阅读说明：本技术 一种具有火腿风味的咸鸭蛋的加工方法 (Processing method of salted duck eggs with ham flavor ) 是由 龚斌福 于 2021-07-28 设计创作，主要内容包括：本发明公开了一种具有火腿风味的咸鸭蛋的加工方法,其技术方案要点是：一种具有火腿风味的咸鸭蛋的加工方法,步骤如下：(1)熬制高汤：取火腿骨头加水大火烧开后,转小火熬制5-7小时,熬制完成冷却后滤除浮油及杂质；(2)调制高汤：向过滤后的高汤中添加食盐至含盐量在16-20wt％；(3)腌制鸭蛋：将清洗干净的鸭蛋放入调制好的高汤中,并在20℃的环境下腌制30-35天。本发明的一种具有火腿风味的咸鸭蛋的加工方法,腌制出的咸鸭蛋具有火腿风味,更具有独特性、吸引力,且加工过程中采用制作火腿时剔除的火腿骨头作为原料,干净卫生。(The invention discloses a processing method of salted duck eggs with ham flavor, which has the technical scheme that: a processing method of salted duck eggs with ham flavor comprises the following steps: (1) boiling soup stock: adding water into ham bones, boiling with strong fire, decocting with slow fire for 5-7 hr, cooling, and filtering to remove oil slick and impurities; (2) preparing soup stock: adding salt into the filtered soup-stock until the salt content is 16-20 wt%; (3) pickling duck eggs: and putting the cleaned duck eggs into the prepared soup-stock, and pickling for 30-35 days at the temperature of 20 ℃. According to the processing method of the salted duck eggs with the ham flavor, the salted duck eggs have the ham flavor and are more unique and attractive, and the ham bones removed in ham making are used as raw materials in the processing process, so that the salted duck eggs are clean and sanitary.)

1. A processing method of salted duck eggs with ham flavor is characterized by comprising the following steps: the method comprises the following steps:

(1) boiling soup stock: adding water into ham bones, boiling with strong fire, decocting with slow fire for 5-7 hr, cooling, and filtering to remove oil slick and impurities;

(2) preparing soup stock: adding salt into the filtered soup-stock until the salt content is 16-20 wt%;

(3) pickling duck eggs: and putting the cleaned fresh duck eggs into the prepared soup-stock, and pickling for 30-35 days at the temperature of 20 ℃.

2. The method for processing salted duck eggs with ham flavor according to claim 1, wherein the method comprises the following steps: the weight ratio of the ham bone to the water is 1: 3.

3. The method for processing salted duck eggs with ham flavor according to claim 1, wherein the method comprises the following steps: decocting with slow fire for 6 hr.

4. The method for processing salted duck eggs with ham flavor according to claim 1, wherein the method comprises the following steps: the salt content of the prepared soup stock is 18 wt%.

5. The method for processing salted duck eggs with ham flavor according to claim 1, wherein the method comprises the following steps: the weight ratio of the fresh duck eggs to the prepared soup stock is 1: 1.

6. The method for processing salted duck eggs with ham flavor according to claim 1, wherein the method comprises the following steps: and cleaning the salted duck eggs with clear water, air-drying, vacuum-packaging, and sterilizing in a sterilization pot at 121 ℃ for 1 hour.

Technical Field

The invention relates to the technical field of food processing, in particular to a processing method of salted duck eggs with ham flavor.

Background

The salted duck egg is a reproduced egg prepared by pickling fresh duck eggs serving as main raw materials, is rich in nutrition, is rich in fat, protein, various amino acids, calcium, phosphorus, iron, various trace elements, vitamins and the like required by a human body, is easy to absorb by the human body, has moderate salty taste, and is suitable for people of all ages. The egg shell is cyan, and the appearance is smooth and mellow, which is called green egg. The salted duck eggs are special in flavor and convenient to eat, are good products for table, and are very attractive in color, aroma and taste.

The salted duck egg with ham flavor is a new product in salted duck eggs, and is used for meeting the requirements of different crowds on the salted duck eggs and increasing the selling points of the salted duck eggs. However, the raw materials used in the processing process of the prior salted duck eggs with ham flavor are oil and fat generated in the making process of ham, and the oil and fat has relatively rich ham flavor and relatively high salt content.

However, the surface of the ham can generate bacterial colonies through microbial fermentation in the fermentation process, and the grease can bring part of microorganisms into the ham when the ham is in contact with the bacterial colonies, so that many consumers always feel that the ham is harmful and unhygienic when seeing the bacterial colonies, so that the ham-flavored salted duck eggs processed by the grease can generate a conflict psychology, and the capability, the public praise, the sales volume and the like of the salted duck eggs can be influenced.

A new solution is therefore proposed to solve this problem.

Disclosure of Invention

Aiming at the defects in the prior art, the invention aims to provide the processing method of the salted duck eggs with the ham flavor, the salted duck eggs have the ham flavor and are more unique and attractive, and the ham bones removed in ham making are adopted as raw materials in the processing process, so that the processing method is clean and sanitary.

The technical purpose of the invention is realized by the following technical scheme: a processing method of salted duck eggs with ham flavor comprises the following steps:

(1) boiling soup stock: adding water into ham bones, boiling with strong fire, decocting with slow fire for 5-7 hr, cooling, and filtering to remove oil slick and impurities;

(2) preparing soup stock: adding salt into the filtered soup-stock until the salt content is 16-20 wt%;

(3) pickling duck eggs: and putting the cleaned fresh duck eggs into the prepared soup-stock, and pickling for 30-35 days at the temperature of 20 ℃.

By adopting the technical scheme, except for the whole ham, the ham can be cut according to parts such as a fire claw, a fire heel, an upper part, a middle part, oil dripping and the like, so that ham bones are remained, and the ham bones are used as raw materials in the process of decocting soup-stock, so that the ham bones are reasonably utilized; ham bones are wrapped by ham meat in the salting process of ham, do not contact with bacterial colonies growing on the ham meat, can be better accepted by the public, contain nutrients such as marrow in the ham bones, and contain a large amount of salinity in the ham bones, can reduce the use of salt when preparing broth, do benefit to control cost.

The invention is further configured to: the weight ratio of the ham bone to the water is 1: 3.

The invention is further configured to: decocting with slow fire for 6 hr.

The invention is further configured to: the salt content of the prepared soup stock is 18 wt%.

The invention is further configured to: the weight ratio of the fresh duck eggs to the prepared soup stock is 1: 1.

The invention is further configured to: and cleaning the salted duck eggs with clear water, air-drying, vacuum-packaging, and sterilizing in a sterilization pot at 121 ℃ for 1 hour.

Through adopting above-mentioned technical scheme, the salted duck egg washs, vacuum packaging, disinfects, has not only guaranteed the health of salted duck egg, also can prolong the storage time of salted duck egg.

In conclusion, the invention has the following beneficial effects:

1. the ham bones left after the ham is cut and packaged are reasonably utilized;

2. the ham bones are wrapped by the ham meat in the ham salting process, do not contact with bacterial colonies growing on the ham meat, are clean and sanitary, and can be well accepted by the public;

3. the salted duck eggs have a strong ham flavor and certain uniqueness, and can better attract consumers.

Detailed Description

A processing method of salted duck eggs with ham flavor comprises the following steps:

taking the rest ham bones and clear water of the cut ham according to the weight ratio of 1: 3, taking 100 kg as an example, namely taking 100 kg of ham and putting into 300 kg of clear water, boiling with big fire, then decocting with small fire for 5-7 hours, preferably 6 hours, cooling and filtering floating oil and impurities after the decoction is finished, thereby forming the broth with the ham flavor.

Cleaning fresh duck eggs and air drying in the process of boiling soup stock.

Adding salt into the filtered soup-stock until the salt content is 16-20 wt%, preferably 18 wt%, and the salted duck eggs have a salinity more in line with the taste of the public; when the salt content in the prepared soup-stock is higher than the range, adding a proper amount of cold boiled water into the prepared soup-stock for adjusting the salt content.

Taking clean fresh duck eggs and soup-stock with salt content according to the weight ratio of 1: 1, taking 100 kg as an example, taking 100 kg of clean fresh duck eggs to be put into 100 kg of soup-stock, and pickling for 30-35 days at the temperature of 20 ℃.

And (3) fishing out the salted duck eggs from the soup stock, cleaning the salted duck eggs with clear water, performing vacuum packaging after air drying, and sterilizing in a sterilization pot at 121 ℃ for 1 hour to obtain the finished product.

The finished salted duck eggs have a strong ham flavor and certain uniqueness, and can better attract consumers; the ham bone that remains when using the ham of cutting when boiling the stock is the raw materials, has realized the fine utilization to the ham bone, and the ham bone is wrapped up by ham meat at the in-process that the ham pickled, does not contact with the bacterial colony that grows on the ham meat, and is clean sanitary, can be better accepted by masses.

The above description is only a preferred embodiment of the present invention, and the protection scope of the present invention is not limited to the above embodiments, and all technical solutions belonging to the idea of the present invention belong to the protection scope of the present invention. It should be noted that modifications and embellishments within the scope of the invention may occur to those skilled in the art without departing from the principle of the invention, and are considered to be within the scope of the invention.