CN103637239A - Preparation method of preserved eggs - Google Patents
Preparation method of preserved eggs Download PDFInfo
- Publication number
- CN103637239A CN103637239A CN201310648381.XA CN201310648381A CN103637239A CN 103637239 A CN103637239 A CN 103637239A CN 201310648381 A CN201310648381 A CN 201310648381A CN 103637239 A CN103637239 A CN 103637239A
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- Prior art keywords
- parts
- curing agent
- egg
- pickling liquid
- make
- 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.)
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 87
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 239000007788 liquid Substances 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 28
- 235000011837 pasties Nutrition 0.000 claims abstract description 17
- 239000006260 foam Substances 0.000 claims abstract description 16
- SBIBMFFZSBJNJF-UHFFFAOYSA-N selenium;zinc Chemical compound [Se]=[Zn] SBIBMFFZSBJNJF-UHFFFAOYSA-N 0.000 claims abstract description 14
- 238000005554 pickling Methods 0.000 claims description 28
- 239000000047 product Substances 0.000 claims description 24
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 16
- 235000012255 calcium oxide Nutrition 0.000 claims description 15
- 235000017550 sodium carbonate Nutrition 0.000 claims description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 8
- 241000196324 Embryophyta Species 0.000 claims description 7
- 238000000855 fermentation Methods 0.000 claims description 7
- 230000004151 fermentation Effects 0.000 claims description 7
- 239000011265 semifinished product Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 239000002699 waste material Substances 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims 2
- 241001122767 Theaceae Species 0.000 abstract description 17
- 239000003513 alkali Substances 0.000 abstract description 5
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 abstract description 4
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 abstract description 4
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 4
- 239000011669 selenium Substances 0.000 abstract description 4
- 229910052711 selenium Inorganic materials 0.000 abstract description 4
- 239000011701 zinc Substances 0.000 abstract description 4
- 229910052725 zinc Inorganic materials 0.000 abstract description 4
- 229910021529 ammonia Inorganic materials 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000013078 crystal Substances 0.000 abstract 1
- 238000007689 inspection Methods 0.000 abstract 1
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 description 14
- 241000271566 Aves Species 0.000 description 7
- 239000000292 calcium oxide Substances 0.000 description 7
- 239000002994 raw material Substances 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 3
- 238000006243 chemical reaction Methods 0.000 description 3
- 238000007654 immersion Methods 0.000 description 3
- 238000000034 method Methods 0.000 description 3
- 210000002969 egg yolk Anatomy 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 239000012670 alkaline solution Substances 0.000 description 1
- 229910052729 chemical element Inorganic materials 0.000 description 1
- 230000015271 coagulation Effects 0.000 description 1
- 238000005345 coagulation Methods 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 235000002639 sodium chloride Nutrition 0.000 description 1
- 239000007787 solid Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/16—Inorganic salts, minerals or trace elements
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Inorganic Chemistry (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of preserved eggs. The preparation method comprises the following steps: selecting eggs, preparing preserving liquid, immersing fresh eggs, carrying out secondary inspection, preparing a pasty curing agent and preparing the preserved eggs. The preserved egg prepared by using the curing agent is crystal clear in color, and fragrant, soft and smooth, has intense fragrance and good mouthfeel, has no alkali fishy smell and ammonia smell of the ordinary preserved egg, and the preparation time is shortened. Zinc selenium tea foam in the curing agent can not only improve unique fragrance but also provide zinc, selenium and other necessary trace elements required by the human body, and the nutrition of preserved eggs can be improved.
Description
Technical field
The invention discloses a kind of processing technique field of birds, beasts and eggs, relate in particular to a kind of preparation method of lime-preserved egg.
Background technology
Lime-preserved egg claims again lime-preserved egg, a kink of preserved egg etc., the traditional local flavor egg products of China, its preparation method is to utilize egg in alkaline solution, can make the characteristic of protein gel, make it to become whippy solid, normal lime-preserved egg is blackish green and has preserved egg and high resilience, solidify at its yolk center, claim sand half congealed lime-preserved egg, does not solidify completely at yolk center, claims egg with a soft yolk.In producing at present, conventionally take an infusion method to produce, the main component of soak is tea foam, soda ash, quick lime and salt, and the manufacturing process of soak is used after directly all raw materials being added together to water often at once, this preparation method has shortcoming:
(1) chemical reaction that each raw material of soak is mixed together is complicated, and the useful chemical elements such as zinc, selenium can lose part because being mixed together;
(2) soak is directly used after raw material mixes, and various chemical reactions in soak also do not complete, and make soak neutral and alkali become component excessive, make the alkali of product highly seasoned, and mouthfeel is poor, and particularly, when processing sand core lime-preserved egg, product percent of pass is low;
(3) soak is directly used after raw material mixes, various chemical reactions in soak are not also completed, part heavy metal element is in soak or a kind of form of free state exists, and understands some and enters in lime-preserved egg, and health is caused to potential threat.
Summary of the invention
For above technical problem, the invention provides a kind of preparation method of lime-preserved egg, by making step improvement, produce a kind of high resilience, protein coagulation is bright and clean, sparkling and crystal-clear transparent, yolk is well arranged, alkali taste is light, the lime-preserved egg that mouthfeel is good.
Technical scheme of the present invention realizes by mode once:
A preparation method for lime-preserved egg, comprises the following steps:
(1) screen fresh egg, fresh egg is placed under light and is observed, choose transparent fresh egg;
(2) make pickling liquid, first the zinc selenium tea foam of 3～5 parts is poured in the boiling water of 100 parts and boiled 10～20min, put into 5～8 parts of soda ash and stir 3～5min, then add 12～18 parts of quick limes and boil 1～5min, add again 3～6 parts of plant ash and keep 10～15min, finally add again 6～9 parts of quick limes, at room temperature standing 3 days, make pickling liquid;
(3) fresh egg soaks, and the fresh egg that step (1) is filtered out is put into the pickling liquid that step (2) makes, and seals 30～50 days in the environment of 15～20 ℃;
(4) secondary check, is placed on the semi-finished product of step (3) under light and checks, and removes waste product, substandard products;
(5) make pasty state curing agent, the pickling liquid that step (2) is made mixes with 30～40 parts of loess, the temperature lower seal fermentations of 15～20 ℃ 10～15 days, then adds 10～20 parts of loess to curing agent to become partly to solidify shape;
(6) make finished product, with pasty state curing agent, wrap up the birds, beasts and eggs that step (3) is made, the temperature lower seals of 20～25 ℃ 3 months.
Further, a kind of preparation method of lime-preserved egg comprises the following steps:
(1) screen fresh egg, fresh egg is placed under light and is observed, choose transparent fresh egg;
(2) make pickling liquid, first the zinc selenium tea foam of 4 parts is poured in the boiling water of 100 parts and boiled 15min, put into 6 parts of soda ash and stir 4min, then add 15 parts of quick limes and boil 3min, add again 5 parts of plant ash and keep 12min, finally add again 7 parts of quick limes, at room temperature standing 3 days, make pickling liquid;
(3) fresh egg soaks, and the fresh egg that step (1) is filtered out is put into the pickling liquid that step (2) makes, and seals 40 days in the environment of 18 ℃;
(4) secondary check, is placed on the semi-finished product of step (3) under light and checks, and removes waste product, substandard products;
(5) make pasty state curing agent, the pickling liquid that step (2) is made mixes with 35 parts of loess, the temperature lower seal fermentations of 18 ℃ 12 days, then adds 15 parts of loess to curing agent to become partly to solidify shape;
(6) make finished product, with pasty state curing agent, wrap up the birds, beasts and eggs that step (3) is made, the temperature lower seals of 22 ℃ 2.5 months.
Further, the thickness of the pasty state curing agent of described step (6) parcel birds, beasts and eggs is 3～8mm.
Technique effect of the present invention is: the lime-preserved egg of making of this curing agent, and not only lime-preserved egg color and luster is glittering and translucent, and the fragrant soft cunning of entrance is tender, has strong fragrance and good mouthfeel, and alkali fishy smell, ammonia odor that as none, lime-preserved egg has, reduced the production time.Zinc selenium tea foam in curing agent not only can increase unique fragrance to lime-preserved egg simultaneously, and the trace element of the needed by human such as zinc, selenium, the nutrition of the lime-preserved egg of raising can be provided.
The specific embodiment
Below in conjunction with specific embodiment, technical scheme of the present invention is elaborated
Embodiment mono-
A preparation method for lime-preserved egg, comprises the following steps:
(1) screen fresh egg, choose the egg of being born in 30 days or duck's egg and be placed under light and observe, choose transparent fresh egg, take out opaque or have a fresh egg of other different shape stains;
(2) make pickling liquid, first the zinc selenium tea of purchase is made into tea foam, mountain spring water is boiled and keep after 3min, put into the zinc selenium tea foam of 5kg and continue to boil 10min, put into 8kg soda ash and stir 3min, then add 18kg quick lime and boil 1min, then add 3kg plant ash and keep 10min, finally add again 9kg quick lime, standing at room temperature 3 days, make pickling liquid, can filter, zinc selenium tea foam is isolated to convenient immersion;
(3) fresh egg soaks, and the fresh egg that step (1) is filtered out is put into the pickling liquid that step (2) makes, and seals 30 days in the environment of 20 ℃;
(4) secondary check, is placed on the semi-finished product of step (3) under light and checks, and removes waste product, substandard products;
(5) make pasty state curing agent, the pickling liquid that step (2) is made mixes with 40kg loess, the temperature lower seal fermentations of 20 ℃ 10 days, then adds 10kg loess to curing agent to become partly to solidify shape;
(6) make finished product, with pasty state curing agent, wrap up the birds, beasts and eggs that step (3) is made, the temperature lower seals of 25 ℃ 3 months.
Embodiment bis-
A preparation method for lime-preserved egg, comprises the following steps:
(1) screen fresh egg, choose the egg of being born in 20 days or duck's egg and be placed under light and observe, choose transparent fresh egg, take out opaque or have a fresh egg of other different shape stains;
(2) make pickling liquid, first the zinc selenium tea of purchase is made into tea foam, mountain spring water is boiled and keep after 5min, put into the zinc selenium tea foam of 3kg and continue to boil 20min, put into 5kg soda ash and stir 3～min, then add 12kg quick lime and boil 5min, then add 6kg plant ash and keep 15min, finally add again 6kg quick lime, standing at room temperature 3 days, make pickling liquid, can filter, zinc selenium tea foam is isolated to convenient immersion;
(3) fresh egg soaks, and the fresh egg that step (1) is filtered out is put into the pickling liquid that step (2) makes, and seals 50 days in the environment of 15 ℃;
(4) secondary check, is placed on the semi-finished product of step (3) under light and checks, and removes waste product, substandard products;
(5) make pasty state curing agent, the pickling liquid that step (2) is made mixes with 30kg loess, the temperature lower seal fermentations of 15 ℃ 15 days, then adds 20kg loess to curing agent to become partly to solidify shape;
(6) make finished product, with pasty state curing agent, wrap up the birds, beasts and eggs that step (3) is made, the temperature lower seals of 20 ℃ 3 months.
Embodiment tri-
A preparation method for lime-preserved egg, comprises the following steps:
(1) screen fresh egg, choose the egg of being born in 25 days or duck's egg and be placed under light and observe, choose transparent fresh egg, take out opaque or have a fresh egg of other different shape stains;
(2) make pickling liquid, first the zinc selenium tea of purchase is made into tea foam, mountain spring water is boiled and keep after 4min, put into the zinc selenium tea foam of 4kg and continue to boil 15min, put into 6kg soda ash and stir 4min, then add 15kg quick lime and boil 3min, then add 5kg plant ash and keep 12min, finally add again 7kg quick lime, standing at room temperature 3 days, make pickling liquid, can filter, zinc selenium tea foam is isolated to convenient immersion;
(3) fresh egg soaks, and the fresh egg that step (1) is filtered out is put into the pickling liquid that step (2) makes, and seals 40 days in the environment of 18 ℃;
(4) secondary check, is placed on the semi-finished product of step (3) under light and checks, and removes waste product, substandard products;
(5) make pasty state curing agent, the pickling liquid that step (2) is made mixes with 35kg loess, the temperature lower seal fermentations of 18 ℃ 12 days, then adds 15kg loess to curing agent to become partly to solidify shape;
(6) make finished product, with pasty state curing agent, wrap up the birds, beasts and eggs that step (3) is made, the temperature lower seals of 22 ℃ 2.5 months.
Above-described embodiment is only explanation technical conceive of the present invention and feature; its objective is to allow and be familiar with these those skilled in the art and can understand content of the present invention and implement according to this; can not limit the scope of the invention with this; all equivalents or modification that according to the present invention, spirit essence has been done, all should contain in protection scope of the present invention.
Claims (3)
1. a preparation method for lime-preserved egg, is characterized in that comprising the following steps:
(1) screen fresh egg, fresh egg is placed under light and is observed, choose transparent fresh egg;
(2) make pickling liquid, first the zinc selenium tea foam of 3～5 parts is poured in the boiling water of 100 parts and boiled 10～20min, put into 5～8 parts of soda ash and stir 3～5min, then add 12～18 parts of quick limes and boil 1～5min, add again 3～6 parts of plant ash and keep 10～15min, finally add again 6～9 parts of quick limes, at room temperature standing 3 days, make pickling liquid;
(3) fresh egg soaks, and the fresh egg that step (1) is filtered out is put into the pickling liquid that step (2) makes, and seals 30～50 days in the environment of 15～20 ℃;
(4) secondary check, is placed on the semi-finished product of step (3) under light and checks, and removes waste product, substandard products;
(5) make pasty state curing agent, the pickling liquid that step (2) is made mixes with 30～40 parts of loess, the temperature lower seal fermentations of 15～20 ℃ 10～15 days, then adds 10～20 parts of loess to curing agent to become partly to solidify shape;
(6) make finished product, with pasty state curing agent, wrap up the birds, beasts and eggs that step (3) is made, the temperature lower seals of 20～25 ℃ 2～3 months.
2. the preparation method of a kind of lime-preserved egg according to claim 1, is characterized in that comprising the following steps:
(1) screen fresh egg, fresh egg is placed under light and is observed, choose transparent fresh egg;
(2) make pickling liquid, first the zinc selenium tea foam of 4 parts is poured in the boiling water of 100 parts and boiled 15min, put into 6 parts of soda ash and stir 4min, then add 15 parts of quick limes and boil 3min, add again 5 parts of plant ash and keep 12min, finally add again 7 parts of quick limes, at room temperature standing 3 days, make pickling liquid;
(3) fresh egg soaks, and the fresh egg that step (1) is filtered out is put into the pickling liquid that step (2) makes, and seals 40 days in the environment of 18 ℃;
(4) secondary check, is placed on the semi-finished product of step (3) under light and checks, and removes waste product, substandard products;
(5) make pasty state curing agent, the pickling liquid that step (2) is made mixes with 35 parts of loess, the temperature lower seal fermentations of 18 ℃ 12 days, then adds 15 parts of loess to curing agent to become partly to solidify shape;
(6) make finished product, with pasty state curing agent, wrap up the birds, beasts and eggs that step (3) is made, the temperature lower seals of 22 ℃ 2.5 months.
3. the preparation method of a kind of lime-preserved egg according to claim 1 and 2, is characterized in that: the thickness of the pasty state curing agent parcel birds, beasts and eggs of described step (6) is 3～8mm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310648381.XA CN103637239B (en) | 2013-11-28 | 2013-11-28 | A kind of preparation method of lime-preserved egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310648381.XA CN103637239B (en) | 2013-11-28 | 2013-11-28 | A kind of preparation method of lime-preserved egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103637239A true CN103637239A (en) | 2014-03-19 |
| CN103637239B CN103637239B (en) | 2015-08-19 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310648381.XA Active CN103637239B (en) | 2013-11-28 | 2013-11-28 | A kind of preparation method of lime-preserved egg |
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| Country | Link |
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| CN (1) | CN103637239B (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
| CN105795369A (en) * | 2016-03-14 | 2016-07-27 | 正安珍州仡佬食品有限公司 | Preserved duck egg production accessory materials and preserved duck egg production method |
| 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 |
| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
| CN107568635A (en) * | 2017-10-26 | 2018-01-12 | 贵州大娄山稻香来食品有限公司 | A kind of preparation method of lead-free preserved egg |
| CN112715866A (en) * | 2021-01-18 | 2021-04-30 | 宫长春 | Method for making preserved eggs |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110529A (en) * | 1994-04-28 | 1995-10-25 | 赵鹏 | Preserved egg containing zinc, selenium and its manufacture method |
| CN1600109A (en) * | 2003-09-26 | 2005-03-30 | 周莉 | Method for preparing limed eggs with no lead |
-
2013
- 2013-11-28 CN CN201310648381.XA patent/CN103637239B/en active Active
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1110529A (en) * | 1994-04-28 | 1995-10-25 | 赵鹏 | Preserved egg containing zinc, selenium and its manufacture method |
| CN1600109A (en) * | 2003-09-26 | 2005-03-30 | 周莉 | Method for preparing limed eggs with no lead |
Non-Patent Citations (2)
| Title |
|---|
| 曹志伟: "禽蛋制品的加工", 《农技服务》 * |
| 李雪斌等: "浅析禽蛋的保鲜与加工技术", 《大众科技》 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
| CN105795369A (en) * | 2016-03-14 | 2016-07-27 | 正安珍州仡佬食品有限公司 | Preserved duck egg production accessory materials and preserved duck egg production method |
| 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 |
| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
| CN107568635A (en) * | 2017-10-26 | 2018-01-12 | 贵州大娄山稻香来食品有限公司 | A kind of preparation method of lead-free preserved egg |
| CN112715866A (en) * | 2021-01-18 | 2021-04-30 | 宫长春 | Method for making preserved eggs |
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| Publication number | Publication date |
|---|---|
| CN103637239B (en) | 2015-08-19 |
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