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Method for preparing lead-free preserved eggs

A technology of lead-free preserved eggs and duck eggs, which is applied in the direction of food ingredients as color, food ingredients as taste improvers, food ingredients as odor improvers, etc., can solve the problems of general quality of preserved eggs, single function of traditional Chinese medicine, poor appearance and color, etc. , to achieve the effect of saving labor consumption, saving production investment, smooth and clean surface

Inactive Publication Date: 2017-07-11
贵州省镇远生态农业扶贫旅游食品有限公司
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  • Abstract
  • Description
  • Claims
  • Application Information

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Problems solved by technology

[0004] Although the above-mentioned technology obtains nutritious preserved eggs by adding Chinese herbal medicines, there are also many types of Chinese herbal medicines added, the cost is high, the quality of preserved eggs produced is average, it is not conducive to preservation, the appearance color is poor, and the effect of Chinese medicines is single, etc. The problem, how to find suitable Chinese herbal medicines to add to the recipe of preserved eggs to produce high-quality preserved eggs is the focus of research today

Method used

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  • Method for preparing lead-free preserved eggs

Examples

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Effect test

Embodiment 1

[0051] Example 1 Preparation of lead-free Songhua eggs (eggs)

[0052] (1) Pick 10 kg of fresh eggs and soak them in a 0.1% sodium bicarbonate aqueous solution for 10 minutes, then rinse with water, dry, and set aside;

[0053] (2) Take 15kg of water, add 800g black tea leaves and boil for 8 minutes, wait until the tea water is cooled to 50℃, add Chinese herbal medicine (1) 200g, 400g salt, ZnSO 4 400g, CuSO 4 7g, 300g of NaOH, make it fully dissolved, wait for the solution to cool to 40°C, pour it into a vat or altar to obtain a pickling liquid;

[0054] (3) Put the eggs in step (1) into a clean vat or altar, adjust the temperature of the spare pickling liquid to 18℃, slowly pour into the vat or altar so that the eggs are completely submerged, and cover and seal for 23 days , Keep the indoor temperature at 20℃;

[0055] (4) Take out the eggs, wash them with water, dry them, and conduct quality inspections. Use the method of "one look, two bends, three shakes, and four shots" for in...

Embodiment 2

[0057] Example 2 Preparation of lead-free Songhua eggs (eggs)

[0058] (1) Pick 10 kg of fresh eggs and soak them in a 0.1% sodium bicarbonate aqueous solution for 10 minutes, then rinse with water, dry, and set aside;

[0059] (2) Take 15kg of water, add 800g black tea leaves and boil for 8 minutes, wait until the tea water is cooled to 50℃, add Chinese herbal medicine (2) 300g, 400g salt, ZnSO 4 400g, CuSO 4 7g, 300g of NaOH, make it fully dissolved, wait for the solution to cool to 40°C, pour it into a vat or altar to obtain a pickling liquid;

[0060] (3) Put the eggs in step (1) into a clean vat or altar, adjust the temperature of the spare pickling liquid to 18℃, slowly pour into the vat or altar so that the eggs are completely submerged, and cover and seal for 23 days , Keep the indoor temperature at 20℃;

[0061] (4) Take out the eggs, wash them with water, dry them, and conduct quality inspections. Use the method of "one look, two bends, three shakes, and four shots" for in...

Embodiment 3

[0063] Example 3 Preparation of lead-free Songhua eggs (eggs)

[0064] (1) Pick 10 kg of fresh eggs and soak them in a 0.1% sodium bicarbonate aqueous solution for 10 minutes, then rinse with water, dry, and set aside;

[0065] (2) Take 15 kg of water, add 800 g of black tea leaves and boil for 8 minutes, wait until the tea water is cooled to 50 ℃, add Chinese herbal medicine (3) 400 g, table salt 400 g, ZnSO 4 400g, CuSO 4 7g, 300g of NaOH, make it fully dissolved, wait for the solution to cool to 40°C, pour it into a vat or altar to obtain a pickling liquid;

[0066] (3) Put the eggs in step (1) into a clean vat or altar, adjust the temperature of the spare pickling liquid to 18℃, slowly pour into the vat or altar so that the eggs are completely submerged, and cover and seal for 23 days , Keep the indoor temperature at 20℃;

[0067] (4) Take out the eggs, wash them with water, dry them, and conduct quality inspections. Use the method of "one look, two bends, three shakes, and four...

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Abstract

The invention provides a method for preparing lead-free preserved eggs; the method comprises the steps: soaking fresh eggs with a 0.1% sodium bicarbonate aqueous solution, then washing cleanly, next pickling in a pickling liquid, after the pickling is finished, taking out eggs which are inspected to be qualified, after-ripening, then coating with a film, and thus obtaining the lead-free preserved eggs. Red tea leaves, table salt, ZnSO4, CuSO4, NaOH and Chinese herbal medicines of fructus piperis longi, rhizoma kaempferiae, spica prunellae and cordate houttuynia are used in the pickling liquid formula, the formula is reasonable, the prepared preserved eggs have the advantages of high quality, good taste and full nutritional value, and a new way is expanded for preparation of the lead-free preserved eggs.

Description

Technical field [0001] The invention belongs to the field of poultry and egg product processing, and specifically relates to a method for preparing lead-free songhua eggs. Background technique [0002] Preserved eggs, also known as Songhua eggs, change eggs, etc., are traditional flavored egg products in my country. They are not only loved by domestic consumers, but also enjoy a high reputation in the international market. Preserved eggs are not only delicious dishes, but also have certain medicinal value. Wang Shixiong’s "Suishiju Diet Spectrum" states: "Preserved eggs are pungent, astringent, sweet and salty, and can relieve heat, sober up alcohol, remove large intestinal fires, treat diarrhea, and disperse and condense." Traditional Chinese medicine believes that preserved eggs are cool in nature. It can cure eye pain, toothache, high blood pressure, tinnitus and dizziness. It is edible for the general public: the most suitable for the hot ones. [0003] my country's traditio...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L33/105
CPCA23V2002/00A23V2200/14A23V2200/16A23V2200/04A23V2200/15A23V2250/21A23V2250/214
Inventor 姚茂云侯大军李才清
Owner 贵州省镇远生态农业扶贫旅游食品有限公司
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