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Pickling method of sea duck eggs

A technology of sea duck eggs and duck eggs, which is applied in the field of pickling sea duck eggs, can solve the problems of hard egg quality and lack of health care value of salt sea duck eggs, and achieve the effects of more oily yolk, soft taste and increased health care effects

Inactive Publication Date: 2017-01-04
杜冬明
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

There are also endless sea duck eggs processed products, but there are few ways to process sea duck eggs without shelling. Aral sea duck eggs are made from whole duck eggs after pickling. It is a special product of coastal cities in the Beibu Gulf. The salty sea duck eggs made by pickling are too hard and lack health care value

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0017] The present invention will be further explained below in conjunction with specific examples.

[0018] A method for pickling sea duck eggs, comprising the following steps:

[0019] (1) Select 70 parts of fresh sea duck eggs, wash them, soak them in 85 parts of white wine for 3 minutes, take them out and drain them, and set aside;

[0020] (2) Mix and grind 6 parts of ginger, 6 parts of fennel and 12 parts of Chinese herbal medicine, add 5 times of water, cook in a cooking pot, stop cooking when the water in the pot shrinks to 2 / 3 of the original addition, add salt and stir until saturated;

[0021] (3) Pour the material liquid in step (2) into the earthen jar, put in sea duck eggs, add 3 parts of white wine, and seal;

[0022] (4) Put the crock pot filled with sea duck eggs in step (3) in a ventilated and cool place for 20 days, then transfer to a well-ventilated and sunny place for a week.

[0023] The raw materials also include table salt, and the parts by weight of...

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PUM

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Abstract

The invention belongs to the technical field of food and particularly relates to a pickling method of sea duck eggs. According to the pickling method of the sea duck eggs, products are mainly prepared from the sea duck eggs, fresh ginger, baijiu, salt, fennel and Chinese herbal medicine through various procedures. According to the pickling method, nutrients of the sea duck eggs cannot be damaged, the pickled sea duck eggs are crispy and soft in taste, more yolk oil is generated, and the healthcare effect of the sea duck eggs is added by adding the Chinese herbal medicine.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for pickling sea duck eggs. Background technique [0002] There is a large area of ​​sea duck breeding base in the seaside mangroves of Beibu Gulf in Guangxi. The eggs produced by sea ducks are called sea duck eggs. Sea duck eggs are rich in nutrients. Every 100 grams of sea duck eggs contain 4056 mg of lecithin, which is more than that contained in 100 grams of milk. 50 times higher. Lecithin can delay aging, soften, clean blood vessels, and enhance memory. In addition, 100 grams of eggs contain 12.84 grams of protein and 11.53 grams of 18 kinds of amino acids necessary for the human body. It also contains calcium, phosphorus, iron, zinc, iodine, magnesium, potassium, selenium and other trace elements beneficial to the human body and more than 10 kinds of vitamins. The lecithin content of sea duck eggs is 6 times that of ordinary eggs, while the cholesterol con...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/105
Inventor 不公告发明人
Owner 杜冬明