Five-spice tea low-salt duck eggs and making method thereof

A technology for salted duck eggs and tea leaves, which is applied in the field of salted duck eggs, can solve the problems of long curing cycle, protein and salt content, and taste salty, and achieves the effects of shortening the curing cycle, suitable taste, and pine sand oily.

Inactive Publication Date: 2016-05-04
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A spiced tea low-salt duck egg is made from the following raw materials (catties):

[0018] 70 fresh duck eggs, 4 ginger, 6 tangerine peel, 3 cinnamon, 1 star anise, 2 peppercorns, 5 shallots, 1 garlic, 4 licorice, 1 mulberry branch, 18 tea leaves, appropriate amount of high-grade liquor, white vinegar and salt.

[0019] A method for preparing spiced tea low-salt duck eggs, comprising the following steps:

[0020] (1) Select high-quality fresh duck eggs, wash the shell with water and dry it, soak it in white vinegar for 60 minutes, take it out and dry it, clean the marinating tank, wipe the inner wall with alcohol to disinfect, and set aside;

[0021] (2) Wash ginger, tangerine peel, cinnamon, star anise, Chinese prickly ash, chives, garlic, licorice, and mulberry branches, mix and crush them, add 7 times of water, simmer for 2 hours on low heat, cool and centrifuge to obtain a feed liquid , add salt and stir to dissolve into a pickling solution with a concentration of...

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PUM

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Abstract

The invention discloses five-spice tea low-salt duck eggs. The five-spice tea low-salt duck eggs are made from, by weight, 70-80 parts of fresh duck eggs, 4-5 parts of fresh ginger, 6-7 parts of pericarpium citri reticulatae, 3-4 parts of cinnamon, 1-2 parts of anise, 2-3 parts of pepper, 5-6 parts of chive, 1-2 parts of garlic, 4-5 parts of liquorice, 1-2 parts of ramulus mori, 18-22 parts of tea leaves, strong baijiu, white vinegar and a proper amount of salt. The fresh eggs are soaked with the white vinegar so that egg shells can generate small holes to facilitate material exchange of salt and the like, and the duck eggs are pickled by a pickling solution and pickling wine with the same salt content as the pickling solution successively; due to the fact that the osmotic pressure of egg white and the osmotic pressure of the exterior of the shells are consistent basically, the salt can permeate into yolks so that the yolks can be dehydrated to achieve looseness and oil permeation, the salt content of the egg white is not increased, depression and pickling are adopted for rapidly completing the first stage, the pickling period is shortened, the strong baijiu is added so that protein can be condensed more quickly, oil can permeate from the yolks rapidly, the finished duck egg white is suitable in taste, the yolks are loose and oily, and the five-spice tea low-salt duck eggs are rich in tea fragrance and have the five-space flavor.

Description

technical field [0001] The invention relates to a salted duck egg, in particular to a spiced tea 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 disadvantages of the prior art and provides a low-salt duck egg with spiced tea and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A low-salt duck egg with spiced tea leaves is made from the following raw materials in parts by weight: [0006] Fresh duck eggs 70-80, ginger 4-5, tangerine peel 6-7, cinnamon 3-4, star anise 1-2, pep...

Claims

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Application Information

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IPC IPC(8): A23L15/00
Inventor 柳培健
Owner 柳培健
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