CN104856093A - A manufacturing method of fragrant and hot duck eggs - Google Patents
A manufacturing method of fragrant and hot duck eggs Download PDFInfo
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- CN104856093A CN104856093A CN201510207326.6A CN201510207326A CN104856093A CN 104856093 A CN104856093 A CN 104856093A CN 201510207326 A CN201510207326 A CN 201510207326A CN 104856093 A CN104856093 A CN 104856093A
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- duck
- egg
- duck eggs
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- spice
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Abstract
The present invention discloses a manufacturing method of fragrant and hot duck eggs and the manufacturing method includes the following processing steps: (1) material selecting, (2) ingredient blending, and (3) pickling. This method is conducted by adding spicy sauce materials into the main materials, and fresh duck eggs laid by self-help fed ducks contain trace spicy sauce ingredients. Then, the eggs are pickled so that the special spicy sauce flavor of the salted duck eggs is improved. The mouthfeel of the spicy duck eggs are pleasant and appetizing. Each seasoning of the spicy duck eggs is cheap, and thus the production cost is low and the manufacturing method is suitable for wide promotion and application.
Description
Technical field
The present invention relates to making food field, be specifically related to the preparation method of the peppery duck's egg of a kind of perfume (or spice).
Background technology
Duck's egg is a kind of leisure food that our people enjoys a lot, it is rich in each seed amino acid of fat, protein and needed by human body, various trace element also containing the several mineral materials such as calcium, phosphorus, iron and needed by human and vitamin, and easily absorb by human body.But existing product taste is single, has been not suitable for the requirement that people seek renovation.
Summary of the invention
For the deficiencies in the prior art, the object of the present invention is to provide the preparation method of the peppery duck's egg of a kind of perfume (or spice).
The technical problem that the present invention solves can realize by the following technical solutions: the preparation method of the peppery duck's egg of a kind of perfume (or spice), comprises following processing step:
(1), select materials: select smooth flawless fresh duck's egg;
(2), prepare burden: Chinese prickly ash 1.5-1.6 part, yellow rice wine 0.5-1 part, white sugar 0.5-0.8 part, chilli powder 1.5-2 part, star aniseed powder 0.25-0.5 part, salt 2-3 part, surplus is that water stirs;
(3), pickle: batching spreads upon on duck's egg, then gets that rice husk is appropriate, yellow mud spreads upon outside duck's egg in right amount, and is placed in shady and cool ventilation place.
Preferably, the salting period in described step (3) is 12 ~ 18 days summers, spring, autumn 18 ~ 25 days, 28 ~ 33 days winters.
Preferably, described step (3) is pickled successfully to be removed by duck's egg external coating afterwards and is cleaned.
Beneficial effect is: this method, by adding the peppery material of sauce in major ingredient, just containing the peppery composition of micro-sauce in the fresh egg product that duck free choice feeding is formed, then through pickling, can improve the peppery taste of special sauce of Salted duck egg, and its mouthfeel is pleasant, appetizing.Each flavoring is inexpensive, and production cost is low, is beneficial to large-scale popularization application.
Detailed description of the invention
Embodiment
The following detailed description of the preferred embodiment of the present invention.
The detailed description of the invention of the preparation method of the peppery duck's egg of a kind of perfume (or spice) of the present invention: the preparation method of the peppery duck's egg of a kind of perfume (or spice), comprises following processing step: (1), select materials: select smooth flawless fresh duck's egg; (2), prepare burden: 1.5 parts, Chinese prickly ash, yellow rice wine 1 part, white sugar 0.8 part, chilli powder 2 parts, star aniseed powder 0.25 part, salt 3 parts, surplus is that water stirs; (3), pickle: batching spreads upon on duck's egg, then gets that rice husk is appropriate, yellow mud spreads upon outside duck's egg in right amount, and is placed in shady and cool ventilation place.Salting period in step (3) is 20 days autumns.Step (3) is pickled successfully to be removed by duck's egg external coating afterwards and is cleaned.
After above-mentioned processing step, take out duck's egg, taste and obtain delicious flavour, fragrant peppery good to eat duck's egg.
The foregoing is only embodiments of the invention; not thereby the scope of the claims of the present invention is limited; every utilize description of the present invention to do equivalent structure or the conversion of equivalent flow process, or be directly or indirectly used in other relevant technical fields, be all in like manner included in scope of patent protection of the present invention.
Claims (3)
1. a preparation method for the peppery duck's egg of perfume (or spice), is characterized in that, comprises following processing step:
(1), select materials: select smooth flawless fresh duck's egg;
(2), prepare burden: Chinese prickly ash 1.5-1.6 part, yellow rice wine 0.5-1 part, white sugar 0.5-0.8 part, chilli powder 1.5-2 part, star aniseed powder 0.25-0.5 part, salt 2-3 part, surplus is that water stirs;
(3), pickle: batching spreads upon on duck's egg, then gets that rice husk is appropriate, yellow mud spreads upon outside duck's egg in right amount, and is placed in shady and cool ventilation place.
2. the preparation method of the peppery duck's egg of a kind of perfume (or spice) according to claim 1, is characterized in that: the salting period in described step (3) is 12 ~ 18 days summers, spring, autumn 18 ~ 25 days, 28 ~ 33 days winters.
3. the preparation method of the peppery duck's egg of a kind of perfume (or spice) according to claim 1, is characterized in that: described step (3) is pickled successfully to be removed by duck's egg external coating afterwards and cleaned.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207326.6A CN104856093A (en) | 2015-04-28 | 2015-04-28 | A manufacturing method of fragrant and hot duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510207326.6A CN104856093A (en) | 2015-04-28 | 2015-04-28 | A manufacturing method of fragrant and hot duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104856093A true CN104856093A (en) | 2015-08-26 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510207326.6A Pending CN104856093A (en) | 2015-04-28 | 2015-04-28 | A manufacturing method of fragrant and hot duck eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104856093A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616512A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Production method of spicy salted duck eggs |
| CN109198379A (en) * | 2018-11-15 | 2019-01-15 | 安徽靳氏食品有限公司 | One kind adding spiced Salted duck egg production technology in duck's egg curing solution |
-
2015
- 2015-04-28 CN CN201510207326.6A patent/CN104856093A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106616512A (en) * | 2016-12-31 | 2017-05-10 | 董子强 | Production method of spicy salted duck eggs |
| CN109198379A (en) * | 2018-11-15 | 2019-01-15 | 安徽靳氏食品有限公司 | One kind adding spiced Salted duck egg production technology in duck's egg curing solution |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150826 |