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Preparation method of salted duck egg

A production method and technology for salted duck eggs, which are applied in the field of chicken egg salting, can solve the problems of easy odor of duck eggs, affect product quality, long processing time, etc., and achieve removal of the fishy smell of salted duck eggs, convenient operation and implementation, and shortening of salting time. Effect

Inactive Publication Date: 2012-04-25
HANGZHOU WANYU CULTURE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, the preparation method of salted duck eggs is generally the method of pickling in salt water, which takes a long time to process, and the saltiness is not easy to control, especially in summer, duck eggs are easy to stink, which affects the quality of the product; Fishy smell is bigger, does not meet people's consumption idea; Again, the preparation method of existing salted salted duck egg all needs certain temperature condition, is inconvenient to family's small-scale, processing and making at any time

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0016] A kind of preparation method of salted duck egg adopts following steps:

[0017] (1) Selection of duck eggs: choose fresh duck eggs with stains on the shell, that is, unwashed and no cracks;

[0018] (2) Including the preparation of processing accessories in the following parts by weight: salt 19, rice wine 0.6, sugar 0.6, pepper 0.013, monosodium glutamate 0.013, yellow mud 9, water 32, stir evenly, and make yellow mud slurry-like processing accessories;

[0019] (3) Pickling of salted duck eggs: Wrap the prepared yellow mud-like processing accessories evenly on the surface of duck eggs, load them in food-grade containers, and place them in a cool and ventilated place for 15 days in summer, 20 days in spring and autumn, and 30 days in winter. Days, ready to marinate.

Embodiment 2

[0021] A kind of preparation method of salted duck egg adopts following steps:

[0022] (1) Selection of duck eggs: choose fresh duck eggs with stains on the shell, that is, unwashed and no cracks;

[0023] (2) Including the preparation of processing auxiliary materials in the following parts by weight: salt 20, rice wine 0.7, sugar 0.7, pepper 0.015, monosodium glutamate 0.015, yellow mud 10, water 33, stir evenly, and make yellow mud slurry-like processing auxiliary materials;

[0024] (3) Pickling of salted duck eggs: Wrap the prepared yellow mud-like processing accessories evenly on the surface of duck eggs, load them in food-grade containers, and place them in a cool and ventilated place for 15 days in summer, 20 days in spring and autumn, and 30 days in winter. Days, ready to marinate.

Embodiment 3

[0026] A kind of preparation method of salted duck egg adopts following steps:

[0027] (1) Selection of duck eggs: choose fresh duck eggs with stains on the shell, that is, unwashed and no cracks;

[0028] (2) Including the preparation of processing accessories in the following parts by weight: salt 21, rice wine 0.8, sugar 0.8, pepper 0.018, monosodium glutamate 0.018, yellow mud 11, water 34, stir evenly, and make yellow mud slurry-like processing accessories;

[0029] (3) Pickling of salted duck eggs: Wrap the prepared yellow mud-like processing accessories evenly on the surface of duck eggs, load them in food-grade containers, and place them in a cool and ventilated place for 15 days in summer, 20 days in spring and autumn, and 30 days in winter. Days, ready to marinate.

[0030] Taste test the processed salted duck eggs: After tasting by many people, they all think that there is no fishy smell and the taste is good.

[0031] The salted duck eggs produced by the above m...

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Abstract

The invention discloses a preparation method of a salted duck egg and relates to the technical field of poultry egg salting methods. The method comprises the following steps: selecting fresh duck eggs which have stains on shells and no cracks, wherein the existance of stains means that the duck eggs are not washed; preparing the following processing auxiliary materials in parts by weight: 18-22 parts of table salt, 0.5-1 part of yellow wine, 0.5-1 part of white sugar, 8-12 parts of yellow mud and 30-35 parts of water, and uniformly stirring to obtain a yellow mud pasty processing auxiliary material; uniformly coating the prepared yellow mud pasty processing auxiliary material on the surfaces of the duck eggs; and loading into a food-grade container and storing at a shady, cool and ventilated place respectively for 12-18 days in summer, 18-25 days in spring and autumn and 28-33 days in winter. According to the invention, monosodium glutamate, white sugar and capsicum are added to remove the fishy smell of the salted duck eggs, so that the salted duck eggs are more delicious; the yellow mud is used for sealing the duck eggs, thus the salting time is shortened, and the duck eggs have less possibility of going bad; and temperature regulation is not needed, and the method can be operated all the year round and can be conveniently implemented in a small household range.

Description

technical field [0001] The invention relates to the technical field of a method for pickling poultry eggs, in particular to a method for preparing salted duck eggs. Background technique [0002] At present, the preparation method of salted duck eggs is generally the method of pickling in salt water, which takes a long time to process, and the saltiness is not easy to control, especially in summer, duck eggs are easy to stink, which affects the quality of the product; Fishy smell is bigger, does not meet people's consumption idea; Again, the preparation method of existing salted salted duck egg all needs certain temperature condition, is inconvenient to family small-scale, processing and making at any time. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a method for preparing salted duck eggs with shortened processing time, moderate saltiness and no fishy taste. [0004] The purpose of the present invention is m...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 李培珠
Owner HANGZHOU WANYU CULTURE
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