阅读说明：本技术 一种酒味保健咸鸭蛋的腌制方法 (Method for pickling wine-flavored health-care salted duck eggs ) 是由 金永辉 于 2021-07-13 设计创作，主要内容包括：一种酒味保健咸鸭蛋的腌制方法,包括如下步骤：一、辅料的配制：将陈皮、八角和香叶加入水中,温火煎制至水的一半时,去掉残渣；煮沸液体,并放入桂花泡制,再滤去残渣后加入姜汁,制成辅料溶液待用；二、白酒溶液的配制：将人参粉用沙布包裹后浸入高度白酒中,然后将辅料溶液倒入白酒中调均,制成白酒溶液备用；三、将鸭蛋洗干净、烘干,放入白酒溶液中浸泡3-7天后捞出；四、放入饱和盐水中浸泡20-25天或者用盐水黄泥涂裹20-25天后去泥,制成酒味咸鸭蛋；这样通过上述材料按一定比例所浸制出来的鸭蛋便具有了保健效果,之后再用盐水或用盐水黄泥涂裹的方式制成咸鸭蛋,使得制备出来的咸鸭蛋酒香醇厚、口味层次丰富且具有保健效果。(A pickling method of wine-flavored health-care salted duck eggs comprises the following steps: firstly, preparing auxiliary materials: adding pericarpium Citri Tangerinae, fructus Anisi Stellati and folium Sesami into water, decocting with slow fire until the water is half, and removing residue; boiling the liquid, putting the liquid into sweet osmanthus for soaking, filtering out residues, adding ginger juice, and preparing an auxiliary material solution for later use; secondly, preparing a white spirit solution: wrapping Ginseng radix powder with gauze, soaking in high-degree Chinese liquor, and adding the adjuvant solution into Chinese liquor to make into Chinese liquor solution; thirdly, cleaning and drying the duck eggs, putting the duck eggs into the liquor solution for soaking for 3-7 days, and then fishing out the duck eggs; soaking the duck eggs in saturated saline water for 20-25 days or coating the duck eggs with saline yellow mud for 20-25 days, and removing the mud to prepare the wine-flavored salted duck eggs; the salted duck eggs are prepared by coating the salted duck eggs with saline water or saline water yellow mud, so that the prepared salted duck eggs are mellow in bouquet, rich in taste and have a health-care effect.)

1. A pickling method of wine-flavored health-care salted duck eggs is characterized by comprising the following steps:

firstly, preparing auxiliary materials: adding pericarpium Citri Tangerinae, fructus Anisi Stellati and folium Sesami into water, decocting with slow fire until the water is half, and removing residue; boiling the liquid, putting the liquid into sweet osmanthus for soaking, filtering out residues, adding ginger juice, and preparing an auxiliary material solution for later use;

secondly, preparing a white spirit solution: wrapping Ginseng radix powder with gauze, soaking in high-degree Chinese liquor, and adding the adjuvant solution into Chinese liquor to make into Chinese liquor solution;

thirdly, cleaning and drying the duck eggs, putting the duck eggs into the liquor solution for soaking for 3-7 days, and then fishing out the duck eggs;

and fourthly, soaking the duck eggs in saturated saline water for 20 to 25 days or coating the duck eggs with saline yellow mud for 20 to 25 days, and then removing the mud to prepare the wine-flavored salted duck eggs.

2. The pickling method of alcoholic health-care salted duck eggs according to claim 1, wherein in the first step, the weight ratio of the dried orange peels, the aniseed, the bay leaves, the water, the sweet osmanthus flowers and the ginger juice is 20-30: 10-20: 2-5: 1800-2200: 15-25: 15-25; the soaking time is 1-2 hours.

3. The method for pickling health-care salted duck eggs with alcoholic taste as claimed in claim 1, wherein in the second step, the weight ratio of the white spirit to the ginseng powder is 4500-5500: 80-120.

Technical Field

The invention relates to a pickling method of salted duck eggs with rich taste and health-care effect.

Background

The salted duck eggs have unique flavor and convenient eating, and are deeply loved by consumers. However, for a long time, the salted duck egg product has monotonous taste and single variety in formulation and process, and mainly has an edible function to meet the requirements of people on the intake of fat, amino acid, calcium and iron.

With the improvement of living standard of people, the traditional salted duck eggs can not meet the current consumption requirements, and the salted duck eggs with health care effect, mellow bouquet and rich taste level can be pickled.

Disclosure of Invention

The invention aims to overcome the defects of the prior art and provides a pickling method of wine-flavored health-care salted duck eggs which are mellow in bouquet, rich in taste level and have a health-care effect.

In order to solve the technical problems, the invention adopts the following technical scheme:

a pickling method of wine-flavored health-care salted duck eggs is characterized by comprising the following steps:

firstly, preparing auxiliary materials: adding pericarpium Citri Tangerinae, fructus Anisi Stellati and folium Sesami into water, decocting with slow fire until the water is half, and removing residue; boiling the liquid, putting the liquid into sweet osmanthus for soaking, filtering out residues, adding ginger juice, and preparing an auxiliary material solution for later use;

secondly, preparing a white spirit solution: wrapping Ginseng radix powder with gauze, soaking in high-degree Chinese liquor, and adding the adjuvant solution into Chinese liquor to make into Chinese liquor solution;

thirdly, cleaning and drying the duck eggs, putting the duck eggs into the liquor solution for soaking for 3-7 days, and then fishing out the duck eggs;

and fourthly, soaking the duck eggs in saturated saline water for 20 to 25 days or coating the duck eggs with saline yellow mud for 20 to 25 days, and then removing the mud to prepare the wine-flavored salted duck eggs.

In an improved scheme of the pickling method of the wine-flavored health-care salted duck eggs, in the step one, the weight ratio of the dried orange peels, the anises, the bay leaves, the water, the sweet osmanthus flowers and the ginger juice is 20-30: 10-20: 2-5: 1800-2200: 15-25: 15-25; the soaking time is 1-2 hours.

In an improved scheme of the pickling method of the wine-flavored health-care salted duck eggs, in the second step, the weight ratio of the white spirit to the ginseng powder is 4500-: 80-120.

Compared with the prior art, the invention has the beneficial effects that: because ginseng and auxiliary solution prepared by soaking dried orange peel, star anise, bay leaves, sweet osmanthus and ginger juice are added into the white spirit, the salted duck eggs are prepared by coating saline water or saline water yellow mud after the soaked duck eggs have the health-care effect, and the salted duck eggs prepared by the pickling method are mellow in vinosity, rich in taste level and have the health-care effect.

The present invention will be described in further detail with reference to specific embodiments below:

[ detailed description ] embodiments

The first embodiment is as follows:

the pickling of the wine-flavored health-care salted duck eggs comprises the following steps:

1. preparing auxiliary materials: adding water 2000 g into 30 g of dried orange peel, 20 g of anise and 5 g of bay leaf, decocting with slow fire to obtain about 1000 g of liquid, removing residues, adding 20 g of sweet osmanthus into the boiled liquid, soaking for about 1 hour, filtering to remove residues (about 800 g), adding 20 g of ginger juice, and preparing into an auxiliary material solution for later use; preparing the spicy salted duck eggs by using anise, bay leaves and sweet osmanthus, wherein the fishy smell of the duck eggs can be removed by using the tangerine peel and the ginger juice;

2. preparing a white spirit solution: taking 5000 g of high-alcohol white spirit, wrapping 100 g of ginseng powder with gauze, immersing the wrapped ginseng powder in the gauze, and then pouring the auxiliary material solution into the white spirit to be uniformly mixed to prepare a white spirit solution for later use; soaking Ginseng radix powder in Chinese liquor to obtain Ginseng radix liquor with health promotion function, mixing with adjuvant solution to obtain Chinese liquor solution,

3. cleaning 200 duck eggs, drying, soaking in Chinese liquor solution for 5 days, and taking out; the duck eggs soaked in the method are fragrant, rich and nutritious, and have higher health care function;

4. soaking in saturated saline water for 23 days to obtain salted duck egg with moderate saltiness.

Example two:

the pickling of the wine-flavored health-care salted duck eggs comprises the following steps:

1. preparing auxiliary materials: adding 20 g of dried orange peel, 10 g of star anise and 4 g of vanilla leaves into 1800 g of water, decocting with slow fire to obtain about 900 g of liquid, removing residues, adding 15 g of sweet osmanthus into the boiled liquid, soaking for about 1.5 hours, filtering out residues (about 700 g), adding 15 g of ginger juice, and preparing into an auxiliary material solution for later use; preparing the spicy salted duck eggs by using anise, bay leaves and sweet osmanthus, wherein the fishy smell of the duck eggs can be removed by using the tangerine peel and the ginger juice;

2. preparing a white spirit solution: taking 4500 g of high-alcohol white spirit, wrapping 80 g of ginseng powder with gauze, immersing the wrapped ginseng powder in the gauze, and then pouring the auxiliary material solution into the white spirit to be uniformly mixed to prepare white spirit solution for later use; soaking Ginseng radix powder in Chinese liquor to obtain Ginseng radix liquor with health promotion function, mixing with adjuvant solution to obtain Chinese liquor solution,

3. cleaning 170 duck eggs, drying, soaking in a liquor solution for 4 days, and taking out; the duck eggs soaked in the method are fragrant, rich and nutritious, and have higher health care function;

4. coating with salty yellow mud for 20 days, removing mud, and making into salty duck egg with moderate saltiness; of course, next, also mature duck eggs may be baked.

Example three:

the pickling of the wine-flavored health-care salted duck eggs comprises the following steps:

1. preparing auxiliary materials: adding 25 g of dried orange peel, 13 g of star anise and 2 g of bay leaves into 2200 g of water, decocting with slow fire to prepare about 1100 g of liquid, removing residues, adding 25 g of sweet osmanthus into the boiled liquid, soaking for about 2 hours, filtering to remove residues (about 1100 g), adding 25 g of ginger juice, and preparing into an auxiliary material solution for later use;

2. preparing a white spirit solution: taking 5500 g of high-alcohol white spirit, wrapping 120 g of ginseng powder with gauze, immersing the ginseng powder in the gauze, and then pouring the auxiliary material solution into the white spirit for uniform mixing to prepare a white spirit solution for later use;

3. cleaning 230 duck eggs, drying, soaking in Chinese liquor solution for 7 days, and taking out; the duck eggs soaked in the method are fragrant, rich and nutritious, and have higher health care function;

4. coating with salty yellow mud for 25 days, removing mud, and baking to obtain mature duck egg.

It can be seen from the above that since ginseng and auxiliary solution prepared by soaking dried orange peel, anise, bay leaves, sweet osmanthus and ginger juice are added into white spirit, the soaked duck eggs are fragrant and thick and have a health-care effect, and then the salted duck eggs with wine flavor are prepared by coating saline water or saline yellow mud, the salted duck eggs prepared by the pickling method are fragrant and thick and have a health-care effect.

In summary, the present invention is only a preferred embodiment, and is not intended to limit the scope of the invention, i.e. all equivalent changes and modifications made according to the content of the claims of the present invention should fall into the technical scope of the present invention.