Preparation method of easily-digested tea-flavor salted duck eggs

Abstract

The invention discloses a preparation method of easily-digested tea-flavor salted duck eggs. The preparation method is characterized by comprising the following steps: (1) enzymolysis: cleaning duck eggs and then conducting enzymolysis by using mixed enzyme; (2) fermentation: conducting magnetization treatment on fermentation liquid and putting the duck eggs into the fermentation liquid, and conducting aerobic fermentation and anaerobic fermentation; (3) pickling: mixing the magnetized fermentation liquid and seasoning liquid according to a mixture ratio by mass, soaking the fermented duck eggs into the mixed liquid for conducting pickling under a vacuum condition for 4-5 days; (4) refermentation: soaking the pickled duck eggs into the magnetized fermentation liquid for conducting fermenting; and (5) steaming: mixing tea filter residue with seasoning residue, adding camellia oil and conducting stirring and mixing, wrapping the fermented and pickled duck eggs with the mixture, and steaming the duck eggs in boiled water. According to the salted duck eggs prepared by the method disclosed by the invention, compared with a control group, the nitrite content is reduced by 9.26mg / kg, the organic acid content is improved by 6.28mg / kg, the amino acid content is improved by 4.65%, and the salted duck eggs are good in mouthfeel and easy to digest and absorb.

Description

technical field [0001] The invention belongs to the technical field of poultry product processing, and in particular relates to a preparation method of digestible tea-flavored salted duck eggs. Background technique [0002] Salted duck eggs are a traditional Chinese delicacy, and their production has a long history in my country, and are deeply loved by people; salted duck eggs are nutritious, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various Trace elements, vitamins, etc., are moderately salty and suitable for all ages. It has a special flavor, is convenient and quick to eat, and has the characteristics of color, aroma and taste. The pickling methods of salted duck eggs generally include yellow sand pickling method, saturated salt water pickling method, and brine pickling method, etc. There are many kinds of pickling methods, but they are all sealed and pickled after adding seasoning and salt; Components such as protein and fat shrink under th...

AI Technical Summary

Problems solved by technology

[0003] The present invention aims at the existing problems: nutrients, protein, fat and other components shrink under the action of salt, but they all exist in the form of macromolecules, and the digestion and utilization of the human body after eating is low; in terms of taste and health care, salty taste is the mainstay, and the taste It is relatively simple, and there is a greasy feeling after eating, and some people will experience discomfort, and salt and seasoning are used as the main pickling raw materials. The time is short; food safety, due to the unreasonable deployment of pickling speed during pickling, it will cause the egg yolk to stink and deteriorate, and the content of nitrite contained in pickled duck eggs is high, and the food safety is poor

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