CN110403149A - A kind of method for baking of sheldrake duck's egg - Google Patents
A kind of method for baking of sheldrake duck's egg Download PDFInfo
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- CN110403149A CN110403149A CN201810382513.1A CN201810382513A CN110403149A CN 110403149 A CN110403149 A CN 110403149A CN 201810382513 A CN201810382513 A CN 201810382513A CN 110403149 A CN110403149 A CN 110403149A
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- egg
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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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- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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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 present invention relates to a kind of method for baking of sheldrake duck's egg, a kind of method for baking making step of sheldrake duck's egg is as follows: first step: modulation yellow mud；Second step: mud is wrapped up in；Third step: marinated；Four steps: egg is washed；5th step: baking；6th step: packaging.The invention has the advantages that the present invention wraps up in mud sheldrake duck's egg using baking, it is avoided that the nutritional ingredient of duck's egg is lost, eggshell is kermesinus after completing, and for egg white close to pale pink, yolk is golden yellow, it gives people a kind of sandy feeling, there is sparkling and crystal-clear oil droplet exudation, Wen Zhi, A sweety scent assails the nostrils, tastes it, entrance and change, it enjoys endless aftertastes, it is convenient just to eat, it is green and healthy, baking is simple, convenient and easy, is suitble to all kinds of consumer groups.
Description
Technical field
The present invention relates to baking this technical field of duck's egg method, specifically a kind of method for baking of sheldrake duck's egg,
It is mainly used for manufacturing duck's egg based food.
Background technique
Get a zero in an exam the critically important a part that supplements the nutrients in always people's daily life, but traditional eating method is nothing but
It boils, decoct, fry, steam, salt down, and duck's egg forms the namely lime-preserved egg of characteristic, salted egg, tea egg, spiced egg, liquor-saturated egg etc., people are to this
Several tastes have also lacked excitement over time.And the birth of roast duck egg, consumer's " looking for novelty " psychology has been catered to, has been allowed to
It emerges rapidly, comes out top.And the more palatable deliciousness for how allowing duck's egg to make, become the target of each producer, existing skill
In art, common baking duck's egg method, the finished product duck's egg quality produced is irregular or mouthfeel, taste are bad or nutrition at
It point loses too many, is badly in need of a kind of novel method for baking now to replace current production method.
Summary of the invention
The technical problem to be solved by the present invention is to overcome the deficiencies of the prior art and provide a kind of baking for sheldrake duck's egg for invention
Method processed, the technical solution adopted by the present invention to solve the technical problems are: the object of the present invention is to provide a kind of sheldrake duck's eggs
Method for baking, using fresh sheldrake duck's egg, the feature that sheldrake duck's egg has eggshell thick, non-breakable, full of nutrition, system
It is as follows to make method: modulation yellow mud wraps up in mud, pickles, washing egg, baking, packaging, it is characterised in that the modulation yellow mud is divided into three works
Sequence, including ingredient, tune juice, stirring, the material that the ingredient includes are 5 jin of salt, 25 jin of loess, 5 money of Chinese prickly ash, octagonal 5 money, osmanthus
3 money of skin, 5 money of capsicum, fries 6 money of fruit, 3, lotus leaf at 4 money of spiceleaf, and the tune juice is by 5 money of Chinese prickly ash, octagonal 5 money, 3 money of cassia bark, perfume (or spice)
4 money of leaf, 5 money of capsicum, fry 6 money of fruit, 3, lotus leaf is fitted into gauze bag, gauze bag sack is tightened, is put into pot, it is interior in pot
Add 5 jin of water, places into several lotus leaves that flavouring de-tastes, boil a few minutes, at soup after natural cooling, so that it may use, institute
It states stirring to starch in basin to be put into sink by 20 jin or so of 25 jin of loess, water of 5 jin of table salt, quality exquisiteness, the ratio of salt and soil
It is 1: 5, worker wears rubber gloves, and salt, soil, water are first stirred into yellow mud, then plus soup it, is stirred for 1 hour, this
Sample can be such that soup is equably covered in yellow mud, after modulating, so that it may wrap up in mud to duck's egg, the mud of wrapping up in is by duck egg shell table
The mud in face carries out simple wiping processing with steel wire lump, and then duck's egg is put into heavy slurry basin, make yellow mud sufficiently uniformly with duck
The surface of egg eggshell is in contact, our institutes are it should be noted that duck's egg cannot wash with water, this is because duck egg shell surface covers
Thin film, film can close the aperture of eggshell surface, protect infringement of the duck's egg not by extraneous bacterium, this layer film is soluble in
The reason of water, this is also our marinated duck's egg fresh sheldrake duck's eggs, the duck's egg taken is collected, is put into heavy slurry basin, uses hand
Duck's egg constantly is stirred, yellow mud is made sufficiently uniformly to be attached to duck egg shell surface, when wrapping up in mud to duck's egg, movement is light, described to salt down
Process processed is that the duck's egg code for covering yellow mud is placed in the confined space of 3-5 degree or so, looks for one piece of vacant lot, spreads volume on vacant lot
Bag making, code wrap well the duck's egg of mud, cover upper plastic cloth above, plastic cloth is uniformly made real, and reduce air flowing, summer to the greatest extent
Temperature is higher, is not suitable for pickling duck's egg on the ground, the bamboo basket of inner sleeve polybag can be used, after filling duck's egg, on the side of polybag
Yellow mud is spread at edge, clings plastic bag mouth, is placed on ventilating and cooling place, medium is done by yellow mud, the taste of yellow mud slowly penetrates into
In duck's egg, and salinity has obtained good control, and the time is 50 days or so, the duck's egg pickled, and yolk is sparkling and crystal-clear like crystal ball
Exquisitely carved, described to wash the processing of yellow mud that egg is the duck egg shell surface that will have been pickled clean, is first put into the duck's egg of sealed pickling
In aluminum frame, the yellow mud on duck egg shell surface is substantially washed out with water pipe, after duck's egg is put into egg cleaner, clean up, together
When choose rotten duck's egg, be then placed in food steamer, the baking process is that the food steamer for filling with the duck's egg cleaned is placed on pressure
It is put into brewed good black tea tea in force container, in pressure vessel, tea did not had a duck's egg, covered container lid, was arranged in container cover
There is pressure gauge, can show pressure on the number, high fire is heated 4 hours, and pressure rises to 3 atmospheric pressure, then the stewing system of small fire 10 hours,
It is noted herein that hypotony, it will cause that duck's egg is not yet done, and pressure is excessive, duck's egg is easy cooked-on, and baking finishes, and opens pot
The pressure valve covered first discharges the pressure in container, opens pot cover, takes out food steamer, and the duck's egg and raw duck's egg in food steamer are outside
Without too big difference in sight, for ripe duck's egg the inside egg white close to pale pink, yolk is golden yellow, gives a kind of sandy feeling of people, has
Sparkling and crystal-clear oil droplet exudation, Wen Zhi, A sweety scent assails the nostrils, tastes it, and entrance and change are enjoyed endless aftertastes, described to be packaged as to take out out of container
Ripe duck's egg, be packed into the polybag, carton or the gaily decorated basket made.
The invention has the advantages that the present invention wraps up in mud sheldrake duck's egg using baking, it is avoided that the nutritional ingredient of duck's egg is lost
It loses, eggshell is kermesinus after completing, and for egg white close to pale pink, yolk is golden yellow, gives people a kind of sandy feeling, there is crystalline substance
The oil droplet exudation of jade-like stone, Wen Zhi, A sweety scent assails the nostrils, tastes it, and entrance and change are enjoyed endless aftertastes, convenient just to eat, and green and healthy, baking is simple,
It is convenient and easy, it is suitble to all kinds of consumer groups.
Specific embodiment
The object of the present invention is to provide a kind of method for baking of sheldrake duck's egg, use fresh sheldrake duck's egg, sheldrake duck's egg
With eggshell thickness, non-breakable, full of nutrition feature the production method is as follows: modulation yellow mud, wraps up in mud, pickles, washes egg, roasting
System, packaging, it is characterised in that the modulation yellow mud is divided into three process, including ingredient, tune juice, stirring, the ingredient include
Material is 5 jin of salt, 25 jin of loess, 5 money of Chinese prickly ash, octagonal 5 money, 3 money of cassia bark, 4 money of spiceleaf, 5 money of capsicum, fries 6 money of fruit, lotus leaf 3
Piece, the tune juice are by 5 money of Chinese prickly ash, octagonal 5 money, 3 money of cassia bark, 4 money of spiceleaf, 5 money of capsicum, fry 36 money of fruit, lotus leaf loading yarns
In cloth bag, gauze bag sack is tightened, is put into pot, interior plus 5 jin of water, place into several lotus leaves that flavouring de-tastes, boil in pot
It boils a few minutes, at soup after natural cooling, so that it may use, the stirring is by the loess of 5 jin of table salt, quality exquisiteness
25 jin, 20 jin of water or so are put into heavy slurry basin, and the ratio of salt and soil is 1: 5, and worker wears rubber gloves, first by salt, soil, water
Then plus soup it is stirred into yellow mud, is stirred for 1 hour, soup can be made equably to be covered in yellow mud in this way, after modulating,
Mud can be wrapped up in duck's egg, the mud of wrapping up in is that the mud on duck egg shell surface is carried out simple wiping processing with steel wire lump, so
Duck's egg is put into heavy slurry basin afterwards, yellow mud is made sufficiently uniformly to be in contact with the surface of duck egg shell, our institutes it should be noted that
Duck's egg cannot wash with water, this is because duck egg shell surface covers thin film, film can close the aperture of eggshell surface, protect
Duck's egg is protected not by the infringement of extraneous bacterium, this layer film is soluble easily in water, this is also that we pickle duck's egg with fresh sheldrake duck
The reason of egg, collects the duck's egg taken, is put into heavy slurry basin, constantly stirs duck's egg with hand, yellow mud is made sufficiently uniformly to be attached to duck
Egg eggshell surface, when wrapping up in mud to duck's egg, movement is light, and the marinated process is that the duck's egg code for covering yellow mud is placed on 3-5 degree
In the confined space of left and right, one piece of vacant lot is looked for, spreads bag weaved on vacant lot, code wraps well the duck's egg of mud, covers upper plastics above
Cloth uniformly makes real plastic cloth, reduces air flowing to the greatest extent, and summer temp is higher, is not suitable for pickling duck's egg on the ground, can use
The bamboo basket of inner sleeve polybag after filling duck's egg, spreads yellow mud in the edge of polybag, clings plastic bag mouth, be placed on ventilation
Shady place does medium by yellow mud, and the taste of yellow mud slowly penetrates into duck's egg, and salinity has obtained good control, and the time is
50 days or so, the duck's egg pickled, yolk was like crystal ball, and glittering and translucent, the egg of washing is the duck egg shell surface that will have been pickled
Yellow mud processing it is clean, the duck's egg of sealed pickling is put into aluminum frame first, it is with water pipe that the yellow mud on duck egg shell surface is big
Cause is washed out, after duck's egg is put into egg cleaner, clean up, while choosing rotten duck's egg, be then placed in food steamer, the baking
Process is that the food steamer for filling with the duck's egg cleaned is placed in pressure vessel, and brewed good black tea tea is put into pressure vessel
Water, tea did not had a duck's egg, covered container lid, were provided with pressure gauge in container cover, can show pressure on the number, and high fire heating 4 is small
When, pressure rises to 3 atmospheric pressure, then the stewing system of small fire 10 hours, it is noted herein that hypotony, will cause duck's egg not
Ripe, pressure is excessive, and duck's egg is easy cooked-on, and baking finishes, and opens the pressure valve on pot cover, first discharges the pressure in container, beats
Boil lid, takes out food steamer, and the duck's egg and raw duck's egg in food steamer are in appearance without too big difference, and ripe duck's egg the inside egg white is close to light
Pink colour, yolk are golden yellow, give people a kind of sandy feeling, have sparkling and crystal-clear oil droplet exudation, Wen Zhi, A sweety scent assails the nostrils, tastes it, entrance
And change, it enjoys endless aftertastes, the ripe duck's egg for being packaged as to take out out of container is packed into the polybag, carton or the gaily decorated basket made.
The above-described embodiments are merely illustrative of preferred embodiments of the present invention, not to structure of the invention
Think and range is defined, without departing from the design concept of the invention, ordinary engineering and technical personnel is to this in this field
The all variations and modifications that the technical solution of invention is made, should all fall into protection scope of the present invention, and the present invention is claimed
Technology contents are all described in the claims.
Claims (1)
1. a kind of method for baking of sheldrake duck's egg, a kind of method for baking making step of sheldrake duck's egg is as follows: first step:
Modulate yellow mud；Second step: mud is wrapped up in；Third step: marinated；Four steps: egg is washed；5th step: baking；6th step: packet
Dress；
Steps are as follows for a kind of method for baking of sheldrake duck's egg:
First step: modulation yellow mud: modulation yellow mud is divided into three process, including ingredient, tune juice, stirring, the ingredient include
Material is 5 jin of salt, 25 jin of loess, 5 money of Chinese prickly ash, octagonal 5 money, 3 money of cassia bark, 4 money of spiceleaf, 5 money of capsicum, fries 6 money of fruit, lotus leaf 3
Piece, the tune juice are by 5 money of Chinese prickly ash, octagonal 5 money, 3 money of cassia bark, 4 money of spiceleaf, 5 money of capsicum, fry 6 money of fruit, 3, lotus leaf, add 5 jin
Water is brewed into soup, the stirring for by 5 jin of salt, 25 jin of loess, then plus soup and 20 jin of water or so, by manually stirring
Uniformly at yellow mud；
Second step: it wraps up in mud: duck egg shell being subjected to simple wiping processing with steel wire lump, then smears yellow mud sufficiently uniformly
On the surface of duck egg shell；
Third step: marinated: the sealed pickling is the confined air that the duck's egg code for covering yellow mud is placed on to 3-5 degree above freezing or so
Between in, the time be 50 days or so；
Four steps: it washes egg: the yellow mud on the duck egg shell surface pickled being handled clean；
5th step: baking: prepare black tea tea in pressure vessel, the food steamer for filling with clean duck's egg is put into pressure vessel
In black tea tea, black tea tea water level need to not cross duck's egg, and after being ready to complete, closed pressure container, high fire is baked 4 hours, pressure
3 atmospheric pressure are risen to, then the stewing system of small fire 10 hours；
6th step: packaging: food steamer is taken out by overhead traveling crane above pressure vessel, and ripe duck's egg cleans after taking out to be dried, and passes through packet
Duck's egg is vacuum-packed installation tool, is put into packing case.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810382513.1A CN110403149A (en) | 2018-04-26 | 2018-04-26 | A kind of method for baking of sheldrake duck's egg |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810382513.1A CN110403149A (en) | 2018-04-26 | 2018-04-26 | A kind of method for baking of sheldrake duck's egg |
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| CN110403149A true CN110403149A (en) | 2019-11-05 |
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| CN201810382513.1A Pending CN110403149A (en) | 2018-04-26 | 2018-04-26 | A kind of method for baking of sheldrake duck's egg |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868595A (en) * | 2022-06-01 | 2023-03-31 | 深圳心动品牌管理有限公司 | Production method of sea duck eggs |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757595A (en) * | 2015-04-20 | 2015-07-08 | 王铁证 | Baking method of sheldrake eggs |
| CN105533489A (en) * | 2016-01-06 | 2016-05-04 | 柳培健 | Five-spice tea low-salt duck eggs and making method thereof |
-
2018
- 2018-04-26 CN CN201810382513.1A patent/CN110403149A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757595A (en) * | 2015-04-20 | 2015-07-08 | 王铁证 | Baking method of sheldrake eggs |
| CN105533489A (en) * | 2016-01-06 | 2016-05-04 | 柳培健 | Five-spice tea low-salt duck eggs and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115868595A (en) * | 2022-06-01 | 2023-03-31 | 深圳心动品牌管理有限公司 | Production method of sea duck eggs |
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Application publication date: 20191105 |
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