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Traditional Chinese medicine composition with health-care function for pickling duck eggs and preparation method of traditional Chinese medicine composition

A composition and a technology for duck eggs, which are applied in the field of duck egg pickling, can solve problems such as excessive salt content, waste, and burden on gastric mucosa, and achieve the effects of rich nutrition and long taste.

Inactive Publication Date: 2022-06-10
付增祥
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] At present, there are many varieties of pickled duck eggs on the market, but many pickled duck eggs are not too salty, which will cause a burden on the gastric mucosa of the body’s digestive system, or the taste is not good. Only the egg yolk is eaten and the rest is thrown away, resulting in serious waste.
What's more, adding some chemical agents will endanger the health of Chinese people
Did not give full play to the nutritional value of duck eggs nourishing yin and clearing heat, promoting body fluid and benefiting stomach

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0033] A traditional Chinese medicine composition for pickled duck eggs with health care function, comprising the following components in parts by weight:

[0034] 5 parts of grass fruit, 7 parts of nutmeg, 10 parts of grass nutmeg, 6 parts of Yangchun Sharen, 10 parts of tangerine peel, 20 parts of cinnamon, 10 parts of Chuangui, 10 parts of Shannai, 10 parts of fennel, 18 parts of Baizhi Angelica, 10 parts of star anise 7 servings of cloves.

[0035] Take 5 parts of grass fruit, 7 parts of nutmeg, 10 parts of nutmeg, 6 parts of Yangchun Sharen, 10 parts of tangerine peel, 20 parts of cinnamon, 10 parts of Chuangui, 10 parts of Shannai, 10 parts of fennel, 18 parts of Baizhi Angelica, 10 parts of star anise and 7 parts of cloves are washed and set aside;

[0036] Wash the duck eggs to remove impurities on the surface and set aside for use;

[0037] Put the cleaned grass fruit, nutmeg, grass cardamom, Yangchun Sharen, tangerine peel, cinnamon, Chuangui, Shannai, fennel, Baip...

Embodiment 2

[0044] The traditional Chinese medicine composition of pickled duck eggs with health care function comprises the following components in parts by weight:

[0045] 10 parts of grass fruit, 12 parts of nutmeg, 20 parts of grass nutmeg, 15 parts of Yangchun Sharen, 20 parts of tangerine peel, 30 parts of cinnamon, 25 parts of Chuangui, 20 parts of Shannai, 25 parts of fennel, 30 parts of Angelica dahurica, 25 parts of star anise 20 servings of cloves.

[0046] The above-mentioned ingredients are used for pickling, and the pickling process is the same as that of Example 1.

Embodiment 3

[0048] A traditional Chinese medicine composition for pickled duck eggs with health care function, comprising the following components in parts by weight:

[0049] 7.5 parts of grass fruit, 9.5 parts of nutmeg, 15 parts of grass nutmeg, 15.5 parts of Yangchun Sharen, 15 parts of dried tangerine peel, 25 parts of cinnamon, 17.5 parts of cinnamon, 15 parts of Shannai, 17.5 parts of fennel, 24.5 parts of Baiji Angelica, 17.5 parts of star anise 13.5 servings of cloves.

[0050] The pickling process is the same as in Example 1.

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PUM

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Abstract

The invention discloses a traditional Chinese medicine composition for pickling duck eggs with a health-care function. The traditional Chinese medicine composition is prepared from the following components in parts by weight: 5-10 parts of fructus tsaoko, 7-12 parts of nutmeg, 10-20 parts of fructus alpiniae katsumadai, 6-15 parts of fructus amomi villosi, 10-20 parts of pericarpium citri reticulatae, 20-30 parts of cinnamon, 10-25 parts of cinnamomum wilsonii, 10-20 parts of rhizoma kaempferiae, 10-25 parts of fennel, 18-30 parts of radix angelicae dahuricae, 10-25 parts of star anise and 7-20 parts of clove. The duck egg pickling method has a certain health-care function and can be widely applied to the technical field of duck egg pickling.

Description

technical field [0001] The invention relates to the technical field of duck egg pickling, in particular to a traditional Chinese medicine composition for pickled duck eggs with health care function and a preparation method. Background technique [0002] At present, there are many varieties of pickled duck eggs on the market, but many of the pickled duck eggs are either too salty, which burdens the gastric mucosa of the body's digestive system, or have poor taste. Only the egg yolk is eaten and the rest is thrown away, causing serious waste. What's more, some chemical agents are added to endanger the health of the Chinese people. The nutritional value of duck eggs, nourishing yin and clearing heat, and promoting body fluid and stomach, is not fully exerted. [0003] Therefore, a technique capable of improving the above-mentioned situation remains to be proposed. SUMMARY OF THE INVENTION [0004] In view of the above problems, the present invention proposes a method and a ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/105
CPCA23L15/00A23L33/105A23V2002/00A23V2200/30A23V2250/21
Inventor 付增祥
Owner 付增祥
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