CN106213255A - Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg and preparation method thereof clearly - Google Patents
Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg and preparation method thereof clearly Download PDFInfo
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- CN106213255A CN106213255A CN201610553270.4A CN201610553270A CN106213255A CN 106213255 A CN106213255 A CN 106213255A CN 201610553270 A CN201610553270 A CN 201610553270A CN 106213255 A CN106213255 A CN 106213255A
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- anas domestica
- ovum anas
- water
- egg
- salted duck
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 30
- 244000234623 Coprinus comatus Species 0.000 title claims abstract description 20
- 235000004439 Coprinus comatus Nutrition 0.000 title claims abstract description 20
- 238000002360 preparation method Methods 0.000 title claims description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 64
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 64
- 210000004681 ovum Anatomy 0.000 claims abstract description 48
- 241000272522 Anas Species 0.000 claims abstract description 45
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 18
- 230000008569 process Effects 0.000 claims abstract description 13
- 238000005554 pickling Methods 0.000 claims abstract description 11
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 10
- 241000219095 Vitis Species 0.000 claims abstract description 9
- 235000009754 Vitis X bourquina Nutrition 0.000 claims abstract description 9
- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 9
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 9
- BJEPYKJPYRNKOW-REOHCLBHSA-N (S)-malic acid Chemical compound OC(=O)[C@@H](O)CC(O)=O BJEPYKJPYRNKOW-REOHCLBHSA-N 0.000 claims abstract description 8
- 239000004372 Polyvinyl alcohol Substances 0.000 claims abstract description 8
- BJEPYKJPYRNKOW-UHFFFAOYSA-N alpha-hydroxysuccinic acid Natural products OC(=O)C(O)CC(O)=O BJEPYKJPYRNKOW-UHFFFAOYSA-N 0.000 claims abstract description 8
- 239000001630 malic acid Substances 0.000 claims abstract description 8
- 235000011090 malic acid Nutrition 0.000 claims abstract description 8
- 229920002451 polyvinyl alcohol Polymers 0.000 claims abstract description 8
- 235000019219 chocolate Nutrition 0.000 claims abstract description 7
- 230000018044 dehydration Effects 0.000 claims abstract description 7
- 238000006297 dehydration reaction Methods 0.000 claims abstract description 7
- 239000004579 marble Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 5
- 235000013601 eggs Nutrition 0.000 claims description 42
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 10
- 235000002639 sodium chloride Nutrition 0.000 claims description 10
- 229910052799 carbon Inorganic materials 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 238000001914 filtration Methods 0.000 claims description 6
- 235000015203 fruit juice Nutrition 0.000 claims description 6
- 229920006395 saturated elastomer Polymers 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 5
- 238000000576 coating method Methods 0.000 claims description 5
- OKTJSMMVPCPJKN-UHFFFAOYSA-N Carbon Chemical compound [C] OKTJSMMVPCPJKN-UHFFFAOYSA-N 0.000 claims description 4
- 239000002253 acid Substances 0.000 claims description 4
- 239000000203 mixture Substances 0.000 claims description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims description 3
- 235000013605 boiled eggs Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000000855 fermentation Methods 0.000 claims description 3
- 230000004151 fermentation Effects 0.000 claims description 3
- JEGUKCSWCFPDGT-UHFFFAOYSA-N h2o hydrate Chemical compound O.O JEGUKCSWCFPDGT-UHFFFAOYSA-N 0.000 claims description 3
- 238000007602 hot air drying Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000003755 preservative agent Substances 0.000 claims description 3
- 230000002335 preservative effect Effects 0.000 claims description 3
- 238000004537 pulping Methods 0.000 claims description 3
- 239000002002 slurry Substances 0.000 claims description 3
- 239000011734 sodium Substances 0.000 claims description 3
- 229910052708 sodium Inorganic materials 0.000 claims description 3
- 210000003278 egg shell Anatomy 0.000 abstract description 13
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 235000008935 nutritious Nutrition 0.000 abstract description 2
- 238000001179 sorption measurement Methods 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 11
- 239000000047 product Substances 0.000 description 5
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 4
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 description 3
- 241000287828 Gallus gallus Species 0.000 description 3
- 238000009792 diffusion process Methods 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 3
- 235000013345 egg yolk Nutrition 0.000 description 3
- 230000035699 permeability Effects 0.000 description 3
- 150000003839 salts Chemical class 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 229940012466 egg shell membrane Drugs 0.000 description 2
- 230000008595 infiltration Effects 0.000 description 2
- 238000001764 infiltration Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 244000005700 microbiome Species 0.000 description 2
- 238000004806 packaging method and process Methods 0.000 description 2
- 238000004321 preservation Methods 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 238000009938 salting Methods 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- YZCKVEUIGOORGS-UHFFFAOYSA-N Hydrogen atom Chemical compound [H] YZCKVEUIGOORGS-UHFFFAOYSA-N 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000001133 acceleration Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 235000001014 amino acid Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 238000006243 chemical reaction Methods 0.000 description 1
- 210000002808 connective tissue Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 238000000605 extraction Methods 0.000 description 1
- 235000019197 fats Nutrition 0.000 description 1
- 239000007888 film coating Substances 0.000 description 1
- 238000009501 film coating 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
- 235000012041 food component Nutrition 0.000 description 1
- 238000003958 fumigation Methods 0.000 description 1
- 210000002216 heart Anatomy 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 238000012856 packing Methods 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000014786 phosphorus Nutrition 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000001556 precipitation Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 238000010025 steaming Methods 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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)
Abstract
The invention discloses a kind of Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg clearly, be made up of following raw material: Ovum Anas domestica 500 510, dehydration Coprinus comatus 36 40, grape 30 34, Folium Angelicae 3.5 4, marble chocolate 25 28, appropriate sodium carbonate, malic acid, polyvinyl alcohol, glycerol, Sal and water.It is many that Salted duck egg of the present invention soaks pickling liquid raw material type, has Coprinus comatus, grape etc., and nutritious, the nutrient of Ovum Anas domestica internal adsorption is many, improves the trophism that Salted duck egg is overall, edible energy clear god Fructus Alpiniae Oxyphyllae, appetite stimulator；The transparent performance adding eggshell after improving technique shortens Ovum Anas domestica curing process, is formed with film outside eggshell, can more preferable fresh-keeping Salted duck egg.
Description
Technical field
The present invention relates to egg products and processing technique field thereof, mainly a kind of Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg clearly and
Its preparation method.
Background technology
Salted duck egg, as one of the main converted products of China's Ovum Anas domestica, has the traditional characteristics of long history, unique with it
Local flavor and deeply favored by consumer.Salted duck egg contains abundant fat, protein, aminoacid, vitamin and calcium, phosphorus, ferrum
Etc. multiple nutritional components, and easily absorbed by human body.The traditional Chinese medical science thinks that Salted duck egg taste enters the heart, lung, spleen channel, has YIN nourishing, lung heat clearing, rich
The effects such as flesh, skin care, heat extraction.
At present, the cycle of pickling of traditional Salted duck egg is longer, needs 30～40 day time, and taste is more single, and impact produces
Efficiency.And along with the prolongation of salting period, in causing Ovum Gallus domesticus album, sodium chloride content raises rapidly, this has had a strong impact on the matter of product
Amount；Shortening the salting period of Salted duck egg, the quality improving salted egg becomes nowadays issues that need special attention.In " Food Science " upper pass
Elaborate first to soak Ovum Anas domestica with acetic acid so that hydrion and the carbon in eggshell in " Salted duck egg rapid aging technical research " literary composition
Acid calcium reaction, makes eggshell thinning, adds the permeability of eggshell, and substep soaks in the saline solution of variable concentrations and salts down the most again
System.
Additionally after the large-scale production of Salted duck egg, usually using vacuum packaging process, not only packing cost is high, and
Preservation and freshness degree is the lowest, is difficult to the requirement meeting enterprise to product long-period freshness preserving.Thus coating preservation packaging is as a kind of new
Fresh-keeping packaging mode also result in the concern of people.
Summary of the invention
The present invention is in order to make up the defect of prior art, it is provided that a kind of Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg and preparation thereof clearly
Method.
The present invention is achieved by the following technical solutions:
A kind of Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg clearly, it is characterised in that be made up of following raw material:
Ovum Anas domestica 500-510, dehydration Coprinus comatus 36-40, grape 30-34, Folium Angelicae 3.5-4, marble chocolate 25-28, appropriate carbon
Acid sodium, malic acid, polyvinyl alcohol, glycerol, Sal and water.
The preparation method of described a kind of Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg clearly, it is characterised in that include following step
Rapid:
(1) marble chocolate is pulled an oar with 10-12 times of water, filter to obtain serosity；Grape is squeezed into fruit juice, fruit juice and slurry with 5-7 times of water
Liquid is mixed and heated to 82-85 DEG C, stirs；
(2) being carried by 20-22 times of water water of Folium Angelicae, filtration obtains extracting solution；Dehydration Coprinus comatus is immersed in extracting solution half little
Adding 6-8 water pulping time after, the serosity of filtration mixes with the gained material of step 1,60-65 DEG C of heated at constant temperature 5-7 minute, then adds
The pickling liquid becoming concentration to be 17-19% with Sal stirring and dissolving；
(3) Ovum Anas domestica clear water is cleaned, then strike inspection by light one by one and reject stream clear egg, crack egg, addled egg, select
Ovum Anas domestica by 2% sodium carbonate liquor decatize 3-4 minute, after decatize immediately with gauze in the wiping gently of Ovum Anas domestica surface, then under flowing water
Rinse 3-4 time, then dry；
(4) Ovum Anas domestica that step 3 processes is put in 6-8% malic acid solution and soak 40-45 minute, clean one time after taking-up, then will
Ovum Anas domestica is put into soak in saturated aqueous common salt and is pickled 4-5 days, and adds 2-3% Chinese liquor in saturated aqueous common salt, on solution surface lid
Preservative film；
(5) putting in fermentation tank by the Ovum Anas domestica that step 4 processes, be simultaneously introduced the pickling liquid of step 2, Ovum Anas domestica is completely submerged in be pickled
Liquid, then seals regulation pressure and temperature, at pressure 0.12-0.14 MPa, pickles 3-4 days under the conditions of temperature 33-36 DEG C；
(6) fresh Salted duck egg step 5 processed is cleaned, and then puts into water temperature in the water of 82-85 DEG C, is heated up to 100
DEG C boiled egg 12-15 minute, rinses cooling 1-2 minute with circulating water immediately after taking-up, is finally placed in Ovum Anas domestica by 6% polyvinyl alcohol
Soak the 40-50 second at 48-51 DEG C, at 38-42 DEG C of hot air drying to duck after pulling out with in the coating liquid of 1.5% glycerol composition
Egg surface forms film.
Advantages of the present invention:
In step 3 first with 2% sodium carbonate liquor to Ovum Anas domestica decatize 3-4 minute, be the work also acting as sterilization in order to clean Ovum Anas domestica
With, when fumigation and steaming method processes Ovum Anas domestica, the infringement of external egg shell membrane is less, makes outer egg shell membrane keep more complete；
Soak during 6-8% malic acid solution put into by Ovum Anas domestica in step 4, be to dissolve eggshell adventitia, increase the permeability of eggshell,
So that follow-up saline solution and pickling liquid can enter Ovum Gallus domesticus album more easily by egg film, acceleration salinity, to Ovum Anas domestica diffusion inside, makes
Ovum Anas domestica curing process shortens；Add the speed that Chinese liquor can promote salt to permeate to eggshell, owing to the little molecule of ethanol in the solution may be used
To promote that the fenestra passage of eggshell is opened, thus add the salinity infiltration rate to eggshell.When ethanol penetrates into egg yolk, it
The protein in egg yolk can be made precipitation to occur and assemble, make those original scattered minimum oil droplets, gather together change each other
Become larger oil droplet, here it is wine can promote the reason that egg yolk is fuel-displaced.
In step 4, step 5, Ovum Anas domestica have employed multiple step format pickling process, and has pressure to act on eggshell surface, adds egg
The permeability of shell, thus improve the salt speed to egg internal diffusion, identical time, pressure is the biggest, and the salinity in Ovum Gallus domesticus album is just
The highest, illustrate that pressure can shorten salted egg's processing maturation period.Control in certain temperature range, the infiltration of salt solution can be accelerated
And diffusion, in egg, salinity raises with temperature and increases.
Ovum Anas domestica is placed in the coating liquid being made up of 6% polyvinyl alcohol and 1.5% glycerol immersion by step 6, is in order at Ovum Anas domestica
Surface forms fresh-keeping film-coating, the inaccessible pore of energy, prevents microorganism from invading, and in making Ovum Anas domestica, carbon dioxide gradually accumulates, and inhibitory enzyme is lived
Property, prevent Ovum Anas domestica internal and gas exchange between environment simultaneously, reach the effect that egg product is fresh-keeping, processed process pair before film
Sterilization or bacteriostasis are played in internal original microorganism.
It is many that Salted duck egg of the present invention soaks pickling liquid raw material type, has Coprinus comatus, grape etc., nutritious, Ovum Anas domestica internal adsorption
Nutrient many, improve the trophism that Salted duck egg is overall, edible can clear god Fructus Alpiniae Oxyphyllae, appetite stimulator；Increase after improving technique
The transparent performance of eggshell shortens Ovum Anas domestica curing process, is formed with film outside eggshell, can more preferable fresh-keeping Salted duck egg.
Detailed description of the invention
A kind of Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg clearly, is made up of following raw material:
Ovum Anas domestica 500-510, dehydration Coprinus comatus 36-40, grape 30-34, Folium Angelicae 3.5-4, marble chocolate 25-28, appropriate carbon
Acid sodium, malic acid, polyvinyl alcohol, glycerol, Sal and water.
A kind of preparation method of Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg clearly, including following step:
(1) marble chocolate is pulled an oar with 10-12 times of water, filter to obtain serosity；Grape is squeezed into fruit juice, fruit juice and slurry with 5-7 times of water
Liquid is mixed and heated to 82-85 DEG C, stirs；
(2) being carried by 20-22 times of water water of Folium Angelicae, filtration obtains extracting solution；Dehydration Coprinus comatus is immersed in extracting solution half little
Adding 6-8 water pulping time after, the serosity of filtration mixes with the gained material of step 1,60-65 DEG C of heated at constant temperature 5-7 minute, then adds
The pickling liquid becoming concentration to be 17-19% with Sal stirring and dissolving；
(3) Ovum Anas domestica clear water is cleaned, then strike inspection by light one by one and reject stream clear egg, crack egg, addled egg, select
Ovum Anas domestica by 2% sodium carbonate liquor decatize 3-4 minute, after decatize immediately with gauze in the wiping gently of Ovum Anas domestica surface, then under flowing water
Rinse 3-4 time, then dry；
(4) Ovum Anas domestica that step 3 processes is put in 6-8% malic acid solution and soak 40-45 minute, clean one time after taking-up, then will
Ovum Anas domestica is put into soak in saturated aqueous common salt and is pickled 4-5 days, and adds the Chinese liquor of 2-3% in saturated aqueous common salt, at solution surface lid
Upper preservative film；
(5) putting in fermentation tank by the Ovum Anas domestica that step 4 processes, be simultaneously introduced the pickling liquid of step 2, Ovum Anas domestica is completely submerged in be pickled
Liquid, then seals regulation pressure and temperature, at pressure 0.12-0.14 MPa, pickles 3-4 days under the conditions of temperature 33-36 DEG C；
(6) fresh Salted duck egg step 5 processed is cleaned, and then puts into water temperature in the water of 82-85 DEG C, is heated up to 100
DEG C boiled egg 12-15 minute, rinses cooling 1-2 minute with circulating water immediately after taking-up, is finally placed in Ovum Anas domestica by 6% polyvinyl alcohol
Soak the 40-50 second at 48-51 DEG C, at 38-42 DEG C of hot air drying to duck after pulling out with in the coating liquid of 1.5% glycerol composition
Egg surface forms film.
Claims (2)
1. Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg clearly, it is characterised in that be made up of following raw material:
Ovum Anas domestica 500-510, dehydration Coprinus comatus 36-40, grape 30-34, Folium Angelicae 3.5-4, marble chocolate 25-28, appropriate carbon
Acid sodium, malic acid, polyvinyl alcohol, glycerol, Sal and water.
The preparation method of a kind of Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg clearly, it is characterised in that include
Following step:
(1) marble chocolate is pulled an oar with 10-12 times of water, filter to obtain serosity；Grape is squeezed into fruit juice, fruit juice and slurry with 5-7 times of water
Liquid is mixed and heated to 82-85 DEG C, stirs；
(2) being carried by 20-22 times of water water of Folium Angelicae, filtration obtains extracting solution；Dehydration Coprinus comatus is immersed in extracting solution half little
Adding 6-8 water pulping time after, the serosity of filtration mixes with the gained material of step 1,60-65 DEG C of heated at constant temperature 5-7 minute, then adds
The pickling liquid becoming concentration to be 17-19% with Sal stirring and dissolving；
(3) Ovum Anas domestica clear water is cleaned, then strike inspection by light one by one and reject stream clear egg, crack egg, addled egg, select
Ovum Anas domestica by 2% sodium carbonate liquor decatize 3-4 minute, after decatize immediately with gauze in the wiping gently of Ovum Anas domestica surface, then under flowing water
Rinse 3-4 time, then dry；
(4) Ovum Anas domestica that step 3 processes is put in 6-8% malic acid solution and soak 40-45 minute, clean one time after taking-up, then will
Ovum Anas domestica is put into soak in saturated aqueous common salt and is pickled 4-5 days, and adds the Chinese liquor of 2-3% in saturated aqueous common salt, at solution surface lid
Upper preservative film；
(5) putting in fermentation tank by the Ovum Anas domestica that step 4 processes, be simultaneously introduced the pickling liquid of step 2, Ovum Anas domestica is completely submerged in be pickled
Liquid, then seals regulation pressure and temperature, at pressure 0.12-0.14 MPa, pickles 3-4 days under the conditions of temperature 33-36 DEG C；
(6) fresh Salted duck egg step 5 processed is cleaned, and then puts into water temperature in the water of 82-85 DEG C, is heated up to 100
DEG C boiled egg 12-15 minute, rinses cooling 1-2 minute with circulating water immediately after taking-up, is finally placed in Ovum Anas domestica by 6% polyvinyl alcohol
Soak the 40-50 second at 48-51 DEG C, at 38-42 DEG C of hot air drying to duck after pulling out with in the coating liquid of 1.5% glycerol composition
Egg surface forms film.
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| CN201610553270.4A CN106213255A (en) | 2016-07-14 | 2016-07-14 | Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg and preparation method thereof clearly |
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| CN201610553270.4A CN106213255A (en) | 2016-07-14 | 2016-07-14 | Coprinus comatus god's Fructus Alpiniae Oxyphyllae film Salted duck egg and preparation method thereof clearly |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673971A (en) * | 2018-11-15 | 2019-04-26 | 安徽靳氏食品有限公司 | A kind of special taste and the Salted duck egg production technology for reducing salting period |
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| CN105533489A (en) * | 2016-01-06 | 2016-05-04 | 柳培健 | Five-spice tea low-salt duck eggs and making method thereof |
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2016
- 2016-07-14 CN CN201610553270.4A patent/CN106213255A/en active Pending
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| CN1321424A (en) * | 2000-04-28 | 2001-11-14 | 杨汉平 | Storage method of preserved egg and salted egg |
| CN105533489A (en) * | 2016-01-06 | 2016-05-04 | 柳培健 | Five-spice tea low-salt duck eggs and making method thereof |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109673971A (en) * | 2018-11-15 | 2019-04-26 | 安徽靳氏食品有限公司 | A kind of special taste and the Salted duck egg production technology for reducing salting period |
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