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Algae-flavored salted egg pickled seasoning packet

A salted egg pickling seasoning and seasoning package technology, which is applied in food preparation, function of food ingredients, food science, etc., can solve problems such as not seen

Active Publication Date: 2014-01-15
NANLING WANGKE INTPROP MANAGEMENT CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At present, the market has not yet seen the salted egg marinated seasoning package with the health-care medicinal function of the finished product

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0013] Embodiment, a kind of algae-flavored salted egg marinating seasoning pack is made by the following steps:

[0014] From May to June, collect 9 kg of fresh water chestnut tender stems and leaves for commercial use, cut them into 1-1.5 cm small pieces (pieces) after removing pests and rotting leaves, mix with 1.5 kg of salt, and marinate for 48 hours Dry in the sun; take 5.5 kg of Anemarrhena, 6.5 kg of Codonopsis, 5 kg of Asparagus, 4.5 kg of Alisma, 5 kg of lotus leaves, and 1.5 kg of tender stems and leaves of water chestnut dried after pickling and no moth. kg, after winnowing, sent to the drying equipment to dry, so that the moisture is reduced to 6-8%, and after cooling, sent to the pulverizer equipped with a 1-1.5mm mesh sieve to be pulverized into powder, and the pulverized Anemarrhena 4.5 Kg, Codonopsis 5.5 kg, Asparagus 4 kg, Alisma 3.5 kg, Lotus leaf 3.5 kg, water chestnut stem and leaf powder 1.2 kg and commercially available kelp powder 6 kg, pour into a mixe...

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PUM

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Abstract

The invention discloses an algae-flavored salted egg pickled seasoning packet. The seasoning packet is produced through processes such as drying, crushing, screening, mixing and packing by using common health-care Chinese herbal medicines of rhizoma anemarrhenae, codonopsis pilosula, radix asparagi and rhizoma alismatis, food-medicine purposed lotus leaves and kelp and pickled fresh stem leaves of water chestnuts. The yolks of the pickled salted eggs are deep green; the salted eggs are glossy, have slight algae smell, are agreeable to the taste, have the health care functions of clearing heat, moistening dryness, tonifying spleen and promoting saliva, and are convenient to take.

Description

technical field [0001] The invention relates to the technical field of agricultural product processing. Specifically, a seasoning packet for marinating algae-flavored salted eggs is produced by combining common traditional Chinese medicines. Background technique [0002] Salted egg, also known as salted egg, is a deep-processed egg product that is convenient to eat and has a salty flavor. After a period of pickling, the nutrients of fresh eggs have changed significantly. According to the test, the fat content has increased by more than 13%; especially the sugar content in carbohydrates has changed greatly, rising to more than 6 times that of fresh eggs; The elements are well preserved, and the calcium content is significantly increased, which is more than 9 times higher than that of fresh eggs before pickling. [0003] my country's salted eggs have a long history of production and are produced almost all over the country. Salted eggs have been a side dish suitable for all a...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/221A23L1/32A23L1/29A23L27/10A23L15/00A23L33/00
CPCA23L15/30A23L27/10A23L27/14A23L33/10A23V2002/00A23V2200/30
Inventor 申健
Owner NANLING WANGKE INTPROP MANAGEMENT CO LTD
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