CN108402409A - The peppery odor type duck's egg of less salt deodorant is dry and preparation method thereof - Google Patents
The peppery odor type duck's egg of less salt deodorant is dry and preparation method thereof Download PDFInfo
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- CN108402409A CN108402409A CN201810078316.0A CN201810078316A CN108402409A CN 108402409 A CN108402409 A CN 108402409A CN 201810078316 A CN201810078316 A CN 201810078316A CN 108402409 A CN108402409 A CN 108402409A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 68
- 239000002781 deodorant agent Substances 0.000 title claims abstract description 57
- 150000003839 salts Chemical class 0.000 title claims abstract description 47
- 238000002360 preparation method Methods 0.000 title claims abstract description 25
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 34
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 32
- 150000002367 halogens Chemical class 0.000 claims abstract description 32
- 235000013547 stew Nutrition 0.000 claims abstract description 28
- 238000009835 boiling Methods 0.000 claims abstract description 13
- 230000001954 sterilising effect Effects 0.000 claims abstract description 11
- 235000013601 eggs Nutrition 0.000 claims description 95
- 102000002322 Egg Proteins Human genes 0.000 claims description 57
- 108010000912 Egg Proteins Proteins 0.000 claims description 57
- 241000272522 Anas Species 0.000 claims description 46
- 210000004681 ovum Anatomy 0.000 claims description 46
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 30
- 235000014347 soups Nutrition 0.000 claims description 29
- 238000010411 cooking Methods 0.000 claims description 13
- 238000001802 infusion Methods 0.000 claims description 12
- 239000007788 liquid Substances 0.000 claims description 12
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 11
- 235000014103 egg white Nutrition 0.000 claims description 11
- 210000000969 egg white Anatomy 0.000 claims description 11
- 235000008397 ginger Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000002566 Capsicum Nutrition 0.000 claims description 7
- 240000008574 Capsicum frutescens Species 0.000 claims description 7
- 239000001390 capsicum minimum Substances 0.000 claims description 7
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 235000001287 Guettarda speciosa Nutrition 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 6
- 235000008227 Illicium verum Nutrition 0.000 claims description 6
- 244000270834 Myristica fragrans Species 0.000 claims description 6
- 235000009421 Myristica fragrans Nutrition 0.000 claims description 6
- 235000019483 Peanut oil Nutrition 0.000 claims description 6
- 244000223014 Syzygium aromaticum Species 0.000 claims description 6
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 6
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 239000001702 nutmeg Substances 0.000 claims description 6
- 239000000312 peanut oil Substances 0.000 claims description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 239000000654 additive Substances 0.000 claims description 5
- 230000000996 additive effect Effects 0.000 claims description 5
- 238000010009 beating Methods 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000004659 sterilization and disinfection Methods 0.000 claims description 5
- 238000009461 vacuum packaging Methods 0.000 claims description 5
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 4
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 4
- 240000003824 Gypsophila paniculata Species 0.000 claims description 4
- 238000005829 trimerization reaction Methods 0.000 claims description 2
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 240000002045 Guettarda speciosa Species 0.000 claims 1
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000020995 raw meat Nutrition 0.000 claims 1
- 239000001488 sodium phosphate Substances 0.000 claims 1
- 229910000162 sodium phosphate Inorganic materials 0.000 claims 1
- RYFMWSXOAZQYPI-UHFFFAOYSA-K trisodium phosphate Chemical compound [Na+].[Na+].[Na+].[O-]P([O-])([O-])=O RYFMWSXOAZQYPI-UHFFFAOYSA-K 0.000 claims 1
- 206010020772 Hypertension Diseases 0.000 abstract description 3
- 230000001055 chewing effect Effects 0.000 abstract description 3
- 238000002203 pretreatment Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 9
- 244000061520 Angelica archangelica Species 0.000 description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 5
- 240000004808 Saccharomyces cerevisiae Species 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 4
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000011734 sodium Substances 0.000 description 3
- 229910052708 sodium Inorganic materials 0.000 description 3
- 235000019832 sodium triphosphate Nutrition 0.000 description 3
- 239000002994 raw material Substances 0.000 description 2
- UNXRWKVEANCORM-UHFFFAOYSA-I triphosphate(5-) Chemical compound [O-]P([O-])(=O)OP([O-])(=O)OP([O-])([O-])=O UNXRWKVEANCORM-UHFFFAOYSA-I 0.000 description 2
- 241001137251 Corvidae Species 0.000 description 1
- PEDCQBHIVMGVHV-UHFFFAOYSA-N Glycerine Chemical compound OCC(O)CO PEDCQBHIVMGVHV-UHFFFAOYSA-N 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000014594 pastries Nutrition 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 235000015108 pies Nutrition 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
-
- 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
-
- 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
- A23L15/25—Addition or treatment with microorganisms or enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/16—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials
- A23L3/165—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by heating loose unpacked materials in solid state
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/28—Removal of unwanted matter, e.g. deodorisation or detoxification using microorganisms
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
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- Microbiology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention belongs to egg products technical fields, and in particular to a kind of peppery odor type duck's egg of less salt deodorant is dry and preparation method thereof.The preparation method includes：Pale blue pre-treatment, modulation, weigh, enter mould, boiling, halogen are boiled, are dried, being vacuum-packed, sterilizing, finished product.The technical solution can complete the stew in soy sauce done to duck's egg in the case where not depending on edible salt, and the duck's egg that stew in soy sauce obtains is dry to have elasticity, resistance to chewing, chewability can reach 1800 or so, simultaneously, salt content is extremely low, can be suitble to healthy population, hypertension or nephrotic.
Description
Technical field
The invention belongs to egg products technical fields, and in particular to a kind of peppery odor type duck's egg of less salt deodorant is dry and its preparation side
Method.
Background technology
Egg is dry be tradition baking halogen is boiled be combined with modern processing, the instant food that mouthfeel is fresh and tender, full of nutrition.
Dry be convenient for carrying of egg can be instant, but also the garnishes that can go with rice or bread, and is suitble to a variety of cooking methods, greatly meets the mouth of different crowd
Taste and requirement, market prospects are very wide.Market setting egg(s) Ganlei product is mostly using egg white as raw material at present, product category and flavor
It is single, and existing product remains the fishy smell of egg liquid more, quality has to be hoisted.
Raw material of the Ovum Anas domestica yolk as food such as guangdong pastry, moon cake, Zongzi, yolk pies, is widely used in food industry,
But the utilization rate of Ovum Anas domestica album is relatively low.Since pale blue has larger fishy smell, has no prepare egg Ganlei's product with it at present
Research.
Invention content
To solve the deficiencies in the prior art, the present invention provides a kind of peppery odor type duck's egg of less salt deodorant is dry and its preparation side
Method.The present invention is made after pale blue deodorant peppery odor type duck's egg through boiling, cooking etc. and does, both improved the utilization rate of pale blue,
The type and flavor of egg Ganlei's product are enriched again.
Technical solution provided by the present invention is as follows：
A kind of preparation method that the peppery odor type duck's egg of less salt deodorant is dry, includes the following steps：
1) preliminary defishying is carried out to Ovum Anas domestica album liquid, obtains the Ovum Anas domestica album of preliminary deodorant；
2) be added in the Ovum Anas domestica album of the preliminary deodorant obtained to every liter of step 1) cooking wine 8~10mL, 5~8mL of ginger juice and
8~10g of sodium tripolyphosphate, stirs evenly, the Ovum Anas domestica album modulated；
3) Ovum Anas domestica album modulated that step 2) obtains is entered into mould；
4) by the Ovum Anas domestica album liquid modulated in mold under 95~105 DEG C, 0.15~0.25Mpa 25~30min of boiling,
Obtain the dry first product of duck's egg；
5) the dry first product of duck's egg obtained per 5kg steps 4) is put into halogen soup, at 75~85 DEG C after 25~30min of stew in soy sauce
It takes out, is cooled to room temperature, it is dry to obtain the good egg of stew in soy sauce, wherein the preparation method of the halogen soup includes the following steps：
It 5a) takes 12L clear water, is added 180~220g of peanut oil, 270~330g of dark soy sauce and cooking wine 135~165g, 100~
105 DEG C are heated to boiling, and obtain boiled first halogen soup；
5b) by 135~165g of fresh ginger, 115~135g of galingal, 90~110g of the root of Dahurain angelica, 90~110g of capsicum, dried orange peel 60~
70g, 55~65g of cassia bark, 45~55g of Chinese prickly ash, 45~55g of illiciumverum, 18~22g of tsaoko, 18~22g of nutmeg, 18~22g of brigand,
After 18~22g of spiceleaf, 11~13g of fructus amomi, 11~13g of cloves, 4~6g of fennel seeds and Radix Glycyrrhizae 1~3g mixing, with 1~3 layer of gauze
Package is fastened, and step 5a is placed in) 30~40min of infusion in obtained boiled halogen soup, 75~85 DEG C are cooled to after infusion,
Obtain halogen soup；
6) the good egg of the stew in soy sauce that step 5) obtains is done into 30~40min of baking, baking process in 90~100 DEG C of baking ovens
In, every 15~20min is dry to the good egg of stew in soy sauce to be stirred 1~2 time, and baking finishes, and obtains the peppery odor type of less salt deodorant by drying
The dry finished product of duck's egg.
Based on the above-mentioned technical proposal, the peppery odor type duck's egg of less salt deodorant can be prepared and do this novel product.Stew in soy sauce obtains
To duck's egg dry can completely eliminate fishy smell.The technical solution can be completed dry to duck's egg in the case where not depending on edible salt
Stew in soy sauce, duck's egg that stew in soy sauce obtains is dry to have elasticity, resistance to chewing, and chewability can reach 1800 or so, meanwhile, salt content pole
It is low, healthy population, hypertension or nephrotic can be suitble to.
Preferably, the dry first product of duck's egg obtained per 5kg steps 4) is put into the halogen soup of 13~14kg by step 5), in 75~
It takes out, is cooled to room temperature after 25~30min of stew in soy sauce at 85 DEG C, it is dry to obtain the good egg of stew in soy sauce, wherein the preparation method of the halogen soup
Include the following steps：
12L clear water 5a) is taken, peanut oil 200g, dark soy sauce 300g and cooking wine 150g is added, 100 DEG C are heated to boiling, and are burnt
The halogen soup opened；
5b) by fresh ginger 150g, galingal 125g, root of Dahurain angelica 100g, capsicum 100g, dried orange peel 65g, cassia bark 60g, Chinese prickly ash 50g, illiciumverum
After 50g, tsaoko 20g, nutmeg 20g, brigand 20g, spiceleaf 20g, fructus amomi 12g, cloves 12g, fennel seeds 5g and Radix Glycyrrhizae 2g mixing, use
2 layers of gauze wrapped are fastened, and step 5a is placed in) 30~40min of infusion in obtained boiled halogen soup, it is cooled to 80 after infusion
DEG C, it is dry to obtain the good egg of stew in soy sauce.
Specifically, step 1) includes the following steps：
Fresh duck egg 1a) is taken, egg white and yolk are detached after beating eggs, take egg white, with spare after filtered through gauze, obtains duck's egg
Clearly；
1b) to every liter of step 1a) 3~5g of citric acid is added in obtained pale blue；
It is 0.8~1.0g yeast/L pale blues 1c) to add active dry yeasr, additive amount into the pale blue for add citric acid, in
After 1.5~2h being placed at 25 DEG C, then it is spare with filtered through gauze, obtain the Ovum Anas domestica album of preliminary deodorant.
Based on the above-mentioned technical proposal, the preliminary deodorant to pale blue may be implemented.
Specifically, in step 3), the Ovum Anas domestica album modulated that step 2) obtains is divided into the aliquot of 300~500mL,
Ovum Anas domestica album after dividing equally is moved into mould.
Specifically, step 5a) in, capsicum selects babysbreath；Chinese prickly ash selects Sichuan plum blossom green pepper.
Further, the dry preparation method of the peppery odor type duck's egg of less salt deodorant, it is further comprising the steps of：
7) the peppery dry finished product of odor type duck's egg of less salt deodorant that step 6) obtains is subjected to vacuum packaging and pasteurize, obtained low
The peppery odor type duck's egg dryed product of salt deodorant.
Specifically, in step 7), the condition of pasteurize is：Sterilization temperature is 120~122 DEG C；Sterilizing time be 15~
20min。
The present invention also provides the peppery odor type duck's eggs of the less salt deodorant being prepared according to preparation method provided by the present invention
It is dry.The peppery odor type duck's egg of the less salt deodorant is dry to be used as a kind of new product, and no fishy smell is flexible, and resistance to chewing, chewability can reach
1800N/cm2Left and right, meanwhile, salt content is extremely low, can be suitble to healthy population, hypertension or nephrotic.
Compare the prior art：
1) present invention has carried out defishying to Ovum Anas domestica album liquid, and product color is better than non-deodorant Ovum Anas domestica album class with flavor
Product or in the market existing dried eggs product；
2) duck's egg dryed product is had no currently on the market, and the peppery odor type duck's egg dryed product of deodorant has filled up this blank, in addition, such as going
Fall the capsicum in halogen material, five odor type duck's egg dryed products can be made；The present invention expands the edible range of pale blue, and it is dry to enrich egg
The type and flavor of class product.
Specific implementation mode
The principles and features of the present invention are described below, and illustrated embodiment is served only for explaining the present invention, is not intended to
Limit the scope of the present invention.
Embodiment 1
The dry preparation method of the peppery odor type duck's egg of less salt deodorant, includes the following steps：
1) preliminary defishying is carried out to Ovum Anas domestica album liquid, obtains the Ovum Anas domestica album of preliminary deodorant, includes the following steps：
Fresh duck egg 1a) is taken, egg white and yolk are detached after beating eggs, take egg white, with spare after filtered through gauze, obtains duck's egg
Clearly；
1b) to every liter of step 1a) citric acid 4g is added in obtained pale blue；
1c) add active dry yeasr into the pale blue for add citric acid, additive amount is 0.9g yeast/L pale blues, at 25 DEG C
After placing 1.5h, then it is spare with filtered through gauze, obtain the Ovum Anas domestica album of preliminary deodorant；
2) cooking wine 9mL, ginger juice 7mL and tripolyphosphate are added in the Ovum Anas domestica album of the preliminary deodorant obtained to every liter of step 1)
Sodium 9g, stirs evenly, the Ovum Anas domestica album modulated；
3) Ovum Anas domestica album modulated that step 2) obtains is divided into the aliquot of 400mL, by the Ovum Anas domestica album after dividing equally
Move into mould；
4) by the Ovum Anas domestica album liquid modulated in mold under 100 DEG C, 0.20Mpa boiling 28min, it is dry just to obtain duck's egg
Product；
5) the dry first product of duck's egg obtained per 5kg steps 4) is put into halogen soup, is taken out after stew in soy sauce 28min at 80 DEG C, it is cold
But to room temperature, it is dry to obtain the good egg of stew in soy sauce, wherein the preparation method of the halogen soup includes the following steps：
12L clear water 5a) is taken, peanut oil 200g, dark soy sauce 300g and cooking wine 150g is added, 100 DEG C are heated to boiling, and are burnt
The first halogen soup opened；
5b) by fresh ginger 150g, galingal 125g, root of Dahurain angelica 100g, capsicum 100g, dried orange peel 65g, cassia bark 60g, Chinese prickly ash 50g, illiciumverum
After 50g, tsaoko 20g, nutmeg 20g, brigand 20g, spiceleaf 20g, fructus amomi 12g, cloves 12g, fennel seeds 5g and Radix Glycyrrhizae 2g mixing, use
2 layers of gauze wrapped are fastened, and step 5a is placed in) infusion 35min in obtained boiled halogen soup, 80 DEG C are cooled to after infusion,
Obtain halogen soup；
6) the good egg of the stew in soy sauce that step 5) obtains is done and toasts 35min in 95 DEG C of baking ovens, in baking process, per 18min
Dry to the good egg of stew in soy sauce to stir 2 times, baking finishes, and obtains the peppery dry finished product of odor type duck's egg of less salt deodorant by drying；
7) the peppery dry finished product of odor type duck's egg of less salt deodorant that step 6) obtains is subjected to vacuum packaging and pasteurize, obtained low
The peppery odor type duck's egg dryed product of salt deodorant, the condition of pasteurize are：Sterilization temperature is 121 DEG C；Sterilizing time is 18min.
The peppery dry finished product of odor type duck's egg of less salt deodorant is measured：Chewability is 1824N/cm2；Salt content is 0.4%.
Embodiment 2
The dry preparation method of the peppery odor type duck's egg of less salt deodorant, includes the following steps：
1) preliminary defishying is carried out to Ovum Anas domestica album liquid, obtains the Ovum Anas domestica album of preliminary deodorant, includes the following steps：
Fresh duck egg 1a) is taken, egg white and yolk are detached after beating eggs, take egg white, with spare after filtered through gauze, obtains duck's egg
Clearly；
1b) to every liter of step 1a) citric acid 5g is added in obtained pale blue；
1c) add active dry yeasr into the pale blue for add citric acid, additive amount is 0.8g yeast/L pale blues, at 25 DEG C
After placing 2h, then it is spare with filtered through gauze, obtain the Ovum Anas domestica album of preliminary deodorant；
2) cooking wine 8mL, ginger juice 8mL and tripolyphosphate are added in the Ovum Anas domestica album of the preliminary deodorant obtained to every liter of step 1)
Sodium 8g, stirs evenly, the Ovum Anas domestica album modulated；
3) Ovum Anas domestica album modulated that step 2) obtains is divided into the aliquot of 500mL, by the Ovum Anas domestica album after dividing equally
Move into mould；
4) by the Ovum Anas domestica album liquid modulated in mold under 95 DEG C, 0.25Mpa boiling 25min, obtain the dry first product of duck's egg；
5) the dry first product of duck's egg obtained per 5kg steps 4) is put into halogen soup, is taken out after stew in soy sauce 25min at 85 DEG C, it is cold
But to room temperature, it is dry to obtain the good egg of stew in soy sauce, wherein the preparation method of the halogen soup includes the following steps：
12L clear water 5a) is taken, peanut oil 220g, dark soy sauce 270g and cooking wine 165g is added, 105 DEG C are heated to boiling, and are burnt
The first halogen soup opened；
5b) by fresh ginger 165g, galingal 115g, root of Dahurain angelica 110g, babysbreath 90g, dried orange peel 70g, cassia bark 55g, Sichuan plum blossom green pepper
55g, illiciumverum 45g, tsaoko 22g, nutmeg 18g, brigand 22g, spiceleaf 18g, fructus amomi 13g, cloves 11g, fennel seeds 6g and Radix Glycyrrhizae 1g
After mixing, fastened with 3 layers of gauze wrapped, be placed in step 5a) infusion 30min in obtained boiled halogen soup, drops after infusion
Temperature obtains halogen soup to 85 DEG C；
6) the good egg of the stew in soy sauce that step 5) obtains is done and toasts 40min in 90 DEG C of baking ovens, in baking process, per 15min
Dry to the good egg of stew in soy sauce to stir 2 times, baking finishes, and obtains the peppery dry finished product of odor type duck's egg of less salt deodorant by drying；
7) the peppery dry finished product of odor type duck's egg of less salt deodorant that step 6) obtains is subjected to vacuum packaging and pasteurize, obtained low
The peppery odor type duck's egg dryed product of salt deodorant, the condition of pasteurize are：Sterilization temperature is 120 DEG C；Sterilizing time is 20min.
The peppery dry finished product of odor type duck's egg of less salt deodorant is measured：Chewability is 1796N/cm2；Salt content is 0.3%.
Embodiment 3
The dry preparation method of the peppery odor type duck's egg of less salt deodorant, includes the following steps：
1) preliminary defishying is carried out to Ovum Anas domestica album liquid, obtains the Ovum Anas domestica album of preliminary deodorant, includes the following steps：
Fresh duck egg 1a) is taken, egg white and yolk are detached after beating eggs, take egg white, with spare after filtered through gauze, obtains duck's egg
Clearly；
1b) to every liter of step 1a) citric acid 3g is added in obtained pale blue；
1c) add active dry yeasr into the pale blue for add citric acid, additive amount is 1.0g yeast/L pale blues, at 25 DEG C
After placing 1.5h, then it is spare with filtered through gauze, obtain the Ovum Anas domestica album of preliminary deodorant；
2) cooking wine 10mL, ginger juice 5mL and trimerization phosphorus are added in the Ovum Anas domestica album of the preliminary deodorant obtained to every liter of step 1)
Sour sodium 10g, stirs evenly, the Ovum Anas domestica album modulated；
3) Ovum Anas domestica album modulated that step 2) obtains is divided into the aliquot of 300mL, by the Ovum Anas domestica album after dividing equally
Move into mould；
4) by the Ovum Anas domestica album liquid modulated in mold under 105 DEG C, 0.15Mpa boiling 30min, it is dry just to obtain duck's egg
Product；
5) the dry first product of duck's egg obtained per 5kg steps 4) is put into halogen soup, is taken out after stew in soy sauce 25min at 85 DEG C, it is cold
But to room temperature, it is dry to obtain the good egg of stew in soy sauce, wherein the preparation method of the halogen soup includes the following steps：
12L clear water 5a) is taken, peanut oil 220g, dark soy sauce 270g and cooking wine 165g is added, 102 DEG C are heated to boiling, and are burnt
The first halogen soup opened；
5b) by fresh ginger 165g, galingal 115g, root of Dahurain angelica 110g, babysbreath 110g, dried orange peel 70g, cassia bark 55g, Sichuan plum blossom green pepper
55g, illiciumverum 45g, tsaoko 22g, nutmeg 18g, brigand 22g, spiceleaf 18g, fructus amomi 13g, cloves 11g, fennel seeds 6g and Radix Glycyrrhizae 1g
After mixing, fastened with 3 layers of gauze wrapped, be placed in step 5a) infusion 30min in obtained boiled halogen soup, drops after infusion
Temperature obtains halogen soup to 85 DEG C；
6) the good egg of the stew in soy sauce that step 5) obtains is done and toasts 40min in 90 DEG C of baking ovens, in baking process, per 15min
Dry to the good egg of stew in soy sauce to stir 2 times, baking finishes, and obtains the peppery dry finished product of odor type duck's egg of less salt deodorant by drying；
7) the peppery dry finished product of odor type duck's egg of less salt deodorant that step 6) obtains is subjected to vacuum packaging and pasteurize, obtained low
The peppery odor type duck's egg dryed product of salt deodorant, the condition of pasteurize are：Sterilization temperature is 120 DEG C；Sterilizing time is 20min.
The peppery dry finished product of odor type duck's egg of less salt deodorant is measured：Chewability is 1794N/cm2；Salt content is 0.3%.
The foregoing is merely presently preferred embodiments of the present invention, is not intended to limit the invention, it is all the present invention spirit and
Within principle, any modification, equivalent replacement, improvement and so on should all be included in the protection scope of the present invention.
Claims (7)
1. a kind of dry preparation method of peppery odor type duck's egg of less salt deodorant, which is characterized in that include the following steps：
1) preliminary defishying is carried out to Ovum Anas domestica album liquid, obtains the Ovum Anas domestica album of preliminary deodorant；
2) 8~10mL of cooking wine, 5~8mL of ginger juice and trimerization are added in the Ovum Anas domestica album of the preliminary deodorant obtained to every liter of step 1)
8~10g of sodium phosphate, stirs evenly, the Ovum Anas domestica album modulated；
3) Ovum Anas domestica album modulated that step 2) obtains is entered into mould；
4) by the Ovum Anas domestica album liquid modulated in mold under 95~105 DEG C, 0.15~0.25Mpa 25~30min of boiling, obtain
The dry first product of duck's egg；
5) the dry first product of duck's egg obtained per 5kg steps 4) is put into halogen soup, is taken after 25~30min of stew in soy sauce at 75~85 DEG C
Go out, be cooled to room temperature, it is dry to obtain the good egg of stew in soy sauce, wherein the preparation method of the halogen soup includes the following steps：
12L water 5a) is taken, 180~220g of peanut oil, 135~165g of 270~330g of dark soy sauce and cooking wine is added, 100~105 DEG C add
Heat obtains boiled first halogen soup to boiling；
5b) by 135~165g of fresh ginger, 115~135g of galingal, 90~110g of the root of Dahurain angelica, 90~110g of capsicum, 60~70g of dried orange peel, osmanthus
55~65g of skin, 45~55g of Chinese prickly ash, 45~55g of illiciumverum, 18~22g of tsaoko, 18~22g of nutmeg, 18~22g of brigand, spiceleaf 18
After~22g, 11~13g of fructus amomi, 11~13g of cloves, 4~6g of fennel seeds and Radix Glycyrrhizae 1~3g mixing, with 1~3 layer of gauze wrapped system
Tightly, it is placed in step 5a) 30~40min of infusion in obtained boiled halogen soup, it is cooled to 75~85 DEG C after infusion, obtains halogen
Soup；
6) the good egg of the stew in soy sauce that step 5) obtains is done and toasts 30~40min in 90~100 DEG C of baking ovens, in baking process, often
15~20min is dry to the good egg of stew in soy sauce to be stirred 1~2 time, and baking finishes, and the peppery odor type duck's egg of less salt deodorant obtained by drying is dry
Finished product.
2. the dry preparation method of the peppery odor type duck's egg of less salt deodorant according to claim 1, which is characterized in that step 1) includes
Following steps：
Fresh duck egg 1a) is taken, egg white and yolk are detached after beating eggs, take egg white, with spare after filtered through gauze, obtains pale blue；
1b) to every liter of step 1a) 3~5g of citric acid is added in obtained pale blue；
Active dry yeasr 1c) is added into the pale blue for add citric acid, additive amount is 0.8~1.0g active dry yeasrs/L pale blues,
After 1.5~2h being placed at 25 DEG C, then it is spare with filtered through gauze, obtain the Ovum Anas domestica album of preliminary deodorant.
3. the dry preparation method of the peppery odor type duck's egg of less salt deodorant according to claim 1, it is characterised in that：In step 3),
The Ovum Anas domestica album modulated that step 2) obtains is divided into the aliquot of 300~500mL, the Ovum Anas domestica album after dividing equally is moved into
Mould.
4. the dry preparation method of the peppery odor type duck's egg of less salt deodorant according to claim 1, it is characterised in that：Step 5a) in,
Capsicum selects babysbreath；Chinese prickly ash selects Sichuan plum blossom green pepper.
5. the dry preparation method of the peppery odor type duck's egg of less salt deodorant according to any one of claims 1 to 4, which is characterized in that also
Include the following steps：
7) the peppery dry finished product of odor type duck's egg of less salt deodorant that step 6) obtains is subjected to vacuum packaging and pasteurize, it is de- obtains less salt
The peppery odor type duck's egg dryed product of raw meat.
6. the dry preparation method of the peppery odor type duck's egg of less salt deodorant according to claim 5, it is characterised in that：In step 7),
The condition of pasteurize is：Sterilization temperature is 120~122 DEG C；Sterilizing time is 15~20min.
7. the less salt that the dry preparation method of the peppery odor type duck's egg of less salt deodorant according to any one of claims 1 to 6 is prepared
The peppery odor type duck's egg of deodorant is dry.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN113229466A (en) * | 2021-06-25 | 2021-08-10 | 湖北宇祥畜禽有限公司 | Industrial pickling method and pickling container for flavored preserved eggs |
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| CN101406300A (en) * | 2008-11-21 | 2009-04-15 | 成都巴斯德食品科技有限公司 | Method of preparing dried fowl egg |
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| CN101406300A (en) * | 2008-11-21 | 2009-04-15 | 成都巴斯德食品科技有限公司 | Method of preparing dried fowl egg |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110637995A (en) * | 2019-10-30 | 2020-01-03 | 武汉轻工大学 | Preparation method of dried goose eggs |
| CN113229466A (en) * | 2021-06-25 | 2021-08-10 | 湖北宇祥畜禽有限公司 | Industrial pickling method and pickling container for flavored preserved eggs |
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Application publication date: 20180817 |