CN109567061A - A kind of processing method of Salted duck egg - Google Patents
A kind of processing method of Salted duck egg Download PDFInfo
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- CN109567061A CN109567061A CN201811619568.6A CN201811619568A CN109567061A CN 109567061 A CN109567061 A CN 109567061A CN 201811619568 A CN201811619568 A CN 201811619568A CN 109567061 A CN109567061 A CN 109567061A
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- egg
- duck
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- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 59
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 150000003839 salts Chemical class 0.000 claims abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 21
- 238000007667 floating Methods 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 13
- 235000020097 white wine Nutrition 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 7
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 7
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 7
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 7
- 240000007232 Illicium verum Species 0.000 claims abstract description 7
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 238000010438 heat treatment Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 235000013409 condiments Nutrition 0.000 claims abstract description 6
- 238000003860 storage Methods 0.000 claims abstract description 6
- 238000001816 cooling Methods 0.000 claims abstract description 3
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000014101 wine Nutrition 0.000 claims description 10
- 238000002791 soaking Methods 0.000 claims description 8
- 102000002322 Egg Proteins Human genes 0.000 claims description 7
- 108010000912 Egg Proteins Proteins 0.000 claims description 7
- 210000003278 egg shell Anatomy 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 238000002360 preparation method Methods 0.000 claims description 6
- 230000009467 reduction Effects 0.000 claims description 6
- 238000001035 drying Methods 0.000 abstract description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 238000000034 method Methods 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 230000036528 appetite Effects 0.000 abstract description 2
- 125000003118 aryl group Chemical group 0.000 abstract description 2
- 210000002969 egg yolk Anatomy 0.000 abstract description 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 abstract description 2
- 230000008569 process Effects 0.000 abstract description 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 235000013339 cereals Nutrition 0.000 description 9
- 241000234282 Allium Species 0.000 description 5
- 239000000463 material Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 2
- 239000011780 sodium chloride Substances 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
- 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
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 238000004519 manufacturing process Methods 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
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 235000009566 rice Nutrition 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
- 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
Abstract
The invention discloses a kind of processing methods of Salted duck egg, comprising the following steps: step 1: taking fresh duck egg, is cleaned, air-dried spare with clear water；Step 2: duck's egg is put into white wine and is impregnated；Step 3: 3-5 parts of cassia barks, 1-3 portions of fennel seeds, 2-5 portions of illiciumverums, 1-3 portions of Chinese prickly ashes, 5-7 portions of aniseed, 2-5 portions of gingers, 3-5 portions of green onions are taken, it is put into boiled in 1000-1500 parts of water, small fire tanning, then edible salt is added, and keep stirring, when having salt floating on the water surface, stop heating and cooling down, the salt and condiment for scooping floating, place into 3-5 parts of white wine；Step 4: the curing container for taking the small tripe of mouth big, cleaning drain, and duck's egg is put into container；Step 5: being added tanning feed liquid in container, did not had duck's egg, sealing container, and storage is placed 20-30 days at shady and cool drying.The present invention processes Salted duck egg aromatic flavour, and micro- salty palatable, yolk color is fresh, and fuel-displaced more, oil juice is uniform, and no fishy smell improves the appetite of people.
Description
Technical field
The present invention relates to food processing technology fields, more particularly to a kind of processing method of Salted duck egg.
Background technique
Salted duck egg, eggshell are in cyan, and appearance is mellow and full smooth, ancient Cheng Xian Yuan.Folk custom be called " salt duck's egg ", " pickled duck egg ",
" Chinese olive ".Salted duck egg is long in Chinese history, 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.Salted duck egg is the egg processed again that a kind of flavor is special, convenient, and Salted duck egg is good merchantable brand of going with rice or bread, and color is equal
It is very tempting.However the Salted duck egg of traditional mode of production, mainly based on saline taste, without other material perfume, the edible desire of people is not very
By force.
Summary of the invention
The object of the invention is that providing a kind of processing method of 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 Salted duck egg, comprising the following steps:
Step 1: raw material preparation takes fresh duck egg, and eggshell is cleaned up using clear water, be placed in Dropbox air-dry it is spare；
Step 2: duck's egg in the step 1 is put into white wine and impregnates by soaking in Chinese liquor；
Step 3: feed liquid tanning, take 3-5 part cassia barks, 1-3 portions of fennel seeds, 2-5 parts of illiciumverums, 1-3 portions of Chinese prickly ashes, 5-7 parts greatly
Material, 2-5 portions of gingers, 3-5 portions of green onions, be put into it is boiled in 1000-1500 parts of water, small fire boil 5-10 minutes, then add edible salt,
And keep stirring, when finding has salt floating on the water surface, stop heating and cooling down, the salt and assistant of floating are scooped with strainer
Material, places into 3-5 parts of white wine；
Step 4: the curing container for taking the small tripe of mouth big cleans up, drained, by what is impregnated in the step 2
Duck's egg is put into container；
Step 5: the step 3 tanning feed liquid is added into container, did not had duck's egg 3-5mm, sealing container is stored in yin
The dry place of airing is placed 20-30 days.
Preferably, do not had duck's egg in the step 2 when soaking in Chinese liquor, impregnated 3-5 minutes.
Preferably, described Step 2: in the step 3 white wine be 52 degree of grain wines.
Preferably, the step 5 adds reduction of feed volume height to 10mm below container finish.
Advantages of the present invention is as follows:
The present invention processes Salted duck egg aromatic flavour, and micro- salty palatable, yolk color is fresh, and fuel-displaced more, oil juice is uniform, no fishy smell,
Improve the appetite of people.
Specific embodiment
The present invention is further illustrated combined with specific embodiments below, but the invention is not limited to these to implement
Example.
Embodiment 1
A kind of processing method of Salted duck egg, comprising the following steps:
Step 1: raw material preparation takes fresh duck egg, and eggshell is cleaned up using clear water, be placed in Dropbox air-dry it is spare；
Step 2: duck's egg in step 1 is put into 52 degree of grain wines and impregnates by soaking in Chinese liquor, does not have duck's egg, impregnates 3 points
Clock；
Step 3: feed liquid tanning takes 3 parts of cassia barks, 1 portion of fennel seeds, 2 parts of illiciumverums, 1 portion of Chinese prickly ash, 5 portions of aniseed, 2 parts of gingers, 3
Part green onion, is put into boiled in 1000 parts of water, and small fire boils 5 minutes, edible salt is then added, and keep stirring, until finding the water surface
On when having salt floating, stop heating and simultaneously cool down, the salt and condiment of floating are scooped with strainer, places into 3 parts of 52 degree of grain wines；
Step 4: the curing container for taking the small tripe of mouth big cleans up, drained, the duck's egg that will be impregnated in step 2
It is put into container；
Step 5: being added step 3 into container and boil feed liquid, did not had duck's egg 3-5mm, addition reduction of feed volume height to container
10mm below bottleneck, sealing container, storage are placed 20-30 days at shady and cool drying.
Embodiment 2
A kind of processing method of Salted duck egg, comprising the following steps:
Step 1: raw material preparation takes fresh duck egg, and eggshell is cleaned up using clear water, be placed in Dropbox air-dry it is spare；
Step 2: duck's egg in step 1 is put into 52 degree of grain wines and impregnates by soaking in Chinese liquor, does not have duck's egg, impregnates 3 points
Clock；
Step 3: feed liquid tanning takes 5 parts of cassia barks, 2 portions of fennel seeds, 3 parts of illiciumverums, 2 portions of Chinese prickly ashes, 5 portions of aniseed, 5 parts of gingers, 5
Part green onion, is put into boiled in 1200 parts of water, and small fire boils 5 minutes, edible salt is then added, and keep stirring, until finding the water surface
On when having salt floating, stop heating and simultaneously cool down, the salt and condiment of floating are scooped with strainer, places into 3 parts of 52 degree of grain wines；
Step 4: the curing container for taking the small tripe of mouth big cleans up, drained, the duck's egg that will be impregnated in step 2
It is put into container；
Step 5: being added step 3 into container and boil feed liquid, did not had duck's egg 3-5mm, addition reduction of feed volume height to container
10mm below bottleneck, sealing container, storage are placed 20-30 days at shady and cool drying.
Embodiment 3
A kind of processing method of Salted duck egg, comprising the following steps:
Step 1: raw material preparation takes fresh duck egg, and eggshell is cleaned up using clear water, be placed in Dropbox air-dry it is spare；
Step 2: duck's egg in step 1 is put into 52 degree of grain wines and impregnates by soaking in Chinese liquor, does not have duck's egg, impregnates 3-5 points
Clock；
Step 3: feed liquid tanning takes 5 parts of cassia barks, 3 portions of fennel seeds, 5 parts of illiciumverums, 3 portions of Chinese prickly ashes, 7 portions of aniseed, 5 parts of gingers, 5
Part green onion, is put into boiled in 1500 parts of water, and small fire boils 7 minutes, edible salt is then added, and keep stirring, until finding the water surface
On when having salt floating, stop heating and simultaneously cool down, the salt and condiment of floating are scooped with strainer, places into 5 parts of 52 degree of grain wines；
Step 4: the curing container for taking the small tripe of mouth big cleans up, drained, the duck's egg that will be impregnated in step 2
It is put into container；
Step 5: being added step 3 into container and boil feed liquid, did not had duck's egg 3-5mm, addition reduction of feed volume height to container
10mm below bottleneck, sealing container, storage are placed 20-30 days at shady and cool drying.
Embodiment 4
A kind of processing method of Salted duck egg, comprising the following steps:
Step 1: raw material preparation takes fresh duck egg, and eggshell is cleaned up using clear water, be placed in Dropbox air-dry it is spare；
Step 2: duck's egg in step 1 is put into 52 degree of grain wines and impregnates by soaking in Chinese liquor, does not have duck's egg, impregnates 4 points
Clock；
Step 3: feed liquid tanning takes 5 parts of cassia barks, 3 portions of fennel seeds, 3 parts of illiciumverums, 2 portions of Chinese prickly ashes, 7 portions of aniseed, 5 parts of gingers, 5
Part green onion, is put into boiled in 1500 parts of water, and small fire boils 10 minutes, edible salt is then added, and keep stirring, until finding the water surface
On when having salt floating, stop heating and simultaneously cool down, the salt and condiment of floating are scooped with strainer, places into 4 parts of 52 degree of grain wines；
Step 4: the curing container for taking the small tripe of mouth big cleans up, drained, the duck's egg that will be impregnated in step 2
It is put into container；
Step 5: being added step 3 into container and boil feed liquid, did not had duck's egg 3-5mm, addition reduction of feed volume height to container
10mm below bottleneck, sealing container, storage are placed 20-30 days at shady and cool drying.
Embodiment described above only expresses embodiments of the present invention, and the description thereof is more specific and detailed, but can not be because
This and be interpreted as the limitation of the invention patent range.It should be pointed out that for those of ordinary skill in the art, not
Under the premise of being detached from present inventive concept, various modifications and improvements can be made, and these are all within the scope of protection of the present invention.
Claims (4)
1. a kind of processing method of Salted duck egg, it is characterised in that: the following steps are included:
Step 1: raw material preparation takes fresh duck egg, and eggshell is cleaned up using clear water, be placed in Dropbox air-dry it is spare；
Step 2: duck's egg in the step 1 is put into white wine and impregnates by soaking in Chinese liquor；
Step 3: feed liquid tanning takes 3-5 parts of cassia barks, 1-3 portions of fennel seeds, 2-5 portions of illiciumverums, 1-3 portions of Chinese prickly ashes, 5-7 parts of aniseed, 2-5
Portion ginger, 3-5 portion green onions, are put into boiled in 1000-1500 parts of water, then small fire tanning 5-10 minutes is added edible salt, do not stopped
Stirring stops heating and cooling down, the salt and condiment of floating is scooped with strainer, then put when finding has salt floating on the water surface
Enter 3-5 parts of white wine；
Step 4: the curing container for taking the small tripe of mouth big cleans up, drained, the duck's egg that will be impregnated in the step 2
It is put into container；
Step 5: the step 3 tanning feed liquid is added into container, did not had duck's egg 3-5mm, sealing container, storage is done in cool place
Dry place is placed 20-30 days.
2. a kind of processing method of Salted duck egg according to claim 1, it is characterised in that: soaking in Chinese liquor in the step 2
When do not had a duck's egg, impregnate 3-5 minutes.
3. a kind of processing method of Salted duck egg according to claim 1, it is characterised in that: described Step 2: the step
White wine is 52 degree of grain wines in three.
4. a kind of processing method of Salted duck egg according to claim 1, it is characterised in that: the step 5 adds reduction of feed volume
Height arrives 10mm below container finish.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811619568.6A CN109567061A (en) | 2018-12-28 | 2018-12-28 | A kind of processing method of Salted duck egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811619568.6A CN109567061A (en) | 2018-12-28 | 2018-12-28 | A kind of processing method of Salted duck egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109567061A true CN109567061A (en) | 2019-04-05 |
Family
ID=65933212
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811619568.6A Pending CN109567061A (en) | 2018-12-28 | 2018-12-28 | A kind of processing method of Salted duck egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109567061A (en) |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192749A (en) * | 2014-06-24 | 2015-12-30 | 何笑飞 | Preparation method of short-period tasty duck eggs |
| CN107568633A (en) * | 2017-10-15 | 2018-01-12 | 刘俊梅 | A kind of method for salting of spiced Salted duck egg |
| CN107568631A (en) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | A kind of spiced Salted duck egg method for salting |
-
2018
- 2018-12-28 CN CN201811619568.6A patent/CN109567061A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105192749A (en) * | 2014-06-24 | 2015-12-30 | 何笑飞 | Preparation method of short-period tasty duck eggs |
| CN107568631A (en) * | 2017-09-08 | 2018-01-12 | 肥西县双凤禽蛋制品厂 | A kind of spiced Salted duck egg method for salting |
| CN107568633A (en) * | 2017-10-15 | 2018-01-12 | 刘俊梅 | A kind of method for salting of spiced Salted duck egg |
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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 | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20190405 |
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