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Production method of preserved duck egg

A production method and a technology for preserved eggs, applied in the production field of Songhua preserved eggs, can solve problems such as affecting the taste and harm to the human body, and achieve the effects of crystal clear color, long aftertaste, and soft and smooth entrance.

Active Publication Date: 2013-04-10
SICHUAN SANTAI COUNTY ZHIHUA FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Some preserved eggs produced by these traditional crafts contain lead, which is harmful to the human body, and some have miscellaneous odors such as alkali and ammonia, which affect the taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of production method of preserved egg, comprises the steps:

[0019] Step 1. Prepare the following ingredients for every 600 grams of duck eggs: 250 grams of water, 55 grams of quicklime, 0.6 grams of edible alkali, 0.04 grams of iodized salt, 0.01 grams of tea, 0.01 grams of pepper, 0.01 grams of star anise, 0.01 grams of three naphthalene, ginger 0.03 grams, 0.03 grams of orange peel, 0.01 grams of dried pine, 0.01 grams of cinnamon bark, 250 grams of yellow mud;

[0020] Step 2: Boil water, add tea leaves, ginger, orange peel, dried pine, cinnamon bark, star anise, three naphthalene, pepper, quicklime, edible alkali, iodized salt, yellow mud, mix well and then simmer over low heat to make the material Stop cooking when mushy and fragrant with spices.

[0021] Step 3, the material that step 2 is made is wrapped on the duck's egg, and sealed preservation is 30 days, promptly makes preserved egg of the present invention.

Embodiment 2

[0023] A kind of production method of preserved egg, comprises the steps:

[0024] Step 1. Prepare the following ingredients for every 600 grams of eggs: 200 grams of water, 50 grams of quicklime, 0.4 grams of edible alkali, 0.01 grams of iodized salt, 0.005 grams of tea, 0.005 grams of pepper, 0.005 grams of star anise, 0.005 grams of three naphthalene, ginger 0.01 grams, 0.01 grams of orange peel, 0.005 grams of dried pine, 0.005 grams of cinnamon, 200 grams of yellow mud.

[0025] Step 2: Boil water, add tea leaves, ginger, orange peel, dried pine, cinnamon bark, star anise, three naphthalene, pepper, quicklime, edible alkali, iodized salt, yellow mud, mix well and then simmer until the material is Stop cooking when mushy and fragrant with spices.

[0026] Step 3, the material that step 2 is made wraps on the egg, seals and preserves for 25 days, promptly makes preserved egg of the present invention.

Embodiment 3

[0028] A kind of production method of preserved egg, comprises the steps:

[0029] Step 1. Prepare the following ingredients for every 600 grams of goose eggs: 300 grams of water, 60 grams of quicklime, 0.8 grams of edible alkali, 0.08 grams of iodized salt, 0.02 grams of tea, 0.02 grams of pepper, 0.02 grams of star anise, 0.02 grams of three naphthalene, 0.05 grams of ginger, 0.05 grams of orange peel, 0.02 grams of dried pine, 0.02 grams of cinnamon, and 300 grams of yellow mud.

[0030] Step 2: Boil water, add tea leaves, ginger, orange peel, dried pine, cinnamon bark, star anise, three naphthalene, pepper, quicklime, edible alkali, iodized salt, yellow mud, mix well and then simmer until the material is Stop cooking when mushy and fragrant with spices.

[0031] Step 3, wrap the material made in step 2 on the goose eggs, and seal and store for 25 to 35 days; that is, the preserved preserved eggs of the present invention are made.

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PUM

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Abstract

The invention discloses a production method of a preserved duck egg, which comprises the following steps of: 1. according to 600g eggs, preparing ingredients, including tea, ginger, orange peel, pinus contorta, cassia bark, anise, rhizoma kaempferiae, pepper, calcined lime, dietary alkali, iodate and yellow mud, with corresponding weight; 2. boiling water, adding the ingredients, evenly mixing the ingredients, and boiling out the ingredients by slow fire to lead materials to be starchy, and stopping boiling out when the fragrance of spices is overflowed; and 3. packing the material prepared by the step 2 on the egg, and storing for 25-35 days in a sealing way to prepare the preserved duck egg. The preserved duck egg produced by the production method is crystal clear in color and luster, sweet, soft, smooth and tender in taste, long in aftertaste, and free of the alkali fishy smell and the ammonia smell of a common preserved egg, thereby being high in popularization value.

Description

technical field [0001] The invention relates to a post-processing method of poultry eggs, in particular to a production method of preserved eggs. Background technique [0002] Preserved eggs are a favorite food among consumers, and they are produced in almost all parts of our country. [0003] For example, Beijing preserved eggs, the standard ingredients are: 800 duck eggs, 50 kg of water, 3.3 kg of soda ash (sodium carbonate), 14 kg of quicklime, 150 grams of yellow dan powder, 2 kg of salt, 1 kg of black tea powder, and 250 grams of cypress branches. By configuring the feed liquid, and then soaking the duck eggs in the feed liquid. [0004] Another example is Hunan preserved eggs, the ingredients standard is: 1000 duck eggs, 1.1 kg of soda ash, 3.8 kg of quicklime, 400 grams of black tea powder, 12.5 kg of mulberry wood ash, 1.6 kg of salt, 20.6 kg of water, and 600 grams of yellow mud. The processing process is as follows: pour soda ash, table salt, black tea powder, an...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 杜志华
Owner SICHUAN SANTAI COUNTY ZHIHUA FOOD
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