The present invention discloses a mint coconut fragrant low-salt duck egg prepared from the following parts by weight of raw materials: 70-80 parts of fresh duck eggs, 10-12 parts of mint leaves, 6-8 parts of strawberries, 8-10 parts of green olives, 4-5 parts of broadleaf holly leaf, 2-3 parts of
radix isatidis, 4-5 parts of
achene of
great burdock, 1-2 parts of calyx seu fructus
physalis, 3-4 parts of gotu kola, 2-3 parts of Indian
Kalimeris herb, 4-5 parts of loquat flower, 20-30 parts of high-degree
Chinese liquor, 40-50 parts of coconut milk, and proper amount of yellow sand, white vinegar and table salt; the duck eggs are soaked with the white vinegar for formation of small holes on
eggshell to facilitate the exchange of substances such as salt and the like, then duck eggs are first pickled with a pickle liquid and then pickled with a pickle
wine with same
salt content with that of the pickle liquid, the
osmotic pressure of
egg white and the
osmotic pressure outside the shell are consistent, so that salt permeates into egg
yolk for
dehydration of the egg
yolk,
salt content of the
egg white may not rise, the first phase is quickly completed by vacuum
pickling, by addition of the
Chinese liquor, the coagulation of
protein is accelerated, the egg
yolk releases oil quickly, the
egg white of cooked salted duck eggs tastes appropriate, the egg yolk is loose, oily and smooth, and the mint coconut fragrant low-salt duck egg is overflowed in liquor
aroma, rich in
coconut flavor, and rich in
mint flavor.