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Preparation method of salted duck eggs

A technology of salted duck eggs and duck eggs, which is applied in the field of salted duck eggs and can solve the problems of high consumption of salted eggs and low oil yield

Inactive Publication Date: 2017-05-31
曾周
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Restricted by the salting method of the existing salted eggs, the salt consumption of the salted eggs is increased, and the oil yield is also low

Method used

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Embodiment

[0024] A preparation method of salted duck eggs, characterized in that: comprising the following steps, 1) egg inspection and grading, removing cracked eggs and inferior eggs, and classifying the eggs into first, second, third and fourth grades according to their size, wherein one class egg max;

[0025] 2) Wash the eggs, and clean the duck feathers and duck feces on the surface of the eggshells;

[0026] 3) Disinfection, soak the duck eggs in white wine above 50 degrees for 50 minutes, and dry them;

[0027] 4) Prepare a pickling solution, which includes 120 parts of water, 25 parts of salt, 4 parts of rice wine, 5 parts of star anise, 5 parts of licorice, 12 parts of fennel, 5 parts of tea, 20 parts of Zongye powder, and 5 parts of ginger 10 parts of Chinese prickly ash and 10 parts of cassia bark, the above are parts by weight; put the zong leaf powder, licorice root, star anise and fennel into water and boil for 10 minutes, then add tea leaves and boil for 8 minutes, fina...

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Abstract

The invention relates to a preparation method of salted duck eggs. The preparation method comprises the following steps of (1) sorting and classifying eggs; (2) washing the eggs, and cleaning duck feather and dung on the surfaces of egg shells; (3) disinfecting; (4) preparing salting liquid, putting reed leaf powder, liquorice root, star anise and fennel into water, boiling for 5 to 10min, adding tea leaves, boiling for 3 to 8min, adding salt finally, uniformly stirring, cooling, and adding rice wine; (5) salting the duck eggs for 20 to 30 days; (6) sampling and detection; (7) taking out of a jar. The preparation method of the salted duck eggs has the advantage that by adding the reed leaf powder into the salting liquid, when the salting liquid is prepared, after the salting liquid is boiled, weed leaf polysaccharide, weed leaf flavone, organic zinc, selenium, iodine, calcium, magnesium, iron, multiple vitamins and amino acid in the weed leaves are separated out, and enter the duck eggs when the duck eggs are salted, so as to be beneficial for a human body.

Description

technical field [0001] The invention relates to a salted duck egg, in particular to a preparation method of the salted duck egg. Background technique [0002] The number of ducks raised in my country and the output of duck eggs rank first in the world. As a kind of nutrient-rich eggs, the ingredients contained in duck eggs are basically similar to those of eggs, mainly containing protein, fat, vitamins A1, B, B2 and so on. Compared with eggs, duck eggs have higher fat content, inorganic salts and vitamin A content, and the fat contains 62% unsaturated fatty acids. The fat has a low melting point and is easily absorbed by the body. In terms of trace elements, the content of calcium and iron in duck eggs is higher, but the zinc content is lower than that of eggs. [0003] Duck eggs are cooler in nature, and those with green eggshells are cooler. Salted duck eggs are sweet in taste and cool in nature, and enter the heart, lungs, and spleen meridians; dietary supplements. Tr...

Claims

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Application Information

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IPC IPC(8): A23L15/00
Inventor 曾周
Owner 曾周
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