CN1088754A

CN1088754A - A kind of instant egg food and preparation method

Info

Publication number: CN1088754A
Application number: CN93120787A
Authority: CN
Inventors: 戚石飞
Original assignee: TAIQI FOOD ENTERPRISE CO DONGSHAN DISTRICT GUANZHOU CITY
Current assignee: TAIQI FOOD ENTERPRISE CO DONGSHAN DISTRICT GUANZHOU CITY
Priority date: 1993-12-10
Filing date: 1993-12-10
Publication date: 1994-07-06

Abstract

A kind of instant egg food and preparation method.With the egg is primary raw material, be equipped with the bittern of making by anise, sweetened vinegar, Radix Glycyrrhizae, capsicum, soy sauce, sugar, salt and water etc., production process through certain heats up repeatedly, lowers the temperature under certain temperature, pressure condition, forms through immersion, oven dry, sterilization again.The present invention has adopted comparatively reasonably batching, makes product be rich in rich in protein, amino acid, and the effect of tool nourishing, nutrition is the pot foods of an instant nutrient.

Description

A kind of instant egg food and preparation method

The utility model relates to a kind of ready-to-eat food, and particularly a kind of is the food of primary raw material with the egg.

In the traditional pot foods of China, egg products are popular always, as goods such as bittern egg, lime-preserved eggs, this based article is primary raw material with the egg, adopts the traditional handicraft stew in soy sauce, wraps up in mud etc. and make, and is well-known, the egg product nutritive value is higher, and it is rich in rich in protein, easily is absorption of human body, and the egg products that traditional handicraft is produced, only for a kind of workshop or artificial production, the production cycle is long, contain noxious materials such as lead in the batching that has, so harmful, and local flavor is not good enough, and edible inconvenient.

The objective of the invention is to propose a kind of instant egg food and preparation method at above-mentioned deficiency.

It is primary raw material that the present invention adopts clean lime-preserved egg, be equipped with the bittern that is mixed with by anise, Radix Glycyrrhizae, capsicum, soy sauce, sweetened vinegar, sugar, salt and water, through certain production process, will constantly heat up repeatedly in the clean egg immersion bittern and lower the temperature, stew in soy sauce, oven dry form under special time, pressure.

The present invention has adopted comparatively reasonably batching and technology, the not only sweet perfume (or spice) of product profusely, and easily absorb, nutritious, tool is in harmonious proportion, the effect of nourishing, be at home, the instant food of travelling.

Now the present invention is further described:

Preparation of the present invention comprises main component egg and batching (bittern):

Major ingredient: clean lime-preserved egg, with the same weight of bittern.

The composition of batching (bittern) is (percentage by weight):

Radix Glycyrrhizae 0.5-3% soy sauce 0.5-4%

Anistree 0.5-3% sweetened vinegar 0.5-5%

Granulated sugar 1-25% capsicum 0.5-15%

Salt 0.5-4% water 30-90%

Preparation method of the present invention is:

A cleans Radix Glycyrrhizae, anise, capsicum, mix, and puts into jacketed pan, adds suitable quantity of water, logical steam, and pressure is 0.05-0.15MPa, and the time of precooking is about 1 hour, and juice, slag are separated, and juice takes out standby;

B with monosodium glutamate, granulated sugar, salt mixed dissolution, adds granulated sugar, soy sauce, sweetened vinegar;

C, with a, b mixes, and adds suitable quantity of water;

D cleans the eggs shell, uses water logging a period of time, boils;

E cools off normal temperature with d, peels off, and drains standby;

F inserts e among the c, puts into jacketed pan simultaneously, is heated to 80 degree, is cooled to 50 degree, for several times, keeps quiet soaking 13 hours 7 hours repeatedly;

G drains f, at 50 degree-55 degree, dries 8-10 hour;

H goes into bag with f, vacuum-pumping and sealing, sterilization.

Bactericidal formula is: (10 '-30 '-10 ')/(121 ℃) 0.1MPa

The present invention has adopted comparatively perfect prescription and technology, and product is rich in protein, amino acid, has the effect of nourishing, nutrition, is a kind of instant nutrient pot foods.

Embodiment 1:(is 2 in egg or 7 calculating of quail egg to make product)

Anistree 1 gram of Radix Glycyrrhizae 1 gram

Monosodium glutamate 1 gram granulated sugar 19 grams

Salt 1 gram soy sauce 2 grams

Sweetened vinegar 1 gram capsicum 3 grams

Water 71 grams

2 (7) about 70-80 grams of egg (quail egg)

Embodiment 2: to make product is that 8 in egg (or quail egg 27) calculates

Anistree 3 grams of Radix Glycyrrhizae 3 grams

Monosodium glutamate 3 gram granulated sugar 62 grams

Salt 2 gram soy sauce 5 grams

Sweetened vinegar 2 gram capsicums 10 grams

Water 210 grams

8 (27) about 300-310 grams of egg (quail egg)

Embodiment 3: calculate to make 10 in egg (38 of quail eggs)

Anistree 4 grams of Radix Glycyrrhizae 4 grams

Monosodium glutamate 4 gram granulated sugar 78 grams

Salt 4 gram soy sauce 8 grams

Sweetened vinegar 3 gram capsicums 12 grams

Water 279 grams

10 (38) about 390-490 grams of egg (quail egg)

Claims

1, a kind of instant egg food is characterized in that it is formed by clean lime-preserved egg of primary raw material and batching stew in soy sauce drying, and the batching bittern comprises anise, Radix Glycyrrhizae, capsicum, soy sauce, sugar, salt, sweetened vinegar and water.

2, instant egg food according to claim 1 is characterized in that its recipe ratio is

Bittern:

Radix Glycyrrhizae 0.5-3% soy sauce 0.5-4%

Anistree 0.5-3% sweetened vinegar 0.5-5%

Granulated sugar 1-25% capsicum 0.5-15%

Salt 0.5-4% water 30-90%

Major ingredient: egg (clean lime-preserved egg) and the same weight of bittern

3, a kind of preparation method of instant egg food is characterized in that

The bittern preparation:

A cleans Radix Glycyrrhizae, anise, capsicum, mix, and puts into jacketed pan, adds suitable quantity of water, logical steam, and pressure is 0.05-0.15MPa, and the time of precooking is about 12 hours, and juice, slag are separated, and juice takes out standby;

B with monosodium glutamate, granulated sugar, salt mixed dissolution, adds soy sauce, sweetened vinegar;

C, with a, b mixes, and adds suitable quantity of water;

Major ingredient eggs prefabricated:

D cleans the eggs shell, uses water logging a period of time, boils;

E cools off normal temperature with d, peels off, and drains standby;

Stew in soy sauce: f places c with e, puts into jacketed pan simultaneously, is heated to 80 degree, is cooled to 50 degree, for several times, keeps quiet soaking 13 hours 7 hours repeatedly;

G drains f, at 50 degree-55 degree, dries 8-10 hour;

H goes into bag with f, vacuum-pumping and sealing, sterilization.

Bactericidal formula is: bactericidal formula is: (10 '-30 '-10 ')/(121 ℃) 0.1MPa