Winter bamboo shoot coated salted duck eggs with diaphragm benefiting and stomach cleaning functions and preparing method thereof

A technology for salted duck eggs and winter bamboo shoots, applied in the field of egg products and their processing, can solve the problems of high packaging cost, low degree of storage and preservation, difficult to meet the requirements of enterprises for long-term preservation of products, etc., and achieves rich nutrition and improved nutrition. Effect

Inactive Publication Date: 2016-12-14
HEFEI FULAIDUO FOOD
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  • 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, 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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Examples

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Embodiment Construction

[0022] A kind of salted duck egg coated with winter bamboo shoots and refreshing stomach, which is made of the following raw materials in parts by weight:

[0023] Duck eggs 500-510, macadamia nuts 30-34, beer 40-43, tea bud tips 3-4, winter bamboo shoots 34-40, appropriate amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin, salt and water.

[0024] A method for preparing salted duck eggs with winter bamboo shoots to benefit the stomach and to cool the stomach, comprising the following steps:

[0025] (1) Extract the tea bud tips with 15-17 times of water, and filter to obtain the extract; crush the winter bamboo shoots and mix them with beer, ferment at 3-6°C for 2-3 hours, filter out the winter bamboo shoots, and use 10 -11 times beating and filtering to obtain slurry;

[0026] (2) Beat the macadamia nuts with 10-11 times the water, mix the filtered slurry with the slurry and extract from step 1, heat at a constant temperature of 60-65°C for 5-7 minutes, th...

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PUM

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Abstract

The invention discloses winter bamboo shoot coated salted duck eggs with diaphragm benefiting and stomach cleaning functions. The salted duck eggs are prepared from, by weight, 500-510 parts of duck eggs, 30-34 parts of macadamia nut, 40-43 parts of beer, 3-4 parts of tea shoot tips, 34-40 parts of winter bamboo shoots, an appropriate amount of sodium carbonate, an appropriate amount of malic acid, an appropriate amount of polyvinyl alcohol, an appropriate amount of glycerol, an appropriate amount of table salt and an appropriate amount of water. Many kinds of raw materials exist in soaking and pickling liquid of the salted duck eggs, include macadamia nut, winter bamboo shoots and the like and are rich in nutrition, multiple nutrient elements are adsorbed in the duck eggs, the overall nutrition of the salted duck eggs is improved, and the salted duck eggs have the diaphragm benefiting and stomach cleaning functions when eaten. After the process is improved, egg shell permeability is improved, the pickling process of the duck eggs can be shortened, coatings are formed outside the egg shells, and the salt duck eggs can be kept 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 with winter bamboo shoots and a refreshing stomach 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 ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/105A23L33/00
CPCA23V2002/00A23V2250/21A23V2200/30
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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