Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Mandarin duck egg formula and manufacturing method thereof

A mandarin duck and formula technology, applied in the field of mandarin duck egg formula and production

Inactive Publication Date: 2016-05-11
王辉贵
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] Traditional poultry eggs are usually pickled into preserved eggs and salted eggs, rarely combining preserved eggs and salted eggs

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] A mandarin duck egg formula and production method, the formula raw materials according to quality include: 5 kg of food grade soda ash, 5.5 kg of edible salt, 0.2 kg of monosodium glutamate, 0.25 kg of star anise, 0.2 kg of three nai, 0.5 kg of red tangerine peel, 0.2 kg of peppercorns, 0.3 kg of boko kg, red sea pepper 0.25kg, fennel 0.3kg, ginger 1.5kg, garlic 0.3kg, eggs 100kg and drinking water. The eggs need 4mL of drinking water per 0.05kg.

[0029] The preparation method of described mandarin duck egg, comprises the following steps:

[0030] (1) Material selection: use non-hardened and unexpired food-grade soda ash, edible salt and monosodium glutamate; use dry, no impurities, no mildew, and strong fragrance star anise, three Nye, red tangerine peel, pepper, bokou, red sea pepper and Fennel; ginger chooses turmeric without mildew; garlic uses mildew-free and ungerminated red garlic; fresh eggs use undamaged, uniform-sized, fresh eggs; use drinking water without ...

Embodiment 2

[0038] A mandarin duck egg formula and production method, the formula raw materials according to quality include: 5 kg of food grade soda ash, 5.5 kg of edible salt, 0.2 kg of monosodium glutamate, 0.25 kg of star anise, 0.2 kg of three nai, 0.5 kg of red tangerine peel, 0.2 kg of peppercorns, 0.3 kg of boko kg, red sea pepper 0.25kg, fennel 0.3kg, ginger 1.5kg, garlic 0.3kg, duck eggs 100kg and appropriate amount of drinking water. Described duck egg needs drinking water 5mL every 0.05kg.

[0039] The preparation method of described mandarin duck egg, comprises the following steps:

[0040] (1) Material selection: use non-hardened and unexpired food-grade soda ash, edible salt and monosodium glutamate; use dry, no impurities, no mildew, and strong fragrance star anise, three Nye, red tangerine peel, pepper, bokou, red sea pepper and Fennel; ginger chooses turmeric without mildew; garlic uses mildew-free and ungerminated red garlic; fresh eggs use undamaged, uniform-sized, fr...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a mandarin duck egg formula. The mandarin duck egg formula comprises the following components by weight: 5 kilograms of food grade sodium carbonate, 5.5 kilograms of edible salt, 0.2 kilogram of monosodium glutamate, 0.25 kilogram of anise, 0.2 kilogram of kaempferiae rhizoma, 0.5 kilogram of red dried orange peel, 1.5 kilograms of old ginger, 0.3 kilogram of garlic, 100 kilograms of fresh eggs, and a proper amount of drinking water. The preparation method of mandarin duck egg comprises the following steps: (1) choosing raw materials; (2) putting the chosen fresh eggs into a container; (3) evenly grinding and stirring flavorings, boiling the flavorings by slow fire, cooling, and adding food grade sodium carbonate; (4) adding the processed raw materials into the fresh eggs, covering the fresh eggs by a thick plastic film, and adding drinking water until the drinking water and the opening of the container are in the same plane; (5) sealing the container, and storing the container; (6) performing aeration-drying; (7) boiling, cooling, naturally drying, performing vacuum package, and selling the finished products. The production technologies of lead-free preserved eggs and salted eggs are modified to produce the mandarin duck egg, which is novel, fashion, healthy, green, and leisure, and have the functions of promoting appetite and developing the intelligence.

Description

technical field [0001] The invention relates to the field of food and processing, in particular to a formula and a production method of mandarin duck eggs. Background technique [0002] The Greater Shangri-La Ecosphere is the Sichuan-Yunnan-Zangjiang Triangle, with high altitude, cold climate and low environmental pollution. [0003] Panzhihua is located in the Panxi Great Rift Valley at the junction of Sichuan and Yunnan. The highest altitude is more than 4,000 meters, and the relative height difference is 3,200 meters. It forms a variety of climates from the southern subtropical zone to the northern temperate zone. The summer is long, the four seasons are not obvious, and the temperature is daily. The difference is large, the annual difference is small, the rainfall is concentrated, the frost-free period is more than 300 days, the annual sunshine is 2300-2700 hours, and the annual average temperature is 20°C. [0004] The large-scale free-range ecological poultry here cho...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/00
CPCA23V2002/00A23V2200/30A23V2200/322
Inventor 王辉贵
Owner 王辉贵
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products