CN106912825A - A kind of method for salting of lime-preserved egg - Google Patents
A kind of method for salting of lime-preserved egg Download PDFInfo
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- CN106912825A CN106912825A CN201710032269.1A CN201710032269A CN106912825A CN 106912825 A CN106912825 A CN 106912825A CN 201710032269 A CN201710032269 A CN 201710032269A CN 106912825 A CN106912825 A CN 106912825A
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Abstract
The invention discloses a kind of method for salting of lime-preserved egg, comprise the following steps：(1) selected raw material, choose the fresh duck egg uniform in size and complete given birth in 5 days, it is the spot washing of eggshell surface is clean and dry；(2) be equipped with curing agent, by following weight：5 parts of edible salt, 4 parts of plant ash, 10 parts of tea dust, 3 parts of Chinese prickly ash, 3 parts of pepper, 1 part of ginger powder, 1 part of cinnamomi cortex pulveratus, 5 parts of dietary alkali, 20 parts of quick lime, 80 parts of water；(3) batch mixing is wrapped；(4) sealed pickling, curing container is sealed, and is pickled 60 days and is got product.The lime-preserved egg that the present invention is pickled, both the chemical reaction that duck's egg occurs can have been made just right, the nutritive value of egg product can be lifted again, the lime-preserved egg alkali-free taste pickled, the dark green solidification shape of yolk, there is soft yolk, refrigerant tasty and refreshing, it is fragrant and oiliness, with special taste, it is tasty, be of high nutritive value and the characteristics of safety is no added.
Description
【Technical field】
The present invention relates to food processing technology field, more particularly to a kind of method for salting of lime-preserved egg.
【Background technology】
Lime-preserved egg, also known as lime-preserved egg, kink of preserved egg etc., is the traditional local flavor egg products of China, is not only that domestic consumers in general are liked
Love, the great reputation also enjoyed in the international market, according to《Medical center bun will》Record can " purging the lung of pathogenic fire heat, sober up, go large intestine fire, control rush down dysentery.Energy
Dissipate, can hold back ", in the streets it is commonly used to treat sore-throat, pharynx treatment, hoarseness and constipation, there is certain medical value.
Lime-preserved egg is to utilize egg in alkaline solution, can make the characteristic of protein gel, is allowed to become the solid of high resilience.
But, if lime-preserved egg making uniform recipe design is bad, protein can be made to be hydrolyzed on the contrary in alkaline solution, protein denaturation is in
It is albumen, cannot eats.If eggshell has slight crack or uniform recipe design not good, can also allow the interior hydrogen sulfide of egg excessive, become gold
Yellow.Normal lime-preserved egg is that for blackish green and have preserved egg and full of elasticity, pickling lime-preserved egg commonly used material has salt, tea and alkali
Property material.And the lime-preserved egg for obtaining is pickled with such raw material, taste is common, no feature.
【The content of the invention】
It is a primary object of the present invention to provide a kind of method for salting of lime-preserved egg, the lime-preserved egg that the present invention is pickled, both
The chemical reaction that can occur duck's egg is just right, and the nutritive value of egg product can be lifted again.
To achieve the above object, the technical scheme taken of the present invention is：
A kind of method for salting of lime-preserved egg, comprises the following steps：
(1) selected raw material
The fresh duck egg uniform in size and complete given birth in 5 days is chosen, the spot washing of eggshell surface is clean simultaneously
Dry；
(2) it is equipped with curing agent
By following weight：5~10 parts of edible salt, 4~8 parts of plant ash, 10~15 parts of tea dust, Chinese prickly ash 3~6
Part, 3~6 parts of pepper, 1~2 part of ginger powder, 1~3 part of cinnamomi cortex pulveratus, 5~8 parts of dietary alkali, 20~25 parts of quick lime, water 80~120
Part；
(3) batch mixing is wrapped
To be stirred with the curing agent got ready, and it is uniformly applied on the outer wall of duck's egg；
(4) sealed pickling
Duck's egg after step (3) treatment is neatly placed in curing container, curing agent is filled up in middle vacancy, by curing container
Sealed, pickle 60~90 days and get product.
Further, ashes of the plant ash that the step (2) is chosen obtained by the vegetation afterburnt.
Further, the curing container in the step (4) is sand cylinder or large-scale terrine.
Further, the step (4) is pickled the lime-preserved egg of completion and soaks 10 in the edible acid aqueous solution before consumption
~20 hours, wherein the edible acid aqueous solution can be acetic acid, citric acid or malic acid, pH value be 4~5 between.
Further, the curing agent is by 5 parts of following weight edible salt, 4 parts of plant ash, 10 parts of tea dust, flower
3 parts of green pepper, 3 parts of pepper, 1 part of ginger powder, 1 part of cinnamomi cortex pulveratus, 5 parts of dietary alkali, 20 parts of quick lime, 80 parts of water.
Compared with prior art, the present invention has the advantages that：The lime-preserved egg that the present invention is pickled, can both make duck's egg
The chemical reaction for being occurred is just right, and the nutritive value of egg product can be lifted again, the lime-preserved egg alkali-free taste pickled, and yolk is in dark green
Color solidifies shape, there is a soft yolk, refrigerant tasty and refreshing, fragrant and oiliness, with special taste, it is tasty, be of high nutritive value and safety is without adding
Plus the characteristics of.
【Specific embodiment】
For technological means, creation characteristic, reached purpose and effect for making present invention realization are easy to understand, with reference to
Specific embodiment, is expanded on further the present invention.
Embodiment 1：
A kind of method for salting of lime-preserved egg, comprises the following steps：
(1) selected raw material
The fresh duck egg uniform in size and complete given birth in 5 days is chosen, the spot washing of eggshell surface is clean simultaneously
Dry；
(2) it is equipped with curing agent
By following weight：5 parts of edible salt, 4 parts of plant ash, 10 parts of tea dust, 3 parts of Chinese prickly ash, 3 parts of pepper, ginger powder 1
Part, 1 part of cinnamomi cortex pulveratus, 5 parts of dietary alkali, 20 parts of quick lime, 80 parts of water；
(3) batch mixing is wrapped
To be stirred with the curing agent got ready, and it is uniformly applied on the outer wall of duck's egg；
(4) sealed pickling
Duck's egg after step (3) treatment is neatly placed in curing container, curing agent is filled up in middle vacancy, by curing container
Sealed, pickle 60 days and get product.
Embodiment 2：
A kind of method for salting of lime-preserved egg, comprises the following steps：
(1) selected raw material
The fresh duck egg uniform in size and complete given birth in 5 days is chosen, the spot washing of eggshell surface is clean simultaneously
Dry；
(2) it is equipped with curing agent
By following weight：7 parts of edible salt, 6 parts of plant ash, 13 parts of tea dust, 5 parts of Chinese prickly ash, 5 parts of pepper, ginger powder
1.5 parts, 2 parts of cinnamomi cortex pulveratus, 7 parts of dietary alkali, 23 parts of quick lime, 100 parts of water；
(3) batch mixing is wrapped
To be stirred with the curing agent got ready, and it is uniformly applied on the outer wall of duck's egg；
(4) sealed pickling
Duck's egg after step (3) treatment is neatly placed in curing container, curing agent is filled up in middle vacancy, by curing container
Sealed, pickle 75 days and get product.
Embodiment 3：
A kind of method for salting of lime-preserved egg, comprises the following steps：
(1) selected raw material
The fresh duck egg uniform in size and complete given birth in 5 days is chosen, the spot washing of eggshell surface is clean simultaneously
Dry；
(2) it is equipped with curing agent
By following weight：10 parts of edible salt, 8 parts of plant ash, 15 parts of tea dust, 6 parts of Chinese prickly ash, 6 parts of pepper, ginger powder
2 parts, 3 parts of cinnamomi cortex pulveratus, 8 parts of dietary alkali, 25 parts of quick lime, 120 parts of water；
(3) batch mixing is wrapped
To be stirred with the curing agent got ready, and it is uniformly applied on the outer wall of duck's egg；
(4) sealed pickling
Duck's egg after step (3) treatment is neatly placed in curing container, curing agent is filled up in middle vacancy, by curing container
Sealed, pickle 90 days and get product.
General principle of the invention and principal character and advantages of the present invention has been shown and described above.The technology of the industry
Personnel it should be appreciated that the present invention is not limited to the above embodiments, simply explanation described in above-described embodiment and specification this
The principle of invention, without departing from the spirit and scope of the present invention, various changes and modifications of the present invention are possible, these changes
Change and improvement all fall within the protetion scope of the claimed invention.The claimed scope of the invention by appending claims and its
Equivalent thereof.
Claims (5)
1. a kind of method for salting of lime-preserved egg, it is characterised in that：Comprise the following steps：
(1) selected raw material
The fresh duck egg uniform in size and complete given birth in 5 days is chosen, the spot of eggshell surface is washed clean and is dried；
(2) it is equipped with curing agent
By following weight：5~10 parts of edible salt, 4~8 parts of plant ash, 10~15 parts of tea dust, 3~6 parts of Chinese prickly ash, Hu
3~6 parts of green pepper, 1~2 part of ginger powder, 1~3 part of cinnamomi cortex pulveratus, 5~8 parts of dietary alkali, 20~25 parts of quick lime, 80~120 parts of water；
(3) batch mixing is wrapped
To be stirred with the curing agent got ready, and it is uniformly applied on the outer wall of duck's egg；
(4) sealed pickling
Duck's egg after step (3) treatment is neatly placed in curing container, curing agent is filled up in middle vacancy, and curing container is carried out
Sealing, pickles 60~90 days and gets product.
2. the method for salting of a kind of lime-preserved egg according to claim 1, it is characterised in that：The grass that the step (2) is chosen
Wood ash is the ashes obtained by the vegetation afterburnt.
3. the method for salting of a kind of lime-preserved egg according to claim 1, it is characterised in that：Pickling in the step (4)
Container is sand cylinder or large-scale terrine.
4. the method for salting of a kind of lime-preserved egg according to claim 1, it is characterised in that：The step (4) pickles completion
Lime-preserved egg before consumption in the edible acid aqueous solution soak 10~20 hours, wherein the edible acid aqueous solution can for acetic acid,
Citric acid or malic acid, pH value be 4~5 between.
5. the method for salting of a kind of lime-preserved egg according to claim 1, it is characterised in that：The curing agent presses following weight
5 parts of edible salt of part proportioning, 4 parts of plant ash, 10 parts of tea dust, 3 parts of Chinese prickly ash, 3 parts of pepper, 1 part of ginger powder, 1 part of cinnamomi cortex pulveratus, dietary alkali
5 parts, 20 parts of quick lime, 80 parts of water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710032269.1A CN106912825A (en) | 2017-01-16 | 2017-01-16 | A kind of method for salting of lime-preserved egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710032269.1A CN106912825A (en) | 2017-01-16 | 2017-01-16 | A kind of method for salting of lime-preserved egg |
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| Publication Number | Publication Date |
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| CN106912825A true CN106912825A (en) | 2017-07-04 |
Family
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| CN201710032269.1A Withdrawn CN106912825A (en) | 2017-01-16 | 2017-01-16 | A kind of method for salting of lime-preserved egg |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495179A (en) * | 2017-10-18 | 2017-12-22 | 贵州大娄山稻香来食品有限公司 | A kind of preparation method of flavored preserved eggs |
| CN107684044A (en) * | 2017-10-25 | 2018-02-13 | 贵州大娄山稻香来食品有限公司 | A kind of preserved egg and its processing method |
| CN108813423A (en) * | 2018-07-10 | 2018-11-16 | 安徽杠岗香食品科技有限公司 | A kind of method for salting of lime-preserved egg |
| CN109007632A (en) * | 2018-07-11 | 2018-12-18 | 安徽靳氏食品有限公司 | A kind of lime-preserved egg wraps up in the processing technology of material |
| CN109043381A (en) * | 2018-08-30 | 2018-12-21 | 陕西恒源食品有限责任公司 | A kind of Fu tea golden flower lime-preserved egg and preparation method thereof |
| CN109645371A (en) * | 2018-12-24 | 2019-04-19 | 福建鸭嫂食品有限公司 | A kind of agitating device of lime-preserved egg, production technology and pug |
| CN109717406A (en) * | 2017-10-31 | 2019-05-07 | 石阡县黔鑫绿色食品有限公司 | A kind of preserved egg pickling agent and its application |
| CN112890121A (en) * | 2021-03-17 | 2021-06-04 | 仪陇德轩农业科技有限责任公司 | Preparation process of mulberry twig preserved eggs |
| CN115119926A (en) * | 2021-03-25 | 2022-09-30 | 安徽省金安禽业有限公司 | Nutritional lead-free preserved egg and preparation method thereof |
| CN115152954A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and production method of preserved eggs with bay leaves |
-
2017
- 2017-01-16 CN CN201710032269.1A patent/CN106912825A/en not_active Withdrawn
Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107495179A (en) * | 2017-10-18 | 2017-12-22 | 贵州大娄山稻香来食品有限公司 | A kind of preparation method of flavored preserved eggs |
| CN107684044A (en) * | 2017-10-25 | 2018-02-13 | 贵州大娄山稻香来食品有限公司 | A kind of preserved egg and its processing method |
| CN109717406A (en) * | 2017-10-31 | 2019-05-07 | 石阡县黔鑫绿色食品有限公司 | A kind of preserved egg pickling agent and its application |
| CN108813423A (en) * | 2018-07-10 | 2018-11-16 | 安徽杠岗香食品科技有限公司 | A kind of method for salting of lime-preserved egg |
| CN109007632A (en) * | 2018-07-11 | 2018-12-18 | 安徽靳氏食品有限公司 | A kind of lime-preserved egg wraps up in the processing technology of material |
| CN109043381A (en) * | 2018-08-30 | 2018-12-21 | 陕西恒源食品有限责任公司 | A kind of Fu tea golden flower lime-preserved egg and preparation method thereof |
| CN109645371A (en) * | 2018-12-24 | 2019-04-19 | 福建鸭嫂食品有限公司 | A kind of agitating device of lime-preserved egg, production technology and pug |
| CN112890121A (en) * | 2021-03-17 | 2021-06-04 | 仪陇德轩农业科技有限责任公司 | Preparation process of mulberry twig preserved eggs |
| CN115119926A (en) * | 2021-03-25 | 2022-09-30 | 安徽省金安禽业有限公司 | Nutritional lead-free preserved egg and preparation method thereof |
| CN115152954A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and production method of preserved eggs with bay leaves |
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Application publication date: 20170704 |