Method for preparing baked duck eggs with lentinus edodes five-spice composite flavor

Abstract

The invention discloses a method for preparing baked duck eggs with lentinus edodes five-spice composite flavor. The method is as follows: firstly treating duck eggs with an acetic acid solution, andremoving the outer film on the surface of the duck egg shell so as to reduce the immersion resistance of water and salt and to make the duck eggs easier to pickle; adopting ultrasonic wave during thefirst pickling to promote salt Infiltration, to utilize the cavitation effect peculiar to ultrasonic oscillation, to reduce the mutual aggregation of egg white protein particles, to reduce the viscosity of egg white and to enhance the penetration of salt and flavor substances; then drying and powdering waste lentinus edodes pedicle, mixing the pedicle powder with spices such as chilies and star anise to obtain a spicy lentinus edodes compound pickling material, and pot-stewing the cooked duck eggs to obtain duck eggs with lentinus edodes five-spice composite flavor; and finally, conducting segmented baking to obtain the baked duck eggs which have a caramel color in appearance and are smooth and bright, slightly viscous, complete in shell and tough in structure. The baked duck eggs preparedby the method have fresh saltiness, pot-stewing fragrance and burnt fragrance all put into one, and are crispy outside and tender inside, rich in fragrance, rich in nutrients and convenient to carryat the same time.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a method for preparing roast duck eggs with mushroom and five-spice compound flavor. Background technique [0002] Duck eggs contain protein, phospholipids, vitamin A, vitamin B, vitamin D, calcium, potassium, phosphorus and other nutrients. The protein in duck eggs is the same as that in eggs, which has the effect of strengthening the body, but the total amount of various minerals is much higher than that in eggs, especially iron and calcium, which are urgently needed by the body, are more abundant in salted duck eggs, which are harmful to bone development. And can prevent anemia, and contain more vitamin B in the duck's egg simultaneously, is one of ideal food of supplementing B vitamins. Eating duck eggs has always been an important part of people's daily nutritional supplements, but the traditional eating methods are nothing more than boiling, frying, frying, steamin...

AI Technical Summary

Problems solved by technology

Eating duck eggs has always been an important part of people's daily nutritional supplements, but the traditional eating methods are nothing more than boiling, frying, frying, steaming, pickling, etc., and the characteristics of duck eggs are preserved eggs, salted eggs, tea eggs, braised eggs, etc. Duck eggs, drunk eggs, etc. People have lost interest in these flavors over time, and people continue to develop new processing methods for duck eggs to meet people's needs