CN105231322A - Manufacturing method for selenium-rich spiced tea egg - Google Patents
Manufacturing method for selenium-rich spiced tea egg Download PDFInfo
- Publication number
- CN105231322A CN105231322A CN201510704147.3A CN201510704147A CN105231322A CN 105231322 A CN105231322 A CN 105231322A CN 201510704147 A CN201510704147 A CN 201510704147A CN 105231322 A CN105231322 A CN 105231322A
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- egg
- tea
- selenium
- water
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- 239000011669 selenium Substances 0.000 title claims abstract description 17
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 title claims abstract description 15
- 229910052711 selenium Inorganic materials 0.000 title claims abstract description 15
- 238000004519 manufacturing process Methods 0.000 title abstract description 4
- 241001122767 Theaceae Species 0.000 title description 29
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 20
- 238000000034 method Methods 0.000 claims abstract description 11
- 230000008569 process Effects 0.000 claims abstract description 8
- 238000009835 boiling Methods 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 6
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 6
- 238000004140 cleaning Methods 0.000 claims abstract description 6
- 210000003278 egg shell Anatomy 0.000 claims abstract description 6
- 244000269722 Thea sinensis Species 0.000 claims abstract 16
- 239000009636 Huang Qi Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 9
- 244000025361 Ficus carica Species 0.000 claims description 8
- 235000008730 Ficus carica Nutrition 0.000 claims description 8
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 8
- 210000003298 dental enamel Anatomy 0.000 claims description 7
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 6
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000007789 sealing Methods 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 2
- 230000000694 effects Effects 0.000 abstract description 7
- 235000013599 spices Nutrition 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 239000000463 material Substances 0.000 abstract description 2
- 244000141218 Alpinia officinarum Species 0.000 abstract 2
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 230000036039 immunity Effects 0.000 abstract 1
- 239000004615 ingredient Substances 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 39
- 239000000126 substance Substances 0.000 description 5
- 238000005516 engineering process Methods 0.000 description 3
- 230000006872 improvement Effects 0.000 description 3
- 102000004169 proteins and genes Human genes 0.000 description 3
- 108090000623 proteins and genes Proteins 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- NBIIXXVUZAFLBC-UHFFFAOYSA-N Phosphoric acid Chemical compound OP(O)(O)=O NBIIXXVUZAFLBC-UHFFFAOYSA-N 0.000 description 2
- 235000013605 boiled eggs Nutrition 0.000 description 2
- 238000011161 development Methods 0.000 description 2
- 230000018109 developmental process Effects 0.000 description 2
- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 230000036541 health Effects 0.000 description 2
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- ZCCUUQDIBDJBTK-UHFFFAOYSA-N psoralen Chemical compound C1=C2OC(=O)C=CC2=CC2=C1OC=C2 ZCCUUQDIBDJBTK-UHFFFAOYSA-N 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- 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 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
- RYGMFSIKBFXOCR-UHFFFAOYSA-N Copper Chemical compound [Cu] RYGMFSIKBFXOCR-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 229910000147 aluminium phosphate Inorganic materials 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000000975 bioactive effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000004556 brain Anatomy 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 230000000711 cancerogenic effect Effects 0.000 description 1
- 150000001720 carbohydrates Chemical class 0.000 description 1
- 231100000357 carcinogen Toxicity 0.000 description 1
- 239000003183 carcinogenic agent Substances 0.000 description 1
- 208000026106 cerebrovascular disease Diseases 0.000 description 1
- 239000000470 constituent Substances 0.000 description 1
- 229910052802 copper Inorganic materials 0.000 description 1
- 239000010949 copper Substances 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000002526 effect on cardiovascular system Effects 0.000 description 1
- 239000003925 fat Substances 0.000 description 1
- 230000002349 favourable effect Effects 0.000 description 1
- 229930003944 flavone Natural products 0.000 description 1
- 150000002213 flavones Chemical class 0.000 description 1
- 235000011949 flavones Nutrition 0.000 description 1
- 229930003935 flavonoid Natural products 0.000 description 1
- 150000002215 flavonoids Chemical class 0.000 description 1
- 235000017173 flavonoids Nutrition 0.000 description 1
- 239000011724 folic acid Substances 0.000 description 1
- 229960000304 folic acid Drugs 0.000 description 1
- 235000019152 folic acid Nutrition 0.000 description 1
- 150000004676 glycans Chemical class 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
- 230000008595 infiltration Effects 0.000 description 1
- 238000001764 infiltration Methods 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 229910052751 metal Inorganic materials 0.000 description 1
- 239000002184 metal Substances 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 230000008520 organization Effects 0.000 description 1
- 235000010987 pectin Nutrition 0.000 description 1
- 229920001277 pectin Polymers 0.000 description 1
- 239000001814 pectin Substances 0.000 description 1
- 229920001282 polysaccharide Polymers 0.000 description 1
- 239000005017 polysaccharide Substances 0.000 description 1
- 239000011591 potassium Substances 0.000 description 1
- 229910052700 potassium Inorganic materials 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000001397 quillaja saponaria molina bark Substances 0.000 description 1
- 230000008929 regeneration Effects 0.000 description 1
- 238000011069 regeneration method Methods 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 238000011160 research Methods 0.000 description 1
- 229920005989 resin Polymers 0.000 description 1
- 239000011347 resin Substances 0.000 description 1
- 229930182490 saponin Natural products 0.000 description 1
- 150000007949 saponins Chemical class 0.000 description 1
- 239000005720 sucrose Substances 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 238000012795 verification Methods 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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 discloses a manufacturing method for selenium-rich spiced tea egg. The method comprises cleaning egg with edible vinegar and water, boiling by using a tile pot, adding corresponding ingredients and cola, and adjusting the taste of the spiced tea egg. Compared with the prior art, the method comprises the following advantages: egg shell is effectively cleaned by using edible vinegar and adding water; by adding alpinia officinarum Hance and astragalus membranaceus into seasoning spices and using fig leaf tea as the main material, the egg fragrance is increased and certain health-care effect is increased, and alpinia officinarum Hance possesses certain digestion-promoting effect and just makes up the disadvantage that spiced tea egg is not easy to digest, and the selenium element content of the spiced tea egg is increased; and by adding cola in the egg boiling process, the spiced tea egg is unique and attractive in taste, and people self immunity is improved while people enjoy the delicious spiced tea egg.
Description
Technical field
The invention belongs to the manufacture technology field of health food, be specifically related to a kind of preparation method of selenium-enriched tea leaf egg.
Background technology
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 its protein is the most excellent protein of nature, has repair to liver organization damage; Be rich in DHA and lecithin, vitellin simultaneously, 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; Use tealeaves boiled egg, because its taste is aromatic, liking quite by a person sponging on an aristocrat, but usually due in tea egg manufacturing process, need to boil in tea for a long time, therefore easily produce a lot of harmful substance, be unfavorable for health, therefore how to make the problem that the tea egg useful to health becomes people's research.
Summary of the invention
The object of the invention is for existing problem, provide a kind of preparation method of selenium-enriched tea leaf egg.
The present invention is achieved by the following technical solutions: a kind of preparation method of selenium-enriched tea leaf egg, comprises the following steps:
(1) by the ratio of vinegar and water be the mixed liquor cleaning egg of 1:5-1:10, then put into cold water and egg at watt pot or enamel pan, go to little fire in pot after water boil and boil to egg, then with cold water cooling, knock eggshell open crack;
(2) by common fig leaf juice tea 2-20 part, cassia bark 2-20 part, anistree 2-20 part, Radix Glycyrrhizae 2-8 part, dried orange peel 1-10 part, fennel seeds 1-10 part, galingal 2-6 part, Radix Astragali 2-6 part, puddles evenly for subsequent use with gauze sealing in proportion;
(3) in watt pot being placed with above-mentioned egg or enamel pan, put into the water of 800 parts and the cola of 50 parts, make liquid level not have egg, after opening fire, put into the bundle and appropriate soy sauce and salt that make, after boiling, close fire after little fire simmers 40-60 minute, soaked overnight, obtains tea egg.
In step (3), the addition of soy sauce and salt adds according to individual taste.
As further improvement of these options, described common fig leaf juice tea is second time tea, after the tea grounds after first time brews dries, cures 20-40 minute, wear into meal under putting into the condition of 70-80 DEG C.
As further improvement of these options, described cassia bark, anise, Radix Glycyrrhizae, dried orange peel, fennel seeds, galingal and the Radix Astragali cure 20-40 minute respectively under the condition of 50-60 DEG C, wear into meal.
As further improvement of these options, in described step (3), simmer in process at little fire, every 5-10 minute, egg in pot is stirred once.
Weight portion is referred at the number of above-mentioned each composition.
Use metal pan boil for a long time tea egg time, many heavy metal harmful substances can be produced, therefore need with watt pot or enamel pan; To add water cleaning egg with vinegar, can harmful substance on more effective cleaning eggshell, prevent in the process of long-time infusion, harmful substance is infiltrated in egg.
In yarn bag, also added galingal and the Radix Astragali except seasoning spices and tealeaves, wherein galingal is hot in nature, has warming the middle warmer and descending qi, pain relieving, the effect that helps digestion, is boiling in stewed process, contributes to spices and infiltrates in egg; The Radix Astragali, containing the various trace elements such as saponin, sucrose, polysaccharide, several amino acids, folic acid and selenium, zinc, copper, has the effect of invigorating qi for consolidating superficies, eats the effect can played and improve resistance by suitable method.
In common fig leaf juice, selenium content is 189ng/g, also containing furocoumarin, flavones, pectin, resin, carbohydrate and vitamin C etc., wherein Flavonoid substances is as bioactive active ingredient, and the aspect such as senile hypertension, blood thickness, cardiovascular and cerebrovascular disease has good curative effect in the treatment.
In the process of boiling tea egg, add appropriate cola, the taste of tea egg can be regulated, and the phosphoric acid contained in cola can contribute in the infiltration egg of spices fragrance.
The present invention has the following advantages compared to existing technology: add water with vinegar and effectively clean egg shell, galingal and the Radix Astragali is added in flavoring, and with common fig leaf juice tea as main material, while egg fragrance can be increased, add certain health-care effect, galingal has certain food digesting action, just in time compensate for and eat the stodgy shortcoming of tea egg, add selenium constituent content in tea egg, cola is added in boiled egg process, make tea egg taste uniqueness tempting, enable people while enjoying tea egg delicious food, improve the resistance of self.
Detailed description of the invention
Embodiment
A kind of preparation method of selenium-enriched tea leaf egg in the present invention, comprises the following steps:
(1) by the ratio of vinegar and water be the mixed liquor cleaning egg of 1:8, then put into appropriate cold water and 500g egg at watt pot or enamel pan, go to little fire in pot after water boil and boil to egg, then with cold water cooling, knock eggshell open crack;
(2) by common fig leaf juice tea 15g, cassia bark 8g, anistree 10g, Radix Glycyrrhizae 4g, dried orange peel 6g, fennel seeds 6g, galingal 6g, Radix Astragali 4g, puddle evenly for subsequent use with gauze sealing in proportion;
(3) in watt pot being placed with egg or enamel pan, the water of 800g and the cola of 50g is put into, water is made not have egg, the bundle and appropriate soy sauce and salt that make is put into after opening fire, after boiling, close fire after little fire simmers 40-60 minute, simmer in process at little fire, every 5-10 minute, egg in pot is stirred once, soaked overnight, obtains tea egg.
Wherein, described common fig leaf juice tea is second time tea, after the tea grounds after first time brews dries, cures 20-40 minute, wear into meal under putting into the condition of 70-80 DEG C; Described cassia bark, anise, Radix Glycyrrhizae, dried orange peel, fennel seeds, galingal and the Radix Astragali cure 20-40 minute respectively under the condition of 50-60 DEG C, wear into meal.
Tea egg in this example, detects through local Product Quality Verification Centers that to obtain Se content in tea egg be 585.8 μ g/kg, higher than Se content in egg, and in gained tea egg the content of heavy metal less, edible can not cause uncomfortable.
Claims (4)
1. a preparation method for selenium-enriched tea leaf egg, is characterized in that, comprises the following steps:
(1) by the ratio of vinegar and water be the mixed liquor cleaning egg of 1:5-1:10, then put into cold water and egg at watt pot or enamel pan, go to little fire in pot after water boil and boil to egg, then with cold water cooling, knock eggshell open crack;
(2) by common fig leaf juice tea 2-20 part, cassia bark 2-20 part, anistree 2-20 part, Radix Glycyrrhizae 2-8 part, dried orange peel 1-10 part, fennel seeds 1-10 part, galingal 2-6 part, Radix Astragali 2-6 part, puddles evenly for subsequent use with gauze sealing in proportion;
(3) in watt pot being placed with above-mentioned egg or enamel pan, put into the water of 800 parts and the cola of 50 parts, make liquid level not have egg, after opening fire, put into the bundle and appropriate soy sauce and salt that make, after boiling, close fire after little fire simmers 40-60 minute, soaked overnight, obtains tea egg.
2. the preparation method of a kind of selenium-enriched tea leaf egg as claimed in claim 1, is characterized in that, described common fig leaf juice tea is second time tea, after the tea grounds after first time brews dries, cures 20-40 minute, wear into meal under putting into the condition of 70-80 DEG C.
3. the preparation method of a kind of selenium-enriched tea leaf egg as claimed in claim 1, it is characterized in that, described cassia bark, anise, Radix Glycyrrhizae, dried orange peel, fennel seeds, galingal and the Radix Astragali cure 20-40 minute respectively under the condition of 50-60 DEG C, wear into meal.
4. the preparation method of a kind of selenium-enriched tea leaf egg as claimed in claim 1, is characterized in that, in described step (3), simmer in process at little fire, every 5-10 minute, egg in pot is stirred once.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510704147.3A CN105231322A (en) | 2015-10-27 | 2015-10-27 | Manufacturing method for selenium-rich spiced tea egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510704147.3A CN105231322A (en) | 2015-10-27 | 2015-10-27 | Manufacturing method for selenium-rich spiced tea egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105231322A true CN105231322A (en) | 2016-01-13 |
Family
ID=55029385
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510704147.3A Pending CN105231322A (en) | 2015-10-27 | 2015-10-27 | Manufacturing method for selenium-rich spiced tea egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105231322A (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851922A (en) * | 2016-05-05 | 2016-08-17 | 窦观 | Selenium-enrichment iron fortifying egg |
| CN106616502A (en) * | 2016-11-17 | 2017-05-10 | 嵩县农垦爬树鸡科技服务有限公司 | Preparation method for matcha eggs |
| CN107125631A (en) * | 2017-06-12 | 2017-09-05 | 衢州职业技术学院 | A kind of tangerine peel tea egg and preparation method |
| CN107279814A (en) * | 2017-07-24 | 2017-10-24 | 福建省农业科学院农业生物资源研究所 | A kind of preparation method of jasmine tea tealeaves egg |
| CN110367431A (en) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | A kind of preparation process of crackling tea egg |
| CN110367475A (en) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | A kind of preparation process of tea egg |
| CN110367503A (en) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | A kind of flavor pack of tea egg |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998421A (en) * | 2006-01-11 | 2007-07-18 | 王建军 | Method for roasting baged egg food with plant nutrient |
| CN103637237A (en) * | 2013-11-30 | 2014-03-19 | 界首市宏亮食品有限公司 | Health-care tea eggs and preparation method thereof |
| CN104366571A (en) * | 2014-11-24 | 2015-02-25 | 郭祥 | Preparation method of tea flavored boiled eggs |
-
2015
- 2015-10-27 CN CN201510704147.3A patent/CN105231322A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN100998421A (en) * | 2006-01-11 | 2007-07-18 | 王建军 | Method for roasting baged egg food with plant nutrient |
| CN103637237A (en) * | 2013-11-30 | 2014-03-19 | 界首市宏亮食品有限公司 | Health-care tea eggs and preparation method thereof |
| CN104366571A (en) * | 2014-11-24 | 2015-02-25 | 郭祥 | Preparation method of tea flavored boiled eggs |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105851922A (en) * | 2016-05-05 | 2016-08-17 | 窦观 | Selenium-enrichment iron fortifying egg |
| CN106616502A (en) * | 2016-11-17 | 2017-05-10 | 嵩县农垦爬树鸡科技服务有限公司 | Preparation method for matcha eggs |
| CN107125631A (en) * | 2017-06-12 | 2017-09-05 | 衢州职业技术学院 | A kind of tangerine peel tea egg and preparation method |
| CN107279814A (en) * | 2017-07-24 | 2017-10-24 | 福建省农业科学院农业生物资源研究所 | A kind of preparation method of jasmine tea tealeaves egg |
| CN110367431A (en) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | A kind of preparation process of crackling tea egg |
| CN110367475A (en) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | A kind of preparation process of tea egg |
| CN110367503A (en) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | A kind of flavor pack of tea egg |
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