Preserved egg paste

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...

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.