CN102273652A - Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd - Google Patents
Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd Download PDFInfo
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- CN102273652A CN102273652A CN2011101872263A CN201110187226A CN102273652A CN 102273652 A CN102273652 A CN 102273652A CN 2011101872263 A CN2011101872263 A CN 2011101872263A CN 201110187226 A CN201110187226 A CN 201110187226A CN 102273652 A CN102273652 A CN 102273652A
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Abstract
The invention relates to a preparation method of eggs cooked with fragrant solomonseal rhizome and fermented bean curd. According to the invention, eggs are boiled with seasonings such as fragrant solomonseal rhizome and licorice, and are immersed in and seasoned by fermented bean curd soup produced from soybeans. The eggs are then fermented, sterilized and packed, such that finished products are obtained. Phospholipid of poultry egg albumen is emulsified, and poultry egg albumen is further decomposed into amino acid under the effect of M.wutung kiao. The product provides nutrients, and assists in healthcare. The eggs have complete shapes, glossy green color, delicate quality, fragrant flavor, unique taste, and abundant nutrients. The product has efficacies of deodorizing, degreasing, appetite promoting, and digestion promoting. As an instant food, the product is suitable to be eaten together with meal or to be used as a flavoring.
Description
Technical field
The invention belongs to technical field of agricultural product process, relate to a kind of preparation method of radix polygonati officinalis fermented bean curd egg particularly, is the bright egg by stew in soy sauce, puts in the poor soup of fermented bean curd, forms through emulsification is pickled.
Background technology
Soybean is rich in the trace element of vegetable protein and linoleic acid, thiamine, riboflavin and multiple needed by human, is both people and praises highly generally acknowledged healthy food.The fermented bean curd of making through microbial fermentation with soybean then is the elite of bean product, and it is with gentle glutinous good to eat and liked by everybody.White side, red, blue or green side's fermented bean curd that market is common to have the different processing method of the tradition used to produce are soybean processing and form, but its salt content height, and its flavor is salty and the storage phase short, like current people and lightly detest in the salty desire food, total lift to expect new.
Egg is popular food, and because of its protein that contains a large amount of vitamin and mineral matter and high biological value is arranged, its protein quality is top quality in quality in the food variety, kind and the composition, is only second to breast milk.Egg is except that nutritive value, and contained lecithin, triglyceride, vitellin have nourshing Yin and drynsessmoistening prescription, mental-tranquilization, and brain tonic and intelligence development, the protection liver, pre-anti-cancer delays senility and waits health care value.
The fermented bean curd egg changes in the past makes the tradition that raw material is produced fermented bean curd with soybean always, and Bian makes raw material with the bright egg that contains high-quality protein, and to be equipped with health Chinese medicine commonly used be flavor enhancement, makes storage agent with vegetable oil, can effectively reduce the fermented bean curd salt content, improves the fermented bean curd quality.At present domestic is that raw material is equipped with the health medicinal material and produces the fermented bean curd egg and yet there are no report with bright egg.
Summary of the invention
The objective of the invention is to make the unicity of raw material with soybean, health care Chinese medicine radix polygonati officinalis that a kind of birds, beasts and eggs are equipped with food medicine dual-purpose, Radix Glycyrrhizae are provided, anistreely are condiment, make extraordinary fermented bean curd egg by stew in soy sauce, fermentation at present common beancurd breast.Finished product fermented bean curd Dan Dan Bai Celadon is green, and yolk is grass green or apricot, has dense poor perfume (or spice) and amino acid whose compound fragrant, and yeast phase is long more, and quality is better.In the manufacturing process, also taste that can be different according to people adds different auxiliary materials, adjust pungent halogen material, with salt amount and fermented bean curd with the bent kind of bacterium, make the fermented bean curd egg of tool characteristic with multiple local flavors such as salty, sweet, sour, numb, perfume (or spice).
The present invention is achieved in that
A, bright egg preliminary treatment: the bright egg that will clean, put into the cold water pot, little fire boils to be pulled out when medium rare, cracks eggshell and puts in the cold water and peel off eggshell after the cooling, through 10 minutes evaporative removal eggs of high temperature surface moisture, forms the soft egg film that protects of one deck after making the egg dry tack free;
B, bright egg stew in soy sauce: halogen material package and shelling egg are inserted in the saucepan, covered pot cover, continued to boil 1-1.5 hour with slow fire again after boiling with little fire, then egg and halogen soup, halogen material package were together ladled out in stainless steel or the pithos immersion 1-2 days;
C, pickled fermented: get jar fermenter ready; And washing and sterilizing sterilization, the poor soup of fermented bean curd is irritated cylinder 1/2nd earlier, to boil inclines after the shelling egg drop halogen that soaks in batches again puts into cylinder, after having adorned, the poor soup of fermented bean curd of remainder is all poured into, stir gently with narrow plank, in the pickled fermented process of dress cylinder, unboiled water and uncleanly material are sneaked into, in order to avoid the corrupt quality that influences, egg go into cylinder and press soak after in time with brown paper sealing cylinder mouth, fermentation is 2-3 month in 25-32 ℃ of environment;
D, storage of finished products: fermentation after finishing finished product fermented bean curd egg, carry out sampling Detection by beans system fermented bean curd sanitary standard after opening cylinder, require the egg body complete, solid colour, albumen is dark green ointment shape after the rip cutting, and the green Ge apricot of butter-and-eggs partly solidifies shape, and the salt solution with the 13-15% weight portion before storing cleans the egg body one by one, the rearmounted terrine of draining soaks to be stored in the pure little mill sesame oil, and sealing is stored in below 20 ℃ indoor.
In the invention, bright egg is the bright egg of chicken, duck of getting open-air breed; And shine by light one by one and test and strike and test, require albumen dense clarification, immaculate and patch.
In the invention, halogen material package and egg, water charge ratio: radix polygonati officinalis dry plate 15-20 weight portion, licorice tablet 2-5 weight portion, Chinese anise 1-3 weight portion, Chinese prickly ash 1-2 weight portion installs with white cloth bag and makes the halogen material package, press egg 500 weight portions, with salt 10-12 weight portion, soy sauce 18-20 weight portion, water 280-300 weight portion ratio mixed preparing.
The present invention be will shell birds, beasts and eggs immerse and add stew in soy sauce in health care Chinese medicine radix polygonati officinalis, Radix Glycyrrhizae, the anistree thick gravy, after impregnated in the poor liquid of fermented bean curd, make soybean protein and fowls egg protein under the ferment effect that mucor, egg contain, further be decomposed into amino acid; Can make simultaneously the bright fragrance juice of contained convallamarin, lily of the valley element, mucus juice and auxiliary material in the plant radix polygonati officinalis of health commonly used of tool nourishing yin to moisten dryness, nourishing generate fluid, after the boiling spiced egg, pickle through the several months again, the fermentation infiltration makes ripe radix polygonati officinalis fermented bean curd egg.Finished product fermented bean curd egg makes soybean, fowls egg protein advance a Walk and is decomposed into amino acid, no matter be which kind of bright egg or seasoning halogen batching are different, its protein transforms the back amino acid content and far surpasses bright egg itself.The nutrition that both become of its goods, functional health becomes again.The complete ， Celadon of egg shape green oil is bright, the quality exquisiteness, and cheek tooth lasting, sense of taste uniqueness, nutritious.There have the raw meat of removing to separate to be greasy, improves a poor appetite, and promotes the effect of digestion.As a kind of instant food, the Ge that is suitable for going with rice or bread makes flavoring.
The specific embodiment
The present invention is further elaborated according to specific embodiment below.
1. producing of the poor soup of fermented bean curd: use conventional soybean system fermented bean curd technology, select for use gypsum to make coagulating agent, press bean curd stripping and slicing → inoculation mucor, rhizopus → thumbnail cultivation → reinforced salting processing technique, the processed bean curd of squeezing being removed yellow slurry is cut into each 2-2.5cm of length and width, the fritter openpore of thick 1.5-2cm; Through inoculation, temperature control 15-23 ℃, the cultivation of 5 days time; Be that white hypha fine hair grows to 2-3cm termination cultural hypha, the soya-bean milk base forms.By 500 kilograms of blanks with 150 kilograms of salt, thick chilli sauce or 50 kilograms of sweet fermented flour sauces, 450 kilograms of 5 kilograms, 50 ° liquor of yellow rice wine, 2 kilograms of 0.5 kilogram of sweet osmanthus or ripe sesames, 1 ton of ratio of water is poured blank in the condiment for preparing sealing and is pickled.At room temperature 28-32 ℃, altar sampling inspection Check is opened in fermentation postmenstruation after 50 days; When pili volt piece, newborn base corruption is soft, and promptly fermented bean curd is pickled maturation; Get 40 order stainless steel mesh screens, drag for drop and go out fermented bean curd piece (can sell separately), make the poor soup of fermented bean curd.
2, bright egg preliminary treatment: bright egg is the bright egg of chicken, duck of getting open-air breed; And shine by light one by one and test and strike and test, require the dense clarification of albumen, immaculate and patch; Reject Liu Celadon egg, take shell egg, addled egg, thermal burn egg, mildew egg etc.With the bright egg of cleaning, put into the cold water pot, little fire boils to be pulled out when medium rare, cracks eggshell and puts in the cold water and peel off eggshell after the cooling, through 10 minutes evaporative removal eggs of microwave surface moisture, and forms the soft egg film that protects of one deck after making the egg dry tack free.
3, bright egg stew in soy sauce: get do not have go mouldy, 1.5 kilograms of radix polygonati officinalis dry plates, licorice tablet 200 grams of fine quality, Chinese anise 150 grams, Chinese prickly ash 100 grams install with white cloth bag makes the halogen material package, with halogen material package and 50 kilograms on shelling egg, 1 kilogram of salt, 2 kilograms in soy sauce, water is inserted in the saucepan for 30 kilograms, cover pot cover, continued to boil 1 hour with slow fire again after boiling with little fire, egg and halogen soup, halogen material package are together ladled out in stainless steel or pithos then and soaked 2 days.
4, pickled fermented: as to get cylinder and washing and sterilizing sterilization ready, the poor soup of fermented bean curd is irritated cylinder 1/2nd earlier, to boil inclines after the shelling egg drop halogen that soaks in batches again puts into cylinder, after having adorned, the poor soup of the fermented bean curd of remainder all poured into flood the egg of pouring into and stir gently, in adorning the pickled fermented process of cylinder with narrow plank, unboiled water and uncleanly material are sneaked into, in order to avoid the corrupt quality that influence, egg go into cylinder and press soak after in time with brown paper sealing cylinder mouth, in 25-32 ℃ of environment, fermented 3 months.
5, storage of finished products: fermentation after finishing finished product fermented bean curd egg, carry out sampling Detection by beans system fermented bean curd sanitary standard after opening cylinder, require the egg body complete, solid colour, albumen is dark green ointment shape after the rip cutting, and the green Ge apricot of butter-and-eggs partly solidifies shape, and the salt solution with 13% weight portion concentration before storing cleans the egg body one by one, the rearmounted terrine of draining soaks to be stored in the pure little mill sesame oil, and sealing is stored in below 20 ℃ indoor; Fragrant more year in year out, 18 months storage phases.
The above only is preferred embodiment of the present invention, and all equalizations of being done according to claim scope of the present invention change, and all should belong to the covering scope of claim of the present invention.
Claims (3)
1. the preparation method of a radix polygonati officinalis fermented bean curd egg is characterized in that adopting following steps to make:
A, bright egg preliminary treatment: the bright egg that will clean, put into the cold water pot, little fire boils to be pulled out when medium rare, cracks eggshell and puts in the cold water and peel off eggshell after the cooling, through 10 minutes evaporative removal eggs of high temperature surface moisture, forms the soft egg film that protects of one deck after making the egg dry tack free;
B, bright egg stew in soy sauce: halogen material package and shelling egg are inserted in the saucepan, covered pot cover, continued to boil 1-1.5 hour with slow fire again after boiling with little fire, then egg and halogen soup, halogen material package were together ladled out in stainless steel or the pithos immersion 1-2 days;
C, pickled fermented: get jar fermenter ready; And washing and sterilizing sterilization, the poor soup of fermented bean curd is irritated cylinder 1/2nd earlier, to boil inclines after the shelling egg drop halogen that soaks in batches again puts into cylinder, after having adorned, the poor soup of fermented bean curd of remainder is all poured into, stir gently with narrow plank, in the pickled fermented process of dress cylinder, unboiled water and uncleanly material are sneaked into, in order to avoid the corrupt quality that influences, egg go into cylinder and press soak after in time with brown paper sealing cylinder mouth, fermentation is 2-3 month in 25-32 ℃ of environment;
D, storage of finished products: fermentation after finishing finished product fermented bean curd egg, carry out sampling Detection by beans system fermented bean curd sanitary standard after opening cylinder, require the egg body complete, solid colour, albumen is dark green ointment shape after the rip cutting, and the green Ge apricot of butter-and-eggs partly solidifies shape, and the salt solution with the 13-15% weight portion before storing cleans the egg body one by one, the rearmounted terrine of draining soaks to be stored in the pure little mill sesame oil, and sealing is stored in below 20 ℃ indoor.
2. in the preparation method of a kind of radix polygonati officinalis fermented bean curd egg according to claim 1, it is characterized in that: bright egg is the bright egg of chicken, duck with open-air breed; And shine by light one by one and test and strike and test, require albumen dense clarification, immaculate and patch.
3. the preparation method of a kind of radix polygonati officinalis fermented bean curd egg according to claim 1, it is characterized in that: halogen material package and egg, water charge ratio: radix polygonati officinalis dry plate 15-20 weight portion, licorice tablet 2-5 weight portion, Chinese anise 1-3 weight portion, Chinese prickly ash 1-2 weight portion installs with white cloth bag and makes the halogen material package, press egg 500 weight portions, with salt 10-12 weight portion, soy sauce 18-20 weight portion, water 280-300 weight portion ratio mixed preparing.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201110187226A CN102273652B (en) | 2011-07-06 | 2011-07-06 | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd |
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| CN201110187226A CN102273652B (en) | 2011-07-06 | 2011-07-06 | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd |
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| CN102273652A true CN102273652A (en) | 2011-12-14 |
| CN102273652B CN102273652B (en) | 2012-10-10 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578255A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN103462040A (en) * | 2013-10-01 | 2013-12-25 | 左颖 | Intelligence beneficial type delicious egg spice bag |
| CN104000229A (en) * | 2014-06-20 | 2014-08-27 | 杨长春 | Appetizing egg and making method thereof |
| CN106509678A (en) * | 2016-10-21 | 2017-03-22 | 成都大学 | Fermented pickled poultry eggs and processing method thereof |
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| CN1220098A (en) * | 1998-08-24 | 1999-06-23 | 蔡木易 | Method for preparing paste-like instant fermented bean curd and its product and package |
| CN1314099A (en) * | 2001-02-02 | 2001-09-26 | 李自荣 | Fermented curd with cooked meat |
| CN1537435A (en) * | 2003-04-15 | 2004-10-20 | 王淑兰 | Method for curing egg with strong-smelling preserved bean curd |
| CN101301051A (en) * | 2008-06-10 | 2008-11-12 | 开平广合腐乳有限公司 | Preparation of preserved beancurd |
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2011
- 2011-07-06 CN CN201110187226A patent/CN102273652B/en active Active
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1220098A (en) * | 1998-08-24 | 1999-06-23 | 蔡木易 | Method for preparing paste-like instant fermented bean curd and its product and package |
| CN1314099A (en) * | 2001-02-02 | 2001-09-26 | 李自荣 | Fermented curd with cooked meat |
| CN1537435A (en) * | 2003-04-15 | 2004-10-20 | 王淑兰 | Method for curing egg with strong-smelling preserved bean curd |
| CN101301051A (en) * | 2008-06-10 | 2008-11-12 | 开平广合腐乳有限公司 | Preparation of preserved beancurd |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102578255A (en) * | 2012-02-28 | 2012-07-18 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN102578255B (en) * | 2012-02-28 | 2013-04-24 | 万勤劳 | Healthcare fermented bean curd containing Chinese herbal medicine and production technology of healthcare fermented bean curd |
| CN103462040A (en) * | 2013-10-01 | 2013-12-25 | 左颖 | Intelligence beneficial type delicious egg spice bag |
| CN104000229A (en) * | 2014-06-20 | 2014-08-27 | 杨长春 | Appetizing egg and making method thereof |
| CN106509678A (en) * | 2016-10-21 | 2017-03-22 | 成都大学 | Fermented pickled poultry eggs and processing method thereof |
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| CN102273652B (en) | 2012-10-10 |
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Owner name: JIANGSU XINZHONG BREWING CO., LTD. Free format text: FORMER OWNER: XU AIHUA Effective date: 20131113 |
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Effective date of registration: 20131113 Address after: 226300, No. 72, West Main Street, stone port town, Nantong, Jiangsu, Tongzhou District Patentee after: Jiangsu Xinzhong Brewing Co., Ltd. Address before: 241300 Anhui city of Wuhu province Nanling County Town Center Group No. 23 Gelicun smoke Patentee before: Xu Aihua |