Method for pickling salted duck eggs in hot spring water

A technology of salted duck eggs and soup spring water, applied in food preparation, application, food science, etc., can solve the problems of high salt content, low nutritional content, poor taste, etc., and achieve moderate salty taste, strong fragrance, and lower cholesterol content.

Inactive Publication Date: 2009-08-26
赵成法
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The pickling of salted duck eggs has a long history in our country. It is a kind of food with good taste and high nutritional content, which is popular among people. The traditional pickling method is to soak fresh duck eggs in ordinary water with salt, and you can also use salt Water and yellow mud, plant ash, etc. are made into soft mud for pickling. Due to environmental pollution, the quality of the water used continues to decline. The salted duck eggs pickled in this way have hi...

Method used

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Embodiment Construction

[0009] Further illustrate pickling method of the present invention in conjunction with embodiment

[0010] 1. Preparation of Soup and Spring Water Soaking Solution

[0011] After cooling 100kg of spring water from a depth of 130 meters and a water temperature of 70°C, add peppercorns, star anise, fennel, cloves, bay leaves, turmeric, ageratum, nutmeg, angelica dahurica, three Nye, amomum, tangerine peel, cinnamon, and grass fruit , licorice, and wolfberry with a weight ratio of 8:6:5:4:4:9:3:3:4:2:3:5:6:3:4:5, soaked in spring water for 50 minutes 1. Heat and decoct for 25 minutes, then add 20 to 26 kilograms of salt, and after the salt is completely dissolved, a spring water soaking solution is obtained.

[0012] 2. Select high-quality fresh duck eggs for cleaning and drying

[0013] Put the fresh duck eggs into a porcelain jar or plastic bucket, inject soup spring water soaking liquid, the liquid level exceeds the fresh duck eggs by 3 to 4 cm, add 2% to 3% of 65% white win...

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Abstract

The invention relates to a method for pickling salted duck eggs in hot spring water which belongs to the technical field of salted duck egg pickling. Fresh duck eggs are selected, cleaned and dried and then are put into hot spring water soak solution, and the ratio of the hot spring water soak solution and salt is 100:18-26. The hot spring water soak solution consists of pepper, aniseed, fennel, clove, spice leaf, yellow ginger, ageratum, nutmeg, angelica dahurian, rhizoma kaempferiae, amomum villousum, dried tangerine peel, cassia, tsaoko amomum fruit, liquorice and medlar in weight proportion of 8:6:5:4:4:9:3:3:4:2:3:5:6:3:4:5 to be soaked in the hot spring water for 50 minutes and heated to be decocted for 25 minutes, and the hot spring water soak solution is obtained. The salted duck egg pickled by the invention has the characteristics of freshness, fine grain, tenderness, softness, granularity and oiliness, is rich in various mineral nutriments such as various amino acids, lecithin and the like; the salted duck egg is the top product for enriching the calcium in summer; the shelf life of the salted duck egg under normal temperature is more than 120 days; and the salted duck egg has abundant nutritional value and medical value and is suitable for all ages.

Description

technical field [0001] The invention belongs to the technical field of pickling salted duck eggs, in particular to a method for pickling salted duck eggs in spring water. Background technique [0002] The pickling of salted duck eggs has a long history in our country. It is a kind of food with good taste and high nutritional content, which is popular among people. The traditional pickling method is to soak fresh duck eggs in ordinary water with salt, and you can also use salt Water and yellow mud, plant ash, etc. are made into soft mud for pickling. Due to environmental pollution, the quality of the water used continues to decline. The salted duck eggs pickled in this way have high salt content, poor taste, and relatively low nutritional content. There are many deficiencies in the health food that requires a better nutritional structure. Therefore, it is necessary to develop a kind of health food with high nutrition, easy to be absorbed by the human body, rich in mineral tra...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
Inventor 赵成法
Owner 赵成法
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