Coconut-flavored herbal egg-soaking jelly and preparation method thereof

A herbal and coconut-flavored technology is applied to the field of coconut-flavored herbal dipped egg jelly and its preparation, which can solve the problems of excess eggs, single variety, low marketization and the like, and achieves enhanced body resistance, mellow and long-lasting fragrance, and frozen jelly. crystal clear effect

Inactive Publication Date: 2015-07-01
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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 mos

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Example Embodiment

[0023] Example one

[0024] A coconut-flavored herbal soaked egg jelly, which is characterized in that it is made from the following parts by weight of raw materials:

[0025] Eggs 500~550, Salt 10~12, Astragalus 5~7, Codonopsis 3~5, Lotus Leaf 3~5, Longan Meat 25~30, Cinnamon 5~7, Pectin 50~55, Coconut Milk 15~20, Soybean 15~20 protein, 15~20 lotus root powder and appropriate amount of water.

[0026] A preparation method of coconut-flavored herbal soaked egg jelly includes the following steps:

[0027] 1) After cleaning the eggs, mix them with salt, add water and boil for 15 to 18 minutes after boiling, take out the broken egg shells, and keep them fresh at 2 to 4°C;

[0028] 2) Mix astragalus, codonopsis, lotus leaf, cinnamon and longan meat, add 10-12 times the amount of water, heat and cook for 1 to 2 hours, filter out the residue, and collect the filtrate;

[0029] 3) Put the boiled eggs in step 1 into a clean cylindrical porcelain jar to arrange them closely, and then ...

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PUM

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Abstract

The invention relates to a coconut-flavored herbal egg-soaking jelly and a preparation method thereof. The jelly is prepared from the following raw materials in parts by weight: 500-550 parts of eggs, 10-12 parts of table salt, 5-7 parts of astragalus, 3-5 parts of codonopsis pilosula, 3-5 parts of lotus leaves, 25-30 parts of longan aril, 5-7 parts of cinnamon, 50-55 parts of pectin, 15-20 parts of coconut juice, 15-20 parts of soy proteins, 15-20 parts of lotus root starch and a proper amount of water. The active ingredient contained in the coconut-flavored herbal egg-soaking jelly provided by the invention has the functions of tonifying middle-Jiao and Qi, enhancing immunity of human bodies, preventing hypertension, tonifying spleen and the like. The coconut-flavored herbal egg-soaking jelly has whole egg nutrition and is extracted by medicinal extraction liquor, so that the coconut-flavored medicinal egg-soaking jelly has the yellowish-brown color and is bright in color and mellow and lasting in flavor.

Description

[0001] technical field [0002] The invention mainly relates to a coconut-flavored herbal-soaked egg jelly body and a preparation method thereof. Background technique [0003] 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. Among them, the protein biological value of eggs is higher than other foods, and its amino acid ratio is appropriate. It is called "complete protein mode" and is one of the important nutritious foods in daily life. 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 healt...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/30A23L33/105
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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