CN105942284A - Method for pickling plant ash salted duck eggs with constant temperature control - Google Patents
Method for pickling plant ash salted duck eggs with constant temperature control Download PDFInfo
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- CN105942284A CN105942284A CN201610411381.1A CN201610411381A CN105942284A CN 105942284 A CN105942284 A CN 105942284A CN 201610411381 A CN201610411381 A CN 201610411381A CN 105942284 A CN105942284 A CN 105942284A
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- salted duck
- ash
- salting
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 20
- 238000005554 pickling Methods 0.000 title claims abstract description 16
- 235000013601 eggs Nutrition 0.000 title abstract description 77
- 241000196324 Embryophyta Species 0.000 claims abstract description 15
- 235000004347 Perilla Nutrition 0.000 claims abstract description 15
- 235000013599 spices Nutrition 0.000 claims abstract description 12
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 43
- 108010000912 Egg Proteins Proteins 0.000 claims description 43
- 210000004681 ovum Anatomy 0.000 claims description 32
- 241000272522 Anas Species 0.000 claims description 31
- 239000004570 mortar (masonry) Substances 0.000 claims description 18
- 238000009938 salting Methods 0.000 claims description 12
- 239000010902 straw Substances 0.000 claims description 8
- 241000628997 Flos Species 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 240000008042 Zea mays Species 0.000 claims description 4
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 claims description 4
- 235000002017 Zea mays subsp mays Nutrition 0.000 claims description 4
- 235000005822 corn Nutrition 0.000 claims description 4
- 239000012467 final product Substances 0.000 claims description 2
- 244000124853 Perilla frutescens Species 0.000 claims 2
- 241000229722 Perilla <angiosperm> Species 0.000 abstract description 13
- 238000005516 engineering process Methods 0.000 abstract description 7
- 238000004519 manufacturing process Methods 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 150000001875 compounds Chemical class 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000015067 sauces Nutrition 0.000 abstract 2
- 235000005135 Micromeria juliana Nutrition 0.000 abstract 1
- 241000246354 Satureja Species 0.000 abstract 1
- 235000007315 Satureja hortensis Nutrition 0.000 abstract 1
- 230000000144 pharmacologic effect Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000000047 product Substances 0.000 description 11
- 210000003278 egg shell Anatomy 0.000 description 6
- 210000002969 egg yolk Anatomy 0.000 description 5
- 235000013345 egg yolk Nutrition 0.000 description 5
- 239000003921 oil Substances 0.000 description 4
- 238000012545 processing Methods 0.000 description 4
- 238000010009 beating Methods 0.000 description 3
- 239000013078 crystal Substances 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
- 239000011888 foil Substances 0.000 description 3
- 238000004806 packaging method and process Methods 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- 238000007789 sealing Methods 0.000 description 3
- 230000001953 sensory effect Effects 0.000 description 3
- 230000007306 turnover Effects 0.000 description 3
- 238000009423 ventilation Methods 0.000 description 3
- 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 2
- 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 2
- 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 2
- 238000011161 development Methods 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 150000003839 salts Chemical class 0.000 description 2
- 235000019155 vitamin A Nutrition 0.000 description 2
- 239000011719 vitamin A Substances 0.000 description 2
- 229940045997 vitamin a Drugs 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 240000004160 Capsicum annuum Species 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 239000013068 control sample Substances 0.000 description 1
- 238000012258 culturing Methods 0.000 description 1
- 230000007850 degeneration Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 238000002474 experimental method Methods 0.000 description 1
- 238000009313 farming Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 244000144972 livestock Species 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 239000010665 pine oil Substances 0.000 description 1
- 244000144977 poultry Species 0.000 description 1
- 235000013594 poultry meat Nutrition 0.000 description 1
- 238000004321 preservation Methods 0.000 description 1
- 239000003755 preservative agent Substances 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000021122 unsaturated fatty acids Nutrition 0.000 description 1
- 150000004670 unsaturated fatty acids Chemical class 0.000 description 1
- 235000020795 whole food diet Nutrition 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
Landscapes
- Meat, Egg Or Seafood Products (AREA)
- Seasonings (AREA)
Abstract
The invention relates to the technical field of pickling salted duck eggs and discloses a method for pickling plant ash salted duck eggs with constant temperature control. The method comprises the specific steps that duck eggs are washed clean, moisture is drained, and grading is carried out; perilla leaves are washed clean and smashed into perilla leaf sauce; by weight, 50-100 parts of plant ash, 10-30 parts of perilla leaf sauce, 10-30 parts of spices, 20-40 parts of table salt and 30-50 parts of water are mixed evenly, and ash pulp is obtained; the duck eggs are evenly wrapped with the ash pulp, put into a jar for storage and pickled indoors at the constant temperature, and the plant ash salted duck eggs are obtained. According to the method, the fishy smell of duck eggs can be removed through the rich aroma of perilla leaves, the salted duck eggs can be more easily accepted by mass consumers, and the salted duck eggs can have a certain health-care effect due to the pharmacological active compounds in perilla leaves; the salted duck eggs are savory and mellow in taste due to various spices, and suitable for people of all ages; the salted duck eggs are simple in pickling production technology, low in cost, low in salinity and long in shelf life.
Description
Technical field
The present invention relates to Salted duck egg pickling technology field, a kind of thermostatically controlled plant ash Salted duck egg method for salting.
Background technology
Chinese style tradition egg products modern production technical research is listed in one of the Eleventh Five-Year Plan period China's egg and egg products processing key technology, is also one of strategic emphasis and the developing direction of egg products processing；Simultaneously, egg products processing is also one of important content in " farming industry " 12 " development plan ", it is pointed out: " egg processing; focus development novel egg product production technology and equipment; promote tradition egg products industrialized production ", and Salted duck egg is as China's time-honored name spy's food, being one of the main converted products of Poultry and Eggs, Ye Shi China is as the leading products of foreign exchange earning livestock products.
China's duck culturing quantity and Ovum Anas domestica yield occupy first place in the world.In addition to directly listing, Ovum Anas domestica can also be processed into salted egg, preserved egg etc., is deeply welcome by domestic and international market.As a kind of nutritious eggs, the composition that Ovum Anas domestica is contained within is the most similar to egg, mainly contains protein, fat, vitamin A, B, B2Deng.Comparing egg, the content of the fat content of Ovum Anas domestica, inorganic salt and vitamin A is higher, and contains the unsaturated fatty acid of 62% in fat, and fat fusing point is low, is easily absorbed by the body.Trace element aspect, calcium in Ovum Anas domestica, ferrum content higher, but zinc content is less than egg.
The Ovum Anas domestica taste that technology is pickled now is single, and the taste of Ovum Gallus domesticus album is saline taste, is of low nutritive value.And Salted duck egg is to make salinity enter in egg by pickling, protein there occurs degeneration slowly and solidification change because of the effect of salt, fat is extruded from protein and is flocked together, thus Salted duck egg cut time it can be seen that significantly oil, fishy smell thus through the Ovum Anas domestica pickled is heavier, a lot of consumers the most not eating Salted duck egg.It is therefore necessary to the Salted duck egg of exploitation different taste, to adapt to different consumer groups.
Summary of the invention
It is an object of the invention to provide a kind of thermostatically controlled plant ash Salted duck egg method for salting, obtained Salted duck egg has Folium Perillae taste, mouthfeel uniqueness, is of high nutritive value.
For reaching above-mentioned purpose, the present invention by the following technical solutions:
A kind of thermostatically controlled plant ash Salted duck egg method for salting, comprises the following steps:
S1, by Ovum Anas domestica album wash clean, drain moisture, classification；
S2, Folium Perillae is cleaned, and be broken into purple perilla jam；
S3, according to parts by weight, by 50 ~ 100 parts of plant ash, 10 ~ 30 parts of purple perilla jam, 10 ~ 30 parts of spice, 20 ~ 40 parts of Sal, 30 ~ 50 parts of water mix homogeneously, obtain mortar；
S4, on Ovum Anas domestica, uniformly wrap mortar, enter cylinder storage, after pickling in thermostatic chamber and get final product.
Further, described classification is: by grader, Ovum Anas domestica is divided into below 50g, 50 ~ 60g, 60 ~ 65g, 65 ~ 70g, more than 70g five grades.
Further, described spice includes anise, Pericarpium Citri Reticulatae, Flos Caryophylli, Cortex Cinnamomi, Rhizoma Zingiberis Recens, Fructus Piperis.
Further, described anise, Pericarpium Citri Reticulatae, Flos Caryophylli, Cortex Cinnamomi, Rhizoma Zingiberis Recens, the mass ratio of Fructus Piperis are 1:1:1:1:1:1.
Further, at least one during described plant ash is straw ash, straw ash, corn stalk ash, Cortex Sacchari sinensis ash.
Further, the thickness that sticks of described mortar is 1 ~ 3cm.
Further, the temperature pickled described in is 20 ~ 25 DEG C.
Further, the time pickled described in is 25 ~ 35 days.
The method have the advantages that
The present invention adds Folium Perillae in Ovum Anas domestica curing process, technique is unique, the fishy smell of the removable Ovum Anas domestica of strong fragrance of Folium Perillae, it is easier to accepted by consumers in general, and the pharmaceutically active compounds in Folium Perillae can make Salted duck egg have certain health-care effect, the most antibacterial cough-relieving, facilitating digestion etc..
The present invention adds multiple spice in curing process, makes Salted duck egg mouthfeel aromatic, without any additive, preservative, belongs to pollution-free nuisanceless green wholefood, healthy and safe is reliably easily absorbed by human body, all-ages.
The Salted duck egg of the present invention to pickle production technology simple, low cost, and pickling in the thermostatic chamber of 20 ~ 25 DEG C, the speed ratio that salt enters in egg is more uniform, and egg yolk oil yield is high and fuel-displaced time consistency；Salted duck egg albumen is tenderer, and egg yolk chilli oil is many, and salinity is low, and the shelf-life is longer.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is described further:
The number of following example is weight portion.
Embodiment
1
According to following steps pickling salted duck eggs:
S1, 1000, fresh Ovum Anas domestica, eggshell is cleaned up, dry the moisture of eggshell surface, operative employee observes the inner case of egg by candler, good egg should be in blush under the light of candler is had an X-rayed, as clear as crystal, foreign, egg yolk about shows shade, find that undesirable Ovum Anas domestica is chosen in time, then grader carries out classification by the weight of egg automatically, on Ovum Anas domestica is divided into below 50g, 50 ~ 60g, 60 ~ 65g, 65 ~ 70g, more than 70g five grades, egg after classification is put in different Turnover Boxes respectively, the egg that classification is gone out carries out striking egg, the purpose striking egg is to choose crack egg；
S2, fresh and tender for 500g Folium Perillae is cleaned, and be broken into purple perilla jam with beating crusher；
S3, according to parts by weight, be stirred uniformly, pouring in container, obtaining mortar in 80 parts of plant ash (straw ash and straw ash composition), 20 parts of purple perilla jam, 15 parts of spice, 30 parts of Sal, 40 parts of water are placed on blender；Spice is made up of according to mass ratio 1:1:1:1:1:1 anise, Pericarpium Citri Reticulatae, Flos Caryophylli, Cortex Cinnamomi, Rhizoma Zingiberis Recens, Fructus Piperis；
S4, Ovum Anas domestica is rolled in mortar so that the mortar thickness about 2.0cm of each Ovum Anas domestica, and mortar thickness is uniform, puts into cylinder, after cylinder mouth plastic foil is tamping, is put into the thermostatic chamber of lucifuge, cool place, ventilation, goes out cylinder after pickling 30 days at about 23 DEG C；
S5, detect qualified after, first the independent packaging of single salted egg, then in concentrating the carton of loading 160, joint sealing, cover date, qualified mark.
Embodiment
2
According to following steps pickling salted duck eggs:
S1, 500, fresh Ovum Anas domestica, eggshell is cleaned up, dry the moisture of eggshell surface, operative employee observes the inner case of egg by candler, good egg should be in blush under the light of candler is had an X-rayed, as clear as crystal, foreign, egg yolk about shows shade, find that undesirable Ovum Anas domestica is chosen in time, then grader carries out classification by the weight of egg automatically, on Ovum Anas domestica is divided into below 50g, 50 ~ 60g, 60 ~ 65g, 65 ~ 70g, more than 70g five grades, egg after classification is put in different Turnover Boxes respectively, the egg that classification is gone out carries out striking egg, the purpose striking egg is to choose crack egg；
S2, fresh and tender for 300g Folium Perillae is cleaned, and be broken into purple perilla jam with beating crusher；
S3, according to parts by weight, be stirred uniformly, pouring in container, obtaining mortar in 50 parts of plant ash (corn stalk ash and Cortex Sacchari sinensis ash form), 10 parts of purple perilla jam, 10 parts of spice, 20 parts of Sal, 30 parts of water are placed on blender；
S4, Ovum Anas domestica is rolled in mortar so that the mortar thickness about 2.0cm of each Ovum Anas domestica, and mortar thickness is uniform, puts into cylinder, after cylinder mouth plastic foil is tamping, is put into the thermostatic chamber of lucifuge, cool place, ventilation, goes out cylinder after pickling 25 days at about 25 DEG C；
S5, detect qualified after, first the independent packaging of single salted egg, then in concentrating the carton of loading 160, joint sealing, cover date, qualified mark.
Embodiment
3
According to following steps pickling salted duck eggs:
S1, fresh Ovum Anas domestica, eggshell is cleaned up, dry the moisture of eggshell surface, operative employee observes the inner case of egg by candler, good egg should be in blush under the light of candler is had an X-rayed, as clear as crystal, foreign, egg yolk about shows shade, find that undesirable Ovum Anas domestica is chosen in time, then grader carries out classification by the weight of egg automatically, on Ovum Anas domestica is divided into below 50g, 50 ~ 60g, 60 ~ 65g, 65 ~ 70g, more than 70g five grades, egg after classification is put in different Turnover Boxes respectively, the egg that classification is gone out carries out striking egg, the purpose striking egg is to choose crack egg；
S2, fresh and tender Folium Perillae is cleaned, and be broken into purple perilla jam with beating crusher；
S3, according to parts by weight, be stirred uniformly, pouring in container, obtaining mortar in 100 parts of plant ash (being made up of straw ash, straw ash, corn stalk ash, Cortex Sacchari sinensis ash), 30 parts of purple perilla jam, 30 parts of spice, 40 parts of Sal, 50 parts of water are placed on blender；Spice is made up of according to mass ratio 1:1:1:1:1:1 anise, Pericarpium Citri Reticulatae, Flos Caryophylli, Cortex Cinnamomi, Rhizoma Zingiberis Recens, Fructus Piperis；
S4, Ovum Anas domestica is rolled in mortar so that the mortar thickness about 2.0cm of each Ovum Anas domestica, and mortar thickness is uniform, puts into cylinder, after cylinder mouth plastic foil is tamping, is put into the thermostatic chamber of lucifuge, cool place, ventilation, goes out cylinder after pickling 35 days at about 20 DEG C；
S5, detect qualified after, first the independent packaging of single salted egg, then in concentrating the carton of loading 160, joint sealing, cover date, qualified mark.
In order to preferably reflect the quality of product, measure the salinity of Salted duck egg, and choose 20 professionals and carry out sensory evaluation.The index of sensory evaluation is: pine, oil, husky, fragrant, overall merit, each index is 10 points, randomly selects 10 pieces and be evaluated in the Ovum Anas domestica that embodiment 1 and 2 obtains, and calculates its score being equally divided into this embodiment Salted duck egg, and control sample is purchased from certain supermarket.
| Numbering | Salinity | Pine | Oil | Husky | Fragrant | Overall merit |
| Embodiment 1 | 6.78 | 7.68 | 8.78 | 8.21 | 7.88 | 8.11 |
| Embodiment 2 | 3.44 | 8.31 | 8.54 | 8.49 | 8.94 | 8.62 |
| Matched group | 3.64 | 8.12 | 8.36 | 8.52 | 9.05 | 8.58 |
As can be seen from the table, although the Salted duck egg salinity of the present invention reduces, but flavor quality is the highest, particularly fragrance is unique, and the sensory evaluation of consumer is apparently higher than matched group.Meanwhile, storage experiment display, the Salted duck egg preservation under room temperature of embodiment 1,2 is after 10 months, and product quality, without significant change, occurs without the corrupt phenomenon fouled.
The above; being only the detailed description of the invention of the present invention, but protection scope of the present invention is not limited thereto, any those skilled in the art of belonging to are in the technical scope that the invention discloses; the change that can readily occur in or replacement, all should contain within protection scope of the present invention.Therefore, protection scope of the present invention should be as the criterion with scope of the claims.
Claims (8)
1. a thermostatically controlled plant ash Salted duck egg method for salting, it is characterised in that comprise the following steps:
S1, by Ovum Anas domestica album wash clean, drain moisture, classification；
S2, Folium Perillae is cleaned, and be broken into purple perilla jam；
S3, according to parts by weight, by 50 ~ 100 parts of plant ash, 10 ~ 30 parts of purple perilla jam, 10 ~ 30 parts of spice, 20 ~ 40 parts of Sal, 30 ~ 50 parts of water mix homogeneously, obtain mortar；
S4, on Ovum Anas domestica, uniformly wrap mortar, enter cylinder storage, after pickling in thermostatic chamber and get final product.
Method for salting the most according to claim 1, it is characterised in that described classification is: Ovum Anas domestica is divided into below 50g, 50 ~ 60g, 60 ~ 65g, 65 ~ 70g, more than 70g five grades by grader.
Method for salting the most according to claim 1, it is characterised in that described spice includes anise, Pericarpium Citri Reticulatae, Flos Caryophylli, Cortex Cinnamomi, Rhizoma Zingiberis Recens, Fructus Piperis.
Method for salting the most according to claim 3, it is characterised in that described anise, Pericarpium Citri Reticulatae, Flos Caryophylli, Cortex Cinnamomi, Rhizoma Zingiberis Recens, the mass ratio of Fructus Piperis are 1:1:1:1:1:1.
Method for salting the most according to claim 1, it is characterised in that described plant ash is at least one in straw ash, straw ash, corn stalk ash, Cortex Sacchari sinensis ash.
Method for salting the most according to claim 1, it is characterised in that the thickness that sticks of described mortar is 1 ~ 3cm.
Method for salting the most according to claim 1, it is characterised in that described in the temperature pickled be 20 ~ 25 DEG C.
Method for salting the most according to claim 1, it is characterised in that described in time of pickling be 25 ~ 35 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610411381.1A CN105942284A (en) | 2016-06-12 | 2016-06-12 | Method for pickling plant ash salted duck eggs with constant temperature control |
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| CN201610411381.1A CN105942284A (en) | 2016-06-12 | 2016-06-12 | Method for pickling plant ash salted duck eggs with constant temperature control |
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| CN105942284A true CN105942284A (en) | 2016-09-21 |
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| CN201610411381.1A Pending CN105942284A (en) | 2016-06-12 | 2016-06-12 | Method for pickling plant ash salted duck eggs with constant temperature control |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467545A (en) * | 2017-10-19 | 2017-12-15 | 贵州大娄山稻香来食品有限公司 | A kind of processing method of flavor Salted duck egg |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360992A (en) * | 2015-11-13 | 2016-03-02 | 高邮市邮星食品有限公司 | Plant ash-preserved salted duck egg and manufacturing method thereof |
-
2016
- 2016-06-12 CN CN201610411381.1A patent/CN105942284A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105360992A (en) * | 2015-11-13 | 2016-03-02 | 高邮市邮星食品有限公司 | Plant ash-preserved salted duck egg and manufacturing method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 冯永刚: "《黑龙江省植物食用特性与药用价值》", 31 July 2015, 中国农业出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107467545A (en) * | 2017-10-19 | 2017-12-15 | 贵州大娄山稻香来食品有限公司 | A kind of processing method of flavor Salted duck egg |
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