Spicy salted duck egg pickling liquid, preparation method and salted duck egg production method

Abstract

The invention discloses spicy salted duck egg pickling liquid, a preparation method and a salted duck egg production method. The pickling liquid comprises following components in parts by weight: 20g-40g of peppers, 20g-40g of fresh ginger, 20g-40g of fennels, 3g-60g of garlic, 20g-40g of cinnamons, 5g-15g of fructus piperis longi, 150g-300g of table salt, 30g-60g of white spirit and the balance of water. The preparation method comprises the following steps: after washing and disinfecting fresh duck eggs; treating by using a pickling auxiliary agent; adding the fresh duck eggs into the prepared pickling liquid to be pickled to be cooked; washing and sterilizing; pre-boiling and bagging in vacuum; and sterilizing to obtain a finished product. Salted duck eggs produced by the preparation method disclosed by the invention are moderate in saltiness degree and small in air chamber; the egg white is pure white and tender and the yolk is red, yellow and bright in color and luster and is fine, soft and loose; an egg shell is brown or light brown; the salted duck eggs have slight faint scent, lasting taste and short pickling period. Material liquid can be repeatedly utilized so that the production cost is reduced.

Description

technical field [0001] The invention relates to the field of salted duck egg processing, in particular to a spicy salted duck egg pickling liquid, a preparation method and a salted duck egg preparation method. Background technique [0002] Salted duck eggs, also known as "green fruit", is a traditional Chinese food. Salted duck eggs are sweet in taste and cool in nature, and enter the heart, lungs, and spleen meridians; , the function of clearing lung fire and reducing yin fire of salted duck eggs is better than that of unsalted duck eggs, and is very popular in the market. [0003] In the traditional pickling method of duck eggs, plant ash method and salt mud coating method have a long maturity period. It is not suitable to penetrate into eggs quickly, the maturation period is long, the quality is unstable, and it is difficult to meet the requirements of standardized industrial production. In recent years, with the rapid development of my country's industrialization, more...

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Problems solved by technology

[0003] In the traditional pickling method of duck eggs, plant ash method and salt mud coating method have a long maturity period. It is not suitable to penetrate into eggs quickly, the maturation period is long, the quality is unstable, and it is difficult to meet the requirements of standardized industrial production

In recent years, with the rapid development of my country's industrialization, more than 10% of my country's cultivated land has been seriously polluted by heavy metals, losing production capacity and becoming "poisonous soil". Plant ash method and salt mud coating method, a large amount of mud and mortar used in the pickling production process , all come from untreated soil, and the heavy metals in the finished duck eggs are easy to exceed the standard, which cannot meet the pollution-free standards of the Ministry of Agriculture for salted duck eggs and the standards for export products

[0004] The traditional salt water pickling method, in the middle and later stages of pickling, the eggshell is prone to black spots, the white is cloudy, the yolk is easy to blacken and harden, the salt water will be rotten and smelly, and the quality of the egg will decline, which will affect economic benefits.

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