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Salted shelduck eggs and curing method thereof

A technology of salted duck eggs and duck eggs, applied in the field of salted duck eggs of duck ducks and its pickling, can solve the problems of unsatisfactory pickling effect, heavy salty taste, and many egg yolks, and achieve less steps, moderate salty taste, and oily output many effects

Inactive Publication Date: 2014-08-27
GAOYOU YOUXING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

For salted duck eggs marinated in saturated salt water, the yolk sometimes produces oil and a lot of oil, and the salty taste is too heavy at this time; sometimes it does not produce oil, and there is almost no salty taste, so the curing effect is not satisfactory

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0011] Embodiment 1: first, clean the salted duck eggs of shelduck duck, then, get 100kg of salt and 400kg of water and mix and stir to prepare a solution; then, soak the duck eggs in the solution for 40 days (summer) to fully marinate; then vacuumize the duck eggs and seal them Finally, take out the soaked duck eggs and cook them for 30 minutes at 120° C. to obtain the required salted duck eggs.

Embodiment 2

[0012] Embodiment 2: First, clean the salted duck eggs of shelduck duck, then, get 110kg of salt and 400kg of water and mix and stir to prepare a solution; then, soak the duck eggs in the solution for 60 days (winter) to fully marinate; then vacuumize the duck eggs and seal them Finally, the soaked duck eggs are taken out and steamed for 35 minutes at 140°C to obtain the required salted duck eggs.

Embodiment 3

[0013] Example 3: First, wash the salted duck eggs of the shelduck duck, then, take 120 kg of salt and 400 kg of water, mix and stir to prepare a solution; then, soak the duck eggs in the solution for 50 days to fully marinate; finally take out the soaked duck eggs at 150 ° C. Boil down for 40 minutes to get the required salted duck eggs.

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PUM

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Abstract

The invention provides salted shelduck eggs. The salted shelduck eggs are obtained with the method that a solution is prepared with the weight ratio of salt to water being (1-1.2):4, then shelduck eggs are soaked in the solution for 40-60 days, and finally the shelduck eggs are taken out to be sterilized. The invention further provides a method for curing the salted shelduck eggs. The method has the advantages that the yolk of the salted shelduck eggs obtained is red, oily, moderate in saline taste and mushy; meanwhile, the number of steps is small, and the process is simple and easy to achieve.

Description

technical field [0001] The invention relates to a duck egg and a pickling method thereof, in particular to a shelduck salted duck egg and a pickling method thereof. Background technique [0002] Salted duck eggs refer to remanufactured eggs that are marinated with fresh duck eggs as the main raw material. They are rich in nutrients, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements, vitamins, etc. needed by the human body. , easy to be absorbed by the human body, moderately salty, suitable for all ages, because the eggshell is blue in color, and the appearance is round and smooth, it is also called "green egg". The existing methods of pickling salted duck eggs include yellow sand pickling method, saturated salt water pickling method, batter pickling method, white wine soaking method, spicy pickling method spiced pickling method, brine pickling method and the like. For salted duck eggs marinated in saturated salt water, the yolk ...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/00
Inventor 陈兆潭陈寿定
Owner GAOYOU YOUXING FOOD
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