CN107198145A - A kind of preparation method of Salted duck egg - Google Patents
A kind of preparation method of Salted duck egg Download PDFInfo
- Publication number
- CN107198145A CN107198145A CN201710523990.0A CN201710523990A CN107198145A CN 107198145 A CN107198145 A CN 107198145A CN 201710523990 A CN201710523990 A CN 201710523990A CN 107198145 A CN107198145 A CN 107198145A
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- China
- Prior art keywords
- egg
- duck
- preparation
- dried
- salt
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
Abstract
The present invention relates to a kind of preparation method of Salted duck egg, the preparation method comprises the following steps：（1）Feedstock treating：Intact FRESH DUCK EGGS is selected, is then dried with clear water wash clean；（2）Make salt solution：By salt and warm water by weight 2~3:8~7 mix, and salt is completely dissolved in warm water, then place and are cooled to room temperature；（3）Pickle duck's egg：Dip rice wine to be applied on the duck's egg dried, then place in the salt solution of cooling and soak 1~3 day, then take out, place in polybag and wrap up 20~30 days；（4）Finished product stores：By the duck's egg pickled from polybag, duck's egg surface is dried, is placed into duck's egg box.The advantage of the invention is that：The salted duck egg white color and luster produced by this method is fair and tender, yolk oil yield is high, in good taste, health, and production efficiency is high, and fine quality can also be kept in a long time, it is not over-salty.
Description
Technical field
The present invention relates to a kind of preparation method of food, more particularly to a kind of preparation method of Salted duck egg.
Background technology
Salted egg is that a kind of local flavor is special, instant egg processed again, is the good merchantable brand gone with rice or bread.Salted egg is mainly salty including what is pickled
Egg and Salted duck egg, also including a small amount of salty goose egg.Protein and fat in Salted duck egg is by pickling, and salinity enters in egg,
Protein there occurs slow denaturation solidification change because of the effect of salt, and fat extrusion from protein is gathered in QI invigorating, thus salty
Duck's egg can see obvious oil when cutting.General edible per capita, Salted duck egg is sweet, cool in nature, enters the heart, lung, spleen；Have enriching yin,
Clearing lung-heat, rich flesh, damp skin, except heat the effects such as.
The existing method for making Salted duck egg is pack, i.e., with plant ash or the appropriate salt of laterite addition and water FRESH DUCK EGGS
Parcel pickles into Salted duck egg；There are infusion method, i.e., the method that Salted duck egg is pickled into saline sook FRESH DUCK EGGS in the market.Bag
It is unhygienic that pack makes Salted duck egg；The integument outside Salted duck egg must first be removed before consumption, Salted duck egg is easily damaged, made salty
Duck's egg is polluted by integument；Production efficiency is low, it is impossible to quick and substantial amounts of making Salted duck egg；Once standing time compared with
It is long, Salted duck egg will be made over-salty and be difficult edible and rotten.Infusion method makes Salted duck egg due to the bad control of soak time, often
FRESH DUCK EGGS is caused not become Salted duck egg, or soak time is longer, the Salted duck egg being made is over-salty, and mouthfeel extreme difference, economic value is not high.
Therefore, research and development one kind ensures that Salted duck egg is hygienic, in good taste, production efficiency is high, and can also protect in a long time
The Salted duck egg preparation method for holding fine quality is necessary.
The content of the invention
Ensure that Salted duck egg is hygienic, in good taste, production efficiency is high the technical problem to be solved in the present invention is to provide one kind, and
The preparation method that the Salted duck egg of fine quality can also be kept in a long time.
In order to solve the above technical problems, the technical scheme is that：A kind of preparation method of Salted duck egg, it is characterised in that：Should
Preparation method comprises the following steps：
（1）Feedstock treating：Intact FRESH DUCK EGGS is selected, is then dried with clear water wash clean；
（2）Make salt solution：By salt and warm water by weight 2~3:8~7 mix, and salt is completely dissolved in warm water, then
Placement is cooled to room temperature；
（3）Pickle duck's egg：Dip rice wine to be applied on the duck's egg dried, then place immersion 1~3 day in the salt solution of cooling, so
After take out, place polybag in wrap up 20~30 days；
（4）Finished product stores：By the duck's egg pickled from polybag, duck's egg surface is dried, is placed into duck's egg box.
Further, the step（2）The temperature of middle warm water is 50~60 DEG C, and the concentration of salt solution is 20%~30%.
Further, the step（3）Saline sook 2 days, polybag is wrapped up 25 days.
The advantage of the invention is that：Duck's egg surface smear rice wine in the preparation method of Salted duck egg of the present invention, manufacturing process, can
To remove the fishy smell of duck's egg；The salted duck egg white color and luster produced by this method is fair and tender, yolk oil yield is high, in good taste, defends
It is raw, and production efficiency is high, and fine quality can also be kept in a long time, it is not over-salty.
Embodiment
The following examples can make professional and technical personnel that the present invention is more fully understood, but therefore not send out this
It is bright to be limited among described scope of embodiments.
Embodiment 1
The preparation method of the present embodiment Salted duck egg, the preparation method is comprised the following steps that：
（1）Feedstock treating：Intact FRESH DUCK EGGS is selected, is then dried with clear water wash clean；
（2）Make salt solution：3 kilograms of salt and 7 kilograms 50 DEG C of warm water are mixed, salt is completely dissolved in warm water, then
Placement is cooled to room temperature so that the concentration of salt solution is 30%；
（3）Pickle duck's egg：Dip rice wine to be applied on the duck's egg dried, soaked 1 day in the salt solution for then placing 30%, Ran Houqu
Go out, place in polybag and wrap up 20 days；
（4）Finished product stores：By the duck's egg pickled from polybag, duck's egg surface is dried, is placed into duck's egg box.
The salted duck egg white color and luster that is made in this way is fair and tender, yolk oil yield is high, and saline taste is thin, hygienic good, energy
It is enough keep fine quality in a long time, it is not over-salty.
Embodiment 2
The preparation method of the present embodiment Salted duck egg, the preparation method is comprised the following steps that：
（1）Feedstock treating：Intact FRESH DUCK EGGS is selected, is then dried with clear water wash clean；
（2）Make salt solution：2 kilograms of salt and 8 kilograms 50 DEG C of warm water are mixed, salt is completely dissolved in warm water, then
Placement is cooled to room temperature so that the concentration of salt solution is 20%；
（3）Pickle duck's egg：Dip rice wine to be applied on the duck's egg dried, soaked 3 days in the salt solution for then placing 20%, Ran Houqu
Go out, place in polybag and wrap up 30 days；
（4）Finished product stores：By the duck's egg pickled from polybag, duck's egg surface is dried, is placed into duck's egg box.
The salted duck egg white color and luster that is made in this way is fair and tender, yolk oil yield is high, and saline taste is thin, hygienic good, energy
It is enough keep fine quality in a long time, it is not over-salty.
Embodiment 3
The preparation method of the present embodiment Salted duck egg, the preparation method is comprised the following steps that：
（1）Feedstock treating：Intact FRESH DUCK EGGS is selected, is then dried with clear water wash clean；
（2）Make salt solution：2.5 kilograms of salt and 7.5 kilograms 55 DEG C of warm water are mixed, salt is completely dissolved in warm water,
Then place and be cooled to room temperature so that the concentration of salt solution is 25%；
（3）Pickle duck's egg：Dip rice wine to be applied on the duck's egg dried, soaked 2 days in the salt solution for then placing 25%, Ran Houqu
Go out, place in polybag and wrap up 25 days；
（4）Finished product stores：By the duck's egg pickled from polybag, duck's egg surface is dried, is placed into duck's egg box.
The salted duck egg white color and luster that is made in this way is fair and tender, yolk oil yield is high, and saline taste is moderate, hygienic good, energy
It is enough keep fine quality in a long time, it is not over-salty.
It should be understood by those skilled in the art that, the present invention is not limited to the above embodiments, above-described embodiment and explanation
Merely illustrating the principles of the invention described in book, without departing from the spirit and scope of the present invention, the present invention also have
Various changes and modifications, these changes and improvements all fall within the protetion scope of the claimed invention.The claimed scope of the invention
By appended claims and its equivalent thereof.
Claims (3)
1. a kind of preparation method of Salted duck egg, it is characterised in that：The preparation method comprises the following steps：
Feedstock treating：Intact FRESH DUCK EGGS is selected, is then dried with clear water wash clean；
Make salt solution：By salt and warm water by weight 2~3:8~7 mix, and salt is completely dissolved in warm water, Ran Houfang
Put and be cooled to room temperature；
Pickle duck's egg：Dip rice wine to be applied on the duck's egg dried, then place in the salt solution of cooling and soak 1~3 day, Ran Houqu
Go out, place in polybag and wrap up 20~30 days；
Finished product stores：By the duck's egg pickled from polybag, duck's egg surface is dried, is placed into duck's egg box.
2. the preparation method of Salted duck egg according to claim 1, it is characterised in that：The step（2）The temperature of middle warm water
For 50~60 DEG C, the concentration of salt solution is 20%~30%.
3. the preparation method of Salted duck egg according to claim 1, it is characterised in that：The step（3）Saline sook 2 days,
Polybag is wrapped up 25 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710523990.0A CN107198145A (en) | 2017-06-30 | 2017-06-30 | A kind of preparation method of Salted duck egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710523990.0A CN107198145A (en) | 2017-06-30 | 2017-06-30 | A kind of preparation method of Salted duck egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107198145A true CN107198145A (en) | 2017-09-26 |
Family
ID=59910702
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710523990.0A Pending CN107198145A (en) | 2017-06-30 | 2017-06-30 | A kind of preparation method of Salted duck egg |
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| CN (1) | CN107198145A (en) |
Cited By (3)
| 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 |
| CN109673971A (en) * | 2018-11-15 | 2019-04-26 | 安徽靳氏食品有限公司 | A kind of special taste and the Salted duck egg production technology for reducing salting period |
| CN110250449A (en) * | 2019-07-29 | 2019-09-20 | 山东陈氏特产食品有限公司 | The method for salting and salted egg's food of one hatching egg material |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099579A (en) * | 2007-07-05 | 2008-01-09 | 刘华桥 | Method for pickling salted duck's eggs with proper salt |
| CN103494245A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Pickling method of instant salted duck eggs |
| CN104273565A (en) * | 2014-10-30 | 2015-01-14 | 四川特驱投资集团有限公司 | Method for salting eggs |
-
2017
- 2017-06-30 CN CN201710523990.0A patent/CN107198145A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101099579A (en) * | 2007-07-05 | 2008-01-09 | 刘华桥 | Method for pickling salted duck's eggs with proper salt |
| CN103494245A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Pickling method of instant salted duck eggs |
| CN104273565A (en) * | 2014-10-30 | 2015-01-14 | 四川特驱投资集团有限公司 | Method for salting eggs |
Cited By (3)
| 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 |
| CN109673971A (en) * | 2018-11-15 | 2019-04-26 | 安徽靳氏食品有限公司 | A kind of special taste and the Salted duck egg production technology for reducing salting period |
| CN110250449A (en) * | 2019-07-29 | 2019-09-20 | 山东陈氏特产食品有限公司 | The method for salting and salted egg's food of one hatching egg material |
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Application publication date: 20170926 |