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Preparation method of low-alkali stomach-invigorating preserved egg

A technology for preserved eggs and duck eggs is applied in the field of preparation of preserved eggs with low alkali and stomach, and can solve the problems of low alkali content, negative effects on the stomach, and unsatisfactory taste.

Inactive Publication Date: 2016-09-07
SUSONG XIANGYUAN POULTRY TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Preserved egg processing has a long history in our country. It has a unique taste and has the effect of cooling and extinguishing fire. However, because preserved eggs taste a little alkaline and bitter, the taste is not very ideal, which makes some people unacceptable.
Moreover, the amount of alkali in preserved eggs is large, and regular consumption will have a negative impact on the stomach. Therefore, it is urgent to invent a preserved egg with low alkali content and the effect of strengthening the stomach and nourishing the stomach.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0019] The preparation method of a kind of low-alkali healthy preserved egg that the present invention proposes, comprises the following steps:

[0020] S1, select fresh duck eggs, dry the water after washing, then wash with 38° white wine and dry for later use;

[0021] S2. Preparation of marinade: mix the spices with water, cook on high heat for 2 hours, then cook on low heat for 3 hours, cool to room temperature to obtain the spice liquid, then mix the spice liquid with yellow soil, black tea powder, plant ash, sodium chloride, food grade Copper sulfate, food-grade zinc sulfate, food-grade ferrous sulfate, lime, food-grade soda ash, sodium glutamate, soluble starch, traditional Chinese medicine additives, and water-soluble vitamins are mixed to obtain a mixed material, and then water is added to the mixed material to adjust the mixed material The water content is 75% to prepare pickling agent;

[0022] S3. Pickling: soak the duck eggs in the pickling solution prepared in S...

Embodiment 2

[0027] The preparation method of a kind of low-alkali healthy preserved egg that the present invention proposes, comprises the following steps:

[0028] S1, select fresh duck eggs, dry the water after washing, then wash with 38° white wine and dry for later use;

[0029] S2. Preparation of marinade: mix the spices with water, cook on high heat for 1 hour, then cook on low heat for 4 hours, cool to room temperature to obtain the spice liquid, and then mix the spice liquid with yellow soil, black tea powder, plant ash, sodium chloride, food grade Copper sulfate, food-grade zinc sulfate, food-grade ferrous sulfate, lime, food-grade soda ash, sodium glutamate, soluble starch, traditional Chinese medicine additives, and water-soluble vitamins are mixed to obtain a mixed material, and then water is added to the mixed material to adjust the mixed material The water content is 72% to prepare pickling agent;

[0030] S3. Pickling: soak the duck eggs in the pickling liquid prepared in ...

Embodiment 3

[0035] The preparation method of a kind of low-alkali healthy preserved egg that the present invention proposes, comprises the following steps:

[0036] S1, select fresh duck eggs, dry the water after washing, then wash with 38° white wine and dry for later use;

[0037] S2. Preparation of marinade: mix the spices with water, cook on high heat for 3 hours, then cook on low heat for 2 hours, cool to room temperature to obtain the spice liquid, then mix the spice liquid with yellow soil, black tea powder, plant ash, sodium chloride, food grade Copper sulfate, food-grade zinc sulfate, food-grade ferrous sulfate, lime, food-grade soda ash, sodium glutamate, soluble starch, traditional Chinese medicine additives, and water-soluble vitamins are mixed to obtain a mixed material, and then water is added to the mixed material to adjust the mixed material The water content is 78% to prepare pickling agent;

[0038] S3. Pickling: soak the duck eggs in the pickling solution prepared in S...

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PUM

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Abstract

The invention discloses a preparation method of a low-alkali stomach-invigorating preserved egg. The preparation method comprises the following steps: step one, picking fresh duck eggs, cleaning, wiping the duck eggs, cleaning duck eggs by liquor (38 degrees), drying, and saving duck eggs for later use; step two, preparing a pickling agent; step three, pickling: soaking duck eggs into the pickling agent prepared in the step two, then transferring duck eggs and pickling agent to a pot, sealing the pot, carrying out pickling for 30 to 40 days at a temperature of 20 to 25 DEG C to obtain pickled duck eggs; step four, drying, sterilizing, and packing: drying the pickled duck eggs in the air, sterilizing the duck eggs for 1 to 3 minutes at a temperature of 130 to 160 DEG C, cooling to the room temperature, painting a layer of fresh-keeping membrane on the surface of duck eggs, and then carrying out vacuum packaging. The obtained preserved egg is low in alkali content and has the functions of invigorating and nourishing the stomach.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a preparation method of low-alkali stomachic preserved egg. Background technique [0002] At present, preserved eggs are made by soaking fresh duck eggs in pickling solution. Preserved egg processing has a long history in our country. It has a unique taste and has the effect of cooling and extinguishing fire. However, because preserved eggs taste a little alkaline and bitter, the taste is not very satisfactory, which makes some people unacceptable. Moreover, preserved eggs have a large amount of alkali, and frequent consumption will have a negative impact on the stomach. Therefore, it is urgent to invent a preserved egg with low alkali content and the effect of strengthening and nourishing the stomach. Contents of the invention [0003] In order to solve the technical problems in the background technology, the present invention proposes a method for preparing low-alkali stomach-...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L33/105A23L27/10
Inventor 尹国球
Owner SUSONG XIANGYUAN POULTRY TRADE
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