CN104382089A - Method for preparing high protein bean curd skin marinated eggs - Google Patents
Method for preparing high protein bean curd skin marinated eggs Download PDFInfo
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- CN104382089A CN104382089A CN201410694263.7A CN201410694263A CN104382089A CN 104382089 A CN104382089 A CN 104382089A CN 201410694263 A CN201410694263 A CN 201410694263A CN 104382089 A CN104382089 A CN 104382089A
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23C—DAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
- A23C20/00—Cheese substitutes
- A23C20/02—Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
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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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- Chemical & Material Sciences (AREA)
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Abstract
The invention discloses a method for preparing high protein bean curd skin marinated eggs. The method comprises the following steps: step I, firstly steaming raw eggs and then air-curing the eggs at room temperature and then shelling the eggs, thus obtaining steamed eggs; step II, firstly cutting each egg to form a cut, then putting the eggs in a marinating pot, heating to marinate the eggs, after completing marinating, adding fried bean curd skins, continuously marinating the eggs and the bean curd skins, respectively fishing out the bean curd skins and 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 III, packaging the marinated eggs and the marinated bean curd skins together and carrying out vacuum bag sealing, sterilizing and outer packaging, thus completing preparation of the high protein bean curd skin marinated eggs. The marinated eggs prepared by the method are tasty, have strong fragrance, are chewy, have resilience, high protein 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 method preparing high protein skin of beancurd 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 method preparing high protein skin of beancurd spiced egg, the spiced egg delicious flavour prepared by the method, fragrant strong, strength road, flexible, protein content is high, rich in nutritive value, safety and Health.
The technical scheme that the present invention realizes above-mentioned purpose employing is: a kind of method preparing high protein skin of beancurd 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, the ripe egg material that step one is obtained, 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, the ratio being 140:11:112 according to the weight ratio of egg, halogen material and water adds halogen material and water, 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, after stew in soy sauce terminates, add the fried dry skin of soya-bean milk, the described fried dry skin of soya-bean milk is that skin of soya-bean milk raw material are cut into strip to be placed in temperature be again that fried the doing of oil cauldron of 300 DEG C obtains after cleaning; The ratio being 30:1:30 according to the weight ratio of the skin of soya-bean milk, halogen material and water adds halogen material and water again, to open fire heating stew in soy sauce, stew in soy sauce 30min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce terminates to pull the skin of soya-bean milk and egg respectively out afterwards, and the water content of being dried by skin of soya-bean milk normal temperature to the skin of soya-bean milk is no more than 150%, obtain halogen skin of beancurd, for subsequent use;
Under egg is transferred to cryogenic conditions, the mean temperature that the egg after control temperature makes stew in soy sauce is cooled to egg white in 5min is no more than 20 DEG C, is incubated the 3-4h processed that dries in the air, then is undertaken fried by the egg after the system of drying in the air, and namely obtains pot-stewed chicken egg, for subsequent use;
Step 3, pot-stewed chicken egg step 2 obtained are packed together with halogen skin of beancurd, and each pot-stewed chicken egg and 30g halogen skin of beancurd carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of high protein skin of beancurd 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.
Described spice is after being mixed by Chinese cassia tree 2 parts, fennel seeds 4 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 2 parts, 1 part, Radix Glycyrrhizae, nutmeg 1 part, 1 part, pepper and salt 1 part according to parts by weight, the compound obtained through slow fire frying 1-3min.
Beneficial effect of the present invention
The skin of beancurd spiced egg delicious flavour that method provided by the invention prepares, fragrant strong, strength road, flexible, protein content is high, rich in nutritive value, safety and Health, and the liking of the people that are easy to get.The present invention is by skin of beancurd and egg stew in soy sauce simultaneously, and both fragrance and nutrition can be made to interpenetrate, and fresh fragrance is beautiful.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
Prepare a method for high protein skin of beancurd spiced egg, 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, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 3-4min, for subsequent use;
Step 2, the ripe egg material that step one is obtained, 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, the ratio being 140:11:112 according to the weight ratio of egg, halogen material and water adds halogen material and water, 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, after stew in soy sauce terminates, add the fried dry skin of soya-bean milk, the described fried dry skin of soya-bean milk is that skin of soya-bean milk raw material are cut into strip to be placed in temperature be again that fried the doing of oil cauldron of 300 DEG C obtains after cleaning; The ratio being 30:1:30 according to the weight ratio of the skin of soya-bean milk, halogen material and water adds halogen material and water again, to open fire heating stew in soy sauce, stew in soy sauce 30min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce terminates to pull the skin of soya-bean milk and egg respectively out afterwards, and the water content of being dried by skin of soya-bean milk normal temperature to the skin of soya-bean milk is no more than 150%, obtain halogen skin of beancurd, for subsequent use;
Under egg is transferred to cryogenic conditions, the mean temperature that the egg after control temperature makes stew in soy sauce is cooled to egg white in 5min is no more than 20 DEG C, is incubated the 3-4h processed that dries in the air, then is undertaken fried by the egg after the system of drying in the air, and namely obtains pot-stewed chicken egg, for subsequent use;
Step 3, pot-stewed chicken egg step 2 obtained are packed together with halogen skin of beancurd, and each pot-stewed chicken egg and 30g halogen skin of beancurd carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of high protein skin of beancurd 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.
Described spice is after being mixed by Chinese cassia tree 2 parts, fennel seeds 4 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 2 parts, 1 part, Radix Glycyrrhizae, nutmeg 1 part, 1 part, pepper and salt 1 part according to parts by weight, the compound obtained through slow fire frying 1-3min.
below in conjunction with specific embodiment, the present invention will be further described:
embodiment 1:
Prepare a method for high protein skin of beancurd spiced egg, 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 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, the ripe egg material that step one is obtained, 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 halogen material and water is that the ratio of 140:11:112 adds halogen material and water, halogen material is 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, add the section streaky pork of halogen material weight 5 times again, 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, after stew in soy sauce terminates, add the fried dry skin of soya-bean milk, the described fried dry skin of soya-bean milk is that skin of soya-bean milk raw material are cut into strip to be placed in temperature be again that fried the doing of oil cauldron of 300 DEG C obtains after cleaning, the ratio being 30:1:30 according to the weight ratio of the skin of soya-bean milk, halogen material and water adds halogen material and water again, to open fire heating stew in soy sauce, stew in soy sauce 30min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce terminates to pull the skin of soya-bean milk and egg respectively out afterwards, and the water content of being dried by skin of soya-bean milk normal temperature to the skin of soya-bean milk is no more than 150%, obtain halogen skin of beancurd, for subsequent use,
Under egg is transferred to cryogenic conditions, the mean temperature that the egg after control temperature makes stew in soy sauce is cooled to egg white in 5min is no more than 20 DEG C, is incubated the 3h processed that dries in the air, then is undertaken fried by the egg after the system of drying in the air, and namely obtains pot-stewed chicken egg, for subsequent use;
Step 3, pot-stewed chicken egg step 2 obtained are packed together with halogen skin of beancurd, and each pot-stewed chicken egg and 30g halogen skin of beancurd carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of high protein skin of beancurd spiced egg.
embodiment 2:
Prepare a method for high protein skin of beancurd spiced egg, 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 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, the ripe egg material that step one is obtained, 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 halogen material and water is that the ratio of 140:11:112 adds halogen material and water, halogen material is 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 3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, after stew in soy sauce terminates, add the fried dry skin of soya-bean milk, the described fried dry skin of soya-bean milk is that skin of soya-bean milk raw material are cut into strip to be placed in temperature be again that fried the doing of oil cauldron of 300 DEG C obtains after cleaning, the ratio being 30:1:30 according to the weight ratio of the skin of soya-bean milk, halogen material and water adds halogen material and water again, to open fire heating stew in soy sauce, stew in soy sauce 30min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce terminates to pull the skin of soya-bean milk and egg respectively out afterwards, and the water content of being dried by skin of soya-bean milk normal temperature to the skin of soya-bean milk is no more than 150%, obtain halogen skin of beancurd, for subsequent use,
Under egg is transferred to cryogenic conditions, the mean temperature that the egg after control temperature makes stew in soy sauce is cooled to egg white in 5min is no more than 20 DEG C, is incubated the 4h processed that dries in the air, then is undertaken fried by the egg after the system of drying in the air, and namely obtains pot-stewed chicken egg, for subsequent use;
Step 3, pot-stewed chicken egg step 2 obtained are packed together with halogen skin of beancurd, and each pot-stewed chicken egg and 30g halogen skin of beancurd carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of high protein skin of beancurd spiced egg.
embodiment 3:
Prepare a method for high protein skin of beancurd spiced egg, 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 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 3.5min, for subsequent use;
Step 2, the ripe egg material that step one is obtained, 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 halogen material and water is that the ratio of 140:11:112 adds halogen material and water, halogen material is 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 2.5h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, after stew in soy sauce terminates, add the fried dry skin of soya-bean milk, the described fried dry skin of soya-bean milk is that skin of soya-bean milk raw material are cut into strip to be placed in temperature be again that fried the doing of oil cauldron of 300 DEG C obtains after cleaning, the ratio being 30:1:30 according to the weight ratio of the skin of soya-bean milk, halogen material and water adds halogen material and water again, to open fire heating stew in soy sauce, stew in soy sauce 30min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce terminates to pull the skin of soya-bean milk and egg respectively out afterwards, and the water content of being dried by skin of soya-bean milk normal temperature to the skin of soya-bean milk is no more than 150%, obtain halogen skin of beancurd, for subsequent use,
Under egg is transferred to cryogenic conditions, the mean temperature that the egg after control temperature makes stew in soy sauce is cooled to egg white in 5min is no more than 20 DEG C, is incubated the 3.5h processed that dries in the air, then is undertaken fried by the egg after the system of drying in the air, and namely obtains pot-stewed chicken egg, for subsequent use;
Step 3, pot-stewed chicken egg step 2 obtained are packed together with halogen skin of beancurd, and each pot-stewed chicken egg and 30g halogen skin of beancurd carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of high protein skin of beancurd spiced egg.
Claims (2)
1. prepare a method for high protein skin of beancurd spiced egg, it 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, the ripe egg material that step one is obtained, 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, the ratio being 140:11:112 according to the weight ratio of egg, halogen material and water adds halogen material and water, 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, after stew in soy sauce terminates, add the fried dry skin of soya-bean milk, the described fried dry skin of soya-bean milk is that skin of soya-bean milk raw material are cut into strip to be placed in temperature be again that fried the doing of oil cauldron of 300 DEG C obtains after cleaning; The ratio being 30:1:30 according to the weight ratio of the skin of soya-bean milk, halogen material and water adds halogen material and water again, to open fire heating stew in soy sauce, stew in soy sauce 30min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce terminates to pull the skin of soya-bean milk and egg respectively out afterwards, and the water content of being dried by skin of soya-bean milk normal temperature to the skin of soya-bean milk is no more than 150%, obtain halogen skin of beancurd, for subsequent use;
Under egg is transferred to cryogenic conditions, the mean temperature that the egg after control temperature makes stew in soy sauce is cooled to egg white in 5min is no more than 20 DEG C, is incubated the 3-4h processed that dries in the air, then is undertaken fried by the egg after the system of drying in the air, and namely obtains pot-stewed chicken egg, for subsequent use;
Step 3, pot-stewed chicken egg step 2 obtained are packed together with halogen skin of beancurd, and each pot-stewed chicken egg and 30g halogen skin of beancurd carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of high protein skin of beancurd spiced egg.
2. a kind of method preparing high protein skin of beancurd 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.
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| CN201410694263.7A CN104382089A (en) | 2014-11-27 | 2014-11-27 | Method for preparing high protein bean curd skin marinated eggs |
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| CN201410694263.7A CN104382089A (en) | 2014-11-27 | 2014-11-27 | Method for preparing high protein bean curd skin marinated eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104757589A (en) * | 2015-04-13 | 2015-07-08 | 合肥市福来多食品有限公司 | Herbal and crisp quail egg spicy bag and preparation method thereof |
| CN104757591A (en) * | 2015-04-13 | 2015-07-08 | 合肥市福来多食品有限公司 | Baked mustard flavored herbal egg roll and preparation method thereof |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757589A (en) * | 2015-04-13 | 2015-07-08 | 合肥市福来多食品有限公司 | Herbal and crisp quail egg spicy bag and preparation method thereof |
| CN104757591A (en) * | 2015-04-13 | 2015-07-08 | 合肥市福来多食品有限公司 | Baked mustard flavored herbal egg roll and preparation method thereof |
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