CN114041574A - Novel salted duck egg preparation method - Google Patents
Novel salted duck egg preparation method Download PDFInfo
- Publication number
- CN114041574A CN114041574A CN202111395576.9A CN202111395576A CN114041574A CN 114041574 A CN114041574 A CN 114041574A CN 202111395576 A CN202111395576 A CN 202111395576A CN 114041574 A CN114041574 A CN 114041574A
- Authority
- CN
- China
- Prior art keywords
- duck eggs
- clear water
- duck
- eggs
- pepper
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000272525 Anas platyrhynchos Species 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 12
- 235000013601 eggs Nutrition 0.000 claims abstract description 79
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 30
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 15
- 239000006002 Pepper Substances 0.000 claims abstract description 15
- 241000722363 Piper Species 0.000 claims abstract description 15
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 15
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 15
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 14
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 14
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 10
- 238000009835 boiling Methods 0.000 claims abstract description 9
- 239000007788 liquid Substances 0.000 claims abstract description 9
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 5
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 5
- 238000001914 filtration Methods 0.000 claims abstract description 5
- 238000002791 soaking Methods 0.000 claims abstract description 5
- 238000002844 melting Methods 0.000 claims abstract description 4
- 230000008018 melting Effects 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 235000002639 sodium chloride Nutrition 0.000 claims abstract 3
- 238000005554 pickling Methods 0.000 claims description 9
- 238000000034 method Methods 0.000 claims description 7
- 238000001816 cooling Methods 0.000 claims description 6
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 4
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 4
- 244000082204 Phyllostachys viridis Species 0.000 claims description 4
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 4
- 239000011425 bamboo Substances 0.000 claims description 4
- 238000003825 pressing Methods 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 4
- 241000723347 Cinnamomum Species 0.000 claims 1
- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract description 9
- 235000019640 taste Nutrition 0.000 abstract description 9
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 5
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000012986 modification Methods 0.000 description 3
- 230000004048 modification Effects 0.000 description 3
- 238000004659 sterilization and disinfection Methods 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 150000001413 amino acids Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 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
- 240000007232 Illicium verum Species 0.000 description 1
- 235000008227 Illicium verum Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000007547 defect 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
- 239000003205 fragrance Substances 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
- 235000019643 salty taste Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral 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
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F1/00—Treatment of water, waste water, or sewage
- C02F1/50—Treatment of water, waste water, or sewage by addition or application of a germicide or by oligodynamic treatment
-
- 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
-
- C—CHEMISTRY; METALLURGY
- C02—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F—TREATMENT OF WATER, WASTE WATER, SEWAGE, OR SLUDGE
- C02F2103/00—Nature of the water, waste water, sewage or sludge to be treated
- C02F2103/02—Non-contaminated water, e.g. for industrial water supply
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Hydrology & Water Resources (AREA)
- Environmental & Geological Engineering (AREA)
- Water Supply & Treatment (AREA)
- Organic Chemistry (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of novel salted duck eggs, which comprises the following raw materials of duck eggs, white spirit, clear water, salt, pepper, aniseed, cassia bark and jars; the novel salted duck egg preparation method comprises the steps of taking out duck eggs, putting the duck eggs into clear water for cleaning, airing the duck eggs after cleaning, putting the clear water into a pot, adding a proper amount of anise, pepper and cinnamon, pouring salt, boiling for melting, filtering the anise, pepper and cinnamon in the boiled clear water, airing, adding white spirit, neatly placing the aired duck eggs in a jar, completely soaking the duck eggs in the liquid, adding a proper amount of anise, pepper and cinnamon into the 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 novel salted duck egg preparation method.
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. Salted duck eggs have a long history in China, are well liked by common people and are also well liked in the market, and the salted duck eggs are characterized in that the egg cores are red and rich in nutrition. It is rich in fat, protein, amino acids and vitamins, and can be easily absorbed by human body, and the high-quality salted duck egg has moderate salinity and delicious taste, and is suitable for all ages.
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 with special flavor and convenient eating, are good products for table, are very attractive in color, fragrance and taste, but are low in oil yield, poor in sterilization effect and heavy in taste in the existing duck egg pickling process.
Disclosure of Invention
The invention aims to overcome the defects of the prior art, provides the novel salted duck egg preparation method, has the advantages of high oil yield, good sterilization effect and better taste, and solves the problems in the prior art.
In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing novel salted duck egg comprises duck egg, Chinese liquor, clear water, salt, fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici and jar.
The preparation process 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 aniseed, pepper and cinnamon, adding salt, boiling and melting, and boiling for three minutes;
(3) filtering the aniseed, the pepper and the cassia bark in the step (2), cooling, and adding white spirit after 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;
(6) and sealing the jar and placing the jar in a shade place for pickling for thirty days to forty-five days.
Preferably, the duck eggs are substantially uniform in size.
Preferably, the white spirit is high-degree white spirit.
Preferably, the ratio of the clean water to the salt to the white spirit is 40:6: 1.
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 novel salted duck egg preparation method comprises the steps of adding a proper amount of star anise, pepper and cinnamon into clear water for seasoning, facilitating the guarantee of the taste of salted duck eggs, pickling the duck eggs with basically consistent sizes, guaranteeing that the pickling time of all duck eggs is basically the same, adding high-degree white spirit into the clear water, facilitating the sterilization and disinfection of the clear water, and mixing the clear water, salt and the white spirit according to the ratio of 40:6:1 to guarantee the taste of the pickled salted duck eggs.
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
A method for preparing novel salted duck egg comprises preparing duck egg, Chinese liquor, clear water, salt, fructus Zanthoxyli, fructus Anisi Stellati, cortex Cinnamomi Japonici and jar;
the preparation process comprises the following steps:
(1) taking out duck eggs with basically consistent sizes, 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 aniseed, pepper and cinnamon, adding salt, boiling and melting, boiling for three minutes together, wherein the ratio of the clear water to the salt to the white spirit is 40:6: 1;
(3) filtering the aniseed, the pepper and the cassia bark in the step (2), cooling, adding white spirit after cooling, wherein the white spirit is high-degree white spirit;
(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;
(6) and sealing the jar and placing the jar in a shade place for pickling for thirty days to forty-five days.
According to the steps, a proper amount of aniseed, pepper and cinnamon are added into clear water for seasoning, the taste of salted duck eggs is guaranteed, the duck eggs with basically consistent sizes are used for pickling, the pickling time of all the duck eggs is guaranteed to be basically the same, high-degree white spirit is added into the clear water, the clear water is sterilized and disinfected, and the taste of the salted duck eggs is guaranteed by mixing the clear water, the salt and the white spirit in a ratio of 40:6: 1.
To sum up: the invention relates to a novel salted duck egg preparation method which comprises the steps of taking out duck eggs with basically consistent sizes at the beginning, putting the duck eggs into clear water for cleaning, placing the duck eggs into a pot for airing after cleaning, adding a proper amount of anise, pepper and cinnamon into the clear water, pouring salt into the clear water, boiling the clear water and the salt to melt the duck eggs, boiling the duck eggs together for three minutes, filtering the anise, the pepper and the cinnamon in the boiled clear water, airing the duck eggs, adding white spirit into the boiled duck eggs, placing the aired duck eggs in a jar in order, pressing a bamboo curtain on the jar, pouring the filtered liquid into the jar in which the duck eggs are placed, completely soaking the duck eggs in the liquid, and sealing the jar and placing the jar in a shady place for thirty days to forty-five days to obtain the salted duck eggs.
While there have been shown and described what are at present considered to be the fundamental principles of the invention and its essential features and advantages, it will be understood by those skilled in the art that the invention is not limited by the embodiments described above, which are merely illustrative of the principles of the invention, but that various changes and modifications may be made therein without departing from the spirit and scope of the invention as defined by the appended claims and their equivalents.
Claims (5)
1. A novel salted duck egg preparation method is characterized by comprising the following steps: the raw materials comprise duck eggs, white spirit, clear water, salt, pepper, aniseed, cassia bark and jars.
2. The method for preparing a novel salted duck egg according to claim 1, which comprises the following steps: the preparation process 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 aniseed, pepper and cinnamon, adding salt, boiling and melting, and boiling for three minutes;
(3) filtering the aniseed, the pepper and the cassia bark in the step (2), cooling, and adding white spirit after 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;
(6) and sealing the jar and placing the jar in a shade place for pickling for thirty days to forty-five days.
3. The method for preparing a novel salted duck egg according to claim 2, which comprises the following steps: the duck eggs are substantially the same in size.
4. The method for preparing a novel salted duck egg according to claim 2, which comprises the following steps: the Chinese liquor is high-degree Chinese liquor.
5. The method for preparing a novel salted duck egg according to claim 2, which comprises the following steps: the ratio of the clear water to the salt to the white spirit is 40:6: 1.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111395576.9A CN114041574A (en) | 2021-11-23 | 2021-11-23 | Novel salted duck egg preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202111395576.9A CN114041574A (en) | 2021-11-23 | 2021-11-23 | Novel salted duck egg preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN114041574A true CN114041574A (en) | 2022-02-15 |
Family
ID=80211438
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202111395576.9A Pending CN114041574A (en) | 2021-11-23 | 2021-11-23 | Novel salted duck egg preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN114041574A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116114840A (en) * | 2023-02-03 | 2023-05-16 | 红河哈尼族彝族自治州畜牧技术推广站 | Pickling method of terraced fields ecological salted duck eggs |
-
2021
- 2021-11-23 CN CN202111395576.9A patent/CN114041574A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN116114840A (en) * | 2023-02-03 | 2023-05-16 | 红河哈尼族彝族自治州畜牧技术推广站 | Pickling method of terraced fields ecological salted duck eggs |
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| PB01 | Publication | ||
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Application publication date: 20220215 |