CN102309023A - Preserved egg with reed leaf fragrance - Google Patents
Preserved egg with reed leaf fragrance Download PDFInfo
- Publication number
- CN102309023A CN102309023A CN2010102223294A CN201010222329A CN102309023A CN 102309023 A CN102309023 A CN 102309023A CN 2010102223294 A CN2010102223294 A CN 2010102223294A CN 201010222329 A CN201010222329 A CN 201010222329A CN 102309023 A CN102309023 A CN 102309023A
- Authority
- CN
- China
- Prior art keywords
- preserved egg
- parts
- reed leaf
- edible
- fragrant
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a preserved egg with reed leaf fragrance and belongs to the technical field of food. The required raw materials comprise poultry eggs, quick lime, edible soda ash, edible salt, granulated sugar, reed leaves, zinc sulfate and water. In the preserved egg with reed leaf fragrance, the appearance is attractive; an eggshell is separated from an egg body easily; nutrients are rich; and vitamin B complex and essential amino acid are difficult to damage. The preserved egg contains rich mineral substances, does not contain heavy metal such as lead, copper and the like, and is delicious in taste, strong in reed leaf fragrance, refreshing and tasty, fragrant but not greasy, and unique and deep in aftertaste. The preserved egg has readily available raw materials and low cost and is suitable for production of families and small and medium-sized enterprises. The reed leaf comprises main ingredients of physiological activity polysaccharide and selenium polysaccharide, is abundant in the selenium element, various amino acids, vitamin, trace elements, natural essence and the like, and has the effects of preventing corrosion, resisting radiation, resisting ageing, preventing and treating cardiovascular disease and overcoming slight illness. After the preserved egg is eaten, the preserved egg has the effects of clearing away the heart fire and soothing the stomach, improving eyesight and refreshing consciousness, and losing weight and invigorating the kidney. The preserved egg has strong fragrance, fragrant smell and unique and strong aftertaste.
Description
Technical field
The present invention relates to the fragrant lime-preserved egg of a kind of palm fibre, belong to food technology field.
Background technology
Lime-preserved egg is the unique egg converted products of China, also is a kind of basic food.The eggs article have passed through the effect of highly basic in the process of pickling, and protein and lipid are decomposed, and becoming is easier to digest and assimilate, and it is less that cholesterol also becomes, and its unique flavor is liked by people relatively in addition.The required primary raw material of traditional lime-preserved egg has salt, tea and alkaline matter (as: quick lime, plant ash, sodium carbonate, NaOH etc.), in curing process, adds heavy metals such as lead or copper in the maceration extract of being everlasting, so that protein coagulating.So traditional lime-preserved egg is leaded or the copper amount than higher, Cobastab crowd and essential amino acid then are destroyed, nutritive value is not high, taste is dull.
Summary of the invention
The present invention is in order to overcome the deficiency of prior art, and provide a kind of and be of high nutritive value, not cupric, plumbous heavy metal, the aromatic strongly fragrant lime-preserved egg of palm fibre.
The present invention for realizing the technical scheme that above-mentioned purpose adopted is:
The fragrant lime-preserved egg of a kind of palm fibre; It is characterized in that each component counts by weight: birds, beasts and eggs 50-60 part, quick lime 6.5-10 part, edible soda ash 1.7-5 part, edible salt 10-15 part, granulated sugar 10-15 part, reed leaf 100-150 part, zinc sulfate 8-12 part, water 1400-2400 part.
The fragrant lime-preserved egg of described a kind of palm fibre is characterized in that each component is counted by weight: 55 parts of birds, beasts and eggs, 8 parts of quick limes, 3 parts of edible soda ash, 12 parts of edible salts, 12 parts of granulated sugar, 125 parts on reed leaf, 10 parts in zinc sulfate, 1900 parts in water.
The fragrant lime-preserved egg of described a kind of palm fibre is characterized in that, described edible salt can be commercially available crude salt, with selemium nutrition salt, add the mixture of calcium nutrient salt, dimension B2 salt, iodizedsalt.
The fragrant lime-preserved egg of product palm fibre of the present invention, morphological appearance, eggshell and egg body are easily separated; Nutritious, Cobastab crowd and essential amino acid are difficult for being destroyed, and contain abundant mineral matter, heavy metal such as not leaded, copper; Delicious flavour, palm fibre is aromatic strongly fragrant, pure and fresh tasty and refreshing, and fragrant and oiliness, the pleasant impression uniqueness is deep.Raw material of the present invention is prone to get, and cost is low, is suitable for family, medium-sized and small enterprises' production.Reed leaf main component wherein is physiology active polysaccharide and selenium polysaccharide; Be rich in the selenium element; Several amino acids, vitamin, trace element, natural essence etc.; Effect with anticorrosion, radioresistance, anti-ageing, anti-angiocardiopathy and gram minor illness, the flat stomach that clears away heart-fire behind edible this product, clear order are refreshed oneself, lose weights and be good for kidney.Thick flavor, its fragrance of distinguishing the flavor of, the pleasant impression uniqueness is deep.
The specific embodiment
Embodiment 1
Rinse the reed leaf well rough pulverizing for 125 parts, be placed in the pot, add 1900 parts of infusions of water 30 minutes; Filter taking juice; Slowly add 8 parts of quick limes, 3 parts of edible soda ash, 12 parts of edible salts, 12 parts of granulated sugar, 10 parts in zinc sulfate while hot, stir, let it fully dissolve; Process feed liquid, be cooled to 22 ℃ subsequent use;
The fresh duck's egg of choosing is cleaned up, controls the solid carbon dioxide branch for 55 parts, put into cylinder, feed liquid is poured into, seal 40 days, room temperature is controlled at 22 ℃;
Birds, beasts and eggs are taken out with cold boiling water cleaning, and draining dries, and will remain feed liquid adding yellow mud clay furnishing cement paste and wrap mud and roll chaff, and vanning is added a cover and obturaged, and can store and transport.
Embodiment 2
Rinse the reed leaf well rough pulverizing for 150 parts, be placed in the pot, add 2400 parts of infusions of water 30 minutes; Filter taking juice; Slowly add 10 parts of quick limes, 5 parts of edible soda ash, 15 parts of edible salts, 15 parts of granulated sugar, 12 parts in zinc sulfate while hot, stir, let it fully dissolve; Process feed liquid, be cooled to 25 ℃ subsequent use;
The new fresh hen egg of choosing 55 grams are cleaned up, control the solid carbon dioxide branch, put into cylinder, feed liquid is poured into, seal 50 days, room temperature is controlled at 24 ℃;
Birds, beasts and eggs are taken out with cold boiling water cleaning, and draining dries, and will remain feed liquid adding yellow mud clay furnishing cement paste and wrap mud and roll chaff, and vanning is added a cover and obturaged, and can store and transport.
Embodiment 3
Rinse the reed leaf well rough pulverizing for 100 parts, be placed in the pot, add 1400 parts of infusions of water 20 minutes; Filter taking juice; Slowly add 7 parts of quick limes, 2 parts of edible soda ash, 10 parts of edible salts, 10 parts of granulated sugar, 8 parts in zinc sulfate while hot, stir, let it fully dissolve; Process feed liquid, be cooled to 21 ℃ subsequent use;
The fresh goose egg of choosing is cleaned up, controls the solid carbon dioxide branch for 50 parts, put into cylinder, feed liquid is poured into, seal 32 days, room temperature is controlled at 22 ℃;
Birds, beasts and eggs are taken out with cold boiling water cleaning, and draining dries, and will remain feed liquid adding yellow mud clay furnishing cement paste and wrap mud and roll chaff, and vanning is added a cover and obturaged, and can store and transport.
Claims (3)
1. fragrant lime-preserved egg of palm fibre; It is characterized in that each component counts by weight: birds, beasts and eggs 50-60 part, quick lime 6.5-10 part, edible soda ash 1.7-5 part, edible salt 10-15 part, granulated sugar 10-15 gram, reed leaf 100-150 part, zinc sulfate 8-12 part, water 1400-2400 part.
2. the fragrant lime-preserved egg of a kind of palm fibre according to claim 1 is characterized in that each component is counted by weight: 55 parts of birds, beasts and eggs, 8 parts of quick limes, 3 parts of edible soda ash, 12 parts of edible salts, 12 parts of granulated sugar, 125 parts on reed leaf, 10 parts in zinc sulfate, 1900 parts in water.
3. the fragrant lime-preserved egg of a kind of palm fibre according to claim 1 is characterized in that, described edible salt can be commercially available crude salt, with selemium nutrition salt, add the mixture of calcium nutrient salt, dimension B2 salt, iodizedsalt.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102223294A CN102309023A (en) | 2010-07-09 | 2010-07-09 | Preserved egg with reed leaf fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2010102223294A CN102309023A (en) | 2010-07-09 | 2010-07-09 | Preserved egg with reed leaf fragrance |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102309023A true CN102309023A (en) | 2012-01-11 |
Family
ID=45422890
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2010102223294A Pending CN102309023A (en) | 2010-07-09 | 2010-07-09 | Preserved egg with reed leaf fragrance |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN102309023A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626238A (en) * | 2012-02-10 | 2012-08-08 | 龙岩宏新食品有限公司 | Processing method of special flavor eggs and preserved eggs |
| CN103393151A (en) * | 2013-08-22 | 2013-11-20 | 天津振祥科技有限公司 | Formula and method for preparing three-flavor salted egg |
| CN105495403A (en) * | 2015-12-25 | 2016-04-20 | 段永改 | Nutritious lead-free preserved eggs and preparation method thereof |
-
2010
- 2010-07-09 CN CN2010102223294A patent/CN102309023A/en active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102626238A (en) * | 2012-02-10 | 2012-08-08 | 龙岩宏新食品有限公司 | Processing method of special flavor eggs and preserved eggs |
| CN102626238B (en) * | 2012-02-10 | 2013-08-07 | 福建宏新食品有限公司 | Processing method of special flavor eggs and preserved eggs |
| CN103393151A (en) * | 2013-08-22 | 2013-11-20 | 天津振祥科技有限公司 | Formula and method for preparing three-flavor salted egg |
| CN105495403A (en) * | 2015-12-25 | 2016-04-20 | 段永改 | Nutritious lead-free preserved eggs and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102871087B (en) | Production method of sweet and sour ginger | |
| CN102423089B (en) | Core eel ball and preparation method thereof | |
| CN103027271A (en) | Granular diet therapy and health maintenance chicken essence seasoning | |
| CN102894406B (en) | Dried clam capable of maintaining beauty and processing method thereof | |
| CN101869321A (en) | Instant abalone with soup and preparation method thereof | |
| CN104719932A (en) | Healthy pork luncheon meat can and preparation method thereof | |
| CN101984858A (en) | Method for preparing back-cut fish | |
| CN102309023A (en) | Preserved egg with reed leaf fragrance | |
| KR101777083B1 (en) | Method for producing instant calcium Samgyetang using calcium oxide | |
| CN109875007B (en) | Processing technology of salt-free salted vegetable | |
| CN104187472A (en) | Donkey milk and seed melon nutrition powder | |
| CN107173773B (en) | Green wrinkled giant hyssop hotpot condiment and preparation process thereof | |
| CN104012848A (en) | Mantis shrimp healthcare freshness-retaining rice cake and preparation method thereof | |
| CN104012858A (en) | Healthcare and fresh-keeping steamed bread with mantis shrimps and preparation method of healthcare and fresh-keeping steamed bread with mantis shrimps | |
| CN103610138A (en) | Novel processing method of sea-tangle | |
| CN102894408B (en) | Spicy dried clam and processing method thereof | |
| KR101201987B1 (en) | Method of manufacturing functional sea tangle for boiled rice with sea tangle | |
| CN105054026A (en) | Nutrient composite sandwich pastry fillings | |
| CN104082640A (en) | Processing method for multi-flavor jam | |
| CN103652526A (en) | Prune jam and preparation method thereof | |
| CN104687002A (en) | Dried scallop chilli sauce | |
| CN103431326B (en) | Preparation method of sweet-sour burclover dish | |
| KR101435915B1 (en) | Salted laver comprising Schisandra chinensis seed oil and preparation method thereof | |
| CN103461449B (en) | Mudsnail biscuits and method for manufacturing same | |
| CN113892564A (en) | Production method and use method of feed additive for ducks in growing period |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20120111 |