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Stomach-nourishing low-alkali red bayberry preserved egg and production method thereof

A technology of preserving preserved eggs and nourishing the stomach, which is applied in the field of preserved eggs. It can solve the problems of not meeting the pursuit of safety, nutrition and health, affecting the digestive environment of the stomach, and high alkalinity of preserved eggs, so as to reduce the residual amount of metal ions, shorten the time out of the cylinder, and improve The effect of preserved egg quality

Inactive Publication Date: 2016-08-31
HEFEI DUXIANG FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved eggs, also known as preserved eggs, are traditional flavor foods in my country. They use the properties of eggs to make protein gel in alkaline solution, making them into elastic solids. Preserved eggs have high alkalinity and serious protein dehydration. Excessive consumption will affect the digestive environment of the stomach, which does not meet modern people's pursuit of food safety, nutrition and health. Therefore, the present invention provides a green and healthy low-alkali preserved egg

Method used

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Examples

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Effect test

Embodiment

[0018] A low-alkaline preserved egg with bayberry nourishing the stomach is made from the following raw materials (catties):

[0019] Fresh duck eggs 60, bayberry 7, glutinous rice 3, white fungus 1, black dates 2, Polygonatum 2, orchid seeds 1, Jerusalem artichoke 2, pomegranate seeds 4, black root 3, edible alkali, salt, food grade zinc sulfate, food grade sulfuric acid Appropriate amount of copper, white vinegar and white wine.

[0020] A method for preparing waxberry nourishing stomach low-alkali preserved eggs, comprising the following steps:

[0021] (1) Select high-quality fresh duck eggs, wash the shell with water and dry it, soak it in white vinegar for 60 minutes, take it out and dry it, clean the marinating tank, wipe the inner wall with alcohol to disinfect, and set aside;

[0022] (2) Add 50g of edible alkali, 35g of salt, 0.25g of food-grade zinc sulfate, and 0.25g of food-grade copper sulfate to 1L of distilled water, stir well until all are dissolved, and obta...

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PUM

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Abstract

The invention discloses a stomach-nourishing low-alkali red bayberry preserved egg. The stomach-nourishing low-alkali red bayberry preserved egg is produced from, by weight, 60-70 parts of fresh duck eggs, 7-8 parts of red bayberries, 3-4 parts of glutinous rice, 1-2 parts of tremella, 2-3 parts of smoked jujube, 2-3 parts of Polygonatum odoratum, 1-2 parts of Ocimum basilcum, 2-3 parts of Helianthus tuberosus, 4-5 parts of pomegranate seeds, 3-4 parts of polyalthia root, dietary alkali, edible salt, food-grade zinc sulfate, food-grade copper sulfate, white vinegar and a proper amount of Chinese liquor. The preserved egg is safe and healthy, and has the characteristics of no lead, greenness and harmlessness, and low alkali content, the egg white part has golden yellow color, is glistened, has bouquet, is delicious, and has clear Pinus massoniana Lamb.-like pattern, the boundary line between the egg white and yolk is clear, and the preserved egg has the efficacy of stomach nourishing and spleen invigorating.

Description

technical field [0001] The invention relates to preserved eggs, in particular to a low-alkali preserved egg with bayberry nourishing the stomach and a preparation method thereof. Background technique [0002] Preserved eggs, also known as preserved eggs, are traditional flavor foods in my country. They use the properties of eggs to make protein gel in alkaline solution, making them into elastic solids. Preserved eggs have high alkalinity and serious protein dehydration, and excessive consumption will affect the digestive environment of the stomach, which does not meet modern people's pursuit of food safety, nutrition and health. Therefore, the present invention provides a green and healthy low-alkali preserved egg. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art, and provides a low-alkaline preserved egg with bayberry nourishing the stomach and a preparation method thereof. [0004] The present invention is achieved through the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/00
CPCA23V2002/00
Inventor 彭玉华
Owner HEFEI DUXIANG FOODS CO LTD
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