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 ti

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0024] Example 1

[0025] The method for preparing tartary buckwheat vinegar egg liquid of the present invention includes the following steps:

[0026] (1) The eggs are cleaned, sterilized and disinfected, specifically by successively soaking them with alcohol, salt water, and hydrogen peroxide; among them, the eggs are the native eggs laid by chickens that are traditionally fed in rural areas.

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

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

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

[0030] The edible method of the vinegar and egg liquid of the present invention: After opening the lid, use a utensil to break the egg film in the ...

Example Embodiment

[0031] Example 2

[0032] The method for preparing tartary buckwheat vinegar egg liquid of the present invention includes the following steps:

[0033] (1) The eggs are cleaned, sterilized and disinfected, specifically by successively soaking them with alcohol, salt water, and hydrogen peroxide; among them, the eggs are the native eggs laid by chickens that are traditionally fed in rural areas;

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

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

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

[0037] The edible method of the vinegar and egg liquid of the present invention: After opening the lid, use a utensil to break the egg film in t...

Example Embodiment

[0038] Example 3

[0039] The method for preparing tartary buckwheat vinegar egg liquid of the present invention includes the following steps:

[0040] (1) Clean the eggs, sterilize and kill viruses, specifically by soaking them in alcohol, salt water, and hydrogen peroxide; the eggs are the native eggs laid by chickens that are traditionally fed in rural areas;

[0041] (2) Put it in an airtight container, add tartary buckwheat vinegar, seal it, and store 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 the tartary buckwheat vinegar, it is screened by the light inspection platform to complete the production.

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

[0044] The edible method of the vinegar and egg liquid of the present invention: after opening the lid, use a utensil to break the egg film in the vinegar liquid, stir thoroughly...

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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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