Low-alkaline preserved duck egg and preparation method thereof

Abstract

The invention discloses a low-alkaline preserved duck egg. The preserved duck egg is prepared from the following raw materials in parts by weight: 200.0-600.0 parts of fresh duck eggs, 200.0-400.0 parts of limestone, 40.0-100.0 parts of edible salt, 200.0-300.0 parts of plant ash, 30.0-60.0 parts of ethylenediamine tetraacetic acid, 20.0-40.0 parts of Chinese yam, 10.0-20.0 parts of Chinese wolfberry fruits, 12.0-18.0 parts of poria cocos, 4.0-12.0 parts of schisandra chinensis, 30.0-50.0 parts of Chinese dates, 4.0-16.0 parts of rhizoma acori graminei, 3.0-12.0 parts of fennel, 10.0-20.0 parts of food-grade copper sulfate, 12.0-24.0 parts of food-grade zinc sulfate and 700.0-800.0 parts of water. According to the preparation method, hazard for human bodies due to excessive lead metal canbe avoided by replacing lead oxide with ethylenediamine tetraacetic acid, the use safety of preserved duck eggs can be greatly improved; the alkalinity of the preserving liquid can be neutralized dueto food-grade copper sulfate and the food-grade zinc sulfate, so that the alkalinity can be reduced, eating is favored, and adverse influence for human bodies due to over high alkalinity can be avoided; and the medicinal effect of preserved duck eggs can be improved by adding the Chinese yam, Chinese wolfberry fruits, poria cocos and the like, so that the edible nutritional value of the preservedduck eggs can be greatly improved.

Description

Technical field [0001] The invention relates to the technical field of food preparation, in particular to a low-alkali preserved egg and a preparation method thereof. Background technique [0002] Preserved egg, also known as Songhua egg, is a traditional flavor food in my country. It uses the characteristic of egg to make protein gel in alkaline solution to make it become elastic and fixed, fragrant and refreshing, with complete color and fragrance, and has the effect of cooling and improving eyesight; [0003] In the prior art: the patent with application publication number CN 106993765 A discloses a low-alkali preserved egg and its preparation method, which adopts wormwood, anal, buckwheat stalk, fermented lees and then adds salt, ZnSO4, CuSO4, sodium hydroxide As a pickling liquid, it is pickled according to the mass ratio of egg to pickling liquid of 1:1.5-2. The pickling liquid is acidic, can balance the alkali in preserved eggs, and is rich in various medicinal ingredients a...

AI Technical Summary

Problems solved by technology

[0003] In the prior art: the patent application publication number of CN 106993765 A discloses a low-alkali preserved egg and its preparation method, using wormwood, Ainaxiang, buckwheat stalks, distiller's grains to ferment and then adding salt, ZnSO4, CuSO4, sodium hydroxide As a pickling solution, the mass ratio of eggs and pickling solution is 1:1.5-2 for pickling. The pickling solution is acidic, can balance the alkali in preserved eggs, and is rich in various medicinal ingredients and nutrients. The preserved eggs are green and harmless, low in alkali content, golden in color, crystal clear, delicious in fragrance, and distinct from the egg yolk, which maintains the original taste of preserved eggs and has unique flavor. The period can be as long as 280 days, it does not have medicinal effects, and cannot meet the needs of use