CN113974091A - Production process of scorched and fragrant salted duck eggs - Google Patents
Production process of scorched and fragrant salted duck eggs Download PDFInfo
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- CN113974091A CN113974091A CN202111223154.3A CN202111223154A CN113974091A CN 113974091 A CN113974091 A CN 113974091A CN 202111223154 A CN202111223154 A CN 202111223154A CN 113974091 A CN113974091 A CN 113974091A
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 165
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 159
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 16
- 238000001816 cooling Methods 0.000 claims abstract description 51
- 230000001954 sterilising effect Effects 0.000 claims abstract description 26
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 26
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 24
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims abstract description 17
- 239000011780 sodium chloride Substances 0.000 claims abstract description 17
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
- 235000019634 flavors Nutrition 0.000 claims abstract description 15
- 238000010438 heat treatment Methods 0.000 claims abstract description 9
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 7
- 238000002360 preparation method Methods 0.000 claims abstract description 7
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 6
- 238000009423 ventilation Methods 0.000 claims description 6
- 238000005406 washing Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 4
- 238000004140 cleaning Methods 0.000 claims description 3
- 239000006185 dispersion Substances 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 238000010025 steaming Methods 0.000 claims description 2
- 150000003839 salts Chemical class 0.000 abstract description 5
- 239000012267 brine Substances 0.000 abstract description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 abstract description 4
- 235000013305 food Nutrition 0.000 abstract description 3
- 244000144977 poultry Species 0.000 abstract description 2
- 239000000243 solution Substances 0.000 description 5
- 235000019156 vitamin B Nutrition 0.000 description 4
- 239000011720 vitamin B Substances 0.000 description 4
- 229930003270 Vitamin B Natural products 0.000 description 3
- 239000012535 impurity Substances 0.000 description 3
- 235000016709 nutrition Nutrition 0.000 description 3
- 230000035764 nutrition Effects 0.000 description 3
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- 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 1
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010020710 Hyperphagia Diseases 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 208000007502 anemia Diseases 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000014461 bone development Effects 0.000 description 1
- 238000005282 brightening Methods 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000002124 endocrine Effects 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
- 239000000203 mixture Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 235000018102 proteins Nutrition 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000015598 salt intake Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 229940126680 traditional chinese medicines Drugs 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
Images
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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- 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 relates to the technical field of poultry egg food processing, in particular to a process for preparing burnt flavor salted duck eggs, which comprises the following steps: preparing raw materials for preparing the scorched and fragrant salted duck eggs, pickling the duck eggs, putting the fresh duck eggs into a clinker box, and pouring saline water into the clinker box; taking the duck eggs needing to be matured for the first time out of the clinker box; putting the washed duck eggs needing to be matured for the first time into a steamer; putting the mature duck eggs heated by the steam into a cooling room; transferring the packaged mature duck eggs into a sterilization pot for high-temperature sterilization; transferring the mature duck eggs sterilized at high temperature into a cooling room, and cooling; and finishing the preparation of the salty duck eggs with the burnt flavor. According to the method, the brine concentration of the salted duck eggs is set to twenty degrees, the salted duck eggs can be used for a single time, the salt content of the salted duck eggs can be effectively controlled, and the salted duck eggs after being salted are subjected to steps of steam heating, cooling, vacuum packaging, high-temperature sterilization and the like, so that the scorched and fragrant salted duck eggs can be prepared.
Description
Technical Field
The invention belongs to the technical field of poultry egg food processing, and particularly relates to a process for preparing a scorched and fragrant salted duck egg.
Background
The duck egg is rich in nutrients, has a composition similar to that of an egg, is provided with a hard shell on the outer side, is provided with an air chamber, egg white and yolk parts in the inner side, and is rich in cholesterol, protein and vitamin A, B, B, and vitamin B is an ideal food for supplementing B vitamins. However, compared with eggs, the total amount of various minerals in the duck eggs is higher than that of the eggs, and particularly, the content of iron and calcium elements required by human bodies in the duck eggs is higher, so that the duck eggs can promote the bone development and prevent anemia.
The salted duck egg is a reproduced egg prepared by pickling fresh duck eggs serving as main raw materials, and has the effects of nourishing yin, clearing away the lung-heat, enlarging the skin, brightening the skin, removing heat and the like from the perspective of traditional Chinese medicines, and the functions are better than those of the salted duck eggs which are not pickled. The salted duck eggs in the current market have single taste; the concentration of the salted brine is not standard and is adjusted approximately according to experience, the salted duck eggs have high salt content, and excessive eating can cause the salt intake in human bodies to far exceed the body demand, thus causing diseases such as excessive internal heat and endocrine disturbance; and the manufacturing process is complex.
Disclosure of Invention
Aiming at the problems, the invention provides a process for preparing salty duck eggs with burnt flavor by standardizing the concentration of saline water, simplifying the process for preparing the salty duck eggs and preparing the salty duck eggs with burnt flavor, which comprises the following steps:
preparing raw materials for preparing the burnt and fragrant salted duck eggs, wherein the raw materials for preparing the burnt and fragrant salted duck eggs comprise fresh duck eggs and saline water; sorting the fresh duck eggs, and adjusting the concentration of the saline water to twenty degrees;
pickling duck eggs, namely putting the fresh duck eggs into a clinker box, pouring the saline water into the clinker box, completely submerging the fresh duck eggs, and pickling the fresh duck eggs with the saline water to obtain primary mature duck eggs;
taking the first mature duck eggs out of a clinker box, and washing the first mature duck eggs;
putting the washed first mature duck eggs into a steamer, heating the duck eggs by steam, and taking the duck eggs out of the steamer to obtain mature duck eggs;
putting the mature duck eggs heated by the steam into a cooling room, cooling, transferring the cooled mature duck eggs into a vacuum workshop, and carrying out vacuum packaging;
transferring the packaged mature duck eggs into a sterilization pot for high-temperature sterilization;
transferring the mature duck eggs sterilized at the high temperature into a cooling room, and cooling;
the preparation of the salty duck eggs with the burnt flavor is finished.
Furthermore, the sorted fresh duck eggs are washed, flowing clear water is adopted in the washing process, manual operation is carried out, and secondary sorting is carried out.
Further, the secondary sorting content comprises shape, damage and yellow dispersion; selecting duck eggs with different shapes, damaged duck eggs and scattered yellow duck eggs for independent storage; the duck eggs with non-uniform shapes and the damaged duck eggs are visually distinguished by manual work, and the scattered-yellow duck eggs are distinguished after being irradiated by lamplight.
Further, the steam temperature in the steamer is set to be 100 ℃, and the cooking time is 50 minutes.
Further, the cooling time of the mature duck eggs after steam heating and the cooling time of the mature duck eggs after high-temperature sterilization in a cooling room are set to be 11-12 hours.
Further, the time of the high-temperature sterilization is 40, and the temperature is 122 ℃; and after the time of high-temperature sterilization is finished, circularly cooling by using normal-temperature clean water, wherein the time of cooling is 20 minutes.
Furthermore, the temperature in the cooling room is set to be 15-20 ℃, a ventilation system is arranged in the cooling room, and a sterilizing lamp is arranged in the ventilation system.
Further, a cooling plate is arranged in the cooling chamber, and the mature duck eggs after steam heating and the mature duck eggs after high-temperature sterilization are arranged on the cooling plate for cooling.
The invention has the beneficial effects that:
1. according to the method, the brine concentration of the salted duck eggs is set to twenty degrees, the salted duck eggs can be used for a single time, the salt content of the salted duck eggs can be effectively controlled, and the salted duck eggs are subjected to steam heating, cooling, vacuum packaging, high-temperature sterilization and other steps, so that the scorched and fragrant salted duck eggs can be prepared, the whole preparation process is simple, and the preparation efficiency of the scorched and fragrant salted duck eggs is improved;
2. according to the invention, the pickled duck eggs are fished out and washed once by using clear water, so that surface impurities and saline water are removed, the duck eggs are put into a steamer and steamed for 50 minutes at the temperature of 100 ℃, and then the duck eggs are taken out of the steamer, so that the nutrition of the salted duck eggs can be effectively kept from losing, and the taste is kept.
Additional features and advantages of the invention will be set forth in the description which follows, and in part will be obvious from the description, or may be learned by practice of the invention. The objectives and other advantages of the invention will be realized and attained by the structure particularly pointed out in the written description and claims hereof as well as the appended drawings.
Drawings
In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings used in the description of the embodiments or the prior art will be briefly described below, and it is obvious that the drawings in the following description are some embodiments of the present invention, and those skilled in the art can also obtain other drawings according to the drawings without creative efforts.
Fig. 1 shows a process flow chart of the preparation process of the burnt flavor salted duck eggs in the embodiment of the invention.
Detailed Description
In order to make the objects, technical solutions and advantages of the embodiments of the present invention clearer, the technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are some, but not all, embodiments of the present 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.
The embodiment of the invention provides a process for preparing a scorched and fragrant salted duck egg, which comprises the following steps of:
preparing raw materials for preparing the burnt and fragrant salted duck eggs, wherein the raw materials for preparing the burnt and fragrant salted duck eggs comprise fresh duck eggs and saline water. Sorting the fresh duck eggs, and selecting the duck eggs with similar shapes and sizes without damage. The concentration of the saline water is adjusted to twenty degrees, and the concentration of the saline water is strictly controlled, so that the salt content of the salted duck eggs is favorably kept, and the nutrition and the taste of the salted duck eggs are ensured.
The sorted fresh duck eggs are cleaned, flowing clear water is adopted in the cleaning process, so that the duck eggs are prevented from being polluted by the cleaned impurities, and the cleanness of the duck eggs is kept. The manual operation is adopted, so that the damage is avoided. And secondary sorting is performed. The secondary sorting content comprises shape, damage and yellow dispersion; selecting duck eggs with different shapes, damaged duck eggs and scattered yellow duck eggs for independent storage; the duck egg of the nonuniform shape and the duck egg of damage are directly perceived by the manual work and are distinguished, the duck egg that looses yellow adopts light to distinguish after shining, and handheld duck egg is put under the lamp, can see that the duck egg whether looses yellow, should sort out if loose yellow.
Pickling duck eggs, putting the fresh duck eggs into a clinker box, selecting a square clinker box, and arranging the duck eggs in the clinker box. Pouring the saline water into a clinker box, completely submerging the fresh duck eggs, and pickling the fresh duck eggs with the saline water to obtain first mature duck eggs;
and taking the first mature duck egg out of the clinker box, washing the first mature duck egg, and removing impurities and saline water pickled on the surface of the egg shell by using flowing clear water in the washing process.
And putting the washed first mature duck eggs into a steamer, raising the temperature by steam, and taking the duck eggs out of the steamer to obtain the mature duck eggs. The steam temperature in the steamer is set to be 100 ℃, and the steaming time is 50 minutes. Can steam duck eggs, can effectively keep the nutrition of the salted duck eggs from losing, and keeps the taste.
And (3) putting the mature duck eggs heated by the steam into a cooling room, cooling for 11-12 hours, and cooling the duck eggs at normal temperature at 15-20 ℃ to avoid damage caused by rapid cooling of the duck eggs. And transferring the cooled mature duck eggs to a vacuum workshop for vacuum packaging.
The cooling room is provided with the ventilation system, so that air in the cooling room can be kept to flow, and the ventilation system is provided with the bactericidal lamp, so that bacteria in the air can be sterilized, and the cleanness of the air can be kept.
And a cooling plate is arranged in the cooling chamber, and the mature duck eggs after steam heating and the mature duck eggs after high-temperature sterilization are arranged on the cooling plate for cooling.
And transferring the packaged mature duck eggs into a sterilization pot for high-temperature sterilization. The high-temperature sterilization time is 40 ℃, the temperature is 122 ℃, and the duck eggs can be effectively sterilized. And after the time of high-temperature sterilization is finished, circularly cooling by using normal-temperature clean water, wherein the time of cooling is 20 minutes. The normal-temperature clear water is adopted for circulating cooling, so that sudden temperature drop in the sterilization pot is avoided, and the taste of the duck eggs can be kept.
And transferring the mature duck eggs subjected to high-temperature sterilization into a cooling room, and cooling for 11-12 hours at the temperature of 15-20 ℃ naturally at normal temperature.
The preparation of the salty duck eggs with the burnt flavor is finished.
According to the method, the brine concentration of the salted duck eggs is set to twenty degrees, the salted duck eggs can be used for a single time, the salt content of the salted duck eggs can be effectively controlled, and the salted duck eggs after being salted are subjected to steps of steam heating, cooling, vacuum packaging, high-temperature sterilization and the like, so that the scorched and fragrant salted duck eggs can be prepared.
Although the present invention has been described in detail with reference to the foregoing embodiments, it will be understood by those of ordinary skill in the art that: the technical solutions described in the foregoing embodiments may still be modified, or some technical features may be equivalently replaced; and such modifications or substitutions do not depart from the spirit and scope of the corresponding technical solutions of the embodiments of the present invention.
Claims (8)
1. A production process of a scorched and fragrant salted duck egg is characterized by comprising the following steps:
preparing raw materials for preparing the burnt and fragrant salted duck eggs, wherein the raw materials for preparing the burnt and fragrant salted duck eggs comprise fresh duck eggs and saline water; sorting the fresh duck eggs, and adjusting the concentration of the saline water to twenty degrees;
pickling duck eggs, namely putting the fresh duck eggs into a clinker box, pouring the saline water into the clinker box, completely submerging the fresh duck eggs, and pickling the fresh duck eggs with the saline water to obtain primary mature duck eggs;
taking the first mature duck eggs out of a clinker box, and washing the first mature duck eggs;
putting the washed first mature duck eggs into a steamer, heating the duck eggs by steam, and taking the duck eggs out of the steamer to obtain mature duck eggs;
putting the mature duck eggs heated by the steam into a cooling room, cooling, transferring the cooled mature duck eggs into a vacuum workshop, and carrying out vacuum packaging;
transferring the packaged mature duck eggs into a sterilization pot for high-temperature sterilization;
transferring the mature duck eggs sterilized at the high temperature into a cooling room, and cooling;
the preparation of the salty duck eggs with the burnt flavor is finished.
2. The process for preparing the burnt flavor salted duck eggs according to claim 1, which is characterized in that: and cleaning the sorted fresh duck eggs, wherein flowing clear water is adopted in the cleaning process, manual operation is carried out, and secondary sorting is carried out.
3. The process for preparing the burnt flavor salted duck eggs according to claim 2, which is characterized in that: the secondary sorting content comprises shape, damage and yellow dispersion; selecting duck eggs with different shapes, damaged duck eggs and scattered yellow duck eggs for independent storage; the duck eggs with non-uniform shapes and the damaged duck eggs are visually distinguished by manual work, and the scattered-yellow duck eggs are distinguished after being irradiated by lamplight.
4. The process for preparing the burnt flavor salted duck eggs according to claim 1, which is characterized in that: the steam temperature in the steamer is set to be 100 ℃, and the steaming time is 50 minutes.
5. The process for preparing the burnt flavor salted duck eggs according to claim 1, which is characterized in that: and setting the cooling time of the mature duck eggs after steam temperature rise and the cooling time of the mature duck eggs after high-temperature sterilization to be 11-12 hours in a cooling room.
6. The process for preparing the burnt flavor salted duck eggs according to claim 1, which is characterized in that: the high-temperature sterilization time is 40 ℃ and the temperature is 122 ℃; and after the time of high-temperature sterilization is finished, circularly cooling by using normal-temperature clean water, wherein the time of cooling is 20 minutes.
7. The process for preparing the burnt flavor salted duck eggs according to claim 1, which is characterized in that: the temperature in the cooling room is set to be 15-20 ℃, a ventilation system is arranged in the cooling room, and a sterilizing lamp is arranged in the ventilation system.
8. The process for preparing the burnt flavor salted duck eggs according to claim 7, wherein the process comprises the following steps: and a cooling plate is arranged in the cooling chamber, and the mature duck eggs after steam heating and the mature duck eggs after high-temperature sterilization are arranged on the cooling plate for cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111223154.3A CN113974091A (en) | 2021-10-20 | 2021-10-20 | Production process of scorched and fragrant salted duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111223154.3A CN113974091A (en) | 2021-10-20 | 2021-10-20 | Production process of scorched and fragrant salted duck eggs |
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| Publication Number | Publication Date |
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| CN113974091A true CN113974091A (en) | 2022-01-28 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111223154.3A Pending CN113974091A (en) | 2021-10-20 | 2021-10-20 | Production process of scorched and fragrant salted duck eggs |
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172271A (en) * | 2014-08-16 | 2014-12-03 | 高邮市红太阳食品有限公司 | Spiced salted duck egg pickling method |
| CN106071990A (en) * | 2016-06-16 | 2016-11-09 | 枞阳县禽业有限责任公司 | A kind of saline soak method Salted duck egg production and processing technology |
-
2021
- 2021-10-20 CN CN202111223154.3A patent/CN113974091A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104172271A (en) * | 2014-08-16 | 2014-12-03 | 高邮市红太阳食品有限公司 | Spiced salted duck egg pickling method |
| CN106071990A (en) * | 2016-06-16 | 2016-11-09 | 枞阳县禽业有限责任公司 | A kind of saline soak method Salted duck egg production and processing technology |
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