Title: Method for producing double flavour edible egg
Application Number: 98100271 Application Date: 1998.01.23
Publication Number: 1223824 Publication Date: 1999.07.28
Approval Pub. Date: Granted Pub. Date: 2002.01.23
International Classifi-cation: A23B5/12,A23L1/32
Applicant(s) Name: Wang Qixiang Address:
Inventor(s) Name:
Attorney & Agent: cheng fengru
Abstract:
     A dual-taste egg is made from fresh raw egg through immersing the fresh raw eggs in the 28-32% solution of table salt for 14-16 days, immersing then in the liquid containing water (9900-10100 pts. wt.), sodium hydroxide (950-1050 pts. wt.), powdered tea (48-52 pts. wt.), powdered liquorice root (18-22 pts. wt.), anise (28-32 pts. wt.), pepper (29-32 pts. wt.) for 13-15 days, steaming and vacuum package, and features that its yolk has the taste of salted egg and its white has elasticity and tea smell.
Time: 10