CN105982335A - Lemon stomach-tonifying low-salt duck eggs and making method thereof - Google Patents
Lemon stomach-tonifying low-salt duck eggs and making method thereof Download PDFInfo
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- CN105982335A CN105982335A CN201610002303.6A CN201610002303A CN105982335A CN 105982335 A CN105982335 A CN 105982335A CN 201610002303 A CN201610002303 A CN 201610002303A CN 105982335 A CN105982335 A CN 105982335A
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- China
- Prior art keywords
- parts
- salt
- anas domestica
- ovum anas
- duck eggs
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 11
- 235000013601 eggs Nutrition 0.000 title claims abstract description 11
- 235000005979 Citrus limon Nutrition 0.000 title abstract 4
- 244000131522 Citrus pyriformis Species 0.000 title abstract 4
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 51
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 51
- 150000003839 salts Chemical class 0.000 claims abstract description 37
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 240000004784 Cymbopogon citratus Species 0.000 claims abstract description 13
- 235000017897 Cymbopogon citratus Nutrition 0.000 claims abstract description 13
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 210000002784 stomach Anatomy 0.000 claims abstract description 11
- 235000021419 vinegar Nutrition 0.000 claims abstract description 9
- 239000000052 vinegar Substances 0.000 claims abstract description 9
- 235000014101 wine Nutrition 0.000 claims abstract description 8
- 244000294611 Punica granatum Species 0.000 claims abstract description 7
- 235000014360 Punica granatum Nutrition 0.000 claims abstract description 7
- 210000004681 ovum Anatomy 0.000 claims description 39
- 241000272522 Anas Species 0.000 claims description 36
- 235000021110 pickles Nutrition 0.000 claims description 18
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000009609 fructus phyllanthi Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 210000000582 semen Anatomy 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 3
- 238000010009 beating Methods 0.000 claims description 3
- 238000005119 centrifugation Methods 0.000 claims description 3
- 239000000706 filtrate Substances 0.000 claims description 3
- 235000019990 fruit wine Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 239000000047 product Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 238000007789 sealing 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
- 210000002969 egg yolk Anatomy 0.000 abstract description 8
- 235000013345 egg yolk Nutrition 0.000 abstract description 8
- 210000003278 egg shell Anatomy 0.000 abstract description 3
- 230000029087 digestion Effects 0.000 abstract description 2
- 230000003204 osmotic effect Effects 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 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 3
- 235000014103 egg white Nutrition 0.000 abstract 3
- 210000000969 egg white Anatomy 0.000 abstract 3
- 235000019996 baijiu Nutrition 0.000 abstract 2
- 235000004936 Bromus mango Nutrition 0.000 abstract 1
- 241000219357 Cactaceae Species 0.000 abstract 1
- 241000735527 Eupatorium Species 0.000 abstract 1
- 240000007228 Mangifera indica Species 0.000 abstract 1
- 235000014826 Mangifera indica Nutrition 0.000 abstract 1
- 235000009184 Spondias indica Nutrition 0.000 abstract 1
- 240000008042 Zea mays Species 0.000 abstract 1
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 1
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 1
- 230000003213 activating effect Effects 0.000 abstract 1
- 230000015271 coagulation Effects 0.000 abstract 1
- 238000005345 coagulation Methods 0.000 abstract 1
- 235000005822 corn Nutrition 0.000 abstract 1
- 230000018044 dehydration Effects 0.000 abstract 1
- 238000006297 dehydration reaction Methods 0.000 abstract 1
- 239000012466 permeate Substances 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 210000000952 spleen Anatomy 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- 241000287828 Gallus gallus Species 0.000 description 3
- 239000004576 sand Substances 0.000 description 3
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000012267 brine Substances 0.000 description 1
- 230000001112 coagulating effect Effects 0.000 description 1
- 230000006837 decompression Effects 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process 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
- 239000003205 fragrance Substances 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 238000009938 salting Methods 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 description 1
- 239000000243 solution 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
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention discloses lemon stomach-tonifying low-salt duck eggs which are made from, by weight, 70-80 parts of fresh duck eggs, 14-18 parts of lemon, 8-10 parts of edible cactus, 10-12 parts of lemongrass, 7-8 parts of pomegranate, 3-4 parts of bay leaf, 4-5 parts of corn stigma, 2-3 parts of mango seed, 1-2 parts of Rhizoma nardostachyos, 4-5 parts of Pyllanthus emblica. 2-3 parts of Eupatorium fortune and proper amounts of high-alcohol-content Baijiu, white vinegar and edible salt. The duck eggs are soaked with the white vinegar to form micropores in eggshells to facilitate exchange of substances like salt; the duck eggs are pickled by sequentially using pickling liquid and pickling wine which are identical in salt content, and egg white and the outside of the eggshells are identical in osmotic pressure, so that salt is enabled to permeate into egg yolk for dehydration to realize loose oil generating, salt content of the egg white is not increased any longer, and depressurization pickling is adopted to quickly complete the first stage; due to adding of the Baijiu, protein coagulation is accelerated, and the egg yolk is enabled to generate oil quickly; the egg white of cooked salted duck eggs is proper in taste while the egg yolk is loose and oily, and the duck eggs have faint scent of lemon and have efficacy of tonifying stomach to help digestion, regulating qi and activating spleen.
Description
Technical field
The present invention relates to a kind of Salted duck egg, particularly relate to a kind of Fructus Citri Limoniae stomach invigorating less salt Ovum Anas domestica and preparation method thereof.
Background technology
After Salted duck egg processed albumen fresh and tender snow-white, egg yolk loose sand is fuel-displaced, nutritious, unique flavor, it is Chinese tradition cuisines, cycle of pickling is long, uses strong brine to pickle for the shortening time, makes albumen salinity too high levels, mouthfeel over-salty, so most people only eats egg yolk, provide the less salt Ovum Anas domestica of a kind of nutrition delicious food for this present invention.
Summary of the invention
Instant invention overcomes prior art not enough, it is provided that a kind of Fructus Citri Limoniae stomach invigorating less salt Ovum Anas domestica and preparation method thereof.
The present invention is achieved by the following technical solutions:
A kind of Fructus Citri Limoniae stomach invigorating less salt Ovum Anas domestica, is made up of the raw material of following weight parts:
FRESH DUCK EGGS 70-80, Fructus Citri Limoniae 14-18, edible Radix et Caulis Opuntiae Dillenii 8-10, lemon grass (Cymbopogon citratus) 10-12, Punica granatum L. 7-8, Folium Lauri nobilis 3-4, Stigma Maydis 4-5, Semen Mangiferae indicae 2-3, Radix Et Rhizoma Nardostachyos 1-2, Fructus Phyllanthi 4-5, Herba Eupatorii 2-3, high spirit, white vinegar and proper amount of salt.
A kind of Fructus Citri Limoniae stomach invigorating less salt Ovum Anas domestica preparation method, comprises the following steps:
(1) the fresh Ovum Anas domestica of selected high-quality, dries after cleaning shell with clear water, soaks 60-70 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) whole co-grindings after Folium Lauri nobilis, Stigma Maydis, Semen Mangiferae indicae, Radix Et Rhizoma Nardostachyos, Fructus Phyllanthi, Herba Eupatorii being cleaned, adding 8-9 times of clear water, little fire is stewed 2-3 hour slowly, centrifugation after cooling, obtain feed liquid, add the pickling liquid that Sal stirring and dissolving becomes concentration to be 19-21%；
(3) above-mentioned Ovum Anas domestica is put into gently salt down in cylinder, pour pickling liquid into cylinder mouth, Ovum Anas domestica is flooded completely, sealing salts down cylinder, evacuation reduces pressure, pickling under conditions of vacuum-0.09-0.10MPa, temperature 22-24 DEG C, the salt content that salts down to Ovum Anas domestica album reaches to terminate during 3.4-3.5%, takes out Ovum Anas domestica and cleans shell；
(4) by Fresh Lemon, edible Radix et Caulis Opuntiae Dillenii, pomegranate peeling, lemon grass (Cymbopogon citratus) roguing is cleaned, and all mixes making beating, adds high spirit, sending in pot, add a cover, slow fire boils 30-40 minute, after cooling take out fruit wine, filter, in filtrate add Sal stirring and dissolving become concentration be 3.5% pickle wine；
(5) what the above-mentioned Ovum Anas domestica salted down once put into another washing and sterilizing gently salts down in cylinder, pours into and pickles wine and flood Ovum Anas domestica, seals the cylinder that salts down, pickle 6-7 days, dry after pulling Ovum Anas domestica album wash clean shell out at 20-22 DEG C, vacuum packaging, and microwave sterilizating obtains finished product.
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 salt and grade mass exchange by the present invention, reduce salting period, first use the pickling liquid of salinity about 20% to pickle Ovum Anas domestica to Ovum Gallus domesticus album salinity 3.5% to use the wine of pickling of same salinity again instead and pickle, owing to Ovum Gallus domesticus album osmotic pressure and shell exosmosis press one to cause salinity to make it be dehydrated toward infiltration in egg yolk, to reach loose sand fuel-displaced, and Ovum Gallus domesticus album salinity no longer rises, using decompression to pickle makes the first stage be rapidly completed, shorten and pickle the cycle, add Chinese liquor and accelerate protein coagulating, make egg yolk the most fuel-displaced, ripe Salted duck egg albumen mouthfeel is suitable, egg yolk loose sand is glossy, Fructus Citri Limoniae delicate fragrance, there is invigorating the stomach and promoting digestion, regulate the flow of vital energy the effect such as be amusing.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is described in further detail:
Embodiment:
A kind of Fructus Citri Limoniae stomach invigorating less salt Ovum Anas domestica, is made up of the raw material of following weight (jin):
FRESH DUCK EGGS 70, Fructus Citri Limoniae 14, edible Radix et Caulis Opuntiae Dillenii 8, lemon grass (Cymbopogon citratus) 10, Punica granatum L. 7, Folium Lauri nobilis 3, Stigma Maydis 4, Semen Mangiferae indicae 2, Radix Et Rhizoma Nardostachyos 1, Fructus Phyllanthi 4, Herba Eupatorii 2, high spirit, white vinegar and proper amount of salt.
A kind of Fructus Citri Limoniae stomach invigorating less salt Ovum Anas domestica 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) after Folium Lauri nobilis, Stigma Maydis, Semen Mangiferae indicae, Radix Et Rhizoma Nardostachyos, Fructus Phyllanthi, Herba Eupatorii being cleaned, whole co-grindings, add 9 times of clear water, and little fire is stewed 2 hours slowly, centrifugation after cooling, obtain feed liquid, add the pickling liquid that Sal stirring and dissolving becomes concentration to be 20%；
(3) above-mentioned Ovum Anas domestica is put into gently salt down in cylinder, pour pickling liquid into and flooded completely to cylinder mouth, Ovum Anas domestica, sealing salts down cylinder, and evacuation reduces pressure, and pickles under conditions of vacuum-0.09MPa, temperature 22 DEG C, the salt content that salts down to Ovum Anas domestica album reaches to terminate when 3.5%, takes out Ovum Anas domestica and cleans shell；
(4) by Fresh Lemon, edible Radix et Caulis Opuntiae Dillenii, pomegranate peeling, lemon grass (Cymbopogon citratus) roguing is cleaned, and all mixes making beating, adds high spirit, sending in pot, add a cover, slow fire boils 40 minutes, after cooling take out fruit wine, filter, in filtrate add Sal stirring and dissolving become concentration be 3.5% pickle wine；
(5) what the above-mentioned Ovum Anas domestica salted down once put into another washing and sterilizing gently salts down in cylinder, pours into and pickles wine and flood Ovum Anas domestica, seals the cylinder that salts down, pickle 7 days, dry after pulling Ovum Anas domestica album wash clean shell out at 20 DEG C, vacuum packaging, and microwave sterilizating obtains finished product.
Claims (2)
1. a Fructus Citri Limoniae stomach invigorating less salt Ovum Anas domestica, it is characterised in that be made up of the raw material of following weight parts:
FRESH DUCK EGGS 70-80, Fructus Citri Limoniae 14-18, edible Radix et Caulis Opuntiae Dillenii 8-10, lemon grass (Cymbopogon citratus) 10-12, Punica granatum L. 7-8, Folium Lauri nobilis 3-4, Stigma Maydis 4-5, Semen Mangiferae indicae 2-3, Radix Et Rhizoma Nardostachyos 1-2, Fructus Phyllanthi 4-5, Herba Eupatorii 2-3, high spirit, white vinegar and proper amount of salt.
2. a Fructus Citri Limoniae stomach invigorating less salt Ovum Anas domestica preparation method as claimed in claim 1, 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 60-70 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) whole co-grindings after Folium Lauri nobilis, Stigma Maydis, Semen Mangiferae indicae, Radix Et Rhizoma Nardostachyos, Fructus Phyllanthi, Herba Eupatorii being cleaned, adding 8-9 times of clear water, little fire is stewed 2-3 hour slowly, centrifugation after cooling, obtain feed liquid, add the pickling liquid that Sal stirring and dissolving becomes concentration to be 19-21%；
(3) above-mentioned Ovum Anas domestica is put into gently salt down in cylinder, pour pickling liquid into cylinder mouth, Ovum Anas domestica is flooded completely, sealing salts down cylinder, evacuation reduces pressure, pickling under conditions of vacuum-0.09-0.10MPa, temperature 22-24 DEG C, the salt content that salts down to Ovum Anas domestica album reaches to terminate during 3.4-3.5%, takes out Ovum Anas domestica and cleans shell；
(4) by Fresh Lemon, edible Radix et Caulis Opuntiae Dillenii, pomegranate peeling, lemon grass (Cymbopogon citratus) roguing is cleaned, and all mixes making beating, adds high spirit, sending in pot, add a cover, slow fire boils 30-40 minute, after cooling take out fruit wine, filter, in filtrate add Sal stirring and dissolving become concentration be 3.5% pickle wine；
(5) what the above-mentioned Ovum Anas domestica salted down once put into another washing and sterilizing gently salts down in cylinder, pours into and pickles wine and flood Ovum Anas domestica, seals the cylinder that salts down, pickle 6-7 days, dry after pulling Ovum Anas domestica album wash clean shell out at 20-22 DEG C, vacuum packaging, and microwave sterilizating obtains finished product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610002303.6A CN105982335A (en) | 2016-01-06 | 2016-01-06 | Lemon stomach-tonifying low-salt duck eggs and making method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610002303.6A CN105982335A (en) | 2016-01-06 | 2016-01-06 | Lemon stomach-tonifying low-salt duck eggs and making method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105982335A true CN105982335A (en) | 2016-10-05 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610002303.6A Withdrawn CN105982335A (en) | 2016-01-06 | 2016-01-06 | Lemon stomach-tonifying low-salt duck eggs and making method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN105982335A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112656016A (en) * | 2020-12-23 | 2021-04-16 | 湖北省农业科学院畜牧兽医研究所 | Environment-friendly salted egg wrapping material capable of replacing yellow mud and pickling method thereof |
-
2016
- 2016-01-06 CN CN201610002303.6A patent/CN105982335A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112656016A (en) * | 2020-12-23 | 2021-04-16 | 湖北省农业科学院畜牧兽医研究所 | Environment-friendly salted egg wrapping material capable of replacing yellow mud and pickling method thereof |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20161005 |