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Method for preparing low-salt and high-oil salted duck eggs

A salted duck egg, high-oil technology, applied in the field of salted duck egg pickling, can solve the problem of affecting the oil output of salted duck eggs, etc.

Inactive Publication Date: 2019-07-12
JIANGXI SHENZHU TIANYUAN FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But, in the prior art, salted duck eggs can be made higher than oil due to salting salted duck eggs, but there is a problem of high salt, and excessive intake of salt is not only easy to cause high blood pressure, the incidence of stroke in high salt intake people and mortality are higher than those with low salt intake, and less salt affects the oil yield of salted duck eggs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of low-salt high-oil salted duck egg preparation method provided by the invention comprises the following steps:

[0019] Step 1: Preparation of soaking liquid: Boil the mineral water, mix it with edible salt when it is cooled to 20-50°C and stir, the ratio of edible salt and mineral water is 20:100-25:100, until the edible salt is completely melted , and then mixed with pure grain brewed liquor with a degree above 60° for blending, the ratio of liquor to mineral water is 10:100~15:100;

[0020] Step 2: Duck egg selection: select undamaged fresh duck eggs, put them directly into the soaking liquid without cleaning;

[0021] The third step: salting duck eggs: seal the salted duck in a sealed container, place it in a ventilated place, and place it for 15-20 days;

[0022] Step 4: Salt reduction: Steam the mineral water, place rock sugar for stirring, the ratio of rock sugar to mineral water is 10:100-15:100, cool the sugar water containing rock sugar, soak the sal...

Embodiment 2

[0025] A kind of low-salt high-oil salted duck egg preparation method provided by the invention comprises the following steps:

[0026] Step 1: Preparation of soaking liquid: Boil the mineral water, mix it with edible salt when it is cooled to 20°C, and stir it. ° more than pure grain brewed liquor for reconciliation, the ratio of liquor and mineral water is 10:100;

[0027] Step 2: Duck egg selection: select undamaged fresh duck eggs, put them directly into the soaking liquid without cleaning;

[0028] The third step: salting duck eggs: seal the salted duck in a sealed container, place it in a ventilated place, and place it for 15 days;

[0029] Step 4: Salt reduction: Boil the mineral water, place rock sugar for stirring, the ratio of rock sugar and mineral water is 10:100, cool the sugar water containing rock sugar, soak the salted duck eggs in the sugar water for 5 days;

[0030] Step 5: Take out the soaked salted duck eggs, dry them, and pack them into bags.

Embodiment 3

[0032] A kind of low-salt high-oil salted duck egg preparation method provided by the invention comprises the following steps:

[0033] Step 1: Preparation of soaking liquid: Boil the mineral water, mix it with edible salt when it is cooled to 35°C, and stir it. ° more than pure grain brewed liquor for reconciliation, the ratio of liquor and mineral water is 12.5:100;

[0034] Step 2: Duck egg selection: select undamaged fresh duck eggs, put them directly into the soaking liquid without cleaning;

[0035] The third step: pickling duck eggs: seal the salted duck in a sealed container, place it in a ventilated place, and place it for 17.5 days;

[0036] Step 4: Salt reduction: Steam the mineral water, place rock sugar for stirring, the ratio of rock sugar to mineral water is 12.5:100, cool the sugar water containing rock sugar, soak the salted duck eggs in the sugar water for 6 days;

[0037] Step 5: Take out the soaked salted duck eggs, dry them, and pack them into bags.

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PUM

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Abstract

The invention discloses a method for preparing low-salt and high-oil salted duck eggs. The method includes the following steps that 1, soaking liquid is prepared, wherein mineral water is boiled, cooled to 20-50 DEG C, mixed with edible salt, stirred until the edible salt is completely dissolved, and then blended with white spirits; 2, eggs are selected, wherein undamaged fresh duck eggs are selected and directly placed in the above soaking liquid without cleaning; 3, duck eggs are marinated, wherein salted duck eggs are hermetically placed in a sealed vessel, and the vessel is placed in a ventilated place for 15-20 days; 4, salt reduction is conducted, wherein mineral water is boiled, rock sugar is placed, stirring is performed, the sweet water containing the rock sugar is cooled, the salted duck eggs are soaked in the sweet water for 5-7 days, and after soaking, the finished products of the salted duck eggs are taken out, air-dried and bagged. The method has the advantages of being large in oil pump capacity, low in salt content, delicious in taste and rich in fragrance.

Description

technical field [0001] The invention relates to the technical field of salted duck eggs, in particular to a preparation method of low-salt and high-oil salted duck eggs. Background technique [0002] Pickled salted duck eggs, also known as salted eggs, salted eggs, flavored eggs, etc., are reprocessed eggs with special flavor and convenient consumption. The production of pickled salted duck eggs is very common, and it is produced all over the country. Among them, Jiangsu Gaoyou pickled salted duck eggs are the most famous. They are large and have six characteristics: fresh, thin, tender, loose, sandy, and oily. The marinated salted duck eggs processed with double yolk eggs are beautiful in color and unique in flavor. Therefore, Gaoyou pickled salted duck eggs are not only supplied to major cities in China, but also exported to Hong Kong, Macao and Southeast Asian countries, and are well-known both at home and abroad. Pickled salted duck eggs are mainly pickled with salt. ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/20A23L15/30A23V2002/00A23V2250/1614A23V2250/60
Inventor 罗蝉
Owner JIANGXI SHENZHU TIANYUAN FOOD