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Plant ash-preserved salted duck egg and manufacturing method thereof

A technology of salted duck eggs and plant ash, which is applied in the field of salted duck eggs pickled with plant ash and its production, can solve the problems of only salty taste of egg white, single taste of salted duck eggs, low nutritional value, etc., and achieve rich value, low cost and easy absorption Effect

Inactive Publication Date: 2016-03-02
GAOYOU YOUXING FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] Aiming at the disadvantages of the prior art that the salted duck eggs have a single taste, the taste of the egg white is only salty, and the nutritional value is low, the present invention provides a salted duck egg that uses plant ash as raw materials, is rich in iron and calcium, and has the effect of dietotherapy and health care, and a production method

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] Under normal temperature, select fresh duck eggs, squeeze fresh amaranth juice for later use, and select raw materials according to the following ratios by weight: 100 duck eggs, 75-80 plant ash, 30 water, 10-50 salt, 5-10 white wine, 5 sugar -10, dried ginger powder 1-10, garlic 1-10, star anise 1-10, pepper 1-10, pepper 1-10, fennel 1-10, cinnamon 1-10, tangerine peel 1-10, skullcap 1-10, Honey 2-6, and fresh amaranth juice 30,; mix other raw materials except duck eggs and water with a mixer to get a mixture, then add water, stir while adding water, make the mixed mortar even, roll the duck eggs in the mortar , so that the mortar thickness of each duck egg is about 2cm, and the mortar thickness is uniform, then it is stacked in layers and placed in a container, the container can be an earthen pot, etc., and the container container is placed in a cool and ventilated place for 30 days.

Embodiment 2

[0029] Under normal temperature, select fresh duck eggs, squeeze fresh amaranth juice for later use, and select raw materials according to the following proportions by weight: 100 duck eggs, 70-75 plant ash, 10-50 salt, 5-10 white wine, 5-10 white sugar, Dried ginger powder 1-10, garlic 1-10, star anise 1-10, pepper 1-10, pepper 1-10, fennel 1-10, cinnamon 1-10, tangerine peel 1-10, scutellaria baicalensis 1-10, honey 2- 6. And fresh amaranth juice 50,; mix other raw materials except duck eggs and fresh amaranth juice with a mixer to get a mixture, then add fresh amaranth juice, and stir while adding, so that the mixed mortar is uniform, put the duck eggs in the mortar Roll it so that the mortar thickness of each duck egg is about 1.5cm, and the mortar thickness is even, then it is stacked in layers and placed in a container, the container can be an earthen pot, etc., and the container container is stored in a cool and ventilated place for 40 days.

[0030] According to the sa...

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PUM

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Abstract

The invention discloses a plant ash-preserved salted duck egg and a manufacturing method thereof. The salted duck egg is preserved by plant ash and in plant ash-based preserving of salted duck eggs, an edible amaranth juice is used. The plant ash comprises straw ash, wheat straw ash, corn stalk ash, sweetcane bark ash and pine and cypress branch ash according to a mass to 2: 1: 1: 0.5: 0.5. The plant ash utilizes natural raw materials and is green and healthy. The fragrance of the pine and cypress branch can provide a unique favor for the duck egg and remove order of the duck egg and is popular with consumers. The duck egg is preserved by edible amaranth so that the process is unique, a cost is low, the egg white is fine and tender and the egg yolk is granulated and bright. In the whole preserving process, a chemical additive is not used so that the product is truly green, harmless, healthy, safe and reliable. Through preserving in the edible amaranth juice, the duck egg has abundant values, is rich in calcium and iron easily absorbed by the human body, has a red egg shell and good appearance and is delicious and beautiful.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a salted duck egg pickled with plant ash and a preparation method thereof. technical background [0002] Salted duck eggs are rich in fat, protein and various amino acids needed by the human body. They also contain various minerals such as calcium, phosphorus and iron, and various trace elements and vitamins necessary for the human body. Among them, inorganic salts such as calcium and iron are rich in content, and its quality is higher than that of eggs and fresh duck eggs. As a traditional food, salted duck eggs have a long history and are a good accompaniment to meals. With the continuous improvement of people's living standards, the requirements for food are getting higher and higher, while traditional salted duck eggs often have high salt content and single taste. It is easy to be greasy, which greatly limits the consumption of duck eggs, which is unfavorable for the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
Inventor 陈寿定陈兆潭
Owner GAOYOU YOUXING FOOD
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