Preserved egg paste

The technology of Songhua Egg Sauce and Songhua Egg is applied in application, food preparation, food science and other directions, can solve the problems of not developing Songhua egg products, single variety, etc., and achieves the effect of increasing appetite and enriching nutrition.

Inactive Publication Date: 2005-11-23
李国顺
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

People have been making and eating preserved eggs for hundreds of years, but the variety has always been single, and no other form of preserved egg products with preserved egg flavor has been developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0008] The main raw materials for making preserved egg sauce are: 800-1100 parts by weight of preserved eggs, 50-70 parts by weight of table salt, 3-9 parts by weight of monosodium glutamate, 3-8 parts by weight of sesame oil and appropriate amount of other condiments.

[0009] In the raw material composition of Songhua egg sauce, other condiments can choose soy sauce, chicken essence and so on. Generally, other seasonings contain 2-6 parts by weight of soy sauce.

[0010] In order to improve the quality of preserved egg sauce and improve the taste of preserved egg sauce, the standby preserved egg mud material for making preserved preserved egg sauce is different from ordinary preserved egg mud material, and is made of the following raw materials: 40-60 parts by weight of sandy soil , 20-40 parts by weight of water, 1-3 parts by weight of soda ash, 50-80 parts by weight of quicklime, 2-4 parts by weight of table salt, 2-4 parts by weight of tea, 0.05-0.15 parts by weight of co...

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PUM

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Abstract

The invention provides a preserved egg paste wherein the raw materials mainly include limed eggs 800-10 weight parts, table salt 40-70 weight parts, gourmet powder 3-9 weight parts, sesame oil 3-8 weight parts, and right amount of other flavorings.

Description

technical field [0001] The invention relates to a preserved egg sauce made from preserved eggs, which is a kind of food or food flavoring agent. Background technique [0002] Preserved egg is a kind of food that is deeply loved by people. It is named after the pattern of preserved duck eggs on the surface of duck eggs after peeling. The method of making preserved eggs is to wrap duck eggs with special mud, then seal them in a tank, and store them at an appropriate temperature for about 100 days. The special mud is generally made of the following raw materials: 30-50 parts by weight of sand, 20-30 parts by weight of water, 3-4 parts by weight of soda ash, 100-150 parts by weight of quicklime, 2-3 parts by weight of table salt, and 2-3 parts by weight of tea leaves. 4 parts by weight, 0.05-0.15 parts by weight of copper sulfate, and 0.05-0.15 parts by weight of zinc sulfate. People make and eat preserved eggs with a history of hundreds of years, but the variety is single all...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/60
Inventor 李国顺
Owner 李国顺
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