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Bamboo salted egg and process method thereof

A processing method and technology of bamboo salt, applied in the field of health food and its production, can solve the problems of long production time and mysterious production process, and achieve the effects of reducing the harm to the human body, enriching the nutritional value, and being easy to absorb

Inactive Publication Date: 2012-08-29
简丽恒
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, due to the particular geography, environment and sanitation that must be selected for the production of bamboo salt, coupled with its mysterious production process and long production time, there are very few people who can really master the production technology of bamboo salt.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0037] Salted mud and salted eggs: fresh bamboo and fresh bamboo roots are cut into shredded thin strips according to the weight ratio of 10:1 by machinery, and 1-3 kg of water is added to each kilogram of shredded bamboo shreds, which are put into a container and heated by high pressure. The steam is continuously sprayed for 1.5 hours. After the bamboo liquid obtained is filtered, 25-30% of the weight of bamboo juice is added to each kilogram of sea salt, mixed, and filled into each special refractory tank, sealed with yellow mud from deep mountains without any pollution. Go to the refractory high-temperature furnace in the production area, use pine wood as fuel to slowly heat up to a temperature of about 700°C, and then use an appropriate amount of rosin as an auxiliary fuel for heating up, slowly raise the temperature to 1300-1500°C for calcination, and burn the salt in the salt Various heavy metal content constantly reduces or removes (after removing heavy metal for the fir...

Embodiment 2

[0040] Bagged salted eggs: fresh bamboo and fresh bamboo roots are cut into shredded thin strips according to the weight ratio of 10:1 by machinery, and 1-3 kg of water is added to each kilogram of shredded bamboo shreds, which are put into the container with high pressure The steam is continuously sprayed for 1.5 hours. After the bamboo liquid obtained is filtered, 25-30% of the weight of bamboo juice is added to each kilogram of sea salt, mixed, and filled into each special refractory tank, sealed with yellow mud from deep mountains without any pollution. Go to the refractory high-temperature furnace in the production area, use pine wood as fuel to slowly heat up to a temperature of about 700°C, and then use an appropriate amount of rosin as an auxiliary fuel for heating up, slowly raise the temperature to 1300-1500°C for calcination, and burn the salt in the salt Various heavy metal content constantly reduces or removes (after removing heavy metal for the first time, yield r...

Embodiment 3

[0043] Salt salted eggs: first clean the fresh bamboo and bamboo roots, then chop them or cut them into shreds and thin strips with machinery according to the weight ratio of 10:1, put them in the container, add 5-10 kg of water per kg , and boiled for 1-3 hours to obtain bamboo juice. After the obtained bamboo liquid is filtered, 25-30% of the weight of bamboo juice is added to each kilogram of sea salt, mixed, and filled into each special refractory tank, sealed with yellow mud from deep mountains without any pollution and sent to the production area for fire resistance and high temperature Furnace, use pine wood as fuel to slowly heat up to a temperature of about 700°C, then use an appropriate amount of rosin as an auxiliary fuel for heating up, slowly raise the temperature to 1300-1500°C for calcination, and continuously reduce the content of various heavy metals in the salt Reduce or remove (after removing heavy metal for the first time, yield rate is 60-70%), after cooli...

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PUM

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Abstract

The invention discloses a processing method of bamboo salt eggs. Bamboo salt or bamboo salt solution and fresh eggs are soaked in slurry or water or sealed through a sealing method and put in a shady and dry place to obtain the bamboo salt egg products after 20-60 days. Overcoming the bitterness of eggs which are salted with common salt, the bamboo salt eggs have the advantages of natural, fresh and delicious taste, high mineral content, abundant nutritional value, easy digestion and absorption and long reservation time and the effects of strengthening body and preventing diseases.

Description

technical field [0001] The invention relates to a health food and a production method thereof, in particular to a salted egg food and a processing method thereof. Background technique [0002] Salted eggs, also known as salted eggs, salted eggs, flavored eggs, etc., are remade eggs with a special flavor and are convenient to eat. Salted eggs are rich in inorganic salts such as calcium and iron. The quality of calcium and iron in salted eggs is higher than that of eggs and fresh duck eggs. It also contains amino acids and has rich nutritional value. It has become a favorite meal for people. It is a traditional Food, with the improvement and improvement of people's living standards, but also due to the advancement of food industry science and technology, new varieties of salted eggs continue to increase, including traditional Chinese medicine duck salted eggs, selenium-enriched salted eggs, Gaoyou salted eggs, spiced salted eggs, There are also "double yolk salted eggs" proce...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
Inventor 简丽恒
Owner 简丽恒
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