CN113475687A - Pickling method of low-salt sea duck eggs - Google Patents
Pickling method of low-salt sea duck eggs Download PDFInfo
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- CN113475687A CN113475687A CN202110730438.5A CN202110730438A CN113475687A CN 113475687 A CN113475687 A CN 113475687A CN 202110730438 A CN202110730438 A CN 202110730438A CN 113475687 A CN113475687 A CN 113475687A
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- 238000005554 pickling Methods 0.000 title claims abstract description 126
- 235000013601 eggs Nutrition 0.000 title claims abstract description 109
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 102
- 238000000034 method Methods 0.000 title claims abstract description 35
- 239000007788 liquid Substances 0.000 claims abstract description 58
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 239000000796 flavoring agent Substances 0.000 claims abstract description 17
- 235000013355 food flavoring agent Nutrition 0.000 claims abstract description 17
- 238000007689 inspection Methods 0.000 claims abstract description 17
- 238000004806 packaging method and process Methods 0.000 claims abstract description 17
- 238000004140 cleaning Methods 0.000 claims abstract description 11
- 238000009938 salting Methods 0.000 claims abstract description 11
- 238000012216 screening Methods 0.000 claims abstract description 9
- 238000002156 mixing Methods 0.000 claims abstract description 8
- 238000003756 stirring Methods 0.000 claims abstract description 7
- 230000002950 deficient Effects 0.000 claims abstract description 6
- 238000001914 filtration Methods 0.000 claims abstract description 6
- 238000000227 grinding Methods 0.000 claims abstract description 6
- 238000009928 pasteurization Methods 0.000 claims abstract description 6
- 238000005096 rolling process Methods 0.000 claims abstract description 6
- 230000001954 sterilising effect Effects 0.000 claims abstract description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 6
- KRKNYBCHXYNGOX-UHFFFAOYSA-N citric acid Chemical compound OC(=O)CC(O)(C(O)=O)CC(O)=O KRKNYBCHXYNGOX-UHFFFAOYSA-N 0.000 claims description 18
- 238000005086 pumping Methods 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 238000001035 drying Methods 0.000 claims description 5
- 230000003287 optical effect Effects 0.000 description 9
- 235000021110 pickles Nutrition 0.000 description 9
- 230000009286 beneficial effect Effects 0.000 description 3
- 238000005286 illumination Methods 0.000 description 3
- 239000004570 mortar (masonry) Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 241000209094 Oryza Species 0.000 description 2
- 235000007164 Oryza sativa Nutrition 0.000 description 2
- 238000000576 coating method Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000009566 rice Nutrition 0.000 description 2
- 239000010902 straw Substances 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 238000007598 dipping method Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000002335 preservative effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 238000009991 scouring Methods 0.000 description 1
- 239000002689 soil Substances 0.000 description 1
- 230000003068 static effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 235000019640 taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a method for pickling low-salt sea duck eggs, which comprises the following steps: filtering out particulate matters from a proper amount of red mud, fully grinding the red mud, and performing pasteurization for later use; adding the seaside red mud into a stirring tank, adding salt, adding a flavoring agent, and uniformly mixing to obtain a pickling solution; placing the pickling liquid in a pickling box body for pickling for a certain time, and taking out the whole sea duck egg basket in the pickling basket; pouring the pickled sea duck eggs into a clean water tank, conveying the sea duck eggs through a conveying roller at the bottom of the water tank, simultaneously rolling and cleaning the sea duck eggs, conveying the cleaned sea duck eggs forwards, simultaneously draining the water, entering a light inspection machine to perform light inspection on each sea duck egg, and screening out defective products; and transferring the sea duck eggs to an oven for baking, carrying out heat baking and sterilization, and then transferring to an automatic packaging machine for packaging to obtain a finished product. The invention makes the relative flow of the salting liquid and the sea duck eggs to accelerate the molecular motion, so that the salting time is not increased under the condition of low-salt salting.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a pickling method of low-salt sea duck eggs.
Background
The salted duck egg is a reproduced egg prepared by salting fresh duck eggs with salt, and is rich in fat, protein, amino acid, various mineral substances such as calcium, phosphorus, iron and the like, and trace elements and vitamins necessary for human bodies. 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 method for pickling fresh eggs by using the rice straw ash method comprises the steps of mixing the rice straw ash with salt, adding water, stirring into mortar, wrapping the selected fresh eggs with the mortar, and pickling at normal temperature for 40 days to ripen the eggs. The salted eggs are pickled by a salt mud coating method, yellow soil and salt are mixed, water is added and the mixture is stirred into mortar, then the selected fresh eggs are wrapped with salt mud and are pickled for 40 days at normal temperature, but the prior pickling methods adopt static pickling for long time, and the prior salted duck eggs are often high in salinity and can not be directly eaten by common people, which is not in accordance with the eating way of modern people pursuing healthy low-sodium salt, so that a method for solving the problems needs to be found.
Disclosure of Invention
The invention aims to: aiming at the problems mentioned in the background technology, the invention aims to provide a method for pickling low-salt sea duck eggs, which is used for preparing low-salt salted duck eggs by accelerating the permeation through the relative flow of the duck eggs and pickling mud.
In order to achieve the purpose of the invention, the technical scheme adopted by the invention is as follows:
a pickling method of low-salt sea duck eggs comprises the following steps:
(1) red mud pretreatment: filtering out particulate matters from a proper amount of red mud, fully grinding the red mud, and performing pasteurization for later use;
(2) preparing a pickling liquid: adding the seaside red mud into a stirring tank, adding salt according to the ratio of the red mud to the salt being 100 (68-73), adding a flavoring agent, and uniformly mixing to obtain a pickling solution;
(3) pickling: placing the pickling liquid in a pickling box body, placing the sea duck eggs in a pickling basket, clamping the upper edge of the pickling basket at the upper edge of the pickling box body to immerse the sea duck eggs in the pickling liquid, suspending the bottom of the pickling basket above the bottom of the pickling box body, pumping and circulating the pickling liquid at intervals to keep the relative flow between the pickling liquid and the sea duck eggs, and taking out the whole sea duck egg basket in the pickling basket after pickling for a certain time;
(4) cleaning and draining: pouring the pickled sea duck eggs into a clean water tank, conveying the sea duck eggs through a conveying roller at the bottom of the water tank, simultaneously rolling and cleaning the sea duck eggs, conveying the cleaned sea duck eggs forwards, simultaneously draining the water, entering a light inspection machine to perform light inspection on each sea duck egg, and screening out defective products;
(5) drying and packaging: and transferring the sea duck eggs to an oven for baking, carrying out heat baking and sterilization, and then transferring to an automatic packaging machine for packaging to obtain a finished product.
Further, in the step (1), the fineness of the ground red mud is 800-1000 meshes.
Further, in the step (2), the flavoring agent is a mixture of citric acid, edible vinegar and alcohol, and the weight parts of the flavoring agent are respectively (1-3), (2-5) and (1-3).
Further, in step (3), the pickling box body is a long box body with an upper opening, a circulating pump is connected to the bottom of the box body, a plurality of liquid outlets are formed in the side face of the upper portion of the pickling box body, the circulating pump is communicated with the plurality of liquid outlets, and pickling liquid in the pickling box body is pumped out from the bottom to circulate and enters the pickling box body again from the liquid outlets to circulate.
Further, the pickling liquid is pumped circularly for 1-3 times per day, and the pickling time of the sea duck eggs is 25-35 days.
Further, in the step (4), the light inspection is directly carried out in the conveying process, and cracked sea duck eggs are manually screened.
Further, in the step (5), the baking temperature is 60-80 ℃, and the baking time is 6-8 hours.
In summary, due to the adoption of the technical scheme, the invention has the beneficial effects that:
(1) according to the method, the sea duck eggs are pickled by mixing the red mud and the salt, the red mud is ground and sterilized, so that the red mud is fully utilized to disperse the salt, the sea duck eggs can uniformly absorb the salt, and the sanitation of the sea duck eggs is kept;
(2) the taste of the sea duck eggs can be adjusted by adding the flavoring agent into the red mud, the citric acid has a flavoring effect and also has a certain preservative effect, and the vinegar is beneficial to relieving the salty taste;
(3) the sea duck eggs are directly placed in the pickling basket and placed in the pickling box body, so that the sea duck eggs are placed in and taken out, the working efficiency is improved, the sea duck eggs are concentrated in the pickling basket, and the damage caused by the scouring of the pickling liquid is avoided;
(4) the sea duck eggs and the pickling liquid are moved relatively by continuously circulating the pickling liquid, so that molecular motion around the sea duck eggs is accelerated, and the pickling efficiency is increased;
(5) the whole method is simple to operate, and is beneficial to accelerating the pickling efficiency while preparing the low-salt salted duck eggs.
Detailed Description
In order to make the objects, technical solutions and advantages of the present invention more apparent, the present invention will be described in further detail below with reference to preferred embodiments. It should be noted, however, that the numerous details set forth in the description are merely for the purpose of providing the reader with a thorough understanding of one or more aspects of the present invention, which may be practiced without these specific details.
Example 1
A pickling method of low-salt sea duck eggs comprises the following steps:
(1) red mud pretreatment: filtering out particulate matters from a proper amount of red mud, fully grinding the red mud to obtain the ground red mud with the fineness of 800 meshes, and performing pasteurization for later use;
(2) preparing a pickling liquid: adding the seaside red mud into a stirring tank, adding salt according to the ratio of the red mud to the salt of 100:68, adding a flavoring agent, and uniformly mixing to obtain a pickling liquid, wherein the flavoring agent is a mixture of citric acid, edible vinegar and alcohol, and the parts by weight of the flavoring agent are 1 part, 2 parts and 1 part respectively;
(3) pickling: placing the pickling liquid in a pickling box body, placing the sea duck eggs in a pickling basket, clamping the upper edge of the pickling basket at the upper edge of the pickling box body to immerse the sea duck eggs in the pickling liquid, suspending the bottom of the pickling basket above the bottom of the pickling box body, pumping and circulating the pickling liquid at intervals to keep the relative flow between the pickling liquid and the sea duck eggs, and taking out the whole sea duck egg basket in the pickling basket after pickling for a certain time;
wherein it is the long box of upper portion open-ended to pickle the box, and the bottom of this box is connected with the circulating pump, is equipped with a plurality of liquid outlet on pickling the upper portion side of box, the circulation pump communicates a plurality of liquid outlets of doing, will pickle the liquid in the box and take out the circulation and follow the liquid outlet and get into again and pickle the box and circulate from the bottom. The time of circularly pumping the pickling liquid is 1 time per day, and the pickling time of the sea duck eggs is 25 days.
(4) Cleaning and draining: pouring the pickled sea duck eggs into a clean water tank, conveying the sea duck eggs through a conveying roller at the bottom of the water tank, simultaneously rolling and cleaning the sea duck eggs, draining the cleaned sea duck eggs while conveying the sea duck eggs forwards, performing optical inspection on each sea duck egg in an optical inspection machine, directly performing illumination in the conveying process by the optical inspection, manually screening the sea duck eggs with cracks, and screening out defective products;
(5) drying and packaging: and transferring the sea duck eggs to an oven for baking, carrying out heat baking and sterilization at the baking temperature of 60 ℃ for 8 hours, and then transferring to an automatic packaging machine for packaging to obtain the finished product.
Example 2
A pickling method of low-salt sea duck eggs comprises the following steps:
(1) red mud pretreatment: filtering out particulate matters from a proper amount of red mud, fully grinding the red mud to obtain the ground red mud with the fineness of 1000 meshes, and performing pasteurization for later use;
(2) preparing a pickling liquid: adding the seaside red mud into a stirring tank, adding salt according to the part ratio of the red mud to the salt of 100:73, adding a flavoring agent, and uniformly mixing to obtain a pickling liquid, wherein the flavoring agent is a mixture of citric acid, edible vinegar and alcohol, and the parts by weight of the flavoring agent are 3 parts, 5 parts and 3 parts respectively;
(3) pickling: placing the pickling liquid in a pickling box body, placing the sea duck eggs in a pickling basket, clamping the upper edge of the pickling basket at the upper edge of the pickling box body to immerse the sea duck eggs in the pickling liquid, suspending the bottom of the pickling basket above the bottom of the pickling box body, pumping and circulating the pickling liquid at intervals to keep the relative flow between the pickling liquid and the sea duck eggs, and taking out the whole sea duck egg basket in the pickling basket after pickling for a certain time;
wherein it is the long box of upper portion open-ended to pickle the box, and the bottom of this box is connected with the circulating pump, is equipped with a plurality of liquid outlet on pickling the upper portion side of box, the circulation pump communicates a plurality of liquid outlets of doing, will pickle the liquid in the box and take out the circulation and follow the liquid outlet and get into again and pickle the box and circulate from the bottom. The pickling liquid is pumped circularly for 3 times per day, and the pickling time of the sea duck eggs is 35 days.
(4) Cleaning and draining: pouring the pickled sea duck eggs into a clean water tank, conveying the sea duck eggs through a conveying roller at the bottom of the water tank, simultaneously rolling and cleaning the sea duck eggs, draining the cleaned sea duck eggs while conveying the sea duck eggs forwards, performing optical inspection on each sea duck egg in an optical inspection machine, directly performing illumination in the conveying process by the optical inspection, manually screening the sea duck eggs with cracks, and screening out defective products;
(5) drying and packaging: and transferring the sea duck eggs to an oven for baking, carrying out heat baking and sterilization at the baking temperature of 80 ℃ for 6 hours, and then transferring to an automatic packaging machine for packaging to obtain the finished product.
Example 3
A pickling method of low-salt sea duck eggs comprises the following steps:
(1) red mud pretreatment: filtering out particulate matters from a proper amount of red mud, fully grinding the red mud to obtain the ground red mud with the fineness of 900 meshes, and performing pasteurization for later use;
(2) preparing a pickling liquid: adding the seaside red mud into a stirring tank, adding salt according to the ratio of the red mud to the salt of 100:70, adding a flavoring agent, and uniformly mixing to obtain a pickling liquid, wherein the flavoring agent is a mixture of citric acid, edible vinegar and alcohol, and the parts by weight of the flavoring agent are 2 parts, 3 parts and 2 parts respectively;
(3) pickling: placing the pickling liquid in a pickling box body, placing the sea duck eggs in a pickling basket, clamping the upper edge of the pickling basket at the upper edge of the pickling box body to immerse the sea duck eggs in the pickling liquid, suspending the bottom of the pickling basket above the bottom of the pickling box body, pumping and circulating the pickling liquid at intervals to keep the relative flow between the pickling liquid and the sea duck eggs, and taking out the whole sea duck egg basket in the pickling basket after pickling for a certain time;
wherein it is the long box of upper portion open-ended to pickle the box, and the bottom of this box is connected with the circulating pump, is equipped with a plurality of liquid outlet on pickling the upper portion side of box, the circulation pump communicates a plurality of liquid outlets of doing, will pickle the liquid in the box and take out the circulation and follow the liquid outlet and get into again and pickle the box and circulate from the bottom. The pickling liquid is pumped circularly for 2 times per day, and the pickling time of the sea duck eggs is 30 days.
(4) Cleaning and draining: pouring the pickled sea duck eggs into a clean water tank, conveying the sea duck eggs through a conveying roller at the bottom of the water tank, simultaneously rolling and cleaning the sea duck eggs, draining the cleaned sea duck eggs while conveying the sea duck eggs forwards, performing optical inspection on each sea duck egg in an optical inspection machine, directly performing illumination in the conveying process by the optical inspection, manually screening the sea duck eggs with cracks, and screening out defective products;
(5) drying and packaging: and transferring the sea duck eggs to an oven for baking, carrying out heat baking and sterilization at the baking temperature of 70 ℃ for 7 hours, and then transferring to an automatic packaging machine for packaging to obtain the finished product.
The foregoing is only a preferred embodiment of the present invention, and it should be noted that those skilled in the art can make various improvements and modifications without departing from the principle of the present invention, and these improvements and modifications should also be construed as the protection scope of the present invention.
Claims (7)
1. A pickling method of low-salt sea duck eggs is characterized by comprising the following steps:
(1) red mud pretreatment: filtering out particulate matters from a proper amount of red mud, fully grinding the red mud, and performing pasteurization for later use;
(2) preparing a pickling liquid: adding the seaside red mud into a stirring tank, adding salt according to the ratio of the red mud to the salt being 100 (68-73), adding a flavoring agent, and uniformly mixing to obtain a pickling solution;
(3) pickling: placing the pickling liquid in a pickling box body, placing the sea duck eggs in a pickling basket, clamping the upper edge of the pickling basket at the upper edge of the pickling box body to immerse the sea duck eggs in the pickling liquid, suspending the bottom of the pickling basket above the bottom of the pickling box body, pumping and circulating the pickling liquid at intervals to keep the relative flow between the pickling liquid and the sea duck eggs, and taking out the whole sea duck egg basket in the pickling basket after pickling for a certain time;
(4) cleaning and draining: pouring the pickled sea duck eggs into a clean water tank, conveying the sea duck eggs through a conveying roller at the bottom of the water tank, simultaneously rolling and cleaning the sea duck eggs, conveying the cleaned sea duck eggs forwards, simultaneously draining the water, entering a light inspection machine to perform light inspection on each sea duck egg, and screening out defective products;
(5) drying and packaging: and transferring the sea duck eggs to an oven for baking, carrying out heat baking and sterilization, and then transferring to an automatic packaging machine for packaging to obtain a finished product.
2. The method for salting sea duck eggs with low salt according to claim 1, wherein the method comprises the following steps: in the step (1), the fineness of the ground red mud is 800-1000 meshes.
3. The method for salting sea duck eggs with low salt according to claim 1, wherein the method comprises the following steps: in the step (2), the flavoring agent is a mixture of citric acid, edible vinegar and alcohol, and the weight parts of the flavoring agent are respectively (1-3), (2-5) and (1-3).
4. The method for salting sea duck eggs with low salt according to claim 1, wherein the method comprises the following steps: in the step (3), the pickling box body is a long box body with an opening at the upper part, the bottom of the box body is connected with a circulating pump, a plurality of liquid outlets are formed in the side surface of the upper part of the pickling box body, the circulating pump is communicated with the plurality of liquid outlets, and pickling liquid in the pickling box body is pumped out from the bottom to circulate and enters the pickling box body again from the liquid outlets to circulate.
5. The method for salting sea duck eggs with low salt according to claim 5, wherein the method comprises the following steps: the time of circularly pumping the pickling liquid is 1-3 times per day, and the pickling time of the sea duck eggs is 25-35 days.
6. The method for salting sea duck eggs with low salt according to claim 1, wherein the method comprises the following steps: in the step (4), the light inspection is directly carried out in the conveying process, and the sea duck eggs with cracks are manually screened.
7. The method for salting sea duck eggs with low salt according to claim 7, wherein the method comprises the following steps: in the step (5), the baking temperature is 60-80 ℃, and the baking time is 6-8 hours.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110730438.5A CN113475687A (en) | 2021-06-29 | 2021-06-29 | Pickling method of low-salt sea duck eggs |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202110730438.5A CN113475687A (en) | 2021-06-29 | 2021-06-29 | Pickling method of low-salt sea duck eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152955A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and preparation method of black tea fragrant salt eggs |
| 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 |
-
2021
- 2021-06-29 CN CN202110730438.5A patent/CN113475687A/en not_active Withdrawn
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152955A (en) * | 2022-05-09 | 2022-10-11 | 四川法想食品有限公司 | Formula proportion and preparation method of black tea fragrant salt eggs |
| 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: 20211008 |
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