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Cool and refreshing mint flavored film coated salted duck eggs and preparation method thereof

A technology of salted duck eggs and mint, which is applied in the field of cool mint-flavored coated salted duck eggs and its preparation, can solve the problems of high packaging cost, low storage and freshness, and difficulty in meeting the requirements of enterprises for long-term freshness preservation of products, and achieve rich nutrition , the effect of improving nutrition

Inactive Publication Date: 2016-12-07
HEFEI FULAIDUO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In addition, after the large-scale production of salted duck eggs, the vacuum packaging process is generally used, which not only has high packaging costs, but also has a low degree of storage and freshness, which makes it difficult to meet the requirements of enterprises for long-term freshness preservation of products

Method used

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Embodiment Construction

[0022] A salted duck egg coated with cool mint flavor is made from the following raw materials in parts by weight:

[0023] Duck eggs 500-510, duck blood 20-24, pumpkin seeds 35-40, fresh mint 4-6, pearl powder 23-26, appropriate amount of sodium carbonate, malic acid, polyvinyl alcohol, glycerin, salt and water.

[0024] A kind of preparation method of salted duck egg coated with refreshing mint flavor, comprises the following steps:

[0025] (1) Soak the duck blood in light salt water for 20-25 minutes, take it out and wash it, and then cook it in water. After cooking, freeze-dry and grind it into duck blood powder; stir-fry the pumpkin seeds and mix them with duck blood powder, and use 9 -10 times of water beating, filtering to obtain slurry;

[0026] (2) Extract the fresh mint with 15-17 times of water, filter to obtain the Chinese medicine extract; heat and brew the pearl powder with 7-8 times of boiling water, and mix the obtained brewing solution with the Chinese medic...

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Abstract

The present invention discloses cool and refreshing mint flavored film coated salted duck eggs. The salted duck eggs are prepared from the following raw materials in parts by weight: 500-510 parts of duck eggs, 20-24 parts of duck blood, 35-40 parts of pumpkin seeds, 4-6 parts of fresh mints, 23-26 parts of pearl powder, and an appropriate amount of sodium carbonate, malic acids, polyvinyl alcohol, glycerin, edible salt and water. Pickling liquid for soaking the duck eggs has various raw materials, including the duck blood, fresh mints, etc., so that the salted duck eggs are rich in nutrition, the nutrients absorbed within the duck eggs are much, and the method improves the whole nutrition of the salted duck eggs. After consumption, the salted duck eggs have a cool and refreshing mint flavor and also have a certain health-care efficacy. After the improvement of the technology, the permeability of eggshells is increased, the pickling process of the duck eggs can be shortened, and a coating film is formed outside the eggshells, so that the preparation method can better preserve the salted duck eggs.

Description

technical field [0001] The invention relates to the technical field of egg products and processing thereof, and mainly relates to a salted duck egg coated with cool mint flavor and a preparation method thereof. Background technique [0002] As one of the main processed products of duck eggs in my country, salted duck eggs have a long history of traditional characteristics and are deeply favored by consumers for their unique flavor. Salted duck eggs are rich in fat, protein, amino acid, vitamins, calcium, phosphorus, iron and other nutrients, and are easily absorbed by the human body. Traditional Chinese medicine believes that the taste of salted duck eggs enters the heart, lungs, and spleen meridians, and has the effects of nourishing yin, clearing the lungs, enriching muscles, moisturizing the skin, and removing heat. [0003] At present, the salting cycle of traditional salted duck eggs is longer, which takes 30-40 days, and the taste is relatively simple, which affects p...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/10A23L33/105A23B5/06
CPCA23B5/06A23V2002/00A23V2200/30A23V2200/16A23V2250/21A23V2250/044
Inventor 陈嗣玖
Owner HEFEI FULAIDUO FOOD
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