CN106307163A - Preparing method for toasted sea duck's egg - Google Patents
Preparing method for toasted sea duck's egg Download PDFInfo
- Publication number
- CN106307163A CN106307163A CN201610723103.XA CN201610723103A CN106307163A CN 106307163 A CN106307163 A CN 106307163A CN 201610723103 A CN201610723103 A CN 201610723103A CN 106307163 A CN106307163 A CN 106307163A
- Authority
- CN
- China
- Prior art keywords
- sea duck
- duck eggs
- egg
- sea
- toasted
- 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- Withdrawn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
- 238000000034 method Methods 0.000 title claims abstract description 19
- 241000272525 Anas platyrhynchos Species 0.000 title abstract description 8
- 241000411851 herbal medicine Species 0.000 claims abstract description 13
- 238000004519 manufacturing process Methods 0.000 claims description 11
- ATJFFYVFTNAWJD-UHFFFAOYSA-N Tin Chemical compound [Sn] ATJFFYVFTNAWJD-UHFFFAOYSA-N 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 241000272522 Anas Species 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 210000004681 ovum Anatomy 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 235000013305 food Nutrition 0.000 abstract description 5
- 235000016709 nutrition Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 3
- 210000002969 egg yolk Anatomy 0.000 abstract description 2
- 230000006872 improvement Effects 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 240000006927 Foeniculum vulgare Species 0.000 abstract 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 abstract 1
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 235000006886 Zingiber officinale Nutrition 0.000 abstract 1
- 235000019996 baijiu Nutrition 0.000 abstract 1
- 235000008397 ginger Nutrition 0.000 abstract 1
- 230000008520 organization Effects 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 241000196324 Embryophyta Species 0.000 description 9
- 230000000694 effects Effects 0.000 description 7
- 235000013601 eggs Nutrition 0.000 description 5
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 4
- 206010019233 Headaches Diseases 0.000 description 4
- 206010047700 Vomiting Diseases 0.000 description 4
- 231100000869 headache Toxicity 0.000 description 4
- 229940067606 lecithin Drugs 0.000 description 4
- 235000010445 lecithin Nutrition 0.000 description 4
- 239000000787 lecithin Substances 0.000 description 4
- 208000008454 Hyperhidrosis Diseases 0.000 description 3
- 208000013219 diaphoresis Diseases 0.000 description 3
- 238000005516 engineering process Methods 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 230000008673 vomiting Effects 0.000 description 3
- 206010000077 Abdominal mass Diseases 0.000 description 2
- 206010000087 Abdominal pain upper Diseases 0.000 description 2
- 206010012735 Diarrhoea Diseases 0.000 description 2
- 210000000038 chest Anatomy 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 201000004792 malaria Diseases 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 208000011580 syndromic disease Diseases 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 208000005584 Alcoholic Intoxication Diseases 0.000 description 1
- 201000000736 Amenorrhea Diseases 0.000 description 1
- 206010001928 Amenorrhoea Diseases 0.000 description 1
- 208000006820 Arthralgia Diseases 0.000 description 1
- 206010006326 Breath odour Diseases 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 206010008631 Cholera Diseases 0.000 description 1
- 208000005171 Dysmenorrhea Diseases 0.000 description 1
- 206010013935 Dysmenorrhoea Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000032139 Halitosis Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 206010028748 Nasal obstruction Diseases 0.000 description 1
- 206010029216 Nervousness Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- 240000002044 Rhizophora apiculata Species 0.000 description 1
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000002159 abnormal effect Effects 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
- 231100000540 amenorrhea Toxicity 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 206010003549 asthenia Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000002934 diuretic Substances 0.000 description 1
- 230000001882 diuretic effect Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000003172 expectorant agent Substances 0.000 description 1
- 230000003419 expectorant effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- 230000014759 maintenance of location Effects 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 229910052711 selenium Inorganic materials 0.000 description 1
- 239000011669 selenium Substances 0.000 description 1
- 230000035943 smell Effects 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
- 238000007711 solidification Methods 0.000 description 1
- 230000008023 solidification Effects 0.000 description 1
- 210000000115 thoracic cavity Anatomy 0.000 description 1
- 210000001519 tissue Anatomy 0.000 description 1
- 239000000341 volatile oil Substances 0.000 description 1
- 210000004916 vomit Anatomy 0.000 description 1
- 239000010803 wood ash Substances 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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
The invention belongs to the technical field of food processing and particularly relates to a preparing method for a toasted sea duck's egg. The toasted sea duck's egg is prepared from, the sea duck's egg, fresh ginger, baijiu, table salt, foeniculum vulgare and Chinese herbal medicine. The preparing method comprises the steps of adopting a reasonable process, shrinking surplus moisture and changing forms of organization by skillful allocation of coasting temperature and time to achieve multiple aims of cooked and ready-to-use food, flavor improvement, and health care value addition. The preparing method for the toasted sea duck's egg is easy and practical. Under the premise of guaranteeing original nutrition and flavor, quality is improved, health care value is added and flavor is improved. Prepared yolk of the toasted sea duck's egg flows oil, with great toughness of albumen and great nutrition value, is a food suitable for people of all ages.
Description
Technical field
The present invention relates to food processing technology field, in particular to the manufacture method of a kind of roasting 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 roasting Sea Duck Eggs be exactly with whole Ovum Anas domestica for raw material making, is a kind of special product of City by The Sea, the North Sea, but existing adds
The roasting Sea Duck Eggs that work method is produced causes certain destruction to the nutrition of Ovum Anas domestica, and mouthfeel is not good enough with health-care effect.
Summary of the invention
Present invention aim to address the problems referred to above, it is provided that the manufacture method of a kind of roasting Sea Duck Eggs.
The present invention is accomplished by:
The manufacture method of a kind of roasting 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 the water of 2 times, digester boils, when in pot moisture be reduced to into
Former interpolation 2/3 time stop boiling, and add Sal and stir；
(3) by the feed liquid of step (2) and clean plant ash mixing and stirring, embrocate in Sea Duck Eggs surface, wrap tinfoil,
Stand 5-7 days at normal temperatures；
(4) Sea Duck Eggs of step (3) is put into oven, baking 4-4.5h at temperature 60-70 DEG C, it is brought rapidly up to 120-
135 DEG C, baking 15-20min；
(5) it is cooled to rapidly room temperature, takes out Sea Duck Eggs, remove tinfoil, plant ash, can peel off edible.
Preferably, described raw materials by weight portion is: Sea Duck Eggs 68-75 part, Rhizoma Zingiberis Recens 5-10 part, Chinese liquor 80-90 part, Sal
8-15 part, Fructus Foeniculi 5-8 part and Chinese herbal medicine 8-15 part.
Preferably, described Chinese herbal medicine is made up of following part by weight: Herba Schizonepetae 20-28%, Ramulus Cinnamomi 18-25%, Herba Pogostemonis 18-
25%, Herba Eupatorii 15-20%, surplus are Fructus Tsaoko.
Described Chinese herbal medicine is all armaticity Chinese herbal medicine, and its contained volatile oil has armaticity abnormal smells from the patient, for Chinese herbal medicine
Principle active component, as adding the fragrance that can improve roasting Sea Duck Eggs, increases its health-care effect simultaneously；
Herba Schizonepetae: taste is put down, and warm in nature, nontoxic, faint scent is dense, for diaphoresis, antipyretic, is one of conventional medical herbs of China, can town expectorant, dispel
Wind, removing heat from blood, control influenza, headache cold and heat diaphoresis, vomiting；
Ramulus Cinnamomi: acrid-sweet flavor, warm in nature, GUIXIN, lung, bladder warp, fragrant peppery row dissipates, and body gently rises floating, has an expelling cold and relieving exterior syndrome, warming the meridian and promoting blood circulation,
Effect of activating YANG and prormoting functioning of QI, cures mainly wind and cold table disease, arthralgia due to cold-dampnes, extreme cold of the limbs, amenorrhea dysmenorrhea, blood-retention, the thoracic obstruction, cardiopalmus, and phlegm retention is little
The most unfavorable；
Herba Pogostemonis: nature and flavor and Gui Jingxin, tepor.Return spleen, stomach, lung meridian, eliminating turbid pathogen with aromatics, and middle preventing or arresting vomiting, deliver expelling summer-heat, in turbid damp
Resistance, gastral cavity painful abdominal mass vomits, heat-damp in summer exterior syndrome, and hygropyrexia, from the beginning of, asthenia of generating heat, uncomfortable in chest is not relaxed, and cold-damp closes summer-heat, and stomachache is vomited and diarrhoea, nasosinusitis headache；
Herba Eupatorii: for armaticity stomach invigorating, diaphoresis, diuretic, be used for emitting cold headache, nasal obstruction, nervous headache, infectiousness calentura,
Stomachache, waist nephralgia, calculus etc.；
Fructus Tsaoko: acrid in the mouth, warm in nature, return spleen, stomach warp, strong dry the dissipating of virtue has dampness warming middle-JIAO, wards off effect of dirty preventing the attack (or recurrence) of malaria, cures mainly chest and diaphragm painful abdominal mass
Full, coldness and pain in the epigastrium, nausea and vomiting, dysentery of having loose bowels, food stagnation does not disappears, cholera, pestilence, subtertian malaria, moreover it is possible to alcoholic intoxication, goes halitosis.
Preferably, the number of degrees of described Chinese liquor are 35-38 degree.Chinese liquor can accelerate the solidification of Sea Duck Eggs protein, and this spends
The Chinese liquor of number can reach this purpose, and will not destroy the original local flavor of Sea Duck Eggs.
Preferably, embrocating the plant ash thickness on Sea Duck Eggs surface in described step (2) is 5-8mm.The vegetation of this thickness
Ash carries and be enough to improve roasting Sea Duck Eggs mouthfeel and promote dispensing and the medicinal herb components of its quality, makes on high temperature baking rank simultaneously
The Sea Duck Eggs of section will not bear too high temperature, reaches the purpose protecting its nutritional labeling not to be destroyed.
Sea Duck Eggs is at the cooking process of oven, 60-70 DEG C of cook stages: the moisture of plant ash is gradually in plant ash
Sea Duck Eggs central compressed, makes Sea Duck Eggs be rapidly reached fusion with the composition of dispensing and Chinese herbal medicine, and then reaches to promote its quality, increase
Add the effect of its health value, reach the purpose making moisture evaporate simultaneously；120-135 DEG C of cook stages: due to previous stage
Almost being evaporated by the moisture in plant ash dangerous clean, take the baking mode of high temperature in this stage, can contract the unnecessary of Sea Duck Eggs
Moisture, makes egg matter tissue tighten, and density increases, and improves its suppleness, and then reaches the effect that soft middle band is crisp, and in this temperature
Under, it is the highest that tinfoil and plant ash are wrapped in the temperature that the Sea Duck Eggs at center bears, and will not destroy Sea Duck Eggs in 10-15min
Nutritional labeling.
The invention has the beneficial effects as follows: the manufacture method of the employing of the present invention is simple, ensureing the original battalion of Sea Duck Eggs
Supporting and on the premise of local flavor, General Promotion quality, increase its health value, improve its local flavor, the roasting Sea Duck Eggs egg yolk of preparation is noisy
Sand drift oil, albumen tenacity is pure, high nutritive value, is all-ages cuisines.
Detailed description of the invention
Below in conjunction with specific embodiment, the present invention is further explained.
The manufacture method of a kind of roasting Sea Duck Eggs, comprises the following steps:
(1) choosing clean being placed in 85 parts of Chinese liquor of Chinese liquor of fresh Sea Duck Eggs 70 parts to soak 3 minutes, taking-up drains, stand-by；
(2) by 8 portions of Rhizoma Zingiberis Recenss, 6 portions of Fructus Foeniculis and 13 parts of Chinese herbal medicine milled mixtures, adding the water of 2 times, digester boils, when in pot
Stop when moisture is reduced to 2/3 for former interpolation boiling, and add 10 portions of Sal and stir；
(3) by the feed liquid of step (2) and clean plant ash mixing and stirring, the grass of 6mm thickness is embrocated in Sea Duck Eggs surface
Wood ash, wraps tinfoil, stands 6 days at normal temperatures；
(4) Sea Duck Eggs of step (3) is put into oven, baking 4h at temperature 65 DEG C, it is brought rapidly up to 125 DEG C, baking
15min；
(5) it is cooled to rapidly room temperature, takes out Sea Duck Eggs, remove tinfoil, plant ash, can peel off edible.
Described Chinese herbal medicine is made up of following part by weight: Herba Schizonepetae 25%, Ramulus Cinnamomi 22%, Herba Pogostemonis 20%, Herba Eupatorii 18%, surplus are
Fructus Tsaoko.
The number of degrees of described Chinese liquor are 36 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 (5)
1. the manufacture method of a roasting 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 the water of 2 times, digester boils, when in pot moisture be reduced to into
Former interpolation 2/3 time stop boiling, and add Sal and stir；
(3) by the feed liquid of step (2) and clean plant ash mixing and stirring, embrocate in Sea Duck Eggs surface, wrap tinfoil,
Stand 5-7 days at normal temperatures；
(4) Sea Duck Eggs of step (3) is put into oven, baking 4-4.5h at temperature 60-70 DEG C, it is brought rapidly up to 120-
135 DEG C, baking 15-20min；
(5) it is cooled to rapidly room temperature, takes out Sea Duck Eggs, remove tinfoil, plant ash, can peel off edible.
The manufacture method of roasting Sea Duck Eggs the most according to claim 1, it is characterised in that described raw materials by weight portion is:
Sea Duck Eggs 68-75 part, Rhizoma Zingiberis Recens 5-10 part, Chinese liquor 80-90 part, Sal 8-15 part, Fructus Foeniculi 5-8 part and Chinese herbal medicine 8-15 part.
The manufacture method of roasting Sea Duck Eggs the most according to claim 2, it is characterised in that described Chinese herbal medicine is by following weight
Ratio forms: Herba Schizonepetae 20-28%, Ramulus Cinnamomi 18-25%, Herba Pogostemonis 18-25%, Herba Eupatorii 15-20%, surplus are Fructus Tsaoko.
The manufacture method of roasting Sea Duck Eggs the most according to claim 2, it is characterised in that the number of degrees of described Chinese liquor are 35-38
Degree.
The manufacture method of roasting Sea Duck Eggs the most according to claim 1, it is characterised in that described step is embrocated in sea in (2)
The plant ash thickness on Ovum Anas domestica surface is 5-8mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610723103.XA CN106307163A (en) | 2016-08-26 | 2016-08-26 | Preparing method for toasted sea duck's egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610723103.XA CN106307163A (en) | 2016-08-26 | 2016-08-26 | Preparing method for toasted sea duck's egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106307163A true CN106307163A (en) | 2017-01-11 |
Family
ID=57790418
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610723103.XA Withdrawn CN106307163A (en) | 2016-08-26 | 2016-08-26 | Preparing method for toasted sea duck's egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106307163A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953474A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Making process of tasty grilled duck eggs |
| CN103504355A (en) * | 2013-10-21 | 2014-01-15 | 河北经贸大学 | Processing method of baked whole duck eggs |
| 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
- 2016-08-26 CN CN201610723103.XA patent/CN106307163A/en not_active Withdrawn
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101953474A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Making process of tasty grilled duck eggs |
| CN103504355A (en) * | 2013-10-21 | 2014-01-15 | 河北经贸大学 | Processing method of baked whole duck eggs |
| 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 |
|---|
| 解影: "《风味小食品制作》", 30 April 2000, 延边人民出版社 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101904390B (en) | Liver-nourishing tea and preparation method thereof | |
| CN102283359B (en) | Formula of preparing green olives by using Chinese medicaments and processing method thereof | |
| CN105310042A (en) | Fresh mutton soup with spleen and stomach strengthening effect and preparation method thereof | |
| CN101406291B (en) | Herbaceous plant nutritious beverage and method for producing the same | |
| CN109287832A (en) | A kind of formula and preparation method for cherishing ginger sugar cream | |
| CN108236099A (en) | A kind of preparation method for the appetizing watermelon seeds that relieves inflammation or internal heat | |
| CN106262756A (en) | Salted Brassicae siccus Semen arachidis hypogaeae Fructus Capsici sauce and preparation method thereof | |
| CN106307163A (en) | Preparing method for toasted sea duck's egg | |
| CN105410723A (en) | Pot-stewed fowl goose having efficacies of invigorating kidney and supporting yang and preparation method of pot-stewed fowl goose | |
| CN105360970A (en) | Skin carrying beef with spleen invigorating and kidney nourishing efficacy and preparation method thereof | |
| CN105494813A (en) | Longhairy antenoron herb herbal tea | |
| CN104621600A (en) | Cooking method of griddle cooked cock with pepper and raw material formula thereof | |
| CN108419869A (en) | Fiery composition, beverage and preparation method thereof under a kind of heat-clearing toxin expelling | |
| CN102524868A (en) | Concentrated pulp containing red jujube, autumn pear and loquat | |
| CN105661343A (en) | Blood-pressure-reducing mutton and making method thereof | |
| CN105595190A (en) | Life prolonging soybean paste | |
| CN104415128A (en) | Rhodiola-saera burns ointment | |
| CN110915967A (en) | Composite burdock tea and preparation method thereof | |
| CN103918838A (en) | Health tea for preventing and treating nosebleed | |
| KR101293141B1 (en) | Functionality laver process | |
| CN107568703A (en) | A kind of beef paste and preparation method thereof | |
| CN105558696A (en) | Fresh ginger beverage | |
| CN106472744A (en) | A kind of Flos Rosae Rugosae Rhizoma Zingiberis Recens Fructus Jujubae stimulates the menstrual flow beverage special and preparation method thereof | |
| CN108112832A (en) | Hangover-alleviatingliver-protecting liver-protecting and health-keeping beverage | |
| KR20100119011A (en) | Compositions containing cultivated mountain ginseng and process for preparing the same |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | 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: 20170111 |
|
| WW01 | Invention patent application withdrawn after publication |