Qi-benefiting low-salt duck eggs with glutinous rice and production method thereof

A technology of salted duck eggs and glutinous rice, which is applied in the field of salted duck eggs, can solve the problems of protein salt content, salty taste, long pickling cycle, etc., and achieve the effect of suitable taste, shortening the pickling cycle, and suitable protein

Inactive Publication Date: 2016-10-05
柳培健
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] After the salted duck eggs are cooked, the protein is fresh and white, and the yolk is loose and oily. It is rich in nutrition and has a unique flavor. It is

Method used

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Examples

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Comparison scheme
Effect test

Embodiment

[0017] A kind of low-salt duck egg with glutinous rice, which is made of the following weight (jin):

[0018] Fresh duck eggs 80, glutinous rice 20, snow cherry leaves 7, water chestnut 4, soybeans 8, red dates 2, licorice 4, bitter melon seeds 3, cherry root 1, lotus 3, Atractylodes macrocephala 5, coconut milk 70, wheat bran 20, white vinegar and salt in moderation.

[0019] A method for preparing glutinous rice, benefiting qi and low-salt duck eggs, comprising the following steps:

[0020] (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;

[0021] (2) Wash and grind the licorice, bitter melon seeds, cherry root, rhododendron, and Atractylodes macrocephala, add 9 times of water, simmer for 2 hours on low heat, and centrifuge after cooling to obtain the material liquid, add salt and stir to diss...

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PUM

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Abstract

The invention discloses a low-salt duck egg with glutinous rice for nourishing qi, which is made of the following raw materials in parts by weight: 80-100 fresh duck eggs, 20-30 glutinous rice, 7-8 young leaves of snow cherry seeds, 4-5 water chestnuts, and soybeans 8-10, 2-3 red dates, 4-5 licorice, 3-4 bitter melon seeds, 1-2 cherry root, 3-4 Hedi, 5-6 Atractylodes macrocephala, 70-80 coconut milk, 20-30 wheat bran, white vinegar and appropriate amount of salt; in the present invention, duck eggs are soaked in white vinegar to produce tiny holes in the eggshell to facilitate the exchange of salt and other substances. Consistently infiltrate the salt into the egg yolk to make it dehydrated to loosen the sand and produce oil, and the salt content of the egg white will no longer rise. The first stage is quickly completed by using reduced-pressure marinating, adding glutinous rice and other raw materials to ferment into wine, so that duck eggs are quickly infiltrated , the cooked salted duck egg protein has a suitable taste, and the egg yolk is loose and sandy, and it has the effects of nourishing the middle and Qi, strengthening the spleen and stomach.

Description

technical field [0001] The invention relates to a salted duck egg, in particular to a low-salt duck egg with glutinous rice for nourishing qi and a preparation method thereof. Background technique [0002] After the salted duck eggs are cooked, the protein is fresh and white, and the yolk is loose and oily. It is rich in nutrition and has a unique flavor. It is a traditional Chinese delicacy. Salty, so most people only eat egg yolk, for this reason the present invention provides a kind of nutritious and delicious low-salt duck egg. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art, and provides a low-salt duck egg with glutinous rice and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A low-salt duck egg made of glutinous rice and beneficial to Qi is made from the following raw materials in parts by weight: [0006] Fresh duck eggs 80-100, glutinous r...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L33/105
CPCA23V2002/00
Inventor 柳培健
Owner 柳培健
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