Preparation method of shell-free low-salt fragrant cooked salted duck egg

A production method and technology of salted duck eggs, which are applied in the field of deep processing of eggs, can solve the problems that the ideal effect is difficult to achieve, and achieve the effect of fragrant and tender taste, high economic and social benefits

Inactive Publication Date: 2014-03-26
李家焕 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although "the protein is moderately salty and the egg yolk is loose and sandy" is the soaking effect that people have been pursuing, but in actual operation, no matter how the technician changes the composition and concentration of the soaking liquid, this ideal effect is difficult to achieve

Method used

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  • Preparation method of shell-free low-salt fragrant cooked salted duck egg

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Embodiment one (preparation of spice liquid):

[0027] Add 4g fennel, 6g fennel, 2g amomum, 2g cloves, 35g ginger, and 40g spring onion to 3500ml of water, heat to boil, and when concentrated to about 350ml, filter, and the filtrate is the spice liquid.

Embodiment 2

[0028] Embodiment two (salted duck egg production):

[0029] Production steps:

[0030] a. Select a certain amount of raw salted duck eggs that have been marinated for about 40 days, break the shells and separate the egg whites and egg yolks, and set aside;

[0031] b. Wash the same amount of unmarinated fresh duck eggs, break the shell and separate the egg white and egg yolk, and set aside;

[0032] c. Mix the egg whites obtained in steps a and b, and add 3% (mass percentage concentration) of 12-degree Jiashan rice wine and 0.5% (mass percentage concentration) of spice liquid (obtained in Example 1), and stir at a slow speed to obtain a mixture egg white;

[0033] d. Apply sesame oil on the inner wall of the egg-shaped mold, put the egg yolk obtained in step a into the egg-shaped mold, then pour the mixed egg white liquid obtained in step c until the mold is slightly full, and evenly discharge it on the egg tray;

[0034] e. Put the egg tray in the hot water tray, cook in ...

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PUM

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Abstract

The invention discloses a preparation method of a shell-free low-salt fragrant cooked salted duck egg, which belongs to the field of deep processing of eggs. The method comprises the following steps: a. crushing an amount of salted raw duck eggs, breaking shells, separating egg white from yolk for later use; b. breaking the shells of the same amount of unsalted duck eggs, separating egg white from yolk for later use; c. mixing the egg whites obtained in the steps a and b, adding millet wine and spice solution, stirring uniformly to obtain mixed egg white solution; d. arranging the yolk obtain in the step a into an egg-shaped mold, filling the mixed egg white solution obtained in the step c until the mold is nearly full; and e. cooking the mold for 15-20min in hot water being 95-100 DEGC, cooling in cold water, de-molding, so as to obtained an object product. Compared with the prior art, the salted duck egg prepared according to the method disclosed by the invention is moderate in degree of saltiness of the egg white and is delicious and soft, the yolk is loose, sandy and oily, has special fragrance, and therefore the preparation method has good popularization and application values.

Description

technical field [0001] The invention relates to a method for deep processing of eggs, in particular to a method for making shellless, low-salt, flavor-boiled salted duck eggs. Background technique [0002] Salted eggs are a traditional delicacy, usually soaked in salt water or wrapped in salty mud. Although "the protein is moderately salty and the egg yolk is loose and sandy to produce oil" is the soaking effect that people have been pursuing, but in actual operation, no matter how the technician changes the composition and concentration of the soaking liquid, this ideal effect is difficult to achieve. Because, only when the salt content of the egg white is high enough, the salt can penetrate into the egg yolk, so when the egg yolk is loose and oily, the egg white is already very salty. Contents of the invention [0003] The technical task of the present invention is to provide a method for preparing boiled salted duck eggs without shells and low salt flavor. [0004] Th...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/30
Inventor 李家焕
Owner 李家焕
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