Purple rice kidney-tonifying low-salt duck eggs and preparation method thereof

Abstract

The invention discloses purple rice kidney-tonifying low-salt duck eggs which are prepared from, by weight, 80-100 parts of fresh duck eggs, 14-18 parts of purple rice, 10-12 parts of black soybeans, 1-2 parts of shrimps, 4-5 parts of pueraria flowers, 2-3 parts of rehmannia glutinosa libosch leaves, 3-4 parts of durian kernels, 4-5 parts of semen allii tuberose, 2-3 parts of balanophoora involucrate hook.f, 1-2 parts of flos caryophyllata, 3-4 parts of polyalthia roots, 20-30 parts of wheat bran and a proper amount of white vinegar and salt. The duck eggs are soaked with white vinegar so that micro pores can be formed in egg shells to facilitate exchange of salt and other substances, the duck eggs are pickled firstly with pickling liquid and then are pickled with pickling liquor with the same salt content, osmotic pressure of egg white and osmotic pressure outside the shells are consistent so that the salt can permeate into egg yolk, the egg yolk is dehydrated, becomes loose and leaks oil, and besides, the salt content of the egg white is not increased any more. The first stage is quickly completed by the adoption of decompression pickling, purple rice and other raw materials are added to be fermented into liquor, the duck eggs are quickly permeated, the egg white of the cooked salted duck eggs is proper in taste, the egg yolk is loose and oily, and the duck eggs have the effects of nourishing yin and tonifying the kidneys, strengthening yang and securing essence and the like.

Description

technical field [0001] The invention relates to a salted duck egg, in particular to a purple rice tonifying kidney low-salt duck egg and a preparation method thereof. Background technique [0002] After the salted duck eggs are cooked, the protein is fresh and white, and the yolk is loose and oily. It is rich in nutrition and has a unique flavor. It is a traditional Chinese delicacy. Salty, so most people only eat egg yolk, for this reason the present invention provides a kind of nutritious and delicious low-salt duck egg. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a low-salt duck egg with purple rice tonifying the kidney and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A low-salt duck egg with purple rice tonifying kidney is made from the following raw materials in parts by weight: [0006] 80-100 fresh duck eggs, 14-18 purple ...

AI Technical Summary

Problems solved by technology

[0002] After the salted duck eggs are cooked, the protein is fresh and white, and the yolk is loose and oily. It is rich in nutrition and has a unique flavor. It is a traditional Chinese delicacy. Salty, so most people only eat egg yolks, for this reason the present invention provides a nutritious and delicious low-salt duck egg