The invention discloses a
pickling method of five-spice-scented salted salted duck eggs. The
pickling method of the five-spice-scented salted salted duck eggs comprises the following steps: step one,weighing raw materials according to the following parts by weight: 50-60 parts of fresh gingers, 20-30 parts of
star anises, 20-30 parts of fennels, 100-150 parts of Chinese prickly ash, 70-90 parts of white
sugar, 150-200 parts of baijiu, and 3000 parts of water; step two, cooking fresh gingers,
star anises, fennels and Chinese prickly ash in water, turning off the fire when
aroma is produced, adding coarse salt until the solution reaches saturation state, and adding the white
sugar and the baijiu after the temperature of the solution is cooled to
room temperature so as to obtain a saturatedfive-spice-
flavor saline water ready for using; and step three, thoroughly washing duck eggs, air-
drying the washed duck eggs, evenly placing the air-dried duck eggs in a sealed container, pouring thesaturated five-spice-
flavor saline water into the container, sealing the container, and carrying out storing for 20-25 days. The
pickling method of the five-spice-scented salted duck eggs overcomes disadvantages of the prior art. The fresh gingers, the
star anises, the fennels, the Chinese prickly ash and the white
sugar are utilized so as to improve taste of the duck eggs, and thus, the salted duck eggs have better taste; moreover, an appropriate amount of baijiu is added so that good sterilization effect and
oil production effect are ensured.