Bactericidal and anti-inflammatory preserved eggs prepared by eagle tea

Abstract

The present invention relates to bactericidal and anti-inflammatory preserved eggs prepared by eagle tea. The bactericidal and anti-inflammatory preserved eggs prepared by eagle tea are prepared by adopting a liquid soaking technology of leadless preserved eggs. The soaking liquid is prepared from sodium carbonate, quick lime, salt and water, and the characteristic is that 50kg of an effective ingredient extract liquid of the eagle tea is added into 120 kg of the soaking liquid. The preserved eggs prepared by the eagle tea are an kind of egg anti-inflammatory healthcare food which integrates the edible function and the medical function, and long-term taking has no toxic and side effect.

Description

technical field [0001] The invention relates to a sterilized and anti-inflammatory preserved egg made from eagle tea. Background technique [0002] Preserved eggs, also known as pine eggs, Biandan, etc., are traditional flavored egg products in my country. The production method is to use the properties of eggs in alkaline solution to make protein gel and make them into elastic solids. Normal preserved eggs It is dark green with loose flowers and elastic. At present, one-time soaking method is usually used in production. The main components of the soaking solution are soda ash, quicklime and salt. The production process of the soaking solution is often to directly add all the raw materials to the water and use it immediately. This production method has the following disadvantages: (1) The chemical reaction of mixing the raw materials of the soaking liquid is complicated, and some beneficial chemical elements such as zinc and selenium will be lost due to mixing together; (2) T...

AI Technical Summary

Problems solved by technology

At present, one-time immersion method is usually used in production. The main components of the immersion solution are soda ash, quicklime and salt. The production process of the immersion solution is often to directly add all the raw materials to the water and use it immediately. This production method has the following disadvantages: (1) The chemical reaction of mixing the raw materials of the soaking liquid is complicated, and some beneficial chemical elements such as zinc and selenium will be lost due to mixing together; (2) The soaking liquid is used directly after the raw materials are mixed, and the alkaline components in the soaking liquid If the amount is too large, the product has a strong alkaline taste and poor taste; (3) the soaking solution is used directly after the raw materials are mixed, so that various chemical reactions in the soaking solution have not been completed, and some heavy metal elements are still a kind of heavy metal in the soaking solution. It exists in the form of free state, and some of it will enter the preserved egg, posing a potential threat to human health