CN110367475A - A kind of preparation process of tea egg - Google Patents
A kind of preparation process of tea egg Download PDFInfo
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- CN110367475A CN110367475A CN201810325833.3A CN201810325833A CN110367475A CN 110367475 A CN110367475 A CN 110367475A CN 201810325833 A CN201810325833 A CN 201810325833A CN 110367475 A CN110367475 A CN 110367475A
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- 238000002360 preparation method Methods 0.000 title claims abstract description 19
- 241001122767 Theaceae Species 0.000 title 1
- 244000269722 Thea sinensis Species 0.000 claims abstract description 45
- 235000013616 tea Nutrition 0.000 claims abstract description 32
- 241000675108 Citrus tangerina Species 0.000 claims abstract description 16
- 239000000796 flavoring agent Substances 0.000 claims abstract description 15
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- JDLKFOPOAOFWQN-VIFPVBQESA-N Allicin Natural products C=CCS[S@](=O)CC=C JDLKFOPOAOFWQN-VIFPVBQESA-N 0.000 claims abstract description 14
- JDLKFOPOAOFWQN-UHFFFAOYSA-N allicin Chemical compound C=CCSS(=O)CC=C JDLKFOPOAOFWQN-UHFFFAOYSA-N 0.000 claims abstract description 14
- 235000010081 allicin Nutrition 0.000 claims abstract description 14
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- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
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- OVBPIULPVIDEAO-LBPRGKRZSA-N folic acid Chemical compound C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)N[C@@H](CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-LBPRGKRZSA-N 0.000 description 2
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- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 208000024172 Cardiovascular disease Diseases 0.000 description 1
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- PQMOXTJVIYEOQL-UHFFFAOYSA-N Cumarin Natural products CC(C)=CCC1=C(O)C(C(=O)C(C)CC)=C(O)C2=C1OC(=O)C=C2CCC PQMOXTJVIYEOQL-UHFFFAOYSA-N 0.000 description 1
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- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- FSOGIJPGPZWNGO-UHFFFAOYSA-N Meomammein Natural products CCC(C)C(=O)C1=C(O)C(CC=C(C)C)=C(O)C2=C1OC(=O)C=C2CCC FSOGIJPGPZWNGO-UHFFFAOYSA-N 0.000 description 1
- OVBPIULPVIDEAO-UHFFFAOYSA-N N-Pteroyl-L-glutaminsaeure Natural products C=1N=C2NC(N)=NC(=O)C2=NC=1CNC1=CC=C(C(=O)NC(CCC(O)=O)C(O)=O)C=C1 OVBPIULPVIDEAO-UHFFFAOYSA-N 0.000 description 1
- 206010028980 Neoplasm Diseases 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 description 1
- 229930006000 Sucrose Natural products 0.000 description 1
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 1
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- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
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- ZYGHJZDHTFUPRJ-UHFFFAOYSA-N coumarin Chemical compound C1=CC=C2OC(=O)C=CC2=C1 ZYGHJZDHTFUPRJ-UHFFFAOYSA-N 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 210000005229 liver cell Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
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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
- A23L23/00—Soups; Sauces; 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
-
- 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3535—Organic compounds containing sulfur
-
- 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
-
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
-
- 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
Abstract
The invention discloses a kind of preparation processes of tea egg, comprising the following steps: (1) prepares raw material: 300~500 parts of egg, 10~20 parts of dried rose, 20~30 parts of green tea, 5~10 parts of ginger, 2~5 parts of Radix Astragali, 4~6 parts of tangerine peel, 3~5 parts of hawthorn, wild 5~10 parts of fragrant bacterium, 0.1~0.3 part of allicin, 1~10 part of salt by following parts by weight；(2) egg is cleaned and with vinegar aqueous solution soaking；(3) it is cooled after just boiling egg；(4) (4), which are boiled condiment and filtered, is bundled into flavor pack；(5) flavor pack is boiled；(6) it egg is cracked into shell is placed in pot and cook, obtain tea egg.The proportion of raw material of the present invention is based on traditional Chinese medical theory and existing cooking skill, and the tea egg delicious and fragrant taste being prepared is suitable for people of all ages, with health role to stomach, is eaten for a long time without side-effects to body.
Description
Technical field
The present invention relates to food processing technology fields, and in particular to a kind of preparation process of tea egg.
Background technique
Minerals required for the human bodies such as egg protein rich in, fat, vitamin and iron, calcium, potassium, albumen
Matter is the most excellent protein of nature, has repair to liver organization damage；It is rich in DHA and lecithin, vitellin simultaneously,
Advantageous to nervous system and body development, energy brain tonic and intelligence development improves memory, and promote liver cell regeneration；In egg containing compared with
More vitamin Bs and other microelements, can decompose and aoxidize the intracorporal carcinogen of people, have protective effect on cancer risk；Use tealeaves
Boiled egg is quite liked by a person sponging on an aristocrat because its taste is aromatic, however is typically due in tea egg manufacturing process, needs in tea
It boils for a long time, therefore is easy to produce many harmful substances, be unfavorable for human health, therefore how to make and having to human health
The tea egg of benefit becomes the project of people's research.
Summary of the invention
The purpose of the invention is to provide a kind of preparation process of tea egg, the preparation process is simple, raw material
Proportion be based on traditional Chinese medical theory and existing cooking skill, the tea egg delicious and fragrant taste being prepared, long-term consumption to body without
Side effect.
To achieve the above object, The technical solution adopted by the invention is as follows:
A kind of preparation process of tea egg, comprising the following steps:
(1) it stocks up by following parts by weight: 300~500 parts of egg, 10~20 parts of dried rose, 20~30 parts of green tea, ginger 5
~10 parts, 2~5 parts of Radix Astragali, 4~6 parts of tangerine peel, 3~5 parts of hawthorn, wild 5~10 parts of fragrant bacterium, 0.1~0.3 part of allicin, salt 1~
10 parts；
(2) after first cleaning egg with clear water, then egg is placed in diluted vinegar solution and is impregnated 3~10 minutes, the diluted vinegar
Solution is to be mixed with light-coloured vinegar and water in the ratio of 10~30:1；
(3) egg soaked is placed in watt pot or enamel pan, after adding cold water to submerge, is boiled, boiling takes after 1~3 minute
Egg is spare out；
(4) it is re-poured into cold water after cleaning pot, after water boiling, by egg, dried rose, green tea, ginger, Radix Astragali, tangerine
Skin, hawthorn, wild fragrant bacterium are poured into wherein, and fire is closed after water boils again, condiment is filtered with gauze and is rolled into flavor pack；
(5) it is re-poured into 800~100 parts of cold water after cleaning watt pot or enamel pan, the allicin got ready and salt are fallen
Enter wherein, flavor pack is placed in one again after liquid boiling, small fire boils 10~30 minutes；
(6) egg that step (3) is got ready is gently struck and splits eggshell and is placed in the pot of step (5), high fire boils rear mild fire
It simmers 10~60 minutes, Guan Huo, impregnates 1~24 hour to get tea egg.
Further, the cold water in the step (4) can also be big bone soup, and the big bone soup is the preparation method is as follows: take big
It 750 parts of bone, is boiled with cold water, after going blood foam, is rinsed well, again plus 1000~1500 parts of water are boiled rear small fire and simmer 2~4h, are obtained
To big bone soup.
Further, common fig leaf juice and dry lemon tablet are also added into after water boiling in the step (4).
Preferably, the parts by weight of the common fig leaf juice are 3~5 parts, and the parts by weight of the dry lemon tablet are 3~5 parts.
Further, in the step (5), while allicin is poured into pot, also having poured into parts by weight is 5~8 parts
Wine.
Preferably, in the step (6), during mild fire simmers, just the egg in pot was stirred every 5~10 minutes
Once.
Preferably, in the step (6), obtained tea egg is vacuum-packed, packages and is placed in pressure cooker
120 DEG C are sterilized 20~30 minutes.
Compared with prior art, the invention has the following advantages:
(1) each raw material are natural food materials in flavor pack of the invention, and are former materials common in daily life
Material is not added with the preservative being harmful to the human body and additive etc., but its raw material synergistic effect makes it have the longer quality guarantee period.
Its raw material is cheap and easy to get, at low cost, which can effectively ensure that the value of each raw material can get the maximum degree of application, and
And improve the utilization rate of fragrance.
(2) in raw material of the present invention allicin addition, on the one hand can play bacteriostasis, make it have the longer shelf-life
Limit, on the other hand, allicin itself also have the function of improving cellular immunity, humoral immunity and nonspecific immunity have to human body
Benefit, and allicin cooperates with the fishy smell of the removable egg of other raw material, rather than therefore the compacting fishy smell of other materials is gone
The effect of fishy smell is fabulous.
(3) galanga is added in raw material of the present invention, galanga heat plays the role of warming the middle warmer and descending qi, relieves pain, helps digestion, stewed boiling
In the process, facilitate fragrance to penetrate into egg, keep tea egg taste more preferable, and brew time can be shortened.
(4) be added to Radix Astragali in raw material of the present invention, Radix Astragali containing saponin, sucrose, polysaccharide, a variety of amino acid, folic acid and selenium,
The various trace elements such as zinc, copper, there is invigorating qi for consolidating superficies, can play the role of improving resistance with suitable method is edible.
(5) it also added common fig leaf juice in raw material of the present invention, selenium content is 189ng/g in common fig leaf juice, also contains furans
Cumarin, flavones, pectin, resin, carbohydrate and vitamin C etc., wherein effective component of the Flavonoid substances as bioactivity,
Treatment middle and old age hypertension, blood is sticky, cardiovascular and cerebrovascular disease etc. tool has a better effect.
(6) tangerine peel is added in raw material of the present invention, Chinese medicine thinks that tangerine peel has the effect of regulating the flow of vital energy and removing obstruction toit, stopping coughing and removing phlegm, matches
Green tea is closed, pyrolysis phlegm, antibacterial anti-inflammatory can be removed.In addition, contain a large amount of vitamin C and essential oil in tangerine peel, taste faint scent, and
It combines hawthorn, has and refreshes oneself, ventilates, and regulating qi-flowing for eliminating phlegm, adjusts the effect of blood pressure at stomach invigorating dehumidifying.The addition of tangerine peel can make tealeaves
Egg has the aromatic odor of tangerine peel, more tasty and more refreshing, adds the flavor of tea egg.
(7) this material of dry lemon tablet has particularly been selected in raw material of the present invention, is rich in citric acid abundant in lemon tablet,
With strong aroma, it can be used for modulation beverage dish, cosmetics and drug etc., also, it is rich in vitamin C, can have
Preventing phlegm from forming and stopping coughing, promote the production of body fluid stomach invigorating the effect of；Lemon tablet collaboration haw flakes are greatly improved the appetite of people, and make human body to tealeaves
The absorption of nutriment etc. is more preferable in egg；And the organic acid that lemon tablet is rich in can soften eggshell in the fabrication of tea egg,
Make feed liquid be easier to penetrate into egg, and is conducive in egg that protein is by human consumption, absorption and utilization, the organic acid being rich in due to it
For natural organic acids, the role that antioxidant can be also served as in the preparation process of tea egg cooperates with allicin, inhibitory enzyme activity,
Extend the storage life of tea egg, and has no toxic side effect.
(8) it also added wine in raw material of the present invention, select Ji Me Lao Jiu that the mode of green tea is added to be made into flavor pack, be prepared into
Not only tea perfume is strong for the tea egg arrived, and fresh perfume is palatable, and faint scent is tasty, and contains caffeine in green tea, can refresh the mind, and eliminates
Fatigue, human body can fully absorb its nutrition after incorporating egg, promote physically and mentally healthy.
Specific embodiment
Below with reference to embodiment, the invention will be further described, and mode of the invention includes but are not limited to following implementation
Example.
Embodiment 1
A kind of preparation process of tea egg, comprising the following steps:
(1) it stocks up by following parts by weight: 300 parts of egg, 10 parts of dried rose, 20 parts of green tea, 5 parts of ginger, 2 parts of Radix Astragali, tangerine
4 parts of skin, 3 parts of hawthorn, wild 5 parts of fragrant bacterium, 0.1 part of allicin, suitable salt；
(2) after first cleaning egg with clear water, then egg is placed in diluted vinegar solution and is impregnated 3~10 minutes, the diluted vinegar
Solution is to be mixed with light-coloured vinegar and water in the ratio of 10~30:1；
(3) egg soaked is placed in watt pot or enamel pan, after adding cold water to submerge, is boiled, boiling takes after 1~3 minute
Egg is spare out；
(4) it is re-poured into cold water after cleaning pot, after water boiling, by egg, dried rose, green tea, ginger, Radix Astragali, tangerine
Skin, hawthorn, wild fragrant bacterium are poured into wherein, and fire is closed after water boils again, condiment is filtered with gauze and is rolled into flavor pack；
(5) it is re-poured into 800~100 parts of cold water after cleaning watt pot or enamel pan, the allicin got ready and salt are fallen
Enter wherein, flavor pack is placed in one again after liquid boiling, small fire boils 10~30 minutes；
(6) egg that step (3) is got ready is gently struck and splits eggshell and is placed in the pot of step (5), high fire boils rear mild fire
It simmers 10~60 minutes, Guan Huo, impregnates 1~24 hour to get tea egg；During mild fire simmers, just every 5~10 minutes
Egg agitation in pot is primary.
Embodiment 2
The present embodiment is only that the component in its flavor pack is different from the difference of embodiment 1, in the present embodiment, removes condiment
Component in packet are as follows: 10 parts of dried rose, 25 parts of green tea, 6 parts of ginger, 4 parts of Radix Astragali, 5 parts of tangerine peel, 4 parts of hawthorn and wild 6 parts of fragrant bacterium.
Embodiment 3
The present embodiment is only that the component in its flavor pack is different from the difference of embodiment 1, in the present embodiment, removes condiment
Component in packet are as follows: 20 parts of dried rose, 30 parts of green tea, 10 parts of ginger, 5 parts of Radix Astragali, 6 parts of tangerine peel, 5 parts of hawthorn and wild fragrant bacterium 10
Part.Also, in step described in the present embodiment (5), while allicin is poured into pot, also having poured into parts by weight is 5~8 parts
Wine.
Embodiment 4
The present embodiment is only that the component in its flavor pack is different from the difference of embodiment 3, in the present embodiment, removes condiment
Component in packet are as follows: 15 parts of dried rose, 28 parts of green tea, 8 parts of ginger, 4 parts of Radix Astragali, 6 parts of tangerine peel, 3 parts of hawthorn and common fig leaf juice 3
Part.
Embodiment 5
The present embodiment is only that the component in its flavor pack is different from the difference of embodiment 3, in the present embodiment, removes condiment
Component in packet are as follows: 20 parts of dried rose, 20 parts of green tea, 10 parts of ginger, 2 parts of Radix Astragali, 4 parts of tangerine peel, 5 parts of hawthorn, wild 5 parts of fragrant bacterium,
5 parts and 3 parts of dry lemon tablet of common fig leaf juice.
Also, the cold water in the step (4) replaces with big bone soup, and the big bone soup is the preparation method is as follows: take big bone 750
Part, it is boiled with cold water, after going blood foam, is rinsed well, again plus 1000~1500 parts of water are boiled rear small fire and simmer 2~4h, are obtained big
Bone soup.
In addition, also the tea egg being prepared is vacuum-packed for the present embodiment, packages and be placed on 120 in pressure cooker
DEG C sterilization 20~30 minutes.
Raw material of the present invention is substantially natural perfume material, and natural perfume material belongs to bouquet principles matter, if directly using,
May not necessarily have functions that, or even run counter to desire.It is therefore desirable to impose corresponding specially treated, ability according to the moral character of fragrance
Give full play to its effect, here it is " processings " of fragrance." too late then effect is hard to find, too then taste is opposite ", process whether
It is proper, directly affect the quality of fragrance, appropriate processing can reinforce the effect of fragrance and eliminate its side effect in consideration of it, this reality
It applies example and frying is carried out to the raw material for being partially suitable for high temperature frying, and in order to avoid fragrance overrich and not enough persistently, to corresponding
Raw material is impregnated using boiling water, by processing to fragrance, is improved the utilization rate of fragrance, is made the best use of everything, fresh perfume (or spice) is prepared can
Mouthful, eat long it is oiliness, do not get angry, holding time longer condiment.
Above-described embodiment is only the preferred embodiment of the present invention, should not be taken to limit protection scope of the present invention, but
It is all in body design thought of the invention and mentally make have no the change of essential meaning or polishing, the technology solved
Problem is still consistent with the present invention, should all be included within protection scope of the present invention.
Claims (7)
1. a kind of preparation process of tea egg, which comprises the following steps:
(1) it stocks up by following parts by weight: 300~500 parts of egg, 10~20 parts of dried rose, 20~30 parts of green tea, ginger 5~10
Part, 2~5 parts of Radix Astragali, 4~6 parts of tangerine peel, 3~5 parts of hawthorn, wild 5~10 parts of fragrant bacterium, 0.1~0.3 part of allicin, 1~10 part of salt；
(2) after first cleaning egg with clear water, then egg is placed in diluted vinegar solution and is impregnated 3~10 minutes, the diluted vinegar solution
It is to be mixed with light-coloured vinegar and water in the ratio of 10~30:1；
(3) egg soaked is placed in watt pot or enamel pan, after adding cold water to submerge, is boiled, boiling took out chicken after 1~3 minute
Egg is spare；
(4) it is re-poured into cold water after cleaning pot, after water boiling, by egg, dried rose, green tea, ginger, Radix Astragali, tangerine peel, mountain
Short, bristly hair or beard, wild fragrant bacterium are poured into wherein, and fire is closed after water boils again, condiment is filtered with gauze and is rolled into flavor pack；
(5) it is re-poured into 800~100 parts of cold water after cleaning watt pot or enamel pan, the allicin got ready and salt are poured into it
In, flavor pack is placed in one again after liquid boiling, small fire boils 10~30 minutes；
(6) egg that step (3) is got ready is gently struck and splits eggshell and is placed in the pot of step (5), high fire boils rear mild fire and simmers
10~60 minutes, Guan Huo, 1~24 hour was impregnated to get tea egg.
2. a kind of preparation process of tea egg according to claim 1, which is characterized in that the cold water in the step (4)
It can also be big bone soup, and the big bone soup is boiled with cold water, after going blood foam, rinsed well the preparation method is as follows: take 750 parts of big bone,
Again plus 1000~1500 parts of water are boiled rear small fire and simmer 2~4h, obtain big bone soup.
3. a kind of preparation process of tea egg according to claim 2, which is characterized in that boiled in the step (4) to water
After rising, it is also added into common fig leaf juice and dry lemon tablet.
4. a kind of preparation process of tea egg according to claim 3, which is characterized in that the parts by weight of the common fig leaf juice
Number is 3~5 parts, and the parts by weight of the dry lemon tablet are 3~5 parts.
5. a kind of preparation process of tea egg described in any one according to claim 1~4, which is characterized in that the step
(5) in, while allicin is poured into pot, the wine that parts by weight are 5~8 parts has also been poured into.
6. a kind of preparation process of tea egg according to claim 5, which is characterized in that in the step (6), in mild fire
During simmering, just the egg in pot was stirred every 5~10 minutes primary.
7. a kind of preparation process of tea egg according to claim 6, which is characterized in that in the step (6), will obtain
Tea egg be vacuum-packed, package and be placed in pressure cooker 120 DEG C and sterilize 20~30 minutes.
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN111616317A (en) * | 2020-06-13 | 2020-09-04 | 马万云 | Tea egg making method |
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