CN104382088A - Preparation method of vegetable marinated eggs - Google Patents
Preparation method of vegetable marinated eggs Download PDFInfo
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- CN104382088A CN104382088A CN201410694262.2A CN201410694262A CN104382088A CN 104382088 A CN104382088 A CN 104382088A CN 201410694262 A CN201410694262 A CN 201410694262A CN 104382088 A CN104382088 A CN 104382088A
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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
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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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
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Abstract
The invention discloses a preparation method of vegetable marinated eggs. The preparation method comprises the following steps: step I, firstly steaming raw eggs and then air-curing the eggs at room temperature and then shelling the air-cured eggs, thus obtaining the steamed eggs; step II, putting fresh raw vegetables in a marinating pot and heating to marinate the vegetables, thus obtaining marinated vegetables; obtaining a vegetable soup base after fishing out the vegetables; step III, firstly cutting each egg to form a cut, then putting the eggs in the marinating pot, adding the vegetable soup base, heating to marinate the eggs, fishing out the eggs after completing marinating, transferring the eggs to a low temperature condition, insulating and air-curing the eggs and then frying the eggs, thus obtaining marinated eggs; step IV, packaging the marinated vegetables and the marinated eggs together and carrying out vacuum bag sealing, sterilizing and outer packaging, thus completing preparation of the vegetable marinated eggs. The marinated eggs prepared by the method are tasty, have strong fragrance, are chewy, have resilience, high vitamin and mineral contents and high nutritive values and are safe and healthy.
Description
Technical field
the invention belongs to field of food preparation, relate generally to a kind of preparation method of vegetables spiced egg.
Background technology
egg nutrient is worth abundant, very popular.Although Hard boiled eggs nutritive value is the highest, taste is very general, and most people is not liked, and the especially special child needing to supplement the nutrients, therefore, needs to develop a kind of not only nutrition but also the spiced egg of being fond of eating.
Summary of the invention
The object of this invention is to provide a kind of preparation method of vegetables spiced egg, the spiced egg delicious flavour prepared by the method, fragrant strong, strength road, flexible, vitamin and content of mineral substances high, rich in nutritive value, safety and Health.
The technical scheme that the present invention realizes above-mentioned purpose employing is: a kind of preparation method of vegetables spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 8-14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 3-4min, for subsequent use;
Step 2, get fresh vegetables raw material, clean, be placed in halogen pot, the ratio being 30:1:80 according to the weight ratio of vegetables, halogen material and water adds halogen material and water, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stirs once every 5min, stew in soy sauce is pulled out after terminating, the water content that normal temperature dries to vegetables is no more than 40%, obtains stew in soy sauce vegetables, for subsequent use; Vegetable stock is obtained after pulling vegetables out, for subsequent use;
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of vegetable stock is that the ratio of 140:123 adds vegetable stock, to open fire heating stew in soy sauce, stew in soy sauce 2-3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3-4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce vegetables and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce vegetables carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of vegetables spiced egg.
Halogen material described in step 2 be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 6:3: 1: 1 the mixture that is mixed to get of weight ratio.
Vegetables raw material described in step 3 are the one in auricularia auriculajudae, mushroom, dried bean curd or day lily.
Described spice according to parts by weight by Chinese cassia tree 2 parts, fennel seeds 2 parts, fructus amomi 1 part, the root of Dahurain angelica 0.1 part, Aplotaxis auriculata 2 parts, kaempferia galamga 1 part, 6 parts, Chinese prickly ash, tsaoko 0.5 part, chive 2 parts, the Radix Astragali 1 part, radix pseudostellariae 0.5 part, rhizoma zingiberis 4 parts and nutmeg 1 part through soaking in Chinese liquor, drain after add salt 1 part, make through slow fire frying 1-3min.
Beneficial effect of the present invention
Egg is combined with vegetables by the vegetables spiced egg that method provided by the invention prepares, and delicious flavour is fragrant strong, strength road, flexible, vitamin and content of mineral substances high, rich in nutritive value, safety and Health, and the liking of the people that are easy to get.The Vegetable soup that stew in soy sauce vegetables obtain is used for stew in soy sauce egg by the present invention, makes the egg obtained contain the taste of vegetables, and fresh fragrance is beautiful, and the vitamin in Vegetable soup can be immersed egg, makes egg contain vitamin ingredients, is of high nutritive value.Egg is cutting-up mouth before stew in soy sauce, contributes to tasty, and after stew in soy sauce terminates, control temperature makes egg cool off rapidly, utilizes principle of expanding with heat and contracting with cold, egg rapid desufflation, pins in time the fragrance of egg, avoids nature to dry in the air the larger problem of loss of flavor in process processed.
Detailed description of the invention
A preparation method for vegetables spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 8-14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 3-4min, for subsequent use;
Step 2, get fresh vegetables raw material, clean, be placed in halogen pot, the ratio being 30:1:80 according to the weight ratio of vegetables, halogen material and water adds halogen material and water, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stirs once every 5min, stew in soy sauce is pulled out after terminating, the water content that normal temperature dries to vegetables is no more than 40%, obtains stew in soy sauce vegetables, for subsequent use; Vegetable stock is obtained after pulling vegetables out, for subsequent use;
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of vegetable stock is that the ratio of 140:123 adds vegetable stock, to open fire heating stew in soy sauce, stew in soy sauce 2-3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3-4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce vegetables and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce vegetables carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of vegetables spiced egg.
Halogen material described in step 2 be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 6:3: 1: 1 the mixture that is mixed to get of weight ratio.
Vegetables raw material described in step 2 are the one in auricularia auriculajudae, mushroom, dried bean curd or day lily.
Described spice according to parts by weight by Chinese cassia tree 2 parts, fennel seeds 2 parts, fructus amomi 1 part, the root of Dahurain angelica 0.1 part, Aplotaxis auriculata 2 parts, kaempferia galamga 1 part, 6 parts, Chinese prickly ash, tsaoko 0.5 part, chive 2 parts, the Radix Astragali 1 part, radix pseudostellariae 0.5 part, rhizoma zingiberis 4 parts and nutmeg 1 part through soaking in Chinese liquor, drain after add salt 1 part, make through slow fire frying 1-3min.
below in conjunction with specific embodiment, the present invention will be further described:
embodiment 1:
A preparation method for vegetables spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 8h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 3min, for subsequent use;
Step 2, get fresh auricularia auriculajudae raw material, clean, be placed in halogen pot, the ratio being 30:1:80 according to the weight ratio of auricularia auriculajudae, halogen material and water adds halogen material and water, halogen material be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 6:3: 1: 1 the mixture that is mixed to get of weight ratio, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, pull out after stew in soy sauce terminates, the water content that normal temperature dries to auricularia auriculajudae is no more than 40%, obtain stew in soy sauce auricularia auriculajudae, for subsequent use; Vegetable stock is obtained after pulling auricularia auriculajudae out, for subsequent use;
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of vegetable stock is that the ratio of 140:123 adds vegetable stock, to open fire heating stew in soy sauce, stew in soy sauce 2h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce auricularia auriculajudae and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce auricularia auriculajudae carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of vegetables spiced egg.
embodiment 2:
A preparation method for vegetables spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 4min, for subsequent use;
Step 2, get fresh mushroom raw material, clean, be placed in halogen pot, the ratio being 30:1:80 according to the weight ratio of mushroom, halogen material and water adds halogen material and water, halogen material be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 6:3: 1: 1 the mixture that is mixed to get of weight ratio, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, pull out after stew in soy sauce terminates, the water content that normal temperature dries to mushroom is no more than 40%, obtain stew in soy sauce mushroom, for subsequent use; Vegetable stock is obtained after pulling mushroom out, for subsequent use;
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of vegetable stock is that the ratio of 140:123 adds vegetable stock, to open fire heating stew in soy sauce, stew in soy sauce 3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce mushroom and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce mushroom carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of vegetables spiced egg.
embodiment 3:
A preparation method for vegetables spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 11h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 3min, for subsequent use;
Step 2, get fresh dried bean curd raw material, clean, be placed in halogen pot, the ratio being 30:1:80 according to the weight ratio of dried bean curd, halogen material and water adds halogen material and water, halogen material be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 6:3: 1: 1 the mixture that is mixed to get of weight ratio, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, pull out after stew in soy sauce terminates, the water content that normal temperature dries to dried bean curd is no more than 40%, obtain preserved dried beancurd, for subsequent use; Vegetable stock is obtained after pulling dried bean curd out, for subsequent use;
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of vegetable stock is that the ratio of 140:123 adds vegetable stock, to open fire heating stew in soy sauce, stew in soy sauce 2.5h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3.5h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the preserved dried beancurd and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g preserved dried beancurd carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of vegetables spiced egg.
embodiment 4:
A preparation method for vegetables spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 4min, for subsequent use;
Step 2, get fresh day lily raw material, clean, be placed in halogen pot, the ratio being 30:1:80 according to the weight ratio of day lily, halogen material and water adds halogen material and water, halogen material be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 6:3: 1: 1 the mixture that is mixed to get of weight ratio, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, pull out after stew in soy sauce terminates, the water content that normal temperature dries to day lily is no more than 40%, obtain stew in soy sauce day lily, for subsequent use; Vegetable stock is obtained after pulling day lily out, for subsequent use;
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of vegetable stock is that the ratio of 140:123 adds vegetable stock, to open fire heating stew in soy sauce, stew in soy sauce 3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce day lily and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce day lily carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of vegetables spiced egg.
Claims (3)
1. a preparation method for vegetables spiced egg, is characterized in that: comprise the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 8-14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, to peel off the ripe egg material namely obtained after vibration 3-4min, for subsequent use;
Step 2, get fresh vegetables raw material, clean, be placed in halogen pot, the ratio being 30:1:80 according to the weight ratio of vegetables, halogen material and water adds halogen material and water, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stirs once every 5min, stew in soy sauce is pulled out after terminating, the water content that normal temperature dries to vegetables is no more than 40%, obtains stew in soy sauce vegetables, for subsequent use; Vegetable stock is obtained after pulling vegetables out, for subsequent use;
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of vegetable stock is that the ratio of 140:123 adds vegetable stock, to open fire heating stew in soy sauce, stew in soy sauce 2-3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3-4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce vegetables and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce vegetables carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of vegetables spiced egg.
2. the preparation method of a kind of vegetables spiced egg as claimed in claim 1, is characterized in that: the halogen material described in step 2 be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 6:3: 1: 1 the mixture that is mixed to get of weight ratio.
3. the preparation method of a kind of vegetables spiced egg as claimed in claim 1, is characterized in that: the vegetables raw material described in step 2 are the one in auricularia auriculajudae, mushroom, dried bean curd or day lily.
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| CN201410694262.2A CN104382088A (en) | 2014-11-27 | 2014-11-27 | Preparation method of vegetable marinated eggs |
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| CN201410694262.2A CN104382088A (en) | 2014-11-27 | 2014-11-27 | Preparation method of vegetable marinated eggs |
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Cited By (2)
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| CN105707822A (en) * | 2016-03-09 | 2016-06-29 | 杨琳 | Composition capable of clearing heat and decreasing internal heat for spiced eggs and preparation method of composition |
| CN106538984A (en) * | 2016-10-28 | 2017-03-29 | 江南大学 | A kind of prunus mume (sieb.) sieb.et zucc. juice grain spiced egg and preparation method thereof |
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