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Special-flavor preserved eggs and preparation method thereof

A preserved egg, flavor technology, applied in climate change adaptation, food science and other directions, can solve the problems of poor taste, no spicy and delicious taste, single taste of preserved eggs, etc., and achieve the effect of full taste, spicy and delicious taste, and high quality.

Inactive Publication Date: 2020-01-31
慈溪市祥龙食品厂
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved eggs are very popular food in people’s daily life. Especially in summer, people have the habit of eating preserved eggs. Preserved eggs have the effect of clearing away heat and reducing fire. It is very suitable to eat preserved eggs in summer. There are many types of preserved eggs. The common ones are preserved eggs, Preserved green pepper eggs, but these preserved eggs have a relatively simple taste, no spicy and delicious taste, and the taste is not good for users

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Raw material formula: 100 duck eggs, 3 kg of chaff, 150 grams of alkali powder, 500 grams of lime powder, 500 grams of plant ash, 100 grams of chili powder, 50 grams of pepper powder, 20 grams of pepper powder, 30 grams of licorice powder, and 1 kg of water.

[0010] Choose 100 fresh duck eggs, first mix 150 grams of alkali powder, 500 grams of ash powder, 500 grams of plant ash, 100 grams of chili powder, 50 grams of pepper powder, 20 grams of pepper powder, and 30 grams of licorice powder, and then add 1 Stir one kilogram of water evenly to make a slurry, put the selected duck eggs into the slurry one by one, make the eggs evenly stick to the slurry, stick a layer of rice husk on the duck eggs that have been glued to the slurry, and put the prepared duck eggs one by one Put it into an altar, cover the mouth of the altar and put it indoors. The indoor temperature is kept at 25°C. After 7 days, take out the duck eggs in the altar and put them in the sun for 24 hours.

Embodiment 2

[0012] Raw material formula: 100 duck eggs, 3 kg of chaff, 120 grams of alkali powder, 500 grams of lime powder, 400 grams of plant ash, 50 grams of chili powder, 40 grams of pepper powder, 20 grams of pepper powder, 30 grams of licorice powder, and 1 kg of water.

[0013] Choose 100 fresh duck eggs, 3 kg of rice husk, 120 grams of alkali powder, 500 grams of lime powder, 400 grams of plant ash, 50 grams of chili powder, 40 grams of pepper powder, 20 grams of pepper powder, and 30 grams of licorice powder. Add 1kg of water and stir evenly to make a puree. Put the selected duck eggs into the puree one by one to make the eggs evenly stick to the puree. Stick the duck eggs with a layer of rice husk on the prepared duck eggs. Put the duck eggs into the altar one by one, cover the mouth of the altar and put them indoors. The indoor temperature is kept at 25°C. After 7 days, take out the duck eggs in the altar and let them dry in the sun for 24 hours.

Embodiment 3

[0015] Raw material formula: 100 duck eggs, 3 kg of chaff, 150 grams of alkali powder, 600 grams of lime powder, 500 grams of plant ash, 150 grams of chili powder, 100 grams of pepper powder, 20 grams of pepper powder, 50 grams of licorice powder, and 1 kg of water.

[0016] Choose 100 fresh duck eggs, 3 kg of rice husk, 150 grams of alkali powder, 600 grams of lime powder, 500 grams of plant ash, 150 grams of chili powder, 100 grams of pepper powder, 20 grams of pepper powder, and 50 grams of licorice powder. Add 1kg of water and stir evenly to make a puree. Put the selected duck eggs into the puree one by one to make the eggs evenly stick to the puree. Stick the duck eggs with a layer of rice husk on the prepared duck eggs. Put the duck eggs into the altar one by one, cover the mouth of the altar and put them indoors. The indoor temperature is kept at 25°C. After 7 days, take out the duck eggs in the altar and let them dry in the sun for 24 hours.

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PUM

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Abstract

The invention provides special-flavor preserved eggs and a preparation method thereof. The preparation method comprises the steps: selecting 100 fresh duck eggs, mixing 150 grams of alkali powder, 500grams of lime powder, 500 grams of grass ash, 100 grams of chilly powder, 50 grams of ground pepper, 20 grams of seed powder of Chinese prickly ash and 30 grams of licorice powder together firstly, then adding 1 kg of water, performing even stirring so as to prepare paste, putting the selected duck eggs into the paste one by one so as to adhere the paste evenly to the eggs, adhering a layer of husks to the paste-adhered duck eggs, putting the prepared duck eggs one by one into a jar, covering the mouth of the jar, putting the covered jar in a room, maintaining the indoor temperature at 25 DEGC, taking out the duck eggs in the jar after 7 days, and drying the taken duck eggs in the sun for 24 hours so as to obtain the preserved eggs.

Description

technical field [0001] The invention relates to a food, in particular to a flavored preserved egg and a preparation method thereof. Background technique [0002] Preserved eggs are very popular food in people’s daily life. Especially in summer, people have the habit of eating preserved eggs. Preserved eggs have the effect of clearing away heat and reducing fire. It is very suitable to eat preserved eggs in summer. There are many types of preserved eggs. The common ones are preserved eggs, Preserved eggs with green peppers, but these preserved eggs have a relatively simple taste, no spicy and delicious taste, and the taste is not good for users to eat. Contents of the invention [0003] The purpose of the present invention is to provide a flavored preserved egg and a preparation method thereof, which can effectively avoid the disadvantages of common preserved preserved eggs and spicy preserved eggs, which have a single taste and no spicy and delicious taste. . [0004] In...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/30Y02A40/90
Inventor 黄林林
Owner 慈溪市祥龙食品厂