阅读说明：本技术 一种梅子根咸鸭蛋的制作方法 (Method for making plum root salted duck eggs ) 是由 陈子健 于 2020-07-08 设计创作，主要内容包括：本发明涉及禽蛋类食品加工技术领域,具体涉及一种梅子根咸鸭蛋的制作方法。将咸鸭蛋经过分级和清洗后放入陶缸,加入熬制过的梅子根盐水密封腌制,再将咸鸭蛋进行真空包装、高温杀菌、高温蒸煮处理,晾干水分后装箱得到熟制的梅子根咸鸭蛋。本发明的梅子根咸鸭蛋具有多种口味,同时结合咸鸭蛋和梅子根的众多功效,较普通咸鸭蛋具有更优良的除湿和消炎功能。(The invention relates to the technical field of poultry egg food processing, in particular to a method for preparing plum root salted duck eggs. Grading and cleaning salted duck eggs, putting the salted duck eggs into a pottery jar, adding boiled plum root saline water, sealing and pickling, carrying out vacuum packaging, high-temperature sterilization and high-temperature cooking treatment on the salted duck eggs, airing and packing the salted duck eggs to obtain the cooked plum root salted duck eggs. The salted duck egg with plum root has multiple tastes, combines multiple effects of the salted duck egg and the plum root, and has better dehumidification and anti-inflammation functions compared with common salted duck eggs.)

1. A method for preparing plum root salted duck eggs is characterized by comprising the following steps:

(1) grading salted duck eggs: selecting duck eggs with the same weight as the same grade, and removing damaged duck eggs when selecting the duck eggs;

(2) cleaning salted duck eggs: soaking duck eggs in water for 10min, putting into an egg washing machine, cleaning, and air drying;

(3) boiling plum root with saline water: weighing the following raw material components in parts by weight: 100 parts of water, 1 part of plum root slices, 20-30 parts of salt and 1 part of white spirit, the plum root slices and the water are put into a pot to be boiled with strong fire, then the pot is boiled with soft fire, and then pickling salt and the white spirit are added to prepare plum root brine to be cooled for standby;

(4) pickling salted duck eggs: putting the duck eggs cleaned in the step (2) into a clean pottery jar one by one, flatly filling the pottery jar with the duck eggs, covering a bamboo skin, pouring the plum root salt water decocted in the step (3), and sealing the pottery jar for pickling for a period of time;

(5) and (3) vacuum packaging: vacuum packaging is carried out on the two salted duck eggs obtained in the step (4);

(6) high-temperature sterilization: sterilizing the salted duck eggs obtained in the step (5) at high temperature;

(7) high-temperature cooking: cooking the salted duck eggs obtained in the step (6) at high temperature and then cooling;

(8) boxing: and (5) airing and moisture-removing the salted duck eggs obtained in the step (7), and boxing.

2. The method for preparing a salted duck egg with plum root according to claim 1, wherein the salt is preferably a curing salt.

3. The method for preparing a salted duck egg with plum root according to claim 1 or 2, wherein the amount of the pickling salt is preferably 24 to 26 parts.

4. The method for preparing the plum root salted duck eggs as claimed in claim 1, wherein the white spirit is preferably 53 degrees Niuban mountain Erguotou.

5. The method for preparing the plum root salted duck eggs as claimed in claims 1-3, wherein 0.1 part of spiced corned, 0.1 part of aniseed and 0.1 part of cassia bark can be added to the raw material components of plum root saline water in the step (3).

Technical Field

The invention relates to the technical field of poultry egg food processing, in particular to a method for preparing plum root salted duck eggs.

Background

The salted duck eggs are one of the traditional foods in China, are rich in nutrition, and are rich in fat, protein, various amino acids, calcium, phosphorus, iron, various trace elements, vitamins and the like required by human bodies. The salted duck eggs are rich in inorganic salts such as calcium, iron and the like, and have higher calcium content and iron content than the eggs and the fresh duck eggs. Part of protein in the salted egg is decomposed into amino acid, and salt in the egg is increased due to salting, and inorganic salt in the egg is slightly increased. The duck egg has sweet and cool taste, has effects of nourishing yin and clearing lung-heat, and is suitable for patients with asthenia after illness, dryness-heat cough, dry throat, laryngalgia, hypertension, diarrhea, dysentery, etc. The salted duck egg is rich in nutrition, and contains nutrients such as protein, phospholipid, vitamin A, vitamin B2, vitamin B1, vitamin D, calcium, potassium, iron, phosphorus and the like; in particular, the nutritional value of salted duck eggs is shown in the following aspects: (1) enriching blood and tonifying qi: the iron content of the people without lusterless complexion, losing ruddiness and cold hands and feet is high, and the absorption is good; (2) and bone strengthening: can help calcium absorption and promote bone metabolism. Plum root: has the functions of promoting digestion, eliminating dampness, relieving summer-heat, promoting the production of body fluid to relieve cough, promoting digestion, resisting cold, relieving diarrhea, promoting urination, preventing and treating cholera, etc.

The existing plum root salted duck egg production method is different from the traditional salted duck egg salting process, and mainly selects first-class plum roots according to a century old prescription, and adopts plum root essence soup boiled by an old method as a salting raw material, and the plum root salted duck egg production method has the medicinal value of plum roots, the nutritional value of ecological duck eggs and the refined taste of the salting process. The invention is based on the traditional plum root salted duck egg process, a new product which meets the taste of modern people is prepared, and plum root salted duck eggs which are suitable for different people and have various tastes, such as spiced plum root salted duck eggs, can be produced.

Disclosure of Invention

The invention aims to improve the original preparation method of a plum root salted duck egg and increase the taste of the plum root salted duck egg, and provides a preparation method of the plum root salted duck egg.

In order to achieve the purpose, the invention provides a method for preparing plum root salted duck eggs. The method comprises the following steps:

(1) grading salted duck eggs: selecting duck eggs with the same weight as the same grade, and removing damaged duck eggs when selecting the duck eggs;

(2) cleaning salted duck eggs: soaking duck eggs in water for 10min, putting into an egg washing machine, cleaning, and air drying;

(3) boiling plum root with saline water: weighing the following raw material components in parts by weight: 100 parts of water, 1 part of plum root slices, 20-30 parts of salt and 1 part of white spirit, the plum root slices and the water are put into a pot to be boiled with strong fire, then the pot is boiled with soft fire, and then pickling salt and the white spirit are added to prepare plum root brine to be cooled for standby;

(4) pickling salted duck eggs: putting the duck eggs cleaned in the step (2) into a clean pottery jar one by one, flatly filling the pottery jar with the duck eggs, covering a bamboo skin, pouring the plum root salt water decocted in the step (3), and sealing the pottery jar for pickling for a period of time;

(5) and (3) vacuum packaging: vacuum packaging is carried out on the two salted duck eggs obtained in the step (4);

(6) high-temperature sterilization: sterilizing the salted duck eggs obtained in the step (5) at high temperature;

(7) high-temperature cooking: cooking the salted duck eggs obtained in the step (6) at high temperature and then cooling;

(8) boxing: and (5) airing and moisture-removing the salted duck eggs obtained in the step (7), and boxing.

Preferably, the salt is a curing salt.

Preferably, the salt is 24-26 parts.

Preferably, the white spirit is 53-degree cowshed mountain strong spirit.

Preferably, 0.1 part of spiced, 0.1 part of anise and 0.1 part of cassia bark can be further added into the raw materials of the plum root saline in the step (3).

Through the technical scheme, the preparation method of the plum root salted duck eggs provided by the invention has the following advantages:

(1) the plum root salted duck eggs are prepared by using the plum root, the white spirit and the pickling salt, and have better dehumidifying and anti-inflammatory effects than common salted duck eggs;

(2) the plum root salted duck egg of the present invention has various tastes including five flavors and the plum root original taste.

Detailed Description

The endpoints of the ranges and any values disclosed herein are not limited to the precise range or value, and such ranges or values should be understood to encompass values close to those ranges or values. For ranges of values, between the endpoints of each of the ranges and the individual points, and between the individual points may be combined with each other to give one or more new ranges of values, and these ranges of values should be considered as specifically disclosed herein.

The invention provides a method for preparing plum root salted duck eggs, which comprises the following steps:

(1) grading salted duck eggs: selecting duck eggs with the same weight as the same grade, and removing damaged duck eggs when selecting the duck eggs;

(2) cleaning salted duck eggs: soaking duck eggs in water for 10min, putting into an egg washing machine, cleaning, and air drying;

(3) boiling plum root with saline water: weighing the following raw material components in parts by weight: 100 parts of water, 1 part of plum root slices, 20-30 parts of salt and 1 part of white spirit, the plum root slices and the water are put into a pot to be boiled with strong fire, then the pot is boiled with soft fire, and then pickling salt and the white spirit are added to prepare plum root brine to be cooled for standby;

(4) pickling salted duck eggs: putting the duck eggs cleaned in the step (2) into a clean pottery jar one by one, flatly filling the pottery jar with the duck eggs, covering a bamboo skin, pouring the plum root salt water decocted in the step (3), and sealing the pottery jar for pickling for a period of time;

(5) and (3) vacuum packaging: vacuum packaging is carried out on the two salted duck eggs obtained in the step (4);

(6) high-temperature sterilization: sterilizing the salted duck eggs obtained in the step (5) at high temperature;

(7) high-temperature cooking: cooking the salted duck eggs obtained in the step (6) at high temperature and then cooling;

(8) boxing: and (5) airing and moisture-removing the salted duck eggs obtained in the step (7), and boxing.

The inventor discovers that the components can play a synergistic effect after the plum root slices and water are mixed and boiled with big fire and are boiled with small fire to a certain concentration and then are added with the pickling salt and the white spirit, so that the salted duck eggs pickled by the plum root in the saline water can better play the effects of the duck eggs and the plum roots.

Although the object of the present invention, namely, improvement of the dehumidifying and anti-inflammatory effects of the plum root salted duck eggs, can be achieved by merely combining the above components, the performance can be further improved in the following preferable cases. Preferably, the plum root is contained in an amount of 1 part and the salt for curing is contained in an amount of 20 to 30 parts based on 100 parts of the water, and specifically, the salt may be contained in an amount of any value selected from the group consisting of 20 parts, 21 parts, 22 parts, 23 parts, 24 parts, 25 parts, 26 parts, 27 parts, 28 parts, 29 parts, 30 parts and any two of these values, preferably 24 to 26 parts; the content of the white spirit is 1 part.

According to the invention, the salt is preferably pickling salt which is rich in more than 10 nutrient elements such as potassium, sodium, magnesium, iodine and the like which are beneficial to human bodies in seawater, and can taste the duck eggs more quickly compared with edible salt.

According to the invention, the white spirit is also added into the plum root saline water, so that the white spirit can sterilize and remove the fishy smell of the duck eggs, and the inventor also finds that the white spirit can also increase the fragrance of the salted duck eggs, wherein 53-degree Niuban mountain Erguotou is the best.

According to the invention, to obtain the plum root salted duck eggs with different tastes, spices with different components can be added into the plum root saline water in the step (3), and in order to obtain the plum root salted duck eggs with five flavors, 0.1 part of spiced spice, 0.1 part of aniseed and 0.1 part of cassia can be added into the plum root saline water component.

The present invention will be described in detail below by way of examples.