Baked herbal soaked egg food with nuts and preparation method thereof

Abstract

The invention relates to a baked herbal soaked egg food with nuts and a preparation method of the baked herbal soaked egg food with nuts. The baked herbal soaked egg food with nuts is characterized by being prepared from the following raw materials in parts by weight: 500-530 parts of quail egg, 10-12 parts of table salt, 10-15 parts of mulberry, 20-25 parts of yellow wine, 15-20 parts of peanut kernel, 15-20 parts of walnut kernel, 5-7 parts of cinnamon, 5-7 parts of Paeonia lactiflora, 7-9 parts of lily, 20-25 parts of honey, 3-5 parts of donkey-hide gelatin and an appropriate amount of water. The active ingredients of the baked herbal soaked egg food with nuts have the health effects of moistening the intestines, relaxing the bowels, strengthening brain, benefiting teeth, moistening lung to arrest cough, relieving fatigue, blackening hair, improving skin, resisting bacteria, diminishing inflammation and the like, and the baked herbal soaked egg food is rich in nutrition, has novel taste and attractive color and luster, can be eaten conveniently and has no chemical additive.

Description

technical field [0001] The invention mainly relates to a herbal egg-soaked food made with roasted nuts and a preparation method thereof. Background technique [0002] Poultry eggs are one of the most nutritious animal products in nature, which can provide the human body with rich protein, fat, minerals, phospholipids and vitamins. my country is the country with the largest production and consumption of poultry eggs in the world, and the output of poultry eggs has ranked first in the world for 25 consecutive years since 1985. In 2009, the output of poultry eggs in my country was as high as 3000×10t, but the consumption of eggs was mainly fresh eggs, which were rarely used for deep processing of eggs, resulting in a relative surplus of eggs and affecting the healthy development of the breeding industry. In long-term practice, our country has developed a variety of traditional and practical egg product processing methods. The process is simple and easy, and the products have u...

AI Technical Summary

Problems solved by technology

In 2009, the output of poultry eggs in my country was as high as 3000×10t, but the consumption of eggs was mainly fresh eggs, which were rarely used for deep processing of eggs, resulting in a relative surplus of eggs and affecting the healthy development of the breeding industry

However, these egg products mostly exist in the folk, and industrialization has defects such as relatively single variety, low degree of flavor diversification, poor taste, and low degree of marketization.

The forms and patterns of these existing products are relatively single, which can no longer meet and attract people's consumption needs.