Preserved egg salt

Abstract

The invention discloses salt for marinated eggs, comprising NaCl. The key lies in that the invention also comprises aniseed powder and tri-Sonchus oleraceus. The parts by weight of the formulation thereof are 1-2 parts of aniseed powder, 0.3-0.7 parts of tri-Sonchus oleraceus, 0.1-0.4 parts of pepers and 96-98 parts of NaCl. The salt for marinated eggs of the invention overcomes disadvantages of marinated eggs marinated with the existing salt and conveniently marinates eggs; the products are environment-friendly; the marinated eggs have good quality, sand-taste yolk and bright colour, and quickly melts when eaten; nutrition of eggs is not damaged or lost; the marinated eggs has pure flavour and aftertaste after being eaten.

Description

technical field

[0001] The invention relates to salt, in particular to salt for soaking salted eggs, and more particularly to a kind of salted egg salt. Background technique

[0002] Salted eggs are mainly made of raw poultry eggs marinated in brine or wrapped in salt and yellow mud. The salt used for salted eggs is the common edible salt NaCl. Although the existing edible salt can make salted eggs, the main disadvantages of the salted eggs produced are: the egg white is extremely salty and has no fragrance, the quality is rough and not delicate, the egg yolk is yellow and oily, and it is hard and lumpy. The sand is turned over, and the entrance does not melt into slag. Many people make great efforts to change the preparation method of salted eggs to improve the quality of salted eggs, but the effect is relatively poor. For this reason, it needs to be improved, especially the quality of salt to be improved to improve the quality of salted eggs. Contents of the invention ...