Spiced salted duck egg

Abstract

The invention relates to the field of agriculture products processing, and discloses a spiced salted duck egg. The spiced salted duck egg is prepared from a duck egg, aloe juice, leaves of amorpha fruticosa, roots of lespedeza bicolor, table salt, pennisetum sinese herb, pteris semipinnata herb, lygodium japonicum, lysimachia christinae herb, phyllanthus urinaria herb, folium artemisiae argyi, white granulated sugar, lilac wine and spices. A cleaned duck egg is soaked in the aloe juice, nutritional ingredients of the duck egg can be supplemented, and sterilizing, antiseptic and insect-proof effects can be realized; then the duck egg is pickled by using a pickling liquid prepared from Chinese herbal medicines, the seepage speed of salt can be accelerated, the usage of salt can be reduced, not only can the protein denaturation speed be accelerated, but also the egg oil forming time is shortened; contained carotene can enable the egg oil in a reddish yellow color, and the sensory shape of the duck egg is improved; the duck egg has the health care functions such as an anticancer effect, tranquilization, uneasiness relief and high blood pressure lowering; the lilac wine can add flavor to the duck egg and stop the accumulation of salt to make the salt content to be 2.35% , and thus the spiced salted duck egg can be eaten by high blood pressure patients and diabetic patients.

Description

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AI Technical Summary

Benefits of technology

This new type of dried or preserved ducks has improved taste due to their unique ingredients added during processing. These specialized shellfish like geese feather peas contain various vitamins such as calcium for bone strengthening while they help kidneys work better at removing excess salts from body fluids faster than regular fish meals made without these substances. Additionally, this process helps protect against harmful chemical reactions caused by acidic conditions found inside them. Overall, this technology makes ductile seafood more accessible and easier to eat on both men's and women who may suffer from hypertense syndrome.

Problems solved by technology

This patented technical problem addressed in this patent relates to improving the quality and durability of preserved dried seafood products such as fishhoolings (freshly cooked mussels) due to their unique texture and smell during consumption compared to traditional methods like fryers which use liquid nitrogen gas at temperatures above 78 degrees Celsius. Additionally, increasing the level of sodium found within these food items can lead to health issues related to excessive intake without being able to absorb them through our dietary system.

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