CN104207203A - Spicy broken eggs and preparation method thereof - Google Patents
Spicy broken eggs and preparation method thereof Download PDFInfo
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- CN104207203A CN104207203A CN201410455810.6A CN201410455810A CN104207203A CN 104207203 A CN104207203 A CN 104207203A CN 201410455810 A CN201410455810 A CN 201410455810A CN 104207203 A CN104207203 A CN 104207203A
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- 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
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Abstract
The invention relates to spicy broken eggs. The spicy broken eggs are prepared from the following raw materials in parts by weight: 50-300 parts of broken egg raw materials, 10-40 parts of spicy oil, 0.5-1.4 parts of salt, 0.1-1.5 parts of sugar, 0.5-8 parts of pungent and spicy powder, 0.1-2.0 parts of onion powder, 0.3-2.0 parts of cumin powder, 0.5-8 parts of chili powder, 0.5-5 parts of chicken bouillon and 10-40 parts of soybean oil. The invention further relates to a preparation method of the spicy broken eggs. The spicy broken eggs provided by the invention have the delicious taste, are convenient to carry and do not contain preservatives; the spicy broken eggs are sterilized at a high temperature so that the preservatives still have a long shelf life under a high temperature; and a convenient and delicious egg product is provided for consumers.
Description
Technical field
The present invention relates to field of food, be specifically related to the peppery egg of a kind of perfume (or spice) broken and preparation method thereof.
Background technology
Egg is one of indispensable food material in consumer's daily life, and delicious food and nutrition due to egg, become suitable to people of all ages food.In egg, contain a large amount of vitamin and mineral matter and good protein.In egg, the amino acid of protein composition is the most approaching with tissue protein, is called as the most perfect food.Eating egg is of value to brain health, and the choline in egg has the function that promotes that brain neuroblastoma is grown.Eat egg and can protect liver, the lecithin in egg can promote liver cell regeneration, repairs impaired liver.Egg can prevention of arterial sclerosis, the lecithin in egg has and improves serum lipid metabolism (suppressing cholesterol and neutral fat rises), prevention of arterial sclerosis, improves the function of Liver Lipid Metabolism to promote that liposoluble vitamin absorbs.The important sources of egg or human body Supplement of folic acid, therefore, egg is also very important food concerning pregnant woman.
At present more single to the consumer products of egg, storage time is short, cost of transportation is high.In order to change this present situation, expand the processing mode of egg, diversified edible way and taste are provided, be necessary the processing of egg to improve, to satisfy the demands of consumers.Meanwhile, in spiced egg process, can produce a large amount of broken eggs, be necessary it to re-use, thereby cut the waste.
Summary of the invention
The object of this invention is to provide the fragrant peppery egg of a kind of novel, delicious egg products broken.
The invention provides the peppery egg of a kind of perfume (or spice) broken, it is prepared from by the raw material that comprises following weight portion: the broken raw material 50-300 of egg part, chili oil 10-40 part, salt 0.5-1.4 part, sugared 0.1-1.5 part, spicy powder 0.5-8 part, onion powder 0.1-2.0 part, cumin powder 0.3-2.0 part, chilli powder 0.5-8 part, chicken extract 0.5-5 part, soybean oil 10-40 part.
Preferably, the broken raw material by comprising following component of the peppery egg of described perfume (or spice) is prepared from: the broken raw material 80-200 of egg part, chili oil 15-30 part, salt 0.8-1.2 part, sugared 0.3-1.0 part, spicy powder 1-5 part, onion powder 0.3-1.0 part, cumin powder 0.5-1.0 part, chilli powder 1-5 part, chicken extract 1-3 part, soybean oil 15-30 part.
Most preferably, the broken raw material by following weight portion of the peppery egg of described perfume (or spice) is prepared from: 100 parts of the broken raw materials of egg, 20 parts of chili oils, 1.0 parts of salt, 0.5 part of sugar, 2 parts, spicy powder, 0.5 part of onion powder, 0.6 part of cumin powder, 2 parts of chilli powders, 2 parts of chicken extracts, 20 parts of soybean oils.
Wherein, the broken raw material of described egg is processed by following steps: get ripe egg, with cutmixer, cut and mix, obtain the single-size of the length of side 0.5～1.0cm; Described ripe egg is for take shell Hard boiled eggs or the spiced egg that birds, beasts and eggs are Raw material processing.
Described chili oil is crucial auxiliary material of the present invention, its raw material by following weight portion is prepared from: described chili oil is prepared from by the raw material of following weight portion: 2800～3200 parts of soybean oils, 150～250 parts, capsicum, 40～60 parts of ginger, 40～60 parts of onions, anistree 8～12 parts, 8～12 parts, cassia bark, 8～13 parts of spiceleafs, white cool 5～10 parts, 3～8 parts of fennel seeds; Be preferably: 3000 parts of soybean oils, 200 parts, capsicum, 50 parts of ginger, 50 parts of onions, anistree 10 parts, 10 parts, cassia bark, 10 parts of spiceleafs, white cool 8 parts, 5 parts of fennel seeds.
The preparation method of described chili oil comprises the following steps: each raw material is mixed, at 80～100 ℃, boil 1.5～2.5h, filter, obtain chili oil; Wherein, boil temperature and be preferably 85 ℃, the time of boiling is preferably 2h.After the chili oil that the present invention uses is mixed in specific proportions by plurality of raw materials, boil and form, special color and luster, fragrance and taste is provided for egg is broken, improved the stability of fragrant peppery egg crumble product simultaneously.
Described raw material can also comprise vegetables grain, iblet, meat grain, mushroom grain etc., thereby meets the demand that different consumers suit one's taste.
Weight portion of the present invention can be the known unit of weights of field of food such as ug, mg, g, kg, can be also its multiple, as 1/10,1/100,10 times, 100 times etc.
The present invention further provides the broken preparation method of the peppery egg of described perfume (or spice), comprised the steps:
(1) allotment: take by weight each raw material, after mixing and stirring, obtain mixture;
(2) filling: step (1) gained mixture is poured in vial, vacuumize, sealing, obtains filling egg broken;
(3) sterilizing: by the broken high-pressure steam sterilizing pan of putting into of the filling egg of step (2) gained, high pressure steam sterilization 20～40min at 120～125 ℃, obtains fragrant peppery egg broken.
Wherein, the temperature of the described sterilizing of step (3) is preferably 121 ℃, and sterilization time is preferably 30min.
The peppery egg of perfume (or spice) of the present invention is broken, and to take the broken and chili oil of egg be primary raw material, delicious flavour, easy to carry, containing anticorrisive agent, through high-temperature sterilization, product still has the longer shelf-life at normal temperatures, for liking the consumer who eats egg that the most convenient, delicious egg products are provided.
The specific embodiment
Following examples are used for illustrating the present invention, but are not used for limiting the scope of the invention.
Embodiment 1
1, raw material forms: the broken raw material 100g of egg, chili oil 20g, salt 1g, sugared 0.5g, spicy powder 2g, onion powder 0.5g, cumin powder 0.6g, chilli powder 2g, chicken extract 2g, soybean oil 20g.
The broken raw material of described egg is processed by following methods: egg is processed into after Hard boiled eggs, with cutmixer, cuts and mix, obtain the single-size of the about 1.0cm of the length of side, obtain the broken raw material of egg.
Described chili oil is prepared from by following methods: take soybean oil 3000g, and capsicum 200g, ginger 50g, onion 50g, anistree 10g, cassia bark 10g, spiceleaf 10g, white cool 8g, fennel seeds 5g boils 2 hours after mixing at 85 ℃, filters, and obtains chili oil.
2, preparation process:
(1) allotment: take each raw material, after mixing and stirring, obtain mixture;
(2) filling: step (1) mixture to be distributed in vial, to vacuumize, seal, obtain filling egg broken;
(3) sterilizing: by the broken high-pressure steam sterilizing pan of putting into of the filling egg of step (2) gained, sterilizing 30min at 121 ℃, obtains fragrant peppery egg and be broken into product.
Embodiment 2
1, raw material forms: the broken raw material 50g of egg, chili oil 10g, salt 0.5g, sugared 0.1g, spicy powder 0.5g, onion powder 0.1g, cumin powder 0.3g, chilli powder 0.5g, chicken extract 0.5g, soybean oil 10g.
The broken raw material of described egg is processed by following methods: egg is processed into after Hard boiled eggs, with cutmixer, cuts and mix, obtain the single-size of the about 0.8cm of the length of side, obtain the broken raw material of egg.
Described chili oil is prepared from by following methods: take soybean oil 3000g, and capsicum 200g, ginger 50g, onion 50g, anistree 10g, cassia bark 10g, spiceleaf 10g, white cool 8g, fennel seeds 5g boils 2.5 hours after mixing at 80 ℃, filters, and obtains chili oil.
2, preparation process:
(1) allotment: take each raw material, after mixing and stirring, obtain mixture;
(2) filling: step (1) mixture to be distributed in vial, to vacuumize, seal, obtain filling egg broken;
(3) sterilizing: by the broken high-pressure steam sterilizing pan of putting into of the filling egg of step (2) gained, sterilizing 40min at 120 ℃, obtains fragrant peppery egg and be broken into product.
Embodiment 3
1, raw material forms: the broken raw material 300g of egg, chili oil 40g, salt 1.4g, sugared 1.5g, spicy powder 8g, onion powder 2g, cumin powder 2g, chilli powder 8g, chicken extract 5g, soybean oil 40g.
The broken raw material of described egg is processed by following methods: egg is processed into after Hard boiled eggs, with cutmixer, cuts and mix, obtain the single-size of the about 0.5cm of the length of side, obtain the broken raw material of egg.
Described chili oil is prepared from by following methods: take soybean oil 3000g, and capsicum 200g, ginger 50g, onion 50g, anistree 10g, cassia bark 10g, spiceleaf 10g, white cool 8g, fennel seeds 5g boils 1.5 hours after mixing at 100 ℃, filters, and obtains chili oil.
2, preparation process:
(1) allotment: take each raw material, after mixing and stirring, obtain mixture;
(2) filling: step (1) mixture to be distributed in vial, to vacuumize, seal, obtain filling egg broken;
(3) sterilizing: by the broken high-pressure steam sterilizing pan of putting into of the filling egg of step (2) gained, sterilizing 20min at 125 ℃, obtains fragrant peppery egg and be broken into product.
Embodiment 4
The present embodiment is compared with embodiment 1, only has following difference:
Raw material forms: the broken raw material 80g of egg, chili oil 15g, salt 0.8g, sugared 0.3g, spicy powder 1g, onion powder 0.3g, cumin powder 0.5g, chilli powder 1g, chicken extract 1g, soybean oil 15g; The broken raw material of described egg is processed by spiced egg.
Embodiment 5
The present embodiment is compared with embodiment 1, only has following difference:
Raw material forms: the broken raw material 200g of egg, chili oil 30g, salt 1.2g, sugared 1g, spicy powder 5g, onion powder 1g, cumin powder 1g, chilli powder 5g, chicken extract 3g, soybean oil 30g; The broken raw material of described egg is processed by spiced egg.
Embodiment 6
The present embodiment is compared with embodiment 1, only has following difference:
Described chili oil is prepared from by following methods: soybean oil 2800g, and capsicum 150g, ginger 40g, onion 40g, anistree 8g, cassia bark 8g, spiceleaf 8g, white cool 5g, fennel seeds 3g boils 2 hours after mixing at 85 ℃, filters, and obtains chili oil.
Embodiment 7
The present embodiment is compared with embodiment 1, only has following difference:
Described chili oil is prepared from by following methods: soybean oil 3200g, and capsicum 250g, ginger 60g, onion 60g, anistree 12g, cassia bark 12g, spiceleaf 13g, white cool 10g, fennel seeds 8g boils 2 hours after mixing at 85 ℃, filters, and obtains chili oil.
Comparative example 1
Compare with embodiment 1, distinguish and be only, the chili oil in raw material is prepared from by following method: get soybean oil 3000g, capsicum 200g, after mixing, at 85 ℃, boil 1h, filter, obtain.
Comparative example 2
Compare with embodiment 1, distinguish and be only, the described sterilising conditions of preparation process (3) is: high pressure steam sterilization 15min at 115 ℃.
Experimental example 1: preference degree test
25 experimenters that choose at random, taste respectively the peppery egg crumble product of perfume (or spice) of embodiment 1,2 and comparative example 1,2 gained, and according to the preference degree evaluation of giving a mark, full marks are 5 minutes.Each product averaging of income divides as shown in table 1.
Table 1: the preference degree evaluation (average mark) that fragrant peppery egg is broken
| ? | Embodiment 1 | Embodiment 2 | Comparative example 1 | Comparative example 2 |
| Whole preference degree | 4.44 | 4.35 | 3.65 | 3.97 |
| Smell preference degree | 4.30 | 4.16 | 3.95 | 3.91 |
| Color and luster preference degree | 4.56 | 4.25 | 3.45 | 4.05 |
| Fragrance preference degree | 4.35 | 4.12 | 4.10 | 3.86 |
| Saline taste preference degree | 4.15 | 4.12 | 3.95 | 4.10 |
| Pungent preference degree | 4.24 | 4.15 | 3.78 | 3.99 |
| Chew sense preference degree | 4.16 | 3.90 | 3.70 | 3.81 |
| Aftertaste preference degree | 4.15 | 4.05 | 3.84 | 3.92 |
As shown in Table 1, experimenter is all better than comparative example to the broken every preference degree of the fragrant peppery egg of gained of the present invention.
Experimental example 2: stability test
Under the condition of 37 ± 2 ℃ of temperature, humidity 75 ± 5%, accelerated test embodiment 1～5 and the broken stability of the fragrant peppery egg of comparative example 1,2 gained, testing time point is respectively 1 month, 1.5 months and 2 months, and test index is broken mouthfeel and color and luster of fragrant peppery egg.Result of the test is referring to table 2.
Table 2: the broken stability of fragrant peppery egg
| ? | 1 month | 1.5 months | 2 months |
| Embodiment 1 | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good |
| Embodiment 2 | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good |
| Embodiment 3 | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good |
| Embodiment 4 | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good |
| Embodiment 5 | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good | Mouthfeel, color and luster are all good |
| Comparative example 1 | Mouthfeel, color and luster are all good | Mouthfeel is poor, color and luster good | Mouthfeel, color and luster inequality |
| Comparative example 2 | Mouthfeel is poor, color and luster good | Mouthfeel, color and luster inequality | Mouthfeel, color and luster inequality |
As shown in Table 2, in accelerated stability test, broken mouthfeel, the color and luster of the fragrant peppery egg of embodiment 1～5 gained all kept good in 2 months; The fragrant peppery egg of comparative example 1 gained broken in the time of 1 month mouthfeel, color and luster keep good, but within 1.5th month, start mouthfeel variation, mouthfeel, color and luster inequality in the time of the 2nd month; The fragrant peppery egg of comparative example 2 gained broken from 1 month mouthfeel variation, within the 1.5th month, start mouthfeel, the equal variation of color and luster.In sum, broken the having good stability of the peppery egg of perfume (or spice) provided by the invention, the shelf-life is longer.
Although, above used general explanation, the specific embodiment and test, the present invention is described in detail, on basis of the present invention, can make some modifications or improvements it, and this will be apparent to those skilled in the art.Therefore, these modifications or improvements, all belong to the scope of protection of present invention without departing from theon the basis of the spirit of the present invention.
Claims (10)
1. the peppery egg of perfume (or spice) is broken, it is characterized in that, by the raw material that comprises following weight portion, be prepared from: the broken raw material 50-300 of egg part, chili oil 10-40 part, salt 0.5-1.4 part, sugar 0.1-1.5 part, spicy powder 0.5-8 part, onion powder 0.1-2.0 part, cumin powder 0.3-2.0 part, chilli powder 0.5-8 part, chicken extract 0.5-5 part, soybean oil 10-40 part.
2. the peppery egg of perfume (or spice) according to claim 1 is broken, it is characterized in that, by the raw material that comprises following weight portion, be prepared from: the broken raw material 80-200 of egg part, chili oil 15-30 part, salt 0.8-1.2 part, sugar 0.3-1.0 part, spicy powder 1-5 part, onion powder 0.3-1.0 part, cumin powder 0.5-1.0 part, chilli powder 1-5 part, chicken extract 1-3 part, soybean oil 15-30 part.
3. the peppery egg of perfume (or spice) according to claim 2 is broken, it is characterized in that, is prepared from: 100 parts of the broken raw materials of egg, 20 parts of chili oils by the raw material of following weight portion, 1.0 parts of salt, 0.5 part of sugar, 2 parts, spicy powder, 0.5 part of onion powder, 0.6 part of cumin powder, 2 parts of chilli powders, 2 parts of chicken extracts, 20 parts of soybean oils.
4. broken according to fragrant peppery egg described in claim 1～3 any one, it is characterized in that, the broken raw material of described egg is processed by following steps: get ripe egg, with cutmixer, cut and mix, obtain the single-size of the length of side 0.5～1.0cm; Described ripe egg is for take shell Hard boiled eggs or the spiced egg that birds, beasts and eggs are Raw material processing.
5. broken according to fragrant peppery egg described in claim 1～3 any one, it is characterized in that, described chili oil is prepared from by the raw material of following weight portion: 2800～3200 parts of soybean oils, 150～250 parts, capsicum, 40～60 parts of ginger, 40～60 parts of onions, anistree 8～12 parts, 8～12 parts, cassia bark, 8～13 parts of spiceleafs, white cool 5～10 parts, 3～8 parts of fennel seeds.
6. the peppery egg of perfume (or spice) according to claim 5 is broken, it is characterized in that, described chili oil is prepared from by following steps: each raw material is mixed, at 80～100 ℃, boil 1.5～2.5h, filter, obtain chili oil.
7. the peppery egg of perfume (or spice) according to claim 6 is broken, it is characterized in that, described chili oil is prepared from by following steps: each raw material is mixed, at 85 ℃, boil 2h, filter, obtain chili oil.
8. broken according to the peppery egg of perfume (or spice) described in claim 1～3 any one, it is characterized in that, described raw material also comprises vegetables grain, iblet, meat grain or mushroom grain.
9. the broken preparation method of fragrant peppery egg described in claim 1～8 any one, is characterized in that, comprises the steps:
(1) allotment: take by weight each raw material, after mixing and stirring, obtain mixture;
(2) filling: step (1) gained mixture is poured in vial, vacuumize, sealing, obtains filling egg broken;
(3) sterilizing: put into high-pressure steam sterilizing pan sterilizing by the filling egg of step (2) gained is broken, high pressure steam sterilization 20～40min at 120～125 ℃, obtains fragrant peppery egg broken.
10. preparation method according to claim 9, is characterized in that, the condition of the described sterilizing of step (3) is: high pressure steam sterilization 30min at 121 ℃.
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803642A (en) * | 2010-04-14 | 2010-08-18 | 师向东 | Dried beancurd with egg filling and production method thereof |
| CN103355427A (en) * | 2013-06-08 | 2013-10-23 | 安吉祖名豆制食品有限公司 | Processing technology for preparing recombined dried tofu by broken dried tofu |
| CN103462078A (en) * | 2013-09-21 | 2013-12-25 | 宁波市江东农茹生物科技有限公司 | Dried poultry egg curd capable of nourishing kidney and tonifying Qi and preparation process thereof |
| CN104000225A (en) * | 2014-05-08 | 2014-08-27 | 房县天森食品有限公司 | Spiced egg manufacturing method |
-
2014
- 2014-09-09 CN CN201410455810.6A patent/CN104207203A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101803642A (en) * | 2010-04-14 | 2010-08-18 | 师向东 | Dried beancurd with egg filling and production method thereof |
| CN103355427A (en) * | 2013-06-08 | 2013-10-23 | 安吉祖名豆制食品有限公司 | Processing technology for preparing recombined dried tofu by broken dried tofu |
| CN103462078A (en) * | 2013-09-21 | 2013-12-25 | 宁波市江东农茹生物科技有限公司 | Dried poultry egg curd capable of nourishing kidney and tonifying Qi and preparation process thereof |
| CN104000225A (en) * | 2014-05-08 | 2014-08-27 | 房县天森食品有限公司 | Spiced egg manufacturing method |
Non-Patent Citations (1)
| Title |
|---|
| 叶华等: "麻辣卤蛋的调味研究", 《食品工业》, no. 05, 31 December 2007 (2007-12-31), pages 47 - 2 * |
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Application publication date: 20141217 |