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 PDF

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Publication number
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
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parts
salt
anas domestica
ovum anas
duck eggs
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CN201610002303.6A
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Chinese (zh)
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柳培健
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Individual
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Individual
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Priority to CN201610002303.6A priority Critical patent/CN105982335A/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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • 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

A kind of Fructus Citri Limoniae stomach invigorating less salt Ovum Anas domestica and preparation method thereof
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.
CN201610002303.6A 2016-01-06 2016-01-06 Lemon stomach-tonifying low-salt duck eggs and making method thereof Withdrawn CN105982335A (en)

Priority Applications (1)

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CN201610002303.6A CN105982335A (en) 2016-01-06 2016-01-06 Lemon stomach-tonifying low-salt duck eggs and making method thereof

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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

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Cited By (1)

* Cited by examiner, † Cited by third party
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

Cited By (1)

* Cited by examiner, † Cited by third party
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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Application publication date: 20161005