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
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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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