CN115119926A - Nutritional lead-free preserved egg and preparation method thereof - Google Patents
Nutritional lead-free preserved egg and preparation method thereof Download PDFInfo
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- CN115119926A CN115119926A CN202110317711.1A CN202110317711A CN115119926A CN 115119926 A CN115119926 A CN 115119926A CN 202110317711 A CN202110317711 A CN 202110317711A CN 115119926 A CN115119926 A CN 115119926A
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- 235000016709 nutrition Nutrition 0.000 title claims abstract description 14
- 238000002360 preparation method Methods 0.000 title claims description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 40
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims abstract description 33
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 15
- 235000008331 Pinus X rigitaeda Nutrition 0.000 claims abstract description 13
- 235000011613 Pinus brutia Nutrition 0.000 claims abstract description 13
- 241000018646 Pinus brutia Species 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 229920001817 Agar Polymers 0.000 claims abstract description 10
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 10
- 240000007594 Oryza sativa Species 0.000 claims abstract description 10
- 235000007164 Oryza sativa Nutrition 0.000 claims abstract description 10
- 244000288157 Passiflora edulis Species 0.000 claims abstract description 10
- 235000000370 Passiflora edulis Nutrition 0.000 claims abstract description 10
- 239000006002 Pepper Substances 0.000 claims abstract description 10
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 10
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 10
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 10
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 10
- 239000008272 agar Substances 0.000 claims abstract description 10
- 235000008397 ginger Nutrition 0.000 claims abstract description 10
- 235000009566 rice Nutrition 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 8
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 8
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 8
- 244000203593 Piper nigrum Species 0.000 claims abstract 4
- 238000007605 air drying Methods 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 235000005979 Citrus limon Nutrition 0.000 claims description 3
- 244000131522 Citrus pyriformis Species 0.000 claims description 3
- 235000010419 agar Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 240000007232 Illicium verum Species 0.000 claims description 2
- 235000008227 Illicium verum Nutrition 0.000 claims description 2
- 235000017803 cinnamon Nutrition 0.000 claims description 2
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims 1
- 239000003205 fragrance Substances 0.000 abstract description 4
- 102000004169 proteins and genes Human genes 0.000 abstract description 4
- 108090000623 proteins and genes Proteins 0.000 abstract description 4
- 239000002994 raw material Substances 0.000 abstract description 3
- 206010008190 Cerebrovascular accident Diseases 0.000 abstract description 2
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 208000008589 Obesity Diseases 0.000 abstract description 2
- 206010039085 Rhinitis allergic Diseases 0.000 abstract description 2
- 208000006011 Stroke Diseases 0.000 abstract description 2
- 239000013543 active substance Substances 0.000 abstract description 2
- 201000010105 allergic rhinitis Diseases 0.000 abstract description 2
- 239000003242 anti bacterial agent Substances 0.000 abstract description 2
- 229940088710 antibiotic agent Drugs 0.000 abstract description 2
- 230000002490 cerebral effect Effects 0.000 abstract description 2
- 229930002875 chlorophyll Natural products 0.000 abstract description 2
- 235000019804 chlorophyll Nutrition 0.000 abstract description 2
- ATNHDLDRLWWWCB-AENOIHSZSA-M chlorophyll a Chemical compound C1([C@@H](C(=O)OC)C(=O)C2=C3C)=C2N2C3=CC(C(CC)=C3C)=[N+]4C3=CC3=C(C=C)C(C)=C5N3[Mg-2]42[N+]2=C1[C@@H](CCC(=O)OC\C=C(/C)CCC[C@H](C)CCC[C@H](C)CCCC(C)C)[C@H](C)C2=C5 ATNHDLDRLWWWCB-AENOIHSZSA-M 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 201000009240 nasopharyngitis Diseases 0.000 abstract description 2
- 235000020824 obesity Nutrition 0.000 abstract description 2
- 208000002874 Acne Vulgaris Diseases 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 206010000496 acne Diseases 0.000 abstract 1
- 210000003278 egg shell Anatomy 0.000 abstract 1
- 241000722363 Piper Species 0.000 description 6
- 241000196324 Embryophyta Species 0.000 description 3
- 238000005554 pickling Methods 0.000 description 3
- 206010010774 Constipation Diseases 0.000 description 2
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 2
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229910052802 copper Inorganic materials 0.000 description 2
- 239000010949 copper Substances 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 241000723347 Cinnamomum Species 0.000 description 1
- 206010013952 Dysphonia Diseases 0.000 description 1
- 102000004190 Enzymes Human genes 0.000 description 1
- 108090000790 Enzymes Proteins 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 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
- 244000269722 Thea sinensis Species 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 239000002956 ash Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 206010012601 diabetes mellitus Diseases 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 208000001848 dysentery Diseases 0.000 description 1
- 239000003797 essential amino acid Substances 0.000 description 1
- 235000020776 essential amino acid Nutrition 0.000 description 1
- 201000005577 familial hyperlipidemia Diseases 0.000 description 1
- 239000000835 fiber Substances 0.000 description 1
- 229910001385 heavy metal Inorganic materials 0.000 description 1
- 210000002429 large intestine Anatomy 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 150000003839 salts Chemical class 0.000 description 1
- 229910000029 sodium carbonate Inorganic materials 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
- A23P20/00—Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
- A23P20/19—Coating with non-edible coatings
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
A nutritional lead-free preserved egg is prepared from the following components in parts by weight: 100-200 parts of duck eggs, 300-500 parts of water, 20-50 parts of sodium hydroxide, 6-10 parts of pine needle powder, 1-2 parts of anise, 1-3 parts of pepper, 1-3 parts of ginger, 1-3 parts of cassia bark, 200 parts of loess, 1-2 parts of rice vinegar, 1-2 parts of passion fruit and 1-2 parts of agar, wherein the pine needle powder is selected as the raw material, and is rich in active substances such as protein, antibiotics, chlorophyll and the like, so that the product has great curative effects on treating cerebral apoplexy, common cold, acne, allergic rhinitis, obesity and the like of young people, has attractive appearance, and the eggshell and the egg body are easy to separate; delicious taste, rich brown fragrance, freshness, refreshing taste, fragrance but not greasy, and unique and deep aftertaste.
Description
Technical Field
The invention belongs to the field of preserved egg processing, and particularly relates to a nutritional lead-free preserved egg and a preparation method thereof.
Background
Preserved eggs are also called preserved eggs, preserved eggs and the like, are egg processed foods invented by Chinese Han nationality, are special foods in China, have special flavor and can promote appetite. According to Yi Lin Du Yao (treatise on materia Medica), it can purge lung heat, relieve alcohol, remove large intestine fire and treat dysentery. Can disperse and astringe, and is commonly used in workshops to treat sore throat, hoarseness and constipation.
Preserved eggs are unique egg processing products in China and are also alkaline food. The eggs are subjected to the action of strong alkali in the pickling process, so that the proteins and the lipids are decomposed, the digestion and the absorption are easier, the cholesterol is less, and the flavor is unique and is favored by people. The main raw materials of the traditional preserved egg are salt, tea and alkaline substances (such as plant ash, sodium carbonate, sodium hydroxide and the like), and in the pickling process, heavy metals such as lead or copper are usually added into a pickling solution to solidify protein. Therefore, the traditional preserved eggs contain higher lead or copper, the vitamin B group and essential amino acid are destroyed, and the nutrition value is not high.
Disclosure of Invention
The invention aims to solve the technical problem of providing a nutritional preserved egg, namely a nutritional lead-free preserved egg and a preparation method thereof:
in order to achieve the above object, the present invention adopts the following technical solutions:
a nutritional lead-free preserved egg is prepared from the following components in parts by weight: 100-200 parts of duck eggs, 500 parts of water 300, 20-50 parts of sodium hydroxide, 6-10 parts of pine needle powder, 1-2 parts of anise, 1-3 parts of pepper, 1-3 parts of ginger, 1-3 parts of cinnamon, 200 parts of loess 100, 1-2 parts of rice vinegar, 1-2 parts of passion fruit and 1-2 parts of agar.
The nutritional lead-free preserved egg is prepared from the following components in parts by weight: 150 parts of duck eggs, 450 parts of water, 35 parts of sodium hydroxide, 8 parts of pine needle powder, 1 part of anise, 1 part of pepper, 1 part of ginger, 1 part of cassia bark, 200 parts of loess, 1 part of rice vinegar, 1 part of passion fruit and 1 part of agar.
The preparation method of the nutrient lead-free preserved egg comprises the following steps:
(1) selecting high-quality duck eggs, cleaning the duck eggs with cold boiled water, air drying, soaking in fresh lemon juice for 30-40min, cleaning with cold boiled water, air drying, and sequentially placing into a jar;
(2) boiling water according to the formula amount, putting sodium hydroxide, pine needle powder, star anise, pepper, ginger, cassia bark, loess, rice vinegar, passion fruit and agar into the water, uniformly stirring, and then decocting into paste;
(3) and (3) wrapping the duck eggs selected in the step (1) with the paste obtained in the step (2), and sealing and storing for 20-30 days to obtain the product.
The invention has the beneficial effects that: the raw materials of the invention adopt pine needle powder, and the pine needle powder is rich in active substances such as protein, antibiotics, chlorophyll, plant fiber, plant enzyme, 8 amino acids, various trace mineral elements, various vitamins and the like, so that the invention has special curative effects on treating cerebral apoplexy, arteriosclerosis, bidirectionally regulating blood pressure, hyperlipemia, diabetes, constipation, common cold of young people, whelk, allergic rhinitis, obesity and the like; delicious taste, strong brown fragrance, fresh and tasty taste, fragrance but not greasy, and unique and deep aftertaste.
Detailed Description
The technical means of the present invention will be further specifically described below with reference to specific embodiments.
A nutritional lead-free preserved egg is prepared from the following components in parts by weight: 100-200 parts of duck eggs, 300-500 parts of water, 20-50 parts of sodium hydroxide, 6-10 parts of pine needle powder, 1-2 parts of anise, 1-3 parts of pepper, 1-3 parts of ginger, 1-3 parts of cassia bark, 100-200 parts of loess, 1-2 parts of rice vinegar, 1-2 parts of passion fruit and 1-2 parts of agar.
A nutritional lead-free preserved egg is prepared from the following components in parts by weight: 150 parts of duck eggs, 450 parts of water, 35 parts of sodium hydroxide, 8 parts of pine needle powder, 1 part of anise, 1 part of pepper, 1 part of ginger, 1 part of cassia bark, 200 parts of loess, 1 part of rice vinegar, 1 part of passion fruit and 1 part of agar.
A nutritious lead-free preserved egg is prepared by the following steps:
(1) selecting high-quality duck eggs, cleaning with cold boiled water, air drying, soaking in fresh lemon juice for 30-40min, cleaning with cold boiled water, air drying, and sequentially loading into jar;
(2) boiling water according to the formula amount, putting sodium hydroxide, pine needle powder, anise, pepper, ginger, cassia bark, loess, rice vinegar, passion fruit and agar into the water, uniformly stirring, and then decocting into paste;
(3) and (3) wrapping the duck eggs selected in the step (1) with the paste obtained in the step (2), and sealing and storing for 20-30 days to obtain the product.
The above embodiments, technical solutions and advantages of the present invention are further described in detail, it should be understood that the above embodiments are only examples of the present invention, and are not intended to limit the present invention, and any modifications, equivalent substitutions, improvements and the like within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (3)
1. The nutritional lead-free preserved egg is characterized by being prepared from the following components in parts by weight: 100-200 parts of duck eggs, 500 parts of water 300, 20-50 parts of sodium hydroxide, 6-10 parts of pine needle powder, 1-2 parts of anise, 1-3 parts of pepper, 1-3 parts of ginger, 1-3 parts of cinnamon, 200 parts of loess 100, 1-2 parts of rice vinegar, 1-2 parts of passion fruit and 1-2 parts of agar.
2. The nutritional lead-free preserved egg according to claim 1, which is prepared from the following components in parts by weight: 150 parts of duck eggs, 450 parts of water, 35 parts of sodium hydroxide, 8 parts of pine needle powder, 1 part of anise, 1 part of pepper, 1 part of ginger, 1 part of cassia bark, 200 parts of loess, 1 part of rice vinegar, 1 part of passion fruit and 1 part of agar.
3. The nutritional lead-free preserved egg according to claim 1, wherein the preparation method comprises the following steps:
(1) selecting high-quality duck eggs, cleaning the duck eggs with cold boiled water, air drying, soaking in fresh lemon juice for 30-40min, cleaning with cold boiled water, air drying, and sequentially placing into a jar;
(2) boiling water according to the formula amount, putting sodium hydroxide, pine needle powder, star anise, pepper, ginger, cassia bark, loess, rice vinegar, passion fruit and agar into the water, uniformly stirring, and then decocting into paste;
(3) and (3) wrapping the duck eggs selected in the step (1) with the paste obtained in the step (2), and sealing and storing for 20-30 days to obtain the product.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110317711.1A CN115119926A (en) | 2021-03-25 | 2021-03-25 | Nutritional lead-free preserved egg and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110317711.1A CN115119926A (en) | 2021-03-25 | 2021-03-25 | Nutritional lead-free preserved egg and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN115119926A true CN115119926A (en) | 2022-09-30 |
Family
ID=83374513
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202110317711.1A Pending CN115119926A (en) | 2021-03-25 | 2021-03-25 | Nutritional lead-free preserved egg and preparation method thereof |
Country Status (1)
| Country | Link |
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| CN (1) | CN115119926A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495403A (en) * | 2015-12-25 | 2016-04-20 | 段永改 | Nutritious lead-free preserved eggs and preparation method thereof |
| CN106333273A (en) * | 2016-08-24 | 2017-01-18 | 安徽省金安禽业有限公司 | Preparation method of lead-free preserved egg |
| CN106333274A (en) * | 2016-08-24 | 2017-01-18 | 安徽省金安禽业有限公司 | Preparation method of lead-free preserved egg with good mouthfeel |
| CN106912825A (en) * | 2017-01-16 | 2017-07-04 | 柳培健 | A kind of method for salting of lime-preserved egg |
-
2021
- 2021-03-25 CN CN202110317711.1A patent/CN115119926A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105495403A (en) * | 2015-12-25 | 2016-04-20 | 段永改 | Nutritious lead-free preserved eggs and preparation method thereof |
| CN106333273A (en) * | 2016-08-24 | 2017-01-18 | 安徽省金安禽业有限公司 | Preparation method of lead-free preserved egg |
| CN106333274A (en) * | 2016-08-24 | 2017-01-18 | 安徽省金安禽业有限公司 | Preparation method of lead-free preserved egg with good mouthfeel |
| CN106912825A (en) * | 2017-01-16 | 2017-07-04 | 柳培健 | A kind of method for salting of lime-preserved egg |
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Application publication date: 20220930 |