CN106261936A - A kind of method for salting of Sea Duck Eggs - Google Patents
A kind of method for salting of Sea Duck Eggs Download PDFInfo
- Publication number
- CN106261936A CN106261936A CN201610723098.2A CN201610723098A CN106261936A CN 106261936 A CN106261936 A CN 106261936A CN 201610723098 A CN201610723098 A CN 201610723098A CN 106261936 A CN106261936 A CN 106261936A
- Authority
- CN
- China
- Prior art keywords
- duck eggs
- sea duck
- salting
- sea
- chinese liquor
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Withdrawn
Links
Landscapes
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention belongs to food technology field, be specifically related to the method for salting of a kind of Sea Duck Eggs.The method for salting of the Sea Duck Eggs of the present invention, is mainly prepared from through each procedure with Sea Duck Eggs, Rhizoma Zingiberis Recens, Chinese liquor, Sal, Fructus Foeniculi and Chinese herbal medicine for raw material.The method for salting of the present invention does not results in destruction to the nutrition of Sea Duck Eggs, and the Sea Duck Eggs mouthfeel pickled is soft, egg yolk is fuel-displaced many, and adds the health-care effect of Sea Duck Eggs by adding Chinese herbal medicine.
Description
Technical field
The present invention relates to food processing technology field, in particular to the method for salting of a kind of Sea Duck Eggs.
Background technology
Having large area sea duck cultivation base in the Rhizophora apiculata Blume of Beibu Bay, guangxi seashore, the egg that sea duck is produced is referred to as Sea Duck Eggs,
Sea Duck Eggs is nutritious, and containing lecithin 4056mg in every 100 grams of Sea Duck Eggs, than in 100 grams of milk, contained lecithin is high 50 times.
Lecithin can play slow down aging, soften, clears up the effect of blood vessel, memory reinforcing, containing protein in other 100 grams of eggs
12.84 grams, 18 kinds of total amino acid contents containing needed by human are up to 11.53 grams.Possibly together with calcium, phosphorus, ferrum, zinc, iodine, magnesium, potassium, selenium etc.
The multiple trace useful to human body is without element and 10 multivitamins, and Sea Duck Eggs lecithin content is 6 times of common egg, and gallbladder is solid
Alcohol content only has the 50% of common egg.
Sea Duck Eggs is to ask in the Nature, and without hormone, pigment additive composition, natural green, quality, product sense local flavor are all
Good, advocated by masses, supply falls short of demand.The product of Sea Duck Eggs processing also emerges in an endless stream, but the side of the Sea Duck Eggs processing do not peeled off
Method is less, and Saltwater Sea Ovum Anas domestica is exactly through salted with whole Ovum Anas domestica for raw material, is a kind of special product in coastal cities, the North Sea, but existing
The Saltwater Sea Ovum Anas domestica egg matter that some method for salting are produced is the most stiff, and health value is short of.
Summary of the invention
Present invention aim to address the problems referred to above, it is provided that the method for salting of a kind of Sea Duck Eggs.
The present invention is accomplished by:
The method for salting of a kind of Sea Duck Eggs, comprises the following steps:
(1) choosing clean being placed in Chinese liquor of fresh Sea Duck Eggs to soak 2-5 minute, taking-up drains, stand-by；
(2) by Rhizoma Zingiberis Recens, Fructus Foeniculi and Chinese herbal medicine milled mixture, adding 5 times of water, digester boils, when in pot, moisture is reduced to as former
Add 2/3 time stop boiling, add Sal stirring until saturated；
(3) pour the feed liquid of step (2) into a watt cylinder, put into Sea Duck Eggs, add the Chinese liquor of appropriate part, seal；
(4) step (3) is placed in after ventilating and cooling place stands 20 days equipped with watt cylinder of Sea Duck Eggs turns at ventilation great abundance of sunshine
Stand one week, to obtain final product.
Preferably, described raw materials by weight portion is: Sea Duck Eggs 68-75 part, Rhizoma Zingiberis Recens 5-8 part, Chinese liquor 80-90 part, Fructus Foeniculi
5-8 part and Chinese herbal medicine 8-15 part.
Preferably, described raw material also includes Sal, depending on Sal parts by weight are by the brine saturation of step (2) feed liquid.
Preferably, described Chinese herbal medicine is made up of following part by weight: Herba Menthae 20-28%, Dens Equi look for 18-25%, Herba Pogostemonis 18-
25%, surplus is Bulbus Lilii.
Preferably, the number of degrees of described Chinese liquor are 60-68 degree.
Preferably, the Chinese liquor parts by weight added in described step (2) are 2-5 part.
The invention has the beneficial effects as follows: the method for salting of the present invention does not results in destruction to the nutrition of Sea Duck Eggs, pickles
Sea Duck Eggs mouthfeel is soft, egg yolk is fuel-displaced many, and adds the health-care effect of Sea Duck Eggs by adding Chinese herbal medicine.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained.
The method for salting of a kind of Sea Duck Eggs, comprises the following steps:
(1) choosing clean being placed in 85 parts of Chinese liquor of fresh Sea Duck Eggs 70 parts to soak 3 minutes, taking-up drains, stand-by；
(2) by 6 parts of Rhizoma Zingiberis Recens, 6 parts of Fructus Foeniculi and 12 parts of milled mixtures of Chinese herbal medicine, adding 5 times of water, digester boils, when water in pot
Stop when point being reduced to for former interpolation 2/3 boiling, add Sal stirring until saturated；
(3) pour the feed liquid of step (2) into a watt cylinder, put into Sea Duck Eggs, add 3 parts of Chinese liquor, seal；
(4) equipped with watt cylinder of Sea Duck Eggs, step (3) is placed in ventilating and cooling place to stand 20 days and turn quiet at ventilation great abundance of sunshine
After putting one week, to obtain final product.
Described raw material also includes Sal, depending on Sal parts by weight are by the brine saturation of step (2) feed liquid.
Described Chinese herbal medicine is made up of following part by weight: Herba Menthae 25%, Dens Equi look for 20%, Herba Pogostemonis 20%, surplus are Bulbus Lilii.
The number of degrees of described Chinese liquor are 65 degree.
The above is only the preferred embodiment of the present invention, it is noted that for the ordinary skill people of the art
For Yuan, on the premise of without departing from the technology of the present invention principle, it is also possible to make some improvement and modification, these improve and modification
Also should be regarded as protection scope of the present invention.
Claims (6)
1. the method for salting of a Sea Duck Eggs, it is characterised in that comprise the following steps:
(1) choosing clean being placed in Chinese liquor of fresh Sea Duck Eggs to soak 2-5 minute, taking-up drains, stand-by；
(2) by Rhizoma Zingiberis Recens, Fructus Foeniculi and Chinese herbal medicine milled mixture, adding 5 times of water, digester boils, when in pot, moisture is reduced to as former
Add 2/3 time stop boiling, add Sal stirring until saturated；
(3) pour the feed liquid of step (2) into a watt cylinder, put into Sea Duck Eggs, add the Chinese liquor of appropriate part, seal；
(4) watt cylinder equipped with Sea Duck Eggs of step (3) is placed in after ventilating and cooling place stands 20 days and turns in ventilation great abundance of sunshine
Place stands one week, to obtain final product.
The method for salting of Sea Duck Eggs the most according to claim 1, it is characterised in that described raw materials by weight portion is: sea
Ovum Anas domestica 68-75 part, Rhizoma Zingiberis Recens 5-8 part, Chinese liquor 80-90 part, Fructus Foeniculi 5-8 part and Chinese herbal medicine 8-15 part.
Sea Duck Eggs method for salting the most according to claim 1 and 2, it is characterised in that described raw material also includes Sal, Sal
Depending on parts by weight are by the brine saturation of step (2) feed liquid.
The method for salting of Sea Duck Eggs the most according to claim 2, it is characterised in that described Chinese herbal medicine is by following weight ratio
Example forms: Herba Menthae 20-28%, Dens Equi look for 18-25%, Herba Pogostemonis 18-25%, surplus are Bulbus Lilii.
The method for salting of Sea Duck Eggs the most according to claim 2, it is characterised in that the number of degrees of described Chinese liquor are 60-68 degree.
The method for salting of Sea Duck Eggs the most according to claim 1, it is characterised in that the Chinese liquor added in described step (2)
Parts by weight are 2-5 part.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610723098.2A CN106261936A (en) | 2016-08-26 | 2016-08-26 | A kind of method for salting of Sea Duck Eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610723098.2A CN106261936A (en) | 2016-08-26 | 2016-08-26 | A kind of method for salting of Sea Duck Eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106261936A true CN106261936A (en) | 2017-01-04 |
Family
ID=57616303
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610723098.2A Withdrawn CN106261936A (en) | 2016-08-26 | 2016-08-26 | A kind of method for salting of Sea Duck Eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106261936A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080188A (en) * | 2017-03-09 | 2017-08-22 | 海门市晶利农产品有限公司 | A kind of fragrant Salted duck egg of shaddock |
| CN107495175A (en) * | 2017-09-30 | 2017-12-22 | 广西吉朋投资有限公司 | A kind of preparation method of roasting Sea Duck Eggs |
| CN107568629A (en) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | A kind of health care Salted duck egg method for salting with effects for removing toxic heat |
| CN107751836A (en) * | 2017-09-08 | 2018-03-06 | 肥西县双凤禽蛋制品厂 | A kind of high oil recovery Salted duck egg method for salting |
| CN109691639A (en) * | 2017-10-24 | 2019-04-30 | 北海市回头客食品有限公司 | A kind of Chinese medicine Salted duck egg with health care function and preparation method thereof |
| CN111743100A (en) * | 2020-07-24 | 2020-10-09 | 张云华 | Manufacturing process of sea duck eggs |
| CN116138410A (en) * | 2023-03-23 | 2023-05-23 | 陈华富 | Sea duck egg curing method |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
| CN105341761A (en) * | 2015-11-13 | 2016-02-24 | 高邮市邮星食品有限公司 | Preparation method for pickling salted duck eggs by edible amaranth |
-
2016
- 2016-08-26 CN CN201610723098.2A patent/CN106261936A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
| CN105341761A (en) * | 2015-11-13 | 2016-02-24 | 高邮市邮星食品有限公司 | Preparation method for pickling salted duck eggs by edible amaranth |
Non-Patent Citations (1)
| Title |
|---|
| 解影: "《风味小食品制作》", 30 April 2000, 延边人民出版社 * |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107080188A (en) * | 2017-03-09 | 2017-08-22 | 海门市晶利农产品有限公司 | A kind of fragrant Salted duck egg of shaddock |
| CN107568629A (en) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | A kind of health care Salted duck egg method for salting with effects for removing toxic heat |
| CN107751836A (en) * | 2017-09-08 | 2018-03-06 | 肥西县双凤禽蛋制品厂 | A kind of high oil recovery Salted duck egg method for salting |
| CN107495175A (en) * | 2017-09-30 | 2017-12-22 | 广西吉朋投资有限公司 | A kind of preparation method of roasting Sea Duck Eggs |
| CN109691639A (en) * | 2017-10-24 | 2019-04-30 | 北海市回头客食品有限公司 | A kind of Chinese medicine Salted duck egg with health care function and preparation method thereof |
| CN111743100A (en) * | 2020-07-24 | 2020-10-09 | 张云华 | Manufacturing process of sea duck eggs |
| CN116138410A (en) * | 2023-03-23 | 2023-05-23 | 陈华富 | Sea duck egg curing method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN106261936A (en) | A kind of method for salting of Sea Duck Eggs | |
| CN103202495B (en) | Purslane fish balls and preparation method thereof | |
| KR101318023B1 (en) | Flatfist jerky comprising Sasa borealis extract and preparation thereof | |
| CN105558496A (en) | Chinese sauerkraut with effects of tonifying qi and nourishing stomach and production method thereof | |
| CN105360992A (en) | Plant ash-preserved salted duck egg and manufacturing method thereof | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| CN104286955A (en) | Method for pickling rose-flavor salted duck eggs | |
| CN106174290A (en) | A kind of elaeagnus conferta fruits fruit jam and preparation method thereof | |
| CN106262361A (en) | A kind of indian jujube fruit jam and preparation method thereof | |
| CN103892111A (en) | Calcium-supplementing catfish feed and preparation method thereof | |
| CN103932080A (en) | Dried red bayberry and processing method thereof | |
| CN105454435A (en) | Peanut milk and preparation method thereof | |
| CN101791097A (en) | Method for preparing instant burdock powder | |
| CN101322566A (en) | Ball soup and method of processing the same | |
| CN104605302A (en) | Method for pickling galinsoga parviflora leaves | |
| CN106262346A (en) | A kind of Fructus Fici jam and preparation method thereof | |
| CN104286384A (en) | Soybean straw feed for lambs and preparation method thereof | |
| CN113424872A (en) | Instant fish gelatin milk tea beverage and preparation method thereof | |
| CN106235211A (en) | A kind of honey peach fruit jam and preparation method thereof | |
| CN106262370A (en) | A kind of Fructus Rosae Normalis fruit jam and preparation method thereof | |
| KR20040106941A (en) | Recipe for loach soybean paste | |
| CN105982235A (en) | Low-salt passiflora-edulis duck eggs and making method thereof | |
| CN105011230A (en) | Artificial caviar using a natural preservative and a preparation method thereof | |
| CN103385502B (en) | Apetala berry beverage | |
| CN101467543A (en) | Fresh-keeping technique of trepang |
Legal Events
| 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 |
Application publication date: 20170104 |
|
| WW01 | Invention patent application withdrawn after publication |