CN106071921A - A kind of meat egg coloclysis - Google Patents
A kind of meat egg coloclysis Download PDFInfo
- Publication number
- CN106071921A CN106071921A CN201610373957.XA CN201610373957A CN106071921A CN 106071921 A CN106071921 A CN 106071921A CN 201610373957 A CN201610373957 A CN 201610373957A CN 106071921 A CN106071921 A CN 106071921A
- Authority
- CN
- China
- Prior art keywords
- coloclysis
- sus domestica
- egg
- intestinum
- meat
- 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.)
- Pending
Links
- 235000013372 meat Nutrition 0.000 title claims abstract description 26
- 241000282894 Sus scrofa domesticus Species 0.000 claims abstract description 54
- 235000013601 eggs Nutrition 0.000 claims abstract description 48
- 238000011049 filling Methods 0.000 claims abstract description 31
- 239000000463 material Substances 0.000 claims abstract description 23
- 238000000034 method Methods 0.000 claims abstract description 15
- 102000002322 Egg Proteins Human genes 0.000 claims description 19
- 108010000912 Egg Proteins Proteins 0.000 claims description 19
- 230000000968 intestinal effect Effects 0.000 claims description 15
- 210000004681 ovum Anatomy 0.000 claims description 12
- 239000002994 raw material Substances 0.000 claims description 11
- 238000010025 steaming Methods 0.000 claims description 10
- 238000009835 boiling Methods 0.000 claims description 9
- 241000287828 Gallus gallus Species 0.000 claims description 8
- 241000282898 Sus scrofa Species 0.000 claims description 8
- 239000007788 liquid Substances 0.000 claims description 8
- 239000002932 luster Substances 0.000 claims description 8
- 210000002969 egg yolk Anatomy 0.000 claims description 7
- 235000013345 egg yolk Nutrition 0.000 claims description 7
- 235000015277 pork Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 201000010099 disease Diseases 0.000 claims description 4
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 claims description 4
- 210000000813 small intestine Anatomy 0.000 claims description 4
- 235000013305 food Nutrition 0.000 abstract description 6
- 230000000694 effects Effects 0.000 abstract description 2
- 230000000050 nutritive effect Effects 0.000 abstract description 2
- 238000002360 preparation method Methods 0.000 abstract description 2
- 241000283898 Ovis Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 8
- 239000000843 powder Substances 0.000 description 7
- 150000003839 salts Chemical class 0.000 description 7
- 241000272522 Anas Species 0.000 description 4
- 244000113306 Monascus purpureus Species 0.000 description 4
- 235000002322 Monascus purpureus Nutrition 0.000 description 4
- 235000013312 flour Nutrition 0.000 description 4
- 235000013355 food flavoring agent Nutrition 0.000 description 4
- 229940057059 monascus purpureus Drugs 0.000 description 4
- 235000013599 spices Nutrition 0.000 description 4
- 241000283690 Bos taurus Species 0.000 description 3
- 241000283074 Equus asinus Species 0.000 description 3
- 241000628997 Flos Species 0.000 description 3
- 241001494479 Pecora Species 0.000 description 3
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 description 3
- 229920002472 Starch Polymers 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 3
- 210000000936 intestine Anatomy 0.000 description 3
- 210000002429 large intestine Anatomy 0.000 description 3
- 239000002893 slag Substances 0.000 description 3
- 239000011780 sodium chloride Substances 0.000 description 3
- 235000019698 starch Nutrition 0.000 description 3
- 239000008107 starch Substances 0.000 description 3
- 239000003643 water by type Substances 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013409 condiments Nutrition 0.000 description 2
- 239000003814 drug Substances 0.000 description 2
- 235000011837 pasties Nutrition 0.000 description 2
- 235000014347 soups Nutrition 0.000 description 2
- 235000013555 soy sauce Nutrition 0.000 description 2
- 238000003756 stirring Methods 0.000 description 2
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 2
- 240000002234 Allium sativum Species 0.000 description 1
- 244000025254 Cannabis sativa Species 0.000 description 1
- 235000002566 Capsicum Nutrition 0.000 description 1
- 240000008620 Fagopyrum esculentum Species 0.000 description 1
- 235000009419 Fagopyrum esculentum Nutrition 0.000 description 1
- 235000010469 Glycine max Nutrition 0.000 description 1
- 244000068988 Glycine max Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 239000006002 Pepper Substances 0.000 description 1
- 235000016761 Piper aduncum Nutrition 0.000 description 1
- 235000017804 Piper guineense Nutrition 0.000 description 1
- 244000203593 Piper nigrum Species 0.000 description 1
- 235000008184 Piper nigrum Nutrition 0.000 description 1
- 238000010009 beating Methods 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 235000015249 blood sausages Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000004611 garlic Nutrition 0.000 description 1
- 239000003292 glue Substances 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000015250 liver sausages Nutrition 0.000 description 1
- 238000011068 loading method Methods 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 235000019690 meat sausages Nutrition 0.000 description 1
- 238000002156 mixing Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000010412 perfusion Effects 0.000 description 1
- 229910052573 porcelain Inorganic materials 0.000 description 1
- 238000005096 rolling process Methods 0.000 description 1
- 235000013580 sausages Nutrition 0.000 description 1
- 210000000582 semen Anatomy 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 230000008719 thickening Effects 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
A kind of meat egg coloclysis.Specifically include: this coloclysis be Intestinum Sus domestica be carrier, be material filling with fowl egg and Carnis Sus domestica, then material filling poured in Intestinum Sus domestica, then by steam or boil both meat egg coloclysis finished product.The preparation method of meat egg coloclysis proposed by the invention is novel, and processing technique is simple, easily implements.By implementing the present invention, fowl egg and Carnis Sus domestica organic assembling being got up, the meat egg coloclysis finished product prepared is the most delicious, and nutritive value is the highest, is a kind of first-class food with health-care effect.
Description
Technical field
The invention belongs to the technology of preparing of a kind of coloclysis, be specifically related to a kind of meat egg coloclysis.
Background technology
Coloclysis is one cuisines, is the different soup stock of perfusion in the intestines of the animals such as fresh sheep, pig, cattle, after boiling or cooking
Float food, a kind of food of pan-fried food.
Learning from relevant document, current coloclysis has following multiple kind:
1, Monas cuspurpureus Went coloclysis is starch to be added Monas cuspurpureus Went be poured into inside Intestinum Sus domestica.
2, one is big coloclysis, with pig large intestines clean, with sound flour, Monas cuspurpureus Went water, Flos Caryophylli, Fructus Amomi Rotundus etc. 10 plurality of raw materials adjust
Material is configured to stick with paste, and pours into enteral, boils rear cutout little block, decocts Jiao with Adeps Sus domestica, waters saline Bulbus Allii juice, and taste delicious and crisp is salty peppery.
3, one is little coloclysis, adds Monas cuspurpureus Went water with starch and Glycine max (L.) Merr. furnishing is dense and burned, cook rear cutout little block, decocts with Adeps Sus domestica
Jiao, waters saline Bulbus Allii juice and eats.
4, Sanguis sus domestica coloclysis, cleans with Intestinum Sus domestica (having large intestine also to have small intestinal), interior filling Sanguis sus domestica salt adding and the Fructus Anisi Stellati (medium-height grass of seasoning
Medicine), put into pot steaming and decocting.
5, Beijing coloclysis, fills upper minced meat, starch and other spice with real pig large intestines, boil the softest hard, iron not
Old not skin, tenders with a crispy crust, waters saline, Bulbus Allii juice.
6, Henan Neihuang County coloclysis is the distinctive local delicacy in Neihuang County, Anyang City, it be with Sanguis sus domestica, Intestinum Sus domestica,
Flour, Oleum sesami, five spices are made by primary raw material.
7, the rear Yi Ning of Yongqing County, Hebei province remembers intestinal, and mainly with fresh raw pork, pure Oleum sesami etc. is raw material, has nearly 30 kinds
Dispensing, only Chinese medicine condiment just have kind more than ten, and manufacturing process is fine.
8, Hebei local flavor Yongnian coloclysis, selects essence Carnis Equi Asini, is chopped into chopped meat, and in addition Semen phaseoli radiati thickening, ground sesameseed oil, multi-flavor are famous and precious
Condiment, is modulated into pasty state with long-used soup, pours in donkey casing, is bundled into wisp, through high temperature steaming sterilizing, finally smoke with fruit tree and
Becoming, therefore donkey meat sausage Yongnian is also called donkey coloclysis.
9, ditch coloclysis, also referred to as tank slag slowly, to be that Xu Gou town, Qingxu County, Shanxi province Taiyuan city is distinctive occupy a narrow space ditch tank slag slowly
Eat, there is dense local characteristic.Tank slag is made with Fagopyrum esculentum Moench, color ash such as porcelain, and be translucent shape, does not glues and does not connects, soft and tough and tensile, rich
Elastic.
10, also have following five intestinal:
(1) sausage: mix and stir with the flavoring agent such as meat cubelets, the flour fried, loose fat and the Flos Allii Fistulosi of chopping, salt, pepper powder, Rhizoma Zingiberis Recens face
After, loading the intestines cleaned, slow fire boils and is i.e..(2) blood sausage: when butcher pig kills cattle, sheep, fresh with clean container access is done
Clean blood adds the flavoring agent such as salt, stirs evenly, pour into clean intestines, boil and be edible.
(3) rigatoni: by Semen Pisi sativi flour and the flavoring agent such as Flos Allii Fistulosi, salt, Zanthoxyli Bungeani powder, Rhizoma Zingiberis powder with even become pasty state, pour into clean
Cattle, sheep, Intestinum Sus domestica, boil i.e. edible.
(4) oil intestinal: fresh Adeps Caprae seu ovis is that major ingredient adds the filling Intestinum caprae seu ovis mixing meat cubelets.Feature is prominent rich.Fresh with just butchered
Fertile Carnis caprae seu ovis or Adeps Caprae seu ovis, with meat cubelets, are called in salt, Zanthoxyli Bungeani powder, Rhizoma Zingiberis powder, Herba Alii fistulosi end, garlic sprouts, Herba Allii prattii end etc., are filled with the Intestinum caprae seu ovis rinsed well
Dress, knocks down and boils a few rolling in pot, can take the dish out of the pot and enjoy.There is dense grassland local flavor and field local flavor.
(5) liver sausage: Hepar Caprae seu ovis is diced, adds appropriate Adeps Caprae seu ovis and flavoring agent, then fills Intestinum caprae seu ovis, boil.
Summary of the invention
It is an object of the invention to provide brand-new a kind of meat egg coloclysis.Specifically include: this coloclysis be Intestinum Sus domestica be carrier, use
Fowl egg and Carnis Sus domestica are material filling, then material filling are poured in Intestinum Sus domestica, then pass through to steam or boil both to obtain meat egg coloclysis finished product.
The present invention is achieved through the following technical solutions:
A kind of meat egg coloclysis, is in technical scheme: this coloclysis be Intestinum Sus domestica be carrier, be material filling with fowl egg and Carnis Sus domestica, connect
And material filling is poured in Intestinum Sus domestica, then pass through to steam or boil both to obtain meat egg coloclysis finished product.
Specifically include following steps:
1, Intestinum Sus domestica collection and process: gather without rotten, disease-free, be filling without leak, fresh and normal pig small intestine of color and luster
Intestinal carrier, then standby by cleaning up inside and outside small intestinal.
2, fowl egg collection and process: gathering without rotten, fresh fowl egg is raw material, then fowl egg are smashed take its Ovum Gallus domesticus album and
Egg yolk, and Ovum Gallus domesticus album and egg yolk are stirred egg liquid is standby.
3, Carnis Sus domestica collection and process: gather fresh, be raw material without rotten, the normal thin pork of color and luster, then Carnis Sus domestica is chopped
Broken standby.
4, prepared by material filling: join the ratio of 3-5 fowl egg in one jin of Carnis Sus domestica, egg liquid and Carnis Sus domestica are mixed, and according to happiness
Add dispensing well, finally drag for and even obtain material filling.
5, coloclysis: the one of Intestinum Sus domestica is tightened, then pours into material filling toward other end Intestinum Sus domestica, again other end is tied up after filling intestinal
Tightly.
6, steaming and decocting: coloclysis is put into boiling container, i.e. obtains meat egg coloclysis finished product by steaming or boiling.
The present invention both had the following advantages:
1, the preparation method of meat egg coloclysis proposed by the invention is novel, and processing technique is simple, easily implements.
2, by implementing the present invention, fowl egg and Carnis Sus domestica organic assembling being got up, the meat egg coloclysis finished product prepared is not only
Delicious food, and nutritive value is the highest, is a kind of first-class food with health-care effect.
Detailed description of the invention
Below in conjunction with embodiment, the method for the present invention is further illustrated.
A kind of meat egg coloclysis, is in technical scheme: this coloclysis be Intestinum Sus domestica be carrier, be material filling with fowl egg and Carnis Sus domestica, connect
And material filling is poured in Intestinum Sus domestica, then pass through to steam or boil both to obtain meat egg coloclysis finished product.
Specific embodiment 1:
1, Intestinum Sus domestica collection and process: gather without rotten, disease-free, be filling without leak, fresh and normal pig small intestine of color and luster
Intestinal carrier, then standby by cleaning up inside and outside small intestinal.
2, egg collection and process: gathering without rotten, fresh egg is raw material, then beating eggs is taken its Ovum Gallus domesticus album and
Egg yolk, and Ovum Gallus domesticus album and egg yolk are stirred egg liquid is standby.
3, Carnis Sus domestica collection and process: gather fresh, be raw material without rotten, the normal thin pork of color and luster, then Carnis Sus domestica is chopped
Broken standby.
4, prepared by material filling: join the ratio of 5 eggs in one jin of Carnis Sus domestica, egg liquid and Carnis Sus domestica are mixed, and adds edible
The dispensings such as oil, edible salt, soy sauce, five spice powder, sugar, finally drag for and even obtain material filling.
5, coloclysis: the one of Intestinum Sus domestica is tightened, then pours into material filling toward other end Intestinum Sus domestica, again other end is tied up after filling intestinal
Tightly.
6, steaming and decocting: coloclysis is put into boiling container, i.e. obtains meat egg coloclysis finished product by steaming or boiling.
Specific embodiment 2:
1, Intestinum Sus domestica collection and process: gather without rotten, disease-free, be filling without leak, fresh and normal pig small intestine of color and luster
Intestinal carrier, then standby by cleaning up inside and outside small intestinal.
2, Ovum Anas domestica collection and process: gathering without rotten, fresh Ovum Anas domestica is raw material, then Ovum Anas domestica is smashed take its Ovum Gallus domesticus album and
Egg yolk, and Ovum Gallus domesticus album and egg yolk are stirred egg liquid is standby.
3, Carnis Sus domestica collection and process: gather fresh, be raw material without rotten, the normal thin pork of color and luster, then Carnis Sus domestica is chopped
Broken standby.
4, prepared by material filling: join the ratio of 3 Ovum Anas domesticas in one jin of Carnis Sus domestica, egg liquid and Carnis Sus domestica are mixed, and adds edible
The dispensings such as oil, edible salt, soy sauce, five spice powder, sugar, finally drag for and even obtain material filling.
5, coloclysis: the one of Intestinum Sus domestica is tightened, then pours into material filling toward other end Intestinum Sus domestica, again other end is tied up after filling intestinal
Tightly.
6, steaming and decocting: coloclysis is put into boiling container, i.e. obtains meat egg coloclysis finished product by steaming or boiling.
Claims (1)
1. a meat egg coloclysis, it is characterised in that: this coloclysis be Intestinum Sus domestica be carrier, be material filling with fowl egg and Carnis Sus domestica, then filling
Material pours in Intestinum Sus domestica, then passes through to steam or boil both to obtain meat egg coloclysis finished product；
Specifically include following steps:
(1) Intestinum Sus domestica collection and process: gather without rotten, disease-free, be coloclysis load without leak, fresh and normal pig small intestine of color and luster
Body, then standby by cleaning up inside and outside small intestinal；
(2) fowl egg collection and process: gathering without rotten, fresh fowl egg is raw material, is then smashed by fowl egg and takes its Ovum Gallus domesticus album and egg
Huang, and Ovum Gallus domesticus album and egg yolk are stirred egg liquid is standby；
(3) Carnis Sus domestica collection and process: gather fresh, be raw material without rotten, the normal thin pork of color and luster, then Carnis Sus domestica is minced standby
With；
(4) prepared by material filling: joins the ratio of 3-5 fowl egg in one jin of Carnis Sus domestica, egg liquid and Carnis Sus domestica is mixed, and adds according to hobby
Add dispensing, finally drag for and even obtain material filling；
(5) coloclysis: the one of Intestinum Sus domestica is tightened, then pours into material filling toward other end Intestinum Sus domestica, again other end is tightened after filling intestinal；
(6) steaming and decocting: coloclysis is put into boiling container, i.e. obtains meat egg coloclysis finished product by steaming or boiling.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610373957.XA CN106071921A (en) | 2016-06-01 | 2016-06-01 | A kind of meat egg coloclysis |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201610373957.XA CN106071921A (en) | 2016-06-01 | 2016-06-01 | A kind of meat egg coloclysis |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106071921A true CN106071921A (en) | 2016-11-09 |
Family
ID=57230737
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201610373957.XA Pending CN106071921A (en) | 2016-06-01 | 2016-06-01 | A kind of meat egg coloclysis |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106071921A (en) |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954705A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Egg sausage and its production method |
-
2016
- 2016-06-01 CN CN201610373957.XA patent/CN106071921A/en active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1954705A (en) * | 2005-10-27 | 2007-05-02 | 天津中英纳米科技发展有限公司 | Egg sausage and its production method |
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Application publication date: 20161109 |
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