CN103494249A - Method for preserving salted duck eggs with red cores by using frying salt - Google Patents

Abstract

The invention discloses a method for preserving salted duck eggs with red cores by using frying salt. The salted duck eggs with the red cores are made from the following raw materials in parts by weight of 1,000 parts of yellow earth, 130-180 parts of frying salt, 2-3 parts of pepper, 2-3 parts of ginger, 2-3 parts of black fungus, 2-4 parts of onion, 1-3 parts of radix achyranthis bidentatae, 3-5 parts of radix trichosanthis, 2-3 parts of frankincense, 2-4 parts of myrrh, 1-3 parts of bamboo leaves, 2-3 parts of bamboo poles, 35-40 parts of gynostemma pentaphylla powder, 5-8 parts of semen raphani powder and 3-7 parts of angelica sinensis oil. The method for preserving the salted duck eggs with the red cores by using the frying salt disclosed by the invention overcomes the defect of the prior art, a production process is simple, and the product has tender egg white and the yolk with much red oil, is low in salt content, and mellow in taste, and has a good health care function.

Description

A kind ofly fry the method that salt is pickled salted duck egg with red yolk

Technical field

The present invention relates to a kind of method that salt is pickled salted duck egg with red yolk of frying, belong to food processing technology field.

Background technology

Salted duck egg is a kind of leisure food that China people enjoy a lot, it is rich in each seed amino acid of fat, protein and needed by human body, also contain various trace elements and the vitamin of the several mineral materials such as calcium, phosphorus, iron and needed by human, and easily absorbed by human body.

Summary of the invention

The invention provides a kind of method that salt is pickled salted duck egg with red yolk of frying.

The present invention is achieved by the following technical solutions:

A kind ofly fry the method that salt is pickled salted duck egg with red yolk, it is characterized in that comprising the following steps:

(1) take the raw material of following mass parts: loess 1000, stir-fry salt 130-180, Chinese prickly ash 2-3, ginger 2-3, black fungus 2-3, onion 2-4, root of bidentate achyranthes 1-3, root of Chinese trichosanthes 3-5, frankincense 2-3, myrrh 2-4, leaf of bamboo 1-3, bamboo branch 2-3, gynostemma pentaphyllum powder 35-40, radish seed powder 5-8, Angelica oil 3-7;

(2) Chinese prickly ash, ginger, black fungus, onion, the root of bidentate achyranthes, root of Chinese trichosanthes, frankincense, myrrh, the leaf of bamboo, bamboo branch are added to appropriate water, decoct 60-80 minute, filter, obtain decoction liquor and the dregs of a decoction;

(3) dregs of a decoction are dried, grinds, then mix with loess, stir-fry salt, gynostemma pentaphyllum powder, radish seed powder, Angelica oil, then add decoction liquor furnishing pasty state, must pickle mud;

(4) after selected duck's egg is cleaned, with pickling mud drum, cover, then stand up greatly upside down in curing container, pickle 18-22 days under 20-28 ℃ after, take out duck's egg, mud is pickled on clean surface, obtains.

Advantage of the present invention is:

The invention provides a kind of method that salt is pickled salted duck egg with red yolk of frying, the inventive method has overcome the deficiencies in the prior art, and production technology is simple, product albumen is tender, the yolk chilli oil is many, salinity is low, and mouthfeel is aromatic, and has good health care.

The specific embodiment

Embodiment 1

A kind ofly fry the method that salt is pickled salted duck egg with red yolk, it is characterized in that comprising the following steps:

(1) take the raw material of following mass parts: loess 1000, stir-fry salt 160, Chinese prickly ash 3, ginger 2, black fungus 3, onion 4, the root of bidentate achyranthes 3, root of Chinese trichosanthes 5, frankincense 2, myrrh 4, the leaf of bamboo 1, bamboo branch 3, gynostemma pentaphyllum powder 38, radish seed powder 8, Angelica oil 7;

(2) Chinese prickly ash, ginger, black fungus, onion, the root of bidentate achyranthes, root of Chinese trichosanthes, frankincense, myrrh, the leaf of bamboo, bamboo branch are added to appropriate water, decoct 70 minutes, filter, obtain decoction liquor and the dregs of a decoction;

(3) dregs of a decoction are dried, grinds, then mix with loess, stir-fry salt, gynostemma pentaphyllum powder, radish seed powder, Angelica oil, then add decoction liquor furnishing pasty state, must pickle mud;

(4) after selected duck's egg is cleaned, with pickling mud drum, cover, then stand up greatly upside down in curing container, pickle 20 days under 20-28 ℃ after, take out duck's egg, mud is pickled on clean surface, obtains.

The invention provides a kind of method that salt is pickled salted duck egg with red yolk of frying, the inventive method has overcome the deficiencies in the prior art, and production technology is simple, product albumen is tender, the yolk chilli oil is many, salinity is low, and mouthfeel is aromatic, and has good health care.

Claims (1)

1. fry the method that salt is pickled salted duck egg with red yolk for one kind, it is characterized in that comprising the following steps:

(1) take the raw material of following mass parts: loess 1000, stir-fry salt 130-180, Chinese prickly ash 2-3, ginger 2-3, black fungus 2-3, onion 2-4, root of bidentate achyranthes 1-3, root of Chinese trichosanthes 3-5, frankincense 2-3, myrrh 2-4, leaf of bamboo 1-3, bamboo branch 2-3, gynostemma pentaphyllum powder 35-40, radish seed powder 5-8, Angelica oil 3-7;

(2) Chinese prickly ash, ginger, black fungus, onion, the root of bidentate achyranthes, root of Chinese trichosanthes, frankincense, myrrh, the leaf of bamboo, bamboo branch are added to appropriate water, decoct 60-80 minute, filter, obtain decoction liquor and the dregs of a decoction;

(3) dregs of a decoction are dried, grinds, then mix with loess, stir-fry salt, gynostemma pentaphyllum powder, radish seed powder, Angelica oil, then add decoction liquor furnishing pasty state, must pickle mud;

(4) after selected duck's egg is cleaned, with pickling mud drum, cover, then stand up greatly upside down in curing container, pickle 18-22 days under 20-28 ℃ after, take out duck's egg, mud is pickled on clean surface, obtains.