CN105360992A - Plant ash-preserved salted duck egg and manufacturing method thereof - Google Patents

Abstract

The invention discloses a plant ash-preserved salted duck egg and a manufacturing method thereof. The salted duck egg is preserved by plant ash and in plant ash-based preserving of salted duck eggs, an edible amaranth juice is used. The plant ash comprises straw ash, wheat straw ash, corn stalk ash, sweetcane bark ash and pine and cypress branch ash according to a mass to 2: 1: 1: 0.5: 0.5. The plant ash utilizes natural raw materials and is green and healthy. The fragrance of the pine and cypress branch can provide a unique favor for the duck egg and remove order of the duck egg and is popular with consumers. The duck egg is preserved by edible amaranth so that the process is unique, a cost is low, the egg white is fine and tender and the egg yolk is granulated and bright. In the whole preserving process, a chemical additive is not used so that the product is truly green, harmless, healthy, safe and reliable. Through preserving in the edible amaranth juice, the duck egg has abundant values, is rich in calcium and iron easily absorbed by the human body, has a red egg shell and good appearance and is delicious and beautiful.

Description

A kind of plant ash pickling salted duck eggs and preparation method thereof

Technical field

The present invention relates to food processing technology field, particularly a kind of plant ash pickling salted duck eggs and preparation method thereof.

Technical background

Salted duck egg is rich in each seed amino acid of fat, protein and needed by human body, also contains various trace element and the vitamin of the several mineral materials such as calcium, phosphorus and iron and needed by human.The inorganic salt contents such as calcareous, irony wherein enrich, and its quality is all higher than egg, FRESH DUCK EGGS.Salted duck egg is as traditional food, with a long history, it is good merchantable brand of going with rice or bread, along with improving constantly of people's living standard, more and more higher to the requirement of food, and the salt content of traditional Salted duck egg is often higher, taste is single, edible rear easily botheration, strongly limit the amount of duck's egg, is unfavorable for the development of duck's egg industry continuously.Although market has also occurred the Salted duck egg of various local flavor, multiplex chemical essence has soaked and has formed, unfavorable healthy, therefore needs to develop natural food materials, the Salted duck egg that safety and Health, taste are abundant.

Plant ash adopts rice-straw ash, straw ash, cornstalk grey, add sugarcane skin and pine and cypress branch, all adopt natural raw material, and three-coloured amaranth is as Vegetables or edible wild herbs, there is abundant nutritive value, be rich in protein, fat, carbohydrate and multivitamin and mineral matter in three-coloured amaranth, institute's calcic, iron are easy to be absorbed and used after entering human body.Therefore, the present invention proposes a kind of pure natural, health delicious, the Salted duck egg with food therapy health effect.

Summary of the invention

Single for prior art Salted duck egg taste, egg white taste is saline taste, the deficiency be of low nutritive value, and the invention provides a kind of employing plant ash is raw material, is rich in iron, calcium, the Salted duck egg with food therapy health effect and preparation method.

To achieve these goals, the technical solution used in the present invention is:

Salted duck egg of the present invention, adopts plant ash to pickle, and pickles in duck's egg process add three-coloured amaranth juice at employing plant ash.Three-coloured amaranth is except root, and other positions all can be used.

Described plant ash comprises rice-straw ash, straw ash, cornstalk is grey, sugarcane skin is grey, pine and cypress branch ash.

Rice-straw ash in described plant ash, straw ash, cornstalk is grey, sugarcane skin is grey, pine and cypress branch ash 2:1:1:0.5:0.5 in mass ratio.

Following raw material is also comprised: water, salt, white wine, white sugar, ginger powder, garlic, anise, Chinese prickly ash, pepper, fennel, Chinese cassia tree, dried orange peel, the root of large-flowered skullcap and fresh three-coloured amaranth juice in described plant ash.

Described Salted duck egg is prepared from by the raw material comprised by described parts by weight proportioning: duck's egg 100, plant ash 70-80, water 0-50, salt 10-50, white wine 5-10, white sugar 5-10, ginger powder 1-10, garlic 1-10, anistree 1-10, Chinese prickly ash 1-10, pepper 1-10, fennel 1-10, Chinese cassia tree 1-10, dried orange peel 1-10, root of large-flowered skullcap 1-10, honey 2-10 and fresh three-coloured amaranth juice 10-50.

Described three-coloured amaranth juice is the 5-30% of duck's egg weight.

Salted duck egg preparation method of the present invention, comprises following step:

Step one: choose fresh duck's egg, wash clean is also controlled solid carbon dioxide and is divided;

Step 2: pluck fresh and tender three-coloured amaranth, cleaned, and squeeze into juice with squeezer;

Step 3: other raw material mixers except duck's egg, water and three-coloured amaranth juice are mixed acquisition mixture;

Step 4: added by water in the mixture that step 3 obtains, stirs while add waterside, mortar is mixed; Or directly three-coloured amaranth juice is added in the mixture that step 3 obtains, while stir with three-coloured amaranth juice limit, mortar is mixed;

Step 5: evenly wrap the mortar that step 4 obtains on the duck's egg chosen, make the mortar thickness of each duck's egg be 1-3cm;

Step 6: obtained for step 5 is positioned in container by stacked adding, container is placed on shady and cool ventilation place and deposits 20-45 days.

Above-mentioned method for salting is utilized to obtain Salted duck egg eggshell for redness.

Described salted duck egg white is light red.

Compared with prior art, the invention has the beneficial effects as follows:

1) the present invention adopts plant ash to adopt natural material, green health, and the fragrant of pine and cypress branch makes duck's egg unique flavor of the present invention, removes the fishy smell of duck's egg, for consumers in general like;

2) the present invention adopts three-coloured amaranth to pickle duck's egg, and technique is unique, cost is low, and egg white is delicate, yolk is husky gorgeous; Whole curing process without any chemical addition agent, just true green non-pollution, reliably healthy and safe, and three-coloured amaranth pickles that duck's egg is worth is abundant, is rich in calcium, iron, is easily absorbed by the body;

3) the Salted duck egg eggshell after pickling, for red, sells lover, not only good-looking but also delicious.

Detailed description of the invention:

Below by specific embodiment, technical scheme of the present invention is described in further detail.Should be appreciated that enforcement of the present invention is not limited to the following examples, any pro forma accommodation make the present invention and/or change all will fall into scope.

Embodiment 1

Under normal temperature, choose fresh duck's egg, squeeze fresh three-coloured amaranth juice for subsequent use, raw material is chosen: duck's egg 100, plant ash 75-80, water 30, salt 10-50, white wine 5-10, white sugar 5-10, ginger powder 1-10, garlic 1-10, anistree 1-10, Chinese prickly ash 1-10, pepper 1-10, fennel 1-10, Chinese cassia tree 1-10, dried orange peel 1-10, root of large-flowered skullcap 1-10, honey 2-6 and fresh three-coloured amaranth juice 30 according to what follows parts by weight proportioning; Other raw material mixers except duck's egg, water are mixed and obtains mixture, add water subsequently, stir while add waterside, make mixed mortar even, duck's egg is rolled in mortar, makes the mortar thickness of each duck's egg be about 2cm, and mortar thickness is even, be positioned in container by it by stacked adding afterwards, container can be native tank etc., contained container is placed on shady and cool ventilation place and deposits 30 days.

Embodiment 2

Under normal temperature, choose fresh duck's egg, squeeze fresh three-coloured amaranth juice for subsequent use, raw material is chosen: duck's egg 100, plant ash 70-75, salt 10-50, white wine 5-10, white sugar 5-10, ginger powder 1-10, garlic 1-10, anistree 1-10, Chinese prickly ash 1-10, pepper 1-10, fennel 1-10, Chinese cassia tree 1-10, dried orange peel 1-10, root of large-flowered skullcap 1-10, honey 2-6 and fresh three-coloured amaranth juice 50 according to what follows parts by weight proportioning; Other raw material mixers except duck's egg, fresh three-coloured amaranth juice are mixed and obtains mixture, add fresh three-coloured amaranth juice subsequently, limit edged stirs, make mixed mortar even, duck's egg is rolled in mortar, makes the mortar thickness of each duck's egg be about 1.5cm, and mortar thickness is even, be positioned in container by it by stacked adding afterwards, container can be native tank etc., contained container is placed on shady and cool ventilation place and deposits 40 days.

Its eggshell of the Salted duck egg obtained according to the present invention is for red, and egg white is light red, and fragrant taste is delicious, and what is called is not only good-looking but also be fond of eating.

Below be only the preferred embodiment of the present invention; be noted that for those skilled in the art; under the premise without departing from the principles of the invention, can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.

Claims (9)

1. a Salted duck egg, adopts plant ash to pickle, it is characterized in that, pickles in duck's egg process add three-coloured amaranth juice at employing plant ash.

2. Salted duck egg according to claim 1, is characterized in that, described plant ash comprises rice-straw ash, straw ash, cornstalk is grey, sugarcane skin is grey, pine and cypress branch ash.

3. Salted duck egg according to claim 2, is characterized in that, rice-straw ash in described plant ash, straw ash, cornstalk is grey, sugarcane skin is grey, pine and cypress branch ash 2:1:1:0.5:0.5 in mass ratio.

4. Salted duck egg according to claim 2, is characterized in that, also comprises following raw material: water in described plant ash, salt, white wine, white sugar, ginger powder, garlic, anise, Chinese prickly ash, pepper, fennel, Chinese cassia tree, dried orange peel, the root of large-flowered skullcap and fresh three-coloured amaranth juice.

5. Salted duck egg according to claim 4, it is characterized in that, be prepared from by the raw material comprised by described parts by weight proportioning: duck's egg 100, plant ash 70-80, water 0-50, salt 10-50, white wine 5-10, white sugar 5-10, ginger powder 1-10, garlic 1-10, anistree 1-10, Chinese prickly ash 1-10, pepper 1-10, fennel 1-10, Chinese cassia tree 1-10, dried orange peel 1-10, root of large-flowered skullcap 1-10, honey 2-10 and fresh three-coloured amaranth juice 10-50.

6. Salted duck egg according to claim 1, is characterized in that, described three-coloured amaranth juice is the 5-30% of duck's egg weight.

7. a Salted duck egg preparation method, is characterized in that, the method comprises following step:

Step one: choose fresh duck's egg, wash clean is also controlled solid carbon dioxide and is divided;

Step 2: pluck fresh and tender three-coloured amaranth, cleaned, and squeeze into juice with squeezer;

Step 3: other raw material mixers except duck's egg, water and three-coloured amaranth juice are mixed acquisition mixture;

Step 4: added by water in the mixture that step 3 obtains, stirs while add waterside, mortar is mixed; Or directly three-coloured amaranth juice is added in the mixture that step 3 obtains, while stir with three-coloured amaranth juice limit, mortar is mixed;

Step 5: evenly wrap the mortar that step 4 obtains on the duck's egg chosen, make the mortar thickness of each duck's egg be 1-3cm;

Step 6: obtained for step 5 is positioned in container by stacked adding, container is placed on shady and cool ventilation place and deposits 20-45 days.

8. the Salted duck egg utilizing preparation method described in claim 7 to obtain, is characterized in that, this method for salting obtains Salted duck egg eggshell for red.

9. Salted duck egg according to claim 8, is characterized in that, described salted duck egg white is light red.