CN105285755A - Salted duck egg production method using Sansui county duck eggs - Google Patents
Salted duck egg production method using Sansui county duck eggs Download PDFInfo
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- CN105285755A CN105285755A CN201510699787.XA CN201510699787A CN105285755A CN 105285755 A CN105285755 A CN 105285755A CN 201510699787 A CN201510699787 A CN 201510699787A CN 105285755 A CN105285755 A CN 105285755A
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 72
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 50
- 238000004519 manufacturing process Methods 0.000 title abstract 3
- 150000003839 salts Chemical class 0.000 claims abstract description 16
- 238000004806 packaging method and process Methods 0.000 claims description 15
- 235000020097 white wine Nutrition 0.000 claims description 13
- 238000000034 method Methods 0.000 claims description 11
- 238000001035 drying Methods 0.000 claims description 5
- 239000000463 material Substances 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000009423 ventilation Methods 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 abstract description 5
- 210000003278 egg shell Anatomy 0.000 abstract description 4
- 235000019750 Crude protein Nutrition 0.000 abstract description 3
- 210000002969 egg yolk Anatomy 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 235000019996 baijiu Nutrition 0.000 abstract 2
- 235000016709 nutrition Nutrition 0.000 abstract 2
- 239000000654 additive Substances 0.000 abstract 1
- 235000013345 egg yolk Nutrition 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 230000005484 gravity Effects 0.000 abstract 1
- 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 6
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000050 nutritive effect Effects 0.000 description 4
- 244000144977 poultry Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 235000002918 Fraxinus excelsior Nutrition 0.000 description 2
- 239000002956 ash Substances 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 230000035515 penetration Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 241000272522 Anas Species 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003451 Vitamin B1 Natural products 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003746 feather Anatomy 0.000 description 1
- 235000021060 food property Nutrition 0.000 description 1
- 229960003284 iron Drugs 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 229960003975 potassium Drugs 0.000 description 1
- 235000007686 potassium Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 229960003495 thiamine Drugs 0.000 description 1
- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000010374 vitamin B1 Nutrition 0.000 description 1
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- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses a salted duck egg production method using Sansui duck eggs. The production method comprises the following steps: Sansui duck eggs are washed and cleaned, and air-dried for standby application, the air-dried fresh duck eggs are put into Baijiu to be soaked one by one, the Baijiu soaked duck eggs are rolled with edible salt, then the duck eggs with the edible salt are evenly and gently laid flat within a clean cylinder layer by layer, the duck eggs in the cylinder are sealed, placed in a dry, cool and well-ventilated place for 30-35 days, and then the duck eggs can be taken out, and weighed and packaged to obtain the finished products. The Sansui duck egg is large in duck egg yolk ratio, good in nutritional value, low in crude protein and moisture content, high in ash content and consistency, large in eggshell thickness, egg specific gravity and eggshell weight, and has a standardized egg shape index. The preserved salted egg is rich in fragrance, slightly salty and delicious in taste, and unique in flavor, and has characteristics of being delicious and tasty, rich in nutritional value, safe and free of additives.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of method making salted egg with Sansui duck's egg.
Background technology
Salted duck egg, characteristic dish, is again " salt duck's egg ", " salt down duck's egg ", " Chinese olive ".Long at Chinese history, containing nutriments such as protein, phosphatide, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus; Particularly in health in the urgent need to iron and calcium enrich especially in Salted duck egg, have skeleton development kind, and can anaemia be prevented; There is the effect of strengthening body.So deeply like by common people, commercially also enjoy favor.
Sansui duck (
sansuiduck) belong to small-sized egg type local varieties, be one of China four large local egg system ducks, within 1989, be logged " Chinese poultry resource kind will ", within 1993, be logged " Guizhou livestock and poultry species will ", within 2003, be logged " Chinese poultry resource Germplasm Resources of Local collection of illustrative plates ".Sansui duck is producing region centered by Sansui County, Guizhou Province, is distributed in Zhenyuan, Cengong, Tianzhu, Taijiang, Jianhe Deng Shiyu county.The raising of Sansui duck in recent years covers 20 Duo Ge counties and cities, and producing region, the center duck number of animals raised remains on more than 200 ~ 3,000,000, and Main Biological is: duck head show neck is thin, and leg is slightly long; Stop body long, build is gently little, and in ship shape, feather closely has gloss, and resistance is strong with looking for food property, fit for depasturing.Sansui duck is rich in the amino acid and protein of needed by human body and at the bottom of cholesterol, fine and tender taste, delicious fresh perfume (or spice) are the wholefoods that people like.Duck duck's egg its yolk ratio in Sansui is comparatively large, has good nutritive value; Crude protein, moisture are lower, and content of ashes is higher, and density is higher; The proportion of shell thickness, egg, eggshell are heavy all comparatively large, and egg shape index meets standard, has good product appearance; Cholesterol level is low, is more suitable for and health, is applicable to the mankind and eats.
Summary of the invention
The object of the present invention is to provide and a kind ofly make the method for salted egg with Sansui duck's egg, can make finished product egg tasty, be of high nutritive value, safety without adding, to increase special flavor food, to enrich the life of people.
A kind of method making salted egg with Sansui duck's egg of the present invention, comprises the steps:
(1) dry for subsequent use after, Sansui duck's egg being cleaned;
(2), batching standard: FRESH DUCK EGGS 90-110 piece, white wine 40-60ml, salt 0.8-1.2kg;
(3), dip in material to pickle: be placed in white wine by the FRESH DUCK EGGS dried and dip one by one, then roll on salt, then lie against in clean cylinder by level gently equably, sealing is placed on drying, and shady and cool, ventilation, can take out for 30-35 days;
(4), heavy, the packaging of meter: the lime-preserved egg dried is carried out classification and to weigh packaging, by appointment specification weight, net content allowable error is ± 1g; Coding in packaging bag, then cases, and product warehousing stores.
A kind of above-mentioned method making salted egg with Sansui duck's egg, wherein: described white wine is 60 degree.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: the method making salted egg with Sansui duck's egg provided by the present invention, select 60 degree of white wine, better can absorb salt, because the penetration of high spirit is strong, utilizes the penetration of wine that salt is brought in egg, the cycle of preserving salted egg can be shortened.Its yolk ratio of Sansui duck duck's egg selected is comparatively large, has good nutritive value; Crude protein, moisture are lower, and content of ashes is higher, and density is higher; The proportion of shell thickness, egg, eggshell are heavy all comparatively large, and egg shape index meets standard, has good product appearance; Cholesterol level is low, is more suitable for and health, is applicable to the mankind and eats.Salted egg's aromatic flavour of pickling, micro-salty good to eat, taste is unique.Have tasty, be of high nutritive value, safety without add feature.
Detailed description of the invention
embodiment 1:
A kind of method making salted egg with Sansui duck's egg of the present invention: comprise the steps:
(1) dry for subsequent use after, Sansui duck's egg being cleaned;
(2), batching standard: FRESH DUCK EGGS 90 pieces, 60 degree of white wine 40ml, salt 1.2kg;
(3), dip in material to pickle: be placed in white wine by the FRESH DUCK EGGS dried and dip one by one, then roll on salt, then lie against in clean cylinder by level gently equably, sealing is placed on drying, and shady and cool, ventilation, can take out for 30 days;
(4), heavy, the packaging of meter: the lime-preserved egg dried is carried out classification and to weigh packaging, by appointment specification weight, net content allowable error is ± 1g; Coding in packaging bag, then cases, and product warehousing stores.
embodiment 2:
A kind of method making salted egg with Sansui duck's egg of the present invention: comprise the steps:
(1) dry for subsequent use after, Sansui duck's egg being cleaned;
(2), batching standard: FRESH DUCK EGGS 100 pieces, 60 degree of white wine 50ml, salt 1kg;
(3), dip in material to pickle: be placed in white wine by the FRESH DUCK EGGS dried and dip one by one, then roll on salt, then lie against in clean cylinder by level gently equably, sealing is placed on drying, and shady and cool, ventilation, can take out for 33 days;
(4), heavy, the packaging of meter: the lime-preserved egg dried is carried out classification and to weigh packaging, by appointment specification weight, net content allowable error is ± 1g; Coding in packaging bag, then cases, and product warehousing stores.
embodiment 3:
A kind of method making salted egg with Sansui duck's egg of the present invention: comprise the steps:
(1) dry for subsequent use after, Sansui duck's egg being cleaned;
(2), batching standard: FRESH DUCK EGGS 110 pieces, 60 degree of white wine 60ml, salt 0.8kg;
(3), dip in material to pickle: be placed in white wine by the FRESH DUCK EGGS dried and dip one by one, then roll on salt, then lie against in clean cylinder by level gently equably, sealing is placed on drying, and shady and cool, ventilation, can take out for 35 days;
(4), heavy, the packaging of meter: the lime-preserved egg dried is carried out classification and to weigh packaging, by appointment specification weight, net content allowable error is ± 1g; Coding in packaging bag, then cases, and product warehousing stores.
The above, it is only preferred embodiment of the present invention, not any pro forma restriction is done to the present invention, anyly do not depart from technical solution of the present invention content, the any simple modification done above embodiment according to technical spirit of the present invention, equivalent variations and modification, all still belong in the scope of technical solution of the present invention.
Claims (2)
1. one kind makes the method for salted egg with Sansui duck's egg: comprise the steps:
(1) dry for subsequent use after, Sansui duck's egg being cleaned;
(2), batching standard: FRESH DUCK EGGS 90-110 piece, white wine 40-60ml, salt 0.8-1.2kg;
(3), dip in material to pickle: be placed in white wine by the FRESH DUCK EGGS dried and dip one by one, then roll on salt, then lie against in clean cylinder by level gently equably, sealing is placed on drying, and shady and cool, ventilation, can take out for 30-35 days;
(4), heavy, the packaging of meter: the lime-preserved egg dried is carried out classification and to weigh packaging, by appointment specification weight, net content allowable error is ± 1g; Coding in packaging bag, then cases, and product warehousing stores.
2. make the method for salted egg as claimed in claim 1 with Sansui duck's egg, wherein: described white wine is 60 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510699787.XA CN105285755A (en) | 2015-10-26 | 2015-10-26 | Salted duck egg production method using Sansui county duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510699787.XA CN105285755A (en) | 2015-10-26 | 2015-10-26 | Salted duck egg production method using Sansui county duck eggs |
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| Publication Number | Publication Date |
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| CN105285755A true CN105285755A (en) | 2016-02-03 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510699787.XA Pending CN105285755A (en) | 2015-10-26 | 2015-10-26 | Salted duck egg production method using Sansui county duck eggs |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107744104A (en) * | 2017-09-11 | 2018-03-02 | 肥西县双凤禽蛋制品厂 | One kind carries saline taste method for preparing preserved eggs |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423084A (en) * | 2011-12-15 | 2012-04-25 | 杭州万羽养殖有限公司 | Method for preparing salted duck eggs |
| CN103054066A (en) * | 2011-10-21 | 2013-04-24 | 刘少龙 | Preparation method of salted duck eggs |
| CN104273565A (en) * | 2014-10-30 | 2015-01-14 | 四川特驱投资集团有限公司 | Method for salting eggs |
-
2015
- 2015-10-26 CN CN201510699787.XA patent/CN105285755A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103054066A (en) * | 2011-10-21 | 2013-04-24 | 刘少龙 | Preparation method of salted duck eggs |
| CN102423084A (en) * | 2011-12-15 | 2012-04-25 | 杭州万羽养殖有限公司 | Method for preparing salted duck eggs |
| CN104273565A (en) * | 2014-10-30 | 2015-01-14 | 四川特驱投资集团有限公司 | Method for salting eggs |
Non-Patent Citations (3)
| Title |
|---|
| 孙继和: "咸鸭蛋新制法", 《四川烹饪》 * |
| 张福平 等: "贵州三穗县鸭产业发展现状及对策", 《贵州畜牧兽医》 * |
| 殷若新 等: "《蛋鸭健康养殖百问百答》", 29 February 2012, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107744104A (en) * | 2017-09-11 | 2018-03-02 | 肥西县双凤禽蛋制品厂 | One kind carries saline taste method for preparing preserved eggs |
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Application publication date: 20160203 |