CN108925889A - A kind of five toasted fragrant egg production methods - Google Patents
A kind of five toasted fragrant egg production methods Download PDFInfo
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- CN108925889A CN108925889A CN201811081331.7A CN201811081331A CN108925889A CN 108925889 A CN108925889 A CN 108925889A CN 201811081331 A CN201811081331 A CN 201811081331A CN 108925889 A CN108925889 A CN 108925889A
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- 238000004519 manufacturing process Methods 0.000 title claims abstract description 15
- 235000013601 eggs Nutrition 0.000 claims abstract description 133
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 88
- 239000012267 brine Substances 0.000 claims abstract description 41
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims abstract description 41
- 239000002994 raw material Substances 0.000 claims abstract description 26
- 238000004140 cleaning Methods 0.000 claims abstract description 21
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 20
- 239000000243 solution Substances 0.000 claims abstract description 17
- 239000004006 olive oil Substances 0.000 claims abstract description 16
- 235000008390 olive oil Nutrition 0.000 claims abstract description 16
- 235000002956 Gynostemma pentaphyllum Nutrition 0.000 claims abstract description 15
- 240000006509 Gynostemma pentaphyllum Species 0.000 claims abstract description 14
- 229920001592 potato starch Polymers 0.000 claims abstract description 12
- 235000020097 white wine Nutrition 0.000 claims abstract description 12
- 239000007788 liquid Substances 0.000 claims abstract description 11
- 235000007129 Cuminum cyminum Nutrition 0.000 claims abstract description 9
- 238000000034 method Methods 0.000 claims abstract description 9
- 239000000843 powder Substances 0.000 claims abstract description 9
- 241000238557 Decapoda Species 0.000 claims abstract description 8
- 235000014347 soups Nutrition 0.000 claims abstract description 8
- 235000013547 stew Nutrition 0.000 claims abstract description 8
- 230000008719 thickening Effects 0.000 claims abstract description 8
- 235000013605 boiled eggs Nutrition 0.000 claims abstract description 6
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 25
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 10
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 10
- 240000006927 Foeniculum vulgare Species 0.000 claims description 10
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 10
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 10
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 10
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 10
- 235000008397 ginger Nutrition 0.000 claims description 10
- 238000001802 infusion Methods 0.000 claims description 10
- 229910052573 porcelain Inorganic materials 0.000 claims description 10
- 150000003839 salts Chemical class 0.000 claims description 10
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 235000021419 vinegar Nutrition 0.000 claims description 6
- 239000000052 vinegar Substances 0.000 claims description 6
- 240000007232 Illicium verum Species 0.000 claims description 5
- 235000008227 Illicium verum Nutrition 0.000 claims description 5
- 238000010411 cooking Methods 0.000 claims description 5
- 238000010438 heat treatment Methods 0.000 claims description 5
- 230000008569 process Effects 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 244000273928 Zingiber officinale Species 0.000 claims 2
- 238000007654 immersion Methods 0.000 claims 1
- 239000000796 flavoring agent Substances 0.000 abstract description 9
- 235000019634 flavors Nutrition 0.000 abstract description 9
- 239000004615 ingredient Substances 0.000 abstract description 5
- 230000000694 effects Effects 0.000 abstract description 3
- 108090000623 proteins and genes Proteins 0.000 abstract description 3
- 102000004169 proteins and genes Human genes 0.000 abstract description 3
- 239000000853 adhesive Substances 0.000 abstract description 2
- 230000001070 adhesive effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000036772 blood pressure Effects 0.000 abstract description 2
- 239000003814 drug Substances 0.000 abstract description 2
- 150000002632 lipids Chemical class 0.000 abstract description 2
- 238000012545 processing Methods 0.000 abstract description 2
- 241000143060 Americamysis bahia Species 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 8
- 241000510672 Cuminum Species 0.000 description 5
- 238000012797 qualification Methods 0.000 description 4
- 238000009835 boiling Methods 0.000 description 3
- 229910001385 heavy metal Inorganic materials 0.000 description 2
- 101100279438 Caenorhabditis elegans egg-3 gene Proteins 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241001065361 Gynostemma Species 0.000 description 1
- 208000031226 Hyperlipidaemia Diseases 0.000 description 1
- 206010020772 Hypertension Diseases 0.000 description 1
- 230000008859 change Effects 0.000 description 1
- 229940079593 drug Drugs 0.000 description 1
- 210000003278 egg shell Anatomy 0.000 description 1
- 150000002500 ions Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
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- 239000002304 perfume Substances 0.000 description 1
- 230000000144 pharmacologic effect Effects 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000019832 sodium triphosphate Nutrition 0.000 description 1
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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
- 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
- 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
- A23L17/00—Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
- A23L17/40—Shell-fish
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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
- 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
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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
- 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
- A23L33/115—Fatty acids or derivatives thereof; Fats or oils
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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
- 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 present invention relates to egg products and processing technique fields, more particularly to a kind of five toasted fragrant egg production methods, include the following steps: to configure raw material, brewed brine liquid, extracting solution processed, thickening soup, configuration mixing saltwater brine, cleaning duck's egg, boiled egg, decladding, stew in soy sauce, baking, roasted egg is made.The present invention adds dark soy sauce, white wine, potato starch in the raw material of step 1, carries out thickening soup, keeps saltwater brine thick, increases saltwater brine to the adhesive force of duck's egg, increases the flavor and mouthfeel of roasted egg；Gynostemma pentaphylla is added, gynostemma pentaphylla has the effect of reducing blood lipid, blood pressure lowering as traditional Chinese medicine；Olive oil is added, by the way that olive oil is applied to duck's egg surface, after being baked duck's egg, the ingredient in saltwater brine can quickly penetrate into duck's egg, promote the flavor of duck's egg, and after smearing olive oil, be baked more efficient；Shrimp med is added, the protein in shrimp med can improve the flavor of duck's egg；Cumin powder is added, cumin powder makes roasted egg, and taste is better.
Description
Technical field
The present invention relates to egg products and processing technique fields, and in particular to a kind of five toasted fragrant egg production methods.
Background technique
The processing method of existing egg products has Salted duck egg, lime-preserved egg, but more single in terms of the appearance of the two, mouthfeel
One, while containing heavy metals such as lead in lime-preserved egg, Salted duck egg salinity is higher, it is easy to cause hypertension, hyperlipidemia after edible, and make
For novel egg products processed goods, roasted egg be then the good eggs of stew in soy sauce are baked by the way that eggs are carried out stew in soy sauce so that
Eggs after baking, golden yellow stream oil, fresh perfume are palatable.
Summary of the invention
The purpose of the present invention is to provide a kind of five toasted fragrant egg production methods, it may be implemented to provide five Flavors of one kind
Roasted egg.
To realize above-mentioned technical purpose and the technique effect, the present invention is achieved by the following technical solutions:
A kind of five toasted fragrant egg production methods, include the following steps:
Step 1, configuration raw material: weigh in parts by weight 80 parts of fresh duck egg, 15~25 parts of cassia bark, 10~12 parts of fennel,
6~10 parts of Chinese prickly ash, 4~9 parts of ginger, octagonal 3~7 parts, 15~20 parts of salt, 3~6 parts of dark soy sauce, 1~2.5 part of white wine, potato starch
25~35 parts, 3~4 parts of olive oil, 2~8 parts of gynostemma pentaphylla, surplus is water；
Step 2, brewed brine liquid: cassia bark, fennel, Chinese prickly ash, ginger, illiciumverum, salt are poured into container, and 5~6 are added into container
Amount water again, small fire boil 1~1.5h, then filter, and saltwater brine is made；
Step 3, extracting solution processed: gynostemma pentaphylla is placed in porcelain jar, and 2 times of amount water are added into porcelain jar, is boiled by fire, small fire
30min is boiled, is then filtered, extracting solution is made；
Step 4, thickening soup: potato starch, dark soy sauce, white wine are poured into container, and heating stirring is made and pours juice to uniform；
Step 5, configuration mixing saltwater brine: it will be poured made from extracting solution made from saltwater brine made from step 2, step 3, step 4
Juice pours into container, is uniformly mixed, and mixing saltwater brine is made；
Step 6, cleaning duck's egg: duck's egg is screened, and rejects addled egg therein, the clear egg of stream, the qualification that will be singled out
Duck's egg is put into cleaning machine and cleans, and then rinses well in flowing water, and wiped clean；
Step 7, boiled egg: by step 6, treated that duck's egg is put into pot, and 3~4 times of amount water are added into pot, and high fire is boiled
Boiling, then small fire infusion 45min；
Step 8, decladding: step 7 treated duck's egg is subjected to decladding, is cleaned after decladding；
Step 9, stew in soy sauce: by step 8 treated duck's egg is put into mixing saltwater brine made from step 5, small fire infusion 30~
Then duck's egg is pulled out and is dried by 40min；
Step 10, baking: one layer of olive oil is uniformly smeared on duck's egg surface, then duck's egg is put into oven, by oven temperature
Degree is set as 120~150 DEG C, when duck's egg is baked and flows out raindrop shape golden yellow liquid to its surface, closes oven, that is, be made roasting
Egg.
It further, further include parts by weight in the raw material of the step 1 is 6~12 parts of shrimp med.
It further, further include weight fraction in the raw material of the step 1 is 5~8 parts of cumin powder.
Further, the duck's egg after cleaning is put into edible by the step 6 after being cleaned using cleaning machine to duck's egg
3~8min is impregnated in vinegar.
Further, include in the raw material of the step 1 but be not limited to using duck's egg.
Further, it in step 10 cooking process, will be vacuumized inside oven temperature.
The invention has the advantages that: in the raw material of step 1, dark soy sauce, white wine, potato starch are added, thickening soup is carried out, makes saltwater brine
It is thick, increase saltwater brine to the adhesive force of duck's egg, increases the flavor and mouthfeel of roasted egg；Gynostemma pentaphylla is added, gynostemma pentaphylla is as in tradition
Medicine has the effect of reducing blood lipid, blood pressure lowering；Adding olive oil is baked duck's egg by the way that olive oil is applied to duck's egg surface
Afterwards, the ingredient in saltwater brine can quickly penetrate into duck's egg, promote the flavor of duck's egg, and after smearing olive oil, be baked more efficient；Add
Add shrimp med, the protein in shrimp med can improve the flavor of duck's egg；Cumin powder is added, cumin powder makes roasted egg, and taste is better, passes through step
Rapid 3, the pharmacological property ingredient in gynostemma pentaphylla is sufficiently extracted, 1~1.5h is boiled by small fire in step 2, raw material is enable to fill
Divide tanning, to keep saltwater brine flavor obtained full, in step 6, duck's egg is impregnated by using vinegar, keeps the eggshell of duck's egg soft
Change, convenient for the decladding of next step, will be vacuumized inside oven, the ingredient in each component raw material is enable quickly to heat, to mention
Height baking speed, while the ingredient mixing efficiency in each component raw material can be made higher, improve the flavor and mouthfeel of roasted egg.
Specific embodiment
In order to be easy to understand the technical means, the creative features, the aims and the efficiencies achieved by the present invention, below will
Technical scheme in the embodiment of the invention is clearly and completely described, it is clear that described embodiment is only the present invention
A part of the embodiment, instead of all the embodiments.Based on the embodiments of the present invention, those of ordinary skill in the art are not having
All other embodiment obtained under the premise of creative work is made, shall fall within the protection scope of the present invention.
Embodiment 1
A kind of five toasted fragrant egg production methods, include the following steps:
Step 1, configuration raw material: weigh in parts by weight 80 parts of fresh duck egg, 20 parts of cassia bark, 10 parts of fennel, 10 parts of Chinese prickly ash,
7 parts of ginger, octagonal 3 parts, 20 parts of salt, 4 parts of dark soy sauce, 1 part of white wine, 35 parts of potato starch, 3.5 parts of olive oil, 2 parts of gynostemma pentaphylla, it is remaining
Amount is water；
Step 2, brewed brine liquid: cassia bark, fennel, Chinese prickly ash, ginger, illiciumverum, salt are poured into container, and 6 times are added into container
Water is measured, small fire boils 1.3h, then filters, and saltwater brine is made；
Step 3, extracting solution processed: gynostemma pentaphylla is placed in porcelain jar, and 2 times of amount water are added into porcelain jar, is boiled by fire, small fire
30min is boiled, is then filtered, extracting solution is made；
Step 4, thickening soup: potato starch, dark soy sauce, white wine are poured into container, and heating stirring is made and pours juice to uniform；
Step 5, configuration mixing saltwater brine: it will be poured made from extracting solution made from saltwater brine made from step 2, step 3, step 4
Juice pours into container, is uniformly mixed, and mixing saltwater brine is made；
Step 6, cleaning duck's egg: duck's egg is screened, and rejects addled egg therein, the clear egg of stream, the qualification that will be singled out
Duck's egg is put into cleaning machine and cleans, and then rinses well in flowing water, and wiped clean；
Step 7, boiled egg: by step 6, treated that duck's egg is put into pot, and 3 times of amount water are added into pot, is boiled by fire,
Small fire infusion 45min again；
Step 8, decladding: step 7 treated duck's egg is subjected to decladding, is cleaned after decladding；
Step 9, stew in soy sauce: by step 8 treated duck's egg is put into mixing saltwater brine made from step 5, small fire infusion
Then duck's egg is pulled out and is dried by 40min；
Step 10, baking: one layer of olive oil is uniformly smeared on duck's egg surface, then duck's egg is put into oven, by oven temperature
Degree is set as 135 DEG C, when duck's egg is baked and flows out raindrop shape golden yellow liquid to its surface, closes oven, that is, roasted egg is made.
It further include the shrimp med that parts by weight are 6 parts in the raw material of the step 1.
It further include the cumin powder that weight fraction is 8 parts in the raw material of the step 1.
Duck's egg after cleaning is put into vinegar and is impregnated after being cleaned using cleaning machine to duck's egg by the step 6
6min。
Include in the raw material of the step 1 but is not limited to using duck's egg.
In step 10 cooking process, it will be vacuumized inside oven temperature.
Embodiment 2
A kind of five toasted fragrant egg production methods, include the following steps:
Step 1, configuration raw material: weigh in parts by weight 80 parts of fresh duck egg, 15 parts of cassia bark, 12 parts of fennel, 7 parts of Chinese prickly ash,
4 parts of ginger, octagonal 7 parts, 17 parts of salt, 3 parts of dark soy sauce, 2.5 parts of white wine, 30 parts of potato starch, 3 parts of olive oil, 8 parts of gynostemma pentaphylla, it is remaining
Amount is water；
Step 2, brewed brine liquid: cassia bark, fennel, Chinese prickly ash, ginger, illiciumverum, salt are poured into container, 5.5 are added into container
Amount water again, small fire boil 1h, then filter, and saltwater brine is made；
Step 3, extracting solution processed: gynostemma pentaphylla is placed in porcelain jar, and 2 times of amount water are added into porcelain jar, is boiled by fire, small fire
30min is boiled, is then filtered, extracting solution is made；
Step 4, thickening soup: potato starch, dark soy sauce, white wine are poured into container, and heating stirring is made and pours juice to uniform；
Step 5, configuration mixing saltwater brine: it will be poured made from extracting solution made from saltwater brine made from step 2, step 3, step 4
Juice pours into container, is uniformly mixed, and mixing saltwater brine is made, then it is 0.08~0.12 part that parts by weight, which are added, into mixing saltwater brine
Sodium tripolyphosphate, for removing the heavy metal ion in saltwater brine, while the protein tenderness in duck's egg can be made to be promoted, so that mouth
Feel tender, good colour；
Step 6, cleaning duck's egg: duck's egg is screened, and rejects addled egg therein, the clear egg of stream, the qualification that will be singled out
Duck's egg is put into cleaning machine and cleans, and then rinses well in flowing water, and wiped clean；
Step 7, boiled egg: by step 6, treated that duck's egg is put into pot, and 3.5 times of amount water are added into pot, and high fire is boiled
Boiling, then small fire infusion 45min；
Step 8, decladding: step 7 treated duck's egg is subjected to decladding, is cleaned after decladding；
Step 9, stew in soy sauce: by step 8 treated duck's egg is put into mixing saltwater brine made from step 5, small fire infusion
Then duck's egg is pulled out and is dried by 35min；
Step 10, baking: one layer of olive oil is uniformly smeared on duck's egg surface, then duck's egg is put into oven, by oven temperature
Degree is set as 120 DEG C, when duck's egg is baked and flows out raindrop shape golden yellow liquid to its surface, closes oven, that is, roasted egg is made.
It further include the shrimp med that parts by weight are 10 parts in the raw material of the step 1.
It further include the cumin powder that weight fraction is 6 parts in the raw material of the step 1.
Duck's egg after cleaning is put into vinegar and is impregnated after being cleaned using cleaning machine to duck's egg by the step 6
8min。
Include in the raw material of the step 1 but is not limited to using duck's egg.
In step 10 cooking process, it will be vacuumized inside oven temperature.
Embodiment 3
A kind of five toasted fragrant egg production methods, include the following steps:
Step 1, configuration raw material: weigh in parts by weight 80 parts of fresh duck egg, 25 parts of cassia bark, 11 parts of fennel, 6 parts of Chinese prickly ash,
9 parts of ginger, octagonal 5 parts, 15 parts of salt, 6 parts of dark soy sauce, 1.8 parts of white wine, 25 parts of potato starch, 4 parts of olive oil, 5 parts of gynostemma pentaphylla, it is remaining
Amount is water；
Step 2, brewed brine liquid: cassia bark, fennel, Chinese prickly ash, ginger, illiciumverum, salt are poured into container, and 5 times are added into container
Water is measured, small fire boils 1.5h, then filters, and saltwater brine is made；
Step 3, extracting solution processed: gynostemma pentaphylla is placed in porcelain jar, and 2 times of amount water are added into porcelain jar, is boiled by fire, small fire
30min is boiled, is then filtered, extracting solution is made；
Step 4, thickening soup: potato starch, dark soy sauce, white wine are poured into container, and heating stirring is made and pours juice to uniform；
Step 5, configuration mixing saltwater brine: it will be poured made from extracting solution made from saltwater brine made from step 2, step 3, step 4
Juice pours into container, is uniformly mixed, and mixing saltwater brine is made；
Step 6, cleaning duck's egg: duck's egg is screened, and rejects addled egg therein, the clear egg of stream, the qualification that will be singled out
Duck's egg is put into cleaning machine and cleans, and then rinses well in flowing water, and wiped clean；
Step 7, boiled egg: by step 6, treated that duck's egg is put into pot, and 3.5 times of amount water are added into pot, and high fire is boiled
Boiling, then small fire infusion 45min；
Step 8, decladding: step 7 treated duck's egg is subjected to decladding, is cleaned after decladding；
Step 9, stew in soy sauce: by step 8 treated duck's egg is put into mixing saltwater brine made from step 5, small fire infusion
Then duck's egg is pulled out and is dried by 30min；
Step 10, baking: one layer of olive oil is uniformly smeared on duck's egg surface, then duck's egg is put into oven, by oven temperature
Degree is set as 150 DEG C, when duck's egg is baked and flows out raindrop shape golden yellow liquid to its surface, closes oven, that is, roasted egg is made.
It further include the shrimp med that parts by weight are 12 parts in the raw material of the step 1.
It further include the cumin powder that weight fraction is 5 parts in the raw material of the step 1.
Duck's egg after cleaning is put into vinegar and is impregnated after being cleaned using cleaning machine to duck's egg by the step 6
3min。
Include in the raw material of the step 1 but is not limited to using duck's egg.
In step 10 cooking process, it will be vacuumized inside oven temperature.
Present invention disclosed above preferred embodiment is only intended to help to illustrate the present invention.There is no detailed for preferred embodiment
All details are described, are not limited the invention to the specific embodiments described.Obviously, according to the content of this specification,
It can make many modifications and variations.These embodiments are chosen and specifically described to this specification, is in order to better explain the present invention
Principle and practical application, so that skilled artisan be enable to better understand and utilize the present invention.The present invention is only
It is limited by claims and its full scope and equivalent.
Claims (6)
1. a kind of five toasted fragrant egg production methods, which comprises the steps of:
Step 1, configuration raw material: 80 parts of fresh duck egg, 15~25 parts of cassia bark, 10~12 parts of fennel, Chinese prickly ash 6 are weighed in parts by weight
~10 parts, 4~9 parts of ginger, 3~7 parts octagonal, 15~20 parts of salt, 3~6 parts of dark soy sauce, 1~2.5 part of white wine, potato starch 25~
35 parts, 3~4 parts of olive oil, 2~8 parts of gynostemma pentaphylla, surplus is water；
Step 2, brewed brine liquid: cassia bark, fennel, Chinese prickly ash, ginger, illiciumverum, salt are poured into container, and 5~6 times of amounts are added into container
Water, small fire boil 1~1.5h, then filter, and saltwater brine is made；
Step 3, extracting solution processed: gynostemma pentaphylla is placed in porcelain jar, and 2 times of amount water are added into porcelain jar, is boiled by fire, small fire tanning
Then 30min is filtered, extracting solution is made；
Step 4, thickening soup: potato starch, dark soy sauce, white wine are poured into container, and heating stirring is made and pours juice to uniform；
Step 5, configuration mixing saltwater brine: juice will be poured made from extracting solution made from saltwater brine made from step 2, step 3, step 4
It pours into container, is uniformly mixed, mixing saltwater brine is made；
Step 6, cleaning duck's egg: duck's egg is screened, and rejects addled egg therein, the clear egg of stream, the qualified duck's egg that will be singled out,
It is put into cleaning machine and cleans, then rinsed well in flowing water, and wiped clean；
Step 7, boiled egg: by step 6, treated that duck's egg is put into pot, and 3~4 times of amount water are added into pot, is boiled by fire, then
Small fire infusion 45min；
Step 8, decladding: step 7 treated duck's egg is subjected to decladding, is cleaned after decladding；
Step 9, stew in soy sauce: by step 8 treated duck's egg is put into mixing saltwater brine made from step 5, small fire infusion 30~
Then duck's egg is pulled out and is dried by 40min；
Step 10, baking: one layer of olive oil is uniformly smeared on duck's egg surface, then duck's egg is put into oven, oven temperature is set
It is set to 120~150 DEG C, when duck's egg is baked and flows out raindrop shape golden yellow liquid to its surface, closes oven, that is, roasted egg is made.
2. a kind of five toasted fragrant eggs production method according to claim 1, which is characterized in that in the raw material of the step 1 also
The shrimp med for being 6~12 parts including parts by weight.
3. a kind of five toasted fragrant eggs production method according to claim 1, which is characterized in that in the raw material of the step 1 also
The cumin powder for being 5~8 parts including weight fraction.
4. a kind of five toasted fragrant eggs production method according to claim 1, which is characterized in that the step 6 is using cleaning
After machine cleans duck's egg, the duck's egg after cleaning is put into 3~8min of immersion in vinegar.
5. a kind of five toasted fragrant eggs production method according to claim 1, which is characterized in that wrapped in the raw material of the step 1
It includes but is not limited to using duck's egg.
6. a kind of five toasted fragrant eggs production method according to claim 1, which is characterized in that step 10 cooking process
In, it will be vacuumized inside oven temperature.
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| CN201811081331.7A CN108925889A (en) | 2018-09-17 | 2018-09-17 | A kind of five toasted fragrant egg production methods |
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| CN201811081331.7A CN108925889A (en) | 2018-09-17 | 2018-09-17 | A kind of five toasted fragrant egg production methods |
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