CN107048231A - A kind of processing method of spiced egg - Google Patents
A kind of processing method of spiced egg Download PDFInfo
- Publication number
- CN107048231A CN107048231A CN201710320070.9A CN201710320070A CN107048231A CN 107048231 A CN107048231 A CN 107048231A CN 201710320070 A CN201710320070 A CN 201710320070A CN 107048231 A CN107048231 A CN 107048231A
- Authority
- CN
- China
- Prior art keywords
- egg
- grams
- water
- liquid medicine
- minutes
- 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- Withdrawn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 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 239000003814 drug Substances 0.000 claims abstract description 14
- 239000007788 liquid Substances 0.000 claims abstract description 14
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 5
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 5
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 5
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 5
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 5
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 5
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 5
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 5
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 5
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 5
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 5
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 5
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 5
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 5
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 5
- GXCLVBGFBYZDAG-UHFFFAOYSA-N N-[2-(1H-indol-3-yl)ethyl]-N-methylprop-2-en-1-amine Chemical compound CN(CCC1=CNC2=C1C=CC=C2)CC=C GXCLVBGFBYZDAG-UHFFFAOYSA-N 0.000 claims abstract description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000000356 contaminant Substances 0.000 claims abstract description 4
- 239000012266 salt solution Substances 0.000 claims abstract description 4
- 150000003839 salts Chemical class 0.000 claims abstract description 4
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000013372 meat Nutrition 0.000 claims 1
- 210000000952 spleen Anatomy 0.000 abstract description 7
- 210000002784 stomach Anatomy 0.000 abstract description 6
- 241000522254 Cassia Species 0.000 abstract description 4
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract 1
- 238000000034 method Methods 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 241000700605 Viruses Species 0.000 description 2
- 210000003278 egg shell Anatomy 0.000 description 2
- 210000003608 fece Anatomy 0.000 description 2
- 239000010871 livestock manure Substances 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 238000010792 warming Methods 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010030113 Oedema Diseases 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 230000035508 accumulation Effects 0.000 description 1
- 238000009825 accumulation Methods 0.000 description 1
- 230000001142 anti-diarrhea Effects 0.000 description 1
- 230000001139 anti-pruritic effect Effects 0.000 description 1
- 239000003908 antipruritic agent Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 230000003014 reinforcing effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 238000005728 strengthening Methods 0.000 description 1
- 238000005406 washing Methods 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
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
Abstract
A kind of processing method of spiced egg, is related to egg processing technique field.It is characterized in that：Egg is cleaned with clear water, then the contaminant water of above-mentioned steps generation is washed away with circulating water, while choosing has rupture, height is too small, or egg bigger than normal, it is ensured that egg size ensemble average；With 80% 58 hours of purified salt bubble egg；Boiled with 20 25% salt solution 20 minutes, then close fire stewing 5 minutes；Egg is filtered with cold water；Egg is put into liquid medicine pickled 8 10 hours, boiling with soft fire is then used in liquid medicine 20 30 minutes.The liquid medicine is, by anise, Chinese cassia tree, Chinese prickly ash, rhizoma zingiberis, radix pseudostellariae, dried orange peel, Chinese yam, malt, hawthorn, to be put into boil in water and form.The beneficial effects of the invention are as follows：The nutrition of egg in itself is not only remained, is more suitable for weakness of the spleen and the stomach, dyspeptic people and eats, body immunity can be increased, make the taste of egg more delicious.
Description
Technical field
The present invention relates to egg manufacture field, a kind of spiced egg that weakness of the spleen and the stomach, dyspeptic people eats is particularly suitable for use in
Processing method.
Background technology
Egg is often edible in daily life as nutritive value very high food, but in the market also lacks a kind of pin
The egg eaten to weakness of the spleen and the stomach, dyspeptic people.
The content of the invention
The problem of in order to overcome as described above, the present invention provides a kind of processing method of spiced egg, to compensate its defect.
The technical scheme adopted by the invention to solve the technical problem is that：Step 1, with clear water egg is cleaned, then with stream
The contaminant water that above-mentioned steps are produced is gone in dynamic washing, while choosing has rupture, height is too small, or egg bigger than normal, it is ensured that egg is big
Small ensemble average；Egg size ensemble average, it is ensured that put more neatly, in order, reasonable utilization space.Step 2, use
80% 5-8 hour of purified salt bubble egg；Mainly the chicken manure taste of egg in itself is removed, then carries out and once kills virus.
The egg steeped is not allowed perishable, can typically deposit 69 days.Step 3, boil 20 minutes with 20-25% salt solution, then close fire stewing 5
Minute；The time boiled is too long, and mouthfeel is just bad.Step 4, with cold water filter egg；According to principle of expanding with heat and contracting with cold, egg shell is easy
Take off.Step 5, egg is put into liquid medicine pickled 8-10 hour, then with boiling with soft fire 20-30 minutes in liquid medicine；Liquid medicine
It can penetrate into inside egg.
The liquid medicine is by anistree 5 grams, 4 grams of Chinese cassia tree, 2 grams of Chinese prickly ash, 1 gram of rhizoma zingiberis, 10 grams of radix pseudostellariae, 3 grams of dried orange peel, Chinese yam 10
Gram, 10 grams of malt, 6 grams of hawthorn is put into boil in water and formed.
The beneficial effects of the invention are as follows：The nutrition of egg in itself is not only remained, is more suitable for weakness of the spleen and the stomach, digestion not
Good people eats, and can increase body immunity, make the taste of egg more delicious.
Embodiment
With reference to specific embodiment, the present invention is expanded on further.Step 1, with clear water egg is cleaned, then use circulating water
The contaminant water of above-mentioned steps generation is washed away, while choosing has rupture, height is too small, or egg bigger than normal, it is ensured that egg size is whole
Body is averaged；Egg size ensemble average, it is ensured that put more neatly, in order, reasonable utilization space.Step 2, with 80%
5-8 hour of purified salt bubble egg；Mainly the chicken manure taste of egg in itself is removed, then carries out and once kills virus.Steeped
Egg is not allowed perishable, can typically deposit 69 days.Step 3, boil 20 minutes with 20-25% salt solution, then close fire stewing 5 minutes；
The time boiled is too long, and mouthfeel is just bad.Step 4, with cold water filter egg；According to principle of expanding with heat and contracting with cold, egg shell is easily taken off down
Come.Step 5, egg is put into liquid medicine pickled 8-10 hour, then with boiling with soft fire 20-30 minutes in liquid medicine；Liquid medicine can ooze
Enter inside egg.
The liquid medicine is by anistree 5 grams, 4 grams of Chinese cassia tree, 2 grams of Chinese prickly ash, 1 gram of rhizoma zingiberis, 10 grams of radix pseudostellariae, 3 grams of dried orange peel, Chinese yam 10
Gram, 10 grams of malt, 6 grams of hawthorn is put into boil in water and formed.
The function of each composition is with curing mainly：
It is anistree：Warming yang for dispelling cold, regulating qi-flowing for relieving pain.
Chinese cassia tree：Wen Jingyi fire, eliminating cold to stop pain, inducing diuresis for removing edema.
Chinese prickly ash：Warm in pain, desinsection is antipruritic.
Rhizoma zingiberis：Warming spleen and stomach for dispelling cold, Back to Yang Tongmai, Wenfei of drink.
Radix pseudostellariae：Tonifying Qi benefit spleen, nourishing Yin and promoting production of body fluid.
Dried orange peel：Regulating qi-flowing for strengthening spleen is eliminating dampness and eliminating phlegm.
Chinese yam：Bowl spares benefit lung, antidiarrheal of reinforcing the kidney.
Hawthorn：The relieving stagnant Qi row stasis of blood, disperse accumulationsization is stagnant.
Malt：With middle stomach invigorating, disperse accumulations delaactation, liver of relaxing.
Claims (2)
1. a kind of processing method of spiced egg, it is characterised in that in turn include the following steps：
Step 1, with clear water egg is cleaned, then wash away with circulating water the contaminant water of above-mentioned steps generation, while choosing has rupture,
Height is too small, or egg bigger than normal, it is ensured that egg size ensemble average；
Step 2, with 80% 5-8 hour of purified salt bubble egg；
Step 3, boil 20 minutes with 20-25% salt solution, then close fire stewing 5 minutes；
Step 4, with cold water filter egg；
Step 5, egg is put into liquid medicine pickled 8-10 hour, then with boiling with soft fire 20-30 minutes in liquid medicine.
2. the processing method of a kind of spiced egg according to claim 1, it is characterised in that the liquid medicine is by anistree 5 grams, meat
4 grams of osmanthus, 2 grams of Chinese prickly ash, 1 gram of rhizoma zingiberis, 10 grams of radix pseudostellariae, 3 grams of dried orange peel, 10 grams of Chinese yam, 10 grams of malt, 6 grams of hawthorn is put into water and endured
System is formed.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710320070.9A CN107048231A (en) | 2017-04-29 | 2017-04-29 | A kind of processing method of spiced egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710320070.9A CN107048231A (en) | 2017-04-29 | 2017-04-29 | A kind of processing method of spiced egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107048231A true CN107048231A (en) | 2017-08-18 |
Family
ID=59596447
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710320070.9A Withdrawn CN107048231A (en) | 2017-04-29 | 2017-04-29 | A kind of processing method of spiced egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107048231A (en) |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090660A (en) * | 2009-12-11 | 2011-06-15 | 沈莉芳 | Spiced egg and making method thereof |
| CN102919888A (en) * | 2012-12-04 | 2013-02-13 | 梁定广 | Processing method of south medicine marinated eggs |
| CN103222649A (en) * | 2013-04-25 | 2013-07-31 | 马俊 | Method for pickling sour-sweet sugar-vinegar marinated egg |
| CN104000225A (en) * | 2014-05-08 | 2014-08-27 | 房县天森食品有限公司 | Spiced egg manufacturing method |
| CN104055149A (en) * | 2014-06-04 | 2014-09-24 | 天津惠祥福配餐有限公司 | Preparation method of spiced eggs |
| CN104082785A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Flower flavored marinated eggs and preparation method thereof |
-
2017
- 2017-04-29 CN CN201710320070.9A patent/CN107048231A/en not_active Withdrawn
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090660A (en) * | 2009-12-11 | 2011-06-15 | 沈莉芳 | Spiced egg and making method thereof |
| CN102919888A (en) * | 2012-12-04 | 2013-02-13 | 梁定广 | Processing method of south medicine marinated eggs |
| CN103222649A (en) * | 2013-04-25 | 2013-07-31 | 马俊 | Method for pickling sour-sweet sugar-vinegar marinated egg |
| CN104000225A (en) * | 2014-05-08 | 2014-08-27 | 房县天森食品有限公司 | Spiced egg manufacturing method |
| CN104055149A (en) * | 2014-06-04 | 2014-09-24 | 天津惠祥福配餐有限公司 | Preparation method of spiced eggs |
| CN104082785A (en) * | 2014-06-27 | 2014-10-08 | 合肥徽之皇食品集团有限公司 | Flower flavored marinated eggs and preparation method thereof |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN101002601A (en) | Nutrient, health-care instant noodles, and its production method | |
| CN103494176B (en) | Health-care chili sauce and preparation method thereof | |
| CN104000143B (en) | A kind of qibuliang drought lotus root starch silk and preparation method thereof | |
| CN102919888B (en) | Processing method of south medicine marinated eggs | |
| CN106819886A (en) | A kind of sauced pig foreleg | |
| CN103689379A (en) | Blood-adjustment blood pressure-reduction noodles and preparation method thereof | |
| CN104256672A (en) | Freeze-dried snake food and preparation method thereof | |
| CN103549332A (en) | Preparation method for spicy dried-ivy mosses | |
| CN104286837B (en) | Resisting kinetic fatigue nutrient combo and preparation method thereof | |
| CN105685877A (en) | Making method of white lotus and snow pear lung-moistening soup | |
| CN103518805B (en) | Biscuit of a kind of beauty treatment skin makeup effect and preparation method thereof | |
| CN104305063A (en) | Processing method of Chinese yam and oyster mushroom nutritional and health powder | |
| CN107048231A (en) | A kind of processing method of spiced egg | |
| CN104366521A (en) | Dried beef with flower fragrance and processing method thereof | |
| CN107173788A (en) | A kind of medlar chilli sauce without any additive and preparation method thereof | |
| CN104248005A (en) | Cassia seed hawthorn vinegar beverage and production method thereof | |
| CN102860378A (en) | Blood pressure reducing health-care persimmon vinegar tea beverage and preparation method thereof | |
| CN106174104A (en) | A kind of ancient cooking vessel pot Huang boils in a covered pot over a slow fire common chicken and preparation method thereof | |
| CN109527092A (en) | A kind of linseed element milk and preparation method thereof | |
| CN105901630A (en) | Chafing dish for relieving diabetes and preparation method of chafing dish for relieving diabetes | |
| CN106343474A (en) | Nourishing pigeon soup | |
| CN104783211A (en) | Formula and preparation method of medicinal-diet duck | |
| CN106262278A (en) | A kind of method for salting of peel of white radish | |
| CN105265725A (en) | Tea-aroma healthcare dried burdock and making method thereof | |
| CN106174041A (en) | A kind of preparation method of booster immunization power Semen sojae atricolor beans |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WW01 | Invention patent application withdrawn after publication |
Application publication date: 20170818 |
|
| WW01 | Invention patent application withdrawn after publication |