CN104305327A - Bamboo-fragrance red-tea spiced chicken egg - Google Patents

Bamboo-fragrance red-tea spiced chicken egg Download PDF

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Publication number
CN104305327A
CN104305327A CN201410501736.7A CN201410501736A CN104305327A CN 104305327 A CN104305327 A CN 104305327A CN 201410501736 A CN201410501736 A CN 201410501736A CN 104305327 A CN104305327 A CN 104305327A
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CN
China
Prior art keywords
parts
egg
pot
juice
appropriate
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Pending
Application number
CN201410501736.7A
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Chinese (zh)
Inventor
史华利
Current Assignee (The listed assignees may be inaccurate. Google has not performed a legal analysis and makes no representation or warranty as to the accuracy of the list.)
ANHUI LANGLANG HAOXINREN FOOD Co Ltd
Original Assignee
ANHUI LANGLANG HAOXINREN FOOD Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
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Application filed by ANHUI LANGLANG HAOXINREN FOOD Co Ltd filed Critical ANHUI LANGLANG HAOXINREN FOOD Co Ltd
Priority to CN201410501736.7A priority Critical patent/CN104305327A/en
Publication of CN104305327A publication Critical patent/CN104305327A/en
Pending legal-status Critical Current

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Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L15/00Egg products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

A bamboo-fragrance red-tea spiced chicken egg is disclosed. The spiced chicken egg is prepared from following raw materials by weight: 300-320 parts of chicken eggs, 80-100 parts of burdock sauce, 50-60 parts of red bean, 20-25 parts of red tea, 400-430 parts of cola, 6-8 parts of balloonflower root, 5-7 parts of tasteless preserved soybean, 6-7 parts of common reed rhizome, 4-6 parts of schizonepeta spike, 2-3 parts of safflower seed, 2-3 parts of membranaceous marshmarigold herb, and the like. The spiced chicken egg is disclosed, is smoked by fresh bamboo tubes, and is faint in bamboo fragrance, refreshing and pleasant. The red tea, the cola, the like are added, so that the egg is unique in taste. Extract products of the balloonflower root, the tasteless preserved soybean, the common reed rhizome, the schizonepeta spike, and the like have good functions of clearing the throat and purging fire.

Description

A kind of bamboo pekoe pot-stewed chicken egg
Technical field
The present invention relates generally to pot-stewed chicken egg and preparing technical field thereof, particularly relates to a kind of bamboo pekoe pot-stewed chicken egg.
Background technology
People's daily life, be unable to do without food, beverage, the requirement of people to its taste and nutrition and special health care is also raising gradually, beverage on market, food variety can not meet the daily demand of people, high nutrition and there is the food of certain health care, favor that drink is more and more subject to consumer.
Summary of the invention
The present invention, in order to make up the defect of prior art, provides a kind of bamboo pekoe pot-stewed chicken egg and preparation method thereof.
The present invention is achieved by the following technical solutions: a kind of bamboo pekoe pot-stewed chicken egg, is made up of following raw material: egg 300-320, burdock paste 80-100, red bean 50-60, black tea 20-25, laughable 400-430, balloonflower root 6-8, Fermented Soybean 5-7, reed rhizome 6-7, ching-chieh 4-6, kardiseed 2-3, membranaceous marshmarigold herb 2-3, fresh thick bamboo tube are appropriate, Chinese prickly ash appropriate, proper amount of salt, sucrose are appropriate, nourishing additive agent 12-15, water are appropriate:
Nourishing additive agent, is made up of following raw material: heart of a lotus seed benevolence 20-25, carambola 30-40, lotus root juice 60-70, brown sugar juice 60-70, grapefruit juice 50-60, ginger 8-10, tangerine pith 6-8, shepherd's purse seed 4-6, cucumber cream 5-6, water are appropriate;
The preparation method of nourishing additive agent: carambola is cleaned by (1), chopping, puts into pot, adds lotus root juice, brown sugar juice together with the heart of a lotus seed benevolence cleaned, and heating simmers opens to heart of a lotus seed Renhua, filters, obtains filtrate for subsequent use;
(2) water extraction of ginger, tangerine pith, shepherd's purse seed, cucumber cream 5-9 times amount is got, obtain extract for subsequent use;
(3) filtrate, extract in step 1 are mixed with grapefruit juice, be placed in pot, heating is concentrated, obtains concentrate, i.e. nourishing additive agent.
A preparation method for bamboo pekoe pot-stewed chicken egg, comprises the following steps:
(1) egg is cleaned, be placed in pot, add appropriate water, boil, remove eggshell for subsequent use;
(2) cleaned by red bean, put into pot together with black tea, add cola, heating simmers and splits to red bean, continues to boil to soup dense, filters, obtain soup juice for subsequent use;
(3) water extraction of balloonflower root, Fermented Soybean, reed rhizome, ching-chieh, kardiseed, membranaceous marshmarigold herb 5-10 times amount is risen, obtain extract for subsequent use;
(4) by soup juice, extract, nourishing additive agent, Chinese prickly ash, salt, sucrose mixing in burdock paste, step 2, mix with egg after stirring, be divided in thick bamboo tube, thick bamboo tube is placed on roasting 30-40 minute on charcoal fire, then materials all in thick bamboo tube are poured out, get egg and again put into thick bamboo tube, smoke 20-30 minute with charcoal fire.
Advantage of the present invention is: the invention discloses a kind of bamboo pekoe pot-stewed chicken egg, smoke with fresh thick bamboo tube, there is light bamboo fragrant, pure and fresh pleasant, add black tea, cola etc., make egg have unique mouthfeel, and the extract such as balloonflower root, Fermented Soybean, reed rhizome, ching-chieh have good pharynx-clearing throat-benefiting, fall the effect of fire.
Detailed description of the invention
A kind of bamboo pekoe pot-stewed chicken egg, be made up of following weight portion (Kg) raw material: egg 300, burdock paste 80, red bean 50, black tea 20, laughable 400, balloonflower root 6, Fermented Soybean 5, reed rhizome 6-7, ching-chieh 4, kardiseed 2, membranaceous marshmarigold herb 2-3, fresh thick bamboo tube is appropriate, Chinese prickly ash appropriate, proper amount of salt, sucrose are appropriate, nourishing additive agent 12, water are appropriate:
Nourishing additive agent, is made up of following weight portion (Kg) raw material: heart of a lotus seed benevolence 20, carambola 30, lotus root juice 60, brown sugar juice 60, grapefruit juice 50, ginger 8, tangerine pith 6, shepherd's purse seed 4, cucumber cream 5, water are appropriate;
The preparation method of nourishing additive agent: carambola is cleaned by (1), chopping, puts into pot, adds lotus root juice, brown sugar juice together with the heart of a lotus seed benevolence cleaned, and heating simmers opens to heart of a lotus seed Renhua, filters, obtains filtrate for subsequent use;
(2) ginger, tangerine pith, shepherd's purse seed, the cucumber cream water extraction of 5 times amount are got, obtain extract for subsequent use;
(3) filtrate, extract in step 1 are mixed with grapefruit juice, be placed in pot, heating is concentrated, obtains concentrate, i.e. nourishing additive agent.
A preparation method for bamboo pekoe pot-stewed chicken egg, comprises the following steps:
(1) egg is cleaned, be placed in pot, add appropriate water, boil, remove eggshell for subsequent use;
(2) cleaned by red bean, put into pot together with black tea, add cola, heating simmers and splits to red bean, continues to boil to soup dense, filters, obtain soup juice for subsequent use;
(3) balloonflower root, Fermented Soybean, reed rhizome, ching-chieh, kardiseed, the membranaceous marshmarigold herb water extraction of 5 times amount are risen, obtain extract for subsequent use;
(4) by soup juice, extract, nourishing additive agent, Chinese prickly ash, salt, sucrose mixing in burdock paste, step 2, mix with egg after stirring, be divided in thick bamboo tube, thick bamboo tube is placed on charcoal fire and bakes 30 minutes, then materials all in thick bamboo tube are poured out, get egg and again put into thick bamboo tube, smoke 20 minutes with charcoal fire.

Claims (2)

1. a bamboo pekoe pot-stewed chicken egg, it is characterized in that, be made up of following raw material: egg 300-320, burdock paste 80-100, red bean 50-60, black tea 20-25, laughable 400-430, balloonflower root 6-8, Fermented Soybean 5-7, reed rhizome 6-7, ching-chieh 4-6, kardiseed 2-3, membranaceous marshmarigold herb 2-3, fresh thick bamboo tube are appropriate, Chinese prickly ash appropriate, proper amount of salt, sucrose are appropriate, nourishing additive agent 12-15, water are appropriate:
Described nourishing additive agent, is made up of following raw material: heart of a lotus seed benevolence 20-25, carambola 30-40, lotus root juice 60-70, brown sugar juice 60-70, grapefruit juice 50-60, ginger 8-10, tangerine pith 6-8, shepherd's purse seed 4-6, cucumber cream 5-6, water are appropriate;
The preparation method of described nourishing additive agent: carambola is cleaned by (1), chopping, puts into pot, adds lotus root juice, brown sugar juice together with the heart of a lotus seed benevolence cleaned, and heating simmers opens to heart of a lotus seed Renhua, filters, obtains filtrate for subsequent use;
(2) water extraction of ginger, tangerine pith, shepherd's purse seed, cucumber cream 5-9 times amount is got, obtain extract for subsequent use;
(3) filtrate, extract in step 1 are mixed with grapefruit juice, be placed in pot, heating is concentrated, obtains concentrate, i.e. nourishing additive agent.
2. the preparation method of a kind of bamboo pekoe pot-stewed chicken egg as claimed in claim 1, is characterized in that, comprise the following steps:
(1) egg is cleaned, be placed in pot, add appropriate water, boil, remove eggshell for subsequent use;
(2) cleaned by red bean, put into pot together with black tea, add cola, heating simmers and splits to red bean, continues to boil to soup dense, filters, obtain soup juice for subsequent use;
(3) water extraction of balloonflower root, Fermented Soybean, reed rhizome, ching-chieh, kardiseed, membranaceous marshmarigold herb 5-10 times amount is risen, obtain extract for subsequent use;
(4) by soup juice, extract, nourishing additive agent, Chinese prickly ash, salt, sucrose mixing in burdock paste, step 2, mix with egg after stirring, be divided in thick bamboo tube, thick bamboo tube is placed on roasting 30-40 minute on charcoal fire, then materials all in thick bamboo tube are poured out, get egg and again put into thick bamboo tube, smoke 20-30 minute with charcoal fire.
CN201410501736.7A 2014-09-27 2014-09-27 Bamboo-fragrance red-tea spiced chicken egg Pending CN104305327A (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410501736.7A CN104305327A (en) 2014-09-27 2014-09-27 Bamboo-fragrance red-tea spiced chicken egg

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410501736.7A CN104305327A (en) 2014-09-27 2014-09-27 Bamboo-fragrance red-tea spiced chicken egg

Publications (1)

Publication Number Publication Date
CN104305327A true CN104305327A (en) 2015-01-28

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105146502A (en) * 2015-08-06 2015-12-16 福建万亿店中店电子商务有限责任公司 Method of barbecuing collybia albuminosa by using bamboo tube
CN107981232A (en) * 2017-12-11 2018-05-04 江苏香道食品有限公司 A kind of preparation method of leaf of bamboo chicken feet

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101204236A (en) * 2007-12-18 2008-06-25 盛虹集团有限公司 Special flavored spiced tea egg without harmful substances and processing method thereof
CN101223977A (en) * 2008-01-11 2008-07-23 黄有迁 Spiced material and preparing method of spiced eggs thereof
CN101744312A (en) * 2008-12-02 2010-06-23 陕西远大农发实业有限公司 Production method of traditional Chinese medicine marinated eggs with health care function
CN103610106A (en) * 2013-10-31 2014-03-05 界首市吕长明清真食品有限公司 Manufacturing method of tea flavored egg with function of invigorating spleen
CN103783536A (en) * 2014-01-24 2014-05-14 张政 Bamboo-boarded and tea-smoked dish containing sweet corn, dandelion and guava

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN101204236A (en) * 2007-12-18 2008-06-25 盛虹集团有限公司 Special flavored spiced tea egg without harmful substances and processing method thereof
CN101223977A (en) * 2008-01-11 2008-07-23 黄有迁 Spiced material and preparing method of spiced eggs thereof
CN101744312A (en) * 2008-12-02 2010-06-23 陕西远大农发实业有限公司 Production method of traditional Chinese medicine marinated eggs with health care function
CN103610106A (en) * 2013-10-31 2014-03-05 界首市吕长明清真食品有限公司 Manufacturing method of tea flavored egg with function of invigorating spleen
CN103783536A (en) * 2014-01-24 2014-05-14 张政 Bamboo-boarded and tea-smoked dish containing sweet corn, dandelion and guava

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105146502A (en) * 2015-08-06 2015-12-16 福建万亿店中店电子商务有限责任公司 Method of barbecuing collybia albuminosa by using bamboo tube
CN107981232A (en) * 2017-12-11 2018-05-04 江苏香道食品有限公司 A kind of preparation method of leaf of bamboo chicken feet

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Application publication date: 20150128