CN105520078A - Mint coconut fragrant low-salt duck egg and preparation method thereof - Google Patents

Mint coconut fragrant low-salt duck egg and preparation method thereof Download PDF

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Publication number
CN105520078A
CN105520078A CN201610002327.1A CN201610002327A CN105520078A CN 105520078 A CN105520078 A CN 105520078A CN 201610002327 A CN201610002327 A CN 201610002327A CN 105520078 A CN105520078 A CN 105520078A
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CN
China
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parts
egg
duck
salt
coconut
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CN201610002327.1A
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Chinese (zh)
Inventor
柳培健
Original Assignee
柳培健
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Priority to CN201610002327.1A priority Critical patent/CN105520078A/en
Publication of CN105520078A publication Critical patent/CN105520078A/en

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

The present invention discloses a mint coconut fragrant low-salt duck egg prepared from the following parts by weight of raw materials: 70-80 parts of fresh duck eggs, 10-12 parts of mint leaves, 6-8 parts of strawberries, 8-10 parts of green olives, 4-5 parts of broadleaf holly leaf, 2-3 parts of radix isatidis, 4-5 parts of achene of great burdock, 1-2 parts of calyx seu fructus physalis, 3-4 parts of gotu kola, 2-3 parts of Indian Kalimeris herb, 4-5 parts of loquat flower, 20-30 parts of high-degree Chinese liquor, 40-50 parts of coconut milk, and proper amount of yellow sand, white vinegar and table salt; the duck eggs are soaked with the white vinegar for formation of small holes on eggshell to facilitate the exchange of substances such as salt and the like, then duck eggs are first pickled with a pickle liquid and then pickled with a pickle wine with same salt content with that of the pickle liquid, the osmotic pressure of egg white and the osmotic pressure outside the shell are consistent, so that salt permeates into egg yolk for dehydration of the egg yolk, salt content of the egg white may not rise, the first phase is quickly completed by vacuum pickling, by addition of the Chinese liquor, the coagulation of protein is accelerated, the egg yolk releases oil quickly, the egg white of cooked salted duck eggs tastes appropriate, the egg yolk is loose, oily and smooth, and the mint coconut fragrant low-salt duck egg is overflowed in liquor aroma, rich in coconut flavor, and rich in mint flavor.

Description

Fragrant less salt duck's egg of a kind of peppermint coconut palm and preparation method thereof
Technical field
The present invention relates to a kind of Salted duck egg, particularly relate to fragrant less salt duck's egg of a kind of peppermint coconut palm and preparation method thereof.
Background technology
After Salted duck egg shortening albumen fresh and tender snow-white, yolk loose sand is fuel-displaced, nutritious, unique flavor, Chinese tradition cuisines, cycle of pickling is long, adopts strong brine to pickle, make albumen salinity too high levels, mouthfeel over-salty for the shortening time, so most people only eats yolk, the invention provides a kind of less salt duck's egg of nutrition delicious food for this reason.
Summary of the invention
Instant invention overcomes prior art deficiency, provide fragrant less salt duck's egg of a kind of peppermint coconut palm and preparation method thereof.
The present invention is achieved by the following technical solutions:
The fragrant less salt duck's egg of a kind of peppermint coconut palm is made up of the raw material of following weight parts:
FRESH DUCK EGGS 70-80, dried peppermint leaf 10-12, strawberry 6-8, blue or green olive 8-10, Ilex Latifolia Thunb 4-5, Radix Isatidis 2-3, great burdock achene 4-5, wintercherry fruit or calyx 1-2, centella 3-4, kalimeris 2-3, loquat flower 4-5, high spirit 20-30, Coconut Juice 40-50, yellow sand, light-coloured vinegar and proper amount of salt.
A kind of peppermint coconut palm fragrant less salt duck's egg preparation method, comprises the following steps:
(1) the fresh duck's egg of selected high-quality, dries after cleaning shell with clear water, and soak 60-70 minute with light-coloured vinegar, taking-up is dried, and will pickle and clean up the sterilization of rear alcohol wipe inwall with cylinder, stand-by;
(2) whole co-grinding after Ilex Latifolia Thunb, Radix Isatidis, great burdock achene, wintercherry fruit or calyx, centella, kalimeris, loquat flower being cleaned, add 6-7 times of clear water, little fire stewes 2-3 hour slowly, centrifugation after cooling, feed liquid, add salt stirring and dissolving and become concentration to be the pickling liquid of 19-21%;
(3) above-mentioned duck's egg is put into the cylinder that salts down gently, pour pickling liquid into cylinder mouth, duck's egg is flooded completely, seal the cylinder that salts down, vacuumize decompression, pickle under the condition of vacuum-0.09--0.10MPa, temperature 22-24 DEG C, terminate when the salt content to pale blue that salts down reaches 3.4-3.5%, take out duck's egg and clean shell;
(4) fresh strawberry is cleaned stalk, the clean rear stoning of blue or green olive, dried peppermint leaf goes stalk to clean, mix with Coconut Juice and pull an oar, little fire boils 10-15 minute, mix with high spirit after cooling, add clean yellow sand and stir furnishing pasty state, add salt stirring and dissolving become concentration be 3.5% pickle husky paste;
(5) evenly wrapped up with pickling husky paste by the above-mentioned duck's egg salted down once, put into the cylinder that salts down of another washing and sterilizing gently, seal the cylinder that salts down, at 20-22 DEG C, pickle 6-7 days, dry after pulling pale blue wash clean shell out, vacuum packaging, microwave sterilization, obtains finished product.
Compared with prior art, advantage of the present invention is:
Duck's egg light-coloured vinegar soaks and makes eggshell produce small hole to be beneficial to salt and to grade mass exchange by the present invention, reduce salting period, wine of pickling that duck's egg to egg white salt content 3.5% uses same salt content again instead is pickled first to use the pickling liquid of salt content about 20% to pickle, because egg white osmotic pressure and shell exosmosis press one to cause salinity to permeate in yolk to make it dewater, to reach loose sand fuel-displaced, and egg white salt content no longer rises, adopting decompression to pickle makes the first stage complete fast, shorten and pickle the cycle, add white wine and accelerate protein coagulating, make yolk fuel-displaced rapidly, ripe Salted duck egg albumen mouthfeel is suitable for, yolk loose sand is glossy, aroma overflows, coconut palm is aromatic strongly fragrant, peppermint local flavor is pure.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
The fragrant less salt duck's egg of a kind of peppermint coconut palm is made up of the raw material of following weight (jin):
FRESH DUCK EGGS 70, dried peppermint leaf 10, strawberry 6, blue or green olive 8, Ilex Latifolia Thunb 4, Radix Isatidis 2, great burdock achene 4, wintercherry fruit or calyx 1, centella 3, kalimeris 2, loquat flower 4, high spirit 20, Coconut Juice 40, yellow sand, light-coloured vinegar and proper amount of salt.
A kind of peppermint coconut palm fragrant less salt duck's egg preparation method, comprises the following steps:
(1) the fresh duck's egg of selected high-quality, dry after cleaning shell with clear water, soak 60 minutes with light-coloured vinegar, taking-up is dried, and will pickle and clean up the sterilization of rear alcohol wipe inwall with cylinder, stand-by;
(2) whole co-grinding after Ilex Latifolia Thunb, Radix Isatidis, great burdock achene, wintercherry fruit or calyx, centella, kalimeris, loquat flower being cleaned, add 7 times of clear water, little fire is stewed 2 hours slowly, centrifugation after cooling, feed liquid, add salt stirring and dissolving become concentration be 20% pickling liquid;
(3) above-mentioned duck's egg is put into the cylinder that salts down gently, pour pickling liquid into cylinder mouth, duck's egg is flooded completely, seal the cylinder that salts down, vacuumize decompression, pickle under the condition of vacuum-0.09MPa, temperature 22 DEG C, salt down when salt content to pale blue reaches 3.5% and terminate, take out duck's egg and clean shell;
(4) fresh strawberry is cleaned stalk, the clean rear stoning of blue or green olive, dried peppermint leaf goes stalk to clean, and mixes pull an oar with Coconut Juice, little fire boils 15 minutes, mixes with high spirit after cooling, adds clean yellow sand and stir furnishing pasty state, add salt stirring and dissolving become concentration be 3.5% pickle husky paste;
(5) evenly wrapped up with pickling husky paste by the above-mentioned duck's egg salted down once, put into the cylinder that salts down of another washing and sterilizing gently, seal the cylinder that salts down, at 20 DEG C, pickle 7 days, dry after pulling pale blue wash clean shell out, vacuum packaging, microwave sterilization, obtains finished product.

Claims (2)

1. the fragrant less salt duck's egg of peppermint coconut palm, it is characterized in that being made up of the raw material of following weight parts:
FRESH DUCK EGGS 70-80, dried peppermint leaf 10-12, strawberry 6-8, blue or green olive 8-10, Ilex Latifolia Thunb 4-5, Radix Isatidis 2-3, great burdock achene 4-5, wintercherry fruit or calyx 1-2, centella 3-4, kalimeris 2-3, loquat flower 4-5, high spirit 20-30, Coconut Juice 40-50, yellow sand, light-coloured vinegar and proper amount of salt.
2. a peppermint coconut palm as claimed in claim 1 fragrant less salt duck's egg preparation method, is characterized in that comprising the following steps:
(1) the fresh duck's egg of selected high-quality, dries after cleaning shell with clear water, and soak 60-70 minute with light-coloured vinegar, taking-up is dried, and will pickle and clean up the sterilization of rear alcohol wipe inwall with cylinder, stand-by;
(2) whole co-grinding after Ilex Latifolia Thunb, Radix Isatidis, great burdock achene, wintercherry fruit or calyx, centella, kalimeris, loquat flower being cleaned, add 6-7 times of clear water, little fire stewes 2-3 hour slowly, centrifugation after cooling, feed liquid, add salt stirring and dissolving and become concentration to be the pickling liquid of 19-21%;
(3) above-mentioned duck's egg is put into the cylinder that salts down gently, pour pickling liquid into cylinder mouth, duck's egg is flooded completely, seal the cylinder that salts down, vacuumize decompression, pickle under the condition of vacuum-0.09--0.10MPa, temperature 22-24 DEG C, terminate when the salt content to pale blue that salts down reaches 3.4-3.5%, take out duck's egg and clean shell;
(4) fresh strawberry is cleaned stalk, the clean rear stoning of blue or green olive, dried peppermint leaf goes stalk to clean, mix with Coconut Juice and pull an oar, little fire boils 10-15 minute, mix with high spirit after cooling, add clean yellow sand and stir furnishing pasty state, add salt stirring and dissolving become concentration be 3.5% pickle husky paste;
(5) evenly wrapped up with pickling husky paste by the above-mentioned duck's egg salted down once, put into the cylinder that salts down of another washing and sterilizing gently, seal the cylinder that salts down, at 20-22 DEG C, pickle 6-7 days, dry after pulling pale blue wash clean shell out, vacuum packaging, microwave sterilization, obtains finished product.
CN201610002327.1A 2016-01-06 2016-01-06 Mint coconut fragrant low-salt duck egg and preparation method thereof CN105520078A (en)

Priority Applications (1)

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CN201610002327.1A CN105520078A (en) 2016-01-06 2016-01-06 Mint coconut fragrant low-salt duck egg and preparation method thereof

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Application Number Priority Date Filing Date Title
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Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918929A (en) * 2016-06-12 2016-09-07 珠海市鸿福隆蛋品有限公司 Salted duck egg manufacturing method
CN106174135A (en) * 2016-08-23 2016-12-07 马鞍山市黄池食品(集团)有限公司 A kind of Durio Zibethinus murr dry health care Salted duck egg and preparation method thereof
CN106174134A (en) * 2016-08-23 2016-12-07 马鞍山市黄池食品(集团)有限公司 A kind of Folium Viciae fabae heat clearing away Salted duck egg and preparation method thereof
CN106261933A (en) * 2016-08-24 2017-01-04 马鞍山市黄池食品(集团)有限公司 A kind of apple flower removing heat from blood Salted duck egg and preparation method thereof
CN106261931A (en) * 2016-08-23 2017-01-04 马鞍山市黄池食品(集团)有限公司 A kind of Salted duck egg and preparation method thereof
CN106261934A (en) * 2016-08-24 2017-01-04 马鞍山市黄池食品(集团)有限公司 A kind of Calyx Kaki stomach function regulating Salted duck egg and preparation method thereof
CN106261932A (en) * 2016-08-23 2017-01-04 马鞍山市黄池食品(集团)有限公司 A kind of Folium Pruni pseudocerasi spleen invigorating Salted duck egg and preparation method thereof
CN106307161A (en) * 2016-08-24 2017-01-11 马鞍山市黄池食品(集团)有限公司 Grapefruit peel stomach-warming salted duck egg and preparation method thereof
CN106307159A (en) * 2016-08-23 2017-01-11 马鞍山市黄池食品(集团)有限公司 Calcium-supplementing salted duck eggs and preparation method thereof
CN106307158A (en) * 2016-08-23 2017-01-11 马鞍山市黄池食品(集团)有限公司 Chinese toon flower salted duck egg capable of regulating blood sugar level and preparation method thereof
CN106307160A (en) * 2016-08-23 2017-01-11 马鞍山市黄池食品(集团)有限公司 Broad-bean-hull-containing salted duck eggs capable of promoting urination and preparation method thereof
CN106387710A (en) * 2016-09-24 2017-02-15 安徽咱家田生态农业有限公司 Low-salt oily salted duck eggs

Cited By (12)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105918929A (en) * 2016-06-12 2016-09-07 珠海市鸿福隆蛋品有限公司 Salted duck egg manufacturing method
CN106174135A (en) * 2016-08-23 2016-12-07 马鞍山市黄池食品(集团)有限公司 A kind of Durio Zibethinus murr dry health care Salted duck egg and preparation method thereof
CN106174134A (en) * 2016-08-23 2016-12-07 马鞍山市黄池食品(集团)有限公司 A kind of Folium Viciae fabae heat clearing away Salted duck egg and preparation method thereof
CN106307158A (en) * 2016-08-23 2017-01-11 马鞍山市黄池食品(集团)有限公司 Chinese toon flower salted duck egg capable of regulating blood sugar level and preparation method thereof
CN106261931A (en) * 2016-08-23 2017-01-04 马鞍山市黄池食品(集团)有限公司 A kind of Salted duck egg and preparation method thereof
CN106261932A (en) * 2016-08-23 2017-01-04 马鞍山市黄池食品(集团)有限公司 A kind of Folium Pruni pseudocerasi spleen invigorating Salted duck egg and preparation method thereof
CN106307159A (en) * 2016-08-23 2017-01-11 马鞍山市黄池食品(集团)有限公司 Calcium-supplementing salted duck eggs and preparation method thereof
CN106307160A (en) * 2016-08-23 2017-01-11 马鞍山市黄池食品(集团)有限公司 Broad-bean-hull-containing salted duck eggs capable of promoting urination and preparation method thereof
CN106261934A (en) * 2016-08-24 2017-01-04 马鞍山市黄池食品(集团)有限公司 A kind of Calyx Kaki stomach function regulating Salted duck egg and preparation method thereof
CN106307161A (en) * 2016-08-24 2017-01-11 马鞍山市黄池食品(集团)有限公司 Grapefruit peel stomach-warming salted duck egg and preparation method thereof
CN106261933A (en) * 2016-08-24 2017-01-04 马鞍山市黄池食品(集团)有限公司 A kind of apple flower removing heat from blood Salted duck egg and preparation method thereof
CN106387710A (en) * 2016-09-24 2017-02-15 安徽咱家田生态农业有限公司 Low-salt oily salted duck eggs

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Application publication date: 20160427

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