CN109043381A - A kind of Fu tea golden flower lime-preserved egg and preparation method thereof - Google Patents
A kind of Fu tea golden flower lime-preserved egg and preparation method thereof Download PDFInfo
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- CN109043381A CN109043381A CN201811000581.3A CN201811000581A CN109043381A CN 109043381 A CN109043381 A CN 109043381A CN 201811000581 A CN201811000581 A CN 201811000581A CN 109043381 A CN109043381 A CN 109043381A
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- lime
- tea
- golden flower
- egg
- preserved egg
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- 241001122767 Theaceae Species 0.000 title claims abstract description 59
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 238000003756 stirring Methods 0.000 claims abstract description 27
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 18
- 150000003839 salts Chemical class 0.000 claims abstract description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000003513 alkali Substances 0.000 claims abstract description 16
- 235000005911 diet Nutrition 0.000 claims abstract description 15
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 claims abstract description 14
- 230000000378 dietary effect Effects 0.000 claims abstract description 14
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 7
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 claims 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 claims 1
- 239000005864 Sulphur Substances 0.000 claims 1
- 229910052802 copper Inorganic materials 0.000 claims 1
- 239000010949 copper Substances 0.000 claims 1
- 238000007789 sealing Methods 0.000 claims 1
- 235000013601 eggs Nutrition 0.000 abstract description 62
- 208000001848 dysentery Diseases 0.000 abstract description 6
- 238000010926 purge Methods 0.000 abstract description 6
- 206010020772 Hypertension Diseases 0.000 abstract description 5
- 230000036528 appetite Effects 0.000 abstract description 5
- 235000019789 appetite Nutrition 0.000 abstract description 5
- 206010061218 Inflammation Diseases 0.000 abstract description 4
- 206010009887 colitis Diseases 0.000 abstract description 4
- 230000004054 inflammatory process Effects 0.000 abstract description 4
- 235000016709 nutrition Nutrition 0.000 abstract description 4
- 230000035764 nutrition Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
- 230000035922 thirst Effects 0.000 abstract description 4
- 230000001151 other effect Effects 0.000 abstract description 3
- 238000010791 quenching Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 8
- 238000000034 method Methods 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 210000003800 pharynx Anatomy 0.000 description 3
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002429 large intestine Anatomy 0.000 description 2
- 230000004060 metabolic process Effects 0.000 description 2
- 238000002156 mixing Methods 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 235000021419 vinegar Nutrition 0.000 description 2
- 239000000052 vinegar Substances 0.000 description 2
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- 244000037364 Cinnamomum aromaticum Species 0.000 description 1
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 description 1
- 206010010774 Constipation Diseases 0.000 description 1
- 206010012735 Diarrhoea Diseases 0.000 description 1
- RWSOTUBLDIXVET-UHFFFAOYSA-N Dihydrogen sulfide Chemical compound S RWSOTUBLDIXVET-UHFFFAOYSA-N 0.000 description 1
- 206010013952 Dysphonia Diseases 0.000 description 1
- 206010015958 Eye pain Diseases 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 208000010473 Hoarseness Diseases 0.000 description 1
- 206010068319 Oropharyngeal pain Diseases 0.000 description 1
- 201000007100 Pharyngitis Diseases 0.000 description 1
- 208000009205 Tinnitus Diseases 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229910021529 ammonia Inorganic materials 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- UGWKCNDTYUOTQZ-UHFFFAOYSA-N copper;sulfuric acid Chemical compound [Cu].OS(O)(=O)=O UGWKCNDTYUOTQZ-UHFFFAOYSA-N 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000001934 delay Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 229910000037 hydrogen sulfide Inorganic materials 0.000 description 1
- 208000013403 hyperactivity Diseases 0.000 description 1
- 230000000366 juvenile effect Effects 0.000 description 1
- 208000017169 kidney disease Diseases 0.000 description 1
- 210000000867 larynx Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 208000019423 liver disease Diseases 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000007170 pathology Effects 0.000 description 1
- 230000002265 prevention Effects 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000009758 senescence Effects 0.000 description 1
- 238000001228 spectrum Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 231100000886 tinnitus Toxicity 0.000 description 1
- 208000004371 toothache Diseases 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
-
- 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
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of Fu tea golden flower lime-preserved eggs and preparation method thereof, which includes following raw material: duck's egg, Fu tea, edible salt, water, dietary alkali and copper sulphate.Preparation method includes the following steps: step 1, Fu tea, edible salt, water, dietary alkali and copper sulphate being mixed, stirs evenly, obtains stirring thing；Step 2, duck's egg is soaked in stirring thing, sealed pickling is to get Fu tea golden flower lime-preserved egg.The organoleptic indicator of the resulting Fu tea golden flower lime-preserved egg of the present invention and physical and chemical index are met the requirements of the standard, full of nutrition, are had appetizing throat soothing, are promoted appetite, easily purge heat, it sobers up, removes colitis, control dysentery, there is treatment hypertension, heat clearing and inflammation relieving, relieving summer-heat quench the thirst, with all worries set aside to repose, and raise body-building and other effects；Preparation method is simple, implementation easy to operate, is suitable for enterprise scale and produces.
Description
Technical field
The present invention relates to food processing fields, and in particular to a kind of Fu tea golden flower lime-preserved egg and preparation method thereof.
Background technique
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, can promote appetite.Say that it can " purging the lung of pathogenic fire heat sobers up, removes large intestine fire, controls dysentery according to " medical center bun will ".Can dissipate,
Can hold back ", it is in the streets commonly used to treatment sore-throat, pharynx is treated, hoarseness, constipation.
Lime-preserved egg, not still delicious food, and also there are also certain medical values.In " the occupying diet spectrum with breath " of Wang Shixiong
It says: " lime-preserved egg, it is acrid flavour, puckery, sweet, salty, it can purge heat, sober up, going large intestine fiery, controlling dysentery, can dissipate can hold back." Chinese medicine thinks lime-preserved egg
It is cool, can control eye ache, have a toothache, the diseases such as hypertension, tinnitus dizziness.Public all edible: hyperactivity of fire person is most suitable；Juvenile, deficiency of spleen yang,
Cold-dampness diarrhea person, cardiovascular disease, liver and kidney disease patient eat less.
The pickling process of existing lime-preserved egg is complex, often adds the auxiliary materials such as Chinese prickly ash, cassia bark, fennel, has covered lime-preserved egg original
Some mouthfeels, flavour destroy the genuineness of duck's egg；And the nutritive value of lime-preserved egg obtained is lower, preparation method is more multiple
It is miscellaneous, higher cost.
Summary of the invention
Aiming at the problems existing in the prior art, the purpose of the present invention is to provide a kind of Fu tea golden flower lime-preserved egg and its preparations
Method, the organoleptic indicator of the Fu tea golden flower lime-preserved egg and physical and chemical index are met the requirements of the standard, full of nutrition, have appetizing profit
Larynx promotes appetite, easily purges heat, sober up, remove colitis, control dysentery, has treatment hypertension, heat clearing and inflammation relieving, and relieving summer-heat quenches the thirst, sets aside all worries
It reposes, raises body-building and other effects；Preparation method is simple, implementation easy to operate, is suitable for enterprise scale and produces.
In order to achieve the above object, the present invention is achieved by the following scheme.
(1) a kind of Fu tea golden flower lime-preserved egg, including following raw material: duck's egg, Fu tea, edible salt, water, dietary alkali and copper sulphate.
Preferably, the dosage of the raw material are as follows: 100 parts of duck's egg, 3-7 parts of Fu tea, 2-3 parts of edible salt, 70-80 parts of water, food
With 20-30 parts and copper sulphate 0.2-0.3 parts of alkali.
It is further preferred that the dosage of the raw material are as follows: 100 parts of duck's egg, 5 parts of Fu tea, 2.5 parts of edible salt, 75 parts of water, food
With 25 parts and 0.25 part of copper sulphate of alkali.
(2) a kind of preparation method of Fu tea golden flower lime-preserved egg, including following preparation step:
Step 1, Fu tea, edible salt, water, dietary alkali and copper sulphate are mixed, stirs evenly, obtains stirring thing；
Step 2, duck's egg is soaked in the stirring thing, sealed pickling is to get Fu tea golden flower lime-preserved egg.
Preferably, in step 2, the time of the sealed pickling is 45-60 days.
Compared with prior art, the invention has the benefit that
The organoleptic indicator of the resulting Fu tea golden flower lime-preserved egg of the present invention and physical and chemical index are met the requirements of the standard, Fu tea golden flower
Lime-preserved egg is full of nutrition, has appetizing throat soothing, promotes appetite, easily purge heat, sober up, remove colitis, control dysentery.By Fu tea golden flower lime-preserved egg
Adding vinegar to mix food, there is treatment hypertension, heat clearing and inflammation relieving, relieving summer-heat quenches the thirst, and it is with all worries set aside to repose, raise body-building and other effects.Preparation method
Simply, implementation easy to operate is suitable for enterprise scale and produces.
Specific embodiment
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
It will be appreciated that the following example is merely to illustrate the present invention, and it is not construed as limiting the scope of the invention.
Embodiment 1
A kind of preparation method of Fu tea golden flower lime-preserved egg, including following preparation step:
Step 1,2.5kg Fu tea, 1.25kg edible salt, 37.5kg water, 12.5kg dietary alkali and 0.125kg are eaten into sulfuric acid
Copper mixing, stirs evenly, obtains stirring thing；
Step 2,50kg duck's egg is soaked in stirring thing, sealed pickling 50 days to get Fu tea golden flower lime-preserved egg.
Embodiment 2
A kind of preparation method of Fu tea golden flower lime-preserved egg, including following preparation step:
Step 1,1.5kg Fu tea, 1.5kg edible salt, 35kg water, 10kg dietary alkali and 0.1kg copper sulphate is eaten to mix,
It stirs evenly, obtains stirring thing；
Step 2,50kg duck's egg is soaked in stirring thing, sealed pickling 45 days to get Fu tea golden flower lime-preserved egg.
Embodiment 3
A kind of preparation method of Fu tea golden flower lime-preserved egg, including following preparation step:
Step 1,3.5kg Fu tea, 1.0kg edible salt, 35kg water, 10kg dietary alkali and 0.15kg copper sulphate is eaten to mix
It closes, stirs evenly, obtain stirring thing；
Step 2,50kg duck's egg is soaked in stirring thing, sealed pickling 60 days to get Fu tea golden flower lime-preserved egg.
Embodiment 4
A kind of preparation method of Fu tea golden flower lime-preserved egg, including following preparation step:
Step 1,2.5kg Fu tea, 1.0kg edible salt, 40kg water, 15kg dietary alkali and 0.15kg copper sulphate is eaten to mix
It closes, stirs evenly, obtain stirring thing；
Step 2,50kg duck's egg is soaked in stirring thing, sealed pickling 60 days to get Fu tea golden flower lime-preserved egg.
Embodiment 5
A kind of preparation method of Fu tea golden flower lime-preserved egg, including following preparation step:
Step 1,1.5kg Fu tea, 1.0kg edible salt, 35kg water, 12.5kg dietary alkali and 0.125kg are eaten into copper sulphate
Mixing, stirs evenly, obtains stirring thing；
Step 2,50kg duck's egg is soaked in stirring thing, sealed pickling 52 days to get Fu tea golden flower lime-preserved egg.
Embodiment 6
A kind of preparation method of Fu tea golden flower lime-preserved egg, including following preparation step:
Step 1,3.5kg Fu tea, 1.0kg edible salt, 35kg water, 10kg dietary alkali and 0.125kg copper sulphate is eaten to mix
It closes, stirs evenly, obtain stirring thing；
Step 2,50kg duck's egg is soaked in stirring thing, sealed pickling 53 days to get Fu tea golden flower lime-preserved egg.
The eating method of the resulting Fu tea golden flower lime-preserved egg of the present invention are as follows: rinse the Fu tea golden flower lime-preserved egg pickled with clear water
Clean it can be served, can also admix seasoning, mouthfeel is more preferably.
The organoleptic indicator of the resulting Fu tea golden flower lime-preserved egg of embodiment 1 and physics and chemistry are referred to reference to GB/T 9694-2014 " lime-preserved egg "
Mark is detected, and specific testing result is as shown in table 1.
The testing result of 1 Fu tea golden flower lime-preserved egg of table
As shown in Table 1, the organoleptic indicator of the resulting Fu tea golden flower lime-preserved egg of the present invention and physical and chemical index meet GB/T
9694-2014 " lime-preserved egg " standard requirements.
The resulting Fu tea golden flower lime-preserved egg of the present invention belongs to basic food, full of nutrition, has appetizing throat soothing, promotes appetite,
It easily purges heat, sobers up, remove colitis, control dysentery.Add vinegar to mix food Fu tea golden flower lime-preserved egg, there is treatment hypertension, heat clearing and inflammation relieving, solution
Heat quenches the thirst, with all worries set aside to repose, and raises body-building.Carbohydrate and inorganic salts in Fu tea golden flower lime-preserved egg is lower than in FRESH DUCK EGGS, but Fu
Decomposition product in tea golden flower lime-preserved egg is more, the presence of amino acid, a small amount of hydrogen sulfide and ammonia, is conducive to human body to Fu tea golden flower skin
The digestion and absorption of egg.The effect of Fu tea golden flower lime-preserved egg has lipid-loweringing, blood pressure lowering, adjusts carbohydate metabolism, can boost metabolism,
Enhance human body constitution, delays senescence, effective medicine healthy sofa and pathology prevention effect are played to human body.
Although the present invention is described in detail with a general description of the specific embodiments in this specification,
But on the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.
Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed model
It encloses.
Claims (5)
1. a kind of Fu tea golden flower lime-preserved egg, which is characterized in that including following raw material: duck's egg, Fu tea, edible salt, water, dietary alkali and sulphur
Sour copper.
2. Fu tea golden flower lime-preserved egg according to claim 1, which is characterized in that the dosage of the raw material are as follows: 100 parts of duck's egg,
3-7 parts of Fu tea, 2-3 parts of edible salt, 70-80 parts of water, 20-30 parts of dietary alkali and 0.2-0.3 parts of copper sulphate.
3. Fu tea golden flower lime-preserved egg according to claim 2, which is characterized in that the dosage of the raw material are as follows: 100 parts of duck's egg,
5 parts of Fu tea, 2.5 parts of edible salt, 75 parts of water, 25 parts of dietary alkali and 0.25 part of copper sulphate.
4. a kind of preparation method of Fu tea golden flower lime-preserved egg, which is characterized in that including following preparation step:
Step 1, Fu tea, edible salt, water, dietary alkali and copper sulphate are mixed, stirs evenly, obtains stirring thing；
Step 2, duck's egg is soaked in the stirring thing, sealed pickling is to get Fu tea golden flower lime-preserved egg.
5. the preparation method of Fu tea golden flower lime-preserved egg according to claim 4, which is characterized in that in step 2, the sealing salts down
The time of system is 45-60 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811000581.3A CN109043381A (en) | 2018-08-30 | 2018-08-30 | A kind of Fu tea golden flower lime-preserved egg and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811000581.3A CN109043381A (en) | 2018-08-30 | 2018-08-30 | A kind of Fu tea golden flower lime-preserved egg and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109043381A true CN109043381A (en) | 2018-12-21 |
Family
ID=64757798
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811000581.3A Pending CN109043381A (en) | 2018-08-30 | 2018-08-30 | A kind of Fu tea golden flower lime-preserved egg and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN109043381A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869312A (en) * | 2009-04-24 | 2010-10-27 | 何德荣 | Method for manufacturing canned preserved eggs |
| CN104738689A (en) * | 2015-03-27 | 2015-07-01 | 瑞昌市溢香农产品有限公司 | Salt preserved eggs and preparation method thereof |
| CN105341759A (en) * | 2015-10-10 | 2016-02-24 | 六枝特区月亮河种养殖专业合作社 | Pickling agent and pickling method of preserved eggs |
| CN105685844A (en) * | 2016-01-20 | 2016-06-22 | 童益清 | Production process of preserved eggs |
| CN105747132A (en) * | 2016-04-06 | 2016-07-13 | 贵州省镇远生态农业扶贫旅游食品有限公司 | Processing process of preserved eggs |
| CN106235067A (en) * | 2016-08-11 | 2016-12-21 | 黄平县十万营原生态农业发展有限公司 | A kind of manufacture method of farmers' preserved egg |
| CN106912825A (en) * | 2017-01-16 | 2017-07-04 | 柳培健 | A kind of method for salting of lime-preserved egg |
-
2018
- 2018-08-30 CN CN201811000581.3A patent/CN109043381A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101869312A (en) * | 2009-04-24 | 2010-10-27 | 何德荣 | Method for manufacturing canned preserved eggs |
| CN104738689A (en) * | 2015-03-27 | 2015-07-01 | 瑞昌市溢香农产品有限公司 | Salt preserved eggs and preparation method thereof |
| CN105341759A (en) * | 2015-10-10 | 2016-02-24 | 六枝特区月亮河种养殖专业合作社 | Pickling agent and pickling method of preserved eggs |
| CN105685844A (en) * | 2016-01-20 | 2016-06-22 | 童益清 | Production process of preserved eggs |
| CN105747132A (en) * | 2016-04-06 | 2016-07-13 | 贵州省镇远生态农业扶贫旅游食品有限公司 | Processing process of preserved eggs |
| CN106235067A (en) * | 2016-08-11 | 2016-12-21 | 黄平县十万营原生态农业发展有限公司 | A kind of manufacture method of farmers' 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 (2)
| Title |
|---|
| 余结廷等: "《实用畜禽产品加工技术》", 30 April 2000, 北京出版社 * |
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Application publication date: 20181221 |