CN1057379A - The processing method of fragrant preserved egg - Google Patents
The processing method of fragrant preserved egg Download PDFInfo
- Publication number
- CN1057379A CN1057379A CN91107232A CN91107232A CN1057379A CN 1057379 A CN1057379 A CN 1057379A CN 91107232 A CN91107232 A CN 91107232A CN 91107232 A CN91107232 A CN 91107232A CN 1057379 A CN1057379 A CN 1057379A
- Authority
- CN
- China
- Prior art keywords
- egg product
- processing method
- feed liquid
- raw material
- salt
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention is a kind of processing method of odor type "Thousand year old" duck eggs, earlier tealeaves and edible atural spice are soaked with hot water thermal insulating with raw material or spice and produce into feed liquid and fully after the cooling, add quick lime, soda ash, salt and plant ash routinely and be modulated into mud shape lapping.The birds, beasts and eggs that parcel is good adopt and do the spacious airtight slaking mode of the secondary slaking of drying in the air of appropriateness midway.
Description
What the present invention relates to is a kind of processing method of fowls egg products.
"Thousand year old" duck eggs is that a kind of Chinese tradition with individual style taste is made egg product again.Its method for production can have at present and soaks and two kinds in bag mud, but its raw materials used all mainly be quick lime, soda ash, salt and tealeaves etc.For solving the too high problem of traditional Lead in Preserved Egg, now no longer adopt leaded raw material, method as Chinese patent 85100361A introduction, or adopt other substitute such as copper, zinc to replace the mode of raw material containing lead, as Chinese patent 86100038B, 87105886.3A documents such as 87103308.9B are all introduced to some extent to this.The common ground of above-mentioned the whole bag of tricks on raw materials used is except that tealeaves, and all the other are the mineral-type raw material, and mostly is the stronger composition of alkalescence.This is essential to the slaking that impels the compositions such as protein in the egg product.Another common ground of these methods is no matter to manufacture soak or parcel pug, all adopts all raw materials and water while heat treated.Under this strong alkaline condition, the fragrance in the raw material in unique tealeaves with faint scent can destroy rapidly and lose.Be not difficult to find out that thus the taste of the lime-preserved egg that processes with above-mentioned the whole bag of tricks is all comparatively single.On the other hand, because egg product is in slaking under the strong alkaline condition, the processing method during slaking is improper also to be the major reason that influences the egg product taste or produce peculiar smell.
The present invention's purpose at first provides a kind of processing method that can change and enrich the fragrant preserved egg of mouthfeel taste of manufacturing; Further aim of the present invention provides a kind of lime-preserved egg processing method that can effectively prevent to produce peculiar smell.
The key of the inventive method is with anise, edible naturals commonly used such as peppermint, Jasmine, tealeaves with seasoning with raw material or have active ingredient in the spice of certain health-care effect and introduce egg product and handle in the material.Be destruction and the loss that as far as possible reduces these active ingredients, at first use these raw materials of hot water treatment that are lower than 100 ℃ and produce out-feed liquid.Because of these active ingredients mostly are volatile aroma substance, thus when handling with immersion process for well, decoct and should not seethe with excitement for a long time, and airtight the producing of should trying one's best.Secondly after feed liquid that should be to be produced is fully cooled off again routinely consumption add raw materials such as quick lime, soda ash, salt and mix, make the egg product of liquid or mud shape and handle material, adopt corresponding soak or processing methods such as bag mud make the egg product slaking.Produce in the raw material of feed liquid except that adjusting the seasoning raw material variety according to the taste custom, suitably select spice for use with some health-care effect after, also can adapt to and satisfy some personnel's special requirement, enlarged the range of application of adaption object and dietotherapy.
The slaking of egg product is that the process that slowly changes takes place under water and alkali condition effect for wherein compositions such as protein.Water both can impel the fragrant active ingredient in alkaline matter and the feed liquid to infiltrate the favourable variation of generation in the egg, also can make too much alkaline components introduce or take place other unfavorable variation.Therefore what, the length of curing time etc. of moisture is the factor that should not ignore to the influence of slaking effect in the maturing process.Soak and two kinds of maturation process methods of bag mud in because the latter can have greater flexibility in control with when regulating these conditions, so the inventive method suggestion takes to wrap the mud method for well.For example the present invention shows in the test that bag mud method is carried out, egg product behind the parcel adopts post cure, that is: after airtight placement a period of time earlier, its spacious drying in the air in air is exposed a period of time, continue airtight placement again after making the moisture moderate reduction, the slaking effect of this mode obviously once airtight slaking mode than traditional is good, and the peculiar smell incidence is low.The wrapper that bag mud is used can add an amount of plant ash mix routinely and form in above-mentioned raw material.
Through check and evaluation, adopt the lime-preserved egg of said method processing of the present invention to meet the relevant health test of country, not only outward appearance is solidified, albumen is dark brown or shallow fruit green, and translucent fineness is good, the yolk golden red, in solidifying, the edge is thick paste, and mouthfeel also has deep or light different aftertaste fragrance, the alkali-free flavor except that traditional lime-preserved egg taste.The local flavor that still can keep its fresh lime-preserved egg after long time stored.
Below demonstrate processing method of the present invention, but method of the present invention is not limited in following example.
It is an amount of to get seasoning plant material anise commonly used, peppermint, Jasmine and tealeaves etc., and raw material type and consumption can suitably be adjusted on demand.After raw material pulverizing, in adding lid container, do insulation at 60-80 ℃ with 100 times boiling water at twice and soak, soaked 30 minutes 20-30 minute for the second time for the first time at least.Can make agitation as appropriate in the immersion process when raw material consumption is big.Merge the feed liquid of twice immersion and be cooled to room temperature.The deep or light of feed liquid can be regulated by water consumption.Calculate with 100 duck's eggs or egg, get about 1300 gram feed liquids, routinely with quick lime 1150-1400 gram, about 120 grams of soda ash, about 120 grams of salt become mud shape wrapper with plant ash 1200-1500 gram mix.The good airtight placement slaking of egg product of parcel exposed spacious drying in the air 4-6 hour in the air after 13-16 days, and then airtight placement slaking at least 7 days, can obtain the said fragrant preserved egg of the present invention.
As adopt infusion method, and then making earlier feed liquid as stated above and fully after the cooling, consumption adds quick lime routinely, the dissolving of raw materials such as soda ash and salt promptly can be used for the preserved egg product after making soak.
Claims (4)
1, a kind of is that raw material adds the lime-preserved egg processing method that water is made egg product processing material with quick lime, soda ash, salt and tealeaves, it is characterized in that earlier tealeaves and edible atural spice being produced out-feed liquid with raw material or spice with the hot water that is lower than 100 ℃, after the cooling more routinely amount add quick lime, soda ash, salt and make egg product and handle material, handle egg product and make it slaking.
2, processing method as claimed in claim 1, it is characterized in that said feed liquid is to soak the raw material thing in 60-80 ℃ of insulation at twice with hot boiling water, soak time is at least 30 minutes for the first time, soaked 20-30 minute for the second time, can be stirred in the immersion process in case of necessity, twice soak merges the back and handles the feed liquid that material is used as the system egg product.
3, processing method as claimed in claim 1 or 2 is characterized in that it is mud shape lapping that said egg product is handled material, adding quick lime, soda ash and salt in cooled feed liquid when, also adds the plant ash mix and forms.
4, processing method as claimed in claim 3 adopts when it is characterized in that handling egg product egg product is wrapped up also airtight placement after 13-16 days with mud shape lapping, and spacious drying in the air exposes 4-6 hour in air, and then at least 7 days post cure method of airtight placement.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91107232A CN1025144C (en) | 1991-06-24 | 1991-06-24 | Method of processing fragrant preserved egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN91107232A CN1025144C (en) | 1991-06-24 | 1991-06-24 | Method of processing fragrant preserved egg |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN1057379A true CN1057379A (en) | 1992-01-01 |
| CN1025144C CN1025144C (en) | 1994-06-29 |
Family
ID=4908587
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN91107232A Expired - Fee Related CN1025144C (en) | 1991-06-24 | 1991-06-24 | Method of processing fragrant preserved egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1025144C (en) |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064823C (en) * | 1996-12-31 | 2001-04-25 | 郑长义 | Processing method for dry tea egg |
| CN102578619A (en) * | 2011-01-12 | 2012-07-18 | 贵州省瓮安县猴场左氏食品有限责任公司 | Green tea preserved egg |
| CN102972795A (en) * | 2011-09-07 | 2013-03-20 | 重庆市南川区南双科技有限公司 | Preparation method for tea pigeon eggs |
| CN104351842A (en) * | 2014-12-01 | 2015-02-18 | 王德 | Processing technology of preserved eggs |
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
| CN108077791A (en) * | 2017-11-20 | 2018-05-29 | 枣阳千里香食品有限公司 | A kind of perfume egg and preparation method thereof |
| CN109717406A (en) * | 2017-10-31 | 2019-05-07 | 石阡县黔鑫绿色食品有限公司 | A kind of preserved egg pickling agent and its application |
Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101073336B (en) * | 2006-05-18 | 2010-07-28 | 邹卫华 | Production of spiced eggs |
-
1991
- 1991-06-24 CN CN91107232A patent/CN1025144C/en not_active Expired - Fee Related
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1064823C (en) * | 1996-12-31 | 2001-04-25 | 郑长义 | Processing method for dry tea egg |
| CN102578619A (en) * | 2011-01-12 | 2012-07-18 | 贵州省瓮安县猴场左氏食品有限责任公司 | Green tea preserved egg |
| CN102972795A (en) * | 2011-09-07 | 2013-03-20 | 重庆市南川区南双科技有限公司 | Preparation method for tea pigeon eggs |
| CN104351842A (en) * | 2014-12-01 | 2015-02-18 | 王德 | Processing technology of preserved eggs |
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
| CN109717406A (en) * | 2017-10-31 | 2019-05-07 | 石阡县黔鑫绿色食品有限公司 | A kind of preserved egg pickling agent and its application |
| CN108077791A (en) * | 2017-11-20 | 2018-05-29 | 枣阳千里香食品有限公司 | A kind of perfume egg and preparation method thereof |
Also Published As
| Publication number | Publication date |
|---|---|
| CN1025144C (en) | 1994-06-29 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102742861A (en) | Processing method of special type wild boar bacon | |
| CN102038040A (en) | Making process of smoked bean curd containing Chinese herbal medicine | |
| CN103190644A (en) | Processing method of tujia salt-preserved egg | |
| KR20200140557A (en) | Preparing method for seasoning meat by sous vide and the seasoning meat using the same | |
| KR100598145B1 (en) | A processed product of sea slug and a method for preparation thereof | |
| CN1025144C (en) | Method of processing fragrant preserved egg | |
| KR100329415B1 (en) | Preparation of Kimchi spice powder mixture | |
| KR20170136710A (en) | The method of sesame soy sauce pickled pickles | |
| KR100680269B1 (en) | A laver flavored with pickled fish or pickled fish add to fish scent and method thereof | |
| CN112493452A (en) | Effective bacteriostatic hotpot condiment and preparation method thereof | |
| CN107198147A (en) | A kind of method of low temperature two-part fermentation aid bag | |
| KR100329416B1 (en) | Method for manufacturing powder type of kimchi seasonings | |
| KR101144297B1 (en) | Method for manufacturing natural food of an insect using waste of a fruit | |
| CN102657343B (en) | Production method for convenient shell-less and lead-free salty preserved egg | |
| CN109874982A (en) | A kind of mung bean cake that mouthfeel is comfortable | |
| KR102566754B1 (en) | Deodoring method of grubs | |
| KR20000013580A (en) | Green tea cold noodle and manufacturing method thereof | |
| JP2717187B2 (en) | Processed food and its manufacturing method | |
| CN113508847A (en) | Process for scenting scented tea by using fresh flower sweet osmanthus essential oil | |
| CN111972663A (en) | Snow swallow material block, instant snow swallow, snow swallow material block and instant snow swallow manufacturing method | |
| CN101223943B (en) | Technology for getting rid of acerbity rapidly from taro and tuber food and processing technique thereof | |
| CN109699891A (en) | A kind of eight-treasure rice pudding and preparation method thereof | |
| KR101617012B1 (en) | Boiled fish paste including capsosiphon fulvescens and tunas, and manufacturing method thereof | |
| KR100604352B1 (en) | Long term-preservable and functional plants-containing glutinous cakes and the method for producing them | |
| CN1099851C (en) | Egg powder and its preparation method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C06 | Publication | ||
| PB01 | Publication | ||
| C14 | Grant of patent or utility model | ||
| GR01 | Patent grant | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee | ||
| C19 | Lapse of patent right due to non-payment of the annual fee | ||
| CF01 | Termination of patent right due to non-payment of annual fee |