Method for making duck eggs tasty within short time

Abstract

The invention relates to the technical field of food processing, and discloses duck eggs capable of being tasty within short time. The duck eggs are prepared from, by weight, 2-4 parts of cortex cinnamomi, 2-4 parts of star anise, 4-6 parts of fennel, 4-6 parts of Sichuan pepper, 800-1,000 parts of clear water, 50-60 parts edible salt, 80-100 parts of liquor, 30-34 parts of glucose and 40-50 partsof duck eggs. The cinnamon and the star anise are dried, aromas in the cinnamon and the star anise can be released completely, by removing moisture in the cinnamon and the star anise, the aromas in the cinnamon and the star anise are completely extracted, and after the fennel is ground into fennel powder and conveniently put in a stirrer, sealing fermentation of the duck eggs can be effectively ensured; external aromas can be effectively absorbed in the duck eggs, the aroma in the duck eggs can be effectively extracted, it is avoided that a present high-concentration soaking mode in the market is adopted for making the duck eggs, and nutrition in the duck eggs is absorbed, and therefore the oil amount in the duck eggs is effectively ensured, the amount of oil of the duck eggs in the mouthis ensured, and the quality is improved.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a short-term tasty duck egg preparation method. Background technique [0002] Duck eggs, also known as ducks, duck eggs, Taiping, Yachun and Qingpi, are the eggs of domestic ducks of the family Anatidae, which can be hatched into ducklings. They mainly contain protein, fat, calcium, phosphorus, iron, potassium, sodium and chlorine, etc. Nutritional ingredients, duck eggs are sweet and cool in nature, have the effect of nourishing yin and clearing the lungs, enter the lung and spleen meridian, have the effects of tonifying deficiency and fatigue, nourishing yin and nourishing blood, moistening the lungs and beautifying the skin, suitable for physical weakness, dryness and heat after illness Patients with cough, dry throat and sore throat, high blood pressure and diarrhea and dysentery can eat it for diaphragmatic heat, cough, sore throat and toothache. [0003] Salted duc...

AI Technical Summary

Problems solved by technology

[0005] Aiming at the deficiencies of the existing technology, the present invention provides a short-term tasty duck egg preparation method, which has the advantages of high quality, solves the problem that the current method can efficiently produce large quantities of salted duck eggs, and can effectively retain the edible and nutritional value inside the duck eggs. However, the duck eggs produced by soaking in high-concentration salt water have a low internal oil content, which can effectively ensure the fragrance of the duck eggs, and the duck eggs are dehydrated during the processing process, so the produced duck eggs are easy to become rotten duck eggs, which greatly reduces production quality issues