CN109567057A - A kind of processing method of vinasse Salted duck egg - Google Patents
A kind of processing method of vinasse Salted duck egg Download PDFInfo
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- CN109567057A CN109567057A CN201811612369.2A CN201811612369A CN109567057A CN 109567057 A CN109567057 A CN 109567057A CN 201811612369 A CN201811612369 A CN 201811612369A CN 109567057 A CN109567057 A CN 109567057A
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 126
- 238000003672 processing method Methods 0.000 title claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 24
- 235000015097 nutrients Nutrition 0.000 claims abstract description 22
- 238000004140 cleaning Methods 0.000 claims abstract description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 13
- 239000002994 raw material Substances 0.000 claims abstract description 11
- 235000019991 rice wine Nutrition 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 10
- 238000007654 immersion Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 5
- 238000003860 storage Methods 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims description 15
- 238000002156 mixing Methods 0.000 claims description 10
- GNFTZDOKVXKIBK-UHFFFAOYSA-N 3-(2-methoxyethoxy)benzohydrazide Chemical compound COCCOC1=CC=CC(C(=O)NN)=C1 GNFTZDOKVXKIBK-UHFFFAOYSA-N 0.000 claims description 8
- 230000029087 digestion Effects 0.000 claims description 8
- 239000003755 preservative agent Substances 0.000 claims description 8
- 230000002335 preservative effect Effects 0.000 claims description 8
- 238000007789 sealing Methods 0.000 claims description 8
- 235000013339 cereals Nutrition 0.000 claims description 7
- 235000013405 beer Nutrition 0.000 claims description 5
- 238000011049 filling Methods 0.000 claims description 5
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims description 4
- 235000005979 Citrus limon Nutrition 0.000 claims description 4
- 244000131522 Citrus pyriformis Species 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 244000304337 Cuminum cyminum Species 0.000 claims description 4
- 235000007129 Cuminum cyminum Nutrition 0.000 claims description 4
- 239000009636 Huang Qi Substances 0.000 claims description 4
- 240000007232 Illicium verum Species 0.000 claims description 4
- 235000008227 Illicium verum Nutrition 0.000 claims description 4
- 244000113306 Monascus purpureus Species 0.000 claims description 4
- 235000002322 Monascus purpureus Nutrition 0.000 claims description 4
- 244000223014 Syzygium aromaticum Species 0.000 claims description 4
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 4
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 4
- 244000126002 Ziziphus vulgaris Species 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 4
- 229940057059 monascus purpureus Drugs 0.000 claims description 4
- 238000004806 packaging method and process Methods 0.000 claims description 4
- 238000012856 packing Methods 0.000 claims description 4
- 238000009938 salting Methods 0.000 claims description 4
- 239000007787 solid Substances 0.000 claims description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 210000003278 egg shell Anatomy 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims 1
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 101000937647 Drosophila melanogaster Probable malonyl-CoA-acyl carrier protein transacylase, mitochondrial Proteins 0.000 abstract description 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 description 5
- 235000014101 wine Nutrition 0.000 description 4
- 238000000855 fermentation Methods 0.000 description 3
- 230000004151 fermentation Effects 0.000 description 3
- 239000002304 perfume Substances 0.000 description 3
- 235000013599 spices Nutrition 0.000 description 3
- 241000196324 Embryophyta Species 0.000 description 2
- 235000020095 red wine Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 239000000284 extract Substances 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 230000005415 magnetization Effects 0.000 description 1
- 235000021110 pickles 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of processing methods of vinasse Salted duck egg, include the following steps: a, raw material preparation, prepare fresh duck egg 20 of the weight not less than 60g, vinasse 1000g, salt 300g, fragrance 200g, rice wine 1000g in advance；B, duck's egg cleans, and cooperates sponge brush or soft brush by the surface wash clean of duck's egg using clear water；C, duck's egg impregnates, and the duck's egg after cleaning, which is put into storage, immersion 20-30min inside the tank container of rice wine.Beneficial effect is: having refined the manufacturing procedure of vinasse Salted duck egg, and has made local directed complete set, the difficulty of processing of duck's egg has been significantly reduced, suitable for being widely popularized；Each raw material dosage has accurately been matched, has been cooperated with the immersion treatment of nutrient solution, is eliminated the fishy smell of duck's egg, improve the health-care effect of duck's egg while the taste that ensure that Salted duck egg；The Salted duck egg shape manufactured by such method is exquisite, and nutritive value is high, bad egg lead it is low, it is good in economic efficiency.
Description
Technical field
The present invention relates to vinasse Salted duck egg processing technique fields, more particularly to a kind of processing method of vinasse Salted duck egg.
Background technique
Salted duck egg, distinct Chinese characteristics dish.Ancient Cheng Xian Yuan.Folk custom is called salt duck's egg ", " pickled duck egg ", " green egg ".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 has production in many places in the whole nation, but it is the most famous to have Jiangsu Gaoyou Salted duck egg only.Yuan Mei " with garden
The single small menu of food " there is " salt down egg " one: " egg that salts down is preferred with Gaoyou.
Wherein vinasse Salted duck egg is as one of Salted duck egg, and with its special taste, the low advantage of manufacture difficulty is in Fujian
One band is widely prevailing.
The Chinese patent of Publication No. CN107495173A, discloses a kind of processing method of vinasse Salted duck egg, including with
Lower aspect: mixing vinasse and duck's egg are put into vacuum tank and carry out fermentation process by (1) vinasse fermentation；(2) impregnate, first by beer,
Yellow rice wine and the concentration of red wine low temperature, then duck's egg is immersed respectively in mixing wine and concentration red wine and carries out magnetization dipping；(3) vegetation water is soaked
Bubble, by plant carry out boiling extract be added after mix bacterium agent and duck's egg respectively under conditions of vacuum degree 60,70% and 100% into
Row fermentation；(4) it pickles, impregnates duck's egg and immerse flavouring liquid, it is marinated that constant temperature is carried out after sealing；(5) boiling will be salted down using plant filter residue
Duck's egg package processed, embedment mix in vinasse and heat boiling.
Above-mentioned patent there is a problem of essentially consisting in, process with the processing method of existing vinasse Salted duck egg there are identical
Simply, duck's egg manufacture efficiency is lower, and it is larger to save difficulty, the problems such as taste unification, in order to solve our needs of problems
Processing is improved in existing manufacturing process.
Summary of the invention
The object of the invention is that providing a kind of processing method of vinasse Salted duck egg to solve the above-mentioned problems.
The present invention through the following technical solutions to achieve the above objectives:
A kind of processing method of vinasse Salted duck egg, includes the following steps:
A, raw material preparation prepares fresh duck egg 20 of the weight not less than 60g, vinasse 1000g, salt 300g, perfume (or spice) in advance
Expect 200g, rice wine 1000g；
B, duck's egg cleans, and cooperates sponge brush or soft brush by the surface wash clean of duck's egg using clear water；
C, duck's egg impregnates, and the duck's egg after cleaning, which is put into storage, immersion 20-30min inside the tank container of rice wine；
D, processing is air-dried, the duck's egg Jing Guo cleaning treatment is placed in leakage basin and moves to shady place, air-dries surface moisture；
E, raw material mixes, and vinasse and salt are separately added into cylindrical container and is mixed evenly, table after mixing
Face sealing preservative film places shady place standing 3-5h and obtains salt vinasse；
F, vinasse are smeared, and will carry out air-drying that treated that duck's egg is put into the container equipped with salt vinasse carries out mixed processing,
And vinasse are uniformly applied to the surface of duck's egg using hairbrush；
G, vessel filling, will apply that the duck's egg that wipes salt vinasse is evenly distributed to be placed in inside tank container, and by remaining wine
Grain is added inside tank container to fill up gap；
F, it is sealed, the tank container of populated duck's egg is saved using preservative film cooperation sealing cover, places yin
It is taken out after Liang Chu, 20-25 days, obtains marinated duck's egg；
G, ratio of nutrient solution will carry out boilery reason after fragrance plus water 2000g, after removing solid filter residue filtering after boiling
Obtain nutrient solution；
H, boiling is cleaned, after salting period, marinated duck's egg is taken out clean out of tank container, is put into nutrient solution
It is cleaned after cooked 4h, shady place is placed after cleaning for 24 hours to air-dry surface moisture；
I, baking packaging, will air-dry that treated duck's egg is put into and carry out low-temperature bake 30min inside oven, after baking
Packing processes are carried out using vacuum machine.
Further, it is (50:50) that vinasse employed in the step a, which are Monas cuspurpureus Went distiller grains and beer vinasse according to volume ratio,
Mixing vinasse.
Further, the composition proportion of the fragrance is 3-5 parts of cloves, 5-8 parts of cumin, 4-8 parts of Radix Glycyrrhizae, and dried orange peel 8-12
Part, 10-14 parts of lemon juice, 10-20 parts of hawthorn, 18-25 parts of fructus lycii, 8-13 parts of jujube, 9-15 parts of Radix Astragali, 2-5 parts of Chinese prickly ash, illiciumverum
4-6 parts.
Further, in the step b when carrying out duck's egg surface cleaning processing, when cleaning, not cause duck's egg notably
Shell is damaged.
Further, the vinasse thickness range that duck's egg surface is smeared in the step f is in 2-4mm.
Further, the tank container in the step g needs to carry out disinfection processing before storing duck's egg, it is ensured that shape in tank
State is stablized, oil-free anhydrous, and gap is stored between every layer of duck's egg and needs to be filled using vinasse.
Further, it when taking out Salted duck egg from tank container, needs to take clean disposable glove, avoids water or oil
Into vinasse, cause vinasse mouldy.
Further, the digestion time of the nutrient solution in the step g is no more than 3h, needs to add water in digestion process, with
Nutrient solution weight is not less than 1200g after guaranteeing boiling.
Further, in the step i in oven temperature range between 45-55 DEG C.
The beneficial effects of the present invention are:
1, the manufacturing procedure of vinasse Salted duck egg has been refined, and has made local directed complete set, has significantly reduced the difficulty of processing of duck's egg,
Suitable for being widely popularized；
2, each raw material dosage has accurately been matched, has been cooperated with the immersion treatment of nutrient solution, is eliminated the fishy smell of duck's egg, guaranteeing
The health-care effect of duck's egg is improved while the taste of Salted duck egg；
3, the Salted duck egg shape manufactured by such method is exquisite, and nutritive value is high, bad egg lead it is low, it is good in economic efficiency.
Specific embodiment
A kind of processing method of vinasse Salted duck egg, includes the following steps:
Embodiment one:
A, raw material preparation prepares fresh duck egg 20 of the weight not less than 60g, vinasse 1000g, salt 300g, perfume (or spice) in advance
Expect 200g, rice wine 1000g；
B, duck's egg cleans, and cooperates sponge brush or soft brush by the surface wash clean of duck's egg using clear water；
C, duck's egg impregnates, and the duck's egg after cleaning, which is put into storage, immersion 20min inside the tank container of rice wine；
D, processing is air-dried, the duck's egg Jing Guo cleaning treatment is placed in leakage basin and moves to shady place, air-dries surface moisture；
E, raw material mixes, and vinasse and salt are separately added into cylindrical container and is mixed evenly, table after mixing
Face sealing preservative film places shady place standing 3h and obtains salt vinasse；
F, vinasse are smeared, and will carry out air-drying that treated that duck's egg is put into the container equipped with salt vinasse carries out mixed processing,
And vinasse are uniformly applied to the surface of duck's egg using hairbrush；
G, vessel filling, will apply that the duck's egg that wipes salt vinasse is evenly distributed to be placed in inside tank container, and by remaining wine
Grain is added inside tank container to fill up gap；
F, it is sealed, the tank container of populated duck's egg is saved using preservative film cooperation sealing cover, places yin
Liang Chu takes out after 20 days, obtains marinated duck's egg；
G, ratio of nutrient solution will carry out boilery reason after fragrance plus water 2000g, after removing solid filter residue filtering after boiling
Obtain nutrient solution；
H, boiling is cleaned, after salting period, marinated duck's egg is taken out clean out of tank container, is put into nutrient solution
It is cleaned after cooked 5h, shady place is placed after cleaning for 24 hours to air-dry surface moisture；
I, baking packaging, will air-dry that treated duck's egg is put into and carry out low-temperature bake 30min inside oven, after baking
Packing processes are carried out using vacuum machine.
In the present embodiment, vinasse employed in the step a are Monas cuspurpureus Went distiller grains and beer vinasse is according to volume ratio (50:
50) mixing vinasse.
In the present embodiment, the composition proportion of the fragrance is 5 parts of cloves, 5 parts of cumin, 7 parts of Radix Glycyrrhizae, and 10 parts of dried orange peel, lemon
12 parts of juice, 17 parts of hawthorn, 20 parts of fructus lycii, 10 parts of jujube, 13 parts of Radix Astragali, 5 parts of Chinese prickly ash, 5 parts of illiciumverum.
In the present embodiment, in the step b when carrying out duck's egg surface cleaning processing, when cleaning, not cause duck notably
Egg shell is damaged.
In the present embodiment, the vinasse thickness range that duck's egg surface is smeared in the step f is 3mm.
In the present embodiment, the tank container in the step g needs to carry out disinfection processing before storing duck's egg, it is ensured that in tank
It is in stable condition, it is oil-free anhydrous, gap is stored between every layer of duck's egg to be needed to be filled using vinasse.
In the present embodiment, from tank container take out Salted duck egg when, need to take clean disposable glove, avoid water or
Oil enters vinasse, causes vinasse mouldy.
In the present embodiment, the digestion time of the nutrient solution in the step g is no more than 3h, needs to add water in digestion process,
To guarantee that nutrient solution weight is not less than 1200g after boiling.
In the present embodiment, temperature range is 48 DEG C in oven in the step i.
Embodiment two:
A, raw material preparation prepares fresh duck egg 20 of the weight not less than 60g, vinasse 1000g, salt 300g, perfume (or spice) in advance
Expect 200g, rice wine 1000g；
B, duck's egg cleans, and cooperates sponge brush or soft brush by the surface wash clean of duck's egg using clear water；
C, duck's egg impregnates, and the duck's egg after cleaning, which is put into storage, immersion 20-30min inside the tank container of rice wine；
D, processing is air-dried, the duck's egg Jing Guo cleaning treatment is placed in leakage basin and moves to shady place, air-dries surface moisture；
E, raw material mixes, and vinasse and salt are separately added into cylindrical container and is mixed evenly, table after mixing
Face sealing preservative film places shady place standing 5h and obtains salt vinasse；
F, vinasse are smeared, and will carry out air-drying that treated that duck's egg is put into the container equipped with salt vinasse carries out mixed processing,
And vinasse are uniformly applied to the surface of duck's egg using hairbrush；
G, vessel filling, will apply that the duck's egg that wipes salt vinasse is evenly distributed to be placed in inside tank container, and by remaining wine
Grain is added inside tank container to fill up gap；
F, it is sealed, the tank container of populated duck's egg is saved using preservative film cooperation sealing cover, places yin
Liang Chu takes out after 25 days, obtains marinated duck's egg；
G, ratio of nutrient solution will carry out boilery reason after fragrance plus water 2000g, after removing solid filter residue filtering after boiling
Obtain nutrient solution；
H, boiling is cleaned, after salting period, marinated duck's egg is taken out clean out of tank container, is put into nutrient solution
It is cleaned after cooked 4h, shady place is placed after cleaning for 24 hours to air-dry surface moisture；
I, baking packaging, will air-dry that treated duck's egg is put into and carry out low-temperature bake 30min inside oven, after baking
Packing processes are carried out using vacuum machine.
In the present embodiment, vinasse employed in the step a are Monas cuspurpureus Went distiller grains and beer vinasse is according to volume ratio (50:
50) mixing vinasse.
In the present embodiment, the composition proportion of the fragrance is 5 parts of cloves, 8 parts of cumin, 8 parts of Radix Glycyrrhizae, and 12 parts of dried orange peel, lemon
14 parts of juice, 19 parts of hawthorn, 23 parts of fructus lycii, 13 parts of jujube, 15 parts of Radix Astragali, 4 parts of Chinese prickly ash, 5 parts of illiciumverum.
In the present embodiment, in the step b when carrying out duck's egg surface cleaning processing, when cleaning, not cause duck notably
Egg shell is damaged.
In the present embodiment, the vinasse thickness range that duck's egg surface is smeared in the step f is in 4mm.
In the present embodiment, the tank container in the step g needs to carry out disinfection processing before storing duck's egg, it is ensured that in tank
It is in stable condition, it is oil-free anhydrous, gap is stored between every layer of duck's egg to be needed to be filled using vinasse.
In the present embodiment, from tank container take out Salted duck egg when, need to take clean disposable glove, avoid water or
Oil enters vinasse, causes vinasse mouldy.
In the present embodiment, the digestion time of the nutrient solution in the step g is no more than 3h, needs to add water in digestion process,
To guarantee that nutrient solution weight is not less than 1200g after boiling.
In the present embodiment, in the step i in oven temperature range at 50 DEG C.
The basic principles, main features and advantages of the invention have been shown and described above.The technical staff of the industry should
Understand, the present invention is not limited to the above embodiments, and the above embodiments and description only describe originals of the invention
Reason, without departing from the spirit and scope of the present invention, various changes and improvements may be made to the invention, these changes and improvements
It all fall within the protetion scope of the claimed invention.
Claims (9)
1. a kind of processing method of vinasse Salted duck egg, characterized by the following steps:
A, raw material preparation prepares fresh duck egg 20 of the weight not less than 60g, vinasse 1000g, salt 300g, fragrance in advance
200g, rice wine 1000g；
B, duck's egg cleans, and cooperates sponge brush or soft brush by the surface wash clean of duck's egg using clear water；
C, duck's egg impregnates, and the duck's egg after cleaning, which is put into storage, immersion 20-30min inside the tank container of rice wine；
D, processing is air-dried, the duck's egg Jing Guo cleaning treatment is placed in leakage basin and moves to shady place, air-dries surface moisture；
E, raw material mixes, and vinasse and salt are separately added into cylindrical container and is mixed evenly, and it is close that mixing finishes rear surface
Envelope preservative film places shady place standing 3-5h and obtains salt vinasse；
F, vinasse are smeared, and will carry out air-drying that treated that duck's egg is put into the container equipped with salt vinasse carries out mixed processing, and benefit
Vinasse are uniformly applied to the surface of duck's egg with hairbrush；
G, vessel filling, will apply that the duck's egg that wipes salt vinasse is evenly distributed to be placed in inside tank container, and remaining vinasse be added
Enter inside tank container in order to filling up gap；
F, it is sealed, the tank container of populated duck's egg is saved using preservative film cooperation sealing cover, places shady place,
It is taken out after 20-25 days, obtains marinated duck's egg；
G, ratio of nutrient solution will carry out boilery reason after fragrance plus water 2000g, must seek after removing solid filter residue filtering after boiling
Nutrient solution；
H, boiling is cleaned, after salting period, marinated duck's egg is taken out out of tank container and is cleaned, is put into nutrient solution cooked
It is cleaned after 4h, shady place is placed after cleaning for 24 hours to air-dry surface moisture；
I, baking packaging, will air-dry that treated duck's egg is put into and carry out low-temperature bake 30min inside oven, utilize after baking
Vacuum machine carries out packing processes.
2. a kind of processing method of vinasse Salted duck egg according to claim 1, it is characterised in that: adopted in the step a
It is the mixing vinasse of Monas cuspurpureus Went distiller grains and beer vinasse according to volume ratio for (50:50) with vinasse.
3. a kind of processing method of vinasse Salted duck egg according to claim 1, it is characterised in that: the ingredient of the fragrance is matched
Than for, 3-5 parts of cloves, 5-8 parts of cumin, 4-8 parts of Radix Glycyrrhizae, 8-12 parts of dried orange peel, 10-14 parts of lemon juice, 10-20 parts of hawthorn, fructus lycii
18-25 parts, 8-13 parts of jujube, 9-15 parts of Radix Astragali, 2-5 parts of Chinese prickly ash, 4-6 parts of illiciumverum.
4. a kind of processing method of vinasse Salted duck egg according to claim 1, it is characterised in that: in the step b into
When row duck's egg surface cleaning processing, when cleaning, not cause notably duck's egg shell damaged.
5. a kind of processing method of vinasse Salted duck egg according to claim 1, it is characterised in that: duck's egg in the step f
The vinasse thickness range that surface is smeared is in 2-4mm.
6. a kind of processing method of vinasse Salted duck egg according to claim 1, it is characterised in that: the tank in the step g
Shape container needs to carry out disinfection processing before storing duck's egg, it is ensured that and it is in stable condition in tank, it is oil-free anhydrous, it is stored between every layer of duck's egg
Gap needs to be filled using vinasse.
7. a kind of processing method of vinasse Salted duck egg according to claim 1, it is characterised in that: taken out from tank container
It when Salted duck egg, needs to take clean disposable glove, avoids water or oil from entering vinasse, cause vinasse mouldy.
8. a kind of processing method of vinasse Salted duck egg according to claim 1, it is characterised in that: the battalion in the step g
The digestion time of nutrient solution is no more than 3h, needs to add water in digestion process, to guarantee that nutrient solution weight is not less than 1200g after boiling.
9. a kind of processing method of vinasse Salted duck egg according to claim 1, it is characterised in that: oven in the step i
Interior temperature range is between 45-55 DEG C.
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| CN104664442A (en) * | 2013-11-30 | 2015-06-03 | 颜洪岭 | Preparation method for multi-flavor duck eggs |
| CN104799343A (en) * | 2015-04-17 | 2015-07-29 | 李孝良 | Salting method for egg products |
| CN108936398A (en) * | 2018-08-13 | 2018-12-07 | 合肥市福来多食品有限公司 | A kind of method for salting shortening duck's egg salting period Salted duck egg |
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2018
- 2018-12-27 CN CN201811612369.2A patent/CN109567057A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
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Application publication date: 20190405 |