Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Oyster polypeptide vinegar egg liquid and preparation method thereof

A technology of peptide vinegar egg and polypeptide solution is applied in the direction of protein-containing food ingredients, the function of food ingredients, food ingredients containing natural extracts, etc. Immune globulin and other issues, to achieve the effect of good advancement and practicability, no side effects, and good effect

Pending Publication Date: 2021-06-22
苏州东诚堂生物科技有限公司
View PDF6 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0005] The peptides usually added to the traditional vinegar egg liquid are plant peptides, but plant peptides lack immunoglobulins, and grains lack lysine, resulting in a single effect of vinegar egg liquid

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0026] Select raw materials according to the following parts by weight: 95 parts of vinegar, 80 parts of honey, 50 parts of eggs, 30 parts of quail eggs; 90 parts of the polypeptide solution, wherein, 30 parts of oyster peptide, 15 parts of soybean peptide, 30 parts of rice peptide, bitter melon 15 parts of peptides; 36 parts of the traditional Chinese medicine auxiliary materials, including 4 parts each of mulberry, sealwort, kudzu root, poria cocos, jujube, longan meat and medlar, and 8 parts of double red rose.

[0027] 1) Preparation of vinegar egg liquid: clean the eggs and quail eggs in the above parts by weight, and sterilize them, then immerse the eggs and quail eggs in the vinegar in the parts by weight, and soak at a temperature of 23-30°C for a period of time On the 6th day, the egg shell, egg film coating, egg white and egg yolk of the egg or quail eggs are vinegarized, and the vinegar egg liquid is initially formed.

[0028] 2) Prepare traditional Chinese medicine...

Embodiment 2

[0031] Select raw materials according to the following parts by weight: 100 parts of vinegar, 100 parts of honey, 55 parts of eggs, 35 parts of quail eggs; 120 parts of the polypeptide solution, including 40 parts of oyster peptide, 20 parts of soybean peptide, 40 parts of rice peptide, bitter melon 20 parts of peptides; 45 parts of the traditional Chinese medicine auxiliary materials, wherein, 5 parts each of mulberry, sealwort, kudzu root, poria cocos, jujube, longan meat and medlar, and 10 parts of double-petaled red rose.

[0032] 1) Preparation of vinegar egg liquid: clean the eggs and quail eggs in the above parts by weight, and sterilize them, then immerse the eggs and quail eggs in the vinegar in the parts by weight, and soak at a temperature of 23-30°C for a period of time After 7 days, the egg shell, egg film coating, egg white and egg yolk of the egg or quail eggs are vinegarized, and the vinegar egg liquid is initially formed.

[0033] 2) Prepare traditional Chines...

Embodiment 3

[0036] Select raw materials according to the following parts by weight: 90 parts of vinegar, 65 parts of honey, 40 parts of eggs, 30 parts of quail eggs; 90 parts of the polypeptide solution, wherein, 30 parts of oyster peptide, 15 parts of soybean peptide, 30 parts of rice peptide, bitter melon 15 parts of peptides; 36 parts of the traditional Chinese medicine auxiliary materials, including 4 parts each of mulberry, sealwort, kudzu root, poria cocos, jujube, longan meat and medlar, and 8 parts of double red rose.

[0037] 1) Preparation of vinegar egg liquid: clean the eggs and quail eggs in the above parts by weight, and then sterilize them, then immerse the eggs and quail eggs in the vinegar in the parts by weight, and soak at a soaking temperature of 23-30°C for a period of time On the 6th day, the egg shell, egg film coating, egg white and egg yolk of the egg or quail eggs are vinegarized, and the vinegar egg liquid is initially formed.

[0038]2) Prepare traditional Chin...

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 discloses an oyster polypeptide vinegar egg liquid, which belongs to a vinegar egg liquid, and is prepared from the following raw materials: table vinegar, honey, eggs, quail eggs, a polypeptide solution and traditional Chinese medicine auxiliary materials, the polypeptide solution comprises oyster peptide, soybean peptide, rice peptide and bitter gourd peptide; the traditional Chinese medicine auxiliary materials comprise fructus alpiniae oxyphyllae, mulberries, rhizoma polygonati, radix puerariae, poria cocos, Chinese dates, longan aril, Chinese wolfberry fruits and double-petal red roses; according to the invention, all the components cooperate and interact with each other instead of simple superposition of functions of the raw materials and scientific compounding and extraction of all the raw material components, the generated effect is far better than superposition of functions and effects of all single components, and good advancement and practicability are achieved; the food materials and natural plant extracts are completely adopted, so that the health-care food has no side effect after being taken for a long time, is beneficial to beauty maintaining, young keeping, health and life prolonging of consumers, and is easy to absorb by human bodies and good in action effect by adding oyster peptide, rice peptide and double-petal red rose.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to an oyster polypeptide vinegar egg liquid and a preparation method thereof. Background technique [0002] A balanced diet refers to choosing a variety of foods in appropriate amounts, so as to provide various nutrients and appropriate calories to maintain the growth of body tissues, enhance resistance and achieve a moderate weight. When eating, you should eat according to the proportion of the "diet pyramid" and drink enough water every day to promote health. A balanced diet keeps the body functioning properly, helps fight disease, feels energized and maintains an ideal weight. The most effective and sustainable way to achieve your ideal weight is to maintain a healthy diet and get enough exercise. Eating more fried and too sweet or too salty food may cause obesity, high blood pressure, high cholesterol, etc., which will damage people's health. [0003] The ...

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
IPC IPC(8): A23L33/105A23L33/10A23L33/18A23L15/00A23L21/25
CPCA23L33/105A23L33/10A23L33/18A23L15/30A23L21/25A23V2002/00A23V2200/318A23V2200/302A23V2250/55A23V2250/21A23V2250/208
Inventor 胡志东
Owner 苏州东诚堂生物科技有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com