CN105192049A - Antibacterial aroma-enhancing fresh-keeping material and production method of Songhua preserved egg - Google Patents
Antibacterial aroma-enhancing fresh-keeping material and production method of Songhua preserved egg Download PDFInfo
- Publication number
- CN105192049A CN105192049A CN201510491849.8A CN201510491849A CN105192049A CN 105192049 A CN105192049 A CN 105192049A CN 201510491849 A CN201510491849 A CN 201510491849A CN 105192049 A CN105192049 A CN 105192049A
- Authority
- CN
- China
- Prior art keywords
- fresh
- parts
- antibacterial
- lime
- year old
- 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
Abstract
The invention discloses an antibacterial aroma-enhancing fresh-keeping material and a production method of a Songhua preserved egg, and belongs to the field of production of preserved eggs. The antibacterial aroma-enhancing fresh-keeping material of the Songhua preserved egg is mainly prepared through mixing the following raw materials in parts by weight: 60-70 parts of milk of lime, 15-25 parts of lake mud, 1-10 parts of table salt, 1-10 parts of traditional Chinese medicinal material soup and 1-10 parts of pine sawdust. Compared with the prior art, the production method has the following advantages: the Songhua preserved egg is wrapped by the special fresh-keeping material for quality keeping and fresh keeping, the purely natural aroma of pine sawdust is utilized, and the special aroma of the Songhua preserved egg is fully reserved based on the traditional technology of wrapping Songhua preserved eggs with mud and the modern traditional Chinese medicine antibacterial technology for egg products, so that the wrapping thickness, golden yellow ornamental color and luster, aroma and taste of the product are improved; food additives, food compounds and preservatives are not added, so that the production method conforms to the requirements of easy operation, low cost, cleanness, environmental friendliness, reliable quality, bacteriostasis and mold prevention, and has good popularization and use value.
Description
Technical field
The invention belongs to lime-preserved egg production field, specifically the preparation method of the fresh-keeping material of the antibacterial flavouring of a kind of "Thousand year old" duck eggs and "Thousand year old" duck eggs.
Background technology
Lime-preserved egg, is also called lime-preserved egg, a kink of preserved egg, and be the distinctive traditional egg products of China, lime-preserved egg is nutritious, and color is various, and pleasant to the palate, has effect that is refrigerant, improving eyesight, is on sale throughout domestic, finds a good sale in the areas such as the South Sea Islands, North America and West Europe.China is egg production consumption big country of the world, 2014 gross annual output amounts reach 4,000 ten thousand tons, account for Gross World Product more than 45%, it is that China is with a long history, traditional egg products of consumer's eating that the egg processing output value reaches traditional egg products such as 56,000,000,000 yuan of "Thousand year old" duck eggs, only "Thousand year old" duck eggs one, the consumption figure of statistics in 2014 just reaches 3,000,000 tons, is about 43,000,000,000 pieces.
In recent years, rapidly, "Thousand year old" duck eggs processing is progressively moved towards the industrialization by traditional workshop mode of production the development of agricultural products in China processing industry, but mostly still adopts traditional rice husk bag mud and atoleine parcel to carry out egg product Keep the quality and freshness.Rice husk bag mud is unclean, inconvenient, unhygienic, easily goes mouldy, and environmental pollution is also larger and the shelf-life is short.Atoleine (be otherwise known as paraffin wet goods), be a kind of oily mater of colourless, tasteless, thickness, although its barrier property is fine, problem is that the uniformity of Parafilm thickness is difficult to control, not easy to operate with deposit, when using atoleine completely, film is behind egg product surface, and film formation time is long, and on a large amount of atoleine film lime-preserved eggs after, after long-time, there will be the phenomenon being seeped into egg inside, affect quality in egg.In addition, solid paraffin film, although easy to operate, after but paraffin high temperature hot melt is coated in lime-preserved egg surface, can have an impact to lime-preserved egg endoplasm, cause its mechanical property to decline to a great extent, easily crack or seep water when preparing film, cause bacterium etc. to intrude into problem in lime-preserved egg, the later stage affecting lime-preserved egg eats.The lime-preserved egg utilizing above-mentioned processing method to prepare and technology of the package put sale on market, resting period is grown easy drying shrinkage, goes mouldy, affect lime-preserved egg endoplasm and mouthfeel, meanwhile, in transportation, easily cause breakage, such lime-preserved egg is perishable smelly, make troubles to consumer, particularly hot summer not easily preserves, and easily causes lime-preserved egg to go bad, impact is sold, and causes economic loss.Although some adopts other modification technology for coatings, vacuumize etc., mode is carried out closed fresh-keeping, extends its shelf life, more or less affects the quality of lime-preserved egg, can not guarantee the genuineness of lime-preserved egg completely, greatly reduce products taste, affect product quality.
China Patent No. is CN104705691A, discloses a kind of manufacture craft of crystal "Thousand year old" duck eggs, comprises the steps; (1) select materials: choose 100 pieces, the egg that fresh nothing breaks trace, lime 1.25kg, dietary alkali 500g, salt 500g, loess 2.5kg, and appropriate plant ash and thin rice gruel; (2) clean: egg is put into service sink, washes away the foreign material be attached on eggshell outer surface with clear water; (3) sterilization: the egg cleaned is put into clean basin, adds limewash in basin, egg is all soaked, soak and pull out for 9-12 minute; (4) prepare burden: lime, dietary alkali, salt, loess, plant ash and thin rice gruel fully mixed and stirs, making batching; (5) pickle: first ingredients is spread on egg after sterilization, make the outer surface of eggshell fully be stained with batching; Then, egg is put into pickling pool and pickle 15-20 days; First 10 days, the temperature in pickling pool controlled at 25-30 DEG C; Rear 5-10 days, the temperature in pickling pool controls at 10-15 DEG C; (6) finished product: after pickling maturation, takes out egg from pickling pool, and airing is air-dry, i.e. obtained finished product.But the preparation method of this patent exists following defect: first, complicated operation is not suitable for large-scale mass production; Secondly, the "Thousand year old" duck eggs shelf-life is short, easily occurs spoilage problems; Finally, easily broken, not easily transport.
China Patent No. is CN104382083A, disclose a kind of plant source coating-film fresh-keeping lime-preserved egg and preparation method thereof, by the composite membrane of lime-preserved egg coating containing plant extracts after pickling is made, described plant extracts is the composite extract of cloves, cassia bark, the root of Dahurain angelica, ginger, also comprises mono-fatty acid glyceride and gellan gum in described composite membrane.The preparation method of described plant source coating-film fresh-keeping lime-preserved egg is made with flowing water cleaning after lime-preserved egg for being pickled through short-term by fresh egg, and composite coating film gets product subsequently; Add the residue extract after enzymolysis distillation is extracted in described pickling liquid, the addition of described residue extract is the 1-50% of pickling liquid gross weight.But there is following defect in the preparation method of this patent: first, film lime-preserved egg complex process and shelf-life were at about 6 months, shelf-life is slightly short, the controlled quality risk of product increases, the enzyme edman degradation Edman that it adopts is better than chemical method, be that its catabolite molecular weight easily controls, but enzyme edman degradation Edman temperature and reaction condition cause its reaction reagent consumption to environment; In addition, in the composition of Chinese herbal medicine, add food additives, food additives control is improper to be impacted to the quality of product, also likely occurs food-safety problem.Secondly, the "Thousand year old" duck eggs of technology for coating very easily produces breakage in transit, is unfavorable for long-distance transport and handling; The lime-preserved egg holder box that must increase to prevent Physical Damage, lime-preserved egg holder box will inevitably improve product cost, not only uneconomical but also not environmentally.
In sum, current "Thousand year old" duck eggs is sold in the process of circulation and be there is following problem:
1, the fresh keeping time of "Thousand year old" duck eggs is short, affects shelf life;
Easy polluted product when 2, peeling off after film;
3, finished stock storage is higher to temperature requirement, once temperature is not suitable for, just there will be drying shrinkage or problem of going mouldy, the shelf-life is short;
4, easily damaged in long-distance transport;
5, be not suitable for large-scale mass production, can not meet the need of market.
Summary of the invention
Technical assignment of the present invention is for above-mentioned the deficiencies in the prior art, provides a kind of simple to operate, with low cost, clean environment firendly, of fine qualities, bacteria mildew-proof, long shelf-life and be applicable to the fresh-keeping material of the antibacterial flavouring of "Thousand year old" duck eggs of large-scale production and the preparation method of "Thousand year old" duck eggs thereof.
Technical assignment of the present invention realizes in the following manner: the fresh-keeping material of the antibacterial flavouring of a kind of "Thousand year old" duck eggs, raw material primarily of following weight proportion mixes: milk of lime 60-70 part, lake mud 15-25 part, salt 1-10 part, medium-height grass spice soup 1-10 part, pine sawdust 1-10 part.
As preferably, the weight proportion of each raw material is: milk of lime 62-68 part, lake mud 17-23 part, edible salt 2-8 part, medium-height grass spice soup 3-9 part, pine sawdust 2-7 part.
More preferably, the weight proportion of each raw material is: milk of lime 65 parts, lake mud 20 parts, edible salt 5 parts, medium-height grass spice soup 6 parts, pine sawdust 4 parts.
As preferably, described medium-height grass spice soup is prepared by following methods: by cloves 40-60 part, schizonepeta 40-60 part, anistree 15-35 part, mother chrysanthemum 15-35 part and fennel 15-35 part put into marmite, add water not have powder to be advisable, decocting 1-4 hour, obtain medium-height grass spice soup after (as 8 order stainless (steel) wires), cooling after filtration.Medium-height grass spice soup can make lime-preserved egg refrigerant good to eat, and increase mouthfeel and the mellow sense of lime-preserved egg, aftertaste is long, can prevent "Thousand year old" duck eggs from going mouldy simultaneously, increases the freshness date of "Thousand year old" duck eggs, extends the shelf life, and adapts to long-distance transport, meets consumption demand.
As preferably, the weight proportion of each Chinese herbal medicine is: cloves 45-55 part, schizonepeta 45-55 part, anistree 20-30 part, mother chrysanthemum 20-30 part, fennel 20-30 part.
More preferably, the weight proportion of each Chinese herbal medicine is: cloves 50 parts, schizonepeta 50 parts, anistree 25 parts, mother chrysanthemum 25 parts, 25 parts, fennel.
As preferably, described lake mud is obtained by following methods: the lake mud (as lake region, Weishan lake mud) getting high strength viscosity, cleaning, after removing impurity, with the water sterilization of 100 DEG C, namely obtains lake mud finished product after cooling.
Described lake mud is lakeside deposit, primarily of lake wave erosion loke shore, the detrital material composition destroying bulkhead wall formation.Forming the main matter of lake mud is atomic thin alluvial deposits and plant remains or residue, and through the depositions of thousand with wash away, its particle diameter is less than 0.003mm, and content is greater than gross mass 65%, and plasticity index is greater than 15, unit weight <1 gram/cc.Measure through Stokes formula, the coefficient of viscosity of Weishan lake mud liquid is all higher than the viscosity of other soil properties of land.
The above-mentioned high strength adhesive characteristics that applicant utilizes lake mud to possess, is bonded together various raw material, plays high adhesion and moisture-keeping function, increases mixing parcel viscosity simultaneously, prevents the moisture of in egg product 7% from evaporating, extend the freshness date of lime-preserved egg.
Described milk of lime can be commercially available milk of lime finished product, also can by following preparation: added water by quick lime, after quick lime age lime, to filter out in white lime to obtain impurity, after precipitation, just can obtain milk of lime.Milk of lime can protect lime-preserved egg, prevents lime-preserved egg damaged, adapts to long-distance transport; Milk of lime also has anticorrosion, anti-mildew effect simultaneously, extends freshness date and the shelf-life of "Thousand year old" duck eggs, adapts to storage requirement.
Described pine sawdust can be commercially available pine sawdust finished product, also can by following preparation: choose thin and uniform pine sawdust, after removing impurity, carry out dry disinfection process.Pine sawdust is a kind of pure natural pine leftover bits and pieces, not only economy but also practical; Pine sawdust through dry disinfection process plays effect that is clean, protection to egg product, adds unique fragranced, have fragrant, more can excite appetite while retaining "Thousand year old" duck eggs peculiar taste; And making lime-preserved egg appearance in golden yellow, while nice smelling good, outward appearance also has concurrently and views and admires sense.A preparation method for "Thousand year old" duck eggs, comprises the following steps:
(1) the fresh-keeping material of composite antibacterial flavouring is prepared: milk of lime 60-70 part, lake mud 15-25 part, salt 1-10 part, medium-height grass spice soup 1-10 part and pine sawdust 1-10 part are mixed, obtain the fresh-keeping material of composite antibacterial flavouring for subsequent use;
(2) the fresh-keeping "Thousand year old" duck eggs of antibacterial flavouring is prepared: the fresh-keeping material of composite antibacterial flavouring lime-preserved egg outer wrap step (1) prepared.
Lime-preserved egg described in the present invention can buy from market or adopt any one preparation method prior art obtained by fresh egg (such as: in duck's egg, egg, goose egg or quail egg one or more).
Compared with prior art, the present invention is wrapped up "Thousand year old" duck eggs by special fresh-keeping material, carries out Keep the quality and freshness.This antistaling process is the basis at traditional lime-preserved egg bag mud and modern egg products Chinese herbal antibacterial technique, fully remains the fragrance of "Thousand year old" duck eggs uniqueness in conjunction with pine sawdust pure natural perfume, adds product Jacket thickness, golden yellowly views and admires color and luster and fragrance mouthfeel; Do not add any food additives and food compound composition, do not add any anticorrisive agent, meet " simple to operate, with low cost, clean environment firendly, of fine qualities, bacteria mildew-proof " requirement, have good value for applications."Thousand year old" duck eggs also kept its peculiar flavour in each annual 12 months, effectively controlled the endoplasm change that lime-preserved egg drying shrinkage causes, and prevented the mouldy smelly generation waiting quality accident of lime-preserved egg, served the effect of anti-mildew fresh-keeping, moisturizing breakage-proof.And product eats and has the long characteristic of mellow in taste, cool, aftertaste after parcel.Simultaneously product is after parcel, and not cracky, not only reduces the breakage rate of lime-preserved egg and decrease egg product holder box cost, clean environment firendly, the plurality of advantages such as safe and reliable, natural, healthy.
Specifically, the preparation method of the fresh-keeping material of the antibacterial flavouring of "Thousand year old" duck eggs of the present invention and "Thousand year old" duck eggs has following outstanding beneficial effect:
(1)) shelf-life speciality, edible easy to clean, automation service efficiency is high.
To the application of traditional preservation technique, there is good enlightenment effect, with harmless Chinese herbal antibacterial material and the fresh-keeping material of the main mixing of pine sawdust, with low cost, clean appearance sanitary edible, convenience, the shelf-life can reach more than 365 days, adopts bag egg machine to carry out automation parcel, raise labour productivity more than 60%, significantly improve traditional egg products Business Economic Benefit, annual output can reach 1,000 ten thousand pieces, can meet the demand of large-scale mass production.
(2) processing quality security performance is good.
The fresh-keeping material of composite antibacterial flavouring that the present invention adopts, not containing any additive, does not add any anticorrisive agent, absolutely safe; And enhancing egg product mouthfeel, during strip off, clean easily stripping is without the assorted taste of mixing, and have the distinctive delicate fragrance of "Thousand year old" duck eggs and banksia rose taste and flavour concurrently, not bitter, not puckery, aftertaste is long simultaneously.Under essential problem situation does not appear in "Thousand year old" duck eggs, absolutely not go mouldy after parcel in 12 months, the mould variability of product is down to 0%, extends freshness date and the shelf-life of "Thousand year old" duck eggs.
(3) economical, environmental protection, has a extensive future.
By "Thousand year old" duck eggs prepared by preparation method of the present invention; product appearance has well views and admires sense; and Neto box packaging consumptive material 90% can be reduced than current film vacuum packaging, reduce packing cost 50%; due to the protective effect of milk of lime and pine sawdust; product breakage rate can be down to 0%, will greatly reduce the circulation cost of product in circulation basin.And do not use any food additives in preparation method of the present invention, traditional "Thousand year old" duck eggs can be made to realize efficient green, low-carbon emission reduction, meet modern automation large-scale production pattern, this industry whole competitiveness can be promoted, promote industry restructuring and good sustainable development.
The production of "Thousand year old" duck eggs moves towards modern large-scale production by traditional workshop, and the fresh-keeping of lime-preserved egg also becomes the key factor affecting lime-preserved egg flavor quality.Therefore, the safe preparation technology of the fresh-keeping "Thousand year old" duck eggs of the antibacterial flavouring of NEW TYPE OF COMPOSITE, to realize traditional egg products produce to energy-efficient, low-carbon emission reduction, environmental protection, safety economy modern automation production model change have great importance.
Accompanying drawing explanation
Accompanying drawing 1 is the process chart of the preparation method of "Thousand year old" duck eggs of the present invention.
Detailed description of the invention
In order to make object of the present invention, technical scheme and advantage clearly understand, below in conjunction with specific embodiment, the present invention is further elaborated.Specific embodiment described herein only in order to explain the present invention, but is not intended to limit the present invention.
[embodiment one]
The preparation method of Chinese herbal medicine soup stock: cloves 4.0kg, schizonepeta 5.0kg, anistree 1.5kg, mother chrysanthemum 2.5kg and fennel 2.5kg are mixed, put into marmite, add water 50L, decocting 1 hour, filter through 8 order stainless (steel) wires, obtain Chinese medicine soup stock, cooled and stored.
[embodiment two]
The preparation method of medium-height grass spice soup is: cloves 5.0kg, schizonepeta 6.0kg, anistree 3.5kg, mother chrysanthemum 2.0kg and fennel 2.0kg are mixed and put into marmite, add water 50L, decocting 2 hours, filters through 8 order stainless (steel) wires, obtain Chinese medicine soup stock, cooled and stored.
[embodiment three]
The preparation method of medium-height grass spice soup is: cloves 5.5kg, schizonepeta 4.0kg, anistree 2.0kg, mother chrysanthemum 2.5kg and fennel 3.0kg are mixed and put into marmite, add water 50L, decocting 3 hours, filters through 8 order stainless (steel) wires, obtain Chinese medicine soup stock, cooled and stored.
[embodiment four]
The preparation method of medium-height grass spice soup is: cloves 4.5kg, schizonepeta 5.5kg, anistree 3.0kg, mother chrysanthemum 2.5kg and fennel 2.0kg are mixed and put into marmite, add water 50L, poach 4 hours, filters through 8 order stainless (steel) wires, obtain Chinese medicine soup stock, cooled and stored.
[embodiment five]
The preparation method of medium-height grass spice soup is: cloves 5.0kg, schizonepeta 5.0kg, anistree 2.5kg, mother chrysanthemum 2.5kg and fennel 2.5kg are mixed and put into marmite, add water 50L, poach 2 hours, filters through 8 order stainless (steel) wires, obtain Chinese medicine soup stock, cooled and stored.
[embodiment six]
As shown in Figure 1, the preparation method of "Thousand year old" duck eggs of the present invention comprises the following steps:
(1) prepare lime-preserved egg: choose 100 pieces, the duck's egg that fresh nothing breaks trace, FRESH DUCK EGGS is pickled through short-term and to make after lime-preserved egg with flowing water cleaning, dry, for subsequent use;
(2) preparation of milk of lime: add water with quick lime, lime slaking to be generated becomes white lime, refilters the impurity in white lime, after precipitation, obtain milk of lime;
(3) preparation of lake mud: adopt Weishan Lake area high strength viscosity lake mud, foreign material in cleaning lake mud also carry out disinfection with 100 degree of boiling water;
(4) salt: should be food grade salt;
(5) pine sawdust: the pine sawdust after dry disinfection is removed foreign material, requires carefully and evenly;
(6) the fresh-keeping material of composite antibacterial flavouring is prepared: add in mixer by above-mentioned milk of lime, lake mud, edible salt, medium-height grass spice soup (being obtained by method described in embodiment one to five) and pine sawdust, fully stir, mix, obtain the fresh-keeping material of composite antibacterial flavouring, for subsequent use;
Wherein, the weight proportion of each raw material is as shown in the table:
(7) to above-mentioned lime-preserved egg, fresh-keeping material carries out examination by sensory organs, physical and chemical index carries out following Site Detection:
1., lime-preserved egg albumen is pale red, has preserved egg, and hardness is large, and soft yolk diameter is between 0.1-0.5.
2., organoleptic indicator measures: color and luster, transparency, preserved egg, shaping, elasticity, shrinking away from theshell, hardness, smell, mouthfeel, soft yolk ten indexs, every index is 10 points, and total score is 100 points.
3., with PH precision test paper measure, get composite antibacterial flavouring antistaling agent supernatant material and detect, pH value requires to reach more than 10.
4., by titration detect the fresh-keeping material of composite antibacterial flavouring, require that alkali number is that 2.0 ~ 2.5 ㎎ ∕ G ﹙ are in OH-Suan ﹚.
5., bacterial detection sum within critical field, white mould, green mold, mould, head mold are had to the antibacterial effect of 100%.
(8) the fresh-keeping "Thousand year old" duck eggs of antibacterial flavouring is prepared: the qualified lime-preserved egg of detection and fresh-keeping material are loaded in bag egg machine, complete lime-preserved egg by bag egg machine and wrap up; Or manually complete parcel operation.
[experimental example]
Detected object: carry out the "Thousand year old" duck eggs of Preservation Treatment with the fresh-keeping material of 1-5 assembly ratio in embodiment six; With the lime-preserved egg of traditional method Preservation Treatment, i.e. bare headed lime-preserved egg (control group A), vacuum lime-preserved egg (control group B).
Often each 100 pieces of the qualified "Thousand year old" duck eggs of same batch of group selection, by cleaning, dries, fresh-keeping, detects data as follows:
1., bacterium (detecting for 120 days)
2., fresh keeping time, mouthfeel, color and luster, soft yolk, between relativity
Observed after depositing same time by above seven groups, 1-5 group, especially the 5th group is obviously dominant in mouthfeel, color and luster, drying shrinkage, smell etc., deposit 180 days lime-preserved eggs and can also keep original flavor, without any ANOMALOUS VARIATIONS, and also have unique fragrance, cool taste, has not a particle of drying shrinkage phenomenon.
Claims (10)
1. the fresh-keeping material of the antibacterial flavouring of "Thousand year old" duck eggs, is characterized in that: the raw material primarily of following weight proportion mixes: milk of lime 60-70 part, lake mud 15-25 part, salt 1-10 part, medium-height grass spice soup 1-10 part, pine sawdust 1-10 part.
2. the fresh-keeping material of the antibacterial flavouring of "Thousand year old" duck eggs according to claim 1, is characterized in that: the weight proportion of each raw material is: milk of lime 62-68 part, lake mud 17-23 part, edible salt 2-8 part, medium-height grass spice soup 3-9 part, pine sawdust 2-7 part.
3. the fresh-keeping material of the antibacterial flavouring of "Thousand year old" duck eggs according to claim 2, is characterized in that: the weight proportion of each raw material is: milk of lime 65 parts, lake mud 20 parts, edible salt 5 parts, medium-height grass spice soup 6 parts, pine sawdust 4 parts.
4. the fresh-keeping material of the antibacterial flavouring of "Thousand year old" duck eggs according to claim 1,2 or 3, it is characterized in that: described medium-height grass spice soup is prepared by following methods: cloves 40-60 part, schizonepeta 40-60 part, anistree 15-35 part, mother chrysanthemum 15-35 part and fennel 15-35 part are put into marmite, decocting 1-4 hour, after filtration, cooling obtain medium-height grass spice soup.
5. the fresh-keeping material of the antibacterial flavouring of "Thousand year old" duck eggs according to claim 4, is characterized in that: the weight proportion of each Chinese herbal medicine is: cloves 45-55 part, schizonepeta 45-55 part, anistree 20-30 part, mother chrysanthemum 20-30 part, fennel 20-30 part.
6. the fresh-keeping material of the antibacterial flavouring of "Thousand year old" duck eggs according to claim 5, is characterized in that: the weight proportion of each Chinese herbal medicine is: cloves 50 parts, schizonepeta 50 parts, anistree 25 parts, mother chrysanthemum 25 parts, 25 parts, fennel.
7. the fresh-keeping material of the antibacterial flavouring of "Thousand year old" duck eggs according to claim 1,2 or 3, is characterized in that: described lake mud is obtained by following methods: the lake mud getting high strength viscosity, cleaning, after removing impurity, with boiling water sterilization, namely obtains lake mud finished product after cooling.
8. a preparation method for "Thousand year old" duck eggs, is characterized in that: comprise the following steps:
(1) the fresh-keeping material of composite antibacterial flavouring is prepared: by milk of lime 60-70 part, lake mud 15-25 part, salt 1-10 part, medium-height grass spice soup 1-10 part and pine sawdust 1-10 part, mix, obtain the fresh-keeping material of composite antibacterial flavouring for subsequent use;
(2) the fresh-keeping "Thousand year old" duck eggs of antibacterial flavouring is prepared: the fresh-keeping material of composite antibacterial flavouring lime-preserved egg outer wrap step (1) prepared.
9. the preparation method of "Thousand year old" duck eggs according to claim 8, it is characterized in that: described medium-height grass spice soup is prepared by following methods: cloves 40-60 part, schizonepeta 40-60 part, anistree 15-35 part, mother chrysanthemum 15-35 part and fennel 15-35 part are put into marmite, decocting 1-4 hour, after filtration, cooling after obtain medium-height grass spice soup.
10. the preparation method of "Thousand year old" duck eggs according to claim 8, is characterized in that: described lake mud is obtained by following methods: the lake mud getting high strength viscosity, cleaning, after removing impurity, with the water sterilization of 100 DEG C, namely obtains lake mud finished product after cooling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491849.8A CN105192049A (en) | 2015-08-12 | 2015-08-12 | Antibacterial aroma-enhancing fresh-keeping material and production method of Songhua preserved egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491849.8A CN105192049A (en) | 2015-08-12 | 2015-08-12 | Antibacterial aroma-enhancing fresh-keeping material and production method of Songhua preserved egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105192049A true CN105192049A (en) | 2015-12-30 |
Family
ID=54940331
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510491849.8A Pending CN105192049A (en) | 2015-08-12 | 2015-08-12 | Antibacterial aroma-enhancing fresh-keeping material and production method of Songhua preserved egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105192049A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851203A (en) * | 2016-04-06 | 2016-08-17 | 贵州省镇远生态农业扶贫旅游食品有限公司 | Fresh keeping material for preserved eggs and making method of preserved eggs |
| RU2634552C1 (en) * | 2016-12-16 | 2017-10-31 | Виль Рашидович Ибрагимов | Method for preservation of eggs |
| CN107960614A (en) * | 2017-12-20 | 2018-04-27 | 贾根义 | A kind of heavy metal free lime-preserved egg and its production technology |
| CN108077792A (en) * | 2017-12-20 | 2018-05-29 | 贾根义 | A kind of marinated cure with shell preserved egg, method for salting and marinated band shell preserved egg |
| CN109349334A (en) * | 2018-12-11 | 2019-02-19 | 金陵科技学院 | A kind of Chinese herb compound plastics and preparation method thereof fresh-keeping for pigeon eggs |
Citations (7)
| 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 |
| CN102090661A (en) * | 2011-01-24 | 2011-06-15 | 苏洋 | Health-care preserved eggs and method for preparing same |
| CN102813171A (en) * | 2012-09-06 | 2012-12-12 | 田保民 | Schizonepeta seasoning and production method |
| CN103190644A (en) * | 2013-04-08 | 2013-07-10 | 重庆东润旅游开发有限公司 | Processing method of tujia salt-preserved egg |
| CN104382083A (en) * | 2014-10-16 | 2015-03-04 | 瑞昌市溢香农产品有限公司 | Plant-derived coating preserved eggs and preparation method thereof |
| CN104585775A (en) * | 2015-01-24 | 2015-05-06 | 陈霞 | Preparation method of healthy preserved egg |
| CN104621614A (en) * | 2015-03-16 | 2015-05-20 | 鱼台县微山湖禽蛋加工厂 | Preparation method of traditional Chinese medicine contained non-lead preserved duck eggs |
-
2015
- 2015-08-12 CN CN201510491849.8A patent/CN105192049A/en active Pending
Patent Citations (7)
| 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 |
| CN102090661A (en) * | 2011-01-24 | 2011-06-15 | 苏洋 | Health-care preserved eggs and method for preparing same |
| CN102813171A (en) * | 2012-09-06 | 2012-12-12 | 田保民 | Schizonepeta seasoning and production method |
| CN103190644A (en) * | 2013-04-08 | 2013-07-10 | 重庆东润旅游开发有限公司 | Processing method of tujia salt-preserved egg |
| CN104382083A (en) * | 2014-10-16 | 2015-03-04 | 瑞昌市溢香农产品有限公司 | Plant-derived coating preserved eggs and preparation method thereof |
| CN104585775A (en) * | 2015-01-24 | 2015-05-06 | 陈霞 | Preparation method of healthy preserved egg |
| CN104621614A (en) * | 2015-03-16 | 2015-05-20 | 鱼台县微山湖禽蛋加工厂 | Preparation method of traditional Chinese medicine contained non-lead preserved duck eggs |
Non-Patent Citations (2)
| Title |
|---|
| 古少鹏等: "《禽产品加工技术》", 31 October 2005, 中国社会出版社 * |
| 王安: "《蛋鸭笼养综合技术》", 30 April 2003, 黑龙江科学技术出版社 * |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851203A (en) * | 2016-04-06 | 2016-08-17 | 贵州省镇远生态农业扶贫旅游食品有限公司 | Fresh keeping material for preserved eggs and making method of preserved eggs |
| RU2634552C1 (en) * | 2016-12-16 | 2017-10-31 | Виль Рашидович Ибрагимов | Method for preservation of eggs |
| CN107960614A (en) * | 2017-12-20 | 2018-04-27 | 贾根义 | A kind of heavy metal free lime-preserved egg and its production technology |
| CN108077792A (en) * | 2017-12-20 | 2018-05-29 | 贾根义 | A kind of marinated cure with shell preserved egg, method for salting and marinated band shell preserved egg |
| CN109349334A (en) * | 2018-12-11 | 2019-02-19 | 金陵科技学院 | A kind of Chinese herb compound plastics and preparation method thereof fresh-keeping for pigeon eggs |
| CN109349334B (en) * | 2018-12-11 | 2022-01-28 | 金陵科技学院 | Chinese herbal medicine compound film coating agent for preserving pigeon eggs and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN105192049A (en) | Antibacterial aroma-enhancing fresh-keeping material and production method of Songhua preserved egg | |
| CN102613516B (en) | Method for pickling jerusalem artichokes | |
| CN102224937B (en) | Natural botanical seasoning preservative | |
| CN102669594A (en) | Method for preparing functional type food containing persimmon | |
| KR101157634B1 (en) | Seasoning sauce for Curcuma longa compressed pickled radish and pickled radish using the same | |
| CN104187878A (en) | Deodorized kelp powder product and production method thereof | |
| CN103564547A (en) | Water-boiled peanut and preparation method thereof | |
| CN104757616A (en) | Processing method of vinasse hairtails | |
| CN101965958A (en) | Production technology of preserved beancurd juice | |
| CN101596004A (en) | The manufacture craft of wine preserved crab | |
| KR20140003026A (en) | Composition of season for spawn of pollack with raw rice-wine and method for preparing salted pollack roe using thereof | |
| CN101653222A (en) | Sweet and sour asparagus seasoned can and preparation method thereof | |
| CN101406277A (en) | Pepper in oil and method of processing the same | |
| CN101690572B (en) | Litsea sauce-making method | |
| CN106509824A (en) | Fragrant fresh chili sauce | |
| CN106036561A (en) | Bioprocessing method for conditioning freshwater fish | |
| KR20140026581A (en) | Using malt method of producing high quality dried yellow croaker fish | |
| CN102835689B (en) | Making method of canned original flavor Maoctra Veneriformis Reeve | |
| CN104382083B (en) | A kind of plant source coating-film fresh-keeping lime-preserved egg and preparation method thereof | |
| CN105266069A (en) | Sauce-flavored brewer's grain sashimi and preparation method thereof | |
| KR19990046173A (en) | Preparation of Powdered Kimchi Mix Spice | |
| KR100411989B1 (en) | A Salted-fermented Seafoods | |
| KR20160099201A (en) | A method for preparing korean hot papper paste with blueberry syrup | |
| CN103829194A (en) | Preparation method of fermented lotus sprout rich in oligo-glucomannan | |
| CN105901601A (en) | Feature-beautifying intelligence-benefitting strawberry jam |
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 |
Application publication date: 20151230 |
|
| RJ01 | Rejection of invention patent application after publication |