Mint coconut fragrant low-salt duck egg and preparation method thereof

Abstract

The present invention discloses a mint coconut fragrant low-salt duck egg prepared from the following parts by weight of raw materials: 70-80 parts of fresh duck eggs, 10-12 parts of mint leaves, 6-8 parts of strawberries, 8-10 parts of green olives, 4-5 parts of broadleaf holly leaf, 2-3 parts of radix isatidis, 4-5 parts of achene of great burdock, 1-2 parts of calyx seu fructus physalis, 3-4 parts of gotu kola, 2-3 parts of Indian Kalimeris herb, 4-5 parts of loquat flower, 20-30 parts of high-degree Chinese liquor, 40-50 parts of coconut milk, and proper amount of yellow sand, white vinegar and table salt; the duck eggs are soaked with the white vinegar for formation of small holes on eggshell to facilitate the exchange of substances such as salt and the like, then duck eggs are first pickled with a pickle liquid and then pickled with a pickle wine with same salt content with that of the pickle liquid, the osmotic pressure of egg white and the osmotic pressure outside the shell are consistent, so that salt permeates into egg yolk for dehydration of the egg yolk, salt content of the egg white may not rise, the first phase is quickly completed by vacuum pickling, by addition of the Chinese liquor, the coagulation of protein is accelerated, the egg yolk releases oil quickly, the egg white of cooked salted duck eggs tastes appropriate, the egg yolk is loose, oily and smooth, and the mint coconut fragrant low-salt duck egg is overflowed in liquor aroma, rich in coconut flavor, and rich in mint flavor.

Description

technical field [0001] The invention relates to a salted duck egg, in particular to a mint coconut-flavored low-salt duck egg and a preparation method thereof. Background technique [0002] After the salted duck eggs are cooked, the protein is fresh and white, and the yolk is loose and oily. It is rich in nutrition and has a unique flavor. It is a traditional Chinese delicacy. Salty, so most people only eat egg yolk, for this reason the present invention provides a kind of nutritious and delicious low-salt duck egg. Contents of the invention [0003] The invention overcomes the deficiencies of the prior art and provides a low-salt duck egg with mint and coconut flavor and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A mint and coconut-flavored low-salt duck egg is made from the following raw materials in parts by weight: [0006] Fresh duck eggs 70-80, mint leaves 10-12, strawberries 6-8, gr...

AI Technical Summary

Problems solved by technology

[0002] After the salted duck eggs are cooked, the protein is fresh and white, and the yolk is loose and oily. It is rich in nutrition and has a unique flavor. It is a traditional Chinese delicacy. Salty, so most people only eat egg yolks, for this reason the present invention provides a nutritious and delicious low-salt duck egg