Low-alkali tomato jasmine flower preserved egg and production method thereof
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
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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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