Low-alkali tomato jasmine flower preserved egg and production method thereof
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A technology of jasmine and preserved eggs, applied in the field of preserved 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 time out of the cylinder, and improve the quality of preserved eggs. quality effect
Inactive Publication Date: 2016-08-31
HEFEI DUXIANG FOODS CO LTD
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[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
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[0018] A jasmine flower low-alkali preserved egg is made from the following raw materials (catties):
[0019] Fresh duck eggs 80, sweet orange 10, jasmine 8, yellow peel fruit 2, citron 1, tangerine peel 4, amomum 1, Cyperus cyperi 2, longan 2, litchi shell 3, edible alkali, salt, food grade zinc sulfate, food Appropriate amount of grade copper sulfate, white vinegar and white wine.
[0020] A method for preparing jasmine low-alkali preserved eggs, comprising the following steps:
[0021] (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;
[0022] (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;
[0023] (3) Gently put the above-mentioned ...
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Abstract
The invention discloses a low-alkali tomato jasmine flower preserved egg. The low-alkali tomato jasmine flower preserved egg is produced from, by weight, 80-100 parts of fresh duck eggs, 10-12 parts of sweet orange, 8-10 parts of jasmine flower, 2-3 parts of Chinese Wampee Fruit, 1-2 parts of citron fruit, 4-5 parts of dried orange peel, 1-2 parts of Fructus Amomi, 2-3 parts of Rhizoma Cyperi, 2-3 parts of longan fruit pits, 3-4 parts of litchi pericarp, dietary alkali, edible salt, food-grade zinc sulfate, food-grade copper sulfate, white vinegar and a proper amount of Chinese liquor. The preserved egg is safe and healthy, and has the characteristics of no lead, greenness and harmlessness, and low alkali content, the egg white part has golden yellow color, is glistened, has bouquet, is delicious, and has clear Pinus massoniana Lamb.-like pattern, the boundary line between the egg white and yolk is clear, and the preserved egg has strong jasmine flower flavor.
Description
technical field [0001] The invention relates to preserved eggs, in particular to a jasmine low-alkali preserved egg 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 low-alkali preserved jasmine egg and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A jasmine low-alka...
Claims
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