CN105942278A - Processing method of secret-made marinated eggs - Google Patents
Processing method of secret-made marinated eggs Download PDFInfo
- Publication number
- CN105942278A CN105942278A CN201610299770.XA CN201610299770A CN105942278A CN 105942278 A CN105942278 A CN 105942278A CN 201610299770 A CN201610299770 A CN 201610299770A CN 105942278 A CN105942278 A CN 105942278A
- Authority
- CN
- China
- Prior art keywords
- processing method
- egg
- eggs
- soak
- boiled
- 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.)
- Withdrawn
Links
- 238000003672 processing method Methods 0.000 title claims abstract description 17
- 235000013601 eggs Nutrition 0.000 title abstract description 40
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 238000002791 soaking Methods 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 6
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- 241000287828 Gallus gallus Species 0.000 claims description 10
- 240000009023 Myrrhis odorata Species 0.000 claims description 10
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 10
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 4
- 238000000034 method Methods 0.000 claims description 3
- FGUUSXIOTUKUDN-IBGZPJMESA-N C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 Chemical compound C1(=CC=CC=C1)N1C2=C(NC([C@H](C1)NC=1OC(=NN=1)C1=CC=CC=C1)=O)C=CC=C2 FGUUSXIOTUKUDN-IBGZPJMESA-N 0.000 claims 1
- 102000002322 Egg Proteins Human genes 0.000 abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 abstract description 5
- 210000003278 egg shell Anatomy 0.000 abstract description 3
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 238000004519 manufacturing process Methods 0.000 abstract description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 2
- 238000009835 boiling Methods 0.000 abstract 2
- 210000000969 egg white Anatomy 0.000 abstract 2
- 235000014103 egg white Nutrition 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 239000003205 fragrance Substances 0.000 abstract 1
- 238000009413 insulation Methods 0.000 abstract 1
- 239000007788 liquid Substances 0.000 abstract 1
- 125000003118 aryl group Chemical group 0.000 description 4
- 239000000796 flavoring agent Substances 0.000 description 4
- 235000019634 flavors Nutrition 0.000 description 3
- 235000013605 boiled eggs Nutrition 0.000 description 2
- 150000001875 compounds Chemical class 0.000 description 2
- 230000000694 effects Effects 0.000 description 2
- 210000002784 stomach Anatomy 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000013355 food flavoring agent Nutrition 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 150000003839 salts Chemical class 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 relates to a processing method of secret-made marinated eggs. The processing method comprises the following steps of selecting good-quality fresh eggs of which the size is kept consistent as far as possible; thoroughly cleaning the selected good-quality fresh eggs with clean water, putting the cleaned fresh eggs in boiling water, boiling the put eggs with a slow fire, cooling the boiled fresh eggs with cold water, breaking eggshell, putting egg white and yolk in soaking liquid, performing heat insulation at 60 DEG C or above, performing sealing and soaking for 12 hours, and performing fishing out, so that the marinated eggs can be eaten, and the soaked marinated eggs can also be put in a vacuum package bag for vacuum packing. The processing method disclosed by the invention has the beneficial effects of being simple in processing method, suitable for large-scale processing and low in production cost. The processed marinated eggs are soft in egg white, large in toughness, rich in fragrance and good in mouth feel.
Description
Technical field:
The present invention relates to a kind of secret spiced egg processing method.
Background technology:
Spiced egg, has another name called salt egg.It it is the processed egg being processed into various flavoring agent or gravy.Spiced egg is the popular food that delicatessen manages in fowl egg product, fine and smooth lubricious, the degree of saltiness is agreeable to the taste, chew energetically, taste alcohol is aromatic, good and cheap, hundred eat the spiced egg do not minded, and not only can work as meal but also can work as dish, Wen Laonuan is lean, and simpleness is simple and honest, currently suffers from liking of the people.The processing method of spiced egg has multiple, and the taste of the spiced egg processed is different.
Summary of the invention:
It is an object of the invention to provide a kind of albumen soft, toughness is big, aromatic flavor, mouthfeel more preferable secret spiced egg processing method.
For achieving the above object, the technical solution used in the present invention is:
A kind of secret spiced egg processing method, comprises the steps:
A, selecting the fresh hen egg of high-quality, size is the most consistent；
B, the high-quality fresh egg clear water after selecting is carried out totally；
C, will clean after fresh hen egg put in boiled water and boil with low baking temperature；
D, the cool rear break-up casing that dried in the air by the fresh hen egg boiled are standby；
E, preparation soak, first put into after soaking 1-2 hour in cold water boiled by Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, adds dark soy sauce, chicken essence, taste reach U.S.A and be configured to soak；Wherein water, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, dark soy sauce, chicken essence, taste reach the weight ratio of U.S. is 1000:20:15:10:10:5:100:10:50；
F, soak is put into after boiled the ripe egg of break-up casing, thermal-insulating sealing soak 12 hours after finished product；
G, by soaked spiced egg loading vacuum packaging bag be vacuum-packed.
The invention has the beneficial effects as follows, processing method is simple, is suitable for large-scale processing, and production cost is low.The spiced egg processed not only albumen is soft, and toughness is big, and aromatic flavor, mouthfeel are more preferable, also have effect of warming the stomach, cold removing, tonifying YANG.
Detailed description of the invention:
Below in conjunction with specific embodiment, the present invention will be further described, but the present invention is not limited by following example institute.
Embodiment 1
Selecting the fresh hen egg 100 pieces of high-quality, size is the most consistent, puts in boiled water, boil 10 minutes with low baking temperature after waiting water the most boiled after being carried out totally with clear water, first adds 10 grams of Sal in boiled water, reduce eggshell and rupture before boiled egg.Then the fresh hen egg cold water boiled is pulled out cool rear break-up casing and put in boiled soak, be incubated after more than 60 DEG C sealings are soaked 12 hours and pull out, i.e. edible.
The compound method of soak used is: first put into after soaking 1-2 hour in cold water boiled by Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, adds dark soy sauce, chicken essence, taste reach U.S.A to be configured to soak the most boiled.Wherein water, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, dark soy sauce, chicken essence, taste reach the weight ratio of U.S. is 1000:20:15:10:10:5:100:10:50.
Embodiment 2
Selecting the fresh hen egg 1000 pieces of high-quality, size is the most consistent, puts in boiled water, boil 10 minutes with low baking temperature after waiting water the most boiled after being carried out totally with clear water, first adds 100 grams of Sal in boiled water, reduce eggshell and rupture before boiled egg.Then the fresh hen egg cold water boiled is pulled out cool rear break-up casing and puts in boiled soak, be incubated more than 60 DEG C and seal to soak after 12 hours and pull out, dry in the air cool after be vacuum-packed.
The compound method of soak used is: first put into after soaking 1-2 hour in cold water boiled by Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, adds dark soy sauce, chicken essence, taste reach U.S.A to be configured to soak the most boiled.Wherein water, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, dark soy sauce, chicken essence, taste reach the weight ratio of U.S. is 1000:20:15:10:10:5:100:10:50.
The processing method of above example is identical, and concrete operation step is as follows:
A, selecting the fresh hen egg of high-quality, size is the most consistent；
B, the high-quality fresh egg clear water after selecting is carried out totally；
C, will clean after fresh hen egg put in boiled water and boil with low baking temperature；
D, the cool rear break-up casing that dried in the air by the fresh hen egg boiled are standby；
E, preparation soak, first Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis are put into after soaking 1-2 hour in cold water boiled, add dark soy sauce, chicken essence, taste reach U.S.A and are configured to soak, and it is 1000:20:15:10:10:5:100:10:50 that Qi Zhongshui, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, dark soy sauce, chicken essence, taste reach the weight ratio of U.S.；
F, soak is put into after boiled the ripe egg of break-up casing, thermal-insulating sealing soak 12 hours after finished product；
G, by soaked spiced egg loading vacuum packaging bag be vacuum-packed.
Through the spiced egg of this processing method gained, not only albumen is soft, and toughness is big, and aromatic flavor, mouthfeel are more preferable, also have effect of warming the stomach, cold removing, tonifying YANG.
Claims (4)
1. a secret spiced egg processing method, it is characterised in that comprise the steps:
A, selecting the fresh hen egg of high-quality, size is the most consistent；
B, the high-quality fresh egg clear water after selecting is carried out totally；
C, will clean after fresh hen egg put in boiled water and boil with low baking temperature；
D, the cool rear break-up casing that dried in the air by the fresh hen egg boiled are standby；
E, preparation soak；
F, soak is put into after boiled the ripe egg of break-up casing, thermal-insulating sealing soak 12 hours after finished product；
G, by soaked spiced egg loading vacuum packaging bag be vacuum-packed.
Secret spiced egg processing method the most according to claim 1, it is characterized in that, the method of described preparation soak is: first put into after soaking 1-2 hour in cold water boiled by Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, adds dark soy sauce, chicken essence, taste reach U.S.A and be configured to soak.
3. according to the secret spiced egg processing method described in claim 1 and 2, it is characterized in that, it is 1000:20:15:10:10:5:100:10:50 that water in described soak, Pericarpium Zanthoxyli, anise, Fructus Foeniculi, Cortex cinnamomi japonici (Ramulus Cinnamomi), Herba Pelargonii Graveolentis, dark soy sauce, chicken essence, taste reach the weight ratio of U.S..
Secret spiced egg processing method the most according to claim 1, it is characterised in that the temperature that in described step f, thermal-insulating sealing soaks is more than 60 DEG C.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610299770.XA CN105942278A (en) | 2016-05-09 | 2016-05-09 | Processing method of secret-made marinated eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610299770.XA CN105942278A (en) | 2016-05-09 | 2016-05-09 | Processing method of secret-made marinated eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105942278A true CN105942278A (en) | 2016-09-21 |
Family
ID=56913918
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610299770.XA Withdrawn CN105942278A (en) | 2016-05-09 | 2016-05-09 | Processing method of secret-made marinated eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105942278A (en) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036554A (en) * | 2016-07-22 | 2016-10-26 | 马鞍山中安食品科技有限公司 | Tea-flavored eggs and method for processing same |
| CN106307164A (en) * | 2016-08-29 | 2017-01-11 | 梁相斌 | Preparing method for orange-flavor spiced corned eggs suitable for pregnant woman eating |
| CN114343137A (en) * | 2021-12-22 | 2022-04-15 | 深圳华泓物联技术有限公司 | Marinated egg making device and method |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813170A (en) * | 2012-09-05 | 2012-12-12 | 湖北神丹健康食品有限公司 | Marinated egg material with shepherd's purse flavor and application method |
| CN104000225A (en) * | 2014-05-08 | 2014-08-27 | 房县天森食品有限公司 | Spiced egg manufacturing method |
| CN104305099A (en) * | 2014-11-12 | 2015-01-28 | 湖北周黑鸭食品工业园有限公司 | Spice for marinating eggs and method for marinating eggs |
| CN104366571A (en) * | 2014-11-24 | 2015-02-25 | 郭祥 | Preparation method of tea flavored boiled eggs |
| CN105212096A (en) * | 2015-09-25 | 2016-01-06 | 安徽三只松鼠电子商务有限公司 | Spiced iron spiced egg of crackling and preparation method thereof |
-
2016
- 2016-05-09 CN CN201610299770.XA patent/CN105942278A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102813170A (en) * | 2012-09-05 | 2012-12-12 | 湖北神丹健康食品有限公司 | Marinated egg material with shepherd's purse flavor and application method |
| CN104000225A (en) * | 2014-05-08 | 2014-08-27 | 房县天森食品有限公司 | Spiced egg manufacturing method |
| CN104305099A (en) * | 2014-11-12 | 2015-01-28 | 湖北周黑鸭食品工业园有限公司 | Spice for marinating eggs and method for marinating eggs |
| CN104366571A (en) * | 2014-11-24 | 2015-02-25 | 郭祥 | Preparation method of tea flavored boiled eggs |
| CN105212096A (en) * | 2015-09-25 | 2016-01-06 | 安徽三只松鼠电子商务有限公司 | Spiced iron spiced egg of crackling and preparation method thereof |
Non-Patent Citations (1)
| Title |
|---|
| 白乾云: "香卤蛋加工的调味研究", 《饲料广角》 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106036554A (en) * | 2016-07-22 | 2016-10-26 | 马鞍山中安食品科技有限公司 | Tea-flavored eggs and method for processing same |
| CN106307164A (en) * | 2016-08-29 | 2017-01-11 | 梁相斌 | Preparing method for orange-flavor spiced corned eggs suitable for pregnant woman eating |
| CN114343137A (en) * | 2021-12-22 | 2022-04-15 | 深圳华泓物联技术有限公司 | Marinated egg making device and method |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102669741B (en) | Instant hand-ripped fish and preparation method of instant hand-ripped fish | |
| CN105533489A (en) | Five-spice tea low-salt duck eggs and making method thereof | |
| CN102599549B (en) | Method for preparing non-fried instant freshwater fish | |
| CN104305099B (en) | A kind of method of halogen material and stew in soy sauce egg product for stew in soy sauce egg product | |
| CN103330222A (en) | Beef granules and manufacturing method | |
| CN104172271A (en) | Spiced salted duck egg pickling method | |
| CN103750407A (en) | Method for pickling spicy and hot acidulated fish | |
| CN103494082A (en) | Black glutinous rice dumpling and preparation method thereof | |
| CN105707715A (en) | Instant leisure rabbit head processing method | |
| CN103300420A (en) | Processing technology of hot pot taste dried fishes | |
| CN102919902B (en) | Processing method of soft baked mussels | |
| CN105942278A (en) | Processing method of secret-made marinated eggs | |
| CN103416775B (en) | Industrial production process of spiced and smoked eggs | |
| CN103340442A (en) | Production process for baked quail eggs | |
| CN103005495B (en) | Processing method of Dongan chicken can | |
| CN103932265A (en) | Processing method of main ingredient of Fotiaoqiang | |
| CN103330236A (en) | Biltong and preparation method thereof | |
| CN103393149A (en) | Production process of baked egg | |
| CN103610103A (en) | Production method of roast pigeon | |
| CN103005494A (en) | Method for processing instant Dong-an chicken | |
| CN103238862B (en) | A kind of preparation method of violent peppery type rabbit meat product | |
| CN105685626A (en) | Rice-fragrance marinated pig ear foodstuff and making method thereof | |
| CN103610110A (en) | Five-spice spicy quail eggs and preparation method thereof | |
| CN104738144A (en) | Method for processing canned vegetable fish | |
| CN106889478A (en) | Cold spiced duck slaps processing method |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20160921 |