CN106923304A - A kind of preparation method of duck egg sauce - Google Patents
A kind of preparation method of duck egg sauce Download PDFInfo
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- CN106923304A CN106923304A CN201710298622.0A CN201710298622A CN106923304A CN 106923304 A CN106923304 A CN 106923304A CN 201710298622 A CN201710298622 A CN 201710298622A CN 106923304 A CN106923304 A CN 106923304A
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- DPJRMOMPQZCRJU-UHFFFAOYSA-M thiamine hydrochloride Chemical compound Cl.[Cl-].CC1=C(CCO)SC=[N+]1CC1=CN=C(C)N=C1N DPJRMOMPQZCRJU-UHFFFAOYSA-M 0.000 description 1
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3562—Sugars; Derivatives 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- General Chemical & Material Sciences (AREA)
- Chemical Kinetics & Catalysis (AREA)
- Food Science & Technology (AREA)
- Microbiology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The present invention relates to food processing technology field, more particularly to a kind of preparation method of duck egg sauce；Comprise the following steps：Duck's egg processes, prepares flavoring, prepares duck egg sauce；The present invention is on the basis of the preparation of traditional sauce, duck's egg is added in formula, make full use of and contain rich in protein and trace element, not only it is of high nutritive value, but also with significant medical value, beyond eating requirements at present to sauce are met, current people are also met to the demand in terms of health care, health, the purpose of doulbe-sides' victory is realized, by rational formula and preparation method so that the duck egg sauce delicate fragrance of preparation is good to eat, in terms of food pairing than wide, suitable for people of all ages.
Description
Technical field
The present invention relates to food processing technology field, more particularly to a kind of preparation method of duck egg sauce.
Background technology
Duck's egg also known as duck, duck ovum, mainly containing nutritional ingredients such as protein, fat, calcium, phosphorus, iron, potassium, sodium, chlorine.Duck's egg
Nature and flavor are sweet, cool, the effect with enriching yin clearing lung-heat, are adapted to physically weak after being ill, cough caused by dryness-heat, dry throat laryngalgia, hypertension, dysentery
It is edible Deng patient.Duck's egg is nutritious, can be matched in excellence or beauty with egg, duck's egg contain protein, phosphatide, vitamin A, vitamin B2,
The nutriments such as vitamin B1, vitamin D, calcium, potassium, iron, phosphorus.Taste glossy compared with egg, the protein content in duck's egg and
Egg is suitable, and mineral matter total amount far wins egg, and especially iron, calcium content extremely enriches, and can prevent anaemia, promotes skeleton development.
It is concentrated mainly on the aspects such as Spiced duck eggs, Salted duck egg, spiced duck's egg to the processing of duck's egg at present, but so making
Duck's egg product consumption is smaller, and is possible to during reprocessing because under high salt, high-alkali contour environmental stimulation, destroying duck's egg
Nutritional ingredient, meanwhile, excessive salt product edible high can reduce the viscosity of protectiveness mucus in stomach, make it to coat of the stomach
Protective effect declines, and the various adverse factors in food act more easily on coat of the stomach, thus can promote the generation of various stomach.Stream
Row disease learns investigation and shows there is positive correlation between Salt intake and stomach cancer risk, and when sodium intake is excessive, body can effort
Row's sodium, but the discharge rate of urinary calcium can be increased simultaneously, for the original serious relatively low compatriots of calcium intake, this is just avenged
Plus frost；Excessively eat product salt high, moreover it is possible to promote atherosclerosis, not only can be with raising blood pressure, while blood plasma courage can also be made
Sterol is raised, and plays the role of to promote atherosclerosis；High concentration salt can suppress the activity of respiratory tract cell, suppress its disease-resistant
Ability；Saliva can be also reduced simultaneously, lysozyme in oral cavity is reduced, increases the chance of virus and germ in the infection of the upper respiratory tract；
It can be seen that traditional duck's egg processing method, can neither completely realize the drug action of duck's egg, meanwhile, also as high salt, high-alkali etc.
Environmental stimulation process high, causes duck's egg product salt to be enriched with, and serious infringement is caused to human body.
The sauce technology processed origin of China is very early, can trace back to B.C. over thousands of year, sauce contain several amino acids, carbohydrate,
The multiple nutritional components such as formic acid, acetic acid, lactic acid, butanedioic acid, ethanol, and absorption is easily digested, be that one kind is deep is liked by masses
Flavouring.Sauce fermentation is a process for the microbial action of complexity, mainly uses mould and its enzyme fermentation matrix, is decomposed
Protein, grease, carbohydrate, by lactic acid bacteria and saccharomycete common metabolic fermentable sugars, produce ethanol, lactic acid, acetic acid
Deng product and the aroma-producing substances such as ethyl lactate and ethyl acetate are combined into, form the peculiar flavour of sauce.At present to duck's egg sauce
Aspect yet there are no numerous studies, but also have the preparation method and certain effect, such as application number of correlation
CN200910116951.4《The preparation method of duck egg sauce》The preparation method of duck egg sauce.Including following operating procedure：(1) choose big
Beans；(2) soybean is cleaned；(3) soaking soybean；(4) boiling soybean；(5) it is inoculated with：By the soybean for taking the dish out of the pot admix flour, glucose and
Bent essence, obtains zymogenic；(6) soybean is obtained bent；(7) duck's egg egg custard is prepared；(8) ferment：Egg custard is added in soybean song, stirring is equal
Even, fermentation is obtained duck egg sauce, and sauce unstrained spirits is presented rufous, and good luster, paste flavor is dense, it is seen then that as people are to the degree of liking of sauce
Increase, by duck's egg prepare sauce be with great market value, and at present related fields research also exist it is larger
Blank, therefore, sauce aspect is prepared to duck's egg carries out research with positive effect, can realize the medical value of duck's egg,
Meet demand of the current people to sauce, while, moreover it is possible to destruction of the traditional diamond-making technique to duck's egg composition is avoided, is also duck's egg
Field of deep provides a kind of new approaches.
The content of the invention
The present invention is in order to solve the above technical problems, there is provided a kind of preparation method of duck egg sauce.
Realized particular by following technical scheme：
A kind of preparation method of duck egg sauce, comprises the following steps：
(1) duck's egg treatment：After duck's egg is shelled, egg pulp is stirred, egg pulp quality is added in whipping process
0.03~0.05% salt, adds 15~25% removal agent of raw meat smell of egg pulp quality after 15~25min of stirring, upper steamer is made
Duck's egg custard, blocks is cut into after duck's egg custard is cooled down, and starch and water are mixed into starch solution, and the blocks that will be cut is put into
In starch solution, mix thoroughly, after placing 30~40min naturally, pull out, obtain duck's egg block；
(2) flavoring is prepared：Chilli oil, thick broad-bean sauce, thick chilli sauce, preservative are pressed 3: 1.5: 1.5: 0.3~0.5 mass ratio
Mixing, heating boils 30~40min；
(3) duck egg sauce is prepared：By duck's egg block, flavoring and health-care powder by 1: 1: 0.3~0.5 mixing, it is put into pot, stir-fries
20~30min, pulls out, preserves.
Described removal agent of raw meat smell, beta-schardinger dextrin and white wine are mixed by 1: 0.4~0.6 mass ratio.
Described white wine, its alcoholic strength >=50%vol.
The mass ratio of described starch solution, starch and water is 1: 1.8~2.2.
Described thick chilli sauce, be by paprika, garlic, onion, ginger, vegetable oil mix after, after 20~30min of frying,
Filtering, you can.
Described preservative is shitosan, caryophyllus oil and Chinese medicine extract by 1: 0.8~1.2: 0.8~1.2 mass ratio
Mixing.
Described Chinese medicine extract, is that, by mass mixings such as Radix Glycyrrhizae, oldenlandia diffusa and rhodiola roots, add water infusion, filtering,
After filtrate is concentrated, 5 times of ethanol of amount of concentrate quality are added, after 12~15h of extraction, reclaim ethanol, obtain Chinese medicine extract.
Described health-care powder, be by pomelo peel, see peppery leaf piece, perilla leaf and sweet osmanthus by 1: 1: 0.6~0.8: 0.2~
0.4 mass ratio mixing, drying, grinding.
In sum, the beneficial effects of the present invention are：The present invention adds on the basis of the preparation of traditional sauce in formula
With duck's egg, make full use of containing rich in protein and trace element, be not only of high nutritive value, but also with significant medicinal
Value, beyond eating requirements at present to sauce are met, also meets current people to the demand in terms of health care, health, realizes
The purpose of doulbe-sides' victory, by rational formula and preparation method so that the duck egg sauce delicate fragrance of preparation is good to eat, compare in terms of food pairing
It is wide, suitable for people of all ages.
The present invention carries out bold improvement on the basis of traditional duck's egg deep processing, it is to avoid traditional diamond-making technique use
High salt, the high-alkali way being processed, the maximized nutritional ingredient for remaining duck's egg further realize the medicinal valency of duck's egg
Value, for the manufacture field of duck's egg provides a kind of new approaches, more health, environmental protection more meets current people to health care's
Pursue.
In addition, the present invention is on the basis of the medical value of duck's egg, with the addition of pomelo peel, see peppery leaf piece, perilla leaf and
The health-care powder that sweet osmanthus is made, it is not only nutritious, the positive role of health care can be played to human body, while, moreover it is possible to play and change
The effect of kind mouthfeel, mitigates the greasy feeling that traditional sauce processing brings so that the duck egg sauce of preparation is clearly pleasant, and fragrance is dense,
It is leisure collocation food suitable for people of all ages.
Duck's egg is processed present invention employs beta-schardinger dextrin and white wine, the cholesterol that can effectively reduce duck's egg contains
Amount, prevents the generation of microorganism pollution and browning reaction, effectively keeps the fragrance of duck's egg, eliminates bad smell, after removing, passes through
The parcel of starch, has been effectively ensured the integrality of duck's egg so that the duck egg sauce mellow in taste of preparation, duck's egg fragrance is full.
Specific embodiment
Specific embodiment of the 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 still falls within the claims in the present invention required for protection
Scope.
Embodiment 1
A kind of preparation method of duck egg sauce, comprises the following steps：
(1) duck's egg treatment：After duck's egg is shelled, egg pulp is stirred, egg pulp quality is added in whipping process
0.03% salt, adds 15% removal agent of raw meat smell of egg pulp quality after stirring 15min, upper steamer is made duck's egg custard, by duck's egg
Blocks is cut into after custard cooling, starch and water are mixed and made into starch solution by 1: 1.8 mass ratio, the blocks that will be cut is put
Enter in starch solution, mix thoroughly, after placing 30min naturally, pull out, obtain duck's egg block；
The white wine of described removal agent of raw meat smell, beta-schardinger dextrin and alcoholic strength >=50%vol is mixed by 1: 0.4 mass ratio；
(2) flavoring is prepared：Chilli oil, thick broad-bean sauce, thick chilli sauce, preservative are mixed by 3: 1.5: 1.5: 0.3 mass ratio,
Heating boils 30min；
Described thick chilli sauce, is after mixing paprika, garlic, onion, ginger, vegetable oil, after frying 20min, to filter,
；
Described preservative, is that shitosan, caryophyllus oil and Chinese medicine extract are mixed by 1: 0.8: 0.8 mass ratio；
Described Chinese medicine extract, is that, by mass mixings such as Radix Glycyrrhizae, oldenlandia diffusa and rhodiola roots, add water infusion, filtering,
After filtrate is concentrated, 5 times of ethanol of amount of concentrate quality are added, after extraction 12h, reclaim ethanol, obtain Chinese medicine extract；
(3) duck egg sauce is prepared：By duck's egg block, flavoring and health-care powder by 1: 1: 0.3 mixing, it is put into pot, stir-fries
20min, pulls out, preserves；
Described health-care powder, is by pomelo peel, sees the mass ratio that peppery leaf piece, perilla leaf and sweet osmanthus are by 1: 1: 0.6: 0.2
Mixing, drying, grinding.
Embodiment 2
A kind of preparation method of duck egg sauce, comprises the following steps：
(1) duck's egg treatment：After duck's egg is shelled, egg pulp is stirred, egg pulp quality is added in whipping process
0.05% salt, adds 25% removal agent of raw meat smell of egg pulp quality after stirring 25min, upper steamer is made duck's egg custard, by duck's egg
Blocks is cut into after custard cooling, starch and water are mixed and made into starch solution by 1: 2.2 mass ratio, the blocks that will be cut is put
Enter in starch solution, mix thoroughly, after placing 40min naturally, pull out, obtain duck's egg block；
The white wine of described removal agent of raw meat smell, beta-schardinger dextrin and alcoholic strength >=50%vol is mixed by 1: 0.6 mass ratio；
(2) flavoring is prepared：Chilli oil, thick broad-bean sauce, thick chilli sauce, preservative are mixed by 3: 1.5: 1.5: 0.5 mass ratio,
Heating boils 40min；
Described thick chilli sauce, is after mixing paprika, garlic, onion, ginger, vegetable oil, after frying 30min, to filter,
；
Described preservative, is that shitosan, caryophyllus oil and Chinese medicine extract are mixed by 1: 1.2: 1.2 mass ratio；
Described Chinese medicine extract, is that, by mass mixings such as Radix Glycyrrhizae, oldenlandia diffusa and rhodiola roots, add water infusion, filtering,
After filtrate is concentrated, 5 times of ethanol of amount of concentrate quality are added, after extraction 15h, reclaim ethanol, obtain Chinese medicine extract；
(3) duck egg sauce is prepared：By duck's egg block, flavoring and health-care powder by 1: 1: 0.5 mixing, it is put into pot, stir-fry 20~
30min, pulls out, preserves；
Described health-care powder, is by pomelo peel, sees the mass ratio that peppery leaf piece, perilla leaf and sweet osmanthus are by 1: 1: 0.8: 0.4
Mixing, drying, grinding.
Embodiment 3
A kind of preparation method of duck egg sauce, comprises the following steps：
(1) duck's egg treatment：After duck's egg is shelled, egg pulp is stirred, egg pulp quality is added in whipping process
0.04% salt, adds 20% removal agent of raw meat smell of egg pulp quality after stirring 20min, upper steamer is made duck's egg custard, by duck's egg
Blocks is cut into after custard cooling, starch and water are mixed and made into starch solution by 1: 2 mass ratio, the blocks that will be cut is put into
In starch solution, mix thoroughly, after placing 35min naturally, pull out, obtain duck's egg block；
The white wine of described removal agent of raw meat smell, beta-schardinger dextrin and alcoholic strength >=50%vol is mixed by 1: 0.5 mass ratio；
(2) flavoring is prepared：Chilli oil, thick broad-bean sauce, thick chilli sauce, preservative are mixed by 3: 1.5: 1.5: 0.4 mass ratio,
Heating boils 35min；
Described thick chilli sauce, is after mixing paprika, garlic, onion, ginger, vegetable oil, after frying 25min, to filter,
；
Described preservative, is that shitosan, caryophyllus oil and Chinese medicine extract are mixed by 1: 1: 1 mass ratio；
Described Chinese medicine extract, is that, by mass mixings such as Radix Glycyrrhizae, oldenlandia diffusa and rhodiola roots, add water infusion, filtering,
After filtrate is concentrated, 5 times of ethanol of amount of concentrate quality are added, after 12~15h of extraction, reclaim ethanol, obtain Chinese medicine extract；
(3) duck egg sauce is prepared：By duck's egg block, flavoring and health-care powder by 1: 1: 0.4 mixing, it is put into pot, stir-fries
25min, pulls out, preserves；
Described health-care powder, is by pomelo peel, sees the mass ratio that peppery leaf piece, perilla leaf and sweet osmanthus are by 1: 1: 0.7: 0.3
Mixing, drying, grinding.
Embodiment 4
A kind of preparation method of duck egg sauce, comprises the following steps：
(1) duck's egg treatment：After duck's egg is shelled, egg pulp is stirred, egg pulp quality is added in whipping process
0.03% salt, adds 15% removal agent of raw meat smell of egg pulp quality after stirring 25min, upper steamer is made duck's egg custard, by duck's egg
Blocks is cut into after custard cooling, starch and water are mixed and made into starch solution by 1: 2.2 mass ratio, the blocks that will be cut is put
Enter in starch solution, mix thoroughly, after placing 30min naturally, pull out, obtain duck's egg block；
The white wine of described removal agent of raw meat smell, beta-schardinger dextrin and alcoholic strength >=50%vol is mixed by 1: 0.4 mass ratio；
(2) flavoring is prepared：Chilli oil, thick broad-bean sauce, thick chilli sauce, preservative are mixed by 3: 1.5: 1.5: 0.5 mass ratio,
Heating boils 30min；
Described thick chilli sauce, is after mixing paprika, garlic, onion, ginger, vegetable oil, after frying 20min, to filter,
；
Described preservative, is that shitosan, caryophyllus oil and Chinese medicine extract are mixed by 1: 1.2: 0.8 mass ratio；
Described Chinese medicine extract, is that, by mass mixings such as Radix Glycyrrhizae, oldenlandia diffusa and rhodiola roots, add water infusion, filtering,
After filtrate is concentrated, 5 times of ethanol of amount of concentrate quality are added, after extraction 15h, reclaim ethanol, obtain Chinese medicine extract；
(3) duck egg sauce is prepared：By duck's egg block, flavoring and health-care powder by 1: 1: 0.3 mixing, it is put into pot, stir-fries
30min, pulls out, preserves；
Described health-care powder, is by pomelo peel, sees the mass ratio that peppery leaf piece, perilla leaf and sweet osmanthus are by 1: 1: 0.8: 0.2
Mixing, drying, grinding.
Embodiment 5
A kind of preparation method of duck egg sauce, comprises the following steps：
(1) duck's egg treatment：After duck's egg is shelled, egg pulp is stirred, egg pulp quality is added in whipping process
0.03% salt, adds 15% removal agent of raw meat smell of egg pulp quality after stirring 25min, upper steamer is made duck's egg custard, by duck's egg
Blocks is cut into after custard cooling, starch and water are mixed and made into starch solution by 1: 2.2 mass ratio, the blocks that will be cut is put
Enter in starch solution, mix thoroughly, after placing 40min naturally, pull out, obtain duck's egg block；
The white wine of described removal agent of raw meat smell, beta-schardinger dextrin and alcoholic strength >=50%vol is mixed by 1: 0.6 mass ratio；
(2) flavoring is prepared：Chilli oil, thick broad-bean sauce, thick chilli sauce, preservative are mixed by 3: 1.5: 1.5: 0.4 mass ratio,
Heating boils 30min；
Described thick chilli sauce, is after mixing paprika, garlic, onion, ginger, vegetable oil, after frying 30min, to filter,
；
Described preservative, is that shitosan, caryophyllus oil and Chinese medicine extract are mixed by 1: 1: 0.8 mass ratio；
Described Chinese medicine extract, is that, by mass mixings such as Radix Glycyrrhizae, oldenlandia diffusa and rhodiola roots, add water infusion, filtering,
After filtrate is concentrated, 5 times of ethanol of amount of concentrate quality are added, after extraction 12h, reclaim ethanol, obtain Chinese medicine extract；
(3) duck egg sauce is prepared：By duck's egg block, flavoring and health-care powder by 1: 1: 0.5 mixing, it is put into pot, stir-fries
20min, pulls out, preserves；
Described health-care powder, is by pomelo peel, sees the mass ratio that peppery leaf piece, perilla leaf and sweet osmanthus are by 1: 1: 0.8: 0.2
Mixing, drying, grinding.
Experimental example
1st, randomly select 20 experiencers of all ages and classes to evaluate duck egg sauce prepared by the present invention, in the conventional way
The duck egg sauce of preparation, as control, is full marks with 10 points, as a result as shown in table 1：
Table 1
2nd, the nutritional ingredient of duck egg sauce prepared by the present invention is measured, using commercially available duck egg sauce as control, as a result
As shown in table 2：
Table 2
| Project | Duck egg sauce of the present invention | Commercially available duck egg sauce |
| Protein g/100g | 58.5±4.2 | 18.2±0.5 |
| Vitamin mg/100g | 726.5±35.8 | 386.6±12.5 |
| Amino acid % | 1.52±0.08 | 0.56±0.02 |
| Ash content % | 8.5±0.18 | 5.85±0.08 |
Claims (8)
1. a kind of preparation method of duck egg sauce, it is characterised in that comprise the following steps：
(1) duck's egg treatment：After duck's egg is shelled, egg pulp is stirred, added in whipping process egg pulp quality 0.03~
0.05% salt, adds 15~25% removal agent of raw meat smell of egg pulp quality after 15~25min of stirring, upper steamer is made duck's egg
Custard, blocks is cut into after duck's egg custard is cooled down, and starch and water are mixed into starch solution, and the blocks that will be cut is put into starch
In solution, mix thoroughly, after placing 30~40min naturally, pull out, obtain duck's egg block；
(2) flavoring is prepared：Chilli oil, thick broad-bean sauce, thick chilli sauce, preservative are mixed by 3: 1.5: 1.5: 0.3~0.5 mass ratio
Close, heating boils 30~40min；
(3) duck egg sauce is prepared：By duck's egg block, flavoring and health-care powder by 1: 1: 0.3~0.5 mixing, it is put into pot, stir-fry 20~
30min, pulls out, preserves.
2. the preparation method of duck egg sauce as claimed in claim 1, it is characterised in that described removal agent of raw meat smell, beta-schardinger dextrin and white
Wine is mixed by 1: 0.4~0.6 mass ratio.
3. the preparation method of duck egg sauce as claimed in claim 2, it is characterised in that described white wine, its alcoholic strength >=50%
vol。
4. the preparation method of duck egg sauce as claimed in claim 1, it is characterised in that described starch solution, starch and water
Mass ratio is 1: 1.8~2.2.
5. the preparation method of duck egg sauce as claimed in claim 1, it is characterised in that described thick chilli sauce, is by paprika, big
After garlic, onion, ginger, vegetable oil mixing, after 20~30min of frying, filtering, you can.
6. the preparation method of duck egg sauce as claimed in claim 1, it is characterised in that described preservative, is shitosan, cloves
Oil and Chinese medicine extract are mixed by 1: 0.8~1.2: 0.8~1.2 mass ratio.
7. the preparation method of duck egg sauce as claimed in claim 6, it is characterised in that described Chinese medicine extract, be by Radix Glycyrrhizae,
The mass mixing such as oldenlandia diffusa and rhodiola root, add water infusion, filtering, after filtrate is concentrated, adds 5 times of amounts of concentrate quality
Ethanol, after 12~15h of extraction, reclaims ethanol, obtains Chinese medicine extract.
8. the preparation method of duck egg sauce as claimed in claim 1, it is characterised in that described health-care powder, is by pomelo peel, sees
Peppery leaf piece, perilla leaf and sweet osmanthus are mixed by 1: 1: 0.6~0.8: 0.2~0.4 mass ratio, drying, grinding.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651968A (en) * | 2018-04-24 | 2018-10-16 | 张国民 | A kind of mushroom paste and preparation method thereof |
| CN110024973A (en) * | 2019-03-07 | 2019-07-19 | 绵竹市晶花皮蛋厂（普通合伙） | A kind of high-quality bean cotyledon salted egg of low salinity |
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| CN101564149A (en) * | 2009-06-02 | 2009-10-28 | 合肥工业大学 | Preparation of duck egg sauce |
| CN101669619A (en) * | 2009-08-20 | 2010-03-17 | 杭州六易科技有限公司 | Method for preparing sweet-potato egg catsup |
| CN104336573A (en) * | 2014-10-15 | 2015-02-11 | 贵州李记食品有限公司 | Hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice |
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2017
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101564149A (en) * | 2009-06-02 | 2009-10-28 | 合肥工业大学 | Preparation of duck egg sauce |
| CN101669619A (en) * | 2009-08-20 | 2010-03-17 | 杭州六易科技有限公司 | Method for preparing sweet-potato egg catsup |
| CN104336573A (en) * | 2014-10-15 | 2015-02-11 | 贵州李记食品有限公司 | Hericium erinaceus old jar fish with pickled Chinese cabbage and chili full spice |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108651968A (en) * | 2018-04-24 | 2018-10-16 | 张国民 | A kind of mushroom paste and preparation method thereof |
| CN110024973A (en) * | 2019-03-07 | 2019-07-19 | 绵竹市晶花皮蛋厂（普通合伙） | A kind of high-quality bean cotyledon salted egg of low salinity |
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Application publication date: 20170707 |