Preparation method of bee grease duck egg

A technology for bee fat and duck eggs is applied in the field of edible salted duck eggs, which can solve the problems of slightly poor taste, incomplete nutrition, and insignificant effects on human health care, and achieve the effects of long shelf life, increased appetite, and extended shelf life.

Inactive Publication Date: 2005-06-22
曹斌昌
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Most of the existing salted duck eggs are obtained by directly pickling salt water, which has a slightly poor taste, and its nutrition is not comprehensive, and its health care effect on human body is not obvious.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] 1) Take the duck eggs produced by Jinding ducks (pure duck species) raised in green and pollution-free (according to the hygienic standards for fresh eggs in the agricultural industry of the People's Republic of China, code SB / T10277~1997), and the duck eggs can only be used if they meet the standards;

[0021] 2) Wash the fresh eggs and dry them in air;

[0022] 3) Put salt into the container, rinse with boiling water (boiling water), and cool to room temperature;

[0023] 4) Put the dried duck eggs into the tank in layers, and at the same time put the medicinal material (star anise) on the duck eggs in layers, and pour in the prepared salt solution;

[0024] 5) Cover duck eggs with bamboo chips to prevent them from floating;

[0025] 6) The salt solution should be 5cm higher than the duck egg surface (generally 5cm higher is better, preferably 8cm higher), and the mouth of the tank should be sealed with plastic cloth;

[0026] 7) The temperature is controlled at 20°...

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PUM

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Abstract

The invention discloses the preparation method of bee grease duck egg which comprises, washing fresh duck's eggs, airing, loading into container and covering the eggs with Chinese anise, dissolving table salt with boiling water, cooling down to room temperature and pouring into a ceramic container, covering the duck's eggs with floating prevention articles, sealing the container mouth, pickling under the temperature of 18-22 deg. C, taking out after 15-20 days, immersing for over 4 hours with peppermint water, adding peppermint, immersing the eggs into melt-down beeswax, placing into packaging shell and pressing the cover, sealing the shell and obtaining the end product.

Description

technical field [0001] The invention relates to edible salted duck eggs in daily food, in particular to a preparation method of bee fat duck eggs. Background technique [0002] Existing salted duck eggs mostly adopt salt water to directly pickle and obtain, and its mouthfeel is slightly poor, and its nutrition is not comprehensive, and the effect on human health care is not obvious. Contents of the invention [0003] The object of the present invention is to provide a kind of bee fat duck egg with good mouthfeel and health care function. [0004] To achieve the above object, the technical solution adopted in the present invention is: [0005] The preparation process of a kind of bee fat duck egg is as follows: [0006] 1) Take fresh duck eggs, wash them, and dry them in the air; [0007] 2) Put the duck eggs into the container layer by layer, and put star anise on the duck egg body layer by layer; [0008] 3) Wash the table salt with boiling water, cool it to room temp...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/18A23B5/20
Inventor 李景荣
Owner 曹斌昌
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