresh duck's eggs.
Embodiment 2
Select the fresh duck's egg of the bright-coloured degree of yolk more than 12 grades, totally 500 kilograms, average egg weight is 65.5 grams.Every kilogram of pickling liquid A contains fennel 18 grams, rhizoma zingiberis 23 grams, garlic 18 grams, citric acid 18 grams, potassium sorbate 18 grams, salt 235 grams, and all the other are water.Every kilogram of pickling liquid B contains fennel 20 grams, rhizoma zingiberis 16 gram parts, garlic 25 grams, vitamin E 5 grams, vitamin C 3 grams, salt 175 grams, and all the other are water.The duck's egg of cleaning is put into the built-in sealable polybag of the egg cylinder that salts down through after the assay was approved; Inject double centner pickling liquid A then and be evacuated, under 25 ℃, pickled 30 days, pickling liquid is extracted out after pickling end; Then past polybag interior injection pickling liquid B150 kilogram also is evacuated; Promptly pickled successfully in 9 days 25 ℃ of room temperature held, the Salted duck egg albumen of processing is tender, white, thin, and yolk is red, oily, husky; It is high 2.02 milligrams and 1.8 milligrams that salt content 2.3 gram, vitamin E and Vitamin C content are respectively 7.1 milligrams and 1.8 milligrams of comparatively fresh duck's eggs.
Embodiment 3
Select the fresh duck's egg of the bright-coloured degree of yolk more than 12 grades, totally 600 kilograms, average egg weight is 51.3 grams.Every kilogram of pickling liquid A contains fennel 15 grams, rhizoma zingiberis 18 grams, garlic 20 grams, citric acid 15 grams, potassium sorbate 20 grams, salt 220 grams, and all the other are water.Every kilogram of pickling liquid B contains fennel 20 grams, rhizoma zingiberis 20 gram parts, garlic 25 grams, vitamin E 3 grams, vitamin C 10 grams, salt 175 grams, and all the other are water.The duck's egg of cleaning is put into the built-in sealable polybag of the egg cylinder that salts down through after the assay was approved; Inject double centner A pickling liquid A then and be evacuated; Under 29 ℃ of room temperatures, pickled 35 days, pickle after the end pickling liquid A is extracted out, then inject pickling liquid B150 kilogram in the polybag and also vacuumize; Promptly pickled successfully in 7 days 29 ℃ of room temperature held; The Salted duck egg albumen of processing is tender, white, thin, yolk red, oily, husky, salt content 2.0 gram, it is high 1.58 milligrams and 3.12 milligrams that vitamin E and C content are respectively 6.56 milligrams and 3.12 milligrams of comparatively fresh duck's eggs.
The above; It only is specific embodiment of the present invention; Be not that the present invention is done any restriction, every technical spirit all still belongs in the protection domain of technical scheme of the present invention any simple modification, change and equivalent structure transformation that above embodiment did according to the present invention.
Claims (2)
1. red heart less salt health care Salted duck egg pickling liquid; It is characterized in that; It is divided into pickling liquid A and B; The one-tenth that contains following weight portion among every kilogram of pickling liquid A is grouped into: fennel 10～30 grams, rhizoma zingiberis 15～25 grams, garlic 20～35 grams, citric acid 15～25 grams, potassium sorbate 8～20 grams, salt 220～260 grams, and all the other are water; The one-tenth that contains following weight portion among every kilogram of pickling liquid B is grouped into: fennel 10～30 grams, rhizoma zingiberis 15～25 grams, garlic 20～35 grams, vitamin E 3～8 grams, vitamin C 3～10 grams, salt 150～180 grams, all the other are water.
2. one kind is utilized the method for salting of red heart less salt health care Salted duck egg pickling liquid according to claim 1; It is characterized in that; This method is implemented in two steps: in the egg cylinder that salts down, put into sealable polybag earlier when pickling; In polybag, put into the bright egg of some wash cleans then, according to pickling liquid A: with bright egg weight ratio be that 1: 5～8 ratio is injected pickling liquid in polybag, with being evacuated behind the plastic bag sealing; Pickling liquid A is extracted out after 25～35 days 15～30 ℃ of room temperature held; Then injecting according to pickling liquid B and bright egg weight ratio in the polybag is the pickling liquid B of 1: 4～6 ratios, again with plastic bag sealing and vacuumize, promptly processes in 7～15 days 15～30 ℃ of room temperature held.
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Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445214A (en) * | 2013-08-30 | 2013-12-18 | 上海交通大学 | Salted duck egg making method by means of combination of pretreatment and two-step salting and quality test method |
| CN103549486A (en) * | 2013-10-25 | 2014-02-05 | 中山市合益蛋类制品有限公司 | Processing method for clean and long-time-storable salted eggs and yolk storage method of salted eggs |
| 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 |
| CN105475882A (en) * | 2015-12-17 | 2016-04-13 | 界首市昌盛养殖专业合作社 | Pickling method for health-keeping duck eggs |
| CN105661360A (en) * | 2016-01-18 | 2016-06-15 | 合肥学院 | Rapid processing technology for spiced low-salt salted eggs |
| CN106387710A (en) * | 2016-09-24 | 2017-02-15 | 安徽咱家田生态农业有限公司 | Low-salt oily salted duck eggs |
| CN108719841A (en) * | 2018-05-30 | 2018-11-02 | 朱杰 | A kind of preparation method of oil heart egg |
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| CN1736214A (en) * | 2005-09-07 | 2006-02-22 | 林广桃 | Water soaking cure process of salted egg |
| CN101108007A (en) * | 2007-08-27 | 2008-01-23 | 宋淼泉 | Bloating method of low salinity salted duck egg |
| CN101569418A (en) * | 2008-05-01 | 2009-11-04 | 孙少斌 | Processing method for salted duck eggs |
| CN102100371A (en) * | 2011-01-11 | 2011-06-22 | 李金英 | Salted duck egg culture solution and method for making salted duck egg |
| CN102326793A (en) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | Fragrant salted duck egg with red yolk and making method thereof |
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2012
- 2012-04-25 CN CN2012101232365A patent/CN102613604A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1736214A (en) * | 2005-09-07 | 2006-02-22 | 林广桃 | Water soaking cure process of salted egg |
| CN101108007A (en) * | 2007-08-27 | 2008-01-23 | 宋淼泉 | Bloating method of low salinity salted duck egg |
| CN101569418A (en) * | 2008-05-01 | 2009-11-04 | 孙少斌 | Processing method for salted duck eggs |
| CN102100371A (en) * | 2011-01-11 | 2011-06-22 | 李金英 | Salted duck egg culture solution and method for making salted duck egg |
| CN102326793A (en) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | Fragrant salted duck egg with red yolk and making method thereof |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445214A (en) * | 2013-08-30 | 2013-12-18 | 上海交通大学 | Salted duck egg making method by means of combination of pretreatment and two-step salting and quality test method |
| CN103549486A (en) * | 2013-10-25 | 2014-02-05 | 中山市合益蛋类制品有限公司 | Processing method for clean and long-time-storable salted eggs and yolk storage method of salted eggs |
| 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 |
| CN105475882A (en) * | 2015-12-17 | 2016-04-13 | 界首市昌盛养殖专业合作社 | Pickling method for health-keeping duck eggs |
| CN105661360A (en) * | 2016-01-18 | 2016-06-15 | 合肥学院 | Rapid processing technology for spiced low-salt salted eggs |
| CN106387710A (en) * | 2016-09-24 | 2017-02-15 | 安徽咱家田生态农业有限公司 | Low-salt oily salted duck eggs |
| 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: 20120801 |