CN1223823A - Serial typical local preserved egg and producing method thereof - Google Patents
Serial typical local preserved egg and producing method thereof Download PDFInfo
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- CN1223823A CN1223823A CN97107849A CN97107849A CN1223823A CN 1223823 A CN1223823 A CN 1223823A CN 97107849 A CN97107849 A CN 97107849A CN 97107849 A CN97107849 A CN 97107849A CN 1223823 A CN1223823 A CN 1223823A
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- year old
- feed liquid
- duck eggs
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- 238000000034 method Methods 0.000 title description 6
- 235000013601 eggs Nutrition 0.000 claims abstract description 63
- 235000019640 taste Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims description 33
- 241000272525 Anas platyrhynchos Species 0.000 claims description 32
- HEMHJVSKTPXQMS-UHFFFAOYSA-M Sodium hydroxide Chemical compound [OH-].[Na+] HEMHJVSKTPXQMS-UHFFFAOYSA-M 0.000 claims description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 16
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 239000000203 mixture Substances 0.000 claims description 11
- 239000000796 flavoring agent Substances 0.000 claims description 10
- 235000019634 flavors Nutrition 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 239000002893 slag Substances 0.000 claims description 8
- 238000003756 stirring Methods 0.000 claims description 8
- 235000011121 sodium hydroxide Nutrition 0.000 claims description 7
- 235000014347 soups Nutrition 0.000 claims description 7
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 239000000292 calcium oxide Substances 0.000 claims description 6
- 235000012255 calcium oxide Nutrition 0.000 claims description 6
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims description 5
- 229930006000 Sucrose Natural products 0.000 claims description 5
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 5
- 244000223014 Syzygium aromaticum Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 238000001802 infusion Methods 0.000 claims description 5
- 238000002791 soaking Methods 0.000 claims description 5
- 240000004160 Capsicum annuum Species 0.000 claims description 4
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims description 4
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims description 4
- 235000009685 Crataegus X maligna Nutrition 0.000 claims description 4
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims description 4
- 235000009486 Crataegus bullatus Nutrition 0.000 claims description 4
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims description 4
- 235000009682 Crataegus limnophila Nutrition 0.000 claims description 4
- 235000004423 Crataegus monogyna Nutrition 0.000 claims description 4
- 240000000171 Crataegus monogyna Species 0.000 claims description 4
- 235000002313 Crataegus paludosa Nutrition 0.000 claims description 4
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims description 4
- 244000269722 Thea sinensis Species 0.000 claims description 4
- 235000006468 Thea sinensis Nutrition 0.000 claims description 4
- 235000020279 black tea Nutrition 0.000 claims description 4
- 239000000843 powder Substances 0.000 claims description 4
- 235000015067 sauces Nutrition 0.000 claims description 4
- 239000000126 substance Substances 0.000 claims description 4
- 238000007789 sealing Methods 0.000 claims description 3
- 235000017550 sodium carbonate Nutrition 0.000 claims description 3
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 3
- NWONKYPBYAMBJT-UHFFFAOYSA-L zinc sulfate Chemical compound [Zn+2].[O-]S([O-])(=O)=O NWONKYPBYAMBJT-UHFFFAOYSA-L 0.000 claims description 3
- 229960001763 zinc sulfate Drugs 0.000 claims description 3
- 229910000368 zinc sulfate Inorganic materials 0.000 claims description 3
- 239000004115 Sodium Silicate Substances 0.000 claims description 2
- 238000004140 cleaning Methods 0.000 claims description 2
- 235000021050 feed intake Nutrition 0.000 claims description 2
- 239000003205 fragrance Substances 0.000 claims description 2
- 238000009413 insulation Methods 0.000 claims description 2
- 229940057995 liquid paraffin Drugs 0.000 claims description 2
- 230000035800 maturation Effects 0.000 claims description 2
- 238000012856 packing Methods 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- NTHWMYGWWRZVTN-UHFFFAOYSA-N sodium silicate Chemical compound [Na+].[Na+].[O-][Si]([O-])=O NTHWMYGWWRZVTN-UHFFFAOYSA-N 0.000 claims description 2
- 229910052911 sodium silicate Inorganic materials 0.000 claims description 2
- 230000003248 secreting effect Effects 0.000 claims 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract description 3
- 235000019604 hot taste sensations Nutrition 0.000 abstract 1
- 235000019643 salty taste Nutrition 0.000 abstract 1
- 239000003513 alkali Substances 0.000 description 5
- 235000013305 food Nutrition 0.000 description 3
- 235000019606 astringent taste Nutrition 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 239000000463 material Substances 0.000 description 2
- 239000000243 solution Substances 0.000 description 2
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 230000018199 S phase Effects 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 239000007864 aqueous solution Substances 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 239000011248 coating agent Substances 0.000 description 1
- 238000000576 coating method Methods 0.000 description 1
- 238000011161 development Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- -1 dry Substances 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000021189 garnishes Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 238000012360 testing method Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 0.000 description 1
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- Meat, Egg Or Seafood Products (AREA)
Abstract
A series of preserved eggs with different tastes such as sweet, salty, or hot tastes is disclosed and features its fresh-keeping film coated on their surface, so having smooth appearance.
Description
The present invention relates to a kind of food and processing method thereof, particularly a kind of "Thousand year old" duck eggs and preparation method thereof.
"Thousand year old" duck eggs is a kind of tasty and refreshing, delicious, easy digestion, eutrophic food, is one of elite of China's tradition diet culture.But for a long time, because production technology falls behind, cause its content unreasonable, profile is slightly stupid, edible trouble.In recent years, the manufacturing technology of lime-preserved egg is greatly improved, and many unleaded zincifications is arranged, no mud is ashless, no chaff, soaks The application of new technique such as film the quality of lime-preserved egg is improved a lot.For example Chinese invention patent application, application number 89105237.2, name is called " method for preparing preserved eggs that contains zinc and coating-film fresh-keeping ", inventor Zhang Jijiang etc. has proposed a kind of zincification and in the fresh-keeping method of lime-preserved egg surface coating, though the presentation quality to egg makes moderate progress, concrete scheme is not proposed for the taste of lime-preserved egg.Consumer's taste is various, and for overcoming the single of kind, the flavored preserved eggs that development is fit to various tastes is necessary, improves the preparation method of lime-preserved egg in addition, makes its science more, and it also is necessary improving yield rate and quality.
The objective of the invention is to overcome the shortcoming of prior art, a kind of serial typical local preserved egg that is fit to various tastes and preparation method thereof is provided.
For achieving the above object, the solution of the present invention is: a kind of serial typical local preserved egg, form by the soaked with liquid that contains following one or more taste substance compositions, its proportioning is: the "Thousand year old" duck eggs of 100 weight portions, feed liquid with 60-120 weight portion is soaked, its feed liquid comprises: white sugar 4-8 weight portion, asccharin 0.1-0.3 weight portion, or refined salt 5-9 weight portion, or chilli powder sauce 6-10 weight portion, or the mixture 4-9 weight portion that is combined in following ratio, the proportioning of its composition is: Chinese prickly ash 20-40 weight portion, anistree 20-40 weight portion, cloves 5-10 weight portion, finish and dial, galingal, each 2-7 weight portion of hawthorn, fructus amomi 1-5 weight portion.
The various combinations of above-mentioned composition promptly can be made into the "Thousand year old" duck eggs of each tool taste.
Other scheme comprises, for making the "Thousand year old" duck eggs of 100 weight portions that have sweet taste.Feed liquid with 60-120 weight portion is soaked, and it soaks feed liquid and comprises: white sugar 4-8 weight portion, asccharin 0.1-0.3 weight portion.
Make the "Thousand year old" duck eggs of 100 weight portions that have into flavor, soak with the feed liquid of 60-120 weight portion, it soaks feed liquid and comprises: refined salt 5-9 weight portion.
Make the "Thousand year old" duck eggs of 100 fragrant weight portions, feed liquid with 60-120 weight portion is soaked, it soaks feed liquid and comprises: in mixture 4-9 weight portion and refined salt 5-9 weight portion that following ratio is combined into, the proportioning of its composition is: Chinese prickly ash 20-40 weight portion, anistree 20-40 weight portion, cloves 5-10 weight portion, finish dial, galingal, each 2-7 weight portion of hawthorn, fructus amomi 1-5 weight portion.
Make the "Thousand year old" duck eggs of peppery 100 weight portions, soak with the feed liquid of 60-120 weight portion, it soaks feed liquid and comprises: chilli powder sauce 6-10 weight portion, refined salt 5-9 weight portion.
For being made into the "Thousand year old" duck eggs with above-mentioned local flavor, its preparation method comprises:
1, system soup: the "Thousand year old" duck eggs of per 100 weight portions adds black tea 1-5 weight portions with the feed liquid of 60-120 weight portion, elder generation with 2/3rds of water consumption, and CedarLeaves 1-4 weight portion heats with pot, and the little fire in back that boils was endured 10-20 minute again, secreted juice and contained in container.Again slag is carried out infusion with remaining 1/3rd water, secretes juice and contain in same container,
2, feed intake: above-mentioned soup juice is reduced to room temperature, drop into zinkosite (zinc sulfate) 0.1-0.4 weight portion earlier, add caustic soda 3-6 weight portion, drop into the required batching of various local flavors again, stir,
Or above-mentioned soup juice continued to be heated to boiling, with soda ash 4-9 weight portion and the fritter quick lime 1-5 weight portion of getting ready, drop in batches, stir, all change mud until quick lime, time was controlled at about half an hour, and intact back is flame-out or from the fire insulation, reduce to room temperature after, secrete clear liquid, drop into the required batching of various local flavors, stir
3, detect the content 1.2%-3.6% of NaOH in the soak, qualified after, soak is poured in the soaking container that installs the raw material egg, liquid level exceeds about egg face 10mm, adds a cover simple and easy sealing, soak period is 15-22 days,
4, play water: after soaking expiration, egg is taken out with cold boiling water cleaning egg face, dry, film, packing,
5, maturation period 20-40 days.
Adopt said method, can make the lime-preserved egg that has various local flavors.
Below in conjunction with embodiment scheme is described in more detail.
Embodiment 1: make sweetish "Thousand year old" duck eggs
Make the sweetish "Thousand year old" duck eggs about 100kg, at first select fresh unabroken duck's egg to clean and dry, build in soaking container, on the egg layer, add a bamboo raft, on put weight, float after avoiding irritating liquid.With auxiliary material black tea 5kg, CedarLeaves 4kg adds water 60kg and goes into a pot infusion, intensification is heated to boiling water, and low baking temperature boils and secretes juice after 15 minutes and remove slag and contain in container again, adds water 40Kg and slag again with enduring, secrete juice and remove slag, treat that temperature reduces to room temperature, drop into zinc sulfate 0.3kg earlier, caustic soda 5kg stirs, and adds 7.5kg white sugar and 0.2kg asccharin again, stir, treat that the above-mentioned substance off-bottom finishes, the sodium hydrate content of check feed liquid represents that promptly content is suitable about 3.2%, the feed liquid impouring has been added in the container of egg, flood about egg layer 10mm, add a cover and do simple and easy sealing, establish one at container and list, indicate and soak the date, the water outlet date, look soak concentration, generally need to soak about 15-22 days, go out egg after the immersion expiration, wash down the egg face with cold boiling water, dry, film, film and adopt bubble flower alkali, it is sodium silicate aqueous solution, or coat medical liquid paraffin all can, after drying, slaking 20-40 days is edible.
Slaking is the astringent taste that is had when "Thousand year old" duck eggs has just been made in order to remove, and contains 20 days administration's phases in 40 days midwinters of curing time in one month spring and autumn, is placed on wind sheltering back of the body Yang Chu, to guarantee alkali finishing egg " change ".
In the solution of the present invention, the content of NaOH is vital, and content is very few, can't form "Thousand year old" duck eggs, and content is excessive, the alkali astringent taste makes the people can't end opening, let alone local flavor.Many producers are because the content that can't grasp alkali or quick lime as the case may be exactly causes product quality not pass a test and fails, so should take seriously.
Embodiment 2: make fragrant "Thousand year old" duck eggs
Make the "Thousand year old" duck eggs of the band fragrance about 100kg, its feed liquid is: with auxiliary material black tea 5kg, CedarLeaves 4kg, Chinese prickly ash 1.5kg, anistree 1.5kg, cloves 0.6kg, finish and dial, galingal, each 0.4kg of mountain slag, fructus amomi 0.25kg infusion, add water 60kg and go into a pot infusion, intensification is heated to boils, low baking temperature boils and secretes juice after 15 minutes and remove slag and contain in container again, add water 40Kg and slag again with enduring, the juice of enduring for twice reenters vessel in heating to boiling, drop into 7kg soda ash and 12kg fritter quick lime, be incubated from fire, treat to secrete clear liquid after lime is all changed mud, add zinkosite 0.15kg again, salt 4.5kg.
Embodiment 3: make not the true qualities "Thousand year old" duck eggs with any taste
Require prepared "Thousand year old" duck eggs not to be with any taste in the practicality, be used for garnishes, its preparation method can adopt the previous section system soup of above-mentioned two embodiment, adds alkali, but does not add any taste substance.
The "Thousand year old" duck eggs that has various local flavors that adopts said method to make, outward appearance is bright and clean, interior flesh is sparkling and crystal-clear bright, food then inlet is lost fragrant, be fit to various tastes, for example due to illness some people can not eat salt or sweet taste, then can eat the fragrant "Thousand year old" duck eggs of band, thereby its adaptability is widely, realized purpose of the present invention.
In sum, the present invention is successful.
Claims (7)
1, a kind of serial typical local preserved egg, it is characterized in that: form by the soaked with liquid that contains following one or more taste substance compositions, its proportioning is: the "Thousand year old" duck eggs of 100 weight portions, feed liquid with 60-120 weight portion is soaked, its feed liquid comprises: white sugar 4-8 weight portion, asccharin 0.1-0.3 weight portion, or refined salt 5-9 weight portion, or chilli powder sauce 6-10 weight portion, or the mixture 4-9 weight portion that is combined in following ratio, the proportioning of its composition is: Chinese prickly ash 20-40 weight portion, anistree 20-40 weight portion, cloves 5-10 weight portion, finish and dial, galingal, each 2-7 weight portion of hawthorn, fructus amomi 1-5 weight portion.
2, serial "Thousand year old" duck eggs according to claim 1 is characterized in that: 100 sweetish "Thousand year old" duck eggs of weight portion soak with the feed liquid of 60-120 weight portion, and it soaks feed liquid and comprises: white sugar 4-8 weight portion, asccharin 0.1-0.3 weight portion.
3, serial "Thousand year old" duck eggs according to claim 1 is characterized in that: soak 100 weight portion bands and become the "Thousand year old" duck eggs of flavor to soak with the feed liquid of 60-120 weight portion, contain refined salt 5-9 weight portion in the feed liquid.
4, serial "Thousand year old" duck eggs according to claim 1, it is characterized in that: the "Thousand year old" duck eggs that soaks the band fragrance of 100 weight portions soaks with the feed liquid of 60-120 weight portion, it soaks feed liquid and comprises mixture 4-9 weight portion and the refined salt 5-9 weight portion that is combined in following ratio, the proportioning of its composition is: Chinese prickly ash 20-40 weight portion, anistree 20-40 weight portion, cloves 5-10 weight portion finish to be dialled, galingal, each 2-7 weight portion of hawthorn, fructus amomi 1-5 weight portion.
5, serial "Thousand year old" duck eggs according to claim 1 is characterized in that: soak the peppery "Thousand year old" duck eggs of 100 weight portions, soak with the feed liquid of 60-120 weight portion, contain chilli powder sauce 6-10 weight portion in the feed liquid, refined salt 5-9 weight portion.
6, a kind of preparation method of serial typical local preserved egg is characterized in that:
1) system soup: the "Thousand year old" duck eggs of per 100 weight portions feed liquid of 60-120 weight portion, add black tea 1-5 weight portion with 2/3rds of water consumption earlier, CedarLeaves 1-4 weight portion heats with pot, the little fire in back that boils was endured 10-20 minute, secreting juice contains in container, again slag is carried out infusion with remaining 1/3rd water, secrete juice and contain in same container
2) feed intake: above-mentioned soup juice is reduced to room temperature, drop into zinkosite (zinc sulfate) 0.1-0.4 weight portion earlier, add caustic soda 3-6 weight portion, drop into the required batching of various local flavors again, stir,
Or above-mentioned soup juice continued to be heated to boil, with soda ash 4-9 weight portion and the fritter quick lime 1-5 weight portion of getting ready, drop in batches, stir, all change mud until quick lime, time was controlled at about half an hour, and intact back is flame-out or from the fire insulation, reduce to room temperature after, secrete clear liquid, drop into the required batching of various local flavors, stir
3) content that detects NaOH in the soak is 1.2%-3.6%, qualified after, soak is poured in the soaking container that installs the raw material egg, liquid level exceeds about egg face 10mm, adds a cover simple and easy sealing, soak period is 15-22 days,
4) play water: after soaking expiration, egg is taken out with cold boiling water cleaning egg face, dry, film, packing,
5) maturation period 20-40 days.
7, the preparation method of serial typical local preserved egg according to claim 6 is characterized in that: "Thousand year old" duck eggs play water after clean the egg face, dry, the surface scribbles sodium silicate solution or medical liquid paraffin.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107849A CN1085069C (en) | 1997-12-26 | 1997-12-26 | Serial typical local preserved egg and producing method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN97107849A CN1085069C (en) | 1997-12-26 | 1997-12-26 | Serial typical local preserved egg and producing method thereof |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1223823A true CN1223823A (en) | 1999-07-28 |
| CN1085069C CN1085069C (en) | 2002-05-22 |
Family
ID=5169933
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN97107849A Expired - Fee Related CN1085069C (en) | 1997-12-26 | 1997-12-26 | Serial typical local preserved egg and producing method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1085069C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116515B (en) * | 2007-08-22 | 2010-09-29 | 新余市洪鸭食品有限公司 | Medicinal preserved egg and the processing technics thereof |
| CN101869317A (en) * | 2010-06-29 | 2010-10-27 | 黄青华 | Low-salt quick-cooked calcium-zinc-iron-enriched granular-yolk salted egg and preparation method |
| CN101869316A (en) * | 2010-06-22 | 2010-10-27 | 黄青华 | Preserved eggs enriched in calcium, iron and zinc and making method thereof |
| CN102396733A (en) * | 2010-09-19 | 2012-04-04 | 彭常钧 | Processing method of soft-shelled and soft-shelled wax-wrapped preserved eggs |
| CN102551100A (en) * | 2012-03-09 | 2012-07-11 | 彭常安 | Processing method for nutrient wax coating preserved egg |
| CN106307153A (en) * | 2016-08-11 | 2017-01-11 | 胡韵菡 | Preparation method of preserved eggs |
| CN107684044A (en) * | 2017-10-25 | 2018-02-13 | 贵州大娄山稻香来食品有限公司 | A kind of preserved egg and its processing method |
Family Cites Families (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1045019A (en) * | 1989-02-24 | 1990-09-05 | 张基江 | The method for preparing preserved eggs that contains zinc and coating-film fresh-keeping |
| CN1062272A (en) * | 1990-12-13 | 1992-07-01 | 张基江 | The method for preparing preserved eggs that contains Chinese herbal medicine |
| CN1098603A (en) * | 1994-07-25 | 1995-02-15 | 王清枝 | Egg product " Wujishuangbao " |
-
1997
- 1997-12-26 CN CN97107849A patent/CN1085069C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101116515B (en) * | 2007-08-22 | 2010-09-29 | 新余市洪鸭食品有限公司 | Medicinal preserved egg and the processing technics thereof |
| CN101869316A (en) * | 2010-06-22 | 2010-10-27 | 黄青华 | Preserved eggs enriched in calcium, iron and zinc and making method thereof |
| CN101869317A (en) * | 2010-06-29 | 2010-10-27 | 黄青华 | Low-salt quick-cooked calcium-zinc-iron-enriched granular-yolk salted egg and preparation method |
| CN102396733A (en) * | 2010-09-19 | 2012-04-04 | 彭常钧 | Processing method of soft-shelled and soft-shelled wax-wrapped preserved eggs |
| CN102551100A (en) * | 2012-03-09 | 2012-07-11 | 彭常安 | Processing method for nutrient wax coating preserved egg |
| CN106307153A (en) * | 2016-08-11 | 2017-01-11 | 胡韵菡 | Preparation method of preserved eggs |
| CN107684044A (en) * | 2017-10-25 | 2018-02-13 | 贵州大娄山稻香来食品有限公司 | A kind of preserved egg and its processing method |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1085069C (en) | 2002-05-22 |
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Granted publication date: 20020522 Termination date: 20161226 |