CN1129361C - Pickled egg producing process - Google Patents

Abstract

The present invention relates to a producing process of pickled eggs, which is characterized in that common duck eggs are put in a crock with ingredients after being smashed and cleaned, and then the common duck eggs are taken out, soaked in wine after being shelled, added with ingredients, and loaded in the crock, and the finished product eggs are prepared. The pickled eggs which are prepared by the method of the present invention have the characteristics of unique taste, fine texture, mellowness and daintily, sweetness and plumpness, meltability in the mouth and long aftertaste.

Description

The production technology of Egg preserved in wine

The present invention relates to a kind of production technology of Egg preserved in wine.

In the long-term food technology evolution of China, emerged in large numbers the typical local food that welcome by the people in a large number.These typical local food are in forming process, and the producer sums up the stable method of a cover by groping, thereby formed other unique qualities with based food that is different from of consumer acceptance.The applicant utilizes fermented glutinour rice that duck's egg is processed in long-term practice, makes the Speciality Foods-Egg preserved in wine with peculiar flavour.

The production technology that the purpose of this invention is to provide a kind of Egg preserved in wine is to remedy the deficiency of prior art.

The object of the present invention is achieved like this: the production technology of Egg preserved in wine is characterized in that:

A, wash egg:

Get common duck's egg, with its cleaning;

B, strike egg:

The eggshell of the duck's egg after cleaning is cracked with instrument, but do not peel off eggshell, can not destroy the egg film simultaneously;

C, dress altar:

The duck's egg layering is packed in the altar, between layer and layer, be covered with once batching; By weight, batching is by 50 parts fermented glutinour rice, 15 parts sugar, and 10 parts wine, 15 parts salt is formed; The sealing of altar mouth, place the 2-4 month again;

D, peel off:

Duck's egg in the altar is taken out, put into clear water reserviors, eggshell is broken into pieces peeled, but can not destroy the egg film;

E, bubble egg:

To peel off the duck's egg of eggshell with soaking in Chinese liquor 3-5 days more than 60 degree;

F, dress altar:

The duck's egg layering is packed in the altar, between layer and layer, be covered with once batching; By weight, batching is by 50 parts fermented glutinour rice, 5 parts sugar, and 2.5 parts salt, the spices of 35 parts sugar cook and 1-2 part is formed; The sealing of altar mouth, placed 12-20 month again; Just make the finished product egg.

In whole process flow, temperature is controlled at 15-30 degree centigrade, and humidity is 60-80%.

By the Egg preserved in wine that method provided by the invention makes, special taste, quality exquisiteness, sweet-smelling is tasty and refreshing, sweetness is plump, fall to mouthful melting, the characteristics of long times of aftertaste.

Below by embodiment the present invention is further described:

Embodiment:

The production technology of Egg preserved in wine is got common duck's egg, with its cleaning; The eggshell of the duck's egg after cleaning is cracked with little bamboo bar, but do not peel off eggshell, can not destroy the egg film simultaneously; Then the duck's egg layering is packed in the altar, between layer and layer, be covered with once batching; By weight, batching is by 50 parts fermented glutinour rice, 15 parts sugar, and 10 parts wine, 15 parts salt is formed; Again the altar mouth is sealed with yellow mud, placed 2 months; Duck's egg in the altar is taken out, put into clear water reserviors, eggshell is broken into pieces peeled, but can not destroy the egg film; The duck's egg of peelling off eggshell is spent above soaking in Chinese liquor 4 days with 60; The duck's egg layering is packed in the altar, between layer and layer, be covered with once batching; By weight, batching is by 50 parts fermented glutinour rice, 5 parts sugar, and 2.5 parts salt, the dried orange peel of 35 parts sugar cook and 1 part, 1 part Chinese prickly ash is formed; Again the altar mouth is sealed with plastic sheeting, placed 12 months; Just make the finished product egg.

In whole process flow, temperature is controlled at 15-30 degree centigrade, and humidity is 60-80%.

The batching fermented glutinour rice that uses in technology is a kind of southwest food commonly used, and it is to add water with glutinous rice to add the distiller's yeast fermentation and form, and this technology early has disclosure, is not just describing in detail at this.

Claims (1)

1, the production technology of Egg preserved in wine is characterized in that:

A, wash egg:

Get common duck's egg, with its cleaning;

B, strike egg:

The eggshell of the duck's egg after cleaning is cracked with instrument, but do not peel off eggshell, can not destroy the egg film simultaneously;

C, dress altar:

The duck's egg layering is packed in the altar, between layer and layer, be covered with once batching; By weight, batching is by 50 parts fermented glutinour rice, 15 parts sugar, and 10 parts wine, 15 parts salt is formed; The sealing of altar mouth, place the 2-4 month again;

D, peel off:

Duck's egg in the altar is taken out, put into clear water reserviors, eggshell is broken into pieces peeled, but can not destroy the egg film;

E, bubble egg:

To peel off the duck's egg of eggshell with soaking in Chinese liquor 3-5 days more than 60 degree;

F, dress altar:

The duck's egg layering is packed in the altar, between layer and layer, be covered with once batching; By weight, batching is by 50 parts fermented glutinour rice, 5 parts sugar, and 2.5 parts salt, the spices of 35 parts sugar cook and 1-2 part is formed; The sealing of altar mouth, placed 12-20 month again; Just make the finished product egg;

In whole process flow, temperature is controlled at 15-30 degree centigrade, and humidity is 60-80%.