Pickling process of golden flowing heart preserved duck egg and product

Abstract

The invention discloses a pickling process of a golden flowing heart preserved duck egg and a product. A pickling liquid is adopted; the pickling liquid is prepared from, by weight, 2 parts of brown tea, 4 parts of table salt, 4-5 parts of sodium hydroxide, 3 parts of zinc sulfate, 1.5 parts of copper sulfate and the balance water. The process includes the steps of preprocessing a fresh duck egg,putting the preprocessed duck egg into a jar, preparing seasonings, pouring the seasonings into the jar for pickling at 8-15 DEG C in the sealed and light-shielded environment for 16-20 days, and taking the duck egg out of the jar to be cleaned and dried in the shade at a room temperature for 12 days for after-curing to obtain the finished product. By studying the three-ear low-lead golden preserved duck egg processing process, the high-sensory-evaluation, high-yield, lead-free, low-copper, rich-zinc and high-quality golden flowing heart preserved duck egg is obtained.

Description

technical field [0001] The invention relates to the technical field of food pickling techniques, in particular to a pickling technique and product of golden Liuxin preserved eggs. Background technique [0002] Duck eggs are an important food for Chinese residents, and even more traditional food for southern residents. Preserved eggs have a long history as a duck egg processing product in my country. The processing method and process are simple, easy to operate, beautiful in appearance, unique in flavor and rich in nutrition, and are marketed at home and abroad. However, for a long time, preserved eggs have been mainly dark green and tea brown, and the color is black, and they are often criticized as "dark food". Moreover, the traditional preserved egg has a high content of alkali, which is prone to rotten heads. Excessive consumption affects the digestive environment of the stomach, which does not conform to the modern concept of healthy consumption. At the same time, the c...

AI Technical Summary

Problems solved by technology

[0008] The object of the present invention provides a kind of pickling technology and product of golden Liuxin preserved egg, to overcome the OH in the egg white of the existing technology 一 The problem of rotten heads caused by high content, while improving the original flavor and color of traditional preserved eggs, using lead-free pickling technology, greatly improving consumers' acceptance of preserved eggs

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