Method for sousing vacuum-soused spiced green tea salted duck eggs

Abstract

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.

Description

technical field [0001] The invention relates to a preparation method of vacuum pickled spiced green tea salted duck eggs. Background technique [0002] The consumption of salt, water, yellow mud, etc. in the process of traditional mud pickling and brine pickling salted duck eggs is very large, but the actual utilization rate is low, resulting in a lot of waste and environmental pollution. The maturity time of the traditional method of pickling is affected by the temperature, and there is no standardized production method, resulting in inconsistent product quality in each batch, slow penetration of salt, and a long pickling period, which increases the financial pressure of the processing plant and causes the finished egg white and egg yolk to contain The amount of salt varies greatly, often the egg whites are too salty, but the yolks are not mature enough, and the products are not differentiated. The production cost is high and the quality is low, which also seriously...

AI Technical Summary

Problems solved by technology

[0002] The consumption of salt, water, yellow mud, etc. in the process of traditional mud pickling and brine pickling salted duck eggs is very large, but the actual utilization rate is low, resulting in a lot of waste and environmental pollution. The maturity time of the traditional method of pickling is affected by the temperature, and there is no standardized production method, resulting in inconsistent product quality in each batch, slow penetration of salt, and a long pickling period, which increases the financial pressure of the processing plant and causes the finished egg white and egg yolk to contain The amount of salt varies greatly, often the egg whites are too salty, but the yolks are not mature enough, and the products are not differentiated. The production cost is high and the quality is low, which also seriously affects the development of the salted egg processing industry.