Method for pickling rose-flavor salted duck eggs

Abstract

The invention discloses a method for pickling rose-flavor salted duck eggs. The method comprises the steps of rose sauce preparation, duck egg pickling, subpackage with canisters and the like. According to the method, rose sauce prepared by adopting a special process is used to pickle duck eggs according to a special process, the obtained products are free of astringent, and both egg white and egg yolk send out a rose flavor during eating; the rose-flavor salted duck eggs are mellow in taste, and fresh and not greasy, can effectively promote appetite, greatly increases the sense of eating enjoyment, does not add any chemical additive in the pickling process, is delicious and healthy, and is safe and reliable; meanwhile, with the adoption of the subpackage with the canisters, excellent rose flavor of the pickled salted duck eggs in the processes of storage, marketing and the like can be kept, so that the pickled salted duck eggs are long in guarantee period, and easy to eat. The invention provides the ingenious method which uses roses as the raw material to pickle the rose-flavor salted duck eggs, and has a better economic and social value.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for pickling rose-flavored salted duck eggs. Background technique [0002] Duck eggs are rich in fat, protein and various amino acids needed by the human body. They also contain calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and are easily absorbed by the human body. They are high-grade food materials and nutrients , but because of its heavy fishy smell, the taste of fresh duck eggs directly processed and eaten is poor. Generally, salted duck eggs are first salted with salt water to remove the fishy smell before eating. Salted duck eggs are the main processing and eating methods of duck eggs. Salted duck eggs can remove fishy taste, improve taste and retain good nutritional value, but the duck eggs pickled by traditional duck egg pickling methods have a heavy salty taste and a single taste, which...

AI Technical Summary

Problems solved by technology

[0002] Duck eggs are rich in fat, protein and various amino acids needed by the human body. They also contain calcium, phosphorus, iron and other minerals and various trace elements and vitamins necessary for the human body, and are easily absorbed by the human body. They are high-grade food materials and nutrients , but because of its strong fishy smell, the taste of fresh duck eggs is poor when processed and eaten directly. Generally, salted duck eggs are first salted with salt water to remove the fishy smell before eating. Salted duck eggs are the main way of processing and eating duck eggs.

Salted duck eggs can remove fishy taste, improve taste and retain good nutritional value, but the duck eggs pickled by traditional duck egg pickling methods have a heavy salty taste and a single taste, which is easy to get greasy after continuous consumption, which greatly limits the consumption of duck eggs. Conducive to the development of duck egg industry

Although there are salted duck eggs with different flavors on the market, most of them are soaked in chemical flavors, which is not conducive to health

Yunnan is rich in rose resources, and rose-flavored food is very popular among consumers. Some manufacturers try to use rose petals to develop rose-flavored salted duck eggs, but the resulting products are too astringent and difficult to eat