Preparation method for pickling salted duck eggs by edible amaranth

A production method and technology for salted duck eggs, applied in the field of food processing, can solve the problems of only salty taste of egg white, low nutritional value, single taste of salted duck eggs, etc., and achieve the effects of rich value, fragrant taste and low cost.

Inactive Publication Date: 2016-02-24
GAOYOU YOUXING FOOD
View PDF0 Cites 3 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the disadvantages of the prior art that the salted duck eggs have a single taste, the taste of the egg white is only salty, and the nutritional value is low, the present invention provides a method for making salted duck eggs that uses amaranth as a raw material, is rich in iron and calcium, and has the effect of dietotherapy and health care

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] The present invention utilizes the salted duck egg preparation method of amaranth natural raw material, comprises the following several steps:

[0025] Step 1: Select fresh duck eggs, wash and dry them. Duck eggs are preferably eggs laid by ducks in stocking.

[0026] Step 2: pick fresh red amaranth, wash it, and crush it to make amaranth sauce.

[0027] Step 3: Preparation of marinating auxiliary materials: by weight, in 100 parts of amaranth sauce, add 10 salt, 60 degree corn wine 6, sugar 5, dried ginger powder 1, garlic 1, star anise 1, pepper 1.5, pepper 1.5 , fennel 1, cinnamon 1, tangerine peel 2, astragalus 2, mix and stir evenly for later use;

[0028] Step 4: Wrap the selected duck eggs evenly with the auxiliary materials marinated in Step 3, the thickness of which is 2.5mm, and place them in the earthen pot layer by layer;

[0029] Step 5: Store the container in a cool and ventilated place for 7 hours at a temperature of 15-20 degrees Celsius;

[0030] St...

Embodiment 2

[0034] The present invention utilizes the salted duck egg preparation method of amaranth natural raw material, comprises the following several steps:

[0035] Step 1: Select fresh duck eggs, wash and dry them. Duck eggs are preferably eggs laid by ducks in stocking.

[0036] Step 2: Pick fresh and tender amaranth, wash it, and crush it to make amaranth sauce.

[0037] Step 3: Preparation of marinating auxiliary materials: by weight, in 100 parts of amaranth sauce, add 30 parts of salt, 6 parts of glutinous rice wine with a degree of 50 degrees, 10 parts of sugar, 3 parts of dried ginger powder, 3 parts of garlic, 3 parts of star anise, 4 parts of Chinese prickly ash, and 4 parts of pepper , fennel 3, cinnamon 3, tangerine peel 5, astragalus 6, mix and stir evenly for later use;

[0038] Step 4: Wrap the selected duck eggs evenly with the auxiliary materials marinated in Step 3, the thickness of which is 2mm, and place them in the earthen pot layer by layer;

[0039] Step 5:...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

PUM

No PUM Login to view more

Abstract

The invention discloses a preparation method for pickling salted duck eggs by edible amaranth. The method includes selection of duck eggs, preparation of an edible amaranth paste, preparation of a pickling auxiliary material, wrapping of the duck eggs with the auxiliary material, primary pickling, preparation of edible amaranth water, and secondary pickling; through two times of pickling, salt composition is rapidly infiltrated into egg white, and the salt content of the egg white is balanced; the natural raw material edible amaranth is adopted for pickling the duck eggs, the process is unique, the cost is low, the egg white is tender, egg yolk is sandy and bright, and the egg white and the egg yolk both emits out faint scent of edible amaranth when the eggs are eaten; the whole pickling process has no any chemical additives and is really green and pollution-free, and the salted duck eggs are rich in value and rich in calcium and iron, and can promote bone growth and development, especially for children; and the salted duck eggs after pickling have red egg shells, have good outward appearance, and are both beautiful and delicious.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing salted duck eggs pickled with amaranth. technical background [0002] Salted duck eggs are rich in fat, protein and various amino acids needed by the human body. They also contain various minerals such as calcium, phosphorus and iron, and various trace elements and vitamins necessary for the human body. Among them, inorganic salts such as calcium and iron are rich in content, and its quality is higher than that of eggs and fresh duck eggs. As a traditional food, salted duck eggs have a long history and are a good accompaniment to meals. With the continuous improvement of people's living standards, the requirements for food are getting higher and higher, while traditional salted duck eggs often have high salt content and single taste. It is easy to be greasy, which greatly limits the consumption of duck eggs, which is unfavorable for the development...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to view more

Application Information

Patent Timeline
no application Login to view more
Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L27/10A23L33/00
CPCA23V2002/00
Inventor 陈寿定陈兆潭
Owner GAOYOU YOUXING FOOD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap