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Green tea lipid-lowering low-alkali preserved eggs and preparation method thereof.

A technology for reducing lipids and preserved eggs, applied in the field of Songhua eggs, can solve the problems of not meeting the pursuit of safety, nutrition and health, affecting the digestive environment of the stomach, and high alkalinity of preserved eggs, so as to reduce the residual amount of metal ions, shorten the discharge time, and improve the The effect of preserved egg quality

Inactive Publication Date: 2016-07-13
HEFEI DUXIANG FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved eggs, also known as preserved eggs, are traditional flavor foods in my country. They use the properties of eggs to make protein gel in alkaline solution, making them into elastic solids. Preserved eggs have high alkalinity and serious protein dehydration. Excessive consumption will affect the digestive environment of the stomach, which does not meet modern people's pursuit of food safety, nutrition and health. Therefore, the present invention provides a green and healthy low-alkali preserved egg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A green tea reduced-fat and low-alkali preserved egg is made from the following raw materials (catties):

[0018] 60 fresh duck eggs, 7 green tea powder, 2 hijiki, 8 corn kernels, 3 persimmon leaves, 1 walnut flower, 4 cassia seeds, 1 kudzu root, 3 turmeric, edible alkali, salt, food grade zinc sulfate, food grade copper sulfate, white vinegar And white wine in moderation.

[0019] A method for preparing green tea fat-reducing and low-alkali preserved eggs, comprising the following steps:

[0020] (1) Select high-quality fresh duck eggs, wash the shell with water and dry it, soak it in white vinegar for 60 minutes, take it out and dry it, clean the marinating tank, wipe the inner wall with alcohol to disinfect, and set aside;

[0021] (2) Add 50g of edible alkali, 35g of salt, 0.25g of food-grade zinc sulfate, and 0.25g of food-grade copper sulfate to 1L of distilled water, stir well until all are dissolved, and obtain a pickling solution;

[0022] (3) Gently put the ...

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PUM

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Abstract

The invention discloses green tea lipid-lowering low-alkali preserved eggs.The preserved eggs are prepared from, by weight, 60-70 parts of fresh eggs, 7-8 parts of green tea powder, 2-3 parts of Sargassum fusiforme, 8-10 parts of corn kernel, 3-4 parts of persimmon leaf, 1-2 parts of walnut flower, 4-5 parts of Semen cassiae, 1-2 parts of Radix puerariae, 3-4 parts of Rhizoma curcumae longae and proper amounts of edible alkali, edible salt, food-grade zinc sulfate, food-grade copper sulfate, white vinegar and Baijiu.The preserved eggs are safe, sanitary, lead-free, green, harmless and low in alkali content, egg white is golden in color, crystal clear, good in wine aroma, strong in tea aroma, clear in piny flower patterns and distinct in boundary with egg yellow, and the preserved eggs have efficacy of lowering blood lipid.

Description

technical field [0001] The invention relates to preserved eggs, in particular to green tea reduced-fat and low-alkali preserved eggs and a preparation method thereof. Background technique [0002] Preserved eggs, also known as preserved eggs, are traditional flavor foods in my country. They use the properties of eggs to make protein gel in alkaline solution, making them into elastic solids. Preserved eggs have high alkalinity and serious protein dehydration, and excessive consumption will affect the digestive environment of the stomach, which does not meet modern people's pursuit of food safety, nutrition and health. Therefore, the present invention provides a green and healthy low-alkali preserved egg. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art, and provides a green tea-reduced fat-reduced and low-alkali preserved egg and a preparation method thereof. [0004] The present invention is achieved through the following techni...

Claims

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Application Information

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IPC IPC(8): A23L15/00
CPCA23V2002/00
Inventor 彭玉华
Owner HEFEI DUXIANG FOODS CO LTD