CN105029502A - Pickling method for brine salted egg - Google Patents

Abstract

The invention discloses a pickling method for a brine salted egg. The brine salted egg is prepared from the following raw materials by weight part: 1000 of water, 1000 of yellow mud, 200-350 of salt, 2-3 of Chinese prickly ash, 3-5 of cinnamon, 2-3 of fennel, 2-5 of ginger, 2-4 of dried tangerine peel, 1-2 of rhizoma kaempferia, 1-3 of ophiopogon japonicus, 2-3 of Schisandra chinensis, 1-3 of bighead atractylodes rhizome, 1-2 of common macrocarpium fruit, 2-3 of herba epimedii, 1-3 of Phlomis mongolica, 2-3 of fig leaf, 30-32 of medical stone powder, 5-7 of chrysanthemum powder, and 4-6 of pomegranate seed oil. The method provided by the invention retains the salty flavor of the salted egg, at the same time adds Chinese prickly ash, cinnamon, fennel, ginger, rhizoma kaempferia and other Chinese herbs to enhance the fragrance, also adds dried tangerine peel, Schisandra chinensis, bighead atractylodes rhizome and other Chinese medicinal components with health care effects, so that the pickled salted egg has delicious taste and is more nutritious.

Description

The method for salting of the salty egg of a kind of bittern

Technical field

The present invention relates to the method for salting of the salty egg of a kind of bittern, belong to food processing technology field.

Background technology

Salty egg is a kind of leisure food that our people enjoys a lot, it is rich in each seed amino acid of fat, protein and needed by human body, various trace element also containing the several mineral materials such as calcium, phosphorus, iron and needed by human and vitamin, and easily absorb by human body.

Summary of the invention

The invention provides the method for salting of the salty egg of a kind of bittern.

The present invention is achieved by the following technical solutions:

A method for salting for the salty egg of bittern, is characterized in that comprising the following steps:

(1) take the raw material of following mass parts: water 1000, yellow mud 1000, salt 200-350, Chinese prickly ash 2-3, cassia bark 3-5, fennel 2-3, ginger 2-5, dried orange peel 2-4, kaempferia galamga 1-2, the tuber of dwarf lilyturf 1-3, fruit of Chinese magnoliavine 2-3, bighead atractylodes rhizome 1-3, dogwood fruit 1-2, HERBA EPIMEDII 2-3, a string of bells hung round the neck grass 1-3, common fig leaf juice 2-3, medical stone powder 30-32, chrysanthemum powder 5-7, granada seed oil 4-6;

(2) by the Chinese prickly ash taken, cassia bark, fennel, ginger, dried orange peel, kaempferia galamga, the tuber of dwarf lilyturf, the fruit of Chinese magnoliavine, the bighead atractylodes rhizome, dogwood fruit, HERBA EPIMEDII, string of bells hung round the neck grass, common fig leaf juice, be added in water, heating decocts 60-70 minute, filter, obtain decoction liquor and the dregs of a decoction, salt is divided into two parts, portion is dissolved in decoction liquor while hot, and to be then concentrated into decoction liquor saturated in heating, obtains bittern;

(3) dried by the above-mentioned obtained dregs of a decoction, grinds, is added in loess together with medical stone powder, chrysanthemum powder, granada seed oil, add remaining salt and suitable quantity of water again, stir, must mud be pickled, then pickle mud by selected salty egg Surface coating, take out after sealed pickling 15-20 days;

(4) by egg surface pickle mud clean after, then put into packaging bag, in packaging bag, inject appropriate bittern, after sterilizing, vacuumize packaging, can sell after 15-20 days.

Advantage of the present invention is:

While the inventive method retains salty egg saline taste, the Chinese herbal medicines such as Chinese prickly ash, cassia bark, fennel, ginger, kaempferia galamga are added to promote its fragrance in flavoring, also add the multiple traditional Chinese medicine ingredients with health role such as dried orange peel, the fruit of Chinese magnoliavine, the bighead atractylodes rhizome simultaneously, make the delicious more nutrition of salty egg of pickling.

Detailed description of the invention

Embodiment 1

A method for salting for the salty egg of bittern, is characterized in that comprising the following steps:

(1) raw material of following mass parts is taken: water 1000, yellow mud 1000, salt 330, Chinese prickly ash 3, cassia bark 5, fennel 3, ginger 5, dried orange peel 2, kaempferia galamga 1, the tuber of dwarf lilyturf 3, the fruit of Chinese magnoliavine 3, the bighead atractylodes rhizome 1, dogwood fruit 2, HERBA EPIMEDII 3, string of bells hung round the neck grass 3, common fig leaf juice 2, medical stone powder 32, chrysanthemum powder 7, granada seed oil 6;

(2) by the Chinese prickly ash taken, cassia bark, fennel, ginger, dried orange peel, kaempferia galamga, the tuber of dwarf lilyturf, the fruit of Chinese magnoliavine, the bighead atractylodes rhizome, dogwood fruit, HERBA EPIMEDII, string of bells hung round the neck grass, common fig leaf juice, be added in water, heating decoction 70 minutes, filter, obtain decoction liquor and the dregs of a decoction, salt is divided into two parts, portion is dissolved in decoction liquor while hot, and to be then concentrated into decoction liquor saturated in heating, obtains bittern;

(3) dried by the above-mentioned obtained dregs of a decoction, grinds, is added in loess together with medical stone powder, chrysanthemum powder, granada seed oil, add remaining salt and suitable quantity of water again, stir, must mud be pickled, then pickle mud by selected salty egg Surface coating, sealed pickling took out after 120 days;

(4) pickle after mud cleans by egg surface, then put into packaging bag, in packaging bag, inject appropriate bittern, after sterilizing, vacuumize packaging, can sell after 15 days.

While this forwarding method retains salty egg saline taste, the Chinese herbal medicines such as Chinese prickly ash, cassia bark, fennel, ginger, kaempferia galamga are added to promote its fragrance in flavoring, also add the multiple traditional Chinese medicine ingredients with health role such as dried orange peel, the fruit of Chinese magnoliavine, the bighead atractylodes rhizome simultaneously, make the delicious more nutrition of salty egg of pickling.

Claims (1)

1. a method for salting for the salty egg of bittern, is characterized in that comprising the following steps:

(1) take the raw material of following mass parts: water 1000, yellow mud 1000, salt 200-350, Chinese prickly ash 2-3, cassia bark 3-5, fennel 2-3, ginger 2-5, dried orange peel 2-4, kaempferia galamga 1-2, the tuber of dwarf lilyturf 1-3, fruit of Chinese magnoliavine 2-3, bighead atractylodes rhizome 1-3, dogwood fruit 1-2, HERBA EPIMEDII 2-3, a string of bells hung round the neck grass 1-3, common fig leaf juice 2-3, medical stone powder 30-32, chrysanthemum powder 5-7, granada seed oil 4-6;

(2) by the Chinese prickly ash taken, cassia bark, fennel, ginger, dried orange peel, kaempferia galamga, the tuber of dwarf lilyturf, the fruit of Chinese magnoliavine, the bighead atractylodes rhizome, dogwood fruit, HERBA EPIMEDII, string of bells hung round the neck grass, common fig leaf juice, be added in water, heating decocts 60-70 minute, filter, obtain decoction liquor and the dregs of a decoction, salt is divided into two parts, portion is dissolved in decoction liquor while hot, and to be then concentrated into decoction liquor saturated in heating, obtains bittern;

(3) dried by the above-mentioned obtained dregs of a decoction, grinds, is added in loess together with medical stone powder, chrysanthemum powder, granada seed oil, add remaining salt and suitable quantity of water again, stir, must mud be pickled, then pickle mud by selected salty egg Surface coating, take out after sealed pickling 15-20 days;

(4) by egg surface pickle mud clean after, then put into packaging bag, in packaging bag, inject appropriate bittern, after sterilizing, vacuumize packaging, can sell after 15-20 days.