CN104855493A - A manufacturing method of a traditional Chinese medicine preservative solution for salted duck eggs - Google Patents
A manufacturing method of a traditional Chinese medicine preservative solution for salted duck eggs Download PDFInfo
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- CN104855493A CN104855493A CN201510203512.2A CN201510203512A CN104855493A CN 104855493 A CN104855493 A CN 104855493A CN 201510203512 A CN201510203512 A CN 201510203512A CN 104855493 A CN104855493 A CN 104855493A
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Abstract
The present invention discloses a manufacturing method of a traditional Chinese medicine preservative solution for salted duck eggs, and the preservative solution comprises the following traditional Chinese medicines and raw materials in mass ratio: 20-40 chrysanthemums: 20-40 cassia twigs : 20-40 asarum sieboldii : 20-40 notopterygium incisum : 20-40 bear galls : 25-45 radix sophorae flavescentis : 20-40 rhizoma smilacis glabrae : 20-40 sargent gloryvine : 20-40 ilex purpurea, 20-40 eupatorium fortune : 25-45 cloves : 30-50 dried ginger : 25-45 fennel : 20-40 corn silk : 20-40 rhizoma atractylodis : 25-45 honeysuckle : 20-40 radix lithospermi : 20-40 fagopyrum dibotrys : 1300 tea leaves : 2500 edible salt : 65,000 mountain spring water; all the above materials in grams are put into a cauldron, are boiled by high flame, and decocted with a low flame to obtain a solution of 50,000 g, and cooled down to obtain the traditional Chinese medicine preservative solution for salted duck eggs. The salted duck eggs are put into the preservative solution, stored, transported and sold. The preservative solution can keep the product not being deteriorated, maintain the freshness and unique flavor of the salted duck eggs preserved with traditional Chinese medicines, and the salted duck eggs earn favorable comments from customers.
Description
Technical field
The present patent application relates to a kind of method for making food, particularly relates to a kind of preparation method of Chinese medicine duck salted egg Precerving liquid.
Background technology
The meals that duck salted egg is liked as a kind of people, it is a kind of traditional food, living standard along with people improves and improves, simultaneously also due to the progress of food industry science and technology, the new varieties of salted egg constantly increase, its production method is also significantly improved, the yellow mud that the traditional production method of salted egg mainly comprises salt is pickled, and in today, nice in order to produce, nourishing salted egg, preparation method improves to some extent, if application number is that 03122710.4 " preparation method of salted duck egg with bones soup " discloses a kind of bone through pickling the Salted duck egg preparation method be cooked into.The method be make the practical approach of of fresh duck's egg; Application number is also had to be that the invention of 200310119088.0 " a kind of halogen zinc Salted duck eggs " relates to a kind of halogen zinc Salted duck egg: the saline solution formulation by weight that its salty stain process adopts is, coix seed, the curcuma zedoary red sage root, turmeric, Radix Angelicae Sinensis, coptis root, matrimony vine, Cordyceps sinensis, cool in vain, Amomum globosum loureiro, little fennel, large fennel, borneol, golden cypress, Radix Glycyrrhizae, cloves, dried orange peel, white wine, salt (salt), water, duck's egg.It is introduced: prescription is nontoxic, harmless, no drug residue: balanced in nutrition, edible aftereffect is remarkable; Also have in addition application number be " a kind of bubble pickling process of Salted duck egg " of 200510094324.7 by FRESH DUCK EGGS with pickle bittern and be sealed in bag, vacuumizing, pickles 30 ~ 40 days.With pickling hermetically, in bittern, moisture can not evaporate, maintain the content of salt in bittern constant, the passing that can not be formed in time becomes more and more salty phenomenon, so, the time of duck's egg in bag is long again, also can not salty can not entrance, the length that shelf-life of the Salted duck egg of namely the present invention is more traditional.The advantage introduced is without earth, as long as rinse with water after opening bag, just can enter pot and steams or boil, the inconvenience that the traditional Salted duck egg avoided is stripped out from earth.But the Chinese medicine that Chinese medicine used in the making of these Salted duck eggs is used with present patent application is not identical, and effect also emphasizes particularly on different fields.Application number is that 200710078068.1 " a kind of Chinese medicine duck salted eggs " disclose, 23 kinds of Chinese medicines, edible salt, tealeaves etc. are adopted to make liquid, fresh duck's egg is put into liquid to soak and obtain product Chinese medicine duck salted egg in 60 days ~ 70 days, food was both fond of eating, and improved the health again, prophylactic effect; But its sales process is guaranteed the quality, the cycle is slightly short, needs to improve.
Summary of the invention
The present invention seeks to by inventor's production practices of several years and research, inherit " dietotherapy homology " tradition of traditional Chinese medicine, investigated Chinese medicine Salted duck egg, the food reaching production was both fond of eating, improve the health again, there is certain prophylactic effect, obtain the accreditation of consumers in general, simultaneously to inventors herein proposing a problem, namely after product puts a period of time, taste there occurs larger change, after receiving customer input, for solving the storage at Chinese medicine Salted duck egg, transport and sales process in, require to keep its delicious degree of product, peculiar flavour is constant, drawn by research and preserve maintenance with following maintenance liquid. then thoroughly can separate this problem above-mentioned.
The following technical scheme of Precerving liquid of the present invention realizes: make the formula of the Chinese medicine of Chinese medicine duck salted egg Precerving liquid and the raw material soaked in mass ratio:
Chrysanthemum 20 ~ 40: cassia twig 20 ~ 40: the root of Chinese wild ginger 20 ~ 40: notopterygium root 20 ~ 40: bear gall 20 ~ 40: kuh-seng 25 ~ 45: smilax 20 ~ 40: Sargent gloryvine 20 ~ 40: the four seasons clear 20 ~ 40: eupatorium 20 ~ 40: cloves 25 ~ 45: rhizoma zingiberis 30 ~ 50: fennel seeds 25 ~ 45: corn stigma 20 ~ 40: rhizoma atractylodis 20 ~ 40: honeysuckle 25 ~ 45: Asian puccoon 20 ~ 40: cymose buckwheat rhizome 20 ~ 40: tealeaves 1300: salt 2500: mountain spring water 65000; Above-mentioned quality than raw material in gram, except salt, put into cauldron by the Chinese medicine of Precerving liquid and the quality of raw material than formula material, stir evenly, after boiling with big fire, with little fire heating, decoct 6 ~ 24h until solution decocts into about 50000 grams, add salt 2500 grams in solution, stir evenly dissolving, solution is cooled to normal temperature, the dregs of a decoction leach abandons it, obtain Chinese medicine duck salted egg Precerving liquid, during use, soaked Chinese medicine duck salted egg is put into Precerving liquid and flooded egg body.
The Chinese medicine of the Chinese medicine duck salted egg Precerving liquid that the above-mentioned making of the present invention is soaked and the formula of raw material be in mass ratio:
Chrysanthemum 30: cassia twig 30: the root of Chinese wild ginger 30: notopterygium root 30: bear gall 30: kuh-seng 35: smilax 30: Sargent gloryvine 30: the four seasons clear 30: eupatorium 30: cloves 35: rhizoma zingiberis 40: fennel seeds 35: corn stigma 30: rhizoma atractylodis 30: honeysuckle 35: Asian puccoon 30: cymose buckwheat rhizome 30: tealeaves 1300: salt 2500: mountain spring water 65000; Above-mentioned quality than raw material in gram, except salt, put into cauldron by the Chinese medicine of Precerving liquid and the quality of raw material than formula material, stir evenly, after boiling with big fire, with little fire heating, decoct 6 ~ 24h until solution decocts into about 50000 grams, add salt 2500 grams in solution, stir evenly dissolving, solution is cooled to normal temperature, the dregs of a decoction leach abandons it, obtain Chinese medicine duck salted egg Precerving liquid, during use, soaked Chinese medicine duck salted egg is put into Precerving liquid and flooded egg body.
Beneficial effect of the present invention, the Precerving liquid obtained by the inventive method is put in storage in Precerving liquid, transport and sales process by having produced Chinese medicine Salted duck egg, the delicious degree of product Chinese medicine Salted duck egg, peculiar flavour can be held, remain unchanged matter, be subject to the favorable comment of client.Now be used for making Chinese medicine Salted duck egg Precerving liquid Chinese medicine material in " Chinese medicine voluminous dictionary " version in 1985 state clearly the nature and flavor of Chinese medicine material and function cures mainly, record in below, the page number represents the number of pages at following content place, illustrates that raw materials used prescription is nontoxic, harmless, no drug residue.
chrysanthemum, camomile, stevia rebaudianum, medicine chrysanthemum is the capitulum of feverfew.Nature and flavor: sweet, cool.Function cures mainly: wind and heat dispersing, improving eyesight, removing toxic substances.Control anemopyretic cold, headache, dizzy, hot eyes.P2009；
cassia twig: Xin Gan, temperature, enter the heart, lung, urinary bladder channel.Its function inducing sweat and dispelling exogenous evils, warming meridians and promoting circulation of qi, activating YANG and prormoting functioning of QI, the diseases such as chill table disease, obstruction of qi in the chest palpitaition, kank, stool and urine is unfavorable, oedema, menstrual disorder, amenorrhoea.P1771。
the root of Chinese wild ginger, different name, little Xin, the root of Chinese wild ginger, Jin Pencao.For the whole herb with root of the aristolochiaceae plant root of Chinese wild ginger.Proterties: pungent, warm.Function cures mainly: Eradicates wind, dissipating cold, and row water, has one's ideas straightened out.Control air-cooled headache, nasosinusitis, dentalgia, phlegm and retained fluid is coughed inverse, arthralgia due to wind-dampness.P1477。
notopterygium root, different name Qiang is clear.For root or the rhizome of samphire notopterygium root, proterties: arduous, warm.Function cures mainly: loose exterior cold, Eradicates rheumatism, sharp joint.Cure cold rheumatism, has a headache lossless; Wind-cold-dampness arthralgia, the strong muscular contracture of item, joint ache, edema caused by wind-dampness skin sore.P1173.
Bear gall is the gall-bladder of ursidae animal.Nature and flavor: bitter, cold.Function cures mainly: heat-clearing, antispastic, improving eyesight, desinsection, little Jing Epilepsy, infantile malnutrition due to digestive disturbances or intestinalparasites disease, treat hemorrhoid dislike sore.P2584。
Kuh-seng is the root of legume kuh-seng.Nature and flavor: bitter, cold.Function cures mainly: heat-clearing, eliminating dampness, desinsection.Control toxic-heat and blood stasis, discharging fresh blood stool, jaundice, under red white with, infantile pneumonia, infantile malnutrition due to digestive disturbances or intestinalparasites acute tonsillitis, anal fistula, prolapse of the anus, scalds.P1284。
smilax, another name aetite etc.For the rhizome of liliaceous plant smilax.Nature and flavor: sweet light, flat.Function cures mainly: removing toxic substances, dehumidifying, sharp joint.Control syphilis, gonorrhoea, muscles and bones contraction pain, beriberi, carbuncle is swollen.P91。
sargent gloryvine, formal name used at school leatherleaf millettia stem is the stem of legume leatherleaf millettia stem, nature and flavor: bitter, warm.Function cures mainly ， Raising blood Eradicates wind, clearing and activating the channels and collaterals, controls soreness of waist and knee joint numbness, traumatic injury.P1353
the four seasons are clear, formal name used at school peristrophe is the herb of acanthaceous plant peristrophe.Nature and flavor, pungent, Cool.Function cures mainly: Eradicates wind, and heat-clearing, reduces phlegm, and controls cough due to wind-heat evil, hemorrhoid, traumatic injury.P98.
eupatorium, Yi Ming Jian, blue, water is fragrant, and great zeeland is the cauline leaf of feverfew fragrant thoroughwort, proterties: pungent, flat.Function cures mainly: clear heat, keeps away dirty, dampness elimination, menstruation regulating.Control and experience summer-heat and damp, fever and chills are had a headache, and accumulate in damp evil, gastral cavity ruffian is not hungry, and the sweet tongue of mouth is greasy, irregular menstruation.P1378
cloves, be the bud of ma Yao Jin section plant of clove.Proterties: pungent, warm.Function cures mainly: Wen Zhong, warm stomach fall inverse, control inverse oh, gastric disorder causing nausea, rush down dysentery, trusted subordinate's crymodynia etc.; P19;
rhizoma zingiberis: calling dry ginger, is the dry rhizome of zingiberaceous plant, proterties: pungent, hot.Function cures mainly: promote blood circulation by cold, Hui Yang in temperature.Control trusted subordinate's crymodynia, vomit and diarrhoea.The cold weak pulse of limb.Cold drink is breathed with cough.Wind-cold-dampness arthralgia.Blood under deficiency of yang Tu, Nv.P71.
fennel seeds, formal name used at school is fennel.For the fruit of samphire fennel.Proterties: pungent, warm.Function cures mainly: warming kidney for dispelling cold, relieving the gastric disorder and regulating vital energy, lumbago due to the kidney deficiency, stomachache, vomiting etc.P1593；
corn stigma: maize stamen.For the zeistic style of grass.Nature and flavor: sweet, flat.Function cures mainly: diuresis, expel the heat-evil, flat liver, cholagogic.Control nephritic dropsy, beriberi, jaundice, hepatitis, hypertension, cholecystitis, gall stone.Diabetes.Haematemesis ， Nv blood, nasosinusitis, acute mastitis.P555。
rhizoma atractylodis: calling red art, is the rhizome of feverfew RHIZOMA ATRACTYLODIS IANCEAE or Atractylis chinensis etc.Proterties: arduous, warm.Function cures mainly: invigorating the spleen, eliminating dampness, Xie Yu, ward off dirty.Controlling and wet containing tired spleen, burnout addicted to sleeping, gastral cavity ruffian abdominal distension, poor appetite, vomiting, has loose bowels, dysentery, malaria, phlegm and retained fluid, oedema, time gas flu, wind-cold-dampness arthralgia, sufficient fistula, yctalopia, P1066.
honeysuckle, different name FLOSLONICERAE, honeysuckle flower etc. are the bud of caprifoliaceae plant, nature and flavor: sweet, and cold, function cures mainly: heat-clearing, removing toxic substances, control warm disease heating, toxic-heat and blood stasis etc.P1404。
asian puccoon, be the root of comfrey Asian puccoon, nature and flavor: bitter cold.Function cures mainly: cool blood, invigorate blood circulation, clearing heat and detoxicating.Control warm macula, jaundice with damp-heat pathogen, purpura, Tu, Nv, hematuria, stranguria with turbid discharge, bloody flux, constipation with heat retention, burn, eczema, erysipelas etc., P2342.
cymose buckwheat rhizome, formal name used at school japanese dock fruit is the fruit of polygonaceae plant or Nepal's sheep hoof, bitter and puckery flavor, flat, nontoxic; Function cures mainly: main red white assorted dysentery.P1951。
Detailed description of the invention
embodiment 1
chrysanthemum 30: cassia twig 30: the root of Chinese wild ginger 30: notopterygium root 30: bear gall 30: kuh-seng 35: smilax 30: Sargent gloryvine 30: the four seasons clear 30: eupatorium 30: cloves 35: rhizoma zingiberis 40: fennel seeds 35: corn stigma 30: rhizoma atractylodis 30: honeysuckle 35: Asian puccoon 30: cymose buckwheat rhizome 30: tealeaves 1300: salt 2500: mountain spring water 65000; Above-mentioned quality than raw material in gram, except salt, put into cauldron, stir evenly, after boiling with big fire, with little fire heating, decoct 10 ~ 20h until solution decocts about 50000 grams, add salt 2500 grams in solution, stir evenly dissolving, solution is cooled to normal temperature, the dregs of a decoction leach abandons it, obtain Chinese medicine duck salted egg Precerving liquid, during use, soaked Chinese medicine duck salted egg is put into Precerving liquid and flooded egg body.
embodiment 2
chrysanthemum 20: cassia twig 20: the root of Chinese wild ginger 20: notopterygium root 20: bear gall 20: kuh-seng 25: smilax 20: Sargent gloryvine 30: the four seasons clear 20: eupatorium 20: cloves 25: rhizoma zingiberis 30: fennel seeds 25: corn stigma 20: rhizoma atractylodis 20: honeysuckle 25: Asian puccoon 20: cymose buckwheat rhizome 20: tealeaves 1300: salt 2500: mountain spring water 65000; Above-mentioned quality than raw material in gram, except salt, put into cauldron, stir evenly, after boiling with big fire, with little fire heating, decoct 10 ~ 24h until solution decocts about 50000 grams, salt 2500 grams is added in solution, stir evenly dissolving, solution is cooled to normal temperature, and the dregs of a decoction leach abandons it, obtain Chinese medicine duck salted egg Precerving liquid, during use, soaked Chinese medicine duck salted egg is put into Precerving liquid and flooded egg body.
embodiment 3
chrysanthemum 40: cassia twig 40: the root of Chinese wild ginger 40: notopterygium root 40: bear gall 40: kuh-seng 45: smilax 40: Sargent gloryvine 40: the four seasons clear 40: eupatorium 40: cloves 45: rhizoma zingiberis 50: fennel seeds 45: corn stigma 40: rhizoma atractylodis 40: honeysuckle 45: Asian puccoon 40: cymose buckwheat rhizome 40: tealeaves 1300: salt 2500: mountain spring water 65000; Above-mentioned quality than raw material in gram, except salt, put into cauldron, stir evenly, after boiling with big fire, with little fire heating, decoct 16 ~ 20h until solution decocts about 50000 grams, salt 2500 grams is added in solution, stir evenly dissolving, solution is cooled to normal temperature, and the dregs of a decoction leach abandons it, obtain Chinese medicine duck salted egg Precerving liquid, during use, soaked Chinese medicine duck salted egg is put into Precerving liquid and flooded egg body.
Claims (2)
1. a preparation method for Chinese medicine duck salted egg Precerving liquid, is characterized in that the following technical scheme of Precerving liquid realizes, and makes the formula of the Chinese medicine of Precerving liquid and the raw material soaking Chinese medicine duck salted egg in mass ratio:
Chrysanthemum 20 ~ 40: cassia twig 20 ~ 40: the root of Chinese wild ginger 20 ~ 40: notopterygium root 20 ~ 40: bear gall 20 ~ 40: kuh-seng 25 ~ 45: smilax 20 ~ 40: Sargent gloryvine 20 ~ 40: the four seasons clear 20 ~ 40: eupatorium 20 ~ 40: cloves 25 ~ 45: rhizoma zingiberis 30 ~ 50: fennel seeds 25 ~ 45: corn stigma 20 ~ 40: rhizoma atractylodis 20 ~ 40: honeysuckle 25 ~ 45: Asian puccoon 20 ~ 40: cymose buckwheat rhizome 20 ~ 40: tealeaves 1300: salt 2500: mountain spring water 65000; Above-mentioned quality than raw material in gram, except salt, put into cauldron by the quality of the Chinese medicine of Precerving liquid than formula material, stir evenly, after boiling with big fire, with little fire heating, decoct 6 ~ 24h until solution decocts into 50000 grams, in solution, add salt 2500 grams, stir evenly dissolving, solution is cooled to normal temperature, and the dregs of a decoction leach abandons it, obtains Chinese medicine duck salted egg Precerving liquid.
2. a kind of preparation method of soaking Chinese medicine duck salted egg Precerving liquid according to claim 1, the Chinese medicine of the Precerving liquid that it is characterized in that and the formula of raw material in mass ratio:
Chrysanthemum 30: cassia twig 30: the root of Chinese wild ginger 30: notopterygium root 30: bear gall 30: kuh-seng 35: smilax 30: Sargent gloryvine 30: the four seasons clear 30: eupatorium 30: cloves 35: rhizoma zingiberis 40: fennel seeds 35: corn stigma 30: rhizoma atractylodis 30: honeysuckle 35: Asian puccoon 30: cymose buckwheat rhizome 30: tealeaves 1300: salt 2500: mountain spring water 65000; Above-mentioned quality than raw material in gram, except salt, put into cauldron by the quality of the Chinese medicine of Precerving liquid than formula material, stir evenly, after boiling with big fire, with little fire heating, decoct 6 ~ 24h until solution decocts into 50000 grams, in solution, add salt 2500 grams, stir evenly dissolving, solution is cooled to normal temperature, and the dregs of a decoction leach abandons it, obtains Chinese medicine duck salted egg Precerving liquid.
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| CN101233935A (en) * | 2007-12-26 | 2008-08-06 | 罗克鼎 | Chinese medicine duck salted egg |
| CN103494252A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Radix polygoni multiflori salted duck egg with herbal cuisine and preparation method of egg |
| CN103584166A (en) * | 2013-09-24 | 2014-02-19 | 赵娟 | Curing formula and method of salted duck egg |
| CN103610111A (en) * | 2013-12-06 | 2014-03-05 | 界首市宏亮食品有限公司 | Production method of health-care duck eggs |
| CN103689657A (en) * | 2012-09-28 | 2014-04-02 | 薛帅 | A manufacturing method of salted duck eggs |
| CN103815433A (en) * | 2012-11-19 | 2014-05-28 | 张贵平 | Nutritional salted duck egg and making method thereof |
| CN104489608A (en) * | 2014-10-20 | 2015-04-08 | 张辉 | A duck egg salt needed for preparing salted duck eggs for clearing away heat and toxic material |
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2015
- 2015-04-27 CN CN201510203512.2A patent/CN104855493A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233935A (en) * | 2007-12-26 | 2008-08-06 | 罗克鼎 | Chinese medicine duck salted egg |
| CN103689657A (en) * | 2012-09-28 | 2014-04-02 | 薛帅 | A manufacturing method of salted duck eggs |
| CN103815433A (en) * | 2012-11-19 | 2014-05-28 | 张贵平 | Nutritional salted duck egg and making method thereof |
| CN103584166A (en) * | 2013-09-24 | 2014-02-19 | 赵娟 | Curing formula and method of salted duck egg |
| CN103494252A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Radix polygoni multiflori salted duck egg with herbal cuisine and preparation method of egg |
| CN103610111A (en) * | 2013-12-06 | 2014-03-05 | 界首市宏亮食品有限公司 | Production method of health-care duck eggs |
| CN104489608A (en) * | 2014-10-20 | 2015-04-08 | 张辉 | A duck egg salt needed for preparing salted duck eggs for clearing away heat and toxic material |
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| 王莲芸 等: "《现代医学导论》", 31 May 2010 * |
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