Unlock instant, AI-driven research and patent intelligence for your innovation.

Salted duck egg containing cherry leaves and capable of strengthening spleen and preparation method thereof

A technology of cherry leaves and salted duck eggs, which is applied in the field of cherry leaves invigorating spleen salted duck eggs and its preparation, can solve the problems of long pickling time, water content corruption, low market share, etc., and achieve the effect of improving pickling efficiency

Inactive Publication Date: 2017-01-04
JINCAIDI FOOD CO LTD
View PDF3 Cites 0 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, this method has the disadvantage of a long pickling time. In addition, because the raw material uses red grains, alcohol is contained in the salted duck eggs, which also has great limitations on the applicable population, and the market share is not high.
[0003] Tofu dregs are difficult to be reused as food raw materials due to their high water content and their poor taste.

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0020] A salted duck egg with cherry leaves for invigorating the spleen. The weight ratio among raw material components is as follows: 500 parts of duck eggs, 30 parts of fig syrup, 100 parts of fresh bean curd residue, 20 parts of table salt, 1 part of rock sugar, 2 parts of cherry leaves, 4 parts of chicken breast, and 2 parts of coix seed.

[0021] The preparation method of described cherry leaf invigorating spleen salted duck egg comprises the following steps:

[0022] 1. Select qualified duck eggs, wash and disinfect with a chlorine dioxide solution with a weight ratio of 0.002%% for 3 minutes, dry the surface moisture, and set aside;

[0023] 2. Mix rock sugar, cherry leaves, chicken breast meat and coix seed with 10 times of water, bring to a boil over high heat, simmer for 10 minutes, remove the chicken breast meat and coix seed, dry and pulverize after cooling to obtain nutritional powder;

[0024] 3. Put the treated duck eggs into 30wt% NaCl solution, and marinate on...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a salted duck egg containing cherry leaves and capable of strengthening spleen and a preparation method thereof. The salted duck egg containing the cherry leaves and capable of strengthening spleen is prepared from the following raw materials in parts by weight: 500-510 part of duck eggs, 30-40 parts of fig serum, 100-120 parts of fresh bean residue, 20-30 parts of salt, 1-3 parts of rock sugar, 2-4 parts of cherry leaves, 4-6 parts of chicken breast and 2-4 parts of coix seeds. The salted duck egg containing the cherry leaves and capable of strengthening spleen is soused by different sousing methods for two times, so that the salt quickly permeates into egg white at the first time, and the salt in the egg white disperses to the outside of eggshell and the inside of egg yolk, and nutritional components in the bean residue penetrate into the egg at the second time. In addition, a healthcare function of strengthening spleen is increased for the salted duck egg due to the application of the cherry leaves, the coix seeds and the like.

Description

technical field [0001] The invention relates to the field of food technology, in particular to a salted duck egg with cherry leaves for invigorating the spleen and a preparation method thereof. Background technique [0002] Patent No. ZN201110033854.6: A method of pickling salted duck eggs with red grains, including selection of raw eggs, preparation of seasonings, preparation of marinade with red grains, and pickling of salted duck eggs with red grains. During the pickling process of red grain salted duck eggs, the alcohol and salt in the red grain marinade enter the egg through penetration and diffusion, which can cause coagulation and denaturation of the protein and egg yolk. The method has the advantages of simple process, convenient operation, compliance with hygienic requirements, short pickling time, only 4.5-5.5% sodium chloride content, low sodium chloride content, and unique wine aroma. However, this method has the disadvantage of a long pickling time. In addition...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/10
Inventor 麻志刚
Owner JINCAIDI FOOD CO LTD