Herbal donkey-hide gelatin-coated quail egg product and preparation method thereof

Abstract

The invention relates to a herbal donkey-hide gelatin-coated quail egg product and a preparation method thereof. The herbal donkey-hide gelatin-coated quail egg product is characterized by being prepared from the following raw materials in parts by weight: 500-530 parts of quail eggs, 10-12 parts of edible salt, 8-12 parts of common knotweed leaves, 5-7 parts of poria cocos, 10-12 parts of red dates, 8-12 parts of calamus, 12-15 parts of rock candy, 3-5 parts of lemon peel, 10-12 parts of donkey-hide gelatin, 20-25 parts of pigskin collagen, 15-20 parts of starch and a proper amount of water. The effective components contained in the herbal coated quail egg product have the efficacies of enriching blood, soothing nerves, maintaining beauty, keeping young, strengthening tendons and bones, tonifying deficiency, benefiting qi, removing fatigue, preventing diseases, improving constitution, and the like.

Description

technical field [0001] The invention mainly relates to a quail egg product coated with herbal medicine and a preparation method thereof. Background technique [0002] Poultry eggs are one of the most nutritious animal products in nature, which can provide the human body with rich protein, fat, minerals, phospholipids and vitamins. my country is the country with the largest production and consumption of poultry eggs in the world, and the output of poultry eggs has ranked first in the world for 25 consecutive years since 1985. In 2009, the output of poultry eggs in my country was as high as 3000×10t, but the consumption of eggs was mainly fresh eggs, which were rarely used for deep processing of eggs, resulting in a relative surplus of eggs and affecting the healthy development of the breeding industry. In long-term practice, our country has developed a variety of traditional and practical egg product processing methods. The process is simple and easy, and the products have u...

AI Technical Summary

Problems solved by technology

In 2009, the output of poultry eggs in my country was as high as 3000×10t, but the consumption of eggs was mainly fresh eggs, which were rarely used for deep processing of eggs, resulting in a relative surplus of eggs and affecting the healthy development of the breeding industry

However, these egg products mostly exist in the folk, and industrialization has defects such as relatively single variety, low degree of flavor diversification, poor taste, and low degree of marketization.

The forms and patterns of these existing products are relatively single, which can no longer meet and attract people's consumption needs.