CN103876180A - 一种咸鸭蛋的腌制方法 - Google Patents
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 48
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 47
- 238000009938 salting Methods 0.000 title claims abstract description 20
- 238000000034 method Methods 0.000 title claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 235000013312 flour Nutrition 0.000 claims abstract description 15
- 235000014101 wine Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 12
- 239000000341 volatile oil Substances 0.000 claims abstract description 11
- WQZGKKKJIJFFOK-GASJEMHNSA-N Glucose Natural products OC[C@H]1OC(O)[C@H](O)[C@@H](O)[C@@H]1O WQZGKKKJIJFFOK-GASJEMHNSA-N 0.000 claims abstract description 9
- 239000008103 glucose Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims description 10
- 235000020097 white wine Nutrition 0.000 claims description 7
- 238000005554 pickling Methods 0.000 claims description 6
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 235000021419 vinegar Nutrition 0.000 claims description 5
- 239000000052 vinegar Substances 0.000 claims description 5
- 239000004006 olive oil Substances 0.000 claims description 4
- 235000008390 olive oil Nutrition 0.000 claims description 4
- 235000019483 Peanut oil Nutrition 0.000 claims description 3
- 239000000312 peanut oil Substances 0.000 claims description 3
- 240000007594 Oryza sativa Species 0.000 claims 1
- 239000003921 oil Substances 0.000 abstract description 9
- 210000002969 egg yolk Anatomy 0.000 abstract description 5
- 102000002322 Egg Proteins Human genes 0.000 abstract description 3
- 108010000912 Egg Proteins Proteins 0.000 abstract description 3
- 210000003278 egg shell Anatomy 0.000 abstract description 3
- 238000004321 preservation Methods 0.000 abstract 3
- 239000000843 powder Substances 0.000 abstract 2
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 238000005303 weighing Methods 0.000 abstract 1
- 235000019198 oils Nutrition 0.000 description 6
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 4
- 241001264786 Ceanothus spinosus Species 0.000 description 4
- 241000209094 Oryza Species 0.000 description 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
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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
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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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/11—Coating with compositions containing a majority of oils, fats, mono/diglycerides, fatty acids, mineral oils, waxes or paraffins
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/10—Coating with edible coatings, e.g. with oils or fats
- A23P20/12—Apparatus or processes for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
-
- 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)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Oil, Petroleum & Natural Gas (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种咸鸭蛋的腌制方法,该腌制方法包括以下步骤:选取一批鲜鸭蛋,洗净后,放入白酒中浸润1-2小时;按质量份称取配料:面粉100-200份、精盐50-70份、精油30-40份、水适量,腌制时先将面粉倒入容器中,加入精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入,粘上面糊;将粘上面糊的鸭蛋放入保鲜袋中,再撒上精盐,密封保存10-15天;10-15天后,打开保鲜袋,放入20-30质量份的葡萄糖粉,再将保鲜袋放在酒缸顶部,使鸭蛋处于酒氛围中,再密封保存10-15天即可。白酒中浸润可以提高出油率,鲜鸭蛋用面粉糊,使得盐分和油都能浸入蛋壳,再撒点葡萄糖粉可以使得蛋黄红心,在酒氛围中,使得出油率高。
Description
技术领域
本发明涉及一种咸鸭蛋的腌制方法。
背景技术
咸鸭蛋的腌制过程中,通常存在几个问题:放置时间越长,腌制的咸鸭蛋的咸味越咸,难以入口;腌制时间不长,没多少咸味,蛋黄更红心的话,通常比较咸,导致蛋内有些空头,蛋白被消耗掉了。因此,需要提供一种新的技术方案来解决上述问题。
发明内容
为解决上述技术问题,本发明提供一种蛋黄红心、咸味适中的咸鸭蛋的腌制方法。
本发明采用的技术方案是:
一种咸鸭蛋的腌制方法,该腌制方法包括以下步骤:
a、选取一批鲜鸭蛋,洗净后,放入白酒中浸润1-2小时;
b、按质量份称取配料:面粉100-200份、精盐50-70份、精油30-40份、水适量,腌制时先将面粉倒入容器中,加入精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入,粘上面糊;
c、将粘上面糊的鸭蛋放入保鲜袋中,再撒上精盐,密封保存10-15天;
d、10-15天后,打开保鲜袋,放入20-30质量份的葡萄糖粉,再将保鲜袋放在酒缸顶部,使鸭蛋处于酒氛围中,再密封保存10-15天即可。
鲜鸭蛋采用米醋擦拭干净,再用清水洗净。
所述精油采用花生油或橄榄油。
本发明的有益效果:白酒中浸润可以提高出油率,鲜鸭蛋用面粉糊,使得盐分和油都能浸入蛋壳,再撒点葡萄糖粉可以使得蛋黄红心,在酒氛围中,使得出油率高。
具体实施方式
为了加深对本发明的理解,下面将结合实施例对本发明作进一步详述,该实施例仅用于解释本发明,并不构成对本发明的保护范围的限定。
实施例1
一种咸鸭蛋的腌制方法,该腌制方法包括以下步骤:
a、选取一批鲜鸭蛋,鲜鸭蛋采用米醋擦拭干净,再用清水洗净,洗净后,放入白酒中浸润1-2小时;
b、按质量份称取配料:面粉100-200份、精盐50-70份、花生油30-40份、水适量,腌制时先将面粉倒入容器中,加入精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入,粘上面糊;
c、将粘上面糊的鸭蛋放入保鲜袋中,再撒上精盐,密封保存10-15天;
d、10-15天后,打开保鲜袋,放入20-30质量份的葡萄糖粉,再将保鲜袋放在酒缸顶部,使鸭蛋处于酒氛围中,再密封保存10-15天即可。
实施例2
一种咸鸭蛋的腌制方法,该腌制方法包括以下步骤:
a、选取一批鲜鸭蛋,鲜鸭蛋采用米醋擦拭干净,再用清水洗净,洗净后,放入白酒中浸润1-2小时;
b、按质量份称取配料:面粉100-200份、精盐50-70份、橄榄油30-40份、水适量,腌制时先将面粉倒入容器中,加入精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入,粘上面糊;
c、将粘上面糊的鸭蛋放入保鲜袋中,再撒上精盐,密封保存10-15天;
d、10-15天后,打开保鲜袋,放入20-30质量份的葡萄糖粉,再将保鲜袋放在酒缸顶部,使鸭蛋处于酒氛围中,再密封保存10-15天即可。
实施例3
一种咸鸭蛋的腌制方法,该腌制方法包括以下步骤:
a、选取一批鲜鸭蛋,鲜鸭蛋采用米醋擦拭干净,再用清水洗净,洗净后,放入白酒中浸润1-2小时;
b、按质量份称取配料:面粉100-200份、精盐50-70份、橄榄油30-40份、水适量,腌制时先将面粉倒入容器中,加入精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入,粘上面糊;
c、将粘上面糊的鸭蛋放入保鲜袋中,再撒上精盐,密封保存10-15天;
d、10-15天后,打开保鲜袋,放入20-30质量份的葡萄糖粉,再将保鲜袋放在酒缸顶部,使鸭蛋处于酒氛围中,再密封保存10-15天即可。
白酒中浸润可以提高出油率,鲜鸭蛋用面粉糊,使得盐分和油都能浸入蛋壳,再撒点葡萄糖粉可以使得蛋黄红心,在酒氛围中,使得出油率高。
Claims (3)
1.一种咸鸭蛋的腌制方法,其特征在于:该腌制方法包括以下步骤:
a、选取一批鲜鸭蛋,洗净后,放入白酒中浸润1-2小时;
b、按质量份称取配料:面粉100-200份、精盐50-70份、精油30-40份、水适量,腌制时先将面粉倒入容器中,加入精油和水,搅拌成糊状,再将洗净晾干的鲜鸭蛋逐个放入,粘上面糊;
c、将粘上面糊的鸭蛋放入保鲜袋中,再撒上精盐,密封保存10-15天;
d、10-15天后,打开保鲜袋,放入20-30质量份的葡萄糖粉,再将保鲜袋放在酒缸顶部,使鸭蛋处于酒氛围中,再密封保存10-15天即可。
2.根据权利要求1所述的一种咸鸭蛋的腌制方法,其特征在于:鲜鸭蛋采用米醋擦拭干净,再用清水洗净。
3.根据权利要求1所述的一种咸鸭蛋的腌制方法,其特征在于:所述精油采用花生油或橄榄油。
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Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106213257A (zh) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | 一种咸鸭蛋的制备方法 |
CN106261940A (zh) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | 一种鸭蛋腌制方法 |
CN106261939A (zh) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | 一种红曲鸭蛋腌制方法 |
CN107467543A (zh) * | 2017-08-24 | 2017-12-15 | 合肥市福来多食品有限公司 | 一种无精鸭蛋制作咸鸭蛋的腌制方法 |
CN107535885A (zh) * | 2017-09-08 | 2018-01-05 | 肥西县双凤禽蛋制品厂 | 一种水果风味的咸鸭蛋腌制方法 |
CN107568629A (zh) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | 一种具有清热解毒功能的保健咸鸭蛋腌制方法 |
CN107594389A (zh) * | 2017-09-08 | 2018-01-19 | 肥西县双凤禽蛋制品厂 | 一种具有润肠通气功能的咸鸭蛋腌制方法 |
-
2014
- 2014-02-26 CN CN201410064736.5A patent/CN103876180A/zh active Pending
Cited By (7)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN106213257A (zh) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | 一种咸鸭蛋的制备方法 |
CN106261940A (zh) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | 一种鸭蛋腌制方法 |
CN106261939A (zh) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | 一种红曲鸭蛋腌制方法 |
CN107467543A (zh) * | 2017-08-24 | 2017-12-15 | 合肥市福来多食品有限公司 | 一种无精鸭蛋制作咸鸭蛋的腌制方法 |
CN107535885A (zh) * | 2017-09-08 | 2018-01-05 | 肥西县双凤禽蛋制品厂 | 一种水果风味的咸鸭蛋腌制方法 |
CN107568629A (zh) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | 一种具有清热解毒功能的保健咸鸭蛋腌制方法 |
CN107594389A (zh) * | 2017-09-08 | 2018-01-19 | 肥西县双凤禽蛋制品厂 | 一种具有润肠通气功能的咸鸭蛋腌制方法 |
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