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Making method of golden yellow preserved duck egg

A production method and golden technology, applied in the field of food, can solve the problems of human injury, high lead content, single nutrient composition, etc., and achieve the effect of beautiful color and increased appetite.

Active Publication Date: 2014-04-23
CHONGQING FENGDANYUAN LIVESTOCK & POULTRY CULTIVATION
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the preserved eggs on the market are all black or dark green, especially the egg yolk inside is basically black, and its lead content is high, which has certain harm to the human body. In addition, its nutritional components are relatively simple and lack certain health care functions. Wait

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] ① The weight parts of various raw materials are 3 parts of Chinese prickly ash, 3.5 parts of dried ginger slices and 30 parts of water, and boiled into a water solution for 20-30 minutes; ② The weight parts of various herbs are 7 parts of Astragalus membranaceus , 4.5 parts of Codonopsis, 1.1 parts of sweet-scented osmanthus, 7.5 parts of star anise, 7.5 parts of cinnamon, 4.5 parts of three Nye, 4.5 parts of cumin, 7.5 parts of tangerine peel, 3.5 parts of fragrant fruit, 0.3 parts of fragrant leaves and 0.2 parts of tea powder, which are dried, Grind into a powder and pass through a 30-80 mesh sieve for later use; ③ add the water agent boiled in step ① to the herb that has been ground and sieved in step ②, and then add 13 parts of lime, 3 parts of soda ash and 0.3 parts of edible salt, prepared into a viscous substance; ④ Wrap the viscous substance in step ③ on the cleaned fresh duck eggs, and then evenly wrap the pre-prepared wood bran on the outer layer; ⑤ Wrap in st...

Embodiment 2

[0026] ① The weight parts of various raw materials are 4 parts of Chinese prickly ash, 4 parts of dried ginger slices and 40 parts of water, and boiled into a water solution for 20-30 minutes; ② The weight parts of various herbs are 7.5 parts of Astragalus membranaceus , 5.5 parts of Codonopsis, 1.3 parts of sweet-scented osmanthus, 8 parts of star anise, 8 parts of cinnamon, 5 parts of three Nye, 6 parts of cumin, 8 parts of tangerine peel, 4 parts of fragrant fruit, 0.4 part of fragrant leaves and 0.3 part of tea powder, which are dried, Grind into a powder and pass through a 30-80 mesh sieve for later use; ③ add the water agent boiled in step ① to the herb that has been ground and sieved in step ②, and then add 10 parts of lime, 4 parts of soda ash and 0.2 parts of edible salt, prepared into a viscous substance; ④Wrap the viscous substance in step ③ on the cleaned fresh duck eggs, and then evenly wrap the pre-prepared wood bran on the outer layer; ⑤Wrap in step ④ The good d...

Embodiment 3

[0028] ①The weight parts of various raw materials are 2 parts of Zanthoxylum bungeanum, 2.5 parts of dried ginger slices and 25 parts of water, and boiled into an aqueous solution for 20-30 minutes; ②The weight parts of various herbs are 6 parts of Astragalus membranaceus , 3 parts of Dangshen, 0.7 parts of sweet-scented osmanthus, 6 parts of star anise, 6 parts of cassia bark, 3 parts of three Nye, 8 parts of fennel, 9 parts of tangerine peel, 2 parts of fragrant fruit, 0.2 part of fragrant leaves and 0.1 part of tea powder, and dry them. Grind into a powder and pass through a 30-80 mesh sieve for later use; ③ add the water agent boiled in step ① to the herb that has been ground and sieved in step ②, and then add 18 parts of lime, 2 parts of soda ash and 0.1 portion of edible salt, prepared into a viscous substance; ④Wrap the viscous substance in step ③ on the cleaned fresh duck eggs, and then evenly wrap the pre-prepared wood bran on the outer layer; ⑤Wrap in step ④ Good duc...

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Abstract

The invention relates to a making method of a golden yellow preserved duck egg. The making method comprises the following steps: (1) taking peppers, dried ginger slices and water, boiling to prepare an aqueous solution; (2)taking herbaceous plants including astragalus, lanceolata, osmanthus frangrans, aniseed, cinnamon, kaempferiae, fennel, tangerine peels, jambolan, myrcia and tea dusts, stoving, grinding, and sieving; (3) adding the boiled aqueous solution into the ground and sieved herbaceous plants, then adding lime, sodium carbonate and edible salts, and modulating to form a sticky substance; (4) wrapping a cleaned fresh duck egg by the sticky substance, and then uniformly wrapping the outer layer of the duck egg by sawdust which is prepared in advance; and (5) preserving the duck egg wrapped in the fourth step for 20-25 days under the temperature of 25-30 DEG C, and carrying out natural withering to obtain the preserved duck egg. The preserved duck egg prepared by the method is pleasant in color, is a golden yellow transparent preserved duck egg, is unleaded, is low in alkaline and salt content, is harmless to a human body, is delicious and can be used for improving the appetite of an eater.

Description

technical field [0001] The invention relates to a new preparation method of preserved eggs in the food field, in particular to a preparation method of golden yellow preserved eggs. Background technique [0002] Preserved eggs, also known as preserved eggs, Biandan, etc., are traditional flavored egg products in my country. They are not only loved by domestic consumers, but also enjoy a high reputation in the international market. Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixiju Diet Spectrum" said: "Preserved eggs are pungent, astringent, sweet, and salty. They can relieve heat, sober up, remove large intestine fire, and treat diarrhea." Treat eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. [0003] At present, the preserved eggs on the market are all black or dark green, especially the egg yolk inside is basically black, and its lead content is high, which has certain harm to the huma...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
CPCA23L15/30
Inventor 雷松霖
Owner CHONGQING FENGDANYUAN LIVESTOCK & POULTRY CULTIVATION
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