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Low-salt salted duck egg salting method

A technology of salted duck eggs and duck eggs, which is applied in the field of egg processing, can solve the problems of excessive salt intake, poor taste, and unfavorable human health, and achieve the effect of appropriate salt content, good taste, and favorable mass production

Inactive Publication Date: 2016-05-25
高金水
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Over-salty salted duck eggs not only have poor taste, but also cause excessive salt intake, which is not conducive to human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0013] 1 kg of fresh duck eggs selected and cleaned are put into a brine marinating solution with a weight concentration of 26% (each kg contains the following ingredients by weight: 15 grams of star anise, 155 grams of dried ginger, 205 grams of garlic, and 150 grams of salt) Pickling, the egg is completely submerged in the pickling solution, and the temperature is controlled at 25°C. After 15 days, the egg is taken out of the brine pickling solution and drained, and placed in an air environment of 25°C for another 15 days to obtain the protein salt content. Lower ripe salted duck eggs.

Embodiment 2

[0015] Putting 1 kilogram of fresh duck eggs selected and cleaned into a brine pickling solution with a weight concentration of 26% (every kilogram contains the following ingredients by weight: 10 grams of star anise, 20 grams of dried ginger, 25 grams of garlic, and 160 grams of salt.) Marinate in medium, fully immerse the eggs in the pickling solution, control the temperature at 25°C, take them out for inspection after 20 days, the weight of the eggshell is 50 grams, and the weight of the yolk is 10 grams, take the eggs out of the salt solution and put them in 30 Continue to stand for 10 days at ℃ ambient temperature to obtain mature salted eggs with lower protein salt content.

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Abstract

The present invention relates to a low-salt salted duck egg salting method, fresh duck eggs are selected and cleaned, and then put into a salt water salting solution for soaking and salting, the salt water salting solution comprises, by weight, 10-30 grams of star anise, 15-25 grams of dry ginger, 20-35 grams of garlic and 150-180 grams of salt, salting temperature is maintained at 20-26 DEG C, salting soaking time is 10-20 days, during the salting, protein salt content of the salted duck eggs is randomly inspected, when the protein salt content of the salted duck eggs reaches 3.0-3.5% by weight, the duck eggs are taken out form the salt water salting solution, drained and then placed for thermal insulation for 10-20 days, the thermal insulation temperature is maintained at 20-30 DEG C, and protein salt further penetrates into egg yolk for oil outlet of the egg yolk. The salt content of the salted duck eggs salted by a two-stage salting manner is low, the taste of the salted duck eggs is improved, and the salted duck eggs has much edible and nutritional value.

Description

technical field [0001] The invention relates to a method for pickling low-salt salted duck eggs, belonging to the technical field of egg processing. Background technique [0002] Salted duck egg is a traditional food in my country. It is rich in fat, protein and various amino acids needed by the human body. It also contains calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body. The traditional salted duck egg salting method tends to make the egg white very salty when the yolk is oily. Over-salty salted duck eggs not only have a poor taste, but also cause the problem of excessive salt intake for eaters, and excessive intake of salt will be detrimental to human health. People with high salt intake are more likely to suffer from high blood pressure, gastritis, gastric ulcer, and gastric cancer than those who eat less salt. The invention provides a pickling method of low-salt salted duck eggs. Through the unique two...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L27/10A23L33/00
CPCA23V2002/00
Inventor 高金水
Owner 高金水
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