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Salting method for sesame paste flavored salted duck eggs

The technology of salted duck eggs and sesame sauce is applied in the field of pickling of sesame sauce-flavored salted duck eggs.

Inactive Publication Date: 2013-07-10
泰安马拉磨油脂调料有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] The invention provides a pickling method of sesame-flavored salted duck eggs, aiming to solve the problem that the taste of duck eggs pickled by the current technology is relatively single, the taste of egg white is only salty, and the problem of low nutritional value

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  • Salting method for sesame paste flavored salted duck eggs
  • Salting method for sesame paste flavored salted duck eggs

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Embodiment Construction

[0018] In order to make the purpose, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the invention.

[0019] figure 1 It shows the implementation process of the method for pickling sesame-flavored salted duck eggs provided by the embodiment of the present invention.

[0020] The pickling method comprises the following steps:

[0021] Step S101, washing the duck eggs and controlling the moisture;

[0022] Step S102, take sesame paste or fresh sesame oil residue and salt in a ratio of 3:1, put them in a blender, stir them evenly, and pour them into a container;

[0023] Step S103, evenly wrap the duck eggs with the stirred ingredients;

[0024] Step S104, placing duck eggs in a sealed container;

[...

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Abstract

The invention discloses a salting method for sesame paste flavored salted duck eggs. The salting method comprises the following steps of: cleaning duck eggs and drying the cleaned duck eggs; uniformly mixing sesame paste or fresh sesame oil residues with salt in the ratio of 3:1 in a mixer, and pouring the mixed ingredients into a container; evenly coating the mixed ingredients on the duck eggs; putting the duck eggs into a sealed container; and storing the container at a shady, cool and ventilate place without light for 30-40 days at 15-20 DEG C. The sesame paste flavored salted duck eggs produced by the method have soft and oily yolks and pale yellow egg whites, have the flavor of sesame paste, can be eaten after being washed and cooked for 10min, and are preferably cooked by a pressure cooker. The sesame paste flavored salted duck eggs can be stored for six months at a shady, cool and dry place, have delicate and pale yellow in egg whites, soft and bright yolks and the flavor of sesame paste, and are special in technology, thick in mouth feel, rich in nutrition, green, pollution-free and convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pickling method of sesame-flavored salted duck eggs. Background technique [0002] The yellow sand pickled egg method is a common method of pickling eggs. Prepare 500 grams of yellow sand, 100 grams of various five-spice seasonings and Chinese herbal medicines, 50 grams of essential oils, and an appropriate amount of water. When marinating, first pour the yellow sand into the basin, add A variety of five-spice seasonings, Chinese herbal medicines, essential oils and water are stirred into a paste, and then the washed and dried fresh duck eggs are put into the slime one by one. After the duck eggs are evenly covered with sand, take them out and put them in a food bag or other containers. After 3 weeks, it can be taken out and washed to remove the mud and sand for cooking. If there is no yellow sand, other silt can be used instead. If the viscosity of the san...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 侯延军
Owner 泰安马拉磨油脂调料有限公司
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