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Lemon stomach-tonifying low-salt duck eggs and making method thereof

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

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 a traditional Chinese delicacy. Salty, so most people only eat egg yolks, for this reason the present invention provides a nutritious and delicious low-salt duck egg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0017] A low-salt duck egg with lemon and invigorating stomach is made from raw materials with the following weight (jin):

[0018] Fresh duck eggs 70, lemon 14, edible cactus 8, lemongrass 10, pomegranate 7, bay leaf 3, corn silk 4, mango core 2, nard pine 1, emblica 4, perrin 2, strong white wine, white vinegar and salt.

[0019] A method for preparing low-salt duck eggs with lemon invigorating the stomach, 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 the bay leaf, corn silk, mango core, nard pine, emblica, and perrin, mix and pulverize them, add 9 times of water, simmer for 2 hours on low heat, cool and centrifuge to obtain the material liquid, add salt Stir to dissolve into a pickle solution with a concentration of 20%;

[0022]...

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PUM

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Abstract

The invention discloses a low-salt duck egg with lemon, which is made of the following raw materials in parts by weight: 70-80 fresh duck eggs, 14-18 lemons, 8-10 edible cactus, 10-12 lemongrass, and 7-12 pomegranates. 8. Bay leaf 3-4, corn silk 4-5, mango core 2-3, nard pine 1-2, emblica 4-5, Peilan 2-3, high-grade liquor, white vinegar and salt; the present invention uses duck eggs Soaking in white vinegar makes the eggshell produce tiny holes to facilitate the exchange of salt and other substances. First use the pickling solution and then pickle the duck eggs with the same salt content to pickle the duck eggs. Because the osmotic pressure of the egg white and the shell is consistent, the salt penetrates into the egg yolk to make it Dehydration reaches loose sand and oil, and the salt content of egg white does not rise anymore. The first stage is quickly completed by using reduced-pressure marinating, and white wine is added to accelerate protein solidification, so that egg yolk quickly produces oil. Oily, lemon fragrance, has the effects of invigorating the stomach and eliminating food, regulating qi and refreshing the spleen.

Description

technical field [0001] The invention relates to a salted duck egg, in particular to a low-salt duck egg with lemon for invigorating the stomach 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 lemon for invigorating the stomach and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A low-salt duck egg with lemon invigorating the stomach is made from the following raw materials in parts by weight: [0006] Fresh duck eggs 70-80...

Claims

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Application Information

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