CN106722368A

CN106722368A - A kind of preparation method of Salted duck egg

Info

Publication number: CN106722368A
Application number: CN201611129623.4A
Authority: CN
Inventors: 曾周
Original assignee: Individual
Current assignee: Individual
Priority date: 2016-12-09
Filing date: 2016-12-09
Publication date: 2017-05-31

Abstract

A kind of preparation method of Salted duck egg, comprises the following steps, 1）Inspection egg classification；2）Egg is washed, the drake feather of eggshell surface, duck dung are cleaned up；3）Sterilization；4）Pickling liquid is prepared, first rice-pudding leaf powder, Radix Glycyrrhizae, anise and fennel is put into and is boiled in water 5 10 minutes, be subsequently adding tealeaves and boil 38 minutes, be eventually adding salt and stir and add rice wine after cooling down；5）Pickle, duck's egg is pickled 20 30 days；6）Sampling detection；7）Go out cylinder.Add the powder of rice-pudding leaf in the present invention in the preparation method of Salted duck egg in pickling liquid, when pickling liquid is prepared, the rice-pudding leaf polysaccharide in rear rice-pudding leaf, rice-pudding leaf flavones, organic zinc, selenium, iodine, calcium, magnesium, iron, multivitamin and amino acid etc. is boiled to separate out, and when duck's egg is pickled, into in duck's egg, these costs are beneficial to human body.

Description

A kind of preparation method of Salted duck egg

Technical field

The present invention relates to a kind of Salted duck egg, more particularly to a kind of preparation method of Salted duck egg.

Background technology

China's duck culturing quantity and duck's egg yield occupy first place in the world.As a kind of nutritious eggs, what duck's egg was contained within Composition is substantially similar to egg, mainly contains protein, fat, retinol1, B, B2 etc..Compared to egg, the fat of duck's egg The content of content, inorganic salts and vitamin A is higher, and containing 62% unrighted acid in fat, fatty fusing point is low, Easily it is absorbed by the body.Micro- aspect, calcium in duck's egg, iron content it is higher, but zinc content is less than egg.

Duck's egg is cooler, and eggshell person is cooler for cyan, and Salted duck egg is sweet, cool in nature, enters the heart, lung, the spleen channel；Have enriching yin, clearing lung-heat, Rich flesh, damp skin, except heat the effects such as, the dietotherapy tonic of fire excess from yin deficiency person.The traditional Chinese medical science thinks that Salted duck egg clearing lung-heat is fiery, drop yin fire function ratio The duck's egg do not pickled is even better, and cooking can cure rush down dysentery；Wherein salted egg's butter can control children's having indigestion, external application can control scald, Eczema.Limited by the method for salting of existing salted egg so that the consumption school of the salt of salted egg is more, and oil yield is relatively low.Cause And the cooler crowd of pregnant woman, constitution is not suitable for edible Salted duck egg.

And due to eating habit, the duck's egg of China more than 80% is consumed in the form of Salted duck egg product.Salted duck egg is By pickling, salinity is set to enter in egg, protein there occurs slow denaturation solidification change because of the effect of salt, fatty from albumen Extrusion flocks together in matter, thus can see obvious oil during Salted duck egg incision.And the fishy smell of duck's egg is heavier, particularly pass through Cross the duck's egg pickled, not many consumers therefore eating Salted duck egg.

The content of the invention

The technical problem to be solved in the present invention is to overcome the deficiencies in the prior art, there is provided a kind of sweet, fuel-displaced many and raw meat The preparation method of the Salted duck egg of the few unique flavor of taste.

In order to solve the above technical problems, technical scheme proposed by the present invention is：A kind of preparation method of Salted duck egg, its feature It is：Comprise the following steps, 1）Inspection egg classification, rejects crack egg and egg inferior, and egg is divided into one-level, two according to size Level, three-level and level Four, wherein one-level egg are maximum；

2）Egg is washed, the drake feather of eggshell surface, duck dung are cleaned up；

3）Sterilization, duck's egg is put into more than 50 degree of white wine and is soaked 40-50 minutes, and dried；

4）Prepare pickling liquid, the pickling liquid include water 100-140 parts, salt 20-30 parts, rice wine 2-5 parts, it is 1-10 parts of anise, sweet Careless 1-10 parts, fennel 10-15 parts, tealeaves 1-5 parts, 15-30 parts and ginger 1-5 parts of rice-pudding leaf powder, are more than weight portion；First by rice-pudding Leaf powder, Radix Glycyrrhizae, anise and fennel boil 5-10 minutes in being put into water, are subsequently adding tealeaves and boil 3-8 minutes, are eventually adding salt Stir and add rice wine after cooling down；In the present invention, the addition of tealeaves can a certain degree of solution Salted duck egg yolk it is greasy Sensation.

5）Pickle, cylinder is pickled by what pickling liquid was added slowly to fill with duck's egg, until pickling liquid is completely covered duck's egg, Duck's egg is pushed down with dividing plate in cylinder is pickled, prevents duck's egg from floating, pickled and sealed with plastic sheeting on cylinder, pickled 20-30 days；Wherein The salting period of one-level egg is most long, generally 30 days；The level Four egg time is most short, generally 20 days.

6）Sampling detection, after salting period is reached, is sampled detection, qualified, carries out step 7）, it is unqualified to continue to salt down System；

7）Go out cylinder, egg is taken out from cylinder is pickled；

8）The attachment of eggshell surface is cleaned with clear water；

9）Boiled egg, temperature is put into be heated 8-10 minutes in the environment of 90-100 degrees Celsius by duck's egg；

10）Ultraviolet disinfection, the egg that will be cooked is put and is carried out disinfection under ultraviolet light；

11）Packaging.

The preparation method of above-mentioned Salted duck egg, it is preferred that the pickling liquid includes 120 parts of water, 25 parts of salt, 4 parts of rice wine, eight 5 parts of angle, 5 parts of Radix Glycyrrhizae, 12 parts of fennel, 5 parts of tealeaves, 20 parts and 5 portions gingers of rice-pudding leaf powder, are more than weight portion.

The preparation method of above-mentioned Salted duck egg, it is preferred that also include 10-20 parts of Chinese prickly ash, 10-15 parts of osmanthus in the pickling liquid Skin.

Compared with prior art, the advantage of the invention is that：In the present invention in the preparation method of Salted duck egg in pickling liquid Add the powder of rice-pudding leaf, when pickling liquid is prepared, boil rice-pudding leaf polysaccharide in rear rice-pudding leaf, rice-pudding leaf flavones, organic zinc, selenium, Iodine, calcium, magnesium, iron, multivitamin and amino acid etc. are separated out, and when duck's egg is pickled, into duck's egg, these costs It is beneficial to human body；And the delicate fragrance of rice-pudding leaf can cover the fishy smell of Salted duck egg after coming out, make one the sense of kind of delicate fragrance Feel.

Specific embodiment

For the ease of understanding the present invention, present invention work more comprehensively, is meticulously described below in conjunction with preferred embodiment, But protection scope of the present invention is not limited to embodiment in detail below.

It should be strongly noted that when a certain element, to be described as " be fixed on, be fixed in, be connected to or be communicated in " another When on element, it can be that directly fixed, affixed, connection or connection connect on another element, or by the middle of other Fitting is indirectly fixed, affixed, connection or connection are on another element.

Unless otherwise defined, the implication that all technical terms used hereinafter are generally understood that with those skilled in the art It is identical.Technical term used herein is intended merely to describe the purpose of specific embodiment, is not intended to the limitation present invention Protection domain.

Embodiment

A kind of preparation method of Salted duck egg, it is characterised in that：Comprise the following steps, 1）Inspection egg classification, reject crack egg and Egg inferior, and egg is divided into one-level, two grades, three-level and level Four according to size, wherein one-level egg is maximum；

3）Sterilization, duck's egg is put into more than 50 degree of white wine and is soaked 50 minutes, and dried；

4）Pickling liquid is prepared, the pickling liquid includes 120 parts of water, 25 parts of salt, 4 parts of rice wine, anistree 5 parts, 5 parts of Radix Glycyrrhizae, fennel 12 Part, 5 parts of tealeaves, 20 parts, 5 portions gingers of rice-pudding leaf powder, 10 portions of Chinese prickly ashes and 10 parts of cassia barks, are more than weight portion；First by rice-pudding leaf powder, Radix Glycyrrhizae, anise and fennel boil 10 minutes in being put into water, are subsequently adding tealeaves and boil 8 minutes, are eventually adding salt and stir simultaneously Rice wine is added after cooling；

5）Pickle, cylinder is pickled by what pickling liquid was added slowly to fill with duck's egg, until pickling liquid is completely covered duck's egg, salting down Duck's egg is pushed down with dividing plate in cylinder processed, prevents duck's egg from floating, pickled and sealed with plastic sheeting on cylinder, pickled 25 days；

6）Sampling detection, after salting period is reached, is sampled detection, qualified, carries out step 7）, it is unqualified to continue to pickle；

7）Go out cylinder, egg is taken out from cylinder is pickled；

8）The attachment of eggshell surface is cleaned with clear water；

9）Boiled egg, temperature is put into be heated 8 minutes in the environment of 100 degrees Celsius by duck's egg；

11）Packaging.

Claims

1. a kind of preparation method of Salted duck egg, it is characterised in that：Comprise the following steps, 1）Inspection egg classification, rejects crack egg and bad Matter egg, and egg is divided into one-level, two grades, three-level and level Four according to size, wherein one-level egg is maximum；

4）Prepare pickling liquid, the pickling liquid include water 100-140 parts, salt 20-30 parts, rice wine 2-5 parts, it is 1-10 parts of anise, sweet Careless 1-10 parts, fennel 10-15 parts, tealeaves 1-5 parts, 15-30 parts and ginger 1-5 parts of rice-pudding leaf powder, are more than weight portion；First by rice-pudding Leaf powder, Radix Glycyrrhizae, anise and fennel boil 5-10 minutes in being put into water, are subsequently adding tealeaves and boil 3-8 minutes, are eventually adding salt Stir and add rice wine after cooling down；

5）Pickle, cylinder is pickled by what pickling liquid was added slowly to fill with duck's egg, until pickling liquid is completely covered duck's egg, salting down Duck's egg is pushed down with dividing plate in cylinder processed, prevents duck's egg from floating, pickled and sealed with plastic sheeting on cylinder, pickled 20-30 days；

7）Go out cylinder, egg is taken out from cylinder is pickled；

8）The attachment of eggshell surface is cleaned with clear water；

11）Packaging.

2. the preparation method of Salted duck egg according to claim 1, it is characterised in that：The pickling liquid includes 120 parts of water, salt 25 parts, 4 parts of rice wine, anistree 5 parts, 5 parts of Radix Glycyrrhizae, 12 parts of fennel, 5 parts of tealeaves, 20 parts and 5 portions gingers of rice-pudding leaf powder, more than attach most importance to Amount part.

3. the preparation method of Salted duck egg according to claim 1, it is characterised in that：Also include 10-20 in the pickling liquid Part Chinese prickly ash, 10-15 parts of cassia bark.