Preparation ingredients and preparation method of preserved duck eggs

Abstract

The invention discloses preparation ingredients of preserved duck eggs. The ingredients include duck eggs, plant ash, salt, tea residues, sodium carbonate decahydrate, loess, rice husks, quicklime, ethylenediamine tetraacetic acid and flavoring powder. The mass ratio of the ingredients is as follows: 50.0-100.0 parts of the duck eggs, 500.0-1000.0 parts of the plant ash, 150.0-300.0 parts of the salt, 40.0-80.0 parts of the tea residues, 7000.0-9000.0 parts of the rice husks, 250.0-500.0 parts of the sodium carbonate decahydrate, 550.0-1100.0 parts of the quicklime, 10.0-30.0 parts of the ethylenediamine tetraacetic acid and 100.0-200.0 parts of the flavoring powder. Compared to the prior art, the beneficial effects of the invention are as follows: lead powder is a necessary ingredient when producing traditional preserved duck eggs, but the use of the lead powder greatly increases the lead content of the traditional preserved duck eggs. However, through adopting the ethylenediamine tetraacetic acid to replace the lead powder, not only is preserved duck egg production not be influenced, but also the lead content of the preserved duck eggs can be effectively reduced; and meanwhile, through adding the flavoring powder, the produced preserved duck eggs have a five-spice flavor so as to be convenient for preserved duck egg selling.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to an ingredient for making preserved eggs and a method for preparing preserved eggs. Background technique [0002] Preserved egg, also known as preserved egg, Biandan, gray egg, etc., is a traditional Chinese flavor egg product, the main raw material is duck egg, the taste is fresh and smooth, and the color and fragrance are unique. Favorite, also enjoys a high reputation in the international market, preserved eggs are not only delicious food, but also have certain medicinal value, Wang Shixiong said in "Suixiju Diet Spectrum": "Preserved eggs are pungent, astringent, sweet and salty. , can relieve heat, sober up, remove large intestine fire, treat diarrhea, and can disperse and restrain.” Traditional Chinese medicine believes that preserved eggs are cool in nature and can cure eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. During the pick...

AI Technical Summary

Problems solved by technology

"Traditional Chinese medicine believes that preserved eggs are cool in nature, which can cure eye pain, toothache, high blood pressure, tinnitus, dizziness and other diseases. During the process of air exchange, other substances (such as lead, iron, copper, zinc, manganese and other elements entering the duck egg) that adhere to the surface of the duck egg shell will solidify the protein inside the duck egg and cause The lead oxide content in duck eggs increases; in addition, lead is poisonous, especially damages the nervous system of children, and can cause blood diseases and encephalopathy. Therefore, the state stipulates that the lead content in every 1000g preserved eggs must not exceed 3mg. Although the lead content is low, people Excessive consumption of preserved eggs can also easily cause the accumulation of lead in the body, which affects people's health, and the taste of preserved eggs on the market is relatively single, so it is not convenient for product promotion

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