Preparation method of salted duck eggs
A production method and technology for salted duck eggs, which are applied in food preparation, application, food science and other directions, can solve the problems of more oily egg yolk, less egg yolk oil, poor taste, etc., and achieve the effect of more oily and delicious aroma
Inactive Publication Date: 2013-03-27
范群英
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Problems solved by technology
[0007] The salted duck eggs produced by the above methods, some egg yolks have a lot of oil, but are too salty, and some are moderately salty, but the egg yolks are less oily and the taste is not good
It is difficult to have the best of both worlds
Method used
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Embodiment Construction
[0012] The preparation method of salted duck egg of the present invention is that earlier 10 kilograms of herbal ash, 2.8 kilograms of edible salt, star anise, cinnamon, clove, tangerine peel each 5 grams add water and adjust to paste; Described paste is coated on fresh duck egg surface, Coat a total of 1000 fresh duck eggs; then roll the coated fresh duck eggs on a layer of dry herb ash, put them in the tank and seal them for 50 hours, ventilate for 5 hours, and then seal them for 65 hours; take out the duck eggs in the tank, each They are all packed in plastic bags, and after 25 days of storage, the finished products are ready to be cooked after cleaning.
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The invention discloses a preparation method of salted duck eggs, which comprises the steps of adding water in 10kg of plant ash, 2.8kg of edible salt, 5g of star aniseseen, 5g of cinnamon, 5g of clove and 5g of dried orange peel, and stirring into paste; coating the paste on the surfaces of 1000 fresh duck eggs; rolling the coated fresh duck eggs in dried plant ash, putting into pots for sealing for 50 hours, then ventilating for 5 hours and then sealing for 65 hours; and taking the duck eggs out of the pots, with each egg being packaged by a plastic bag, and obtaining the finished products after placing for 25 days. The method solves the problem that the oil output capacity of egg yolks and the mouth feel can not be satisfied simultaneously, and the salted duck eggs pickled by the method is delicious and soft and has much output oil from egg yolk, namely has the characteristic of moderate softness, mushy state, oil and fresh medium.
Description
1. Technical field [0001] The invention relates to a preparation method of salted duck eggs. 2. Background technology [0002] There are several ways to make traditional salted duck eggs: [0003] Yellow Sand Pickled Egg Method. Prepare 500 grams of yellow sand, 100 grams of refined salt, 50 grams of essential oil, and appropriate amount of water. When marinating, first pour the yellow sand into the pot, add refined salt, essential oil and water, and stir it into a paste, then put the washed and dried fresh duck eggs into the mud one by one, take it out after the duck eggs are evenly covered with sand, and put them in Put it in a food bag or other containers, and take it out after 3 weeks to wash away the mud and sand for cooking. If there is no yellow sand, other silt can be used instead. If the sand is not viscous, a small amount of clay can be added. [0004] Saturated brine pickling method. The amount of water and salt depends on the number of duck eggs. When pickl...
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IPC IPC(8): A23L1/32A23L15/00
Inventor 范群英
Owner 范群英
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