CN103181584A - Production method for tea eggs - Google Patents
Production method for tea eggs Download PDFInfo
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- CN103181584A CN103181584A CN2011104432299A CN201110443229A CN103181584A CN 103181584 A CN103181584 A CN 103181584A CN 2011104432299 A CN2011104432299 A CN 2011104432299A CN 201110443229 A CN201110443229 A CN 201110443229A CN 103181584 A CN103181584 A CN 103181584A
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- egg
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Abstract
The invention relates to a production method for tea eggs, and belongs to the field of production for tea eggs. The production method for tea eggs has the advantages of being convenient to produce, nutrient and healthy, and convenient to carry. The production method for tea eggs comprises the following steps of: placing the cooked eggs in a constant-temperature container at 35 DEG C and fermenting for 30 hours; cooling the fermented eggs at a normal temperature, and placing the cooled eggs in a curing container; cooking pepper, aniseed, cinnamon, fennel, salt, tea leaves, white sugar and water for 20 minutes after boiling, cooling, pouring the cooking soup in the curing container, and curing for 30 days; and performing vacuum and sealed packaging.
Description
Technical field
The present invention relates to the tea egg preparation method, belong to the tea egg manufacture technology field.
Background technology
Tea egg is a kind of flavor boiled egg that adds that adds tealeaves in the boiling process, is a kind of local delicacies, also is one of conventional food of China.Because its way is simple, easy to carry, how AT STATION, the streets and lanes, places such as the more part of visitor pedestrian are put pannikin and now boiled cash sale, and are inexpensive.Can do the meal, spare time can be worked as snacks again, and practical and temperament and interest all haves both at the same time.Because tealeaves has the function that produces refreshing effect to the mind, so in scalding process, add a little tealeaves, cook the just brown Huang of color and luster of next egg.
Summary of the inventionThe objective of the invention is to provide a kind of
The tea egg preparation method, it can be nutritious, asks fragrance U.S..
Technical scheme of the present invention is achieved in that
One. production equipment and instrument:
1. common pot, jar, spoon, chopsticks of family.
Raw material: egg, Chinese prickly ash, aniseed, cassia bark, fennel seeds, salt, tealeaves and water.
2, prescription:
Prescription 1: egg 5000 grams, Chinese prickly ash 100 grams, aniseed 100 grams, cassia bark 50 grams, fennel seeds 50 grams, salt 750 grams, water 2000 grams, tealeaves 300 grams, white sugar 300 grams.
Prescription 2: egg 5500 grams, Chinese prickly ash 120 grams, aniseed 120 grams, cassia bark 60 grams, fennel seeds 60 grams, salt 880 grams, tealeaves 300 grams, water 2500 grams and white sugar 300 grams.
Scheme 1:
(1). select egg: at first select atraumatic fresh birds, beasts and eggs, all can use as egg, duck's egg, quail egg.
(2). wash egg: will rinse well standbyly through the qualified birds, beasts and eggs of carefully choosing with clear water, eggshell surface should bright and clean no any dirty spot.
(3), earlier egg is boiled;
(4), the egg that boils was placed in 35-40 ℃ the thermostatic container fermentation 29-30 hour:
(5), after the egg normal temperature cold after will fermenting, place in the curing container;
(6), with Chinese prickly ash, aniseed, cassia bark, fennel seeds, salt, tealeaves, white sugar and water boil and boil 20 minutes, will boil soup after the cold and pour in the curing container, pickle 20-29 days.
(7), vacuum sealed package.
Method 2:
(1). select egg: at first select atraumatic fresh birds, beasts and eggs, all can use as egg, duck's egg, quail egg.
(2). wash egg: will rinse well standbyly through the qualified birds, beasts and eggs of carefully choosing with clear water, eggshell surface should bright and clean no any dirty spot.
(3), earlier egg is boiled;
(4), the egg that boils was placed in 35 ℃ the thermostatic container fermentation 30 hours;
(5), after the egg normal temperature cold after will fermenting, place in the curing container;
(6), Chinese prickly ash, aniseed, cassia bark, fennel seeds, salt, tealeaves, white sugar and water boiled boils 20 minutes, will boil soup after the cold and pour in the curing container, pickled 30 days.
(7), vacuum sealed package.
The tea egg preparation method has following advantage: easy to make, and nutrition health, easy to carry.
The specific embodiment
One. production equipment and instrument:
1. common pot, jar, spoon, chopsticks of family.
Raw material: egg, Chinese prickly ash, aniseed, cassia bark, fennel seeds, salt, tealeaves, white sugar and water.
2, prescription:
Prescription 1: egg 5000 grams, Chinese prickly ash 100 grams, aniseed 100 grams, cassia bark 50 grams, fennel seeds 50 grams, salt 750 grams, tealeaves 300 grams, water 2000 grams and white sugar 350 grams.
Prescription 2: egg 5500 grams, Chinese prickly ash 120 grams, aniseed 120 grams, cassia bark 60 grams, fennel seeds 60 grams, salt 880 grams, tealeaves 300 grams, water 2500 grams and white sugar 350 grams.
Scheme 1:
(1). select egg: at first select atraumatic fresh birds, beasts and eggs, all can use as egg, duck's egg, quail egg.
(2). wash egg: will rinse well standbyly through the qualified birds, beasts and eggs of carefully choosing with clear water, eggshell surface should bright and clean no any dirty spot.
(3), boil: earlier egg is boiled;
(4), the egg that boils was placed in 35-40 ℃ the thermostatic container fermentation 29-30 hour:
(5), after the egg normal temperature cold after will fermenting, place in the curing container;
(6), with Chinese prickly ash, aniseed, cassia bark, fennel seeds, salt, tealeaves, white sugar and water boil and boil 20 minutes, will boil soup after the cold and pour in the curing container, pickle 20-29 days.
(7), vacuum sealed package.
Method 2:
(1). select egg: at first select atraumatic fresh birds, beasts and eggs, all can use as egg, duck's egg, quail egg.
(2). wash egg: will rinse well standbyly through the qualified birds, beasts and eggs of carefully choosing with clear water, eggshell surface should bright and clean no any dirty spot.
(3), boil: earlier egg is boiled;
(4), the egg that boils was placed in 35 ℃ the thermostatic container fermentation 30 hours;
(5), after the egg normal temperature cold after will fermenting, place in the curing container;
(6), Chinese prickly ash, aniseed, cassia bark, fennel seeds, salt, tealeaves, white sugar and water boiled boils 20 minutes, will boil soup after the cold and pour in the curing container, pickled 30 days.
(7), vacuum sealed package.
Claims (1)
1. tea egg preparation method is characterized in that: the egg that boils was placed in 35-40 ℃ the thermostatic container fermentation 29-30 hour: after the egg normal temperature cold after will ferment, in the placement curing container; With Chinese prickly ash, aniseed, cassia bark, fennel seeds, salt, tealeaves, white sugar and water boil and boil 20 minutes, will boil soup after the cold and pour in the curing container, pickle vacuum sealed package 20-29 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104432299A CN103181584A (en) | 2011-12-27 | 2011-12-27 | Production method for tea eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN2011104432299A CN103181584A (en) | 2011-12-27 | 2011-12-27 | Production method for tea eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103181584A true CN103181584A (en) | 2013-07-03 |
Family
ID=48673242
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN2011104432299A Pending CN103181584A (en) | 2011-12-27 | 2011-12-27 | Production method for tea eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103181584A (en) |
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610106A (en) * | 2013-10-31 | 2014-03-05 | 界首市吕长明清真食品有限公司 | Manufacturing method of tea flavored egg with function of invigorating spleen |
| CN103610105A (en) * | 2013-10-31 | 2014-03-05 | 界首市吕长明清真食品有限公司 | Manufacturing method of appetizing spiced egg |
| CN105495401A (en) * | 2015-12-01 | 2016-04-20 | 镇远县益康长寿汤作坊 | Method for producing soup pickled eggs |
| CN105558993A (en) * | 2015-12-08 | 2016-05-11 | 许昌学院 | Tea egg flavoring packet and making method thereof |
| CN110720604A (en) * | 2018-12-12 | 2020-01-24 | 山东建筑大学 | Preparation method of fermented tea eggs and fermented tea eggs prepared by preparation method |
-
2011
- 2011-12-27 CN CN2011104432299A patent/CN103181584A/en active Pending
Cited By (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103610106A (en) * | 2013-10-31 | 2014-03-05 | 界首市吕长明清真食品有限公司 | Manufacturing method of tea flavored egg with function of invigorating spleen |
| CN103610105A (en) * | 2013-10-31 | 2014-03-05 | 界首市吕长明清真食品有限公司 | Manufacturing method of appetizing spiced egg |
| CN105495401A (en) * | 2015-12-01 | 2016-04-20 | 镇远县益康长寿汤作坊 | Method for producing soup pickled eggs |
| CN105558993A (en) * | 2015-12-08 | 2016-05-11 | 许昌学院 | Tea egg flavoring packet and making method thereof |
| CN110720604A (en) * | 2018-12-12 | 2020-01-24 | 山东建筑大学 | Preparation method of fermented tea eggs and fermented tea eggs prepared by preparation method |
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Legal Events
| Date | Code | Title | Description |
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| C06 | Publication | ||
| PB01 | Publication | ||
| C05 | Deemed withdrawal (patent law before 1993) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20130703 |