CN107279815A - Pick up fragrant quail egg and its preparation method - Google Patents
Pick up fragrant quail egg and its preparation method Download PDFInfo
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- CN107279815A CN107279815A CN201710752858.7A CN201710752858A CN107279815A CN 107279815 A CN107279815 A CN 107279815A CN 201710752858 A CN201710752858 A CN 201710752858A CN 107279815 A CN107279815 A CN 107279815A
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- quail egg
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- fragrant
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- 241000286209 Phasianidae Species 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 10
- 241000522254 Cassia Species 0.000 claims abstract description 8
- 244000062250 Kaempferia rotunda Species 0.000 claims abstract description 8
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 235000013372 meat Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 241000287828 Gallus gallus Species 0.000 claims abstract description 7
- 235000013330 chicken meat Nutrition 0.000 claims abstract description 7
- 238000005096 rolling process Methods 0.000 claims abstract description 7
- 229910001220 stainless steel Inorganic materials 0.000 claims abstract description 4
- 239000010935 stainless steel Substances 0.000 claims abstract description 4
- 235000013601 eggs Nutrition 0.000 claims description 36
- 235000013305 food Nutrition 0.000 claims description 7
- 238000007654 immersion Methods 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 210000003278 egg shell Anatomy 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 9
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- 230000036541 health Effects 0.000 abstract description 5
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 abstract description 2
- 240000004760 Pimpinella anisum Species 0.000 abstract description 2
- 235000012550 Pimpinella anisum Nutrition 0.000 abstract description 2
- 238000009835 boiling Methods 0.000 abstract description 2
- 235000005911 diet Nutrition 0.000 abstract description 2
- 230000037213 diet Effects 0.000 abstract description 2
- 230000002496 gastric effect Effects 0.000 description 4
- 230000028327 secretion Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 244000270834 Myristica fragrans Species 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 230000036528 appetite Effects 0.000 description 2
- 235000019789 appetite Nutrition 0.000 description 2
- 210000004204 blood vessel Anatomy 0.000 description 2
- 230000001079 digestive effect Effects 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 230000008855 peristalsis Effects 0.000 description 2
- 230000005855 radiation Effects 0.000 description 2
- 230000001954 sterilising effect Effects 0.000 description 2
- 238000004659 sterilization and disinfection Methods 0.000 description 2
- RUVINXPYWBROJD-ONEGZZNKSA-N trans-anethole Chemical compound COC1=CC=C(\C=C\C)C=C1 RUVINXPYWBROJD-ONEGZZNKSA-N 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 229940011037 anethole Drugs 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000008901 benefit Effects 0.000 description 1
- 235000008429 bread Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000006549 dyspepsia Diseases 0.000 description 1
- 230000008030 elimination Effects 0.000 description 1
- 238000003379 elimination reaction Methods 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000010643 fennel seed oil Substances 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 210000004051 gastric juice Anatomy 0.000 description 1
- 230000008821 health effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000000936 intestine Anatomy 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 238000003754 machining Methods 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000001537 neural effect Effects 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000003921 oil Substances 0.000 description 1
- 210000004681 ovum Anatomy 0.000 description 1
- RUVINXPYWBROJD-UHFFFAOYSA-N para-methoxyphenyl Natural products COC1=CC=C(C=CC)C=C1 RUVINXPYWBROJD-UHFFFAOYSA-N 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 210000003296 saliva Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 230000004936 stimulating effect Effects 0.000 description 1
- 238000009461 vacuum packaging Methods 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 238000010792 warming Methods 0.000 description 1
- 239000003643 water by type Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The present invention discloses one kind and picks up fragrant quail egg and its preparation method, and its dispensing is quail egg 10kg, anistree 80g, fennel seeds 60g, tsaoko 35g, Chinese cassia tree 35g, fructus amomi 30g, kaempferia galamga 25g, meat bandit 20g, spiceleaf 15g, cloves 15g, Chinese prickly ash 15g, salt 0.5kg, cooking wine 0.3kg, soy sauce 0.3kg, brown sugar 0.2kg, chickens' extract 0.1kg, mountain spring water 12kg.Ten kinds of spices such as above-mentioned anise, fennel seeds are sub-packed in gauze bag；Mountain spring water is added to be put into the gauze bag for filling spices in stainless-steel pan, the quail egg of broken shell is put into after boiling, pour into salt, cooking wine, soy sauce of above-mentioned component etc. again and be gently mixed, after after material water rolling it is off the pot it is quiet put 24 hours, then material water is boiled and pulls quail egg out again.Fragrant quail egg is picked up using what above-mentioned spices was made, with fragrance striking the nose, taste is aromatic, unique flavor, with certain health preserving dietotherapy effect, meets the requirement of Community health's diet now.
Description
Technical field
The invention belongs to food processing field, and in particular to one kind picks up fragrant quail egg and its preparation method.
Background technology
Quail egg nutritionally has unique distinction, containing abundant protein, lecithin, amino acid etc., therefore there is " good in ovum
The title of product ".At present, the processing of quail egg is only rested in conventional machining process method, with the improvement of living standards, people couple
The requirement of daily bread is improved constantly, and the peculiar flavour of food is also pursued while health is particular about and nutrition is balanced, therefore is added
Work produces the quail egg for having peculiar flavour, to meet the demand that people's life increasingly updates.
The content of the invention
Fragrant quail egg and its preparation method are picked up it is an object of the invention to provide a kind of existing health effect and unique flavor.
One kind picks up fragrant quail egg and its preparation method, and its dispensing is：Quail egg 10kg, anistree 80g, fennel seeds 60g, tsaoko 35g,
Chinese cassia tree 35g, fructus amomi 30g, kaempferia galamga 25g, meat bandit 20g, spiceleaf 15g, cloves 15g, Chinese prickly ash 15g, salt 0.5kg, cooking wine 0.3kg,
Soy sauce 0.3kg, brown sugar 0.2kg, chickens' extract 0.1kg, mountain spring water 12kg.
Described picks up fragrant quail egg and its preparation method, and its preparation method comprises the following steps：
（1）By ten kinds of the anise of above-mentioned component, fennel seeds, tsaoko, Chinese cassia tree, fructus amomi, kaempferia galamga, meat bandit, spiceleaf, cloves and Chinese prickly ash etc.
Spices strike essence be mixed be sub-packed in it is stand-by in 4 gauze bags.
（2）Take quail egg immersion to clean, be put into heating in the pot for fill with water and boil 30 minutes, pull quail egg out and dry in the air to room temperature
Afterwards, be put into quail egg rejuvenator turn to quail eggshell rupture it is stand-by.
（3）Add 12kg mountain spring waters in stainless-steel pan, be put into 4 gauze bags for filling spices, 15 minutes after boiling will be broken
The quail egg of shell is put into, then is poured into salt, cooking wine, soy sauce, brown sugar and the chickens' extract of above-mentioned component and be gently mixed, after after material water rolling
Pot cover is covered within 10 minutes, quiet put off the pot allows quail egg immersion tasty for 24 hours；Then material water is boiled into rear small rolling 10 minutes again,
Off the pot to pull quail egg out, material water can be used with 2 times.
（4）Quail egg is vacuum-packed by 10 with pot foods bag, radiation sterilization is carried out, then folding and unfolding refrigerating chamber.
The beneficial effects of the invention are as follows：Anistree pleasantly sweet and strong aromatic odor, main component fennel oil can stimulate intestines
Nervus gastrica blood vessel, promotes the secretion of digestive juice, increases gastrointestinal peristalsis, there is stomach invigorating, promoting the circulation of qi.The fragrance of fennel seeds mainly comes
From fragrance matters such as anethole, anisaldehydes；Fennel seeds energy stimulating gastrointestinal neural blood vessel, promotes saliva and gastric secretion, plays increasing
Enter appetite, digestive effect.The spicy fragrance of spiceleaf, mainly increases fragrance to food.Cloves because of fragrant aroma,
It is pungent peppery, it is used as pot-stewed meat or fowl and the auxiliary material of catsup and pickled vegetables.Tsaoko has special strong pungent fragrance, promotes dish taste, is to cook
Good merchantable brand in seasoning, tsaoko is pungent warm-natured, there is middle benefit gas stomach invigorating, helps digestion pleasant, the function of dispellieg cold and dampness.Chinese cassia tree contains special fragrance
Smell, can be with the special fragrance of comparison.Chinese prickly ash can eliminate fishy smell, can also warm stomach, improve a poor appetite, play anti-corrosion work
With.Fructus amomi can be warming spleen and stopping diarrha with dampness elimination appetizing, and be highly profitable place to human body.Nutmeg can remove peculiar smell, increase pungent perfume (or spice), be waved contained by nutmeg
Hair oil can promote the secretion and gastrointestinal peristalsis of gastric juice on a small quantity, there is appetizing and appetitive effect.Kaempferia galamga is savory tasty, and appetizing disappears
Food, suitable Na Gu is fragrant, do not feel like eating or stops the people of dyspepsia and eats.Fragrant quail egg is picked up using what above-mentioned spices was made,
With fragrance striking the nose, taste is aromatic, unique flavor, with certain health preserving dietotherapy effect, meets the requirement of Community health's diet now.
Embodiment
One kind picks up fragrant quail egg and its making, and its dispensing is：Quail egg 10kg, anistree 80g, fennel seeds 60g, tsaoko 35g,
Chinese cassia tree 35g, fructus amomi 30g, kaempferia galamga 25g, meat bandit 20g, spiceleaf 15g, cloves 15g, Chinese prickly ash 15g, salt 0.5kg, cooking wine 0.3kg,
Soy sauce 0.3kg, brown sugar 0.2kg, chickens' extract 0.1kg, mountain spring water 12kg.
Described picks up fragrant quail egg, and its making comprises the following steps.
（1）By anistree 80g, fennel seeds 60g, tsaoko 35g, Chinese cassia tree 35g, fructus amomi 30g, kaempferia galamga 25g, meat bandit 20g, spiceleaf
Ten kinds of spices of 15g, cloves 15g and Chinese prickly ash 15g etc. strike essence be mixed be sub-packed in it is stand-by in 4 gauze bags.
（2）Take the immersion of 10kg quail eggs to clean, be put into the pot for fill with water heating and boil 30 minutes, pull out quail egg dry in the air to
After room temperature, be put into quail egg rejuvenator turn to quail eggshell rupture it is stand-by.
（3）Add 12kg water in stainless-steel pan, be put into 4 gauze bags for filling spices, boil latter 15 minutes by broken shell
Quail egg is put into, then pours into salt 0.5kg, cooking wine 0.3kg, soy sauce 0.3kg, brown sugar 0.2kg, chickens' extract 0.1kg, and is gently stirred
Mix, after covering within 10 minutes pot cover after material water rolling, quiet put off the pot allows quail egg immersion tasty for 24 hours；Then after material water is boiled again
Small rolling 10 minutes, it is off the pot to pull quail egg out.
（4）By quail egg by 10 pot foods of use one bag vacuum packagings, and radiation sterilization is carried out, then collect refrigerating chamber.
Claims (2)
1. one kind picks up fragrant quail egg and its making, it is characterised in that be made up of following weight batching：Quail egg 10kg, anistree 80g,
Fennel seeds 60g, tsaoko 35g, Chinese cassia tree 35g, fructus amomi 30g, kaempferia galamga 25g, meat bandit 20g, spiceleaf 15g, cloves 15g, Chinese prickly ash 15g, food
Salt 0.5kg, cooking wine 0.3kg, soy sauce 0.3kg, brown sugar 0.2kg, chickens' extract 0.1kg, mountain spring water 12kg.
2. one kind according to claim 1 picks up fragrant quail egg and its making, it is characterised in that comprise the following steps：
（1）By anistree 80g, fennel seeds 60g, tsaoko 35g, Chinese cassia tree 35g, fructus amomi 30g, kaempferia galamga 25g, meat bandit 20g, spiceleaf 15g,
Ten kinds of spices such as cloves 15g and Chinese prickly ash 15g strike essence be mixed be sub-packed in it is stand-by in 4 gauze bags；
（2）Take the immersion of 10kg quail eggs to clean, be put into heating in the pot for fill with water and boil 30 minutes, pull quail egg out and dry in the air to room temperature
Afterwards, be put into quail egg rejuvenator turn to quail eggshell rupture it is stand-by；
（3）Add 12kg water in stainless-steel pan, be put into 4 gauze bags for filling spices, boil rear 15 minutes quails by broken shell
Egg is put into, then pours into salt 0.5kg, cooking wine 0.3kg, soy sauce 0.3kg, brown sugar 0.2kg, chickens' extract 0.1kg, and is gently mixed, and is treated
Pot cover is covered within 10 minutes after material water rolling, quiet put off the pot allows quail egg immersion tasty for 24 hours；Then material water is boiled into rear small rolling again
It is 10 minutes, off the pot to pull quail egg out.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710752858.7A CN107279815A (en) | 2017-08-28 | 2017-08-28 | Pick up fragrant quail egg and its preparation method |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710752858.7A CN107279815A (en) | 2017-08-28 | 2017-08-28 | Pick up fragrant quail egg and its preparation method |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107279815A true CN107279815A (en) | 2017-10-24 |
Family
ID=60107114
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710752858.7A Pending CN107279815A (en) | 2017-08-28 | 2017-08-28 | Pick up fragrant quail egg and its preparation method |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107279815A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936541A (en) * | 2018-07-28 | 2018-12-07 | 湖南畅想农业科技有限公司 | A method of it cooking the spices bag of the baked spiced egg of Yan and cooks the baked spiced egg of Yan |
-
2017
- 2017-08-28 CN CN201710752858.7A patent/CN107279815A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108936541A (en) * | 2018-07-28 | 2018-12-07 | 湖南畅想农业科技有限公司 | A method of it cooking the spices bag of the baked spiced egg of Yan and cooks the baked spiced egg of Yan |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171024 |
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| WD01 | Invention patent application deemed withdrawn after publication |