CN107788417A - A kind of method of batter pickling salted duck eggs - Google Patents
A kind of method of batter pickling salted duck eggs Download PDFInfo
- Publication number
- CN107788417A CN107788417A CN201710955920.2A CN201710955920A CN107788417A CN 107788417 A CN107788417 A CN 107788417A CN 201710955920 A CN201710955920 A CN 201710955920A CN 107788417 A CN107788417 A CN 107788417A
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- batter
- egg
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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
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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 food processing field, more particularly to a kind of method of batter pickling salted duck eggs, comprise the following steps：A, duck's egg wash clean；B, dry；C, flour is tuned into pasty state with hot water, adds five-spice powder and white wine and mix thoroughly；D, duck's egg is glued one by one and wraps up in batter, then roll last layer salt；E, it is put into altar, seals altar；F, seal 15 days to 25 days；G, i.e. edible is cooked.The present invention replaces yellow mud using batter, is mixed together with salt, allows salinity to penetrate into egg, and the duck's egg yolk pickled is not only red but also stream oil is more, and can hold the degree of saltiness according to the taste of individual.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of method of batter pickling salted duck eggs.
Background technology
People's Salted duck egg that salts down is usually saline sook or wrapped up with yellow mud and salt, and present yellow mud is not easy to find, general to use
Marinating is difficult to hold.Want to have yolk is not only red but also stream oil more than duck's egg, only buy the pickled duck's egg of in the market, and industrial
The duck's egg of pickling changed can add excessive salt, be unfavorable for health to increase the resting period.
The content of the invention
In order to overcome above-mentioned deficiency, the present invention provides a kind of method of batter pickling salted duck eggs, the duck's egg yolk pickled
Not only red but also stream oil is more, and can hold the degree of saltiness according to the taste of individual.
A kind of method of batter pickling salted duck eggs, comprises the following steps：
A, duck's egg wash clean, it is soaked in water 3-5 minutes, dirt and bacterium in wash clean egg hole；
B, wiped and dried with towel；
C, flour is tuned into pasty state with hot water, adds five-spice powder and white wine and mix thoroughly；
D, the clean duck's egg dried is glued one by one again and wraps up in batter, then roll last layer salt；
E, it is put into altar, seals altar；
F, them 15 days to 25 days in the bottle of sealing；
G, i.e. edible is cooked.
White wine is the high spirit of 53-65 degree in above-mentioned steps C.
Beneficial effect：The present invention replaces yellow mud using batter, is mixed together with salt, allows salinity to penetrate into egg, pickles
Good duck's egg yolk is not only red but also stream oil is more, and can hold the degree of saltiness according to the taste of individual.
Embodiment
Embodiment 1：
A kind of method of batter pickling salted duck eggs, comprises the following steps：
A, duck's egg wash clean, it is soaked in water 3 minutes, dirt and bacterium in wash clean egg hole；
B, wiped and dried with towel；
C, flour is tuned into pasty state with hot water, adds five-spice powder and 53 degree of high spirit and mix thoroughly；
D, the clean duck's egg dried is glued one by one again and wraps up in batter, then roll last layer salt；
E, it is put into altar, seals altar；
F, them 15 days in the bottle of sealing；
G, i.e. edible is cooked.
Embodiment 2：
A kind of method of batter pickling salted duck eggs, comprises the following steps：
A, duck's egg wash clean, it is soaked in water 5 minutes, dirt and bacterium in wash clean egg hole；
B, wiped and dried with towel；
C, flour is tuned into pasty state with hot water, adds five-spice powder and 65 degree of high spirit and mix thoroughly；
D, the clean duck's egg dried is glued one by one again and wraps up in batter, then roll last layer salt；
E, it is put into altar, seals altar；
F, them 25 days in the bottle of sealing；
G, i.e. edible is cooked.
Embodiment 3：
A kind of method of batter pickling salted duck eggs, comprises the following steps：
A, duck's egg wash clean, it is soaked in water 4 minutes, dirt and bacterium in wash clean egg hole；
B, wiped and dried with towel；
C, flour is tuned into pasty state with hot water, adds five-spice powder and 60 degree of high spirit and mix thoroughly；
D, the clean duck's egg dried is glued one by one again and wraps up in batter, then roll last layer salt；
E, it is put into altar, seals altar；
F, them 20 days in the bottle of sealing；
G, i.e. edible is cooked.
Claims (2)
- A kind of 1. method of batter pickling salted duck eggs, it is characterised in that comprise the following steps：A, duck's egg wash clean, it is soaked in water 3-5 minutes, dirt and bacterium in wash clean egg hole；B, wiped and dried with towel；C, flour is tuned into pasty state with hot water, adds five-spice powder and white wine and mix thoroughly；D, the clean duck's egg dried is glued one by one again and wraps up in batter, then roll last layer salt；E, it is put into altar, seals altar；F, them 15 days to 25 days in the bottle of sealing；G, i.e. edible is cooked.
- 2. the method for a kind of batter pickling salted duck eggs according to claim 1, it is characterised in that white wine is 53- in step C 65 degree of high spirit.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710955920.2A CN107788417A (en) | 2017-10-15 | 2017-10-15 | A kind of method of batter pickling salted duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710955920.2A CN107788417A (en) | 2017-10-15 | 2017-10-15 | A kind of method of batter pickling salted duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107788417A true CN107788417A (en) | 2018-03-13 |
Family
ID=61533749
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710955920.2A Pending CN107788417A (en) | 2017-10-15 | 2017-10-15 | A kind of method of batter pickling salted duck eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107788417A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198378A (en) * | 2018-11-15 | 2019-01-15 | 安徽靳氏食品有限公司 | A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat |
-
2017
- 2017-10-15 CN CN201710955920.2A patent/CN107788417A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109198378A (en) * | 2018-11-15 | 2019-01-15 | 安徽靳氏食品有限公司 | A kind of manufacture craft for the mint flavored Salted duck egg that relieves inflammation or internal heat |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20180313 |
|
| WD01 | Invention patent application deemed withdrawn after publication |