Medicinal preserved egg and the processing technics thereof
A processing technology, technology of preserved eggs, applied in application, food preparation, food science, etc., can solve rare problems, achieve good flavor, no change in weight, and improve extraction rate
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Embodiment 1
[0025] The Chinese herbal medicine and spices are divided into 30 grams of licorice, 6 grams of wolfberry, 6 grams of sealwort, 6 grams of dendrobium, 6 grams of Eucommia, 20 grams of angelica, 24 grams of star anise, 15 grams of fennel, 15 grams of cinnamon, 15 grams of cloves, 6 grams of pepper, Amomum 8 grams are mixed in a proportion, crushed, and put into an ultrasonic circulation extractor for extraction. Ultrasonic circulation extraction machine model: HF-2.5B, produced by Beijing Hongxianglong Biotechnology Development Co., Ltd. The number of extraction stages is 2, the ultrasonic power is 1000W, the extraction temperature is 60°C, the extraction time is 50 minutes, and the ratio of solid to liquid is 1:6 to obtain 105 kg of extract;
[0026] According to the traditional method, fresh duck eggs are added into preserved egg pickling liquid and put into a tank to pickle preserved eggs. The main formula of preserved egg pickling liquid is: 100 parts of water, Na 2 CO 3 ...
Embodiment 2
[0030] Mix Chinese herbal medicine and spices according to the ratio of 20 grams of licorice, 5 grams of wolfberry, 5 grams of Polygonatum, 24 grams of star anise, 15 grams of fennel, 15 grams of cinnamon, 15 grams of cloves, and 5 grams of peppercorns. After crushing, put them into an ultrasonic circulation extractor extract. Ultrasonic circulation extraction machine model: HF-2.5B, produced by Beijing Hongxianglong Biotechnology Development Co., Ltd. The number of extraction stages is 2, the ultrasonic power is 1200W, the extraction temperature is 65°C, the extraction time is 45 minutes, and the ratio of solid to liquid is 1:8 to obtain 86 kg of extract;
[0031] According to the traditional method, fresh duck eggs are added into preserved egg pickling liquid and put into a tank to pickle preserved eggs. The main formula of preserved egg pickling liquid is: 100 parts of water, Na 2 CO 3 8 parts, lime 18 parts, tea leaves 4 parts, salt 5 parts, CuSO 4 0.3%, ZnSO 4 0.3%. ...
Embodiment 3
[0035] Mix Chinese herbs and spices according to the ratio of 25 grams of licorice, 10 grams of sealwort, 10 grams of Eucommia, 20 grams of angelica, 25 grams of star anise, 15 grams of fennel, 15 grams of cinnamon, 15 grams of cloves, and 10 grams of peppercorns. Extraction in the recycling extraction machine. Ultrasonic circulation extraction machine model: HF-2.5B, produced by Beijing Hongxianglong Biotechnology Development Co., Ltd. The number of extraction stages is 2, the ultrasonic power is 1000W, the extraction temperature is 60°C, the extraction time is 55 minutes, and the ratio of solid to liquid is 1:6, and 69 kg of extract is obtained;
[0036] According to the traditional method, fresh duck eggs are added into preserved egg pickling liquid and put into a tank to pickle preserved eggs. The main formula of preserved egg pickling liquid is: 100 parts of water, Na 2 CO 3 6 parts, lime 12 parts, tea leaves 2 parts, salt 4 parts, CuSO 4 0.3%, ZnSO 4 0.3%. 65 kg of ...
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