Preparation method of traditional Chinese medicine salted duck eggs

A technology of salted duck eggs and traditional Chinese medicine, which is applied in the field of preparation of traditional Chinese medicine salted duck eggs, can solve the problems of low nutritional content, unsatisfactory consumers, single taste, etc., and achieve the effects of delicious taste, food value and nutritional content

Inactive Publication Date: 2017-02-01
SHIQIAN LIANGS GREEN FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Although salted duck eggs have high edible value, traditional salted duck eggs have a single taste and few nutritional components, and cannot meet consumers' needs for salted duck eggs with various tastes. Therefore, the present invention provides a new method through a large number of experiments and research A kind of preparation method of traditional Chinese medicine salted duck eggs

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0021] Spice formula: 5 parts of salt, 4 parts of pepper, 8 parts of cinnamon, and 4 parts of star anise.

[0022] Preparation:

[0023] a. Treatment of traditional Chinese medicine: Put the traditional Chinese medicine in water according to the mass ratio of traditional Chinese medicine and water of 1:220, heat the water to 100°C, control the water temperature to 85°C and boil for 10 minutes;

[0024] b. Preparation of spices: put the spices into the pot for cooking traditional Chinese medicine, control the temperature at 60°C, and cook for 10 minutes to prepare spice water;

[0025] c. Duck egg treatment: wash the fresh duck eggs with clean water and dry them. Put the dried duck eggs into the treatment solution mixed with traditional Chinese medicine powder and white wine according to the mass ratio of 1:6 and soak for 1 min. Take it out and put it again. Enter the salt to make the surface of the duck egg shell coated with salt;

[0026] d. Filling the altar: Put the salte...

Embodiment 2

[0029] Spice formula: 10 parts of table salt, 8 parts of pepper, 12 parts of cinnamon, and 8 parts of star anise.

[0030] Preparation:

[0031] a. Traditional Chinese medicine treatment: put the traditional Chinese medicine into the water according to the mass ratio of Chinese medicine and water as 1:220, heat the water to 100°C, control the water temperature to 95°C and boil for 20 minutes;

[0032] b. Preparation of spices: put the spices into the pot for boiling traditional Chinese medicine, control the temperature at 80°C, and cook for 15 minutes to prepare spice water;

[0033] c. Duck egg treatment: wash the fresh duck eggs with clean water and dry them. Put the dried duck eggs into the treatment solution mixed with Chinese medicine powder and white wine in a mass ratio of 1:6 and soak for 3 minutes. Take it out and put it in again. Enter the salt to make the surface of the duck egg shell coated with salt;

[0034] d. Filling the altar: Put the salted duck eggs into a...

Embodiment 3

[0037] Spice formula: 7.5 parts of salt, 6 parts of pepper, 10 parts of cinnamon, and 6 parts of star anise.

[0038] Preparation:

[0039] a. Chinese medicine treatment: Put Chinese medicine in water according to the mass ratio of Chinese medicine and water as 1:220, heat the water to 100°C, control the water temperature to 90°C and boil for 15 minutes;

[0040] b. Preparation of spices: put the spices into the pot for cooking traditional Chinese medicine, control the temperature to 70°C, and cook for 12.5 minutes to prepare spice water;

[0041] c. Duck egg treatment: wash the fresh duck eggs with clean water and dry them, put the dried duck eggs into the treatment solution mixed with Chinese medicine powder and white wine according to the mass ratio of 1:6 and soak for 2 minutes, take it out and put it again Enter the salt to make the surface of the duck egg shell coated with salt;

[0042] d. Filling the altar: Put the salted duck eggs into a dry ceramic jar, and pour in...

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PUM

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Abstract

The invention discloses a preparation method of traditional Chinese medicine salted duck eggs. The preparation method comprises the following steps of treating traditional Chinese medicines, compounding spice, treating duck eggs, loading treated duck eggs into earthen jars, and sealing the earthen jars. According to the traditional Chinese medicine salted duck eggs prepared by the preparation method disclosed by the invention, the problem that conventional salted duck eggs are single in taste is effectively solved; besides, in the preparation process, traditional Chinese medicine powder is added for preparing the salted duck eggs, so that the nutrient components of the salted duck eggs are effectively promoted, and the dietary value of the traditional Chinese medicine salted duck eggs is increased; and in addition, soaking treatment is also adopted, so that the prepared salted duck eggs are delicious and unique in taste, and the requirements of vast consumers for the salted duck eggs of different tastes can be met.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of traditional Chinese medicine salted duck eggs. Background technique [0002] Salted duck eggs, a Chinese specialty dish, are called salty duck eggs in ancient times, and are also called "salted duck eggs", "salted duck eggs" and "green fruit" in folklore. Salted duck eggs have a long history in China and are deeply loved by the people. They are also favored in the market. Salted duck eggs The remanufactured eggs, which are marinated with fresh duck eggs as the main raw material, are rich in nutrition, rich in fat, protein and various amino acids, calcium, phosphorus, iron, various trace elements, vitamins, etc. needed by the human body, and are easily absorbed by the human body Absorption, moderate salty taste, suitable for all ages. The eggshell is blue, with a round and smooth appearance, also known as "green eggs". Salted duck eggs are a kind of...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/105
CPCA23V2002/00A23V2200/30A23V2250/21
Inventor 梁世娥李正羽
Owner SHIQIAN LIANGS GREEN FOOD CO LTD
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