Method for quickly pickling salted duck eggs with spicy lentinus edodes compound flavor

Abstract

The invention discloses a method for quickly pickling salted duck eggs with a spicy lentinus edodes compound flavor. The method provided by invention comprises the following steps: firstly treating duck eggs with acetic acid solution to remove an outer film on the surface of duck egg shell to reduce the immersion resistance to the salt so that the duck eggs are easier to pickle; adopting partial potassium chloride to replace sodium chloride to prepare pickling solution, so as to reduce the penetration of sodium ions and keep the taste of the salted duck eggs intact; and drying wasted lentinus edodes pedicels, grinding the wasted lentinus edodes pedicels into powder, preparing the lentinus edodes powder and spices like chilies and star anise to into spicy lentinus edodes compound pickling materials, mixing the spicy lentinus edodes compound pickling materials with diatomaceous earth and white spirit to prepare a pickling substrate, and wrapping the first-time pickled duck eggs in the pickling substrate and pickling the duck eggs in an airtight space. Due to the addition of the white spirit, alcohol can destroy biological membrane structures, open membrane pore passages and increase the permeability of the duck egg shell to improve the penetration rate of salt, the chilies and the lentinus edodes so that the duck eggs can have diversified tastes and aromas; and the precipitation and accumulation of the protein of egg yolks occur so that dispersed extremely tiny oil drops gather together to promote the generation of egg yolk oil.

Description

technical field [0001] The invention relates to the technical field of salted duck eggs, in particular to a method for quickly pickling salted duck eggs with spicy shiitake mushrooms and compound flavors. Background technique [0002] As one of the main processed products of duck eggs in my country, salted eggs have a long history of traditional characteristics and are deeply favored by consumers for their unique flavor. Salted duck eggs are rich in fat, protein, amino acids, vitamins, calcium, phosphorus, iron and other nutrients, and are easily absorbed by the human body. Traditional Chinese medicine believes that salted duck eggs are sweet in taste and cool in nature, and enter the heart, lungs, and spleen meridians, and have the effects of nourishing yin, clearing the lungs, and removing heat. In addition, salted duck egg butter can cure children's food accumulation, and external application can cure scalds and eczema. [0003] At present, the salting cycle of salted d...

AI Technical Summary

Problems solved by technology

But, along with prolonging of pickling time, cause the sodium chloride content in egg white to rise rapidly, have a strong impact on the quality of product

At the same time, due to the traditional and single salty taste of salted duck eggs, it cannot meet the needs of people's taste buds. It is necessary to continuously develop salted duck eggs with different flavors, which can also meet the conditions of quick pickling.