Slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing and preparation method thereof

Abstract

The invention relates to a slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing and a preparation method thereof. The egg jelly is characterized by being prepared from the following raw materials by weight: 500-550 parts of eggs, 10-12 parts of salt, 20-25 parts of fragrant citrus, 20-25 parts of dried hawthorn, 7-9 parts of pinellia, 7-9 parts of bighead atractylodes rhizome, 5-7 parts of tendril-leaved fritillary bulb, 7-9 parts of dried orange peel, 12-15 parts of edible pectin, 15-20 parts of starch, 30-35 parts of soft beancurd and a proper amount of water. The slightly sour herbal soaked egg jelly for clearing lung-heat and appetizing contains the active ingredients with the functions of helping digestion, reducing phlegm, relieving cough, clearing heat and moistening lung. The soaked egg jelly contains whole egg nutrients, is instant for eating and free of chemical additives; and the eggs extracted with natural herbals are aromatic and delicious.

Description

technical field [0001] The invention mainly relates to an egg jelly soaked in herbal medicine with slight acidity for clearing lung and appetizing 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 surp...

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.