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Food science and technology news No.112

Research progress of salted duck eggs (2) 1. Processing methods of salted duck eggs (1) processing technology of new flavor duck eggs: Based on the traditional processing technology of salted duck eggs, preserved eggs and marinated eggs, the methods of increasing the flavor and color of instant duck eggs and shortening the processing cycle of duck eggs were studied, and the processing technology of new type duck eggs was formulated. The results showed that: the best formula of pickling liquid is: salt 20%, sodium hydroxide 6%, lead substitute (zinc: Iron = 1:1) 0.4%, the best curing time is 4 days; the best technological parameters of dehydration treatment are: 80 constant temperature drying for 1 h; the product is dried for 1 h
2017-09-06

The State Food and Drug Administration issued consumption tips for Songhua eggs

Songhua egg (also known as preserved egg, colored egg or changed egg) is a kind of egg product which is made of fresh egg (mostly duck egg) with the material liquid (mud) prepared by quicklime, alkali and salt or sodium hydroxide. The color, aroma and taste of the eggs changed greatly after being processed into Songhua eggs, showing special taste and smell. It has the functions of promoting appetite, appetizing and helping digestion. Because of its unique flavor, Songhua egg is deeply loved by the people and has a wide consumption base in China. 1. How to select the preserved eggs, the selected eggs should have the following characteristics: the shell is covered with mud or paint evenly and clean, the eggshell is complete, without mildew and knocking
2017-08-03

Food science and technology trends issue 95

http://c.xiumi.us/board/v5/2ElVx/35465452?from=groupmessage
2017-04-08

Food science and technology trends issue 98

http://c.xiumi.us/board/v5/2ElVx/37530652?from=groupmessage
2017-03-24

Food science and technology news No.97

http://c.xiumi.us/board/v5/2ElVx/36922302?from=groupmessage
2017-03-19

Food science and technology news issue 96

http://d.xiumi.us/board/v5/2ElVx/36922278?from=groupmessage
2017-03-19

Nutrition science 6

http://a.xiumi.us/board/v5/2D8Bx/36603215?from=groupmessage
2017-03-16

Hubei Shendan was selected into the second batch of "Hubei time honored brand" enterprises

According to the "Hubei time honored brand" identification method, the notice on carrying out the second batch of "Hubei time honored brand" identification work (eshbf [2016] No. 19) and the supplementary notice on the second batch of "Hubei time honored brand" identification work.
2016-12-29

Practice of preserved egg and lean meat porridge

Preserved egg and lean meat porridge is one of the local traditional snacks in Guangdong Province. Preserved egg and lean meat porridge is rich in nutrients. It is made of preserved eggs and salted lean meat cut into small pieces. The ingredients in different areas are different. Some people will add sesame oil and scallion before eating, and some will add scallion or crispy.
2016-11-30

Nutritional value of old hens

The effect of tonifying old hens is higher. Many people who have been ill for a long time and are weak are used to tonify the body, especially for those who are afraid of cold and wind, so they can not only Nourish Qi and blood, but also dispel wind. Therefore, it is much better than the chicken neck (referring to the female chickens who have not laid eggs).
2016-11-30

What are the salted duck eggs?

Salted duck eggs are mainly made from fresh duck eggs. They are nutritious, rich in fat, protein and amino acids, calcium, phosphorus, iron, trace elements and vitamins needed by the human body. They are easy to be absorbed by the human body. The salty taste is moderate. It is suitable for all ages. What are the salting methods for salted duck eggs
2016-11-25

Cold preserved egg

Nutritional value pine egg is rich in nutrients, especially its protein properties have significant changes. The total amount of amino acids is 32 mg per 100 g of edible eggs, 11 times as much as that of fresh duck eggs, and there are 20 kinds of amino acids.
2016-11-25
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