CN103960689B - A kind of manufacture method of Salted duck egg - Google Patents
A kind of manufacture method of Salted duck egg Download PDFInfo
- Publication number
- CN103960689B CN103960689B CN201410219739.1A CN201410219739A CN103960689B CN 103960689 B CN103960689 B CN 103960689B CN 201410219739 A CN201410219739 A CN 201410219739A CN 103960689 B CN103960689 B CN 103960689B
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- CN
- China
- Prior art keywords
- mortar
- ash
- starching
- anas domestica
- ovum anas
- 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.)
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Classifications
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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
Abstract
The present invention provides the manufacture method of a kind of Salted duck egg, prepare including mortar, ash is wrapped up in starching and enters cylinder pickles step, prepared by mortar: Sal, washing water of rice and straw ash 1:3.5～4.5:4.5～5.5 in mass ratio mix, after stirring, stand-by after placing 8～16 hours；Ash is wrapped up in starching: the fresh Ovum Anas domestica case surface chosen is stained with mortar equably that prepare, and mortar thickness is 1.5～2.2, and the fresh Ovum Anas domestica wet pulp outer layer after starching wraps straw ash equably, and straw ash thickness is 1.5～3；Enter cylinder to pickle: the Ovum Anas domestica prepared is put into soil pithos, with cotton paper by seal with annular groove, after placing 20～60 days, product.The Salted duck egg saline taste that the use present invention makes is moderate, egg yolk is fuel-displaced many, and has thin, tender, Saudi Arabia's point.Manufacturing process of the present invention does not use chemical addition agent and preservative, edible safety.
Description
Technical field
The present invention relates to the manufacture method of a kind of Salted duck egg.
Background technology
Salted duck egg be fresh Ovum Anas domestica through salted egg processed again, Salted duck egg is nutritious, rich in fat, protein and each seed amino acid of needed by human body, calcium, phosphorus, ferrum, various trace element and vitamin etc., is the traditional food of China.The manufacture method of current Salted duck egg is more, but the product that there is fuel-displaced many manufacture methods prepared is over-salty, and the product that the manufacture method that saline taste is moderate prepares is fuel-displaced on the low side, it is difficult to accomplish to make the best of both worlds.
Summary of the invention
It is an object of the invention to for above-mentioned Problems existing, it is provided that the manufacture method of fuel-displaced many, the Salted duck egg that saline taste is moderate of a kind of egg yolk.The present invention includes that prepared by mortar, ash is wrapped up in starching, enter cylinder pickles, and it is characterized in that:
1, prepared by mortar: Sal, washing water of rice and straw ash 1:3.5～4.5:4.5～5.5 in mass ratio mix, after stirring, stand-by after placing 8～16 hours；
2, ash is wrapped up in starching: the fresh Ovum Anas domestica case surface chosen is stained with mortar that step 1 prepares equably, and mortar thickness is 1.5～2.2, and the fresh Ovum Anas domestica wet pulp outer layer after starching wraps straw ash equably, and straw ash thickness is 1.5～3；
3, enter cylinder to pickle: the Ovum Anas domestica that step 2 is prepared put into soil pithos, with cotton paper by seal with annular groove, after placing 20～60 days, product.
The Salted duck egg saline taste that the use present invention makes is moderate, egg yolk is fuel-displaced many, and has thin, tender, Saudi Arabia's point.Manufacturing process of the present invention does not use chemical addition agent and preservative, edible safety.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is illustrated.
The present invention includes that prepared by mortar, ash is wrapped up in starching, enter cylinder pickles, and it is characterized in that:
1, raw material prepares: by clean for fresh Ovum Anas domestica surface clean, dry after, be placed on shady and cool ventilation place standby；
2, prepared by mortar: Sal, washing water of rice and straw ash 1:3.5～4.5:4.5～5.5 in mass ratio mix, after stirring, stand-by after placing 8～16 hours；
3, ash is wrapped up in starching: ready fresh Ovum Anas domestica case surface is stained with mortar equably that prepare, and mortar thickness is 1.5～2.2, and the fresh Ovum Anas domestica wet pulp outer layer after starching wraps straw ash equably, and straw ash thickness is 1.5～3；
4, enter cylinder to pickle: starching is wrapped up in ash good Ovum Anas domestica put into soil pithos, with cotton paper by seal with annular groove, after placing 20～60 days (20～35 days summers, spring and autumn 35～50 days, 45～60 days winters), product；
5, test package: the product made, tests by state food relevant criterion, by different specification packagings after qualified, for sale.
Claims (1)
1. a manufacture method for Salted duck egg, is characterized in that, step is as follows:
(1) prepared by mortar: Sal, washing water of rice and straw ash 1:3.5～4.5:4.5～5.5 in mass ratio mix, after stirring, stand-by after placing 8～16 hours；
(2) ash is wrapped up in starching: the fresh Ovum Anas domestica case surface chosen is stained with mortar that step 1 prepares equably, and mortar thickness is 1.5～2.2, and the fresh Ovum Anas domestica wet pulp outer layer after starching wraps straw ash equably, and straw ash thickness is 1.5～3；
(3) enter cylinder to pickle: the Ovum Anas domestica that step (2) prepares is put into soil pithos, with cotton paper by seal with annular groove, after placing 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 CN103960689A (en) | 2014-08-06 |
| CN103960689B true 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) |
Families Citing this family (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 |
Family Cites Families (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 |
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2014
- 2014-05-23 CN CN201410219739.1A patent/CN103960689B/en active Active
Also Published As
| Publication number | Publication date |
|---|---|
| CN103960689A (en) | 2014-08-06 |
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| C14 | Grant of patent or utility model | ||
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