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Preparation method of healthy preserved egg

A technology of preserved eggs and health care, applied in the field of preserved eggs, can solve the problems of single nutritional components and lack of health care functions of preserved eggs

Inactive Publication Date: 2015-05-06
陈霞
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] But the nutritive ingredient of the preserved egg of above-mentioned report is single, lacks the function of health care

Method used

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preparation example Construction

[0021] The embodiment of the present invention discloses a method for preparing health-care preserved eggs, which includes the following steps: Step a) 1-5 parts by weight of Korean ginseng, 10-20 parts by weight of bamboo, 3-7 parts by weight of Ming Liezi, 5-10 parts by weight of Lotus seeds, 1-5 parts by weight of white fungus, 1-5 parts by weight of lily lily, 10-20 parts by weight of golden clematis, 1-5 parts by weight of ganoderma lucidum, 8-15 parts by weight of Chinese yam and 5-10 parts by weight of dried pomelo peel Put into 1000-8000 parts by weight of water, boil and then extract. The extraction time is 90-120 minutes. After cooling, add 20-80 parts by weight of green tea, 1-5 parts by weight of pepper, 1-5 parts by weight of citronella, 2~ 4 parts by weight Pai Cao, 1~5 parts by weight Cao Guo, 1~5 parts by weight cinnamon bark, 1~5 parts by weight Lao Kou, 1~5 parts by weight Amomum, 4~12 parts by weight Thyme, 1~5 parts by weight cloves, 1-8 parts by weight of ...

Embodiment 1

[0042] Step a) Put 3g Korean ginseng, 15g bamboo, 6g Mingliezi, 7g lotus seeds, 2g tremella, 1g lily, 15g golden clematis, 3g white crane Ganoderma lucidum, 12g yam and 7g dried pomelo peel into 3000g of water, boil and soak Extraction, the extraction time is 110 minutes, after cooling, add 50g green tea, 3g pepper, 2g citronella, 3g Paicao, 3g Caoguo, 1g cinnamon, 1g Laokou, 4g amomum, 7g thyme, 5g clove, 4g star anise , 200g sodium carbonate, 500g quicklime and 100g salt were stirred evenly, left to stand for 10 hours, filtered to obtain the filtrate, and the filter residue was set aside;

[0043] Step b) Duck eggs are dipped in the filtrate, the amount of filtrate is based on the submerged duck eggs, soaked for 23 days, and the duck eggs are taken out to obtain the dipping solution and dipped duck eggs;

[0044] Step c) Stir the soaking liquid, filter residue and yellow mud according to the weight ratio of 25:13:66 to form a mud wrapping, and then wrap the soaked duck eggs ...

Embodiment 2

[0046] Step a) Put 5g Korean ginseng, 12g bamboo, 4g Mingliezi, 5g lotus seeds, 4g tremella, 5g lily, 18g golden clematis, 1g white crane Ganoderma lucidum, 12g yam and 7g dried pomelo peel into 3000g of water, boil and soak Extraction, the extraction time is 110 minutes, after cooling, add 50g green tea, 3g pepper, 2g citronella, 3g Paicao, 3g Caoguo, 1g cinnamon, 1g Laokou, 4g amomum, 7g thyme, 5g clove, 4g star anise , 200g sodium carbonate, 500g quicklime and 100g salt were stirred evenly, left to stand for 10 hours, filtered to obtain the filtrate, and the filter residue was set aside;

[0047] Step b) Duck eggs are dipped in the filtrate, the amount of filtrate is based on the submerged duck eggs, soaked for 23 days, and the duck eggs are taken out to obtain the dipping solution and dipped duck eggs;

[0048] Step c) Stir the soaking liquid, filter residue and yellow mud according to the weight ratio of 28:12:70 to form mud wrapping, then wrap the soaked duck eggs with m...

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Abstract

The invention provides a preparation method of a healthy preserved egg. The healthy preserved egg comprises the following raw materials: korean ginseng, bamboo, mingliezi, lotus seed, tremella, lily, anoectochilus formosanus, twig and leaf of Bignose Rhinacanthus, yam, dry ctrus grandis peel, green tea, pepper, lemon grass, lysimachia sikokiana, amomum tsao-ko, cinnamon, tsaoko amomum fruit, fructus amomi, Murrayae Folium Et Cacumen, clove, anise, sodium carbonate, quick lime, salt and duck eggs. Through Korean ginseng, the hematopoietic function of the bone marrows can be increased, and the human immunity function and stress resistance can be improved; the tremella is mild in nature and non-toxic, has the efficacies of supplementing the spleen and stimulating the appetite, as well as tonifying qi and purging guts, nourishing yin and moisturizing the lung, and enhancing the human immunity; the anoectochilus formosanus enters the kidney, heart and lung, so that the human immunity can be completely improved, and the disease resistance of a human body can be enhanced. By taking the Korean ginseng, bamboo, mingliezi, lotus seed, tremella, lily, anoectochilus formosanus, twig and leaf of Bignose Rhinacanthus, yam and dry ctrus grandis peel and the like as raw materials, and the prepared preserved eggs can enhance the human immunity, regulate the physiological function of an organism, and has healthy efficacy after being eaten for a long time.

Description

technical field [0001] The invention relates to the technical field of preserved eggs, in particular to a method for preparing health preserved eggs. Background technique [0002] Preserved eggs, also known as preserved eggs, Biandan, etc., are unique processed egg foods in my country, and are also one of the important traditional foods in China. They are loved by consumers for their rich nutrition, unique flavor, simple and diverse eating methods, and long-term shelf life. , It also enjoys a high reputation in the international market, and the preserved egg processing industry has been prosperous for a long time. Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixiju Diet Spectrum" said: "Preserved eggs, pungent, astringent, sweet, and salty, can relieve heat, sober up, remove large intestine fire, cure diarrhea, and can disperse and restrain." Traditional Chinese medicine believes that preserved eggs are cool in nature and ...

Claims

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Application Information

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IPC IPC(8): A23L1/30A23L1/32A23L33/105
CPCA23V2002/00A23V2200/324A23V2200/30A23V2250/21A23V2250/208
Inventor 黄怀英
Owner 陈霞
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