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Salted duck egg having orange peel film and function of regulating qi and preparation method of salted duck egg

A technology for salted duck eggs and duck eggs is applied in the field of egg products and their processing, which can solve the problems of high packaging cost, low storage and preservation degree, and difficulty in meeting the requirements of enterprises for long-term preservation of products, etc. Effect

Inactive Publication Date: 2016-11-30
HEFEI FULAIDUO FOOD
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  • Abstract
  • Description
  • Claims
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AI Technical Summary

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, but also has a low degree of storage and freshness, which makes it difficult to meet the requirements of enterprises for long-term freshness preservation of products

Method used

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Embodiment Construction

[0022] A healthy orange peel-coated salted duck egg is made from the following raw materials in parts by weight:

[0023] Duck eggs 500-510, orange peel 17-20, hawthorn fruit 30-34, Dendrobium candidum 3-4, bean curd residue 27-30, appropriate amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin, salt and water.

[0024] A kind of preparation method of the orange peel coating film salted duck egg of regulating qi, comprises the following steps:

[0025] (1) Dry the orange peel in hot air at 60-65°C for 30-35 minutes, then mix it with hawthorn fruit, add 10-13 times of water to make a slurry, and filter to obtain a slurry;

[0026] (2) Crush Dendrobium candidum and mix it with bean curd residue, beat with 10-11 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 into A pickling solution with a concentration of 17-19%;

[0027] (3) Wash the duc...

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Abstract

The invention discloses a salted duck egg having an orange peel film and a function of regulating qi. The salted duck egg comprises the following raw materials, by weight part, 500-510 of duck eggs, 17-20 of orange peel, 30-34 of hawthorn fruits, 3-4 of dendrobium officinale, 27-30 of bean curd residues, and a proper amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin, salt and water. A preserving liquid for soaking duck eggs contains multiple kinds of raw materials, such as orange peel and hawthorn fruits and is abundant in nutrients. A lot of nutrient elements are adsorbed in the duck eggs, and the nutrition of the whole salted duck egg is improved. The salted duck egg has an orange peel flavor when consumed and has the function of regulating qi and middle. After the process is improved, the permeability of an egg shell is improved, thereby shortening the process of preserving the duck egg. A film is formed on the egg shell, so that the salted duck egg can be kept fresh.

Description

technical field [0001] The invention relates to the technical field of egg products and processing thereof, and mainly relates to an orange-peel-coated salted duck egg for regulating qi 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 simple, which ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/10A23B5/005A23B5/18A23B5/06
CPCA23B5/0052A23B5/06A23B5/18A23V2002/00A23V2200/10A23V2200/22A23V2200/30A23V2300/10A23V2300/24
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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