CN104247963A - Preserving method of spiced salted duck egg - Google Patents
Preserving method of spiced salted duck egg Download PDFInfo
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- CN104247963A CN104247963A CN201310278040.8A CN201310278040A CN104247963A CN 104247963 A CN104247963 A CN 104247963A CN 201310278040 A CN201310278040 A CN 201310278040A CN 104247963 A CN104247963 A CN 104247963A
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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
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
A preserving method of spiced salted duck egg comprises the steps of egg choosing, preserving material preparation, preserving of the salted duck egg, and vacuum packaging, and concretely comprises the following steps: choosing high-quality fresh duck eggs, cleaning, air-drying, and disinfecting; and rolling the disinfected salted duck eggs in a pasty preserving material to make the disinfected salted duck eggs coated with a layer of plant ash, putting the plant ash coated salted duck eggs in a cleaned and disinfected plastic barrel or salted egg pool, covering a layer of the prepared preserving material after the plastic barrel or the salted egg pool is full of the eggs, sealing, and preserving the sealed eggs in a preserving room with the temperature of 15-20DEG C for 50-60d. The method makes the shell of the spiced salted duck egg have a light blue color and a round and smooth appearance, makes the egg white tender, clear, fine, moderate in saline taste and rich in fragrance, and makes the yolk have a red color, loose, pasty and oily characteristics and very good mouthfeel. The spiced salted duck egg has high calcium, high proteins and low cholesterols, also has various trace elements benefiting the health of human bodies, contains abundant nutrition, and has certain medicinal values.
Description
Art:
The present invention relates to a kind of method for salting of Salted duck egg, especially a kind of method for salting of spiced Salted duck egg.
Background technology:
Salted duck egg mainly uses salt salted, is a kind of nutritious, delicious, the food easily preserved.Pickling salted duck eggs has long history in China, method for salting is also varied, and at present, the method for known pickling salted duck eggs has saline solution infusion method, grey bag method mud drum method, rubbing method, hot spring water-extraction method, Low-salinity alcohol method for salting etc., the Salted duck egg fishy smell adopting these methods to pickle out is large, and mouthfeel is bad, and albumen is felt numb, harden, yolk is not red, only have saline taste, do not have fragrance, nutritional labeling is relatively low.When eating Salted duck egg, there are many people to be only ready to eat yolk, are unwilling to eat albumen, usually cause unnecessary waste, the utilization rate of Salted duck egg is reduced greatly.In order to meet the requirements at the higher level of people to this food of Salted duck egg, the method for salting of research and development Salted duck egg, pickles out the various healthy food of color and has more necessity and wide prospect.
Summary of the invention:
The object of this invention is to provide a kind of color and luster fresh, thick flavor, good without fishy smell, mouthfeel, easily store, be of high nutritive value, be rich in the method for salting of the spiced Salted duck egg of several mineral materials and vitamin.
For achieving the above object, the technical solution used in the present invention is:
A method for salting for spiced Salted duck egg, comprises and selects egg, preparation cure, pickling salted duck eggs, vacuum packaging four steps, it is characterized in that: the FRESH DUCK EGGS selecting high-quality, cleans up, and dries, and carry out sterilization treatment.
According to the method for salting of described a kind of spiced Salted duck egg, it is characterized in that: described preparation cure is the selected fresh laterite being rich in several mineral materials, dry, fine ground, weigh, mix with edible iodized salt, the ratio of laterite and edible iodized salt is 100: 10 ~ 20; Sand cylinder is put into together with dried orange peel, Radix Glycyrrhizae, honeysuckle, matrimony vine, the Radix Astragali, Radix Angelicae Sinensis, the root of Dahurain angelica, wrinkled giant hyssop, yellow ginger, glucose according to a certain percentage Homogeneous phase mixing after the high-quality selected anise, fennel, cassia bark, Chinese prickly ash, cloves being stir-fried with marmite, after soaking 3-5 hour with mineral water, pour that the interior slow fire of pot decocts, filter residue gets juice again into, spice water after cool is mixed into pasty state with the laterite configured, and add a certain amount of high wine, stir.
According to the method for salting of described a kind of spiced Salted duck egg, it is characterized in that: described pickling salted duck eggs be by sterilization treatment after Salted duck egg be placed on roll on one deck cure in the cure being mixed into pasty state after be placed on again in plant ash and roll on one deck plant ash, then the Plastic Drum after cleaning, sterilization, sterilization treatment or salt egg pond is put into, after filling, cover the cure that one deck configures above, be put into 15-20 DEG C pickle in room after sealing and pickle 50-60 days.
According to the method for salting of described a kind of spiced Salted duck egg, it is characterized in that: described vacuum packaging, after being cleaned by the Salted duck egg egg cleaner pickled, is dried, load vacuum packaging bag and carry out vacuum packaging, then carry out high temperature sterilization by retort.
The invention has the beneficial effects as follows, adopt the Salted duck egg that this kind of method pickles out, eggshell is nattierblue, and outward appearance is mellow and full smooth, and albumen is fresh and tender, pure, fine and smooth, and saline taste is moderate, aromatic flavour, and yolk is red, and pine, husky, stream oil, mouthfeel is fine.Have employed the laterite, mineral water, plant ash and the meticulous spices prepared that are rich in mineral matter to pickle for a long time duck's egg, the various trace elements useful to health in the several mineral materials such as the calcium in laterite and mineral water, potassium, iron, sodium, strontium, iodine, zinc, selenium and spices are fully entered in egg by the pore of eggshell surface, make Salted duck egg not only nutritious, and there is certain medical value.The existence of the several mineral materials such as calcium, potassium, iron, sodium, strontium, zinc limits the speed that sodium chloride enters albumen, makes albumen can not be over-salty.Adopt vacuum packaging and high temperature sterilization can extend the shelf-life of Salted duck egg further.
Detailed description of the invention:
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention not limited by following examples.
| ? | Embodiment 1 | Embodiment 2 | Embodiment 3 | Embodiment 4 |
| Laterite (kilogram) | 100 | 150 | 200 | 300 |
| Duck's egg (individual) | 1000 | 1500 | 2000 | 3000 |
| Sodium chloride (kilogram) | 10 | 20 | 25 | 40 |
| Spices (kilogram) | 1 | 1.5 | 2 | 3 |
| White wine (kilogram) | 1 | 1.5 | 2 | 3 |
| Plant ash (kilogram) | 10 | 15 | 20 | 30 |
| Salting period (my god) | 50 | 55 | 60 | 60 |
The method for salting of above embodiment is identical, and concrete operation step is as follows:
The first step, selects egg.
Select the FRESH DUCK EGGS of high-quality, clean up, dry, and carry out sterilization treatment.
Second step, preparation cure.
1, the selected fresh laterite being rich in several mineral materials, dry, fine ground, weigh.
2, described laterite mixes with edible iodized salt, and the ratio of edible iodized salt and laterite is 100: 10 ~ 20.
3, put into sand cylinder after the high-quality selected anise, fennel, cassia bark, Chinese prickly ash, cloves being stir-fried with marmite together with dried orange peel, Radix Glycyrrhizae, honeysuckle, matrimony vine, the Radix Astragali, Radix Angelicae Sinensis, the root of Dahurain angelica, wrinkled giant hyssop, glucose Homogeneous phase mixing, the weight ratio of anise, fennel, cassia bark, Chinese prickly ash, cloves, dried orange peel, Radix Glycyrrhizae, honeysuckle, matrimony vine, the Radix Astragali, Radix Angelicae Sinensis, the root of Dahurain angelica, wrinkled giant hyssop, yellow ginger, glucose be 8: 6: 5: 8: 4: 5: 3: 5: 5: 6: 4: 4: 2: 15: 20 soak 3-5 hour with mineral water after with slow fire decoct, filter residue gets juice.
4, the spice water after cool and the laterite configured are mixed into pasty state, and add the white wine of 50-60 degree, stir, the weight ratio of white wine and laterite is 100: 1.
3rd step, pickling salted duck eggs.
Salted duck egg after sterilization treatment is placed on to be placed on again in plant ash after rolling on one deck cure in the cure being mixed into pasty state and rolls on one deck plant ash, then the Plastic Drum after cleaning, sterilization, sterilization treatment or salt egg pond is put into, after filling, cover the cure configured that one deck 2-3cm is thick above, be put into room temperature after sealing and pickle 50-60 days 15-20 DEG C pickle in room.
4th step, vacuum packaging.
After the Salted duck egg egg cleaner pickled is cleaned, dry, load vacuum packaging bag and carry out vacuum packaging, then carry out high temperature sterilization by retort, finally case.
The Salted duck egg shelf-life made like this can reach 6-8 month, has high calcium, high protein, low cholesterol, and the various trace element useful to health, benefits, can strengthen the immunity of human body to the blood pressure of human body, blood fat, blood sugar, cardiovascular and cerebrovascular.
Claims (3)
1. a method for salting for spiced Salted duck egg, comprises and selects egg, preparation cure, pickling salted duck eggs, vacuum packaging four steps, it is characterized in that: the FRESH DUCK EGGS selecting high-quality, cleans up, and dries, and carry out sterilization treatment.
2. the method for salting of a kind of spiced Salted duck egg described by claim 1, it is characterized in that: described preparation cure is the selected fresh laterite being rich in several mineral materials, dry, fine ground, weigh, mix with edible iodized salt, the ratio of laterite and edible iodized salt is 100: 10 ~ 20; Sand cylinder is put into together with dried orange peel, Radix Glycyrrhizae, honeysuckle, matrimony vine, the Radix Astragali, Radix Angelicae Sinensis, the root of Dahurain angelica, wrinkled giant hyssop, yellow ginger, glucose according to a certain percentage Homogeneous phase mixing after the high-quality selected anise, fennel, cassia bark, Chinese prickly ash, cloves being stir-fried with marmite, after soaking 3-5 hour with mineral water, pour that the interior slow fire of pot decocts, filter residue gets juice again into, spice water after cool is mixed into pasty state with the laterite configured, and add a certain amount of high wine, stir.
3. the method for salting of a kind of spiced Salted duck egg described by claim 1, it is characterized in that: described pickling salted duck eggs be by sterilization treatment after Salted duck egg be placed on roll on one deck cure in the cure being mixed into pasty state after be placed on again in plant ash and roll on one deck plant ash, then the Plastic Drum after cleaning, sterilization, sterilization treatment or salt egg pond is put into, after filling, cover the cure that one deck configures above, be put into 15-20 DEG C pickle in room after sealing and pickle 50-60 days.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201310278040.8A CN104247963A (en) | 2013-06-29 | 2013-06-29 | Preserving method of spiced salted duck egg |
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| CN201310278040.8A CN104247963A (en) | 2013-06-29 | 2013-06-29 | Preserving method of spiced salted duck egg |
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105199A (en) * | 2015-08-31 | 2015-12-02 | 马广进 | Spicy oily salted egg pickling materials and preparation method thereof |
| CN105192750A (en) * | 2015-09-25 | 2015-12-30 | 徐兵 | Farm duck eggs containing plant ash and manufacturing method thereof |
| CN105341758A (en) * | 2015-10-10 | 2016-02-24 | 六枝特区月亮河种养殖专业合作社 | Pickling agent and pickling method of salty eggs |
| CN105533486A (en) * | 2015-11-17 | 2016-05-04 | 六安市裕青生态养殖有限责任公司 | Making method of fragrant, spicy and salty eggs |
| CN105918929A (en) * | 2016-06-12 | 2016-09-07 | 珠海市鸿福隆蛋品有限公司 | Salted duck egg manufacturing method |
| CN106261936A (en) * | 2016-08-26 | 2017-01-04 | 杜冬明 | A kind of method for salting of Sea Duck Eggs |
| CN107467545A (en) * | 2017-10-19 | 2017-12-15 | 贵州大娄山稻香来食品有限公司 | A kind of processing method of flavor Salted duck egg |
| CN107484978A (en) * | 2017-08-24 | 2017-12-19 | 合肥市福来多食品有限公司 | A kind of production method of the secondary pickling salted duck eggs with health-care efficacy |
| CN109198366A (en) * | 2018-07-11 | 2019-01-15 | 安徽靳氏食品有限公司 | A kind of Salted duck egg wraps up in material and its processing technology |
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| CN1323531A (en) * | 2001-06-14 | 2001-11-28 | 孙锋 | Spical salted egg producing method |
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2013
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Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105105199A (en) * | 2015-08-31 | 2015-12-02 | 马广进 | Spicy oily salted egg pickling materials and preparation method thereof |
| CN105192750A (en) * | 2015-09-25 | 2015-12-30 | 徐兵 | Farm duck eggs containing plant ash and manufacturing method thereof |
| CN105341758A (en) * | 2015-10-10 | 2016-02-24 | 六枝特区月亮河种养殖专业合作社 | Pickling agent and pickling method of salty eggs |
| CN105533486A (en) * | 2015-11-17 | 2016-05-04 | 六安市裕青生态养殖有限责任公司 | Making method of fragrant, spicy and salty eggs |
| CN105918929A (en) * | 2016-06-12 | 2016-09-07 | 珠海市鸿福隆蛋品有限公司 | Salted duck egg manufacturing method |
| CN106261936A (en) * | 2016-08-26 | 2017-01-04 | 杜冬明 | A kind of method for salting of Sea Duck Eggs |
| CN107484978A (en) * | 2017-08-24 | 2017-12-19 | 合肥市福来多食品有限公司 | A kind of production method of the secondary pickling salted duck eggs with health-care efficacy |
| CN107467545A (en) * | 2017-10-19 | 2017-12-15 | 贵州大娄山稻香来食品有限公司 | A kind of processing method of flavor Salted duck egg |
| CN109198366A (en) * | 2018-07-11 | 2019-01-15 | 安徽靳氏食品有限公司 | A kind of Salted duck egg wraps up in material and its processing technology |
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Application publication date: 20141231 |
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