CN104757591A - Baked mustard flavored herbal egg roll and preparation method thereof - Google Patents

Abstract

The invention relates to a baked mustard flavored herbal egg roll and a preparation method of the baked mustard flavored herbal egg roll. The baked mustard flavored herbal egg roll is characterized by being prepared from the following raw materials in parts by weight: 500-530 parts of quail egg, 10-12 parts of table salt, 30-35 parts of needle mushroom, 10-15 parts of chili oil, 5-7 parts of arabian jasmine flower, 7-9 parts of dried tangerine, 5-7 parts of green tea, 7-9 parts of radix notoginseng, 10-15 parts of mustard sauce, 5-7 parts of vinegar, 30-35 parts of bean curd skin, 15-20 parts of olive oil and an appropriate amount of water. The effective ingredients contained in the baked mustard flavored herbal egg roll have the efficacies of invigorating stomach, regulating vital energy, relieving pain, protecting skin, resisting ageing, inhibiting bacteria and the like, and the baked mustard flavored herbal egg roll is rich in nutrition and special in taste, can be eaten conveniently, is scorched outside but tender inside, is spicy and crispy and has no chemical additive.

Description

A kind of mustard taste baking book on Chinese herbal medicine egg roll prepared food and preparation method thereof

Technical field

The present invention relates generally to a kind of mustard taste baking book on Chinese herbal medicine egg roll prepared food and preparation method thereof.

Background technology

Birds, beasts and eggs are one of animal products that occurring in nature nutritional labeling is the most perfect, can provide rich in protein, fat, mineral matter, phosphatide and vitamin for human body.China is the country that egg production is maximum with consumption in the world, and the output of birds, beasts and eggs has occupied first of the world for continuous 25 years since 1985.Within 2009, China's birds, beasts and eggs output is up to 3000 × 10t, but egg consumption is based on fresh egg, the less deep processing for egg, thus causes the relative surplus of egg, have impact on the sound development of cultivation industry.In long-term practice, China develops multiple tradition, practical egg products processing method, and it is simple for process, and product special flavour is unique, of all shapes and colors, the history that some product is century-old on locality even has.In today of high speed development, the industrial applications of these traditional egg products has more wide DEVELOPMENT PROSPECT.

At present, China can have for directly edible fowls egg products kind: lime-preserved egg, salted egg, vinegar egg and Egg preserved in wine etc., these egg products have various abundant taste, are subject to liking of a lot of consumer, have very large potentiality to be exploited.But these egg products are present among the people more, there is the defects such as variety protection is single, the diversified degree of local flavor is not high, mouthfeel is not good enough, Market Orientation is low in industrialization.Form and the style of these existing products are more single, can not meet and attract the consumption demand of people.How carrying out deep processing to egg product, producing novel product has become eggs processing enterprise urgent need to solve the problem to attract more consumer.

Summary of the invention

The present invention seeks to provide a kind of mustard taste baking book on Chinese herbal medicine egg roll prepared food, this enriches the selection of people.

The present invention is achieved by the following technical solutions:

A kind of mustard taste baking book on Chinese herbal medicine egg roll prepared food, is characterized in that it is made up of following weight parts raw material:

Quail egg 500 ~ 530, salt 10 ~ 12, asparagus 30 ~ 35, chilli oil 10 ~ 15, Jasmine 5 ~ 7, dried orange peel 7 ~ 9, green tea 5 ~ 7, pseudo-ginseng 7 ~ 9, wasabi 10 ~ 15, vinegar 5 ~ 7, the skin of soya-bean milk 30 ~ 35, olive oil 15 ~ 20 and water are appropriate.

A preparation method for mustard taste baking book on Chinese herbal medicine egg roll prepared food, comprises the following steps:

1), quail egg is cleaned up after, add after mixing with salt poach to boiling 10 ~ 15 minutes, crack eggshell, fresh-keeping in 2 ~ 4 DEG C;

2), by mixing after Jasmine, dried orange peel, green tea and pseudo-ginseng cleaning section, add 10 ~ 12 times of water gagings, heating infusion 1 ~ 2 hour, sealing is preserved;

3) clean column type Porcelain Jar put into by the egg, by step 1 boiled, and makes its close-packed arrays, more all from top to bottom watered by the soup juice of step 2 infusion, put into cellar, take out after 5 ~ 7 days after sealing up for safekeeping, and carry out microwave disinfection 1 ~ 2 minute;

4), by asparagus boiling water scald to 7 ~ 8 maturations, drain excessive moisture, be chopped into fragment, then mix with chilli oil, wasabi, vinegar, sealing refrigeration 6 ~ 12 hours;

5) paved by the skin of soya-bean milk of whole, and the egg that step 3 is made is shelled, then permutation is discharged on the skin of soya-bean milk, brushes a little step 4, wrap up, evenly brush olive oil, in the baking of baking box moderate heat, the crisp sallow perfume (or spice) to its top layer, taking-up naturally cools to room temperature, is packaged into bag, vacuumizes preservation.

Dried orange peel be regulate the flow of vital energy simply, stomach invigorating, the conventional Chinese medicine that reduces phlegm, containing limonoid, this limonoid taste is gentle, soluble in water, in addition, dried orange peel contains the compositions such as volatile oil, hesperidine, Cobastab, C, volatile oil contained by it has gentle spread effect to intestines and stomach, the secretion of digestive juice can be promoted, get rid of pneumatosis in intestinal tube, increase appetite.

Pseudo-ginseng has another name called pseudo-ginseng, be rich in notoginsenoside, notoginseng polysaccharide, dencichine, flavones active ingredient, have hemostasis, promoting blood circulation and removing blood stasis, detumescence ding-tong, strengthening by means of tonics, antifatigue, resist oxygen lack, anti-ageing, reducing blood lipid, hypoglycemic, improve the effects such as body's immunity.Can be used for the various inside and outside haemorrhages such as treatment traumatism and bleeding, hemostasis, gastrorrhagia, hematuria; Hemangiectasis, thrombus, improves microcirculation, the cardiovascular and cerebrovascular diseases such as prevention and therapy high fat of blood, cholesterol increase, coronary heart diseases and angina pectoris, apoplexy sequela; The hepatopathy such as fatty liver, liver fibrosis and lose blood, the body chronic diseases marked by deficiency of vital energy that postpartum, the reason such as prolonged illness cause.

Volatilization oily matter contained by Jasmine, has promoting qi circulation and relieving pain, separates the effect of strongly fragrant dissipating bind, can alleviate chest and abdomen swelling and pain, and the symptom such as diarrhea is tenesmus are the dietotherapy good merchantable brand of pain relieving; Jasmine has inhibitory action to various bacteria; Oral administration and externally, can treat hot eyes, sore, the inflammatory conditions such as exanthemv.

The main active ingredient of green tea is Tea Polyphenols and caffeine, and Tea Polyphenols has very strong non-oxidizability and physiologically active, is the scavenger of human free radical; Tea Polyphenols is water-soluble substances, washes one's face can remove the greasy of face with it, and convergence pore, has sterilization, sterilizing, resisting age of skin, and the ultraviolet radiation in minimizing daylight is to effects such as the damages of skin; Caffeine in tealeaves can impel human central nervous excited, strengthens corticocerebral excited process, plays the effect that benefit of refreshing oneself is thought, cleared away heart-fire.

Advantage of the present invention is:

1, a kind of mustard taste baking book on Chinese herbal medicine egg roll prepared food of the present invention have that nutrition is various, special taste, instant, tender with a crispy crust, fragrant peppery acid is refreshing, without features such as chemistry interpolations.

2, the present invention adds appropriate salt solution and can reduce the breakage rate of peeling off after fresh egg boils when boiling.

3, active ingredient contained by a kind of mustard taste baking book on Chinese herbal medicine egg roll prepared food of the present invention have that stomach invigorating is regulated the flow of vital energy, pain relieving skin care, the effect such as anti-ageing, antibacterial.

Detailed description of the invention

The present invention is further illustrated below by specific embodiment.

embodiment one

A kind of mustard taste baking book on Chinese herbal medicine egg roll prepared food, is characterized in that it is made up of following weight parts raw material:

Quail egg 500 ~ 530, salt 10 ~ 12, asparagus 30 ~ 35, chilli oil 10 ~ 15, Jasmine 5 ~ 7, dried orange peel 7 ~ 9, green tea 5 ~ 7, pseudo-ginseng 7 ~ 9, wasabi 10 ~ 15, vinegar 5 ~ 7, the skin of soya-bean milk 30 ~ 35, olive oil 15 ~ 20 and water are appropriate.

A preparation method for mustard taste baking book on Chinese herbal medicine egg roll prepared food, comprises the following steps:

1), quail egg is cleaned up after, add after mixing with salt poach to boiling 10 ~ 15 minutes, crack eggshell, fresh-keeping in 2 ~ 4 DEG C;

2), by mixing after Jasmine, dried orange peel, green tea and pseudo-ginseng cleaning section, add 10 ~ 12 times of water gagings, heating infusion 1 ~ 2 hour, sealing is preserved;

3) clean column type Porcelain Jar put into by the egg, by step 1 boiled, and makes its close-packed arrays, more all from top to bottom watered by the soup juice of step 2 infusion, put into cellar, take out after 5 ~ 7 days after sealing up for safekeeping, and carry out microwave disinfection 1 ~ 2 minute;

4), by asparagus boiling water scald to 7 ~ 8 maturations, drain excessive moisture, be chopped into fragment, then mix with chilli oil, wasabi, vinegar, sealing refrigeration 6 ~ 12 hours;

5) paved by the skin of soya-bean milk of whole, and the egg that step 3 is made is shelled, then permutation is discharged on the skin of soya-bean milk, brushes a little step 4, wrap up, evenly brush olive oil, in the baking of baking box moderate heat, the crisp sallow perfume (or spice) to its top layer, taking-up naturally cools to room temperature, is packaged into bag, vacuumizes preservation.

Claims (2)

1. a mustard taste baking book on Chinese herbal medicine egg roll prepared food, is characterized in that it is made up of following weight parts raw material:

Quail egg 500 ~ 530, salt 10 ~ 12, asparagus 30 ~ 35, chilli oil 10 ~ 15, Jasmine 5 ~ 7, dried orange peel 7 ~ 9, green tea 5 ~ 7, pseudo-ginseng 7 ~ 9, wasabi 10 ~ 15, vinegar 5 ~ 7, the skin of soya-bean milk 30 ~ 35, olive oil 15 ~ 20 and water are appropriate.

2. a kind of mustard taste baking book on Chinese herbal medicine egg roll prepared food according to claim 1, it is characterized in that being made up of the following step:

1), quail egg is cleaned up after, add after mixing with salt poach to boiling 10 ~ 15 minutes, crack eggshell, fresh-keeping in 2 ~ 4 DEG C;

2), by mixing after Jasmine, dried orange peel, green tea and pseudo-ginseng cleaning section, add 10 ~ 12 times of water gagings, heating infusion 1 ~ 2 hour, sealing is preserved;

3) clean column type Porcelain Jar put into by the egg, by step 1 boiled, and makes its close-packed arrays, more all from top to bottom watered by the soup juice of step 2 infusion, put into cellar, take out after 5 ~ 7 days after sealing up for safekeeping, and carry out microwave disinfection 1 ~ 2 minute;

4), by asparagus boiling water scald to 7 ~ 8 maturations, drain excessive moisture, be chopped into fragment, then mix with chilli oil, wasabi, vinegar, sealing refrigeration 6 ~ 12 hours;

5) paved by the skin of soya-bean milk of whole, and the egg that step 3 is made is shelled, then permutation is discharged on the skin of soya-bean milk, brushes a little step 4, wrap up, evenly brush olive oil, in the baking of baking box moderate heat, the crisp sallow perfume (or spice) to its top layer, taking-up naturally cools to room temperature, is packaged into bag, vacuumizes preservation.