CN104824709A - Tremella honey egged cold food and preparation method thereof - Google Patents
Tremella honey egged cold food and preparation method thereof Download PDFInfo
- Publication number
- CN104824709A CN104824709A CN201510168296.2A CN201510168296A CN104824709A CN 104824709 A CN104824709 A CN 104824709A CN 201510168296 A CN201510168296 A CN 201510168296A CN 104824709 A CN104824709 A CN 104824709A
- Authority
- CN
- China
- Prior art keywords
- honey
- parts
- tremella
- egg
- egged
- 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
Links
- 235000012907 honey Nutrition 0.000 title claims abstract description 31
- 241001506047 Tremella Species 0.000 title claims abstract description 17
- 238000002360 preparation method Methods 0.000 title abstract description 6
- 235000021270 cold food Nutrition 0.000 title abstract 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 241000286209 Phasianidae Species 0.000 claims abstract description 10
- 241000132012 Atractylodes Species 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 7
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 7
- 229920002472 Starch Polymers 0.000 claims abstract description 7
- 244000269722 Thea sinensis Species 0.000 claims abstract description 7
- 235000006468 Thea sinensis Nutrition 0.000 claims abstract description 7
- 235000020279 black tea Nutrition 0.000 claims abstract description 7
- 235000008434 ginseng Nutrition 0.000 claims abstract description 7
- 229920001277 pectin Polymers 0.000 claims abstract description 7
- 235000010987 pectin Nutrition 0.000 claims abstract description 7
- 239000001814 pectin Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000019698 starch Nutrition 0.000 claims abstract description 7
- 239000008107 starch Substances 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000233866 Fungi Species 0.000 claims description 12
- 235000009508 confectionery Nutrition 0.000 claims description 12
- 241000411851 herbal medicine Species 0.000 claims description 11
- 238000002386 leaching Methods 0.000 claims description 11
- 238000009835 boiling Methods 0.000 claims description 7
- 241000208340 Araliaceae Species 0.000 claims description 6
- 238000010438 heat treatment Methods 0.000 claims description 6
- 238000001802 infusion Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 4
- 235000017166 Bambusa arundinacea Nutrition 0.000 claims description 3
- 235000017491 Bambusa tulda Nutrition 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 244000082204 Phyllostachys viridis Species 0.000 claims description 3
- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
- 238000003491 array Methods 0.000 claims description 3
- 239000011425 bamboo Substances 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 210000003278 egg shell Anatomy 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 claims description 3
- 235000013601 eggs Nutrition 0.000 abstract description 41
- 230000000694 effects Effects 0.000 abstract description 7
- 230000036541 health Effects 0.000 abstract description 5
- 210000004369 blood Anatomy 0.000 abstract description 4
- 239000008280 blood Substances 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 239000004480 active ingredient Substances 0.000 abstract description 2
- 241000213006 Angelica dahurica Species 0.000 abstract 1
- 244000131316 Panax pseudoginseng Species 0.000 abstract 1
- 230000003115 biocidal effect Effects 0.000 abstract 1
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 235000004280 healthy diet Nutrition 0.000 abstract 1
- 230000003053 immunization Effects 0.000 abstract 1
- 238000002649 immunization Methods 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 230000001105 regulatory effect Effects 0.000 abstract 1
- 239000000126 substance Substances 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 150000001413 amino acids Chemical class 0.000 description 4
- 241000271566 Aves Species 0.000 description 3
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 3
- 239000011575 calcium Substances 0.000 description 3
- 229910052791 calcium Inorganic materials 0.000 description 3
- 230000018109 developmental process Effects 0.000 description 3
- 229910052500 inorganic mineral Inorganic materials 0.000 description 3
- 229910052742 iron Inorganic materials 0.000 description 3
- 239000011707 mineral Substances 0.000 description 3
- 235000010755 mineral Nutrition 0.000 description 3
- 239000000203 mixture Substances 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 2
- 239000003146 anticoagulant agent Substances 0.000 description 2
- 239000003963 antioxidant agent Substances 0.000 description 2
- 230000003078 antioxidant effect Effects 0.000 description 2
- 235000006708 antioxidants Nutrition 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 2
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000006870 function Effects 0.000 description 2
- 230000036039 immunity Effects 0.000 description 2
- 238000002372 labelling Methods 0.000 description 2
- 150000002632 lipids Chemical class 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 230000007774 longterm Effects 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 150000007524 organic acids Chemical class 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011591 potassium Substances 0.000 description 2
- 229910052700 potassium Inorganic materials 0.000 description 2
- 230000008569 process Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 235000013343 vitamin Nutrition 0.000 description 2
- 239000011782 vitamin Substances 0.000 description 2
- 229940088594 vitamin Drugs 0.000 description 2
- 229930003231 vitamin Natural products 0.000 description 2
- 150000003722 vitamin derivatives Chemical class 0.000 description 2
- 244000251953 Agaricus brunnescens Species 0.000 description 1
- 235000001674 Agaricus brunnescens Nutrition 0.000 description 1
- 206010008570 Chloasma Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 208000004930 Fatty Liver Diseases 0.000 description 1
- 241000272496 Galliformes Species 0.000 description 1
- 229920002527 Glycogen Polymers 0.000 description 1
- 102000001554 Hemoglobins Human genes 0.000 description 1
- 108010054147 Hemoglobins Proteins 0.000 description 1
- 206010019708 Hepatic steatosis Diseases 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- FYYHWMGAXLPEAU-UHFFFAOYSA-N Magnesium Chemical compound [Mg] FYYHWMGAXLPEAU-UHFFFAOYSA-N 0.000 description 1
- 208000003351 Melanosis Diseases 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000007107 Stomach Ulcer Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 239000005864 Sulphur Substances 0.000 description 1
- 239000002253 acid Substances 0.000 description 1
- 238000004458 analytical method Methods 0.000 description 1
- 230000000844 anti-bacterial effect Effects 0.000 description 1
- 230000003110 anti-inflammatory effect Effects 0.000 description 1
- 230000002785 anti-thrombosis Effects 0.000 description 1
- 229940127219 anticoagulant drug Drugs 0.000 description 1
- 206010003246 arthritis Diseases 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 210000004204 blood vessel Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 230000003925 brain function Effects 0.000 description 1
- 230000002279 cholagogic effect Effects 0.000 description 1
- 239000000084 colloidal system Substances 0.000 description 1
- 239000003086 colorant Substances 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 230000037213 diet Effects 0.000 description 1
- 235000005911 diet Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 210000003743 erythrocyte Anatomy 0.000 description 1
- 208000010706 fatty liver disease Diseases 0.000 description 1
- 201000005917 gastric ulcer Diseases 0.000 description 1
- 210000001035 gastrointestinal tract Anatomy 0.000 description 1
- 229940096919 glycogen Drugs 0.000 description 1
- 230000011132 hemopoiesis Effects 0.000 description 1
- 230000002440 hepatic effect Effects 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 229910017053 inorganic salt Inorganic materials 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 239000011777 magnesium Substances 0.000 description 1
- 229910052749 magnesium Inorganic materials 0.000 description 1
- WPBNNNQJVZRUHP-UHFFFAOYSA-L manganese(2+);methyl n-[[2-(methoxycarbonylcarbamothioylamino)phenyl]carbamothioyl]carbamate;n-[2-(sulfidocarbothioylamino)ethyl]carbamodithioate Chemical compound [Mn+2].[S-]C(=S)NCCNC([S-])=S.COC(=O)NC(=S)NC1=CC=CC=C1NC(=S)NC(=O)OC WPBNNNQJVZRUHP-UHFFFAOYSA-L 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000000214 mouth Anatomy 0.000 description 1
- 235000005985 organic acids Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 238000010926 purge Methods 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 239000012266 salt solution Substances 0.000 description 1
- 230000002000 scavenging effect Effects 0.000 description 1
- 210000002966 serum Anatomy 0.000 description 1
- 239000011734 sodium Substances 0.000 description 1
- 229910052708 sodium Inorganic materials 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 230000002269 spontaneous effect Effects 0.000 description 1
- 208000010110 spontaneous platelet aggregation Diseases 0.000 description 1
- 231100000240 steatosis hepatitis Toxicity 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 230000004218 vascular function Effects 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Jellies, Jams, And Syrups (AREA)
Abstract
The invention relates to a tremella honey egged cold food and a preparation method thereof. The tremella honey egged cold food comprises the following raw materials by weight: 500-530 parts of quail eggs, 10-12 part of salts, 5-7 parts of black tea, 3-5 parts of Chinese angelica, 9-11 parts of ginseng wine, 3-5 parts of bighead atractylodes rhizome, 15-20 parts of edible vinegar, 25-35 parts of honey, 20-25 parts of tremella, 15-20 parts of starch, 8-12 parts of pectin and a proper amount of water. The active ingredients of the tremella honey egged cold food have the health care effects for enhancing immunization, antibiosis and antiphlogosis, regulating blood fat, nourishing yin and moistening lung. the tremella honey egged cold food has the characteristics of abundant nutrition, health and delicious taste, no chemical addictive, convenient eating, beautiful profile and bright color, and is the best choice for people healthy diet.
Description
Technical field
The present invention relates generally to a kind of tremella honey book on Chinese herbal medicine leaching egg ice confectionery 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, in order to provide a kind of tremella honey book on Chinese herbal medicine leaching egg ice confectionery, to enrich the selection of people with this.
The present invention is achieved by the following technical solutions:
A kind of tremella honey book on Chinese herbal medicine leaching egg ice confectionery, is characterized in that it is made up of following weight parts raw material:
Quail egg 500 ~ 530, salt 10 ~ 12, black tea 5 ~ 7, Radix Angelicae Sinensis 3 ~ 5, ginseng wine 9 ~ 11, the bighead atractylodes rhizome 3 ~ 5, vinegar 15 ~ 20, honey 25 ~ 35, white fungus 20 ~ 25, starch 15 ~ 20, pectin 8 ~ 12 and water appropriate.
A preparation method for tremella honey book on Chinese herbal medicine leaching egg ice confectionery, 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 black tea, Radix Angelicae Sinensis and bighead atractylodes rhizome 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, then ginseng wine and vinegar is added, put into cellar after sealing up for safekeeping, take out after 5 ~ 7 days, and carry out microwave disinfection 1 ~ 2 minute;
4), white fungus is added the water of 2 ~ 3 times amount, boil to boiling, then starch is hooked water and beat and add wherein together with honey, then pectin is mixed with the ratio of 1:12 with water, then heating is boiled, mix while hot, then the egg that step 3 is made is shelled, string together with bamboo let, wrapped up in while hot again on quail egg, place 6 ~ 12 hours in 2 ~ 4 DEG C, be packaged into bag, stored refrigerated.
Radix Angelicae Sinensis contains abundant amino acid, organic acid, forulic acid and abundant inorganic elements.Radix Angelicae Sinensis can significantly promote body hematopoiesis function, raises red blood cell, leucocyte and content of hemoglobin; Suppress platelet aggregation, antithrombotic, adjusting blood lipid; Strengthen immunity, anti-inflammatory, protect the liver, radioresistance, anti-oxidant and scavenging free radicals.
Honey is a kind of nutritious natural nourishing food, is also one of the most frequently used invigorant.According to analysis, honey contains the trace element with the multiple organic acids such as the plurality of inorganic salt of human serum concentration comparable and vitamin, iron, calcium, copper, manganese, potassium, phosphorus and useful health.Honey can improve the composition of blood, promotes heart and brain and vascular function, therefore often takes in cardiovascular patient very beneficial; Honey has protective effect to liver, can impel liver cell regeneration, is formed with certain inhibitory action to fatty liver; Edible honey can regain one's strength of body rapidly, and dispelling fatigue builds up one's resistance to disease; Honey also has the effect of sterilization, and often edible honey, not only without prejudice to tooth, can also play the effect of sterilizing in oral cavity; Honey can also relax bowel.
White fungus is a kind of common mushroom food, and the nutritional labeling of white fungus is quite abundant, containing protein, fat and several amino acids, mineral matter and glycogen in white fungus.Containing 17 seed amino acids in white fungus protein, 3/4 white fungus in the necessary amino acid of human body can provide; White fungus is also containing several mineral materials, and as calcium, phosphorus, iron, potassium, sodium, magnesium, sulphur etc., wherein the content of calcium, iron is very high; It contains natural plant colloid, can play beneficial gas gut purge, nourishing Yin and moistening lung effect, and long-term eating can reach the effects such as eliminating chloasma.
The bighead atractylodes rhizome, taste is sweet, bitter, tepor.Its Main Function has calmness, blood vessel dilatation, anticoagulant, anti-gastric-ulcer, hepatic cholagogic, diuresis, strong, raising is immune, anti-oxidant, antibacterial.Also have strengthening exterior and reducing sweat effect, for controlling exterior deficiency spontaneous perspiration, arthritis rheumatalgia.
Advantage of the present invention is:
1, a kind of tremella honey book on Chinese herbal medicine leaching egg ice confectionery of the present invention, active ingredient contained by it has and strengthens immunity, anti-inflammation, adjusting blood lipid, the health-care effect such as nourishing Yin and moistening lung.
2, the present invention adds appropriate salt solution and can reduce the breakage rate of peeling off after fresh egg boils when boiling.
3, a kind of tremella honey book on Chinese herbal medicine leaching egg ice confectionery of the present invention has nutritious, and health delicious, add without chemistry, instant, the features such as profile is considerable, bright color are the good choosings of health of people diet.
4, the present invention is strictly accurate to time controling for the ripe process of fresh egg system, makes it to obtain best fresh ripe state.
Detailed description of the invention
The present invention is further illustrated below by specific embodiment.
embodiment one
A kind of tremella honey book on Chinese herbal medicine leaching egg ice confectionery, is characterized in that it is made up of following weight parts raw material:
Quail egg 500 ~ 530, salt 10 ~ 12, black tea 5 ~ 7, Radix Angelicae Sinensis 3 ~ 5, ginseng wine 9 ~ 11, the bighead atractylodes rhizome 3 ~ 5, vinegar 15 ~ 20, honey 25 ~ 35, white fungus 20 ~ 25, starch 15 ~ 20, pectin 8 ~ 12 and water appropriate.
A preparation method for tremella honey book on Chinese herbal medicine leaching egg ice confectionery, 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 black tea, Radix Angelicae Sinensis and bighead atractylodes rhizome 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, then ginseng wine and vinegar is added, put into cellar after sealing up for safekeeping, take out after 5 ~ 7 days, and carry out microwave disinfection 1 ~ 2 minute;
4), white fungus is added the water of 2 ~ 3 times amount, boil to boiling, then starch is hooked water and beat and add wherein together with honey, then pectin is mixed with the ratio of 1:12 with water, then heating is boiled, mix while hot, then the egg that step 3 is made is shelled, string together with bamboo let, wrapped up in while hot again on quail egg, place 6 ~ 12 hours in 2 ~ 4 DEG C, be packaged into bag, stored refrigerated.
Claims (2)
1. a tremella honey book on Chinese herbal medicine leaching egg ice confectionery, is characterized in that it is made up of following weight parts raw material:
Quail egg 500 ~ 530, salt 10 ~ 12, black tea 5 ~ 7, Radix Angelicae Sinensis 3 ~ 5, ginseng wine 9 ~ 11, the bighead atractylodes rhizome 3 ~ 5, vinegar 15 ~ 20, honey 25 ~ 35, white fungus 20 ~ 25, starch 15 ~ 20, pectin 8 ~ 12 and water appropriate.
2. a kind of tremella honey book on Chinese herbal medicine leaching egg ice confectionery 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 black tea, Radix Angelicae Sinensis, bighead atractylodes rhizome 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, then ginseng wine and vinegar is added, put into cellar after sealing up for safekeeping, take out after 5 ~ 7 days, and carry out microwave disinfection 1 ~ 2 minute;
4), white fungus is added the water of 2 ~ 3 times amount, boil to boiling, then starch is hooked water and beat and add wherein together with honey, then pectin is mixed with the ratio of 1:12 with water, then heating is boiled, mix while hot, then the egg that step 3 is made is shelled, string together with bamboo let, wrapped up in while hot again on quail egg, place 6 ~ 12 hours in 2 ~ 4 DEG C, be packaged into bag, stored refrigerated.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510168296.2A CN104824709A (en) | 2015-04-11 | 2015-04-11 | Tremella honey egged cold food and preparation method thereof |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510168296.2A CN104824709A (en) | 2015-04-11 | 2015-04-11 | Tremella honey egged cold food and preparation method thereof |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104824709A true CN104824709A (en) | 2015-08-12 |
Family
ID=53803230
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510168296.2A Pending CN104824709A (en) | 2015-04-11 | 2015-04-11 | Tremella honey egged cold food and preparation method thereof |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104824709A (en) |
Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489747A (en) * | 2014-12-01 | 2015-04-08 | 淮南市焦岗湖忠辉食品有限公司 | Flavored eggs with yellow peach flavor and preparation method of flavored eggs |
| CN104489783A (en) * | 2014-12-08 | 2015-04-08 | 蓬莱京鲁渔业有限公司 | Mixed crab bar and production method of mixed crab bar |
-
2015
- 2015-04-11 CN CN201510168296.2A patent/CN104824709A/en active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104489747A (en) * | 2014-12-01 | 2015-04-08 | 淮南市焦岗湖忠辉食品有限公司 | Flavored eggs with yellow peach flavor and preparation method of flavored eggs |
| CN104489783A (en) * | 2014-12-08 | 2015-04-08 | 蓬莱京鲁渔业有限公司 | Mixed crab bar and production method of mixed crab bar |
Non-Patent Citations (1)
| Title |
|---|
| 蔡向红: "《生活中来的10000个窍门》", 31 January 2014, 天津：天津科学技术出版社 * |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103222660B (en) | Health-care lichee beverage | |
| CN101869321B (en) | Instant abalone with soup and preparation method thereof | |
| CN103992916A (en) | Coix seed and blueberry-containing health black tea wine and processing method thereof | |
| CN104489224A (en) | Process for processing sweetened lotus root health preserved fruit | |
| CN1981628A (en) | Mulse pork ribs and production thereof | |
| CN103504275B (en) | Spicy donkey meat soybean paste and preparation method thereof | |
| CN104621448A (en) | Flower stuffed rice ball and preparation method thereof | |
| KR101738237B1 (en) | Sundae method for cooking at low temperatures | |
| CN104381567A (en) | Method for preparing fruity honeyed lotus root slices | |
| CN104757586A (en) | Baked herbal soaked egg food with nuts and preparation method thereof | |
| CN103704769A (en) | Processing method of selenium-rich crucian carps | |
| KR100736170B1 (en) | Manufacturing method of soybean paste | |
| CN104824709A (en) | Tremella honey egged cold food and preparation method thereof | |
| CN105124553A (en) | Making method of composite hericium erinaceus seasoning liquid | |
| CN104473093A (en) | Processing method of sauce and sugar processed lotus root slices | |
| CN103704780A (en) | Marinating method of selenium-rich gynostemma pentaphyllum makino grass carps | |
| CN109757688A (en) | A kind of pomelo fruit jelly and its preparation process | |
| CN104757594A (en) | Pineapple flavored herbal soaked egg jelly and preparation method thereof | |
| CN104738386A (en) | Herbal donkey-hide gelatin-coated quail egg product and preparation method thereof | |
| CN106337000A (en) | Apple-blueberry composite health-care beverage wine and preparation technology thereof | |
| CN106259679A (en) | A kind of compound dried meat of Semen Coicis body-building fruit and preparation method thereof | |
| CN104757591A (en) | Baked mustard flavored herbal egg roll and preparation method thereof | |
| CN104256456A (en) | Chinese sauerkraut with brain strengthening and stomach harmonizing functions and production method of pickled Chinese cabbages | |
| CN105265714A (en) | Making method of candied flavored strawberries | |
| CN105212081A (en) | A kind of pumpkin Beef sausage and processing method thereof |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| EXSB | Decision made by sipo to initiate substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20150812 |
|
| RJ01 | Rejection of invention patent application after publication |