CN108936395A - A kind of preparation method for the green onion ginger taste Salted duck egg that pickling liquid is Ke Xunhuanliyong - Google Patents
A kind of preparation method for the green onion ginger taste Salted duck egg that pickling liquid is Ke Xunhuanliyong Download PDFInfo
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- CN108936395A CN108936395A CN201810915261.4A CN201810915261A CN108936395A CN 108936395 A CN108936395 A CN 108936395A CN 201810915261 A CN201810915261 A CN 201810915261A CN 108936395 A CN108936395 A CN 108936395A
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- egg
- salted duck
- pickling liquid
- duck egg
- green onion
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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
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
Abstract
The invention discloses a kind of preparation methods for the green onion ginger taste Salted duck egg that pickling liquid can be recycled, and by the scientific matching to pickling liquid, addition green onion ginger essential oil is seasoned and the compounding of emulsifier, it is pale brown to obtain color, it is glossy, it is with rich flavor, green onion ginger taste is moderate, the pickling liquid of clear and transparent no precipitating, is pickled using this pickling liquid, and obtained Salted duck egg yolk color is pale brown, it is glossy, with rich flavor, green onion ginger taste is moderate, improves the quality and mouthfeel of Salted duck egg；Salt and green onion ginger essential oil are suitably supplemented after finally pickling liquid is carried out disinfection, it can also carry out secondary marinated, the Salted duck egg that its Salted duck egg finished product and a pickling liquid are pickled does not have difference in quality and mouthfeel, and heavy-metal residual no significant difference, and utilize circulating curing liquid pickling salted duck eggs, it can not only obtain good egg products, moreover it is possible to which energy-saving and emission-reduction reduce environmental pollution.
Description
Technical field
The present invention relates to the Ke Xunhuanliyong green onion ginger taste Salted duck eggs of Salted duck egg technical field more particularly to a kind of pickling liquid
Preparation method.
Background technique
FRESH DUCK EGGS and Salted duck egg are all the food of often feeding in people's daily life.Salted duck egg yolk still makes Zongzi, point
The raw material of the food such as the heart.Good Salted duck egg not only has yolk loose sand palatable, the organoleptic quality of albumen exquisiteness, but also contains
There are proteins,vitamins,and minerals abundant etc., is well received by consumers.Pickling for Chinese tradition duck's egg, mainly will
Duck's egg be placed by salt, fragrance, seasoning, water and vegetable oil mix in prepared pickling liquid pickle one section when
Between.
Marinating facilitates easy-operating be widely adopted due to having the advantages that.It can be generated in salt water law curing process a large amount of
, the pickling liquid with high salt of salt content 10%-15%, for some small-sized manufacturing enterprises, the technical difficulty for administering discharge is big, controls
It manages higher cost and not only pollutes environment often as direct discharging of waste water, also waste of resource, salted egg salting liquid is filtered
After processing, substitution part salt pickles duck's egg, it can be achieved that resource recycles, and generates good economic benefit, ecological benefits
And social benefit.
Summary of the invention
The object of the invention is to remedy the disadvantages of known techniques, provides a kind of green onion ginger taste that pickling liquid is Ke Xunhuanliyong
The preparation method of Salted duck egg.
The present invention is achieved by the following technical solutions:
A kind of preparation method for the green onion ginger taste Salted duck egg that pickling liquid is Ke Xunhuanliyong, comprising the following specific steps
(1) selection size is suitable, and the uniform fresh duck egg of shape cleans up, and carries out egg surface sterilization with disinfection by chlorine dioxide piece
Processing is air-dried stand-by with cold wind air-dry machine；
(2) drinking water, salt, white wine, essential oil, emulsifier, citric acid are mixed according to certain proportion, with 400-600
Rev/min speed be heated to 70-80 DEG C while stirring, stir 20-30 minutes, it is stand-by to be configured to pickling liquid；
(3) duck's egg after air-drying is put down gently in curing vat and is neatly set, pickling liquid is poured into freshly-slaughtered poultry according to certain solid-liquid ratio
Egg floods egg face, and with cutting in advance, the good rigid plastics network pressure of material is good, and the half brick after cleaning is pressed on plastic wire, is avoided
Duck's egg floats, and covers bung, pickles a period of time at room temperature；
(4) pickle terminates to pickle to a certain extent afterwards, and Salted duck egg is made in Salted duck egg is clean, air-dried, vacuum packaging, cooking disinfection
Finished product after supplementing salt and essential oil dosage, can carry out secondary salty duck finally by after the disinfection treatment of first time pickling liquid
Egg is pickled.
The preparation method of a kind of pickling liquid green onion ginger taste Salted duck egg can be recycled, according to certain described in step (2)
Proportion, refers to according to drinking water 80-85, salt 14-15, white wine 2-2.5, essential oil 1-2, emulsifier 5.5-6, citric acid 1-1.2
Proportion.
A kind of preparation method of pickling liquid green onion ginger taste Salted duck egg can be recycled, essential oil described in step (2) is giving off a strong fragrance
The mass mixings object such as scallion oil and oleoresin ginger；The emulsifier is Tween 80.
The preparation method of a kind of pickling liquid green onion ginger taste Salted duck egg can be recycled, according to certain described in step (3)
Pickling liquid is poured into fresh hen egg by solid-liquid ratio, is referred to marinated according to the solid-liquid ratio of 1:2g/mL.
A kind of preparation method of pickling liquid green onion ginger taste Salted duck egg can be recycled is pickled described in step (4) certain
Terminate marinated, in particular to detection Salted duck egg yolk index after degree, when it is cooked close to 1 when can terminate to pickle.
A kind of preparation method for the green onion ginger taste Salted duck egg that pickling liquid is Ke Xunhuanliyong, step wash Salted duck egg described in (4)
Only, air-dry, be vacuum-packed, cooking disinfection is made Salted duck egg finished product, concrete operations are to take out Salted duck egg from pickling liquid, with clear
Water carries out cleaning 2-3 time, is packed after air-dried in air-dry machine using vacuum machine, is finally putting into pressure cooker with high pressure at 121 DEG C
Boiling 20-30 minutes.
The invention has the advantages that the present invention by the scientific matching to pickling liquid, be added green onion ginger essential oil be seasoned and
The compounding of emulsifier, obtains that color is pale brown, and glossy, with rich flavor, green onion ginger taste is moderate, clear and transparent no precipitating it is marinated
Liquid is pickled using this pickling liquid, and obtained Salted duck egg yolk color is pale brown, glossy, and with rich flavor, green onion ginger taste is moderate,
Improve the quality and mouthfeel of Salted duck egg；Salt and green onion ginger essential oil are suitably supplemented after finally pickling liquid is carried out disinfection, and may be used also
Secondary marinated to carry out, the Salted duck egg that Salted duck egg finished product and a pickling liquid are pickled does not have difference in quality and mouthfeel,
And heavy-metal residual no significant difference, and circulating curing liquid pickling salted duck eggs are utilized, good egg products can not only be obtained, also
Energy energy-saving and emission-reduction reduce environmental pollution.
Specific embodiment
A kind of preparation method for the green onion ginger taste Salted duck egg that pickling liquid is Ke Xunhuanliyong, comprising the following specific steps
(1) selection size is suitable, and the uniform fresh duck egg of shape cleans up, and carries out egg surface sterilization with disinfection by chlorine dioxide piece
Processing is air-dried stand-by with cold wind air-dry machine；
(2) it is mixed according to the proportion of drinking water 80, salt 14, white wine 2, essential oil 1, Tween 80 5.5, citric acid 1, with 400 revs/min
Speed be heated to 70 DEG C while stirring, stir 20 minutes, it is stand-by to be configured to pickling liquid；
(3) duck's egg after air-drying is put down gently in curing vat and is neatly set, fall pickling liquid according to according to the solid-liquid ratio of 1:2g/mL
Enter fresh hen egg, flood egg face, the good rigid plastics network pressure of material is good with cutting in advance, and the half brick after cleaning is pressed in plastic wire
On, it avoids duck's egg from floating, covers bung, pickle a period of time at room temperature；
(4) pickle and detect Salted duck egg yolk index afterwards to a certain extent, when it is cooked close to 1 when can terminate to pickle, by Salted duck egg
It is taken out from pickling liquid, carries out cleaning 2 times with clear water, packed after being air-dried in air-dry machine using vacuum machine, be finally putting into height
It presses pot with autoclaving 20 minutes at 121 DEG C, finally by after the disinfection treatment of first time pickling liquid, supplements salt and essential oil dosage
Afterwards, the marinated of secondary Salted duck egg can be carried out.
A kind of preparation method of pickling liquid green onion ginger taste Salted duck egg can be recycled, essential oil described in step (2) is giving off a strong fragrance
The mass mixings object such as scallion oil and oleoresin ginger.
Claims (6)
1. a kind of preparation method of the Ke Xunhuanliyong green onion ginger taste Salted duck egg of pickling liquid, which is characterized in that including walking in detail below
It is rapid:
(1) selection size is suitable, and the uniform fresh duck egg of shape cleans up, and carries out egg surface sterilization with disinfection by chlorine dioxide piece
Processing is air-dried stand-by with cold wind air-dry machine；
(2) drinking water, salt, white wine, essential oil, emulsifier, citric acid are mixed according to certain proportion, with 400-600
Rev/min speed be heated to 70-80 DEG C while stirring, stir 20-30 minutes, it is stand-by to be configured to pickling liquid；
(3) duck's egg after air-drying is put down gently in curing vat and is neatly set, pickling liquid is poured into freshly-slaughtered poultry according to certain solid-liquid ratio
Egg floods egg face, and with cutting in advance, the good rigid plastics network pressure of material is good, and the half brick after cleaning is pressed on plastic wire, is avoided
Duck's egg floats, and covers bung, pickles a period of time at room temperature；
(4) pickle terminates to pickle to a certain extent afterwards, and Salted duck egg is made in Salted duck egg is clean, air-dried, vacuum packaging, cooking disinfection
Finished product after supplementing salt and essential oil dosage, can carry out secondary salty duck finally by after the disinfection treatment of first time pickling liquid
Egg is pickled.
2. a kind of preparation method of the Ke Xunhuanliyong green onion ginger taste Salted duck egg of pickling liquid according to claim 1, feature
It is, according to certain proportion described in step (2), refers to according to drinking water 80-85, salt 14-15, white wine 2-2.5, essential oil
The proportion of 1-2, emulsifier 5.5-6, citric acid 1-1.2.
3. a kind of preparation method of the Ke Xunhuanliyong green onion ginger taste Salted duck egg of pickling liquid according to claim 1, feature
It is, essential oil described in step (2) is the mass mixings objects such as giving off a strong fragrance scallion oil and oleoresin ginger；The emulsifier is Tween 80.
4. a kind of preparation method of the Ke Xunhuanliyong green onion ginger taste Salted duck egg of pickling liquid according to claim 1, feature
It is, pickling liquid is poured into fresh hen egg according to certain solid-liquid ratio described in step (3), refers to the solid-liquid ratio according to 1:2g/mL
It is marinated.
5. a kind of preparation method of the Ke Xunhuanliyong green onion ginger taste Salted duck egg of pickling liquid according to claim 1, feature
It is, it is marinated described in step (4) to terminate afterwards to a certain extent marinated, in particular to detect Salted duck egg yolk index, when cooked
It can terminate to pickle when close to 1.
6. a kind of preparation method of the Ke Xunhuanliyong green onion ginger taste Salted duck egg of pickling liquid according to claim 1, feature
It is, Salted duck egg finished product, concrete operations are made in described in step (4) that Salted duck egg is clean, air-dried, vacuum packaging, cooking disinfection
To take out Salted duck egg from pickling liquid, cleaning 2-3 times is carried out with clear water, is wrapped after being air-dried in air-dry machine using vacuum machine
Dress is finally putting into pressure cooker with autoclaving 20-30 minutes at 121 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810915261.4A CN108936395A (en) | 2018-08-13 | 2018-08-13 | A kind of preparation method for the green onion ginger taste Salted duck egg that pickling liquid is Ke Xunhuanliyong |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810915261.4A CN108936395A (en) | 2018-08-13 | 2018-08-13 | A kind of preparation method for the green onion ginger taste Salted duck egg that pickling liquid is Ke Xunhuanliyong |
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| CN108936395A true CN108936395A (en) | 2018-12-07 |
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| CN201810915261.4A Withdrawn CN108936395A (en) | 2018-08-13 | 2018-08-13 | A kind of preparation method for the green onion ginger taste Salted duck egg that pickling liquid is Ke Xunhuanliyong |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471440A (en) * | 2020-11-18 | 2021-03-12 | 安徽靳氏食品有限公司 | Low-salt salted duck eggs and pickling method thereof |
-
2018
- 2018-08-13 CN CN201810915261.4A patent/CN108936395A/en not_active Withdrawn
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112471440A (en) * | 2020-11-18 | 2021-03-12 | 安徽靳氏食品有限公司 | Low-salt salted duck eggs and pickling method thereof |
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| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181207 |
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