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A formula, salted egg technology, applied in the field of egg pickling, can solve the problems of unsuitable for high-quality living standards, heavy taste, etc., and achieve the effect of suitable salty taste and healthy Chinese medicine formula
Inactive Publication Date: 2016-01-20
马春耕
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[0002] Duck eggs, eggs, etc. marinated by traditional pickling methods have a strong taste and are not suitable for modern high-quality living standards.
Method used
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[0016] The technical solution adopted in this specific embodiment is: its formula is as follows: 50g of cinnamon, 25g of fruit fruit, 25g of grass fruit, 10g of clove, 10g of fenugreek, 45g of grasswort, 45g of cardamom, 12g of astragalus, 35g of lingcao, 41g, Galangal 15g, Amomum 50g, Angelica dahurica 50g, Kaempferum 50g, Licorice 35g, Polygonatum 5g, Magnolias 65g, Biba 75g, Dendrobium candidum 50g, Dendrobium nobile 50g, Burmese lemongrass 15g, Zanthoxylum bungeanum 135g, Tangerine peel 20g, 3450g low sodium salt, 10000g roasted alcohol, 1000g Dendrobium, 10g Cordyceps.
[0017] The operation method of this embodiment is as follows:
[0018] 1. Pulverize the dendrobium and mix it with roasted high-grade wine in a proportion of dendrobium: wine of 1:10, add Cordyceps, soak for three months, and obtain the dendrobium wine;
[0019] 2. Dip the eggs that need to be marinated into the above-mentioned dendrobium wine for 20 minutes;
[0020] 3. Combine cinnamon, nutmeg, grass ...
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Abstract
The invention discloses a salted egg preserving formula and method and relates to the technical field of egg preserving. The salted egg preserving formula comprises 40-60g of cassia bark, 20-30g of nutmeg, 20-30g of tsaoko fruit, 5-15g of clove, 5-15g of Pogostemon cablin, 40-50g of Alpinia katsumadai Hayata, 40-50g of round cardamom, 10-15g of radix astragali, 30-45g of GLycyrrhiza uralensis Fisch., 35-50g of lysimachia sikokiana, 10-20g of atpinia officnarum hange, 40-60g of fructus amomi, 40-60g of dahurian angelica root, 40-60g of rhizoma kaempferiae, 30-40g of licorice root, 1-8g of rhizoma polygonati, 60-70g of flos magnoliae liliflorae, 70-80g of piper, 40-60g of dendrobium officinale, 40-60g of noble dendrobium, 10-20g of Burmese lemongrass, 130-140g of Chinese prickly ash, 15-35g of dried orange peel, 3400-3500g of low sodium salt, 9000-11000g of baked high alcohol liquor, 900-1100g of dendrobium and 5-15g of Chinese caterpillar fungus. The method utilizes green natural materials and Chinese herbal medicines as raw materials so that appropriate salinity is obtained and health care effects are obtained. The salted egg can be used as a leisure food and can be momentarily eaten.
Description
technical field [0001] The invention relates to the technical field of egg pickling, in particular to a salted egg pickling formula and method. Background technique [0002] Duck eggs, eggs, etc. marinated by traditional pickling methods have a strong taste and are not suitable for modern high-quality living standards. Contents of the invention [0003] The object of the present invention is to aim at the defects and deficiencies of the prior art, to provide a salted egg pickling formula and method with simple structure and reasonable design, using green natural materials and Chinese herbal medicines as materials, which is healthier and tastes salty and light , the developed eggs can be used as a kind of snack food and can be eaten at any time. [0004] In order to achieve the above object, the technical solution adopted by the present invention is: its formula is as follows: 40-60g of cinnamon, 20-30g of fruit, 20-30g of grass fruit, 5-15g of clove, 5-15g of fenugreek, 4...
Claims
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