Calabash low-alkali preserved duck eggs capable of nourishing lung and preparation method of calabash low-alkali preserved duck eggs

Abstract

The invention discloses calabash low-alkali preserved duck eggs capable of nourishing the lung. The calabash low-alkali preserved duck eggs are prepared from the following raw materials in parts by weight: 100-120 parts of fresh duck eggs, 7-8 parts of calabash, 2-3 parts of watercress, 10-12 parts of pumpkins, 6-7 parts of manilkara zapota, 3-4 parts of leaves of dragon's tongues, 2-3 parts of common coltsfoot flowers, 1-2 parts of rhizoma polygonati odorati, 4-5 parts of licorice roots, 3-4 parts of radix ophiopogonis, 2-3 parts of waxgourd seeds, an appropriate amount of dietary alkali, an appropriate amount of table salt, an appropriate amount of food grade zinc sulfate, an appropriate amount of food grade copper sulfate, an appropriate amount of white vinegar and an appropriate amount of Baijiu. The preserved duck eggs disclosed by the invention are safe and healthy, finished products of the preserved duck eggs do not contain lead, are green, harmless and low in alkali content, the duck egg white is golden, glittering and translucent in color, the preserved duck eggs have bouquet and are delicious in taste, the preserved eggs are clear in patterns, boundary lines between the duck egg white and yolk are clear, and the calabash low-alkali preserved duck eggs have the efficacies of nourishing the lung, benefitting qi and the like.

Description

technical field [0001] The invention relates to preserved eggs, in particular to a gourd-moistening lung 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 gourd moistening lung low-alkali preserved egg and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: ...

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