CN102524611A - All natural preserved egg ingredient and method for utilizing all natural preserved egg ingredient to prepare preserved eggs - Google Patents
All natural preserved egg ingredient and method for utilizing all natural preserved egg ingredient to prepare preserved eggs Download PDFInfo
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- CN102524611A CN102524611A CN2012100169684A CN201210016968A CN102524611A CN 102524611 A CN102524611 A CN 102524611A CN 2012100169684 A CN2012100169684 A CN 2012100169684A CN 201210016968 A CN201210016968 A CN 201210016968A CN 102524611 A CN102524611 A CN 102524611A
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Abstract
The invention discloses an all natural preserved egg ingredient and a method for utilizing the all natural preserved egg ingredient to prepare preserved eggs. The pollution-free all natural preserved egg ingredient is composed of, by weight, 38-42 parts of quicklime, 8-10 parts of dietary alkali, 6-8 parts of edible salt, 2-4 parts of cypress branch ash, 38-42 parts of plant ash and 20-30 parts of tea water. The ingredient is formed by all natural products and is healthy and free of pollution, the preparation method is simple and short in preparation time, and the prepared preserved eggs has the effects of clearing heat, relieving internal heat and the like.
Description
Technical field
That the present invention relates to is a kind of batching of lime-preserved egg and the preparation method of lime-preserved egg, specifically is meant with the free of contamination feedstock production of pure natural to go out the lime-preserved egg batching and utilize this lime-preserved egg batching to prepare the method for lime-preserved egg.
Background technology
Traditional lime-preserved egg is that the major ingredient processing obtains with lead etc. all; In order to guarantee health; The new prescription of existing many unleaded lime-preserved egg occurs in succession; But these prescriptions also add the chemical substance of some harmful health of human body, as: materials such as copper sulphate, EDTA, zinc sulfate, these materials have also constituted certain threat to personal safety.And the lime-preserved egg mouthfeel of producing with above prescription is not good, is not suitable for promoting.
And the equal more complicated of existing method for preparing preserved eggs, the raw material of production are not the raw materials of pure natural all, are not easy to obtain.Among the existing preparation method, lime-preserved egg generally needs at least could be ripe more than one month, and Production Time is longer, is unfavorable for promoting the use of.And cross for a long time easy breed bacteria standing time, cause the pollution of egg, be unfavorable for eater's health.
Summary of the invention
The object of the present invention is to provide and a kind ofly prepare pollution-freely, have heat-clearing inflammation relieving, the pure natural lime-preserved egg of the lime-preserved egg of the effects such as Clear and Bright of a soothing the spirit batching and prepare the method for lime-preserved egg.
Realize that technical scheme of the present invention is following: pure natural lime-preserved egg batching, mainly form: 38～42 parts of quick limes, 8～10 parts of dietary alkalis, 6～8 parts of edible salts, 2～4 parts of cypress ashes, 38～42 parts of plant ash, 20～30 parts of Aqua Folium Camelliae sinensis by the component of following weight portion.
As a kind of preferred, form: 40 parts of quick limes, 9 parts of dietary alkalis, 7 parts of edible salts, 3 parts of cypress ashes, 40 parts of plant ash, 20 parts of Aqua Folium Camelliae sinensis by the component of following weight portion.
Utilize above-described pure natural lime-preserved egg batching to prepare the method for lime-preserved egg, mainly constitute by following steps:
(1) mixture with quick lime, dietary alkali, edible salt, cypress ash and plant ash heated under the condition more than 100 ℃ 25～35 minutes;
(2) mixture after the heating in the step (1) is used the Aqua Folium Camelliae sinensis mixing;
(3) batching after will mixing is evenly wrapped up in and is spread on the egg surface;
(4) promptly processed lime-preserved egg in 7～20 days in airtight condition held.
Further, be heated evenly in order to ensure each material, the mode that in the said step (1) mixture is heated is the heating that stir-fries.
Again further, in order in order to be effective, reducing cost, and to reduce the difficulty of peeling off when edible, to provide convenience for edible, it is 0.1～0.3cm that said step (3) is wrapped up in the thickness that spreads on the egg surface with batching.
As the embodiment of optimum, be set to 30 minutes the heat time heating time of mixture in the above-mentioned steps (1).
The present invention has the following advantages and beneficial effect:
1, the quick lime of the present invention's employing, dietary alkali, edible salt, cypress ash, plant ash and Aqua Folium Camelliae sinensis are the free of contamination raw material of pure natural, and not only raw material is easy to obtain, and do not contain the healthy material of victimization body, avoid the injury to health;
2, not only color and luster is beautiful for the lime-preserved egg prepared of the present invention, and excellent taste;
3, lime-preserved egg of the present invention does not only have negative interaction through detecting, and has heat-clearing inflammation relieving, the clear and bright effect of soothing the spirit;
4, the lime-preserved egg produced of the present invention through long-term edible after, can prevent disease;
5, the production time of lime-preserved egg of the present invention is short, technology is simple, the convenience of drawing materials, and extremely is fit to apply.
The specific embodiment
Below in conjunction with embodiment, the present invention is done to specify further, but embodiment of the present invention is not limited thereto.
Embodiment 1
(1) mixture with 40 parts of quick limes, 9 parts of dietary alkalis, 7 parts of edible salts, 3 parts of cypress ashes and 40 parts of compositions of plant ash stir-fried under the condition more than 100 ℃ 30 minutes.Mode through stir-frying heats said mixture, can make each component materials in heating process, keep motion state effectively, thereby makes each material fully, be heated equably, to reach the purpose that improves heats.
(2) with the mixture after frying in the step (1) with 20 parts of Aqua Folium Camelliae sinensis mixings, make it be cement paste.
(3) batching of the cement paste after will mixing is evenly wrapped up in and is spread on the egg surface, wraps up in that to apply thickness be 0.1cm～0.3cm; After the completion, wrap up in its outer surface again and apply one deck carbon ash, make when placing and avoid bonding between egg and the egg.
(4) promptly processed lime-preserved egg in 7～20 days in airtight condition held.The time of this placement determines according to variation of temperature, when temperature is high, can reduce the placement fate; When temperature was hanged down, fate was placed in then an amount of increase.
Embodiment 2
The weight portion that the difference of present embodiment only is to prepare burden is different, and present embodiment is made up of following substances in parts by weight: with 28 parts of 39 parts of quick limes, 8 parts of dietary alkalis, 6 parts of edible salts, grey 4 parts of cypress, 42 parts of plant ash and Aqua Folium Camelliae sinensis.
Embodiment 3
The weight portion that the difference of present embodiment only is to prepare burden is different, and present embodiment is made up of following substances in parts by weight: with 25 parts of 42 parts of quick limes, 10 parts of dietary alkalis, 8 parts of edible salts, grey 2 parts of cypress, 42 parts of plant ash and Aqua Folium Camelliae sinensis.
According to different temperature, the time of its placement is detected, this testing result sees the following form:
| ? | 5-12℃ | 12-18℃ | 18-35℃ |
| Embodiment 1 | 16-20 days | 12-16 days | 7-12 days |
Finished product according to embodiment draws detects it, and testing result is following:
It is golden yellow that this finished product is, and no astringent taste adopt the All Pure Nature feedstock production, and the preparation process is pollution-free, is a kind of healthy food.Detect and find the no negative interaction in the edible back of this product, and have heat-clearing inflammation relieving function, the long-term edible prophylactic effect that also has.
According to above embodiment, just can well realize the present invention.
Claims (6)
1. pure natural lime-preserved egg batching is characterized in that, mainly is made up of the component of following weight portion: 38～42 parts of quick limes, 8～10 parts of dietary alkalis, 6～8 parts of edible salts, 2～4 parts of cypress ashes, 38～42 parts of plant ash, 20～30 parts of Aqua Folium Camelliae sinensis.
2. pure natural lime-preserved egg batching according to claim 1 is characterized in that, is made up of the component of following weight portion: 40 parts of quick limes, 9 parts of dietary alkalis, 7 parts of edible salts, 3 parts of cypress ashes, 40 parts of plant ash, 25 parts of Aqua Folium Camelliae sinensis.
3. utilize pure natural lime-preserved egg batching according to claim 1 and 2 to prepare the method for lime-preserved egg, it is characterized in that, mainly constitute by following steps:
(1) mixture with quick lime, dietary alkali, edible salt, cypress ash and plant ash heated under the condition more than 100 ℃ 25～35 minutes;
(2) mixture after the heating in the step (1) is used the Aqua Folium Camelliae sinensis mixing;
(3) batching after will mixing is evenly wrapped up in and is spread on the egg surface;
(4) place in confined conditions and promptly processed lime-preserved egg in 7～20 days.
4. the method for preparing lime-preserved egg according to claim 3 is characterized in that, be set to 30 minutes the heat time heating time of mixture in the above-mentioned steps (1).
5. according to claim 3 or the 4 described methods of preparing lime-preserved egg, it is characterized in that the mode that in the said step (1) mixture is heated is the heating that stir-fries.
6. the method for preparing lime-preserved egg according to claim 5 is characterized in that, it is 0.1～0.3cm that said step (3) is wrapped up in the thickness that spreads on the egg surface with batching.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100169684A CN102524611A (en) | 2012-01-19 | 2012-01-19 | All natural preserved egg ingredient and method for utilizing all natural preserved egg ingredient to prepare preserved eggs |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2012100169684A CN102524611A (en) | 2012-01-19 | 2012-01-19 | All natural preserved egg ingredient and method for utilizing all natural preserved egg ingredient to prepare preserved eggs |
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| CN102524611A true CN102524611A (en) | 2012-07-04 |
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| CN2012100169684A Pending CN102524611A (en) | 2012-01-19 | 2012-01-19 | All natural preserved egg ingredient and method for utilizing all natural preserved egg ingredient to prepare preserved eggs |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235067A (en) * | 2016-08-11 | 2016-12-21 | 黄平县十万营原生态农业发展有限公司 | A kind of manufacture method of farmers' preserved egg |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1711852A (en) * | 2005-07-26 | 2005-12-28 | 罗克鼎 | Preserved egg with Chinese cine and production thereof |
| CN1810129A (en) * | 2005-01-25 | 2006-08-02 | 夏正荣 | Production process of lead-less preserved duck egg |
-
2012
- 2012-01-19 CN CN2012100169684A patent/CN102524611A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1810129A (en) * | 2005-01-25 | 2006-08-02 | 夏正荣 | Production process of lead-less preserved duck egg |
| CN1711852A (en) * | 2005-07-26 | 2005-12-28 | 罗克鼎 | Preserved egg with Chinese cine and production thereof |
Non-Patent Citations (1)
| Title |
|---|
| 林春艳，金忠庆，韩晓光,0: "用鸡蛋加工松花蛋", 《黑龙江畜牧兽医》, no. 03, 10 March 1999 (1999-03-10) * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106235067A (en) * | 2016-08-11 | 2016-12-21 | 黄平县十万营原生态农业发展有限公司 | A kind of manufacture method of farmers' preserved egg |
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Application publication date: 20120704 |