CN105918927A - Spiced low-alkali preserved duck eggs and preparation method thereof - Google Patents
Spiced low-alkali preserved duck eggs and preparation method thereof Download PDFInfo
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- CN105918927A CN105918927A CN201610253613.5A CN201610253613A CN105918927A CN 105918927 A CN105918927 A CN 105918927A CN 201610253613 A CN201610253613 A CN 201610253613A CN 105918927 A CN105918927 A CN 105918927A
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- parts
- alkali
- duck eggs
- preserved
- preserved egg
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 42
- 239000003513 alkali Substances 0.000 title claims abstract description 24
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract 11
- 238000002360 preparation method Methods 0.000 title claims description 7
- 235000013305 food Nutrition 0.000 claims abstract description 16
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 15
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 15
- 241000628997 Flos Species 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 229910000365 copper sulfate Inorganic materials 0.000 claims abstract description 7
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims abstract description 7
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims abstract description 7
- 229910000368 zinc sulfate Inorganic materials 0.000 claims abstract description 7
- 229960001763 zinc sulfate Drugs 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 150000003839 salts Chemical class 0.000 claims description 12
- 241000272522 Anas Species 0.000 claims description 11
- 210000004681 ovum Anatomy 0.000 claims description 11
- 235000021110 pickles Nutrition 0.000 claims description 11
- 239000007788 liquid Substances 0.000 claims description 8
- 238000005554 pickling Methods 0.000 claims description 8
- 238000004140 cleaning Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 4
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 239000012153 distilled water Substances 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims 2
- 210000002969 egg yolk Anatomy 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 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 2
- 235000014103 egg white Nutrition 0.000 abstract 2
- 210000000969 egg white Anatomy 0.000 abstract 2
- 244000295724 Allium chinense Species 0.000 abstract 1
- 235000016790 Allium chinense Nutrition 0.000 abstract 1
- 244000080208 Canella winterana Species 0.000 abstract 1
- 235000008499 Canella winterana Nutrition 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- 240000007232 Illicium verum Species 0.000 abstract 1
- 235000008227 Illicium verum Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 229940017545 cinnamon bark Drugs 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 230000000378 dietary effect Effects 0.000 abstract 1
- 235000013399 edible fruits Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 239000000047 product Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 2
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 description 1
- 239000012670 alkaline solution Substances 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 238000013329 compounding Methods 0.000 description 1
- TVZPLCNGKSPOJA-UHFFFAOYSA-N copper zinc Chemical compound [Cu].[Zn] TVZPLCNGKSPOJA-UHFFFAOYSA-N 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000018044 dehydration Effects 0.000 description 1
- 238000006297 dehydration reaction Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 230000002496 gastric effect Effects 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910021645 metal ion Inorganic materials 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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
Abstract
The invention discloses spiced low-alkali preserved duck eggs. The spiced low-alkali preserved duck eggs are prepared from the following raw materials in parts by weight: 70-80 parts of fresh duck eggs, 4-5 parts of dry red peppers, 1-2 parts of flos caryophylli, 3-4 parts of cinnamon bark, 2-3 parts of fennel fruits, 2-3 parts of star anise, 4-5 parts of rhizoma alpiniae officinarum, 3-4 parts of green Chinese onions, an appropriate amount of dietary alkali, an appropriate amount of table salt, an appropriate amount of food grade zinc sulfate, an appropriate amount of food grade copper sulfate, an appropriate amount of white vinegar and an appropriate amount of Baijiu. The preserved duck eggs disclosed by the invention are safe and healthy, finished products of the preserved duck eggs do not contain lead, are green, harmless and low in alkali content, the duck egg white is golden, glittering and translucent in color, the preserved duck eggs have bouquet and are delicious in taste, preserved egg patterns are clear, boundary lines between the duck egg white and yolk are clear, and the spiced low-alkali preserved duck eggs have rich spiced flavor.
Description
Technical field
The present invention relates to a kind of limed egg, particularly relate to a kind of spiced low alkali preserved egg and preparation method thereof.
Background technology
Preserved egg is also known as limed egg, it is China's traditional properties food, egg is utilized to make the characteristic of protein gel in alkaline solution, it is made to become whippy solid, pleasant to the palate, look good, smell good and taste good, there is refrigerant improving eyesight effect, but tradition preserved egg basicity is higher, albumen dehydration is serious, too much eat and can affect gastric digestion environment, do not meet modern people's pursuit to food safety nutrient health, the low alkali preserved egg of a kind of green health is provided for this present invention.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that a kind of spiced low alkali preserved egg and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of spiced low alkali preserved egg, is made up of the raw material of following weight parts:
FRESH DUCK EGGS 70-80, chilli 4-5, Flos Caryophylli 1-2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4, Fructus Foeniculi 2-3, anistree 2-3, Rhizoma Alpiniae Officinarum 4-5, Herba Alii fistulosi 3-4, edible alkali, Sal, food stage zinc sulfate, food stage copper sulfate, white vinegar and Chinese liquor are appropriate.
A kind of spiced low alkali preserved egg preparation method, comprises the following steps:
(1) the fresh Ovum Anas domestica of selected high-quality, dries after cleaning shell with clear water, soaks 50-60 minute with white vinegar, and taking-up is dried, and will pickle and sterilize with alcohol wipe inwall after cleaning up with cylinder, stand-by；
(2) so that 1L distilled water to add 48-52g edible alkali, 30-40g Sal, 0.2-0.3g food stage zinc sulfate, 0.2-0.3g food stage copper sulfate, it is stirred well to all dissolve, obtains pickling liquid；
(3) above-mentioned Ovum Anas domestica is put into gently salt down in cylinder, pouring pickling liquid into and flood Ovum Anas domestica completely, seal the cylinder that salts down, evacuation reduces pressure, pickle under conditions of vacuum-0.08-0.10MPa, temperature 20-24 DEG C 10-12 days, take out pickled preserved egg after quality inspection is qualified and clean shell；
(4) chilli, Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, anise, Rhizoma Alpiniae Officinarum, Herba Alii fistulosi are cleaned up rear co-grinding, add 7-8 times of Chinese liquor, add a cover little fire and decoct 1-1.5 hour, cooled and filtered, wine must be pickled；
(5) above-mentioned pickled preserved egg is put into another washing and sterilizing gently and salt down in cylinder, pour into and pickle wine and flood preserved egg, sealing salts down cylinder, 7-8 days are pickled under the conditions of vacuum-0.08-0.10MPa, temperature 16-20 DEG C, take out after shell cleaned by preserved egg and dry, vacuum packaging, with autoclave steaming and decocting 8-10 minute, obtains finished product after cooling.
Compared with prior art, the invention have the advantage that
Ovum Anas domestica white vinegar is soaked and makes eggshell produce small hole to be beneficial to alkali and grade mass exchange by the present invention, reduce salting period, the two-part method of pickling is used to avoid pickling liquid and pickle each raw material in wine and be mixed together and produce complicated chemical reaction, beneficial element is caused to lose, using vacuum decompression to pickle makes liquid infiltration accelerate to speed in egg, shorten and the cylinder time, negative pressure energy Quick uniform penetrates into Ovum Anas domestica and makes preserved egg stay in grade everywhere, collaborative the compounding of zinc-copper is used to not only increase preserved egg quality, more reduce metal ion residual quantity, supplement needed by human body mineral, make preserved egg safety and Health, finished product preserved egg is the most leaded, green harmless, alkali content is low, albumen golden yellow color, glittering and translucent, aroma is delicious, Flos pini clear patterns, and the division is clearly demarcated with egg yolk, there are five dense Flavors.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of spiced low alkali preserved egg, is made up of the raw material of following weight (jin):
FRESH DUCK EGGS 70, chilli 4, Flos Caryophylli 1, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3, Fructus Foeniculi 2, anise 2, Rhizoma Alpiniae Officinarum 4, Herba Alii fistulosi 3, edible alkali, Sal, food stage zinc sulfate, food stage copper sulfate, white vinegar and Chinese liquor are appropriate.
A kind of spiced low alkali preserved egg preparation method, comprises the following steps:
(1) the fresh Ovum Anas domestica of selected high-quality, dries after cleaning shell with clear water, soaks 60 minutes with white vinegar, and taking-up is dried, and will pickle and sterilize with alcohol wipe inwall after cleaning up with cylinder, stand-by；
(2) so that 1L distilled water to add 50g edible alkali, 35g Sal, 0.25g food stage zinc sulfate, 0.25g food stage copper sulfate, it is stirred well to all dissolve, obtains pickling liquid；
(3) being put into gently by above-mentioned Ovum Anas domestica and salt down in cylinder, pour pickling liquid into and flood Ovum Anas domestica completely, seal the cylinder that salts down, evacuation reduces pressure, and pickles 12 days under conditions of vacuum-0.08MPa, temperature 20 DEG C, takes out pickled preserved egg and clean shell after quality inspection is qualified；
(4) chilli, Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, anise, Rhizoma Alpiniae Officinarum, Herba Alii fistulosi are cleaned up rear co-grinding, add 8 times of Chinese liquor, add a cover little fire and decoct 1.5 hours, cooled and filtered, wine must be pickled；
(5) above-mentioned pickled preserved egg is put into another washing and sterilizing gently and salt down in cylinder, pour into and pickle wine and flood preserved egg, sealing salts down cylinder, 8 days are pickled under the conditions of vacuum-0.08MPa, temperature 16 DEG C, take out after shell cleaned by preserved egg and dry, vacuum packaging, with autoclave steaming and decocting 10 minutes, obtains finished product after cooling.
Claims (2)
1. a spices low alkali preserved egg, it is characterised in that be made up of the raw material of following weight parts:
FRESH DUCK EGGS 70-80, chilli 4-5, Flos Caryophylli 1-2, Cortex cinnamomi japonici (Ramulus Cinnamomi) 3-4, Fructus Foeniculi 2-3, anistree 2-3, Rhizoma Alpiniae Officinarum 4-5, Herba Alii fistulosi 3-4, edible alkali, Sal, food stage zinc sulfate, food stage copper sulfate, white vinegar and Chinese liquor are appropriate.
2. a spices as claimed in claim 1 low alkali preserved egg preparation method, it is characterised in that comprise the following steps:
(1) the fresh Ovum Anas domestica of selected high-quality, dries after cleaning shell with clear water, soaks 50-60 minute with white vinegar, and taking-up is dried, and will pickle and sterilize with alcohol wipe inwall after cleaning up with cylinder, stand-by；
(2) so that 1L distilled water to add 48-52g edible alkali, 30-40g Sal, 0.2-0.3g food stage zinc sulfate, 0.2-0.3g food stage copper sulfate, it is stirred well to all dissolve, obtains pickling liquid；
(3) above-mentioned Ovum Anas domestica is put into gently salt down in cylinder, pouring pickling liquid into and flood Ovum Anas domestica completely, seal the cylinder that salts down, evacuation reduces pressure, pickle under conditions of vacuum-0.08-0.10MPa, temperature 20-24 DEG C 10-12 days, take out pickled preserved egg after quality inspection is qualified and clean shell；
(4) chilli, Flos Caryophylli, Cortex cinnamomi japonici (Ramulus Cinnamomi), Fructus Foeniculi, anise, Rhizoma Alpiniae Officinarum, Herba Alii fistulosi are cleaned up rear co-grinding, add 7-8 times of Chinese liquor, add a cover little fire and decoct 1-1.5 hour, cooled and filtered, wine must be pickled；
(5) above-mentioned pickled preserved egg is put into another washing and sterilizing gently and salt down in cylinder, pour into and pickle wine and flood preserved egg, sealing salts down cylinder, 7-8 days are pickled under the conditions of vacuum-0.08-0.10MPa, temperature 16-20 DEG C, take out after shell cleaned by preserved egg and dry, vacuum packaging, with autoclave steaming and decocting 8-10 minute, obtains finished product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253613.5A CN105918927A (en) | 2016-04-22 | 2016-04-22 | Spiced low-alkali preserved duck eggs and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610253613.5A CN105918927A (en) | 2016-04-22 | 2016-04-22 | Spiced low-alkali preserved duck eggs and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105918927A true CN105918927A (en) | 2016-09-07 |
Family
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610253613.5A Withdrawn CN105918927A (en) | 2016-04-22 | 2016-04-22 | Spiced low-alkali preserved duck eggs and preparation method thereof |
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| Country | Link |
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| CN (1) | CN105918927A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712678A (en) * | 2017-11-14 | 2018-02-23 | 安徽徽翔食品有限公司 | A kind of low alkali lime-preserved egg and preparation method thereof |
| CN108157841A (en) * | 2018-01-04 | 2018-06-15 | 邬惠林 | The method that the egg that salts down is made of high-pressure bottle |
| CN109452571A (en) * | 2018-11-22 | 2019-03-12 | 湖南嘉丰食品有限公司 | A kind of processing technology of preserved egg |
| CN109717408A (en) * | 2019-03-01 | 2019-05-07 | 陈邦一 | A kind of production method of halogen material and halogen crystalline substance egg for making halogen crystalline substance egg |
| CN112841558A (en) * | 2021-01-29 | 2021-05-28 | 贵州黔北粮仓米业有限公司 | Preserved egg preparation method |
-
2016
- 2016-04-22 CN CN201610253613.5A patent/CN105918927A/en not_active Withdrawn
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107712678A (en) * | 2017-11-14 | 2018-02-23 | 安徽徽翔食品有限公司 | A kind of low alkali lime-preserved egg and preparation method thereof |
| CN108157841A (en) * | 2018-01-04 | 2018-06-15 | 邬惠林 | The method that the egg that salts down is made of high-pressure bottle |
| CN109452571A (en) * | 2018-11-22 | 2019-03-12 | 湖南嘉丰食品有限公司 | A kind of processing technology of preserved egg |
| CN109717408A (en) * | 2019-03-01 | 2019-05-07 | 陈邦一 | A kind of production method of halogen material and halogen crystalline substance egg for making halogen crystalline substance egg |
| CN112841558A (en) * | 2021-01-29 | 2021-05-28 | 贵州黔北粮仓米业有限公司 | Preserved egg preparation method |
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| C06 | Publication | ||
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| WW01 | Invention patent application withdrawn after publication | ||
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Application publication date: 20160907 |