CN109805300A - A kind of inkfish dried eggs and preparation method thereof - Google Patents
A kind of inkfish dried eggs and preparation method thereof Download PDFInfo
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- CN109805300A CN109805300A CN201910266856.6A CN201910266856A CN109805300A CN 109805300 A CN109805300 A CN 109805300A CN 201910266856 A CN201910266856 A CN 201910266856A CN 109805300 A CN109805300 A CN 109805300A
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Abstract
The present invention relates to field of food, and in particular to inkfish dried eggs and preparation method thereof.A kind of inkfish dried eggs, raw material including following mass fraction: 100 parts of egg white, 0.5-1.5 parts of inkfish juice, 7-9 parts octagonal, 4-6 parts of cassia bark, 4-6 parts of tsaoko, 4-6 parts of nutmeg, 2-4 parts of Amomum globosum loureiro, 4-6 parts of Chinese prickly ash, 1-3 parts of cloves, 4-6 parts of fennel seeds, 4-6 parts of spiceleaf, 4-6 parts of dried orange peel, 4-6 parts of galanga, 90-100 parts of cooking wine, 4-6 parts of soy sauce, 4-6 parts of salt.Present inventive concept is ingenious to combine inkfish juice with traditional dried eggs, firstly, enriching the nutrition of food, improves the health of food；Secondly, its unique black of inkfish juice is most natural edible pigment, it is possible to provide a kind of novel appearance, unique in taste, the black-food of entertaining full of novelties.And inkfish dried eggs prepared by the present invention nutritive value with higher and health-care efficacy.Therefore, inkfish dried eggs have very big market potential as a kind of novel sea functional food.
Description
Technical field
The present invention relates to field of food, and in particular to inkfish dried eggs and preparation method thereof.
Background technique
Dried eggs are referred to as " breakfast of most nutrition in the world ".With brain tonic and intelligence development, and delay senescence and other effects.In recent years
Come, with the appearance of inner wrapping dried egg product, keeps eating for dried eggs more convenient, therefore deeper and deeper by consuming public
Favor.But in the prior art, dried eggs taste is more single, and mostly inclined paste flavor taste, product shape is common cuboid,
It is similar to dried bean curd, it is abundant not enough for the utilization of its innovation research.Therefore, a kind of novel taste, the inkfish chicken of new appearance are researched and developed
Egg does market potential of having very much.
Summary of the invention
For the blank for making up the prior art, the present invention provides a kind of unique in taste, novel appearances, shelf-life full of nutrition
Long inkfish dried eggs and preparation method thereof.
To achieve the above object, the present invention provides following technical scheme, a kind of inkfish dried eggs, including following mass fraction
Raw material: 100 parts of egg white, 0.5-1.5 parts of inkfish juice, 7-9 parts octagonal, 4-6 parts of cassia bark, 4-6 parts of tsaoko, 4-6 parts of nutmeg, grass
2-4 parts cool, 4-6 parts of Chinese prickly ash, 1-3 parts of cloves, 4-6 parts of fennel seeds, 4-6 parts of spiceleaf, 4-6 parts of dried orange peel, 4-6 parts of galanga, cooking wine 90-
100 parts, 4-6 parts of soy sauce, 4-6 parts of salt.
Preferably, 100 parts of egg white, 1 part of inkfish juice, octagonal 8 parts, 5 parts of cassia bark, 5 parts of tsaoko, 5 parts of nutmeg, Amomum globosum loureiro 3
Part, 5 parts of Chinese prickly ash, 2 parts of cloves, 5 parts of fennel seeds, 5 parts of spiceleaf, 5 parts of dried orange peel, 5 parts of galanga, 100 parts of cooking wine, 5 parts of soy sauce, salt 5
Part.
Another object of the present invention is the production method that above-mentioned inkfish dried eggs are claimed, comprising the following steps:
(1) egg pre-treatment: the egg white of egg and yolk are separated, and take egg white spare；
(2) inkfish juice is slowly injected into egg white, is slowly stirred 30-60s clockwise, whipping process avoids generating gas
Bubble is then placed in steamer and steams 20-30 minutes；
(3) dried eggs for steaming step (2) take out, by product requirement excision forming；
(4) match brewed brine material, with clean gauze by 7-9 part octagonal, 4-6 parts of cassia bark, 4-6 parts of tsaoko, 4-6 parts of nutmeg, careless
2-4 parts cool, 4-6 parts of Chinese prickly ash, 1-3 parts of cloves, 4-6 parts of fennel seeds, 4-6 parts of spiceleaf, 4-6 parts of dried orange peel, 4-6 parts of galanga wrap, no
Yi Bao's is too tight, after impregnating half an hour with boiled water, takes spout bag.Material packet is put into boiled 1000-2500 part water again, then
Cooking wine 90-100 parts, 4-6 parts of soy sauce, 4-6 parts of salt is added, is uniformly mixed, 30min brewed by warm fire or so；
(5) that the dried eggs after cutting are put into stew in soy sauce in halogen material is tasty, and the stew in soy sauce time is 2-3h；
(6) dried eggs after stew in soy sauce are vacuum-packed to get product.
It further,, can be first equal by inkfish juice heating and melting if the non-fresh inkfish juice of inkfish juice in the step (2)
It is even to reinject in egg white.
The optimum quality ratio of the egg white and inkfish juice are as follows: 100:1.
Inkfish juice is full of nutrition, it is the healthy food of high protein, low fat, and protein content is approximately the three of milk
Times, the amino acid about 40% in these prepared Chinese ink is essential amino acid, and flavour of food products made of inkfish juice is unique, and surface is glossy black
It is shinny.In addition to this, minerals and vitamins also rich in.Inkfish juice also contains a kind of mucopolysaccharide, has centainly
Physiological action.But inkfish juice is usually taken as waste in production and processing and family cooking and throws away, and does not play its battalion not only
Value is supported, is also polluted the environment.
Present inventive concept is ingenious to combine inkfish juice with traditional dried eggs, firstly, enriching the nutrition of food, improves
The health of food；Secondly, its unique black of inkfish juice is most natural edible pigment, it is possible to provide a kind of novel appearance, mouth
Sense is unique, the black-food of entertaining full of novelties.And inkfish dried eggs prepared by the present invention nutritive value with higher and guarantor
Strong effect.Therefore, inkfish dried eggs have very big market potential as a kind of novel sea functional food.
Specific embodiment
The present invention is described in detail below by specific embodiment, but is not limited the scope of the invention.Unless otherwise specified, originally
Experimental method used by inventing is conventional method, and experiment equipment used, material, reagent etc. can chemically company be bought.
Embodiment 1
Inkfish dried eggs, the raw material including following mass fraction: 100 parts of egg white, 0.5 part of inkfish juice, octagonal 8 parts, osmanthus
5 parts of skin, 5 parts of tsaoko, 5 parts of nutmeg, 3 parts of Amomum globosum loureiro, 5 parts of Chinese prickly ash, 2 parts of cloves, 5 parts of fennel seeds, 5 parts of spiceleaf, 5 parts of dried orange peel, galanga 5
Part, 100 parts of cooking wine, 5 parts of soy sauce, 5 parts of salt.
Production method the following steps are included:
(1) egg pre-treatment: the egg white of egg and yolk are separated, and take egg white spare；
(2) inkfish juice is slowly injected into egg white, is slowly stirred 30-60s clockwise, whipping process avoids generating gas
Bubble is then placed in steamer and steams 20 minutes；
(3) dried eggs for steaming step (2) take out, by product requirement excision forming；
(4) match brewed brine material, with clean gauze by 8 parts octagonal, 5 parts of cassia bark, 5 parts of tsaoko, 5 parts of nutmeg, 3 parts of Amomum globosum loureiro, flower
5 parts of green pepper, 2 parts of cloves, 5 parts of fennel seeds, 5 parts of spiceleaf, 5 parts of dried orange peel, 5 parts of galanga, 100 parts of cooking wine, 5 parts of soy sauce, 5 parts of salt mixing
It wraps, what should not be wrapped is too tight, after impregnating half an hour with boiled water, takes spout bag to place into boiled 1000-2500 part water, then
Cooking wine 90-100 parts, 4-6 parts of soy sauce, 4-6 parts of salt is added, is uniformly mixed, 30min brewed by warm fire or so；
(5) that the dried eggs after cutting are put into stew in soy sauce in halogen material is tasty, and the stew in soy sauce time is 2-3h；
(6) dried eggs after stew in soy sauce are vacuum-packed to get product.
Embodiment 2
Inkfish dried eggs, the raw material including following mass fraction: 100 parts of egg white, 1 part of inkfish juice, octagonal 8 parts, cassia bark 5
Part, 5 parts of tsaoko, 5 parts of nutmeg, 3 parts of Amomum globosum loureiro, 5 parts of Chinese prickly ash, 2 parts of cloves, 5 parts of fennel seeds, 5 parts of spiceleaf, 5 parts of dried orange peel, 5 parts of galanga,
100 parts of cooking wine, 5 parts of soy sauce, 5 parts of salt.
Production method the following steps are included:
(1) egg pre-treatment: the egg white of egg and yolk are separated, and take egg white spare；
(2) inkfish juice is slowly injected into egg white, is slowly stirred 30-60s clockwise, whipping process avoids generating gas
Bubble is then placed in steamer and steams 20 minutes；
(3) dried eggs for steaming step (2) take out, by product requirement excision forming；
(4) match brewed brine material, with clean gauze by 8 parts octagonal, 5 parts of cassia bark, 5 parts of tsaoko, 5 parts of nutmeg, 3 parts of Amomum globosum loureiro, flower
5 parts of green pepper, 2 parts of cloves, 5 parts of fennel seeds, 5 parts of spiceleaf, 5 parts of dried orange peel, 5 parts of galanga, 100 parts of cooking wine, 5 parts of soy sauce, 5 parts of salt mixing
It wraps, what should not be wrapped is too tight, after impregnating half an hour with boiled water, takes spout bag to place into boiled 1000-2500 part water, then
Cooking wine 90-100 parts, 4-6 parts of soy sauce, 4-6 parts of salt is added, is uniformly mixed, 30min brewed by warm fire or so；
(5) that the dried eggs after cutting are put into stew in soy sauce in halogen material is tasty, and the stew in soy sauce time is 2-3h；
(6) dried eggs after stew in soy sauce are vacuum-packed to get product.
Embodiment 3
Inkfish dried eggs, the raw material including following mass fraction: 100 parts of egg white, 1.5 parts of inkfish juice, octagonal 8 parts, osmanthus
5 parts of skin, 5 parts of tsaoko, 5 parts of nutmeg, 3 parts of Amomum globosum loureiro, 5 parts of Chinese prickly ash, 2 parts of cloves, 5 parts of fennel seeds, 5 parts of spiceleaf, 5 parts of dried orange peel, galanga 5
Part, 100 parts of cooking wine, 5 parts of soy sauce, 5 parts of salt.
Production method the following steps are included:
(1) egg pre-treatment: the egg white of egg and yolk are separated, and take egg white spare；
(2) inkfish juice is slowly injected into egg white, is slowly stirred 30-60s clockwise, whipping process avoids generating gas
Bubble is then placed in steamer and steams 20 minutes；
(3) dried eggs for steaming step (2) take out, by product requirement excision forming；
(4) match brewed brine material, with clean gauze by 8 parts octagonal, 5 parts of cassia bark, 5 parts of tsaoko, 5 parts of nutmeg, 3 parts of Amomum globosum loureiro, flower
5 parts of green pepper, 2 parts of cloves, 5 parts of fennel seeds, 5 parts of spiceleaf, 5 parts of dried orange peel, 5 parts of galanga, 100 parts of cooking wine, 5 parts of soy sauce, 5 parts of salt mixing
It wraps, what should not be wrapped is too tight, after impregnating half an hour with boiled water, takes spout bag to place into boiled 1000-2500 part water, then
Cooking wine 90-100 parts, 4-6 parts of soy sauce, 4-6 parts of salt is added, is uniformly mixed, 30min brewed by warm fire or so；
(5) that the dried eggs after cutting are put into stew in soy sauce in halogen material is tasty, and the stew in soy sauce time is 2-3h；
(6) dried eggs after stew in soy sauce are vacuum-packed to get product.
It is scored using hedonic scoring system sample.See Table 1 for details for standards of grading.
1 subjective appreciation standards of grading of table
Evaluating result is as shown in table 2.
2 embodiment sample evaluating result of table
| Sample | Embodiment 1 | Embodiment 2 | Embodiment 3 |
| It scores (n=10) | 75±8 | 92±6 | 77±7 |
Note: 1 egg white of embodiment: inkfish juice (mass ratio): 100:0.5
2 egg white of embodiment: inkfish juice (mass ratio): 100:1
3 egg white of embodiment: inkfish juice (mass ratio): 100:1.5
N: number is judged in participation
From the data in table 2, it can be seen that most popular using the inkfish dried eggs that the method for the embodiment of the present invention 2 obtains.
The preferable specific embodiment of the above, only the invention, but the protection scope of the invention is not
It is confined to this, anyone skilled in the art is in the technical scope that the invention discloses, according to the present invention
The technical solution of creation and its inventive concept are subject to equivalent substitution or change, should all cover the invention protection scope it
It is interior.
Claims (4)
1. a kind of inkfish dried eggs, which is characterized in that the raw material including following mass fraction: 100 parts of egg white, inkfish juice 0.5-
1.5 parts, 7-9 parts octagonal, 4-6 parts of cassia bark, 4-6 parts of tsaoko, 4-6 parts of nutmeg, 2-4 parts of Amomum globosum loureiro, 4-6 parts of Chinese prickly ash, 1-3 parts of cloves,
4-6 parts of fennel seeds, 4-6 parts of spiceleaf, 4-6 parts of dried orange peel, 4-6 parts of galanga, 90-100 parts of cooking wine, 4-6 parts of soy sauce, 4-6 parts of salt.
2. inkfish dried eggs according to claim 1, which is characterized in that the raw material including following mass fraction: egg white
100 parts, 1 part of inkfish juice, octagonal 8 parts, 5 parts of cassia bark, 5 parts of tsaoko, 5 parts of nutmeg, 3 parts of Amomum globosum loureiro, 5 parts of Chinese prickly ash, 2 parts of cloves, fennel fruit
Fragrant 5 parts, 5 parts of spiceleaf, 5 parts of dried orange peel, 5 parts of galanga, 100 parts of cooking wine, 5 parts of soy sauce, 5 parts of salt.
3. a kind of production method of inkfish dried eggs as described in claim 1, which is characterized in that
(1) egg pre-treatment: the egg white of egg and yolk are separated, and take egg white spare；
(2) inkfish juice is slowly injected into egg white, is slowly stirred 30-60s clockwise, whipping process avoids generating bubble, so
After be put into steamer steam 20-30 minutes；
(3) dried eggs for steaming step (2) take out, by product requirement excision forming；
(4) match brewed brine material, with clean gauze by 7-9 parts octagonal, 4-6 parts of cassia bark, 4-6 parts of tsaoko, 4-6 parts of nutmeg, Amomum globosum loureiro 2-4
4-6 parts of part, 4-6 parts of Chinese prickly ash, 1-3 parts of cloves, 4-6 parts of fennel seeds, 4-6 parts of spiceleaf, 4-6 parts of dried orange peel, galanga mixing are wrapped, with opening
After water impregnates half an hour, spout bag is taken；Material packet is put into boiled 1000-2500 part water again, cooking wine 90-100 is then added
Part, 4-6 parts of soy sauce, 4-6 parts of salt are uniformly mixed, 30min brewed by warm fire or so；
(5) that the dried eggs after cutting are put into stew in soy sauce in halogen material is tasty, and the stew in soy sauce time is 2-3h；
(6) dried eggs after stew in soy sauce are vacuum-packed to get product.
4. the production method of inkfish dried eggs according to claim 3, which is characterized in that in the step (2), if black
The non-fresh inkfish juice of anchovy sauce can first uniformly reinject inkfish juice heating and melting in egg white.
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910266856.6A CN109805300A (en) | 2019-04-03 | 2019-04-03 | A kind of inkfish dried eggs and preparation method thereof |
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| CN201910266856.6A CN109805300A (en) | 2019-04-03 | 2019-04-03 | A kind of inkfish dried eggs and preparation method thereof |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345449A (en) * | 2018-12-21 | 2020-06-30 | 四川安鲜仉帮农业有限公司 | Bowl-embedded snakehead food and preparation method thereof |
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| CN103251071A (en) * | 2013-04-01 | 2013-08-21 | 安徽禾粒源食品有限公司 | Dried egg product and its production technology |
| CN106071780A (en) * | 2016-06-15 | 2016-11-09 | 大连民族大学 | A kind of cuttlefish juice fish face and preparation method thereof |
| CN106173849A (en) * | 2016-07-14 | 2016-12-07 | 杭州黑文科技有限公司 | A kind of production method of cuttlefish juice local flavor Flos abelmoschi manihot quick-freezing boiled dumplings |
| CN106307157A (en) * | 2016-08-23 | 2017-01-11 | 临泽县京沙食品有限公司 | Dried jujube egg and preparation method thereof |
| CN106562256A (en) * | 2016-10-19 | 2017-04-19 | 程学勋 | Snack instant surimi-containing dried egg and making method thereof |
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2019
- 2019-04-03 CN CN201910266856.6A patent/CN109805300A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103251071A (en) * | 2013-04-01 | 2013-08-21 | 安徽禾粒源食品有限公司 | Dried egg product and its production technology |
| CN106071780A (en) * | 2016-06-15 | 2016-11-09 | 大连民族大学 | A kind of cuttlefish juice fish face and preparation method thereof |
| CN106173849A (en) * | 2016-07-14 | 2016-12-07 | 杭州黑文科技有限公司 | A kind of production method of cuttlefish juice local flavor Flos abelmoschi manihot quick-freezing boiled dumplings |
| CN106307157A (en) * | 2016-08-23 | 2017-01-11 | 临泽县京沙食品有限公司 | Dried jujube egg and preparation method thereof |
| CN106562256A (en) * | 2016-10-19 | 2017-04-19 | 程学勋 | Snack instant surimi-containing dried egg and making method thereof |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111345449A (en) * | 2018-12-21 | 2020-06-30 | 四川安鲜仉帮农业有限公司 | Bowl-embedded snakehead food and preparation method thereof |
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Application publication date: 20190528 |