CN112617135A - Preparation method of salted duck eggs - Google Patents
Preparation method of salted duck eggs Download PDFInfo
- Publication number
- CN112617135A CN112617135A CN202011232344.7A CN202011232344A CN112617135A CN 112617135 A CN112617135 A CN 112617135A CN 202011232344 A CN202011232344 A CN 202011232344A CN 112617135 A CN112617135 A CN 112617135A
- Authority
- CN
- China
- Prior art keywords
- pickling
- duck eggs
- eggs
- edible salt
- cumin
- Prior art date
- 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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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
Abstract
The invention discloses a preparation method of salted duck eggs, and relates to the field of food processing. The pickling method is simple, and the oil yield of the yolk of the salted duck eggs is high.
Description
Technical Field
The invention relates to the field of food processing, in particular to a preparation method of salted duck eggs.
Background
The salted duck eggs are one of the traditional Chinese foods, are rich in various mineral substances, amino acids, vitamins and other nutritional ingredients required by human bodies, and are suitable for people of all ages. The traditional salting method of salted eggs mainly comprises a salt water dipping method, a salt mud coating method and a plant ash method. The salted egg pickled with straw ash is prepared by mixing straw ash and edible salt, adding water into straw ash and edible salt, stirring to obtain mortar, and coating the surface of fresh egg with mortar. The salted egg is pickled by salt slurry coating method, which comprises mixing yellow slurry with edible salt, adding water into yellow slurry and edible salt, stirring to obtain yellow slurry, and coating fresh egg with slurry. The salt water immersion method is to pour edible salt into sterilized water, dissolve the edible salt in the water to form salt water, and soak the fresh eggs in the salt water. The salted eggs are salted by grass ash and the salted eggs are salted by yellow mud, and after the salting is finished, a large amount of water is needed to wash the salted eggs, so that the waste of water resources is caused. The salted eggs are soaked in the saline water to be salted, so that the salt content of the salted eggs is high.
Disclosure of Invention
In view of the defects of the prior art, the invention aims to provide a preparation method of salted duck eggs.
In order to solve the technical problems, the invention adopts the following technical scheme.
A preparation method of salted duck eggs is characterized in that,
selecting eggs, namely selecting duck eggs with freshness and weight;
cleaning, namely soaking and cleaning duck eggs in clear water, and wiping the outer surfaces of the duck eggs;
preparing a first marinade, drying and crushing cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs, adding edible salt into the crushed cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs powder, and uniformly mixing the cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs powder with the edible salt and glucose;
preparing a pickling material II and preparing white spirit;
the method comprises the steps of pickling, pouring a pickling material I mixed with edible salt and glucose and powder of 3 cm to 5 cm in thickness into a pickling barrel, scraping the pickling material I by using a scraper, soaking duck eggs in white spirit, fishing out the duck eggs, draining redundant white spirit, placing the duck eggs with the surface still containing the white spirit into the pickling barrel with the pickling material I spread at the bottom, leaving a gap between the duck eggs, pouring the pickling material I mixed with edible salt and glucose into the duck eggs with the thickness of 3 cm to 5 cm, scraping the pickling material I by using the scraper, repeating the operation, pickling the multilayer salted eggs in the pickling barrel, sealing the pickling barrel by using a preservative film, and pickling for 30 days to 40 days.
Preferably, the mass ratio of the first marinade (powder of cassia, anise, bay leaves, cumin, walnut shells, orange peels and corn cobs) to the edible salt and the glucose is 4: 2.
Preferably, the mass ratio of the first marinade (powder of cassia, anise, bay leaves, cumin, walnut shells, orange peels and corn cobs) to the edible salt and the glucose is 5: 4: 1.
The invention has the advantages that: the pickling method is simple, and the oil yield of the yolk of the salted duck eggs is high.
Detailed Description
The present invention will be described in detail with reference to examples.
Example one
A preparation method of salted duck eggs comprises the following steps:
selecting eggs, namely selecting duck eggs with freshness and weight;
cleaning, namely soaking and cleaning duck eggs in clear water, and wiping the outer surfaces of the duck eggs;
preparing a first marinade, drying and crushing cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs, adding edible salt into the crushed cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs, and uniformly mixing the cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs with edible salt and glucose, wherein the mass ratio of the cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs to the edible salt and the glucose is 4: 2;
preparing a pickling material II and preparing white spirit;
the method comprises the steps of pickling, pouring a pickling material I mixed with edible salt and glucose and powder of 3 cm to 5 cm in thickness into a pickling barrel, scraping the pickling material I by using a scraper, soaking duck eggs in white spirit, fishing out the duck eggs, draining redundant white spirit, placing the duck eggs with the surface still containing the white spirit into the pickling barrel with the pickling material I spread at the bottom, leaving a gap between the duck eggs, pouring the pickling material I mixed with edible salt and glucose into the duck eggs with the thickness of 3 cm to 5 cm, scraping the pickling material I by using the scraper, repeating the operation, pickling the multilayer salted eggs in the pickling barrel, sealing the pickling barrel by using a preservative film, and pickling for 30 days to 40 days.
Example two
A preparation method of salted duck eggs comprises the following steps:
selecting eggs, namely selecting duck eggs with freshness and weight;
cleaning, namely soaking and cleaning duck eggs in clear water, and wiping the outer surfaces of the duck eggs;
preparing a first marinade, drying and crushing cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs, adding edible salt into the crushed cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs, and uniformly mixing the cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs with edible salt and glucose, wherein the mass ratio of the cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs to the edible salt and the glucose is 5: 4: 1;
preparing a pickling material II and preparing white spirit;
the method comprises the steps of pickling, pouring a pickling material I mixed with edible salt and glucose and powder of 3 cm to 5 cm in thickness into a pickling barrel, scraping the pickling material I by using a scraper, soaking duck eggs in white spirit, fishing out the duck eggs, draining redundant white spirit, placing the duck eggs with the surface still containing the white spirit into the pickling barrel with the pickling material I spread at the bottom, leaving a gap between the duck eggs, pouring the pickling material I mixed with edible salt and glucose into the duck eggs with the thickness of 3 cm to 5 cm, scraping the pickling material I by using the scraper, repeating the operation, pickling the multilayer salted eggs in the pickling barrel, sealing the pickling barrel by using a preservative film, and pickling for 30 days to 40 days.
Claims (3)
1. A preparation method of salted duck eggs is characterized in that,
selecting eggs, namely selecting duck eggs with freshness and weight;
cleaning, namely soaking and cleaning duck eggs in clear water, and wiping the outer surfaces of the duck eggs;
preparing a first marinade, drying and crushing cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs, adding edible salt into the crushed cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs powder, and uniformly mixing the cinnamon, star anise, bay leaves, cumin, walnut shells, orange peels and corn cobs powder with the edible salt and glucose;
preparing a pickling material II and preparing white spirit;
the method comprises the steps of pickling, pouring a pickling material I mixed with edible salt and glucose and powder of 3 cm to 5 cm in thickness into a pickling barrel, scraping the pickling material I by using a scraper, soaking duck eggs in white spirit, fishing out the duck eggs, draining redundant white spirit, placing the duck eggs with the surface still containing the white spirit into the pickling barrel with the pickling material I spread at the bottom, leaving a gap between the duck eggs, pouring the pickling material I mixed with edible salt and glucose into the duck eggs with the thickness of 3 cm to 5 cm, scraping the pickling material I by using the scraper, repeating the operation, pickling the multilayer salted eggs in the pickling barrel, sealing the pickling barrel by using a preservative film, and pickling for 30 days to 40 days.
2. The method for preparing salted duck eggs as claimed in claim 1, wherein the mass ratio of the first marinade (powder of cinnamon, anise, bay leaves, cumin, walnut shells, orange peels and corn cobs) to the edible salt and the glucose is 4: 2.
3. The method for preparing salted duck eggs as claimed in claim 1, wherein the mass ratio of the first marinade (powder of cinnamon, anise, bay leaves, cumin, walnut shells, orange peels and corn cobs) to the edible salt and the glucose is 5: 4: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011232344.7A CN112617135A (en) | 2020-11-06 | 2020-11-06 | Preparation method of salted duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011232344.7A CN112617135A (en) | 2020-11-06 | 2020-11-06 | Preparation method of salted duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112617135A true CN112617135A (en) | 2021-04-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011232344.7A Pending CN112617135A (en) | 2020-11-06 | 2020-11-06 | Preparation method of salted duck eggs |
Country Status (1)
| Country | Link |
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| CN (1) | CN112617135A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113995099A (en) * | 2021-08-24 | 2022-02-01 | 合肥工业大学 | Novel method for separating and pickling salted egg yolk |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183567A (en) * | 2017-04-24 | 2017-09-22 | 任国亮 | A kind of oily Salted duck egg of the stream with health-care efficacy and preparation method thereof |
| CN107509973A (en) * | 2017-10-24 | 2017-12-26 | 安徽先知缘食品有限公司 | A kind of honeydew duck and preparation method thereof |
| CN110973516A (en) * | 2019-12-30 | 2020-04-10 | 三穗县宏远农业开发有限责任公司 | Salted duck eggs and preparation method thereof |
-
2020
- 2020-11-06 CN CN202011232344.7A patent/CN112617135A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107183567A (en) * | 2017-04-24 | 2017-09-22 | 任国亮 | A kind of oily Salted duck egg of the stream with health-care efficacy and preparation method thereof |
| CN107509973A (en) * | 2017-10-24 | 2017-12-26 | 安徽先知缘食品有限公司 | A kind of honeydew duck and preparation method thereof |
| CN110973516A (en) * | 2019-12-30 | 2020-04-10 | 三穗县宏远农业开发有限责任公司 | Salted duck eggs and preparation method thereof |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113995099A (en) * | 2021-08-24 | 2022-02-01 | 合肥工业大学 | Novel method for separating and pickling salted egg yolk |
| CN113995099B (en) * | 2021-08-24 | 2023-11-21 | 合肥工业大学 | Method for separating salted egg yolk |
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