Bactericidal anti-inflammatory preserved pheasant egg prepared by using Hawk tea

Abstract

The invention relates to a bactericidal anti-inflammatory preserved pheasant egg prepared by using Hawk tea. The bactericidal anti-inflammatory preserved pheasant egg is prepared by using an immersion process for lead-free preserved eggs, and an immersion solution is prepared from soda ash, quicklime, salt and water; and the bactericidal anti-inflammatory preserved pheasant egg is characterized in that 50 kg of extract containing Hawk tea effective components is added into each 120 kg of the immersion solution. The preserved pheasant egg prepared by using Hawk tea is an anti-inflammatory health egg foodstuff which can be eaten and used for preventing and treating diseases and exerts no toxic and side effect after long-term eating.

Description

technical field [0001] The invention relates to a sterilized and anti-inflammatory wild egg preserved egg made from eagle tea. 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 togeth...

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