Honeysuckle low-alkaline preserved egg and preparation method thereof

一种金银花、皮蛋的技术，应用在松花蛋领域，能够解决不符合安全营养健康的追求、影响胃部消化环境、皮蛋碱度高等问题，达到降低金属离子残留量、清新淡雅金银花香、提高皮蛋质量的效果

Inactive Publication Date: 2016-07-20
HEFEI DUXIANG FOODS CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved eggs, also known as preserved eggs, are traditional flavor foods in my country. They use the properties of eggs to make protein gel in alkaline solution, making them into elastic solids. Preserved eggs have high alkalinity and serious protein dehydration. Excessive consumption will affect the digestive environment of the stomach, which does not meet modern people's pursuit of food safety, nutrition and health. Therefore, the present invention provides a green and healthy low-alkali preserved egg

Method used

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Examples

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Embodiment

[0017] A honeysuckle low-alkali preserved egg is made from the following raw materials (catties):

[0018] Fresh duck eggs 70, red beans 6, honeysuckle 8, mint leaves 3, burdock seeds 2, vitex 1, mulberry leaves 3, Gujing grass 2, silver flower vine 4, edible alkali, salt, food grade zinc sulfate, food grade copper sulfate , white vinegar and liquor in moderation.

[0019] A method for preparing honeysuckle low-alkali preserved eggs, comprising the following steps:

[0020] (1) Select high-quality fresh duck eggs, wash the shell with water and dry it, soak it in white vinegar for 60 minutes, take it out and dry it, clean the marinating tank, wipe the inner wall with alcohol to disinfect, and set aside;

[0021] (2) Add 50g of edible alkali, 35g of salt, 0.25g of food-grade zinc sulfate, and 0.25g of food-grade copper sulfate to 1L of distilled water, stir well until all are dissolved, and obtain a pickling solution;

[0022] (3) Gently put the above-mentioned duck eggs into ...

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PUM

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Abstract

The invention discloses a honeysuckle low-alkaline preserved egg which is prepared from the following raw materials in parts by weight: 70-80 parts of fresh eggs, 6-8 parts of adenanthera pavonina, 8-10 parts of honeysuckle, 3-4 parts of mint leaves, 2-3 parts of burdock, 1-2 parts of fructus viticis, 3-4 parts of mulberry leaves, 2-3 parts of eriocaulon saxangulara, 4-5 parts of caulis lonicerae and a proper amount of dietary alkali, salt, food-grade zinc sulfate, food-grade copper sulfate, white vinegar and Baijiu. The honeysuckle low-alkaline preserved egg is safe and healthy, free of lead, green and harmless and low in alkali content and has the fresh and elegant fragrance of honeysuckle, and the egg white is golden-yellow in color, thick in wine fragrance, good in taste, clear in piny flower pattern and clear in boundary with yolk.

Description

technical field [0001] The invention relates to preserved eggs, in particular to a honeysuckle low-alkali preserved egg and a preparation method thereof. Background technique [0002] Preserved eggs, also known as preserved eggs, are traditional flavor foods in my country. They use the properties of eggs to make protein gel in alkaline solution, making them into elastic solids. Preserved eggs have high alkalinity and serious protein dehydration, and excessive consumption will affect the digestive environment of the stomach, which does not meet modern people's pursuit of food safety, nutrition and health. Therefore, the present invention provides a green and healthy low-alkali preserved egg. Contents of the invention [0003] The invention overcomes the disadvantages of the prior art and provides a honeysuckle low-alkali preserved egg and a preparation method thereof. [0004] The present invention is achieved through the following technical solutions: [0005] A honeysuck...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/16A23L29/00A23L5/30
CPCA23V2002/00
Inventor 彭玉华
Owner HEFEI DUXIANG FOODS CO LTD
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