Salted egg making method

A production method and a technology for pickling eggs, which are applied in the field of pickling and can solve the problems of dark eggs, destroying the refreshing taste of pickled eggs, and the like.

Inactive Publication Date: 2010-06-16
杨昌强
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  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method also has many defects, that is, the color of the pickled eggs is dark, and there is always a muddy taste mixed with the taste of various spices, which destroys the refreshing taste that the pickled eggs should have.

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Embodiment Construction

[0006] Below in conjunction with the technological process of the present invention, the present invention is further described: (1) the egg product that will pickle is cleaned with clear water, (2) the egg product clear water after cleaning is soaked 24 hours, (3) star anise, Chinese prickly ash, green onion, ginger Stir-fry until 80% dry, (4) Wipe the eggs that have been fully soaked with a clean towel, (5) Submerge the cleaned eggs one by one in the koji wine, then take them out and roll them in fine salt until the surface of the eggs is completely covered with salt (6) Put the eggs covered with salt foam in a clean and airtight container or a plastic bag without any damage, (6) Sprinkle more than 80% dry spices (3) into the container or plastic bag In the gaps of the eggs placed inside, seal the seal and store it for 20 days before taking it out for steaming and eating.

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Abstract

The invention provides a salted egg making method, mainly relating to a salted egg salting material and technology. Direct to the problems that the traditional salting method is easy to destroy taste, colour and lustre, yolk oil degree is low and the salted egg has peculiar smell, a method which slightly changes on the basis of the traditional material and adopts new technological process to operate is provided. The materials include duck eggs (or goose eggs), anise, cassia bark, pepper, green onion, ginger, salt and flavour liquor. The technological process includes: eggs are cleaned, eggs are soaked for 24 hours, spice is fried, the moisture on egg surface is wiped, the eggs are immersed in the flavour liquor, the egg surface is coated with the salt, the eggs are placed into a container, the spice fried to be eighty percent dry is spread into the container, and the container is sealed and stored in air tight for 20 days, thus the eggs can be taken out to eat. The salted egg made by the method provided by the invention has the characteristics of fresh colour and lustre, pure taste, strong fragrance, high yolk oil degree and high brilliance.

Description

technical field [0001] The invention relates to a pickling method, in particular provides a method for making pickled eggs. Background technique [0002] Traditional pickled eggs are made with various spices such as: star anise, cinnamon, pepper, onion, ginger, and salt to make a juice, then add soil and mix it into a paste, and then soak the duck or goose eggs in water Put it in the soil, seal it and place it, and store it for about one month before eating. This method is easy to operate. Since the eggs are all placed in the soil and none float on the surface, the taste of the pickled eggs is even and moderate. However, this method also has many defects, that is, the color of the pickled eggs is dark, and there is always a muddy taste in the flavors of various spices, which destroys the refreshing taste that the pickled eggs should have. Contents of the invention [0003] A method for making pickled eggs provided by the present invention mainly aims at the above-mention...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 杨昌强
Owner 杨昌强
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