Preserved duck egg production accessory materials and preserved duck egg production method

Abstract

The present invention discloses preserved duck egg production accessory materials belonging to the processing technical field of poultry eggs. The production accessory materials consist of the following raw materials in parts by mass: 8-10 parts of edible salt, 20-23 parts of baking soda, 5-7 parts of pine leaf ashes, 10-12 parts of zinc and selenium enriched tea, 150-160 parts of bicarbonate mineral water, 3-4 parts of soybean protein powder, 6-7 parts of soybean milk with residues and 300-310 parts of duck eggs. By using the production method, lead in pickling liquid forms insoluble substance outside the each duck egg shell, so that the lead ions in the pickling liquid are reduced to enter into the interior of the preserved duck eggs. At the same time, due to the increase of ferrum, calcium and zinc ions, the reaction of lead ions entering human body and proteins is reduced and the harm of lead ions on human body is blocked.

Description

technical field [0001] The invention relates to the technical field of poultry egg processing, in particular to an ingredient for making preserved eggs and a method for preparing preserved eggs. Background technique [0002] Preserved egg, also known as preserved egg, Biandan, etc., is a processed egg food invented by the Chinese Han people. It is a unique Chinese food with a special flavor and can stimulate appetite. Preserved egg is not only a delicacy, but also has certain medicinal value. According to "Yi Lin Zhuan Yao", it can "reduce lung heat, sober up, remove large intestine fire, and cure diarrhea. It can disperse and restrain." It is often used to treat sore throat, pharynx, hoarseness, and constipation. Said in Wang Shixiong's "Suixiju Diet Spectrum": "Preserved eggs are pungent, astringent, sweet, and salty. They can relieve heat, sober up, remove large intestine fire, and treat diarrhea. They can disperse and restrain." [0003] During the marinating process o...

AI Technical Summary

Problems solved by technology

[0003] During the marinating process of preserved eggs, since there are many tiny pores on the shell of the duck egg, the inside of the duck egg completes the air exchange between the inside of the duck egg and the outside through the pores. During the process of air exchange, other substances (such as Lead, iron, copper, zinc, manganese and other elements enter the inside of the duck egg), so that the protein inside the duck egg coagulates, and also causes the content of lead oxide in the duck egg to increase; in addition, lead is poisonous, especially damages the nervous system of children, which can cause blood disease and encephalopathy, so the state stipulates that the lead content in every 1000g preserved egg must not exceed 3mg, although the lead content is low, people's too much edible preserved egg also easily causes the lead content accumulation in the body, affects people's health; so how to reduce It is the problem to be solved in this application that the lead content in preserved eggs also reduces the absorption of lead by the human body

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