CN105325914A

CN105325914A - Sauced eggs and making method thereof

Info

Publication number: CN105325914A
Application number: CN201510879312.9A
Authority: CN
Inventors: 乔光春; 熊诗敏; 熊兴林
Original assignee: Hunan Hai Jia Food Science And Technology Co Ltd
Current assignee: Hunan Hai Jia Food Science And Technology Co Ltd
Priority date: 2015-12-05
Filing date: 2015-12-05
Publication date: 2016-02-17

Abstract

The invention relates to a making method of sauced eggs. Hen eggs, duck eggs, quail eggs and other eggs are used as raw materials, the scientific formula is adopted, the modern technology is combined with traditional management, pickling, vacuum packaging, cooking, sterilization and the like, the nutrients of the eggs will not be lost, the fragrance is stronger, the taste is better, the sauced eggs are suitable for people of all ages, the people can have different tastes of the eggs, and the wide development prospect is achieved.

Description

Fragrant egg of a kind of sauce and preparation method thereof

Technical field

The invention belongs to food technology field, relate to the preparation method of the fragrant egg of a kind of sauce.

Background technology

The egg products such as egg, duck's egg, quail egg are nutritious, delicious flavour, all-ages, be loved by the people. but the salt egg saliferous of tradition processing is too heavy, lime-preserved egg is leaded too heavy, the spiced egg stew in soy sauce time, oversize nutrition was wandered away, have certain harm to health, now study a kind of nutrition that can keep egg, the fragrant egg of better, the edible sauce more easily of mouthfeel is to meet the demand of people.

Summary of the invention

The object of invention be to provide a kind of with egg products such as egg, duck's egg, quail eggs for raw material, overcome the deficiencies in the prior art, study a kind of nutrition that can keep egg, the preparation method of the fragrant egg of better, the edible sauce more easily of mouthfeel.

Preparation method of the present invention comprises the following steps:

1, pretreatment of raw material: select the fresh egg meeting relevant national standard to be raw material, cleans air-dry;

2, pickle: get 100 portions of eggs add 100 parts mixing sauce at 0-35 DEG C, pickle 20-40 days with a watt cylinder;

The outfit method of described mixing sauce is: thick broad-bean sauce 70-80 part, and salt 3-5 part, monosodium glutamate 5-10 part, white sugar 5-10 part, cinnamomi cortex pulveratus 3-5 part, star aniseed powder 3-5 part, zanthoxylum powder 3-5 part, white wine 2-3 part mix;

3, pack: the egg clear water pickled is cleaned air-dry final vacuum packaging;

4, boiling: packaged egg is put into sealed steam cabinet boiling 30-40 minute, boiling temperature 100-130 DEG C.

Advantage of the present invention and good effect are:

1, the present invention is with egg products such as egg, duck's egg, quail eggs for raw material, adopts the composition and engineering of science, the nutrition of egg product can not be run off, fragrance is denseer, and mouthfeel is better, old and young matters, make people have the different taste of same egg, there is development prospect widely;

2, adopt vacuum packaging boiling shortening, accomplish that shortening and sterilization once complete, saved cost and time.

Detailed description of the invention

Implement 1: take 100 kilograms of eggs, under about 20 DEG C, 30 hour are pickled with a watt cylinder with mixing 100 kilograms, sauce after cleaning airing, the egg clear water pickled is cleaned air-dry final vacuum packaging, put into the boiling of sealed steam cabinet and within 35 minutes, make the fragrant egg of sauce, boiling temperature 115 DEG C.

Implement 2: take 100 kilograms of eggs, under about 20 DEG C, 40 hour are pickled with a watt cylinder with compound 100 kilograms after cleaning airing, the egg clear water pickled is cleaned air-dry final vacuum packaging, put into the boiling of sealed steam cabinet and within 40 minutes, make the fragrant duck's egg of sauce, boiling temperature 115 DEG C.

Implement 3: take 100 kilograms of quail eggs, under about 20 DEG C, 20 hour are pickled with a watt cylinder with compound 100 kilograms after cleaning airing, the egg clear water pickled is cleaned air-dry final vacuum packaging, put into the boiling of sealed steam cabinet and within 30 minutes, make the fragrant quail egg of sauce, boiling temperature 115 DEG C.

Claims

1. a preparation method for the fragrant egg of hand sauce, is characterized in that preparation method comprises the following steps:

1. pretreatment of raw material: select the fresh egg meeting relevant national standard to be raw material, cleans air-dry;

2. pickle: get 100 portions of eggs add 100 parts mixing sauce at 0-35 DEG C, pickle 20-40 days with a watt cylinder;

3. pack: the egg clear water pickled is cleaned air-dry final vacuum packaging;

4. boiling: packaged egg is put into sealed steam cabinet boiling 30-40 minute, boiling temperature 100-130 DEG C.

2. the fragrant egg preparation method of sauce according to claim 1, is characterized in that: with egg products such as egg, duck's egg, quail eggs for raw material.

3. the fragrant egg preparation method of the sauce according to claim 1 and 2, is characterized in that: cook and complete with sterilization steam cabinet is disposable.