CN101720948A - Method for preparing eggs with pickled peppers - Google Patents
Method for preparing eggs with pickled peppers Download PDFInfo
- Publication number
- CN101720948A CN101720948A CN200910254280A CN200910254280A CN101720948A CN 101720948 A CN101720948 A CN 101720948A CN 200910254280 A CN200910254280 A CN 200910254280A CN 200910254280 A CN200910254280 A CN 200910254280A CN 101720948 A CN101720948 A CN 101720948A
- Authority
- CN
- China
- Prior art keywords
- eggs
- egg
- preparation
- weight
- pickled peppers
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the field of food processing, and discloses a method for preparing eggs with pickled peppers. The method comprises the following steps of: boiling 100 weight parts of water; adding 1 to 2 weight parts of salt, 1 to 2 weight parts of green tea, 0.1 to 0.2 weight part of pepper, 0.1 to 0.2 weight part of fennel, 0.2 to 0.3 weight part of star aniseed, 0.5 to 1 weight part of ginger and the eggs into the boiled water; boil the materials for 5 to 6 minutes at the temperature of 100 DEG C; boiling the materials for 3 to 4 minutes again after the eggshells are broken; removing the eggshells; and adding the pickled peppers to pickle the eggs without the eggshells for 4 to 5 hours under the pressure of 0.05 to 0.1 MPa. The method overcomes the defects of long processing time and non-uniform pickling of the traditional method; and the eggs with the pickled peppers have bright color, unique mouthfeel and full taste and can be preserved for 6 to 9 months at normal temperature. The method has the advantages of short processing time, simple and easy steps, and application prospect for large-scale industrialized production.
Description
Technical field
The present invention relates to field of food, be specifically related to a kind of eggs with pickled peppers and preparation method thereof.
Background technology
The bubble green pepper is a distinctive flavoring in the Sichuan cuisine.The bubble green pepper has color and luster glow, peppery and characteristics little acid in not dry, peppery, and the bubble green pepper can improve a poor appetite, and helps digest and absorbs, and is popular in China with the bubble green pepper series dish of its making.
Alimentation of eggs is worth height, mouthfeel is good, but direct-edible birds, beasts and eggs taste is single, and limited several local flavors such as pot-stewed chicken egg, tea egg, spiced egg are only arranged on the market, can not satisfy popular demand; And traditional egg pickling method time is long, and the birds, beasts and eggs of pickling become light inequality, has therefore limited the market development of pickling birds, beasts and eggs.Therefore, need a kind of new egg pickling method, pickle out have new taste, and direct-edible fowls egg products, to satisfy popular demand.
Summary of the invention
The objective of the invention is to overcome existing egg pickling technology and pickle defective inhomogeneous, that salting period is long, a kind of preparation method of eggs with pickled peppers is provided.
The present invention takes following technical scheme:
A kind of preparation method of eggs with pickled peppers may further comprise the steps:
Step 1: 100 weight parts waters are boiled, add salt 1-2 weight portion, green tea 1-2 weight portion, Chinese prickly ash 0.1-0.2 weight portion, fennel 0.1-0.2 weight portion, anistree 0.2-0.3 weight portion, ginger 0.5-1 weight portion and birds, beasts and eggs; Boiled 5-6 minute at 100 ℃; After eggshell is broken, boiled again 3-4 minute;
Step 2: birds, beasts and eggs are shelled, add the bubble green pepper and pickled 4-5 hour at 0.05-0.1MPa.
Bubble green pepper of the present invention is common flavoring, can also can make by oneself according to conventional method by buying on the market, chooses capsicum and cleans and to dry, add batchings such as Daqu, salt after, in the container of sealing, secluding air fermentation a couple of days gets final product.
The weight ratio of described birds, beasts and eggs of step 1 and water is preferably less than 1: 1.5.
The described bubble of step 2 green pepper weight is preferably birds, beasts and eggs weight 20%-25%.
Preparation method of the present invention preferably also comprises sterilization steps.
Described sterilising temp is preferably 100 ℃-121 ℃, and sterilization time is preferably 20-25 minute.
Birds, beasts and eggs of the present invention comprise egg, duck's egg, goose egg, quail egg.
The eggs with pickled peppers that preparation method of the present invention is made, lovely luster, taste is vinegar-pepper, and the mouthfeel uniqueness is nutritious.
The advantage of the method for the invention is:
1, lack process time, step is simple.
2, technological parameter quantizes, and can ensure product quality, has the suitability for industrialized production prospect.
3. prepared eggs with pickled peppers color is all good, the mouthfeel uniqueness, lovely luster is vinegar-pepper good to eat.
4. the anti-storage of prepared eggs with pickled peppers can be preserved under normal temperature condition 6-9 month.
5. prepared eggs with pickled peppers is nutritious, through examining and determine wherein except that compositions such as the amino acid that contains needed by human, vitamin, also contain higher Ou Mijia-3 unrighted acid and phosphatide, these two kinds of materials can promote the metabolism of cholesterol, can prevent cardiovascular and cerebrovascular disease, the long-term edible immunologic function that can improve human body.
The specific embodiment
Below in conjunction with embodiment, further set forth the present invention:
Embodiment 1:
1), select fresh egg 7kg, wash the impurity on the eggshell.
2), egg is dropped in 100 ℃ of boiling water of 10kg, add after salt 100g, green tea 100g, Chinese prickly ash 10g, fennel 10g, anistree 20g, ginger 50g boil 5 minutes, eggshell is struck split, boil again egg to be pulled out with cold water in 3 minutes and be cooled to room temperature;
3), peel off the shell of egg;
4), egg is poured in the pressure vessel that fills the bubble green pepper that accounts for weight of egg 20%, pickled 4 hours; Used bubble green pepper is the pickled upturned chili that Sichuan produces.
5) the bubble green pepper egg that, will pickle is respectively charged in the retort pouch, vacuum sealing bag;
6), retort pouch is 100 ℃ of sterilizations 25 minutes, is cooled to 35 ℃ then, rejects defective in quality product, vanning is put in storage.Under normal temperature condition, can preserve 6-9 month.
Embodiment 2:
1), select fresh duck's egg 7kg, wash the impurity on the eggshell.
2), duck's egg is dropped in the 10kg100 ℃ of boiling water, add after salt 200g, green tea 200g, Chinese prickly ash 20g, fennel 20g, anistree 30g, ginger 100g boil 6 minutes, eggshell is struck split, boil again duck's egg to be pulled out with cold water in 4 minutes and be cooled to room temperature;
3), peel off the shell of duck's egg;
4), duck's egg is poured in the pressure vessel that fills the bubble green pepper that accounts for weight of egg 30%, pickled 5 hours;
5) the bubble green pepper duck's egg that, will pickle is respectively charged in the retort pouch, vacuum sealing bag;
6), retort pouch is 121 ℃ of sterilizations 20 minutes, defective in quality product is rejected in cooling then, vanning is put in storage.Under normal temperature condition, can preserve 6-9 month.
Embodiment 3:
1), select fresh quail egg 7kg, wash the impurity on the eggshell.
2), quail egg is dropped in the 10kg100 ℃ of boiling water, add after salt 150g, green tea 150g, Chinese prickly ash 15g, fennel 15g, anistree 25g, ginger 80g boil 5 minutes, eggshell is struck split, boil again quail egg to be pulled out with cold water in 4 minutes and be cooled to room temperature;
3), peel off the shell of quail egg;
4), quail egg is poured in the pressure vessel that fills the bubble green pepper that accounts for weight of egg 25%, pickled 5 hours.
Prepared bubble green pepper quail egg can be preserved under normal temperature condition 6-9 month.
Embodiment 4:
Select 3 kinds of eggs with pickled peppers of pot-stewed chicken egg, tea egg, spiced egg of market to compare with embodiment 1, embodiment 2, embodiment 3 preparations, select 25 people respectively at random, form " birds, beasts and eggs sense organ taste is judged group ", the sensory evaluation scores system of employing, amount to 10 fens, 1-3 is general, and 4-6 is good, and 7-9 is excellent.10 is full marks, gets its mean value, and the result is as shown in table 1.
Table 1: eggs with pickled peppers color test and appraisal
| Color | Fragrance | Taste | |
| Embodiment 1 | ??6.6 | ??6.9 | ??9.1 |
| Embodiment 2 | ??6.7 | ??7.6 | ??8.5 |
| Embodiment 3 | ??7.4 | ??6.8 | ??8.4 |
| The pot-stewed chicken egg | ??5.2 | ??4.1 | ??6.3 |
| Tea egg | ??4.7 | ??7.0 | ??5.6 |
| Spiced egg | ??6.0 | ??4.8 | ??7.1 |
Above evaluating result explanation is compared with commercially available pot-stewed chicken egg, tea egg, spiced egg, and the eggs with pickled peppers color of the method for the invention preparation is all good, and the eggs with pickled peppers of preparation is bronzing, and taste perfume (or spice) is peppery, and yolk and albumen are all tasty.Test and appraisal person represents that all the eggs with pickled peppers pungent is outstanding, and taste is full, and is moderately salted, the mouthfeel uniqueness, and aftertaste is long.
It below only is preferred implementation of the present invention; should be pointed out that for those skilled in the art, under the prerequisite that does not break away from the principle of the invention; can also make some improvements and modifications, these improvements and modifications also should be considered as protection scope of the present invention.
Claims (8)
1. the preparation method of an eggs with pickled peppers may further comprise the steps:
Step 1: 100 weight parts waters are boiled, add salt 1-2 weight portion, green tea 1-2 weight portion, Chinese prickly ash 0.1-0.2 weight portion, fennel 0.1-0.2 weight portion, anistree 0.2-0.3 weight portion, ginger 0.5-1 weight portion and birds, beasts and eggs; Boiled 5-6 minute at 100 ℃; After eggshell is broken, boiled again 3-4 minute;
Step 2: birds, beasts and eggs are shelled, add the bubble green pepper and pickled 4-5 hour at 0.05-0.1MPa.
2. preparation method according to claim 1 is characterized in that, the weight ratio of described birds, beasts and eggs of step 1 and water was less than 1: 1.5.
3. preparation method according to claim 1 is characterized in that, the described bubble of step 2 green pepper weight is the 20%-25% of birds, beasts and eggs weight.
4. preparation method according to claim 1 is characterized in that, also comprises sterilization steps.
5. preparation method according to claim 4 is characterized in that, described sterilising temp is 100 ℃-121 ℃.
6. preparation method according to claim 4 is characterized in that, described sterilization time is 20-25 minute.
7. according to the described preparation method of claim 1-6, it is characterized in that described birds, beasts and eggs comprise egg, duck's egg, goose egg, quail egg.
8. according to the eggs with pickled peppers of each described preparation method preparation of claim 1-7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910254280A CN101720948A (en) | 2009-12-14 | 2009-12-14 | Method for preparing eggs with pickled peppers |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN200910254280A CN101720948A (en) | 2009-12-14 | 2009-12-14 | Method for preparing eggs with pickled peppers |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN101720948A true CN101720948A (en) | 2010-06-09 |
Family
ID=42442974
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN200910254280A Pending CN101720948A (en) | 2009-12-14 | 2009-12-14 | Method for preparing eggs with pickled peppers |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN101720948A (en) |
Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971998A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method of egg with pickled peppers |
| CN102113677A (en) * | 2011-03-01 | 2011-07-06 | 安徽真心食品有限公司 | Preparation method of pickled pepper type poultry product |
| CN102187890A (en) * | 2011-03-01 | 2011-09-21 | 安徽真心食品有限公司 | Method for preparing poultry products with pickled peppers |
| CN103005508A (en) * | 2012-12-28 | 2013-04-03 | 北京德青源农业科技股份有限公司 | Preparation method for seasoning shell eggs by ultrasound |
| RU2540111C2 (en) * | 2013-05-08 | 2015-02-10 | Общество с ограниченной ответственностью "Научно-производственное предприятие "Колос" | Quail eggs preservation method |
| CN111938104A (en) * | 2020-08-17 | 2020-11-17 | 杨金忠 | Pickled salted poultry egg adsorbing traditional Chinese medicine components of natural spices and preparation method thereof |
-
2009
- 2009-12-14 CN CN200910254280A patent/CN101720948A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101971998A (en) * | 2010-10-14 | 2011-02-16 | 重庆凰巢食品有限公司 | Processing method of egg with pickled peppers |
| CN101971998B (en) * | 2010-10-14 | 2012-10-17 | 重庆凰巢食品有限公司 | Processing method of egg with pickled peppers |
| CN102113677A (en) * | 2011-03-01 | 2011-07-06 | 安徽真心食品有限公司 | Preparation method of pickled pepper type poultry product |
| CN102187890A (en) * | 2011-03-01 | 2011-09-21 | 安徽真心食品有限公司 | Method for preparing poultry products with pickled peppers |
| CN102113677B (en) * | 2011-03-01 | 2013-02-06 | 安徽真心食品有限公司 | Preparation method of pickled pepper type poultry product |
| CN103005508A (en) * | 2012-12-28 | 2013-04-03 | 北京德青源农业科技股份有限公司 | Preparation method for seasoning shell eggs by ultrasound |
| CN103005508B (en) * | 2012-12-28 | 2014-03-05 | 北京德青源农业科技股份有限公司 | Preparation method for seasoning shell eggs by ultrasound |
| RU2540111C2 (en) * | 2013-05-08 | 2015-02-10 | Общество с ограниченной ответственностью "Научно-производственное предприятие "Колос" | Quail eggs preservation method |
| CN111938104A (en) * | 2020-08-17 | 2020-11-17 | 杨金忠 | Pickled salted poultry egg adsorbing traditional Chinese medicine components of natural spices and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102578612B (en) | Method for producing spicy chicken product | |
| CN101715974B (en) | Method for making stewed duck with bean sauce | |
| CN102726779B (en) | Nutrition soup can and preparation method thereof | |
| CN101999622A (en) | Liquid compound seasoning and preparation method thereof | |
| CN105533489A (en) | Five-spice tea low-salt duck eggs and making method thereof | |
| CN101720948A (en) | Method for preparing eggs with pickled peppers | |
| CN104921178B (en) | A kind of production technology of recombination egg products | |
| CN102273645A (en) | Processing method of novel flavor muscovy duck | |
| CN102972801A (en) | Roasted egg food with shell and preparation method thereof | |
| CN108813438B (en) | Processing method of quick-frozen seasoned hairy crabs | |
| CN101596004A (en) | The manufacture craft of wine preserved crab | |
| CN107568624A (en) | Fermentation meat product and processing method for keeping fresh | |
| CN102948824A (en) | Processing method of instant seasoning scallop | |
| CN108783326A (en) | A kind of gold soup the Fish with Chinese Sauerkraut condiment and preparation method thereof | |
| CN103416775B (en) | Industrial production process of spiced and smoked eggs | |
| CN103734778A (en) | Cooked drunken chicken and preparation method thereof | |
| KR101685458B1 (en) | Manufacturing method for a healthy soybean paste using natural material | |
| CN108813545A (en) | Safe formula thick chilli sauce and preparation method thereof | |
| CN109198481A (en) | A kind of processing method of Xuanwei ham | |
| CN110521953A (en) | A kind of shredded chicken and preparation method thereof | |
| CN102077967A (en) | Chicken essence with fried flavor and preparation method thereof | |
| CN1582769A (en) | Method for cooking three flavored eggs | |
| CN104222921A (en) | Processing technology of sweet and salted turnip | |
| KR101003563B1 (en) | Method of preparing red ginseng kimchi | |
| CN107647348A (en) | Spicy pickles of Litsea pungens and preparation method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20100609 |