Preparation method of traditional Chinese medicine preserved eggs

Abstract

The invention relates to a preparation method of traditional Chinese medicine preserved eggs, which is characterized in that a medicine coating for wrapping preserved eggs is prepared from traditional Chinese medicine materials, calcined soda, salt, tea leaves, water and lime, and the components are added according to the following weight ratio: 5-10 of herba cistanches, 5-10 of Astragalus roots, 5-10 of common fennel, 10-20 of fleece-flower roots, 0-10 of lithospermum, 0-10 of Fructus Tsaoko, 0-10 of radix codonopsitis, 0-10 of folium ginkgo, 0-10 of Wu Chia Pee, 0-10 of Viscum album, 0-10 of caulis polygoni multiflori, 0.1-1 of salt, 0.1-1 of tea leaves, 10-20 of lime and 25-35 of water. The preparation method comprises the following steps of: (a) drying herba cistanches, Astragalus roots, common fennel, fleece-flower roots, lithospermum, Fructus Tsaoko, radix codonopsitis, folium ginkgo, Wu Chia Pee, Viscum album, caulis polygoni multiflori and salt which are weighted in the weight ratio, and grinding into powder; (b) adding lime and water in the weight ratio into the powder, stirring to be pasty, and uniformly wrapping cleaned raw eggs with the pasty medicinal coating; and finally, wrapping with sawdust, and preserving at room temperature in a sealing way for 20-25 days. The preserved eggs prepared by the method have the advantages of good taste, rich nutrients and the like, and the preserved can also efficiently increase human immunity and prevent diseases.

Description

Technical field: [0001] The invention relates to a method for preparing preserved eggs, in particular to a method for preparing preserved eggs with traditional Chinese medicines, which are beneficial to human body, and process preserved eggs with a compounded drug layer of traditional Chinese medicine. Background technique: [0002] Preserved eggs are a popular food, but there are certain problems in the preserved eggs produced by the existing methods: such as complex operation process and long production cycle, especially in the traditional medicine layer for preparing preserved eggs, there are A certain amount of lead, so the preserved eggs made by the traditional method not only have a lime taste, but also contain a certain amount of lead element; long-term consumption of this preserved egg will leave a certain amount of lead in the human body, affecting people's health ; Especially children who are in the growth and development period use this preserved egg for a long ti...

AI Technical Summary

Problems solved by technology

[0002] Preserved eggs are a popular food, but there are certain problems in the preserved eggs produced by the existing methods: such as complex operation process and long production cycle, especially in the traditional medicine layer for preparing preserved eggs, there are A certain amount of lead, so the preserved eggs made by the traditional method not only have a lime taste, but also contain a certain amount of lead element; long-term consumption of this preserved egg will leave a certain amount of lead in the human body, affecting people's health ;Especially the long-term use of this kind of preserved eggs by children in the growth and development period will affect the development of their intelligence