阅读说明：本技术 一种琉榴圆芝麻香鸭蛋的制作方法 (Making method of lucium granatum round sesame-flavor duck eggs ) 是由 陈学敬 于 2020-06-01 设计创作，主要内容包括：本发明公开了一种琉榴圆芝麻香鸭蛋的制作方法包含以下步骤：工人选蛋；剩下的蛋再次由工人碰敲,将有经纹的挑选出来；剩下的蛋再次经过光检,臭蛋次蛋挑选出来；工人将选好的蛋清洗至干净；工人进行配料,并混合放入大料包；将大料包放入腌制缸中和食盐白酒一起搅拌,等水质平稳后放入鸭蛋进行腌制30-40天；腌制好的鸭蛋进行二次光检,将残次蛋捡出；高温杀菌；将蒸好的熟鸭蛋进行包装,将鸭蛋放入真空包装袋中然后真空；真空包装好的鸭蛋再次进行高温杀菌。此种琉榴圆芝麻香鸭蛋制备简单,香而不腻,具有松、沙、细、油、鲜、嫩等特点,食用方便,是人们居家旅游方便快捷的营养佳品,更是馈赠亲朋好友的首选上乘商品。(The invention discloses a method for making lucidus round sesame-flavor duck eggs, which comprises the following steps: selecting eggs by workers; the rest eggs are knocked by workers again, and the eggs with the warp threads are selected; the remaining eggs are subjected to light inspection again, and the smelly eggs are selected; cleaning the selected eggs by workers; workers carry out batching, mix and put into the big material bag; putting the big material bag into a pickling jar, stirring with salt and white spirit, and pickling duck eggs for 30-40 days after the water quality is stable; carrying out secondary light detection on the pickled duck eggs, and picking out the defective eggs; sterilizing at high temperature; packaging the steamed cooked duck eggs, putting the duck eggs into a vacuum packaging bag and then carrying out vacuum; and (4) sterilizing the vacuum-packaged duck eggs at high temperature again. The fragrant duck egg with the sweet durum round sesame is simple to prepare, fragrant but not greasy, has the characteristics of pine, sand, fine powder, oil, freshness, tenderness and the like, is convenient to eat, is a convenient and quick nutritional good product for people to live at home and travel, and is a preferred superior commodity for friends and relatives.)

1. A manufacturing method of fragrant duck eggs with fragrant sesame on Liu Guo Duan is characterized in that: the method comprises the following steps: the method comprises the following steps: fresh duck eggs are sent to a factory by a duck breeding house, then workers start to select eggs, and the residual eggs in husks are selected;

step two: the rest eggs are knocked by workers again, and the eggs with the warp threads are selected;

step three: the remaining eggs are subjected to light inspection again, and the smelly eggs are selected;

step four: cleaning the selected eggs by workers;

step five: the method comprises the following steps of (1) burdening by workers, weighing the following burdening materials in parts by mass: 3-5 parts of pepper, 2-4 parts of aniseed, 1-3 parts of cassia bark, 2-4 parts of bay leaves, 1-3 parts of amomum tsao-ko, 3-4 parts of nutmeg and 3-5 parts of dried hot pepper, and mixing and putting into a big material bag;

step six: putting the big material bag into a pickling jar, stirring with salt and white spirit, and pickling duck eggs for 30-40 days after the water quality is stable;

step seven: carrying out secondary light detection on the pickled duck eggs, and picking out the defective eggs;

step eight: grading the optically detected good eggs, and dividing the eggs into the number of grams;

step nine: placing the graded duck eggs into a high-temperature sterilization pot for high-temperature sterilization;

step ten: packaging the steamed cooked duck eggs, putting the duck eggs into a vacuum packaging bag and then carrying out vacuum;

step eleven: and (4) sterilizing the vacuum-packaged duck eggs at high temperature again.

The technical field is as follows:

the invention relates to the technical field of duck egg preparation, and particularly relates to a preparation method of lucium granatum sesame-flavor duck eggs.

Background art:

the duck egg is a leisure food which is very popular among people in China, is rich in fat, protein and various amino acids required by human bodies, also contains various mineral substances such as calcium, phosphorus, iron and the like, and various trace elements and vitamins necessary for the human bodies, and is easy to absorb by the human bodies.

The duck eggs are sweet in nature and cool in taste, have the effects of nourishing yin and clearing away lung heat, and enter lung and spleen channels; has effects in tonifying consumptive disease, nourishing yin and blood, moistening lung, and caring skin; is suitable for patients with asthenia, cough due to dryness-heat, dry throat, sore throat, hypertension, diarrhea, dysentery, etc. Can be used for treating diaphragmatic fever, cough, laryngalgia, and toothache. The duck eggs pickled by the prior art are single in taste and common in taste.

The invention content is as follows:

the invention aims to provide a preparation method of fragrant duck eggs with fragrant sesame seeds and pomegranate seeds, aiming at the defects and shortcomings of the prior art.

The making method of the Liu durian round sesame-flavor duck eggs comprises the following steps:

the method comprises the following steps: fresh duck eggs are sent to a factory by a duck breeding house, then workers start to select eggs, and the residual eggs in husks are selected;

step two: the rest eggs are knocked by workers again, and the eggs with the warp threads are selected;

step three: the remaining eggs are subjected to light inspection again, and the smelly eggs are selected;

step four: cleaning the selected eggs by workers;

step five: the method comprises the following steps of (1) burdening by workers, weighing the following burdening materials in parts by mass: 3-5 parts of pepper, 2-4 parts of aniseed, 1-3 parts of cassia bark, 2-4 parts of bay leaves, 1-3 parts of amomum tsao-ko, 3-4 parts of nutmeg and 3-5 parts of dried hot pepper, and mixing and putting into a big material bag;

step six: putting the big material bag into a pickling jar, stirring with salt and white spirit, and pickling duck eggs for 30-40 days after the water quality is stable;

step seven: carrying out secondary light detection on the pickled duck eggs, and picking out the defective eggs;

step eight: grading the optically detected good eggs, and dividing the eggs into the number of grams;

step nine: placing the graded duck eggs into a high-temperature sterilization pot for high-temperature sterilization;

step ten: packaging the steamed cooked duck eggs, putting the duck eggs into a vacuum packaging bag and then carrying out vacuum;

step eleven: and (4) sterilizing the vacuum-packaged duck eggs at high temperature again.

The invention has the beneficial effects that: the fragrant duck egg with the sweet durum round sesame is simple to prepare, fragrant but not greasy, has the characteristics of being loose, sandy, fine, oily, fresh, tender and the like, and is tender in egg white and tender in egg yolk; the product has unique process, fragrant and rich taste, rich nutrition and convenient eating, is a convenient and quick nutritional good product for people to travel at home, and is a preferred superior commodity for friends and relatives.

The specific implementation mode is as follows:

the present embodiment will further explain the invention in detail by using the following technical solutions and examples.