The invention discloses a method for sousing vacuum-soused spiced
green tea salted duck eggs. The method comprises the following steps of manufacturing mixed media according to raw materials, by weight, 45-51 percent of fine salt, 25-30 percent of
green tea, 3-5 percent of Chinese prickly ash, 6-8 percent of anise, 5-7 percent of cinnamon, 5-8 percent of white
sugar and 5-8 percent of aginomoto; mixing and smashing the raw materials except the fine salt, screening the mixture through a 50-mesh
sieve, then fully mixing the mixture and the fine salt as mixed media for using; selecting duck eggs which are clean, fresh, free of flaw and about 70+ / -5 grams weight,
steeping the eggs in white spirits of 60 degrees for twenty to thirty minutes, scooping up the eggs and laying the eggs on a bamboo
sieve, using white spirits remaining on the surfaces of the eggs as
adhesive, rolling the duck eggs as fast as possible to
sieve the mixed media on the surfaces of the eggs evenly, wherein adopted amount of the mixed media on each egg is 5.4 grams to 6 grams on average, putting the eggs into
plastic packaging bags in a sleeved mode to carry out single independent vacuum packaging, and finally putting the eggs in a constant temperature room with the temperature of 37 DEG C to 39 DEG C and carrying out storage and curing for 16 days to 18 days to finish sousing. The finished products are low in
salt content, the
salinity of
egg white and
yolk is even, and adopted materials are economical.