CN102578619A - Green tea preserved egg - Google Patents
Green tea preserved egg Download PDFInfo
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- CN102578619A CN102578619A CN2011100050083A CN201110005008A CN102578619A CN 102578619 A CN102578619 A CN 102578619A CN 2011100050083 A CN2011100050083 A CN 2011100050083A CN 201110005008 A CN201110005008 A CN 201110005008A CN 102578619 A CN102578619 A CN 102578619A
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Abstract
The invention relates to a process for making a green tea preserved egg. The process comprises the following steps of: selecting raw materials; preparing seasoning sauce; cleaning and disinfecting; filling eggs into a tank, and filling the seasoning sauce in the tank; immersing and preserving; coating with mud and bran; performing air drying; packaging; and inspecting and delivering. The invention changes the traditional process, and the process has strong operability, is favorable for shortening the production time and improving the product quality, and is suitable for large-scale production; and the preserved egg made by using the process has the functions of preventing and resisting cancer, sterilizing and the like additionally.
Description
Technical field
The present invention relates to a kind of green tea "Thousand year old" duck eggs manufacture craft, belong to the lime-preserved egg machining technology.
Background technology
Lime-preserved egg is the traditional local flavor egg products of China; Be not merely domestic consumers in general and like, also famous in the international market, wherein "Thousand year old" duck eggs also is one of wherein well-known skin board; Traditional "Thousand year old" duck eggs preparation method more complicated; Soda ash, lime, salt, yellow lead powder are mixed by a certain percentage, add the outside that mud and chaff are rolled in duck's egg, duck's egg is put people's container carry out curing process.Required time of this technology is also long, and productivity ratio can not get improving, and the possibility that duck's egg degenerates is big, the loss late of the raw material of increase.Added yellow lead powder or lead salt when pickling lime-preserved egg, can make the lime-preserved egg of making contain a certain amount of lead element, the long-term use can be unhealthful, and technology of the present invention can better shorten the time, improves the quality of products simultaneously.Add green tea in the raw material of this manufacture craft, more increased the effect of lime-preserved egg anti-cancer, anticancer, sterilization.
Summary of the invention
The object of the present invention is to provide a kind of green tea "Thousand year old" duck eggs manufacture craft; Solve traditional handicraft and made complicacy, a little less than the operability, the production time; The loss late of raw material is fitted; Problem such as leaded added green tea in the raw material of this manufacture craft simultaneously, increased the effect of lime-preserved egg anti-cancer, anticancer, sterilization.
For realizing that the technical scheme that the object of the invention the present invention is adopted is:
Material of the present invention and ratio are: 100 pieces in lime 2000 gram alkali 800 gram tealeaves 300 gram salt 300g yellow mud 1850 gram rice hulls 500 gram water 100000 gram duck's eggs
Technology of the present invention comprises: once select raw material, the preparation of feed liquid, cleaning and sterilizing, once adorn cylinder and material filling, once immersion is pickled, a mud chaff bag is coated with, once dries, once packs, checks eight processing steps that dispatch from the factory.Filter out the duck's egg of the broken trace of fresh nothing, lime, alkali, tealeaves, salt, yellow mud, full rice hulls, level are got ready subsequent use, accomplish and once select materials.With lime, alkali, tealeaves, salt, water by 200: 80: 30: be heated to boiling after 30: 1000 the mixed, cool off subsequent usely then, promptly accomplish the preparation of feed liquid.The fresh duck's egg of selecting is cleaned up the back with clear water immersed in 0.1% the iodine solution sterilization 1 minute, take out and dry subsequent usely, promptly accomplish cleaning and sterilizing one time.Ready fresh duck's egg is put into olla, in layer set, after egg installs, put bamboo chip at the cylinder face and push down, the mixed liquor of cooling is poured in the olla, till flooding egg, cover cylinder cap, promptly accomplish and once adorn cylinder and material filling.Dress cylinder good duck's egg soaked pickle, at first will indoor temperature be transferred to 18--25 ℃, its less important making regular check on, feed liquid of inspection in general about two days has or not overflows and duck's egg has crack-free or phenomenon such as rotten, promptly accomplishes once to soak and pickles.Once immersion is pickled and can be gone out cylinder after the lime-preserved egg maturation of the left and right sides in 25 days, and it is dried, and promptly accomplishes once to go out cylinder.Ready yellow mud is stained with rice hulls, and bag is coated in soaked duck's egg surface, promptly accomplishes a mud chaff bag and is coated with.The duck's egg that bag is coated is put into drying, ventilative indoor drying, and promptly accomplishes and once dries.Green tea "Thousand year old" duck eggs after will drying is packed, and dispatches from the factory after the assay was approved promptly to have accomplished the production technology of green tea "Thousand year old" duck eggs.Beneficial effect of the present invention: the green tea "Thousand year old" duck eggs that the present invention produces is pure, refrigerant tasty and refreshing, fragrant and oiliness (being fit to various occasions such as family, dining room, hotel uses) except unique style, mouthfeel.The present invention has changed traditional handicraft, and is workable, shortened the production time, improved product quality, is fit to large-scale production and lime-preserved egg that it is produced has also increased effects such as lime-preserved egg anti-cancer, anticancer, sterilization.
The specific embodiment
1, picks out 100 pieces in the duck's egg of the broken trace of fresh nothing.Be ready to lime 2000 gram alkali 800 gram tealeaves 300 gram salt 300g yellow mud 1850 gram rice hulls 500 gram water 100000 grams subsequent use.
2, the fresh duck's egg that will select cleans up with clear water, and will clean the fresh duck's egg of accomplishing and immerse in 0.1% the iodine solution sterilization 1 minute, take out dry subsequent use.
3, ready raw material lime 2000 grams, alkali 800 grams, tealeaves 300 grams, salt 300, water 10000 grams are heated to boiling after mixing, the cooling back is subsequent use.
4, ready fresh duck's egg is put into olla for 100 pieces, in layer set, after egg installs; Put bamboo chip at the cylinder face and push down, in case egg come-up during material filling liquid is poured the mixed liquor of cooling in the olla into then; Till flooding egg, cover cylinder cap, soak; Normal temperature can go out cylinder in following about 25 days, go out dry behind the cylinder subsequent use.
5, with ready raw material yellow mud 1850 grams, rice hulls 500 gram uniform mixings, bag is coated in soaked duck's egg surface, inserts drying, ventilative indoor drying, and packs then, dispatches from the factory after the assay was approved and has promptly accomplished the production technology of green tea "Thousand year old" duck eggs.
The inventor points out that used duck's egg can substitute with other eggs; The inventor points out that above-mentioned tealeaves is the green tea of appointment; Other tealeaves can not replace; Otherwise can not keep original special taste, the green tea "Thousand year old" duck eggs that the present invention produces all suits to enjoy at family, dining room, hotel.
Claims (3)
1. green tea "Thousand year old" duck eggs manufacture craft is characterized in that: the raw making materials of this green tea lime-preserved egg and ratio are 100 pieces in lime 2000 gram alkali 800 gram tealeaves 300 gram salt 300g yellow mud 1850 gram rice hulls 500 gram water 100000 gram duck's eggs; Its processing step comprise once select raw material, the preparation of feed liquid, cleaning and sterilizing, once adorn cylinder and material filling, once immersion is pickled, a mud chaff bag is coated with, once dries, once packs, checks eight processing steps that dispatch from the factory.
2. a kind of green tea "Thousand year old" duck eggs manufacture craft according to claim 1 is characterized in that: described feed liquid preparation be with lime, alkali, tealeaves, salt, water by 200: 80: 30: be heated to boiling after 30: 1000 the mixed.
3. a kind of green tea "Thousand year old" duck eggs manufacture craft according to claim 1; It is characterized in that: it is the good duck's egg of dress cylinder to be soaked pickle that described once immersion is pickled; At first to indoor temperature be transferred to 18--25 ℃; Its less important making regular check on, feed liquid of inspection in general about two days have or not overflows and duck's egg has crack-free or phenomenon such as rotten.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100050083A CN102578619A (en) | 2011-01-12 | 2011-01-12 | Green tea preserved egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011100050083A CN102578619A (en) | 2011-01-12 | 2011-01-12 | Green tea preserved egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN102578619A true CN102578619A (en) | 2012-07-18 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011100050083A Pending CN102578619A (en) | 2011-01-12 | 2011-01-12 | Green tea preserved egg |
Country Status (1)
| Country | Link |
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| CN (1) | CN102578619A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
| CN106071992A (en) * | 2016-06-16 | 2016-11-09 | 枞阳县禽业有限责任公司 | A kind of production method of health care's Ovum Anas domestica |
| CN111280406A (en) * | 2020-03-26 | 2020-06-16 | 红河元阳梯田云科技股份有限公司 | Process for pickling plateau special salted duck eggs |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057379A (en) * | 1991-06-24 | 1992-01-01 | 宋文林 | The processing method of fragrant preserved egg |
| TW426503B (en) * | 2000-04-19 | 2001-03-21 | Lin Wei Yuan | Coloring-crystal-like preserved egg preparation |
| CN101411510A (en) * | 2008-11-25 | 2009-04-22 | 孔新宽 | Method for producing preserved eggs with mushy core |
| CN101731660A (en) * | 2010-02-08 | 2010-06-16 | 山东微山湖运河湖产品有限公司 | Preparation method of preserved duck egg |
-
2011
- 2011-01-12 CN CN2011100050083A patent/CN102578619A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1057379A (en) * | 1991-06-24 | 1992-01-01 | 宋文林 | The processing method of fragrant preserved egg |
| TW426503B (en) * | 2000-04-19 | 2001-03-21 | Lin Wei Yuan | Coloring-crystal-like preserved egg preparation |
| CN101411510A (en) * | 2008-11-25 | 2009-04-22 | 孔新宽 | Method for producing preserved eggs with mushy core |
| CN101731660A (en) * | 2010-02-08 | 2010-06-16 | 山东微山湖运河湖产品有限公司 | Preparation method of preserved duck egg |
Non-Patent Citations (1)
| Title |
|---|
| 湖南传统食品荟萃编辑委员: "《湖南传统食品荟萃》", 31 May 1992, article "益阳松花皮蛋", pages: 257-259 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
| CN106071992A (en) * | 2016-06-16 | 2016-11-09 | 枞阳县禽业有限责任公司 | A kind of production method of health care's Ovum Anas domestica |
| CN111280406A (en) * | 2020-03-26 | 2020-06-16 | 红河元阳梯田云科技股份有限公司 | Process for pickling plateau special salted duck eggs |
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| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
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Application publication date: 20120718 |