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Preserving liquid for preserving preserved eggs

A technology of pickling liquid and preserved eggs, which is applied in the field of pickling liquid, can solve problems such as harmful effects on the human body, achieve high safety, clean eggshells, and increase palatability

Inactive Publication Date: 2017-06-27
FUQUAN BAOLI FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

However, when heavy metals accumulate in the human body to a certain extent, they will have harmful effects on the human body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A pickling solution for pickling preserved eggs, the proportioning of which is in parts by weight: 110 parts of water, 5 parts of food-grade sodium hydroxide, 4 parts of edible salt, 0.3 part of soluble soybean polysaccharide, 0.4 part of xanthan gum, 0.4 parts of soluble starch.

[0015] Its preparation method comprises the following steps:

[0016] (1) take each component by weight, for subsequent use;

[0017] (2) First dissolve food-grade sodium hydroxide and edible salt with water, then add soluble soybean polysaccharide, xanthan gum and soluble starch after cooling, stir to dissolve completely, and mix well.

[0018] The method of use is to put fresh duck eggs into a pickling container, then prepare preserved egg pickling liquid and pour it into the pickling container filled with fresh duck eggs, so that the fresh eggs are just completely submerged in the pickling liquid, sealed, and placed in the pickling container. Marinate at 23-25°C for 33-35 days, take it o...

Embodiment 2

[0020] A pickling solution for pickling preserved eggs, the proportioning of which is in parts by weight: 100 parts of water, 4 parts of food-grade sodium hydroxide, 3.5 parts of edible salt, 0.2 part of soluble soybean polysaccharide, 0.3 part of xanthan gum, 0.3 parts of soluble starch.

[0021] Its preparation method comprises the following steps:

[0022] (1) take each component by weight, for subsequent use;

[0023] (2) First dissolve food-grade sodium hydroxide and edible salt with water, then add soluble soybean polysaccharide, xanthan gum and soluble starch after cooling, stir to dissolve completely, and mix well.

[0024] The method of use is to put fresh duck eggs into a pickling container, then prepare preserved egg pickling liquid and pour it into the pickling container filled with fresh duck eggs, so that the fresh eggs are just completely submerged in the pickling liquid, sealed, and placed in the pickling container. Pickle at 20-22°C for 30-32 days, take it o...

Embodiment 3

[0026] A pickling solution for pickling preserved eggs, the proportioning of which is in parts by weight: 120 parts of water, 7 parts of food-grade sodium hydroxide, 5 parts of edible salt, 0.4 part of soluble soybean polysaccharide, 0.5 part of xanthan gum, 0.5 parts of soluble starch.

[0027] Its preparation method comprises the following steps:

[0028] (1) take each component by weight, for subsequent use;

[0029] (2) First dissolve food-grade sodium hydroxide and edible salt with water, then add soluble soybean polysaccharide, xanthan gum and soluble starch after cooling, stir to dissolve completely, and mix well.

[0030] The method of use is to put fresh duck eggs into a pickling container, then prepare preserved egg pickling liquid and pour it into the pickling container filled with fresh duck eggs, so that the fresh eggs are just completely submerged in the pickling liquid, sealed, and placed in the pickling container. Pickle at 26-30°C for 36-40 days, take it out...

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Abstract

The invention discloses a pickling solution for pickling preserved eggs. The proportions are: 100-120 parts of water, 4-7 parts of food grade sodium hydroxide, 3.5-5 parts of edible salt, soluble soybean 0.2-0.4 parts of polysaccharide, 0.3-0.5 parts of xanthan gum, and 0.3-0.5 parts of soluble starch; the preparation method is to weigh each component according to the stated weight parts, and set aside; then first dissolve food-grade sodium hydroxide and edible salt in water After cooling, add soluble soybean polysaccharide, xanthan gum and soluble starch, stir to dissolve completely, and mix evenly. The preserved eggs prepared by adopting the preserved egg pickling solution of the present invention have no accumulation of heavy metals, high safety, and the eggshells are clean and free from spots, and the egg body is not sticky to the shell, very complete, shiny, elastic, and has pine flowers, without the strong effect of traditional preserved eggs. Spicy taste, which greatly increases the palatability.

Description

technical field [0001] The invention relates to a pickling solution, in particular to a pickling solution for pickling preserved eggs. Background technique [0002] Preserved eggs, also known as preserved eggs, Biandan, etc., are egg-processed foods invented by the Han people in China. They are a unique Chinese food with a special flavor and can stimulate appetite. According to "Yi Lin Zhuan Yao", it can "reduce lung heat, sober up, remove large intestine fire, and cure diarrhea. It can disperse and restrain." It is often used to treat sore throat, pharynx, hoarseness, and constipation. Preserved eggs are not only a delicacy, but also have certain medicinal value. Wang Shixiong's "Suixiju Diet Spectrum" said: "Preserved eggs are pungent, astringent, sweet, and salty. They can relieve heat, sober up, remove large intestine fire, and treat diarrhea. They can disperse and restrain." Traditional Chinese medicine believes that preserved eggs are cool in nature. It can cure eye ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L15/00
CPCA23V2002/00
Inventor 荣庭菊
Owner FUQUAN BAOLI FOOD
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