CN106616499A - Multi-flavor roasted egg making method - Google Patents
Multi-flavor roasted egg making method Download PDFInfo
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- CN106616499A CN106616499A CN201510729786.5A CN201510729786A CN106616499A CN 106616499 A CN106616499 A CN 106616499A CN 201510729786 A CN201510729786 A CN 201510729786A CN 106616499 A CN106616499 A CN 106616499A
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Abstract
The invention provides a multi-flavor roasted egg making method, which can increase the interest for egg eating for people, increases the nutrition component required by body, and satisfies the easy carrying and instant food requirements for people. The multi-flavor roasted egg is characterized by comprising the following raw materials in parts by weight: 78-82 parts of egg, 0.8-1 part of salt, 0.15-0.25 parts of monosodium glutamate, and 18-22 parts of condiment water. Compared with the prior art, the multi-flavor roasted egg has a plurality of flavors, is the instant food, is suitable for various populations, and especially satisfies people for journey; at the same time, during roasting process, one surface of egg white is placed on a baking tray, and one surface of the yolk is placed at the lower part of the baking tray, the roasted egg has the characteristics of beautiful color, tasty egg white, good-looking yolk, and better mouthfeel.
Description
Technical field
A kind of preparation method of flavored roasted eggs according to the present invention, belongs to egg food processing technique field.
Background technology
Egg product is listed in always one of important foodstuffs in people's daily life, its is nutritious and is easily rapidly absorbed by a human, wherein containing the mineral matter required for the human bodies such as excellent protein, fat, amino acid, vitamin and iron, calcium, potassium, wherein, phosphatide is brain and the important substance composition needed for nervous system activity；Protein, amino acid and various nutrient contents not only contribute to infant, it is teen-age grow, to adult, the elderly hale and hearty and patient's physical recovery it is all highly beneficial；Meanwhile, contained Cobastab is micro- with other, can decompose and aoxidize the carcinogen in human body, with protective effect on cancer risk, but, it is not that any occasion can have egg product in life, nor everyone likes eating egg product obtained in traditional method for cooking.
The content of the invention
The present invention provides a kind of manufacture craft of flavored roasted eggs, improves the interest that people eat egg, increases the nutrient content needed for body, while meet people and carrying with, opening bag timely needs.To solve above-mentioned technical problem, the present invention's is characterized in that：Manufacturing process steps are to prepare egg 78-82 parts, the 8-1 parts of salt 0., 25 parts of 0. 15-0. of monosodium glutamate, condiment water 18-22 parts according to parts by weight.Egg is selected after process, first the egg chosen is placed in food steamer and is steamed, Deng vapour 35-45 minutes on food steamer, peeling after clear water precooling, and broken shell is rinsed well, being put into the condiment water that salt, monosodium glutamate, water are prepared in proportion carries out pickling 55-80 minutes, pull placement 15-25 minutes out again, then the egg pickled is poured into baking 70-90 minutes in baking tray, baked egg is cooled, and be stained with after multi-taste load bag in be packaged, be finally putting into sterilization basket and sterilized, put in storage.
The parts by weight of above-mentioned condiment water are 4 parts of 0. 2-0. of cumin, 6 parts of 0. 4-0. of Chinese prickly ash, 4 parts of 0. 2-0. of fennel seeds, 4 parts of 0. 2-0. of cassia bark, 4 parts of 0. 2-0. of tsaoko, 10 parts of water.
The spicy flavoring of the multi-taste in the manufacture craft of above-mentioned flavored roasted eggs is 01 part of 0. 003-0. of spicy, 01 part of 0. 003-0. of Chinese prickly ash, 01 part of 0. 003-0. of numb green pepper by weight.
The cumin flavoring of the multi-taste in the manufacture craft of above-mentioned flavored roasted eggs is 01 part of 0. 003-0. of spicy, 01 part of 0. 003-0. of cumin by weight.
The barbecue flavoring of the multi-taste in the manufacture craft of above-mentioned flavored roasted eggs is 01 part of 0. 003-0. of aniseed, 01 part of 0. 003-0. of cassia bark, 01 part of 0. 003-0. of Chinese prickly ash, 01 part of 0. 003-0. of fennel seeds, 01 part of 0. 003-0. of pepper, 01 part of 0. 003-0. of brigand by weight.
Baking temperature is that front 55-65 minutes temperature is 215-275 °C in the manufacture craft of above-mentioned flavored roasted eggs, and rear 15-25 minutes temperature is 165-185 °C.
120-122 °C of sterilising temp in the manufacture craft of above-mentioned flavored roasted eggs, minute time 85-95.
Baking is the top that the one side of egg white is placed on baking tray in the manufacture craft of above-mentioned flavored roasted eggs, and the one side of yolk is placed on the lower section of baking tray.
Compared with prior art, the following various tastes of advantages of the present invention, open the instant delicious egg product of bag, various consumer groups can be adapted to, especially meet people's journey needs；Meanwhile, in baking process, the one side of egg white being placed on into the top of baking tray, the one side of yolk is placed on the lower section of baking tray, and the egg yellow and bright color for so baking is attractive in appearance, and egg white chewy, yolk are attractive in appearance, and long times of aftertaste is chewed long.
Claims (1)
1. the present invention provides a kind of preparation method of flavored roasted eggs, and it is characterized in that：Manufacturing process steps are to prepare egg 78-82 parts, the 8-1 parts of salt 0., monosodium glutamate 0. according to parts by weight
25 parts of 15-0., condiment water 18-22 parts；Egg is selected after process, first the egg chosen is placed in food steamer and is steamed, Deng vapour 35-45 minutes on food steamer, peeling after clear water precooling, and broken shell is rinsed well, being put into the condiment water that salt, monosodium glutamate, water are prepared in proportion carries out pickling 55-80 minutes, pull placement 15-25 minutes out again, then the egg pickled is poured into baking 70-90 minutes in baking tray, baked egg is cooled, and be stained with after multi-taste load bag in be packaged, be finally putting into sterilization basket and sterilized, put in storage.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729786.5A CN106616499A (en) | 2015-11-02 | 2015-11-02 | Multi-flavor roasted egg making method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510729786.5A CN106616499A (en) | 2015-11-02 | 2015-11-02 | Multi-flavor roasted egg making method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN106616499A true CN106616499A (en) | 2017-05-10 |
Family
ID=58810396
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510729786.5A Pending CN106616499A (en) | 2015-11-02 | 2015-11-02 | Multi-flavor roasted egg making method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN106616499A (en) |
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2015
- 2015-11-02 CN CN201510729786.5A patent/CN106616499A/en active Pending
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20170510 |