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Pickling agent and pickling method of preserved eggs

A technology for pickling preparations and preserved eggs, which is applied in the field of preserved egg preparations, can solve the problems of uncharacteristic and ordinary taste, and achieve the effect of unique taste, high nutritional value, and improved nutritional value

Inactive Publication Date: 2016-02-24
LIUZHI MOON RIVER PLANTS & AQUACULTURES PROFESSIONAL COOP
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, the preserved eggs marinated with such raw materials have ordinary taste and no characteristics.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] A salted preserved egg preparation, comprising the following raw materials:

[0022] 600g of pine needle ash, 500g of quicklime, 120g of edible alkali, 15g of vanilla, 5g of wood ginger flower, 50g of salt, 3g of dried osmanthus with a water content of 10%;

[0023] Wherein, the wood ashes are the ashes obtained after burning wood;

[0024] The method of using this pickle to pickle preserved eggs is:

[0025] (1) Grind vanilla, wood ginger flower and dried sweet-scented osmanthus into powder, mix them with pine needle ash, quicklime, edible alkali and salt, add 3000g of boiling water, mix well, and get a mixture of pickled raw materials;

[0026] (2) Put the fresh duck eggs into the marinated raw material mixture to hang paste, so that the surface of the fresh duck eggs is covered by the mixture, and then put the fresh duck eggs covered by the mixture into the wood ashes so that the surface is covered by the wood ashes, put Put it in a container, seal it and marinate ...

Embodiment 2

[0029] A salted preserved egg preparation, comprising the following raw materials:

[0030] Pine needle ash 500g, quicklime 600g, edible alkali 100g, vanilla 10g, wood ginger flower 3g, salt 60g, dried osmanthus with a water content of 20% 5g;

[0031] Wherein, the wood ashes are the ashes obtained after burning wood;

[0032] The method of using this pickle to pickle preserved eggs is:

[0033] (1) Grind vanilla, wood ginger flower and dried sweet-scented osmanthus into powder, mix them with pine needle ash, quicklime, edible alkali and salt, add 3500g of boiling water, mix well, and get a mixture of pickled raw materials;

[0034] (2) Put the fresh duck eggs into the marinated raw material mixture to hang paste, so that the surface of the fresh duck eggs is covered by the mixture, and then put the fresh duck eggs covered by the mixture into the wood ashes so that the surface is covered by the wood ashes, put Put it in a container, seal and marinate at 25°C for 48 days to g...

Embodiment 3

[0037] A salted preserved egg preparation, comprising the following raw materials:

[0038] 550g of pine needle ash, 550g of quicklime, 110g of edible alkali, 12g of vanilla, 4g of wood ginger flower, 55g of salt, 4g of dried osmanthus with a water content of 15%;

[0039] Wherein, the wood ashes are the ashes obtained after burning wood;

[0040] The method of using this pickle to pickle preserved eggs is:

[0041] (1) Grind vanilla, wood ginger flower and dried sweet-scented osmanthus into powder, mix them with pine needle ash, quicklime, edible alkali and salt, add 3250g of boiling water, mix well, and get a mixture of pickled raw materials;

[0042] (2) Put the fresh duck eggs into the marinated raw material mixture to hang paste, so that the surface of the fresh duck eggs is covered by the mixture, and then put the fresh duck eggs covered by the mixture into the wood ash to make the surface covered by the wood ash, put Put it in a sand jar, seal and marinate at 17.5°C f...

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PUM

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Abstract

The invention discloses a pickling agent and pickling method of preserved eggs. The pickling agent comprises the following raw materials in parts by weight: 500-600 parts of pine needle ash, 500-600 parts of quick lime, 100-120 parts of dietary alkali, 10-15 parts of vanilla, 3-5 parts of litsea variabilis flowers, 50-60 parts of salt, and 3-5 parts of dried sweet-scented osmanthus of which the water content is 10-20%. The pickling method comprises the following steps of sampling the raw materials in parts by weight, crushing the vanilla into vanilla powder, crushing the litsea variabilis flowers into litsea variabilis flower powder, crushing the dried sweet-scented osmanthus into dried sweet-scented osmanthus powder, uniformly mixing the vanilla powder, the litsea variabilis flower powder, the dried sweet-scented osmanthus powder and other raw materials so as to obtain a mixture A, then adding 3000-3500 parts of boiling water, and uniformly mixing the mixture A with the boiling water so as to obtain a pickled raw material mixture; putting fresh duck eggs into the pickled raw material mixture, and coating the fresh duck eggs with syrup so that the surfaces of the fresh duck eggs are covered with the pickled raw material mixture; then putting the fresh duck eggs covered with the pickled raw material mixture into timber ash, so that the surfaces of the fresh duck eggs are covered with the timber ashes; and putting the fresh duck eggs covered with the timber ashes into a container, and pickling the fresh duck eggs in a sealing manner. The pickling agent and the pickling method of the preserved eggs have the characteristics that the raw materials are rich, and finished egg products are unique in taste, delicious, high in nutrient value, safe and free from additives.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a pickling agent for preserved eggs, and also relates to a method for pickling preserved eggs by using the pickling agent. Background technique [0002] Preserved eggs, also known as preserved eggs, Biandan, etc., are a unique food with a special flavor and can stimulate appetite. According to "Yilin Zhuan Yao", it can "reduce lung heat, sober up, remove large intestine fire, and treat diarrhea. It can disperse and restrain", and it is often used to treat sore throat, pharynx, hoarseness and constipation. [0003] Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixiju Diet Spectrum" records: "Preserved eggs are pungent, astringent, sweet, and salty. They can relieve heat, sober up, remove large intestine fire, cure diarrhea, and can disperse and restrain." Traditional Chinese medicine believes that preserved eggs are co...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L27/10
Inventor 郭荣文
Owner LIUZHI MOON RIVER PLANTS & AQUACULTURES PROFESSIONAL COOP
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