Garlic liver-protecting coating salted duck egg and making method thereof

A technology of salted duck eggs and duck eggs, which is applied in the field of salted duck eggs coated with garlic to protect the liver and its preparation, can solve the problems of high packaging cost, low storage and freshness, and difficulty in meeting the requirements of enterprises for long-term freshness of products, so as to improve nutrition Sexual, nutritious effect

Inactive Publication Date: 2016-12-07
HEFEI FULAIDUO FOOD
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  • Abstract
  • Description
  • Claims
  • 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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Examples

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Comparison scheme
Effect test

Embodiment Construction

[0022] A salted duck egg coated with garlic to protect the liver is made from the following raw materials in parts by weight:

[0023] Duck eggs 500-510, donkey-hide gelatin 20-24, minced garlic 30-34, dandelion 3-4, olive juice 20-23, appropriate amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin, salt and water.

[0024] A kind of preparation method of salted duck egg coated with garlic protecting the liver, comprising the following steps:

[0025] (1) Extract the dandelion with 15-18 times of water, filter to obtain the extract, add 13-15 times of boiling water to boil the donkey-hide gelatin until the donkey-hide gelatin dissolves to obtain the donkey-hide gelatin slurry, mix it with the extract and stir evenly;

[0026] (2) Mix minced garlic with olive juice, add 8-9 times more water to make a slurry, filter the slurry and mix it with the material obtained in step 1, then heat at 60-65°C for 5-7 minutes, then add salt Stir to dissolve into a pickling sol...

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Abstract

The invention discloses a garlic liver-protecting coating salted duck egg. The egg is made from, by weight, 500-510 parts of duck eggs, 20-24 parts of donkey-hide gelatin, 30-34 parts of garlic powder, 3-4 parts of dandelion, 20-23 parts of olive juice and a proper amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerinum, table salt and water. The raw materials of salted duck egg soaking and pickling liquid are diverse and include donkey-hide gelatin, garlic powder and the like, nutrients are rich, lots of nutrients are adsorbed in duck eggs, the overall nutritional value of the salted duck egg is improved, and the salted duck egg has fatigue resisting and liver protecting functions after being eaten; after the process is improved, the permeability of egg shells is improved, and the duck egg pickling process is shortened; a coating is formed outside the egg shell, and the freshness of the salted duck egg can be better preserved.

Description

technical field [0001] The invention relates to the technical field of egg products and processing thereof, and mainly relates to salted duck eggs coated with garlic to protect the liver 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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IPC IPC(8): A23L15/00A23P20/00
CPCA23V2002/00A23V2200/30
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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