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Method for making zinc-rich preserved eggs

A production method and preserved egg technology, which are applied in food preparation, application, food science and other directions, can solve the problems of sulfate radical harm and unsuitable promotion, and achieve the effects of soft taste, complete gel and stable preparation process.

Inactive Publication Date: 2012-10-31
滕代琼
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Patent No. 2007100525230 announced "a zinc-containing preserved egg pickling solution and its production method". The zinc used in this method comes from zinc sulfate, and its sulfate radical is harmful to the human body, so it is not suitable for promotion

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1, take making 1000 preserved eggs as example.

[0015] First make a pickling solution, mix 2kg of tea leaves, 1kg of turmeric, 1kg of honeysuckle, 1kg of edible salt, 500g of zinc oxide, and 100kg of water, boil it, cook it slowly for 50 minutes, and then cool it down.

[0016] Then make mud wrapping, crush 1kg of tea leaves, 0.2kg of turmeric and 0.2kg of honeysuckle, then boil in 10kg of water, then pour 0.2kg of edible salt, 0.1kg of zinc oxide, 10kg of quicklime, and 3kg of dried yellow mud, and stir well , and then let it cool for 24 hours, and then it will be wrapped in mud.

[0017] Then select 1,000 fresh duck eggs, wash them, soak them in the pickling solution, and store them in a constant temperature room at 20-25°C for 10 days; take out the eggs, put them in mud and roll them The duck eggs are fully covered with mud; the duck eggs wrapped in mud are sealed and stored in a constant temperature room at a temperature of 20-25°C for 25 days.

Embodiment 2

[0018] Embodiment 2, take making 1000 preserved eggs as example.

[0019] First make a pickling solution, mix 2.5kg of tea leaves, 1.25kg of turmeric, 1.25kg of honeysuckle, 1.25kg of edible salt, 750g of zinc oxide, and 125kg of water, boil it, cook it slowly for 55 minutes, and then cool it down.

[0020] Then make mud wrapping, crush 1.1kg of tea leaves, 0.25kg of turmeric and 0.25kg of honeysuckle, and then put them into 11kg of clear water to boil, then pour 0.25kg of edible salt, 0.15kg of zinc oxide, 11kg of quicklime, and 3.5kg of dried yellow mud, Stir well, and then let it cool for 24 hours, and then it will be wrapped in mud.

[0021] Then select 1,000 fresh duck eggs, wash them, soak them in the pickling solution, and store them in a constant temperature room at 20-25°C for 12 days; take out the eggs, put them in mud and roll them The duck eggs are fully covered with mud; the duck eggs wrapped in mud are sealed and stored in a constant temperature room at a temper...

Embodiment 3

[0022] Embodiment 3 still takes making 1000 preserved eggs as an example.

[0023] First make a pickling solution, mix 3kg of tea leaves, 1.5kg of turmeric, 1.5kg of honeysuckle, 1.5kg of edible salt, 1kg of zinc oxide, and 150kg of water, boil it, cook it slowly for 60 minutes, and then cool it down.

[0024] Then make mud wrapping, crush 1.2kg of tea leaves, 0.3kg of turmeric and 0.3kg of honeysuckle, and then put them into 12kg of clear water to boil, then pour 0.3kg of edible salt, 0.2kg of zinc oxide, 12kg of quicklime, and 5kg of dried yellow mud, Stir, and then let it cool for 24 hours, and then it will be wrapped in mud.

[0025] Then select 1,000 fresh duck eggs, wash them, soak them in the pickling solution, and store them in a constant temperature room at 20-25°C for 15 days; The duck eggs are fully covered with mud; the duck eggs wrapped in mud are sealed and stored in a constant temperature room at a temperature of 20-25°C for 20 days.

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PUM

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Abstract

A method for making zinc-rich preserved eggs comprises four major steps of egg selection, soaking, mud covering and sealing for storage. The method for making zinc-rich preserved eggs has the following advantage that the made preserved eggs are complete in gel, green black in color, soft in taste, aromatic in flavor, stable in preparation process and high in quality; in particular, zinc oxide is added to a soaking liquid and covering mud so that the preserved eggs are rich in zinc element; in the processing process, the eggs are firstly soaked in the soaking liquid and then covered with the covering mud, so that the zinc element can permeate into the eggs, and then the content of the zinc element in the preserved eggs is increased. Besides, if people eat the preserved eggs, the zinc element in the bodies can be effectively supplemented.

Description

technical field [0001] The invention relates to an egg processing method, in particular to a method for preparing zinc-rich preserved eggs. Background technique [0002] Preserved egg is a unique processed egg food in my country, and it is also one of the important traditional foods in China. It is loved by consumers for its rich nutrition, unique flavor, simple and diverse eating methods, and long-term shelf life. According to "Yi Lin Zhuan Yao", it can "reduce lung heat, sober up, remove large intestine fire, and cure diarrhea. It can disperse and restrain." It is often used to treat sore throat, pharynx, hoarseness, and constipation. [0003] Existing preserved egg is only a kind of food, and has no other functions except the functions it originally had. [0004] Zinc is one of the important trace elements in the human body. It plays an important role in the completion of many normal physiological functions of people. However, the content of zinc in ordinary food is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/304A23L15/00
Inventor 滕代琼
Owner 滕代琼
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