CN108740830A - A kind of Fu tea roasted eggs and preparation method thereof - Google Patents
A kind of Fu tea roasted eggs and preparation method thereof Download PDFInfo
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- CN108740830A CN108740830A CN201810384326.7A CN201810384326A CN108740830A CN 108740830 A CN108740830 A CN 108740830A CN 201810384326 A CN201810384326 A CN 201810384326A CN 108740830 A CN108740830 A CN 108740830A
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 99
- 241001122767 Theaceae Species 0.000 title claims abstract description 74
- 238000002360 preparation method Methods 0.000 title claims abstract description 26
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims abstract description 21
- 235000013599 spices Nutrition 0.000 claims abstract description 14
- 238000009835 boiling Methods 0.000 claims abstract description 12
- 238000000034 method Methods 0.000 claims abstract description 12
- 230000008569 process Effects 0.000 claims abstract description 11
- 238000001816 cooling Methods 0.000 claims abstract description 9
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- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 8
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- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 12
- 235000008227 Illicium verum Nutrition 0.000 claims description 12
- 240000007232 Illicium verum Species 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 9
- 235000000346 sugar Nutrition 0.000 claims description 9
- 235000020097 white wine Nutrition 0.000 claims description 9
- 235000010352 sodium erythorbate Nutrition 0.000 claims description 8
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- 239000002304 perfume Substances 0.000 claims description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 5
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- YIKYNHJUKRTCJL-UHFFFAOYSA-N Ethyl maltol Chemical compound CCC=1OC=CC(=O)C=1O YIKYNHJUKRTCJL-UHFFFAOYSA-N 0.000 claims description 3
- 229940093503 ethyl maltol Drugs 0.000 claims description 3
- 239000004223 monosodium glutamate Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims description 2
- PPASLZSBLFJQEF-RKJRWTFHSA-M sodium erythorbate Chemical compound [Na+].OC[C@@H](O)[C@H]1OC(=O)C(O)=C1[O-] PPASLZSBLFJQEF-RKJRWTFHSA-M 0.000 claims description 2
- 241000287828 Gallus gallus Species 0.000 claims 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 claims 1
- 235000013330 chicken meat Nutrition 0.000 claims 1
- 239000000463 material Substances 0.000 claims 1
- 229910052708 sodium Inorganic materials 0.000 claims 1
- 239000011734 sodium Substances 0.000 claims 1
- 235000016709 nutrition Nutrition 0.000 abstract description 8
- 238000004519 manufacturing process Methods 0.000 abstract description 7
- 230000002906 microbiologic effect Effects 0.000 abstract description 4
- 239000000126 substance Substances 0.000 abstract description 4
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- 235000019634 flavors Nutrition 0.000 abstract description 3
- 210000000697 sensory organ Anatomy 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 description 6
- 108090000623 proteins and genes Proteins 0.000 description 6
- 230000035764 nutrition Effects 0.000 description 4
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- 229940088594 vitamin Drugs 0.000 description 3
- 150000003722 vitamin derivatives Chemical class 0.000 description 3
- GVJHHUAWPYXKBD-UHFFFAOYSA-N (±)-α-Tocopherol Chemical compound OC1=C(C)C(C)=C2OC(CCCC(C)CCCC(C)CCCC(C)C)(C)CCC2=C1C GVJHHUAWPYXKBD-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 229930003270 Vitamin B Natural products 0.000 description 2
- 210000002969 egg yolk Anatomy 0.000 description 2
- 239000004615 ingredient Substances 0.000 description 2
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- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 1
- 229930003471 Vitamin B2 Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930003427 Vitamin E Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
- 206010000210 abortion Diseases 0.000 description 1
- 231100000176 abortion Toxicity 0.000 description 1
- 230000032683 aging Effects 0.000 description 1
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- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 150000001875 compounds Chemical class 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- WIGCFUFOHFEKBI-UHFFFAOYSA-N gamma-tocopherol Natural products CC(C)CCCC(C)CCCC(C)CCCC1CCC2C(C)C(O)C(C)C(C)C2O1 WIGCFUFOHFEKBI-UHFFFAOYSA-N 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 244000005700 microbiome Species 0.000 description 1
- 235000013336 milk Nutrition 0.000 description 1
- 239000008267 milk Substances 0.000 description 1
- 210000004080 milk Anatomy 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 235000015097 nutrients Nutrition 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 230000008439 repair process Effects 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- -1 salt Chemical class 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 235000019164 vitamin B2 Nutrition 0.000 description 1
- 239000011716 vitamin B2 Substances 0.000 description 1
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- 239000011710 vitamin D Substances 0.000 description 1
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- 235000019165 vitamin E Nutrition 0.000 description 1
- 229940046009 vitamin E Drugs 0.000 description 1
- 239000011709 vitamin E Substances 0.000 description 1
- 229940046008 vitamin d Drugs 0.000 description 1
- 239000011701 zinc Substances 0.000 description 1
- 229910052725 zinc Inorganic materials 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
- 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 provides a kind of Fu tea roasted eggs and preparation method thereof, which includes that egg, spice, Fu tea and seasoning, preparation method are：Step 1, egg pre-processes：Egg is taken, is cleaned, is sterilized, cleaning, boiling is cooling, and broken shell is peeled off, and cleans, obtains pretreatment egg, spare；Step 2, Fu tea juices boil：Fu tea is added to the water, small fire tanning takes out Fu tealeaves, obtains Fu tea juices, spare；Step 3, be added spice in Fu tea juices, moderate heat tanning is added pretreatment egg, continues to boil, seasoning is added, boils, cooling, takes out egg, packs, sterilizing, it is cooling to get.It meets the requirements of the standard for the Fu tea roasted eggs net content negative bias difference, organoleptic indicator, physical and chemical index and with microbiological indicator, with the distinctive flavour of Fu tea and smell, preparation method is easy, production cost is low, meet sense organ and nutritional need of the consumer to roasted eggs, is suitable for industrialized production and application.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of Fu tea roasted eggs and preparation method thereof.
Background technology
Egg is one of indispensable food source in people's daily life, and egg can be divided mainly into three parts：Eggshell, albumen
And yolk.Egg contains a large amount of vitamin and mineral and has the protein of high biological value.The amino acid group of its protein
At closest with tissue protein.With nourishing Yin and moistening dryness, mental-tranquilization, nourishing blood and preventing abortion, the work(promoted longevity.Egg is
Popular food, full of nutrition and comprehensive contained by fresh hen egg, nutritionist is referred to as " complete protein pattern ", by people
It is described as " ideal nutrition library ".Heat contained by one egg is equivalent to the heat of half of apple or half cup milk, but it is also
Possess 8% phosphorus, 4% zinc, 4% iron, 10% protein, 6% vitamin D, 3% vitamin E, 6% dimension life
Plain A, 2% vitamin B, 5% vitamin B2,4% vitamin B6,6% vitamin B, 8% vitamin B2, these
Nutrition is all that human body is essential, is played an important role, and such as repairs tissue, forms new tissue, consumption energy
Amount and the metabolic processes for participating in complexity.
Roasted eggs are that a kind of traditional food is wrapped in the egg white of yolk after egg is cooked, can be formed fine and close and gap is small
Protein gel hinders the entrance of the taste compounds such as salt, sugar.Currently, the pot-stewed fowl of most common roasted eggs is tasty limited, mouthfeel is not
Good, fishy smell is heavier, it is difficult to meet mouthfeel demand of the people to pot-stewed fowl egg.
Invention content
For problems of the prior art, the purpose of the present invention is to provide a kind of Fu tea roasted eggs and its preparation sides
Method, the Fu tea roasted eggs net content negative bias difference, organoleptic indicator, physical and chemical index and meets the requirements of the standard with microbiological indicator,
With the distinctive flavour of Fu tea and smell, preparation method is easy, and production cost is low, meet consumer to the sense organ of roasted eggs and
Nutritional need is suitable for industrialized production and application.
In order to achieve the above object, the present invention is achieved by the following scheme.
(1) a kind of Fu tea roasted eggs, including following raw material：Egg, spice, Fu tea and seasoning.
Preferably, the spice bag is containing illiciumverum, cassia bark, small fragrant and spiceleaf.
Preferably, the seasoning includes salt, sugar, monosodium glutamate, soy sauce, sodium isoascorbate, ethylmaltol and white wine.
Preferably, the raw material include 249000-251000 parts of eggs, 300-500 parts of illiciumverums, 300-500 parts of cassia barks,
200-400 parts small perfume, 100-300 portions of spiceleafs, 1400-1600 parts of Fu tea, 4800-5200 portions of salt, 1800-2200 parts of sugar, 800-
1200 portions of monosodium glutamates, 2300-2700 portions of soy sauce, 20-40 parts of sodium isoascorbates, 40-60 parts of ethylmaltols and 100-300 parts are white
Wine.
(2) a kind of preparation method of Fu tea roasted eggs, including following preparation process：
Step 1, egg pre-processes：Egg is taken, is cleaned, is sterilized, cleaning, boiling is cooling, and broken shell is peeled off, and cleans, obtains pre-
Egg is handled, it is spare；
Step 2, Fu tea juices boil：Fu tea is added to the water, small fire tanning takes out Fu tealeaves, obtains Fu tea juices, spare；
Step 3, spice is added in the Fu tea juices, moderate heat tanning is added the pretreatment egg, continues to boil,
Seasoning is added, boils, it is cooling, take out egg, pack, sterilizing, it is cooling to get.
Preferably, in step 1, the temperature of the cleaning is 20-30 DEG C；The temperature of the disinfection is 20-30 DEG C.
Preferably, in step 1, the temperature of the boiling is 105-115 DEG C, and the time of boiling is 25-35 minutes.
Preferably, described to be cooled to be cooled to 45-55 DEG C in step 1.
Preferably, in step 2, the temperature of the small fire tanning is 90-100 DEG C, and the time of small fire tanning is that 1.8-2.2 is small
When.
Preferably, in step 3, the spice is added in the form of expecting packet.
Preferably, in step 3, the temperature of the moderate heat tanning is 100 DEG C, and the time of moderate heat tanning is 0.8-1.2 hours；
The time for continuing tanning is 1.3-1.7 hours；The time of the tanning is 1.3-1.7 hours.
Preferably, in step 3, the temperature of the sterilizing is 120-122 DEG C, and the time of sterilizing is 25-35 minutes.
Compared with prior art, beneficial effects of the present invention are：
Fu tea roasted eggs net content negative bias difference, organoleptic indicator, physical and chemical index and and the microbiological indicator of gained of the invention
It meets the requirements of the standard, there is the distinctive flavour of Fu tea and smell to have lipid-loweringing, blood pressure lowering containing the peculiar effect of Fu tea, adjust
The effect of carbohydate metabolism, can boost metabolism, and enhance human body constitution, slow down aging, and playing effective pharmacology to human body protects
Strong and case health-care effect.Preparation method is easy, and production cost is low, meets sense organ and nutrition need of the consumer to roasted eggs
It asks, is suitable for industrialized production and application.
Specific implementation mode
Embodiment of the present invention is described in detail below in conjunction with embodiment, but those skilled in the art will
It will be appreciated that the following example is merely to illustrate the present invention, and it is not construed as limiting the scope of the invention.
Embodiment 1
A kind of preparation method of Fu tea roasted eggs, including following preparation process：
Step 1, egg pre-processes：250 kilograms of Fresh Eggs are taken, are cleaned successively under the conditions of 25, are sterilized, cleaning,
Then boiling 30 minutes at 110 DEG C, are cooled to 50 DEG C, carry out broken shell using crusher, peel off, clean again, must pre-process
Egg, it is spare；Wherein, the weight of each egg is 50-55 grams.
Step 2, Fu tea juices boil：1500 grams of Fu tea are added in 3000 kilograms of water, small fire boils 2 hours at 95 DEG C,
Fu tealeaves is taken out, Fu tea juices are obtained, it is spare；
Step 3,400 grams of illiciumverums, 400 grams of cassia barks, 300 grams small fragrant, 200 grams of spiceleafs are added in Fu tea juices, at 100 DEG C
Moderate heat boils 1 hour, and pretreatment egg is added, continues tanning 1.5 hours, 5000 grams of salt, 2000 grams of sugar, 1000 grams of tastes are added
Essence, 2500 grams of soy sauce, 30 grams of sodium isoascorbates, 50 grams of ethylmaltols and 200 grams of white wine boil 1.5 hours, are cooled to room
Temperature, take out egg, pack, sterilize 30 minutes under the conditions of 121 DEG C, be cooled to room temperature to get；Wherein, illiciumverum, cassia bark, small perfume (or spice)
It is added in the form of expecting packet with spiceleaf, is convenient for the taking-up of last Fu tea roasted eggs.
Embodiment 2
A kind of preparation method of Fu tea roasted eggs, including following preparation process：
Step 1, egg pre-processes：249 kilograms of Fresh Eggs are taken, are cleaned successively under the conditions of 25, are sterilized, cleaning,
Then boiling 25 minutes at 105 DEG C, are cooled to 55 DEG C, carry out broken shell using crusher, peel off, clean again, must pre-process
Egg, it is spare；Wherein, the weight of each egg is 50-55 grams.
Step 2, Fu tea juices boil：1400 grams of Fu tea are added in 3000 kilograms of water, are boiled 2.2 hours in 90 DEG C of small fires,
Fu tealeaves is taken out, Fu tea juices are obtained, it is spare；
Step 3,300 grams of illiciumverums, 400 grams of cassia barks, 400 grams small fragrant, 100 grams of spiceleafs are added in Fu tea juices, at 100 DEG C
Moderate heat boils 1.2 hours, and pretreatment egg is added, continues tanning 1.7 hours, 4800 grams of salt, 2000 grams of sugar, 1000 grams of tastes are added
Essence, 2300 grams of soy sauce, 20 grams of sodium isoascorbates, 40 grams of ethylmaltols and 200 grams of white wine boil 1.5 hours, are cooled to room
Temperature, take out egg, pack, sterilize 35 minutes under the conditions of 120 DEG C, be cooled to room temperature to get；Wherein, illiciumverum, cassia bark, small perfume (or spice)
It is added in the form of expecting packet with spiceleaf, is convenient for the taking-up of last Fu tea roasted eggs.
Embodiment 3
A kind of preparation method of Fu tea roasted eggs, including following preparation process：
Step 1, egg pre-processes：251 kilograms of Fresh Eggs are taken, are cleaned successively under the conditions of 25, are sterilized, cleaning,
Then boiling 35 minutes at 115 DEG C, are cooled to 45 DEG C, carry out broken shell using crusher, peel off, clean again, must pre-process
Egg, it is spare；Wherein, the weight of each egg is 50-55 grams.
Step 2, Fu tea juices boil：1500 grams of Fu tea are added in 3000 kilograms of water, small fire tanning 1.8 is small at 100 DEG C
When, Fu tealeaves is taken out, Fu tea juices are obtained, it is spare；
Step 3,500 grams of illiciumverums, 500 grams of cassia barks, 200 grams small fragrant, 200 grams of spiceleafs are added in Fu tea juices, at 100 DEG C
Moderate heat boils 0.8 hour, and pretreatment egg is added, continues tanning 1.3 hours, 5200 grams of salt, 1800 grams of sugar, 1200 grams of tastes are added
Essence, 2700 grams of soy sauce, 30 grams of sodium isoascorbates, 60 grams of ethylmaltols and 300 grams of white wine boil 1.7 hours, are cooled to room
Temperature, take out egg, pack, sterilize 25 minutes under the conditions of 122 DEG C, be cooled to room temperature to get；Wherein, illiciumverum, cassia bark, small perfume (or spice)
It is added in the form of expecting packet with spiceleaf, is convenient for the taking-up of last Fu tea roasted eggs.
Embodiment 4
A kind of preparation method of Fu tea roasted eggs, including following preparation process：
Step 1, egg pre-processes：250 kilograms of Fresh Eggs are taken, are cleaned successively under the conditions of 25, are sterilized, cleaning,
Then the boiling at 110 DEG C is cooled to 50 DEG C, carries out broken shell using crusher, peels off, clean again, obtain pretreatment egg, standby
With；Wherein, the weight of each egg is 50-55 grams.
Step 2, Fu tea juices boil：1600 grams of Fu tea are added in 3000 kilograms of water, small fire tanning 2.2 is small at 95 DEG C
When, Fu tealeaves is taken out, Fu tea juices are obtained, it is spare；
Step 3,400 grams of illiciumverums, 300 grams of cassia barks, 300 grams small fragrant, 300 grams of spiceleafs are added in Fu tea juices, at 100 DEG C
Moderate heat boil 1 hour, be added pretreatment egg, continue tanning 1.7 hours, be added 5000 grams of salt, 2200 grams of sugar, 800 grams of monosodium glutamates,
2500 grams of soy sauce, 40 grams of sodium isoascorbates, 50 grams of ethylmaltols and 100 grams of white wine are boiled 1.3 hours, are cooled to room temperature,
Take out egg, pack, sterilize 30 minutes under the conditions of 121 DEG C, be cooled to room temperature to get；Wherein, illiciumverum, cassia bark, small fragrant and perfume
Leaf is added in the form of expecting packet, is convenient for the taking-up of last Fu tea roasted eggs.
In above example, the boiling temperature of egg need to be controlled at 105-115 DEG C or so, and temperature is too high, and egg can be bitter；
Temperature is too low, and egg can steam not yet done.Spice can increase the fragrance of Fu tea roasted eggs.White wine can remove Fu tea roasted eggs
Fishy smell.
To net content negative bias difference, organoleptic indicator, physical and chemical index and and the microorganism of the Fu tea roasted eggs of 1 gained of embodiment
Index is detected, and specific examination criteria refers to Q/SHY 0004S-2017《Fu tea egg processed again》With《Egg products production permit is examined
Look into detailed rules and regulations (2006 editions)》It is detected, specific testing result is as shown in table 1；The nutritional ingredient testing result of Fu tea roasted eggs is such as
Shown in table 2.
The testing result of 1 Fu tea roasted eggs of table
The nutrient component meter of 2 Fu tea roasted eggs of table
By Tables 1 and 2 it is found that the net content negative bias difference of Fu tea roasted eggs of present invention gained, organoleptic indicator, physics and chemistry refer to
Mark and microbiological indicator and nutritional ingredient index meet Q/SHY 0004S-2017《Fu tea egg processed again》With《Egg products produce
Hygienic license examination detailed rules and regulations (2006 editions)》Standard requirement.
Although the present invention is described in detail with a general description of the specific embodiments in this specification,
But on the basis of the present invention, it can be made some modifications or improvements, this will be apparent to those skilled in the art.
Therefore, these modifications or improvements without departing from theon the basis of the spirit of the present invention, belong to claimed model
It encloses.
Claims (10)
1. a kind of Fu tea roasted eggs, which is characterized in that including following raw material：Egg, spice, Fu tea and seasoning.
2. Fu tea roasted eggs according to claim 1, which is characterized in that the spice bag containing illiciumverum, cassia bark, it is small perfume and
Spiceleaf.
3. Fu tea roasted eggs according to claim 1, which is characterized in that the seasoning include salt, sugar, monosodium glutamate, soy sauce,
Sodium isoascorbate, ethylmaltol and white wine.
4. Fu tea roasted eggs according to claim 3, which is characterized in that the raw material includes 249000-251000 portions of chickens
Egg, 300-500 parts of illiciumverums, 300-500 parts of cassia barks, 200-400 parts small perfume, 100-300 portions of spiceleafs, 1400-1600 parts of Fu tea,
4800-5200 portions of salt, 1800-2200 parts of sugar, 800-1200 portions of monosodium glutamates, 2300-2700 portions of soy sauce, 20-40 parts of arabo-ascorbic acids
Sodium, 40-60 part ethylmaltol and 100-300 parts of white wine.
5. a kind of preparation method of Fu tea roasted eggs, which is characterized in that including following preparation process：
Step 1, egg pre-processes：Egg is taken, is cleaned, is sterilized, cleaning, boiling is cooling, and broken shell is peeled off, and cleans, must pre-process
Egg, it is spare；
Step 2, Fu tea juices boil：Fu tea is added to the water, small fire tanning takes out Fu tealeaves, obtains Fu tea juices, spare；
Step 3, spice is added in the Fu tea juices, moderate heat tanning is added the pretreatment egg, continues to boil, is added
Seasoning boils, cooling, takes out egg, packs, sterilizing, it is cooling to get.
6. the preparation method of Fu tea roasted eggs according to claim 5, which is characterized in that in step 1, the temperature of the boiling
Degree is 105-115 DEG C, and the time of boiling is 25-35 minutes.
7. the preparation method of Fu tea roasted eggs according to claim 5, which is characterized in that in step 1, it is described be cooled to it is cold
But to 45-55 DEG C.
8. the preparation method of Fu tea roasted eggs according to claim 5, which is characterized in that in step 2, the small fire tanning
Temperature be 90-100 DEG C, small fire tanning time be 1.8-2.2 hours.
9. the preparation method of Fu tea roasted eggs according to claim 5, which is characterized in that in step 3, the spice with
The form of material packet is added.
10. the preparation method of Fu tea roasted eggs according to claim 5, which is characterized in that in step 3, the moderate heat is endured
The temperature of system is 100 DEG C, and the time of moderate heat tanning is 0.8-1.2 hours；The time for continuing tanning is 1.3-1.7 hours；
The time of the tanning is 1.3-1.7 hours.
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