CN108713701A - A kind of production method of Salted duck egg - Google Patents
A kind of production method of Salted duck egg Download PDFInfo
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- CN108713701A CN108713701A CN201810617480.4A CN201810617480A CN108713701A CN 108713701 A CN108713701 A CN 108713701A CN 201810617480 A CN201810617480 A CN 201810617480A CN 108713701 A CN108713701 A CN 108713701A
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- egg
- duck
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- heat storage
- salt
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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 invention discloses a kind of production methods of Salted duck egg, are related to technical field of food preparation.The specific steps are：Hand picking FRESH DUCK EGGS configures preserved materials after the fresh duck's egg of select；Preserved materials are superscribed into FRESH DUCK EGGS, is put into porcelain altar and is sealed up with preservative film, are placed in cellar 15 days, then to be transferred to constant heat storage marinated, are placed 38-42 days, cellar temperature is no more than 25 DEG C；Constant heat storage temperature between 0 DEG C -5 DEG C cannot it is too high can not be too low because the salt ratio being added is few, the too high mouthfeel salinity that influenced soon into salt of temperature is too big, and the too low duck's egg of temperature is easy to freeze broken.It out wants static from constant heat storage after having pickled to store 12 hours at normal temperatures, the red soil on the Salted duck egg of outbound is cleaned up with automatic rinser, then sorting size is carried out with automatic letter sorting machine, be then vacuum-packed, high temperature high pressure sterilizing, vanning.The Salted duck egg oil yield that the method for such marinated duck's egg processes is high, and saline taste is moderate, and salt content is low, excellent taste.
Description
Technical field
The present invention relates to a kind of production methods of Salted duck egg, specially technical field of food preparation.
Background technology
Various amino acid of the Salted duck egg rich in fat, protein and needed by human body, also contain a variety of mines such as calcium, phosphorus and iron
Substance and various trace elements and vitamin needed by human.The inorganic salt contents such as calcareous, irony therein are abundant, and its quality
It is all higher than egg, FRESH DUCK EGGS.Salted duck egg is with a long history as traditional food, is good merchantable brand of going with rice or bread, not with people's living standard
Disconnected to improve, the requirement to food is higher and higher, and the salt content of traditional Salted duck egg is often higher, and taste is single, continuous edible
It is easy botheration afterwards, strongly limits the amount of duck's egg, is unfavorable for the development of duck's egg industry.Salted duck egg is all to use on the market now
Saturated brine is put into FRESH DUCK EGGS, preservative is pickled, and salt content is too high, has certain harm to health.
And existing duck's egg production method excessively trouble is also unhygienic, majority is pure hand-made, substantially increases making
Cost.
Invention content
The purpose of the present invention is to provide a kind of production methods of Salted duck egg.
To achieve the above object, the present invention provides the following technical solutions：A kind of production method of Salted duck egg the specific steps are：
Step 1: hand picking FRESH DUCK EGGS, preserved materials are configured after the fresh duck's egg of select；
Step 2: preserved materials are superscribed FRESH DUCK EGGS, it is put into porcelain altar and is sealed up with preservative film, be placed in cellar 15 days, then
Being transferred to, constant heat storage is marinated, places 38-42 days, cellar temperature is no more than 25 DEG C；Constant heat storage temperature cannot between 0 DEG C -5 DEG C
It is too high can not be too low because be added salt ratio it is few, the too high mouthfeel salinity that influenced soon into salt of temperature is too big, the too low duck's egg of temperature
It is easy to freeze broken；
It is stored 12 hours at normal temperatures Step 3: out wanting static from constant heat storage after having pickled, with automatic rinser by outbound
Red soil on Salted duck egg cleans up, then carries out sorting size with automatic letter sorting machine, then packs, vacuum packaging, high temperature and pressure
Sterilization, vanning.
Preferably, the preserved materials include the raw material of following mass fraction：Drinking water 55-65%, laterite 22-28%,
Edible salt 3-8%, wine 0.5-1.5%, star aniseed powder 8-10%.
Further preferably, the preserved materials include the raw material of following mass fraction：Drinking water 60%, is eaten laterite 25%
Salt 5%, wine 1%, star aniseed powder 9%.
Compared with prior art, beneficial effects of the present invention are as follows：The salty duck that the method for such marinated duck's egg processes
Egg oil yield is high, and saline taste is moderate, and salt content is low, and this method in entire curing process without any chemical addition agent, and material day
So safety, to human body without any damage；And cooperative mechanical purged and packed can realize bulk production in curing process, through salting down
Salted duck egg yolk after system is fuel-displaced good, and is unlikely to over-salty, excellent taste.
Description of the drawings
Fig. 1 is schematic structural view of the invention.
Specific implementation mode
Following will be combined with the drawings in the embodiments of the present invention, and technical scheme of the present invention is clearly and completely described,
Obviously, described embodiments are only a part of the embodiments of the present invention, instead of all the embodiments.Based in the present invention
Embodiment, every other embodiment obtained by those of ordinary skill in the art without making creative efforts, all
Belong to the scope of protection of the invention.
Shown in referring to Fig.1, a kind of production method of Salted duck egg the specific steps are：Step 1: hand picking FRESH DUCK EGGS, is selected
Preserved materials are configured after good fresh duck's egg；
Step 2: preserved materials are superscribed FRESH DUCK EGGS, it is put into porcelain altar and is sealed up with preservative film, be placed in cellar 15 days, then
Being transferred to, constant heat storage is marinated, places 38 days, cellar temperature is no more than 25 DEG C；Constant heat storage temperature cannot be too between 0 DEG C -5 DEG C
Height can not be too low, because the salt ratio being added is few, the too high mouthfeel salinity that influenced soon into salt of temperature is too big, and the too low duck's egg of temperature holds
Easily freeze broken；
It is stored 12 hours at normal temperatures Step 3: out wanting static from constant heat storage after having pickled, with automatic rinser by outbound
Red soil on Salted duck egg cleans up, then carries out sorting size with automatic letter sorting machine, then packs, vacuum packaging, high temperature and pressure
Sterilization, vanning.
Preferably, the preserved materials include the raw material of following mass fraction：Drinking water 55-65%, laterite 22-28%,
Edible salt 3-8%, wine 0.5-1.5%, star aniseed powder 8-10%.
Further preferably, the preserved materials include the raw material of following mass fraction：Drinking water 60%, is eaten laterite 25%
Salt 5%, wine 1%, star aniseed powder 9%.
Embodiment 1
A kind of production method of Salted duck egg the specific steps are：Step 1: hand picking FRESH DUCK EGGS, match after the fresh duck's egg of select
Preserved materials are set, the preserved materials include the raw material of following mass fraction：Drinking water 60%, laterite 25%, edible salt 5%, wine 1%,
Star aniseed powder 9%；
Step 2: preserved materials are superscribed FRESH DUCK EGGS, it is put into porcelain altar and is sealed up with preservative film, be placed in cellar 15 days, then
Being transferred to, constant heat storage is marinated, places 42 days, cellar temperature is no more than 25 DEG C；Constant heat storage temperature cannot be too between 0 DEG C -5 DEG C
Height can not be too low, because the salt ratio being added is few, the too high mouthfeel salinity that influenced soon into salt of temperature is too big, and the too low duck's egg of temperature holds
Easily freeze broken；
It is stored 12 hours at normal temperatures Step 3: out wanting static from constant heat storage after having pickled, with automatic rinser by outbound
Red soil on Salted duck egg cleans up, then carries out sorting size with automatic letter sorting machine, then packs, vacuum packaging, high temperature and pressure
Sterilization, vanning.
Embodiment 2
A kind of production method of Salted duck egg the specific steps are：Step 1: hand picking FRESH DUCK EGGS, match after the fresh duck's egg of select
Preserved materials are set, the preserved materials include the raw material of following mass fraction：Drinking water 58%, laterite 28%, edible salt 4%, wine 1%,
Star aniseed powder 9%；
Step 2: preserved materials are superscribed FRESH DUCK EGGS, it is put into porcelain altar and is sealed up with preservative film, be placed in cellar 15 days, then
Being transferred to, constant heat storage is marinated, places 40 days, cellar temperature is no more than 25 DEG C；Constant heat storage temperature cannot be too between 0 DEG C -5 DEG C
Height can not be too low, because the salt ratio being added is few, the too high mouthfeel salinity that influenced soon into salt of temperature is too big, and the too low duck's egg of temperature holds
Easily freeze broken；
It is stored 12 hours at normal temperatures Step 3: out wanting static from constant heat storage after having pickled, with automatic rinser by outbound
Red soil on Salted duck egg cleans up, then carries out sorting size with automatic letter sorting machine, then packs, vacuum packaging, high temperature and pressure
Sterilization, vanning.
Embodiment 3
A kind of production method of Salted duck egg the specific steps are：Step 1: hand picking FRESH DUCK EGGS, match after the fresh duck's egg of select
Preserved materials are set, the preserved materials include the raw material of following mass fraction：Drinking water 62%, laterite 23%, edible salt 6%, wine 1%,
Star aniseed powder 8%；
Step 2: preserved materials are superscribed FRESH DUCK EGGS, it is put into porcelain altar and is sealed up with preservative film, be placed in cellar 15 days, then
Being transferred to, constant heat storage is marinated, places 42 days, cellar temperature is no more than 25 DEG C；Constant heat storage temperature cannot be too between 0 DEG C -5 DEG C
Height can not be too low, because the salt ratio being added is few, the too high mouthfeel salinity that influenced soon into salt of temperature is too big, and the too low duck's egg of temperature holds
Easily freeze broken；
It is stored 12 hours at normal temperatures Step 3: out wanting static from constant heat storage after having pickled, with automatic rinser by outbound
Red soil on Salted duck egg cleans up, then carries out sorting size with automatic letter sorting machine, then packs, vacuum packaging, high temperature and pressure
Sterilization, vanning.
It although an embodiment of the present invention has been shown and described, for the ordinary skill in the art, can be with
Understanding without departing from the principles and spirit of the present invention can carry out these embodiments a variety of variations, modification, replace
And modification, the scope of the present invention is defined by the appended.
Claims (3)
1. a kind of production method of Salted duck egg, it is characterised in that：The preparation method the specific steps are：Step 1: manually choosing
FRESH DUCK EGGS is selected, preserved materials are configured after the fresh duck's egg of select；
Step 2: preserved materials are superscribed FRESH DUCK EGGS, it is put into porcelain altar and is sealed up with preservative film, be placed in cellar 15 days, then
Being transferred to, constant heat storage is marinated, places 38-42 days, cellar temperature is no more than 25 DEG C；Constant heat storage temperature cannot between 0 DEG C -5 DEG C
It is too high can not be too low because be added salt ratio it is few, the too high mouthfeel salinity that influenced soon into salt of temperature is too big, the too low duck's egg of temperature
It is easy to freeze broken；
It is stored 12 hours at normal temperatures Step 3: out wanting static from constant heat storage after having pickled, with automatic rinser by outbound
Red soil on Salted duck egg cleans up, then carries out sorting size with automatic letter sorting machine, then packs, vacuum packaging, high temperature and pressure
Sterilization, vanning.
2. a kind of production method of Salted duck egg according to claim 1, it is characterised in that：The preserved materials include following
The raw material of mass fraction：Drinking water 55-65%, laterite 22-28%, edible salt 3-8%, wine 0.5-1.5%, star aniseed powder 8-10%.
3. a kind of production method of Salted duck egg according to claim 1, it is characterised in that：The preserved materials include following
The raw material of mass fraction：Drinking water 60%, laterite 25%, edible salt 5%, wine 1%, star aniseed powder 9%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810617480.4A CN108713701A (en) | 2018-06-15 | 2018-06-15 | A kind of production method of Salted duck egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810617480.4A CN108713701A (en) | 2018-06-15 | 2018-06-15 | A kind of production method of Salted duck egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108713701A true CN108713701A (en) | 2018-10-30 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810617480.4A Withdrawn CN108713701A (en) | 2018-06-15 | 2018-06-15 | A kind of production method of Salted duck egg |
Country Status (1)
| Country | Link |
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| CN (1) | CN108713701A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547413A (en) * | 2019-10-18 | 2019-12-10 | 山东陈氏特产食品有限公司 | Pickling method of eggs and pickled egg product |
-
2018
- 2018-06-15 CN CN201810617480.4A patent/CN108713701A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110547413A (en) * | 2019-10-18 | 2019-12-10 | 山东陈氏特产食品有限公司 | Pickling method of eggs and pickled egg product |
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| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181030 |