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Method for processing salted duck eggs

A processing method and technology for salted duck eggs, which are applied in the processing field of salted duck eggs, can solve the problem of low appetite for eating and other problems, and achieve the effects of improving appetite, fresh egg yolk color and strong fragrance.

Pending Publication Date: 2019-04-05
HUNAN DONGTING LAKE EGG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, traditionally produced salted duck eggs are mainly salty, without other flavors, and people's desire to eat is not very strong

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] A kind of processing method of salted duck egg, comprises the following steps:

[0020] Step 1: Raw material preparation, take fresh duck eggs, wash the egg shells with clean water, and put them on a grid tray to air dry for later use;

[0021] Step 2: Soak in white wine, soak the duck eggs in step 1 in 52-degree grain wine, submerge the duck eggs, and soak for 3 minutes;

[0022] Step 3: Boil the material liquid, take 3 parts of cinnamon, 1 part of cumin, 2 parts of star anise, 1 part of Chinese prickly ash, 5 parts of aniseed, 2 parts of ginger, 3 parts of green onion, put them into 1000 parts of water and boil, and simmer over low heat Cook for 5 minutes, then add edible salt, and keep stirring until you find salt floating on the water surface, stop heating and let it cool, use a colander to scoop off the floating salt and seasoning, and then add 3 parts of 52% grain wine;

[0023] Step 4: Take a marinating container with a small mouth and a big belly, clean it, dra...

Embodiment 2

[0026] A kind of processing method of salted duck egg, comprises the following steps:

[0027] Step 1: Raw material preparation, take fresh duck eggs, wash the egg shells with clean water, and put them on a grid tray to air dry for later use;

[0028] Step 2: Soak in white wine, soak the duck eggs in step 1 in 52-degree grain wine, submerge the duck eggs, and soak for 3 minutes;

[0029] Step 3: Boil the material liquid, take 5 parts of cinnamon, 2 parts of cumin, 3 parts of star anise, 2 parts of peppercorns, 5 parts of aniseed, 5 parts of ginger, and 5 parts of green onions, put them into 1200 parts of water and boil, and boil over low heat Cook for 5 minutes, then add edible salt, and keep stirring until you find salt floating on the water surface, stop heating and let it cool, use a colander to scoop off the floating salt and seasoning, and then add 3 parts of 52% grain wine;

[0030] Step 4: Take a marinating container with a small mouth and a big belly, clean it, drain ...

Embodiment 3

[0033] A kind of processing method of salted duck egg, comprises the following steps:

[0034] Step 1: Raw material preparation, take fresh duck eggs, wash the egg shells with clean water, and put them on a grid tray to air dry for later use;

[0035] Step 2: Soak in white wine, soak the duck eggs in step 1 in 52-degree grain wine, submerge the duck eggs, and soak for 3-5 minutes;

[0036] Step 3: Boil the material liquid, take 5 parts of cinnamon, 3 parts of cumin, 5 parts of star anise, 3 parts of Chinese prickly ash, 7 parts of aniseed, 5 parts of ginger, and 5 parts of green onions, put them into 1500 parts of water and boil, and boil over low heat Cook for 7 minutes, then add edible salt, and keep stirring until you find salt floating on the water surface, stop heating and let it cool, scoop out the floating salt and seasoning with a colander, and then add 5 parts of 52% grain wine;

[0037] Step 4: Take a marinating container with a small mouth and a big belly, clean it...

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PUM

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Abstract

The invention discloses a method for processing salted duck eggs. The method for processing the salted duck eggs comprises following steps of step 1, taking fresh duck eggs, washing the duck eggs withclear water and air drying the duck eggs for standby application; step 2, soaking the duck eggs in Baijiu; step 3, taking 3-5 parts of cinnamon, 1-3 parts of cumin, 2-5 parts of star anise, 1-3 partsof pepper, 5-7 parts of aniseed, 2-5 parts of ginger and 3-5 parts of shallots, boiling the materials in 1000-1500 parts of water, performing simmering with soft fire, adding edible salt, stirring the mixture until the salt floats on the water surface, stopping heating, cooling the mixture, removing the floating salt and seasoning, and then adding 3-5 parts of the Baijiu; step 4, taking a cleanedand dried marinating container with a small mouth and a big belly and putting the duck eggs in the marinating container; and step 5, adding the simmered soup in the container till the duck eggs are covered by the soup, sealing the container, and storing the container in a cool and dry place for 20-30 days. The taste of the salted duck eggs processed by the method is full-bodied, slightly salty and delicious, the color of yolks is bright, and the duck eggs have more uniform oil without fishy smell, so that the appetite of eaters is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for processing salted duck eggs. Background technique [0002] Salted duck eggs, the eggshell is cyan, and the appearance is round and smooth. It was called salty duck eggs in ancient times. It is also called "salted duck eggs", "pickled duck eggs" and "green fruit" in folklore. Salted duck eggs have a long history in China, are deeply loved by the common people, and are also favored in the market. [0003] Salted duck eggs are salted eggs made of fresh duck eggs as the main raw material. They are rich in nutrients, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements, vitamins, etc. needed by the human body. Absorbed by the body, moderately salty, suitable for all ages. Salted duck egg is a kind of reprocessed egg with special flavor and convenient eating. Salted duck egg is a good accompaniment to meals, with attrac...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 曾庆华罗国华刘友王立琪曾虹周平曾志平
Owner HUNAN DONGTING LAKE EGG FOOD
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