Plumula nelumbini pressure lowering and defatting film-coating salted duck egg and preparation method thereof

A technology of lotus seed heart and salted duck egg is applied in the field of lotus seed heart depressurization, degreasing coated salted duck egg and its preparation, which can solve the problems of high packaging cost, low degree of storage and freshness, and difficulty in meeting the requirements of enterprises for long-term freshness preservation of products, etc. , to achieve the effect of enriching nutrition and improving nutrition

Inactive Publication Date: 2016-12-07
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

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, b

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0022] A salted duck egg coated with lotus seed heart for reducing blood pressure and removing fat, is made from the following raw materials in parts by weight:

[0023] Duck eggs 500-510, duck eggs 500-510, lotus seeds 28-32, fish bones 21-24, broken pine pollen 5-7, pomegranate seed oil 8-10, appropriate amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin , salt and water.

[0024] 2, according to claim 1, the preparation method of a kind of lotus seed heart antihypertensive degreasing coated salted duck egg, is characterized in that, comprises the following several steps:

[0025] (1) Fry the lotus seed heart in the seven-ripe pomegranate seed oil for 3-5 minutes, take it out and cool it at room temperature, and put it in the refrigerator freezer for about half an hour, take it out and mix it with the broken pine pollen , add 10-13 times of water for beating, and filter to obtain slurry;

[0026] (2) Heat the fish bones in boiling water for 4-5 minutes, ta...

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Abstract

The invention discloses a plumula nelumbini pressure lowering and defatting film-coating salted duck egg. The plumula nelumbini pressure lowering and defatting film-coating salted duck egg is prepared from the following raw materials in parts by weight: 500 to 510 parts of duck eggs, 28 to 32 parts of plumula nelumbini, 21 to 24 parts of fishbone, 5 to 7 parts of broken masson pine pollen, 8 to 10 parts of pomegranate seed oil and a proper amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerol, edible salts and water. A soaking and salting solution of the salted duck egg contains a plurality of raw materials, including the plumula nelumbini, the broken masson pine pollen and the like, so the salted duck egg is abundant in nutrition; nutrient elements adsorbed in the duck egg are more, so that the integral nutrition of the salted duck egg is improved; after the salted duck egg is eaten, the efficacy of life cultivation and health preservation is achieved, the pressure can be lowered and fat can be removed; after a process is improved, the transparent performance of an egg shell is improved, and the salting process is shortened; a coating film is formed outside the egg shell, so that the freshness of the salted duck egg can be better retained.

Description

technical field [0001] The invention relates to the technical field of egg products and processing thereof, and mainly relates to a salted duck egg with antihypertensive degreasing coating 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, whi...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L33/105A23B5/14A23B5/18A23B5/06
CPCA23B5/06A23B5/14A23B5/18A23V2002/00A23V2200/30A23V2200/326A23V2250/21
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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