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Processing method of tujia salt-preserved egg

A processing method and technology of salted preserved eggs, applied in the fields of application, food preparation, food science, etc., can solve the problems of not being able to meet the requirements of life, unfavorable promotion, etc., and achieve the effect of extended shelf life and high elasticity

Inactive Publication Date: 2013-07-10
CHONGQING DONGRUN TOURISM DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Although the salted preserved eggs produced by this method are delicious, the raw materials can only use local Guang’an duck eggs, and the salted preserved eggs produced generally have a shelf life of only a few days, which is not conducive to large-scale promotion and cannot meet people’s growing living requirements

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] Select 200 fresh duck eggs without damage and cracks, wash and drain.

[0032] Weigh 0.4kg of cinnamon bark, 0.4kg of green pole, 0.9kg of clove, 0.9kg of amomum, 0.9kg of sweet grass, 0.9kg of pepper, 0.9kg of peppermint, 1.8kg of mint, 1.8kg of anise, 2.7kg of kaempferen, and 3.7kg of cumin , 9kg of table salt, pour it into a pot with 70kg of clear water, increase the heat to boil, then cook on low heat for 30 minutes; at the same time, put 4kg of quicklime in the large tank, and then put 0.9kg of yellow dan powder and 1.8kg of plant ash on the quicklime, and then Pour the boiled material water into a large vat, stir while pouring, stir evenly, and let it cool down to get the seasoning liquid.

[0033] Take a large vat, clean the inside of the vat and spread a layer of rice husk on the bottom of the vat, then put the selected duck eggs into the vat one by one. At mouth 8, cover it with a net cover, then slowly pour the cooled seasoning solution into the tank along th...

Embodiment 2

[0038] Select 500 fresh duck eggs without damage and cracks, wash and drain.

[0039] Weigh 1kg of cinnamon, 1kg of green punt, 2kg of clove, 2kg of amomum, 2kg of sweet grass, 2kg of pepper, 2kg of pepper, 4kg of anise, 4kg of mint, 6kg of kaempferen, 8kg of cumin, 20kg of table salt, and 150kg of water, pour them into the pot and add After boiling on high heat, cook on low heat for 30 minutes; at the same time, put 9kg of quicklime in the big tank, then put 2kg of yellow red powder and 4kg of plant ash on the quicklime, then pour the boiled material water into the big tank, and stir while pouring , stir evenly and let it cool down to get the seasoning liquid.

[0040] Take a large vat, clean the inside of the vat, and spread a layer of rice husk on the bottom of the vat, then put the selected duck eggs into the vat one by one. When the mouth is 10cm, cover it with a net cover, then slowly pour the cooled seasoning liquid into the tank along the wall of the tank until the du...

Embodiment 3

[0045] Select 250 fresh duck eggs without damage and cracks, wash and drain.

[0046] Weigh 0.6kg of cinnamon bark, 0.6kg of green pole, 1.1kg of clove, 1.1kg of amomum, 1.1kg of sweet grass, 1.1kg of pepper, 1.1kg of peppermint, 2.2kg of mint, 2.2kg of anise, 3.3kg of kaempferen, and 4.3kg of cumin , 11kg of table salt, pour it into a pot with 80kg of clear water, increase the heat to boil, then cook on low heat for 30 minutes; at the same time, put 5kg of quicklime in the large tank, and then put 1.1kg of yellow dan powder and 2.2kg of plant ash on the quicklime, and then Pour the boiled material water into a large vat, stir while pouring, stir evenly, and let it cool down to get the seasoning liquid.

[0047] Take a large vat, clean the inside of the vat and spread a layer of rice husk on the bottom of the vat, then put the selected duck eggs into the vat one by one. When the mouth is 12cm, cover it with a net cover, then slowly pour the cooled seasoning solution into the ...

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Abstract

The invention discloses a processing method of a tujia salt-preserved egg, belonging to the technical field of processing of poultry and eggs. A plurality of Chinese herbal medicines such as cinnamon, artemisinin, clove and the like are added into early flavoring liquid, and cooked together with salt; then quick lime is brewed; the flavored flavoring liquid not only has tujia characteristics, but also can be rapidly immersed into yolk; the egg is coated by seasoning mud after being carefully preserved and maintained while the seasoning mud is prepared by adding yellow mud, soda and quick lime after being cooked by quality spices with tujia characteristics, such as radix curcumae longae, rhizoma acori graminei, and elecampane; the egg white has preserved eggs taste after being carefully maintained; the salt-preserved egg is obtained by cleaning and steaming; the yolk of the prepared salt-preserved egg is a golden sand core, and is sandy, crisp, fragrant and sticky to eat; the egg white is turquoise preserved egg gel, is glittering and translucent, transparent, and elastic, has strong mellow, and leads a person to feel endless aftertastes; and one salt-preserved egg has two tastes. Compared with the existing salt-preserved egg, the processing method has the advantages that the quality guarantee period is greatly prolonged; and the salt-preserved egg can be stored for 6 months at normal temperature, and does not deteriorate.

Description

technical field [0001] The invention relates to a production technology of processed egg products, in particular to a method for processing salted preserved eggs with Tujia characteristics. Background technique [0002] Salted preserved eggs have the advantages of both salted eggs and preserved eggs. The product is produced using lead-free technology. It is neither as salty as salted eggs nor as alkaline as preserved eggs. It smells rich and fragrant, and the color is crystal clear. The entrance is crispy and glutinous, and the taste is very unique; one duck egg has two flavors. [0003] The existing salted eggs are generally only produced in Guang'an, Sichuan, and have local characteristics. The raw materials are the famous local varieties, Guang'an duck eggs, which have strong foraging ability and are suitable for grazing. It can be raised wherever there are grazing conditions. The processing method is to select duck eggs with uniform size, smooth skin and no cracks, was...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 陈卫东
Owner CHONGQING DONGRUN TOURISM DEV
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