CN104055146A - Preserved sheld duck egg and preserving method thereof - Google Patents
Preserved sheld duck egg and preserving method thereof Download PDFInfo
- Publication number
- CN104055146A CN104055146A CN201310089623.6A CN201310089623A CN104055146A CN 104055146 A CN104055146 A CN 104055146A CN 201310089623 A CN201310089623 A CN 201310089623A CN 104055146 A CN104055146 A CN 104055146A
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- China
- Prior art keywords
- lime
- preserved
- sheld
- preserved egg
- duck egg
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- 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
-
- 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
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- 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 preserved sheld duck egg. A preserving method for the preserved sheld duck egg comprises the following steps: preparing a solution from CuSO4, ZnSO4, caustic soda flakes, tea ash and water according to a weight ratio of 0.1-0.15: 0.1-0.15: 4.5-5: 0.2-0.25: 1000; and soaking a sheld duck egg in the solution for 30 to 60 d. The invention further provides the preserving method for the preserved sheld duck egg. The preserved sheld duck egg prepared by using the preserving method has the advantages of moderate alkalescence, fresh and tender yolk, etc. The preserving method has the advantages of a few steps, simple flow and easy realization.
Description
Technical field
The present invention relates to a kind of duck's egg and method for salting thereof, relate in particular to a kind of sheldrake lime-preserved egg and method for salting thereof.
Background technology
Lime-preserved egg claims again lime-preserved egg, a kink of preserved egg, ash bag egg, is a kind of traditional local flavor egg products of China, and it is made raw material and mainly contains quick lime, soda ash, salt, black tea, plant ass etc.In early stage lime-preserved egg formula, add lead oxide, and lead is a kind of poisonous heavy metal, it is fixed that taboo pin gauge has been made by some country, thereby affect the market of China's export lime-preserved egg, afterwards, the research of relevant scientific research department adopts EDTA and FWD to replace lead oxide, makes lead-free preserved egg, and the parent who is subject to people looks at.But the alkalescence in lime-preserved egg is heavier, though delicious flavour, being unfavorable for health, thus should not eat more, if but reducing the alkali content in batching, the lime-preserved egg of pickling does not reach the fresh and tender effect of yolk.
Summary of the invention
Goal of the invention: the object of this invention is to provide moderate, the fresh and tender sheldrake lime-preserved egg of yolk of a kind of alkalescence; Meanwhile, the present invention also provides the method for salting of this sheldrake lime-preserved egg.
Technical scheme: sheldrake lime-preserved egg of the present invention, is prepared by following method: with CuSO
4: ZnSO
4: sheet alkali: tea ash: the weight ratio of water is (0.1-0.15): (0.1-0.15): (4.5-5): (0.2-0.25): 1000 obtain solutions, are then immersed in 30-60 days in this solution by sheldrake lime-preserved egg.
The method for salting of sheldrake lime-preserved egg of the present invention, the method comprises the step of following order:
(1) obtain solution: with CuSO
4: ZnSO
4: sheet alkali: tea ash: the weight ratio of water is (0.1-0.15): (0.1-0.15): (4.5-5): (0.2-0.25): 1000 obtain solutions;
(2) soak: sheldrake lime-preserved egg is immersed in to 30-60 days in this solution.
Wherein, in step (1) before, sheldrake lime-preserved egg is cleaned.
Beneficial effect: compared with prior art, its remarkable advantage is in the present invention: the sheldrake lime-preserved egg that this method for salting makes has the advantages such as alkalescence is moderate, yolk is fresh and tender; Meanwhile, this method for salting step is few, flow process is simple, easily realizes.
Detailed description of the invention
Embodiment 1: first, clean sheldrake lime-preserved egg, then, get CuSO
4100g, ZnSO
4100g, sheet alkali 4.5kg, tea ash 200g and water 1000kg mix and blend obtain solution; Then, lime-preserved egg is immersed in and fully pickles 30 days (summer) in this solution.
Embodiment 2: get CuSO
4150g, ZnSO
4150g, sheet alkali 5kg, tea ash 250g and water 1000kg mix and blend obtain solution; Then, lime-preserved egg is immersed in and fully pickles 60 days (winter) in this solution.
Embodiment 3: get CuSO4120g, ZnSO4120g, sheet alkali 4.8kg, tea ash 230g and water 1000kg mix and blend obtain solution; Then, lime-preserved egg is immersed in and fully pickles 60 days (winter) in this solution.
Claims (3)
1. a sheldrake lime-preserved egg, is characterized in that, is prepared: with CuSO by following method
4: ZnSO
4: sheet alkali: tea ash: the weight ratio of water is (0.1-0.15): (0.1-0.15): (4.5-5): (0.2-0.25): 1000 obtain solutions, are then immersed in 30-60 days in this solution by sheldrake lime-preserved egg.
2. the method for salting of sheldrake lime-preserved egg according to claim 1, the method comprises the step of following order:
(1) obtain solution: with CuSO
4: ZnSO
4: sheet alkali: tea ash: the weight ratio of water is (0.1-0.15): (0.1-0.15): (4.5-5): (0.2-0.25): 1000 obtain solutions;
(2) soak: sheldrake lime-preserved egg is immersed in to 30-60 days in this solution.
3. the method for salting of sheldrake lime-preserved egg according to claim 2, is characterized in that: front in step (1), sheldrake lime-preserved egg is cleaned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310089623.6A CN104055146A (en) | 2013-03-20 | 2013-03-20 | Preserved sheld duck egg and preserving method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310089623.6A CN104055146A (en) | 2013-03-20 | 2013-03-20 | Preserved sheld duck egg and preserving method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104055146A true CN104055146A (en) | 2014-09-24 |
Family
ID=51543304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310089623.6A Pending CN104055146A (en) | 2013-03-20 | 2013-03-20 | Preserved sheld duck egg and preserving method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104055146A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722361A (en) * | 2016-11-25 | 2017-05-31 | 湖北省农业科学院畜牧兽医研究所 | A kind of low alkali wound, the preserved egg process technique of LB rate |
-
2013
- 2013-03-20 CN CN201310089623.6A patent/CN104055146A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106722361A (en) * | 2016-11-25 | 2017-05-31 | 湖北省农业科学院畜牧兽医研究所 | A kind of low alkali wound, the preserved egg process technique of LB rate |
| CN106722361B (en) * | 2016-11-25 | 2020-08-11 | 湖北省农业科学院畜牧兽医研究所 | Preserved egg processing technology with low alkali damage and low breakage rate |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140924 |