CN102273652B - 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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- Meat, Egg Or Seafood Products (AREA)
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 processing 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 is high, 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, prophylaxis of cancer delays senility and waits health care value.
Fermented bean curd egg change the past has been to soybean as raw material traditional fermented bean curd, preclude the use of high-quality protein containing eggs as raw material, and with a common health medicine as flavorings, vegetable oil for storage agent, can effectively reduce the salt content of fermented bean curd, improve the quality of fermented bean curd.At present domestic is that raw material is equipped with the health medicinal material and produces the fermented bean curd egg and also do not appear in the newspapers 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, process extraordinary fermented bean curd egg through stew in soy sauce, fermentation to present ordinary beans fermented bean curd.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, taste that also can be different according to people adds different auxiliary materials, adjust pungent halogen material, with salt amount and fermented bean curd with bacterium song kind, process 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, and the moisture through 10 minutes evaporative removal eggs of high temperature surface 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 bag and shelling egg are inserted in the saucepan, cover 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 bag were together ladled out in stainless steel or the pithos immersion 1-2 days;
C, pickled fermented: get jar fermenter ready; And the washing and sterilizing sterilization, the poor soup of fermented bean curd is irritated cylinder 1/2nd earlier, will 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, stirred 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, finished product storage: After fermentation Serve the finished curd egg, open cylinder press soy bean curd health standards for sampling and testing requirements eggs body integrity, color, egg Baicheng Qing after slitting green oil paste, egg yolk grass green Ge apricot semi-hardened, store front with 13-15% by weight of the brine eggs one by one body wash, drain and dip pots stored at the rear of pure small grinding sesame oil, sealed storage at below 20 ℃ indoors.
In the invention, bright egg is the bright egg of chicken, duck of getting open-air breed; And shine through light one by one and test and strike and test, require albumen dense clarification, immaculate and patch.
In the invention; Halogen material bag 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 install with white cloth bag and process halogen material bag; 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 is immersed the birds, beasts and eggs that shell to 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 that contained convallamarin in the plant radix polygonati officinalis of health commonly used of tool nourishing yin to moisten dryness, nourishing generate fluid, the lily of the valley are plain, the bright fragrance juice of mucus juice and auxiliary material, after the boiling spiced egg, pickle through the several months again, the fermentation infiltration makes ripe radix polygonati officinalis fermented bean curd egg.Finished eggs to make soy bean curd, egg protein into amino acids into one step, no matter what kind of eggs or flavoring ingredients different halogen, amino acids in the protein transformed itself far more than eggs.The nutrition that both become of its goods, functional health becomes again.The complete ， Celadon of egg shape green oil is bright, and quality is fine and smooth, cheek tooth lasting, and the sense of taste is unique, and is 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 convenience food, adorned Ge suitable for seasoning.
The specific embodiment
According to specific embodiment the present invention is done further elaboration below.
1. producing of the poor soup of fermented bean curd: use conventional soybean system fermented bean curd technological; 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 450 kilograms of 150 kilograms of salt, thick chilli sauce or 50 kilograms of sweet fermented flour sauces, 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 into to seal in the condiment for preparing and is pickled.At room temperature 28-32 ℃, by the late fermentation, 50 days after the open forum spot checks; when pili volt block, milk billet soft rot, namely fermented tofu marinated mature; take 40 mesh stainless steel screen, fishing leaching fermented bean curd block (may be sold separately) to obtain a fermented bean curd bad soup.
2, bright egg preliminary treatment: bright egg is the bright egg of chicken, duck of getting open-air breed; And shine through 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, and crack eggshell and put in the cold water and peel off eggshell after the cooling, the moisture through 10 minutes evaporative removal eggs of microwave surface, and form 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 processes halogen material bag; With halogen material bag 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 bag are together ladled out in stainless steel or pithos soaked 2 days then.
4, pickled fermented: get cylinder and washing and sterilizing sterilization ready, the poor soup of fermented bean curd is irritated cylinder 1/2nd earlier, will 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, finished product storage: After fermentation Serve the finished curd egg, open cylinder press soy bean curd health standards for sampling and testing requirements eggs body integrity, color, egg Baicheng Qing after slitting green oil paste, egg yolk grass green Ge apricot semi-hardened, before storage in 13% by weight concentration of salt eggs one by one body wash, drain and dip pots stored at the rear of pure small grinding sesame oil, sealed storage at below 20 ℃ indoor; after years of more fragrant, storage period 18 months.
The above is merely 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 (2)
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, and the moisture through 10 minutes evaporative removal eggs of high temperature surface 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 bag and shelling egg are inserted in the saucepan, cover 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 bag were together ladled out in rustless steel container or the pithos immersion 1-2 days; Described halogen material bag 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 processes halogen material bag, presses egg 500 weight portions, with salt 10-12 weight portion; Soy sauce 18-20 weight portion, water 280-300 weight portion ratio mixed preparing;
C, pickled fermented: get jar fermenter ready; And the washing and sterilizing sterilization, the poor soup of fermented bean curd is irritated cylinder 1/2nd earlier, will 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, stirred 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, finished product storage: After fermentation Serve the finished curd egg, open cylinder press soy bean curd health standards for sampling and testing requirements eggs body integrity, color, egg Baicheng Qing after slitting green oil paste, egg yolk grass green Ge apricot semi-hardened, store front with 13-15% by weight of the brine eggs one by one body wash, drain and dip pots stored at the rear of pure small grinding sesame oil, sealed storage at below 20 ℃ indoors.
2. the preparation method of a kind of radix polygonati officinalis fermented bean curd egg according to claim 1 is characterized in that: bright egg is the bright egg of chicken, duck with open-air breed; And shine through light one by one and test and strike and test, require albumen dense clarification, immaculate and patch.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110187226A CN102273652B (en) | 2011-07-06 | 2011-07-06 | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201110187226A CN102273652B (en) | 2011-07-06 | 2011-07-06 | Preparation method of egg cooked with fragrant solomonseal rhizome and fermented bean curd |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN102273652A CN102273652A (en) | 2011-12-14 |
| CN102273652B true CN102273652B (en) | 2012-10-10 |
Family
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| 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 |
| CN103462040B (en) * | 2013-10-01 | 2015-01-14 | 南陵县铭泽玉竹种植专业合作社 | 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 |
Citations (4)
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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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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 |
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