CN102366072A - Marinade for pickling vinegar egg and pickling method using same - Google Patents
Marinade for pickling vinegar egg and pickling method using same Download PDFInfo
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- CN102366072A CN102366072A CN2011103139987A CN201110313998A CN102366072A CN 102366072 A CN102366072 A CN 102366072A CN 2011103139987 A CN2011103139987 A CN 2011103139987A CN 201110313998 A CN201110313998 A CN 201110313998A CN 102366072 A CN102366072 A CN 102366072A
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Abstract
The invention discloses marinade for pickling a vinegar egg and a pickling method using the same. Each 1000g of the marinade comprises the following components in parts by weight: 100-300g of black rice vinegar, 2-5g of citric acid, 0.25-1.5g of sodium citrate, 1-10g of malic acid, 50-200g of white granulated sugar, 0.05-0.5g of a spice extract, 10-60g of plum juice, 5-30g of slat and the balance of purified water. The method for pickling the vinegar egg by the marinade comprises the following steps: preparing the marinade; pickling; and drying to finally obtain the vinegar egg. The vinegar egg pickled by the marinade has the advantages of delicious taste and rich nutrition, and is suitable for storage and is carried conveniently; and the vinegar egg can be utilized as digestible subsidiary food as well as healthy and nutritious snack food.
Description
Technical field
The present invention relates to a kind of thick gravy and brewing method, specifically a kind of thick gravy of infusion vinegar egg and utilize the method for this thick gravy infusion vinegar egg.
Background technology
The Zhenjiang rice vinegar is one of national foremost vinegar, and prove through ancient times and modern medicine scholar research practice: the Zhenjiang rice vinegar is not only delicious flavouring, nutritious food, and be natural drug, curative effect pharmaceutical products preferably.According to the record of relevant medical science: the rice vinegar stasis of blood of can loosing, hemostasis, detoxifcation, effects such as desinsection.Through modern medicine study, find that the food that vinegar soaks can play certain dietary function, particularly to diseases such as angiocardiopathy, hypertension, highs fat of blood, can regulate the acidic materials in the human body, to keep the acid-base balance in the human body, enhance immunity power.Egg is one of human best source of nutrition, contains a large amount of vitamin and mineral matter in the egg and the protein of high biological value is arranged.Also contain abundant lecithin in the egg, but also contain more cholesterol simultaneously, can be for the elderly than indigestibility.Vinegar bubble egg is a kind of scientific and reasonable food combination, and not only delicious taste can also promote the digestion and the absorption of egg nutrient.Vinegar bubble egg, traditional way are in container, to soak the egg that boils with vinegar to process, and such way is inappropriate for storage also is inconvenient to carry, and also is not suitable for circulation of commodities and sale.
Summary of the invention
Goal of the invention: in order to overcome the deficiency of prior art, first purpose of the present invention is to provide a kind of thick gravy that can make fragrant beautiful, being rich in nutrition, the infusion vinegar egg that is suitable for storing of vinegar egg taste.
Second purpose of the present invention is to provide a kind of method of utilizing above-mentioned thick gravy infusion vinegar egg.
Technical scheme: in order to solve above-mentioned first purpose; The technical scheme that the present invention adopted is: a kind of thick gravy of infusion vinegar egg; The component that comprises following weight portion in every 1000g thick gravy: black vinegar 100-300g, citric acid: 2-5g, natrium citricum 0.25-1.5g, malic acid 1-10g, white granulated sugar 50-200g, spice extract 0.05-0.5g, plum juice 10-60g, salt 5-30g, surplus is for purifying waste water.
In order to solve above-mentioned second purpose, the technical scheme that the present invention adopted is: a kind of method of utilizing above-mentioned thick gravy infusion vinegar egg, this method comprises the steps:
(1) endure halogen: according to the proportioning preparation thick gravy of said components, wherein elder generation dissolves spice extract separately with boiling water, and then all raw materials are mixed, and is stirred to dissolve fully to obtain thick gravy, and is subsequent use;
(2) infusion: the egg that at first will peel off adds said thick gravy, and heated and boiled kept after boiling slight boiling condition 30-40 minute more then, stops heating, soaks 8-30 hour; The weight ratio of wherein said thick gravy and egg is 1:1 ~ 5:1;
(3) oven dry:,, dry by the fire to dry tack free and promptly obtain said vinegar egg then 80-120 ℃ of oven dry with soaked egg drop halogen.
Need carry out preliminary treatment to egg before in step (1), concrete steps are: at first reject damaged egg, and clean with flushing with clean water, guarantee no-sundries, to put into water and boil, fast cooling is peelled off eggshell, and the egg of peelling off eggshell does not have breakage, and is subsequent use.
For the vinegar egg is convenient for carrying, the vinegar egg after the oven dry is packed, seal with vacuum packing machine then, sterilization, air-dry; Wherein 60-100 ℃ of temperature, sterilizing time are 5-30min during sterilization.
Beneficial effect: compared with prior art; Advantage of the present invention is: adopt thick gravy of the present invention to carry out infusion vinegar egg, can make vinegar egg taste fragrant beautiful, being rich in nutrition, be suitable for storage, be convenient for carrying; Both can be used as the good merchantable brand of going with rice or bread that is easy to digest, can be used as the pot foods of health-nutrition again.
The specific embodiment
Through concrete embodiment the present invention is further specified below; Should be pointed out that for the person of ordinary skill of the art, under the prerequisite that does not break away from the principle of the invention; Can also make some modification and improvement, these also should be regarded as belonging to protection scope of the present invention.
Embodiment 1: a kind of thick gravy of infusion vinegar egg, fill a prescription as follows:
By the 1000g thick gravy: black vinegar 300g, citric acid 2g, natrium citricum 0.5g, malic acid 2g, white granulated sugar 200g, spice extract 0.05g, plum juice 10g, salt 30g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 5.0g/100ml.Wherein plum juice is the commercially available prod, and spice extract is the BAICAO powder that grand fragrant material Co., Ltd produces.
Utilize the method for above-mentioned thick gravy infusion vinegar egg, concrete steps are following:
1, the preliminary treatment of egg: reject damaged egg, clean with flushing with clean water, guarantee no-sundries, to put into water and boil, fast cooling is carefully peelled off eggshell, and breakage can not be arranged, and is subsequent use;
2, endure halogen: according to formulated infusion halogen, wherein with boiling water spice extract is dissolved separately earlier, and then all raw materials are mixed, be stirred to dissolving fully, subsequent use;
3, infusion: the egg of handling well is added infusion halogen, and heated and boiled turns down inlet valve after boiling, and keeps slight boiling condition 30 minutes, closes vapour, soaks to make tasty in 22 hours; The weight ratio of thick gravy and egg is 1:1;
4, oven dry: the egg drop halogen that infusion is good, put into 100-105 ℃ oven for drying after paving, to dry by the fire to dry tack free and get final product, the time is 35 minutes;
5, pack, steam discharge: take out the egg pack, require material to pave, seal with vacuum packing machine, sterilization, air-dry; Wherein 60-65 ℃ of temperature, sterilizing time are 30min during sterilization.
Embodiment 2: a kind of thick gravy of infusion vinegar egg, fill a prescription as follows:
By the 1000g thick gravy: black vinegar 250g, citric acid 2g, natrium citricum 0.5g, malic acid 2g, white granulated sugar 200g, spice extract 0.5g, plum juice 60g, salt 20g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 6.0g/100ml; Plum juice is the commercially available prod, and spice extract is the BAICAO powder that grand fragrant material Co., Ltd produces.
Utilize the method for above-mentioned thick gravy infusion vinegar egg, concrete steps are following:
(1) preliminary treatment of egg: reject damaged egg, clean with flushing with clean water, guarantee no-sundries, to put into water and boil, fast cooling is carefully peelled off eggshell, and the egg of peelling off eggshell can not have breakage, and is subsequent use;
(2) endure halogen: according to formulated infusion halogen, wherein with boiling water spice extract is dissolved separately earlier, and then all raw materials are mixed, be stirred to dissolving fully, subsequent use;
(3) infusion: the egg of handling well is added infusion halogen, after material boils, turn down inlet valve, about 30 minutes of maintenance slight boiling condition closes vapour, soaks to make tasty in 30 hours; The weight ratio of thick gravy and egg is 1.05:1;
(4) oven dry: the egg drop halogen that infusion is good, put into 100 ℃ oven for drying after paving, to dry by the fire to dry tack free and get final product, the time is 40 minutes;
(5) pack, steam discharge: take out the egg pack, require material to pave, seal with vacuum packing machine, sterilization, air-dry; Wherein sterilization temperature 75-85 ℃, time 20min;
(6) flow package: check → vanning → finished product warehouse-in requires to accomplish the finished product ne-leakage.
Embodiment 3: a kind of thick gravy of infusion vinegar egg, fill a prescription as follows:
By the 1000g thick gravy: black vinegar 100g, citric acid 3g, natrium citricum 0.25g, malic acid 1g, white granulated sugar 50g, spice extract 0.2g, plum juice 30g, salt 5g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 6.0g/100ml; Plum juice is the commercially available prod, and spice extract is the BAICAO powder that grand fragrant material Co., Ltd produces.
Utilize the method for above-mentioned thick gravy infusion vinegar egg, concrete steps are following:
(1) preliminary treatment of egg: reject damaged egg, clean with flushing with clean water, guarantee no-sundries, to put into water and boil, fast cooling is carefully peelled off eggshell, and the egg of peelling off eggshell can not have breakage, and is subsequent use;
(2) endure halogen: according to formulated infusion halogen, wherein with boiling water spice extract is dissolved separately earlier, and then all raw materials are mixed, be stirred to dissolving fully, subsequent use;
(3) infusion: the egg of handling well is added infusion halogen, after material boils, turn down inlet valve, about 30 minutes of maintenance slight boiling condition closes vapour, soaks to make tasty in 15 hours; The weight ratio of thick gravy and egg is 2:1;
(4) oven dry: the egg drop halogen that infusion is good, put into 100 ℃ oven for drying after paving, dry by the fire to dry tack free and get final product.
Embodiment 4: a kind of thick gravy of infusion vinegar egg, prescription as follows: by the 1000g thick gravy: black vinegar 150g, citric acid 5g, natrium citricum 1g, malic acid 6g, white granulated sugar 100g, spice extract 0.4g, plum juice 20g, salt 15g, potassium sorbate 0.1g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 5.5g/100ml.Plum juice is the commercially available prod, and spice extract is the BAICAO powder that grand fragrant material Co., Ltd produces.
Utilize the method for above-mentioned thick gravy infusion vinegar egg, concrete steps are following:
(1) preliminary treatment of egg: reject damaged egg, clean with flushing with clean water, guarantee no-sundries, to put into water and boil, fast cooling is carefully peelled off eggshell, and the egg of peelling off eggshell can not have breakage, and is subsequent use;
(2) endure halogen: according to formulated infusion halogen, wherein with boiling water spice extract is dissolved separately earlier, and then all raw materials are mixed, be stirred to dissolving fully, subsequent use;
(3) infusion: the egg of handling well is added infusion halogen, after material boils, turn down inlet valve, maintenance slight boiling condition 35 minutes closes vapour, soaks to make tasty in 10 hours; The weight ratio of thick gravy and egg is 2.5:1;
(4) oven dry: the egg drop halogen that infusion is good, put into 100 ℃ oven for drying after paving, dry by the fire to dry tack free and get final product;
(5) pack, steam discharge: take out the egg pack, require material to pave, seal with vacuum packing machine, sterilization, air-dry; Wherein sterilization temperature 82-90 ℃, time 15min;
(6) flow package: check → vanning → finished product warehouse-in requires to accomplish the finished product ne-leakage.
Embodiment 5: a kind of thick gravy of infusion vinegar egg, prescription as follows: by the 1000g thick gravy: black vinegar 300g, citric acid 5g, natrium citricum 1.5g, malic acid 10g, white granulated sugar 150g, spice extract 0.5g, plum juice 50g, salt 20g, potassium sorbate 0.15g, surplus are for purifying waste water; Wherein the total acidity of black vinegar is 5.2g/100ml; Plum juice is the commercially available prod, and spice extract is the BAICAO powder that grand fragrant material Co., Ltd produces.
Utilize the method for above-mentioned thick gravy infusion vinegar egg, concrete steps are following:
(1) preliminary treatment of egg: reject damaged egg, clean with flushing with clean water, guarantee no-sundries, to put into water and boil, fast cooling is carefully peelled off eggshell, and the egg of peelling off eggshell can not have breakage, and is subsequent use;
(2) endure halogen: according to formulated infusion halogen, wherein with boiling water spice extract is dissolved separately earlier, and then all raw materials are mixed, be stirred to dissolving fully, subsequent use;
(3) infusion: the egg of handling well is added infusion halogen, after material boils, turn down inlet valve, maintenance slight boiling condition 35 minutes closes vapour, soaks to make tasty in 8 hours; The weight ratio of thick gravy and egg is 5:1;
(4) oven dry: the egg drop halogen that infusion is good, put into 100 ℃ oven for drying after paving, dry by the fire to dry tack free and get final product;
(5) pack, steam discharge: take out the egg pack, require material to pave, seal with vacuum packing machine, sterilization, air-dry; Wherein sterilization temperature 90-100 ℃, time 5min;
(6) flow package: check → vanning → finished product warehouse-in requires to accomplish the finished product ne-leakage.
Claims (6)
1. the thick gravy of an infusion vinegar egg; It is characterized in that; The component that comprises following weight portion in every 1000g thick gravy: black vinegar 100-300g, citric acid 2-5g, natrium citricum 0.25-1.5g, malic acid 1-10g, white granulated sugar 50-200g, spice extract 0.05-0.5g, plum juice 10-60g, salt 5-30g, surplus is for purifying waste water.
2. the thick gravy of infusion vinegar egg according to claim 1 is characterized in that, the total acidity of said black vinegar is 5.0-6.0g/100ml.
3. the thick gravy of infusion vinegar egg according to claim 1 is characterized in that said thick gravy also comprises potassium sorbate.
4. utilize the method for the thick gravy infusion vinegar egg of the described infusion vinegar of claim 1 egg, it is characterized in that this method comprises the steps:
(1) endure halogen: according to the proportioning preparation thick gravy of said components, wherein elder generation dissolves spice extract separately with boiling water, and then all raw materials are mixed, and is stirred to dissolve fully to obtain thick gravy, and is subsequent use;
(2) infusion: the egg that at first will peel off adds said thick gravy, and heated and boiled kept after boiling slight boiling condition 30-40 minute more then, stops heating, soaks 8-30 hour; The weight ratio of wherein said thick gravy and egg is 1:1 ~ 5:1;
(3) oven dry:,, dry by the fire to dry tack free and promptly obtain said vinegar egg then 80-120 ℃ of oven dry with soaked egg drop halogen.
5. according to the brewing method of the said vinegar egg of claim 4, it is characterized in that, need carry out preliminary treatment to egg before in step (1); Concrete steps are: at first reject damaged egg, and clean with flushing with clean water, guarantee no-sundries; Put into water and boil, fast cooling is peelled off eggshell; The egg of peelling off eggshell does not have breakage, and is subsequent use.
6. according to the brewing method of the said vinegar egg of claim 4, it is characterized in that, the vinegar egg after the oven dry is packed, seal with vacuum packing machine then, sterilization, air-dry; Wherein 60-100 ℃ of temperature, sterilizing time are 5-30min during sterilization.
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976329A (en) * | 2014-05-26 | 2014-08-13 | 江苏恒顺醋业股份有限公司 | Marinade and method for pickling vinegar ginkgo |
| CN103976330A (en) * | 2014-05-26 | 2014-08-13 | 江苏大学 | Marinade for brewing vinegar-processed coix seeds and brewing method |
| CN104489747A (en) * | 2014-12-01 | 2015-04-08 | 淮南市焦岗湖忠辉食品有限公司 | Flavored eggs with yellow peach flavor and preparation method of flavored eggs |
| CN104544101A (en) * | 2015-02-06 | 2015-04-29 | 四川省宜宾市思坡醋业有限责任公司 | Sun vinegar vinegar-egg juice and preparation method thereof |
| CN105614738A (en) * | 2015-12-22 | 2016-06-01 | 华中农业大学 | Preparation method of fried and marinated dried egg |
| CN106538984A (en) * | 2016-10-28 | 2017-03-29 | 江南大学 | A kind of prunus mume (sieb.) sieb.et zucc. juice grain spiced egg and preparation method thereof |
| CN110495576A (en) * | 2019-09-06 | 2019-11-26 | 李宏江 | Cardiovascular and cerebrovascular diseases Dietotherapeutic vinegar egg |
| CN110810750A (en) * | 2019-11-25 | 2020-02-21 | 磐石市兴泽食品有限公司 | Production method of sauce flavor type soft boiled eggs |
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| JP2008054543A (en) * | 2006-08-30 | 2008-03-13 | Minaminasu Keiran:Kk | Method for producing vinegared-egg drinking food, and vinegared-egg drinking food obtained by the method |
| CN101926464A (en) * | 2009-06-25 | 2010-12-29 | 赵伟 | Preparation method of medicament vinegar egg |
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| JP2008054543A (en) * | 2006-08-30 | 2008-03-13 | Minaminasu Keiran:Kk | Method for producing vinegared-egg drinking food, and vinegared-egg drinking food obtained by the method |
| CN101926464A (en) * | 2009-06-25 | 2010-12-29 | 赵伟 | Preparation method of medicament vinegar egg |
Non-Patent Citations (1)
| Title |
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| 《中小企业科技》 20040305 乔秀红 醋蛋烤制工艺条件研究 , 第03期 * |
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103976329A (en) * | 2014-05-26 | 2014-08-13 | 江苏恒顺醋业股份有限公司 | Marinade and method for pickling vinegar ginkgo |
| CN103976330A (en) * | 2014-05-26 | 2014-08-13 | 江苏大学 | Marinade for brewing vinegar-processed coix seeds and brewing method |
| CN104489747A (en) * | 2014-12-01 | 2015-04-08 | 淮南市焦岗湖忠辉食品有限公司 | Flavored eggs with yellow peach flavor and preparation method of flavored eggs |
| CN104544101A (en) * | 2015-02-06 | 2015-04-29 | 四川省宜宾市思坡醋业有限责任公司 | Sun vinegar vinegar-egg juice and preparation method thereof |
| CN105614738A (en) * | 2015-12-22 | 2016-06-01 | 华中农业大学 | Preparation method of fried and marinated dried egg |
| CN106538984A (en) * | 2016-10-28 | 2017-03-29 | 江南大学 | A kind of prunus mume (sieb.) sieb.et zucc. juice grain spiced egg and preparation method thereof |
| CN106538984B (en) * | 2016-10-28 | 2020-05-26 | 江南大学 | Plum juice vinasse marinated egg and preparation method thereof |
| CN110495576A (en) * | 2019-09-06 | 2019-11-26 | 李宏江 | Cardiovascular and cerebrovascular diseases Dietotherapeutic vinegar egg |
| CN110810750A (en) * | 2019-11-25 | 2020-02-21 | 磐石市兴泽食品有限公司 | Production method of sauce flavor type soft boiled eggs |
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