CN103461943B - Egg curing seasoning packet with wormwood fragrance - Google Patents
Egg curing seasoning packet with wormwood fragrance Download PDFInfo
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- CN103461943B CN103461943B CN201310449032.5A CN201310449032A CN103461943B CN 103461943 B CN103461943 B CN 103461943B CN 201310449032 A CN201310449032 A CN 201310449032A CN 103461943 B CN103461943 B CN 103461943B
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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 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 has salty Flavor.Fresh 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 the more than 6 times of fresh egg; Multiple mineral trace element is preserved better, and the content of its calcium improves significantly, rises to more than 9 times than pickling front fresh egg.
Salted egg of China 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, taking salt in main curing process, except applying cooking wine or being equipped with a small amount of spices such as 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 fresh egg the nutrition that both becomes, 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, makes 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 health ministry announce " can be used for the article of health food " in tool replenish qi to invigorate the spleen, clearing heat and detoxicating, 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 be heavily sub-packed in filter paper packaging bags, overcoat non-toxic plastic bag vacuum-pumping and sealing, makes 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, beach wormwood wormwood artemisia, respectively after selection by winnowing, send into drying equipment dry, make moisture be down to 6-12%, the cooling rear pulverizer that aperture 1-1.5 ㎜ mesh screen is housed of sending into is respectively 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 quantitative racking machine and pack wide 7-9 ㎝ filter paper packaging bags 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 be one group of overcoat aluminium foil bag vacuumize encapsulation again by every 5-10.
When application, open aluminium foil package, flavor pack one pouch is inserted in 3-5 kilogram of cold water, after little fire boils, boil again 15-20 minute, in the time that water temperature is down to 50-60 DEG C, removes flavor pack, and add salt 0.8-1 kilogram, after dissolving, make the egg flavouring liquid that salts down; Get routine salt down egg container clean after, the cooled infusion egg flavouring liquid that salts down is poured into; Get unabroken 50 fresh eggs and clean, dry, be placed in flavouring liquid, and by container closure, under normal temperature, pickle; 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 is to commonly use 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 food medicine dual-purpose and the dish beach wormwood wormwood artemisia etc. of health care, the techniques such as drying, pulverizing, screening, mixing, packaging 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.
Detailed description of the invention
Embodiment, a kind of wormwood artemisia fragrance salted egg salting flavor pack, adopts following steps to make:
Between the 3-4 month, collect commercially available dish with 25 kilograms of fresh beach wormwood wormwood artemisias, arrange and prick neat wisp from base portion by every 0.5 kilogram after rejecting disease worm rotted leaf, put 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), sent into drying machine dry, 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 quantitative racking machine and pack wide 7 ㎝ filter paper packaging bags into, be packaged into finished product flavor pack purse by every 8 grams.
For preventing that storing moisture absorption goes mouldy, can be one group by every 10 by purse, then overcoat aluminium foil bag vacuumize encapsulation.
When application, open aluminium foil package, flavor pack one pouch is inserted in 3 kilograms of cold water, after little fire boils, boil again 15 minutes, in the time that water temperature is down to 55 DEG C, removes flavor pack, and add 0.8 kilogram of salt, after dissolving, make the egg flavouring liquid that salts down; Get routine salt down egg container clean after, the cooled infusion egg flavouring liquid that salts down is poured into; Get unabroken 50 fresh eggs and clean, dry, be placed in flavouring liquid, and by container closure, under normal temperature, pickle; 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 departing 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 (1)
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 beach wormwood wormwood artemisia, respectively after selection by winnowing, send into drying equipment dry, make moisture be down to 6-12%, after cooling, send into respectively again the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed 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 quantitative racking machine and pack wide 7-9 ㎝ filter paper packaging bags into, by every 8-10 gram package, make finished product inner wrapping wormwood artemisia fragrance salted egg salting flavor pack.
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 CN103461943A (en) | 2013-12-25 |
| CN103461943B true CN103461943B (en) | 2014-07-30 |
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| Application Number | Title | Priority Date | Filing Date |
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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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Family Cites Families (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 |
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| CN103461943A (en) | 2013-12-25 |
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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: 20140616 Address after: 241300 Anhui city of Wuhu province Nanling County town town streets smoke Applicant after: ANHUI LIANZHE POLYGONATUM ODORATUM Co.,Ltd. Address before: 241300 Anhui city of Wuhu province Nanling County Town Center Group No. 23 Gelicun smoke Applicant before: Xu Aihua |
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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. |
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