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Low-salt passiflora-edulis duck eggs and making method thereof

A technology of passion fruit and salted duck eggs, which is applied in the field of salted duck eggs, can solve the problems of long pickling cycle, protein salt content and salty taste, and achieve the effects of shortening the pickling cycle, suitable taste and reducing the pickling time

Inactive Publication Date: 2016-10-05
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] After the salted duck eggs are cooked, the protein is fresh and white, and the yolk is loose and oily. It is rich in nutrition and has a unique flavor. It is a traditional Chinese delicacy. Salty, so most people only eat egg yolks, for this reason the present invention provides a nutritious and delicious low-salt duck egg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A low-salt duck egg with passion fruit is made from raw materials with the following weight (jin):

[0018] Fresh duck eggs 60, passion fruit 10, corn kernels 6, pecan nuts 2, hijiki 4, walnut flowers 2, kudzu root 1, cassia seeds 4, turmeric 2, apocynum leaves 4, orchid seeds 3, seaweed powder 2, Proper amount of high-grade liquor, white vinegar and salt.

[0019] A method for preparing Passiflora low-salt duck eggs, comprising the following steps:

[0020] (1) Select high-quality fresh duck eggs, wash the shell with water and dry it, soak it in white vinegar for 60 minutes, take it out and dry it, clean the marinating tank, wipe the inner wall with alcohol to disinfect, and set aside;

[0021] (2) Wash the walnut flower, kudzu root, cassia seed, turmeric, apocynum leaf, and orchid seeds, mix and grind them, add 8 times of water, simmer on low heat for 2 hours, cool and centrifuge to obtain the material liquid, add salt and stir Dissolved into a pickling solution wit...

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PUM

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Abstract

The invention discloses a passion fruit low-salt duck egg, which is made of the following raw materials in parts by weight: 60-70 fresh duck eggs, 10-14 passion fruit, 6-8 corn grains, and 2-3 pecan kernels , hijiki 4-5, walnut flower 2-3, kudzu root 1-2, cassia seed 4-5, turmeric 2-3, apocynum leaf 4-5, orchid seed 3-4, seaweed powder 2-3, high alcohol , an appropriate amount of white vinegar and salt; the present invention soaks duck eggs with white vinegar so that the eggshell produces tiny holes to facilitate the exchange of substances such as salt. Consistent osmotic pressure allows the salt to permeate into the egg yolk to dehydrate it to loosen the sand and produce oil, and the salt content of the egg white will no longer rise. The first stage is quickly completed by using reduced-pressure marinating, adding white wine to accelerate protein coagulation, so that the egg yolk quickly produces oil , the cooked salted duck egg protein tastes right, the egg yolk is loose and sandy, the wine is full of fragrance, the fragrance is strong, and the taste is delicious.

Description

technical field [0001] The invention relates to a salted duck egg, in particular to a passionflower low-salt duck egg and a preparation method thereof. Background technique [0002] After the salted duck eggs are cooked, the protein is fresh and white, and the yolk is loose and oily. It is rich in nutrition and has a unique flavor. It is a traditional Chinese delicacy. Salty, so most people only eat egg yolk, for this reason the present invention provides a kind of nutritious and delicious low-salt duck egg. Contents of the invention [0003] The invention overcomes the deficiencies of the prior art, and provides a passion fruit low-salt duck egg and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A low-salt duck egg of passion fruit is made from the following raw materials in parts by weight: [0006] Fresh duck eggs 60-70, passionflower 10-14, corn kernels 6-8, pecan nuts 2-3, hijiki 4-5, wal...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/105
CPCA23V2002/00
Inventor 柳培健
Owner 柳培健
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