Salted duck eggs capable of clearing lung and eliminating heat and coated with membranes and preparation method of salted duck egg

A technology of salted duck eggs and duck eggs, which is applied in the field of clearing the lungs and removing heat, coating salted duck eggs and its preparation, can solve the problems of high packaging cost, difficulty in meeting the requirements of enterprises for long-term freshness preservation of products, and low degree of storage and freshness, and achieve improved Nutritious, unique taste, rich nutrition effect

Inactive Publication Date: 2016-11-09
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
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  • Application Information

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Problems solved by technology

[0004] In addition, after the large-scale production of salted duck eggs, the vacuum packaging process is generally used, which not only has high packaging costs, b

Method used

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Embodiment Construction

[0022] A coated salted duck egg for clearing lung and removing heat is made from the following raw materials in parts by weight:

[0023] Duck eggs 500-510, mash juice 20-24, chili noodles 12-15, bamboo leaves 3-4, walnuts 30-35, appropriate amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin, salt and water.

[0024] A preparation method for clearing lung heat and removing heat coated salted duck eggs, comprising the following steps:

[0025] (1) Stir the mash juice and chili noodles together, add 10-13 times of water, and stir evenly;

[0026] (2) Mix and crush bamboo leaves and walnuts, beat with 14-16 times of water, mix the filtered slurry with the material obtained in step 1, heat at a constant temperature of 60-65°C for 5-7 minutes, then add salt and stir to dissolve to a concentration of 17-19% pickling liquid;

[0027] (3) Wash the duck eggs with clean water, and then pass through the light inspection one by one to remove the egg white, cracked eggs,...

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Abstract

The invention discloses salted duck eggs capable of clearing the lung and eliminating heat and coated with membranes. The salted duck eggs are prepared from raw materials in parts by weight as follows: 500-510 parts of duck eggs, 20-24 parts of fermented glutinous rice juice, 12-15 parts of chili powder, 3-4 parts of bamboo leaves, 30-35 parts of walnuts and an appropriate amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin, salt and water. A soaking and salting liquid for the salted duck eggs contains multiple kinds of raw materials such as the fermented glutinous rice juice, the walnuts and the like, the salted duck eggs are nutrient-rich, a variety of nutrient elements are adsorbed in the duck eggs, the overall nutrition of the salted duck eggs is improved, and the salted duck eggs taste unique and have the functions of clearing the lung and eliminating heat; after technological improvement, the permeability of egg shells is improved, the salting process of the duck eggs can be shortened, and the membranes are formed outside the egg shells, so that the salted duck eggs can keep fresh better.

Description

technical field [0001] The invention relates to the technical field of egg products and processing thereof, and mainly relates to a film-coated salted duck egg for clearing lung and removing heat and a preparation method thereof. Background technique [0002] As one of the main processed products of duck eggs in my country, salted duck eggs have a long history of traditional characteristics and are deeply favored by consumers for their unique flavor. Salted duck eggs are rich in fat, protein, amino acid, vitamins, calcium, phosphorus, iron and other nutrients, and are easily absorbed by the human body. Traditional Chinese medicine believes that the taste of salted duck eggs enters the heart, lungs, and spleen meridians, and has the effects of nourishing yin, clearing the lungs, enriching muscles, moisturizing the skin, and removing heat. [0003] At present, the salting cycle of traditional salted duck eggs is longer, which takes 30-40 days, and the taste is relatively simp...

Claims

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Application Information

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IPC IPC(8): A23B5/06A23B5/14A23B5/18A23L15/00A23L33/10
CPCA23B5/06A23B5/14A23B5/18A23V2002/00A23V2200/314
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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