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Vinegar-egg regression solution and preparation method thereof

A technology of vinegared eggs and poultry eggs, which is applied in the field of vinegared eggs Guiyuan liquid and its preparation, can solve the problems of inconspicuous curative effect, easy formation of precipitation, and reduction of the value of the finished product of vinegared egg liquid, so as to achieve lasting therapeutic effect, enhance drug efficacy, The effect of improving human immunity

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, the existing vinegar egg liquid only has the function of simply supplementing nutrition, and its effect of improving immunity is not long-lasting, and it does not cure the symptoms of the body itself. After stopping taking it, the body's resistance will gradually decline until it returns to the state before taking it
Thirdly, although there is a design for adding traditional Chinese medicine ingredients in the existing custard egg liquid, the addition method of traditional Chinese medicine ingredients in the prior art is mostly to use water decoction to extract the Chinese medicine extract and add it to the custard egg liquid to make the finished product of the custard egg liquid; The applicant's research found that: the curative effect of the finished vinegar egg liquid obtained by the existing preparation method is not obvious, and the finished product of vinegar egg liquid is easy to form precipitation after standing for a long time, which reduces the sales value of the finished vinegar egg liquid as a liquid drink

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0034] Examples 1-8 are specific implementations of a kind of vinegared egg returning to essence liquid and its preparation method according to the present invention, among which Example 1 is the best example.

[0035] Example 1

[0036] The raw material composition of 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, 1 part of longan, 1 part of wolfberry, 0.05 part of Cordyceps sinensis, 0.05 part of Houttuynia cordata, and 100 parts of honey; The poultry eggs described above are eggs and quail eggs mixed in a weight ratio of 25:1.

[0037] The preparation method of the present embodiment adopts the following steps:

[0038] 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, filte...

Embodiment 2

[0042] The raw material composition of 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, 1 part of cordyceps sinensis, 1 part of houttuynia cordata, and 95 parts of honey; The poultry eggs described above are eggs and quail eggs mixed in a weight ratio of 29:1.

[0043] The preparation method of the present embodiment adopts the following steps:

[0044] 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;

[0045] Preparation of traditional Chinese medicine vinegar solution: Put jujube, longan, wolfberry, cordyceps sinensis, and houttuynia cordata into...

Embodiment 3

[0048] 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, 0.05 parts of Cordyceps sinensis, 1.5 parts of Houttuynia cordata, and 80 parts of honey; The poultry eggs described above are eggs and quail eggs mixed in a weight ratio of 14:1.

[0049] The preparation method of the present embodiment adopts the following steps:

[0050] 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;

[0051] Preparation of traditional Chinese medicine vinegar solution: Put jujube, longan, wolfberry, cordyceps s...

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PUM

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Abstract

The invention relates to a vinegar-egg regression 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, 0.01-3 parts of Chinese caterpillar funguses, 0.01-3 parts of heartleaf houttuynia herbs, and 50-120 parts of honey. The preparation method of the vinegar-egg regression solution comprises three steps of preparing an egg vinegar solution, preparing a traditional Chinese medicine vinegar solution and preparing the vinegar-egg regression 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 regression 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] The invention relates to a vinegar egg returning to essence liquid and a preparation method thereof, belonging 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. Second...

Claims

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Application Information

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IPC IPC(8): A23L2/02A23L2/52A23L15/00A23L33/00
CPCA23L2/02A23L2/52A23V2002/00
Inventor 崔政伟赵彬武王长红
Owner SHANDONG YIHONG BIOTECH CO LTD
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