Traditional Chinese medicine preserved eggs and processing method thereof

A processing method and technology of pine blossoms, applied in the directions of ultrasonic treatment of food, function of food ingredients, food ingredients containing natural extracts, etc., can solve the problems of health effects, long production cycle, etc., achieve smooth taste, crystal clear color, shortened The effect of soaking time

Inactive Publication Date: 2017-12-22
SHIQIAN LIANGS GREEN FOOD CO LTD
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved eggs are a typical processed egg product, which has a special flavor and can stimulate appetite. The traditional production cycle of preserved eggs is 30 to 40 days, which is a long production cycle; at the same time, during the production process of preserved eggs, heavy metal salts (such as lead salt, copper salt, zinc salt, iron salt, etc.), long-term consumption of preserved eggs containing heavy metal salts will affect human health

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

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Traditional Chinese medicine preserved eggs and processing method thereof

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Formula: a traditional Chinese medicine preserved egg, the raw materials are 50kg of duck eggs, 90kg of water, 10kg of lime, 5kg of soda ash, 1kg of tea powder, 5kg of salt, 0.4kg of wolfberry, 0.3kg of heterophylla, 0.3kg of cinnamon, 0.4kg of Eucommia, Angelica 0.4kg, Radix Paeoniae Alba 0.4kg, Codonopsis 0.5kg.

[0026] Preparation method: (1) Duck egg treatment: select the duck eggs required for compound processing, wash them twice with cold boiled water, and soak them in a calcium hypochlorite solution with a concentration of 250ppm for 5 minutes;

[0027] (2) Ingredients: a. Add salt and soda ash into water, stir evenly, after the dissolution is complete, add lime, stir evenly, adjust the temperature of the material to 40°C, keep warm for 5 minutes, and add tea powder to obtain liquid A b. Mix wolfberry, Radix Pseudostellariae and cassia bark, crush them to 60 mesh, add water 10 times the weight after mixing, extract twice by ultrasonic wave, concentrate the obtai...

Embodiment 2

[0034] Formula: a traditional Chinese medicine preserved egg, the raw materials are 60kg of duck eggs, 100kg of water, 12kg of lime, 7kg of soda ash, 2kg of tea powder, 7kg of salt, 0.6kg of medlar, 0.7kg of heterophylla, 0.7kg of cinnamon, 0.6kg of Eucommia, Angelica 0.6kg, Radix Paeoniae Alba 0.8kg, Codonopsis 0.8kg.

[0035] Preparation method: (1) Duck egg treatment: select the duck eggs required for compound processing, wash them with cold boiled water for 3 times, and soak them in a calcium hypochlorite solution with a concentration of 300ppm for 10 minutes;

[0036] (2) Ingredients: a. Add salt and soda ash into water, stir evenly, after the dissolution is complete, add lime, stir evenly, adjust the temperature of the material to 50°C, keep warm for 10min, and add tea powder to obtain liquid A b. Mix wolfberry, Radix Pseudostellariae and cassia bark, crush them to 80 meshes, add water 12 times the weight after mixing, extract 3 times with ultrasonic waves, and concentra...

Embodiment 3

[0043] Formula: duck eggs 50kg, water 100kg, lime 11kg, soda ash 6kg, tea powder 1.5kg, salt 6kg, wolfberry 0.5kg, heterophylla 0.5kg, cinnamon 0.5kg, Eucommia 0.5kg, angelica 0.5kg, white peony 0.5kg, codonopsis 0.5 kg;

[0044] Preparation method: (1) Duck egg treatment: select duck eggs required for composite processing, wash them with cold boiled water for 3 times, and soak them in a calcium hypochlorite solution with a concentration of 280ppm for 10 minutes;

[0045](2) Ingredients: a. Add salt and soda ash into water, stir evenly, after the dissolution is complete, add lime, stir evenly, adjust the temperature of the material to 40-50°C, keep warm for 10min, and add tea powder to get Liquid A; b. Mix wolfberry, Radix Pseudostellariae and cassia bark, crush to 70 mesh, add water 11 times the weight after mixing, extract 3 times with ultrasonic waves, concentrate the obtained extract under reduced pressure until the volume is reduced by 25%, and obtain Liquid B c. Mix Euc...

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 belongs to the technical field of food preparation and particularly relates to traditional Chinese medicine preserved eggs and a processing method thereof. By taking duck eggs, water, lime, sodium carbonate, tea dust, table salt, barbary wolfberry fruit, radix pseudostellariae, cinnamon, eucommia ulmoides, angelica sinensis, debark peony root and codonopsis pilosula as raw materials which are proportioned reasonably, the preserved eggs are prepared by further combining regulation of process parameters. Compared with a conventional process, the processing method has the advantages that the soaking efficiency of the preserved eggs is increased obviously, the soaking time is shortened, and the alkali smell is also improved; the preserved eggs provided by the invention are crystal clear in color and luster, tender and smooth in taste, rich in elasticity, are a lead-free and preservative-free green food, and have the health-care functions of promoting digestion, lubricating intestinal tract and supplementing qi and blood.

Description

technical field [0001] The invention belongs to the technical field of food preparation, in particular to a traditional Chinese medicine preserved egg and a processing method thereof. Background technique [0002] Preserved eggs are a typical processed egg product, which has a special flavor and can stimulate appetite. The traditional production cycle of preserved eggs is 30 to 40 days, which is a long production cycle; at the same time, during the production process of preserved eggs, heavy metal salts (such as lead Salt, copper salt, zinc salt, iron salt, etc.), long-term consumption of preserved eggs containing heavy metal salts will affect human health. Contents of the invention [0003] In order to solve the above technical problems, the invention provides a traditional Chinese medicine preserved egg and a processing method thereof. [0004] Specifically, it is achieved through the following technical solutions: [0005] A traditional Chinese medicine preserved egg,...

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): A23L15/00A23L33/105
CPCA23L15/30A23L33/105A23V2002/00A23V2200/30A23V2200/32A23V2250/21A23V2300/14A23V2300/48A23V2250/1614
Inventor 梁世娥李正羽
Owner SHIQIAN LIANGS GREEN FOOD CO LTD
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap