CN108157841A - The method that the egg that salts down is made of high-pressure bottle - Google Patents
The method that the egg that salts down is made of high-pressure bottle Download PDFInfo
- Publication number
- CN108157841A CN108157841A CN201810006737.2A CN201810006737A CN108157841A CN 108157841 A CN108157841 A CN 108157841A CN 201810006737 A CN201810006737 A CN 201810006737A CN 108157841 A CN108157841 A CN 108157841A
- Authority
- CN
- China
- Prior art keywords
- pressure bottle
- egg
- pressure
- fresh
- salts down
- 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.)
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/17—General methods of cooking foods, e.g. by roasting or frying in a gaseous atmosphere with forced air or gas circulation, in vacuum or under pressure
Abstract
The invention discloses a kind of methods that the egg that salts down is made of high-pressure bottle, include the following steps：（1）Jiang Shui, salt, cure, which are put into high-pressure bottle, to be boiled 1 60 minutes, and cooling forms curing solution；（2）Fresh egg is cleaned, is sequentially placed into high-pressure bottle, above-mentioned curing solution covers all fresh eggs；（3）After the lid for covering high-pressure bottle, by the gas nozzle on high-pressure bottle, with inflator or air pump toward inflating in high-pressure bottle, the air pressure for making the inside is 1.5 4 atmospheric pressure；（4）After placing 2 100 hours, high-pressure bottle is deflated, fresh egg is tasty to become the egg that salts down, takes out for use.The invention has the advantages that making simply, the egg that salts down is rapid.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of method for the egg that salted down with high-pressure bottle making.
Background technology
The egg that salts down is full of nutrition, unique flavor.The well known egg method that salts down is：Fresh egg is put into the container of cure, is needed
The long-time of at least 10 days or more is pickled, and fresh egg tasty could become the egg that salts down.
Invention content
In order to overcome above-mentioned deficiency, the present invention provides a kind of methods that the egg that salts down is made of high-pressure bottle.
Present invention technical solution used for the above purpose is：
The method that the egg that salts down is made of high-pressure bottle, includes the following steps：
（1）Jiang Shui, salt, cure, which are put into high-pressure bottle, to be boiled 1-60 minutes, and cooling forms curing solution；
（2）Fresh egg is cleaned, is sequentially placed into high-pressure bottle, above-mentioned curing solution covers all fresh eggs；
（3）After the lid for covering high-pressure bottle, by the gas nozzle on high-pressure bottle, with inflator or air pump toward filling in high-pressure bottle
Gas, the air pressure for making the inside are 1.5-4 atmospheric pressure；
（4）After placing 2-100 hours, high-pressure bottle is deflated, fresh egg is tasty to become the egg that salts down, takes out for use.
The invention has the advantages that making simply, the egg that salts down is rapid.
Specific embodiment
Embodiment 1：
（1）3 Sheng Shui, 500 grams of salt, 100 grams of chilli, 20 grams of five-spice powder are put into pressure cooker and boiled 30 minutes, is cooled down, then is added
Enter 50 grams of wine, form curing solution；Five-spice powder is the finished product that supermarket buys, fundamental component be the Chinese prickly ashes of grinds, Chinese cassia tree, illiciumverum,
Cloves, fennel seeds seed, rhizoma zingiberis, cardamom, Radix Glycyrrhizae, pepper, dried orange peel；
（2）72 fresh hen eggs are cleaned, are sequentially placed into pressure cooker, above-mentioned curing solution covers all fresh hen eggs；
（3）One gas nozzle of interface on venthole on pressure cooker lid, after covering pressure cooker lid, passes through the gas on pressure cooker
Mouth, with inflator or air pump toward inflating in pressure cooker, the air pressure for making the inside is 2.5 atmospheric pressure；
（4）After placing 5 hours, pressure cooker is deflated, fresh hen egg is tasty to be become spices and salt down egg, is taken out for use.
Embodiment 1：
（1）3 Sheng Shui, 500 grams of salt are put into pressure cooker and boiled 1 minute, is cooled down, forms curing solution；
（2）72 FRESH DUCK EGGSs are cleaned, are sequentially placed into pressure cooker, above-mentioned curing solution covers all FRESH DUCK EGGSs；
（3）One gas nozzle of interface on venthole on pressure cooker lid, after covering pressure cooker lid, passes through the gas on pressure cooker
Mouth, with inflator or air pump toward inflating in pressure cooker, the air pressure for making the inside is 2.5 atmospheric pressure；
（4）After placing 5 hours, pressure cooker is deflated, FRESH DUCK EGGS is tasty to become salt duck's egg, takes out for use.
The above described is only a preferred embodiment of the present invention, not making limitation in any form to the present invention, appoint
What without departing from the present invention program content, any simple modification that technical spirit according to the present invention makees above example, etc.
With variation and modification, in the range of still falling within technical solution of the present invention.
Claims (1)
1. the method for the egg that salted down with high-pressure bottle making, it is characterized in that：Include the following steps：
（1）Jiang Shui, salt, cure, which are put into high-pressure bottle, to be boiled 1-60 minutes, and cooling forms curing solution；
（2）Fresh egg is cleaned, is sequentially placed into high-pressure bottle, above-mentioned curing solution covers all fresh eggs；
（3）After the lid for covering high-pressure bottle, by the gas nozzle on high-pressure bottle, with inflator or air pump toward filling in high-pressure bottle
Gas, the air pressure for making the inside are 1.5-4 atmospheric pressure；
（4）After placing 2-100 hours, high-pressure bottle is deflated, fresh egg is tasty to become the egg that salts down, takes out for use.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810006737.2A CN108157841A (en) | 2018-01-04 | 2018-01-04 | The method that the egg that salts down is made of high-pressure bottle |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810006737.2A CN108157841A (en) | 2018-01-04 | 2018-01-04 | The method that the egg that salts down is made of high-pressure bottle |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108157841A true CN108157841A (en) | 2018-06-15 |
Family
ID=62517498
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810006737.2A Withdrawn CN108157841A (en) | 2018-01-04 | 2018-01-04 | The method that the egg that salts down is made of high-pressure bottle |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN108157841A (en) |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008001588A1 (en) * | 2006-06-28 | 2008-01-03 | Fuji Oil Company, Limited | Boiled egg yolk-like food |
| CN101810345A (en) * | 2010-05-12 | 2010-08-25 | 中国农业大学 | Pickling method of multi-flavor marinated eggs |
| CN105918927A (en) * | 2016-04-22 | 2016-09-07 | 合肥独享食品有限公司 | Spiced low-alkali preserved duck eggs and preparation method thereof |
| CN107223904A (en) * | 2017-06-15 | 2017-10-03 | 合肥慧明瀚生态农业科技有限公司 | A kind of method for salting of fragrance of a flower salted egg |
| CN107373445A (en) * | 2017-08-24 | 2017-11-24 | 合肥市福来多食品有限公司 | A kind of preparation method for pickling high-preserved shortening duck's egg soon |
-
2018
- 2018-01-04 CN CN201810006737.2A patent/CN108157841A/en not_active Withdrawn
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| WO2008001588A1 (en) * | 2006-06-28 | 2008-01-03 | Fuji Oil Company, Limited | Boiled egg yolk-like food |
| CN101810345A (en) * | 2010-05-12 | 2010-08-25 | 中国农业大学 | Pickling method of multi-flavor marinated eggs |
| CN105918927A (en) * | 2016-04-22 | 2016-09-07 | 合肥独享食品有限公司 | Spiced low-alkali preserved duck eggs and preparation method thereof |
| CN107223904A (en) * | 2017-06-15 | 2017-10-03 | 合肥慧明瀚生态农业科技有限公司 | A kind of method for salting of fragrance of a flower salted egg |
| CN107373445A (en) * | 2017-08-24 | 2017-11-24 | 合肥市福来多食品有限公司 | A kind of preparation method for pickling high-preserved shortening duck's egg soon |
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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: 20180615 |
|
| WW01 | Invention patent application withdrawn after publication |