CN113397141A

CN113397141A - Thirteen-spice light salt pickling liquid, processing equipment of pickling liquid and pickling process of salted duck eggs

Info

Publication number: CN113397141A
Application number: CN202110561225.4A
Authority: CN
Inventors: 刘晓雯
Original assignee: Sinopec Jiangsu Oil Co
Current assignee: Sinopec Jiangsu Oil Co
Priority date: 2021-05-22
Filing date: 2021-05-22
Publication date: 2021-09-17

Abstract

The application relates to the field of salted duck eggs, and particularly discloses thirteen-spice light salt pickling liquid, processing equipment of the pickling liquid and a pickling process of salted duck eggs, wherein the pickling liquid comprises the following components in parts by weight: 0.8-1.2 parts of cumin powder, 0.3-0.7 part of galangal, 1.8-2.2 parts of clove, 0.8-1.2 parts of green pricklyash peel, 0.8-1.2 parts of cumin, 0.8-1.2 parts of anise, 0.4-0.6 part of liquorice, 0.1-0.3 part of angelica dahurica, 0.4-0.6 part of myrcia, 0.1-0.3 part of cinnamon, 2.8-3.2 parts of edible salt and 68-72 parts of water; the salt content of the pickling liquid is reduced, and besides the clove and the aniseed antiseptic and bacteriostatic components, the green pricklyash peel and the green fennel are added to be compounded with the clove and the aniseed, so that the antiseptic and bacteriostatic effects of the pickled salted duck eggs can be obviously improved; the processing equipment comprises a cooking pan and an open shell supported on the cooking pan, wherein a hollow structure is arranged at the bottom of the cooking pan, so that the separation of feed liquid and material residues is realized; the pickling process adopts sealed pickling, the pickling time is 30-40 days, and the duck eggs are turned every 10-20 days, so that the pickling effect of the duck eggs is obviously improved.

Description

Thirteen-spice light salt pickling liquid, processing equipment of pickling liquid and pickling process of salted duck eggs

Technical Field

The application relates to the field of salted duck egg processing, in particular to thirteen-spice light salt pickling liquid, processing equipment of the pickling liquid and a pickling process of salted duck eggs.

Background

The salted duck eggs are one of the traditional foods in China, are rich in nutrition, are rich in fat, protein, various amino acids, calcium, phosphorus, iron, various trace elements, vitamins and the like required by human bodies, and are popular with consumers. The salted duck eggs are sweet in taste and cool in nature, enter heart, lung and spleen channels, and have the effects of nourishing yin, clearing away lung heat, removing heat and the like. The traditional Chinese medicine considers that the functions of lung fire and yin fire reduction of salted duck egg white are better than those of the unsoiled duck egg, diarrhea and dysentery can be cured by boiling the salted duck egg white, and the salted egg yolk oil can also be used for treating diseases such as food retention of children and the like through a dietotherapy.

The related technology discloses a method for pickling spiced salted duck eggs, which adopts a pickling liquid with the following formula: taking 100 jin of water as a base number, adding 20-25 jin of edible salt, 150-250 g of anise, 150-250 g of cassia bark, 50-150 g of fennel, 20-60 g of clove and 20-60 g of liquorice, steaming for 25-35 minutes, cooling, and adding 500-1500 mL of yellow wine; the pickling method comprises the steps of completely soaking the cleaned and drained fresh duck eggs in the pickling liquid, pickling for 25-35 days at the temperature of 22-28 ℃, then cooking the pickled spiced salted duck eggs at high temperature, and finally carrying out vacuum packaging and high-temperature sterilization to prepare finished products; the pickling method is simple and convenient, and the prepared salted duck eggs with five-spice taste are deeply popular with all age groups.

However, the inventor believes that the salt content of the pickling solution is high, the pickled salted duck eggs are salty in taste, high-salt diet is easy to induce various diseases such as hypertension, heart disease and osteoporosis, and the high-salt diet can influence the zinc absorption of children; in recent years, low-salt food gradually reaches the public sight, so that the development of salted duck eggs suitable for a wider audience is urgently needed.

Disclosure of Invention

In order to develop salted duck eggs suitable for a wider audience group, the application provides thirteen-spice light salt pickling liquid, processing equipment of the pickling liquid and a pickling process of the salted duck eggs.

In a first aspect, the application provides a thirteen-spice light salt pickling solution which adopts the following technical scheme: the thirteen-spice light salt pickling liquid comprises the following components in parts by weight: 0.8-1.2 parts of cumin powder, 0.3-0.7 part of galangal, 1.8-2.2 parts of clove, 0.8-1.2 parts of green pricklyash peel, 0.8-1.2 parts of cumin, 0.8-1.2 parts of anise, 0.4-0.6 part of liquorice, 0.1-0.3 part of angelica dahurica, 0.4-0.6 part of myrcia, 0.1-0.3 part of cinnamon, 2.8-3.2 parts of edible salt and 68-72 parts of water.

By adopting the technical scheme, the formula is carefully selected by the inventor, the cumin powder, the galangal, the clove, the green pepper, the fennel, the aniseed and the like are selected, and the proportion of each component in the thirteen-spice preserving liquid is prepared by the inventor besides the carefully selected formula, so that the salted duck eggs after being preserved have delicious thirteen-spice flavor.

Moreover, the salt content of the pickling liquid is reduced to below 4%, so that the pickled salted duck eggs are light in taste; however, if the salted duck eggs are slightly tasteful, the storage period of the salted duck eggs is easily shortened; the selected formula not only has the seasoning effect, but also can maximally exert the antibacterial and antiseptic effects so as to prolong the storage period of the salted duck eggs.

Wherein, the components playing key roles in the formula are as follows: the cumin powder has unique flavor, is rich in oil, has aromatic and strong smell, is mainly used for seasoning and removing fishy smell, and can also be used for antisepsis and sterilization;

the clove has the bacteriostatic action, and the eugenol in the clove is combined with active groups of certain enzymes of microorganisms to destroy the normal metabolic function, so that the growth of thalli is influenced;

the galangal, also called galangal, is warm in nature, pungent in taste, slightly sweet in taste, fragrant in smell, and capable of sweating, relieving exterior syndrome, warming middle energizer, relieving vomit, warming lung, relieving cough and the like, and also has the effects of removing fishy smell, increasing aroma, improving freshness and fixing taste, namely the galangal can disperse peculiar smell and retain fragrance; the galangal contains various natural antibacterial and anti-inflammatory components, can inhibit the activity of various fungi, and can prevent the breeding of bacteria;

the green Chinese prickly ash has large particles, pure hemp taste and strong fragrance, has the main biological activity of antibiosis, analgesia and antivirus, can be developed into the application prospect of natural preservative, and can effectively remove the fishy smell of egg yolk and promote the infiltration of edible salt;

the green fennel contains anisole, has antibacterial effect, and has good inhibitory effect on Escherichia coli, dysentery bacillus, etc.; also has stomach warming effect, and is suitable for people with spleen weakness;

the aniseed contains various natural medicinal components, wherein the content of volatile oil and aromatic alcohol is high, and the aniseed has the functions of sterilization and bacteriostasis;

the glycyrrhetinic acid can strongly inhibit cell damage caused by calcium ion flowing into cells, and has antibacterial and bacteriostatic effects;

the angelica dahurica is warm in nature, pungent in taste, fragrant in smell and slightly bitter, and plays a role in removing fishy smell and seasoning;

the main components of the geranium are linalool, eugenol, geraniol, cineole and the like, and the geranium has the effects of giving off fragrance and removing fishy smell and also has the functions of sterilization and antisepsis.

According to the application, the salted duck eggs with thirteen-spice flavor can be salted, the salted duck eggs are light in taste and have a long storage period, the salt content is reduced in the formula, the antibacterial components are added with clove and aniseed, green pepper and green fennel, the green pepper and the green fennel are compounded with clove and the aniseed, and compared with the situation that the clove and the aniseed are added independently, the antiseptic and antibacterial components are added, the antiseptic and antibacterial effects after the salted duck eggs are salted can be obviously improved, and the storage period of the salted duck eggs is prolonged.

Preferably, the pretreatment steps of the green pepper and the green fennel are as follows:

s1, selecting full green pepper and green fennel;

s2, performing heat treatment on the green pepper and the green fennel by using high-temperature steam, and controlling the temperature of the high-temperature steam to be 280-320 ℃;

s3, cooling the heat-treated green prickleyash and the green fennel to room temperature within 30-60S.

By adopting the technical scheme, the green pricklyash peel and the green fennel are pretreated, high-temperature steam is adopted to carry out heat treatment on the green pricklyash peel and the green fennel, so that volatile oil and peroxidase which are rich in the green pricklyash peel and the green fennel are activated, and the strong fragrance and the bacteriostatic and preservative effects of the green pricklyash peel and the green fennel are brought into play to the greatest extent; the heat-treated green Chinese prickly ash and the green fennel are rapidly cooled, so that the loss of the nutritional value in the green Chinese prickly ash and the green fennel is reduced.

Preferably, when the zanthoxylum bungeanum is pretreated, the high-temperature steam is continuously sprayed on the surface of the zanthoxylum bungeanum in the step S2 until the surface of the zanthoxylum bungeanum appears micro bubbles.

By adopting the technical scheme, if micro bubbles appear on the surface of the green pepper, the high-temperature steam can excite the volatile oil, the peroxidase and the like on the surface of the green pepper, and the aromatic flavor and the bacteriostatic and antiseptic effects of the green pepper can be favorably exerted.

Preferably, the pickling liquid also comprises 0.1-0.3 part of dried orange peel, 0.1-0.3 part of rhizoma kaempferiae and 0.4-0.6 part of fructus amomi.

By adopting the technical scheme, the dried orange peel can inhibit the growth of staphylococcus, kaempferia galangal and haemophilus hemolyticus; rhizoma Kaempferiae has inhibitory effect on Staphylococcus aureus, Bacillus typhi, Pseudomonas aeruginosa, Bacillus dysenteriae, etc.; the fructus amomi contains pinene chemical substances, amomun ketone and the like, and is beneficial to playing the roles of bacteriostasis and detumescence; the tangerine peel, the rhizoma kaempferiae and the fructus amomi are added, so that the bacteriostatic and antiseptic effects of the pickling liquid are further improved.

Preferably, the preparation method of the pickling liquid comprises the following steps:

adding the components except the edible salt into water according to the parts by weight, and stewing until the water is boiled to obtain a primary seasoning liquid;

stopping heating, and carrying out cover sealing treatment on the primary seasoning liquid for 25-35 min;

after the cover is closed, fishing out the material residue in the primary seasoning liquid, and filtering to leave refined material liquid;

adding edible salt into the refined liquid, stirring, cooling, and standing to obtain light salt pickling solution.

By adopting the technical scheme, the primary seasoning liquid is prepared firstly, and the fragrance is unique; the cover sealing treatment is helpful for keeping the fragrance in the primary seasoning liquid, so that the primary seasoning liquid is more fragrant; and finally, adding edible salt into the refined liquid to prevent salt loss in the cooking process of the edible salt in the previous period, so that the edible salt is favorably and completely stored in the primary seasoning liquid, and the primary seasoning liquid with slight taste is prepared.

Preferably, crushing and drying the material residues, and sieving the material residues with a sieve of 800-1000 meshes; allowing the dried residue powder to pass through vegetable oil with the oil temperature of 160-180 ℃ for flavor explosion; adding clove essential oil into the residue powder after oil passing; wherein the weight ratio of the material residues to the clove essential oil is (20-25): 1.

By adopting the technical scheme, active ingredients capable of playing a role in nutritive value and bacteriostasis and corrosion prevention still exist in the material residues, so that the material residues are recycled, the material residues are crushed and then are overheated, clove essential oil is rapidly added, the clove essential oil is beneficial to exciting phenolic substances in the residue powder, the pickling liquid is promoted to play a role in bacteriostasis and corrosion prevention, and the storage period of the salted duck eggs is remarkably prolonged.

In a second aspect, the application provides a processing device of a thirteen-spice light salt pickling liquid, which adopts the following technical scheme:

the utility model provides a processing equipment of thirteen spices light salt pickling liquid, is including bearing the base and cooking the container, cooking the container with bear the base and slide and be connected, cooking the container and include uncovered shell, arrange the boiling pan in uncovered shell in and be used for driving uncovered shell vertical motion's driving piece, be equipped with the feed inlet on the boiling pan, the bottom of boiling pan is equipped with the hollow out construction that is arranged in supplying the liquid discharge of pickling.

Through adopting above-mentioned technical scheme, in open shell was arranged in to the digester, the two combination constitutes the cooking container jointly, and the raw materials component with pickling liquid is thrown into the digester and is cooked, treats that after cooking, pickling liquid persists in open shell, and the material sediment that the cooking produced stops on hollow out construction, realizes pickling liquid's material sediment and the autosegregation of feed liquid, need not additionally to filter again, uses manpower sparingly, is applicable to the large-scale production.

Preferably, the driving part comprises a driving motor, a first bevel gear, a second bevel gear, a lifting screw, a threaded sleeve and a limiting support, a motor shaft of the driving motor is connected with the first bevel gear, the second bevel gear is meshed with the first bevel gear, the lifting screw is connected with the second bevel gear, the threaded sleeve is in threaded connection with the lifting screw, the threaded sleeve vertically slides in the limiting support, and the top end of the threaded sleeve is connected with the bottom wall of the open shell.

By adopting the technical scheme, after the primary seasoning liquid is subjected to blank cap treatment, the driving motor is utilized to sequentially drive the first bevel gear, the second bevel gear and the lifting screw to rotate, so that the threaded sleeve is driven to vertically move up and down, the separation of material residues and material liquid in the pickling liquid is realized, and the driving process is stable and high in smoothness; and the driving piece is hidden in the bearing base, so that the equipment looks beautiful and regular.

Preferably, the boiling pan is including the pot body, pot cover, crushing motor, crushing blade and filter screen, hollow out construction is filter screen, the pot body is arranged in uncovered shell, the pot cover lid is established on the pot body, crushing motor connects at the pot cover roof, crushing motor's motor shaft stretches into in the pot cover and links to each other with crushing blade, pot body diapire is equipped with the opening, filter screen can dismantle to connect and be located the opening part bottom the pot body.

Through adopting above-mentioned technical scheme, with the boiling pan with uncovered shell separation, invert the boiling pan, crushing motor drive smashes the high-speed rotation of blade, smashes the material sediment, treats to smash to accomplish the back, pull down filter screen again, carries out subsequent operation, from taking crushing operation on the boiling pan, the liquid preparation technology is pickled to this application of adaptation more for this equipment is applicable to industrial production.

In a third aspect, the application provides a pickling process for salted duck eggs, which adopts the following technical scheme: the pickling process of the salted duck eggs comprises a pickling step, wherein the thirteen-spice light salt pickling liquid is adopted for pickling in the pickling step, sealed pickling is adopted in the pickling process, the pickling time is 30-40 days, and the duck eggs are turned every 10-20 days.

By adopting the technical scheme, in the pickling process of the salted duck eggs, the more key step is the pickling step, and the duck eggs are turned during pickling, so that the permeability of thirteen flavors into the duck eggs is improved, and the pickling effect and the pickling efficiency are obviously improved.

Preferably, a self-made pickling container is adopted in the pickling step for pickling, and the pickling container comprises a pickling box, a support net rotatably connected in the pickling box, an inclusion connected on the support net and a surging component for circularly impacting a pickling liquid on the surface of the salted duck eggs.

Through adopting above-mentioned technical scheme, will treat that salted duck egg pickled places in the inclusion, and the pickling liquid that will produce the completion is changeed into and is pickled the incasement, utilizes the flowing direction of surging subassembly control pickling liquid, constantly strikes on duck egg surface, helps permeating fragrant smell and antibacterial component in to duck egg.

In summary, the present application at least includes the following beneficial effects:

1. the thirteen-spice preserving liquid disclosed by the application comprises main components of cumin powder, clove, galangal, green pepper, fennel, anise and the like, and the formula is carefully selected by an inventor and the proportion of each component in the thirteen-spice preserving liquid is prepared, so that salted duck eggs have the thirteen-spice flavor;

2. the thirteen-spice preserving liquid disclosed by the application reduces the salt content, and due to the fact that the clove, the galangal, the green pepper and the fennel are compounded, the salted duck eggs are light in taste, and the storage period of the salted duck eggs can be prolonged;

3. the pickling liquid disclosed by the application is beneficial to exerting the strong flavor and the bacteriostatic and antiseptic effects of the green pricklyash peel and the green fennel by pretreating the green pricklyash peel and the green fennel;

4. the application also discloses processing equipment for processing the pickling liquid, which realizes the separation of material slag and material liquid after cooking, saves the process of fishing the slag by manpower and is suitable for large-scale production;

5. the application also discloses a pickling process, the pickling process is used for regularly overturning the duck eggs, and matched pickling equipment is adopted, so that the pickling effect of the duck eggs is facilitated to be promoted.

Drawings

Fig. 1 is a schematic structural view of the cooking vessel of the present embodiment.

Fig. 2 is an exploded view of the cooking pot of the present embodiment.

Fig. 3 is a schematic view of the bottom structure of the digester for embodying the present embodiment.

Fig. 4 is a schematic structural diagram of the driving member of the present embodiment.

Fig. 5 is a schematic structural view of a guide block and a guide groove for embodying the present embodiment.

FIG. 6 is a schematic view showing the internal structure of the pickling tank according to the present embodiment.

Fig. 7 is a schematic diagram of the structure at a in fig. 6.

Fig. 8 is a schematic structural diagram of a drive assembly for embodying the present embodiment.

Fig. 9 is a schematic diagram of the structure at B in fig. 6.

Description of reference numerals: 1. a cooking vessel; 11. an open shell; 12. a cooking pan; 121. a pan body; 1211. a cooking tank; 1212. an opening; 1213. a card slot; 122. a pot cover; 1221. a cover body; 1222. extending the wrapping plate; 123. a grinding motor; 124. crushing the leaves; 13. a drive member; 131. a drive motor; 132. a first bevel gear; 133. a second bevel gear; 134. a lifting screw; 135. a threaded sleeve; 1351. a guide block; 14. a slider; 2. a feed inlet; 3. filtering the screen; 31. a clamping block; 4. a damping shaft; 5. a closing plate; 6. a load bearing base; 61. a groove; 611. a chute; 62. an installation space; 7. a limiting bracket; 71. a guide groove; 8. a pickling container; 81. a pickling box; 811. a partition plate; 82. a support net; 821. a central shaft; 83. an inclusion; 831. a first half shell; 8311. fixing the bottom ring; 8312. a supporting top ring; 8313. grid bars; 832. a second half shell; 84. a drive assembly; 841. a drive motor; 842. a connecting arm; 843. a linkage arm; 85. a surge assembly; 851. a first conduit; 852. a second conduit; 853. a water pump.

Detailed Description

The present application will be described in further detail with reference to the following drawings and examples.

The raw materials used in the examples were purchased from the Gaoyou vegetable market, wherein the duck eggs were selected from fresh Ma duck eggs, average 70 g/egg; the thirteen spices sold in the market adopt Wangzaoyi thirteen spices.

Examples

Example 1

The embodiment discloses a thirteen-spice light salt pickling liquid which is prepared by the following steps:

(1) preparing materials: weighing 1kg of cumin powder, 0.5kg of galangal, 2kg of clove, 1kg of green pepper, 1kg of green fennel, 1kg of star anise, 0.5kg of liquorice, 0.2kg of angelica dahurica, 0.5kg of bay leaves, 0.2kg of cinnamon, 3kg of edible salt and 70kg of water;

(2) adding the rest components except edible salt into water, steaming until the water is boiling, and maintaining for 10min to obtain primary seasoning liquid;

(3) stopping heating, and sealing the primary seasoning liquid for 30 min;

(4) after the cover is closed, fishing out the material residue in the primary seasoning liquid, and filtering to obtain refined material liquid;

(5) adding edible salt into the refined liquid, uniformly stirring, cooling, standing to obtain the thirteen-spice light salt pickling liquid.

The embodiment also discloses processing equipment of the thirteen-spice light salt pickling liquid, and with reference to fig. 1, the processing equipment comprises a bearing base 6 and a cooking container 1, the cooking container 1 is connected on the bearing base 6 in a sliding manner along the vertical direction, and the bearing base 6 plays a role in supporting the cooking container 1.

Referring to fig. 2, the cooking container 1 includes an open shell 11, a cooking pan 12 disposed in the open shell 11, and a driving member 13, wherein an inner wall of the open shell 11 is attached to an outer wall of the cooking pan 12, and the driving member 13 drives the open shell 11 to make vertical sliding movement on the bearing base 6; two opposite side walls on the open shell 11 are hinged with a closing plate 5 through a damping shaft 4; the top of the digester 12 is provided with a feed inlet 2, the bottom of the digester 12 is provided with a hollow structure for discharging liquid in the pickling liquid, and the hollow structure is a filtering screen 3; before cooking, raw materials except edible salt are put into a cooking pot 12 through a feeding hole 2 for high-temperature cooking; after the cooking is finished, adding edible salt, uniformly stirring, cooling, and lifting the cooking pan 12 by a crane or a worker; synchronously, the driving piece 13 drives the open shell 11 to move downwards, so that the digester 12 is separated from the open shell 11; at this time, the pickling liquid is left in the open shell 11, the closing plate 5 can be turned over to seal the open shell 11, and therefore heat preservation of the pickling liquid is achieved.

Referring to fig. 2 and 3, the cooking pan 12 includes a pan body 121, a pan cover 122, a grinding motor 123 and grinding blades 124, the shape of the pan body 121 matches the shape of the open enclosure 11, the pan body 121 is placed in the open enclosure 11, the pan cover 122 covers the pan body 121 to seal the pan body 121, the grinding motor 123 is connected to the top wall of the pan cover 122, and the motor shaft of the grinding motor 123 passes through the pan cover 122 and is connected to the grinding blades 124; the pot body 121 is provided with a cooking groove 1211, the bottom wall of the pot body 121 is provided with an opening 1212 communicated with the cooking groove 1211, and the filter screen 3 is arranged at the opening 1212.

Referring to fig. 3, be equipped with two relative draw-in grooves 1213 on the diapire of pot body 121, two relative draw-in grooves 1213 are located opening 1212 both sides, be equipped with fixture block 31 on the filter screen cloth 3, cooperate through fixture block 31 and draw-in groove 1213 joint, realize with filter screen cloth 3 inlay card on pot body 121 diapire, filter screen cloth 3 can filter the pickling liquid after cooking, only allow the feed liquid to pass through, play the effect of blockking to the material sediment in the pickling liquid, prevent that the material sediment from dropping in uncovered shell 11.

Referring to fig. 3, the pot cover 122 includes a cover 1221 and an extending wrapping plate 1222 connected to the bottom wall of the cover 1221, the extending wrapping plate 1222 is perpendicular to the cover 1221, the extending wrapping plate 1222 encloses a crushing space, the crushing blades 124 crush in the crushing space, and when the pot cover 122 is fastened to the pot body 121, the extending wrapping plate 1222 is attached to the inner wall of the pot body 121 to seal the pot body 121; after the cooking is finished, the pot body 121 is inverted, the residual material slag falls into the pot cover 122, and the residual material slag is crushed so as to be recycled.

Referring to fig. 4, the upper surface of the bearing base 6 is provided with a groove 61, the inner wall of the groove 61 is provided with a sliding groove 611, the outer wall of the open enclosure 11 is provided with a sliding block 14, the sliding block 14 slides in the sliding groove 611, and the sliding block 14 and the sliding groove 611 are in sliding fit, which is helpful for sharing the weight of the open enclosure 11 centrally applied to the driving member 13, so that the driving member 13 drives the open enclosure 11 to have stability in the sliding process.

Referring to fig. 4 and 5, a mounting space 62 is arranged below the groove 61 in the bearing base 6, and the driving member 13 is arranged in the mounting space 62; the driving member 13 comprises a driving motor 131, a first bevel gear 132, a second bevel gear 133, a lifting screw 134, a threaded sleeve 135 and a limiting bracket 7, wherein a motor shaft of the driving motor 131 is connected with the first bevel gear 132, the second bevel gear 133 is meshed with the first bevel gear 132, the lifting screw 134 is connected with the second bevel gear 133, and the threaded sleeve 135 is in threaded connection with the lifting screw 134; the vertical guide way 71 that is equipped with on the inner wall of spacing support 7, be equipped with guide block 1351 on the outer wall of threaded sleeve 135, slide in guide way 71 through guide block 1351, realize that threaded sleeve 135 slides along vertical in spacing support 7, and then the drive is uncovered shell 11 and is realized vertical motion.

The embodiment also discloses a pickling process of the salted duck eggs, which specifically comprises the following steps:

(1) selecting 500 fresh duck eggs: (2) mixing sodium dodecyl sulfate and water at a weight ratio of 1:100, stirring, soaking fresh duck eggs in the mixed solution for 30min, and cleaning with clear water; (3) drying the sheldrake eggs; (4) performing light detection; (5) preparing the thirteen-spice light salt pickling liquid; (6) the pickling process adopts sealed pickling for 40 days, and the duck eggs are turned every 20 days; (7) after pickling, taking out the duck eggs and cleaning; (8) putting the washed salted duck eggs into a vacuum bag, vacuumizing and sealing, wherein the vacuum degree is 0.09MPa, the sealing time is 1.5s, and the sealing temperature is 195 ℃; (9) sterilizing and steaming at 120 deg.C under 0.2MPa for 25 min; (10) cooling to obtain the final product.

The pickling process is carried out by adopting a self-made pickling container 8, and referring to fig. 6, the pickling container 8 comprises a pickling box 81, two supporting nets 82 rotatably connected in the pickling box 81, an inclusion 83 connected on the supporting nets 82, a driving component 84 for driving the two supporting nets 82 to synchronously turn over and a surging component 85 for circularly impacting a pickling liquid on the surfaces of salted duck eggs; with sheldrake egg dress in inclusion 83, utilize drive assembly 84 control duck egg to regularly do the upset motion, open surge subassembly 85, the pickling liquid can strike on sheldrake egg's surface, adopts the pickling container 8 of this application, helps promoting sheldrake egg's pickling effect.

Referring to fig. 7, the enclosure 83 includes a first half-shell 831 and a second half-shell 832, the first half-shell 831 is identical to the second half-shell 832 in structure, the first half-shell 831 is fixedly connected to the supporting net 82, the second half-shell 832 is clamped to the first half-shell 831, and the first half-shell 831 and the second half-shell 832 are enclosed to form a duck egg shape. In the embodiment, the first half-shell 831 is illustrated as a structure, the first half-shell 831 includes a fixed bottom ring 8311, a supporting top ring 8312, and a grating strip 8313 connected between the fixed bottom ring 8311 and the supporting top ring 8312, the fixed bottom ring 8311 and the supporting top ring 8312 have different diameter sizes, and the fixed bottom ring 8311 is fixedly connected to the supporting net 82; the number of the grid strips 8313 is not too large, and the reserved gap between the adjacent grid strips 8313 is used for the passage of the pickling liquid, so that the pickling liquid can be uniformly impacted on the surface of the sheldrake eggs.

Referring to fig. 8, the driving assembly 84 includes a driving motor 841, a connecting arm 842 and a linkage arm 843, the center of the end wall of the supporting net 82 is connected with a central shaft 821, one end of the central shaft 821 far away from the supporting net 82 is rotatably connected to the inner side wall of the pickling box 81, the motor shaft of the driving motor 841 is fixedly connected with the side surface of one end of the connecting arm 842, the connecting arm 842 is rotatably connected with the middle part of the side surface of the linkage arm 843 at one end far away from the driving motor 841, two ends of the linkage arm 843 are rotatably connected with the end wall of the supporting net 82, and the rotating positions of the supporting net 82 and the linkage arm 843 are located at the same side of the central shaft 821; the driving motor 841 drives the connecting arm 842 and the linkage arm 843 to rotate in sequence, and then drives the supporting net 82 to overturn, so that the pickling liquid is promoted to be evenly impacted on different surfaces of the duck eggs, and a better pickling effect is achieved.

Referring to fig. 6 and 9, the surging assembly 85 includes a first pipe 851, a second pipe 852 and a water pump 853, four partition plates 811 are disposed in the pickling tank 81, each partition plate 811 is vertically disposed, the four partition plates 811 are opposite to each other in pairs, two pairs of partition plates 811 are respectively disposed on upper and lower sides of the support net 82, a space is reserved between upper and lower ends of each partition plate 811 and an inner wall of the pickling tank 81, and between each partition plate 811 and the support net 82, one end of the first pipe 851 is connected to a bottom wall of the pickling tank 81, the other end of the first pipe 851 is connected to one end of the water pump 853, the other end of the water pump 853 is connected to one end of the second pipe 852, the other end of the second pipe 852 is connected to a bottom wall of the side of the pickling tank 81, the pickling liquid is pumped out through the second pipe 852 under the action of the water pump 853, the first pipe 851 pumps the pickling liquid into the pickling tank 81 in a circulating manner, so that the pickling liquid in the pickling tank 81 flows, is helpful for promoting the pickling effect of the sheldrake eggs.

Example 2

The difference between this example and example 1 is the formula content of the light salt marinade of thirteen spices. The pickling liquid comprises the following components: 0.8kg of cumin powder, 0.3kg of galangal, 1.8kg of clove, 0.8kg of green pepper, 0.8kg of green fennel, 0.8kg of star anise, 0.4kg of liquorice, 0.1kg of angelica dahurica, 0.4kg of myrcia, 0.1kg of cinnamon, 2.8kg of edible salt and 68kg of water.

Example 3

The difference between this example and example 1 is the formula content of the light salt marinade of thirteen spices. The pickling liquid comprises the following components: 1.2kg of cumin powder, 0.7kg of galangal, 2.2kg of clove, 1.2kg of green pricklyash peel, 1.2kg of green fennel, 1.2kg of star anise, 0.6kg of liquorice, 0.3kg of angelica dahurica, 0.6kg of myrcia, 0.3kg of cinnamon, 3.2kg of edible salt and 72kg of water.

Example 4

The difference between this example and example 1 is the formula content of the pickling solution. The pickling liquid comprises the following components: 1kg of cumin powder, 0.5kg of galangal, 2kg of clove, 0.8kg of green pepper, 1.2kg of green fennel, 1kg of star anise, 0.5kg of liquorice, 0.2kg of angelica dahurica, 0.5kg of bay leaf, 0.2kg of cinnamon, 3kg of edible salt and 70kg of water.

Example 5

The difference between this example and example 1 is the formula content of the pickling solution. The pickling liquid comprises the following components: 1kg of cumin powder, 0.5kg of galangal, 2kg of clove, 1.2kg of green pepper, 0.8kg of green fennel, 1kg of star anise, 0.5kg of liquorice, 0.2kg of angelica dahurica, 0.5kg of bay leaf, 0.2kg of cinnamon, 3kg of edible salt and 70kg of water.

Example 6

The difference between the embodiment and the embodiment 1 is that the green pepper is pretreated before being cooked, and the pretreatment steps are as follows:

s1, selecting full green peppers;

s2, preparing high-temperature steam with the average temperature of 300 ℃ by using a steam generator, and uniformly spraying the high-temperature steam on the surface of the green pepper for heat treatment until oil bubbles appear on the surface of the green pepper;

s3, cooling the heat-treated green pepper to room temperature within 1 min.

Example 7

The difference between this example and example 6 is that the temperature of the heat treated zanthoxylum schinifolium is reduced to room temperature within 45 seconds.

Example 8

The difference between this example and example 6 is that the temperature of the heat treated zanthoxylum bungeanum is reduced to room temperature within 30 seconds.

Example 9

The difference between this example and example 1 is that the zanthoxylum schinifolium and the cumin are both heat treated, and in the heat treatment, the zanthoxylum schinifolium and the cumin are uniformly mixed, and then the heat treatment is carried out according to the heat treatment of example 7.

Example 10

The difference between the embodiment and the embodiment 1 is that 0.1kg of dried orange peel, 0.1kg of rhizoma kaempferiae and 0.4kg of fructus amomi are also added in the formula.

Example 11

The difference between the embodiment and the embodiment 10 is that the contents of the dried orange peel, the rhizoma kaempferiae and the fructus amomi in the formula are different, and the dried orange peel is 0.2kg, the rhizoma kaempferiae is 0.2kg and the fructus amomi is 0.5 kg.

Example 12

The difference between the embodiment and the embodiment 10 is that the contents of the dried orange peel, the rhizoma kaempferiae and the fructus amomi in the formula are different, and the dried orange peel is 0.3kg, the rhizoma kaempferiae is 0.3kg and the fructus amomi is 0.6 kg.

Example 13

The difference between the embodiment and the embodiment 10 is that in the process of preparing the pickling liquid, after the material residue in the primary seasoning liquid is fished, the material residue is crushed and dried, and is sieved by a 800-mesh sieve; passing the dried residue powder through vegetable oil at 180 deg.C for puffing; adding the clove essential oil into the oily residue powder, uniformly stirring, wherein the weight ratio of the material residue to the clove essential oil is 20:1, and then adding the treated residue powder into the pickling liquid.

Example 14

The difference between the embodiment and the embodiment 1 is that the salted duck eggs are salted for 30 days in different salting time, and the duck eggs are turned once every 10 days.

Comparative example 1

The application publication No. CN104172271A discloses an example I of a method for pickling spiced salted duck eggs as a first comparison example.

Comparative example 2

A production process of salted duck eggs comprises the following specific steps:

(1) adding 10kg of commercially available thirteen-spices into 70kg of water, and cooking until the water is boiled to obtain thirteen-spice seasoning liquid;

(2) stopping heating, and sealing the thirteen-spice seasoning liquid for 30 min;

(3) adding 3kg of edible salt into the thirteen-spice seasoning liquid, uniformly stirring, cooling and standing to obtain a thirteen-spice light-salt pickling liquid;

(4) completely soaking 500 fresh salted duck eggs in the thirteen-spice light salt pickling solution in the step (3) for 40 days;

(5) after pickling, taking out the duck eggs and cleaning;

(6) putting the washed salted duck eggs into a vacuum bag, vacuumizing and sealing, wherein the vacuum degree is 0.09MPa, the sealing time is 1.5s, and the sealing temperature is 195 ℃;

(7) sterilizing and cooking at high temperature and high pressure; (8) cooling to obtain the final product.

Comparative example 3

Compared with example 1, the comparative example lacks green pepper and increases the amount of the green fennel to 2 kg.

Comparative example 4

Compared with example 1, the comparative example lacks the green fennel and increases the amount of the green pricklyash peel to 2 kg.

Comparative example 5

Compared with the embodiment 1, the comparative example lacks green pepper and green fennel, increases the using amount of clove to 3kg and increases the using amount of star anise to 2 kg.

Performance detection and detection method

(1) The salted duck eggs of the examples and comparative examples were sent to Jiangsu Kangzheng Biotech Co., Ltd for examination, and the examination results are shown in Table 1.

TABLE 1

According to the detection results of the embodiments 1-5, the salted duck eggs of the embodiments have the advantages of intact appearance, complete tissue structure, no 'honeycomb' phenomenon of egg white, firmer egg yolk, no rancidity, mildew and pest growth; the salted duck eggs are palatable in salt taste, thirteen-spice flavor, delicious in yolk loose sand and fine in protein; the detection result of the comparative example 1 shows that the salted duck eggs have a heavy salty taste because the salt content of the pickling solution of the comparative example 1 is high; the detection result of the comparative example 2 shows that the salted duck eggs have moderate salty taste, but thirteen spices have strong flavor, namely the pickling liquid prepared from thirteen spices, water and edible salt has unsatisfactory pickling taste.

(2) The dietetic professor recruiting the Nanjing university of agriculture judges the similarity of thirteen-spice flavors aiming at the samples of the examples and the comparative examples, and the judgment result is calculated by a score (the similarity is different from 10 to 5 scores, wherein 10 scores are thirteen flavors and thick spices, 8 scores are thirteen flavors and 5 scores are approximate five flavors, and any selection is made according to the thick spice degree of the flavors, and the detection result is shown in Table 2.

TABLE 2

Sample (I)	Score of	Salt content
			Example 1	8	3.7％
Example 2	8	3.6％
			Example 3	8	3.8％
Example 4	8	3.7％
			Example 5	8	3.7％
Example 6	9	3.7％
			Example 7	9	3.7％
Example 8	9	3.7％
			Example 9	10	3.7％
Example 10	8	3.7％
			Example 11	8	3.7％
Example 12	8	3.6％
			Example 13	10	3.7％
Example 14	8	3.7％
			Comparative example 1	4	16％
Comparative example 2	10	3.6％
			Comparative example 3	7	3.7％
Comparative example 4	7	3.7％
			Comparative example 5	6	3.7％

According to the detection results of the embodiments 1-5, the salted duck eggs pickled by the embodiments have thirteen-spice flavor and low salt content, and are suitable for different people to eat; according to the detection results of the embodiments 6 to 9, the green pepper and/or the green fennel are pretreated, so that the improvement of the aroma degree of the thirteen-spice flavor is facilitated; in combination with the embodiment 13, the special treatment of the residues generated in the pickling process is helpful for improving the aroma of the salted duck eggs; the detection results of the comparative example 1 show that the salted duck eggs pickled in the comparative example 1 are salty in taste, have five-spice flavor and are inferior to thirteen-spice flavor, the detection results of the comparative example 2 show that the salted duck eggs pickled in the thirteen-spice flavor are thick in thirteen-spice flavor, and the detection results of the comparative examples 3-5 show that the zanthoxylum schinifolium and the cumin in the formula have respective fragrance compensation effects and have promotion effects on the thirteen-spice flavor.

(3) Storage time: the salted duck eggs of the examples and the comparative examples were stored at a temperature of 25 to 26 ℃ in a room temperature environment, and changes of the salted duck eggs were observed at time points of 2 months, 4 months, 5 months, 6 months, 7 months, and 8 months, respectively, and the detection results are shown in table 3.

TABLE 3

According to the detection results of the embodiments 1 to 3, the salted duck eggs have black spots on the surfaces after being stored for 6 months, and according to the detection result of the embodiment 9, the green pepper and the green fennel are respectively pretreated, so that the antibacterial activity of the salting liquid is improved, and the storage time of the salted duck eggs is prolonged; according to the detection results of the embodiment 10, after the dried orange peel, the rhizoma kaempferiae and the fructus amomi are added into the formula, the bacteriostatic property of the pickling liquid is further improved, and the storage period of the salted duck eggs is prolonged; according to the detection results of the embodiment 13, the vegetable oil with overheated slag powder is added with the clove essential oil and stirred uniformly, the clove essential oil can excite the phenolic substances in the slag powder, the bacteriostatic and antibacterial properties of the pickling liquid can be improved, and the storage time of the salted duck eggs is prolonged; according to the detection result of the comparative example 1, the salted duck eggs prepared by the comparative example 1 have longer storage time, because the salt content of the salted duck eggs is higher; according to the detection result of the comparative example 2, the salt content is reduced in the formula of the pickling liquid, and thirteen spices sold in the market are adopted for pickling, so that the storage time after pickling is greatly shortened, and the pickled thirteen spices cannot be sold in a long distance; according to the detection results of the comparative examples 3-5, the green pepper and the green fennel are added, so that the bacteriostatic and antibacterial effects of the pickling liquid are greatly improved, and the storage time of the salted duck eggs is prolonged.

The present embodiment is only for explaining the present application, and it is not limited to the present application, and those skilled in the art can make modifications of the present embodiment without inventive contribution as needed after reading the present specification, but all of them are protected by patent law within the scope of the claims of the present application.

Claims

1. The thirteen-spice light salt pickling liquid is characterized by comprising the following components in parts by weight: the pickling liquid comprises the following components in parts by weight: 0.8-1.2 parts of cumin powder, 0.3-0.7 part of galangal, 1.8-2.2 parts of clove, 0.8-1.2 parts of green pricklyash peel, 0.8-1.2 parts of cumin, 0.8-1.2 parts of anise, 0.4-0.6 part of liquorice, 0.1-0.3 part of angelica dahurica, 0.4-0.6 part of myrcia, 0.1-0.3 part of cinnamon, 2.8-3.2 parts of edible salt and 68-72 parts of water.

2. The thirteen-spice light-salt pickling solution as claimed in claim 1, which is characterized in that: the pretreatment steps of the green pepper and the green fennel are as follows:

s1, selecting full green pepper and green fennel;

3. The thirteen-spice light-salt pickling solution as claimed in claim 2, wherein the thirteen-spice light-salt pickling solution comprises: when the green prickleyash is pretreated, in the step S2, the high-temperature steam is continuously sprayed on the surface of the green prickleyash until the micro bubbles appear on the surface of the green prickleyash.

4. The thirteen-spice light-salt pickling solution as claimed in claim 1, which is characterized in that: the pickling liquid also comprises 0.1-0.3 part of dried orange peel, 0.1-0.3 part of rhizoma kaempferiae and 0.4-0.6 part of fructus amomi.

5. The thirteen-spice light salt curing liquid as claimed in claim 1 or 4, wherein the preparation method of the curing liquid comprises the following steps:

6. The thirteen-spice light-salt pickling solution as claimed in claim 5, wherein the thirteen-spice light-salt pickling solution comprises: crushing and drying the material residues, and sieving the material residues with a 800-1000-mesh sieve; allowing the dried residue powder to pass through vegetable oil with the oil temperature of 160-180 ℃ for flavor explosion; adding the clove essential oil into the residue powder after the oil treatment; wherein the weight ratio of the material residues to the clove essential oil is (20-25): 1.

7. The processing equipment of the thirteen-spice light salt pickling solution as claimed in any one of claims 1 to 6, wherein: including bearing base (6) and cooking container (1), cooking container (1) with bear base (6) and slide and be connected, cooking container (1) is including uncovered shell (11), arrange boiling pan (12) in uncovered shell (11) and be used for driving piece (13) of uncovered shell (11) vertical motion in, be equipped with feed inlet (2) on boiling pan (12), the bottom of boiling pan (12) is equipped with the hollow out construction that is arranged in supplying to pickle liquid discharge.

8. The apparatus for processing the thirteen-spice light-salt curing liquid as claimed in claim 7, wherein: the driving piece (13) comprises a driving motor (131), a first bevel gear (132), a second bevel gear (133), a lifting screw (134), a threaded sleeve (135) and a limiting support (7), wherein a motor shaft of the driving motor (131) is connected with the first bevel gear (132), the second bevel gear (133) is meshed with the first bevel gear (132), the lifting screw (134) is connected with the second bevel gear (133), the threaded sleeve (135) is in threaded connection with the lifting screw (134), the threaded sleeve (135) vertically slides in the limiting support (7), and the top end of the threaded sleeve (135) is connected with the bottom wall of the open shell (11).

9. The apparatus for processing the thirteen-spice light-salt curing liquid as claimed in claim 7, wherein: boiling pan (12) are including the pot body (121), pot cover (122), crushing motor (123) and crushing blade (124), hollow out construction is filter screen (3), uncovered shell (11) is arranged in to the pot body (121), pot cover (122) lid is established on the pot body (121), crushing motor (123) are connected on the roof of pot cover (122), the motor shaft of crushing motor (123) stretches into in pot cover (122) and links to each other with crushing blade (124), pot body (121) diapire is equipped with opening (1212), filter screen (3) can be dismantled and connect and be located opening (1212) department in pot body (121) bottom.

10. A pickling process of salted duck eggs is characterized by comprising the following steps: the thirteen-spice light salt pickling liquid of any one of claims 1 to 6 is adopted for pickling, the pickling process adopts sealed pickling, the pickling time is 30 to 40 days, and the duck eggs are treated by turning every 10 to 20 days.

11. The process for pickling salted duck eggs according to claim 10, wherein the pickling process comprises the following steps: the pickling process adopts a self-made pickling container (8) for pickling, and the pickling container (8) comprises a pickling box (81), a supporting net (82) rotationally connected in the pickling box (81), an inclusion (83) connected on the supporting net (82) and a driving component (84) used for driving the supporting net (82) to do overturning motion.