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Preserved egg with reed leaf fragrance

A technology of preserved egg and brown fragrance, which is applied in application, food preparation, food science, etc., can solve the problems of vitamin B complex and essential amino acid damage, monotonous taste, and low nutritional value, and achieve delicious taste, beautiful shape, and rich nutrition. Effect

Inactive Publication Date: 2012-01-11
居冠国
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Therefore, traditional preserved eggs contain relatively high lead or copper content, vitamin B group and essential amino acids are destroyed, the nutritional value is not high, and the taste is monotonous

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Rinse 125 parts of reed leaves and roughly crush them, put them in a pot, add 1900 parts of water and cook for 30 minutes, filter to get the juice, slowly add 8 parts of quicklime, 3 parts of edible soda ash, 12 parts of edible salt, 12 parts of sugar, sulfuric acid 10 parts of zinc, stir evenly, let it fully melt, make feed liquid, cool to 22°C for later use;

[0011] Clean 55 parts of the selected fresh duck eggs, control the moisture, put them in the tank, pour the feed liquid, seal it for 40 days, and control the room temperature at 22°C;

[0012] Take out the poultry eggs and wash them with cold boiled water, drain and dry them in the air, add the remaining material liquid into yellow mud and clay to make a mud paste, wrap the mud and roll the bran, pack them into boxes, cover and seal them tightly, and then they can be stored and transported.

Embodiment 2

[0014] Rinse 150 parts of reed leaves and roughly crush them, put them in a pot, add 2400 parts of water and cook for 30 minutes, filter to get the juice, slowly add 10 parts of quicklime, 5 parts of edible soda ash, 15 parts of edible salt, 15 parts of sugar, sulfuric acid 12 parts of zinc, stir evenly, let it fully melt, make feed liquid, cool to 25°C for later use;

[0015] Wash 55 grams of selected fresh eggs, control the moisture, put them into the tank, pour the material liquid, seal it for 50 days, and control the room temperature at 24°C;

[0016] Take out the poultry eggs and wash them with cold boiled water, drain and dry them in the air, add the remaining material liquid into yellow mud and clay to make a mud paste, wrap the mud and roll the bran, pack them into boxes, cover and seal them tightly, and then they can be stored and transported.

Embodiment 3

[0018] Rinse 100 parts of reed leaves and roughly crush them, put them in a pot, add 1400 parts of water and cook for 20 minutes, filter to get the juice, slowly add 7 parts of quicklime, 2 parts of edible soda ash, 10 parts of edible salt, 10 parts of sugar, sulfuric acid 8 parts of zinc, stir evenly, let it fully melt, make feed liquid, cool to 21°C for later use;

[0019] Clean 50 parts of the selected fresh goose eggs, control the moisture, put them into the tank, pour the material liquid, seal it for 32 days, and control the room temperature at 22°C;

[0020] Take out the poultry eggs and wash them with cold boiled water, drain and dry them in the air, add the remaining material liquid into yellow mud and clay to make a mud paste, wrap the mud and roll the bran, pack them into boxes, cover and seal them tightly, and then they can be stored and transported.

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PUM

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Abstract

The invention relates to a preserved egg with reed leaf fragrance and belongs to the technical field of food. The required raw materials comprise poultry eggs, quick lime, edible soda ash, edible salt, granulated sugar, reed leaves, zinc sulfate and water. In the preserved egg with reed leaf fragrance, the appearance is attractive; an eggshell is separated from an egg body easily; nutrients are rich; and vitamin B complex and essential amino acid are difficult to damage. The preserved egg contains rich mineral substances, does not contain heavy metal such as lead, copper and the like, and is delicious in taste, strong in reed leaf fragrance, refreshing and tasty, fragrant but not greasy, and unique and deep in aftertaste. The preserved egg has readily available raw materials and low cost and is suitable for production of families and small and medium-sized enterprises. The reed leaf comprises main ingredients of physiological activity polysaccharide and selenium polysaccharide, is abundant in the selenium element, various amino acids, vitamin, trace elements, natural essence and the like, and has the effects of preventing corrosion, resisting radiation, resisting ageing, preventing and treating cardiovascular disease and overcoming slight illness. After the preserved egg is eaten, the preserved egg has the effects of clearing away the heart fire and soothing the stomach, improving eyesight and refreshing consciousness, and losing weight and invigorating the kidney. The preserved egg has strong fragrance, fragrant smell and unique and strong aftertaste.

Description

technical field [0001] The invention relates to a brown fragrant preserved egg, which belongs to the technical field of food. Background technique [0002] Preserved egg is a unique egg processing product in China, and it is also an alkaline food. Eggs undergo the action of strong alkali during the pickling process to decompose proteins and lipids, making them easier to digest and absorb, and less cholesterol. In addition, their unique flavor is more popular among people. The main raw materials required for traditional preserved eggs are salt, tea and alkaline substances (such as quicklime, plant ash, sodium carbonate, sodium hydroxide, etc.). During the pickling process, heavy metals such as lead or copper are often added to the soaking solution. to coagulate the protein. Therefore, traditional preserved eggs contain relatively high lead or copper content, vitamin B group and essential amino acids are destroyed, the nutritional value is not high, and the taste is monotono...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 居冠国
Owner 居冠国
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