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Making method of sesame paste chicken (duck) eggs

A production method and technology of chicken with sesame sauce, applied in the field of egg pickling, can solve problems such as difficulty in achieving balance, over-salty taste, ugly appearance, etc., and achieve the effect of standardized processing procedures, easy to learn operation, and high market application value

Pending Publication Date: 2020-08-04
安徽省民乐食品产业发展有限公司
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Problems solved by technology

[0002] Sesame sauce chicken (duck) eggs are fresh chicken (duck) eggs that are marinated and reprocessed. The marinated chicken (duck) eggs are rich in nutrients, rich in protein, fat and various nutrients needed by the human body. Amino acids, calcium, phosphorus, iron and other trace elements and vitamins, etc., but the existing method of marinating chicken (duck) eggs has a lot of oily yolk, and the taste is too salty, and the egg yolk with moderate taste has little oil. It is difficult to achieve a balance between the two, and the existing sesame sauce chicken (duck) eggs all have the problem of eggshell discoloration after successful production, resulting in an ugly appearance

Method used

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  • Making method of sesame paste chicken (duck) eggs

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specific Embodiment 1

[0026] see figure 1 Shown, the present invention is a kind of preparation method of sesame sauce (chicken) duck egg, comprising: following main raw material: fresh chicken (duck) egg, deep laterite, edible salt, drinking water, the ratio of its weight part is: chicken (duck) Egg: laterite: edible salt: water = 100:28:4:30.

[0027] A kind of preparation method of sesame sauce (chicken) duck egg, comprises the steps:

[0028] Step 1, chicken (duck) egg material selection: select medium-term chicken (duck) eggs that are non-toxic, non-resistant (antibiotics), and pollution-free, clean the surface, and reserve them for later use;

[0029] Step 2. Preparation of marinade: mix chicken (duck) eggs, laterite, edible salt and water in a weight ratio of 100:28:4:30, stir well, and reserve for later use;

[0030] Step 3. Chicken (duck) eggs marinating: put the chicken (duck) eggs that have been cleaned in advance into the prepared slurry one by one by hand, roll them evenly, put them ...

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Abstract

The invention discloses a making method of sesame paste chicken (duck) eggs, and relates to the technical field of (chicken) duck egg pickling. The invention relates to a making method of sesame pastechicken (duck) eggs. The sesame paste chicken (duck) eggs comprise the following main raw materials: fresh chicken (duck) eggs, deep red soil, edible salt and drinking water. The making method comprises the following steps of: selecting chicken (duck) eggs; preparing a pickling material; pickling the chicken (duck) eggs; cleaning the chicken (duck) eggs; cooking under high pressure; cleaning thechicken (duck) eggs for the second time; storing the sesame paste chicken (duck) eggs; and packaging the sesame paste chicken (duck) eggs. The sesame paste chicken (duck) eggs designed and prepared bythe invention have no great difference from a fresh egg in appearance, egg white is gray brown in color and is tender and smooth, egg yolk is shaped as sweetened bean paste and spills oil, is slightly salty and is moderate in taste, and the product is unique in sesame paste fragrance and rich in nutrition and is suitable for people of all ages. The preparation process is purely natural, no essence, pigment or preservative is added, and eating is safe and reliable.

Description

technical field [0001] The invention belongs to the field of pickling chicken (duck) eggs, in particular to a method for preparing chicken (duck) eggs with sesame sauce. Background technique [0002] Sesame sauce chicken (duck) eggs are fresh chicken (duck) eggs that are marinated and reprocessed. The marinated chicken (duck) eggs are rich in nutrients, rich in protein, fat and various nutrients needed by the human body. Amino acids, calcium, phosphorus, iron and other trace elements and vitamins, etc., but the existing method of marinating chicken (duck) eggs has a lot of oily yolk, and the taste is too salty, and the egg yolk with moderate taste has little oil. It is difficult to achieve a balance between the two, and after the existing sesame sauce chicken (duck) eggs are successfully made, the eggshells will change color, resulting in an ugly problem. [0003] The invention provides a method for making hen (duck) eggs with sesame sauce, which realizes the process of bei...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 薛银忠
Owner 安徽省民乐食品产业发展有限公司
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