CN109924434A - A kind of spiced egg and production method promoting gastrointestinal disturbances - Google Patents
A kind of spiced egg and production method promoting gastrointestinal disturbances Download PDFInfo
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- CN109924434A CN109924434A CN201910332959.8A CN201910332959A CN109924434A CN 109924434 A CN109924434 A CN 109924434A CN 201910332959 A CN201910332959 A CN 201910332959A CN 109924434 A CN109924434 A CN 109924434A
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- spiced egg
- egg
- spiced
- malt
- hawthorn
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Abstract
The invention discloses a kind of spiced egg production methods for promoting gastrointestinal disturbances, comprising the following steps: first cleans raw egg, takes out, peel off after then cooking 9min in boiling water；The cooked egg peeled off is placed in thick gravy, spiced egg then is made using closed pressure vessel stew in soy sauce；It is stand-by using sucrose tanning syrup；It is stand-by after hawthorn is shredded and is mixed with malt；It pulls out after manufactured spiced egg is impregnated in syrup, is then rolled in the mixture of hawthorn and malt, figuration is completed；The spiced egg that figuration is completed is fitted into ganoine packing box, be then arranged packaging bag outside the ganoine packing box equipped with spiced egg and is vacuum-packed, the spiced egg after packaging is put into sterilization machine and carries out sterilization processing, then takes out and is cooled to room temperature；The spiced egg made by the method for the invention, spiced egg inside keep spiced egg original flavor, and spiced egg appearance sweet and sour taste changes the simple taste of traditional spiced egg, while having the function of promoting gastrointestinal disturbances, meet people to the brand-new taste demand of spiced egg.
Description
Technical field
The present invention relates to a kind of production method of spiced egg more particularly to a kind of spiced egg for promoting gastrointestinal disturbances and production sides
Method belongs to food processing technology field.
Background technique
Spiced egg is a kind of in good taste, unique flavor product of one kind that egg is formed after halogen material stew in soy sauce, meanwhile, spiced egg
During production, Chicken Albumin is more conducive to the absorption of human body after denaturation, and special, the beautiful flavor of halogen material makes
Spiced egg has a kind of attracting taste, and the processing of spiced egg generally passes through raw material and selects cleaning, sterilize, precook, according to product
Type selects broken shell or not broken shell, stew in soy sauce, packaging, sterilization；Generally, spiced egg reaches room temperature using vacuum packaging, shelf-life
12 months；But with the development of the society, people are higher and higher to the taste requirements of diet, the simple taste of traditional spiced egg is
People are unable to satisfy to the appetite of spiced egg, therefore, it is necessary to make a kind of spiced egg of brand-new taste, to meet people to spiced egg
Demand.
Summary of the invention
To solve the deficiencies in the prior art, the present invention provides a kind of spiced egg and production method for promoting gastrointestinal disturbances, passes through
The spiced egg of the method production, spiced egg inside keep spiced egg original flavor, and spiced egg appearance sweet and sour taste changes the list of traditional spiced egg
Pure taste, while having the function of promoting gastrointestinal disturbances, meet people to the brand-new taste demand of spiced egg.
The technical scheme adopted by the invention is as follows:
A kind of spiced egg production method promoting gastrointestinal disturbances, comprising the following steps:
(1) it cooks: first cleaning raw egg, take out, peel off after then cooking 8-9min in boiling water；
(2) stew in soy sauce: the cooked egg peeled off is placed in thick gravy, then using closed pressure vessel with pressure 1.5MPa, 75 DEG C
At a temperature of take out and drain surface thick gravy after stew in soy sauce 60min, spiced egg is made；
(3) auxiliary material is made: stand-by using sucrose tanning syrup；It is stand-by after hawthorn is shredded and is mixed with malt；
(4) figuration: pulling out after manufactured spiced egg is impregnated in syrup, then rolls, makes in the mixture of hawthorn and malt
The mixture of hawthorn and malt sticks the surface of spiced egg, and figuration is completed；
(5) it packs: the spiced egg that figuration is completed is fitted into ganoine packing box, be then arranged outside the ganoine packing box equipped with spiced egg
Packaging bag is simultaneously vacuum-packed, and finally the spiced egg after vacuum packaging is placed in the baking oven that temperature is 75 DEG C and is kept in；
(6) it sterilizes: the spiced egg saved in baking oven being put into sterilization machine, sterilization machine is brought rapidly up to 130 DEG C and carries out at sterilization to it
Reason keeps sterilizing time 10min, then takes out and be cooled to room temperature.
As present invention further optimization, using sucrose tanning syrup through the following steps that making described in step (3)
Make:
Sucrose and water are added first in stainless-steel pan, the sucrose and water are 2:1 by weight ratio, then stirs evenly,
Dissolve sucrose sufficiently in water, heating stainless-steel pan boils until liquid glucose, and lemon juice is added, brushes out sugar along pot wall using brush
The white offscum that liquid boiling front and back generates, when the temperature of liquid glucose is more than to stop clearing up pot wall, add water and stir, work as sugar after 138 DEG C
When liquid temperature reaches 165 DEG C, stop heating immediately；Stainless-steel pan is transferred in cold water basin and is dipped in 30 seconds, it is therefore an objective to be cut rapidly
Disconnected heat source, it is ensured that temperature is accurate, should not be too deep by the bottom of a pan drinking water when cooling, concentrates on bottommost；Then by stainless-steel pan
It is moved on workbench and stands, when liquid glucose temperature is reduced to 100 DEG C or less and keeps liquid state, syrup is made.
As present invention further optimization, the mixture of hawthorn described in step (3) and malt be hawthorn and malt by
Weight 2:1 is mixed to prepare.
As present invention further optimization, the hawthorn is the dried hawthorn for being dehydrated 55%；Hawthorn has appetite-stimulating and indigestion-relieving
Effect, solves the problems, such as loss of appetite, indigestion；The blood glucose that the medical value of hawthorn can effectively adjust blood of human body simultaneously contains
Amount, will not suffer from hyperglycemia shape because of diet syrup.
As present invention further optimization, the malt is to fry malt to brown color according to the method for frying, and is then put
It is cool and weed out obtained coloured malt after ash bits；Coloured malt has the function of promoting the circulation of qi helps digestion, spleen benefiting and stimulating the appetite.
It is complete in figuration when the spiced egg temperature that figuration is completed is reduced to 60 DEG C or less as present invention further optimization
Honey is also spilt in spiced egg surface after；Honey is used to improve the sugariness and fragrance of spiced egg, while honey is easy to stomach absorption, beauty
Hold beauty treatment, can be destroyed since honey is higher than 60 DEG C of nutrition, when the spiced egg temperature that figuration is completed is reduced to 60 DEG C or less
Honey is spilt on spiced egg surface after the completion of figuration again.
As present invention further optimization, the ganoine packing box includes two transparent cartridges, the transparent cartridge
It is rectangle, half elliptic groove, the spiced egg that figuration is completed in two symmetrical splits of transparent cartridge is formed in the middle part of transparent cartridge
In the oval space that two half elliptic grooves are constituted.
A kind of spiced egg promoting gastrointestinal disturbances, is made by production method above-mentioned.
The beneficial effects of the present invention are: the spiced egg made by the method for the invention, spiced egg inside keep the original wind of spiced egg
Taste, spiced egg appearance sweet and sour taste change the simple taste of traditional spiced egg, while having the function of promoting gastrointestinal disturbances, meet
Brand-new taste demand of the people to spiced egg.
Specific embodiment
Specific introduction is done to the present invention below with reference to embodiment.
The present embodiment is a kind of spiced egg production method for promoting gastrointestinal disturbances, comprising the following steps:
(1) it cooks: first cleaning raw egg, take out, peel off after then cooking 9min in boiling water；In practical application,
It takes out, peels off after raw egg being cooked 8min or 8.5min in boiling water；
(2) stew in soy sauce: the cooked egg peeled off is placed in thick gravy, then using closed pressure vessel with pressure 1.5MPa, 75 DEG C
At a temperature of take out and drain surface thick gravy after stew in soy sauce 60min, spiced egg is made；
(3) auxiliary material is made: stand-by using sucrose tanning syrup；It is stand-by after hawthorn is shredded and is mixed with malt；
(4) figuration: pulling out after manufactured spiced egg is impregnated in syrup, then rolls, makes in the mixture of hawthorn and malt
The mixture of hawthorn and malt sticks the surface of spiced egg, and figuration is completed；
(5) it packs: the spiced egg that figuration is completed is fitted into ganoine packing box, be then arranged outside the ganoine packing box equipped with spiced egg
Packaging bag is simultaneously vacuum-packed, and finally the spiced egg after vacuum packaging is placed in the baking oven that temperature is 75 DEG C and is kept in；
(6) it sterilizes: the spiced egg saved in baking oven being put into sterilization machine, sterilization machine is brought rapidly up to 130 DEG C and carries out at sterilization to it
Reason keeps sterilizing time 10min, then takes out and be cooled to room temperature.
In the present embodiment, using sucrose tanning syrup through the following steps that production described in step (3):
Sucrose and water are added first in stainless-steel pan, the sucrose and water are 2:1 by weight ratio, then stirs evenly,
Dissolve sucrose sufficiently in water, heating stainless-steel pan boils until liquid glucose, and lemon juice is added, brushes out sugar along pot wall using brush
The white offscum that liquid boiling front and back generates, when the temperature of liquid glucose is more than to stop clearing up pot wall, add water and stir, work as sugar after 138 DEG C
When liquid temperature reaches 165 DEG C, stop heating immediately；Stainless-steel pan is transferred in cold water basin and is dipped in 30 seconds, it is therefore an objective to be cut rapidly
Disconnected heat source, it is ensured that temperature is accurate, should not be too deep by the bottom of a pan drinking water when cooling, concentrates on bottommost；Then by stainless-steel pan
It is moved on workbench and stands, when liquid glucose temperature is reduced to 100 DEG C or less and keeps liquid state, syrup is made.
In the present embodiment, the mixture of hawthorn and malt is that hawthorn and malt 2:1 by weight ratio are mixed to prepare
's；Improve the sour-sweet taste of spiced egg appearance.
In the present embodiment, hawthorn is the dried hawthorn for being dehydrated 55%, keeps hawthorn both not too wet, also less dry, tart flavour is moderate；Mountain
Short, bristly hair or beard has the function of appetite-stimulating and indigestion-relieving, solves the problems, such as loss of appetite, indigestion；The medical value of hawthorn can effectively adjust people simultaneously
The blood-sugar content of body blood will not suffer from hyperglycemia shape because of diet syrup.
In the present embodiment, malt is to fry malt to brown color according to the method for frying, and then cools and obtains after weeding out ash bits
Coloured malt；Coloured malt has the function of promoting the circulation of qi helps digestion, spleen benefiting and stimulating the appetite.
The present embodiment is when implementing, when the spiced egg temperature that figuration is completed is reduced to 60 DEG C or less, after the completion of figuration
Honey is also spilt in spiced egg surface；Honey is used to improve the sugariness and fragrance of spiced egg, while honey is easy to stomach absorption, and beauty is supported
Face can be destroyed since honey is higher than 60 DEG C of nutrition, exist again when the spiced egg temperature that figuration is completed is reduced to 60 DEG C or less
Spill honey in spiced egg surface after the completion of figuration.
Ganoine packing box used by the present embodiment includes two transparent cartridges, and transparent cartridge is rectangle, transparent cartridge
Middle part is formed with half elliptic groove, and the spiced egg that figuration is completed in two symmetrical splits of transparent cartridge is recessed mounted in two half elliptics
In the oval space that slot is constituted.
A kind of spiced egg for promotion gastrointestinal disturbances that the method is made through this embodiment not only maintains spiced egg original
Beginning flavor, and sweet and sour taste when spiced egg entrance effectively improve the appetite of people, while the hawthorn and malt that spiced egg surface is viscous,
Have the function of promoting the circulation of qi helps digestion, spleen benefiting and stimulating the appetite, solves the problems, such as loss of appetite, indigestion.
The spiced egg of the method for the present invention production, spiced egg inside keep spiced egg original flavor, and spiced egg appearance sweet and sour taste changes
The simple taste of traditional spiced egg, while having the function of promoting gastrointestinal disturbances, meet people to the brand-new taste demand of spiced egg.
The above is only the preferred embodiment of the invention patent, it is noted that for the common skill of the art
For art personnel, under the premise of not departing from the invention patent principle, several improvements and modifications can also be made, these improve and
Retouching also should be regarded as the scope of protection of the patent of the present invention.
Claims (8)
1. a kind of spiced egg production method for promoting gastrointestinal disturbances, which comprises the following steps:
(1) it cooks: first cleaning raw egg, take out, peel off after then cooking 8-9min in boiling water；
(2) stew in soy sauce: the cooked egg peeled off is placed in thick gravy, then using closed pressure vessel with pressure 1.5MPa, 75 DEG C
At a temperature of take out and drain surface thick gravy after stew in soy sauce 60min, spiced egg is made；
(3) auxiliary material is made: stand-by using sucrose tanning syrup；It is stand-by after hawthorn is shredded and is mixed with malt；
(4) figuration: pulling out after manufactured spiced egg is impregnated in syrup, then rolls, makes in the mixture of hawthorn and malt
The mixture of hawthorn and malt sticks the surface of spiced egg, and figuration is completed；
(5) it packs: the spiced egg that figuration is completed is fitted into ganoine packing box, be then arranged outside the ganoine packing box equipped with spiced egg
Packaging bag is simultaneously vacuum-packed, and finally the spiced egg after vacuum packaging is placed in the baking oven that temperature is 75 DEG C and is kept in；
(6) it sterilizes: the spiced egg saved in baking oven being put into sterilization machine, sterilization machine is brought rapidly up to 130 DEG C and carries out at sterilization to it
Reason keeps sterilizing time 10min, then takes out and be cooled to room temperature.
2. a kind of spiced egg production method for promoting gastrointestinal disturbances according to claim 1, which is characterized in that step (3) institute
That states boils syrup using sucrose through the following steps that production:
Sucrose and water are added first in stainless-steel pan, the sucrose and water are 2:1 by weight ratio, then stirs evenly,
Dissolve sucrose sufficiently in water, heating stainless-steel pan boils until liquid glucose, and lemon juice is added, brushes out sugar along pot wall using brush
The white offscum that liquid boiling front and back generates, when the temperature of liquid glucose is more than to stop clearing up pot wall, add water and stir, work as sugar after 138 DEG C
When liquid temperature reaches 165 DEG C, stop heating immediately；Stainless-steel pan is transferred in cold water basin and is dipped in 30 seconds, then by stainless steel
Pot, which is moved on workbench, to be stood, and when liquid glucose temperature is reduced to 100 DEG C or less and keeps liquid state, syrup is made.
3. a kind of spiced egg production method for promoting gastrointestinal disturbances according to claim 1, which is characterized in that step (3) institute
The mixture of the hawthorn and malt stated is that hawthorn and malt 2:1 by weight ratio are mixed to prepare.
4. a kind of spiced egg production method for promoting gastrointestinal disturbances according to claim 1 or 3, which is characterized in that described
Hawthorn is the dried hawthorn for being dehydrated 55%.
5. a kind of spiced egg production method for promoting gastrointestinal disturbances according to claim 1 or 3, which is characterized in that described
Malt is that malt is fried to the coloured malt for then cooling and weeding out to brown color and obtain after ash bits according to the method for frying.
6. a kind of spiced egg production method for promoting gastrointestinal disturbances according to claim 1, which is characterized in that when figuration is completed
Spiced egg temperature when being reduced to 60 DEG C or less, honey has also been spilt on spiced egg surface after the completion of figuration.
7. a kind of spiced egg production method for promoting gastrointestinal disturbances according to claim 1, which is characterized in that the hard
Packing box includes two transparent cartridges, and the transparent cartridge is rectangle, is formed with half elliptic groove in the middle part of transparent cartridge, and two
The spiced egg that figuration is completed in a symmetrical split of transparent cartridge is in the oval space that two half elliptic grooves are constituted.
8. a kind of spiced egg for promoting gastrointestinal disturbances, which is characterized in that by production of any of claims 1-6 above-mentioned
Method is made.
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| CN201910332959.8A CN109924434A (en) | 2019-04-24 | 2019-04-24 | A kind of spiced egg and production method promoting gastrointestinal disturbances |
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| Application Number | Priority Date | Filing Date | Title |
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| CN201910332959.8A CN109924434A (en) | 2019-04-24 | 2019-04-24 | A kind of spiced egg and production method promoting gastrointestinal disturbances |
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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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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349300A (en) * | 2013-07-19 | 2013-10-16 | 卞佳林 | Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs |
| CN106072514A (en) * | 2016-05-25 | 2016-11-09 | 李文化 | Diet-therapy health-preserving cultural center of China |
| CN108902780A (en) * | 2018-06-12 | 2018-11-30 | 江苏香道食品有限公司 | A method of improving spiced egg product hardness |
-
2019
- 2019-04-24 CN CN201910332959.8A patent/CN109924434A/en active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103349300A (en) * | 2013-07-19 | 2013-10-16 | 卞佳林 | Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs |
| CN106072514A (en) * | 2016-05-25 | 2016-11-09 | 李文化 | Diet-therapy health-preserving cultural center of China |
| CN108902780A (en) * | 2018-06-12 | 2018-11-30 | 江苏香道食品有限公司 | A method of improving spiced egg product hardness |
Non-Patent Citations (1)
| Title |
|---|
| 李和平等: "麻辣卤蛋即食产品生产工艺的研究", 《黑龙江畜牧兽医》 * |
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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Application publication date: 20190625 |