CN108991417A - A kind of spiced duck's egg pickled using yellow sand - Google Patents
A kind of spiced duck's egg pickled using yellow sand Download PDFInfo
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- CN108991417A CN108991417A CN201810722080.XA CN201810722080A CN108991417A CN 108991417 A CN108991417 A CN 108991417A CN 201810722080 A CN201810722080 A CN 201810722080A CN 108991417 A CN108991417 A CN 108991417A
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- Prior art keywords
- egg
- duck
- parts
- yellow sand
- salt
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 72
- 239000004576 sand Substances 0.000 title claims abstract description 40
- 235000013599 spices Nutrition 0.000 claims abstract description 40
- 150000003839 salts Chemical class 0.000 claims abstract description 28
- 239000000463 material Substances 0.000 claims abstract description 14
- 238000000034 method Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 238000009938 salting Methods 0.000 claims abstract description 6
- 239000004927 clay Substances 0.000 claims description 25
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 239000011248 coating agent Substances 0.000 claims description 15
- 238000000576 coating method Methods 0.000 claims description 15
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 5
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 240000004760 Pimpinella anisum Species 0.000 claims description 5
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000246386 Mentha pulegium Species 0.000 claims 1
- 235000016257 Mentha pulegium Nutrition 0.000 claims 1
- 235000004357 Mentha x piperita Nutrition 0.000 claims 1
- 235000001050 hortel pimenta Nutrition 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 61
- 235000013305 food Nutrition 0.000 abstract description 4
- 102000002322 Egg Proteins Human genes 0.000 abstract description 3
- 108010000912 Egg Proteins Proteins 0.000 abstract description 3
- 210000002969 egg yolk Anatomy 0.000 abstract description 2
- 235000013345 egg yolk Nutrition 0.000 abstract description 2
- 230000008595 infiltration Effects 0.000 abstract description 2
- 238000001764 infiltration Methods 0.000 abstract description 2
- 240000002853 Nelumbo nucifera Species 0.000 description 4
- 235000006508 Nelumbo nucifera Nutrition 0.000 description 4
- 235000006510 Nelumbo pentapetala Nutrition 0.000 description 4
- 230000014759 maintenance of location Effects 0.000 description 3
- 238000003860 storage Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 238000010411 cooking Methods 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 244000012254 Canarium album Species 0.000 description 1
- 235000009103 Canarium album Nutrition 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
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000021110 pickles Nutrition 0.000 description 1
- 238000005554 pickling Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011780 sodium chloride Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/18—Inorganic compounds
-
- 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
- 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
Landscapes
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Inorganic Chemistry (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of spiced duck's eggs pickled using yellow sand, belong to food technology field, spiced duck's egg, based on its parts by weight, including the following raw material: 20-30 parts of yellow sand, 1-5 parts of five spices, 0.1-0.5 parts of salt, duck's egg are several；The simply easily operated realization of method of the invention, food materials source is wide, and this method is tasty uniformly, and salt infiltration is uniform, the case where ripe duck's egg yolk stream oil made of salting down, fragrant taste is pure, and anaerobic is melted into smelly duck's egg, in addition yellow mud wraps up, and fresh keeping time is long, is not in partially salty situation.
Description
Technical field
The invention belongs to food technology fields, and in particular to a kind of spiced duck's egg pickled using yellow sand.
Background technique
Salted duck egg, distinct Chinese characteristics dish.Ancient Cheng Xian Yuan.Folk custom is called salt duck's egg ", " pickled duck egg ", " Chinese olive ".Salted duck egg
It is long in Chinese history, it is deep to be liked by common people, on the market also by favor.
Salted duck egg passes through the egg processed again being salted by primary raw material of fresh duck egg, full of nutrition, rich in fat, albumen
The various amino acid of matter and needed by human body, calcium, phosphorus, iron, various microelements, vitamin etc., are easily absorbed by the body, and saline taste is suitable
In, it is suitable for people of all ages.Eggshell is in cyan, and appearance is mellow and full smooth, is called " green egg ".Salted duck egg is that a kind of flavor is special, convenient
Egg processed again, Salted duck egg is good merchantable brand of going with rice or bread, and color is very tempting.
To provide the method for more pickling salted duck eggs, it is provided with selecting, also for the oxidizable hair of Salted duck egg for solving to pickle
Smelly generation qualitative change, and burst during cooking.
Summary of the invention
The purpose of the present invention is being directed to existing problem, a kind of spiced duck's egg pickled using yellow sand is provided.
The present invention is achieved by the following technical solutions: a kind of spiced duck's egg pickled using yellow sand, by its weight
Part meter, including the following raw material: 20-30 parts of yellow sand, 1-5 parts of five spices, 0.1-0.5 parts of salt, duck's egg are several.
As further improvement of these options, a kind of spiced duck's egg pickled using yellow sand, by its weight
Part meter, including the following raw material: 23-27 parts of yellow sand, 2-4 parts of five spices, 0.2-0.4 parts of salt, duck's egg are several.
As further improvement of these options, a kind of spiced duck's egg pickled using yellow sand, by its weight
Part meter, including the following raw material: 25 parts of yellow sand, 3 parts of five spices, 0.3 part of salt, duck's egg are several.
As further improvement of these options, the five spices include illiciumverum, Chinese prickly ash, cassia bark, aniseed, thin
Lotus, weight ratio 3:1:2:3:0.5.
A kind of method for salting of the spiced duck's egg pickled using yellow sand, is included the following steps:
(1) five spices are first rolled into material packet with gauze, material packet is boiled into the water and turns stewing 10-15 minute processed of small fire again, is fished out
Material is gone to wrap, room temperature to be cooled to obtains spice water；
(2) salt stirring is added in spice water is dissolved in it in spice water, then adds yellow sand and at thick clay coating, described
The weight ratio of yellow sand and spice water is 5:1；
(3) clay coating that upper thickness is 4-6mm is wrapped up in on free from flaw duck's egg surface, is placed in clay container, often puts one layer of duck's egg,
A thin layer salt is removed on its clay coating surface again, until duck's egg fills clay container, then container is sealed, and is 22- in temperature
26 DEG C are stored 20-25 days, that is, can be taken off cooked edible.
As further improvement of these options, the marinated duck's egg is when being lower than 20 DEG C, after needing to store 30 days
Could be tasty into salt, it can be cooked edible.
As further improvement of these options, the duck's egg pickled removal yellow mud paste, can Reusability, in addition clean
Duck's egg surface is added after being cooked and is vacuum-packed, can be put goods on the market.
The present invention has the advantage that the simply easily operated realization of method of the invention, food materials source compared with prior art
Extensively, this method is tasty uniformly, and uniformly, salt down manufactured ripe duck's egg yolk stream oil, and fragrant taste is pure, and anaerobic is melted into for salt infiltration
The case where smelly duck's egg, in addition yellow mud wraps up, and it is not in partially salty situation that fresh keeping time is long, and cooking is not burst.
Specific embodiment
Embodiment 1
A kind of spiced duck's egg pickled using yellow sand, based on its parts by weight, including the following raw material: 20 parts of yellow sand, five spices 1
Part, 0.1 part of salt, duck's egg are several.
As further improvement of these options, the five spices include illiciumverum, Chinese prickly ash, cassia bark, aniseed, thin
Lotus, weight ratio 3:1:2:3:0.5.
A kind of method for salting of the spiced duck's egg pickled using yellow sand, is included the following steps:
(1) five spices are first rolled into material packet with gauze, material packet is boiled into the water and turns the stewing system of small fire again 10 minutes, fishing goes to expect
Packet, room temperature to be cooled to obtain spice water；
(2) salt stirring is added in spice water is dissolved in it in spice water, then adds yellow sand and at thick clay coating, described
The weight ratio of yellow sand and spice water is 5:1；
(3) clay coating that upper thickness is 4mm is wrapped up in on free from flaw duck's egg surface, is placed in clay container, often puts one layer of duck's egg, then
A thin layer salt is removed on its clay coating surface, until duck's egg fills clay container, then container is sealed, and is 22 DEG C of storages in temperature
25 days, hiding can be taken off cooked edible.
As further improvement of these options, the marinated duck's egg is when being lower than 20 DEG C, after needing to store 30 days
Could be tasty into salt, it can be cooked edible.
As further improvement of these options, the duck's egg pickled removal yellow mud paste, can Reusability, in addition clean
Duck's egg surface is added after being cooked and is vacuum-packed, can be put goods on the market.
Embodiment 2
The present invention is achieved by the following technical solutions: a kind of spiced duck's egg pickled using yellow sand, based on its parts by weight,
Including the following raw material: 30 parts of yellow sand, 5 parts of five spices, 0.5 part of salt, duck's egg are several.
As further improvement of these options, the five spices include illiciumverum, Chinese prickly ash, cassia bark, aniseed, thin
Lotus, weight ratio 3:1:2:3:0.5.
A kind of method for salting of the spiced duck's egg pickled using yellow sand, which comprises the steps of:
(1) five spices are first rolled into material packet with gauze, material packet is boiled into the water and turns the stewing system of small fire again 15 minutes, fishing goes to expect
Packet, room temperature to be cooled to obtain spice water；
(2) salt stirring is added in spice water is dissolved in it in spice water, then adds yellow sand and at thick clay coating, described
The weight ratio of yellow sand and spice water is 5:1；
(3) clay coating that upper thickness is 6mm is wrapped up in on free from flaw duck's egg surface, is placed in clay container, often puts one layer of duck's egg, then
A thin layer salt is removed on its clay coating surface, until duck's egg fills clay container, then container is sealed, and is 26 DEG C of storages in temperature
20 days, hiding can be taken off cooked edible.
As further improvement of these options, the marinated duck's egg is when being lower than 20 DEG C, after needing to store 30 days
Could be tasty into salt, it can be cooked edible.
As further improvement of these options, the duck's egg pickled removal yellow mud paste, can Reusability, in addition clean
Duck's egg surface is added after being cooked and is vacuum-packed, can be put goods on the market.
Embodiment 3
The present invention is achieved by the following technical solutions: a kind of spiced duck's egg pickled using yellow sand, based on its parts by weight,
Including the following raw material: 25 parts of yellow sand, 3 parts of five spices, 0.3 part of salt, duck's egg are several.
As further improvement of these options, the five spices include illiciumverum, Chinese prickly ash, cassia bark, aniseed, thin
Lotus, weight ratio 3:1:2:3:0.5.
A kind of method for salting of the spiced duck's egg pickled using yellow sand, which comprises the steps of:
(1) five spices are first rolled into material packet with gauze, material packet is boiled into the water and turns the stewing system of small fire again 12 minutes, fishing goes to expect
Packet, room temperature to be cooled to obtain spice water；
(2) salt stirring is added in spice water is dissolved in it in spice water, then adds yellow sand and at thick clay coating, described
The weight ratio of yellow sand and spice water is 5:1；
(3) clay coating that upper thickness is 5mm is wrapped up in on free from flaw duck's egg surface, is placed in clay container, often puts one layer of duck's egg, then
A thin layer salt is removed on its clay coating surface, until duck's egg fills clay container, then container is sealed, and is 24 DEG C of storages in temperature
23 days, hiding can be taken off cooked edible.
As further improvement of these options, the marinated duck's egg is when being lower than 20 DEG C, after needing to store 30 days
Could be tasty into salt, it can be cooked edible.
As further improvement of these options, the duck's egg pickled removal yellow mud paste, can Reusability, in addition clean
Duck's egg surface is added after being cooked and is vacuum-packed, can be put goods on the market.
Claims (5)
1. a kind of spiced duck's egg pickled using yellow sand, which is characterized in that based on its parts by weight, including the following raw material: yellow sand
20-30 parts native, 1-5 parts of five spices, 0.1-0.5 parts of salt, duck's egg are several.
2. a kind of spiced duck's egg pickled using yellow sand as described in claim 1, which is characterized in that based on its parts by weight, packet
Include the following raw material: 23-27 parts of yellow sand, 2-4 parts of five spices, 0.2-0.4 parts of salt, duck's egg are several.
3. a kind of spiced duck's egg pickled using yellow sand as described in claim 1, which is characterized in that based on its parts by weight, packet
Include the following raw material: 25 parts of yellow sand, 3 parts of five spices, 0.3 part of salt, duck's egg are several.
4. a kind of spiced duck's egg pickled as described in claim 1 using yellow sand, which is characterized in that the five spices include
Illiciumverum, Chinese prickly ash, cassia bark, aniseed, peppermint, weight ratio 3:1:2:3:0.5.
5. a kind of method for salting for the spiced duck's egg pickled as described in claim 1 using yellow sand, which is characterized in that including such as
Lower step:
(1) five spices are first rolled into material packet with gauze, material packet is boiled into the water and turns stewing 10-15 minute processed of small fire again, is fished out
Material is gone to wrap, room temperature to be cooled to obtains spice water；
(2) salt stirring is added in spice water is dissolved in it in spice water, then adds yellow sand and at thick clay coating, described
The weight ratio of yellow sand and spice water is 5:1；
(3) clay coating that upper thickness is 4-6mm is wrapped up in on free from flaw duck's egg surface, is placed in clay container, often puts one layer of duck's egg,
A thin layer salt is removed on its clay coating surface again, until duck's egg fills clay container, then container is sealed, and is 22- in temperature
26 DEG C are stored 20-25 days, that is, can be taken off cooked edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810722080.XA CN108991417A (en) | 2018-07-04 | 2018-07-04 | A kind of spiced duck's egg pickled using yellow sand |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810722080.XA CN108991417A (en) | 2018-07-04 | 2018-07-04 | A kind of spiced duck's egg pickled using yellow sand |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108991417A true CN108991417A (en) | 2018-12-14 |
Family
ID=64599215
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810722080.XA Withdrawn CN108991417A (en) | 2018-07-04 | 2018-07-04 | A kind of spiced duck's egg pickled using yellow sand |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108991417A (en) |
-
2018
- 2018-07-04 CN CN201810722080.XA patent/CN108991417A/en not_active Withdrawn
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|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20181214 |