How to pickle the salted duck eggs of flowing oil

In duck egg yolk, the oil accounts for about 1/3, and the remaining 2/3 are protein, minerals and vitamins. The oil is usually evenly scattered in the protein. When marinated, the protein is precipitated under the action of salt, which causes the oil to not be decentralized. The small oil droplets are collected into large oil droplets, forming an egg butter that can be visible to the naked eye. Whether the marinated salted duck eggs have nothing to do with nutritional levels, only represent the egg yolk under the penetration of salt, showing the form of sand and flowing oil. If you want to make egg yolk flow, you need to make salt more efficiently into the egg yolk. High temperature can shorten the time of pickling eggs, but it may also lead to harmful bacteria and cause duck eggs to deteriorate. Therefore, controlling temperature in stages is the key to success.

Before marinating, you need to pre -process it: Choose fresh duck eggs, soak water and a small amount of white vinegar for 15 minutes, easier to marinate and taste; clean the duck eggs and dry it outdoors. , Spring and Autumn for two hours, half an hour in summer. After sun exposure, you can use the following two methods to marinate:

Dried pickled method pour the height of liquor into the bowl (instead of alcohol or cooking wine), put the treated duck eggs in white wine, and roll it in the salt to make the surface of the eggshell evenly wrap the surface of the shell on a layer of layer. Salt; wrap it with plastic wrap, discharge the air and put it in the glass or ceramic jar, seal the lid, and save the light for 30-40 days.

Add 600-700 grams of thick salt to the wet marinated method of 1500 ml, then put 2-3 octagonal and 10 grams of peppercorns, and then cool it after cooking; put the dry duck egg code in the jar, pour in cooling into the cooling The salt water makes the duck eggs completely immersed, the lid is sealed, and the light is saved for 30-40 days.

It should be noted that there are three main types of harmful bacteria on duck eggs: Salmonella, Staphylococcus and E. coli, which are suitable for breeding temperatures at 20 ° C -44 ° C. In the first two weeks of pickled eggs, the internal eggs have not formed a high -salt environment that can kill bacteria, so it is necessary to ensure that the temperature is lower than 20 ° C to inhibit the breeding of bacteria. Two weeks later, the high -salt environment in the egg has been formed. At this time, the temperature of the environment can be appropriately increased, the marinated process can be shortened, and the egg yolk is oiling.

Author: Hu Deming

Source: Shaanxi Science and Technology News

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