CN106307157A - Dried jujube egg and preparation method thereof - Google Patents
Dried jujube egg and preparation method thereof Download PDFInfo
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- CN106307157A CN106307157A CN201610705150.1A CN201610705150A CN106307157A CN 106307157 A CN106307157 A CN 106307157A CN 201610705150 A CN201610705150 A CN 201610705150A CN 106307157 A CN106307157 A CN 106307157A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 9
- 240000008866 Ziziphus nummularia Species 0.000 title 1
- 235000013601 eggs Nutrition 0.000 claims abstract description 50
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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
Abstract
The invention relates to a dried jujube egg and a preparation method thereof. The preparation method is characterized by comprising the following steps of: beating eggs, adding the following adjuvant materials in weight percentage into the egg liquid: 5-10% of jujube juice, 2% of edible salt, 5% of white granulated sugar, 0.3% of sodium glutamate, 0.1% of citric acid and 0.1% of potassium sorbate, stirring, filtering, loading into a mold, steaming, cooling, molding, demolding, stewing, packaging, sterilizing, re-cooling, and drying, wherein during stewing, the following stewing materials in weight percentage are added into the soup: 25-30% of jujube, 5% of brown sugar, 2% of old ginger, 5% of soy sauce, 5% of vegetable oil, 0.2% of star aniseed, 0.1% of pricklyash peel, 0.1% of cumin, 0.1% of rhizome nardostachyos, 0.15% of rhizoma kaempferiae, 0.15% of radix glycyrrhizae, 0.2% of fructus amomi, 0.15% of Amomum tsao-ko, 0.06% of bay leaves, 0.2% of radix angelicae, 0.15% of clove, 0.2% of cardamom, 0.1% of pepper, and 0.2% of cinnamon bark.
Description
Technical field
The invention belongs to field of food, specifically a kind of Fructus Jujubae dried eggs and preparation method thereof.
Background technology
Fructus Jujubae egg drop soup is to be mended by traditional medicated diet through boiling of major ingredient egg, adjuvant Fructus Jujubae, brown sugar, old ginger together
Product, take this soup for a long time, and QI and blood can be made vigorous, and the plump gloss of face skin has the effect of preferable beauty treatment, is also among the people being widely used in
Puerperal invigorating QI and blood dietetic therapy good recipe, its collocation is rationally, nutritious, typically have a delicate constitution, senilism, the most magnificent person of shallow complexion also
Available tonic, but, traditional Fructus Jujubae egg drop soup can only instant i.e. be made, because being semi liquid state, packing cost is higher, deposits
Store up, carry, eat all inconveniences, it is impossible to promote as a kind of popular leisure food is edible, it addition, its Easy dosing, battalion
Supporting single, health-care effect is not good enough, and taste is simple, belongs to typical sweet food, typically compares adaptation south taste, can not meet big
Many demands to health leisure food.
Summary of the invention
In order to overcome the deficiency of background technology, improve the health-care effect of Fructus Jujubae egg drop soup further, meanwhile, for the ease of system
Do, instant edible, it is simple to storing, transport, carry, the present invention provides a kind of Fructus Jujubae dried eggs and preparation method thereof.
The technical solution used in the present invention is: a kind of Fructus Jujubae dried eggs and preparation method thereof, it is characterized in that: by following steps
Composition:
A kind of Fructus Jujubae dried eggs and preparation method thereof, is characterized in that: comprise the steps of:
Egg through beating eggs, press egg liquid weight ratio addition adjuvant in egg egg liquid: jujube juice 5-10%, edible salt 2%, white sugar
5%, sodium glutamate 0.3%, citric acid 0.1%, potassium sorbate 0.1%, agitated, filter, die-filling, steam, cool down molding, the demoulding,
Stew in soy sauce, packaging, sterilizing, cool down again, dry and make；During stew in soy sauce, by the halogen soup weight ratio following bittern material of addition in halogen soup: Fructus Jujubae
25-30%, brown sugar 5%, old ginger 2%, soy sauce 5%, vegetable oil 5%, anise 0.2%, Pericarpium Zanthoxyli 0.1%, Fructus Foeniculi 0.1%, Radix Et Rhizoma Nardostachyos 0.1%, mountain
How 0.15%, Radix Glycyrrhizae 0.15%, Fructus Amomi 0.2%, Fructus Tsaoko 0.15%, Folium Lauri nobilis 0.06%, the Radix Angelicae Dahuricae 0.2%, Flos Caryophylli 0.15%, Fructus Amomi Rotundus 0.2%,
Fructus Piperis 0.1%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%.
Described steaming time is 30 minutes；
Described stew in soy sauce temperature is 85-90 degree, and the time is 30 minutes 2 hours；
Described sterilising temp is 130 degree, and pressure is 0.3 MPa, and the time is 20 minutes.
In formula: Fructus Jujubae: have the good reputation of " natural health element ball ", Fructus Jujubae can improve body immunity, and can suppress cancer
Cell, pharmacological research finds, Fructus Jujubae can promote the generation of leukocyte, reduces serum cholesterol, improves serum albumin, protects liver
Dirty, possibly together with anticancer in Fructus Jujubae, even can make cancerous cell to the normal material converted, rich in calcium and ferrum in Fructus Jujubae, it
Old people prevents osteoporosis and children and adolescents, female anemia from having important preventive effect, its effect is typically medicine
Incomparable, Fructus Jujubae also has antiallergic, except stench strange taste, mind tranquilizing and the heart calming, brain healthy, the effect of appetite strengthening.
Egg: be commonly called as Ovum Gallus domesticus, Semen Ginkgo, is the most edible egg products of people, because its contained nutrition is comprehensive and rich
Richness, and it is known as " nutrition libraries of ideals of human being ", then it is called " complete protein pattern " to nutritionist, every hectogram egg
Containing 14.7 grams of protein, predominantly ovalbumin and ovoglobulin, wherein contain 8 kinds of aminoacid of needed by human, and and people
The composition of body protein extremely approximates, human body to the absorbance of egg protein up to 98%, fatty 11-15 gram of every hectogram egg,
Easily it is absorbed by the body, containing abundant lecithin, steroid, lecithin and calcium, phosphorus, ferrum, vitamin A, dimension life in egg yolk
Element D and vitamin B group, therefore, egg is a kind of brain-care foods, and Fructus Jujubae can be enriched blood warming the stomach, diuretic toxin expelling, brown sugar vigorate qi and replenish the blood,
Pain relieving in slow, egg rich in proteins, favorably supplement the nutrients, Rhizoma Zingiberis is cold to womb, stasis airsetting has obvious dietetic therapy to imitate
Really.
Edible salt in adjuvant, white sugar, sodium glutamate, citric acid, potassium sorbate are used for seasoning, remove raw meat, promote mouthfeel,
Owing to above-mentioned substance is water miscible crystal or powder, do not interfere with the sense organ of dried eggs, so being directly added in major ingredient,
It is prone to tasty；Brown sugar in bittern material, old ginger, soy sauce, vegetable oil, anise, Pericarpium Zanthoxyli, Fructus Foeniculi, Radix Et Rhizoma Nardostachyos, Rhizoma Kaempferiae, Radix Glycyrrhizae, Fructus Amomi,
The flavouring agents such as Fructus Tsaoko, Folium Lauri nobilis, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Amomi Rotundus, Fructus Piperis, Cortex cinnamomi japonici (Ramulus Cinnamomi) are seated in bittern material bag, can make dried eggs ecto-entad
Tasty, while increasing dried eggs mouthfeel, the physical particles thing without flavoring agent, it is possible to increase the sense organ of dried eggs so that it is color,
Taste is all good, nutritious, has more the conditioning health care of uniqueness.Radix Glycyrrhizae has antiinflammatory, antiviral and protecting liver and detoxication and enhancing
Immunologic functions etc. act on.
Traditional food processing means are combined the foods processing technique of modernization by Fructus Jujubae dried eggs, are processed by egg shell egg
Become the leisure food that a kind of outward appearance is similar to traditional bean curd dry food with color and luster, delicate mouthfeel, lubrication, tender and crisp combine, Xiang get
Benefit is evident, light fragrant and sweet, is of high nutritive value, has dietetic therapy effect of blood-enriching face-nourishing, edible, to abdomen in menstrual period during being suitable for women official holiday
Bitterly, lumbago can play certain mitigation, especially for having a delicate constitution, the benefit that also can use of senilism, the most magnificent person of shallow complexion
Support.Adjustable making various taste, north and south local flavor is arbitrarily modulated, all-ages, has egg fragrance, instant bagged, instant,
Masses are prone to accept, it is possible to be processed into Fructus Jujubae dried eggs series vegetable with the collocation of other food materials.
The invention has the beneficial effects as follows: (1), by first steaming sizing, solidification, then the manufacturing procedure of stew in soy sauce, is maintaining biography
On the basis of the health care of system Fructus Jujubae egg drop soup, by the Fructus Jujubae egg drop soup solid state of traditional semi liquid state so that it is become one
Plant leisure food, enhance the edible and convenience of transport.(2) it is promoted to solid-state leisure food by food liquid, it is possible to save
Packing cost, be convenient for carrying, instant edible, convenient transport, increase economic benefit.(3) traditional is boiled merely manufacturing procedure
Recycle mould after being improved to first be added by jujube juice in egg liquid mixing and steam sizing, solidification, then stew in soy sauce, make food does not contains
Affect sense organ physical particles thing, egg dry color, taste can be made all good.(4) anise of raw meat, Pericarpium Zanthoxyli, Fructus Foeniculi, sweet is added
The flavouring agents such as pine, Rhizoma Kaempferiae, Radix Glycyrrhizae, Fructus Amomi, Fructus Tsaoko, Folium Lauri nobilis, the Radix Angelicae Dahuricae, Flos Caryophylli, Fructus Amomi Rotundus, Fructus Piperis, Cortex cinnamomi japonici (Ramulus Cinnamomi), by traditional, simple
" sweet food " (south taste), develops into the most absolutely area of applicable China, is particularly suitable for the novel of the northern area of China taste
Health food.(5) in bittern material, add Fructus Jujubae, make the active ingredient of Fructus Jujubae more fill rush, thus more fully play Fructus Jujubae
Enrich blood warming the stomach, diuretic toxin expelling, the liver protecting, reduction serum cholesterol, improve serum albumin, improve body immunity health care
Function so that it is health care is more significantly, nutrition is more comprehensive.
Detailed description of the invention
Below in conjunction with embodiment, the invention will be further described:
Select fresh, through over cleaning, flawless egg, then beat eggs, pour in jacketed pan, egg egg liquid is pressed egg liquid weight
Than adding adjuvant: jujube juice (for commercially available finished product) 10%, edible salt 2%, white sugar 5%, sodium glutamate 0.3%, citric acid 0.1%, mountain
Potassium sorbate 0.1%, moderate-speed mixer more than 10 minutes, filters, the egg liquid stood is put into gravity tank, prepares die-filling.Fill with bottom
The container having tap holds egg liquid, and time die-filling, egg liquid flows out from bottom, prevents bubble.Fill with the moulds of quantitative 150 grams
Mould, adds a cover the most in time, steams 30 minutes with food steamer, i.e. curing molding, the then demoulding after cooling, then puts into boiled modulation gently
Stew in soy sauce 30 minutes in good halogen soup, after cooling, packaging, sterilizing, sterilising temp controls at 130 degree, and pressure is 0.3 MPa, the time
It it is 20 minutes.Cooling down after sterilizing, drying makes Fructus Jujubae dried eggs again；During stew in soy sauce, halogen soup adds Fructus Jujubae in halogen soup ratio
25%, brown sugar 5%, old ginger 2%, soy sauce 5%, vegetable oil 5%, anise 0.2%, Pericarpium Zanthoxyli 0.1%, Fructus Foeniculi 0.1%, Radix Et Rhizoma Nardostachyos 0.1%, Rhizoma Kaempferiae
0.15%, Radix Glycyrrhizae 0.15%, Fructus Amomi 0.2%, Fructus Tsaoko 0.15%, Folium Lauri nobilis 0.06%, the Radix Angelicae Dahuricae 0.2%, Flos Caryophylli 0.15%, Fructus Amomi Rotundus 0.2%, recklessly
Green pepper 0.1%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%.
Claims (1)
1. Fructus Jujubae dried eggs and preparation method thereof, is characterized in that: comprise the steps of:
Egg through beating eggs, press egg liquid weight ratio addition adjuvant in egg egg liquid: jujube juice 5-10%, edible salt 2%, white sugar
5%, sodium glutamate 0.3%, citric acid 0.1%, potassium sorbate 0.1%, agitated, filter, die-filling, steam, cool down molding, the demoulding,
Stew in soy sauce, packaging, sterilizing, cool down again, dry and make；During stew in soy sauce, by the halogen soup weight ratio following bittern material of addition in halogen soup: Fructus Jujubae
25-30%, brown sugar 5%, old ginger 2%, soy sauce 5%, vegetable oil 5%, anise 0.2%, Pericarpium Zanthoxyli 0.1%, Fructus Foeniculi 0.1%, Radix Et Rhizoma Nardostachyos 0.1%, mountain
How 0.15%, Radix Glycyrrhizae 0.15%, Fructus Amomi 0.2%, Fructus Tsaoko 0.15%, Folium Lauri nobilis 0.06%, the Radix Angelicae Dahuricae 0.2%, Flos Caryophylli 0.15%, Fructus Amomi Rotundus 0.2%,
Fructus Piperis 0.1%, Cortex cinnamomi japonici (Ramulus Cinnamomi) 0.2%.
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125651A (en) * | 2017-05-05 | 2017-09-05 | 珠海永青泉商业管理有限公司 | A kind of ginger jujube syrup and preparation method thereof |
| CN107373442A (en) * | 2017-07-24 | 2017-11-24 | 上海艺杏食品有限公司 | A kind of dried eggs and preparation method thereof |
| CN109380670A (en) * | 2018-09-29 | 2019-02-26 | 绵竹市晶花皮蛋厂（普通合伙） | A kind of health egg meat and fish dishes |
| CN109805300A (en) * | 2019-04-03 | 2019-05-28 | 大连民族大学 | A kind of inkfish dried eggs and preparation method thereof |
| KR20200100289A (en) * | 2019-02-18 | 2020-08-26 | 이현우 | Manufacturing method of diet food using an egg white |
| CN114304578A (en) * | 2021-12-29 | 2022-04-12 | 郑州市乡得旺食品有限公司 | Formula and preparation method of marinating material for ginger sugar marinated eggs |
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| CN102461918A (en) * | 2010-11-19 | 2012-05-23 | 延安劳山鸡业有限责任公司 | Preparation method of dried poultry egg |
| CN105360993A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Technology for processing fruit and vegetable dried egg |
| CN105795370A (en) * | 2016-03-14 | 2016-07-27 | 安徽舒香食品有限公司 | Production technology of dried eggs |
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| CN102461918A (en) * | 2010-11-19 | 2012-05-23 | 延安劳山鸡业有限责任公司 | Preparation method of dried poultry egg |
| CN105360993A (en) * | 2015-11-24 | 2016-03-02 | 安徽先知缘食品有限公司 | Technology for processing fruit and vegetable dried egg |
| CN105795370A (en) * | 2016-03-14 | 2016-07-27 | 安徽舒香食品有限公司 | Production technology of dried eggs |
Cited By (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN107125651A (en) * | 2017-05-05 | 2017-09-05 | 珠海永青泉商业管理有限公司 | A kind of ginger jujube syrup and preparation method thereof |
| CN107373442A (en) * | 2017-07-24 | 2017-11-24 | 上海艺杏食品有限公司 | A kind of dried eggs and preparation method thereof |
| CN109380670A (en) * | 2018-09-29 | 2019-02-26 | 绵竹市晶花皮蛋厂（普通合伙） | A kind of health egg meat and fish dishes |
| KR20200100289A (en) * | 2019-02-18 | 2020-08-26 | 이현우 | Manufacturing method of diet food using an egg white |
| KR102224667B1 (en) * | 2019-02-18 | 2021-03-08 | 이현우 | Manufacturing method of diet food using an egg white |
| CN109805300A (en) * | 2019-04-03 | 2019-05-28 | 大连民族大学 | A kind of inkfish dried eggs and preparation method thereof |
| CN114304578A (en) * | 2021-12-29 | 2022-04-12 | 郑州市乡得旺食品有限公司 | Formula and preparation method of marinating material for ginger sugar marinated eggs |
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Application publication date: 20170111 |