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Dried durian health-care salted duck eggs and making method thereof

A technology of dried durian and salted duck eggs, which is applied in the direction of antimicrobial preservation of food ingredients, food ultrasonic treatment, and the function of food ingredients. It can solve problems such as long pickling time, water content corruption, and low market share, and achieve The effect of improving the pickling efficiency

Inactive Publication Date: 2016-12-07
JINCAIDI FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has the disadvantage of a long pickling time. In addition, because the raw material uses red grains, alcohol is contained in the salted duck eggs, which also has great limitations on the applicable population, and the market share is not high.
[0003] Tofu dregs are difficult to be reused as food raw materials due to their high water content and their poor taste.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A dry durian health-care salted duck egg, the weight ratio of each raw material component is: duck egg 500, fig slurry 30, fresh tofu residue 100, table salt 20, red pomegranate seed 1, durian dried 2, walnut 3, and sunflower seed 1.

[0021] The preparation method of the dried durian health-care salted duck eggs includes the following steps:

[0022] 1. Select qualified duck eggs, clean them and disinfect them with a chlorine dioxide solution with a weight ratio of 0.002%% for 3 minutes, dry the surface moisture, and set aside;

[0023] 2. Put red pomegranate seeds, dried durian, walnuts, and sunflower seeds on a wok and fry them for 10 minutes. Pour out the mixture, cool and smash to obtain nutritional powder;

[0024] 3. Put the treated duck eggs into a 30wt% NaCl solution, and marinate them at room temperature for 12 hours at a time under a high pressure amplitude of 110KPa and a high pressure and normal pressure time ratio of 6min / 12min.

[0025] 4. Place the fresh bean curd...

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Abstract

The invention discloses dried durian health-care salted duck eggs and a making method thereof. The dried durian health-care salted duck eggs are made from, by weight, 500-510 parts of duck eggs, 30-40 parts of fig pulp, 100-120 parts of fresh soybean curb residues, 20-30 parts of salt, 1-3 parts of red pomegranate seeds, 2-4 parts of dried durian, 3-5 parts of walnuts and 1-3 parts of sunflower seeds. The dried durian health-care salted duck eggs are salted through two different salting methods, the salt is made to rapidly permeate into egg white at the first time, and the salt in the egg white is dispersed towards the positions outside egg shells and the positions in egg yolks; meanwhile, nutritional ingredients in the soybean curb residues permeate into the duck eggs. In addition, by means of application of the dried durian, the red pomegranate seeds, the walnuts and the like, health-care functions of zinc supplement, calcium supplement and the like are added for the salted duck eggs.

Description

Technical field [0001] The invention relates to the technical field of food, in particular to a durian dried health-care salted duck egg and a preparation method thereof. Background technique [0002] The patent number is ZN201110033854.6: a method for pickling salted duck eggs in red lees, including raw egg selection, seasoning preparation, preparation of marinade in red lees, and salted duck eggs in red lees. During the marinating process of salted duck eggs with red glutinous rice, the alcohol and salt in the marinade of red glutinous rice can penetrate and diffuse into the egg, which can make the egg white and egg yolk coagulate and denature. The method is simple in process, convenient to operate, in line with hygiene requirements, short marinating time, sodium chloride content is only 4.5-5.5%, sodium chloride content is low, and it has a unique wine aroma. However, this method has the disadvantage of long pickling time. In addition, because the red lees is used in the raw ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L5/30A23L33/10
CPCA23V2002/00A23V2200/30A23V2300/48A23V2200/10
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD