CN105341759A - Pickling agent and pickling method of preserved eggs - Google Patents
Pickling agent and pickling method of preserved eggs Download PDFInfo
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- CN105341759A CN105341759A CN201510652891.3A CN201510652891A CN105341759A CN 105341759 A CN105341759 A CN 105341759A CN 201510652891 A CN201510652891 A CN 201510652891A CN 105341759 A CN105341759 A CN 105341759A
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Abstract
The invention discloses a pickling agent and pickling method of preserved eggs. The pickling agent comprises the following raw materials in parts by weight: 500-600 parts of pine needle ash, 500-600 parts of quick lime, 100-120 parts of dietary alkali, 10-15 parts of vanilla, 3-5 parts of litsea variabilis flowers, 50-60 parts of salt, and 3-5 parts of dried sweet-scented osmanthus of which the water content is 10-20%. The pickling method comprises the following steps of sampling the raw materials in parts by weight, crushing the vanilla into vanilla powder, crushing the litsea variabilis flowers into litsea variabilis flower powder, crushing the dried sweet-scented osmanthus into dried sweet-scented osmanthus powder, uniformly mixing the vanilla powder, the litsea variabilis flower powder, the dried sweet-scented osmanthus powder and other raw materials so as to obtain a mixture A, then adding 3000-3500 parts of boiling water, and uniformly mixing the mixture A with the boiling water so as to obtain a pickled raw material mixture; putting fresh duck eggs into the pickled raw material mixture, and coating the fresh duck eggs with syrup so that the surfaces of the fresh duck eggs are covered with the pickled raw material mixture; then putting the fresh duck eggs covered with the pickled raw material mixture into timber ash, so that the surfaces of the fresh duck eggs are covered with the timber ashes; and putting the fresh duck eggs covered with the timber ashes into a container, and pickling the fresh duck eggs in a sealing manner. The pickling agent and the pickling method of the preserved eggs have the characteristics that the raw materials are rich, and finished egg products are unique in taste, delicious, high in nutrient value, safe and free from additives.
Description
Technical field
The invention belongs to food technology field, be specifically related to a kind of preserved egg pickling agent, also relate to the method utilizing this curing agent to pickle lime-preserved egg simultaneously.
Background technology
Lime-preserved egg, also known as lime-preserved egg, a kink of preserved egg etc., is a kind of peculiar food, has flavour, can promote appetite.Record according to " medical center bun will " can " purging the lung of pathogenic fire heat, sober up, remove large intestine fire, control and rush down dysentery.Can fall apart, can hold back ", be in the streets commonly used to treat sore-throat, pharynx is treated, hoarseness and constipation.
Lime-preserved egg, not still delicious food, and also have certain medical value.Record in " the occupying diet spectrum with breath " of Wang Shixiong: " lime-preserved egg, taste is pungent, puckery, sweet, salty, can purge heat, sober up, remove large intestine fire, control and rush down dysentery, can fall apart and can hold back." traditional Chinese medical science thinks that lime-preserved egg is cool in nature, can control that eye aches, has a toothache, the disease such as hypertension, tinnitus are dizzy.Masses are edible, and person is the most suitable for hyperactivity of fire.
Lime-preserved egg utilizes egg in alkaline solution, can make the characteristic of protein gel, makes it to become whippy solid.But if lime-preserved egg making uniform recipe design is bad, protein can be made to be hydrolyzed on the contrary in alkaline solution, protein denaturation, in being albumen, just can not eat.If eggshell has slight crack or uniform recipe design not good, the hydrogen sulfide that egg also can be allowed interior is excessive, becomes golden yellow.Normal lime-preserved egg is for blackish green and have preserved egg and full of elasticity.
Pickle the normally used material of lime-preserved egg and have salt, tea and alkaline matter (as: quick lime, plant ash, sodium carbonate, NaOH etc.).And the lime-preserved egg obtained is pickled with this type of raw material, taste is common, do not have feature.
Summary of the invention
The object of the present invention is to provide a kind of preserving raw material to enrich, finished product egg special taste can be made, tasty, be of high nutritive value and safety without add preserved egg pickling agent.
Another object of the present invention is to provide the method utilizing this curing agent to pickle lime-preserved egg.
A kind of preserved egg pickling agent of the present invention, by weight, comprises following raw material:
Pine needle ash 500-600 part, quick lime 500-600 part, dietary alkali 100-120 part, vanilla 10-15 part, tomentosecalyx elsholtzia leaf 3-5 part, salt 50-60 part, water content is dried sweet-scented osmanthus 3-5 part of 10-20%.
Above-mentioned a kind of preserved egg pickling agent, by weight, comprises following raw material:
Pine needle ash 550 parts, quick lime 550 parts, dietary alkali 110 parts, vanilla 12 parts, tomentosecalyx elsholtzia leaf 4 parts, salt 55 parts, the dried sweet-scented osmanthus of water content 10-20% 4 parts.
Above-mentioned a kind of preserved egg pickling agent, wherein: described pine needle ash is the ashes adopting pine needle burning gained.
The method for salting of a kind of lime-preserved egg of the present invention, comprises the following steps:
(1) take pine needle ash 500-600 part by weight, quick lime 500-600 part, dietary alkali 100-120 part, vanilla 10-15 part, tomentosecalyx elsholtzia leaf 3-5 part, salt 50-60 part, water content is dried sweet-scented osmanthus 3-5 part of 10-20%;
(2) vanilla, tomentosecalyx elsholtzia leaf and dried sweet-scented osmanthus are pulverized in Powdered, mix with pine needle ash, quick lime, dietary alkali and salt, then add boiling water 3000-3500 part, mix, obtain preserving raw material mixture;
(3) FRESH DUCK EGGS is put into the hanging of preserving raw material mixture, FRESH DUCK EGGS surface is covered by described mixture, then the FRESH DUCK EGGS covered by described mixture is put into timber ashes its surface is covered by timber ashes, put into container, pickle 48-90 days in 10-25 DEG C of lower seal, to obtain final product.
The method for salting of above-mentioned a kind of lime-preserved egg, wherein: described timber ashes are the ashes adopting gained after combustion of wood.
The method for salting of above-mentioned a kind of lime-preserved egg, wherein: described in step (3), container is sand cylinder.
The present invention compared with prior art, there is obvious beneficial effect, as can be known from the above technical solutions: the curing agent of Salted duck egg provided by the present invention, adopting pine needle ash, quick lime, dietary alkali, vanilla, tomentosecalyx elsholtzia leaf, salt and dried sweet-scented osmanthus is raw material, obviously be different from traditional raw material, rational proportion between each raw material, instead of the single raw material in traditional pickling process method, the chemical reaction that both duck's egg can have been made to occur is just right, can promote again the nutritive value of egg product.The lime-preserved egg alkali-free taste pickled, yolk is that bottle green solidifies shape, has soft yolk, refrigerant tasty and refreshing, fragrant and oiliness, have special taste, tasty, be of high nutritive value and safety without the feature of adding.
Detailed description of the invention
embodiment 1
A kind of preserved egg pickling agent, comprises following raw material:
Pine needle ash 600g, quick lime 500g, dietary alkali 120g, vanilla 15g, tomentosecalyx elsholtzia leaf 5g, salt 50g, water content is the dried sweet-scented osmanthus 3g of 10%;
Wherein, described timber ashes are the ashes adopting gained after combustion of wood;
The method utilizing this curing agent to pickle lime-preserved egg is:
(1) vanilla, tomentosecalyx elsholtzia leaf and dried sweet-scented osmanthus are pulverized in Powdered, mix with pine needle ash, quick lime, dietary alkali and salt, then add boiling water 3000g, mix, obtain preserving raw material mixture;
(2) FRESH DUCK EGGS is put into the hanging of preserving raw material mixture, FRESH DUCK EGGS surface is covered by described mixture, then the FRESH DUCK EGGS covered by described mixture is put into timber ashes its surface is covered by timber ashes, put into container, pickle 90 days in 10 DEG C of lower seals, to obtain final product;
Wherein, described timber ashes are the ashes adopting gained after combustion of wood.
embodiment 2
A kind of preserved egg pickling agent, comprises following raw material:
Pine needle ash 500g, quick lime 600g, dietary alkali 100g, vanilla 10g, tomentosecalyx elsholtzia leaf 3g, salt 60g, water content is the dried sweet-scented osmanthus 5g of 20%;
Wherein, described timber ashes are the ashes adopting gained after combustion of wood;
The method utilizing this curing agent to pickle lime-preserved egg is:
(1) vanilla, tomentosecalyx elsholtzia leaf and dried sweet-scented osmanthus are pulverized in Powdered, mix with pine needle ash, quick lime, dietary alkali and salt, then add boiling water 3500g, mix, obtain preserving raw material mixture;
(2) FRESH DUCK EGGS is put into the hanging of preserving raw material mixture, FRESH DUCK EGGS surface is covered by described mixture, then the FRESH DUCK EGGS covered by described mixture is put into timber ashes its surface is covered by timber ashes, put into container, pickle 48 days in 25 DEG C of lower seals, to obtain final product;
Wherein, described timber ashes are the ashes adopting gained after combustion of wood.
embodiment 3
A kind of preserved egg pickling agent, comprises following raw material:
Pine needle ash 550g, quick lime 550g, dietary alkali 110g, vanilla 12g, tomentosecalyx elsholtzia leaf 4g, salt 55g, water content is the dried sweet-scented osmanthus 4g of 15%;
Wherein, described timber ashes are the ashes adopting gained after combustion of wood;
The method utilizing this curing agent to pickle lime-preserved egg is:
(1) vanilla, tomentosecalyx elsholtzia leaf and dried sweet-scented osmanthus are pulverized in Powdered, mix with pine needle ash, quick lime, dietary alkali and salt, then add boiling water 3250g, mix, obtain preserving raw material mixture;
(2) FRESH DUCK EGGS is put into the hanging of preserving raw material mixture, FRESH DUCK EGGS surface is covered by described mixture, then the FRESH DUCK EGGS covered by described mixture is put into timber ashes its surface is covered by timber ashes, put into sand cylinder, pickle 69 days in 17.5 DEG C of lower seals, to obtain final product;
Wherein, described timber ashes are the ashes adopting gained after combustion of wood.
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 (6)
1. a preserved egg pickling agent, by weight, comprises following raw material:
Pine needle ash 500-600 part, quick lime 500-600 part, dietary alkali 100-120 part, vanilla 10-15 part, tomentosecalyx elsholtzia leaf 3-5 part, salt 50-60 part, water content is dried sweet-scented osmanthus 3-5 part of 10-20%.
2. a kind of preserved egg pickling agent as claimed in claim 1, by weight, comprises following raw material:
Pine needle ash 550 parts, quick lime 550 parts, dietary alkali 110 parts, vanilla 12 parts, tomentosecalyx elsholtzia leaf 4 parts, salt 55 parts, the dried sweet-scented osmanthus of water content 10-20% 4 parts.
3. a kind of preserved egg pickling agent as claimed in claim 1 or 2, wherein: described pine needle ash is the ashes adopting pine needle burning gained.
4. a method for salting for lime-preserved egg, comprises the following steps:
(1) take pine needle ash 500-600 part by weight, quick lime 500-600 part, dietary alkali 100-120 part, vanilla 10-15 part, tomentosecalyx elsholtzia leaf 3-5 part, salt 50-60 part, water content is dried sweet-scented osmanthus 3-5 part of 10-20%;
(2) vanilla, tomentosecalyx elsholtzia leaf and dried sweet-scented osmanthus are pulverized in Powdered, mix with pine needle ash, quick lime, dietary alkali and salt, then add boiling water 3000-3500 part, mix, obtain preserving raw material mixture;
(3) FRESH DUCK EGGS is put into the hanging of preserving raw material mixture, FRESH DUCK EGGS surface is covered by described mixture, then the FRESH DUCK EGGS covered by described mixture is put into timber ashes its surface is covered by timber ashes, put into container, pickle 48-90 days in 10-25 DEG C of lower seal, to obtain final product.
5. the method for salting of a kind of lime-preserved egg as claimed in claim 4, wherein: described timber ashes are the ashes adopting gained after combustion of wood.
6. the method for salting of a kind of lime-preserved egg as described in claim 4 or 5, wherein: described in step (3), container is sand cylinder.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510652891.3A CN105341759A (en) | 2015-10-10 | 2015-10-10 | Pickling agent and pickling method of preserved eggs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201510652891.3A CN105341759A (en) | 2015-10-10 | 2015-10-10 | Pickling agent and pickling method of preserved eggs |
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| CN105341759A true CN105341759A (en) | 2016-02-24 |
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| CN201510652891.3A Pending CN105341759A (en) | 2015-10-10 | 2015-10-10 | Pickling agent and pickling method of preserved eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095192A (en) * | 2017-03-09 | 2017-08-29 | 海门市利北农产品有限公司 | A kind of sweet osmanthus taste lime-preserved egg |
| CN109043381A (en) * | 2018-08-30 | 2018-12-21 | 陕西恒源食品有限责任公司 | A kind of Fu tea golden flower lime-preserved egg and preparation method thereof |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1329832A (en) * | 2001-07-17 | 2002-01-09 | 帅智翔 | Process for preparing preserved eggs |
| CN104705691A (en) * | 2013-12-16 | 2015-06-17 | 福泉市保利食品有限公司 | Preparation process of crystal preserved egg |
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2015
- 2015-10-10 CN CN201510652891.3A patent/CN105341759A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329832A (en) * | 2001-07-17 | 2002-01-09 | 帅智翔 | Process for preparing preserved eggs |
| CN104705691A (en) * | 2013-12-16 | 2015-06-17 | 福泉市保利食品有限公司 | Preparation process of crystal preserved egg |
Non-Patent Citations (4)
| Title |
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| 《中华传统食品大全》编辑委员会贵州分编委会编: "《中华传统食品大全贵州传统食品》", 30 November 1988, 中国食品出版社 * |
| 肖桂林: "《大众菜谱-美味蛋类菜600款》", 31 January 2004, 原子能出版社 * |
| 苟光前: "《野菜图谱》", 31 May 2009, 贵州科技出版社 * |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107095192A (en) * | 2017-03-09 | 2017-08-29 | 海门市利北农产品有限公司 | A kind of sweet osmanthus taste lime-preserved egg |
| CN109043381A (en) * | 2018-08-30 | 2018-12-21 | 陕西恒源食品有限责任公司 | A kind of Fu tea golden flower lime-preserved egg and preparation method thereof |
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Application publication date: 20160224 |
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