Pickle agent of pidan and the pickle method

The technology of Songhua egg and pickling preparation is applied in the fields of egg preservation, coating protective layer preservation of eggs, food preservation, etc., can solve the problems of product aberration, poor taste, low nutritional value of Songhua egg, etc., and achieves good taste, high nutritional value

Inactive Publication Date: 2007-10-31
高邮市红太阳食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

The traditional preserved egg processing method uses caustic soda, salt, tea leaves, copper sulfate, zinc sulfate, and lime to make preserved eggs with low nutritional value, poor product aberration, and poor taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Add 7 parts of edible alkali, 26 parts of lime, 2 parts of tea leaves, 0.2 parts of copper hydroxide, 0.2 parts of zinc gluconate and 0.2 parts of seasoning into water with a weight ratio of 100 parts.

[0010] The seasoning is composed of star anise, fennel, cinnamon bark, licorice, ginger, green onion, garlic and galangal, and the weight ratio is consistent.

[0011] The preserved egg pickling preparation is placed in a clean container, and several eggs are completely immersed in the preserved egg pickling preparation, sealed, and left standing at a temperature of 25° C. for 60 days to obtain the preparation.

Embodiment 2

[0013] Add 7.5 parts of edible alkali, 28 parts of lime, 3 parts of tea leaves, 0.25 parts of copper hydroxide, 0.25 parts of zinc gluconate and 0.25 parts of seasoning into water with a weight ratio of 100 parts.

[0014] The seasoning is composed of star anise, fennel, cinnamon bark, licorice, ginger, green onion, garlic and galangal, and the weight ratio is consistent.

[0015] The preserved egg pickling preparation is placed in a clean container, and several eggs are completely immersed in the preserved egg pickling preparation, sealed, and left standing at a temperature of 28°C for 45 days to obtain the preparation.

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PUM

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Abstract

The invention relates to an agent for pickling limed eggs and method of pickling, wherein the agent is prepared from (by weight portions) water 100 parts, edible alkali 7-7. 5 parts, lime 26-28 parts, tea 2-3 parts, copper hydroxide 0. 2-0. 25 part, zinc gluconate 0. 2-25 part, condiment 0. 2-0. 25 part.

Description

technical field [0001] The invention relates to a pickling agent for eggs, and also relates to a method for pickling eggs with the pickling agent. Background technique [0002] Preserved egg is a traditional poultry egg processed flavor food in my country. The processing method of traditional preserved egg adopts caustic soda, salt, tealeaves, copper sulfate, zinc sulfate, lime, and the nutritional value of preserved preserved egg is not high, and product aberration, mouthfeel is not good. Contents of the invention [0003] Aiming at the above defects, the present invention provides a preserved preserved egg preparation and a pickling method that contains substances beneficial to human health and has good taste. [0004] The technical scheme of the present invention is: add 7~7.5 parts of edible alkalis, 26~28 parts of limes, 2~3 parts of tealeaves, 0.2~0.25 parts of copper hydroxide, 0.2~0.25 parts of zinc gluconate, Seasoning 0.2~0.25 parts. [0005] The seasoning is ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06A23B5/12
Inventor 王庆乔龙山
Owner 高邮市红太阳食品有限公司
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