Pickling method of smelly salted duck eggs

• Main Author: GONG CHANGCHUN
• Format: Patent
• Language: Chinese; English
• Published: 14.12.2021
• Subjects: FOODS OR FOODSTUFFS; FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BYSUBCLASSES A23B - A23J; HUMAN NECESSITIES; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OFNUTRITIVE QUALITIES, PHYSICAL TREATMENT; THEIR TREATMENT, NOT COVERED BY OTHER CLASSES

The invention discloses a pickling method of smelly salted duck eggs. The method is characterized in that the smelly salted duck eggs are prepared from 45 kg of soybean milk with the concentration of 10%, 45 kg of saline water with the concentration of 30% and 45 kg of duck eggs. The pickling method comprises the steps of fermenting the soybean milk with the concentration of 10% for 12 days at the temperature of 27 DEG C; putting 45 kg of the duck eggs into the fermented soybean milk in the step 1, and pickling for 16 days; fishing out the duck eggs and placing for 2 days; pickling the duck eggs in the saline water with the concentration of 30% for 26 days; and boiling the pickled duck eggs for 20-30 minutes to obtain the finished product. The fresh duck eggs are adopted as main raw materials and are fermented, pickled and salted with the saline water to form the smelly salted duck eggs, and the smelly salted duck eggs are not smelly salted duck eggs which are smelly due to long-time placement; and the smelly