Low-salt spiced native eggs

Abstract

The invention relates to the field of agricultural and sideline product processing and discloses low-salt spiced native eggs. The low-salt spiced native eggs are prepared from raw materials as follows: native eggs, yellow soil, reed leaves, goat-ear elecampane, amorpha fruticosa leaves, Illicium lanceolatum, ajuga pantantha, Chinese brake herb, lespedeza bicolor, pennisetum sinese Roxb, semi-pinnated brake herb, lygodium japonicum, phyllanthus urinaria, folium artemisiae argyi, salt, white granulated sugar and spices. The low-salt spiced native eggs are prepared through steps as follows: the cleaned native eggs are wrapped with the yellow soil mixed with thick juice boiled by the reed leaves, the reed leaves are rich in more than ten nutrients such as pentosan, eoixol, protein and the like, nutritional ingredients of the native eggs can be supplemented, and stomach fire and lung heat can be removed; the native eggs are pickled with a pickling solution after being wrapped with the yellow soil, so that egg white can absorb salt evenly, elasticity is kept, the use amount of salt is reduced, the pickling time is shortened, and healthcare functions of clearing heat, promoting fluid production, relieving restlessness, alleviating vomiting and reducing blood pressure are realized; the salt content of the low-salt spiced native eggs is 2.2%, and the low-salt spiced native eggs are delicious and palatable and have unique flavor.

Description

technical field [0001] The invention relates to the field of agricultural by-product processing, in particular to a low-salt spiced soil egg. Background technique [0002] Native eggs have a long period of nutrient accumulation, low water content, and higher omega-3 unsaturated fatty acids (ω-3) and phospholipids. These two substances can promote the metabolism of cholesterol and are very good for cardiovascular protection. , and Omega-3 unsaturated fatty acids are the protectors of our lives. Moreover, native eggs have high trace element content, and the fat content in native eggs is higher, so the egg yolk is larger, which is very suitable for making boiled eggs and fried eggs. Simple cooking methods can fully bring out its excellent taste, while the egg white of ordinary eggs More, and thinner, the egg yolk is smaller, in comparison, the taste of native eggs is better. Since the shelf life of native eggs is limited, especially in summer, they will no longer be fresh aft...

AI Technical Summary

Problems solved by technology

Since the shelf life of native eggs is limited, especially in summer, they will no longer be fresh after a few days, so how to use a method to extend the shelf life of native eggs without destroying the nutrition, and the generally accepted method is pickling, In the traditional pickling method, in order to prevent the eggs from deteriorating, a large amount of salt is added, resulting in poor taste, hardened protein, salty egg yolk, and loose egg yolk, which also destroys the nutrition of the egg. At the same time, high salt brings high Risk of diseases such as blood pressure and hyperlipidemia

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