CN103504261B - Algae-flavored salted egg pickled seasoning packet - Google Patents
Algae-flavored salted egg pickled seasoning packet Download PDFInfo
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- CN103504261B CN103504261B CN201310458263.2A CN201310458263A CN103504261B CN 103504261 B CN103504261 B CN 103504261B CN 201310458263 A CN201310458263 A CN 201310458263A CN 103504261 B CN103504261 B CN 103504261B
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- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 235000013601 eggs Nutrition 0.000 claims abstract description 43
- 235000009165 saligot Nutrition 0.000 claims abstract description 12
- 241000195493 Cryptophyta Species 0.000 claims abstract description 11
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims abstract description 11
- 235000014364 Trapa natans Nutrition 0.000 claims abstract description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 9
- 241000512259 Ascophyllum nodosum Species 0.000 claims abstract description 7
- 239000003814 drug Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims description 22
- 239000000796 flavoring agent Substances 0.000 claims description 20
- 235000019634 flavors Nutrition 0.000 claims description 20
- 239000003205 fragrance Substances 0.000 claims description 11
- 238000009938 salting Methods 0.000 claims description 11
- 239000000843 powder Substances 0.000 claims description 10
- 235000005340 Asparagus officinalis Nutrition 0.000 claims description 9
- 241000756943 Codonopsis Species 0.000 claims description 9
- 239000007788 liquid Substances 0.000 claims description 9
- 238000005554 pickling Methods 0.000 claims description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000005030 aluminium foil Substances 0.000 claims description 6
- 238000004806 packaging method and process Methods 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000005538 encapsulation Methods 0.000 claims description 4
- 238000001802 infusion Methods 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 238000010521 absorption reaction Methods 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000002386 leaching Methods 0.000 claims description 3
- 238000003860 storage Methods 0.000 claims description 3
- 201000010099 disease Diseases 0.000 claims description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 2
- 229940079593 drug Drugs 0.000 claims description 2
- 239000013505 freshwater Substances 0.000 claims description 2
- 241001083492 Trapa Species 0.000 claims 3
- 244000003416 Asparagus officinalis Species 0.000 claims 2
- 240000001085 Trapa natans Species 0.000 abstract description 9
- 230000036541 health Effects 0.000 abstract description 8
- 238000000034 method Methods 0.000 abstract description 6
- 230000008569 process Effects 0.000 abstract description 4
- 241000411851 herbal medicine Species 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 2
- 230000001737 promoting effect Effects 0.000 abstract description 2
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 238000012856 packing Methods 0.000 abstract 1
- 210000003296 saliva Anatomy 0.000 abstract 1
- 238000012216 screening Methods 0.000 abstract 1
- 241000234427 Asparagus Species 0.000 description 7
- 238000004519 manufacturing process Methods 0.000 description 4
- 210000001124 body fluid Anatomy 0.000 description 3
- 239000010839 body fluid Substances 0.000 description 3
- 230000008859 change Effects 0.000 description 3
- 241000234280 Liliaceae Species 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 210000004072 lung Anatomy 0.000 description 2
- 241000199899 Alariaceae Species 0.000 description 1
- 241000209514 Alismataceae Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 241000208671 Campanulaceae Species 0.000 description 1
- 240000007833 Dracaena angustifolia Species 0.000 description 1
- 235000009262 Dracaena angustifolia Nutrition 0.000 description 1
- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 244000089698 Zanthoxylum simulans Species 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 238000001514 detection method Methods 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 238000009434 installation Methods 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
- 230000003000 nontoxic effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 230000005180 public health Effects 0.000 description 1
- 238000005086 pumping Methods 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 230000028327 secretion Effects 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000003756 stirring Methods 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
- A23L27/14—Dried spices
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses an algae-flavored salted egg pickled seasoning packet. The seasoning packet is produced through processes such as drying, crushing, screening, mixing and packing by using common health-care Chinese herbal medicines of rhizoma anemarrhenae, codonopsis pilosula, radix asparagi and rhizoma alismatis, food-medicine purposed lotus leaves and kelp and pickled fresh stem leaves of water chestnuts. The yolks of the pickled salted eggs are deep green; the salted eggs are glossy, have slight algae smell, are agreeable to the taste, have the health care functions of clearing heat, moistening dryness, tonifying spleen and promoting saliva, 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 flavor pack in order to pickle algae fragrance salted egg.
Background technology
Salted egg, also known as the egg that salts down, is a kind of instant and has the deep processing egg product of salty Flavor.Fresh egg is through pickling after a while, and its nutriment has marked change, and according to detection, fat content increases by more than 13%; Especially change greatly with sugar content in carbohydrate, rise to 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, China various places processing salted egg follows tradition always and to salt down infusion process and semar technique two kinds with water, in the curing process based on salt, except applying cooking wine or being equipped with except 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 made is salty, also without standard, nutritious and lack herbal cuisine health value.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, the nutrition that both becomes is pickled for making fresh egg, become again herbal cuisine health care, the unification of outstanding taste compound and herbal cuisine health, and provide a kind of with the Chinese herbal medicine wind-weed of conventional health care, Radix Codonopsis, lucid asparagus, rhizoma alismatis, lotus leaf, kelp and the compositions such as water caltrop dish that salt down, after mixing, encapsulation, makes a kind of algae fragrance salted egg salting flavor pack, applies for people's everyday home preserving salted egg.
The present invention is achieved in that
Get health ministry announce " can be used for the article of health food " in tool nourishing Yin and falling fire, promote the production of body fluid and moisturize, the Liliaceae crop wind-weed; Enriching blood and promoting secretion of body fluid, to strengthening the spleen and tonifying the lung, Campanulaceae crop Radix Codonopsis; Clearing heat and moistening lung Liliaceae crop lucid asparagus; Li Shui wets clearly, change turbid lipopenicillinase, Alismataceae crop pool; Relieve heat and thirst in " being food and the article of medicine " that the Ministry of Public Health announces Nymphaeceae crop lotus leaf; Enter taste, expel the heat-evil and reduce phlegm, Alariaceae crop kelp and do vegetables in season aquatic Trapaceae crop water chestnut pickle young stem and leaf, drying sterilizing respectively, moisture is made to be down to 6-12%, count heavily after pulverizing respectively, enter mixer and stir, then enter measuring seal installation meter and be heavily sub-packed in filter paper packaging bags, overcoat non-toxic plastic bag vacuum-pumping and sealing, makes into fragrance salted egg salting flavor pack of making a critical appraisal of.
Further, a kind of algae fragrance salted egg salting flavor pack of the present invention, is characterized in that: the concrete following steps that adopt make:
Get without going mouldy, the wind-weed of free from insect pests, Radix Codonopsis, lucid asparagus, rhizoma alismatis, lotus leaf and the young stem and leaf by the water chestnut of pickling rear drying, respectively after selection by winnowing, feeding drying equipment is dry, moisture is made to be down to 6-8%, send into the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed after cooling respectively and be ground into powder, get the wind-weed 4.5-5 weight portion after pulverizing, Radix Codonopsis 5-5.5 weight portion, lucid asparagus 4-4.5 weight portion, rhizoma alismatis 3.5-4 weight portion, lotus leaf 3-3.5 weight portion, the cauline leaf powder 1-1.3 weight portion of water chestnut and commercially available kelp powder 5.5-6 weight portion, pour mixer into fully to mix, send into quantitative racking machine again and load wide 7-9 ㎝ filter paper packaging bags, by every 8-10 gram package, make finished product inner wrapping algae fragrance salted egg salting flavor pack.
For when preventing storage, moisture absorption is gone mouldy, can by inner wrapping algae fragrance salted egg salting flavor pack, be one group of overcoat aluminium foil bag vacuumize encapsulation again by every 5-10.
During application, open aluminium foil package, flavor pack one pouch is inserted in 3-5 kilogram of cold water, after little fire boils, boils 15-20 minute again, when water temperature is down to 50-60 DEG C, removes flavor pack, and add salt 0.7-0.8 kilogram, after dissolving, make the egg flavouring liquid that salts down; Get routine salt down egg container clean after, cooled for the infusion egg flavouring liquid that salts down is poured into; Get unabroken 50 fresh eggs to clean, dry, be placed in flavouring liquid, and by container closure, pickle under normal temperature; Through 20 days summer and autumns, be desirable egg after winter-spring season leaching in 30 days salts down, boil rear edible.
The present invention is with the lotus leaf of the Chinese herbal medicine wind-weed of conventional health care, Radix Codonopsis, lucid asparagus, rhizoma alismatis and food medicine dual-purpose and the young stem and leaf etc. by the water chestnut after pickling, drying, pulverizing, sieve, add the techniques such as kelp powder, packaging and be made, salted egg's yolk after pickling is blackish green, glossy, in simple and elegant algae fragrance, agreeable to the taste pleasant, and the health care that tool clearing heat and moistening dryness, invigorating the spleen are promoted the production of body fluid, 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 algae fragrance salted egg salting flavor pack, adopts following steps to make:
Between the 5-6 month, collect the fresh water chestnut young stem and leaf 9 kilograms of commercially available dish, be cut into 1-1.5 ㎝ little cataclasm (sheet) after rejecting disease worm rotted leaf, admix salt 1.5 kilograms, dry after pickling 48 hours, get without going mouldy, the prepared slices of Chinese crude drugs wind-weed of free from insect pests 5.5 kilograms, Radix Codonopsis 6.5 kilograms, lucid asparagus 5 kilograms, rhizoma alismatis 4.5 kilograms, 5 kilograms, lotus leaf, by pickling the young stem and leaf 1.5 kilograms of the water chestnut of rear drying, respectively after selection by winnowing, feeding drying equipment is dry, moisture is made to be down to 6-8%, send into the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed after cooling respectively and be ground into powder, get the wind-weed after pulverizing 4.5 kilograms, Radix Codonopsis 5.5 kilograms, lucid asparagus 4 kilograms, rhizoma alismatis 3.5 kilograms, 1.2 kilograms, cauline leaf powder and 6 kilograms, the commercially available kelp powder of 3.5 kilograms, lotus leaf and water chestnut, pour mixer into fully to mix, send into quantitative racking machine again and load wide 7 ㎝ filter paper packaging bags, finished product flavor pack purse is packaged into by every 8 grams.
For preventing storage moisture absorption from going mouldy, can be one group of overcoat aluminium foil bag vacuumize encapsulation again by every 10 by purse.
During application, open aluminium foil package, flavor pack one pouch is inserted in 3 kilograms of cold water, after little fire boils, boils 15 minutes again, when water temperature is down to 55 DEG C, removes flavor pack, and add salt 0.7 kilogram, after dissolving, make the egg flavouring liquid that salts down; Get routine salt down egg container clean after, cooled for the infusion egg flavouring liquid that salts down is poured into; Get unabroken 50 fresh eggs to clean, dry, be placed in flavouring liquid, and by container closure, pickle under normal temperature; Through 20 days summer and autumns, after winter-spring season leaching in 30 days salts down, namely desirable egg boiled rear edible.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (2)
1. an algae fragrance salted egg salting flavor pack, is characterized in that: adopt following steps to make:
Between the 5-6 month, collect the fresh water chestnut young stem and leaf 9 kilograms of commercially available dish, be cut into 1-1.5 ㎝ after rejecting disease worm rotted leaf little cataclasm, admix salt 1.5 kilograms, dry after pickling 48 hours, get without going mouldy, the prepared slices of Chinese crude drugs wind-weed of free from insect pests 5.5 kilograms, Radix Codonopsis 6.5 kilograms, lucid asparagus 5 kilograms, rhizoma alismatis 4.5 kilograms, 5 kilograms, lotus leaf, by pickling the young stem and leaf 1.5 kilograms of the water chestnut of rear drying, respectively after selection by winnowing, feeding drying equipment is dry, moisture is made to be down to 6-8%, send into the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed after cooling respectively and be ground into powder, get the wind-weed after pulverizing 4.5 kilograms, Radix Codonopsis 5.5 kilograms, lucid asparagus 4 kilograms, rhizoma alismatis 3.5 kilograms, 1.2 kilograms, cauline leaf powder and 6 kilograms, the commercially available kelp powder of 3.5 kilograms, lotus leaf and water chestnut, pour mixer into fully to mix, send into quantitative racking machine again and load wide 7 ㎝ filter paper packaging bags, finished product flavor pack purse is packaged into by every 8 grams.
For preventing storage moisture absorption from going mouldy, can be one group of overcoat aluminium foil bag vacuumize encapsulation again by every 10 by purse.
2. a kind of algae fragrance salted egg salting flavor pack according to claim 1, it is characterized in that: during application, open aluminium foil package, flavor pack one pouch is inserted in 3 kilograms of cold water, boil 15 minutes again after little fire boils, when water temperature is down to 55 DEG C, remove flavor pack, and add salt 0.7 kilogram, make the egg flavouring liquid that salts down after dissolving; Get routine salt down egg container clean after, cooled for the infusion egg flavouring liquid that salts down is poured into; Get unabroken 50 fresh eggs to clean, dry, be placed in flavouring liquid, and by container closure, pickle under normal temperature; Through 20 days summer and autumns, after winter-spring season leaching in 30 days salts down, namely desirable egg boiled rear edible.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310458263.2A CN103504261B (en) | 2013-10-01 | 2013-10-01 | Algae-flavored salted egg pickled seasoning packet |
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310458263.2A CN103504261B (en) | 2013-10-01 | 2013-10-01 | Algae-flavored salted egg pickled seasoning packet |
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| Publication Number | Publication Date |
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| CN103504261A CN103504261A (en) | 2014-01-15 |
| CN103504261B true CN103504261B (en) | 2015-01-14 |
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| CN201310458263.2A Active CN103504261B (en) | 2013-10-01 | 2013-10-01 | Algae-flavored salted egg pickled seasoning packet |
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| CN106377616A (en) * | 2015-08-05 | 2017-02-08 | 哈尔滨天生态农副产品有限公司 | Anti-inflammation fever-relieving Radix Scrophularia henryi duck egg and preparation method thereof |
| CN107467542A (en) * | 2017-08-10 | 2017-12-15 | 广州回味源蛋类食品有限公司 | A kind of method for salting of the acid egg with lipid-loweringing drop alcohol effect |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN1887096A (en) * | 2006-07-10 | 2007-01-03 | 王浩贵 | Seasonings for pickling health salted egg |
| CN101138369B (en) * | 2006-09-06 | 2011-09-07 | 蔡如桂 | Thirst-eliminating tea |
| CN101167583A (en) * | 2007-11-21 | 2008-04-30 | 赵卫东 | Method for preparing eggs food |
| CN101288489A (en) * | 2008-06-12 | 2008-10-22 | 襄垣县鲲鹏食品加工厂 | Preparation method of poultry egg food with nourishing function |
| CN101611892A (en) * | 2008-06-25 | 2009-12-30 | 刘泳宏 | A kind of natural qi-supplementing, blood-engendering and viscera-nourishing egg and preparation method |
| CN102178825B (en) * | 2011-04-26 | 2012-11-14 | 王祥国 | Healthcare medicine and method for processing healthcare medicine into medicament |
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