CN114027466A - Method for improving pickling success rate of duck eggs - Google Patents
Method for improving pickling success rate of duck eggs Download PDFInfo
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- CN114027466A CN114027466A CN202111350152.0A CN202111350152A CN114027466A CN 114027466 A CN114027466 A CN 114027466A CN 202111350152 A CN202111350152 A CN 202111350152A CN 114027466 A CN114027466 A CN 114027466A
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- duck eggs
- duck
- container
- water
- pickling
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 75
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 71
- 238000005554 pickling Methods 0.000 title claims abstract description 28
- 238000000034 method Methods 0.000 title claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 32
- 150000003839 salts Chemical class 0.000 claims abstract description 30
- 240000007594 Oryza sativa Species 0.000 claims abstract description 14
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 14
- 235000009566 rice Nutrition 0.000 claims abstract description 14
- 235000014347 soups Nutrition 0.000 claims abstract description 14
- 241000196324 Embryophyta Species 0.000 claims abstract description 13
- 238000004140 cleaning Methods 0.000 claims abstract description 12
- 238000003756 stirring Methods 0.000 claims abstract description 11
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 8
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 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 claims abstract description 6
- 210000000969 egg white Anatomy 0.000 claims abstract description 6
- 235000014103 egg white Nutrition 0.000 claims abstract description 6
- 240000002234 Allium sativum Species 0.000 claims abstract description 5
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 5
- 240000008574 Capsicum frutescens Species 0.000 claims abstract description 5
- 235000002568 Capsicum frutescens Nutrition 0.000 claims abstract description 5
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 5
- 240000007232 Illicium verum Species 0.000 claims abstract description 5
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 5
- 239000006002 Pepper Substances 0.000 claims abstract description 5
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 5
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 5
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 5
- 235000004611 garlic Nutrition 0.000 claims abstract description 5
- 235000008397 ginger Nutrition 0.000 claims abstract description 5
- 235000002176 Foeniculum vulgare var vulgare Nutrition 0.000 claims abstract description 3
- 238000002156 mixing Methods 0.000 claims abstract description 3
- 239000011435 rock Substances 0.000 claims abstract description 3
- 239000000463 material Substances 0.000 claims description 10
- 235000013305 food Nutrition 0.000 claims description 8
- 239000004570 mortar (masonry) Substances 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 241000722363 Piper Species 0.000 claims description 4
- 229920006395 saturated elastomer Polymers 0.000 claims description 4
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 2
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 2
- 238000001816 cooling Methods 0.000 claims description 2
- 235000015090 marinades Nutrition 0.000 claims description 2
- 235000014101 wine Nutrition 0.000 claims description 2
- 239000002002 slurry Substances 0.000 claims 3
- 238000010438 heat treatment Methods 0.000 claims 1
- 238000005507 spraying Methods 0.000 claims 1
- 239000010803 wood ash Substances 0.000 claims 1
- 238000004904 shortening Methods 0.000 abstract description 2
- 241000675108 Citrus tangerina Species 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000010411 cooking Methods 0.000 description 3
- 241000894006 Bacteria Species 0.000 description 2
- 108091005804 Peptidases Proteins 0.000 description 2
- 240000004760 Pimpinella anisum Species 0.000 description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 description 2
- 239000004365 Protease Substances 0.000 description 2
- 102100037486 Reverse transcriptase/ribonuclease H Human genes 0.000 description 2
- 238000001035 drying Methods 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 238000003892 spreading Methods 0.000 description 2
- 238000005406 washing Methods 0.000 description 2
- 235000020097 white wine Nutrition 0.000 description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000005056 cell body Anatomy 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000007788 liquid Substances 0.000 description 1
- 239000012528 membrane Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000012466 permeate Substances 0.000 description 1
- 210000000998 shell membrane Anatomy 0.000 description 1
- 238000003860 storage Methods 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 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
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
Landscapes
- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
A method for improving the success rate of pickling duck eggs comprises the following steps of mixing 30 duck eggs with green tangerine peels, 600 g of white spirit, 500 g of refined salt, 2600 g of water, 100 g of vinasse, 10 g of star anise, 30 g of pepper, 50 g of cassia bark, 50 g of dried hot pepper, 30 g of bay leaves, 30 g of common fennel, 50 g of tender ginger, 50 g of garlic, 100 g of rock sugar, 3000 g of plant ash, 5000 g of yellow mud and 3500 g of rice soup, boiling the rice soup with strong fire, pouring salt into the rice soup, pouring the rice soup into the yellow mud, fully stirring, cleaning the duck egg white, soaking the duck egg white into the white spirit, cleaning the container, turning the duck eggs in the mud, uniformly sticking the mud on the surfaces of the duck eggs, scattering a layer of dried plant ash on the surfaces of the mud, carefully placing the duck eggs into the container, standing and storing the duck eggs in a shady and dry place, and taking out the pickled duck eggs after eight weeks; on the basis of shortening the pickling time and simplifying the pickling method, the original taste is kept, and the unique fragrance and nutrition are endowed.
Description
Technical Field
The invention relates to the field of food manufacturing, in particular to a method for improving the pickling success rate of duck eggs.
Background
The salted egg is mainly salted by salt, when a fresh egg is salted, the salt in the salt material mud or the salt water solution outside the egg permeates into the egg through the egg shell, the shell membrane and the egg yolk membrane, the water in the egg continuously seeps out, when the egg is salted to be mature, the concentration of the salt component contained in the egg liquid is basically similar to that in the salt material mud or the salt water solution, and the high-permeability salt enables the water of cell bodies to be separated, so that the life activity of bacteria is inhibited, meanwhile, the salt can reduce the activity of protease in the egg and the capability of the bacteria to generate protease, thereby slowing down the putrefaction speed of the egg, the permeation of the salt and the seepage of the water, and changing the original properties and flavor of the egg.
Salted duck eggs have a long history in China, are well liked by common people and are also well liked in the market, but the existing pickling method has the problems of complicated pickling method, long pickling time, low success rate and single taste.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides the method for improving the pickling success rate of the duck eggs, not only keeps the original taste, but also improves the pickling success rate of the duck eggs on the basis of shortening the pickling time and simplifying the pickling method.
In order to achieve the purpose, the invention provides the following technical scheme: a method for improving the pickling success rate of duck eggs comprises the following steps of mixing 30 green-peel duck eggs, 600 g of white spirit, 500 g of refined salt, 2600 g of water, 100 g of vinasse, 10 g of star anise, 30 g of pepper, 50 g of cassia bark, 50 g of dried hot pepper, 30 g of bay leaf, 30 g of common fennel, 50 g of tender ginger, 50 g of garlic, 100 g of rock candy, 3000 g of plant ash, 5000 g of yellow mud and 3500 g of rice soup according to a formula ratio.
The invention has the beneficial effects that:
the invention mainly aims to provide a method for improving the pickling success rate of duck eggs, the pickled duck eggs are fresh and fragrant in taste, rich in various trace elements required by human bodies, simple to manufacture, short in pickling time, high in pickling success rate and more fresh and fragrant in taste of white spirit.
Detailed Description
Technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments. 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.
Example 1:
the invention mainly aims to provide a method for improving the pickling success rate of duck eggs, which comprises the steps of cleaning duck egg white, wiping water, soaking in white wine, cleaning a container, wiping water, preparing food materials for later use, carefully placing duck eggs into the container, adding vinasse, placing aniseed, Chinese prickly ash and water into a pot, boiling with strong fire, extinguishing fire, adding refined salt five times, adding refined salt for two minutes at intervals of 100 g each time, fully stirring until the materials are saturated, cooling, pouring cooled marinade into the container, adding 50 g of wine, placing the container in a cool and dry place for sealed storage, opening the container after two weeks, fully turning the duck eggs, turning over the duck eggs, hermetically pickling again, taking out the duck eggs after five weeks, and cooking the duck eggs with water for eating.
Example 2:
the invention mainly aims to provide a method for improving the pickling success rate of duck eggs, which comprises the steps of preparing food materials in sequence, boiling the food materials in clear water in a pot, adding anise, pepper, cassia bark, dried hot pepper, bay leaves, fennel, tender ginger, garlic and rock sugar, pouring salt into boiled water, stirring the salt with chopsticks until the salt is dissolved, turning off the fire, pouring the salt water into plant ash after the salt water is completely cooled, fully stirring the salt water, placing the stirred plant ash for twelve hours for later use, washing the duck eggs, wiping the duck eggs to remove water, soaking the duck eggs in white spirit, cleaning the container, wiping the container to remove water, turning the duck eggs in the plant ash to enable the surfaces of the duck eggs to be uniformly adhered with mortar, spreading a layer of dried plant ash on the surfaces of the mortar after turning is finished, placing the duck eggs into the container, sealing and storing the container in a cool and dry place for eight weeks, taking out the pickled duck eggs, and cooking with water for eating.
Example 3:
the invention mainly aims to provide a method for improving the pickling success rate of duck eggs, which comprises the steps of preparing food materials in sequence for later use, boiling rice soup with strong fire, pouring salt into the rice soup, stirring the rice soup with chopsticks until the rice soup is melted to reach a saturated state, turning off the fire, pouring the rice soup into yellow mud, fully stirring, washing duck eggs, wiping the duck eggs clean, drying the duck eggs, soaking the duck eggs in white wine, cleaning a container, wiping the container clean, drying the duck eggs, turning the duck eggs in the mud, enabling the surfaces of the duck eggs to be uniformly adhered with the mud, spreading a layer of dried plant ash on the surface of the mortar after turning, carefully placing the duck eggs into the container, sealing the container with the yellow mud, storing the duck eggs in a cool and dry place, taking out the pickled duck eggs after eight weeks, and cooking the duck eggs with water for eating.
The foregoing shows and describes the general principles and broad features of the present invention and advantages thereof. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, which are described in the specification and illustrated only to illustrate the principle of the present invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the present invention, which fall within the scope of the invention as claimed. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (4)
1. A method for improving the pickling success rate of duck eggs comprises the following steps of mixing 30 green-peel duck eggs, 600 g of white spirit, 500 g of refined salt, 2600 g of water, 100 g of vinasse, 10 g of star anise, 30 g of pepper, 50 g of cassia bark, 50 g of dried hot pepper, 30 g of bay leaf, 30 g of common fennel, 50 g of tender ginger, 50 g of garlic, 100 g of rock candy, 3000 g of plant ash, 5000 g of yellow mud and 3500 g of rice soup according to a formula ratio.
2. The method for improving the success rate of pickling duck eggs as claimed in claim 1, wherein the pickling work comprises the following steps:
(1) cleaning duck egg white, wiping to remove water, and soaking in Chinese liquor;
(2) cleaning the container and wiping off water;
(3) sequentially preparing food materials for later use;
(4) carefully putting the duck eggs into a container, and adding vinasse;
(5) putting star anise, Chinese prickly ash and water into a pot, boiling with strong fire, and extinguishing fire;
(6) adding refined salt five times, separating two minutes, each time 100 g, stirring thoroughly until saturated;
(7) cooling;
(8) pouring the cooled marinade into a container, adding 50 g of wine, and sealing and storing in a cool and dry place;
(9) after two weeks, opening the container, fully turning the duck eggs, and sealing and storing the duck eggs again after the duck eggs are turned;
(10) after five weeks, the salted duck eggs were removed.
3. The method for improving the success rate of pickling duck eggs as claimed in claim 1, wherein the pickling work comprises the following steps:
(1) sequentially preparing food materials for later use;
(2) putting star anise, pepper, cassia bark, dried hot pepper, bay leaves, fennel, tender ginger, garlic and rock sugar into a pot of clean water, and boiling with big fire;
(3) pouring salt into boiled water, stirring with chopsticks until the salt is dissolved, and turning off fire when the salt is saturated;
(4) after the salt water is completely cooled, pouring the salt water into plant ash, and fully stirring;
(5) standing the stirred plant ash for twelve hours for later use;
(6) cleaning duck egg white, wiping to remove water, and soaking in Chinese liquor;
(7) cleaning the container and wiping off water;
(8) turning the duck eggs in the plant mortar to uniformly stick the mortar on the surfaces of the duck eggs, and scattering a layer of dried plant ash on the surfaces of the mortar after the duck eggs are turned;
(8) carefully placing the duck eggs into a container, and sealing and storing the duck eggs in a cool and dry place;
(9) after eight weeks, the salted duck eggs were removed.
4. The method for improving the success rate of pickling duck eggs as claimed in claim 1, wherein the pickling work comprises the following steps:
(1) sequentially preparing food materials for later use;
(2) boiling the rice soup with strong fire;
(3) adding salt into rice soup, stirring with chopsticks until it is dissolved, and stopping heating;
(4) pouring the rice soup into the yellow mud, and fully stirring;
(5) cleaning duck egg white, wiping to remove water, and soaking in Chinese liquor;
(6) cleaning the container and wiping off water;
(7) turning the duck eggs in the slurry to enable the surfaces of the duck eggs to be uniformly adhered with the slurry, and spraying a layer of hay wood ash on the surfaces of the slurry after the duck eggs are turned;
(8) carefully placing the duck eggs into a container, sealing the container with yellow mud, and standing and storing the duck eggs in a cool and dry place;
(9) after eight weeks, the salted duck eggs were removed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111350152.0A CN114027466A (en) | 2021-11-15 | 2021-11-15 | Method for improving pickling success rate of duck eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111350152.0A CN114027466A (en) | 2021-11-15 | 2021-11-15 | Method for improving pickling success rate of duck eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114027466A true CN114027466A (en) | 2022-02-11 |
Family
ID=80137662
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111350152.0A Pending CN114027466A (en) | 2021-11-15 | 2021-11-15 | Method for improving pickling success rate of duck eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114027466A (en) |
-
2021
- 2021-11-15 CN CN202111350152.0A patent/CN114027466A/en active Pending
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| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20220211 |