CN105011218A - Fragrant and spicy shelled quail egg - Google Patents
Fragrant and spicy shelled quail egg Download PDFInfo
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- CN105011218A CN105011218A CN201510491589.4A CN201510491589A CN105011218A CN 105011218 A CN105011218 A CN 105011218A CN 201510491589 A CN201510491589 A CN 201510491589A CN 105011218 A CN105011218 A CN 105011218A
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- quail egg
- spicy
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- egg
- shell
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- 241000286209 Phasianidae Species 0.000 title claims abstract description 60
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 14
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- 235000015067 sauces Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
- 235000008397 ginger Nutrition 0.000 claims abstract description 13
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 13
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 13
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 13
- 150000003839 salts Chemical class 0.000 claims abstract description 13
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 20
- 102000002322 Egg Proteins Human genes 0.000 claims description 16
- 108010000912 Egg Proteins Proteins 0.000 claims description 16
- 210000003278 egg shell Anatomy 0.000 claims description 15
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 13
- 235000013599 spices Nutrition 0.000 claims description 13
- 241000234314 Zingiber Species 0.000 claims description 12
- 238000002360 preparation method Methods 0.000 claims description 7
- 239000002994 raw material Substances 0.000 claims description 7
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 238000009835 boiling Methods 0.000 claims description 6
- 238000006243 chemical reaction Methods 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000012546 transfer Methods 0.000 claims description 5
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- 239000008280 blood Substances 0.000 abstract description 5
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- 235000002566 Capsicum Nutrition 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 230000037213 diet Effects 0.000 abstract 1
- 235000005911 diet Nutrition 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- 239000003755 preservative agent Substances 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 6
- 238000001816 cooling Methods 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 238000012360 testing method Methods 0.000 description 4
- 210000000988 bone and bone Anatomy 0.000 description 3
- 238000011156 evaluation Methods 0.000 description 3
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- 229960003284 iron Drugs 0.000 description 3
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 2
- CFWRDBDJAOHXSH-SECBINFHSA-N 2-azaniumylethyl [(2r)-2,3-diacetyloxypropyl] phosphate Chemical compound CC(=O)OC[C@@H](OC(C)=O)COP(O)(=O)OCCN CFWRDBDJAOHXSH-SECBINFHSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 239000000787 lecithin Substances 0.000 description 2
- 229940067606 lecithin Drugs 0.000 description 2
- 235000010445 lecithin Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- LEVWYRKDKASIDU-IMJSIDKUSA-N L-cystine Chemical compound [O-]C(=O)[C@@H]([NH3+])CSSC[C@H]([NH3+])C([O-])=O LEVWYRKDKASIDU-IMJSIDKUSA-N 0.000 description 1
- KDXKERNSBIXSRK-YFKPBYRVSA-N L-lysine Chemical compound NCCCC[C@H](N)C(O)=O KDXKERNSBIXSRK-YFKPBYRVSA-N 0.000 description 1
- KDXKERNSBIXSRK-UHFFFAOYSA-N Lysine Natural products NCCCCC(N)C(O)=O KDXKERNSBIXSRK-UHFFFAOYSA-N 0.000 description 1
- 239000004472 Lysine Substances 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 244000131316 Panax pseudoginseng Species 0.000 description 1
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 description 1
- 235000003140 Panax quinquefolius Nutrition 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 241000238370 Sepia Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 239000003795 chemical substances by application Substances 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 229960003067 cystine Drugs 0.000 description 1
- 208000002173 dizziness Diseases 0.000 description 1
- 235000008434 ginseng Nutrition 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229960003646 lysine Drugs 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to the technical field of diet, in particular to a fragrant and spicy shelled quail egg. The fragrant and spicy shelled quail egg is composed of, by weight, 400-500 parts of quail egg, 25-30 parts of dark soy sauce, 20-25 parts of salt, 10-12 parts of oyster sauce, 5-6 parts of monosodium glutamate, 2-3 parts of anise, 12-15 parts of pepper, 12-15 parts of dried red pepper and 5-8 parts of old ginger. The fragrant and spicy shelled quail egg is free of any preservatives, has the functions of tonifying qi and blood, and is rich in nutrient, savoury and mellow in taste, suitable for people of all ages, simple in making method and capable of being industrially produced.
Description
Technical field
The present invention relates to a kind of food, specifically the spicy quail egg of a kind of spices with shell.
Background technology
Spiced spicy egg is a characteristic snack of Sichuan province, and egg is put in the pot that with the addition of various spices and carry out infusion, both nutritious, fresh perfume (or spice) is good to eat again.
Quail egg has another name called quail bird egg, quail ovum.Quail egg is considered to " ginseng in animal ".Should normal food be nourishing dietotherapy product, subcircular, individuality be very little, generally only has about 10g, and there is sepia spot on surface, and its nutritive value, not second to egg, has better skin care, skin makeup effect.The nutriment such as quail egg rich in protein, cephalin, lecithin, lysine, cystine, dimension A, dimension B2, dimension B1. iron, phosphorus, calcium, can invigorating qi and benefiting blood, strengthens muscles and bones.There is invigorating qi and benefiting blood, branch rheumatism, the effect strengthened muscles and bones.In quail egg, amino acid classes is complete, containing dizzy abundant, also has high-quality multiple phosphatide, the needed by human compositions such as hormone, the content of iron, riboflavin, vitamin A is all than about exceeding twice with amount egg, then comparatively egg is low by about 1/3rd for cholesterol, is the desirable nourishing food of various weak patient and old man, children and pregnant woman.Quail egg contains higher protein, cephalin, lecithin, iron and vitamin etc.So quail egg is subject to broad masses of the people and likes, because the difference of various places folkways and customs and taste, its way is different, and taste is also not quite similar.
Summary of the invention
The object of this invention is to provide one to look good, smell good and taste good, operation is simple, and has the spicy quail egg of spices of the band shell of invigorating qi and benefiting blood and strengthening the muscles and bones effect.
Realizing technical scheme of the present invention is:
The spicy quail egg of spices with shell is made up of the raw material of following weight parts proportioning:
Quail egg 400-500, dark soy sauce 25-30, salt 20-25, oyster sauce 10-12, monosodium glutamate 5-6, anistree 2-3, Chinese prickly ash 12-15, chilli 12-15, old ginger 5-8.
Described quail egg, oyster sauce, anise, Chinese prickly ash, chilli are commercially available prod, can buy in the market.
The preparation method of the spicy quail egg of above-mentioned band shell, concrete steps are as follows:
1, first quail egg shell is cleaned, put into pot, add water to and covered quail egg and be as the criterion, after boiling rise with big fire, transfer moderate heat to and continue to boil and pick up for 10-15 minute, put into cold water at once and soak, pick up after draining the water, eggshell evenly to be struck and split, crumb, but eggshell is not peeled, for subsequent use;
The quail egg of the band shell 2, then step 1 made puts into pot again, add water to and covered quail egg and be as the criterion, put into dark soy sauce, salt, oyster sauce, monosodium glutamate, anise, Chinese prickly ash, chilli, old ginger, boil with big fire that the little fire of rear conversion is continuous boils 20-30 minute, can pull out, cooling final vacuum packaging.
The spicy quail egg of spices of band shell of the present invention, preferably, be made up of the raw material of following weight portion:
Quail egg 450, dark soy sauce 28, salt 23, oyster sauce 11, monosodium glutamate 5, anistree 2, Chinese prickly ash 13, chilli 13, old ginger 7.
Compared with prior art, beneficial effect of the present invention is:
(1) the spiced spicy quail egg of the present invention, does not add any anticorrisive agent, all-ages.
(2) product of the present invention has good invigorating qi and benefiting blood effect, and through clinical testing, in the empty old men of 100 routine bodies, effective 90 examples, effective 9 examples, invalid 1 example, efficiently reaches 99%.
(3) product of the present invention is not only nutritious, and mouthfeel is aromatic, and preparation method is simple, can suitability for industrialized production.
Detailed description of the invention
Below in conjunction with embodiment, the present invention is further described, but the present invention is not limited to these embodiments.
Embodiment 1
The spicy quail egg of spices with shell is made up of the raw material of following weight parts proportioning:
Quail egg 400, dark soy sauce 25, salt 20, oyster sauce 10, monosodium glutamate 5, anistree 2, Chinese prickly ash 12, chilli 12, old ginger 5.
The preparation method of the spicy quail egg of above-mentioned band shell, concrete steps are as follows:
1, first quail egg shell is cleaned, put into pot, add water to and covered quail egg and be as the criterion, after boiling rise with big fire, transfer moderate heat to and continue to boil and pick up for 10 minutes, put into cold water at once and soak, pick up after draining the water, eggshell evenly to be struck and split, crumb, but eggshell is not peeled, for subsequent use;
The quail egg of the band shell 2, then step 1 made puts into pot again, add water to and covered quail egg and be as the criterion, put into dark soy sauce, salt, oyster sauce, monosodium glutamate, anise, Chinese prickly ash, chilli, old ginger, boil with big fire that the little fire of rear conversion is continuous boils 20 minutes, can pull out, cooling final vacuum packaging.
Time edible, open packaging and edible, also can heat and eat again.
Carry out taste scoring test to the present embodiment gained quail egg, through 20 people's sensory evaluations, have 15 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 4 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 2
The spicy quail egg of spices with shell is made up of the raw material of following weight parts proportioning:
Quail egg 450, dark soy sauce 28, salt 23, oyster sauce 11, monosodium glutamate 5, anistree 2, Chinese prickly ash 13, chilli 13, old ginger 7.
The preparation method of the spicy quail egg of above-mentioned band shell, concrete steps are as follows:
1, first quail egg shell is cleaned, put into pot, add water to and covered quail egg and be as the criterion, after boiling rise with big fire, transfer moderate heat to and continue to boil and pick up for 12 minutes, put into cold water at once and soak, pick up after draining the water, eggshell evenly to be struck and split, crumb, but eggshell is not peeled, for subsequent use;
The quail egg of the band shell 2, then step 1 made puts into pot again, add water to and covered quail egg and be as the criterion, put into dark soy sauce, salt, oyster sauce, monosodium glutamate, anise, Chinese prickly ash, chilli, old ginger, boil with big fire that the little fire of rear conversion is continuous boils 25 minutes, can pull out, cooling final vacuum packaging.
Time edible, open packaging and edible, also can heat and eat again.
Carry out taste scoring test to the present embodiment gained quail egg, through 30 people's sensory evaluations, have 25 people to represent the taste liking the present embodiment, have 2 people to represent the taste not liking the present embodiment, all the other 3 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Embodiment 3
The spicy quail egg of spices with shell is made up of the raw material of following weight parts proportioning:
Quail egg 500, dark soy sauce 30, salt 25, oyster sauce 12, monosodium glutamate 6, anistree 3, Chinese prickly ash 15, chilli 15, old ginger 8.
The preparation method of the spicy quail egg of above-mentioned band shell, concrete steps are as follows:
1, first quail egg shell is cleaned, put into pot, add water to and covered quail egg and be as the criterion, after boiling rise with big fire, transfer moderate heat to and continue to boil and pick up for 15 minutes, put into cold water at once and soak, pick up after draining the water, eggshell evenly to be struck and split, crumb, but eggshell is not peeled, for subsequent use;
The quail egg of the band shell 2, then step 1 made puts into pot again, add water to and covered quail egg and be as the criterion, put into dark soy sauce, salt, oyster sauce, monosodium glutamate, anise, Chinese prickly ash, chilli, old ginger, boil with big fire that the little fire of rear conversion is continuous boils 30 minutes, can pull out, cooling final vacuum packaging.
Time edible, open packaging and edible, also can heat and eat again.
Carry out taste scoring test to the present embodiment gained quail egg, through 35 people's sensory evaluations, have 30 people to represent the taste liking the present embodiment, have 1 people to represent the taste not liking the present embodiment, all the other 4 people represent that the present embodiment taste is general.Visible, popular to the present embodiment mouthfeel and taste acceptance level higher.
Claims (2)
1. the spicy quail egg of the spices with shell, is characterized in that: be made up of the raw material of following weight parts proportioning:
Quail egg 400-500, dark soy sauce 25-30, salt 20-25, oyster sauce 10-12, monosodium glutamate 5-6, anistree 2-3, Chinese prickly ash 12-15, chilli 12-15, old ginger 5-8.
The preparation method of the spicy quail egg of spices of described band shell, concrete preparation method is as follows:
(1) quail egg shell is cleaned, put into pot, add water to and covered quail egg and be as the criterion, after boiling rise with big fire, transfer continuous the boiling of moderate heat to and pick up for 10-15 minute, put into cold water at once and soak, pick up after draining the water, eggshell evenly to be struck and split, crumb, but eggshell is not peeled, for subsequent use;
(2) then the quail egg that step 1 is made is put into pot again, add water to and covered quail egg and be as the criterion, put into dark soy sauce, salt, oyster sauce, monosodium glutamate, anise, Chinese prickly ash, chilli, old ginger, boil with big fire that the little fire of rear conversion is continuous boils 20-30 minute, can to pull out, then vacuum packaging.
2. the spicy quail egg of spices of band shell according to claim 1, is characterized in that: be made up of the raw material of following weight portion:
Quail egg 450, dark soy sauce 28, salt 23, oyster sauce 11, monosodium glutamate 5, anistree 2, Chinese prickly ash 13, chilli 13, old ginger 7.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491589.4A CN105011218A (en) | 2015-08-12 | 2015-08-12 | Fragrant and spicy shelled quail egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510491589.4A CN105011218A (en) | 2015-08-12 | 2015-08-12 | Fragrant and spicy shelled quail egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105011218A true CN105011218A (en) | 2015-11-04 |
Family
ID=54401821
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510491589.4A Pending CN105011218A (en) | 2015-08-12 | 2015-08-12 | Fragrant and spicy shelled quail egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105011218A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105771A (en) * | 2018-08-30 | 2019-01-01 | 陕西恒源食品有限责任公司 | A kind of Fu tea perfume marinaded quail egg and preparation method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318322A (en) * | 2000-04-17 | 2001-10-24 | 李军宝 | Nutrient tasty egg |
| CN1493217A (en) * | 2002-11-01 | 2004-05-05 | 周兰影 | Nutritive and flavoured egg and its production method |
| CN101073336A (en) * | 2006-05-18 | 2007-11-21 | 邹卫华 | Production of spiced eggs |
| CN102972801A (en) * | 2012-12-19 | 2013-03-20 | 北京德青源农业科技股份有限公司 | Roasted egg food with shell and preparation method thereof |
| CN103610110A (en) * | 2013-12-03 | 2014-03-05 | 黄名珠 | Five-spice spicy quail eggs and preparation method thereof |
| CN104783219A (en) * | 2014-01-21 | 2015-07-22 | 胡唐华 | Processing technology of spiced quail egg |
-
2015
- 2015-08-12 CN CN201510491589.4A patent/CN105011218A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1318322A (en) * | 2000-04-17 | 2001-10-24 | 李军宝 | Nutrient tasty egg |
| CN1493217A (en) * | 2002-11-01 | 2004-05-05 | 周兰影 | Nutritive and flavoured egg and its production method |
| CN101073336A (en) * | 2006-05-18 | 2007-11-21 | 邹卫华 | Production of spiced eggs |
| CN102972801A (en) * | 2012-12-19 | 2013-03-20 | 北京德青源农业科技股份有限公司 | Roasted egg food with shell and preparation method thereof |
| CN103610110A (en) * | 2013-12-03 | 2014-03-05 | 黄名珠 | Five-spice spicy quail eggs and preparation method thereof |
| CN104783219A (en) * | 2014-01-21 | 2015-07-22 | 胡唐华 | Processing technology of spiced quail egg |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109105771A (en) * | 2018-08-30 | 2019-01-01 | 陕西恒源食品有限责任公司 | A kind of Fu tea perfume marinaded quail egg and preparation method thereof |
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