CN106722366A - A kind of spiced Salted duck egg - Google Patents
A kind of spiced Salted duck egg Download PDFInfo
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- CN106722366A CN106722366A CN201611125460.2A CN201611125460A CN106722366A CN 106722366 A CN106722366 A CN 106722366A CN 201611125460 A CN201611125460 A CN 201611125460A CN 106722366 A CN106722366 A CN 106722366A
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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
Abstract
The present invention relates to processing of farm products field, a kind of spiced Salted duck egg is disclosed, be made up of following raw material：Duck's egg, asparagus juice, amorpha fruticosa leaf, shrub lespedeza, salt, hybrid giant napier, Semi-pinnated Brake Herb, Jinsha rattan, desmodium, Common Leafflower Herb, folium artemisiae argyi, white granulated sugar, lilac wine, spice.Clean duck's egg is soaked with asparagus juice first, the nutritional ingredient of duck's egg can be supplemented, again can be sterilized, anti-corrosion, insect prevention, duck's egg is pickled by the pickling liquid containing prepared from traditional Chinese medicines, salinity permeating speed can be improved, reduce the usage amount of salt, not only accelerate protein denaturation speed, shorten egg oil and form the time, and the carrotene for containing can make egg oil be in reddish yellow, improve the sense organ shape of duck's egg, also there is anticancer, it is calm, calm the nerves, the healthcare function of step-down, the use of lilac wine not only increases the local flavor of duck's egg, also block the accumulation of salinity, salt content is set to be 2.35%, hypertension, diabetic can be used.
Description
Technical field
The invention mainly relates to processing of farm products field, more particularly to a kind of spiced Salted duck egg.
Background technology
Salted duck egg, distinct Chinese characteristics dish.Ancient Cheng Xian Yuan.Folk custom is called salt duck's egg ", " duck's egg that salts down ", " Chinese olive ".Salted duck egg
It is long in Chinese history, it is deep to be liked by common people, commercially also enjoy favor.Salted duck egg is passed through by primary raw material of fresh duck egg
Salted egg processed again is crossed, it is nutritious, rich in fat, the various amino acid of protein and needed by human body, calcium, phosphorus, iron, each
Trace element, vitamin etc. are planted, is easily absorbed by the body, saline taste is moderate, suitable for people of all ages.Eggshell is in cyan, and outward appearance is mellow and full smooth, and
Cry " blue or green egg ".Salted duck egg is that a kind of local flavor is special, instant egg processed again, and Salted duck egg is good merchantable brand of going with rice or bread, color equal ten
Divide tempting.The egg shell that salts down of quality better is clean, and shake has micro- sense of quivering, and after peeling off eggshell, saline taste is moderate, and oily multi-flavor is good, uses chopsticks
One chooses, and just has butter to emerge, and yolk is divided into layer, and nearly one layer of color is just deep one layer, more redder inward.And poor egg
Shell is gloomy, there is white or black splotch, easily breaks up, and the shelf-life is shorter.Soft rotten, the rotten greasy, saline taste of albumen is big after stripping.Current city
The Salted duck egg sold on field is all existed to extend the shelf life, and increases the consumption of salt, causes mouthfeel not good, moreover,
High content of salt also causes sub-health condition of human body.
The content of the invention
In order to make up the defect of prior art, the invention provides a kind of spiced Salted duck egg, not only features good taste, and to people
Body is healthy and beneficial.
The present invention is achieved by the following technical solutions：
A kind of spiced Salted duck egg, is made up of the raw material of following weight portion：Duck's egg 200-208 parts, salt 35-38 parts, asparagus juice 24-
26 parts, amorpha fruticosa leaf 17-20 parts, shrub lespedeza 14-17 parts, hybrid giant napier 13-16 parts, Semi-pinnated Brake Herb 12-15 parts, 11-14 parts of Jinsha rattan,
It is desmodium 9-12 parts, Common Leafflower Herb 7-10 parts, folium artemisiae argyi 6-8 parts, white granulated sugar 9-10 parts, lilac wine 5-7 parts, spice 3-5 parts, described
Spice, be made up of the raw material of following weight portion：Cassia bark 10-12 parts, Chinese prickly ash 9-12 parts, pepper 8-10 parts, 7-9 parts of anise,
Capsicum 6-8 parts, tsaoko 7-9 parts, fennel 7-9 parts, nutmeg 5-7 parts, fragrant 2-3 parts of sand.
A kind of preparation method of spiced Salted duck egg, comprises the following steps：
（1）Pickle pre-treatment
Selection high-quality, fresh duck egg, after being cleaned up with clear water, refrigerate 1-2 days at being placed in subzero 3-5 DEG C, can make albumen more
The composition of good absorption auxiliary material, is then placed within being soaked 2-3 hours in the warm water added with aloe juice, is soaked using aloe juice
The nutritional ingredient of duck's egg can be supplemented, is played a part of nutrition after eating, is moistened, brightens, and can sterilization, anti-corrosion, insect prevention, extension
The shelf-life of duck's egg, water will cover duck's egg, and water temperature is 30-35 DEG C；
（2）Prepare pickling liquid
Powder after the amorpha fruticosa leaf of the weight portion, shrub lespedeza, hybrid giant napier, Semi-pinnated Brake Herb, Jinsha rattan, desmodium, Common Leafflower Herb are cleaned
100-120 mesh is broken to, the 20-25 times of water of volume is added infusion 30-40 minutes at 130-140 DEG C, added after cooling all white
Granulated sugar, lilac wine, 1/2nd spices, are blended into the cold water of 2-3 times of volume of duck's egg, stir and obtain final product pickling liquid, and this salts down
Liquid processed can not only accelerate protein denaturation speed, shorten egg oil and form the time, and the carrotene for containing can make egg oil
In reddish yellow, the sense organ shape of duck's egg is improved, also with anticancer, calmness, the healthcare function calmed the nerves, be depressured, the use of lilac wine
The local flavor of duck's egg is not only increased, the accumulation of salinity is also blocked；
（3）Pickle duck's egg
The duck's egg that will be handled well is placed in the ceramic pot that bore is 50 centimetres, uses dissolved in boiled water salt, obtains saturated aqueous common salt, can
So that the yolk pickled is fuel-displaced more, it is mixed into pickling liquid, then pours into ceramic pot, sealing is positioned over shady place, salts down at 20-25 DEG C
28-30 days processed；
（4）The boiling of duck's egg, packaging
The duck's egg that will be pickled takes out, and is rinsed 3-5 times with clear water, 1/2nd spices of addition, folium artemisiae argyi, folium artemisiae argyi smell delicate fragrance,
Can increase the local flavor of duck's egg, and antibacterial, antiviral, antibechic, relieving asthma, eliminating the phlegm, the effect such as anti-inflammatory and antiallergy, add water small fire
Boil 1.5-2 hours, the vacuum packaging of spiced Salted duck egg, the sterilizing that will have been cooked.
Further described as to such scheme, the spice processing method is：Spice is cleaned up, is crushed
To 40-60 mesh, it is fitted into the cloth bag that volume is 50 liters, is steamed 3-5 minute with vapor pot, vapor (steam) temperature is 200-220 DEG C, can be with
The effect of spice is given full play to, the spice connects bag and uses.
Beneficial effects of the present invention：Spiced Salted duck egg that the present invention is provided and preparation method thereof, changes traditional duck's egg and salts down
System is easily corrupt, and local flavor missing, nutrition is not good, using the problem that crowd is limited, clean duck's egg is soaked with asparagus juice first, both
The nutritional ingredient of duck's egg, and energy sterilization, anti-corrosion, insect prevention can be supplemented, duck's egg is pickled by the pickling liquid containing prepared from traditional Chinese medicines, energy
Salinity permeating speed is enough improved, the usage amount of salt is reduced, not only accelerates protein denaturation speed, shortened egg oil and form the time,
And the carrotene for containing can make egg oil in reddish yellow, the sense organ shape of duck's egg be improved, also with anticancer, calmness, peace
God, the healthcare function of step-down, the use of lilac wine not only increase the local flavor of duck's egg, also block the accumulation of salinity, make salt
Content is 2.35%, and hypertension, diabetic can be used.
Specific embodiment
Below the present invention is illustrated with specific embodiment.
Embodiment 1
A kind of spiced Salted duck egg, is made up of the raw material of following weight portion：200 parts of duck's egg, 35 parts of salt, 24 parts of asparagus juice, purple fringe
17 parts of Chinese scholartree leaf, 14 parts of shrub lespedeza, 13 parts of hybrid giant napier, 12 parts of Semi-pinnated Brake Herb, 11 parts of Jinsha rattan, 9 parts of desmodium, 7 parts of Common Leafflower Herb, folium artemisiae argyi
6 parts, 9 parts of white granulated sugar, 5 parts of lilac wine, 3 parts of spice, described spice is made up of the raw material of following weight portion：Cassia bark 10
Part, 9 parts of Chinese prickly ash, 8 parts of pepper, anistree 7 parts, 6 parts of capsicum, 7 parts of tsaoko, 7 parts of fennel, 5 parts of nutmeg, fragrant 2 parts of sand.
A kind of preparation method of spiced Salted duck egg, comprises the following steps：
（1）Pickle pre-treatment
Selection high-quality, fresh duck egg, after being cleaned up with clear water, are refrigerated 1 day at being placed in subzero 3 DEG C, and albumen can be made more preferable
The composition of auxiliary material is absorbed, is then placed within being soaked 2-3 hours in the warm water added with aloe juice, being soaked using aloe juice can
The nutritional ingredient of duck's egg is supplemented, is played a part of nutrition after eating, is moistened, brightens, and can sterilization, anti-corrosion, insect prevention, extension duck's egg
Shelf-life, water will cover duck's egg, and water temperature is 30 DEG C；
（2）Prepare pickling liquid
Powder after the amorpha fruticosa leaf of the weight portion, shrub lespedeza, hybrid giant napier, Semi-pinnated Brake Herb, Jinsha rattan, desmodium, Common Leafflower Herb are cleaned
100 mesh are broken to, the 20 times of water of volume infusion 30 minutes at 130 DEG C are added, whole white granulated sugars, lilac wine, two are added after cooling
/ mono- spice, is blended into 2 times of cold water of volume of duck's egg, stirs and obtains final product pickling liquid, and the pickling liquid can not only accelerate egg
White matter is denatured speed, shortens egg oil and forms the time, and the carrotene for containing can make egg oil in reddish yellow, improve duck
The sense organ shape of egg, also with anticancer, calmness, the healthcare function calmed the nerves, be depressured, the use of lilac wine not only increases duck's egg
Local flavor, also blocks the accumulation of salinity；
（3）Pickle duck's egg
The duck's egg that will be handled well is placed in the ceramic pot that bore is 50 centimetres, uses dissolved in boiled water salt, obtains saturated aqueous common salt, can
So that the yolk pickled is fuel-displaced more, it is mixed into pickling liquid, then pours into ceramic pot, sealing is positioned over shady place, is pickled at 20 DEG C
28 days；
（4）The boiling of duck's egg, packaging
The duck's egg that will be pickled takes out, and is rinsed 3 times with clear water, adds 1/2nd spices, folium artemisiae argyi, and folium artemisiae argyi smell delicate fragrance can
To increase the local flavor of duck's egg, and antibacterial, antiviral, antibechic, relieving asthma, eliminating the phlegm, the effect such as anti-inflammatory and antiallergy, add water boiling with soft fire
1.5 hours, the vacuum packaging of spiced Salted duck egg, the sterilizing that will have been cooked.
Further described as to such scheme, the spice processing method is：Spice is cleaned up, is crushed
To 40 mesh, it is fitted into the cloth bag that volume is 50 liters, is steamed 3 minutes with vapor pot, vapor (steam) temperature is 200 DEG C, can be given full play to
The effect of spice, the spice connects bag and uses.
Embodiment 2
A kind of spiced Salted duck egg, is made up of the raw material of following weight portion：204 parts of duck's egg, 36 parts of salt, 25 parts of asparagus juice, purple fringe
18 parts of Chinese scholartree leaf, 15 parts of shrub lespedeza, 14 parts of hybrid giant napier, 13 parts of Semi-pinnated Brake Herb, 12 parts of Jinsha rattan, 10 parts of desmodium, 8 parts of Common Leafflower Herb, Chinese mugwort
7 parts of leaf, 9.5 parts of white granulated sugar, 6 parts of lilac wine, 4 parts of spice, described spice are made up of the raw material of following weight portion：Osmanthus
11 parts of skin, 10 parts of Chinese prickly ash, 9 parts of pepper, anistree 8 parts, 7 parts of capsicum, 8 parts of tsaoko, 8 parts of fennel, 6 parts of nutmeg, fragrant 2.5 parts of sand.
A kind of preparation method of spiced Salted duck egg, comprises the following steps：
（1）Pickle pre-treatment
Selection high-quality, fresh duck egg, after being cleaned up with clear water, are refrigerated 1 day at being placed in subzero 4 DEG C, and albumen can be made more preferable
The composition of auxiliary material is absorbed, is then placed within being soaked 2.5 hours in the warm water added with aloe juice, being soaked using aloe juice can
The nutritional ingredient of duck's egg is supplemented, is played a part of nutrition after eating, is moistened, brightens, and can sterilization, anti-corrosion, insect prevention, extension duck's egg
Shelf-life, water will cover duck's egg, and water temperature is 32 DEG C；
（2）Prepare pickling liquid
Powder after the amorpha fruticosa leaf of the weight portion, shrub lespedeza, hybrid giant napier, Semi-pinnated Brake Herb, Jinsha rattan, desmodium, Common Leafflower Herb are cleaned
110 mesh are broken to, the 22 times of water of volume infusion 35 minutes at 135 DEG C are added, whole white granulated sugars, lilac wine, two are added after cooling
/ mono- spice, is blended into 2.5 times of cold water of volume of duck's egg, stirs and obtains final product pickling liquid, and the pickling liquid can not only be accelerated
Protein denaturation speed, shortens egg oil and forms the time, and the carrotene for containing can make egg oil in reddish yellow, improve
The sense organ shape of duck's egg, also with anticancer, calmness, the healthcare function calmed the nerves, be depressured, the use of lilac wine not only increases duck's egg
Local flavor, also block the accumulation of salinity；
（3）Pickle duck's egg
The duck's egg that will be handled well is placed in the ceramic pot that bore is 50 centimetres, uses dissolved in boiled water salt, obtains saturated aqueous common salt, can
So that the yolk pickled is fuel-displaced more, it is mixed into pickling liquid, then pours into ceramic pot, sealing is positioned over shady place, is pickled at 23 DEG C
29 days；
（4）The boiling of duck's egg, packaging
The duck's egg that will be pickled takes out, and is rinsed 4 times with clear water, adds 1/2nd spices, folium artemisiae argyi, and folium artemisiae argyi smell delicate fragrance can
To increase the local flavor of duck's egg, and antibacterial, antiviral, antibechic, relieving asthma, eliminating the phlegm, the effect such as anti-inflammatory and antiallergy, add water boiling with soft fire
1.5 hours, the vacuum packaging of spiced Salted duck egg, the sterilizing that will have been cooked.
Further described as to such scheme, the spice processing method is：Spice is cleaned up, is crushed
To 50 mesh, it is fitted into the cloth bag that volume is 50 liters, is steamed 4 minutes with vapor pot, vapor (steam) temperature is 210 DEG C, can be given full play to
The effect of spice, the spice connects bag and uses.
Embodiment 3
A kind of spiced Salted duck egg, is made up of the raw material of following weight portion：208 parts of duck's egg, 38 parts of salt, 26 parts of asparagus juice, purple fringe
20 parts of Chinese scholartree leaf, 17 parts of shrub lespedeza, 16 parts of hybrid giant napier, 15 parts of Semi-pinnated Brake Herb, 14 parts of Jinsha rattan, 12 parts of desmodium, 10 parts of Common Leafflower Herb, Chinese mugwort
8 parts of leaf, 10 parts of white granulated sugar, 7 parts of lilac wine, 5 parts of spice, described spice are made up of the raw material of following weight portion：Cassia bark
12 parts, 12 parts of Chinese prickly ash, 10 parts of pepper, anistree 9 parts, 8 parts of capsicum, 9 parts of tsaoko, 9 parts of fennel, 7 parts of nutmeg, fragrant 3 parts of sand.
A kind of preparation method of spiced Salted duck egg, comprises the following steps：
（1）Pickle pre-treatment
Selection high-quality, fresh duck egg, after being cleaned up with clear water, are refrigerated 2 days at being placed in subzero 5 DEG C, and albumen can be made more preferable
The composition of auxiliary material is absorbed, is then placed within being soaked 3 hours in the warm water added with aloe juice, being soaked using aloe juice to mend
The nutritional ingredient of duck's egg is filled, is played a part of nutrition after eating, is moistened, brightens, and energy sterilization, anti-corrosion, insect prevention, extension duck's egg
Shelf-life, water will cover duck's egg, and water temperature is 35 DEG C；
（2）Prepare pickling liquid
Powder after the amorpha fruticosa leaf of the weight portion, shrub lespedeza, hybrid giant napier, Semi-pinnated Brake Herb, Jinsha rattan, desmodium, Common Leafflower Herb are cleaned
120 mesh are broken to, the 25 times of water of volume infusion 40 minutes at 140 DEG C are added, whole white granulated sugars, lilac wine, two are added after cooling
/ mono- spice, is blended into 3 times of cold water of volume of duck's egg, stirs and obtains final product pickling liquid, and the pickling liquid can not only accelerate egg
White matter is denatured speed, shortens egg oil and forms the time, and the carrotene for containing can make egg oil in reddish yellow, improve duck
The sense organ shape of egg, also with anticancer, calmness, the healthcare function calmed the nerves, be depressured, the use of lilac wine not only increases duck's egg
Local flavor, also blocks the accumulation of salinity；
（3）Pickle duck's egg
The duck's egg that will be handled well is placed in the ceramic pot that bore is 50 centimetres, uses dissolved in boiled water salt, obtains saturated aqueous common salt, can
So that the yolk pickled is fuel-displaced more, it is mixed into pickling liquid, then pours into ceramic pot, sealing is positioned over shady place, is pickled at 25 DEG C
30 days；
（4）The boiling of duck's egg, packaging
The duck's egg that will be pickled takes out, and is rinsed 5 times with clear water, adds 1/2nd spices, folium artemisiae argyi, and folium artemisiae argyi smell delicate fragrance can
To increase the local flavor of duck's egg, and antibacterial, antiviral, antibechic, relieving asthma, eliminating the phlegm, the effect such as anti-inflammatory and antiallergy, add water boiling with soft fire
2 hours, the vacuum packaging of spiced Salted duck egg, the sterilizing that will have been cooked.
Further described as to such scheme, the spice processing method is：Spice is cleaned up, is crushed
To 60 mesh, it is fitted into the cloth bag that volume is 50 liters, is steamed 3-5 minutes with vapor pot, vapor (steam) temperature is 220 DEG C, can fully be sent out
The effect of spice is waved, the spice connects bag and uses.
Comparative example 1
A kind of spiced Salted duck egg, is made up of the raw material of following weight portion：200 parts of duck's egg, 35 parts of salt, 5 parts of spice, it is described
Spice, is made up of the raw material of following weight portion：10 parts of cassia bark, 9 parts of Chinese prickly ash, 8 parts of pepper, anistree 7 parts, 6 parts of capsicum, fennel 7
Part.
A kind of preparation method of spiced Salted duck egg, comprises the following steps that：
（1）Selection high-quality, fresh duck's egg, are cleaned with clear water；
（2）By in salt addition duck's egg 2-3 times of water measured of weight, it is heated to dissolving completely, is cooled to 30 ~ 35 DEG C, adds fragrant pungent
Material, is well mixed, and adds duck's egg, pickles 28 days, takes out duck's egg, is cooked, and obtains spiced Salted duck egg；
（3）Vacuum packaging, sterilize to obtain finished product.
Contrast test
The index determining of embodiment and comparative example Salted duck egg：
20 pieces of the spiced Salted duck egg of embodiment and comparative example is randomly selected respectively, and the Salted duck egg to embodiment and comparative example is carried out respectively
The measurement result of the inspection of index, embodiment and comparative example spices each index of Salted duck egg is as shown in table 1.
Table 1：The measure of embodiment and each index of comparative example Salted duck egg
The result of table 1 shows that the spiced Salted duck egg of embodiment, albumen is pure white condensed, and yolk is fuel-displaced more, and with fragrance, saline taste is fitted
In, oily multi-flavor is good, and overall salty perfume is moderate, and the duck's egg of comparative example, and albumen is more rotten, fuel-displaced few, and taste is partially light, is due to the side of pickling
Absorption in method to salt and spice is slow, does not reach and preferably pickles effect, while vitamin A, calcium content are obvious in embodiment
High compared with comparative example, by determining, other nutritional ingredients are also such.
Step-down, the effect of calming the nerves of embodiment and comparative example spices Salted duck egg：
Cleaning grade ICR small white mouses 80 are taken, is fed 8 days with normal diet, be randomly divided into 4 groups, respectively embodiment 1, comparative example
1st, High Pressure Model group and normal group, every group 20, except normal group feeds basal feed, outside normal water, remaining 3 groups of feeding high salt
Feed, high salt feed formula：75% basal feed, 2% cholesterol, 15% salt, 8% yolk powder, High Pressure Model group free water, no
Make the Salted duck egg 3g/kg of any treatment, embodiment 1 and the daily gavage group of comparative example 1（With Mice Body restatement）, freely drink
Water, after feeding 28 days, determines the blood pressure of small white mouse, body weight and health status, the step-down of embodiment and comparative example Salted duck egg, calms the nerves
Effect is shown in Table 2.
Table 2：The step-down of embodiment and comparative example Salted duck egg, effect of calming the nerves
Show from the result of table 2, the effect that spiced Salted duck egg of the invention has to small white mouse to be reduced pressure, calm the nerves, through tested survey
After fixed, the blood pressure and Body Mass Index of the small white mouse of embodiment 1 are significantly better than that comparative example group and High Pressure Model group, with normal group mouse
Each index quite, and expression is easy, illustrate that spiced Salted duck egg of the invention also has the healthcare function for being depressured, calming the nerves.
Claims (3)
1. a kind of spiced Salted duck egg, it is characterised in that be made up of the raw material of following weight portion：Duck's egg 200-208 parts, salt 35-
38 parts, asparagus juice 24-26 parts, amorpha fruticosa leaf 17-20 parts, shrub lespedeza 14-17 parts, hybrid giant napier 13-16 parts, Semi-pinnated Brake Herb 12-15 parts,
11-14 parts of Jinsha rattan, desmodium 9-12 parts, Common Leafflower Herb 7-10 parts, folium artemisiae argyi 6-8 parts, white granulated sugar 9-10 parts, lilac wine 5-7 parts, perfume
Pungent material 3-5 parts, described spice is made up of the raw material of following weight portion：Cassia bark 10-12 parts, Chinese prickly ash 9-12 parts, pepper 8-10
Part, 7-9 parts of anise, capsicum 6-8 parts, tsaoko 7-9 parts, fennel 7-9 parts, nutmeg 5-7 parts, fragrant 2-3 parts of sand.
2. the preparation method of the spiced Salted duck egg described in a kind of claim 1, it is characterised in that comprise the following steps：
（1）Pickle pre-treatment
Selection high-quality, fresh duck egg, after being cleaned up with clear water, refrigerate 1-2 days at being placed in subzero 3-5 DEG C, are then placed within adding
Have in the warm water of aloe juice and soak 2-3 hour, water will cover duck's egg, water temperature is 30-35 DEG C；
（2）Prepare pickling liquid
Powder after the amorpha fruticosa leaf of the weight portion, shrub lespedeza, hybrid giant napier, Semi-pinnated Brake Herb, Jinsha rattan, desmodium, Common Leafflower Herb are cleaned
100-120 mesh is broken to, the 20-25 times of water of volume is added infusion 30-40 minutes at 130-140 DEG C, added after cooling all white
Granulated sugar, lilac wine, 1/2nd spices, are blended into the cold water of 2-3 times of volume of duck's egg, stir and obtain final product pickling liquid；
（3）Pickle duck's egg
The duck's egg that will be handled well is placed in the ceramic pot that bore is 50 centimetres, uses dissolved in boiled water salt, obtains saturated aqueous common salt, is mixed
In entering pickling liquid, then ceramic pot is poured into, sealing is positioned over shady place, is pickled at 20-25 DEG C 28-30 days；
（4）The boiling of duck's egg, packaging
The duck's egg that will be pickled takes out, and is rinsed 3-5 times with clear water, adds 1/2nd spices, folium artemisiae argyi, the boiling with soft fire that adds water 1.5-
2 hours, the vacuum packaging of spiced Salted duck egg, the sterilizing that will have been cooked.
3. a kind of spiced Salted duck egg according to claim 1, it is characterised in that the spice processing method is：By perfume (or spice)
Pungent material is cleaned up, and is crushed to 40-60 mesh, is fitted into the cloth bag that volume is 50 liters, is steamed 3-5 minutes with vapor pot, steam temperature
It is 200-220 DEG C to spend, and the spice connects bag and uses.
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN107373443A (en) * | 2017-08-17 | 2017-11-24 | 合肥市明航养殖有限公司 | A kind of processing method of health-care nutritive Salted duck egg |
| CN107495173A (en) * | 2017-08-24 | 2017-12-22 | 合肥市明航养殖有限公司 | A kind of processing method of vinasse Salted duck egg |
| CN109567060A (en) * | 2018-12-28 | 2019-04-05 | 湖南洞庭湖蛋业食品有限公司 | A kind of processing method of spices Salted duck egg |
| CN109567058A (en) * | 2018-12-27 | 2019-04-05 | 湖南洞庭湖蛋业食品有限公司 | A kind of processing method of health-care nutritive Salted duck egg |
| 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 |
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| CN104172271A (en) * | 2014-08-16 | 2014-12-03 | 高邮市红太阳食品有限公司 | Spiced salted duck egg pickling method |
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| CN106174128A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | Fat film Salted duck egg and preparation method thereof is removed in Plumula Nelumbinis blood pressure lowering |
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| CN104172271A (en) * | 2014-08-16 | 2014-12-03 | 高邮市红太阳食品有限公司 | Spiced salted duck egg pickling method |
| CN105029502A (en) * | 2015-07-13 | 2015-11-11 | 阜阳市牧旺牧业有限公司 | Pickling method for brine salted egg |
| CN106174128A (en) * | 2016-07-14 | 2016-12-07 | 合肥市福来多食品有限公司 | Fat film Salted duck egg and preparation method thereof is removed in Plumula Nelumbinis blood pressure lowering |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107373443A (en) * | 2017-08-17 | 2017-11-24 | 合肥市明航养殖有限公司 | A kind of processing method of health-care nutritive Salted duck egg |
| CN107495173A (en) * | 2017-08-24 | 2017-12-22 | 合肥市明航养殖有限公司 | A kind of processing method of vinasse Salted duck egg |
| 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 |
| CN109567058A (en) * | 2018-12-27 | 2019-04-05 | 湖南洞庭湖蛋业食品有限公司 | A kind of processing method of health-care nutritive Salted duck egg |
| CN109567060A (en) * | 2018-12-28 | 2019-04-05 | 湖南洞庭湖蛋业食品有限公司 | A kind of processing method of spices Salted duck egg |
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Application publication date: 20170531 |