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Salted duck eggs and preparation method thereof
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A technology of salted duck eggs and duck eggs, which is applied in the production field of salted eggs, can solve the problems of low oil yield and high consumption of salted eggs, and achieve the effects of hygienic and convenient eating, enhanced nutritional value, and unique flavor
Active Publication Date: 2014-09-10
RUICHANG YIXIANG AGRI PROD
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Abstract
Description
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Problems solved by technology
Restricted by the salting method of the existing salted eggs, the salt consumption of the salted eggs is increased, and the oil yield is also low
Method used
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Embodiment 1
[0030] When the temperature is below 25°C, the raw materials are selected according to the proportions by weight: 100 parts of duck eggs, 60-80 parts of loess, 40-48 parts of water, 40-48 parts of salt, 7.2-8 parts of glutinous rice wine, 2 star anise -4 parts, 3.2-4 parts of ginger powder, 2-4 parts of licorice, 3-4 parts of squeezed orange leaf juice; mix the other raw materials except duck eggs and water with a mixer to get a mixture, then add water, and stir while adding , so that the mixed mud is evenly mixed without lumps; roll the duck egg mud in a circle so that the mud thickness of each duck egg is about 1.5cm, and the mud thickness is uniform. Store and marinate in a cool place for 45 days to keep duck eggs The moisture content of the outer mud is 18%.
[0031] In the batching, 3 parts of zinc gluconate can be optionally added.
Embodiment 2
[0033] When the temperature is 25°C, the raw materials are selected according to the proportions by weight: 100 parts of duck eggs, 66-72 parts of loess, 40-48 parts of water, 44-56 parts of salt, 6-7.2 parts of glutinous rice wine, 3.2- 4 parts, 3.2-4 parts of ginger powder, 2-2.8 parts of licorice, 1-2 parts of squeezed orange leaf juice; mix other raw materials except duck eggs and water with a mixer to get a mixture, then add water, and stir while adding, Make the mixed mud evenly without lumps; roll the duck egg mud in a circle so that the mud thickness of each duck egg is about 1.5cm, and the mud thickness is uniform. Store and marinate for 30 days in a cool place to keep the duck eggs outside The moisture content of the mud is 16%.
[0034] Optionally, 2 parts of methionine chelated zinc can be added to the ingredients.
Embodiment 3
[0036] When the temperature is above 25°C, the raw materials are selected according to the proportions by weight: 100 parts of duck eggs, 70-84 parts of loess, 32-40 parts of water, 50-60 parts of salt, 4-6 parts of glutinous rice wine, 2 star anise -3 parts, 2-3 parts of ginger powder, 1.6-2.4 parts of licorice, 6-10 parts of squeezed orange leaf juice; mix the other raw materials except duck eggs and water with a mixer to get a mixture, then add water, and stir while adding , so that the mixed mud is evenly mixed without lumps; roll the duck egg mud once so that the mud thickness of each duck egg is about 1cm, and the mud thickness is uniform. Store and marinate in a cool place for 15 days to keep the duck eggs outside The moisture content of the mud is 15%.
[0037] In the batching, 4 parts of lysine chelated zinc can be optionally added.
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Abstract
The invention discloses salted duck eggs and a preparation method thereof. Duck eggs are pickled by employing loess or brine, and the preparation method is characterized in that an orange leaf squeeze juice and / or food-grade trace elements are added during pickling the duck eggs with the loess or the brine; preferably, the weight of the orange leaf squeeze juice is 1-20% of that of the duck eggs, and the addition amount of food-grade trace element compounds is calculated according to the required amount of the trace elements. The orange leaf squeeze juice is added, so that the duck eggs have more unique flavor, have an orange leaf aroma and low ducky smell, and are loved by the majority of consumers. The preparation method of the salted duck eggs is simple in process, the selected raw materials have fewer types and all adopt Jiangxi local raw materials, and the preparation of a pickling slurry and a pickling brine is convenient, but the obtained product has quite high quality, is loose, oily, sandy and fragrant, has unique flavor and rich nutrition, and is healthful and convenient to eat.
Description
technical field [0001] The invention relates to a method for preparing food, in particular to a method for preparing salted eggs. Background technique [0002] The number of ducks raised in my country and the output of duck eggs rank first in the world. As a kind of nutrient-rich eggs, the ingredients contained in duck eggs are basically similar to those of eggs, mainly containing protein, fat, and vitamin A. 1 , B, B 2 Wait. Compared with eggs, duck eggs have higher fat content, inorganic salts and vitamin A content, and the fat contains 62% unsaturated fatty acids. The fat has a low melting point and is easily absorbed by the human body. In terms of trace elements, the content of calcium and iron in duck eggs is higher, but the zinc content is lower than that of eggs. [0003] Duck eggs are cooler in nature, and those with green eggshells are cooler. Salted duck eggs are sweet in taste and cool in nature, and enter the heart, lungs, and spleen meridians; dietary suppl...
Claims
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Application Information
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