Spicy oily salted egg pickling materials and preparation method thereof

Abstract

The invention discloses spicy oily salted egg pickling materials, comprising the following components in parts by weight: 20-60 parts of purified water, 120-160 parts of red clay, 130-170 parts of edible refined salt, 1-3 parts of spice materials and 0.1-0.3 part of microelements. The pickling materials are evenly mixed into a sludge form according to the formula ratio; the cleaned duck eggs are gradually wrapped with the sludge pickling material, and are sequentially arranged in a storage box; the pickling time is different along with different seasons and climates; and the duck eggs are pickled for 18-32 days in spring and autumn, are pickled for 18-22 days in summer and are picked in winter for 57-64 days. The salted eggs pickled by the spicy oily salted egg pickling material are sandy and oily in yolk, and snow-white and delicate in egg white, has unique flavors of being loose, sandy, oily, mellow and delicious and has fresh-keeping property and storage resistance; and the defects of the salted eggs picked by the traditional method are improved.

Description

technical field [0001] The invention relates to the technical field of salted egg pickling, in particular to a spiced and oily salted egg pickling material and a pickling method. Background technique [0002] Traditional salted egg pickling methods are generally divided into mud-packed pickling and brine pickling. Brine pickling is to put cooled salt water with a salt content of about 10% into the altar, then put washed duck eggs into it, and seal it for a month. Left or right, it is salted eggs, but the salted eggs lack aroma and taste bad; while the traditional mud-packing method only uses soil and salt, which makes the salted egg protein too salty, the yolk less oily and tasteless. The sand is easy to turn black, with insufficient fragrance, poor taste and short storage time. Contents of the invention [0003] The purpose of the present invention is to overcome the above-mentioned shortcomings existing in the prior art, and provide a five-spice and oily salted egg mari...

AI Technical Summary

Problems solved by technology

[0002] Traditional salted egg pickling methods are generally divided into mud-packed pickling and brine pickling. Brine pickling is to put cooled salt water with a salt content of about 10% into the altar, then put washed duck eggs into it, and seal it for a month. Left and right, it is salted eggs, but the salted eggs lack aroma and taste bad; while the traditional mud-packing method only uses soil and salt, which makes the salted egg protein too salty, the yolk less oily and tasteless. The sand is easy to turn black, the fragrance is insufficient, the taste is relatively poor, and the storage time is short