CN107495179A - A kind of preparation method of flavored preserved eggs - Google Patents
A kind of preparation method of flavored preserved eggs Download PDFInfo
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- CN107495179A CN107495179A CN201710967856.XA CN201710967856A CN107495179A CN 107495179 A CN107495179 A CN 107495179A CN 201710967856 A CN201710967856 A CN 201710967856A CN 107495179 A CN107495179 A CN 107495179A
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- egg
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 95
- 238000002360 preparation method Methods 0.000 title claims abstract description 15
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 24
- 239000007788 liquid Substances 0.000 claims abstract description 23
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 21
- 241000411851 herbal medicine Species 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 16
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 12
- 241000196324 Embryophyta Species 0.000 claims abstract description 8
- 239000000292 calcium oxide Substances 0.000 claims abstract description 8
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000004611 garlic Nutrition 0.000 claims abstract description 7
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 4
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 4
- 210000003278 egg shell Anatomy 0.000 claims abstract description 4
- 229940037003 alum Drugs 0.000 claims description 9
- 240000002234 Allium sativum Species 0.000 claims description 6
- 238000002386 leaching Methods 0.000 claims description 5
- 102000004169 proteins and genes Human genes 0.000 claims description 5
- 108090000623 proteins and genes Proteins 0.000 claims description 5
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 240000004510 Agastache rugosa Species 0.000 claims description 3
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 241000522254 Cassia Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 244000247747 Coptis groenlandica Species 0.000 claims description 3
- 235000002991 Coptis groenlandica Nutrition 0.000 claims description 3
- 235000002722 Dioscorea batatas Nutrition 0.000 claims description 3
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims description 3
- 240000001811 Dioscorea oppositifolia Species 0.000 claims description 3
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims description 3
- 239000009636 Huang Qi Substances 0.000 claims description 3
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims description 3
- 235000004347 Perilla Nutrition 0.000 claims description 3
- 244000124853 Perilla frutescens Species 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 240000006079 Schisandra chinensis Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- WJEIYVAPNMUNIU-UHFFFAOYSA-N [Na].OC(O)=O Chemical compound [Na].OC(O)=O WJEIYVAPNMUNIU-UHFFFAOYSA-N 0.000 claims description 3
- 239000003513 alkali Substances 0.000 claims description 3
- 125000003118 aryl group Chemical group 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 230000015271 coagulation Effects 0.000 claims description 3
- 238000005345 coagulation Methods 0.000 claims description 3
- 235000013399 edible fruits Nutrition 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000007654 immersion Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 3
- 238000000746 purification Methods 0.000 claims description 3
- 239000000052 vinegar Substances 0.000 claims description 3
- 235000021419 vinegar Nutrition 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 244000245420 ail Species 0.000 abstract 1
- 239000002956 ash Substances 0.000 abstract 1
- 239000000243 solution Substances 0.000 description 8
- 235000017550 sodium carbonate Nutrition 0.000 description 4
- -1 amino acid compound Chemical class 0.000 description 3
- 235000013305 food Nutrition 0.000 description 3
- 239000012670 alkaline solution Substances 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- BWHMMNNQKKPAPP-UHFFFAOYSA-L potassium carbonate Chemical compound [K+].[K+].[O-]C([O-])=O BWHMMNNQKKPAPP-UHFFFAOYSA-L 0.000 description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000012530 fluid Substances 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 230000035800 maturation Effects 0.000 description 1
- 208000004141 microcephaly Diseases 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 229910000027 potassium carbonate Inorganic materials 0.000 description 1
- 235000011181 potassium carbonates Nutrition 0.000 description 1
- 235000021067 refined food 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
Abstract
The present invention relates to a kind of preparation method of flavored preserved eggs, it is concretely comprised the following steps：Duck's egg fresh and of uniform size is selected first, and eggshell is cleaned；Dosage as needed by quick lime, plant ash, sodium hydroxide, sodium carbonate, mashed garlic, salt, tealeaves not, Chinese herbal medicine solution is put into watt cylinder, fire is removed when simmering in water to 70 DEG C~80 DEG C, feed temperature is set to be down to 35~40 DEG C, the duck's egg got ready is put into watt cylinder, soaked 8~10 days with feed liquid；Then Crystallizing treatment is carried out, produces flavored preserved eggs.The present invention is the improvement carried out on the basis of traditional preparation methods, has changed the clear water used in traditional preparation methods into Chinese herbal medicine solution, has added the flavor of lime-preserved egg, while lime-preserved egg is had more preferable medical value when edible again.
Description
Technical field
The invention belongs to food processing field, more particularly to a kind of preparation method of flavored preserved eggs.
Background technology
Lime-preserved egg is also known as lime-preserved egg, kink of preserved egg etc., is a kind of distinctive food of China for the egg processed food of Chinese han population invention
Product, have flavour, appetite can be promoted.Lime-preserved egg, not still delicious food, and also certain medical value.Lime-preserved egg can rush down
Heat, sober up, go large intestine fiery, controlling rush down dysentery, can dissipate to hold back.The producing principle of lime-preserved egg is to utilize egg to make albumen in alkaline solution
The characteristic of matter gel, it is allowed to become flexible solid.But if lime-preserved egg making uniform recipe design is bad, protein can be made
Hydrolyzed on the contrary in alkaline solution, protein denaturation cannot be eaten in being albumen.So people are when making lime-preserved egg,
Some alkaline materials, such as lime, potassium carbonate, sodium carbonate are specially added in mud, pass through them thin on eggshell
Hole, with amino acid compound, amino-acid salt is generated, these amino-acid salts are not dissolved in albumen, then just crystallized with certain geometrical shape
Out, it is formed beautiful preserved egg.The preparation method of lime-preserved egg is different, but purpose is provided to the mouthfeel that has obtained.
The content of the invention
It is an object of the invention to provide a kind of lime-preserved egg preparation method to show unique characteristics.
A kind of preparation method of flavored preserved eggs, it is concretely comprised the following steps：
（1）Major ingredient prepares：Duck's egg fresh and of uniform size is selected, eggshell is cleaned, it is standby；
（2）Feed liquid prepares：Calculated by the weight of 1000 grams of duck's eggs, the feed liquid component for making lime-preserved egg is：200~240 grams of quick lime,
100~120 grams of plant ash, 60~70 grams of sodium hydroxide, 40~50 grams of sodium carbonate, 5~8 grams of mashed garlic, 40~50 grams of salt, tea
Not 8~10 grams of leaf, 1000~1200 grams of Chinese herbal medicine solution；Dosage as needed is by quick lime, plant ash, sodium hydroxide, carbonic acid
Sodium, mashed garlic, salt, tealeaves not, Chinese herbal medicine solution be put into watt cylinder, remove fire when simmering in water to 70 DEG C~80 DEG C, make feed liquid
Temperature is down to 35~40 DEG C, and it is standby to obtain soak；
（3）Soak egg processing：Cylinder watt cylinder is soaked, the duck's egg got ready is put into watt cylinder, the cm of egg identity distance cylinder mouth 10~15, will be got ready
Soak slowly pour into cylinder, liquid level is exceeded 8~10cm of egg face, several bamboo canes put in liquid level, to push down the duck's egg floated,
Cylinder mouth is tamping；
（4）Managed after leaching：The temperature in lime-preserved egg maturity period is 28 DEG C~32 DEG C；Duck's egg can not be moved after steeping into watt cylinder；When being dipped into 8
After~10 days, 1 duck's egg observation can be first taken out, if protein coagulation is complete, elasticity is good, and albumen gel transparency is preferable, says
Bright leaching egg is ripe, should go out cylinder immediately；If the rotten head of albumen, alkali is too strong, should go out cylinder and steep duck's egg into another equipped with 5%
In aromatic vinegar liquid watt cylinder, immersion goes out cylinder in 28~32 hours；
（5）Crystallizing treatment：After lime-preserved egg goes out cylinder, put into another clean watt cylinder, reinjected after cleaning lime-preserved egg with water purification successively
Clear water, do not had 5~10cm of lime-preserved egg with clear water, and be then uniformly sprinkled into alum, per 10KG lime-preserved eggs 5~6g of alum, lime-preserved egg is in alum
5~6h is soaked in liquid, produces flavored preserved eggs.
The component of the Chinese herbal medicine solution is：20~25g of Chinese cassia tree, 20~25g of cassia twig, 20~25g of elscholtiza, wrinkled giant hyssop 20~
25g, cool 20~25g of benevolence, 20~25g of Chinese yam, 20~25g of Bulbus Allii Fistulosi, 20~25g of the coptis, 20~25g of malt, 20~25g of rascal,
20~25g of the fruit of Chinese magnoliavine, 25~30g of ginger, 25~30g of purple perilla, 25~30g of fructus amomi, in one's early teens 25~30g of the Radix Astragali, 25~30g；
After above-mentioned component dosage as needed is weighed, it is put into marmite and soaks 20~30 minutes, do not had 5~10cm of Chinese herbal medicine with water,
Then carry out decoction and produce Chinese herbal medicine solution in 15~20 minutes.
The present invention is the improvement carried out on the basis of traditional preparation methods, and the clear water used in traditional preparation methods is changed
Into Chinese herbal medicine solution, the flavor of lime-preserved egg is added, while makes lime-preserved egg that there is more preferable medical value when edible again.
Embodiment
Lime-preserved egg be using duck's egg as main material, then with quick lime, yellow lead powder, tea dust, soda ash, plant ash and salt etc. reconcile
It is process into sposh shape parcel.Lime-preserved egg is nutritious, eats long oiliness, there is certain medical value.But different preparation side
The lime-preserved egg quality that method is obtained is different.
A kind of preparation method of flavored preserved eggs, it is concretely comprised the following steps：
（1）Major ingredient prepares：Duck's egg fresh and of uniform size is selected, is cleaned shell with clean towel, it is standby；
（2）Feed liquid prepares：Calculated by the weight of 1000 grams of duck's eggs, the feed liquid component for making lime-preserved egg is：200~240 grams of quick lime,
100~120 grams of plant ash, 60~70 grams of sodium hydroxide, 40~50 grams of sodium carbonate, 5~8 grams of mashed garlic, 40~50 grams of salt, tea
Not 8~10 grams of leaf, 1000~1200 grams of Chinese herbal medicine solution；Dosage as needed is by quick lime, plant ash, sodium hydroxide, carbonic acid
Sodium, mashed garlic, salt, tealeaves not, Chinese herbal medicine solution be put into watt cylinder, remove fire when simmering in water to 70 DEG C~80 DEG C, make feed liquid
Temperature is down to 35~40 DEG C, and it is standby to obtain soak；
（3）Soak egg processing：Cylinder watt cylinder is soaked, the duck's egg got ready is put into watt cylinder, the cm of egg identity distance cylinder mouth 10~15, will be got ready
Soak slowly pour into cylinder, liquid level is exceeded 8~10cm of egg face, several bamboo canes put in liquid level, to push down the duck's egg floated,
Cylinder mouth is tamping；
（4）Managed after leaching：The temperature in lime-preserved egg maturity period is 28 DEG C~32 DEG C；Duck's egg can not be moved after steeping into watt cylinder, can not be with
Meaning egg-turning；When being dipped into 8~10 days, 1 duck's egg can be first taken out,, can if the black unclarity of egg first against the sun or bulb irradiation
Observe the microcephaly part for knocking egg open；If protein coagulation is complete, elasticity is good, and albumen gel transparency is preferable, illustrates to have soaked egg
Maturation, cylinder should be gone out immediately；If the rotten head of albumen, illustrates that alkali is too strong, cylinder should be gone out and steep duck's egg into another equipped with 5% aromatic vinegar liquid watt
In cylinder, immersion goes out cylinder in 28~32 hours；
（5）Crystallizing treatment：After lime-preserved egg goes out cylinder, put into another clean watt cylinder, reinjected after cleaning lime-preserved egg with water purification successively
Clear water, do not had 5~10cm of lime-preserved egg with clear water, and be then uniformly sprinkled into alum, per 10KG lime-preserved eggs 5~6g of alum, lime-preserved egg is in alum
5~6h is soaked in liquid, produces flavored preserved eggs.
The component of Chinese herbal medicine fluid is in the present invention：20~25g of Chinese cassia tree, 20~25g of cassia twig, 20~25g of elscholtiza, wrinkled giant hyssop 20~
25g, cool 20~25g of benevolence, 20~25g of Chinese yam, 20~25g of Bulbus Allii Fistulosi, 20~25g of the coptis, 20~25g of malt, 20~25g of rascal,
20~25g of the fruit of Chinese magnoliavine, 25~30g of ginger, 25~30g of purple perilla, 25~30g of fructus amomi, in one's early teens 25~30g of the Radix Astragali, 25~30g.
After above-mentioned component dosage as needed is weighed, it is put into marmite and soaks 20~30 minutes, do not had 5~10cm of Chinese herbal medicine with water,
Then decoction 15~20 minutes is carried out, obtains Chinese herbal medicine solution.
Using the lime-preserved egg preserved egg produced by the present invention as smart as a new pin and it is edible when lime-preserved egg there is fragrant, especially consumed
The welcome of person.
Claims (2)
- A kind of 1. preparation method of flavored preserved eggs, it is characterised in that：It is described to make concretely comprising the following steps for flavored preserved eggs：（1）Major ingredient prepares：Duck's egg fresh and of uniform size is selected, eggshell is cleaned, it is standby；（2）Feed liquid prepares：Calculated by the weight of 1000 grams of duck's eggs, the feed liquid component for making lime-preserved egg is：200~240 grams of quick lime, 100~120 grams of plant ash, 60~70 grams of sodium hydroxide, 40~50 grams of sodium carbonate, 5~8 grams of mashed garlic, 40~50 grams of salt, tea Not 8~10 grams of leaf, 1000~1200 grams of Chinese herbal medicine solution；Dosage as needed is by quick lime, plant ash, sodium hydroxide, carbonic acid Sodium, mashed garlic, salt, tealeaves not, Chinese herbal medicine solution be put into watt cylinder, remove fire when simmering in water to 70 DEG C~80 DEG C, make feed liquid Temperature is down to 35~40 DEG C, and it is standby to obtain soak；（3）Soak egg processing：Cylinder watt cylinder is soaked, the duck's egg got ready is put into watt cylinder, the cm of egg identity distance cylinder mouth 10~15, will be got ready Soak slowly pour into cylinder, liquid level is exceeded 8~10cm of egg face, several bamboo canes put in liquid level, to push down the duck's egg floated, Cylinder mouth is tamping；（4）Managed after leaching：The temperature in lime-preserved egg maturity period is 28 DEG C~32 DEG C；Duck's egg can not be moved after steeping into watt cylinder；When being dipped into 8 After~10 days, 1 duck's egg observation can be first taken out, if protein coagulation is complete, elasticity is good, and albumen gel transparency is preferable, says Bright leaching egg is ripe, should go out cylinder immediately；If the rotten head of albumen, alkali is too strong, should go out cylinder and steep duck's egg into another equipped with 5% In aromatic vinegar liquid watt cylinder, immersion goes out cylinder in 28~32 hours；（5）Crystallizing treatment：After lime-preserved egg goes out cylinder, put into another clean watt cylinder, reinjected after cleaning lime-preserved egg with water purification successively Clear water, do not had 5~10cm of lime-preserved egg with clear water, and be then uniformly sprinkled into alum, per 10KG lime-preserved eggs 5~6g of alum, lime-preserved egg is in alum 5~6h is soaked in liquid, produces flavored preserved eggs.
- 2. the preparation method of flavored preserved eggs according to claim 1, it is characterised in that：The component of the Chinese herbal medicine solution is： 20~25g of Chinese cassia tree, 20~25g of cassia twig, 20~25g of elscholtiza, 20~25g of wrinkled giant hyssop, cool 20~25g of benevolence, 20~25g of Chinese yam, Bulbus Allii Fistulosi 20~25g, 20~25g of the coptis, 20~25g of malt, 20~25g of rascal, 20~25g of the fruit of Chinese magnoliavine, 25~30g of ginger, purple perilla 25 ~30g, 25~30g of fructus amomi, in one's early teens 25~30g of the Radix Astragali, 25~30g；After above-mentioned component dosage as needed is weighed, it is put into Soaked 20~30 minutes in marmite, do not had 5~10cm of Chinese herbal medicine with water, then carrying out decoction, to produce Chinese herbal medicine within 15~20 minutes molten Liquid.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710967856.XA CN107495179A (en) | 2017-10-18 | 2017-10-18 | A kind of preparation method of flavored preserved eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710967856.XA CN107495179A (en) | 2017-10-18 | 2017-10-18 | A kind of preparation method of flavored preserved eggs |
Publications (1)
| Publication Number | Publication Date |
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| CN107495179A true CN107495179A (en) | 2017-12-22 |
Family
ID=60701951
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
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| CN201710967856.XA Withdrawn CN107495179A (en) | 2017-10-18 | 2017-10-18 | A kind of preparation method of flavored preserved eggs |
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| Country | Link |
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| CN (1) | CN107495179A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783276A (en) * | 2018-06-22 | 2018-11-13 | 贵州省凤冈县高达食品有限公司 | A kind of production method of regulating qi-flowing for harmonizing stomach Chinese-medicinal preserved egg |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329832A (en) * | 2001-07-17 | 2002-01-09 | 帅智翔 | Process for preparing preserved eggs |
| CN102090661A (en) * | 2011-01-24 | 2011-06-15 | 苏洋 | Health-care preserved eggs and method for preparing same |
| CN102178269A (en) * | 2011-05-06 | 2011-09-14 | 湖南省鸿泰农业科技发展有限公司 | Method for making two-type preserved eggs |
| 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 |
| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
| CN106912825A (en) * | 2017-01-16 | 2017-07-04 | 柳培健 | A kind of method for salting of lime-preserved egg |
-
2017
- 2017-10-18 CN CN201710967856.XA patent/CN107495179A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1329832A (en) * | 2001-07-17 | 2002-01-09 | 帅智翔 | Process for preparing preserved eggs |
| CN102090661A (en) * | 2011-01-24 | 2011-06-15 | 苏洋 | Health-care preserved eggs and method for preparing same |
| CN102178269A (en) * | 2011-05-06 | 2011-09-14 | 湖南省鸿泰农业科技发展有限公司 | Method for making two-type preserved eggs |
| 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 |
| CN106722367A (en) * | 2016-12-09 | 2017-05-31 | 姚旭 | A kind of preparation method of lime-preserved egg |
| CN106912825A (en) * | 2017-01-16 | 2017-07-04 | 柳培健 | A kind of method for salting of lime-preserved egg |
Non-Patent Citations (1)
| Title |
|---|
| 洪红: "快速制作水晶皮蛋", 《农产品加工》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108783276A (en) * | 2018-06-22 | 2018-11-13 | 贵州省凤冈县高达食品有限公司 | A kind of production method of regulating qi-flowing for harmonizing stomach Chinese-medicinal preserved egg |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20171222 |
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| WW01 | Invention patent application withdrawn after publication |