Production method for convenient shell-less and lead-free salty preserved egg
A production method and technology of salted preserved eggs, applied in application, food preparation, food science, etc., can solve the problems of short shelf life, heavy alkali taste of preserved eggs, high moisture content of preserved eggs, etc., and achieve short production cycle, uniform taste and color, and uniform color Effect
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Embodiment 1
[0025] A method for producing shell-free and lead-free convenient preserved salted eggs is carried out according to the following steps:
[0026] a. Preparation of duck egg liquid: choose fresh duck eggs that are fresh, odorless and non-cracked; soak the fresh duck eggs in clean water for 3 to 5 minutes, then clean and dry; beat the eggs with an automatic egg beater to get the egg white liquid or whole Duck egg liquid spare;
[0027] b. Preparation of material liquid: first boil the brine, with 5g of star anise, 5g of cumin, 5g of nutmeg, 4g of cinnamon, 3g of amomum, 3g of grass fruit, 3g of bay leaf, 2g of Angelica dahurica and 35g of black tea. Add 15g of table salt to the pot, add 1000ml of tap water, boil and simmer for 48 minutes on a low fire, concentrate the brine to about 500ml, filter and cool to room temperature for later use; then combine 100ml of the brine and potassium hydroxide 5.6 g, 0.025 g of magnesium chloride and 0.025 g of zinc sulfate are mixed to obtain a fe...
Embodiment 2
[0035] A method for producing shell-free and lead-free convenient preserved salted eggs is carried out according to the following steps:
[0036] a. Preparation of duck egg liquid: choose fresh duck eggs that are fresh, odorless and non-cracked; soak the fresh duck eggs in clean water for 3 to 5 minutes, then clean and dry; beat the eggs with an automatic egg beater to get the egg white liquid or whole Duck egg liquid spare;
[0037] b. Preparation of material liquid: first boil the brine, with 5g of star anise, 5g of cumin, 5g of nutmeg, 4g of cinnamon, 3g of amomum, 3g of grass fruit, 3g of bay leaf, 2g of Angelica dahurica and 35g of black tea. Add 15g of table salt to the pot, add 1000ml of tap water, boil and simmer for 60min on a low fire, concentrate the brine to about 500ml, filter and cool to room temperature for later use; then combine 100ml of the brine and potassium hydroxide 5.6 g, 0.025 g of magnesium chloride and 0.025 g of zinc sulfate are mixed to obtain a feed li...
Embodiment 3
[0044] A method for producing shell-free and lead-free convenient preserved salted eggs is carried out according to the following steps:
[0045] a. Preparation of duck egg liquid: choose fresh duck eggs that are fresh, odorless and non-cracked; soak the fresh duck eggs in clean water for 3 to 5 minutes, then clean and dry; beat the eggs with an automatic egg beater to get the egg white liquid or whole Duck egg liquid spare;
[0046] b. Preparation of material liquid: first boil the brine, with 5g of star anise, 5g of cumin, 5g of nutmeg, 4g of cinnamon, 3g of amomum, 3g of grass fruit, 3g of bay leaf, 2g of Angelica dahurica and 35g of black tea. Add 15g of table salt to the pot, add 1000ml of tap water, boil, keep boiling for 30min on a low fire, concentrate the brine to about 500ml, filter and cool to room temperature for later use; then combine 100ml of the brine and potassium hydroxide 5.6 g, 0.025 g of magnesium chloride and 0.025 g of zinc sulfate are mixed to obtain a feed...
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