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Improved process for pickling salted duck eggs

A technology of salted duck eggs and duck eggs, which is applied in the field of improved technology of pickled salted duck eggs, can solve problems such as not easy to taste, and achieve the effect of good taste

Inactive Publication Date: 2012-06-13
南通拓普塑料制品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, the general pickling method of salted duck eggs is to cook them first and then pickle them. After cooking, the protein coagulates into a solid, which is not easy to taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] The present invention will be described in further detail below through specific embodiments

[0008] In order to solve the above technical problems, the present invention provides an improved process for pickling salted duck eggs, which includes the following steps in turn: Step 1: Select duck eggs; Step 2: Configure a solution, add an appropriate amount of water in a container, add salt to dissolve, wherein the water The ratio with salt is 1:1; Step 3: Take out a cup, pour wine into it, wipe the duck eggs with a rag dipped in the wine; Step 4: Put the duck eggs wiped with wine into the prepared solution, seal 3 -5 months; Step 5: Take out the duck eggs, cook them in boiling water, and eat them immediately.

[0009] The above descriptions are only preferred embodiments of the present invention, and the scope of protection of the present invention is not limited to the above embodiments, but all equivalent modifications or changes made by those of ordinary skill in the ...

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PUM

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Abstract

The invention discloses an improved process for pickling salted duck eggs. The process is characterized by comprising the step as follows: step 1, selecting duck eggs; steps 2, preparing solution (water is filled in a container, and salt is added and dissolves in the water, wherein the proportion of water and salt is 1:1); step 3, taking out a cup, filling wine in the cup, and wiping the duck eggs with a rag dipped in the wine; step 4, placing the duck eggs wiped with wine in the prepared solution and sealing for 3 to 5 months; and step 5, taking out the duck eggs, cooking the duck eggs in boiling water, and eating the duck eggs. The improved process has the advantages that the operation is simple and easy, and the taste of pickled salted duck eggs is good.

Description

technical field [0001] The invention relates to a process for pickling salted duck eggs, in particular to an improved process for pickling salted duck eggs. Background technique [0002] In the prior art, the general pickling method of salted duck eggs all boils first and then pickles, because after cooking, the protein coagulates into a solid, which is not easy to taste. Contents of the invention [0003] The technical problem to be solved by the invention is to provide an improved process for pickling salted duck eggs, which is simple and easy to operate. [0004] In order to solve the above-mentioned technical problems, the present invention provides an improved process for pickling salted duck eggs, which is characterized in that: the following steps are sequentially included: Step 1: select duck eggs; Step 2: configure the solution, add appropriate amount of water in the container, add salt Dissolve, the ratio of water and salt is 1:1; Step 3: Take out a cup, pour wi...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
Inventor 张卫兵
Owner 南通拓普塑料制品有限公司