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Method of pickling salted duck eggs with paste

A technology of salted duck eggs and batter, which is applied in the field of salted duck eggs with batter, which can solve the problems of unfavorable health, difficulty in handling, and increased storage time

Inactive Publication Date: 2018-03-13
刘俊梅
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] People salted duck eggs are usually soaked in salt water or wrapped with yellow mud and salt. Now the yellow mud is not easy to find, and it is difficult to pick it up when it is generally salted.
If you want to eat duck eggs with red yolk and a lot of oil, you can only buy salted duck eggs in the market, and industrial salted duck eggs will add too much salt to increase the storage time, which is not good for health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for pickling salted duck eggs with batter, comprising the following steps:

[0016] a. Wash the duck eggs, soak them in water for 3 minutes, and wash away the dirt and bacteria in the egg holes;

[0017] b. Wipe dry with a towel;

[0018] c. Make flour into a paste with hot water, add five-spice powder and 53-degree high-grade liquor and mix well;

[0019] d. Wrap the washed and dried duck eggs one by one with the batter, and then roll with a layer of salt;

[0020] E, put into the altar, seal the mouth of the altar;

[0021] f. Put them in sealed bottles for 15 days;

[0022] g. Cook and eat immediately.

Embodiment 2

[0024] A method for pickling salted duck eggs with batter, comprising the following steps:

[0025] a. Wash the duck eggs, soak them in water for 5 minutes, and wash away the dirt and bacteria in the egg holes;

[0026] b. Wipe dry with a towel;

[0027] c. Make flour into a paste with hot water, add five-spice powder and 65-degree high-grade liquor and mix well;

[0028] d. Wrap the washed and dried duck eggs one by one with the batter, and then roll with a layer of salt;

[0029] E, put into the altar, seal the mouth of the altar;

[0030] f. Put them in sealed bottles for 25 days;

[0031] g. Cook and eat immediately.

Embodiment 3

[0033] A method for pickling salted duck eggs with batter, comprising the following steps:

[0034] a. Wash the duck eggs, soak them in water for 4 minutes, and wash away the dirt and bacteria in the egg holes;

[0035] b. Wipe dry with a towel;

[0036] c. Make flour into a paste with hot water, add five-spice powder and 60-degree high-grade liquor and mix well;

[0037] d. Wrap the washed and dried duck eggs one by one with the batter, and then roll with a layer of salt;

[0038] E, put into the altar, seal the mouth of the altar;

[0039] f. Put them in sealed bottles for 20 days;

[0040] g. Cook and eat immediately.

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PUM

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Abstract

The invention relates to the field of food processing, in particular to a method for pickling salted duck eggs with batter, comprising the following steps: a. washing the duck eggs; b. drying them in the air; Mix well with white wine; d, stick duck eggs one by one and wrap them in batter, and then roll a layer of salt; e, put them in an altar, seal the mouth of the altar; f, seal it for 15 to 25 days; g, cook it and eat it. The present invention uses batter instead of yellow mud, which is fused together with salt, so that the salt can penetrate into the egg, and the yolk of the marinated duck egg is red and oily, and the saltiness can be controlled according to personal taste.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for pickling salted duck eggs with batter. Background technique [0002] People usually pickle salted duck eggs by soaking them in salt water or wrapping them with yellow mud and salt. Nowadays, yellow mud is not easy to find, and it is difficult to pick them up when they are generally pickled in salt water. If you want to eat duck eggs with red yolk and oily, you can only buy salted duck eggs in the market, and industrial salted duck eggs will add too much salt to increase the storage time, which is not good for health. Contents of the invention [0003] In order to overcome the above disadvantages, the present invention provides a method for pickling salted duck eggs with batter. The yolk of the pickled duck eggs is red and oily, and the saltiness can be controlled according to personal taste. [0004] A method for pickling salted duck eggs with batter, comprising the...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 刘俊梅
Owner 刘俊梅
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