CN104000228A

CN104000228A - Method for sousing vacuum-soused spiced green tea salted duck eggs

Info

Publication number: CN104000228A
Application number: CN201410268921.6A
Authority: CN
Inventors: 沈正一
Original assignee: Individual
Current assignee: Individual
Priority date: 2014-06-17
Filing date: 2014-06-17
Publication date: 2014-08-27

Abstract

The invention discloses a method for sousing vacuum-soused spiced green tea salted duck eggs. The method comprises the following steps of manufacturing mixed media according to raw materials, by weight, 45-51 percent of fine salt, 25-30 percent of green tea, 3-5 percent of Chinese prickly ash, 6-8 percent of anise, 5-7 percent of cinnamon, 5-8 percent of white sugar and 5-8 percent of aginomoto; mixing and smashing the raw materials except the fine salt, screening the mixture through a 50-mesh sieve, then fully mixing the mixture and the fine salt as mixed media for using; selecting duck eggs which are clean, fresh, free of flaw and about 70+/-5 grams weight, steeping the eggs in white spirits of 60 degrees for twenty to thirty minutes, scooping up the eggs and laying the eggs on a bamboo sieve, using white spirits remaining on the surfaces of the eggs as adhesive, rolling the duck eggs as fast as possible to sieve the mixed media on the surfaces of the eggs evenly, wherein adopted amount of the mixed media on each egg is 5.4 grams to 6 grams on average, putting the eggs into plastic packaging bags in a sleeved mode to carry out single independent vacuum packaging, and finally putting the eggs in a constant temperature room with the temperature of 37 DEG C to 39 DEG C and carrying out storage and curing for 16 days to 18 days to finish sousing. The finished products are low in salt content, the salinity of egg white and yolk is even, and adopted materials are economical.

Description

The preparation method of the spiced green tea Salted duck egg of vacuum curing

Technical field

The present invention relates to the preparation method of the spiced green tea Salted duck egg of vacuum curing.

Background technology

Tradition mud salt down and marinating Salted duck egg process in to salt, water, the consumptions such as yellow mud are very large, practical efficiency is low, very large waste and environmental pollution are caused, operation causes breakage rate in production process to increase more, traditional approach is pickled the be bullied temperature height impact of its maturation time length, without standardized production mode, cause every batch products quality inconsistent, salt seepage velocity is slow, the phase of pickling is long, increase the weight of processing factory's financial pressure, and cause finished product egg white and yolk salt content gap great disparity, often egg white is over-salty, but yolk maturity is inadequate, product is without differences again, production cost is high and quality is low, also had a strong impact on the development of salted egg processing industry.

Summary of the invention

For above-mentioned technological deficiency, the present invention proposes the preparation method of the spiced green tea Salted duck egg of vacuum curing.

The preparation method of the spiced green tea Salted duck egg of vacuum curing, comprises the steps:

11) make blending agent, according to the raw material of percentage by weight, fine salt 45-51%, green tea 25-30%, Chinese prickly ash 3-5%, anistree 6-8%, cassia bark 5-7%, white sugar 5-8%, monosodium glutamate 5-8% fully mixes as blending agent for subsequent use with fine salt except fine salt after above-mentioned raw materials co-grinding is crossed 50 mesh sieves;

12) select clean fresh free from flaw, specification is at the FRESH DUCK EGGS of 70 ± 5 grams, first this egg is immersed in 60 degree white wine to 20 minutes to 30 minutes, pull out and spread on bamboo sieve, utilize the white wine of egg remained on surface as adhesion agent, the duck's egg that rolls as early as possible evenly sieves blending agent on egg face, average each egg consumption is 5.4 to 6.2 grams, put again plastic packaging bag and carry out single independent vacuum packaging, finally put into temperature and be the thermostatic chamber of 37 to 39. 5 degrees Celsius and store slaking and within 16 days to 18 days, pickle maturation.

Further, the proportioning percentage by weight salt 45% of described blending agent, green tea 27%, Chinese prickly ash 4%, anise 7%, cassia bark 6%, white sugar 5%, monosodium glutamate 6%.

Beneficial effect of the present invention is: the finished product salt content of producing by the present invention is relatively low, meets the pursuit of the current people to healthy food, and the yellow and white salinity is even, yolk oil pump capacity foot, oil reveals loose sand, tealeaves fragrance spice fragrance, mutually combine with salted egg fragrance own, unique flavor, best in quality, one-shot forming manufacturing procedure is simplified, and improves product percent of pass, and the cycle of pickling shortens greatly, accelerate money collecting, materials economy, reduces percentage of damage, cut the waste, increase economic efficiency.

Detailed description of the invention

Below will according to concrete case study on implementation, the present invention is described further.

White wine of the present invention and the blending agent mechanism of action in pickling.

White wine is as adhesion agent, and the sterilization and anticorrosion of holding concurrently again, except raw meat, increases salted egg's local flavor, accelerates egg oil and reveals loose sand effect; Green tea spice has lifting fragrance, holds concurrently except raw meat sterilization and absorbs the moisture producing in curing process, keeps the tidiness in vacuum bag; The fresh and sweet degree of white sugar monosodium glutamate energy improving product, improves salted egg's mouthfeel effect; Salt is as the main body medium in blending agent, and has sterilization and anticorrosion effect; Vacuum constant temperature method is pickled the seepage velocity of having accelerated the materials such as salt, impels the yellow and white salinity even.Under vacuum condition, completely cut off the impact of outside air on egg product, medium and the abundant close contact of egg product under narrow sealing load space, medium consumption can quantitatively be controlled, consumption but can make less blending agent pickle effect and perform to optimum efficiency under this environment, the solubility of salt can keep saturation state to perform to optimum state for a long time, and can make salt wine etc. give full play to its antiseptic power, therefore under higher temperature conditions relatively, store slaking and never degenerate.And traditional normal pressure is pickled and at this temperature, is easy to produce various salted eggs inferior.

Case study on implementation one

According to the raw material of percentage by weight, salt 45%, green tea 25%, Chinese prickly ash 3%, anise 8%, cassia bark 7%, white sugar 7%, monosodium glutamate 5% fully mixes as blending agent for subsequent use with fine salt after above-mentioned raw materials co-grinding except salt is crossed 50 mesh sieves;

Select clean fresh free from flaw, specification is at the FRESH DUCK EGGS of 70 ± 5 grams, first duck's egg is immersed in 60 degree white wine to 30 minutes, pull out and spread on bamboo sieve, utilize the white wine of egg remained on surface as adhesion agent, evenly sieve is on egg face by blending agent for the duck's egg that rolls as early as possible, and average each egg consumption is 6.2 grams, put again plastic packaging bag and carry out single independent vacuum packaging, finally put into temperature and be the thermostatic chamber of 35 degrees Celsius and store slaking and within 17 days, pickle maturation.

Case study on implementation two

According to the raw material of percentage by weight, salt 51%, green tea 25%, Chinese prickly ash 3%, anise 6%, cassia bark 5%, white sugar 5%, monosodium glutamate 5% fully mixes as blending agent for subsequent use with fine salt except salt after above-mentioned raw materials co-grinding is crossed 50 mesh sieves;

Select clean fresh free from flaw, specification is at the FRESH DUCK EGGS of 70 ± 5 grams, first this egg is immersed in 60 degree white wine to 25 minutes, pull out and spread on bamboo sieve, utilize the white wine of egg remained on surface as adhesion agent, evenly sieve is on egg face by blending agent for the duck's egg that rolls as early as possible, and average each egg consumption is 5.4 grams, put again packaging bag and carry out single independent vacuum packaging, finally put into temperature and be the thermostatic chamber of 37 degrees Celsius and store slaking and within 16 days, pickle maturation.

Case study on implementation three

According to the raw material of percentage by weight, salt 47%, green tea 25%, Chinese prickly ash 5%, anise 6%, cassia bark 5%, white sugar 6%, monosodium glutamate 6% fully mixes as blending agent for subsequent use with fine salt after above-mentioned raw materials co-grinding except salt is crossed 50 mesh sieves;

Select clean fresh free from flaw, specification is at the FRESH DUCK EGGS of 70 ± 5 grams, first this egg is immersed in 60 degree white wine to 28 minutes, pull out and spread on bamboo sieve, utilize the white wine of egg remained on surface as adhesion agent, evenly sieve is on egg face by the blending agent crushing for the duck's egg that rolls as early as possible, and average each egg consumption is 6 grams, put again packaging bag and carry out single independent vacuum packaging, finally put into temperature and be the thermostatic chamber of 35 degrees Celsius and store slaking and within 18 days, pickle maturation.

Case study on implementation four

According to the raw material of percentage by weight, salt 48%, green tea 26%, Chinese prickly ash 4%, anise 5%, cassia bark 6%, white sugar 5%, monosodium glutamate 6% fully mixes as blending agent for subsequent use with fine salt after above-mentioned raw materials co-grinding except salt is crossed 50 mesh sieves;

Select clean fresh free from flaw, specification is at the FRESH DUCK EGGS of 70 ± 5 grams, first this egg is immersed in 60 degree white wine to 25 minutes, pull out and spread on bamboo sieve, utilize the white wine of egg remained on surface as adhesion agent, evenly sieve is on egg face by blending agent for the duck's egg that rolls as early as possible, and average each egg consumption is 5.8 grams, put again plastic packaging bag and carry out single independent vacuum packaging, finally put into temperature and be the thermostatic chamber of 39 degrees Celsius and store slaking and within 17 days, pickle maturation.

Case study on implementation five

According to the raw material of percentage by weight, salt 45%, green tea 30%, Chinese prickly ash 3%, anise 6%, cassia bark 5%, white sugar 5%, monosodium glutamate 6% fully mixes as blending agent for subsequent use with fine salt after above-mentioned raw materials co-grinding except salt is crossed 50 mesh sieves;

Select clean fresh free from flaw, specification is at the FRESH DUCK EGGS of 70 ± 5 grams, first this egg is immersed in 60 degree white wine to 26 minutes, pull out and spread on bamboo sieve, utilize the white wine of egg remained on surface as adhesion agent, evenly sieve is on egg face by blending agent for the duck's egg that rolls as early as possible, and average each egg consumption is 6.2 grams, put again plastic packaging bag and carry out single independent vacuum packaging, finally put into temperature and be the thermostatic chamber of 38 degrees Celsius and store slaking and within 18 days, pickle maturation.

The above is only the preferred embodiment of the present invention; it should be pointed out that for those skilled in the art, without departing from the inventive concept of the premise; can also make some improvements and modifications, these improvements and modifications also should be considered as in protection domain of the present invention.

Claims

1. the preparation method of the spiced green tea of vacuum curing salted egg, is characterized in that, comprises the steps:

11) make blending agent, according to the raw material of percentage by weight, salt 45-51%, green tea 25-30%, Chinese prickly ash 3-5%, anistree 6-8%, cassia bark 5-7%, white sugar 5-8%, monosodium glutamate 5-8% fully mixes as blending agent for subsequent use with fine salt after above-mentioned raw materials co-grinding except salt is crossed 50 mesh sieves;

12) select clean fresh free from flaw, specification is at the FRESH DUCK EGGS of 70 ± 5 grams, first this egg is immersed in 60 degree white wine to 20 minutes to 30 minutes, pull out and spread on bamboo sieve, utilize the white wine of egg remained on surface as adhesion agent, the duck's egg that rolls as early as possible evenly sieves the blending agent crushing on egg face, average each egg consumption is 5.4-6.2 gram, put again plastic packaging bag and carry out single independent vacuum packaging, finally put into temperature and be the thermostatic chamber of 37 to 39. 5 degrees Celsius and store slaking and within 16 to 18 days, pickle maturation.

2. the preparation method of spiced green tea according to claim 1 salted egg, is characterized in that, the proportioning percentage by weight salt 45% of described blending agent, and green tea 27%, Chinese prickly ash 4%, anistree 7%, cassia bark 6%, white sugar 5%, monosodium glutamate 6%.