Method for curing spiced eggs

Abstract

The invention relates to a method for curing spiced eggs, and belongs to the technical field of curing salted duck eggs. The method comprises the following steps: classifying superior fresh duck eggs which are selected according to cured requirements into four grades of under 60 grams, 61-70 grams, 71-80 grams and more than 80 grams, separately placing the classified fresh duck eggs, cleaning, disinfecting and airing the selected superior fresh duck eggs, putting the aired superior fresh duck eggs into soaking liquid which is compounded by mineral water, Chinese prickly ash, anise, netmeg, alpinia katsumsdai, cloves, refined table salt and straw ash, wherein the weight ratio of the mineral water, the Chinese prickly ash, the anise, the netmeg, the alpinia katsumsdai, the cloves, the refined table salt and the straw ash is 1000:2:1:2:2:1:200:10, and curing the fresh duck eggs for 40-46 days in a curing room at the temperature of 16-21 DEG C. The cured salted duck eggs by the method disclosed by the invention have the advantages that the salty taste is moderate, the fragrance is rich, the appearance is mellow and smooth, the egg whites are milky, the texture is fine and smooth, the yolks are reddish and oily, hard cores are not generated in the middle of the yolks, the cured salted duck eggs have six fresh, fine, tender, spongy,sandy and oily characteristics, and the mouth feel of the cured salted duck eggs are good.

Description

Technical field: [0001] The invention relates to a pickling method of salted duck eggs, in particular to a pickling method of five-flavored eggs. Background technique: [0002] Pickled salted duck eggs have a long history in my country. Salted duck eggs are mainly salted and formed. They are a nutritious, delicious food that is loved by people. Pickling methods are also varied. At present, the known methods of pickling salted duck eggs include salt water immersion method, ash bag method mud bag method, coating method, soup spring water immersion method, low-salinity alcohol pickling method etc., wherein The most common and popular is the salt water immersion method. The traditional salt water immersion method is to soak fresh duck eggs in a prepared salt solution at room temperature. The salted duck eggs marinated by this method have a strong salty taste, light fragrance, and poor taste. , The temperature changes greatly during the curing process, which often leads to inco...

AI Technical Summary

Problems solved by technology

The traditional salt water soaking method is to soak fresh duck eggs in a prepared salt solution at room temperature. The salted duck eggs marinated by this method have a strong salty taste, light fragrance, and poor taste. , The temperature changes greatly during the pickling process, which often leads to inconsistent pickling periods. At the same time, the small duck eggs are over-salted when they come out of the tank, and the large ones are not marinated, which seriously affects the pickling effect of the salted duck eggs.