Unlock instant, AI-driven research and patent intelligence for your innovation.

Production method for spiced and hot salted duck eggs

A production method and technology for salted duck eggs, which are applied in the production field of traditional food - salted duck eggs, can solve the problems of single product taste, unsuitable for new requirements, etc., and achieve the effect of low production cost and beneficial to mass popularization and application.

Inactive Publication Date: 2013-05-01
高邮联峰商贸有限公司
View PDF0 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salted duck eggs are a traditional food in China. The production process from ancient times to the present is: the normal duck eggs are marinated in a salt solution, and the products obtained have a single taste, which is no longer suitable for people's pursuit of new requirements.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0010] 1. Preparation:

[0011] 1. Prepare spices:

[0012] Take 150g cinnamon bark, 150g cumin, 50g bay leaves, 50g cloves, 50g cooking wine, 1000g ginger juice, 500g green onions and 500g hot pepper powder, mix well.

[0013] 2. Prepare the spicy marinade:

[0014] Take 150g of cinnamon bark, 150g of cumin, 50g of bay leaves, 50g of cloves, 50g of cooking wine, 1000g of ginger, 500g of green onions, 500g of hot pepper powder and water, then add 200 to 300g of edible salt, cool and set aside.

[0015] 2. Feeding:

[0016] The prepared spices are mixed with the main ingredients in a weight ratio of 1:800-120, and the ducks in the egg-laying period are free to eat, and the fresh duck eggs are used for pickling in the later stage.

[0017] 3. Pickling:

[0018] Under the condition that the ambient temperature is 28 DEG C, the fresh duck eggs are soaked in the spicy pickling solution for 35 to 40 days to prepare the spicy salted duck eggs.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a production method for spiced and hot salted duck eggs, relating to the technical field of manufacturing of conventional food, namely the salted duck eggs. The production method comprises the following steps of: mixing spiced and hot materials and a main material for ducks in the egg producing period to freely eat; and salting by using spiced and hot salting liquid. The invention provides the method for controlling eggs in the egg producing period for the first time; and by adding the spiced and hot materials into the main material, the fresh eggs formed by free eating of the ducks contain trace spiced and hot components and then are salted, so that the special spiced and hot taste of the salted duck eggs can be improved, the mouthfeel is pleasant, and an effect of coordinating the stomach is also achieved.

Description

technical field [0001] The invention relates to the technical field of making salted duck eggs, a traditional food. Background technique [0002] Salted duck eggs are a traditional food in China. The production process from ancient times to the present is: pickling normal duck eggs with a brine-based pickle solution, the resulting product has a single taste, which is no longer suitable for people's pursuit of new requirements. Contents of the invention [0003] The purpose of the invention is to propose a method for producing salted duck eggs with a spicy taste. [0004] The invention mixes the spicy and spicy ingredients with the main ingredients, and provides the ducks in the egg-laying period to eat freely; when pickling, the spicy and spicy pickling liquid is used. [0005] The present invention proposes to control the eggs during the laying period for the first time. By adding spicy ingredients to the main ingredients, the fresh eggs formed by the ducks’ free feedin...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
IPC IPC(8): A23L1/32A23L15/00
Inventor 居永熙
Owner 高邮联峰商贸有限公司