CN104397760A - Preparation method of shrimp meat sandwiched marinated eggs - Google Patents
Preparation method of shrimp meat sandwiched marinated eggs Download PDFInfo
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- CN104397760A CN104397760A CN201410694261.8A CN201410694261A CN104397760A CN 104397760 A CN104397760 A CN 104397760A CN 201410694261 A CN201410694261 A CN 201410694261A CN 104397760 A CN104397760 A CN 104397760A
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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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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Abstract
The invention discloses a preparation method of shrimp meat sandwiched marinated eggs. The preparation method comprises the following steps: Step 1, firstly steaming the egg raw material until yolks are not completely solidified, performing air curing on the eggs at room temperature, and shelling the shells to obtain the cooked egg material; Step 2, shelling the fresh shrimp raw material to obtain shrimp meat, soaking the shrimp meat with pot-stewed spices, then fishing out the shrimp meat and mincing, adding starch to obtain shrimp meat sauce, and fishing out the shrimp meat to obtain soup base; Step 3, injecting the shrimp meat sauce into each of the eggs, placing the eggs in a marinating pot to be marinated, after marinating, fishing out the eggs, transferring the eggs to the environment at low temperature, preserving the heat and airing to obtain the marinated eggs; Step 4, bagging the marinated eggs in vacuum, sterilizing, packaging the eggs, so as to complete preparation of the shrimp meat sandwiched marinated eggs. The marinated eggs prepared by the preparation method disclosed by the invention are delicious, fragrant, full-bodied, elastic, high in protein level, rich in nutrients, safe and healthy.
Description
Technical field
the invention belongs to field of food preparation, relate generally to the preparation method of the sandwich spiced egg of a kind of peeled shrimp.
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 the preparation method of the sandwich spiced egg of a kind of peeled shrimp, 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: the preparation method of the sandwich spiced egg of a kind of peeled shrimp, 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 under being 0.2MPa condition, steam to egg white solidify and yolk not completely condensation time steam end, at room temperature dry in the air after having steamed 5-10h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, and namely peel off after vibration 3-4min obtains ripe egg material, for subsequent use;
Step 2, get fresh shrimp raw material, peeled shrimp is obtained after shelling, first peeled shrimp is placed in halogen pot, the ratio being 30:1:5:60 according to the weight ratio of peeled shrimp, halogen material, white wine and water adds halogen material, white wine and water, then 30-60min is soaked in sealing, pull peeled shrimp out after immersion completes, the soup juice obtained after pulling peeled shrimp out is material soup, for subsequent use; Minced by the peeled shrimp pulled out, and add the starch juice of its weight 1-5%, starch juice is the starch of 1:15 by weight ratio and expects that soup is made, and after starch juice mixes with the peeled shrimp minced, obtains peeled shrimp sauce, for subsequent use;
Step 3, get the ripe egg material that step one obtains, keep egg-shape constant, first with the peeled shrimp sauce that extruding injection device obtains to each egg inner injection 10g step 2, obtain sandwich egg, for subsequent use; Then sandwich egg is placed in halogen pot, the ratio being 140:123 according to the weight ratio of sandwich egg, material soup adds pan feeding soup, open fire heating stew in soy sauce, stew in soy sauce 1-2h under temperature is 100 DEG C of conditions, pulls offscum and impurity out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, the 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, is incubated the 3-4h processed that dries in the air, namely pot-stewed chicken egg is obtained, for subsequent use;
Step 4, pot-stewed chicken egg step 3 obtained carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of the sandwich spiced egg of peeled shrimp.
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.
Starch described in step 2 is farina.
Described spice, is made through slow fire frying 1-3min 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, nutmeg 1 part and salt 1 part according to parts by weight.
Beneficial effect of the present invention
Egg is combined with peeled shrimp by the sandwich spiced egg of the peeled shrimp that method provided by the invention prepares, and delicious flavour is fragrant strong, strength road, flexible, protein content is high, rich in nutritive value, can human disease resistance be improved, safety and Health, and the liking of the people that are easy to get.The material soup that immersion shrimp obtains is used for stew in soy sauce egg by the present invention, makes the egg obtained contain the taste of shrimp, and fresh fragrance is beautiful, and peeled shrimp is minced be clipped in egg, all have the elite of fresh shrimp to infiltrate during stew in soy sauce inside and outside egg, taste is better, and having meat sandwich in egg time edible, mouthfeel is better.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 the sandwich spiced egg of peeled shrimp, 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 under being 0.2MPa condition, steam to egg white solidify and yolk not completely condensation time steam end, at room temperature dry in the air after having steamed 5-10h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, and namely peel off after vibration 3-4min obtains ripe egg material, for subsequent use;
Step 2, get fresh shrimp raw material, peeled shrimp is obtained after shelling, first peeled shrimp is placed in halogen pot, the ratio being 30:1:5:60 according to the weight ratio of peeled shrimp, halogen material, white wine and water adds halogen material, white wine and water, then 30-60min is soaked in sealing, pull peeled shrimp out after immersion completes, the soup juice obtained after pulling peeled shrimp out is material soup, for subsequent use; Minced by the peeled shrimp pulled out, and add the starch juice of its weight 1-5%, starch juice is the starch of 1:15 by weight ratio and expects that soup is made, and after starch juice mixes with the peeled shrimp minced, obtains peeled shrimp sauce, for subsequent use;
Step 3, get the ripe egg material that step one obtains, keep egg-shape constant, first with the peeled shrimp sauce that extruding injection device obtains to each egg inner injection 10g step 2, obtain sandwich egg, for subsequent use; Then sandwich egg is placed in halogen pot, the ratio being 140:123 according to the weight ratio of sandwich egg, material soup adds pan feeding soup, open fire heating stew in soy sauce, stew in soy sauce 1-2h under temperature is 100 DEG C of conditions, pulls offscum and impurity out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, the 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, is incubated the 3-4h processed that dries in the air, namely pot-stewed chicken egg is obtained, for subsequent use;
Step 4, pot-stewed chicken egg step 3 obtained carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of the sandwich spiced egg of peeled shrimp.
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.
Starch described in step 2 is farina.
Described spice, is made through slow fire frying 1-3min 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, nutmeg 1 part and salt 1 part according to parts by weight.
below in conjunction with specific embodiment, the present invention will be further described:
embodiment 1:
A preparation method for the sandwich spiced egg of peeled shrimp, 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 under being 0.2MPa condition, steam to egg white solidify and yolk not completely condensation time steam end, at room temperature dry in the air after having steamed 5h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, and namely peel off after vibration 3-4min obtains ripe egg material, for subsequent use;
Step 2, get fresh shrimp raw material, peeled shrimp is obtained after shelling, first peeled shrimp is placed in halogen pot, the ratio being 30:1:5:60 according to the weight ratio of peeled shrimp, halogen material, white wine and water adds halogen material, white wine 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, then 30min is soaked in sealing, pulls peeled shrimp out after having soaked, the soup juice obtained after pulling peeled shrimp out is material soup, for subsequent use; Minced by the peeled shrimp pulled out, and add the starch juice of its weight 1%, starch juice is the farina of 1:15 by weight ratio and expects that soup is made, and after starch juice mixes with the peeled shrimp minced, obtains peeled shrimp sauce, for subsequent use;
Step 3, get the ripe egg material that step one obtains, keep egg-shape constant, first with the peeled shrimp sauce that extruding injection device obtains to each egg inner injection 10g step 2, obtain sandwich egg, for subsequent use; Then sandwich egg is placed in halogen pot, the ratio being 140:123 according to the weight ratio of sandwich egg, material soup adds pan feeding soup, open fire heating stew in soy sauce, stew in soy sauce 1h under temperature is 100 DEG C of conditions, pulls offscum and impurity out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, the 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, is incubated the 3h processed that dries in the air, namely pot-stewed chicken egg is obtained, for subsequent use;
Step 4, pot-stewed chicken egg step 3 obtained carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of the sandwich spiced egg of peeled shrimp.
embodiment 2:
A preparation method for the sandwich spiced egg of peeled shrimp, 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 under being 0.2MPa condition, steam to egg white solidify and yolk not completely condensation time steam end, at room temperature dry in the air after having steamed 10h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, and namely peel off after vibration 3-4min obtains ripe egg material, for subsequent use;
Step 2, get fresh shrimp raw material, peeled shrimp is obtained after shelling, first peeled shrimp is placed in halogen pot, the ratio being 30:1:5:60 according to the weight ratio of peeled shrimp, halogen material, white wine and water adds halogen material, white wine 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, then 60min is soaked in sealing, pulls peeled shrimp out after having soaked, the soup juice obtained after pulling peeled shrimp out is material soup, for subsequent use; Minced by the peeled shrimp pulled out, and add the starch juice of its weight 5%, starch juice is the farina of 1:15 by weight ratio and expects that soup is made, and after starch juice mixes with the peeled shrimp minced, obtains peeled shrimp sauce, for subsequent use;
Step 3, get the ripe egg material that step one obtains, keep egg-shape constant, first with the peeled shrimp sauce that extruding injection device obtains to each egg inner injection 10g step 2, obtain sandwich egg, for subsequent use; Then sandwich egg is placed in halogen pot, the ratio being 140:123 according to the weight ratio of sandwich egg, material soup adds pan feeding soup, open fire heating stew in soy sauce, stew in soy sauce 2h under temperature is 100 DEG C of conditions, pulls offscum and impurity out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, the 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, is incubated the 4h processed that dries in the air, namely pot-stewed chicken egg is obtained, for subsequent use;
Step 4, pot-stewed chicken egg step 3 obtained carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of the sandwich spiced egg of peeled shrimp.
embodiment 3:
A preparation method for the sandwich spiced egg of peeled shrimp, 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 under being 0.2MPa condition, steam to egg white solidify and yolk not completely condensation time steam end, 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, and namely peel off after vibration 3-4min obtains ripe egg material, for subsequent use;
Step 2, get fresh shrimp raw material, peeled shrimp is obtained after shelling, first peeled shrimp is placed in halogen pot, the ratio being 30:1:5:60 according to the weight ratio of peeled shrimp, halogen material, white wine and water adds halogen material, white wine 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, then 50min is soaked in sealing, pulls peeled shrimp out after having soaked, the soup juice obtained after pulling peeled shrimp out is material soup, for subsequent use; Minced by the peeled shrimp pulled out, and add the starch juice of its weight 3%, starch juice is the farina of 1:15 by weight ratio and expects that soup is made, and after starch juice mixes with the peeled shrimp minced, obtains peeled shrimp sauce, for subsequent use;
Step 3, get the ripe egg material that step one obtains, keep egg-shape constant, first with the peeled shrimp sauce that extruding injection device obtains to each egg inner injection 10g step 2, obtain sandwich egg, for subsequent use; Then sandwich egg is placed in halogen pot, the ratio being 140:123 according to the weight ratio of sandwich egg, material soup adds pan feeding soup, open fire heating stew in soy sauce, stew in soy sauce 1.5h under temperature is 100 DEG C of conditions, pulls offscum and impurity out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, the 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, is incubated the 3.5h processed that dries in the air, namely pot-stewed chicken egg is obtained, for subsequent use;
Step 4, pot-stewed chicken egg step 3 obtained carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of the sandwich spiced egg of peeled shrimp.
Claims (3)
1. a preparation method for the sandwich spiced egg of peeled shrimp, 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 under being 0.2MPa condition, steam to egg white solidify and yolk not completely condensation time steam end, at room temperature dry in the air after having steamed 5-10h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, and namely peel off after vibration 3-4min obtains ripe egg material, for subsequent use;
Step 2, get fresh shrimp raw material, peeled shrimp is obtained after shelling, first peeled shrimp is placed in halogen pot, the ratio being 30:1:5:60 according to the weight ratio of peeled shrimp, halogen material, white wine and water adds halogen material, white wine and water, then 30-60min is soaked in sealing, pull peeled shrimp out after immersion completes, the soup juice obtained after pulling peeled shrimp out is material soup, for subsequent use; Minced by the peeled shrimp pulled out, and add the starch juice of its weight 1-5%, starch juice is the starch of 1:15 by weight ratio and expects that soup is made, and after starch juice mixes with the peeled shrimp minced, obtains peeled shrimp sauce, for subsequent use;
Step 3, get the ripe egg material that step one obtains, keep egg-shape constant, first with the peeled shrimp sauce that extruding injection device obtains to each egg inner injection 10g step 2, obtain sandwich egg, for subsequent use; Then sandwich egg is placed in halogen pot, the ratio being 140:123 according to the weight ratio of sandwich egg, material soup adds pan feeding soup, open fire heating stew in soy sauce, stew in soy sauce 1-2h under temperature is 100 DEG C of conditions, pulls offscum and impurity out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, the 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, is incubated the 3-4h processed that dries in the air, namely pot-stewed chicken egg is obtained, for subsequent use;
Step 4, pot-stewed chicken egg step 3 obtained carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of the sandwich spiced egg of peeled shrimp.
2. the preparation method of the sandwich spiced egg of a kind of peeled shrimp 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 the sandwich spiced egg of a kind of peeled shrimp as claimed in claim 1, is characterized in that: the starch described in step 2 is farina.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410694261.8A CN104397760A (en) | 2014-11-27 | 2014-11-27 | Preparation method of shrimp meat sandwiched marinated eggs |
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| CN201410694261.8A CN104397760A (en) | 2014-11-27 | 2014-11-27 | Preparation method of shrimp meat sandwiched marinated eggs |
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| CN201410694261.8A Pending CN104397760A (en) | 2014-11-27 | 2014-11-27 | Preparation method of shrimp meat sandwiched marinated eggs |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533487A (en) * | 2015-12-10 | 2016-05-04 | 青岛工学院 | Vegetable and egg sausages with high nutrition value and making technology of vegetable and egg sausages with high nutrition value |
| CN105558885A (en) * | 2016-01-14 | 2016-05-11 | 安徽省好再来食品有限公司 | Method for making spiced corned eggs |
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|---|---|---|---|---|
| JPS58134969A (en) * | 1982-02-07 | 1983-08-11 | Sunao Tominaga | Preparation of processed fish egg |
| CN102178268A (en) * | 2011-05-04 | 2011-09-14 | 南昌大学 | Processing method of recombined egg product |
| CN102309024A (en) * | 2010-07-10 | 2012-01-11 | 萧正煌 | Method for processing novel egg |
| CN102940277A (en) * | 2012-10-26 | 2013-02-27 | 北京德青源农业科技股份有限公司 | Multi-flavor soft yolk poultry eggs and preparation method thereof |
-
2014
- 2014-11-27 CN CN201410694261.8A patent/CN104397760A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JPS58134969A (en) * | 1982-02-07 | 1983-08-11 | Sunao Tominaga | Preparation of processed fish egg |
| CN102309024A (en) * | 2010-07-10 | 2012-01-11 | 萧正煌 | Method for processing novel egg |
| CN102178268A (en) * | 2011-05-04 | 2011-09-14 | 南昌大学 | Processing method of recombined egg product |
| CN102940277A (en) * | 2012-10-26 | 2013-02-27 | 北京德青源农业科技股份有限公司 | Multi-flavor soft yolk poultry eggs and preparation method thereof |
Non-Patent Citations (1)
| Title |
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| 叶华等: "无公害五香卤蛋的调味研究", 《食品工业科技》 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105533487A (en) * | 2015-12-10 | 2016-05-04 | 青岛工学院 | Vegetable and egg sausages with high nutrition value and making technology of vegetable and egg sausages with high nutrition value |
| CN105558885A (en) * | 2016-01-14 | 2016-05-11 | 安徽省好再来食品有限公司 | Method for making spiced corned eggs |
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Application publication date: 20150311 |