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

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...

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.