CN1628526A - Bittern zinc salted duck egg - Google Patents

Abstract

The invention discloses a bittern zinc salted duck egg, wherein the salt liquid employed in the pickling procedure comprises coix seed, rhizoma zedoariae, root of red rooted saliva, curcuma longa, Chinese angelica root, Coptis chinensis, matrimony vine, Chinese caterpillar fungus, cardamom, Alpiniae Katsumadae Semen, common fennel fruit, aniseed, and boneol, corktree bark, licorice root, clove, dried orange peel, white spirit, table salt, water and duck's eggs. The invention has the advantage of balanced nutrition.

Description

A kind of halogen zinc Salted duck egg

Technical field

The present invention relates to the edible Salted duck egg in the daily food, specifically a kind of halogen zinc Salted duck egg.

Background technology

Mostly existing Salted duck egg is to adopt salt solution directly to pickle acquisition, and its mouthfeel is poor slightly, and its hypotrophy face, and is not obvious to the body-care effect.

Summary of the invention

The object of the present invention is to provide good, the with health role halogen zinc Salted duck egg of a kind of mouthfeel.

For achieving the above object, the technical solution used in the present invention is:

A kind of halogen zinc Salted duck egg, the salty system of process routinely, the saline solution formulation by weight that its salty stain process adopts is coix seed 0.11～0.15%, curcuma zedoary 0.17～0.21%, the red sage root 0.11～0.15%, turmeric 0.11～0.15%, Radix Angelicae Sinensis 0.11～0.15%, coptis root 0.11～0.15%, matrimony vine 0.13～0.17%, Cordyceps sinensis 0.17～0.21%, white cool 0.11～0.15%, Amomum globosum loureiro 0.11～0.15%, little fennel 0.11～0.15%, big fennel 0.23～0.27%, borneol 0.011～0.015%, golden cypress 0.11～0.15%, Radix Glycyrrhizae 0.11～0.15%, cloves 0.03～0.05%, dried orange peel 0.11～0.18%, liquor 0.30～0.34%, salt (salt) 6.00～7.00%, water 30～35%, duck's egg 55～60%.

The alcohol purity of described liquor is not less than 70 degree.

The preparation process of halogen zinc Salted duck egg is:

1) by the described prescription preparing material of claim 1, duck's egg is cleaned put into the container that is used for stew in soy sauce earlier, put into herb liquid again;

2) the Chinese medicine prescription prepared with boiling water infuse out Chinese medicine and salt, treat that soup becomes brown after, be cooled to below 30 ℃, all pour in the cylinder again, up to soup egg is flooded, above covering egg pushed down prevented floatingly, at last liquor is sprinkled upon the superiors;

3) at day temperature stew in soy sauce 25～35 days more than 14～20 ℃.

The present invention has following advantage:

1. nontoxic, harmless, the no drug residue of prescription.It is raw material and multiple other raw materials that the present invention decides duck's egg by experts such as nutrition, herding, traditional Chinese medicine and health with gold, carries out scientific composition, develops meticulously; Product begins to adopt the technical measures (comprising: duck material, support duck, deep processing, packing, preservation, transportation, sale etc.) of nontoxic, harmless, no drug residue from the raising of duck young bird in the technological process of production.

2. balanced in nutrition.Select materials mainly containing the high Chinese medicine of zinc (Zn), carry out prescription, health-care tonic, balanced nutrients by traditional Chinese medical science prescription technology (monarch, minister, help, make); Contain the organic zinc amount and double (10ppm), can promote the formation and the activation of human body plurality of enzymes, increase immunologic function.

3. edible back effect is remarkable.Because the zinc content height can be done human body zinc supplementation usefulness, children increase intelligence usefulness, and the elderly's microelement deficiencies are used; Can promote human body amino (necessary amino acid) balance, the conditioning body; Can be promoting blood circulation and removing blood stasis, dispelling wind and removing obstruction in the meridians, clearing heat and detoxicating, open spleen and be good for the stomach, inducing resuscitation; In quality, on the action and efficacy than the higher first-class of similar other egg products.

The specific embodiment

Embodiment 1

1) by following prescription preparing material,

Chinese medicine prescription: coix seed 0.13%, curcuma zedoary 0.19%, the red sage root 0.13%, turmeric 0.13%, Radix Angelicae Sinensis 0.13%, coptis root 0.13%, matrimony vine 0.15%, Cordyceps sinensis 0.19%, white cool 0.13%, Amomum globosum loureiro 0.13%, little fennel 0.13%, big fennel 0.25%, borneol 0.013%, golden cypress 0.13%, Radix Glycyrrhizae 0.13%, cloves 0.03%, dried orange peel 0.13%;

Batching: liquor (alcohol purity is 70 degree) 0.32%, salt (salt) 6.45%, water 32.26%, duck's egg 58.72%;

2) earlier duck's egg is cleaned and put (sign indicating number) and go into (or other places (as cylinder pond)) in the cylinder of stew in soy sauce, the adding herb liquid, saliferous weighs 20%;

3) the Chinese medicine prescription is prepared the back and infuse out Chinese medicine and salt, treat that soup becomes (more than about ten minutes) after the brown, be cooled to (or normal temperature) about 30 ℃, all pour into again in the cylinder, gently fall and duck's egg be smashed preventing with boiling water (100 ℃); Up to soup egg is flooded 5～10 centimetres dark till, above covering egg pushed down prevented floatingly, at last liquor is sprinkled upon the superiors, play sterilization, seasoning effect; The salt solution ratio is 20%, mixed liquor (halogen soup) proportion 1.06; Baume degrees is 14;

4) stew in soy sauce condition: temperature: every day, mean temperature was 15.9 ℃, 1.77 ℃ of standard deviations, the coefficient of variation 11.1%, 32 days stew in soy sauce dates, 12211.2 ℃ of accumulated temperature;

5) proterties changes in the stew in soy sauce:

26 days yolk fat becomes layer and is 5 millimeters, and the complete yellow fat of egg became in 32 days, cut the back oil spill and went out yolk, and salinity is moderate, can be dish, looks good, smell good and taste good, and mouthfeel is good, and is salubrious, reaches design effect, gets final product packing and selling.

Claims (4)

1. halogen zinc Salted duck egg, the salty system of process routinely is characterized in that: the saline solution formulation by weight that its salty stain process adopts is coix seed 0.11～0.15%, curcuma zedoary 0.17～0.21%, the red sage root 0.11～0.15%, turmeric 0.11～0.15%, Radix Angelicae Sinensis 0.11～0.15%, coptis root 0.11～0.15%, matrimony vine 0.13～0.17%, Cordyceps sinensis 0.17～0.21%, white cool 0.11～0.15%, Amomum globosum loureiro 0.11～0.15%, little fennel 0.11～0.15%, big fennel 0.23～0.27%, borneol 0.011～0.015%, golden cypress 0.11～0.15%, Radix Glycyrrhizae 0.11～0.15%, cloves 0.03～0.05%, dried orange peel 0.11～0.18%, liquor 0.30～0.34%, salt 6.00～7.00%, water 30～35%, duck's egg 55～60%.

2. according to the described halogen zinc of claim 1 Salted duck egg, it is characterized in that: the saline solution formulation by weight that its salty stain process adopts is coix seed 0.13%, curcuma zedoary 0.19%, the red sage root 0.13%, turmeric 0.13%, Radix Angelicae Sinensis 0.13%, coptis root 0.13%, matrimony vine 0.15%, Cordyceps sinensis 0.19%, white cool 0.13%, Amomum globosum loureiro 0.13%, little fennel 0.13%, big fennel 0.25%, borneol 0.013%, golden cypress 0.13%, Radix Glycyrrhizae 0.13%, cloves 0.03%, dried orange peel 0.13%, liquor 0.32%, salt 6.45%, water 32.26%, duck's egg 58.72%.

3. according to the described halogen zinc of claim 1 Salted duck egg, it is characterized in that: the alcohol purity of described liquor is not less than 70 degree.

4. preparation method according to the described halogen zinc of claim 1 Salted duck egg is characterized in that:

1) by the described prescription preparing material of claim 1, duck's egg is cleaned put into the container that is used for stew in soy sauce earlier, put into herb liquid again;

2) the Chinese medicine prescription prepared with boiling water infuse out Chinese medicine and salt, treat that soup becomes brown after, be cooled to below 30 ℃, all pour in the cylinder again, up to soup egg is flooded, above covering egg pushed down prevented floatingly, at last liquor is sprinkled upon the superiors;

3) at day temperature stew in soy sauce 25～35 days more than 14～20 ℃.