Salting method of health-care preserved egg

Abstract

The invention discloses a salting method of a health-care preserved egg. The method comprises the following steps of cleaning fresh eggs, preparing a salting agent, salting, salting for the second time, cleaning, inspecting, sterilizing and packaging. According to the preserved egg salted by the invention, not only is the chemical reaction happened on a dark egg just right, but also a nutritive value of the egg can be improved, and the salted preserved egg is alkali-free, and bottle green and solidified in yolk, has a soft yolk, and is cool, tasty and refreshing, and fragrant without grease; through the application of plant ash, the preserved egg has no any additive, so that the addition of a leaded product is avoided, and the preserved egg is safer and more delicious to eat; by adding multiple Chinese herbal medicines, the prepared preserved egg has the efficacies on dispelling wind and clearing heat, calming liver and improving eyesight, relaxing bowel, invigorating qi for strengthening superficies, reducing blood pressure, tonifying spleen and appetizing, nourishing blood for tranquillization, soothing the liver and harmonizing the stomach, enriching blood and invigorating the circulation of blood, regulating the qi flowing in the channels and relieving exterior syndrome, inducing diuresis for treating strangurtia, and clearing lung and eliminating phlegm.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for pickling healthy preserved eggs. Background technique [0002] Preserved eggs, also known as pine eggs, Biandan, etc., are traditional flavored egg products in my country. The production method is to use the properties of eggs in alkaline solution to make protein gel and make them into elastic solids. Normal preserved eggs It is dark green and has pine flowers and is full of elasticity. The center of the yolk is solidified, which is called sandy preserved egg. If the center of the yolk is not completely solidified, it is called soft-boiled preserved egg. [0003] Lead oxide is added to the traditional preserved egg processing formula in our country. Lead is a toxic heavy metal element that seriously affects the health of consumers. In order to replace the lead oxide added in the traditional process, new processes for preserved egg processing such as "zinc method", "ir...

AI Technical Summary

Problems solved by technology

However, the "copper method" or "copper-zinc mixed method" has brought in a large amount of copper elements. Although copper is one of the essential elements for the human body, the phenomenon of copper deficiency in the Chinese population is rare, and there is a phenomenon of "copper poisoning" instead. The method of making preserved eggs will undoubtedly cause a large amount of copper to accumulate in the human body, thus affecting people's health