CN109329769A - A kind of production method of spiced egg - Google Patents
A kind of production method of spiced egg Download PDFInfo
- Publication number
- CN109329769A CN109329769A CN201811040976.6A CN201811040976A CN109329769A CN 109329769 A CN109329769 A CN 109329769A CN 201811040976 A CN201811040976 A CN 201811040976A CN 109329769 A CN109329769 A CN 109329769A
- Authority
- CN
- China
- Prior art keywords
- chicken
- pot
- production method
- weight ratio
- spiced egg
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Abstract
A kind of production method of spiced egg.It is in good taste, full of nutrition to provide one kind, and has both the processing technology of the pot-stewed chicken of nourishing effects.Including selecting, pickle, enter pot, it is boiled, take the dish out of the pot；The formula of the pickling liquid is made of according to chicken weight following material and its weight ratio: salt 1%, cooking wine 5%, light-coloured vinegar 0.6%, light soy sauce 0.5%, bruised ginger 0.5%, dried orange peel 0.5%, water 20%.Processing technology of the invention, using the cooking technology of traditional herbal cuisine, the medicated food formula used in technique keeps the poultry meat cooked not only delicious but also healthy according to Chinese Traditional Medicine theory.Meanwhile the present invention is marinated and brew time is longer, fragrance and condiment are sufficiently submerged in chicken, and taste is thought and acted in one and the same way, and perfume classifications are unique, fresh and tender palatable, meat mellowness, and crisp continuous tasty and refreshing, instant edible person eats in outdoor or travelling.
Description
Technical field
The present invention relates to a kind of processing technology of meat product, especially a kind of production method of spiced egg.
Background technique
With the quickening pace of modern life, life stress increases, and more and more people are in sub-health state.Therefore, it finds
A kind of balanced and food with opsonic action of nutritional ingredient become one of modern society there is an urgent need to.In diet, chicken
Meat it is delicate, flavour is delicious, is rich in multiple proteins and other nutriments, and nutrition high conversion rate, it is easy to times human body
It is absorbed and utilized, there is enhancing physical strength, the effect to keep fit and healthy is one of important foodstuffs of the mankind；But to the processed of chicken
Cheng Zhong, it is single to there is culinary art gimmick, the problem of monotonous taste, cannot effectively play effect of essence.
Summary of the invention
The present invention and has both a kind of spiced egg of nourishing effects in view of the above problems, provide a kind of in good taste, full of nutrition
Production method.
Production method of the invention is: the cock for including the following steps: (1), selecting 0.8-1.2 jins is butchered, cleans；
(2), it pickles: chicken being placed in pickling liquid and is impregnated 8-12 minutes, is placed into curing container, pickling liquid is uniform
It is spilled into curing container, is pickled 6-8 hours；
(3), enter pot: the chicken after will be marinated is put into steam copper, and the following halogen soup of weight ratio: medicated food formula, old halogen is added
And water, it is immersed in chicken in halogen soup, adds maltose；
(4), boiled: 50 minutes, 100 DEG C of temperature；
(5), take the dish out of the pot: cooked chicken pulled out out of pot, be put into it is sterilized after food-box in.
The formula of the pickling liquid is made of according to chicken weight following material and its weight ratio: salt 1%, cooking wine 5%,
Light-coloured vinegar 0.6%, light soy sauce 0.5%, bruised ginger 0.5%, dried orange peel 0.5%, water 20%.
The medicated food formula includes the following component of weight ratio: Chinese anise 2.5-7.5%, Radix Notoginseng 2.5-5.0%, Pork and beans
Bandit 2.5-4.0, cortex cinnamomi 1.5-4.5%, cloves 1.5-5.5%, galangal 1.5-6.0%, scouring rush 1.5-6.0%, wrinkled giant hyssop 1.5-
5.0%, hawthorn 3.5-8.5%, jujube 3.5-9.5%, Chinese yam 3.5-7.0%, fructus lycii 2.0-7.5%, ginseng 1.5-
3.0%.
Processing technology of the invention, using the cooking technology of traditional herbal cuisine, the medicated food formula used in technique is according to tradition
Traditional Chinese medicine and pharmacy is theoretical, keeps the poultry meat cooked not only delicious but also healthy.Meanwhile the present invention is marinated and brew time is longer, fragrance
It being sufficiently submerged in chicken with condiment, taste is thought and acted in one and the same way, and perfume classifications are unique, fresh and tender palatable, meat mellowness, and it is crisp continuous tasty and refreshing,
Instant edible person eats in outdoor or travelling.The present invention not only nutrition, health, but it is delicious and tasty.
Specific embodiment
Production method of the invention are as follows: the cock for including the following steps: (1), selecting 0.8-1.2 jins is butchered, cleans；
(2), it pickles: chicken being placed in pickling liquid and is impregnated 8-12 minutes, is placed into curing container, pickling liquid is uniform
It is spilled into curing container, is pickled 6-8 hours；
(3), enter pot: the chicken after will be marinated is put into steam copper, and the following halogen soup of weight ratio: medicated food formula, old halogen is added
And water, it is immersed in chicken in halogen soup, adds maltose；
(4), boiled: 50 minutes, 100 DEG C of temperature；
(5) take the dish out of the pot: cooked chicken pulled out out of pot, be put into it is sterilized after food-box in.
The formula of the pickling liquid is made of according to chicken weight following material and its weight ratio: salt 1%, cooking wine 5%,
Light-coloured vinegar 0.6%, light soy sauce 0.5%, bruised ginger 0.5%, dried orange peel 0.5%, water 20%.
The medicated food formula includes the following component of weight ratio: Chinese anise 2.5-7.5%, Radix Notoginseng 2.5-5.0%, Pork and beans
Bandit 2.5-4.0, cortex cinnamomi 1.5-4.5%, cloves 1.5-5.5%, galangal 1.5-6.0%, scouring rush 1.5-6.0%, wrinkled giant hyssop 1.5-
5.0%, hawthorn 3.5-8.5%, jujube 3.5-9.5%, Chinese yam 3.5-7.0%, fructus lycii 2.0-7.5%, ginseng 1.5-
3.0%.
Claims (3)
1. a kind of production method of spiced egg, includes the following steps:
(1), the cock for selecting 0.8-1.2 jins is butchered, cleans；
(2), it pickles: chicken being placed in pickling liquid and is impregnated 8-12 minutes, is placed into curing container, pickling liquid is uniformly spilled into
Curing container is pickled 6-8 hours；
(3), enter pot: the chicken after will be marinated is put into steam copper, and the following halogen soup of weight ratio: medicated food formula, old halogen and water is added,
It is immersed in chicken in halogen soup, adds maltose；
(4), boiled: 50 minutes, 100 DEG C of temperature；
(5), take the dish out of the pot: cooked chicken pulled out out of pot, be put into it is sterilized after food-box in.
2. a kind of production method of spiced egg according to claim 1, which is characterized in that the formula of the pickling liquid is according to chicken
Weight is made of following material and its weight ratio: salt 1%, cooking wine 5%, light-coloured vinegar 0.6%, light soy sauce 0.5%, bruised ginger 0.5%,
Dried orange peel 0.5%, water 20%.
3. a kind of production method of spiced egg according to claim 1, which is characterized in that the medicated food formula includes weight ratio
Following component: Chinese anise 2.5-7.5%, Radix Notoginseng 2.5-5.0%, nutmeg 2.5-4.0, cortex cinnamomi 1.5-4.5%, cloves
1.5-5.5%, galangal 1.5-6.0%, scouring rush 1.5-6.0%, wrinkled giant hyssop 1.5-5.0%, hawthorn 3.5-8.5%, jujube 3.5-
9.5%, Chinese yam 3.5-7.0%, fructus lycii 2.0-7.5%, ginseng 1.5-3.0%.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811040976.6A CN109329769A (en) | 2018-09-07 | 2018-09-07 | A kind of production method of spiced egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811040976.6A CN109329769A (en) | 2018-09-07 | 2018-09-07 | A kind of production method of spiced egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN109329769A true CN109329769A (en) | 2019-02-15 |
Family
ID=65304936
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811040976.6A Pending CN109329769A (en) | 2018-09-07 | 2018-09-07 | A kind of production method of spiced egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN109329769A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955707A (en) * | 2020-07-14 | 2020-11-20 | 长沙理工大学 | Brine for marinated eggs and marinating method thereof |
-
2018
- 2018-09-07 CN CN201811040976.6A patent/CN109329769A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111955707A (en) * | 2020-07-14 | 2020-11-20 | 长沙理工大学 | Brine for marinated eggs and marinating method thereof |
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Legal Events
| Date | Code | Title | Description |
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| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20190215 |