CN105192751A - Processing method of marinated eggs - Google Patents
Processing method of marinated eggs Download PDFInfo
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- CN105192751A CN105192751A CN201510628362.XA CN201510628362A CN105192751A CN 105192751 A CN105192751 A CN 105192751A CN 201510628362 A CN201510628362 A CN 201510628362A CN 105192751 A CN105192751 A CN 105192751A
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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)
- Seeds, Soups, And Other Foods (AREA)
Abstract
The invention discloses an egg marinating method. The egg marinating method comprises the following steps of (a) preparation of marinating materials of marinated eggs, (b) preparation of eggs, and (c) marinating of the eggs. Main food materials are the eggs, traditional Chinese medicinal materials with effects of invigorating the spleen and tonifying kidney serve as the marinating materials, utilization ratio of nutritious protein is improved effectively, a health function of the edible marinated eggs is also improved while nutrient of the eggs is guaranteed fully, and consumers eat the marinated eggs conveniently.
Description
Technical field
The invention belongs to food processing technology field, be specifically related to a kind of method of egg stew in soy sauce.
Background technology
Egg is one of food source indispensable in people's daily life, and egg mainly can be divided into three parts: eggshell, albumen and yolk.Egg contains a large amount of vitamin and mineral matter and has the protein of high biological value.The amino acid composition of its protein is the most close with tissue protein.Have nourshing Yin and drynsessmoistening prescription, mental-tranquilization, nourishing blood and preventing abortion, the merit of promoting longevity.Egg is popular food, and nutritious and comprehensive contained by fresh hen egg, nutritionist is referred to as " complete protein pattern ", is described as " desirable nutrition library " by people.Heat contained by an egg, be equivalent to the heat of half apple or half cup milk, but it also has the phosphorus of 8%, zinc, the iron of 4%, protein, the vitamin D of 6%, vitamin E, the vitamin A of 6%, Cobastab, the vitamin B2 of 5%, vitamin B6, the Cobastab of 6%, the vitamin B2 of 8% of 4% of 2% of 3% of 10% of 4%, these nutrition are all that human body is requisite, play an important role, as repaired tissue, forming the metabolic processes of new tissue, consumed energy and participation complexity.
Egg eating method is varied, and with regard to absorption and the digestibility of nutrition, boiled egg is 100%, and scrambled egg is 97%, and tender exploding is 98%, and always exploding is 81.1%, and boiling water, milk-egg are 92.5%, and eating something rare is 30% ~ 50%.But the taste fishy smell weight of egg, particularly absorbs best boiled egg, is not accepted by most people.
Summary of the invention
Object of the present invention is intended to the defect overcoming prior art, provides a kind of preparation method simple, the preparation method of the pot-stewed chicken egg nutritious, mouthfeel is good.
The technical solution used in the present invention is:
A preparation method for pot-stewed chicken egg, its making step is:
A. the preparation of pot-stewed chicken egg halogen material, halogen material is made up according to following weight proportion of following raw materials according: drinkable water 3000Kg, salt 40-50Kg, soy sauce 24-48Kg, monosodium glutamate 3-5Kg, white granulated sugar 30-50Kg, burnt sugar coloring 50-60Kg, anistree 0.6-1Kg, fennel seeds 0.6-1Kg, cassia bark 0.4-1Kg, spiceleaf 0.2-0.8Kg, Radix Angelicae Sinensis 0.3-1.2Kg;
B. the preparation of egg:
(1) after egg shell appearance being rinsed well; Adopt egg selector to carry out selecting egg, enter boiling still after selecting egg to complete and carry out boiling, then cool for subsequent use;
(2) cooled egg automatic sheller will be boiled carry out peeling off process to surface without shell;
(3) egg shelled is carried out rinsing to appearance to clean, without the disintegrating slag such as eggshell, yolk powder; Then the dosing container amount of carrying out dress is adopted to be well placed, for subsequent use;
Or, after egg shell appearance is rinsed well by (1); Adopt egg selector to carry out selecting egg, enter boiling still after selecting egg to complete and carry out boiling, then cool for subsequent use;
(2) band shell egg vibrations Cracking machine is carried out broken shell process;
(3) the dosing container amount of carrying out dress is adopted to be well placed, for subsequent use; Or adopt the dosing container amount of carrying out to fill after broken shell to be well placed, for subsequent use;
C. the stew in soy sauce of egg:
(1) after stew in soy sauce groove cleaning and sterilizing is clean, then anise, fennel seeds, cassia bark, spiceleaf, Radix Angelicae Sinensis are made halogen material bag by proportional quantity, be then positioned in quantitative water, temperature controlled at 92.5-95 DEG C, infusion 2 hours;
(2) salt measured described in input step a, soy sauce, monosodium glutamate, white granulated sugar, burnt sugar coloring carry out boiling after 10 minutes again, boil for subsequent use after moisturizing to waterline;
(3) what step b amount installed is positioned in stew in soy sauce groove without shell egg or band shell egg, and then carry out stew in soy sauce, stew in soy sauce temperature controls in 92.5-95 DEG C of interval, and the time is 3-4 hour;
(4), after what stew in soy sauce was good have shell egg to leave standstill airing 6-18 hour, vacuum packaging is proceeded to; After what stew in soy sauce was good leave standstill airing 12-20 hour without shell egg, adopt baking oven to carry out baking and process, the setting parameter of baking is: 60-70 DEG C, 30 minutes, then proceeds to automatic vacuum packaging;
(5) vacuum packaging bag is carried out autoclave sterilization process, cools after sterilization post-drying packaging bag surface moisture.
Beneficial effect of the present invention:
In the present invention, egg contains the mineral matter that the needed by human body such as rich in protein, fat, vitamin and iron, calcium, potassium is wanted, and protein is high-quality protein, has repair to liver organization damage; Be rich in DHA and lecithin, vitellin, to nervous system and body development favourable, can brain tonic and intelligence development, Improving memory power, and promote liver cell regeneration; Containing more Cobastab and other trace elements in egg, can decompose and be oxidized the carcinogen in human body, there is protective effect on cancer risk.
And active ingredient cassia bark taste in halogen material is pungent, sweet, hot in nature; Return kidney, the heart, spleen, Liver Channel; Fragrant peppery gas is thick, falls and liter of holding concurrently, can walk and can keep, and has benefit fire supporing yang, let the fire back to its origin, eliminating cold to stop pain, activating blood to promote menstruation, warming spleen and stomach, removing internal cold, the effect of promoting blood circulation.Radix Angelicae Sinensis is warm in nature, hides sweet, pungent; Return liver, the heart, the spleen channel; Having enriches blood invigorates blood circulation, menstruction regulating and pain relieving, the effect relaxed bowel; Sallow for the deficiency of blood, dizzy palpitaition, irregular menstruation, through closing dysmenorrhoea, asthenia cold abdominalgia, the dry constipation of intestines.Qing Dynasty's " book on Chinese herbal medicine through hundred kinds of records " is said: when the medicine being classified as blood man and must using, reality wants product for what nourish blood.Spiceleaf property is pungent; Temperature, returns stomach; Liver Channel, has the effect in promoting the circulation of qi temperature, and for gastral cavity pain, indigestion is the health products of the integration of drinking and medicinal herbs that a kind of health maintenance effect is very strong, especially for some digest bad consumer, spiceleaf more can be utilized to promote the health of stomach.Anise has warming yang for dispelling cold, effect of regulating qi-flowing for relieving pain, cures mainly cold hernia stomachache, waist knee crymodynia, gastrofrigid vomiting, epigastric pain, the disturbance of lower legs due to pathogenic cold and dampness etc.Fennel seeds have improve a poor appetite, aid digestion, sterilization, tonifying Qi support kidney and regulate the effect of menstruation.
The main food materials of the present invention are eggs, be aided with there is reinforcing spleen and kidney Chinese medicine as stew in soy sauce material, effectively improve the utilization rate of nutrient protein, while fully ensureing egg nutrient, also improve the health care of edible pot-stewed chicken egg, and it is convenient that consumer can be made to eat.
Detailed description of the invention
Below in conjunction with the specific embodiment of the invention, be clearly and completely described technical scheme of the present invention, obviously, described embodiment is only the present invention's part embodiment, instead of whole embodiments.Based on the embodiment in the present invention, those of ordinary skill in the art, not making the every other embodiment obtained under creative work prerequisite, belong to the scope of protection of the invention.
Embodiment 1
The preparation method of pot-stewed chicken egg of the present invention, its making step is:
A. the preparation of pot-stewed chicken egg halogen material, halogen material is made up according to following weight proportion of following raw materials according: drinkable water 3000kg, salt 40-50kg, soy sauce 24-48kg, monosodium glutamate 3-5kg, white granulated sugar 30-50kg, burnt sugar coloring 50-60kg, anistree 0.6-1kg, fennel seeds 0.6-1kg, cassia bark 0.4-1kg, spiceleaf 0.2-0.8kg, Radix Angelicae Sinensis 0.3-1.2kg;
B. the preparation of egg:
(1) after egg shell appearance being rinsed well; Adopt egg selector to carry out selecting egg, enter boiling still after selecting egg to complete and carry out boiling, then cool for subsequent use;
(2) cooled egg automatic sheller will be boiled carry out peeling off process to surface without shell; Or band shell egg then need not shell, vibrations Cracking machine is adopted to carry out broken shell process;
(3) egg shelled is carried out rinsing clean without the disintegrating slag such as eggshell, yolk powder to appearance; Then the dosing container amount of carrying out dress is adopted to be well placed, for subsequent use; Or adopt the dosing container amount of carrying out to fill after broken shell to be well placed, for subsequent use;
C. the stew in soy sauce of egg:
(1) after stew in soy sauce groove cleaning and sterilizing is clean, then anise, fennel seeds, cassia bark, spiceleaf, Radix Angelicae Sinensis are made halogen material bag by proportional quantity, be then positioned in quantitative water, temperature controlled at 92.5-95 DEG C, infusion 2 hours;
(2) salt measured described in input step a, soy sauce, monosodium glutamate, white granulated sugar, burnt sugar coloring carry out boiling after 10 minutes again, boil for subsequent use after moisturizing to waterline;
(3) what step b amount installed is positioned in stew in soy sauce groove without shell egg or band shell egg, and then carry out stew in soy sauce, stew in soy sauce temperature controls in 92.5-95 DEG C of interval, and the time is 3-4 hour;
(4), after what stew in soy sauce was good have shell egg to leave standstill airing 6-18 hour, vacuum packaging is proceeded to; After what stew in soy sauce was good leave standstill airing 12-20 hour without shell egg, adopt baking oven to carry out baking and process, the setting parameter of baking is: 60-70 DEG C, 30 minutes, then proceeds to automatic vacuum packaging;
(5) vacuum packaging bag is carried out autoclave sterilization process, cool after sterilization post-drying packaging bag surface moisture, obtain without shell pot-stewed chicken egg.
Embodiment 2
The preparation method of pot-stewed chicken egg of the present invention, its making step is:
A. the preparation of pot-stewed chicken egg halogen material, halogen material is made up according to following weight proportion of following raw materials according: drinkable water 3000kg, salt 40-50kg, soy sauce 24-48kg, monosodium glutamate 3-5kg, white granulated sugar 30-50kg, burnt sugar coloring 50-60kg, anistree 0.6-1kg, fennel seeds 0.6-1kg, cassia bark 0.4-1kg, spiceleaf 0.2-0.8kg, Radix Angelicae Sinensis 0.3-1.2kg;
B. the preparation of egg:
(1) after egg shell appearance being rinsed well; Adopt egg selector to carry out selecting egg, enter boiling still after selecting egg to complete and carry out boiling, then cool for subsequent use;
(2) vibrations Cracking machine is adopted by band shell egg to carry out broken shell process;
(3) adopt the dosing container amount of carrying out to fill after broken shell to be well placed, for subsequent use;
C. the stew in soy sauce of egg:
(1) after stew in soy sauce groove cleaning and sterilizing is clean, then anise, fennel seeds, cassia bark, spiceleaf, Radix Angelicae Sinensis are made halogen material bag by proportional quantity, be then positioned in quantitative water, temperature controlled at 92.5-95 DEG C, infusion 2 hours;
(2) salt measured described in input step a, soy sauce, monosodium glutamate, white granulated sugar, burnt sugar coloring carry out boiling after 10 minutes again, boil for subsequent use after moisturizing to waterline;
(3) what step b amount installed is positioned in stew in soy sauce groove without shell egg or band shell egg, and then carry out stew in soy sauce, stew in soy sauce temperature controls in 92.5-95 DEG C of interval, and the time is 3-4 hour;
(4), after what stew in soy sauce was good have shell egg to leave standstill airing 6-18 hour, vacuum packaging is proceeded to; After what stew in soy sauce was good leave standstill airing 12-20 hour without shell egg, adopt baking oven to carry out baking and process, the setting parameter of baking is: 60-70 DEG C, 30 minutes, then proceeds to automatic vacuum packaging;
(5) vacuum packaging bag is carried out autoclave sterilization process, cool after sterilization post-drying packaging bag surface moisture, must with the pot-stewed chicken egg of shell.
Embodiment 3
The preparation method of pot-stewed chicken egg of the present invention, its making step is:
A. the preparation of pot-stewed chicken egg halogen material, halogen material is made up according to following weight proportion of following raw materials according: drinkable water 3000kg, salt 40kg, soy sauce 36kg, monosodium glutamate 4kg, white granulated sugar 40kg, burnt sugar coloring 55kg, anistree 0.6kg, fennel seeds 1kg, cassia bark 1kg, spiceleaf 0.2kg, Radix Angelicae Sinensis 0.3kg; All the other are with embodiment 1.
Embodiment 4
The preparation method of pot-stewed chicken egg of the present invention, its making step is:
A. the preparation of pot-stewed chicken egg halogen material, halogen material is made up according to following weight proportion of following raw materials according: drinkable water 3000kg, salt 45kg, soy sauce 48kg, monosodium glutamate 3kg, white granulated sugar 50kg, burnt sugar coloring 50kg, anistree 1kg, fennel seeds 0.6kg, cassia bark 0.7kg, spiceleaf 0.5kg, Radix Angelicae Sinensis 1.2kg; All the other are with embodiment 1.
Embodiment 5
The preparation method of pot-stewed chicken egg of the present invention, its making step is:
A. the preparation of pot-stewed chicken egg halogen material, halogen material is made up according to following weight proportion of following raw materials according: drinkable water 3000kg, salt 50kg, soy sauce 24kg, monosodium glutamate 5kg, white granulated sugar 30kg, burnt sugar coloring 60kg, anistree 0.8kg, fennel seeds 0.8kg, cassia bark 0.4kg, spiceleaf 0.8kg, Radix Angelicae Sinensis 0.8kg; All the other are with embodiment 2.
The foregoing is only preferred embodiment of the present invention, not in order to limit the present invention, within the spirit and principles in the present invention all, any amendment done, equivalent replacement, improvement etc., all should be included within protection scope of the present invention.
Claims (1)
1. a preparation method for pot-stewed chicken egg, is characterized in that, its making step is:
A. the preparation of pot-stewed chicken egg halogen material, halogen material is made up according to following weight proportion of following raw materials according: drinkable water 3000Kg, salt 40-50Kg, soy sauce 24-48Kg, monosodium glutamate 3-5Kg, white granulated sugar 30-50Kg, burnt sugar coloring 50-60Kg, anistree 0.6-1Kg, fennel seeds 0.6-1Kg, cassia bark 0.4-1Kg, spiceleaf 0.2-0.8Kg, Radix Angelicae Sinensis 0.3-1.2Kg;
B. the preparation of egg:
(1) after egg shell appearance being rinsed well; Adopt egg selector to carry out selecting egg, enter boiling still after selecting egg to complete and carry out boiling, then cool for subsequent use;
(2) cooled egg automatic sheller will be boiled carry out peeling off process to surface without shell;
(3) egg shelled is carried out rinsing to appearance to clean, without the disintegrating slag such as eggshell, yolk powder; Then the dosing container amount of carrying out dress is adopted to be well placed, for subsequent use;
Or, after egg shell appearance is rinsed well by (1); Adopt egg selector to carry out selecting egg, enter boiling still after selecting egg to complete and carry out boiling, then cool for subsequent use;
(2) band shell egg vibrations Cracking machine is carried out broken shell process;
(3) the dosing container amount of carrying out dress is adopted to be well placed, for subsequent use; Or adopt the dosing container amount of carrying out to fill after broken shell to be well placed, for subsequent use;
C. the stew in soy sauce of egg:
(1) after stew in soy sauce groove cleaning and sterilizing is clean, then anise, fennel seeds, cassia bark, spiceleaf, Radix Angelicae Sinensis are made halogen material bag by proportional quantity, be then positioned in quantitative water, temperature controlled at 92.5-95 DEG C, infusion 2 hours;
(2) salt measured described in input step a, soy sauce, monosodium glutamate, white granulated sugar, burnt sugar coloring carry out boiling after 10 minutes again, boil for subsequent use after moisturizing to waterline;
(3) what step b amount installed is positioned in stew in soy sauce groove without shell egg or band shell egg, and then carry out stew in soy sauce, stew in soy sauce temperature controls in 92.5-95 DEG C of interval, and the time is 3-4 hour;
(4), after what stew in soy sauce was good have shell egg to leave standstill airing 6-18 hour, vacuum packaging is proceeded to; After what stew in soy sauce was good leave standstill airing 12-20 hour without shell egg, adopt baking oven to carry out baking and process, the setting parameter of baking is: 60-70 DEG C, 30 minutes, then proceeds to automatic vacuum packaging;
(5) vacuum packaging bag is carried out autoclave sterilization process, cools after sterilization post-drying packaging bag surface moisture.
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| CN105707822A (en) * | 2016-03-09 | 2016-06-29 | 杨琳 | Composition capable of clearing heat and decreasing internal heat for spiced eggs and preparation method of composition |
| CN106579044A (en) * | 2016-12-20 | 2017-04-26 | 湖南古洞春茶业有限公司 | Fully automatic tea marinated egg preparing device and method |
| CN107242469A (en) * | 2017-08-04 | 2017-10-13 | 宁夏龙涎香清真食品有限公司 | A kind of process for making the baked eggs of Yan |
| CN107927618A (en) * | 2017-12-11 | 2018-04-20 | 江苏香道食品有限公司 | A kind of preparation method of roasted eggs |
| CN108013383A (en) * | 2017-12-11 | 2018-05-11 | 江苏香道食品有限公司 | A kind of preparation method of marinaded quail egg |
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Application publication date: 20151230 |