Jasmine-flavor herbal medicine egg immersion cold product and preparation method thereof

Abstract

The invention relates to a jasmine-flavor herbal medicine egg immersion cold product and a preparation method thereof. The jasmine-flavor herbal medicine egg immersion cold product is characterized by being prepared from the following raw materials in parts by weight: 500-550 parts of eggs, 13-15 parts of liquorice, 10-13 parts of lemon peels, 20-25 parts of honey, 10-13 parts of jasmine flowers, 10-12 parts of mint, 50-55 parts of red dates, 5-8 parts of table salt and right amount of water. The jasmine-flavor herbal medicine egg immersion cold product has the characteristics of being mellow in flavor, smooth and tasty, yellow in color, rich in nutrition and the like, is ready to eat, is capable of rapidly replenishing energy and has the total nutrient of the whole eggs.

Description

technical field [0001] The invention mainly relates to a jasmine-flavored herbal-soaked egg cold product and a preparation method thereof. Background technique [0002] 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 healthy deve...

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.