CN103461943A - Egg curing seasoning packet with wormwood fragrance - Google Patents
Egg curing seasoning packet with wormwood fragrance Download PDFInfo
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- CN103461943A CN103461943A CN2013104490325A CN201310449032A CN103461943A CN 103461943 A CN103461943 A CN 103461943A CN 2013104490325 A CN2013104490325 A CN 2013104490325A CN 201310449032 A CN201310449032 A CN 201310449032A CN 103461943 A CN103461943 A CN 103461943A
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- wormwood
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- flavor pack
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Abstract
The invention discloses an egg curing seasoning packet with wormwood fragrance. Gynostemma pentaphylla, roots of straight ladybell, radix ophiopogonis, polygonatum odoratum, mulberry leaves, oriental wormwood and India wormwood herbs are dried, smashed, screened, mixed and packed to manufacture the egg curing seasoning packet with the wormwood fragrance, wherein the gynostemma pentaphylla, the roots of straight ladybell and the radix ophiopogonis are normally-used Chinese herbal medicine having healthcare functions and the polygonatum odoratum, the mulberry leaves, the oriental wormwood and the India wormwood herbs are edible and medicinal. Salted eggs after being cured are earthy yellow and glossy in egg yolk, have the light fresh wormwood fragrance, are good in palatability, have healthcare functions of tonifying stomach, promoting fluid, clearing heat and tonifying spleen, and are convenient to take.
Description
Technical field
The present invention relates to technical field of agricultural product process, specifically with the conventional Chinese medicine assembly, produce a kind of in order to pickle the flavor pack of wormwood artemisia fragrance salted egg.
Background technology
Salted egg claims again the egg that salts down, is a kind of instant and the deep processing egg product processed that salty Flavor is arranged.Bright egg is through pickling after a while, and its nutriment has marked change, and according to detection, fat content increases more than 13%; Especially change greatly with sugar content in carbohydrate, rise to more than 6 times of bright egg; Multiple mineral trace element is preserved better, and the content of its calcium improves significantly, than pickling front bright egg, rises to more than 9 times.
China salted egg production history is long, and almost there is production all parts of the country, and salted egg is suitable to people of all ages assistant dish since ancient times.History so far, tradition follows with water salt down two kinds of infusion process and semar techniques always in China various places processing salted egg, take salt in main curing process, except applying cooking wine or being equipped with the spices such as a small amount of Chinese prickly ash, fennel, raw materials used there are no other salted egg that salts down, the egg product taste list of making is salty, and also without standard, nutritious and shortage herbal cuisine keeps healthy and is worth.At present, market yet there are no the salted egg salting flavor pack of the medicated diet function that becomes to keeping healthy of preparation finished product.
Summary of the invention
The object of the invention is to the deficiency for current ubiquitous salted egg salting batching used, pickle for making bright egg the nutrition that both becomes, the herbal cuisine health care becomes again, the unification of outstanding taste compound and herbal cuisine health, and provide the compositions such as a beach wormwood wormwood artemisia, after mixing, encapsulation, make a kind of wormwood artemisia fragrance salted egg salting flavor pack, for the application of the daily domestic curing of people salted egg.
The present invention is achieved in that
Get tool in " article that can be used for health food " that health ministry announces replenish qi to invigorate the spleen, clearing heat and detoxicating, the ground family crop gynostemma pentaphylla; Yin nourishing and lung moistening, reinforcing stomach reg fluid, Campanulaceae crop the root of straight ladybell; Nourishing Yin and moistening lung, reinforcing stomach reg fluid, Liliaceae crop tuber of dwarf lilyturf; Promote the production of body fluid nourishing the stomach, heat-clearing moisturizing of tool in " being the article of food and medicine " that the Ministry of Public Health announces, Liliaceae crop radix polygonati officinalis; The composite family crop oriental wormwood of dispelling wind and heat from the body, clear liver and improve vision Moraceae crop mulberry leaf and eliminating dampness and heat and the beach wormwood wormwood artemisia that makes vegetables in season, drying sterilizing respectively, make moisture be down to 6-12%, after pulverizing, meter is heavy respectively, entering mixer stirs, enter measuring seal installation meter again and heavily be sub-packed in the packaging bag of filter paper matter, overcoat non-toxic plastic bag vacuum-pumping and sealing, make finished product wormwood artemisia fragrance salted egg salting flavor pack.
Further, a kind of wormwood artemisia fragrance salted egg salting flavor pack of the present invention is characterized in that: specifically adopt following steps to make:
Get without going mouldy, the gynostemma pentaphylla of free from insect pests, the root of straight ladybell, the tuber of dwarf lilyturf, radix polygonati officinalis, mulberry leaf and oriental wormwood, the beach wormwood wormwood artemisia, respectively after selection by winnowing, send into the drying equipment drying, make moisture be down to 6-12%, the cooling rear pulverizer that aperture 1-1.5 ㎜ mesh screen is housed of sending into respectively is ground into powder, get the gynostemma pentaphylla 3.5-4 weight portion after pulverizing, the root of straight ladybell 4-4.5 weight portion, the tuber of dwarf lilyturf 3-3.5 weight portion, radix polygonati officinalis 4.5-5 weight portion, mulberry leaf 4-4.5 weight portion and oriental wormwood 3.5-4 weight portion, beach wormwood wormwood artemisia 5-5.5 weight portion, pouring mixer into fully mixes, send into again the quantitative racking machine wide 7-9 ㎝ filter paper matter packaging bag of packing into, by every 8-10 gram package, make finished product inner wrapping wormwood artemisia fragrance salted egg salting flavor pack.
Moisture absorption is gone mouldy when preventing from storing, can be by inner wrapping wormwood artemisia fragrance salted egg salting flavor pack, and by every 5-10, be one group of overcoat aluminium foil bag vacuumize encapsulation again.
During application, open the aluminium foil package, flavor pack one pouch is inserted in 3-5 kilogram cold water, after little fire boils, boil again 15-20 minute, when water temperature is down to 50-60 ℃, removes flavor pack, and add salt 0.8-1 kilogram, make the egg flavouring liquid that salts down after dissolving; Get routine and salt down after the egg container cleans, the cooled egg flavouring liquid that salts down of infusion is poured into; Get unabroken 50 bright eggs and clean, dry, be placed in flavouring liquid, and, by container closure, pickle under normal temperature; Through 20 days summer and autumns, winter-spring season was desirable egg after within 30 days, soaking and salting down, boiled rear edible.
The present invention with radix polygonati officinalis, mulberry leaf and the oriental wormwood of Chinese herbal medicine gynostemma pentaphylla, the root of straight ladybell, the tuber of dwarf lilyturf and the food medicine dual-purpose of commonly using health care and dish with the beach wormwood wormwood artemisia etc., the techniques such as drying, pulverizing, screening, mixing, packing are made, salted egg's yolk khaki after pickling, glossy, be elegant wormwood artemisia fragrance, good palatability, and the health care of tool reinforcing stomach reg fluid, heat-clearing invigorating the spleen, and take conveniently.
Below in conjunction with embodiment, the present invention is described in further detail.
The specific embodiment
Embodiment, a kind of wormwood artemisia fragrance salted egg salting flavor pack adopts following steps to make:
3-4 is between the month, collects commercially available dish with 25 kilograms of bright beach wormwood wormwood artemisias, arranges and pricks neat wisp from base portion by every 0.5 kilogram after rejecting disease worm rotted leaf, puts after aeration-drying place is dried bar leaf guillotine cutting is become to 2-2.5 ㎝ little cataclasm (sheet), get without going mouldy, 4.5 kilograms of the prepared slices of Chinese crude drugs gynostemma pentaphylla of free from insect pests, 5.5 kilograms of the root of straight ladybell, 4 kilograms of the tubers of dwarf lilyturf, 6 kilograms of radix polygonati officinalis, 5 kilograms of 5.5 kilograms, mulberry leaf and oriental wormwoods, after 6.5 kilograms of difference selection by winnowing of beach wormwood wormwood artemisia little cataclasm (sheet), it is sent into to the drying machine drying, make moisture be down to 6-8%, after cooling, send into respectively again the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed and be ground into powder, get 3.5 kilograms of gynostemma pentaphylla after pulverizing, 4.5 kilograms of the root of straight ladybell, 3 kilograms of the tubers of dwarf lilyturf, 5 kilograms of radix polygonati officinalis, 4.5 kilograms, mulberry leaf, 5.5 kilograms of 4 kilograms of oriental wormwoods and beach wormwood wormwood artemisias, pouring mixer into fully mixes, send into again the quantitative racking machine wide 7 ㎝ filter paper matter packaging bags of packing into, be packaged into finished product flavor pack purse by every 8 grams.
For preventing that storing moisture absorption goes mouldy, can by every 10, be one group by purse, then overcoat aluminium foil bag vacuumize encapsulation.
During application, open the aluminium foil package, flavor pack one pouch is inserted in 3 kilograms of cold water, after little fire boils, boil again 15 minutes, when water temperature is down to 55 ℃, removes flavor pack, and add 0.8 kilogram of salt, make the egg flavouring liquid that salts down after dissolving; Get routine and salt down after the egg container cleans, the cooled egg flavouring liquid that salts down of infusion is poured into; Get unabroken 50 bright eggs and clean, dry, be placed in flavouring liquid, and, by container closure, pickle under normal temperature; Through 20 days summer and autumns, winter-spring season was that desirable egg boils rear eating after within 30 days, soaking and salting down.
Above embodiment is described the preferred embodiment of the present invention; not scope of the present invention is limited; design under the prerequisite of spirit not breaking away from the present invention; various distortion and improvement that the common engineers and technicians in this area make technical scheme of the present invention, all should fall in the definite protection domain of claims of the present invention.
The part that the present invention does not relate to all prior art that maybe can adopt same as the prior art is realized.
Claims (3)
1. a wormwood artemisia fragrance salted egg salting flavor pack is characterized in that: adopt following steps to make:
Get without going mouldy, the gynostemma pentaphylla of free from insect pests, the root of straight ladybell, the tuber of dwarf lilyturf, radix polygonati officinalis, mulberry leaf, oriental wormwood and dish are used the beach wormwood wormwood artemisia, respectively after selection by winnowing, send into the drying equipment drying, make moisture be down to 6-12%, send into respectively again the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed after cooling and be ground into powder, get the gynostemma pentaphylla 3.5-4 weight portion after pulverizing, the root of straight ladybell 4-4.5 weight portion, the tuber of dwarf lilyturf 3-3.5 weight portion, radix polygonati officinalis 4.5-5 weight portion, mulberry leaf 4-4.5 weight portion, oriental wormwood 3.5-4 weight portion and beach wormwood wormwood artemisia 5-5.5 weight portion, pouring mixer into fully mixes, send into again the quantitative racking machine wide 7-9 ㎝ filter paper matter packaging bag of packing into, can be by every 8-10 gram package, make finished product inner wrapping wormwood artemisia fragrance salted egg salting flavor pack.
2. a kind of wormwood artemisia fragrance salted egg salting flavor pack according to claim 1 is characterized in that: by inner wrapping wormwood artemisia fragrance salted egg salting flavor pack, by every 5-10, be one group of overcoat aluminium foil bag vacuumize encapsulation again.
3. a kind of wormwood artemisia fragrance salted egg salting flavor pack according to claim 1, it is characterized in that: during application, open the aluminium foil package, flavor pack one pouch is inserted in 3-5 kilogram cold water, boil again 15-20 minute after little fire boils, when water temperature is down to 50-60 ℃, remove flavor pack, and add salt 0.8-1 kilogram, make the egg flavouring liquid that salts down after dissolving; Get routine and salt down after the egg container cleans, the cooled egg flavouring liquid that salts down of infusion is poured into; Get unabroken 50 bright eggs and clean, dry, be placed in flavouring liquid, and, by container closure, pickle under normal temperature; Through 20 days summer and autumns, winter-spring season was desirable egg after within 30 days, soaking and salting down, boiled rear edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310449032.5A CN103461943B (en) | 2013-09-28 | 2013-09-28 | Egg curing seasoning packet with wormwood fragrance |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310449032.5A CN103461943B (en) | 2013-09-28 | 2013-09-28 | Egg curing seasoning packet with wormwood fragrance |
Related Child Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410380987.4A Division CN104207200A (en) | 2013-09-28 | 2013-09-28 | Artemisia-flavor salted egg |
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| Publication Number | Publication Date |
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| CN103461943A true CN103461943A (en) | 2013-12-25 |
| CN103461943B CN103461943B (en) | 2014-07-30 |
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| CN201310449032.5A Active CN103461943B (en) | 2013-09-28 | 2013-09-28 | Egg curing seasoning packet with wormwood fragrance |
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Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1158706A (en) * | 1996-12-31 | 1997-09-10 | 宋景航 | Table salt |
| CN1628526A (en) * | 2003-12-15 | 2005-06-22 | 曹斌昌 | Bittern zinc salted duck egg |
| CN101584466A (en) * | 2008-05-22 | 2009-11-25 | 刘泳宏 | Natural lung-nourishing asthma-relieving egg and preparation method thereof |
| CN101731658A (en) * | 2008-11-14 | 2010-06-16 | 杨昌强 | Salted egg making method |
| CN103190644A (en) * | 2013-04-08 | 2013-07-10 | 重庆东润旅游开发有限公司 | Processing method of tujia salt-preserved egg |
-
2013
- 2013-09-28 CN CN201310449032.5A patent/CN103461943B/en active Active
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1158706A (en) * | 1996-12-31 | 1997-09-10 | 宋景航 | Table salt |
| CN1628526A (en) * | 2003-12-15 | 2005-06-22 | 曹斌昌 | Bittern zinc salted duck egg |
| CN101584466A (en) * | 2008-05-22 | 2009-11-25 | 刘泳宏 | Natural lung-nourishing asthma-relieving egg and preparation method thereof |
| CN101731658A (en) * | 2008-11-14 | 2010-06-16 | 杨昌强 | Salted egg making method |
| CN103190644A (en) * | 2013-04-08 | 2013-07-10 | 重庆东润旅游开发有限公司 | Processing method of tujia salt-preserved egg |
Non-Patent Citations (2)
| Title |
|---|
| 徐淑元 等: "药食兼用新型蔬菜-蒌蒿", 《农业科技通讯》 * |
| 白乾云: "香卤蛋加工的调味研究", 《饲料广角》 * |
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| Publication number | Publication date |
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| CN103461943B (en) | 2014-07-30 |
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Owner name: ANHUI LIANZHE POLYGONATUM CO., LTD. Free format text: FORMER OWNER: XU AIHUA Effective date: 20140616 |
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Effective date of registration: 20220812 Address after: 519090 1 / F and 2 / F, No.3 workshop, Anji Middle Road, Sanzao Town, Jinwan District, Zhuhai City, Guangdong Province Patentee after: ZHUHAI JIALIN FOOD Co.,Ltd. Address before: 241300 Nanling Town, Wuhu, Anhui Province Patentee before: ANHUI LIANZHE POLYGONATUM ODORATUM Co.,Ltd. |