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Production process of lead-less preserved duck egg

A production method and technology of lead-free preserved eggs, which are applied in egg preservation, food preparation, egg preservation with a protective layer, etc., can solve the problems of high lead content, long ripening period, complicated processing, etc., and achieve safe, reliable, edible The effect of pure taste and shortening the ripening period

Inactive Publication Date: 2006-08-02
夏正荣 +4
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  • Abstract
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AI Technical Summary

Problems solved by technology

The traditional method of making preserved eggs has complex processing, long ripening period, heavy alkaline taste, and high lead content. If eaten for a long time, lead will be deposited in the body, which is very harmful to human health, especially in the current society. Under the concept of hygiene and nutrition and health care, even if you like to eat this kind of leaded food, you have to restrict it

Method used

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Examples

Experimental program
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Embodiment Construction

[0015] An example is given below to further illustrate the present invention.

[0016] Select undamaged and non-yellow duck eggs for later use, and then prepare soaking liquid according to the weight ratio, edible iodized salt 8, edible alkali 7.5, quicklime 9, tea leaves 1.5, sugar 3, cedar ash 5, plant ash 2, edible sodium hydroxide 2 , tap water 60, put it into a container, mix and stir, heat to 100°C, cool naturally to room temperature 15°C, then pour 4 kg of cold boiled water and stir, after 12 hours of precipitation, take its clear liquid, and then prepare auxiliary materials according to weight ratio , after fragrance 35, star anise 30, three Nye 30, citrus shell 60, Chinese prickly ash 40, monosodium glutamate 85, put them into an electric grinder for fine grinding, put them into a container with clear liquid and soak them for 24 hours, and then carry out For the first soaking, put the selected eggs into the container for preparing the clear liquid, whichever is just s...

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Abstract

The lead-less preserved duck egg producing process is superior to traditional preserved duck egg producing process, which is complicated and time consuming and produces preserved duck egg with high lead content harmful to human health. The lead-less preserved duck egg producing process is simple and the lead-less preserved duck egg has the traditional flavor maintained and is clean, good in look and easy to preserve. The lead-less preserved duck egg producing process includes the steps of sorting eggs, compounding the first soaking liquid with supplementary material, the first soaking, compounding the preserving liquid, the second soaking and packing.

Description

1. Technical field [0001] The invention relates to a food processing method, in particular to a method for making lead-free leather. 2. Background technology [0002] Human beings have a long history of making eggs, duck eggs and other poultry eggs into preserved eggs and eating them. Because of its simple production process, easy storage, relatively long shelf life, and unique taste after opening, it is used as a flavor Food is loved by the public. [0003] The existing method for processing preserved eggs is to use salt, edible alkali, quicklime, plant ash and other raw materials to add water in a certain proportion and mix them into a thin muddy state, and store them for three months after wrapping to mature. The traditional method of making preserved eggs has complex processing, long ripening period, heavy alkaline taste, and high lead content. If eaten for a long time, lead will be deposited in the body, which is very harmful to human health, especially in the current ...

Claims

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Application Information

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IPC IPC(8): A23B5/12A23B5/06A23L1/237A23L1/221A23L27/10A23L27/40
Inventor 夏正荣欧定坤高成光葛莫华刘荣长
Owner 夏正荣
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