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Preparation method of tartary buckwheat vinegar egg juice

A technology of tartary buckwheat vinegar and egg liquid, which is applied in food preparation, functions of food ingredients, food science, etc., can solve the problems of complex production methods, poor taste, and difficulty in mastering, and achieve the reduction of capillary fragility, improvement of general fatigue, Improve the effect of microcirculation

Inactive Publication Date: 2014-01-08
龚俊林
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] However, without adding honey or sugar, the traditional method is difficult to effectively remove the peculiar smell in the vinegar egg liquid, and the taste is poor, making it difficult for people to persist in taking it for a long time
There are also some complex production methods, most of which use methods such as homogenizing egg liquid and adding protease and other biotransformation reactions. The production process requires high requirements and is difficult to master

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] The preparation method of tartary buckwheat vinegar egg liquid of the present invention comprises the following steps:

[0026] (1) Clean the eggs, sterilize them, and soak them in alcohol, salt water, and hydrogen peroxide successively; the eggs are native eggs laid by chickens raised in traditional ways in rural areas.

[0027] (2) Put it in an airtight container, add tartary buckwheat vinegar, seal it, and store it for 12 days in an indoor environment without direct sunlight, with the temperature controlled at 10-12°C.

[0028] (3) After the egg shell is completely dissolved by tartary buckwheat vinegar, it is screened by the light inspection table to complete the production.

[0029] Wherein the total acid value of tartary buckwheat vinegar is 5.

[0030] The eating method of the vinegar egg liquid of the present invention: after opening the cover, use a utensil to break the egg film in the vinegar liquid, stir it fully, and then leave it for 24 hours until the egg...

Embodiment 2

[0032] The preparation method of tartary buckwheat vinegar egg liquid of the present invention comprises the following steps:

[0033] (1) Clean the eggs, sterilize them, and soak them in alcohol, salt water, and hydrogen peroxide successively; the eggs are native eggs laid by chickens raised in traditional rural ways;

[0034] (2) Put it in a closed container, add tartary buckwheat vinegar, seal it, and store it for 5 days. The storage place is an indoor environment without direct sunlight, and the temperature is controlled at 8-10°C;

[0035] (3) After the egg shell is completely dissolved by tartary buckwheat vinegar, it is screened by the light inspection table to complete the production.

[0036] Wherein the total acid value of tartary buckwheat vinegar is 6.

[0037] The eating method of the vinegar egg liquid of the present invention: after opening the cover, use a utensil to break the egg film in the vinegar liquid, stir it fully, and then leave it for 24 hours until ...

Embodiment 3

[0039] The preparation method of tartary buckwheat vinegar egg liquid of the present invention comprises the following steps:

[0040] (1) Clean the eggs, sterilize them, and soak them in alcohol, salt water, and hydrogen peroxide successively; the eggs are native eggs laid by chickens raised in traditional rural ways;

[0041] (2) Put it in a closed container, add tartary buckwheat vinegar, seal it, and store it for 3 days. The storage location is an indoor environment without direct sunlight, and the temperature is controlled at 12-15°C;

[0042] (3) After the egg shell is completely dissolved by tartary buckwheat vinegar, it is screened by the light inspection table to complete the production.

[0043] Wherein the total acid value of tartary buckwheat vinegar is 8.

[0044]The eating method of the egg yolk liquid of the present invention is as follows: after opening the cover, break the egg film in the vinegar liquid with a utensil, fully stir, and then leave it for 24 hou...

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PUM

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Abstract

The invention discloses a preparation method of tartary buckwheat vinegar egg juice, which is characterized in that the method comprises the following steps: (1) cleaning egg shells, and performing sterilization and disinfection; (2) putting the eggs into a closed container, adding tartary buckwheat vinegar, sealing the port, and storing for 3-15 days; (3) completely dissolving the egg shells with the tartary buckwheat vinegar, and then screening by a light detection bench to finish the production. The vinegar egg juice prepared by the tartary buckwheat vinegar in the invention contains no honey or sugar, is especially suitable for diabetic patients, and has good taste; the tartary buckwheat vinegar also contains flavonoid substances which have very good effects on hyperlipaemia, hypertension, hyperglycemia, and diabetes.

Description

technical field [0001] The invention belongs to the field of preparation of health care products, and in particular relates to a preparation method of tartary buckwheat vinegar egg liquid. Background technique [0002] Poultry eggs soaked in vinegar, namely vinegar eggs, are traditional dietary and health care products both at home and abroad. They are health drinks with three functions of rehabilitation, treatment and prevention. Vinegar egg liquid not only has all the nutrients and therapeutic effects of vinegar, eggs, and honey added when drinking, but also in the process of making vinegar egg, the egg white in the egg is degraded under acidic conditions, forming a low molecular weight protein with biological activity. amino acids and oligopeptides, so that the therapeutic functions of vinegar, eggs and honey can be used to treat osteoporosis in middle-aged and elderly people, and prevent high blood pressure through the absorption of calcium. Some experts and scholars ha...

Claims

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Application Information

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IPC IPC(8): A23L1/29A23L33/00
CPCA23L33/00A23V2002/00A23V2200/30A23V2200/3262A23V2200/328
Inventor 龚俊林
Owner 龚俊林
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