CN108719841A - A kind of preparation method of oil heart egg - Google Patents
A kind of preparation method of oil heart egg Download PDFInfo
- Publication number
- CN108719841A CN108719841A CN201810539593.7A CN201810539593A CN108719841A CN 108719841 A CN108719841 A CN 108719841A CN 201810539593 A CN201810539593 A CN 201810539593A CN 108719841 A CN108719841 A CN 108719841A
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- China
- Prior art keywords
- egg
- oil
- preparation
- water
- rapeseed oil
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- Pending
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- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 235000019484 Rapeseed oil Nutrition 0.000 claims abstract description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 31
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 22
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 21
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 21
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 21
- 235000019198 oils Nutrition 0.000 claims abstract description 20
- 235000021110 pickles Nutrition 0.000 claims abstract description 16
- 240000007232 Illicium verum Species 0.000 claims abstract description 15
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 13
- 235000014347 soups Nutrition 0.000 claims abstract description 10
- 239000002994 raw material Substances 0.000 claims abstract description 9
- 239000003205 fragrance Substances 0.000 claims abstract description 8
- 238000005554 pickling Methods 0.000 claims abstract description 8
- 239000000463 material Substances 0.000 claims abstract description 6
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract 6
- 239000012267 brine Substances 0.000 claims description 4
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims 1
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims 1
- 235000019082 Osmanthus Nutrition 0.000 claims 1
- 241000333181 Osmanthus Species 0.000 claims 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract description 2
- 235000015097 nutrients Nutrition 0.000 abstract description 2
- 241000212314 Foeniculum Species 0.000 description 16
- 239000012467 final product Substances 0.000 description 6
- 239000000047 product Substances 0.000 description 6
- 235000020097 white wine Nutrition 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 241000894006 Bacteria Species 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 235000013399 edible fruits Nutrition 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000010755 mineral Nutrition 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 150000003722 vitamin derivatives Chemical class 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- 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)
- Engineering & Computer Science (AREA)
- Chemical & Material Sciences (AREA)
- Polymers & Plastics (AREA)
- Food Science & Technology (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Molecular Biology (AREA)
- Botany (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Wood Science & Technology (AREA)
- Zoology (AREA)
- Seasonings (AREA)
- Edible Oils And Fats (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a kind of a kind of preparation methods of oily heart egg of present invention step 1 to prepare raw material, and egg cleans egg, dries；Prepare dispensing, salt, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, water；Prepare auxiliary material, rapeseed oil.Step 2, dispensing is fried, rapeseed oil, which is poured into frying pan, is heated to eighty per cant heat, and salt is added, fries to micro- Huang, adds illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, fry out fragrance.Step 3, it prepares and pickles soup, in the dispensing fried, water is added, it is boiled, it then cools, pours into marinated bottle.Step 4, it pickles, the egg after step 1 is cleaned is put into sealed pickling in the marinated bottle of step 3 and gets product within 20-30 days oily heart egg.The present invention can extend the pot-life of egg, also, egg oil can be made to grow out, and make the mouthfeel of egg more preferable.While retaining egg nutrient, the seasoning of marinated soup so that egg taste is more fragrant than common egg, more delicious.
Description
Technical field
The invention belongs to food processing technology fields, and in particular to a kind of preparation method of oil heart egg.
Background technology
Egg is one of the food that our people is delithted with, and egg is various rich in fat, protein and needed by human body
Amino acid also containing the several mineral materials such as calcium, phosphorus, iron and various trace elements and vitamin needed by human, and is easy quilt
Absorption of human body.But common egg is not easy to maintain, especially summer, egg will i.e. do it is instant, otherwise, it is easy to grow bacterium corruption
It loses.Also, common egg taste is single.
Invention content
The object of the present invention is to provide a kind of preparation methods of oily heart egg, solve egg existing in the prior art not
Problem easy to maintain and single taste.
The technical solution adopted in the present invention is that a kind of preparation method of oil heart egg is specifically implemented according to the following steps：
Step 1, prepare raw material, egg cleans egg, dries；Prepare dispensing, salt, illiciumverum, cassia bark, spiceleaf, fennel fruit
Perfume, Chinese prickly ash, water；Prepare auxiliary material, rapeseed oil；
Step 2, dispensing is fried, rapeseed oil, which is poured into frying pan, is heated to eighty per cant heat, and salt is added, fries to micro- Huang, adds eight
Angle, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, fry out fragrance；
Step 3, it prepares and pickles soup, in the dispensing fried, water is added, it is boiled, it then cools, pours into marinated bottle；
Step 4, it pickles, the egg after step 1 is cleaned is put into the marinated bottle of step 3 sealed pickling 20-30 days to obtain the final product
Product oil heart egg.
The features of the present invention also characterized in that：
Raw material egg is cleaned with white wine；
Raw material egg is cleaned with the brine of 20%-30%；
In the step 2, rapeseed oil, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash mass ratio be (2-6):(1-3):
(1-3):(1-3):(1-3):(1-3)。
In step 2, rapeseed oil, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash mass ratio 2:1:1:1:1:1.
In step 3, water, rapeseed oil mass ratio be (20-30):1.
In step 3, water, rapeseed oil mass ratio be 25:1.
In step 4, the ratio of egg is (18-22)/500g water.
In step 4, the ratio of egg is 20/500g water.
The beneficial effects of the invention are as follows：
A kind of egg prepared by the preparation method of oily heart egg of the present invention can extend the pot-life of egg, also, energy
So that egg oil is grown out, makes the mouthfeel of egg more preferable.While retaining egg nutrient, the seasoning of marinated soup makes egg taste
It is more fragrant than common egg, more delicious.
Specific implementation mode
The present invention is described in detail With reference to embodiment.
A kind of preparation method of oily heart egg of the present invention, is specifically implemented according to the following steps：
Step 1, prepare raw material, egg cleans egg with the brine of white wine or 20%-30%, dries；Prepare dispensing,
Salt, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, water；Prepare auxiliary material, rapeseed oil；
Step 2, dispensing is fried, rapeseed oil, which is poured into frying pan, is heated to eighty per cant heat, and salt is added, fries to micro- Huang, adds eight
Angle, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, fry out fragrance；Wherein, the matter of rapeseed oil, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash
Amount is than being (2-6):(1-3):(1-3):(1-3):(1-3):(1-3)；
Step 3, it prepares and pickles soup, in the dispensing fried, water is added, it is boiled, it then cools, pours into marinated bottle；Its
In, water, rapeseed oil mass ratio be (20-30):1；
Step 4, it pickles, the egg after step 1 is cleaned is put into the marinated bottle of step 3 sealed pickling 20-30 days to obtain the final product
Product oil heart egg；Wherein, the ratio of egg is (18-22)/500g water.
Embodiment 1：
Step 1, prepare raw material, egg cleans egg with the brine of white wine or 20%-30%, dries；Prepare dispensing,
Salt, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, water；Prepare auxiliary material, rapeseed oil；
Step 2, dispensing is fried, rapeseed oil, which is poured into frying pan, is heated to eighty per cant heat, and salt is added, fries to micro- Huang, adds eight
Angle, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, fry out fragrance；Wherein, the matter of rapeseed oil, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash
Amount is than being 2:1:1:1:1:1；
Step 3, it prepares and pickles soup, in the dispensing fried, water is added, it is boiled, it then cools, pours into marinated bottle；Its
In, water, rapeseed oil mass ratio be 20:1；
Step 4, it pickles, the egg after step 1 is cleaned is put into the marinated bottle of step 3 sealed pickling 20-30 days to obtain the final product
Product oil heart egg；Wherein, the ratio of egg is 18/500g water.
Embodiment 2：
Step 1 is same as Example 1, differs only in as follows：
Step 2, dispensing is fried, rapeseed oil, which is poured into frying pan, is heated to eighty per cant heat, and salt is added, fries to micro- Huang, adds eight
Angle, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, fry out fragrance；Wherein, the matter of rapeseed oil, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash
Amount is than being 4:1:1:1:1:1.
Step 3, it prepares and pickles soup, in the dispensing fried, water is added, it is boiled, it then cools, pours into marinated bottle；Its
In, water, rapeseed oil mass ratio be 25:1；
Step 4, it pickles, the egg after step 1 is cleaned is put into the marinated bottle of step 3 sealed pickling 20-30 days to obtain the final product
Product oil heart egg；Wherein, the ratio of egg is 20/500g water.
Embodiment 3：
Step 1 is same as Example 1, differs only in as follows：
Step 2, dispensing is fried, rapeseed oil, which is poured into frying pan, is heated to eighty per cant heat, and salt is added, fries to micro- Huang, adds eight
Angle, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, fry out fragrance；Wherein, the matter of rapeseed oil, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash
Amount is than being 6:1:1:1:1:1.
Step 3, it prepares and pickles soup, in the dispensing fried, water is added, it is boiled, it then cools, pours into marinated bottle；Its
In, water, rapeseed oil mass ratio be 30:1；
Step 4, it pickles, the egg after step 1 is cleaned is put into the marinated bottle of step 3 sealed pickling 20-30 days to obtain the final product
Product oil heart egg；Wherein, the ratio of egg is 22/500g water.
Embodiment 4：
Step 1 is same as Example 1, differs only in as follows：
Step 2, dispensing is fried, rapeseed oil, which is poured into frying pan, is heated to eighty per cant heat, and salt is added, fries to micro- Huang, adds eight
Angle, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash, fry out fragrance；Wherein, the matter of rapeseed oil, illiciumverum, cassia bark, spiceleaf, fennel seeds, Chinese prickly ash
Amount is than being 2:1:1:1:1:1.
Step 3, it prepares and pickles soup, in the dispensing fried, water is added, it is boiled, it then cools, pours into marinated bottle；Its
In, water, rapeseed oil mass ratio be 25:1；
Step 4, it pickles, the egg after step 1 is cleaned is put into the marinated bottle of step 3 sealed pickling 20-30 days to obtain the final product
Product oil heart egg；Wherein, the ratio of egg is 22/500g water.
Claims (9)
1. a kind of preparation method of oil heart egg, which is characterized in that be specifically implemented according to the following steps：
Step 1, prepare raw material, egg cleans egg, dries；Prepare dispensing, salt, illiciumverum, cassia bark, spiceleaf, fennel seeds, flower
Green pepper, water；Prepare auxiliary material, rapeseed oil；
Step 2, dispensing is fried, rapeseed oil, which is poured into frying pan, is heated to eighty per cant heat, and salt is added, fries to micro- Huang, adds octagonal, osmanthus
Skin, spiceleaf, fennel seeds, Chinese prickly ash, fry out fragrance；
Step 3, it prepares and pickles soup, in the dispensing fried, water is added, it is boiled, it then cools, pours into marinated bottle；
Step 4, it pickles, the egg after step 1 is cleaned is put into sealed pickling in the marinated bottle of step 3 and gets product for 20-30 days
Oily heart egg.
2. the preparation method of oil heart egg as described in claim 1, which is characterized in that in the step 1, raw material egg is in vain
Wine clear is washed.
3. the preparation method of oil heart egg as described in claim 1, which is characterized in that in the step 1, raw material egg is used
The brine of 20%-30% cleans.
4. the preparation method of oil heart egg as described in claim 1, which is characterized in that in the step 2, rapeseed oil, illiciumverum,
Cassia bark, spiceleaf, fennel seeds, Chinese prickly ash mass ratio be (2-6):(1-3):(1-3):(1-3):(1-3):(1-3).
5. the preparation method of oil heart egg as described in claim 1, which is characterized in that in the step 2, rapeseed oil, illiciumverum,
Cassia bark, spiceleaf, fennel seeds, Chinese prickly ash mass ratio 2:1:1:1:1:1.
6. the preparation method of oil heart egg as described in claim 1, which is characterized in that in the step 3, water, rapeseed oil
Mass ratio is (20-30):1.
7. the preparation method of oil heart egg as described in claim 1, which is characterized in that in the step 3, water, rapeseed oil
Mass ratio is 25:1.
8. the preparation method of oil heart egg as described in claim 1, which is characterized in that in the step 4, the ratio of egg is
(18-22)/500g water.
9. the preparation method of oil heart egg as described in claim 1, which is characterized in that in the step 4, the ratio of egg is
20/500g water.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810539593.7A CN108719841A (en) | 2018-05-30 | 2018-05-30 | A kind of preparation method of oil heart egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201810539593.7A CN108719841A (en) | 2018-05-30 | 2018-05-30 | A kind of preparation method of oil heart egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN108719841A true CN108719841A (en) | 2018-11-02 |
Family
ID=63935923
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201810539593.7A Pending CN108719841A (en) | 2018-05-30 | 2018-05-30 | A kind of preparation method of oil heart egg |
Country Status (1)
| Country | Link |
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| CN (1) | CN108719841A (en) |
Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003033141A (en) * | 2001-07-23 | 2003-02-04 | Tasuku:Kk | Spice/herb-containing egg |
| CN102038214A (en) * | 2010-12-28 | 2011-05-04 | 刘青 | Method for salting spiced salted eggs in batches |
| CN102273654A (en) * | 2011-08-22 | 2011-12-14 | 肖景月 | Method for salting storable salted eggs in batches |
| CN102326793A (en) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | Fragrant salted duck egg with red yolk and making method thereof |
| CN102450692A (en) * | 2010-10-26 | 2012-05-16 | 梁开林 | Pickling method for eggs |
| CN102613604A (en) * | 2012-04-25 | 2012-08-01 | 江苏腾达源农牧有限公司 | Preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks |
| CN105533486A (en) * | 2015-11-17 | 2016-05-04 | 六安市裕青生态养殖有限责任公司 | Making method of fragrant, spicy and salty eggs |
-
2018
- 2018-05-30 CN CN201810539593.7A patent/CN108719841A/en active Pending
Patent Citations (7)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| JP2003033141A (en) * | 2001-07-23 | 2003-02-04 | Tasuku:Kk | Spice/herb-containing egg |
| CN102450692A (en) * | 2010-10-26 | 2012-05-16 | 梁开林 | Pickling method for eggs |
| CN102038214A (en) * | 2010-12-28 | 2011-05-04 | 刘青 | Method for salting spiced salted eggs in batches |
| CN102326793A (en) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | Fragrant salted duck egg with red yolk and making method thereof |
| CN102273654A (en) * | 2011-08-22 | 2011-12-14 | 肖景月 | Method for salting storable salted eggs in batches |
| CN102613604A (en) * | 2012-04-25 | 2012-08-01 | 江苏腾达源农牧有限公司 | Preserving liquid and preserving method of low-salt healthcare preserved duck eggs with red egg yolks |
| CN105533486A (en) * | 2015-11-17 | 2016-05-04 | 六安市裕青生态养殖有限责任公司 | Making method of fragrant, spicy and salty eggs |
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| PB01 | Publication | ||
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Application publication date: 20181102 |