CN105192750A - Farm duck eggs containing plant ash and manufacturing method thereof - Google Patents
Farm duck eggs containing plant ash and manufacturing method thereof Download PDFInfo
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- CN105192750A CN105192750A CN201510615714.8A CN201510615714A CN105192750A CN 105192750 A CN105192750 A CN 105192750A CN 201510615714 A CN201510615714 A CN 201510615714A CN 105192750 A CN105192750 A CN 105192750A
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- plant ash
- egg
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- duck
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 9
- 241000522254 Cassia Species 0.000 claims description 8
- 241001672694 Citrus reticulata Species 0.000 claims description 8
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- 235000013421 Kaempferia galanga Nutrition 0.000 claims description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 8
- 239000001702 nutmeg Substances 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
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- 239000004568 cement Substances 0.000 claims description 7
- 230000008030 elimination Effects 0.000 claims description 7
- 238000003379 elimination reaction Methods 0.000 claims description 7
- 239000012535 impurity Substances 0.000 claims description 7
- 238000005096 rolling process Methods 0.000 claims description 7
- 239000010803 wood ash Substances 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims 2
- 240000002045 Guettarda speciosa Species 0.000 claims 1
- 235000019640 taste Nutrition 0.000 abstract description 21
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 7
- 239000011780 sodium chloride Substances 0.000 abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 abstract description 4
- 108010000912 Egg Proteins Proteins 0.000 abstract description 4
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract description 3
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- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 240000005717 Dioscorea alata Species 0.000 abstract 1
- 244000303040 Glycyrrhiza glabra Species 0.000 abstract 1
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- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
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- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 abstract 1
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- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
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- 241001494479 Pecora Species 0.000 description 1
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- 235000005822 corn Nutrition 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
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- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses farm duck eggs containing plant ash and a manufacturing method thereof and belongs to the field of food. The farm duck eggs containing the plant ash are prepared from farm duck eggs, the plant ash, dried tangerine or orange peel, common yam rhizome, radix angelicae, myristica fragrans, rhizoma galangae, liquorice, cinnamon, anise, fennel, pepper, yellow sand mud, cooking wine, amomum tsao-ko and table salt. The farm duck eggs containing the plant ash have the following advantages of being delicious, more in outlet oil, fine, fresh and tender in egg white and proper in saline taste and have the characteristics that the taste is not fishy, egg white is white and tender, yolk is fine and more, the saline taste is proper, color, aroma and taste are attractive, and the farm duck eggs are natural, green and healthy food.
Description
Technical field
The present invention relates to a kind of native duck's egg containing plant ash and method for making, belong to field of food.
Background technology
Soil duck's egg by the native duck output of orthodox school, native duck mainly with paddy, corn for food, do not add any formula feed, round-the-clockly put in a suitable place to breed in brook, paddy field, the green warm and humid environment such as pond.Because eggshell is cyan, outward appearance is mellow and full smooth, and it is rich in each seed amino acid of fat, protein and needed by human body, also contain various trace element and the vitamin of the several mineral materials such as calcium, phosphorus, iron and needed by human, and more easily absorb by human body, salinity is moderate, all-ages.The preparation method of tradition Salted duck egg has following several: yellow sand salts down duck's egg method: get yellow sand 500g, edible salt 100g, essential oil 50g, water is appropriate.First pour in basin by yellow sand when pickling, add crude salt, essential oil one and water, stir into pasty state, then put into foundry loam one by one by cleaning the FRESH DUCK EGGS dried, and is evenly stained with after silt and takes out, put into container, can take out silt and cook after three weeks until duck's egg.White wine leaching salts down method: by every 5 kilograms of duck's eggs, 60 degree of white wine 1 kilogram, edible salt 500g, the duck's egg dried first to be placed in white wine dipping one by one when salting down and, then to roll on edible salt once by leaching, puts into container, sealing is placed on drying, cool place, ventilation, within about 30 days, can take out and cook.The Salted duck egg that above-mentioned several method pickles out, some egg oils are many but too salty, and some saline tastes are moderate, but egg oil is few, and mouthfeel is bad, and effect is general.
Summary of the invention
The object of the invention is to improve existing method of pickling native duck's egg, and a kind of fresh perfume (or spice), fuel-displaced many, husky, albumen is fresh and tender, saline taste is moderate a kind of native duck's egg and method for making containing plant ash are provided.Feature of the present invention: taste not delicate, the yellow sand of raw meat, egg white, oil is many, saline taste is moderate, color is all very tempting, is natural, green, healthy food.
The present invention is the technical scheme adopted that solves the problem:
The technical scheme of the best of the present invention:
A kind of native duck's egg containing plant ash and method for making, it is characterized in that: the first step: by following seasoning matter citrus chachiensis hortorum, Chinese yam rhizome, the root of Dahurain angelica, nutmeg, galangal, Radix Glycyrrhizae, Chinese cassia tree, anise, fennel seeds, Chinese prickly ash, tsaoko, dry impurity elimination respectively, is ground into thick end with pulverizer; Second step: with appropriate water, stirs the yellow mud of remainder sand, cooking wine, edible salt, plant ash, becomes cement paste; Evenly rolling on one deck hay wood ash by cleaning the native duck's egg dried, wrapping up in ash and reaching 2 millimeters thick, put into the sealing of tank normal temperature, can take out after 90 days, wash silt and plant ash off, boil i.e. edible.
Seasoning matter taste is analyzed: native duck's egg, and property is cooler, and have the effect that lung is grown in heat-clearing, for physical rehabilitation, throat swells and ache, and the people got angry eats, and the mouthfeel of native duck's egg is more glossy than duck's egg, and native duck's egg is rich in protein, the nutritional labeling of the needed by human body such as fat; Plant ash, can make the salinity of duck's egg be suitable for plant ash, can not be over-salty; Chinese yam rhizome, the sweet property of taste is put down, and enter lung spleen kidney channel, have and strengthening the spleen and tonifying the lung, beneficial stomach kidney tonifying, Chinese yam contains protein and amino acid, the nutritional labelings such as vitamin C and various trace elements, can prevent and treat artery sclerosis and cardiovascular and cerebrovascular disease; Citrus chachiensis hortorum, the pungent loose logical temperature of taste, fragrant odour, enters spleen lung channel, has loose lung qi and stops up stagnant, again can promoting the circulation of qi wide in, stop up stagnant for lung, the diseases such as the full and taste stagnation of the circulation of vital energy of chest diaphragm ruffian, can reduce fishy smell as foodstuff, also can air-breathing reduce phlegm, help digest; The root of Dahurain angelica, the pungent temperature of taste, enters stomach lung large intestine channel, and the root of Dahurain angelica, as medicine-food two-purpose product, is the important member in perfumery family, and the edible condiment that can do is used; Nutmeg, taste is pungent warm in nature, enters cardiopulmonary kidney channel, has the effect of separating flavor and enhancing flavor; Galangal, perennial herb, rhizome is cylindrical, has aroma, separates effect of fishy smell; Radix Glycyrrhizae, the sweet taste of volatilization Radix Glycyrrhizae own, can reduce sheep offensive smell, also can increase human bile, reduces cholesterol; Chinese cassia tree, has strong fragrance and acid, heat warm in nature, micro-hardship; Anise, have strong fragrance, taste is sweet, the pungent temperature of property; Fennel seeds, taste perfume (or spice) is pungent, gentle, with the dirty acid gas taste of camphor tree, micro-sweet slightly bitter taste and have the sense of processing tongue again; Chinese prickly ash, pungent fiber crops of taste and lasting, taste is peppery, has strong aroma; Yellow mud is husky, and the yolk of the Salted duck egg pickled can be allowed to play sand drift oil, and the salinity of albumen is also more moderate; Cooking wine, removes effect of fishy smell; Tsaoko, is SEMEN TSAOKO again, and taste is pungent, has special fragrance, micro-hardship, is perennial herb, and complete stool acid, has effect of flavouring seasoning; Salt, has effect of seasoning.
Usage of the present invention: the silt of the native duck's egg pickled and plant ash are washed off, boils i.e. edible.
Advantage of the present invention: it has following advantage: fresh perfume (or spice), fuel-displaced many, husky, albumen is fresh and tender, saline taste is moderate, is natural, green, healthy food.
Detailed description of the invention
Embodiment 1
A kind of native duck's egg containing plant ash and method for making, it is characterized in that: the first step: by following seasoning matter citrus chachiensis hortorum, Chinese yam rhizome, the root of Dahurain angelica, nutmeg, galangal, Radix Glycyrrhizae, Chinese cassia tree, anise, fennel seeds, Chinese prickly ash, tsaoko, dry impurity elimination respectively, is ground into thick end with pulverizer; Second step: with appropriate water, stirs the yellow mud of remainder sand, cooking wine, edible salt, plant ash, becomes cement paste; Evenly rolling on one deck hay wood ash by cleaning the native duck's egg dried, wrapping up in ash and reaching 2 millimeters thick, put into the sealing of tank normal temperature, can take out after 90 days, wash silt and plant ash off, boil i.e. edible.
Usage of the present invention: the silt of the native duck's egg pickled and plant ash are washed off, boils i.e. edible.
Embodiment 2
A kind of native duck's egg containing plant ash and method for making, it is characterized in that: the first step: by following seasoning matter citrus chachiensis hortorum, Chinese yam rhizome, the root of Dahurain angelica, nutmeg, galangal, Radix Glycyrrhizae, Chinese cassia tree, anise, fennel seeds, Chinese prickly ash, tsaoko, dry impurity elimination respectively, is ground into thick end with pulverizer; Second step: with appropriate water, stirs the yellow mud of remainder sand, cooking wine, edible salt, plant ash, becomes cement paste; Evenly rolling on one deck hay wood ash by cleaning the native duck's egg dried, wrapping up in ash and reaching 2 millimeters thick, put into the sealing of tank normal temperature, can take out after 90 days, wash silt and plant ash off, boil i.e. edible.
Usage of the present invention: the silt of the native duck's egg pickled and plant ash are washed off, boils i.e. edible.
Embodiment 3
A kind of native duck's egg containing plant ash and method for making, it is characterized in that: the first step: by following seasoning matter citrus chachiensis hortorum, Chinese yam rhizome, the root of Dahurain angelica, nutmeg, galangal, Radix Glycyrrhizae, Chinese cassia tree, anise, fennel seeds, Chinese prickly ash, tsaoko, dry impurity elimination respectively, is ground into thick end with pulverizer; Second step: with appropriate water, stirs the yellow mud of remainder sand, cooking wine, edible salt, plant ash, becomes cement paste; Evenly rolling on one deck hay wood ash by cleaning the native duck's egg dried, wrapping up in ash and reaching 2 millimeters thick, put into the sealing of tank normal temperature, can take out after 90 days, wash silt and plant ash off, boil i.e. edible.
Usage of the present invention: the silt of the native duck's egg pickled and plant ash are washed off, boils i.e. edible.
Embodiment 4
A kind of native duck's egg containing plant ash and method for making, it is characterized in that: the first step: by following seasoning matter citrus chachiensis hortorum, Chinese yam rhizome, the root of Dahurain angelica, nutmeg, galangal, Radix Glycyrrhizae, Chinese cassia tree, anise, fennel seeds, Chinese prickly ash, tsaoko, dry impurity elimination respectively, is ground into thick end with pulverizer; Second step: with appropriate water, stirs the yellow mud of remainder sand, cooking wine, edible salt, plant ash, becomes cement paste; Evenly rolling on one deck hay wood ash by cleaning the native duck's egg dried, wrapping up in ash and reaching 2 millimeters thick, put into the sealing of tank normal temperature, can take out after 90 days, wash silt and plant ash off, boil i.e. edible.
Usage of the present invention: the silt of the native duck's egg pickled and plant ash are washed off, boils i.e. edible.
Embodiment 5
A kind of native duck's egg containing plant ash and method for making, it is characterized in that: the first step: by following seasoning matter citrus chachiensis hortorum, Chinese yam rhizome, the root of Dahurain angelica, nutmeg, galangal, Radix Glycyrrhizae, Chinese cassia tree, anise, fennel seeds, Chinese prickly ash, tsaoko, dry impurity elimination respectively, is ground into thick end with pulverizer; Second step: with appropriate water, stirs the yellow mud of remainder sand, cooking wine, edible salt, plant ash, becomes cement paste; Evenly rolling on one deck hay wood ash by cleaning the native duck's egg dried, wrapping up in ash and reaching 2 millimeters thick, put into the sealing of tank normal temperature, can take out after 90 days, wash silt and plant ash off, boil i.e. edible.
Claims (3)
1., containing native duck's egg and the method for making of plant ash, it is characterized in that it has following weight raw material to make:
2., according to a kind of native duck's egg containing plant ash according to claim 1 and method for making, it is characterized in that it has the raw material of following optimum weight to make:
3. according to a kind of native duck's egg containing plant ash described in claim 1 or 2 and method for making, it is characterized in that: the first step: by following seasoning matter citrus chachiensis hortorum, Chinese yam rhizome, the root of Dahurain angelica, nutmeg, galangal, Radix Glycyrrhizae, Chinese cassia tree, anise, fennel seeds, Chinese prickly ash, tsaoko, dry impurity elimination respectively, is ground into thick end with pulverizer; Second step: with appropriate water, stirs the yellow mud of remainder sand, cooking wine, edible salt, plant ash, becomes cement paste; Evenly rolling on one deck hay wood ash by cleaning the native duck's egg dried, wrapping up in ash and reaching 2 millimeters thick, put into the sealing of tank normal temperature, can take out after 90 days and wash silt and plant ash off, boil i.e. edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510615714.8A CN105192750A (en) | 2015-09-25 | 2015-09-25 | Farm duck eggs containing plant ash and manufacturing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510615714.8A CN105192750A (en) | 2015-09-25 | 2015-09-25 | Farm duck eggs containing plant ash and manufacturing method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192750A true CN105192750A (en) | 2015-12-30 |
Family
ID=54941020
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510615714.8A Pending CN105192750A (en) | 2015-09-25 | 2015-09-25 | Farm duck eggs containing plant ash and manufacturing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192750A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN103494250A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs by using plant ash |
| CN103798837A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method for leisure dried duck egg |
| CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
-
2015
- 2015-09-25 CN CN201510615714.8A patent/CN105192750A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
| CN103494250A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Method for preserving salted duck eggs by using plant ash |
| CN103798837A (en) * | 2014-03-10 | 2014-05-21 | 江西洪门实业集团有限公司 | Preparation method for leisure dried duck egg |
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Application publication date: 20151230 |