CN107751836A - A kind of high oil recovery Salted duck egg method for salting - Google Patents
A kind of high oil recovery Salted duck egg method for salting Download PDFInfo
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- CN107751836A CN107751836A CN201710806504.6A CN201710806504A CN107751836A CN 107751836 A CN107751836 A CN 107751836A CN 201710806504 A CN201710806504 A CN 201710806504A CN 107751836 A CN107751836 A CN 107751836A
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- egg
- duck
- oil recovery
- high oil
- salting
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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
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention relates to bird egg food processing technique field, specifically discloses a kind of high oil recovery Salted duck egg method for salting, comprises the following steps：Step 1, making from brine are standby：First by white wine and beer according to volume ratio 1：1 is mixed, and mixing liquid then is heated into 40~60 DEG C, refined salt is added under keeping warm mode to saturation state, finally after solution temperature is reduced to room temperature；Step 2, duck's egg are pickled：Duck's egg is cleaned up, is uniformly placed into after air-drying in sealing container, pours into bittern, bittern did not had duck's egg, after finally sealing container is sealed, shady place is placed into, deposits 40~45 days.Instant invention overcomes the deficiencies in the prior art, solve the problems, such as that existing Salted duck egg oil yield is low；Saturated brine is prepared using the white wine and beer of minuent, has both remained effect of the alcohol to duck's egg oil yield, and farthest reduces the vinosity of Salted duck egg finished product, high oil recovery and substantially without vinosity.
Description
Technical field
The present invention relates to bird egg food processing technique field, particularly belongs to a kind of high oil recovery Salted duck egg method for salting.
Background technology
Duck's egg be we most familiar with one of food only, but for duck's egg nutritive value you perhaps not necessarily understand
It is thorough, it is small compile the nutritive value of duck's egg is still known it is perfectly clear, below just like the friends geted a zero in an exam to everybody
Introduce.Duck's egg also known as duck, duck ovum, mainly containing nutritional ingredients such as protein, fat, calcium, phosphorus, iron, potassium, sodium, chlorine.
Duck's egg nature and flavor are sweet, cool, have the function that enriching yin clearing lung-heat, are adapted to physically weak after being ill, cough caused by dryness-heat, dry throat laryngalgia, hypertension, diarrhea
The patients such as dysentery eat.Duck's egg is nutritious, can be matched in excellence or beauty with egg, and duck's egg contains protein, phosphatide, vitamin A, vitamin
The nutriments such as B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus；Specifically, the nutritive value of duck's egg shows a lower section
Face：（1）, enriching the blood and tonifying qi：The suitable colour of skin does not have brilliance, loses the content height of crowd's iron ruddy, that trick is ice-cold, good absorbing；
（2）, zhuanggu：Calcium absorption can be helped, promotes bone metabolism.
Salted duck egg, distinct Chinese characteristics dish.Ancient Cheng Xian Yuan.Folk custom is called salt duck's egg ", " salt down duck's egg ", " Chinese olive ".Salted duck egg
It is long in Chinese history, it is deep to be liked by common people, commercially also enjoy favor.
The content of the invention
It is an object of the invention to provide a kind of high oil recovery Salted duck egg method for salting, the deficiencies in the prior art are overcome,
Solve the problems, such as that existing Salted duck egg oil yield is low；Saturated brine is prepared using the white wine and beer of minuent, was both retained
Effect of the alcohol to duck's egg oil yield, and farthest reduce the vinosity of Salted duck egg finished product, high oil recovery and substantially without
Vinosity.
To solve the above problems, the technical solution used in the present invention is as follows：
A kind of high oil recovery Salted duck egg method for salting, comprises the following steps：
Step 1, making from brine are standby：First by white wine and beer according to volume ratio 1：1 is mixed, then by mixing liquid
40~60 DEG C are heated to, refined salt is added under keeping warm mode to saturation state, finally after solution temperature is reduced to room temperature；
Step 2, duck's egg are pickled：Duck's egg is cleaned up, is uniformly placed into after air-drying in sealing container, pours into bittern, bittern
Duck's egg is not crossed, after finally sealing container is sealed, shady place is placed into, deposits 40~45 days.
Further, described shady place temperature is 5~10 DEG C.
Compared with prior art, implementation result of the invention is as follows by the present invention：
A kind of high oil recovery Salted duck egg method for salting of the present invention, solve the problems, such as that existing Salted duck egg oil yield is low；Utilize
Low white wine and beer prepare saturated brine, have both remained effect of the alcohol to duck's egg oil yield, and at utmost
The vinosity for reducing Salted duck egg finished product, high oil recovery and substantially without vinosity.
Embodiment
With reference to embodiment, the invention will be further described, but the present invention is not limited only to these examples, to be de-
On the premise of from present inventive concept, carried out by it is any improvement be within the scope of the present invention.
A kind of high oil recovery Salted duck egg method for salting of the present invention, comprises the following steps：
Step 1, making from brine are standby：First by white wine and beer according to volume ratio 1：1 is mixed, then by mixing liquid
40~60 DEG C are heated to, refined salt is added under keeping warm mode to saturation state, finally after solution temperature is reduced to room temperature；
Step 2, duck's egg are pickled：Duck's egg is cleaned up, is uniformly placed into after air-drying in sealing container, pours into bittern, bittern
Duck's egg is not crossed, after finally sealing container is sealed, shady place is placed into, deposits 40~45 days.
Further, described shady place temperature is 5~10 DEG C.
Above content is only to present inventive concept example and explanation, affiliated those skilled in the art couple
Described specific embodiment is made various modifications or supplement or substituted using similar mode, without departing from invention
Conceive or surmount scope defined in the claims, protection scope of the present invention all should be belonged to.
Claims (2)
- A kind of 1. high oil recovery Salted duck egg method for salting, it is characterised in that：Comprise the following steps：Step 1, making from brine are standby：First by white wine and beer according to volume ratio 1：1 is mixed, then by mixing liquid 40~60 DEG C are heated to, refined salt is added under keeping warm mode to saturation state, finally after solution temperature is reduced to room temperature；Step 2, duck's egg are pickled：Duck's egg is cleaned up, is uniformly placed into after air-drying in sealing container, pours into bittern, bittern Duck's egg is not crossed, after finally sealing container is sealed, shady place is placed into, deposits 40~45 days.
- A kind of 2. high oil recovery Salted duck egg method for salting according to claim 1, it is characterised in that：Described shady place temperature Spend for 5~10 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710806504.6A CN107751836A (en) | 2017-09-08 | 2017-09-08 | A kind of high oil recovery Salted duck egg method for salting |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710806504.6A CN107751836A (en) | 2017-09-08 | 2017-09-08 | A kind of high oil recovery Salted duck egg method for salting |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107751836A true CN107751836A (en) | 2018-03-06 |
Family
ID=61266037
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710806504.6A Pending CN107751836A (en) | 2017-09-08 | 2017-09-08 | A kind of high oil recovery Salted duck egg method for salting |
Country Status (1)
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| CN (1) | CN107751836A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349545A (en) * | 2018-10-17 | 2019-02-19 | 绵竹市华兴食品加工厂 | A kind of high oil recovery Salted duck egg method for salting |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07147891A (en) * | 1993-11-26 | 1995-06-13 | Power Tec:Kk | Preparation of seasoned egg |
| CN102551098A (en) * | 2011-12-29 | 2012-07-11 | 马勇 | Pickling method of salted eggs |
| CN103054066A (en) * | 2011-10-21 | 2013-04-24 | 刘少龙 | Preparation method of salted duck eggs |
| CN103876179A (en) * | 2014-02-26 | 2014-06-25 | 王耀 | Poultry and egg pickling method |
| CN104719952A (en) * | 2013-12-22 | 2015-06-24 | 王新 | Preparation method for salted duck egg |
| CN105166993A (en) * | 2015-10-16 | 2015-12-23 | 江西省农业科学院 | Pickling method of salted preserved eggs |
| CN106213257A (en) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | A kind of preparation method of Salted duck egg |
| CN106213256A (en) * | 2016-07-14 | 2016-12-14 | 合肥市福来多食品有限公司 | Winter bamboo shoot profit is every refreshing stomach film Salted duck egg and preparation method thereof |
| CN106261936A (en) * | 2016-08-26 | 2017-01-04 | 杜冬明 | A kind of method for salting of Sea Duck Eggs |
| CN106666461A (en) * | 2015-11-05 | 2017-05-17 | 高邮市邮星食品有限公司 | Duck egg pickling method |
-
2017
- 2017-09-08 CN CN201710806504.6A patent/CN107751836A/en active Pending
Patent Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPH07147891A (en) * | 1993-11-26 | 1995-06-13 | Power Tec:Kk | Preparation of seasoned egg |
| CN103054066A (en) * | 2011-10-21 | 2013-04-24 | 刘少龙 | Preparation method of salted duck eggs |
| CN102551098A (en) * | 2011-12-29 | 2012-07-11 | 马勇 | Pickling method of salted eggs |
| CN104719952A (en) * | 2013-12-22 | 2015-06-24 | 王新 | Preparation method for salted duck egg |
| CN103876179A (en) * | 2014-02-26 | 2014-06-25 | 王耀 | Poultry and egg pickling method |
| CN105166993A (en) * | 2015-10-16 | 2015-12-23 | 江西省农业科学院 | Pickling method of salted preserved eggs |
| CN106666461A (en) * | 2015-11-05 | 2017-05-17 | 高邮市邮星食品有限公司 | Duck egg pickling method |
| CN106213256A (en) * | 2016-07-14 | 2016-12-14 | 合肥市福来多食品有限公司 | Winter bamboo shoot profit is every refreshing stomach film Salted duck egg and preparation method thereof |
| CN106213257A (en) * | 2016-07-26 | 2016-12-14 | 廖亚妹 | A kind of preparation method of Salted duck egg |
| CN106261936A (en) * | 2016-08-26 | 2017-01-04 | 杜冬明 | A kind of method for salting of Sea Duck Eggs |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109349545A (en) * | 2018-10-17 | 2019-02-19 | 绵竹市华兴食品加工厂 | A kind of high oil recovery Salted duck egg method for salting |
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| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20180306 |
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