Preserved eggs for preventing and treating hypertension

Abstract

The invention relates to preserved eggs for preventing and treating hypertension. The preserved eggs are manufactured by adopting a liquid-soaking process of lead-free preserved eggs. A used soaking feed liquid is prepared from soda ash, quick lime, table salt and water. The soaking feed liquid is characterized in that 50kg of an extracting solution of active ingredients of wild chrysanthemum is further added into 120kg of the soaking feed liquid. The invention discloses the preserved eggs manufactured by using the wild chrysanthemum, and the preserved eggs are an egg anti-inflammatory and health-care food which integrates edibility with disease prevention and treatment capability and are free of any toxic and side effects if being eaten for a long time.

Description

technical field [0001] The invention relates to a preserved egg for preventing and treating hypertension. Background technique [0002] Preserved eggs, also known as pine eggs, Biandan, etc., are traditional flavored egg products in my country. The production method is to use the properties of eggs in alkaline solution to make protein gel and make them into elastic solids. Normal preserved eggs It is dark green with loose flowers and elastic. At present, one-time soaking method is usually used in production. The main components of the soaking solution are soda ash, quicklime and salt. The production process of the soaking solution is often to directly add all the raw materials to the water and use it immediately. This production method has the following disadvantages: (1) The chemical reaction of mixing the raw materials of the soaking liquid is complicated, and some beneficial chemical elements such as zinc and selenium will be lost due to mixing together; (2) The soaking l...

AI Technical Summary

Problems solved by technology

At present, one-time immersion method is usually used in production. The main components of the immersion solution are soda ash, quicklime and salt. The production process of the immersion solution is often to directly add all the raw materials to the water and use it immediately. This production method has the following disadvantages: (1) The chemical reaction of mixing the raw materials of the soaking liquid is complicated, and some beneficial chemical elements such as zinc and selenium will be lost due to mixing together; (2) The soaking liquid is used directly after the raw materials are mixed, and the alkaline components in the soaking liquid If the amount is too large, the product has a strong alkaline taste and poor taste; (3) the soaking solution is used directly after the raw materials are mixed, so that various chemical reactions in the soaking solution have not been completed, and some heavy metal elements are still a kind of heavy metal in the soaking solution. It exists in the form of free state, and some of it will enter the preserved egg, posing a potential threat to human health

[0005] There is no method for pickling preserved eggs with wild chrysanthemum juice