The invention discloses a
processing technology for low-salt quick-cooking
softening of salted duck eggs, and belongs to the technical field of salted duck egg preparation, and the
processing technology comprises the following steps: removing surface
dirt from fresh duck eggs through automatic cleaning equipment,
drying to remove
moisture, and electronically grading for later use; mixing table salt and water according to a certain proportion to obtain a low-salt
pickling agent; putting the cleaned duck eggs into a low-salt
pickling agent, externally connecting a water bath device to keep the temperature of the
pickling solution, and completely pickling to obtain a salted duck egg semi-finished product; putting the salted duck egg semi-finished product into a sealing bag through a vacuum
packaging machine, and extracting air in the bag to isolate the salted duck egg from the outside; the packaged salted duck eggs are cooked with steam and then taken out to be cooled, and the finished salted duck eggs are obtained.According to the technology, the
salting solution only containing salt is utilized, the
salt content in the
salting agent is reduced, the
salting time is further shortened, the
salinity of the product is greatly reduced, the texture of the product is softened, and the taste and
flavor of the product are effectively improved; the green and
healthy diet concept of consumers is particularly met.