CN106666461A - Duck egg pickling method - Google Patents
Duck egg pickling method Download PDFInfo
- Publication number
- CN106666461A CN106666461A CN201510744365.XA CN201510744365A CN106666461A CN 106666461 A CN106666461 A CN 106666461A CN 201510744365 A CN201510744365 A CN 201510744365A CN 106666461 A CN106666461 A CN 106666461A
- Authority
- CN
- China
- Prior art keywords
- solution
- duck
- parts
- egg
- duck eggs
- 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.)
- Pending
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 40
- 238000000034 method Methods 0.000 title claims abstract description 13
- 238000005554 pickling Methods 0.000 title abstract 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 235000020095 red wine Nutrition 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- 238000009938 salting Methods 0.000 claims description 9
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 3
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 3
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 3
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 3
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 3
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 3
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 3
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 3
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 3
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 240000000171 Crataegus monogyna Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 7
- 235000013399 edible fruits Nutrition 0.000 abstract description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract description 2
- 239000011780 sodium chloride Substances 0.000 abstract description 2
- 235000013601 eggs Nutrition 0.000 abstract 10
- 238000002791 soaking Methods 0.000 abstract 2
- 244000141359 Malus pumila Species 0.000 abstract 1
- 230000003044 adaptive effect Effects 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 238000009461 vacuum packaging Methods 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 20
- 241001092040 Crataegus Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 235000014101 wine Nutrition 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 duck egg pickling method. The duck egg pickling method comprises the following steps of (1) preparing a first solution and a second solution, wherein the first solution comprises 100 parts of water and 14 parts of table salt, and the second solution comprises 100 parts of red wine, 10 parts of apples and 10 parts of haws; (2) soaking raw duck eggs in the first solution for 60 days; (3) taking out the soaked duck eggs from the first solution, and soaking the taken-out duck eggs into the second solution for 3 days; (4) performing sterilization treatment on the soaked duck eggs; and (5) taking out the duck eggs after the sterilization treatment, and performing vacuum packaging. The duck eggs pickled by the duck egg pickling method disclosed by the scheme of the invention not only have the fragrance of the duck eggs, but also have the fragrance of the red wine and the fragrance of fruits, are unique in mouth feel and are adaptive to requirements of different crowds.
Description
Technical field
The present invention relates to field of food, a kind of duck's egg method for salting of specific design.
Background technology
Salted duck egg is the food of often to eat in life, and modal method for salting is that duck's egg is put in salt solution to soak
Bubble, but the duck's egg so pickled only has saline taste, and taste is excessively single, it is impossible to meet the needs of different crowd.
The content of the invention
Goal of the invention：The present invention provides a kind of atmosphere unique duck's egg method for salting.
Technical scheme：A kind of duck's egg method for salting, comprises the steps：
1) the first solution and the second solution are configured；
First solution includes 100 parts of water, 14 parts of salt；
Second solution includes 100 parts of red wine, 10 parts of apple, 10 parts of hawthorn；
2) raw duck's egg is soaked in into the first solution 60 days；
3) duck's egg is taken out from the first solution, is soaked in the second solution 3 days；
4) sterilization treatment is carried out to duck's egg；
5) take out duck's egg to be vacuum-packed.
Further, the sterilization treatment is that duck's egg is put in boiling water to boil 5 minutes.
Further, the step 3) in, the temperature of the second solution is less than 4 degree.
Beneficial effect：The solution of the present invention pickles out the duck's egg for taking, not only the fragrance with duck's egg, also with red
The fragrance of wine and fruit, mouthfeel is unique, is adapted to the needs of different crowd.
Specific embodiment
A kind of duck's egg method for salting, comprises the steps：
1) the first solution and the second solution are configured；
First solution includes 100 parts of water, 14 parts of salt；
Second solution includes 100 parts of red wine, 10 parts of apple, 10 parts of hawthorn；
2) raw duck's egg is soaked in into the first solution 60 days；
3) duck's egg is taken out from the first solution, is soaked in the second solution 3 days, the temperature of the second solution is less than
4 degree；Can prevent solution from going bad less than 4 degree.
4) duck's egg is put in boiling water and boils 5 minutes；
5) take out duck's egg to be vacuum-packed.
The solution of the present invention pickles out the duck's egg for taking, the not only fragrance with duck's egg, also with red wine and fruit
Fragrance, mouthfeel is unique, is adapted to the needs of different crowd.
Although the present invention is illustrated with regard to preferred embodiment and described, those skilled in the art should manage
Solution, without departing from scope defined by the claims of the present invention, the present invention can be carried out various change and
Modification.
Claims (3)
1. a kind of duck's egg method for salting, it is characterised in that comprise the steps：
1) the first solution and the second solution are configured；
First solution includes 100 parts of water, 14 parts of salt；
Second solution includes 100 parts of red wine, 10 parts of apple, 10 parts of hawthorn；
2) raw duck's egg is soaked in into the first solution 60 days；
3) duck's egg is taken out from the first solution, is soaked in the second solution 3 days；
4) sterilization treatment is carried out to duck's egg；
5) take out duck's egg to be vacuum-packed.
2. duck's egg method for salting according to claim 1, it is characterised in that the sterilization treatment be by
Duck's egg is put in boiling water and boils 5 minutes.
3. duck's egg method for salting according to claim 1, it is characterised in that the step 3) in,
The temperature of the second solution is less than 4 degree.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510744365.XA CN106666461A (en) | 2015-11-05 | 2015-11-05 | Duck egg pickling method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510744365.XA CN106666461A (en) | 2015-11-05 | 2015-11-05 | Duck egg pickling method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106666461A true CN106666461A (en) | 2017-05-17 |
Family
ID=58857215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510744365.XA Pending CN106666461A (en) | 2015-11-05 | 2015-11-05 | Duck egg pickling method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106666461A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509980A (en) * | 2017-08-24 | 2017-12-26 | 合肥市明航养殖有限公司 | A kind of preparation method of homovitamin breast taste Salted duck egg |
| 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 |
-
2015
- 2015-11-05 CN CN201510744365.XA patent/CN106666461A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107509980A (en) * | 2017-08-24 | 2017-12-26 | 合肥市明航养殖有限公司 | A kind of preparation method of homovitamin breast taste Salted duck egg |
| 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 |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170517 |