CN103315327A - Dry egg with cough eliminating and phlegm reducing functions and production method of dry egg - Google Patents
Dry egg with cough eliminating and phlegm reducing functions and production method of dry egg Download PDFInfo
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- CN103315327A CN103315327A CN201310286624XA CN201310286624A CN103315327A CN 103315327 A CN103315327 A CN 103315327A CN 201310286624X A CN201310286624X A CN 201310286624XA CN 201310286624 A CN201310286624 A CN 201310286624A CN 103315327 A CN103315327 A CN 103315327A
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Abstract
The invention aims at provides dry egg with cough eliminating and phlegm reducing functions and a production method of the dry egg. The dry egg is made by marinating with brine, wherein the brine is prepared from the following raw materials in parts by weight: water, juice with a lung moistening function, table salt, liquorice, gingko, mulberry leaves, clove, dry ginger and chrysanthemum. The production method of the dry egg comprises the following steps of: (1) breaking shells of eggs, namely breaking and removing shells of fresh eggs; (2) stirring, namely uniformly stirring liquid egg after shells of the eggs are broken and removed; (3) filling into a mould, namely filling the liquid egg into a filling mould and sealing; (4) cooking and demoulding, namely cooking the sealed mould until the liquid egg is moulded and then cooling and demoulding; (5) marinating, namely marinating the moulded dry egg in brine under the negative pressure condition. The invention provides dry egg food which can effectively relieve a cough and reduce phlegm which are caused by smoking.
Description
Technical field
The present invention relates to the poultry egg food manufacture field, particularly a kind of have cough the dried poultry egg of function and preparation method thereof that reduces phlegm.
Background technology
Smoking is harmful to your health, still, requires in a short time the smoker to give up smoking, and also acquires a certain degree of difficulty.For this reason, in the today of advocating energetically smoking cessation, exploitation has and can eliminate or reduce smoking to the food of human health damage, starts with from diet, minimizing smoking healthhazard also is people in the urgent need to.Chinese patent 98111275.7 discloses " cigarette detoxification series health-care food and preparation method ", is a kind of cigarette detoxification series health-care food, and preparation method is complicated, and cost is higher.The object of the present invention is to provide a kind of often eating effectively to alleviate the cough because of caused by smoking, the dried poultry egg food of many phlegm syndromes shape, can help the smoker to overcome that smoking cessation does not become and the trouble brought in when smoking cessation, effectively reduce the misery of smoker's smoking cessation, allow more smokers can gently, effectively give up craving for tobacco.The preparation method of dried poultry egg of the present invention is simple, and preparation cost is lower, and the dried poultry egg products taste is better, more easily allows the people accept.
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Summary of the invention
The object of the present invention is to provide a kind of often eating effectively to alleviate the cough because of caused by smoking, the dried poultry egg food of many phlegm syndromes shape, can help the smoker when smoking cessation, to overcome the trouble that smoking cessation brings, and the dried poultry egg products taste is better, more easily allow the people accept, effectively reduce the misery of smoker's smoking cessation, allow more smokers can gently, effectively give up craving for tobacco; The preparation method of dried poultry egg of the present invention is simple, and preparation cost is lower.
Of the present invention have the dried poultry egg of coughing the function of reducing phlegm and be achieved like this, and dried poultry egg forms through the bittern stew in soy sauce, and bittern is prepared from by the raw material that comprises following weight portion: 40 ~ 60 parts in water; 10 ~ 30 parts of fruit juice with moistening lung function; 5 ~ 10 parts of salt; 1 ~ 4 part in Radix Glycyrrhizae; 1 ~ 6 part of ginkgo; 1 ~ 6 part on mulberry leaf; 1 ~ 2 part of cloves; 1 ~ 4 part in dried ginger; 1 ~ 2 part of chrysanthemum.
Described fruit juice with moistening lung function can be one or more the combination in pear juice, orange blossom, the wax gourd juice, and wherein pear juice, orange blossom, wax gourd juice all have the function of moistening the lung and relieve the cough, and can realize the adjusting of dried poultry egg various tastes.
Described birds, beasts and eggs are one or more in egg, duck's egg, goose egg, pigeon eggs, the quail egg.
A kind of dried poultry egg of coughing the function of reducing phlegm that has of the present invention, its preparation method may further comprise the steps: beat eggs (1), fresh birds, beasts and eggs is beaten eggs shell; (2) stir, the birds, beasts and eggs liquid after shelling beating eggs stirs; (3) mould can, birds, beasts and eggs liquid pours into the can mould, sealing; (4) the boiling demoulding is carried out boiling cooling and demolding to the moulding of egg liquid to the mould of sealing; (5) stew in soy sauce is put into the bittern stew in soy sauce with the moulding dried poultry egg under condition of negative pressure.
Described stew in soy sauce process is carried out under condition of negative pressure, compares with traditional atmospheric cooking stew in soy sauce, and the negative pressure stew in soy sauce can shorten the making duration of dried poultry egg widely, enhances productivity, and can make the dried poultry egg mouthfeel fresh and tender, and bittern is tasty evenly.
As preferred version, above-mentioned steps comprises that also birds, beasts and eggs liquid rear usefulness 80 ~ 200 purpose screen packs that stir carry out the step of filtering and impurity removing, for birds, beasts and eggs liquid further guarantee evenly is provided, and can filter out the eggshell fragments that may bring into when beating eggs.
The described boiling demoulding may further comprise the steps: the mold heated to 90 ~ 100 degrees centigrade with sealing, be incubated 30 ~ 50 minutes, make the shaping of egg liquid after, cooling and demolding.In this temperature range and temperature retention time, egg liquid forming effect is best.
In the described stew in soy sauce process, when taking the negative pressure stew in soy sauce, brine temperature is controlled at 25 ~ 30 degrees centigrade, and pressure is-0.15Mpa ~-0.05Mpa, stew in soy sauce 5 ~ 15 minutes, the stew in soy sauce effect is optimum.
Dried poultry egg food of the present invention has and coughs the function of reducing phlegm, and compares with the auxiliary health food of existing smoking cessation, and the dried poultry egg mouthfeel is better, more can allow the smoker accept.The bittern prescription that adopts when dried poultry egg is made is unique, contains the multiple composition that possesses relieving cough and reducing sputum function, and mouthfeel is pure and fresh tasty and refreshing; Dried poultry egg is taked the Particular craft of negative pressure stew in soy sauce, makes bittern tasty evenly, and the dried poultry egg mouthfeel behind the stew in soy sauce is fresh and tender, and has greatly combined the duration of stew in soy sauce short, has improved production efficiency.
Description of drawings
The dried poultry egg production process that Fig. 1 provides for the embodiment of the invention
The dried poultry egg production process that comprises the negative pressure stew in soy sauce that Fig. 2 provides for the embodiment of the invention
The specific embodiment
Below in conjunction with attached Fig. 1 and 2 and specific embodiment this discovery is further elaborated.
Embodiment 1:
As shown in Figure 1, the preparation method of dried eggs may further comprise the steps:
(1) beats eggs, 100 fresh eggs are beaten eggs shell;
(2) stir, the egg liquid after shelling beating eggs is put into mixer and is stirred;
(3) filter, carry out filtering and impurity removing with 100 purpose screen packs;
(4) can pours into the can mould with the egg liquid after filtering, sealing;
(5) typing with mold heated to 100 degree of sealing, 30 minutes, is shaped egg liquid;
(6) cooling and demolding will be opened mould after the mold cools down, make the moulding egg and do;
(7) stew in soy sauce, with the dried bittern tank of putting into of egg, stew in soy sauce 45 minutes, temperature is controlled at 60 degrees centigrade; Bittern prescription wherein: water 400g; The mixed liquor 300g of pear juice and orange blossom; Salt 100g; Radix Glycyrrhizae 40g; Ginkgo 60g; Mulberry leaf 50g; Cloves 40g; Dried ginger 40g; Chrysanthemum 20g.
(8) oven dry is packed, the dried vacuum packaging bag of putting into of the egg that stew in soy sauce is good.
Embodiment 2:
As shown in Figure 2, the preparation method of dried poultry egg may further comprise the steps:
(1) beats eggs, 50 fresh duck's eggs and 100 fresh pigeon eggs are beaten eggs shell;
(2) stir, the egg liquid after shelling beating eggs is put into mixer and is stirred;
(3) filter, carry out filtering and impurity removing with 80 purpose screen packs;
(4) can pours into the can mould with the egg liquid after filtering, sealing;
(5) typing with mold heated to 100 degree of sealing, 30 minutes, is shaped egg liquid;
(6) cooling and demolding will be opened mould after the mold cools down, make the moulding egg and do;
(7) negative pressure stew in soy sauce, with the dried bittern tank of putting into of egg, negative pressure stew in soy sauce 15 minutes, the bittern tank pressure remains on by force-0.05Mpa; Brine temperature is controlled at 25 degrees centigrade.Bittern prescription wherein: water 600g; 100 parts of pear juices; Salt 50g; Radix Glycyrrhizae 40g; Ginkgo 50g; Mulberry leaf 50g; Cloves 40g; Dried ginger 10g; Chrysanthemum 10g.
(8) oven dry is packed, the dried vacuum packaging bag of putting into of the egg that stew in soy sauce is good.
Embodiment 3:
As shown in Figure 2, the preparation method of dried poultry egg may further comprise the steps:
(1) beats eggs, 50 fresh duck's eggs and 50 fresh goose eggs are beaten eggs shell;
(2) stir, the egg liquid after shelling beating eggs is put into mixer and is stirred;
(3) filter, carry out filtering and impurity removing with 200 purpose screen packs;
(4) can pours into the can mould with the egg liquid after filtering, sealing;
(5) typing with mold heated to 90 degree of sealing, 50 minutes, is shaped egg liquid;
(6) cooling and demolding will be opened mould after the mold cools down, make the moulding egg and do;
(7) negative pressure stew in soy sauce, with the dried bittern tank of putting into of egg, negative pressure stew in soy sauce 5 minutes, the bittern tank pressure remains on by force-0.15Mpa; Brine temperature is controlled at 30 degrees centigrade.Bittern prescription wherein: water 600g; Wax gourd juice 100g; Salt 50g; Radix Glycyrrhizae 40g; Ginkgo 50g; Mulberry leaf 50g; Cloves 40g; Dried ginger 10g; Chrysanthemum 10g.
(8) oven dry is packed, the dried vacuum packaging bag of putting into of the egg that stew in soy sauce is good.
Embodiment 4:
As shown in Figure 2, the preparation method of dried poultry egg may further comprise the steps:
(1) beats eggs, 50 fresh eggs and 100 fresh quail eggs are beaten eggs shell;
(2) stir, the egg liquid after shelling beating eggs is put into mixer and is stirred;
(3) filter, carry out filtering and impurity removing with 100 purpose screen packs;
(4) can pours into the can mould with the egg liquid after filtering, sealing;
(5) typing with mold heated to 90 degree of sealing, 40 minutes, is shaped egg liquid;
(6) cooling and demolding will be opened mould after the mold cools down, make the moulding egg and do;
(7) negative pressure stew in soy sauce, with the dried bittern tank of putting into of egg, negative pressure stew in soy sauce 10 minutes, the bittern tank pressure remains on by force-0.1Mpa; Brine temperature is controlled at 25 degrees centigrade.Bittern prescription wherein: water 600g; The mixed liquor 100g of orange blossom, wax gourd juice; Salt 80g; Radix Glycyrrhizae 40g; Ginkgo 50g; Mulberry leaf 50g; Cloves 40g; Dried ginger 10g; Chrysanthemum 10g.
(8) oven dry is packed, the dried vacuum packaging bag of putting into of the egg that stew in soy sauce is good.
A kind of dried poultry egg of coughing the function of reducing phlegm that has provided by the present invention can help smoker relieving cough, many phlegm syndromes shape when smoking cessation, reduces the misery of smoker's smoking cessation, allows more smokers can gently, effectively give up craving for tobacco.Of the present invention a kind of to have a dried poultry egg of coughing the function of reducing phlegm edible in the smoking cessation process, takes to ingest in the oral cavity, and daily intake 80-150g continues edible 18 days.
Case 1: Wei * *, the Nanning people, the man, nineteen fifty gives birth to, certain retired cadre of unit, 42 years lengths of smoking, cough, many phlegm syndromes shape appear during smoking cessation, and edible dried poultry egg of the present invention is eased, and continues edible 45 days, takes in 100g every day, gives up craving for tobacco in two months.
Case 2: the Qin *, the Nanning people, the man, life in 1980, certain Enterprise Staff, 12 years lengths of smoking, cough, many phlegm syndromes shape appear during smoking cessation, and edible dried poultry egg of the present invention is eased, and continues edible 20 days, takes in 90g every day, gives up craving for tobacco in one month.
Case 3: the river * *, the hazard prevention people, the man, life in 1986 was graduated from university 4 years, 6 years lengths of smoking, cough, many phlegm syndromes shape appear during smoking cessation, and edible dried poultry egg of the present invention is eased, and continues edible 15 days, takes in 120g every day, has given up craving for tobacco after 25 days.
Claims (7)
1. one kind has the dried poultry egg of coughing the function of reducing phlegm, and dried poultry egg forms through the bittern stew in soy sauce, it is characterized in that, bittern is prepared from by the raw material that comprises following weight portion: 40 ~ 60 parts in water; 10 ~ 30 parts of fruit juice with moistening lung function; 5 ~ 10 parts of salt; 1 ~ 4 part in Radix Glycyrrhizae; 1 ~ 6 part of ginkgo; 1 ~ 6 part on mulberry leaf; 1 ~ 2 part of cloves; 1 ~ 4 part in dried ginger; 1 ~ 2 part of chrysanthemum.
2. a kind of dried poultry egg of coughing the function of reducing phlegm that has according to claim 1 is characterized in that: described fruit juice with moistening lung function can be one or more the combination in pear juice, orange blossom, the wax gourd juice.
3. a kind of dried poultry egg of coughing the function of reducing phlegm that has according to claim 1, described birds, beasts and eggs are one or more in egg, duck's egg, goose egg, pigeon eggs, the quail egg.
4. each described a kind of dried poultry egg of coughing the function of reducing phlegm that has is characterized in that according to claim 1 ~ 3, and its preparation method may further comprise the steps: beat eggs (1), fresh birds, beasts and eggs is beaten eggs shell; (2) stir, the birds, beasts and eggs liquid after shelling beating eggs stirs; (3) mould can, birds, beasts and eggs liquid pours into the can mould, sealing; (4) the boiling demoulding is carried out boiling cooling and demolding to the moulding of egg liquid to the mould of sealing; (5) stew in soy sauce is put into the bittern stew in soy sauce with the moulding dried poultry egg under condition of negative pressure.
5. a kind of dried poultry egg of coughing the function of reducing phlegm that has according to claim 4 is characterized in that: described dried poultry egg preparation method comprises that also birds, beasts and eggs liquid rear usefulness 80 ~ 200 purpose screen packs that stir carry out the step of filtering and impurity removing.
6. a kind of dried poultry egg of coughing the function of reducing phlegm that has according to claim 4 is characterized in that, the described boiling demoulding may further comprise the steps: the mold heated to 90 ~ 100 degrees centigrade with sealing, be incubated 30 ~ 50 minutes, make the shaping of egg liquid after, cooling and demolding.
7. a kind of dried poultry egg of coughing the function of reducing phlegm that has according to claim 4, it is characterized in that: in the described stew in soy sauce process, brine temperature is controlled at 25 ~ 30 degrees centigrade, and pressure is-0.15Mpa ~-0.05Mpa, stew in soy sauce 5 ~ 15 minutes.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105851256A (en) * | 2016-05-11 | 2016-08-17 | 安徽红花食品有限公司 | Anti-radiation bean curd skin and method for manufacturing same |
| CN105918484A (en) * | 2016-05-11 | 2016-09-07 | 安徽红花食品有限公司 | Cancer-preventing dried bean curd |
| CN105994666A (en) * | 2016-05-11 | 2016-10-12 | 安徽红花食品有限公司 | High-nutrient spiced dried bean curds and making method thereof |
| CN107509981A (en) * | 2017-08-28 | 2017-12-26 | 北京德青源农业科技股份有限公司 | A kind of dried eggs automatic assembly line |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851256A (en) * | 2016-05-11 | 2016-08-17 | 安徽红花食品有限公司 | Anti-radiation bean curd skin and method for manufacturing same |
| CN105918484A (en) * | 2016-05-11 | 2016-09-07 | 安徽红花食品有限公司 | Cancer-preventing dried bean curd |
| CN105994666A (en) * | 2016-05-11 | 2016-10-12 | 安徽红花食品有限公司 | High-nutrient spiced dried bean curds and making method thereof |
| CN107509981A (en) * | 2017-08-28 | 2017-12-26 | 北京德青源农业科技股份有限公司 | A kind of dried eggs automatic assembly line |
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Application publication date: 20130925 |