CN108740929A - A kind of preparation process of spiced egg halogen material - Google Patents
A kind of preparation process of spiced egg halogen material Download PDFInfo
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- CN108740929A CN108740929A CN201810303746.8A CN201810303746A CN108740929A CN 108740929 A CN108740929 A CN 108740929A CN 201810303746 A CN201810303746 A CN 201810303746A CN 108740929 A CN108740929 A CN 108740929A
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- 239000000463 material Substances 0.000 title claims abstract description 103
- 229910052736 halogen Inorganic materials 0.000 title claims abstract description 82
- 150000002367 halogens Chemical class 0.000 title claims abstract description 82
- 238000002360 preparation method Methods 0.000 title claims abstract description 27
- 239000002994 raw material Substances 0.000 claims abstract description 32
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 29
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 29
- 235000008397 ginger Nutrition 0.000 claims abstract description 29
- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 26
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 26
- 235000010081 allicin Nutrition 0.000 claims abstract description 26
- 235000019991 rice wine Nutrition 0.000 claims abstract description 22
- 241000894006 Bacteria Species 0.000 claims abstract description 14
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 14
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 14
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 14
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 11
- 229940076988 freshmint Drugs 0.000 claims abstract description 10
- 241000234314 Zingiber Species 0.000 claims description 28
- 239000011159 matrix material Substances 0.000 claims description 20
- 235000011194 food seasoning agent Nutrition 0.000 claims description 11
- 235000008227 Illicium verum Nutrition 0.000 claims description 10
- 240000007232 Illicium verum Species 0.000 claims description 10
- 239000002245 particle Substances 0.000 claims description 10
- 230000001954 sterilising effect Effects 0.000 claims description 10
- 238000004659 sterilization and disinfection Methods 0.000 claims description 10
- 239000008367 deionised water Substances 0.000 claims description 6
- 229910021641 deionized water Inorganic materials 0.000 claims description 6
- 239000004744 fabric Substances 0.000 claims description 6
- 239000000796 flavoring agent Substances 0.000 abstract description 14
- 235000019634 flavors Nutrition 0.000 abstract description 14
- 239000002304 perfume Substances 0.000 abstract description 6
- 235000013555 soy sauce Nutrition 0.000 abstract description 4
- 235000013547 stew Nutrition 0.000 abstract description 4
- 238000009835 boiling Methods 0.000 abstract description 3
- 238000010411 cooking Methods 0.000 abstract description 2
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 235000013601 eggs Nutrition 0.000 description 28
- 239000003205 fragrance Substances 0.000 description 11
- 230000000694 effects Effects 0.000 description 5
- 238000012545 processing Methods 0.000 description 3
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- 230000008901 benefit Effects 0.000 description 2
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- 238000000034 method Methods 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 239000003755 preservative agent Substances 0.000 description 2
- 230000002335 preservative effect Effects 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000002195 synergetic effect Effects 0.000 description 2
- TUSDEZXZIZRFGC-UHFFFAOYSA-N 1-O-galloyl-3,6-(R)-HHDP-beta-D-glucose Natural products OC1C(O2)COC(=O)C3=CC(O)=C(O)C(O)=C3C3=C(O)C(O)=C(O)C=C3C(=O)OC1C(O)C2OC(=O)C1=CC(O)=C(O)C(O)=C1 TUSDEZXZIZRFGC-UHFFFAOYSA-N 0.000 description 1
- 208000019505 Deglutition disease Diseases 0.000 description 1
- 239000001263 FEMA 3042 Substances 0.000 description 1
- 235000005135 Micromeria juliana Nutrition 0.000 description 1
- 241000209094 Oryza Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- LRBQNJMCXXYXIU-PPKXGCFTSA-N Penta-digallate-beta-D-glucose Natural products OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-PPKXGCFTSA-N 0.000 description 1
- 240000002114 Satureja hortensis Species 0.000 description 1
- 235000007315 Satureja hortensis Nutrition 0.000 description 1
- 238000010521 absorption reaction Methods 0.000 description 1
- 230000009471 action Effects 0.000 description 1
- 239000000654 additive Substances 0.000 description 1
- 230000000996 additive effect Effects 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 235000013409 condiments Nutrition 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 239000000686 essence Substances 0.000 description 1
- 235000013882 gravy Nutrition 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 238000011031 large-scale manufacturing process Methods 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 239000002398 materia medica Substances 0.000 description 1
- 230000007935 neutral effect Effects 0.000 description 1
- 239000000049 pigment Substances 0.000 description 1
- 238000005498 polishing Methods 0.000 description 1
- 230000008569 process Effects 0.000 description 1
- 230000001737 promoting effect Effects 0.000 description 1
- WPPDXAHGCGPUPK-UHFFFAOYSA-N red 2 Chemical group C1=CC=CC=C1C(C1=CC=CC=C11)=C(C=2C=3C4=CC=C5C6=CC=C7C8=C(C=9C=CC=CC=9)C9=CC=CC=C9C(C=9C=CC=CC=9)=C8C8=CC=C(C6=C87)C(C=35)=CC=2)C4=C1C1=CC=CC=C1 WPPDXAHGCGPUPK-UHFFFAOYSA-N 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 239000011435 rock Substances 0.000 description 1
- 238000004904 shortening Methods 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- LRBQNJMCXXYXIU-NRMVVENXSA-N tannic acid Chemical compound OC1=C(O)C(O)=CC(C(=O)OC=2C(=C(O)C=C(C=2)C(=O)OC[C@@H]2[C@H]([C@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)[C@@H](OC(=O)C=3C=C(OC(=O)C=4C=C(O)C(O)=C(O)C=4)C(O)=C(O)C=3)O2)OC(=O)C=2C=C(OC(=O)C=3C=C(O)C(O)=C(O)C=3)C(O)=C(O)C=2)O)=C1 LRBQNJMCXXYXIU-NRMVVENXSA-N 0.000 description 1
- 229940033123 tannic acid Drugs 0.000 description 1
- 235000015523 tannic acid Nutrition 0.000 description 1
- 229920002258 tannic acid Polymers 0.000 description 1
- 235000021404 traditional food Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 230000001228 trophic effect Effects 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
Classifications
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- 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
-
- 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
-
- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/30—Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
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- 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
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- 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
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- 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
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
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Abstract
The invention discloses a kind of spiced egg preparation process of halogen material, which includes the preparation of base-material raw material and flavor pack raw material：1~2 part of haw slices, 3~5 parts of Chinese prickly ash, 10~15 parts of rice wine, 1~2 part of Radix Curcumae, 0.2~0.4 part of moxibustion Radix Glycyrrhizae, 0.1~0.4 part of dried ginger slice is 3~5 parts octagonal, 0.1~0.2 part of allicin, 5~15 parts of brown sugar, 15~20 parts of lotus leaf, 5~10 parts of wild fragrant bacterium, 5~10 parts of fresh mint；The crushing of base-material；The high temperature frying of base-material, the boiling water of flavor pack, which impregnates, to be processed, and final packaging obtains halogen material.The preparation method improves the utilization rate of raw material, makes the best use of everything by being processed to raw material, is prepared that fresh perfume is palatable, it is oiliness to eat long, does not get angry, holding time longer halogen material；The preparation process is simple, and the proportioning of halogen material raw material is based on traditional Chinese medical theory and existing cooking skill, and the spiced egg that the halogen material stew in soy sauce being prepared goes out is free of harmful components, and taste is pure and fresh.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation process of spiced egg halogen material.
Background technology
Egg nutrient is abundant, is rich in protein, is indispensable nutriment in everyone lives.Ancient TCM books
《Compendium of Materia Medica》It records：Egg sweet in flavor and neutral in nature, can five viscera settling, tranquilizing mind；It can calm the frightened, tocolysis, there are the works such as yin-nourishing, invigorating the spleen, tonifying lung
With, and mend and it is dry, often eat the macrobiosis that can prevent or cure a disease, be most suitable for growth in children and adolescents and pregnant woman, as nutrient product.But
It is the boiled egg single taste used usually, poor taste.Spiced egg is the traditional food of the Chinese nation, be with various condiment or
The shortening egg that gravy is processed into.Although halogen material and marinating method are varied, taste mouthfeel be not it is especially desirable, it is partially salty
Or partially light, or addition pigment, essence and preservative, the trophic function often eaten not but not play egg itself, or even can also shadow
Ring health.
Invention content
The purpose of the invention is to provide a kind of preparation process of spiced egg halogen material, the preparation process is simple, halogen material
The proportioning of raw material is based on traditional Chinese medical theory and existing cooking skill, and the spiced egg that the halogen material stew in soy sauce being prepared goes out is without harmful
Ingredient, and taste is pure and fresh.
To achieve the above object, the technical solution adopted by the present invention is as follows：
A kind of spiced egg preparation process of halogen material, includes the following steps：
(1) raw material is taken by following weight fraction：1~2 part of haw slices, 3~5 parts of Chinese prickly ash, 10~15 parts of rice wine, Radix Curcumae
1~2 part, 0.2~0.4 part of moxibustion Radix Glycyrrhizae, 0.1~0.4 part of dried ginger slice is 3~5 parts octagonal, 0.1~0.2 part of allicin, and brown sugar 5~
15 parts；
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then existed
It is ground into graininess under gnotobasis；
(3) particle for obtaining step (2) after mixing, constant temperature frying under the conditions of gnotobasis, 120~150 DEG C
After 30~60min, crushes, obtain powdered intermediate；
(4) after powdered intermediate being mixed 10~60min with allicin and brown sugar at 15~25 DEG C, halogen material base is obtained
Body；
(5) rice wine is packaged, then itself and halogen material matrix is packed together, you can obtain halogen material.
As another spiced egg preparation process of halogen material, include the following steps：
(1) raw material is taken by following weight fraction：1~2 part of haw slices, 3~5 parts of Chinese prickly ash, 10~15 parts of rice wine, Radix Curcumae
1~2 part, 0.2~0.4 part of moxibustion Radix Glycyrrhizae, 0.1~0.4 part of dried ginger slice is 3~5 parts octagonal, 0.1~0.2 part of allicin, and brown sugar 5~
15 parts, 15~20 parts of lotus leaf, 5~10 parts of wild fragrant bacterium；
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then existed
It is ground into graininess under gnotobasis；
(3) haw slices that obtain step (2), Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, octagonal particle after mixing,
Under the conditions of gnotobasis, 120~150 DEG C after 30~60min of constant temperature frying, crushes, obtain powdered intermediate；
(4) after powdered intermediate being mixed 10~60min with allicin and brown sugar at 15~25 DEG C, halogen material base is obtained
Body；
(5) lotus leaf, wild fragrant bacterium are cut to the fourth that equivalent diameter is 1~3mm, stitch, is then submerged in after being installed with cloth bag
It takes out, dries after impregnating 1~5min in 90~100 DEG C of deionized water, obtain halogen material seasoning packet；
(6) halogen material seasoning packet and rice wine are packaged respectively, is encapsulated together with halogen material matrix, you can obtain halogen material.
Wherein, also it is added with the fresh mint that parts by weight are 5~10 parts in the halogen material seasoning packet in above-mentioned steps (5).
Further, the raw material of the halogen material matrix are respectively following parts by weight：1 part of haw slices, 2 parts of Chinese prickly ash, rice
10 parts of wine, 2 parts of Radix Curcumae, 0.3 part of moxibustion Radix Glycyrrhizae, 0.4 part of dried ginger slice is 5 parts octagonal, 0.2 part of allicin, 10 parts of brown sugar.
Compared with prior art, the invention has the advantages that：
(1) halogen material raw material of the invention are natural food materials, are not added with harmful preservative and additive etc.,
But the longer quality guarantee period can be made it have under the action of its raw material synergistic effect, especially allicin.Its raw material is cheap and easy to get,
It is at low cost, and its can repeatedly stew in soy sauce base-material and the setting of disposable flavor pack it is as reasonable, can effectively ensure that the valence of each raw material
Value can get the maximum degree of application, and improve the utilization rate of fragrance.
(2) main part of raw material of the present invention is powdered, as the base-material of halogen material, can repeatedly boil use, and
On the one hand the addition of its allicin can play bacteriostasis, make it have the longer quality guarantee period, on the other hand, allicin sheet
Body also has the function of improving cellular immunity, humoral immunity and nonspecific immunity, beneficial to human body, other raw materials is cooperateed with to pass through
It after tanning, can fully inhibit the generation of harmful substance (such as tannic acid) during spiced egg stew in soy sauce, greatly improve user's body
Absorption of the body to egg internal protein.
(3) disposable flavor pack lotus leaf of the invention, wild fragrant bacterium, fresh mint are that the material material seasoned as Titian uses
, synergistic effect can make the better tasting pure and fresh fresh perfume (or spice) of spiced egg, and the water content that can be spiced egg increases, and keeps its albumen for example white
Water albumen is the same, fine and smooth without dry, avoids that spiced egg fragrance overrich, taste in the prior art be overweight and dysphagia is asked
Topic.
(4) halogen material of the invention can also be used for halogen meat etc., the egg or the fresh perfume (or spice) of meat taste that halogen comes out, suitable for people of all ages, right
Stomach is with health role, and long-term consumption is without side-effects to body.
(5) present invention replaces the rock sugar etc. in traditional halogen material using brown sugar, is on the one hand that brown sugar is easy to absorb, more foster
Raw, being on the other hand then brown sugar has distinctive sweet fragrance, after coordinating with flavor pack, egg can be made not feel sick of, be not easy to get angry.
(6) the preparation process reasonable design of halogen material of the present invention is fried by high temperature respectively according to the different characteristics of different material
It makes and is handled with the mode of boiling water immersion, ensure that the value of each raw material can get the maximum degree of application, keep its savory without dense,
Improve the utilization rate of fragrance.Also, its preparation process is suitable for large-scale production, suitable for promoting on the market, have compared with
Big economic benefit.
Specific implementation mode
With reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
Embodiment 1
A kind of spiced egg preparation process of halogen material of the present embodiment, includes the following steps：
(1) raw material is taken by following weight fraction：1 part of haw slices, 3 parts of Chinese prickly ash, 10 parts of rice wine, 1 part of Radix Curcumae, moxibustion Radix Glycyrrhizae
0.2 part, 0.1 part of dried ginger slice is 3 parts octagonal, 0.1 part of allicin, 5 parts of brown sugar；
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then existed
It is ground into graininess under gnotobasis；
(3) particle for obtaining step (2) after mixing, constant temperature frying 30min under the conditions of gnotobasis, 120 DEG C
Afterwards, it crushes, obtains powdered intermediate；
(4) after powdered intermediate being mixed 10min with allicin and brown sugar at 15 DEG C, halogen material matrix is obtained；
(5) rice wine is packaged, then itself and halogen material matrix is packed together, you can obtain halogen material.
Embodiment 2
A kind of spiced egg preparation process of halogen material of the present embodiment, includes the following steps：
(1) raw material is taken by following weight fraction：2 parts of haw slices, 5 parts of Chinese prickly ash, 15 parts of rice wine, 2 parts of Radix Curcumae, moxibustion Radix Glycyrrhizae
0.4 part, 0.4 part of dried ginger slice is 5 parts octagonal, 0.2 part of allicin, 15 parts of brown sugar.
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then existed
It is ground into graininess under gnotobasis；
(3) particle for obtaining step (2) after mixing, constant temperature frying 60min under the conditions of gnotobasis, 150 DEG C
Afterwards, it crushes, obtains powdered intermediate；
(4) after powdered intermediate being mixed 60min with allicin and brown sugar at 25 DEG C, halogen material matrix is obtained；
(5) rice wine is packaged, then itself and halogen material matrix is packed together, you can obtain halogen material.
Embodiment 3
A kind of preparation process of the spiced egg halogen material of the present embodiment, including prepare the base-material that can repeatedly boil and disposable
Flavor pack, specifically, the preparation process of the spiced egg halogen material include the following steps：
(1) raw material for preparing of the base-material is taken by following weight fraction：The base-material includes the following raw material of weight ratio：It is red
1 part of chankings, 3 parts of Chinese prickly ash, 10 parts of rice wine, 1 part of Radix Curcumae, 0.2 part of moxibustion Radix Glycyrrhizae, 0.1 part of dried ginger slice is 3 parts octagonal, 0.1 part of allicin,
5 parts of brown sugar；
And the flavor pack is then taken by following parts by weight：15 parts of lotus leaf, 5 parts of wild fragrant bacterium；
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then existed
It is ground into graininess under gnotobasis；
(3) haw slices that obtain step (2), Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, octagonal particle after mixing,
Under the conditions of gnotobasis, 120 DEG C after constant temperature frying 30min, crushes, obtain powdered intermediate；
(4) after powdered intermediate being mixed 10min with allicin and brown sugar at 15 DEG C, halogen material matrix is obtained；
(5) lotus leaf, wild fragrant bacterium are cut to the fourth that equivalent diameter is 1mm, are stitched after being installed with cloth bag, is then submerged in 90 DEG C
Deionized water in impregnate 1min after take out, dry, obtain halogen material seasoning packet；
(6) halogen material seasoning packet and rice wine are packaged respectively, is encapsulated together with halogen material matrix, you can obtain halogen material.
Embodiment 4
A kind of preparation process of the spiced egg halogen material of the present embodiment, including prepare the base-material that can repeatedly boil and disposable
Flavor pack, specifically, the preparation process of the spiced egg halogen material include the following steps：
(1) raw material for preparing of the base-material is taken by following weight fraction：The base-material includes the following raw material of weight ratio：It is red
2 parts of chankings, 5 parts of Chinese prickly ash, 15 parts of rice wine, 2 parts of Radix Curcumae, 0.4 part of moxibustion Radix Glycyrrhizae, 0.4 part of dried ginger slice is 5 parts octagonal, 0.2 part of allicin,
15 parts of brown sugar；
And the flavor pack is then taken by following parts by weight：20 parts of lotus leaf, 10 parts of wild fragrant bacterium further include fresh mint 10
Part；
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then existed
It is ground into graininess under gnotobasis；
(3) haw slices that obtain step (2), Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, octagonal particle after mixing,
Under the conditions of gnotobasis, 150 DEG C after constant temperature frying 60min, crushes, obtain powdered intermediate；
(4) after powdered intermediate being mixed 60min with allicin and brown sugar at 25 DEG C, halogen material matrix is obtained；
(5) lotus leaf, wild fragrant bacterium are cut to the fourth that equivalent diameter is 3mm, are stitched after being installed with cloth bag, is then submerged in 90 DEG C
Deionized water in impregnate 5min after take out, dry, then fresh mint is added thereto, stitch again, obtain halogen material season wrap；
(6) halogen material seasoning packet and rice wine are packaged respectively, is encapsulated together with halogen material matrix, you can obtain halogen material.
Embodiment 5
A kind of preparation process of the spiced egg halogen material of the present embodiment, including prepare the base-material that can repeatedly boil and disposable
Flavor pack, specifically, the preparation process of the spiced egg halogen material include the following steps：
(1) raw material for preparing of the base-material is taken by following weight fraction：The base-material includes the following raw material of weight ratio：It is red
1.5 parts of chankings, 3.5 parts of Chinese prickly ash, 12 parts of rice wine, 1.5 parts of Radix Curcumae, 0.3 part of moxibustion Radix Glycyrrhizae, 0.3 part of dried ginger slice is 4 parts octagonal, allicin
0.2 part, 10 parts of brown sugar；
And the flavor pack is then taken by following parts by weight：18 parts of lotus leaf, 8 parts of wild fragrant bacterium further include 8 parts of fresh mint；
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then existed
It is ground into graininess under gnotobasis；
(3) haw slices that obtain step (2), Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, octagonal particle after mixing,
Under the conditions of gnotobasis, 120 DEG C after constant temperature frying 40min, crushes, obtain powdered intermediate；
(4) after powdered intermediate being mixed 30min with allicin and brown sugar at 20 DEG C, halogen material matrix is obtained；
(5) lotus leaf, wild fragrant bacterium are cut to the fourth that equivalent diameter is 2mm, are stitched after being installed with cloth bag, is then submerged in 95 DEG C
Deionized water in impregnate 4min after take out, dry, then fresh mint is added thereto, stitch again, obtain halogen material season wrap；
(6) halogen material seasoning packet and rice wine are packaged respectively, is encapsulated together with halogen material matrix, you can obtain halogen material.
Embodiment 6
A kind of preparation process of the spiced egg halogen material of the present embodiment, including prepare the base-material that can repeatedly boil and disposable
Flavor pack, specifically, the preparation process of the spiced egg halogen material include the following steps：
(1) raw material for preparing of the base-material is taken by following weight fraction：The base-material includes the following raw material of weight ratio：It is red
1 part of chankings, 2 parts of Chinese prickly ash, 10 parts of rice wine, 2 parts of Radix Curcumae, 0.3 part of moxibustion Radix Glycyrrhizae, 0.4 part of dried ginger slice is 5 parts octagonal, 0.2 part of allicin,
10 parts of brown sugar；
And the flavor pack is then taken by following parts by weight：15 parts of lotus leaf, 10 parts of wild fragrant bacterium, 5 parts of fresh mint；
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then existed
It is ground into graininess under gnotobasis；
(3) haw slices that obtain step (2), Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, octagonal particle after mixing,
Under the conditions of gnotobasis, 130 DEG C after constant temperature frying 30min, crushes, obtain powdered intermediate；
(4) after powdered intermediate being mixed 20min with allicin and brown sugar at 30 DEG C, halogen material matrix is obtained；
(5) lotus leaf, wild fragrant bacterium are cut to the fourth that equivalent diameter is 3mm, are stitched after being installed with cloth bag, is then submerged in 100
DEG C deionized water in impregnate 5min after take out, dry, then fresh mint is added thereto, stitch again, obtain halogen material season
Packet；
(6) halogen material seasoning packet and rice wine are packaged respectively, is encapsulated together with halogen material matrix, you can obtain halogen material.
Raw material of the present invention is substantially natural perfume material, and natural perfume material belongs to bouquet principles matter, if directly using,
May not necessarily have functions that, or even run counter to desire.It is therefore desirable to according to the moral character of fragrance, corresponding specially treated, ability are imposed
Its effect is set to give full play to, here it is " processings " of fragrance." too late then effect is hard to find, too then taste is opposite ", process whether
It is proper, directly affect the quality of fragrance, appropriate processing can reinforce the effect of fragrance and eliminate its side effect in consideration of it, this reality
It applies example and frying is carried out to the raw material for being partly suitable for high temperature frying, and in order to avoid fragrance overrich and not enough persistently, to corresponding
Raw material is impregnated using boiling water, by being processed to fragrance, is improved the utilization rate of fragrance, is made the best use of everything, fresh perfume (or spice) is prepared can
Mouthful, eat long it is oiliness, do not get angry, holding time longer halogen material.
Above-described embodiment is only the preferred embodiment of the present invention, should not be taken to limit protection scope of the present invention, but
All body design thought in the present invention and that mentally makes have no the change of essential meaning or polishing, the technology solved
Problem is still consistent with the present invention, should all be included within protection scope of the present invention.
Claims (4)
1. a kind of spiced egg preparation process of halogen material, which is characterized in that include the following steps：
(1) raw material is taken by following weight fraction：1~2 part of haw slices, 3~5 parts of Chinese prickly ash, 10~15 parts of rice wine, Radix Curcumae 1~2
Part, 0.2~0.4 part of moxibustion Radix Glycyrrhizae, 0.1~0.4 part of dried ginger slice is 3~5 parts octagonal, 0.1~0.2 part of allicin, 5~15 parts of brown sugar；
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then sterile
It is ground into graininess under environment；
(3) particle for obtaining step (2) after mixing, under the conditions of gnotobasis, 120~150 DEG C constant temperature frying 30~
After 60min, crushes, obtain powdered intermediate；
(4) after powdered intermediate being mixed 10~60min with allicin and brown sugar at 15~25 DEG C, halogen material matrix is obtained；
(5) rice wine is packaged, then itself and halogen material matrix is packed together, you can obtain halogen material.
2. a kind of spiced egg preparation process of halogen material, which is characterized in that include the following steps：
(1) raw material is taken by following weight fraction：1~2 part of haw slices, 3~5 parts of Chinese prickly ash, 10~15 parts of rice wine, Radix Curcumae 1~2
Part, 0.2~0.4 part of moxibustion Radix Glycyrrhizae, 0.1~0.4 part of dried ginger slice is 3~5 parts octagonal, 0.1~0.2 part of allicin, 5~15 parts of brown sugar,
15~20 parts of lotus leaf, 5~10 parts of wild fragrant bacterium；
(2) haw slices, Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, illiciumverum cleaned respectively, dried, sterilization of being exposed to the sun, then sterile
It is ground into graininess under environment；
(3) haw slices that obtain step (2), Chinese prickly ash, Radix Curcumae, moxibustion Radix Glycyrrhizae, dried ginger slice, octagonal particle after mixing, in nothing
Collarium border under the conditions of 120~150 DEG C after 30~60min of constant temperature frying, crushes, obtains powdered intermediate；
(4) after powdered intermediate being mixed 10~60min with allicin and brown sugar at 15~25 DEG C, halogen material matrix is obtained；
(5) lotus leaf, wild fragrant bacterium are cut to the fourth that equivalent diameter is 1~3mm, are stitched after being installed with cloth bag, it is then submerged in 90~
It takes out, dries after impregnating 1~5min in 100 DEG C of deionized water, obtain halogen material seasoning packet；
(6) halogen material seasoning packet and rice wine are packaged respectively, is encapsulated together with halogen material matrix, you can obtain halogen material.
3. a kind of preparation process of spiced egg halogen material according to claim 2, which is characterized in that in the step (5)
It is also added with the fresh mint that parts by weight are 5~10 parts in halogen material seasoning packet.
4. a kind of preparation process of spiced egg halogen material according to claim 1 or 3, which is characterized in that the halogen material matrix
Raw material be respectively following parts by weight：1 part of haw slices, 2 parts of Chinese prickly ash, 10 parts of rice wine, 2 parts of Radix Curcumae, 0.3 part of moxibustion Radix Glycyrrhizae do
0.4 part of ginger splices, 5 parts octagonal, 0.2 part of allicin, 10 parts of brown sugar.
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| CN114698817A (en) * | 2022-04-21 | 2022-07-05 | 华中农业大学 | Marinating sauce bag for marinated eggs and preparation method and application thereof |
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Application publication date: 20181106 |