Chinese medicinal herb composite egg preservative and making method

The invention discloses a Chinese medicinal herb composite egg preservative, consisting of the following raw materials in parts by mass: 10-20 parts of dandelion, 10-20 parts of Chinese violet, 20-25 parts of bletilla and 1,000 parts of water. The preservative is low in cost, simple in preparation,...

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Bibliographische Detailangaben
Hauptverfasser:	XUE YANRONG, CAO LIANG, TIAN GE, ZHAO RUISHENG, ZHENG JIANTING, WANG CHENG, REN KELIANG, LIANG MAOWEN, WANG FUMIN
Format:	Patent
Sprache:	eng
Schlagworte:	CHEMICAL RIPENING OF FRUIT OR VEGETABLES FOODS OR FOODSTUFFS HUMAN NECESSITIES PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT,VEGETABLES, EDIBLE SEEDS THE PRESERVED, RIPENED, OR CANNED PRODUCTS THEIR TREATMENT, NOT COVERED BY OTHER CLASSES
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Beschreibung
Zusammenfassung:	The invention discloses a Chinese medicinal herb composite egg preservative, consisting of the following raw materials in parts by mass: 10-20 parts of dandelion, 10-20 parts of Chinese violet, 20-25 parts of bletilla and 1,000 parts of water. The preservative is low in cost, simple in preparation, convenient to use and operate and easy to popularize and apply. Chinese medicinal herbs are used as raw materials, so the preservative does not have toxic or side effect and meets the requirements of food safety. A film formed by the preservative is not compact as paraffin, so eggshells treated by using the preservative become dry easily and have a very good sensory effect. Experimental results show that eggs can be preserved for 14 days more under the high-temperature summer natural condition by adopting the preservative.