Production process of salted duck eggs with spices added in duck egg salting solution

A production process, salted duck egg technology, applied in the field of salted duck egg production process, can solve the problems of long pickling time, large specific surface area of ​​modified yellow mud, etc., to solve the problems of long pickling time, easy damage of protection, adsorption and diffusion powerful effect

Inactive Publication Date: 2019-01-15
安徽靳氏食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0006] The modified yellow mud in the present invention has a large specific surface area, strong adsorption and diffusion capabilities, and the duck eggs can quickly absorb the salt inside the yellow mud, which solves the problem of long pickling time

Method used

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  • Production process of salted duck eggs with spices added in duck egg salting solution

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Effect test

Embodiment 1

[0033] A salted duck egg production process in which spices are added to the duck egg pickling solution, the preparation of the salted duck egg includes the following processes:

[0034] (1) Duck egg selection: The selected duck eggs come from large-scale wild farms, and are screened according to the size of the duck eggs, and the duck eggs with uniform size, uniform shape and bright blue shell are screened out;

[0035] (2) Disinfection of duck eggs: Put the selected duck eggs of good quality into a large container, pour dilute hydrochloric acid into the container for disinfection treatment, after the disinfection treatment is completed, put them in clean water to clean, and dry the surface of duck eggs with a dry towel the surface of the selected duck eggs will adhere to some bacteria and stains, and the purpose of treating them with dilute hydrochloric acid is to remove the bacteria and stains on the surface of duck eggs, and then wash off the dilute hydrochloric acid with w...

Embodiment 2

[0040] A kind of salted duck egg production process that adds spices in duck egg pickling solution, the preparation of this salted duck egg comprises following process:

[0041] (1) Duck egg selection: The selected duck eggs come from large-scale wild farms, and are screened according to the size of the duck eggs, and the duck eggs with uniform size, uniform shape and bright blue shell are screened out;

[0042] (2) Disinfection of duck eggs: Put the selected duck eggs of good quality into a large container, pour dilute hydrochloric acid into the container for disinfection treatment, after the disinfection treatment is completed, put them in clean water to clean, and dry the surface of duck eggs with a dry towel the surface of the selected duck eggs will adhere to some bacteria and stains, and the purpose of treating them with dilute hydrochloric acid is to remove the bacteria and stains on the surface of duck eggs, and then wash off the dilute hydrochloric acid with water. It...

Embodiment 3

[0047] (1) Duck egg selection: The selected duck eggs come from large-scale wild farms, and are screened according to the size of the duck eggs, and the duck eggs with uniform size, uniform shape and bright blue shell are screened out;

[0048] (2) Disinfection of duck eggs: Put the selected duck eggs of good quality into a large container, pour dilute hydrochloric acid into the container for disinfection treatment, after the disinfection treatment is completed, put them in clean water to clean, and dry the surface of duck eggs with a dry towel the surface of the selected duck eggs will adhere to some bacteria and stains, and the purpose of treating them with dilute hydrochloric acid is to remove the bacteria and stains on the surface of duck eggs, and then wash off the dilute hydrochloric acid with water. It is for bacteria and stains to enter the inside of duck eggs during the pickling process, resulting in a decline in the quality of duck eggs;

[0049] (3) Preparation of p...

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Abstract

The invention discloses a production process of salted duck eggs with spices added in a duck egg salting solution. The preparation of the salted duck eggs includes the following processes: duck egg selection, duck egg disinfection, preparation of the salting solution, duck egg salting, subsequent treatment and bagging. Modified yellow mud has large specific surface area and high adsorption and diffusion ability, so that duck eggs can adsorb salt in the yellow mud more quickly, thereby solving the problem of longer salting time; certain bacteria and stains adhere to the surfaces of the duck eggs selected, diluted hydrochloric acid is used for treating to remove the bacteria and the stains on the surfaces of the duck eggs, and then the diluted hydrochloric acid is washed away with clean water to prevent quality degradation of the duck eggs due to entrance of the bacteria and the stains into the duck eggs in a salting process; a salt mud salting solution is applied to the outer surfaces of the duck eggs to form a layer of thin and tough mud skin, thereby protecting the vulnerable shells of the duck eggs.

Description

technical field [0001] The invention belongs to the technical field of duck egg processing, and in particular relates to a salted duck egg production process in which spices are added to a duck egg pickling solution. Background technique [0002] Duck eggs, also known as ducks and duck eggs, are one of the foods we are most familiar with. They mainly contain protein, fat, calcium, phosphorus, iron, potassium, sodium, chlorine and other nutrients. Duck eggs are sweet and cool in nature and have the effect of nourishing yin and clearing the lungs. They are suitable for patients with physical weakness after illness, dry-heat cough, dry throat and sore throat, high blood pressure, diarrhea and dysentery. Duck eggs are rich in nutrition, which can be compared with eggs. Specifically, the nutritional value of duck eggs is reflected in the following aspects: 1. Tonifying blood and nourishing qi: suitable for people whose skin color is not radiant, loses ruddy, and has cold hands an...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L5/20A23L15/00
CPCA23L5/276A23L15/20A23L15/30
Inventor 靳华碑
Owner 安徽靳氏食品有限公司
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