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Preserving agent for preserved eggs and application method

A technology of pickling preparations and preserved eggs, which is applied in application, egg preservation, and food ingredients as taste improvers, etc. It can solve the problems of strong toxicity to the human body and spicy taste, so as to prevent spicy taste, good adhesion, and avoid spicy taste. Effect

Inactive Publication Date: 2018-06-26
贵州益沁园农业开发有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Huang Dan powder is used in the traditional pickling process of preserved eggs, because it contains lead oxide, which is highly toxic to the human body
Moreover, the traditional pickling process of preserved eggs often results in a spicy taste due to excessive alkali

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0032] A kind of salted preserved egg preparation, it is made with the raw material of following weight ratio,

[0033] 5 parts of table salt, 15 parts of green tea powder,

[0034] 5 parts of ginger, 28 parts of plant ash,

[0035] 26 parts of rice bran, 3 parts of edible white vinegar,

[0036] 7 parts of baking soda, 5 parts of star anise,

[0037] 6 parts of cinnamon, 4 parts of fennel,

[0038] Caoguo 4 parts, yellow mud 5 parts.

[0039] The method for making preserved eggs from the aforementioned preserved egg pickling preparation is prepared according to the following steps:

[0040] a. Add rice bran, green tea powder and plant ash to water 3-5 times the weight of tea powder and mix evenly to obtain product A;

[0041] b. Grinding ginger, star anise, cinnamon bark, fennel and grass fruit, adding water 6-8 times the weight of ginger, and boiling for 30-40 minutes to obtain product B;

[0042] c. Add salt, edible white vinegar and soda powder to product A and mix, ...

Embodiment 2

[0044] Example 2. A kind of salted preserved egg preparation, it is made with the raw material of following weight ratio,

[0045] 3 parts of table salt, 12 parts of green tea powder,

[0046] 3 parts of ginger, 25 parts of plant ash,

[0047] 22 parts of rice bran, 1 part of edible white vinegar,

[0048] 5 parts of baking soda, 3 parts of star anise,

[0049] 4 parts cinnamon, 3 parts fennel,

[0050] Caoguo 2 parts, yellow mud 3 parts.

[0051] The method for making preserved eggs from the aforementioned preserved egg pickling preparation is prepared according to the following steps:

[0052] a. Add rice bran, green tea powder and plant ash to water 3-5 times the weight of tea powder and mix evenly to obtain product A;

[0053] b. Grinding ginger, star anise, cinnamon bark, fennel and grass fruit, adding water 6-8 times the weight of ginger, and boiling for 30-40 minutes to obtain product B;

[0054] c. Add salt, edible white vinegar and soda powder to product A and ...

Embodiment 3

[0056] Example 3. A kind of salted preserved egg preparation, it is made with the raw material of following weight ratio,

[0057] 8 parts of table salt, 20 parts of green tea powder,

[0058] 8 parts of ginger, 32 parts of plant ash,

[0059] 28 parts of rice bran, 5 parts of edible white vinegar,

[0060] 10 parts of baking soda, 8 parts of star anise,

[0061] 8 parts of cinnamon, 6 parts of fennel,

[0062] Caoguo 6 parts, Huangni 8 parts.

[0063] The method for making preserved eggs from the aforementioned preserved egg pickling preparation is prepared according to the following steps:

[0064] a. Add rice bran, green tea powder and plant ash to water 3-5 times the weight of tea powder and mix evenly to obtain product A;

[0065] b. Grinding ginger, star anise, cinnamon bark, fennel and grass fruit, adding water 6-8 times the weight of ginger, and boiling for 30-40 minutes to obtain product B;

[0066] c. Add salt, edible white vinegar and soda powder to product A...

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PUM

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Abstract

The invention discloses a preserving agent for preserved eggs and an application method. The preserving agent is prepared from the following raw materials in parts by weight: 3-8 parts of table salt,12-20 parts of chopped green tea, 3-8 parts of fresh ginger, 25-32 parts of plant ash, 22-28 parts of bran coats, 1-5 parts of edible white vinegar, 5-10 parts of soda powder, 3-8 parts of star aniseeds, 4-8 parts of Chinese cinnamon, 3-6 parts of fennel seeds, 2-6 parts of fructus tsaoko and 3-8 parts of yellow mud. The preserving liquid has the characteristics of being free from toxin to human bodies, and good in mouth feel.

Description

technical field [0001] The invention relates to the field of preserved egg processing, in particular to a salted preserved egg preparation and a use method thereof. Background technique [0002] Preserved eggs, also known as preserved eggs, Biandan, 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. Huangdan powder is used in the traditional pickling process of preserved eggs, because it contains lead oxide, which is highly toxic to the human body. And also often cause mouthfeel pungent because contain excessive alkali in the traditional preserved egg pickling process. Contents of the invention [0003] The object of the present invention is to provide a preserved egg and a preparation method thereof. The invention has the characteristics of non-toxicity to human body and good taste. [0004] Technical scheme of the present invention: a kind of salted pre...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/12
CPCA23B5/12A23V2002/00A23V2200/14
Inventor 余朝雄
Owner 贵州益沁园农业开发有限公司
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