Method for pickling salted duck egg

A technology for salted duck eggs and duck eggs, which is applied in food preparation, application, food science and other directions, can solve problems such as single taste, harm to health, improper methods, etc., and achieve the effects of moderate salty taste, nerve stability, and rich nutrition.

Inactive Publication Date: 2014-07-02
赵 瑞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Salted duck eggs are one of the traditional foods. At present, the tradi...

Method used

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Embodiment Construction

[0008] Prepare materials in proportion: 10 pieces of fresh duck eggs, 1 kg of coarse salt, 200 ml of high-grade liquor, appropriate amount of five-spice powder, ginger, sugar, star anise, peppercorns, and fine mud;

[0009] Method: Mix coarse salt, high-grade white wine, five-spice powder, ginger, sugar, star anise, pepper, and fine mud evenly, then wash the fresh duck eggs, apply the reconciled fine mud evenly around the duck eggs, and put them in a sealed Put it in a plastic bag, put it in a container, seal it and place it in a dry, cool, and ventilated place. It can be taken out for cooking in about 30 days.

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PUM

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Abstract

The invention discloses a method for pickling salted duck eggs. The method is characterized by adopting the following materials: 10 fresh duck eggs, 1kg of crude salt, 200ml of high alcohol-content wine, and a proper amount of five spice powder, ginger, white sugar, anise, zanthoxylum bungeanum and fine mud. The method comprises the following steps: uniformly stirring the crude salt, the high alcohol-content wine, the five spice powder, the ginger, the white sugar, the anise, the znthoxylum bungeanum and the fine mud, washing the fresh duck eggs, uniformly coating the duck eggs with a layer of the mixed fine mud, putting the fresh eggs into a sealed plastic bag, putting into a container, sealing, standing at a dry, cool and ventilating part, taking out and boiling for eating after about 30 days. The method solves the problems that the conventional salted duck egg is single in taste and has no fresh and fragrant taste, the salty taste is stronger than the fragrance when the duck egg is eaten, and moreover the nutrient ingredients of the duck egg can be easily damaged if an improper method is adopted, and then the salted duck egg can do harm to human health.

Description

technical field [0001] The invention relates to the field of food production, in particular to a method for pickling salted duck eggs. Background technique [0002] Salted duck eggs are one of the traditional foods. At present, traditional pickled salted duck eggs have a single taste and do not have a delicious taste. Contents of the invention [0003] The present invention solves the existing traditional method for pickling salted duck eggs. Aiming at the above problems, a method for curing salted duck eggs is invented. The special feature of the technical solution is: [0004] Ingredients: 10 pieces of fresh duck eggs, 1 kg of coarse salt, 200ml of high-grade liquor, appropriate amount of five-spice powder, ginger, sugar, star anise, peppercorns, and fine mud; [0005] Method: Mix coarse salt, high-grade white wine, five-spice powder, ginger, sugar, star anise, pepper, and fine mud evenly, then wash the fresh duck eggs, apply the reconciled fine mud evenly around the du...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/00A23L27/00A23L33/00A23V2002/00
Inventor 赵瑞
Owner 赵 瑞
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