Production method of two-time preserved salted duck eggs having health-care efficacy

Abstract

The invention discloses a production method of two-time preserved salted duck eggs having health-care efficacy. A two-time preserving method is adopted, first-time liquid impregnating is performed, and high pressure acts on the surfaces of eggshells, so that the permeability of the eggshells is improved; and besides, a certain temperature range is controlled, so that the diffusion rate of effective components into eggs is increased, and the maturing cycle of the salted eggs can be shortened; second-time clay coating packing is performed, so that effective components are completely packed; and under the action of Baijiu, second-time preserving is performed, so that mellow and rich mouth feel of the salted duck eggs is guaranteed. The raw materials adopted by an entire technology are broad in sources, and low in cost, and the technology is convenient to operate, and is suitable for mass production.

Description

technical field [0001] The invention relates to the technical field of salted duck eggs, in particular to a production method of secondary pickled salted duck eggs with health benefits. Background technique [0002] Salted duck egg is a traditional characteristic egg product in my country, also known as salted egg, salted egg, and flavored egg. It has the characteristics of unique flavor, convenient eating, rich nutrition and easy preservation. It has a long history of processing in my country. All are produced in-house. The high-quality salted egg protein is tender and white, fine and smooth, the egg yolk is rich and bright red, and truffle oil, the taste is fragrant and delicious, and the nutrition is rich, that is, it has the characteristics of "fresh, tender, thin, loose, sandy, and oily". There are three main methods of salting traditional salted eggs: grass ash method, salt mud coating method and salt water immersion method. In recent years, along with the continuous ...

AI Technical Summary

Problems solved by technology

Traditional Chinese medicine believes that salted duck eggs are sweet in taste and cool in nature, enter the heart, lungs, and spleen meridians, and have the effects of nourishing yin, clearing the lungs, and removing heat. It is precisely because of the cold nature of salted duck eggs that people with weak constitutions often eat them In the future, it will cause stomach discomfort and other symptoms. At the same time, people are not satisfied with the single unchanging traditional salty taste. It is necessary to develop salted duck eggs with different flavors, which are suitable for most people to enjoy.