Method for sousing vacuum-soused spiced green tea salted duck eggs

A technology of spiced green tea and its production method, which is applied in food preparation, application, food science, etc., can solve problems such as wasting the environment, insufficient ripeness of egg yolk, pollution, etc., and achieve the goal of improving product qualification rate, speeding up capital return, and improving economic benefits Effect

Inactive Publication Date: 2014-08-27
沈正一
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The consumption of salt, water, yellow mud, etc. in the process of traditional mud pickling and brine pickling salted duck eggs is very large, but the actual utilization rate is low, resulting in a lot of waste and environmental pollution. The maturity time of the traditional method of pickling is affected by the temperature, and there is no standardized production method, resulting in inconsistent product quality in each batch, slow pe

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment example 1

[0013] Raw materials according to weight percentage, salt 45%, green tea 25%, Chinese prickly ash 3%, star anise 8%, cinnamon bark 7%, white sugar 7%, monosodium glutamate 5%, above-mentioned raw materials except table salt are mixed and crushed through a 50-mesh sieve and mixed with fine salt Fully mixed as a mixed medium for later use;

[0014] Choose clean, fresh and crack-free fresh duck eggs with a specification of 70±5 grams. First, soak the duck eggs in 60-degree white wine for 30 minutes. Remove and spread them on a bamboo sieve. Use the remaining white wine on the surface of the eggs as an adhesive to roll them as soon as possible. For duck eggs, sieve the mixed medium evenly on the surface of the eggs, with an average dosage of 6.2 grams per egg, then put them in plastic packaging bags for individual vacuum packaging, and finally put them in a constant temperature room with a temperature of 39.5 degrees Celsius to store and mature for ten years. It is pickled a...

Embodiment example 2

[0016] Raw materials according to weight percentage, salt 51%, green tea 25%, Chinese prickly ash 3%, star anise 6%, cinnamon bark 5%, white sugar 5%, monosodium glutamate 5%, except table salt, mix and crush the above raw materials through a 50-mesh sieve and mix them with fine salt Fully mixed as a mixed medium for later use;

[0017] Choose clean, fresh and crack-free fresh duck eggs with a specification of 70±5 grams, first soak the eggs in 60-degree white wine for 25 minutes, remove them and spread them on a bamboo sieve, use the remaining white wine on the surface of the eggs as an adhesive, Roll the duck eggs as soon as possible and sieve the mixed medium evenly on the surface of the eggs. The average dosage of each egg is 5.4 grams, then put on a packaging bag for individual vacuum packaging, and finally put it in a constant temperature room with a temperature of 37 degrees Celsius for storage and ripening for 16 hours. The day is marinated and mature.

Embodiment example 3

[0019] Raw materials according to weight percentage are 47% salt, 25% green tea, 5% pepper, 6% star anise, 5% cinnamon, 6% white sugar, and 6% monosodium glutamate. Fully mixed as a mixed medium for later use;

[0020] Choose clean, fresh and crack-free fresh duck eggs with a specification of 70±5 grams, first soak the eggs in 60-degree white wine for 28 minutes, remove them and spread them on a bamboo sieve, use the white wine remaining on the surface of the eggs as an adhesive, Roll the duck eggs as soon as possible, sift the crushed mixed medium evenly on the surface of the egg, the average amount of each egg is 6 grams, then put it in a packaging bag for individual vacuum packaging, and finally put it in a constant temperature room with a temperature of 38.5 degrees Celsius After 18 days of medium storage and aging, it is pickled and matured.

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PUM

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Abstract

The invention discloses a method for sousing vacuum-soused spiced green tea salted duck eggs. The method comprises the following steps of manufacturing mixed media according to raw materials, by weight, 45-51 percent of fine salt, 25-30 percent of green tea, 3-5 percent of Chinese prickly ash, 6-8 percent of anise, 5-7 percent of cinnamon, 5-8 percent of white sugar and 5-8 percent of aginomoto; mixing and smashing the raw materials except the fine salt, screening the mixture through a 50-mesh sieve, then fully mixing the mixture and the fine salt as mixed media for using; selecting duck eggs which are clean, fresh, free of flaw and about 70+/-5 grams weight, steeping the eggs in white spirits of 60 degrees for twenty to thirty minutes, scooping up the eggs and laying the eggs on a bamboo sieve, using white spirits remaining on the surfaces of the eggs as adhesive, rolling the duck eggs as fast as possible to sieve the mixed media on the surfaces of the eggs evenly, wherein adopted amount of the mixed media on each egg is 5.4 grams to 6 grams on average, putting the eggs into plastic packaging bags in a sleeved mode to carry out single independent vacuum packaging, and finally putting the eggs in a constant temperature room with the temperature of 37 DEG C to 39 DEG C and carrying out storage and curing for 16 days to 18 days to finish sousing. The finished products are low in salt content, the salinity of egg white and yolk is even, and adopted materials are economical.

Description

technical field [0001] The invention relates to a preparation method of vacuum pickled spiced green tea salted duck eggs. Background technique [0002] The consumption of salt, water, yellow mud, etc. in the process of traditional mud pickling and brine pickling salted duck eggs is very large, but the actual utilization rate is low, resulting in a lot of waste and environmental pollution. The maturity time of the traditional method of pickling is affected by the temperature, and there is no standardized production method, resulting in inconsistent product quality in each batch, slow penetration of salt, and a long pickling period, which increases the financial pressure of the processing plant and causes the finished egg white and egg yolk to contain The amount of salt varies greatly, often the egg whites are too salty, but the yolks are not mature enough, and the products are not differentiated. The production cost is high and the quality is low, which also seriously...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/221A23L15/00A23L27/10
CPCA23L15/00A23L27/10
Inventor 沈正一
Owner 沈正一
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