Vinegar-egg solution and preparation method thereof

The technology of vinegar egg solution and poultry egg is applied in the field of vinegar egg solution and preparation thereof, which can solve the problems of unreasonable combination of vinegar egg solution and traditional Chinese medicine ingredients, lowering the value of the finished vinegar egg solution, inability of patients to drink it, and the like, so as to improve the immunity of the human body. Power, rich sweet taste, long-lasting therapeutic effect

Inactive Publication Date: 2016-03-02
SHANDONG YIHONG BIOTECH CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The existing egg custard liquid is mostly obtained by simple soaking in eggs and vinegar. The existing egg custard liquid has the following defects: first, the existing self-made egg custard liquid has high acidity, and after taking it, it will greatly stimulate the stomach and intestines, causing patients with Patients with gastroenteritis cannot drink, and middle-aged and elderly patients often have problems with loose teeth and bones. Long-term consumption of vinegar egg liquid with high acidity can easily cause tooth decay; Perishable during storage and sale
Secondly, although there is a design for adding traditional Chinese medicine ingredients in the existing vinegar egg liquid, the traditional Chinese medicine ingredients in the prior art are

Method used

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Examples

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Effect test

Embodiment 1

[0031] Embodiments 1 to 8 are specific implementations of a kind of vinegar egg liquid of the present invention and its preparation method, wherein embodiment 1 is the best embodiment.

[0032] Example 1

[0033] The composition of raw materials in this embodiment is configured according to the following parts by weight: 80 parts of poultry eggs, 100 parts of 9-degree rice vinegar, 1 part of jujube, longan, 1 part of wolfberry, and 100 parts of honey; the poultry eggs are chicken eggs and quail eggs by weight Mix at a ratio of 25:1.

[0034] The preparation method of the present embodiment adopts the following steps:

[0035] Prepare poultry egg vinegar solution: Soak raw poultry eggs in 9-degree rice vinegar, add poultry eggs and 9-degree rice vinegar at a weight ratio of 3-4:5, soak for 2 days, soak at 25-35°C, after soaking Stir to break the yolk of poultry eggs, filter to remove insoluble impurities, and obtain poultry egg vinegar solution;

[0036] Preparation of trad...

Embodiment 2

[0039] The composition of raw materials in this embodiment is configured according to the following parts by weight: 82 parts of poultry eggs, 105 parts of 9-degree rice vinegar, 1.2 parts of jujube, 1.2 parts of longan, 1.2 parts of wolfberry, and 95 parts of honey; Mixed at a weight ratio of 29:1.

[0040] The preparation method of the present embodiment adopts the following steps:

[0041] Preparation of poultry egg vinegar solution: Soak raw poultry eggs in 9-degree rice vinegar, add poultry eggs and 9-degree rice vinegar at a weight ratio of 3-4:5, soak for 4 days, soak at 25-35°C, after soaking Stir to break the yolk of poultry eggs, filter to remove insoluble impurities, and obtain poultry egg vinegar solution;

[0042] Prepare traditional Chinese medicine vinegar solution: put jujube, longan, and wolfberry into different containers, add 9-degree rice vinegar to soak, soak for 4 days, soak at a temperature of 25-35°C, stir and filter after soaking to obtain solutions r...

Embodiment 3

[0045] The composition of raw materials in this embodiment is configured according to the following parts by weight: 80 parts of poultry eggs, 110 parts of 9-degree rice vinegar, 1.5 parts of jujube, 1 part of longan, 1.5 parts of wolfberry, and 80 parts of honey; Mix at a weight ratio of 14:1.

[0046] The preparation method of the present embodiment adopts the following steps:

[0047] Prepare poultry egg vinegar solution: Soak raw poultry eggs in 9-degree rice vinegar, add poultry eggs and 9-degree rice vinegar at a weight ratio of 3-4:5, soak for 2-4 days, soak at a temperature of 18-40°C, soak Stir after the end to break the egg yolk of the poultry egg, filter to remove insoluble impurities, and obtain the poultry egg vinegar solution;

[0048] Preparation of traditional Chinese medicine vinegar solution: Put jujube, longan, and wolfberry into different containers, add 9-degree rice vinegar to soak, soak for 2-7 days, soak at 18-40°C, stir and filter after soaking, and o...

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PUM

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Abstract

The invention relates to a vinegar-egg solution and a preparation method thereof, and belongs to the technical field of food liquid preparations. The vinegar-egg solution comprises the following raw materials in parts by weight: 70-100 parts of eggs, 90-170 parts of rice vinegar, 0.5-3 parts of Chinese dates, 0.5-3 parts of longan, 0.5-3 parts of Chinese wolfberry fruits, and 50-120 parts of honey. The preparation method of the vinegar-egg solution comprises three steps of preparing an egg vinegar solution, preparing a traditional Chinese medicine vinegar solution and preparing the vinegar-egg solution. The vinegar-egg solution disclosed by the invention has a good effect of replenishing qi and the blood, and is long in treating effect. According to the preparation method of the vinegar-egg solution, the property stability of the vinegar-egg solution can be improved, the acidity of the vinegar-egg solution is reduced, and the stimulation of the vinegar-egg solution to the intestines and the stomach of patients is reduced.

Description

technical field [0001] A vinegar egg liquid and a preparation method thereof belong to the technical field of food liquid preparations. Background technique [0002] Vinegar egg liquid is a health food therapy. As the name suggests, soak the washed eggshells in 9-degree rice vinegar. After soaking, it can be mixed with boiled water and honey for consumption. The existing egg custard liquid is mostly obtained by simple soaking in eggs and vinegar. The existing egg custard liquid has the following defects: first, the existing self-made egg custard liquid has high acidity, and after taking it, it will greatly stimulate the stomach and intestines, causing patients with Patients with gastroenteritis cannot drink, and middle-aged and elderly patients often have problems with loose teeth and bones. Long-term consumption of vinegar egg liquid with high acidity can easily cause tooth decay; Perishable during storage and sale. Secondly, although there is a design for adding traditio...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L15/00
CPCA23L2/02A23L2/52
Inventor 崔政伟赵彬武王长红
Owner SHANDONG YIHONG BIOTECH CO LTD
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