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Method for preparing fragrance tea health salted egg

A technology of health-care salt and fragrant tea, which is applied in the field of preparation of fragrant tea and health-care salted eggs, can solve the problems of no health-care effect, high sodium ion content in salted eggs, and insufficient nutrition, etc., to prevent arteriosclerosis, promote metabolism, improve The effect of the production process

Inactive Publication Date: 2010-10-06
马振志
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention mainly solves the technical problems that the salted egg produced by the existing method has high sodium ion content, single taste, insufficient nutrition, and no health care effect on the body.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Example 1: 50g of ginger, 19g of cinnamon, 15g of clove, 16g of cardamom, 18g of Angelica dahurica, 20g of cumin, and 2-4g of monosodium glutamate. Add to 5000g water, boil and cool to make soaking liquid for later use;

[0015] Select 5000g of fresh duck eggs with intact shells and put them into a container, put 5000g of soaking liquid into the container (ceramic pot, vat); mix 600g of kombucha mother liquor and 500g of salt into the container, and seal the mouth of the container at the same time for storage , The storage time is 20-25 days in summer and 45-50 days in winter; after the expiration of the storage period, unseal immediately, take out the eggs and dry them before packaging. The taste of this egg is relatively light, the yolk is oily, and the aroma is strong.

Embodiment 2

[0016] Example 2: 35g of ginger, 16g of cinnamon, 12g of clove, 12g of cardamom, 15g of Angelica dahurica, 15g of cumin, and 2g of monosodium glutamate. Add to 10000g water, boil and cool to make soaking liquid for later use;

[0017] Select 5000g of fresh duck eggs with intact shells and put them into the container, put 5000g of soaking liquid into the container; mix 400g of kombucha mother liquor and 400g of salt into the container, and seal the container mouth at the same time, and seal it up. The storage time in summer is 20- 25 days, 45-50 days in winter; after the storage period expires, unseal immediately, take out the eggs and dry them before packaging. The egg tastes fresh and refreshing, the yolk is oily, and has a light tea fragrance.

Embodiment 3

[0018] Example 3: Boil 65g of ginger, 22g of cinnamon, 20g of clove, 20g of cardamom, 22g of Angelica dahurica, 25g of cumin, and 4g of monosodium glutamate, boil and cool to make soaking liquid for later use;

[0019] Select 5000g of fresh duck eggs with intact shells and put them into the container, put 5000g of soaking liquid into the container; mix 800g of kombucha mother liquor and 700g of salt into the container, and seal the mouth of the container at the same time for storage. The storage time in summer is 20- 25 days, 45-50 days in winter; after the storage period expires, unseal immediately, take out the eggs and dry them before packaging. This egg tastes moderately salty, with oily yolk and a tangy aroma.

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PUM

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Abstract

The preparation process of health salted tea egg includes the following steps: 1. sorting fresh duck egg with complete shell and washing; 2. boiling seasonings in water to prepare soaking liquid; 3. soaking egg in the soaking liquid and adding certain amount of black tea fungus liquid and salt; 4. sealing for 15-20 days in summer or 45-50 in winter; and 5. taking out egg, air drying and packing. Thus prepared salted egg is delicious and less salty, and possesses several health functions.

Description

technical field [0001] The invention relates to a preparation method of salted eggs, in particular to a preparation method of fragrant tea health-care salted eggs. Background technique [0002] At present, the production of salted eggs still adopts traditional methods, such as salt water soaking method, gray bag method, mud bag method, etc. The salted eggs produced by these methods have the following common characteristics, that is, high sodium ion content, single taste, and insufficient nutrition rich etc. [0003] And along with the gradual improvement of people's living standards, people pay more attention to the impact of food on health except the taste of food. It is obvious that the existing salted eggs cannot meet people's realistic requirements no matter in terms of taste or health care performance. For example, the existing salted eggs mentioned above are not suitable for hypertensive patients because of their high sodium ion content. . Contents of the invention...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 马振志
Owner 马振志
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