A kind of low-salt seafood salted duck egg and pickling method thereof

Abstract

The invention relates to a low-salt seafood salted duck egg and a pickling method thereof. According to the pickling method, the low-salt seafood salted duck egg is produced from a common duck egg byvirtue of a special pickling agent, a traditional duck egg pickling process is broken through, the ultrasonic cleaning, the gas-state alcohol stifling and the ozone treatment are emphatically carriedout before the pickling of the duck eggs, low sodium salt shrimp paste powder and shrimp powder which are dried at low temperature in a vacuum state are mixed according to proportion to form a pickling agent, the optimal treatment process, concentration and time are obtained through repeated experiments, and the pickling of the low-salt seafood salted duck egg is realized within a short time. Thelow-salt seafood salted duck egg has strong seafood taste and flavor, the yolk is soft and golden, the egg white has fine taste, and the low-salt seafood salted duck egg is rich in nutrition, proper in salinity, low in salt degree, high in nutrition, particularly suitable for hypertension groups, environmentally friendly and nutrient.

Description

technical field [0001] The invention belongs to the field of food processing, and relates to pickling of salted duck eggs, in particular to a low-salt seafood salted duck egg and a pickling method thereof. Background technique [0002] Salted duck eggs are fresh duck eggs salted and processed. As a special food with a long history in my country, they are rich in fat, protein, amino acids, calcium, phosphorus, iron and other minerals and trace amounts necessary for the human body. Elements and vitamins, so the nutritional value is comprehensive, and at the same time, it has the characteristics of unique flavor, attractive taste, simple and convenient consumption, etc., and is deeply loved by consumers. [0003] Soaking and encapsulation are the most common traditional methods of pickling salted eggs, both of which are produced based on the principle of high penetration of salt. The basic production process includes grading and selection of raw eggs, cleaning of raw eggs, prep...

AI Technical Summary

Problems solved by technology

At present, due to the high loss rate of ducks in the stocking process, large-scale and high-intensity stocking cannot be carried out due to natural conditions, the cost is relatively high, the supply of eggs is limited and the output is unstable, resulting in a shortage of salted duck eggs with seafood flavor in the market.

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