Pickle agent of pidan and the pickle method
The technology of Songhua egg and pickling preparation is applied in the fields of egg preservation, coating protective layer preservation of eggs, food preservation, etc., can solve the problems of product aberration, poor taste, low nutritional value of Songhua egg, etc., and achieves good taste, high nutritional value
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Embodiment 1
[0009] Add 7 parts of edible alkali, 26 parts of lime, 2 parts of tea leaves, 0.2 parts of copper hydroxide, 0.2 parts of zinc gluconate and 0.2 parts of seasoning into water with a weight ratio of 100 parts.
[0010] The seasoning is composed of star anise, fennel, cinnamon bark, licorice, ginger, green onion, garlic and galangal, and the weight ratio is consistent.
[0011] The preserved egg pickling preparation is placed in a clean container, and several eggs are completely immersed in the preserved egg pickling preparation, sealed, and left standing at a temperature of 25° C. for 60 days to obtain the preparation.
Embodiment 2
[0013] Add 7.5 parts of edible alkali, 28 parts of lime, 3 parts of tea leaves, 0.25 parts of copper hydroxide, 0.25 parts of zinc gluconate and 0.25 parts of seasoning into water with a weight ratio of 100 parts.
[0014] The seasoning is composed of star anise, fennel, cinnamon bark, licorice, ginger, green onion, garlic and galangal, and the weight ratio is consistent.
[0015] The preserved egg pickling preparation is placed in a clean container, and several eggs are completely immersed in the preserved egg pickling preparation, sealed, and left standing at a temperature of 28°C for 45 days to obtain the preparation.
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