CN103385488B - Medicated eggs - Google Patents
Medicated eggs Download PDFInfo
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- CN103385488B CN103385488B CN201310324670.4A CN201310324670A CN103385488B CN 103385488 B CN103385488 B CN 103385488B CN 201310324670 A CN201310324670 A CN 201310324670A CN 103385488 B CN103385488 B CN 103385488B
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Abstract
The invention discloses medicated eggs. A preparation method of the medicated eggs comprises the following steps: (1) cleaning eggs and traditional Chinese medicine compositions, namely cleaning the eggs with clear water to remove dirt outside eggshells, rinsing the traditional Chinese medicine compositions in boiled water with a colander after mixing, and then rinsing the eggs in water for rinsing the traditional Chinese medicine compositions before; (2) boiling the traditional Chinese medicine compositions with water, stewing the traditional Chinese medicine compositions for half an hour with soft fire, filtering to obtain filter liquor and filter residues, stirring the filter liquor with salt in a porcelain jar till the salt is melted, standing the filter liquor to normal temperature, adding the cleaned eggs in the step (1) to the porcelain jar till the eggs are slightly higher than the filter liquor, covering the eggs with the filter residues, and adding lactic acid bacteria; (3) sealing the opening of the porcelain jar, standing for 10-20 days, and opening the jar; and (4) taking out the eggs, and cooking the eggs for eating. According to the invention, as the fermentation is carried out with the presence of the salt and the lactic acid bacteria, the ingredients of the traditional Chinese medicine compositions can be fully separated out and sufficiently blended with the eggs, and thus the eggs have the functions of curing and health protection. The medicated eggs are simple to prepare and safe and healthy for eating and can change the dietary habit of the public. The preparation method of the medicated eggs provides technical support for popularization of novel medicated food.
Description
Technical field
The present invention relates to a kind of herbal cuisine egg, is mainly to be produced and had the egg of building up one's health by taking tonic with tonic function by traditional Chinese medicine.
Background technology
Egg flavor is sweet, property is flat, nontoxic; Enter the heart, lung, spleen, stomach, kidney channel; Main effect has mental-tranquilization, enriches blood, and yin-nourishing, heat-clearing, removing toxic substances; Be used for the treatment of vexed insomnia, feverishness in palms and soles, palpitation and uneasiness, dry cough chronic cough, thirsty trachyphonia, yctalopia, dizzy, postpartum, milk was few.
The preparation method of egg is a lot, mainly contain frying and boil and wait tens kinds of preparation methods to eat for people, and the production method of herbal cuisine egg is mainly in the making of egg, to add traditional Chinese medicine ingredients to be combined with traditional frying mode of boiling.
And can, by Chinese medicine and the abundant combination of egg, both efficacy exertions, to maximum production method, be had no to report in prior art.
Summary of the invention
The object of the invention is to fill up the blank of current techniques, a kind of edible safety, health are provided, there is treatment and the herbal cuisine egg of health care.
For achieving the above object, the technology used in the present invention means are: a kind of herbal cuisine egg, its making step is as follows: one, egg and Chinese medicine composition are cleaned, egg cleans the outside dirt of shell breaking with clear water, after Chinese medicine composition mixes, in boiling water, cross water with strainer, then egg is crossed in the water after water and to be crossed water at Chinese medicine composition; Two, the Chinese medicine composition in step 1 is added to water boil, slow fire boils half an hour, filter to get filtrate and filter residue, filtrate is placed in to porcelain altar, adds salt to be stirred to thawing, filtrate is left standstill after normal temperature, egg after cleaning in step 1 is added in porcelain altar, height, a little more than filtrate height, covers filter residue on egg, adds lactic acid bacteria; Three, by the sealing of porcelain altar altar mouth, leave standstill 10-20d, open altar; Four, egg being taken out, is edible after culinary art.
Further, the Chinese medicine composition in described step 1 is fruit of Chinese wolfberry 15-30, fleece-flower root 15-20, Radix Angelicae Sinensis 10-15 by weight.
Further, in described step 4, egg culinary art is selected direct poach or the poach mode of shelling.
Further, in described step 2, in the filtrate after salt adding, the concentration of salt is 8-10%.
Beneficial effect of the present invention is: by salt and lactic acid bacteria condition bottom fermentation, fully separate out the composition of Chinese medicine composition, and fully merge with egg, make egg there is the function for the treatment of and health care, and make simple, edible safety, health, make to change mass food and drink, promotes the technical guarantee of new-type medicated food.
The specific embodiment
A kind of herbal cuisine egg, its making step is as follows, and one, egg and Chinese medicine composition are cleaned, clear water cleans the outside dirt of shell breaking for egg, crosses water after Chinese medicine composition mixes with strainer in boiling water, then egg is crossed and in the water after water, crossed water at Chinese medicine composition; Two, the Chinese medicine composition in step 1 is added to water boil, slow fire boils half an hour, filter to get filtrate and filter residue, filtrate is placed in to porcelain altar, adds salt to be stirred to thawing, filtrate is left standstill after normal temperature, egg after cleaning in step 1 is added in porcelain altar, height, a little more than filtrate height, covers filter residue on egg, adds lactic acid bacteria; Three, by the sealing of porcelain altar altar mouth, leave standstill 10-20d, open altar; Four, egg being taken out, is edible after culinary art.
Further, the Chinese medicine composition in described step 1 is fruit of Chinese wolfberry 15-30, fleece-flower root 15-20, Radix Angelicae Sinensis 10-15 by weight.
Further, in described step 4, egg culinary art is selected direct poach or the poach mode of shelling.
Further, in described step 2, in the filtrate after salt adding, the concentration of salt is 8-10%.Wherein add the concentration of salt must be controlled at below 10%.
Egg flavor is sweet, property is flat, nontoxic; Enter the heart, lung, spleen, stomach, kidney channel; Main effect has mental-tranquilization, enriches blood, and yin-nourishing, heat-clearing, removing toxic substances; Be used for the treatment of vexed insomnia, feverishness in palms and soles, palpitation and uneasiness, dry cough chronic cough, thirsty trachyphonia, yctalopia, dizzy, postpartum, milk was few.
Fruit of Chinese wolfberry taste is sweet, property flat; There is effect of liver-kidney tonifying; Be mainly used in treating liver-kidney Yin deficiency, soreness and weakness of waist and knees, dizziness, forgetful, dizzy, the many tear of blurred vision, quench one's thirst, the illness such as seminal emission.
Fleece-flower root bitter, sweet, puckery, slightly warm in nature, the effect such as have tonifying liver, kidney-nourishing, nourish blood, dispel the wind, is applicable to liver-kidney Yin deficiency, poliosis, deficiency of blood dizziness, soreness and weakness of waist and knees, muscles and bones and aches, passes out semen, collapses the illnesss such as band, protracted dysentery, chronic hepatitis, carbuncle are swollen, scrofula, intestines wind, hemorrhoid, lupus erythematosus.
Radix Angelicae Sinensis taste is sweet pungent, warm in nature; The thoughts of returning home, liver, the spleen channel; Benefiting blood and regulating blood circulation, menstruction regulating and pain relieving, moisturizes laxation; Control irregular menstruation, through closing stomachache, abdominal mass knot is poly-, uterine bleeding; Headache due to deficiency of blood, dizzy, impotence numbness; Intestines are dry just difficult, heavy after dysentery characterized by blood in the stool; Ulcer sore is stolen, injury from falling down.
Chinese medicine composition of the present invention is take the fruit of Chinese wolfberry as monarch, take the fleece-flower root as minister.The effects such as the herbal cuisine egg made from the inventive method has tonifying liver, kidney-nourishing, nourishes blood, heat-clearing.
Claims (2)
1. a herbal cuisine egg, its making step is as follows: one, egg and Chinese medicine composition are cleaned, clear water cleans the outside dirt of shell breaking for egg, crosses water after Chinese medicine composition mixes with strainer in boiling water, then egg is crossed and in the water after water, crossed water at Chinese medicine composition; Two, the Chinese medicine composition in step 1 is added to water boil, slow fire boils half an hour, filter to get filtrate and filter residue, filtrate is placed in to porcelain altar, adds salt to be stirred to thawing, filtrate is left standstill after normal temperature, egg after cleaning in step 1 is added in porcelain altar, height, a little more than filtrate height, covers filter residue on egg, adds lactic acid bacteria; Three, by the sealing of porcelain altar altar mouth, leave standstill 10-20d, open altar; Four, egg being taken out, is edible after culinary art; Chinese medicine composition in described step 1 is fruit of Chinese wolfberry 15-30, fleece-flower root 15-20, Radix Angelicae Sinensis 10-15 by weight.
2. herbal cuisine egg according to claim 1, is characterized in that: in described step 4, egg culinary art is selected direct poach or the poach mode of shelling.
3. herbal cuisine egg according to claim 1, is characterized in that: in the filtrate in described step 2 after salt adding, the concentration of salt is 8-10%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310324670.4A CN103385488B (en) | 2013-07-30 | 2013-07-30 | Medicated eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310324670.4A CN103385488B (en) | 2013-07-30 | 2013-07-30 | Medicated eggs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103385488A CN103385488A (en) | 2013-11-13 |
| CN103385488B true CN103385488B (en) | 2014-05-21 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201310324670.4A Expired - Fee Related CN103385488B (en) | 2013-07-30 | 2013-07-30 | Medicated eggs |
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Families Citing this family (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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 |
| CN105054052A (en) * | 2015-07-03 | 2015-11-18 | 吴桥英 | Formula and making method of marinated eggs with traditional Chinese medicinal curative effects |
| CN105211925A (en) * | 2015-08-25 | 2016-01-06 | 安徽省旌德县龙山禽业养殖专业合作社 | Based on the herbal cuisine egg preparation method of black race chicken egg tool women invigorating kidney for regulating menstruation function |
| CN105901689A (en) * | 2016-03-31 | 2016-08-31 | 黄芳 | Health-preserving health-care liquid brewed through fermentation and manufacturing method thereof |
| CN107212306A (en) * | 2017-06-29 | 2017-09-29 | 重庆市万源禽蛋食品有限公司 | Herbal cuisine egg and preparation method thereof |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126550A (en) * | 1993-09-18 | 1996-07-17 | 秦学毅 | Nutrious liquid made of black rice vinegar and egg |
| CN1489911A (en) * | 2002-10-15 | 2004-04-21 | 刘玉峰 | Healthy egg and processing method thereof |
| CN101124994A (en) * | 2007-09-01 | 2008-02-20 | 崔凤玉 | Method for manufacturing baoyuan black-bone chicken egg |
| CN101554229A (en) * | 2008-04-10 | 2009-10-14 | 刘泳宏 | Thirsty-removing hypoglycemic egg and processing method thereof |
| CN102727645A (en) * | 2012-06-21 | 2012-10-17 | 施瑞客（天津）生物技术有限公司 | Fermented traditional Chinese medicine for aquatic products, and its preparation method |
-
2013
- 2013-07-30 CN CN201310324670.4A patent/CN103385488B/en not_active Expired - Fee Related
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1126550A (en) * | 1993-09-18 | 1996-07-17 | 秦学毅 | Nutrious liquid made of black rice vinegar and egg |
| CN1489911A (en) * | 2002-10-15 | 2004-04-21 | 刘玉峰 | Healthy egg and processing method thereof |
| CN101124994A (en) * | 2007-09-01 | 2008-02-20 | 崔凤玉 | Method for manufacturing baoyuan black-bone chicken egg |
| CN101554229A (en) * | 2008-04-10 | 2009-10-14 | 刘泳宏 | Thirsty-removing hypoglycemic egg and processing method thereof |
| CN102727645A (en) * | 2012-06-21 | 2012-10-17 | 施瑞客（天津）生物技术有限公司 | Fermented traditional Chinese medicine for aquatic products, and its preparation method |
Non-Patent Citations (2)
| Title |
|---|
| 枸杞乳酸发酵饮料和枸杞乳酸菌制剂的研制;阎淳泰等;《中国酿造》;20001231(第3期);16-21 * |
| 阎淳泰等.枸杞乳酸发酵饮料和枸杞乳酸菌制剂的研制.《中国酿造》.2000,(第3期),16-21. |
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| CN103385488A (en) | 2013-11-13 |
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Inventor after: Chen Yunying Inventor before: Li Jiayi |
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Effective date of registration: 20170821 Address after: 300000 Tianjin city Xiqing District Jingwu town in Tuo Zi Cun Wells International Tribunal 23-5-402 Patentee after: Chen Yunying Address before: 235025 Anhui city of Huaibei province Lieshan SHUNFA farming hospital Patentee before: Li Jiayi |
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