Production technology of salted duck eggs

Abstract

The invention discloses a production technology of salted duck eggs. The technology comprises the following steps of firstly detecting the moisture content and the fresh degree of fresh duck eggs in each batch, and then performing classification, light inspection and tapping selection so as to obtain 5 kinds of duck eggs of different weight classes, namely top-class duck eggs, first-class duck eggs, second-class duck eggs, third-class duck eggs and fourth-class duck eggs; and separately pickling the 5 kinds of duck eggs of different weight classes in different rooms according to different weight classes, wherein the consumption quantity of salt for pickling the duck eggs of the lowest weight class is 1.2-2.0g for each duck egg, the difference between the consumption quantity of the salt for pickling the duck eggs of the lower weight class and the consumption quantity of the salt for pickling the duck eggs of the adjacent weight class is 0.1-0.5g, and the pickling time is 60 days or above. The prepared salted duck eggs are moderate in saline taste and not high in salt content; salted duck egg cores can generate sandy particles, can be bright and generate oil, and are good in mouth feel.

Description

technical field [0001] The invention relates to the field of traditional food processing, in particular to a production process of salted duck eggs. Background technique [0002] Salted duck eggs are salted eggs made of 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. Absorbed by the body, moderately salty, suitable for all ages. The eggshell is cyan, and the appearance is round and smooth, so it is also called "green egg". [0003] The traditional production process uses empirical methods, but does not control the indoor temperature and humidity. There is no node control in the preparation process, the proportion of salt in the ingredients used in the preparation is heavy, and duck eggs of different weights are marinated with the same proportion of ingredients. Short (the general curing cycle is 20-30 days), etc., m...

AI Technical Summary

Problems solved by technology

[0003] The traditional production process uses empirical methods, but does not control the indoor temperature and humidity. There is no node control in the preparation process, the proportion of salt in the ingredients used in the preparation is heavy, and duck eggs of different weights are marinated with the same proportion of ingredients. Short (the general curing period is 20-30 days), etc., make the prepared salted duck eggs have poor taste, too salty, no sand or oil, and the salt content of salted duck eggs is too high, which is not suitable for health.