CN104207202A - Method for making preserved eggs by lotus leaf tea - Google Patents
Method for making preserved eggs by lotus leaf tea Download PDFInfo
- Publication number
- CN104207202A CN104207202A CN201410436240.6A CN201410436240A CN104207202A CN 104207202 A CN104207202 A CN 104207202A CN 201410436240 A CN201410436240 A CN 201410436240A CN 104207202 A CN104207202 A CN 104207202A
- Authority
- CN
- China
- Prior art keywords
- parts
- lotus leaf
- leaf tea
- egg
- eggs
- 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
- 235000013601 eggs Nutrition 0.000 title claims abstract description 70
- 240000002853 Nelumbo nucifera Species 0.000 title claims abstract description 35
- 235000006508 Nelumbo nucifera Nutrition 0.000 title claims abstract description 35
- 235000006510 Nelumbo pentapetala Nutrition 0.000 title claims abstract description 35
- 238000000034 method Methods 0.000 title claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 title claims abstract 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 244000248021 Vitex negundo Species 0.000 claims abstract description 23
- 235000013427 Vitex negundo var incisa Nutrition 0.000 claims abstract description 23
- 235000014961 Vitex negundo var negundo Nutrition 0.000 claims abstract description 23
- 235000014956 negundo chastetree Nutrition 0.000 claims abstract description 23
- 238000003756 stirring Methods 0.000 claims abstract description 23
- XLOMVQKBTHCTTD-UHFFFAOYSA-N Zinc monoxide Chemical compound [Zn]=O XLOMVQKBTHCTTD-UHFFFAOYSA-N 0.000 claims abstract description 20
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims abstract description 18
- 235000017491 Bambusa tulda Nutrition 0.000 claims abstract description 18
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims abstract description 18
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 18
- 239000011425 bamboo Substances 0.000 claims abstract description 18
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000009024 Ceanothus sanguineus Nutrition 0.000 claims abstract description 13
- 240000003553 Leptospermum scoparium Species 0.000 claims abstract description 13
- 235000015459 Lycium barbarum Nutrition 0.000 claims abstract description 13
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 10
- 239000011787 zinc oxide Substances 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 239000000292 calcium oxide Substances 0.000 claims abstract description 7
- 239000003651 drinking water Substances 0.000 claims abstract description 6
- 235000020188 drinking water Nutrition 0.000 claims abstract description 6
- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 5
- 239000007788 liquid Substances 0.000 claims description 45
- 238000009941 weaving Methods 0.000 claims description 10
- 235000017550 sodium carbonate Nutrition 0.000 claims description 8
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 240000007594 Oryza sativa Species 0.000 claims description 5
- 235000007164 Oryza sativa Nutrition 0.000 claims description 5
- 239000003513 alkali Substances 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 239000004927 clay Substances 0.000 claims description 5
- 239000004035 construction material Substances 0.000 claims description 5
- 235000014103 egg white Nutrition 0.000 claims description 5
- 210000000969 egg white Anatomy 0.000 claims description 5
- 239000010903 husk Substances 0.000 claims description 5
- 238000012856 packing Methods 0.000 claims description 5
- 235000011837 pasties Nutrition 0.000 claims description 5
- 235000009566 rice Nutrition 0.000 claims description 5
- SUKJFIGYRHOWBL-UHFFFAOYSA-N sodium hypochlorite Chemical compound [Na+].Cl[O-] SUKJFIGYRHOWBL-UHFFFAOYSA-N 0.000 claims description 5
- 230000004438 eyesight Effects 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 239000000463 material Substances 0.000 abstract 4
- 239000000203 mixture Substances 0.000 abstract 2
- 238000002791 soaking Methods 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001914 filtration Methods 0.000 abstract 1
- 229920003266 Leaf® Polymers 0.000 description 37
- 241001122767 Theaceae Species 0.000 description 14
- 241001330002 Bambuseae Species 0.000 description 13
- 230000000694 effects Effects 0.000 description 3
- 238000002360 preparation method Methods 0.000 description 3
- 238000000197 pyrolysis Methods 0.000 description 3
- 239000013589 supplement Substances 0.000 description 3
- 241000272814 Anser sp. Species 0.000 description 2
- 241000271566 Aves Species 0.000 description 2
- 241000286209 Phasianidae Species 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000000740 bleeding effect Effects 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- HTUMBQDCCIXGCV-UHFFFAOYSA-N lead oxide Chemical compound [O-2].[Pb+2] HTUMBQDCCIXGCV-UHFFFAOYSA-N 0.000 description 1
- 229910000464 lead oxide Inorganic materials 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 230000005855 radiation Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 235000014692 zinc oxide Nutrition 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Fodder In General (AREA)
- Feed For Specific Animals (AREA)
Abstract
The invention discloses a method for making preserved eggs by lotus leaf tea. The method comprises the following step: (1) selecting fresh high-quality eggs, cleaning and airing the eggs, putting the eggs into a tank, compacting the eggs by bamboo splits; (2) preparing of material solution: in parts by weight, adding 45-55 parts of sodium carbonate anhydrous into 1000 parts of drinking water, stirring up until the sodium carbonate anhydrous is dissolved, adding 10-15 parts of quicklime and 0.5-1.0 part of zinc oxide, stirring up until the quicklime and zinc oxide are dissolved, so as to obtained a mixture solution; soaking 5-10 parts of lotus leaf tea, 1.0-1.5 parts of Negundo Chastetree leaf and 25-35 parts of salt in boiled water for 10-20 minutes, filtering to obtain soak solution and the soaked lotus leaf tea and Negundo Chastetree leaf, wrapping the lotus leaf tea and Negundo Chastetree leaf with gauze, adding the gauze with the lotus leaf tea and Negundo Chastetree leaf and the soak solution into the mixture solution, uniformly stirring up to prepare the material solution; (3) soaking the eggs in the material solution; (4) checking the soaked eggs and wrapping the soaked eggs respectively; (5) detecting the remained material solution for recycle. The preserved eggs do not have lead, so that the preserved eggs are health-care, unique in flavor, good in taste, long in storage time, and has the health-care efficacies of clearing away the heart fire, improving eyesight and relieving summer-heat. The making method is simple.
Description
Technical field
The present invention relates to food processing technology field, particularly relate to a kind of method utilizing lotus leaf tea to make lime-preserved egg.
Background technology
When traditional lime-preserved egg is produced, the general lead oxide that adopts is as bleeding agent, and plumbous exist very large side effect to health.And existing preparation method's more complicated, the lime-preserved egg mouthfeel produced is not good, and cross for a long time easily breed bacteria standing time, period of storage is short.Along with the raising of people's living standard, not only require that the lime-preserved egg made is unleaded, but also certain health-care effect will be had.
Summary of the invention
The object of the invention is to overcome the deficiencies in the prior art, a kind of method utilizing lotus leaf tea to make lime-preserved egg is provided, unleaded health care, the lime-preserved egg unique flavor produced, mouthfeel is good, and period of storage is long, long-term edible, there is the improving eyesight that clears away heart-fire, the health-care efficacy of the pyrolysis heat that disappears, preparation method is simple, is suitable for the birds, beasts and eggs such as egg, goose egg, quail egg and makes lime-preserved egg.
The present invention adopts following technical scheme to achieve these goals:
Utilize lotus leaf tea to make a method for lime-preserved egg, comprise following making step:
(1) select fresh high-quality egg, with being furnished with the water of clorox by egg white wash clean, then being dried by water and putting into cylinder, cylinder bottom bamboo shaving pad prevents egg damaged, floats when preventing egg from infiltrating with thin bamboo strips used for weaving compacting above egg;
(2) prepare feed liquid: by weight, get 1000 portions of drinking water, 45-55 part edible soda ash is put into water and stir until melt, be mixed with alkali lye, then add 10-15 part quick lime and 0.5-1.0 part zinc oxide and stir and melt to obtain mixed liquor; Get 5-10 part lotus leaf tea, 1.0-1.5 part Negundo Chastetree Leaf and 25-35 part salt again, first soak 10-20 minute with boiling water, filter to obtain brewed liquid and brewed good lotus leaf tea and Negundo Chastetree Leaf, brewed good lotus leaf tea and Negundo Chastetree Leaf gauze are wrapped, join in mixed liquor together with brewed liquid, stir, be mixed with feed liquid;
(3) feed liquid prepared poured in the cylinder of step (1), dipped thin bamboo strips used for weaving 8-12cm, seals mouth, and place 25-35 days at lucifuge place, supplemented feed liquid every 5 days to cylinder, ripe egg goes out cylinder, rinses well with cold boiled water, then dries;
(4) construction materials contract is detected: the ripe egg going out cylinder is checked the quality classification, gets the feed liquid in cylinder, add the yellow mud clay of its weight 90% and the burnt FOLIUM NELUMBINIS of 10%, stir furnishing pasty state, then ripe egg is wrapped up, roll on rice husk, put into packing case, shady and cool storage, storage time 5-6 month;
(5) remain feed liquid to detect, proportioning adds utilization more again.
Preferably, the weight proportion of feed liquid described in step (2) is 1000 parts, water, edible soda ash 50 parts, quick lime 12 parts, 0.8 part, zinc oxide, lotus leaf tea 8 parts, Negundo Chastetree Leaf 1.2 parts, salt 30 parts.
Preferably, pour in cylinder described in step (3) by the feed liquid prepared, dipped bamboo slights 10cm.
Compared with the prior art, beneficial effect of the present invention is as follows:
The present invention adopts edible soda ash, quick lime, zinc oxide, lotus leaf tea, Negundo Chastetree Leaf and salt etc. to prepare feed liquid for raw material and makes lime-preserved egg, unleaded health care, lotus leaf tea has the improving eyesight that clears away heart-fire, disappear pyrolysis heat health-care efficacy, Negundo Chastetree Leaf has sterilization expelling parasite, heat radiation of inducing sweat, dampness elimination and medium effect, the lime-preserved egg unique flavor produced, mouthfeel is good, period of storage is long, long-term edible, there is the improving eyesight that clears away heart-fire, the health-care efficacy of the pyrolysis heat that disappears, preparation method is simple, is suitable for the birds, beasts and eggs such as egg, goose egg, quail egg and makes lime-preserved egg.
Accompanying drawing explanation
Fig. 1 is process chart of the present invention.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further illustrated, but the present invention is not limited only to these embodiments, and under the prerequisite not departing from present inventive concept, any improvement done all drops within protection scope of the present invention.
Embodiment 1:
Utilize lotus leaf tea to make a method for lime-preserved egg, comprise following making step:
(1) select fresh high-quality egg, with being furnished with the water of clorox by egg white wash clean, then being dried by water and putting into cylinder, cylinder bottom bamboo shaving pad prevents egg damaged, floats when preventing egg from infiltrating with thin bamboo strips used for weaving compacting above egg;
(2) prepare feed liquid: by weight, get 1000 portions of drinking water, 45 parts of edible soda ash are put into water and stir until melt, be mixed with alkali lye, then add 10 parts of quick limes and 1.0 parts of zinc oxide and stir and melt to obtain mixed liquor; Get 5 parts of lotus leaf tea, 1.5 parts of Negundo Chastetree Leafs and 25 portions of salt again, first soak 10 minutes with boiling water, filter to obtain brewed liquid and brewed good lotus leaf tea and Negundo Chastetree Leaf, brewed good lotus leaf tea and Negundo Chastetree Leaf gauze are wrapped, join in mixed liquor together with brewed liquid, stir, be mixed with feed liquid;
(3) feed liquid prepared poured in the cylinder of step (1), dipped thin bamboo strips used for weaving 8cm, seals mouth, places 25 days at lucifuge place, supplements feed liquid every 5 days to cylinder, and ripe egg goes out cylinder, rinses well with cold boiled water, then dries;
(4) construction materials contract is detected: the ripe egg going out cylinder is checked the quality classification, gets the feed liquid in cylinder, add the yellow mud clay of its weight 90% and the burnt FOLIUM NELUMBINIS of 10%, stir furnishing pasty state, then ripe egg is wrapped up, roll on rice husk, put into packing case, shady and cool storage, storage time 5 months;
(5) remain feed liquid to detect, proportioning adds utilization more again.
Embodiment 2:
Utilize lotus leaf tea to make a method for lime-preserved egg, comprise following making step:
(1) select fresh high-quality egg, with being furnished with the water of clorox by egg white wash clean, then being dried by water and putting into cylinder, cylinder bottom bamboo shaving pad prevents egg damaged, floats when preventing egg from infiltrating with thin bamboo strips used for weaving compacting above egg;
(2) prepare feed liquid: by weight, get 1000 portions of drinking water, 50 parts of edible soda ash are put into water and stir until melt, be mixed with alkali lye, then add 12 parts of quick limes and 0.8 part of zinc oxide and stir and melt to obtain mixed liquor; Get 8 parts of lotus leaf tea, 1.2 parts of Negundo Chastetree Leafs and 30 portions of salt again, first soak 15 minutes with boiling water, filter to obtain brewed liquid and brewed good lotus leaf tea and Negundo Chastetree Leaf, brewed good lotus leaf tea and Negundo Chastetree Leaf gauze are wrapped, join in mixed liquor together with brewed liquid, stir, be mixed with feed liquid;
(3) feed liquid prepared poured in the cylinder of step (1), dipped thin bamboo strips used for weaving 10cm, seals mouth, places 30 days at lucifuge place, supplements feed liquid every 5 days to cylinder, and ripe egg goes out cylinder, rinses well with cold boiled water, then dries;
(4) construction materials contract is detected: the ripe egg going out cylinder is checked the quality classification, gets the feed liquid in cylinder, add the yellow mud clay of its weight 90% and the burnt FOLIUM NELUMBINIS of 10%, stir furnishing pasty state, then ripe egg is wrapped up, roll on rice husk, put into packing case, shady and cool storage, storage time 6 months;
(5) remain feed liquid to detect, proportioning adds utilization more again.
Embodiment 3:
Utilize lotus leaf tea to make a method for lime-preserved egg, comprise following making step:
(1) select fresh high-quality egg, with being furnished with the water of clorox by egg white wash clean, then being dried by water and putting into cylinder, cylinder bottom bamboo shaving pad prevents egg damaged, floats when preventing egg from infiltrating with thin bamboo strips used for weaving compacting above egg;
(2) prepare feed liquid: by weight, get 1000 portions of drinking water, 55 parts of edible soda ash are put into water and stir until melt, be mixed with alkali lye, then add 15 parts of quick limes and 1.0 parts of zinc oxide and stir and melt to obtain mixed liquor; Get 10 parts of lotus leaf tea, 1.0 parts of Negundo Chastetree Leafs and 35 portions of salt again, first soak 20 minutes with boiling water, filter to obtain brewed liquid and brewed good lotus leaf tea and Negundo Chastetree Leaf, brewed good lotus leaf tea and Negundo Chastetree Leaf gauze are wrapped, join in mixed liquor together with brewed liquid, stir, be mixed with feed liquid;
(3) feed liquid prepared poured in the cylinder of step (1), dipped thin bamboo strips used for weaving 12cm, seals mouth, places 35 days at lucifuge place, supplements feed liquid every 5 days to cylinder, and ripe egg goes out cylinder, rinses well with cold boiled water, then dries;
(4) construction materials contract is detected: the ripe egg going out cylinder is checked the quality classification, gets the feed liquid in cylinder, add the yellow mud clay of its weight 90% and the burnt FOLIUM NELUMBINIS of 10%, stir furnishing pasty state, then ripe egg is wrapped up, roll on rice husk, put into packing case, shady and cool storage, storage time 6 months;
(5) remain feed liquid to detect, proportioning adds utilization more again.
Claims (3)
1. utilize lotus leaf tea to make a method for lime-preserved egg, it is characterized in that: comprise following making step:
(1) select fresh high-quality egg, with being furnished with the water of clorox by egg white wash clean, then being dried by water and putting into cylinder, cylinder bottom bamboo shaving pad, uses thin bamboo strips used for weaving compacting above egg;
(2) prepare feed liquid: by weight, get 1000 portions of drinking water, 45-55 part edible soda ash is put into water and stir until melt, be mixed with alkali lye, then add 10-15 part quick lime and 0.5-1.0 part zinc oxide and stir and melt to obtain mixed liquor; Get 5-10 part lotus leaf tea, 1.0-1.5 part Negundo Chastetree Leaf and 25-35 part salt again, first soak 10-20 minute with boiling water, filter to obtain brewed liquid and brewed good lotus leaf tea and Negundo Chastetree Leaf, brewed good lotus leaf tea and Negundo Chastetree Leaf gauze are wrapped, join in mixed liquor together with brewed liquid, stir, be mixed with feed liquid;
(3) feed liquid prepared poured in the cylinder of step (1), dipped thin bamboo strips used for weaving 8-12cm, seals mouth, and place 25-35 days at lucifuge place, supplemented feed liquid every 5 days to cylinder, ripe egg goes out cylinder, rinses well with cold boiled water, then dries;
(4) construction materials contract is detected: the ripe egg going out cylinder is checked the quality classification, gets the feed liquid in cylinder, add the yellow mud clay of its weight 90% and the burnt FOLIUM NELUMBINIS of 10%, stir furnishing pasty state, then ripe egg is wrapped up, roll on rice husk, put into packing case, shady and cool storage, storage time 5-6 month;
(5) remain feed liquid to detect, proportioning adds utilization more again.
2. the method utilizing lotus leaf tea to make lime-preserved egg according to claim 1, is characterized in that: the weight proportion of feed liquid described in step (2) is 1000 parts, water, edible soda ash 50 parts, quick lime 12 parts, 0.8 part, zinc oxide, lotus leaf tea 8 parts, Negundo Chastetree Leaf 1.2 parts, salt 30 parts.
3. the lotus leaf tea that utilizes according to claim 1 makes the method for lime-preserved egg, it is characterized in that: pour in cylinder by the feed liquid prepared described in step (3), and dipped bamboo slights 10cm.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410436240.6A CN104207202A (en) | 2014-08-29 | 2014-08-29 | Method for making preserved eggs by lotus leaf tea |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410436240.6A CN104207202A (en) | 2014-08-29 | 2014-08-29 | Method for making preserved eggs by lotus leaf tea |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104207202A true CN104207202A (en) | 2014-12-17 |
Family
ID=52089413
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410436240.6A Pending CN104207202A (en) | 2014-08-29 | 2014-08-29 | Method for making preserved eggs by lotus leaf tea |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104207202A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771814A (en) * | 2019-11-27 | 2020-02-11 | 湖北天湖蛋禽股份有限公司 | Lotus-flavored preserved eggs without heavy metal and processing method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059086A (en) * | 1990-08-23 | 1992-03-04 | 贵阳市食品公司禽蛋食品加工厂 | The preparation method of unleaded dietotherapy soft yolk lime-preserved egg |
| CN1085401A (en) * | 1993-07-19 | 1994-04-20 | 江百芝 | Anti-inflammatory health preserved egg and preparation method thereof |
| CN1262897A (en) * | 1999-02-08 | 2000-08-16 | 占文夏 | Spiced preserved egg and its production method |
| CN1329832A (en) * | 2001-07-17 | 2002-01-09 | 帅智翔 | Process for preparing preserved eggs |
| CN101926448A (en) * | 2009-06-25 | 2010-12-29 | 赵春 | Method for preparing preserved egg immersion solution |
-
2014
- 2014-08-29 CN CN201410436240.6A patent/CN104207202A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1059086A (en) * | 1990-08-23 | 1992-03-04 | 贵阳市食品公司禽蛋食品加工厂 | The preparation method of unleaded dietotherapy soft yolk lime-preserved egg |
| CN1085401A (en) * | 1993-07-19 | 1994-04-20 | 江百芝 | Anti-inflammatory health preserved egg and preparation method thereof |
| CN1262897A (en) * | 1999-02-08 | 2000-08-16 | 占文夏 | Spiced preserved egg and its production method |
| CN1329832A (en) * | 2001-07-17 | 2002-01-09 | 帅智翔 | Process for preparing preserved eggs |
| CN101926448A (en) * | 2009-06-25 | 2010-12-29 | 赵春 | Method for preparing preserved egg immersion solution |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN110771814A (en) * | 2019-11-27 | 2020-02-11 | 湖北天湖蛋禽股份有限公司 | Lotus-flavored preserved eggs without heavy metal and processing method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366126B (en) | Manufacturing method of roast fish | |
| CN101791134B (en) | Kelp-fish ball and preparation method thereof | |
| CN102178269B (en) | Method for making two-type preserved eggs | |
| CN104082445A (en) | Coix seed and honey tea powder and processing method thereof | |
| CN103652524A (en) | Green tea apple jam and preparation method thereof | |
| CN103519113A (en) | Preparation method of ginger oyster sauce | |
| CN105918927A (en) | Spiced low-alkali preserved duck eggs and preparation method thereof | |
| CN102326799A (en) | Deodorization method of edible asparagus | |
| KR101409944B1 (en) | Method for manufacturing marsupenaeus japonicus aekjeot | |
| CN104366628A (en) | Processing method of loquat juice | |
| CN104207202A (en) | Method for making preserved eggs by lotus leaf tea | |
| CN103689539B (en) | A kind of beef paste with loquat favor and preparation method thereof | |
| CN106722365A (en) | A kind of preparation method of unleaded preserved egg | |
| CN104366630A (en) | Processing method of mint and loquat juice | |
| CN104305257A (en) | Tea-fragrant duck tongue and processing method thereof | |
| CN103652519A (en) | Green tea juicy peach jam and preparation method thereof | |
| CN103571718A (en) | Preparation method of healthcare okra cocktail | |
| CN105747133A (en) | Green tea lipid-lowering low-alkali preserved eggs and preparation method thereof. | |
| CN105154287A (en) | Peach wine processing method | |
| CN103027226A (en) | Lily-tremella soup and making method thereof | |
| CN101822285A (en) | Egg preservative | |
| CN110946268A (en) | Chili pickling method | |
| CN101632466A (en) | Method for processing seasoned and dried scallop products | |
| CN104082640A (en) | Processing method for multi-flavor jam | |
| CN101467708A (en) | Application of vitamin C in preparing salted egg yolk |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141217 |