CN112715865A - Method for making healthy low-salt salted duck eggs - Google Patents
Method for making healthy low-salt salted duck eggs Download PDFInfo
- Publication number
- CN112715865A CN112715865A CN202011623206.1A CN202011623206A CN112715865A CN 112715865 A CN112715865 A CN 112715865A CN 202011623206 A CN202011623206 A CN 202011623206A CN 112715865 A CN112715865 A CN 112715865A
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- China
- Prior art keywords
- duck eggs
- salted duck
- pickling
- salt
- preparing
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- Pending
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 52
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 49
- 238000000034 method Methods 0.000 title claims abstract description 18
- 238000005554 pickling Methods 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 17
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 10
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 230000000249 desinfective effect Effects 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims description 17
- 239000006002 Pepper Substances 0.000 claims description 17
- 241000722363 Piper Species 0.000 claims description 17
- 235000016761 Piper aduncum Nutrition 0.000 claims description 17
- 235000017804 Piper guineense Nutrition 0.000 claims description 17
- 235000008184 Piper nigrum Nutrition 0.000 claims description 17
- 240000004760 Pimpinella anisum Species 0.000 claims description 13
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 13
- 238000009835 boiling Methods 0.000 claims description 9
- 244000291564 Allium cepa Species 0.000 claims description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000008213 purified water Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 235000002568 Capsicum frutescens Nutrition 0.000 claims description 4
- 238000001914 filtration Methods 0.000 claims description 4
- 235000021552 granulated sugar Nutrition 0.000 claims description 4
- 210000003746 feather Anatomy 0.000 claims description 3
- 235000010167 Allium cepa var aggregatum Nutrition 0.000 claims description 2
- 238000004513 sizing Methods 0.000 claims description 2
- 238000004659 sterilization and disinfection Methods 0.000 claims description 2
- 239000002352 surface water Substances 0.000 claims description 2
- 238000010411 cooking Methods 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 238000002791 soaking Methods 0.000 abstract description 4
- 235000015598 salt intake Nutrition 0.000 abstract description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 238000007598 dipping method Methods 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000009938 salting Methods 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
- 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
-
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
-
- 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
- A23L27/40—Table salts; Dietetic salt substitutes
Landscapes
- 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 invention discloses a method for preparing healthy low-salt salted duck eggs, which belongs to the field of deep processing of eggs and comprises the following steps: selecting, pretreating and disinfecting raw materials in the step (1); preparing a first pickling solution; step (3), pickling for the first time; preparing a second pickling solution; step (5), pickling for the second time; step (6), bagging; and (7) sterilizing and disinfecting. The salted duck eggs are produced by a salt water soaking mode, and are pickled by different soaking solutions for two times, so that the salt content of the salted duck eggs can be inhibited, the high-quality taste and nutrition of the salted duck eggs are met, and the influence on body health caused by excessive salt intake is reduced.
Description
Technical Field
The invention relates to the field of deep processing of eggs, in particular to a method for preparing healthy low-salt salted duck eggs.
Background
Salted duck eggs are reproduced eggs which are unique in flavor, rich in nutrition and convenient to eat, and are produced by adopting the traditional processes of a plant ash method, a salt mud coating method, a salt water dipping method and the like, wherein the salt water dipping method is most widely used.
The salt content in the traditional salted duck egg making process is relatively high, and the egg white low-salt content is difficult to control, so the invention provides a method for making healthy low-salt salted duck eggs.
Disclosure of Invention
The invention aims to provide a method for preparing healthy low-salt salted duck eggs, which meets the requirements of high-quality taste and nutrition of the salted duck eggs and reduces the influence on body health caused by excessive salt intake.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing healthy low-salt salted duck eggs comprises the following steps:
(1) selecting, pretreating and disinfecting raw materials: selecting fresh duck eggs as raw materials, uniformly sizing, pretreating and cleaning feathers and excrement on the surfaces of the fresh duck eggs, sterilizing the fresh duck eggs, and airing the surface water of the fresh duck eggs.
(2) Preparing a first pickling solution: putting the pepper, the anise, the dried chili, the scallion, the white granulated sugar, the purified water and the edible salt into a pot, boiling with slow fire for 2-3 minutes while stirring, and naturally cooling to obtain a first pickling solution.
(3) Pickling for the first time: and (3) injecting the fresh duck eggs into the primary pickling solution obtained in the step (2), sealing, waiting for 5-7 days, taking out the duck eggs in the primary pickling solution, and cleaning for later use.
(4) Preparing a second pickling solution: putting the pepper, the aniseed, the purified water and the edible salt into a pot, boiling for 2-3 minutes with slow fire, stirring while boiling, and naturally cooling to obtain a second pickling solution.
(5) And (5) pickling for the second time: and (4) injecting the duck eggs for later use in the step (3) into the secondary pickling solution and sealing.
(6) Bagging: after the pickling is finished, the salted duck eggs are cleaned, aired and bagged.
(7) Sterilization and disinfection: sterilizing and disinfecting the bagged salted duck eggs.
Further, the first salting solution in the step (2) needs to be filtered from the pepper, the aniseed, the dried pepper and the shallot, and the solution is added with 52-degree white spirit.
Further, the pepper and the aniseed in the step (4) are filtered, and the liquor is added with 52-degree white spirit.
Further, in the step (6), the salted duck eggs can be cooked before being bagged, and then are bagged.
Compared with the prior art, the invention has the beneficial effects that: the salted duck eggs are produced by a salt water soaking mode, and are pickled by different soaking solutions for two times, so that the salt content of the salted duck eggs can be inhibited, the high-quality taste and nutrition of the salted duck eggs are met, and the influence on body health caused by excessive salt intake is reduced.
Detailed Description
The described embodiments of the invention are only some, but not all embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Example 1:
a method for preparing healthy low-salt salted duck eggs comprises the following steps:
(1) selecting a plurality of fresh duck eggs, cleaning feathers and excrement on the surfaces of the fresh duck eggs, then sterilizing, and airing the surface moisture of the fresh duck eggs.
(2) Putting the pepper, the anise, the dried chili, the scallion, the white granulated sugar, the purified water and the edible salt into a pot, boiling with slow fire for 2-3 minutes while stirring, naturally cooling to obtain a first pickling solution, filtering the pepper, the anise, the dried chili and the scallion in the solution to obtain the first pickling solution, and adding 52-degree white spirit into the first pickling solution.
Wherein the proportion of the pepper, the star anise, the dried pepper, the scallion, the white granulated sugar, the edible salt and the 52-degree white spirit in the solution is respectively as follows: 0.1%, 3%, 0.5%, 1.5%, 20%, 0.5%.
(3) Injecting fresh duck eggs into the primary pickling solution, sealing, taking out the duck eggs in the primary pickling solution when the salt content in the egg white reaches 3-4%, and cleaning for later use.
(4) Putting the pepper, the anise, the purified water and the edible salt into a pot, boiling for 2-3 minutes with slow fire, stirring while boiling, naturally cooling to obtain a second pickling solution, filtering the pepper and the anise in the solution to obtain the second pickling solution, and adding 52-degree white spirit into the solution.
Wherein the proportion of the pepper, the aniseed, the edible salt and the 52-degree white spirit in the solution is respectively as follows: 0.1%, 13%, 0.5%.
(5) Adding the duck eggs taken out from the primary pickling solution into the secondary pickling solution, sealing, and pickling for not less than 25 days at a temperature lower than 20 ℃.
(6) After the pickling is finished, the salted duck eggs are cleaned, aired and bagged.
(7) And (3) sterilizing the bagged salted duck eggs at a high temperature of between 100 ℃ and 121 ℃ for 15-30 minutes.
It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.
Claims (4)
1. A method for preparing healthy low-salt salted duck eggs is characterized by comprising the following steps:
(1) selecting, pretreating and disinfecting raw materials: selecting fresh duck eggs as raw materials, uniformly sizing, pretreating and cleaning feathers and excrement on the surfaces of the fresh duck eggs, sterilizing the fresh duck eggs, and airing the surface water of the fresh duck eggs.
(2) Preparing a first pickling solution: putting the pepper, the anise, the dried chili, the scallion, the white granulated sugar, the purified water and the edible salt into a pot, boiling with slow fire for 2-3 minutes while stirring, and naturally cooling to obtain a first pickling solution.
(3) Pickling for the first time: and (3) injecting the fresh duck eggs into the primary pickling solution obtained in the step (2), sealing, waiting for 5-7 days, taking out the duck eggs in the primary pickling solution, and cleaning for later use.
(4) Preparing a second pickling solution: putting the pepper, the aniseed, the purified water and the edible salt into a pot, boiling for 2-3 minutes with slow fire, stirring while boiling, and naturally cooling to obtain a second pickling solution.
(5) And (5) pickling for the second time: and (4) injecting the duck eggs for later use in the step (3) into the secondary pickling solution and sealing.
(6) Bagging: after the pickling is finished, the salted duck eggs are cleaned, aired and bagged.
(7) Sterilization and disinfection: sterilizing and disinfecting the bagged salted duck eggs.
2. The method for preparing a healthy low-salt salted duck egg as claimed in claim 1, wherein the method comprises the following steps: in the step (2), the primary pickling solution is prepared by filtering the pepper, the aniseed, the dried pepper and the shallot in the solution and adding 52-degree white spirit into the solution.
3. The method for preparing a healthy low-salt salted duck egg as claimed in claim 1, wherein the method comprises the following steps: and (4) filtering the pepper and the aniseed in the step (4), and adding 52-degree white spirit into the solution.
4. The method for preparing a healthy low-salt salted duck egg as claimed in claim 1, wherein the method comprises the following steps: and (6) cooking salted duck eggs before bagging, and bagging.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011623206.1A CN112715865A (en) | 2020-12-31 | 2020-12-31 | Method for making healthy low-salt salted duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011623206.1A CN112715865A (en) | 2020-12-31 | 2020-12-31 | Method for making healthy low-salt salted duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112715865A true CN112715865A (en) | 2021-04-30 |
Family
ID=75609038
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011623206.1A Pending CN112715865A (en) | 2020-12-31 | 2020-12-31 | Method for making healthy low-salt salted duck eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112715865A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317455A (en) * | 2021-06-22 | 2021-08-31 | 卢德伟 | Method for preparing mellow eggs |
-
2020
- 2020-12-31 CN CN202011623206.1A patent/CN112715865A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113317455A (en) * | 2021-06-22 | 2021-08-31 | 卢德伟 | Method for preparing mellow eggs |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20210430 |
|
| WD01 | Invention patent application deemed withdrawn after publication |