CN108077791A - A kind of perfume egg and preparation method thereof - Google Patents
A kind of perfume egg and preparation method thereof Download PDFInfo
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- CN108077791A CN108077791A CN201711156866.1A CN201711156866A CN108077791A CN 108077791 A CN108077791 A CN 108077791A CN 201711156866 A CN201711156866 A CN 201711156866A CN 108077791 A CN108077791 A CN 108077791A
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- 239000002304 perfume Substances 0.000 title claims abstract description 19
- 238000002360 preparation method Methods 0.000 title abstract description 5
- 235000013601 eggs Nutrition 0.000 claims abstract description 126
- 239000003205 fragrance Substances 0.000 claims abstract description 36
- 150000003839 salts Chemical class 0.000 claims abstract description 27
- 239000007788 liquid Substances 0.000 claims abstract description 26
- 230000001256 tonic effect Effects 0.000 claims abstract description 12
- 239000002994 raw material Substances 0.000 claims abstract description 8
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 claims description 28
- 241000196324 Embryophyta Species 0.000 claims description 18
- 235000013399 edible fruits Nutrition 0.000 claims description 14
- 229910052742 iron Inorganic materials 0.000 claims description 14
- 239000000843 powder Substances 0.000 claims description 14
- 239000003513 alkali Substances 0.000 claims description 13
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 12
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 244000089742 Citrus aurantifolia Species 0.000 claims description 12
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 12
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 12
- 239000004571 lime Substances 0.000 claims description 12
- 235000013599 spices Nutrition 0.000 claims description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims description 11
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 11
- 238000000034 method Methods 0.000 claims description 11
- 210000000582 semen Anatomy 0.000 claims description 11
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 11
- 240000007232 Illicium verum Species 0.000 claims description 10
- 235000008227 Illicium verum Nutrition 0.000 claims description 10
- 235000005911 diet Nutrition 0.000 claims description 10
- 230000000378 dietary effect Effects 0.000 claims description 10
- 241000345212 Pitho Species 0.000 claims description 7
- 239000000919 ceramic Substances 0.000 claims description 7
- 238000003756 stirring Methods 0.000 claims description 7
- 235000013305 food Nutrition 0.000 claims description 3
- 241000272525 Anas platyrhynchos Species 0.000 claims description 2
- 241000272814 Anser sp. Species 0.000 claims description 2
- 241000286209 Phasianidae Species 0.000 claims description 2
- 240000006927 Foeniculum vulgare Species 0.000 claims 4
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 abstract description 14
- 239000000463 material Substances 0.000 abstract description 14
- 235000019640 taste Nutrition 0.000 abstract description 8
- 102000002322 Egg Proteins Human genes 0.000 abstract description 7
- 108010000912 Egg Proteins Proteins 0.000 abstract description 7
- 239000000292 calcium oxide Substances 0.000 abstract description 7
- 235000012255 calcium oxide Nutrition 0.000 abstract description 7
- 229910001385 heavy metal Inorganic materials 0.000 abstract description 7
- 238000010411 cooking Methods 0.000 abstract description 6
- 210000003278 egg shell Anatomy 0.000 abstract description 6
- 102000004169 proteins and genes Human genes 0.000 abstract description 6
- 108090000623 proteins and genes Proteins 0.000 abstract description 6
- VEXZGXHMUGYJMC-UHFFFAOYSA-N Hydrochloric acid Chemical compound Cl VEXZGXHMUGYJMC-UHFFFAOYSA-N 0.000 abstract description 4
- 239000002932 luster Substances 0.000 abstract description 4
- 230000003110 anti-inflammatory effect Effects 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 3
- 230000035764 nutrition Effects 0.000 abstract description 3
- 238000005554 pickling Methods 0.000 abstract description 3
- 235000019568 aromas Nutrition 0.000 abstract description 2
- 210000004051 gastric juice Anatomy 0.000 abstract description 2
- 230000029087 digestion Effects 0.000 abstract 1
- 210000000056 organ Anatomy 0.000 abstract 1
- QGZKDVFQNNGYKY-UHFFFAOYSA-N Ammonia Chemical compound N QGZKDVFQNNGYKY-UHFFFAOYSA-N 0.000 description 10
- 241000212314 Foeniculum Species 0.000 description 8
- 239000000796 flavoring agent Substances 0.000 description 6
- 235000019634 flavors Nutrition 0.000 description 6
- 229910021529 ammonia Inorganic materials 0.000 description 5
- 238000006243 chemical reaction Methods 0.000 description 3
- 230000015271 coagulation Effects 0.000 description 3
- 238000005345 coagulation Methods 0.000 description 3
- 230000008569 process Effects 0.000 description 3
- 238000009938 salting Methods 0.000 description 3
- 235000019082 Osmanthus Nutrition 0.000 description 2
- 241000333181 Osmanthus Species 0.000 description 2
- 150000001447 alkali salts Chemical class 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 235000021110 pickles Nutrition 0.000 description 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- FRXSZNDVFUDTIR-UHFFFAOYSA-N 6-methoxy-1,2,3,4-tetrahydroquinoline Chemical compound N1CCCC2=CC(OC)=CC=C21 FRXSZNDVFUDTIR-UHFFFAOYSA-N 0.000 description 1
- 241000894006 Bacteria Species 0.000 description 1
- 206010006784 Burning sensation Diseases 0.000 description 1
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 1
- 208000005374 Poisoning Diseases 0.000 description 1
- 241000607142 Salmonella Species 0.000 description 1
- 244000269722 Thea sinensis Species 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000019658 bitter taste Nutrition 0.000 description 1
- 239000013064 chemical raw material Substances 0.000 description 1
- 238000004925 denaturation Methods 0.000 description 1
- 230000036425 denaturation Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000428 dust Substances 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 239000002158 endotoxin Substances 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 230000004992 fission Effects 0.000 description 1
- 238000009472 formulation Methods 0.000 description 1
- 230000006870 function Effects 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 208000015181 infectious disease Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 239000011812 mixed powder Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 230000007472 neurodevelopment Effects 0.000 description 1
- 210000004798 organs belonging to the digestive system Anatomy 0.000 description 1
- 231100000572 poisoning Toxicity 0.000 description 1
- 230000000607 poisoning effect Effects 0.000 description 1
- 239000011148 porous material Substances 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 241000894007 species Species 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000004575 stone Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 208000024891 symptom Diseases 0.000 description 1
- 230000001988 toxicity Effects 0.000 description 1
- 231100000419 toxicity Toxicity 0.000 description 1
- 230000009466 transformation Effects 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/14—Organic compounds; Microorganisms; Enzymes
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/08—Preserving with chemicals
- A23B5/12—Preserving with chemicals in the form of liquids or solids
- A23B5/18—Inorganic compounds
-
- 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
- Chemical & Material Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Nutrition Science (AREA)
- Health & Medical Sciences (AREA)
- Microbiology (AREA)
- Inorganic Chemistry (AREA)
- Cosmetics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of fragrant eggs and preparation method thereof, the perfume egg is also using basic materials as pickling liquid, it is primary raw material by fragrance leachate hair tonic quick lime, other basic materials ratios are much smaller than quick lime dosage, heavy metal component is substantially free of in dispensing, add various fragrance simultaneously, the peculiar taste of the alkaline egg that salts down can be modified, makes mouthfeel milder, fragrance, the fragrant egg alkalinity pickled is low, without sharp aromas such as ammonias, eggshell surface is bright and clean, and color and luster is slightly dimmed, egg body integrally seems that color and luster is bright and new, sees lover；It is liquid in egg, it is necessary to be eaten after cooking, fragrant egg flexible after cooking, identical with the egg elasticity that salts down that marinated rear protein just directly solidifies completely, mouthfeel is gentle smooth, with fragrance striking the nose, suitable various people eat, can stimulate digestion organ, improve a poor appetite, and promote digesting and assimilating for nutrition, neutralize hydrochloric acid in gastric juice, anti-inflammatory is reduced internal heat, and is substantially free of heavy metal, is eaten suitable for old man and children.
Description
Technical field
The invention belongs to food processing fields, and in particular to a kind of perfume egg and preparation method thereof.
Background technology
Marinated egg is always the favorite kind food of people because adding fresh egg flavor, and the species of marinated egg is various, respectively
Has flavor, wherein the egg that salts down using basic materials as main marinated material is commonly referred to as lime-preserved egg or kink of preserved egg etc., this kind of egg that salts down is pickled
Protein solidifies afterwards, direct-edible, special mouthfeel, but in order to help protein coagulation in curing process, traditional salts down
In method processed, heavy metal element is added so that pickled egg lead tolerance is high, is unfavorable for healthy edible；Marinated side after improvement
It in method or adds other chemical raw material auxiliary materials or improves the injected volume of basic materials, receive a large amount of of basic materials
It penetrates into and its exothermic temperature promotes protein denaturation, promote protein coagulation, the egg so obtained that salts down is permeated with more complicatedization
Learn raw material or alkalinity it is excessively high, pickled egg has ammonia odor, and mouthfeel is too heavy, at the same by pickle and the egg of coagulation forming is direct
Edible, there is also healthy hidden danger, the egg without high temperature sterilization easily brings Salmonella into human body, triggers on mesenterium scorching
Disease can generate the very strong endotoxin of toxicity after thalline fission, and people is caused to make poisoning symptom occur.This series of problems so that alkali
Property material pickle egg and not too much excessively eat suitable for relatively weak crowd, such as old man and child, although special taste by
Like to many people, but since taste is dense, some people also more repels.
The content of the invention
To solve the above-mentioned problems, the present invention provides a kind of fragrant egg and preparation method thereof, the perfume egg is also with alkaline former
Expect for pickling liquid, but using quick lime as primary raw material, other basic materials ratios are much smaller than quick lime dosage, in dispensing substantially not
Containing heavy metal component, while various fragrance are added, the peculiar taste of the alkaline egg that salts down can be modified, make mouthfeel milder, fragrance,
The fragrant egg alkalinity pickled is low, and the sharp aromas such as no ammonia, eggshell surface is bright and clean, and color and luster is slightly dimmed, and egg body has integrally been seen
It is bright and new to carry out color and luster, sees lover；It is liquid in egg, it is necessary to be eaten after cooking, fragrant egg flexible after cooking, with marinated rear protein just
The egg elasticity that salts down directly solidified completely is identical, and mouthfeel is gentle smooth, with fragrance striking the nose, and suitable various people eat, and fragrance can stimulate
Digestive organs improve a poor appetite, and promote digesting and assimilating for nutrition, at the same fragrance it is hot can also neutralize basic materials bring it is cold
Property, hydrochloric acid in gastric juice is neutralized, anti-inflammatory is reduced internal heat, and is substantially free of heavy metal, is eaten suitable for old man and children.
The technical scheme is that：
A kind of perfume egg, which is characterized in that be made by the raw material of following weight：90-110 parts of fresh egg, bulk
4-6 parts of quick lime, 0.4-0.6 parts of dietary alkali, 1-3 parts of salt, 14-16 parts of water, 5-7 parts of plant ash, 0.5-1.5 parts of illiciumverum, fennel fruit
0.4-0.6 parts fragrant, 0.4-0.6 parts of spiceleaf, 0.4-0.6 parts of cassia bark, 0.1-0.3 parts of semen myristicae, fragrant 0.05-0.15 parts of fruit, cloves
0.05-0.15 parts.
A kind of perfume egg, which is characterized in that be made by the raw material of following weight：100 parts of fresh egg, block raw stone
5 parts of ash, 0.5 part of dietary alkali, 2 parts of salt, 15 parts of water, 6 parts of plant ash, 1 part octagonal, 0.5 part of fennel fruit, 0.5 part of spiceleaf, cassia bark 0.5
Part, 0.2 part of semen myristicae, fragrant 0.1 part of fruit, 0.1 part of cloves.
The fresh egg is egg, one kind in duck's egg, goose egg, quail egg.
A kind of method for making fragrant egg, which is characterized in that specifically include following steps：
1) by weight, by 0.5-1.5 parts of illiciumverum, 0.4-0.6 parts of fennel seeds, 0.4-0.6 parts of spiceleaf, 0.4-
0.6 part of cassia bark, 0.1-0.3 parts of semen myristicae, 0.05-0.15 parts of fragrant fruit, 0.05-0.15 parts of cloves are respectively put into pulverizer
It crushes, be mixed to get fragrance powder；
2) the fragrance powder is poured into 14-16 parts of water and boiled, then be boiled with soft fire 4-6 it is small when, cooled and filtered is fallen residue and is obtained
To spice liquid；
3) 4-6 parts of lump limes are put into iron container, add in well-done spice liquid and carry out hair tonic, when 5-6 is small after plus
Enter 0.4-0.6 parts of dietary alkalis, 1-3 portions of salt, stir into a paste dispensing；
4) 90-110 parts of fresh eggs are put into one by one after wrapping the paste dispensing in the iron container, paste will be enclosed with and matched somebody with somebody
The fresh egg of material is put into the cylinder of ceramic, is often put one layer of fresh egg and is spilt one layer of plant ash, shares described plant ash 5-7 parts, pithos
It is sealed after filling, preserves 50-70 days in the cool up to the fragrant egg.
A kind of method for making fragrant egg, which is characterized in that specifically include following steps：
1) by weight, by 1 part of illiciumverum, 0.5 part of fennel seeds, 0.5 part of spiceleaf, 0.5 part of cassia bark, 0.2 part
Semen myristicae, 0.1 part of fragrant fruit, 0.1 part of cloves are respectively put into pulverizer and crush, are mixed to get fragrance powder；
2) the fragrance powder is poured into 15 parts of water and boiled, then be boiled with soft fire 5 it is small when, cooled and filtered falls residue and obtains fragrance
Liquid；
3) 5 parts of lump limes are put into iron container, add in well-done spice liquid and carry out hair tonic, 5 it is small when after add in 0.5
Part dietary alkali, 2 portions of salt, stir into a paste dispensing；
4) 100 parts of fresh eggs are put into one by one after wrapping the paste dispensing in the iron container, paste dispensing will be enclosed with
Fresh egg be put into the cylinder of ceramic, often put one layer of fresh egg and spill one layer of plant ash, share 6 parts of the plant ash, pithos is filled
After seal, in the cool preserve 50-70 days up to it is described perfume egg.
Beneficial effects of the present invention are：
The fragrant egg that the present invention makes is free of lead, can be by the accessibility of eggshell pore, by various fragrance using basic materials
Taste preferably penetrate into egg, have the function that spiced egg, add the flavor of spiced egg, while alkalinity is low in dispensing, it is real
Existing alkali salt down egg flavor while, and excessive alkali is not brought into egg, avoid alkali salt down egg it is bitter the drawbacks of, no ammonia etc.
Peculiar smell, mouthfeel are gentle and abundant；It is liquid inside egg after pickling well, it is necessary to be eaten after cooking, the fragrant egg taste alcohol after cooking
Thickness, albumen chewy flexible have and salt down the identical mouthfeel of egg such as lime-preserved egg, a kink of preserved egg etc. with traditional alkali, and avoid the boiling that do not want to take the trouble
And eat the bacterium infection brought raw, it is eaten suitable for various people.
Perfume egg of the present invention in the production process, by traditional tea dust, has been changed to the mixed-powder of various fragrance, has boiled
Direct hair tonic lump lime after the filtered residue of feed liquid gone out, lump lime is more preferable than the hair tonic performance of powdery quick lime,
Under the immersion of a variety of fragrance, hair tonic volume is big, and the reaction of spice feed liquid and quick lime is more abundant, each point of the white lime that hair tonic goes out
Between son to the packages of perfume molecules evenly, while entire curing process is all at ambient temperature, to utilize external heating
Or the heat that alkaline reaction heat release is brought, basic materials are all that perfume molecules are lenitively input in egg body after reaction cools down
Portion, process natural epidemic disaster in booth and, the fragrant egg being pickled out is with fragrance striking the nose, and induce one appetite, while spice feed liquid, by residue filter, alkalescence is former
Usage ratio is expected significantly lower than conventional formulation, and slightly secretly in fresh egg, whole relatively traditional lime-preserved egg becomes the fragrant egg eggshell color being pickled out
The color and lusters such as egg are more bright and clean bright and new, see lover, have higher commercial value.
Description of the drawings
Fragrant egg cooks rear exploded chart in Fig. 1 embodiment of the present invention 2.
Fragrant egg band shell figure in Fig. 2 embodiment of the present invention 2.
The general traditional approach of Fig. 3 descends the egg band shell figure that salts down pickled with basic materials.
Specific embodiment
With reference to specific embodiment, further the present invention will be described in detail.
Embodiment 1
A kind of making of perfume egg：
1) by the illiciumverum of 0.5Kg, the fennel seeds of 0.4Kg, the spiceleaf of 0.4Kg, the cassia bark of 0.4Kg, 0.1Kg semen myristicae,
Fragrant fruit, the cloves of 0.05Kg of 0.05Kg is respectively put into pulverizer and crushes, is mixed to get fragrance powder；
2) the fragrance powder is poured into 14Kg water and boiled, then be boiled with soft fire 4 it is small when, cooled and filtered falls residue and obtains fragrance
Liquid；
3) 4Kg lump limes are put into iron container, add in well-done spice liquid and carry out hair tonic, 5 it is small when after add in
0.4Kg dietary alkalis, 1Kg salt, stir into a paste dispensing；
4) 90Kg fresh eggs are put into one by one after wrapping the paste dispensing in the iron container, paste dispensing will be enclosed with
Fresh egg is put into the cylinder of ceramic, is often put one layer of fresh egg and is spilt one layer of plant ash, the plant ash 5Kg is shared, after pithos is filled
Sealing preserves 50 days up to the fragrant egg in the cool.
Embodiment 2
A kind of making of perfume egg：
1) by the illiciumverum of 1Kg, the fennel seeds of 0.5Kg, the spiceleaf of 0.5Kg, the cassia bark of 0.5Kg, the semen myristicae of 0.2Kg, 0.1Kg
Fragrant fruit, the cloves of 0.1Kg is respectively put into pulverizer and crushes, is mixed to get fragrance powder；
2) the fragrance powder is poured into 15Kg water and boiled, then be boiled with soft fire 5 it is small when, cooled and filtered falls residue and obtains fragrance
Liquid；
3) 5Kg lump limes are put into iron container, add in well-done spice liquid and carry out hair tonic, 5 it is small when after add in
0.5Kg dietary alkalis, 2Kg salt, stir into a paste dispensing；
4) 100Kg fresh eggs are put into one by one after wrapping the paste dispensing in the iron container, paste dispensing will be enclosed with
Fresh egg be put into the cylinder of ceramic, often put one layer of fresh egg and spill one layer of plant ash, share the plant ash 6Kg, pithos fills
After seal, preserve 60 days in the cool up to the fragrant egg.
Embodiment 3
A kind of making of perfume egg：
1) by the illiciumverum of 1.5Kg, the fennel seeds of 0.6Kg, the spiceleaf of 0.6Kg, the cassia bark of 0.6Kg, 0.3Kg semen myristicae,
Fragrant fruit, the cloves of 0.15Kg of 0.15Kg is respectively put into pulverizer and crushes, is mixed to get fragrance powder；
2) the fragrance powder is poured into 16Kg water and boiled, then be boiled with soft fire 6 it is small when, cooled and filtered falls residue and obtains fragrance
Liquid；
3) 6Kg lump limes are put into iron container, add in well-done spice liquid and carry out hair tonic, 6 it is small when after add in
0.6Kg dietary alkalis, 3Kg salt, stir into a paste dispensing；
4) 110Kg fresh eggs are put into one by one after wrapping the paste dispensing in the iron container, paste dispensing will be enclosed with
Fresh egg be put into the cylinder of ceramic, often put one layer of fresh egg and spill one layer of plant ash, share the plant ash 7Kg, pithos fills
After seal, preserve 70 days in the cool up to the fragrant egg.
Method for salting of the present invention salts down in the fragrant egg eggshell that as liquid, as can be seen that color after boiling from attached drawing 1
Pool is similar to traditional lime-preserved egg to feel, and the toughness of its egg body is not influenced due to the ratio of alkali raw material reduces；From attached drawing 2,3
Find out, traditional lime-preserved egg on the excessively high shell of alkali content because be often present with spot, and the relatively traditional lime-preserved egg of fragrant egg shell is more
It is bright and clean to have texture.
The content that lead in fragrance of osmanthus egg of the present invention is measured by atomic absorption spectrophotometer is marked much smaller than new nation
Accurate 0.5mg/Kg, due to by heavy metal component egg liquid not being promoted to solidify in formula of the present invention, the holding egg that salts down is original
Liquid, therefore lead content can almost be ignored too late in the egg of the present invention that salts down, be suitable for children and eat, without worrying fragrance of osmanthus
Heavy metal affects children's neurodevelopment in egg.
The egg of the present invention that salts down is full of nutrition, and mouthfeel is aromatic, no bitter taste, the pungent ammonia odor of nothing, while alkalinity is low
It maintains alkali to salt down the distinctive toughness of egg, increased fragrance adds all aromatic tastes of spiced egg to the egg that salts down；Illiciumverum, fennel seeds,
The fragrance such as spiceleaf, cassia bark hot in itself has neutralized a part of alkali raw band and has come cold, and stomach preferably is digested and assimilated, and is fitted
Suitable various people eat.
Perfume egg method for salting of the present invention is simple, long shelf-life, as long as marinated feed liquid is not done, fragrant egg can be achieved
Fresh-keeping, can generally guarantee the quality 3-4, and fragrant egg will not be made to generate the peculiar smell such as ammonia with the growth of salting period, and flavor is being guaranteed the quality
With the growth more mellowness of the time limit in phase.The perfume egg white fire anti-inflammatory, and burning sensation is not had, ingredient is natural, with fragrance striking the nose,
The peculiar flavour of the fragrant egg can also be received the crowd of lime-preserved egg taste discomfort.
Certainly, it the above is only the concrete application example of the present invention, protection scope of the present invention be not limited in any way.It removes
Outside above-described embodiment, the present invention can also have other embodiment.All technical sides formed using equivalent substitution or equivalent transformation
Case is all fallen within scope of the present invention.
Claims (5)
1. a kind of perfume egg, which is characterized in that be made by the raw material of following weight：90-110 parts of fresh egg, block life
4-6 parts of lime, 0.4-0.6 parts of dietary alkali, 1-3 parts of salt, 14-16 parts of water, 5-7 parts of plant ash, 0.5-1.5 parts of illiciumverum, fennel seeds
0.4-0.6 parts, 0.4-0.6 parts of spiceleaf, 0.4-0.6 parts of cassia bark, 0.1-0.3 parts of semen myristicae, fragrant 0.05-0.15 parts of fruit, cloves 0.05-
0.15 part.
2. a kind of fragrant egg according to claim 1, which is characterized in that be made by the raw material of following weight：
100 parts of fresh egg, 5 parts of lump lime, 0.5 part of dietary alkali, 2 parts of salt, 15 parts of water, 6 parts of plant ash, 1 part octagonal, 0.5 part of fennel fruit,
0.5 part of spiceleaf, 0.5 part of cassia bark, 0.2 part of semen myristicae, fragrant 0.1 part of fruit, 0.1 part of cloves.
3. a kind of fragrant egg according to claim 1 or 2, which is characterized in that the fresh egg is egg, duck's egg, goose egg, quail
One kind in egg.
A kind of 4. method for making fragrant egg described in claim 1, which is characterized in that specifically include following steps：
1) by weight, by 0.5-1.5 parts of illiciumverum, 0.4-0.6 parts of fennel seeds, 0.4-0.6 parts of spiceleaf, 0.4-0.6 parts
Cassia bark, 0.1-0.3 parts of semen myristicae, 0.05-0.15 parts of fragrant fruit, 0.05-0.15 parts of cloves be respectively put into pulverizer progress
It crushes, be mixed to get fragrance powder；
2) the fragrance powder is poured into 14-16 parts of water and boiled, then be boiled with soft fire 4-6 it is small when, cooled and filtered falls residue and obtains perfume (or spice)
Feed liquid；
3) 4-6 parts of lump limes are put into iron container, add in well-done spice liquid and carry out hair tonic, when 5-6 is small after add in
0.4-0.6 parts of dietary alkalis, 1-3 portions of salt, stir into a paste dispensing；
4) 90-110 parts of fresh eggs are put into one by one after wrapping the paste dispensing in the iron container, paste dispensing will be enclosed with
Fresh egg is put into the cylinder of ceramic, is often put one layer of fresh egg and is spilt one layer of plant ash, shares described plant ash 5-7 parts, pithos is filled
After seal, in the cool preserve 50-70 days up to it is described perfume egg.
5. a kind of method for making fragrant egg according to claim 4, which is characterized in that specifically include following steps：
1) by weight, by 1 part of illiciumverum, 0.5 part of fennel seeds, 0.5 part of spiceleaf, 0.5 part of cassia bark, 0.2 part of semen myristicae,
0.1 part of fragrant fruit, 0.1 part of cloves are respectively put into pulverizer and crush, are mixed to get fragrance powder；
2) the fragrance powder is poured into 15 parts of water and boiled, then be boiled with soft fire 5 it is small when, cooled and filtered falls residue and obtains spice liquid；
3) 5 parts of lump limes are put into iron container, add in well-done spice liquid and carry out hair tonic, 5 it is small when after add in 0.5 portion of food
With alkali, 2 portions of salt, stir into a paste dispensing；
4) 100 parts of fresh eggs are put into one by one after wrapping the paste dispensing in the iron container, the fresh of paste dispensing will be enclosed with
Egg is put into the cylinder of ceramic, is often put one layer of fresh egg and is spilt one layer of plant ash, shares 6 parts of the plant ash, pithos is filled rear close
Envelope preserves 50-70 days up to the fragrant egg in the cool.
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108936387A (en) * | 2018-06-25 | 2018-12-07 | 贵州省凤冈县高达食品有限公司 | A kind of preparation method of crystal lime-preserved egg |
| CN109123464A (en) * | 2018-07-28 | 2019-01-04 | 南昌大学 | A kind of halogen lime-preserved egg and its method for salting |
| CN109874991A (en) * | 2019-04-17 | 2019-06-14 | 牟久刚 | A kind of marinated egg and its preparation process |
| US10806155B2 (en) | 2016-09-09 | 2020-10-20 | Kossies Innovations Pty Ltd | Egg flavouring process |
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| CN101073336A (en) * | 2006-05-18 | 2007-11-21 | 邹卫华 | Production of spiced eggs |
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| CN1057379A (en) * | 1991-06-24 | 1992-01-01 | 宋文林 | The processing method of fragrant preserved egg |
| CN101073336A (en) * | 2006-05-18 | 2007-11-21 | 邹卫华 | Production of spiced eggs |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| US10806155B2 (en) | 2016-09-09 | 2020-10-20 | Kossies Innovations Pty Ltd | Egg flavouring process |
| CN108936387A (en) * | 2018-06-25 | 2018-12-07 | 贵州省凤冈县高达食品有限公司 | A kind of preparation method of crystal lime-preserved egg |
| CN109123464A (en) * | 2018-07-28 | 2019-01-04 | 南昌大学 | A kind of halogen lime-preserved egg and its method for salting |
| CN109874991A (en) * | 2019-04-17 | 2019-06-14 | 牟久刚 | A kind of marinated egg and its preparation process |
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Application publication date: 20180529 |