CN103960689A - Method for manufacturing salted duck eggs - Google Patents
Method for manufacturing salted duck eggs Download PDFInfo
- Publication number
- CN103960689A CN103960689A CN201410219739.1A CN201410219739A CN103960689A CN 103960689 A CN103960689 A CN 103960689A CN 201410219739 A CN201410219739 A CN 201410219739A CN 103960689 A CN103960689 A CN 103960689A
- Authority
- CN
- China
- Prior art keywords
- mortar
- egg
- duck eggs
- rice
- straw ash
- 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.)
- Granted
Links
Classifications
-
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention provides a method for manufacturing salted duck eggs. The method comprises the following steps: preparing mortar, sizing and coating with lime, and salting in a jay. The method specifically comprises the following steps: 1, preparing the mortar, namely mixing salt, rice washing water and rice straw ash according to a mass ratio of 1:3.5-4.5:4.5-5.5, fully and uniformly stirring, and standing for 8-16 hours for later use; 2, sizing and coating with lime, namely uniformly the mortar prepared in the step 1 to be attached to the surfaces of eggshells of the selected fresh duck eggs at the thickness of the mortar being 1.5-2.2mm, and uniformly coating the rice straw ash on the outer layer of the sized fresh duck egg wet slurry at the thickness of the rice straw ash being 1.5-3mm; 3, salting in the jar, namely putting the prepared duck eggs in a ceramic pot, sealing the jar opening by using tissue paper, standing 20-60 days, and thus obtaining the finished product. The salted duck eggs manufactured by the method are moderate in saline taste and high in egg oil content and have the characteristics of fineness, tenderness and smoothness. Any chemical additive and preservative are not used in the manufacturing process, and the duck eggs are safely eaten.
Description
Technical field
The present invention relates to a kind of preparation method of Salted duck egg.
Background technology
Salted duck egg is the salted egg processed again of fresh duck's egg process, and Salted duck egg is nutritious, is rich in each seed amino acid, calcium, phosphorus, iron, various trace element and the vitamin etc. of fat, protein and needed by human body, is the traditional food of China.At present the preparation method of Salted duck egg is more, but it is over-salty to exist the product that fuel-displaced many preparation methods make, and the product that the preparation method that saline taste is moderate makes is fuel-displaced on the low side, is difficult to accomplish to make the best of both worlds.
Summary of the invention
The object of the invention is the problem for above-mentioned existence, the preparation method of fuel-displaced many, the Salted duck egg that saline taste is moderate of a kind of yolk is provided.The present invention includes mortar preparation, starching and wrap up in ash, enter cylinder and pickle, it is characterized in that:
1, mortar preparation: salt, rice washing water and rice-straw ash in mass ratio 1:3.5～4.5:4.5:5.5 mix, and after stirring, place stand-by after 8～16 hours;
2, ash is wrapped up in starching: the fresh duck's egg case surface of choosing is stained with to the mortar that step 1 prepares equably, and mortar thickness is 1.5 ㎜～2.2 ㎜, and the fresh duck's egg wet pulp skin after starching wraps rice-straw ash equably, and rice-straw ash thickness is 1.5 ㎜～3 ㎜;
3, entering cylinder pickles: the duck's egg that step 2 is prepared is put into native pithos, with cotton paper, by seal with annular groove, place after 20～60 days, product.
The Salted duck egg saline taste of using the present invention to make is moderate, yolk is fuel-displaced many, and has thin, tender, Saudi Arabia's point.In manufacturing process of the present invention, do not use chemical addition agent and anticorrisive agent, edible safety.
The specific embodiment
Below in conjunction with embodiment, the present invention is illustrated.
The present invention includes mortar preparation, starching and wrap up in ash, enter cylinder and pickle, it is characterized in that:
1, raw material is prepared: fresh duck's egg surface clean is clean, dry after, be placed on shady and cool ventilation place standby;
2, mortar preparation: salt, rice washing water and rice-straw ash in mass ratio 1:3.5～4.5:4.5:5.5 mix, and after stirring, place stand-by after 8～16 hours;
3, ash is wrapped up in starching: ready fresh duck's egg case surface is stained with to the mortar preparing equably, and mortar thickness is 1.5 ㎜～2.2 ㎜, and the fresh duck's egg wet pulp skin after starching wraps rice-straw ash equably, and rice-straw ash thickness is 1.5 ㎜～3 ㎜;
4, entering cylinder pickles: by starching wrap up in ash good duck's egg put into native pithos, with cotton paper, by seal with annular groove, place after 20～60 days (20～35 days summers, spring and autumn 35～50 days, 45～60 days winters), product;
5, test package: the product of making, by state food relevant criterion, test, qualified rear by different specification packings, for sale.
Claims (1)
1. a preparation method for Salted duck egg, is characterized in that, step is as follows:
(1) mortar preparation: salt, rice washing water and rice-straw ash in mass ratio 1:3.5～4.5:4.5:5.5 mix, and after stirring, place stand-by after 8～16 hours;
(2) ash is wrapped up in starching: the fresh duck's egg case surface of choosing is stained with to the mortar that step 1 prepares equably, and mortar thickness is 1.5 ㎜～2.2 ㎜, and the fresh duck's egg wet pulp skin after starching wraps rice-straw ash equably, and rice-straw ash thickness is 1.5 ㎜～3 ㎜;
(3) entering cylinder pickles: the duck's egg that step (2) is prepared is put into native pithos, with cotton paper, by seal with annular groove, place after 20～60 days, product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410219739.1A CN103960689B (en) | 2014-05-23 | 2014-05-23 | A kind of manufacture method of Salted duck egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410219739.1A CN103960689B (en) | 2014-05-23 | 2014-05-23 | A kind of manufacture method of Salted duck egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103960689A true CN103960689A (en) | 2014-08-06 |
| CN103960689B CN103960689B (en) | 2016-07-27 |
Family
ID=51231095
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410219739.1A Active CN103960689B (en) | 2014-05-23 | 2014-05-23 | A kind of manufacture method of Salted duck egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103960689B (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738696A (en) * | 2015-04-14 | 2015-07-01 | 许建华 | Preparation method of snow eggs |
| CN110432453A (en) * | 2019-08-09 | 2019-11-12 | 华中农业大学 | A kind of the modern production method and product of high-quality salted egg |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860531A (en) * | 2012-10-22 | 2013-01-09 | 马荣华 | Stable salted egg curing method |
-
2014
- 2014-05-23 CN CN201410219739.1A patent/CN103960689B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102860531A (en) * | 2012-10-22 | 2013-01-09 | 马荣华 | Stable salted egg curing method |
Non-Patent Citations (1)
| Title |
|---|
| 李灿鹏等: "《蛋品科学与技术》", 30 April 2013, 中国质检出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104738696A (en) * | 2015-04-14 | 2015-07-01 | 许建华 | Preparation method of snow eggs |
| CN110432453A (en) * | 2019-08-09 | 2019-11-12 | 华中农业大学 | A kind of the modern production method and product of high-quality salted egg |
Also Published As
| Publication number | Publication date |
|---|---|
| CN103960689B (en) | 2016-07-27 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106912825A (en) | A kind of method for salting of lime-preserved egg | |
| CN101878818A (en) | Production method of healthcare bean product | |
| RU2008106852A (en) | PACKAGED CONCENTRATE FOR PREPARING A BOILON, SOUP, SAUCE, SAUCE, OR FOR USING AS A SEASON CONTAINING MODIFIED STARCH | |
| CN102283381A (en) | Fish bean curd and preparation method thereof | |
| CN103622054A (en) | Processing technology of preserved multi-flavored salt meat | |
| CN102178269B (en) | Method for making two-type preserved eggs | |
| GB2516491A (en) | Edible Fungi | |
| CN104738689B (en) | A kind of salted preserved eggs and preparation method thereof | |
| KR102441925B1 (en) | A manufacturing method of vegetarian hamburger patty reduced unpleasant taste and smell | |
| CN103082166A (en) | Manufacturing method of yolk meat glutinous rice dumpling | |
| CN104738682A (en) | Processing method of Cantonese style sausages | |
| CN104509883B (en) | A kind of curing agent and its method for salting of egg salted preserved eggs | |
| CN103960689A (en) | Method for manufacturing salted duck eggs | |
| CN104382098B (en) | Method for improving gel strength of minced fish product by adding silkworm chrysalis and silkworm chrysalis containing minced fish product processed through method | |
| CN103932047B (en) | A kind of black tomato water caltrop noodles and preparation method thereof | |
| KR101785365B1 (en) | Method for manufacturing natural curing solution, and method for processing raw meats using same | |
| WO2011038586A1 (en) | Plant protein sausage and preparation method thereof | |
| CN105851118A (en) | Pre-blending powder for nutritive cake | |
| CN103892257A (en) | Black fungi in chili oil and preparation method thereof | |
| CN101822285A (en) | Egg preservative | |
| CN103099092A (en) | Preparation method of cumin pork zongzi | |
| EP1040764A3 (en) | Food products suitable for frying after rehydration and process for their production | |
| PL241786B1 (en) | Meatless food products and method of their production | |
| CN104886647A (en) | Manufacturing method of salty and spiced local chicken egg | |
| CN103947933A (en) | Colored bean jelly |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant |