Preparation method of poultry egg food with nourishing function

Abstract

The invention discloses a method for preparing egg food with restorative function, which belongs to the technical field of food preparation. The invention aims at solving the problems of providing a method for ensuring eggs not to be broken and endowing the egg food with health-care functions of strengthening spleen and replenishing the lung, promoting digestion and alleviating pain, and decreasing cholesterol. The adopted technical scheme is that firstly, the following materials are prepared according to the parts in weight: 83-90 of eggs, 3-7 of hawkthorn, 0.05-0.25 of astragalus, 0.05-0.45 of liquorice, 0.01-0.07 of amomum tsao-ko, 0.15-0.35 of lanceolata, 0.05-0.15 of angelica, 0.1-0.4 of red jujube, 0.05-0.25 of alpinia officinarum hance, 0.45-1.05 of fennel, 2-5 of salt, 2-5 of vinegar, 0.01-0.03 of zanthoxylum bungeanum Maxim and 0.01-0.03 of star anise, and finally the eggs are cooked and packed. The eggs are especially suitable for the old and the weak.

Description

Preparation method of poultry and egg food with nourishing function Technical field The preparation method of poultry and egg food with nourishing function belongs to the technical field of food preparation. Background technique There are many existing egg products, but most of the shells are destroyed in the production process to achieve the purpose of direct tasting, resulting in the loss of nutrients, and after the shell is damaged, it is not easy to guarantee the sanitary standard. At present, there is no shell without cracking and nourishing Functional egg food. Summary of the invention The invention overcomes the shortcomings of the prior art. The technical problem to be solved is to provide a method for preparing poultry and egg foods with nourishing function, change the traditional egg processing method, do not break the egg shell during the processing, and overcome the easy loss of nutrient components after the shell is broken And the shortcomings such as unsanitary, ...

AI Technical Summary

Problems solved by technology

The present invention overcomes the deficiencies of the prior art, and the technical problem to be solved is to provide a preparation method of poultry egg food with nourishing function, which changes the traditional processing method of eggs, does not break the egg shell during the process, and overcomes the easy loss of nutrients after the shell is broken and unhygienic, or can not be tasted directly without breaking the shell, and special Chinese herbal medicine, so that the poultry and egg food has the nourishing and health functions of strengthening the spleen and lungs, eliminating food and relieving pain, and lowering cholesterol in addition to the original nutritional value.