阅读说明：本技术 一种健康低盐咸鸭蛋制作方法 (Method for making healthy low-salt salted duck eggs ) 是由 徐亚兵 于 2020-12-31 设计创作，主要内容包括：本发明公开了一种健康低盐咸鸭蛋制作方法,属于蛋类深加工领域,该方法包括以下步骤：步骤(1)原料挑选、预处理和消毒；步骤(2)配置第一次腌制溶液；步骤(3)第一次腌制；步骤(4)配置第二次腌制溶液；步骤(5)第二次腌制；步骤(6)装袋；步骤(7)杀菌消毒。本发明采用盐水浸泡方式来生产咸鸭蛋,并且采用两次不同浸泡溶液腌制,能够抑制咸鸭蛋盐含量,满足咸鸭蛋高品质口感和营养的同时降低盐分摄入过多造成的身体健康影响。(The invention discloses a method for preparing healthy low-salt salted duck eggs, which belongs to the field of deep processing of eggs and comprises the following steps: selecting, pretreating and disinfecting raw materials in the step (1); preparing a first pickling solution; step (3), pickling for the first time; preparing a second pickling solution; step (5), pickling for the second time; step (6), bagging; and (7) sterilizing and disinfecting. The salted duck eggs are produced by a salt water soaking mode, and are pickled by different soaking solutions for two times, so that the salt content of the salted duck eggs can be inhibited, the high-quality taste and nutrition of the salted duck eggs are met, and the influence on body health caused by excessive salt intake is reduced.)

1. A method for preparing healthy low-salt salted duck eggs is characterized by comprising the following steps:

(1) selecting, pretreating and disinfecting raw materials: selecting fresh duck eggs as raw materials, uniformly sizing, pretreating and cleaning feathers and excrement on the surfaces of the fresh duck eggs, sterilizing the fresh duck eggs, and airing the surface water of the fresh duck eggs.

(2) Preparing a first pickling solution: putting the pepper, the anise, the dried chili, the scallion, the white granulated sugar, the purified water and the edible salt into a pot, boiling with slow fire for 2-3 minutes while stirring, and naturally cooling to obtain a first pickling solution.

(3) Pickling for the first time: and (3) injecting the fresh duck eggs into the primary pickling solution obtained in the step (2), sealing, waiting for 5-7 days, taking out the duck eggs in the primary pickling solution, and cleaning for later use.

(4) Preparing a second pickling solution: putting the pepper, the aniseed, the purified water and the edible salt into a pot, boiling for 2-3 minutes with slow fire, stirring while boiling, and naturally cooling to obtain a second pickling solution.

(5) And (5) pickling for the second time: and (4) injecting the duck eggs for later use in the step (3) into the secondary pickling solution and sealing.

(6) Bagging: after the pickling is finished, the salted duck eggs are cleaned, aired and bagged.

(7) Sterilization and disinfection: sterilizing and disinfecting the bagged salted duck eggs.

2. The method for preparing a healthy low-salt salted duck egg as claimed in claim 1, wherein the method comprises the following steps: in the step (2), the primary pickling solution is prepared by filtering the pepper, the aniseed, the dried pepper and the shallot in the solution and adding 52-degree white spirit into the solution.

3. The method for preparing a healthy low-salt salted duck egg as claimed in claim 1, wherein the method comprises the following steps: and (4) filtering the pepper and the aniseed in the step (4), and adding 52-degree white spirit into the solution.

4. The method for preparing a healthy low-salt salted duck egg as claimed in claim 1, wherein the method comprises the following steps: and (6) cooking salted duck eggs before bagging, and bagging.

Technical Field

The invention relates to the field of deep processing of eggs, in particular to a method for preparing healthy low-salt salted duck eggs.

Background

Salted duck eggs are reproduced eggs which are unique in flavor, rich in nutrition and convenient to eat, and are produced by adopting the traditional processes of a plant ash method, a salt mud coating method, a salt water dipping method and the like, wherein the salt water dipping method is most widely used.

The salt content in the traditional salted duck egg making process is relatively high, and the egg white low-salt content is difficult to control, so the invention provides a method for making healthy low-salt salted duck eggs.

Disclosure of Invention

The invention aims to provide a method for preparing healthy low-salt salted duck eggs, which meets the requirements of high-quality taste and nutrition of the salted duck eggs and reduces the influence on body health caused by excessive salt intake.

In order to achieve the purpose, the invention provides the following technical scheme: a method for preparing healthy low-salt salted duck eggs comprises the following steps:

(1) selecting, pretreating and disinfecting raw materials: selecting fresh duck eggs as raw materials, uniformly sizing, pretreating and cleaning feathers and excrement on the surfaces of the fresh duck eggs, sterilizing the fresh duck eggs, and airing the surface water of the fresh duck eggs.

(2) Preparing a first pickling solution: putting the pepper, the anise, the dried chili, the scallion, the white granulated sugar, the purified water and the edible salt into a pot, boiling with slow fire for 2-3 minutes while stirring, and naturally cooling to obtain a first pickling solution.

(3) Pickling for the first time: and (3) injecting the fresh duck eggs into the primary pickling solution obtained in the step (2), sealing, waiting for 5-7 days, taking out the duck eggs in the primary pickling solution, and cleaning for later use.

(4) Preparing a second pickling solution: putting the pepper, the aniseed, the purified water and the edible salt into a pot, boiling for 2-3 minutes with slow fire, stirring while boiling, and naturally cooling to obtain a second pickling solution.

(5) And (5) pickling for the second time: and (4) injecting the duck eggs for later use in the step (3) into the secondary pickling solution and sealing.

(6) Bagging: after the pickling is finished, the salted duck eggs are cleaned, aired and bagged.

(7) Sterilization and disinfection: sterilizing and disinfecting the bagged salted duck eggs.

Further, the first salting solution in the step (2) needs to be filtered from the pepper, the aniseed, the dried pepper and the shallot, and the solution is added with 52-degree white spirit.

Further, the pepper and the aniseed in the step (4) are filtered, and the liquor is added with 52-degree white spirit.

Further, in the step (6), the salted duck eggs can be cooked before being bagged, and then are bagged.

Compared with the prior art, the invention has the beneficial effects that: the salted duck eggs are produced by a salt water soaking mode, and are pickled by different soaking solutions for two times, so that the salt content of the salted duck eggs can be inhibited, the high-quality taste and nutrition of the salted duck eggs are met, and the influence on body health caused by excessive salt intake is reduced.

Detailed Description

The described embodiments of the invention are only some, but not all embodiments of the invention. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

Example 1:

a method for preparing healthy low-salt salted duck eggs comprises the following steps:

(1) selecting a plurality of fresh duck eggs, cleaning feathers and excrement on the surfaces of the fresh duck eggs, then sterilizing, and airing the surface moisture of the fresh duck eggs.

(2) Putting the pepper, the anise, the dried chili, the scallion, the white granulated sugar, the purified water and the edible salt into a pot, boiling with slow fire for 2-3 minutes while stirring, naturally cooling to obtain a first pickling solution, filtering the pepper, the anise, the dried chili and the scallion in the solution to obtain the first pickling solution, and adding 52-degree white spirit into the first pickling solution.

Wherein the proportion of the pepper, the star anise, the dried pepper, the scallion, the white granulated sugar, the edible salt and the 52-degree white spirit in the solution is respectively as follows: 0.1%, 3%, 0.5%, 1.5%, 20%, 0.5%.

(3) Injecting fresh duck eggs into the primary pickling solution, sealing, taking out the duck eggs in the primary pickling solution when the salt content in the egg white reaches 3-4%, and cleaning for later use.

(4) Putting the pepper, the anise, the purified water and the edible salt into a pot, boiling for 2-3 minutes with slow fire, stirring while boiling, naturally cooling to obtain a second pickling solution, filtering the pepper and the anise in the solution to obtain the second pickling solution, and adding 52-degree white spirit into the solution.

Wherein the proportion of the pepper, the aniseed, the edible salt and the 52-degree white spirit in the solution is respectively as follows: 0.1%, 13%, 0.5%.

(5) Adding the duck eggs taken out from the primary pickling solution into the secondary pickling solution, sealing, and pickling for not less than 25 days at a temperature lower than 20 ℃.

(6) After the pickling is finished, the salted duck eggs are cleaned, aired and bagged.

(7) And (3) sterilizing the bagged salted duck eggs at a high temperature of between 100 ℃ and 121 ℃ for 15-30 minutes.

It will be evident to those skilled in the art that the invention is not limited to the details of the foregoing illustrative embodiments, and that the present invention may be embodied in other specific forms without departing from the spirit or essential attributes thereof. The present embodiments are therefore to be considered in all respects as illustrative and not restrictive, the scope of the invention being indicated by the appended claims rather than by the foregoing description, and all changes which come within the meaning and range of equivalency of the claims are therefore intended to be embraced therein.