CN107647316A - A kind of lead-free preserved egg and preparation method thereof - Google Patents
A kind of lead-free preserved egg and preparation method thereof Download PDFInfo
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- CN107647316A CN107647316A CN201710721772.8A CN201710721772A CN107647316A CN 107647316 A CN107647316 A CN 107647316A CN 201710721772 A CN201710721772 A CN 201710721772A CN 107647316 A CN107647316 A CN 107647316A
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- 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
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Abstract
The present invention relates to food processing field, more particularly to a kind of lead-free preserved egg；Including following raw material by weight：900~1100 pieces of FRESH DUCK EGGSs, 90~110 parts of water, 10~12 parts of lime, 5~7 parts of soda ash, 1~2 part of tea dust, 5~7 portions of salt, 0.4~0.6 portion of fennel seeds, 0.4~0.6 part of tsaoko, 0.4~0.6 part of anise, 0.4~0.6 portion of Chinese prickly ash, 0.4~0.6 portion of pepper, 0.4~0.6 part buckle in vain, 0.4~0.6 part of cassia bark, 0.4~0.6 part of husky benevolence, 0.4~0.6 portion of radix glycyrrhizae, 0.4~0.6 part of kaempferia galamga, 0.4~0.6 part of Bi are dialled, 0.4~0.6 portion of cloves；The raw material of this making formula is simple, cheap, and the lime-preserved egg produced is not really leaded, and the preserved egg on each duck's egg is vertical raw and uniformly, in the lime-preserved egg of preparation preserved egg and delicious flavour, refrigerant tasty and refreshing, lingering fragrance it is long.
Description
Technical field
The present invention relates to food processing field, more particularly to a kind of lead-free preserved egg and preparation method thereof.
Background technology
"Thousand year old" duck eggs, also known as lime-preserved egg, a kink of preserved egg, grey bag egg etc., it is a kind of Chinese tradition flavor egg products.Mouthfeel is fresh smooth
Mouthful, color, smell and taste have one's own knack, existing more than the 500 years history of lime-preserved egg, and be once in great demand American-European, Japan, country in Southeast Asia and ground
Area, its delicious flavour mellowness；Lime-preserved egg, not still delicious food, and also certain medical value.Wang Shixiong《Occupied with breath
Diet is composed》Middle theory：" lime-preserved egg, it is acrid flavour, puckery, sweet, salty, it can purge heat, sober up, going large intestine fiery, controlling rush down dysentery, can dissipate to hold back." traditional Chinese medical science recognizes
It is cool in nature for lime-preserved egg, can control eye ache, have a toothache, the disease such as hypertension, tinnitus dizziness.
With the reach of science, the progress of society, people have deep understanding to lead, and lead is a kind of god for damaging people
Harmful substance through systems such as, hematopoiesis, digestion, the lead content in lime-preserved egg makes one forbidding, in Tianjin rural area reading matter publishing house
In " family life 300 " published, it was recently reported that the sampling check result to lime-preserved egg, check in lead tolerance average every up to 0.8
Milligram, its reason is to contain lead oxide in the raw material for pickle lime-preserved egg, though it is existing new have with quick lime, salt, bavin are grey, pure seal (great Su
Beat, sodium carbonate), the "Thousand year old" duck eggs pickled of clear water, lead oxide (yellow lead powder, wide red powder, litharge, be fecula) Raw material processing；With
It is pure seal, quick lime, salt, plant ash, tealeaves and spices or loess are lead-free preserved egg that Raw material processing is pickled；With salt, anise
Fennel, monosodium glutamate, it is pure seal, quick lime, pine branch one be from differences such as producing preserved eggs, matching somebody with somebody of pickling of Mai Fu, the appropriate Raw material processing of plant ash
The lime-preserved egg just to process raw material, but the lime-preserved egg that forms of these processing and fabricatings have a preserved egg all contain lead, lead-free lime-preserved egg is without pine
Flower.
Therefore, how the formula and preparation method of traditional "Thousand year old" duck eggs are improved, gathered around in the lime-preserved egg for meeting to make
It is again urgency in current "Thousand year old" duck eggs preparation process by the safe and effective removal of the lead in lime-preserved egg while having beautiful preserved egg
Need to solve the problems, such as.
The content of the invention
The present invention is in order to solve the above technical problems, provide a kind of lead-free preserved egg and preparation method thereof.
Realized particular by following technical scheme：
A kind of lead-free preserved egg, including following raw material by weight：900~1100 pieces of FRESH DUCK EGGSs, 90~110 parts
Water, 10~12 parts of lime, 5~7 parts of soda ash, 1~2 part of tea dust, 5~7 portions of salt, 0.4~0.6 portion of fennel seeds, 0.4~0.6 part
Tsaoko, 0.4~0.6 part of anise, 0.4~0.6 portion of Chinese prickly ash, 0.4~0.6 portion of pepper, 0.4~0.6 part buckle in vain, 0.4~0.6 part of osmanthus
Skin, 0.4~0.6 part of husky benevolence, 0.4~0.6 portion of radix glycyrrhizae, 0.4~0.6 part of kaempferia galamga, 0.4~0.6 part of Bi are dialled, 0.4~0.6 part of fourth
It is fragrant.
Preferably, including following raw material by weight：1000 pieces of FRESH DUCK EGGSs, 100 parts of water, 11 parts of lime, 6 parts it is pure
Alkali, 1.5 parts of tea dusts, 6 portions of salt, 0.5 portion of fennel seeds, 0.5 part of tsaoko, 0.5 part of anise, 0.5 portion of Chinese prickly ash, 0.5 part of pepper, 0.5
The white button of part, 0.5 part of cassia bark, 0.5 part of husky benevolence, 0.5 portion of radix glycyrrhizae, 0.5 part of kaempferia galamga, 0.5 part Bi groups, 0.5 portion of cloves.
The preparation method of described lead-free preserved egg, comprises the following steps：
(1) dispensing：By fennel seeds, tsaoko, anise, Chinese prickly ash, pepper, buckle in vain, cassia bark, Sha Ren, radix glycyrrhizae, kaempferia galamga, Bi dial and
After cloves is weighed by formula ratio, crush, add the water of 0.8~1.2 times of the crushed material quality, be ultrasonically treated, reheat infusion
35~45min, after being cooled to normal temperature, and water, lime, soda ash, tea dust and salt are secondary mixes, and mix thoroughly, secondary cooling to normal temperature
Afterwards, ingredient water is obtained, is fitted into and pickles in cylinder；
(2) duck's egg is handled：Not damaged, the fresh duck egg without broken shell are chosen, surface is cleaned with cleaning fluid, it is standby；
(3) soak：Duck's egg after cleaning is sequentially placed into and pickled in cylinder, sealing is immersed in the dispensing of step (1)；
(4) spice：After soaking 10d, the duck's egg of whole is taken out, after draining, wrapper is uniformly applied on duck's egg, treated
Wrapper natural air drying on duck's egg；
(5) pack.
Described supersound process, supersonic frequency are 38~42KHz, and ultrasonic time is 15~20min.
Described cleaning fluid, it is by 1 by stone-like omphalia, betel nut and wintercherry:1:0.4~0.8 mass ratio mixing, adds water, 100
38~42min of infusion at DEG C, filtering, normal temperature is cooled to by filtrate.
Described sealing immersion is the temperature control that will be pickled in cylinder at 37.5~38.5 DEG C.
Described wrapper, be after taking out duck's egg in step (4), in cylinder remaining ingredient water, yellow mud and rice husk by 2~
3:1~1.2:0.4~0.6 mass ratio is mixed to prepare.
In summary, the beneficial effects of the present invention are：The raw material of this making formula is simple, cheap, produces
Lime-preserved egg is not really leaded, and preserved egg on each duck's egg is vertical raw and uniformly, in the lime-preserved egg of preparation preserved egg and delicious flavour, cool
Mouth, lingering fragrance are long.
Embodiment
The embodiment of the present invention is described in further detail below, but the invention is not limited in these realities
Mode is applied, any improvement or replacement on the present embodiment essence spirit, it is claimed to still fall within the claims in the present invention
Scope.
Embodiment 1
A kind of lead-free preserved egg, including following raw material by weight：900 pieces of FRESH DUCK EGGSs, 90kg water, 10kg stones
Ash, 5kg soda ash, 1kg tea dusts, 5kg salt, 0.4kg fennel seeds, 0.4kg tsaokos, 0.4kg anises, 0.4kg Chinese prickly ashes, 0.4kg are recklessly
Green pepper, 0.4kg are detained in vain, 0.4kg cassia barks, 0.4kg sand benevolence, 0.4kg radix glycyrrhizaes, 0.4kg kaempferia galamgas, 0.4kg Bi are dialled, 0.4kg cloves.
The preparation method of described lead-free preserved egg, comprises the following steps：
(1) dispensing：By fennel seeds, tsaoko, anise, Chinese prickly ash, pepper, buckle in vain, cassia bark, Sha Ren, radix glycyrrhizae, kaempferia galamga, Bi dial and
After cloves is weighed by formula ratio, crush, add the water of 0.8~1.2 times of the crushed material quality, under 38KHz frequency, ultrasound
15min is handled, reheats infusion 35min, after being cooled to normal temperature, and water, lime, soda ash, tea dust and salt are secondary mixes, and mix
It is even, after secondary cooling to normal temperature, ingredient water is obtained, is fitted into and pickles in cylinder；
(2) duck's egg is handled：Not damaged, the fresh duck egg without broken shell are chosen, surface is cleaned with cleaning fluid, it is standby；Described
Cleaning fluid, it is by 1 by stone-like omphalia, betel nut and wintercherry:1:0.4 mass ratio mixing, adds water, the infusion 38min at 100 DEG C, filtering,
Filtrate is cooled to normal temperature；
(3) soak：Duck's egg after cleaning is sequentially placed into and pickled in cylinder, is sealed at 37.5 DEG C and is immersed in step (1)
In dispensing；
(4) spice：Soak 10d after, by whole duck's egg take out, after draining, by remaining ingredient water in cylinder and, yellow mud,
Rice husk presses 2:1:After 0.4 mass ratio is mixed to prepare wrapper, wrapper is uniformly applied on duck's egg, treats the parcel on duck's egg
Expect natural air drying；
(5) pack.
Embodiment 2
A kind of lead-free preserved egg, including following raw material by weight：1100 pieces of FRESH DUCK EGGSs, 110kg water, 12kg stones
Ash, 7kg soda ash, 2kg tea dusts, 7kg salt, 0.6kg fennel seeds, 0.6kg tsaokos, 0.6kg anises, 0.6kg Chinese prickly ashes, 0.6kg are recklessly
Green pepper, 0.6kg are detained in vain, 0.6kg cassia barks, 0.6kg sand benevolence, 0.6kg radix glycyrrhizaes, 0.6kg kaempferia galamgas, 0.6kg Bi are dialled, 0.6kg cloves.
The preparation method of described lead-free preserved egg, comprises the following steps：
(1) dispensing：By fennel seeds, tsaoko, anise, Chinese prickly ash, pepper, buckle in vain, cassia bark, Sha Ren, radix glycyrrhizae, kaempferia galamga, Bi dial and
After cloves is weighed by formula ratio, crush, add the water of 0.8~1.2 times of the crushed material quality, under 42KHz frequency, ultrasound
20min is handled, reheats infusion 45min, after being cooled to normal temperature, and water, lime, soda ash, tea dust and salt are secondary mixes, and mix
It is even, after secondary cooling to normal temperature, ingredient water is obtained, is fitted into and pickles in cylinder；
(2) duck's egg is handled：Not damaged, the fresh duck egg without broken shell are chosen, surface is cleaned with cleaning fluid, it is standby；Described
Cleaning fluid, it is by 1 by stone-like omphalia, betel nut and wintercherry:1:0.8 mass ratio mixing, adds water, the infusion 42min at 100 DEG C, filtering,
Filtrate is cooled to normal temperature；
(3) soak：Duck's egg after cleaning is sequentially placed into and pickled in cylinder, is sealed at 38.5 DEG C and is immersed in step (1)
In dispensing；
(4) spice：Soak 10d after, by whole duck's egg take out, after draining, by remaining ingredient water in cylinder and, yellow mud,
Rice husk presses 3:1.2:After 0.6 mass ratio is mixed to prepare wrapper, wrapper is uniformly applied on duck's egg, treats the bag on duck's egg
Wrap up in material natural air drying；
(5) pack.
Embodiment 3
A kind of lead-free preserved egg, including following raw material by weight：1000 pieces of FRESH DUCK EGGSs, 100kg water, 11kg stones
Ash, 6kg soda ash, 1.5kg tea dusts, 6kg salt, 0.5kg fennel seeds, 0.5kg tsaokos, 0.5kg anises, 0.5kg Chinese prickly ashes, 0.5kg
Pepper, 0.5kg are detained in vain, 0.5kg cassia barks, 0.5kg sand benevolence, 0.5kg radix glycyrrhizaes, 0.5kg kaempferia galamgas, 0.5kg Bi are dialled, 0.5kg cloves.
The preparation method of described lead-free preserved egg, comprises the following steps：
(1) dispensing：By fennel seeds, tsaoko, anise, Chinese prickly ash, pepper, buckle in vain, cassia bark, Sha Ren, radix glycyrrhizae, kaempferia galamga, Bi dial and
After cloves is weighed by formula ratio, crush, add the water of 0.8~1.2 times of the crushed material quality, under 40KHz frequency, ultrasound
18min is handled, reheats infusion 40min, after being cooled to normal temperature, and water, lime, soda ash, tea dust and salt are secondary mixes, and mix
It is even, after secondary cooling to normal temperature, ingredient water is obtained, is fitted into and pickles in cylinder；
(2) duck's egg is handled：Not damaged, the fresh duck egg without broken shell are chosen, surface is cleaned with cleaning fluid, it is standby；Described
Cleaning fluid, it is by 1 by stone-like omphalia, betel nut and wintercherry:1:0.6 mass ratio mixing, adds water, the infusion 40min at 100 DEG C, filtering,
Filtrate is cooled to normal temperature；
(3) soak：Duck's egg after cleaning is sequentially placed into and pickled in cylinder, is sealed at 38 DEG C and is immersed in matching somebody with somebody for step (1)
In material；
(4) spice：Soak 10d after, by whole duck's egg take out, after draining, by remaining ingredient water in cylinder and, yellow mud,
Rice husk presses 2.5:1.1:After 0.5 mass ratio is mixed to prepare wrapper, wrapper is uniformly applied on duck's egg, treated on duck's egg
Wrapper natural air drying；
(5) pack.
Embodiment 4
A kind of lead-free preserved egg, including following raw material by weight：900 pieces of FRESH DUCK EGGSs, 110kg water, 10kg stones
Ash, 7kg soda ash, 1kg tea dusts, 7kg salt, 0.4kg fennel seeds, 0.6kg tsaokos, 0.4kg anises, 0.6kg Chinese prickly ashes, 0.4kg are recklessly
Green pepper, 0.6kg are detained in vain, 0.4kg cassia barks, 0.6kg sand benevolence, 0.4kg radix glycyrrhizaes, 0.6kg kaempferia galamgas, 0.4kg Bi are dialled, 0.6kg cloves.
The preparation method of described lead-free preserved egg, comprises the following steps：
(1) dispensing：By fennel seeds, tsaoko, anise, Chinese prickly ash, pepper, buckle in vain, cassia bark, Sha Ren, radix glycyrrhizae, kaempferia galamga, Bi dial and
After cloves is weighed by formula ratio, crush, add the water of 0.8~1.2 times of the crushed material quality, under 38KHz frequency, ultrasound
20min is handled, reheats infusion 35min, after being cooled to normal temperature, and water, lime, soda ash, tea dust and salt are secondary mixes, and mix
It is even, after secondary cooling to normal temperature, ingredient water is obtained, is fitted into and pickles in cylinder；
(2) duck's egg is handled：Not damaged, the fresh duck egg without broken shell are chosen, surface is cleaned with cleaning fluid, it is standby；Described
Cleaning fluid, it is by 1 by stone-like omphalia, betel nut and wintercherry:1:0.4 mass ratio mixing, adds water, the infusion 42min at 100 DEG C, filtering,
Filtrate is cooled to normal temperature；
(3) soak：Duck's egg after cleaning is sequentially placed into and pickled in cylinder, is sealed at 37.5 DEG C and is immersed in step (1)
In dispensing；
(4) spice：Soak 10d after, by whole duck's egg take out, after draining, by remaining ingredient water in cylinder and, yellow mud,
Rice husk presses 2:1.2:After 0.4 mass ratio is mixed to prepare wrapper, wrapper is uniformly applied on duck's egg, treats the bag on duck's egg
Wrap up in material natural air drying；
(5) pack.
Embodiment 5
A kind of lead-free preserved egg, including following raw material by weight：1100 pieces of FRESH DUCK EGGSs, 90kg water, 12kg stones
Ash, 5kg soda ash, 2kg tea dusts, 5kg salt, 0.6kg fennel seeds, 0.4kg tsaokos, 0.6kg anises, 0.4kg Chinese prickly ashes, 0.6kg are recklessly
Green pepper, 0.4kg are detained in vain, 0.6kg cassia barks, 0.4kg sand benevolence, 0.6kg radix glycyrrhizaes, 0.4kg kaempferia galamgas, 0.6kg Bi are dialled, 0.4kg cloves.
The preparation method of described lead-free preserved egg, comprises the following steps：
(1) dispensing：By fennel seeds, tsaoko, anise, Chinese prickly ash, pepper, buckle in vain, cassia bark, Sha Ren, radix glycyrrhizae, kaempferia galamga, Bi dial and
After cloves is weighed by formula ratio, crush, add the water of 0.8~1.2 times of the crushed material quality, under 42KHz frequency, ultrasound
15min is handled, reheats infusion 45min, after being cooled to normal temperature, and water, lime, soda ash, tea dust and salt are secondary mixes, and mix
It is even, after secondary cooling to normal temperature, ingredient water is obtained, is fitted into and pickles in cylinder；
(2) duck's egg is handled：Not damaged, the fresh duck egg without broken shell are chosen, surface is cleaned with cleaning fluid, it is standby；Described
Cleaning fluid, it is by 1 by stone-like omphalia, betel nut and wintercherry:1:0.8 mass ratio mixing, adds water, the infusion 38min at 100 DEG C, filtering,
Filtrate is cooled to normal temperature；
(3) soak：Duck's egg after cleaning is sequentially placed into and pickled in cylinder, is sealed at 38.5 DEG C and is immersed in step (1)
In dispensing；
(4) spice：Soak 10d after, by whole duck's egg take out, after draining, by remaining ingredient water in cylinder and, yellow mud,
Rice husk presses 3:1:After 0.6 mass ratio is mixed to prepare wrapper, wrapper is uniformly applied on duck's egg, treats the parcel on duck's egg
Expect natural air drying；
(5) pack.
Inspected by random samples at random in 1000 pieces of "Thousand year old" duck eggs prepared by the present invention, to the probability of the preserved egg of the appearance in lime-preserved egg
Inspected by random samples, and the lead content in the lime-preserved egg of preparation is measured, control group carries out preserved egg skin using traditional preparation method
The preparation of egg, also the probability of the preserved egg of the appearance in lime-preserved egg is inspected by random samples, and determine the lead content in lime-preserved egg, as a result such as table 1
Shown, wherein traditional preparation methods are specific as follows：By water, it is pure seal, quick lime, salt, plant ash, tealeaves and spices or loess are
Raw material prepares preserved materials, by duck's egg immersion wherein, you can：
Table 1
Claims (7)
1. a kind of lead-free preserved egg, it is characterised in that including following raw material by weight：900~1100 pieces of FRESH DUCK EGGSs,
90~110 parts of water, 10~12 parts of lime, 5~7 parts of soda ash, 1~2 part of tea dust, 5~7 portions of salt, 0.4~0.6 portion of fennel seeds,
0.4~0.6 part of tsaoko, 0.4~0.6 part of anise, 0.4~0.6 portion of Chinese prickly ash, 0.4~0.6 portion of pepper, 0.4~0.6 part buckle in vain,
0.4~0.6 part of cassia bark, 0.4~0.6 part of husky benevolence, 0.4~0.6 portion of radix glycyrrhizae, 0.4~0.6 part of kaempferia galamga, 0.4~0.6 part of Bi dial,
0.4~0.6 portion of cloves.
2. lead-free preserved egg as claimed in claim 1, it is characterised in that including following raw material by weight：1000
Piece FRESH DUCK EGGS, 100 parts of water, 11 parts of lime, 6 parts of soda ash, 1.5 parts of tea dusts, 6 portions of salt, 0.5 portion of fennel seeds, 0.5 part of tsaoko, 0.5
Part anise, 0.5 portion of Chinese prickly ash, 0.5 portion of pepper, 0.5 part of white button, 0.5 part of cassia bark, 0.5 part of husky benevolence, 0.5 portion of radix glycyrrhizae, 0.5 part of kaempferia galamga,
0.5 part of Bi is dialled, 0.5 portion of cloves.
3. the preparation method of lead-free preserved egg as claimed in claim 1, it is characterised in that comprise the following steps：
(1) dispensing：By fennel seeds, tsaoko, anise, Chinese prickly ash, pepper, buckle in vain, cassia bark, Sha Ren, radix glycyrrhizae, kaempferia galamga, Bi dial and cloves
After being weighed by formula ratio, crush, add the water of 0.8~1.2 times of the crushed material quality, be ultrasonically treated, reheating infusion 35~
45min, after being cooled to normal temperature, and water, lime, soda ash, tea dust and salt are secondary mixes, and mix thoroughly, after secondary cooling to normal temperature, obtain
Ingredient water, it is fitted into and pickles in cylinder；
(2) duck's egg is handled：Not damaged, the fresh duck egg without broken shell are chosen, surface is cleaned with cleaning fluid, it is standby；
(3) soak：Duck's egg after cleaning is sequentially placed into and pickled in cylinder, sealing is immersed in the dispensing of step (1)；
(4) spice：After soaking 10d, the duck's egg of whole is taken out, after draining, wrapper is uniformly applied on duck's egg, treats duck's egg
On wrapper natural air drying；
(5) pack.
4. the preparation method of lead-free preserved egg as claimed in claim 3, it is characterised in that described supersound process, ultrasound
Frequency is 38~42KHz, and ultrasonic time is 15~20min.
5. the preparation method of lead-free preserved egg as claimed in claim 3, it is characterised in that described cleaning fluid, be by thunder
Ball, betel nut and wintercherry press 1:1:0.4~0.8 mass ratio mixing, adds water, 38~42min of infusion at 100 DEG C, filtering, will filter
Liquid is cooled to normal temperature.
6. the preparation method of lead-free preserved egg as claimed in claim 3, it is characterised in that described sealing immersion, be by
The temperature control in cylinder is pickled at 37.5~38.5 DEG C.
7. the preparation method of lead-free preserved egg as claimed in claim 3, it is characterised in that described wrapper, be by step
Suddenly after taking out duck's egg in (4), remaining ingredient water, yellow mud and rice husk press 2~3 in cylinder:1~1.2:0.4~0.6 mass ratio mixes
Close and be made.
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| 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 |
| CN109645371A (en) * | 2018-12-24 | 2019-04-19 | 福建鸭嫂食品有限公司 | A kind of agitating device of lime-preserved egg, production technology and pug |
| CN110973515A (en) * | 2019-12-09 | 2020-04-10 | 袁添致 | Preserved egg preparation process and processing equipment thereof |
| CN112998219A (en) * | 2021-03-12 | 2021-06-22 | 四川丰泰食品科技有限公司 | Method for preparing natural strontium-rich white salt mud preserved eggs |
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| 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 |
| CN109645371A (en) * | 2018-12-24 | 2019-04-19 | 福建鸭嫂食品有限公司 | A kind of agitating device of lime-preserved egg, production technology and pug |
| CN110973515A (en) * | 2019-12-09 | 2020-04-10 | 袁添致 | Preserved egg preparation process and processing equipment thereof |
| CN112998219A (en) * | 2021-03-12 | 2021-06-22 | 四川丰泰食品科技有限公司 | Method for preparing natural strontium-rich white salt mud preserved eggs |
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