CN102018231A

CN102018231A - Preparation method of delicious rotten eggs

Info

Publication number: CN102018231A
Application number: CN2009100187750A
Authority: CN
Inventors: 单永智
Original assignee: Individual
Current assignee: Individual
Priority date: 2009-09-17
Filing date: 2009-09-17
Publication date: 2011-04-20

Abstract

The invention discloses a preparation method of delicious rotten eggs. The preparation method is characterized by comprising the following steps of: cleaning unbroken eggs with warm clear water; quickly flushing the cleaned eggs with boiled water to disinfect the eggs; pickling the disinfected eggs in light salt brine for a day; extracting the pickled eggs from the salt brine and shaking to mix egg white and yolk; putting the eggs into brine water in the original container at the temperature of between 25 and 40 DEG C; increasing the concentration of the brine water eight days later; and obtaining the rotten eggs 15 days later. When cooked with shells, the prepared rotten eggs have better flavor than strong-smelling preserved bean curds, taste soft and have long aftertaste, good warming and invigorating effects and high nutritional value; and when the rotten eggs are steamed or fried without shells, odor is removed by 90 percent without reduction in taste and the mouthfeel is almost the same as that of the cooked rotten eggs with shells. Therefore, the embarrassment of eating the rotten eggs at special occasions is avoided.

Description

The preparation method of cuisines rotten egg

Technical field:

The present invention is a kind of processing method of rotten egg, belongs to the food processing field of agricultural byproducts.

Background technology

Rotten egg is that people are when pickling salty egg traditionally, unintentionally, because the breakage of egg housing, the thalline on surface, salt solution farming degree, a kind of phenomenon that the multiple former thereby spontaneous certain kind of berries such as temperature becomes, its all eggs degree character of going mouldy differs, and the quick-fried phenomenon of shell is arranged in digestion process, stench and toxic component appear, can not eat, the material ultrahard that becomes in the egg that also has is as with the mouldy rotten egg of ripe egg, have only only a few to eat, then smelly perfume (or spice) surpasses bean curd with odor, if but that egg is pickled into the rotten egg that good to eat ideal can eat is comparatively difficult, be difficult to realization.

Summary of the invention

The purpose of this invention is to provide the simple preparation method of pickling rotten egg,, make all rotten eggs form a good and foul smells flavor without any food additives, smell, color, salinity, taste are identical, finished product does not have the quick-fried phenomenon of shell when shortening is heated,, the soft silk floss of food, fine and smooth, aftertaste is long, has than multi-nutrient, and strong temperature compensation effect is arranged,, be the food that a kind of people like.

For achieving the above object, design of the present invention:

The making of rotten egg is characterized in that the egg cleaning and sterilizing, puts into salt solution and pickles one day, takes out that the back is manual rocks egg, the yellow and white are mixed after, put into salt solution again and pickle, brine strength strengthens gradually, makes after 15 days.

Described egg should be selected the egg of no broken shell, after warm water cleaning one time, dashes one time with boiling water speed again.

Brine strength in the container, the ratio of salt and water is 1: 8, and salt solution is as the criterion to flood egg, after one day, rocks the original structure that egg destroys egg white and yolk by hand, and eggshell can not have broken trace, and is excellent.

Pickle egg salt solution 1-8 days, ratio 1: 8 all the time, temperature more than 20 degree, since the 8th day, gradually with the concentration of crude salt,, make after 15 days.

Concrete enforcement

1, selects the intact egg of eggshell, after warm water washing is clean, disinfect towards one time with boiling water speed.

2, the egg of washing and sterilizing is put into salt solution, salt solution ratio 1: 8, salt solution does not have egg to be as the criterion to salt down, after 24 hours, rocks egg is single, destroys the original structure of egg white and yolk artificially, makes it to mix rare, puts into crude brine again and pickles, and temperature is more than 25 degree.

3,, will make in 15 days with the proportion of crude salt gradually since the 8th day.

Claims

1. the preparation method of cuisines rotten egg may further comprise the steps:

(1), with dashing sterilization with boiling water speed behind the warm water cleaning egg.

(2), in light salt brine, pickle one day after, take out egg and rock.

(3), again put into container and salt down after 8 days, the light salt brine concentration in the container strengthens gradually.

2. the salt solution ratio of pickling a day is 1: 8, and the manual single egg that shakes after a day destroys egg white and yolk original structure in the egg, and it is rare that the yellow and white are mixed, and puts into salt solution again, made in 15 days.