CN114027464A - Method for pickling duck eggs with different tastes - Google Patents
Method for pickling duck eggs with different tastes Download PDFInfo
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- CN114027464A CN114027464A CN202111349518.2A CN202111349518A CN114027464A CN 114027464 A CN114027464 A CN 114027464A CN 202111349518 A CN202111349518 A CN 202111349518A CN 114027464 A CN114027464 A CN 114027464A
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- duck eggs
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- pickling
- clear water
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 124
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 116
- 238000005554 pickling Methods 0.000 title claims abstract description 24
- 235000019640 taste Nutrition 0.000 title claims abstract description 19
- 238000000034 method Methods 0.000 title claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 238000004140 cleaning Methods 0.000 claims abstract description 26
- 150000003839 salts Chemical class 0.000 claims abstract description 21
- 235000015067 sauces Nutrition 0.000 claims abstract description 19
- 238000007789 sealing Methods 0.000 claims abstract description 17
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 11
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 11
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 11
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 238000005096 rolling process Methods 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 9
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 8
- 239000006002 Pepper Substances 0.000 claims abstract description 8
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 8
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 8
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 8
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 238000002360 preparation method Methods 0.000 claims description 12
- 240000007232 Illicium verum Species 0.000 claims description 9
- 235000008227 Illicium verum Nutrition 0.000 claims description 9
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 6
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims description 6
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 6
- 239000011425 bamboo Substances 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000007598 dipping method Methods 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000463 material Substances 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000003825 pressing Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 239000011248 coating agent Substances 0.000 claims description 3
- 238000000576 coating method Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001914 filtration Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 238000002844 melting Methods 0.000 claims description 3
- 230000008018 melting Effects 0.000 claims description 3
- 238000005507 spraying Methods 0.000 claims description 3
- 235000020097 white wine Nutrition 0.000 claims description 3
- 235000007650 Aralia spinosa Nutrition 0.000 claims description 2
- 241000949456 Zanthoxylum Species 0.000 claims description 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 235000002639 sodium chloride Nutrition 0.000 abstract 4
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 2
- 240000004760 Pimpinella anisum Species 0.000 abstract 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 2
- 241000722363 Piper Species 0.000 description 4
- 238000009938 salting Methods 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 241000723347 Cinnamomum Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 235000017803 cinnamon Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000001737 promoting effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 235000001808 Ceanothus spinosus Nutrition 0.000 description 1
- 241001264786 Ceanothus spinosus Species 0.000 description 1
- 241000675108 Citrus tangerina Species 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 238000013461 design Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 238000012545 processing Methods 0.000 description 1
- 235000019643 salty taste Nutrition 0.000 description 1
- 235000019654 spicy taste Nutrition 0.000 description 1
- 230000001502 supplementing effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 238000012795 verification Methods 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
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/60—Salad dressings; Mayonnaise; Ketchup
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Storage Of Fruits Or Vegetables (AREA)
Abstract
The invention discloses a method for pickling duck eggs with different tastes, which comprises the following raw materials of duck eggs, white spirit, clear water, anise, salt, pepper, cassia bark, fennel, ginger, chilli sauce, bay leaves, salt, a sealing bag and a jar; the method for pickling duck eggs with different tastes comprises the steps of taking out the duck eggs, putting the duck eggs into clear water for cleaning, airing the duck eggs after cleaning, putting the aired duck eggs into white spirit for soaking, rolling the soaked duck eggs on salt, putting the duck eggs rolled with the salt into a sealing bag for sealing, adding a proper amount of anise, pepper, cassia bark, fennel and ginger into clear water for seasoning, and being beneficial to guaranteeing the taste of the salted duck eggs.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a method for pickling duck eggs with different tastes.
Background
The salted duck eggs are also called green tangerine peels, green eggs, salted duck eggs and salted duck eggs, are called salted eggs in the ancient times, and are Chinese special dishes. The salted duck eggs have a long history in China, are deeply favored by common people and are also favored in the market, and the red-heart salted eggs are more popular, are salty and delicious, have faint scent and are superior products for supplementing calcium in summer and have the quality guarantee period of 100 days at normal temperature. The product is characterized in that the egg core is red and rich in nutrition. It is rich in fat, protein and various amino acids required by human body.
The salted duck egg is a reproduced egg prepared by pickling fresh duck eggs serving as main raw materials, is rich in nutrition, is rich in fat, protein, various amino acids, calcium, phosphorus, iron, various trace elements, vitamins and the like required by a human body, is easy to absorb by the human body, has moderate salty taste, and is suitable for people of all ages. The egg shell is cyan, and the appearance is smooth and mellow, which is called green egg. Salted duck eggs are reproduced eggs which are special in flavor and convenient to eat, are good products for table, are attractive in color, fragrance and taste, and are single in salting taste, complex in salting procedure, and heavy in salting taste.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides the method for pickling the duck eggs with different tastes, has the advantages of various tastes, simple pickling and good mouthfeel, and solves the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a method for pickling duck eggs with different tastes comprises the following raw materials of 1000 g of duck eggs, 200 g of white spirit, a proper amount of clear water, 12 g of star anise, 4 g of pepper, 6 g of cassia bark, 8 g of fennel, 20 g of ginger, 800 g of chilli sauce, 5 g of bay leaves, 100 g of salt, a sealed bag and a jar.
One preparation method comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) soaking the dried duck eggs in white wine;
(3) rolling the soaked duck eggs with salt;
(4) placing the duck eggs obtained in the step (3) into a sealing bag for sealing;
(5) the sealed bag is placed in a dry, cool and ventilated place for curing for thirty days.
The second preparation method comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) putting clear water into a pot, adding a proper amount of star anise, pepper, cinnamon, fennel and ginger, adding salt, boiling for melting, and boiling for twenty minutes;
(3) filtering the pricklyash peel, the star anise, the cassia bark, the fennel and the ginger in the step (2) and then cooling,
(4) placing the duck eggs obtained in the step (1) in a jar in order;
(5) pressing a bamboo curtain, pouring the liquid obtained in the step (3) into a jar containing duck eggs, and completely soaking the duck eggs in the liquid;
(5) and sealing the jar and pickling for forty days.
The third preparation method comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) mixing the chilli sauce and the white spirit according to the ratio of 8:2, adding a small amount of bay leaves, and uniformly stirring;
(3) putting the duck eggs obtained in the step (1) into a sauce material obtained by mixing and stirring chilli sauce, white spirit and a small amount of bay leaves, and uniformly coating and dipping the sauce material;
(4) putting the duck eggs obtained in the step (3) into salt and rolling once;
(5) pressing a bamboo curtain, and then placing the duck eggs obtained in the step (4) in a jar in order;
(5) and sealing the jar for pickling for seventy to ninety days.
The fourth preparation method comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) heating clear water, putting the duck eggs into the heated clear water, fishing out and wiping the duck eggs;
(3) putting the duck eggs obtained in the step (2) into the chilli sauce for uniformly dipping;
(4) putting the duck eggs obtained in the step (3) into salt and rolling once;
(5) placing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli and cortex Cinnamomi Japonici at the bottom of the jar;
(6) putting the duck eggs obtained in the step (4) into a jar and spraying a little salt;
(5) and placing the jar in a cool and ventilated place for pickling for thirty to forty days.
The parts not involved in the invention are the same as or can be realized by the prior art.
Compared with the prior art, the invention has the following beneficial effects:
1: a method for pickling duck eggs with different tastes is characterized in that a proper amount of star anise, Chinese prickly ash, cassia bark, fennel and ginger are added into clear water for seasoning, the taste of the salted duck eggs is guaranteed, the duck eggs are soaked in white spirit, bacteria on the surfaces of the duck eggs are eliminated, fragrance is improved by adopting bay leaves, appetite promoting and digestion promoting are facilitated, physique is enhanced, spicy sauce is adopted for seasoning, the spicy taste of the duck eggs is guaranteed, and the duck eggs are sealed by adopting a sealing bag and are convenient to seal.
Detailed Description
The present invention will be further described with reference to specific embodiments, which will become apparent from the following description, but are intended to be exemplary only, and not limiting as to the scope of the invention, it will be understood by those skilled in the art that changes in detail and modifications of form and detail may be made therein without departing from the spirit and scope of the invention, and that such changes and modifications are within the scope of the invention.
Example 1
The preparation process of the original salted duck eggs comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) soaking the dried duck eggs in white wine;
(3) rolling the soaked duck eggs with salt;
(4) placing the duck eggs obtained in the step (3) into a sealing bag for sealing;
(5) the sealed bag is placed in a dry, cool and ventilated place for curing for thirty days.
Example 2
The preparation process of the spiced salted duck eggs comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) putting clear water into a pot, adding a proper amount of star anise, pepper, cinnamon, fennel and ginger, adding salt, boiling for melting, and boiling for twenty minutes;
(3) filtering the pepper, the star anise, the cassia bark, the fennel and the ginger in the step (2) and cooling;
(4) placing the duck eggs obtained in the step (1) in a jar in order;
(5) pressing a bamboo curtain, pouring the liquid obtained in the step (3) into a jar containing duck eggs, and completely soaking the duck eggs in the liquid;
(5) and sealing the jar and pickling for forty days.
Example 3
The preparation process of the salty and spicy wine duck eggs comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) mixing the chilli sauce and the white spirit according to the ratio of 8:2, adding a small amount of bay leaves, and uniformly stirring;
(3) putting the duck eggs obtained in the step (1) into a sauce material obtained by mixing and stirring chilli sauce, white spirit and a small amount of bay leaves, and uniformly coating and dipping the sauce material;
(4) putting the duck eggs obtained in the step (3) into salt and rolling once;
(5) pressing a bamboo curtain, and then placing the duck eggs obtained in the step (4) in a jar in order;
(5) and sealing the jar for pickling for seventy to ninety days.
Example 4
The preparation process of the spicy salted eggs comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) heating clear water, putting the duck eggs into the heated clear water, fishing out and wiping the duck eggs;
(3) putting the duck eggs obtained in the step (2) into the chilli sauce for uniform dipping,
(4) putting the duck eggs obtained in the step (3) into salt and rolling once;
(5) placing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli and cortex Cinnamomi Japonici at the bottom of the jar;
(6) putting the duck eggs obtained in the step (4) into a jar and spraying a little salt;
(5) and placing the jar in a cool and ventilated place for pickling for thirty to forty days.
In addition, the present invention is not intended to be limited to the clinical verification indications described above and the examples and the description, and variations are possible without departing from the spirit of the design and are within the scope of the invention as claimed.
Claims (5)
1. A method for pickling duck eggs with different tastes is characterized in that: the raw materials comprise 1000 g of duck eggs, 200 g of white spirit, a proper amount of clear water, 12 g of star anise, 4 g of pepper, 6 g of cassia bark, 8 g of fennel, 20 g of ginger, 800 g of chilli sauce, 5 g of bay leaves, 100 g of salt, a sealing bag and a jar.
2. The method for pickling duck eggs with different tastes as claimed in claim 1, wherein the preparation method comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) soaking the dried duck eggs in white wine;
(3) rolling the soaked duck eggs with salt;
(4) placing the duck eggs obtained in the step (3) into a sealing bag for sealing;
(5) the sealed bag is placed in a dry, cool and ventilated place for curing for thirty days.
3. The method for pickling duck eggs with different tastes as claimed in claim 1, wherein the preparation method comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) putting clear water into a pot, adding star anise, pepper, cassia bark, fennel and ginger, adding salt, boiling for melting, and boiling for twenty minutes;
(3) filtering the pricklyash peel, the star anise, the cassia bark, the fennel and the ginger in the step (2) and then cooling,
(4) placing the duck eggs obtained in the step (1) in a jar in order;
(5) pressing a bamboo curtain, pouring the liquid obtained in the step (3) into a jar containing duck eggs, and completely soaking the duck eggs in the liquid;
(5) and sealing the jar and pickling for forty days.
4. The method for pickling duck eggs with different tastes as claimed in claim 2, wherein the preparation method comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) mixing the chilli sauce and the white spirit according to the ratio of 8:2, adding a small amount of bay leaves, and uniformly stirring;
(3) putting the duck eggs obtained in the step (1) into a sauce material obtained by mixing and stirring chilli sauce, white spirit and a small amount of bay leaves, uniformly coating and dipping the sauce material,
(4) putting the duck eggs obtained in the step (3) into salt and rolling once;
(5) pressing a bamboo curtain, and then placing the duck eggs obtained in the step (4) in a jar in order;
(5) and sealing the jar for pickling for seventy to ninety days.
5. The method for pickling duck eggs with different tastes as claimed in claim 1, wherein the preparation method comprises the following steps:
(1) taking out the duck eggs, putting the duck eggs into clear water for cleaning, and placing the duck eggs for airing after cleaning;
(2) heating clear water, putting the duck eggs into the heated clear water, fishing out and wiping the duck eggs;
(3) putting the duck eggs obtained in the step (2) into the chilli sauce for uniform dipping,
(4) putting the duck eggs obtained in the step (3) into salt and rolling once;
(5) placing appropriate amount of fructus Anisi Stellati, fructus Zanthoxyli and cortex Cinnamomi Japonici at the bottom of the jar;
(6) putting the duck eggs obtained in the step (4) into a jar and spraying a little salt;
(5) and placing the jar in a cool and ventilated place for pickling for thirty to forty days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111349518.2A CN114027464A (en) | 2021-11-15 | 2021-11-15 | Method for pickling duck eggs with different tastes |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111349518.2A CN114027464A (en) | 2021-11-15 | 2021-11-15 | Method for pickling duck eggs with different tastes |
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| Publication Number | Publication Date |
|---|---|
| CN114027464A true CN114027464A (en) | 2022-02-11 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111349518.2A Pending CN114027464A (en) | 2021-11-15 | 2021-11-15 | Method for pickling duck eggs with different tastes |
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| Country | Link |
|---|---|
| CN (1) | CN114027464A (en) |
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2021
- 2021-11-15 CN CN202111349518.2A patent/CN114027464A/en active Pending
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Application publication date: 20220211 |