CN111053204A - Dried egg with dried orange peel flavor and preparation method thereof - Google Patents
Dried egg with dried orange peel flavor and preparation method thereof Download PDFInfo
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- CN111053204A CN111053204A CN201811201725.1A CN201811201725A CN111053204A CN 111053204 A CN111053204 A CN 111053204A CN 201811201725 A CN201811201725 A CN 201811201725A CN 111053204 A CN111053204 A CN 111053204A
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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
- 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
-
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
-
- 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 relates to dried eggs with a dried orange peel flavor, which comprise the following raw materials in parts by weight: 100 parts of egg liquid, 15-20 parts of oat flour, 10-15 parts of dried orange peel powder and 1-2 parts of seasoning mixture, and all the raw materials are mixed and then are steamed, molded, marinated and dried to obtain the oat egg sauce. The dried eggs with the flavor of the dried tangerine peels, provided by the invention, not only are the flavors of the oats and the dried tangerine peels fused, but also the fishy smell of the eggs is eliminated, so that the dried eggs are unique in taste; the egg, the oat and the dried orange peel are integrated, so that the egg is free from the problems of small amount of cholesterol, dyspepsia and the like while absorbing the nutrition of the egg, and is suitable for the elderly and other people; in addition, because the oat powder has extremely strong water absorption, the toughness and the taste of the dried egg can be improved, and the dried egg has smooth and tender taste by matching with the seasoning mixture.
Description
Technical Field
The invention relates to the field of food processing, and particularly relates to dried egg with a dried orange peel flavor and a preparation method thereof.
Background
Eggs are the most common kind of eggs, and have extremely high nutritional value. It can provide a large amount of complete and high-quality protein, and contains all the amino acids necessary for human body, a certain quantity of vitamins and minerals. Eggs are one of the main nutritional food for people, the traditional use method is mainly limited to cooking methods such as frying, stir-frying, steaming and boiling and the like and products such as marinated eggs, salted eggs, preserved eggs and the like, and the taste and nutrition of the eggs are single. In recent years, with the progress of food industry science and technology and the innovative application of processing technology, a novel processed product, namely dried egg, is favored by consumers due to the advantages of convenient eating and carrying, exquisite taste, long shelf life, novelty and the like. The dried eggs are prepared by taking the egg liquid as the main material and adding a proper amount of salt, sugar, monosodium glutamate, spices and the like, the appearance and the color are similar to those of the traditional dried bean curd food, and the dried eggs are delicious, high in nutritional value and wide in development prospect.
The dried egg is a novel food which is prepared by processing whole egg yolk or egg white into dried bean curd with the texture and color similar to the traditional dried bean curd by adopting the traditional process and modern production equipment, can be used as snacks, and can also be matched with various delicacies for cooking, such as cold dish making and dish making, hot pot, fried dish, soup dish, dry pot and the like. According to the market demand, small packages, large packages of dried eggs, leisure packages and gift packages can be produced, wherein the small packages are used for snack consumption, the large packages can be used for hotels and families for catering, and the gift packages are gifts for relatives, friends and friends, so that different purposes and demands of people are met. The dried egg industry is in the initial stage of the market, and the dried egg prepared by the traditional dried egg processing method has the advantages of single taste, complex production process and high cost.
Every 100 g of egg yolk contains 7 g of protein, 15 g of fat, 67 mg of calcium, 266 mg of phosphorus and 3.5 mg of iron; and each 100 g of protein only contains 5 g of protein, 9 mg of calcium, 8 mg of phosphorus and 0.1 mg of iron, and the protein does not contain fat. Egg yolk also contains a large amount of choline, lecithin, cholesterol, abundant vitamins and various trace elements, while egg white contains substantially no such components. Thus, the nutritive value of egg yolk is much higher than that of egg white. However, as the yolk contains cholesterol, some old people look for the yolk to stop, so that the dried eggs prepared by some food manufacturers for catering to most people only comprise the egg white but not the yolk, and the nutritional effect of the dried eggs is seriously reduced. In addition, the dried eggs are prepared from eggs, and digestion can be affected by eating more dried eggs.
Among the dried egg products on the market, the taste is single, and some dried egg products even have the problems of no luster, poor elasticity, poor durability, rough mouthfeel and the like.
Disclosure of Invention
The invention aims to solve the defects of the prior art and provide dried eggs with a dried orange peel flavor and a preparation method thereof.
Dried eggs with dried orange peel flavor comprise the following raw materials in parts by weight: 100 parts of egg liquid, 15-20 parts of oat powder, 10-15 parts of dried orange peel powder and 1-2 parts of seasoning mixture.
Preferably, the dried orange peel is Xinhui dried orange peel.
Further, the seasoning mixture consists of the following raw materials in parts by weight: 0.2-0.3 part of monosodium glutamate, 0.2-0.3 part of salt, 1.5-3 parts of black tea, 3-5 parts of star anise, 3-5 parts of cassia bark, 1.5-3 parts of bay leaves, 1.5-3 parts of fennel, 1.5-3 parts of kaempferia galangal, 3-7 parts of white sugar, 50-100 parts of water and 50-100 parts of light soy sauce.
The dried eggs with the dried orange peel flavor provided by the invention are unique in taste and rich in nutrition, and the problems of cholesterol, dyspepsia and the like in the dried eggs are not considered when the dried eggs are eaten, so that the dried eggs are suitable for being eaten by the old and the like.
The invention also comprises a preparation method of the dried eggs with the flavor of the dried orange peel, which comprises the following specific steps:
(1) oat pretreatment: selecting oat rice with bright surface and high integrity, washing in water for multiple times, soaking for 8-10 hr, draining for 1-2 hr, and drying with cold air at-1-0 deg.C for 6-8 hr.
The invention adopts the ice-temperature cold-air drying technology to dry the oat. The technology of ice-temperature cold-air drying is a food drying method produced by applying the theory of ice-temperature storage to the field of food drying. Compared with the traditional sunlight drying and hot air drying, the method can not only preserve the original flavor and color of the food, but also has obvious advantages in the restoring property when meeting water.
(2) Carrying out oat steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment condition that the steam explosion pressure is 1.6-2.0 MPa; the voltage stabilizing time is 30-40 s.
The invention adopts the steam explosion technology to treat the oat. Steam explosion, namely steam explosion, is a technology for pretreating biomass in an explosion process realized by applying a steam ejection principle. The technical essence is as follows: the steam molecules permeating into the plant tissue are released instantly, so that the internal energy of the steam is converted into mechanical energy and acts on the cell layers of the biomass tissue, and the raw material is decomposed according to the purpose by using less energy. The method not only avoids the secondary pollution problem of chemical treatment, but also solves the problem of low biological treatment efficiency at present, and is one of the most promising pretreatment technologies in the field of biomass conversion.
(3) Milling oat into powder: the fineness of the oat rice subjected to steam explosion pretreatment is up to more than 80 meshes by using a flour mill or a pulverizer to obtain oat flour; thus, the dried eggs have better mouthfeel.
(4) Preparing tangerine peel powder: grinding the dried orange peel by using a pulverizer, and then sieving the ground powder by using a sieve of 80-100 meshes to obtain tangerine peel powder; the Xinhui dried egg is preferably selected, and the special nutrition and taste of the Xinhui dried orange peel can make the flavored dried egg have better taste.
(5) Preparing egg liquid: washing fresh egg surface, breaking, and filtering to remove egg shell to obtain egg liquid.
(6) Mixing and forming: mixing the egg liquid, oat flour and dried orange peel powder, adding the seasoning mixture, stirring and cooking the mixed solution, cooling after solidification, and shaping after cooling to obtain the flavored dried egg semi-finished product.
(7) Marinating: and marinating and drying the shaped half-finished flavored dried eggs to obtain the flavored dried eggs.
Further, the egg liquid obtained in the step (5) is firstly stirred for 10-20min and then filtered by a filter screen of 80-120 meshes to obtain the egg liquid with uniform texture. Preferably, the egg white liquid is stirred for 10 minutes at the rotating speed of 500-1000 rpm/min, and then is filtered by a filter screen of 100 meshes to obtain the egg white liquid with uniform texture.
By adopting the technical scheme, when the egg liquid particles are large, the egg liquid particles are large in adhesion phenomenon, the finished dried egg product is soft and not easy to break and has no brittleness, and the egg liquid particles are small, the egg liquid particles are heated into powder and are not easy to fix and form, when the mesh number of the screen is 80-120, the egg white particles are moderate, and the semi-finished cooked dried egg product has certain hardness and moderate elasticity and brittleness.
Further, the step (6) is specifically: stirring the mixed solution, standing for 5-10min, filling into a mold, steaming at 90-101 deg.C under 0.2-0.3MPa for 90-100min to obtain dried molded egg, demolding, and cooling to room temperature.
Further, the step (7) is specifically: placing the shaped semi-finished flavored dried eggs into brine for marinating for 30-40min, keeping the central temperature of the brine at 70-80 ℃, fishing out the flavored dried eggs after marinating, cooling the flavored dried eggs to room temperature, and drying.
Further, the brine in the step (7) is prepared from the following raw materials in parts by weight: 1-1.5 parts of tsaoko amomum fruits, 1-1.5 parts of murraya paniculata, 1-1.5 parts of cardamom, 1-1.5 parts of Guangxiang, 1-1.5 parts of clove, 1-1.5 parts of liquorice, 1-1.5 parts of gardenia, 1-1.5 parts of cassia twig, 1-1.5 parts of angelica dahurica, 2-5 parts of anise, 1-3 parts of lithospermum, 1-1.5 parts of kaempferia galangal, 1-1.5 parts of fructus amomi, 10-15 parts of salt, 5-8 parts of monosodium glutamate, 5-10 parts of chicken essence, 8-12 parts of cooking wine, 8-12 parts of white granulated sugar and 1000-1200 parts of water.
Compared with the prior art, the method has the following advantages:
1. the dried egg with the flavor of the dried orange peel is added with the oat powder: on one hand, the sweet taste of oat makes the taste of the dried egg not single any more, the toughness and the taste of the dried egg can be improved due to the extremely strong water absorption of oat powder, and the dried egg has smooth and tender taste by matching with a seasoning mixture; on the other hand, the oat can effectively reduce cholesterol in human bodies, contains abundant linoleic acid, and has one of auxiliary curative effects on fatty liver, diabetes, edema, constipation and the like of the human bodies, so that the eating of the flavored dried egg can avoid the containing of a small amount of cholesterol, and is suitable for being eaten by many people such as the old.
2. The dried eggs with the flavor of the dried tangerine peel are added with the dried tangerine peel powder: on one hand, the aromatic smell of the dried eggs makes the dried eggs have unique flavor; on the other hand, the dried orange peel can be used for treating the symptoms such as spleen deficiency diet reduction, dyspepsia, nausea and vomiting, and the tangerine peel powder is added in the invention, so that the dried orange peel can regulate intestines and stomach, regulate qi and invigorate the spleen, promote appetite, promote digestion, reduce the problems such as dyspepsia after eating dried eggs, and is suitable for people with poor digestion of intestines and stomach.
3. The dried eggs with the flavor of the dried tangerine peels, provided by the invention, not only are the flavors of the oats and the dried tangerine peels fused, but also the fishy smell of the eggs is eliminated, so that the dried eggs are unique in taste; the egg, the oat and the dried orange peel are integrated, so that the egg is free from the problems of small amount of cholesterol, dyspepsia and the like while absorbing the nutrition of the egg, and is suitable for the elderly and other people; in addition, because the oat powder has extremely strong water absorption, the toughness and the taste of the dried egg can be improved, and the dried egg has smooth and tender taste by matching with the seasoning mixture.
Detailed Description
Example 1
Dried eggs with dried orange peel flavor comprise the following raw materials in parts by weight: 100 parts of egg liquid, 15 parts of oat powder, 10 parts of Xinhui dried orange peel powder and 1 part of seasoning mixture.
The seasoning mixture consists of the following raw materials in parts by weight: 0.2 part of monosodium glutamate, 0.2 part of salt, 1.5 parts of black tea, 3 parts of star anise, 3 parts of cassia bark, 1.5 parts of myrcia, 1.5 parts of fennel, 1.5 parts of kaempferia galangal, 3 parts of white sugar, 50 parts of water and 50 parts of light soy sauce.
The embodiment also comprises a preparation method of the dried tangerine peel flavored eggs, which comprises the following specific steps:
(1) oat pretreatment: selecting oat rice with bright surface and high integrity, washing in water for multiple times, soaking for 8h, draining for 1h, and drying with cold air at-1-0 deg.C for 6 h;
(2) carrying out oat steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment condition that the steam explosion pressure is 1.6-2.0 MPa; the voltage stabilization time is 30-40 s;
(3) milling oat into powder: the fineness of the oat rice subjected to steam explosion pretreatment is up to more than 80 meshes by using a flour mill or a pulverizer to obtain oat flour;
(4) preparing tangerine peel powder: grinding the dried orange peel by using a pulverizer, and then sieving the ground powder by using a 80-mesh sieve to obtain tangerine peel powder;
(5) preparing egg liquid: washing fresh egg surface, breaking, and filtering to remove egg shell to obtain egg liquid; stirring the obtained egg liquid for 10min, and filtering with 80 mesh filter screen to obtain egg liquid with uniform texture. In this example, the egg white was stirred at 500rpm/min for 10 minutes and then filtered through a 100 mesh filter screen to obtain an egg white with a uniform texture.
(6) Mixing and forming: mixing egg liquid, oat flour and pericarpium Citri Tangerinae powder, adding the flavoring mixture, stirring, standing for 5min, filling into a mold, and steaming at 90 deg.C under 0.2MPa for 90min to obtain molded dry egg embryo;
(7) demolding: and cooling the cooked egg blank to room temperature, putting the egg blank into water, and quickly demoulding.
(8) Cutting into blocks: and cutting the egg embryo into strips with uniform thickness.
(9) Marinating: and (3) putting the cut egg blanks into brine for marinating for 30min, keeping the central temperature of the brine at 70 ℃, taking out the eggs, and drying and cooling the eggs. The brine comprises, by weight, 1 part of amomum tsao-ko, 1 part of murraya paniculata, 1 part of cardamom, 1 part of Guangxiang, 1 part of clove, 1 part of liquorice, 1 part of gardenia, 1 part of cassia twig, 1 part of angelica dahurica, 2 parts of anise, 1 part of lithospermum, 1 part of kaempferia galangal, 1 part of fructus amomi, 10 parts of salt, 5 parts of monosodium glutamate, 5 parts of chicken essence, 8 parts of cooking wine, 8 parts of white granulated sugar and 1000 parts of water.
(10) Drying: and (3) drying the marinated dried eggs in a hot air drying oven at the temperature of 30 ℃ for 40min to obtain a semi-finished product.
(11) And (3) vacuum packaging: and (5) vacuum packaging the semi-finished product.
(12) And (3) sterilization: sterilizing the vacuum-packaged semi-finished product at 120 deg.C for 30 min.
(13) And (4) checking: and selecting products which do not meet the standard, and rejecting the products. And packaging the qualified products into boxes.
Example 2
Dried eggs with dried orange peel flavor comprise the following raw materials in parts by weight: 100 parts of egg liquid, 20 parts of oat powder, 15 parts of Xinhui dried orange peel powder and 2 parts of a seasoning mixture.
The seasoning mixture consists of the following raw materials in parts by weight: 0.3 part of monosodium glutamate, 0.3 part of salt, 3 parts of black tea, 5 parts of star anise, 5 parts of cassia bark, 3 parts of bay leaves, 3 parts of fennel, 3 parts of kaempferia galangal, 7 parts of white sugar, 100 parts of water and 100 parts of light soy sauce.
The embodiment also comprises a preparation method of the dried tangerine peel flavored eggs, which comprises the following specific steps:
(1) oat pretreatment: selecting oat rice with bright surface and high integrity, washing in water for multiple times, soaking for 8-10h, draining for 2h, and drying with cold air at-1-0 deg.C for 8 h;
(2) carrying out oat steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment condition that the steam explosion pressure is 1.6-2.0 MPa; the voltage stabilization time is 30-40 s;
(3) milling oat into powder: the fineness of the oat rice subjected to steam explosion pretreatment is up to more than 80 meshes by using a flour mill or a pulverizer to obtain oat flour;
(4) preparing tangerine peel powder: grinding the dried orange peel by using a pulverizer, and then sieving the ground powder by using a 100-mesh sieve to obtain tangerine peel powder;
(5) preparing egg liquid: washing fresh egg surface, breaking, and filtering to remove egg shell to obtain egg liquid; stirring the obtained egg liquid for 20min, and filtering with 120 mesh filter screen to obtain egg liquid with uniform quality. In this example, the egg white was stirred at 1000rpm/min for 10 minutes and then filtered through a 100 mesh filter to obtain an egg white with uniform texture.
(6) Mixing and forming: mixing egg liquid, oat flour and pericarpium Citri Tangerinae powder, adding the flavoring mixture, stirring the mixed solution, standing for 5-10min, filling into a mold, and steaming at 101 deg.C under 0.3MPa for 100min to obtain molded dried egg embryo;
(7) demolding: and cooling the cooked egg blank to room temperature, putting the egg blank into water, and quickly demoulding.
(8) Cutting into blocks: and cutting the egg embryo into strips with uniform thickness.
(9) Marinating: and (3) putting the cut egg blanks into brine for marinating for 30min, keeping the central temperature of the brine at 70-80 ℃, taking out the eggs, and drying and cooling. The brine comprises, by weight, 1.5 parts of grass, 1.5 parts of murraya paniculata, 1.5 parts of cardamom, 1.5 parts of Guangxiang, 1.5 parts of clove, 1.5 parts of liquorice, 1.5 parts of gardenia, 1.5 parts of cassia twig, 1.5 parts of angelica dahurica, 5 parts of anise, 3 parts of lithospermum, 1.5 parts of kaempferia galangal, 1.5 parts of fructus amomi, 15 parts of salt, 8 parts of monosodium glutamate, 10 parts of chicken essence, 12 parts of cooking wine, 12 parts of white granulated sugar and 1200 parts of water.
(10) Drying: and (3) drying the marinated dried eggs in a hot air drying oven at the temperature of 30 ℃ for 40min to obtain a semi-finished product.
(11) And (3) vacuum packaging: and (5) vacuum packaging the semi-finished product.
(12) And (3) sterilization: sterilizing the vacuum-packaged semi-finished product at 120 deg.C for 30 min.
(13) And (4) checking: and selecting products which do not meet the standard, and rejecting the products. And packaging the qualified products into boxes.
It is particularly noted that the method of the invention can be equally applied to the preparation of dried eggs of quail eggs, duck eggs and the like.
The present invention is not limited to the above-described embodiments, and various modifications and variations of the present invention are intended to be included within the scope of the claims and the equivalent technology of the present invention if they do not depart from the spirit and scope of the present invention.
Claims (8)
1. The dried eggs with the flavor of the dried tangerine peels are characterized by comprising the following raw materials in parts by weight: 100 parts of egg liquid, 15-20 parts of oat powder, 10-15 parts of dried orange peel powder and 1-2 parts of seasoning mixture.
2. The dried tangerine peel flavored eggs according to claim 1, wherein the seasoning mixture is composed of the following raw materials in parts by weight: 0.2-0.3 part of monosodium glutamate, 0.2-0.3 part of salt, 1.5-3 parts of black tea, 3-5 parts of star anise, 3-5 parts of cassia bark, 1.5-3 parts of bay leaves, 1.5-3 parts of fennel, 1.5-3 parts of kaempferia galangal, 3-7 parts of white sugar, 50-100 parts of water and 50-100 parts of light soy sauce.
3. The dried tangerine peel flavored eggs according to claim 1 or 2, wherein the tangerine peel powder is Xinhui tangerine peel powder.
4. The preparation method of the dried tangerine peel flavored eggs according to claim 1, which is characterized by comprising the following specific steps:
(1) oat pretreatment: selecting oat rice with bright surface and high integrity, washing in water for multiple times, soaking for 8-10h, draining for 1-2h, and drying with cold air at-1-0 deg.C for 6-8 h;
(2) carrying out oat steam explosion: performing steam explosion on the oat rice dried by cold air at ice temperature by using a steam explosion machine under the treatment condition that the steam explosion pressure is 1.6-2.0 MPa; the voltage stabilization time is 30-40 s;
(3) milling oat into powder: the fineness of the oat rice subjected to steam explosion pretreatment is up to more than 80 meshes by using a flour mill or a pulverizer to obtain oat flour;
(4) preparing tangerine peel powder: grinding the dried orange peel by using a pulverizer, and then sieving the ground powder by using a sieve of 80-100 meshes to obtain tangerine peel powder;
(5) preparing egg liquid: washing fresh egg surface, breaking, and filtering to remove egg shell to obtain egg liquid;
(6) mixing and forming: mixing the egg liquid, oat flour and dried orange peel powder, adding the seasoning mixture, stirring and cooking the mixed solution, cooling after solidification, and shaping after cooling to obtain a flavored dried egg semi-finished product;
(7) marinating: and marinating and drying the shaped half-finished flavored dried eggs to obtain the flavored dried eggs.
5. The preparation method of the dried tangerine peel-flavored eggs according to claim 4, wherein the egg liquid obtained in the step (5) is firstly stirred for 10-20min and then filtered by a filter screen of 80-120 meshes to obtain the egg liquid with uniform texture.
6. The preparation method of the dried tangerine peel flavored eggs according to claim 4, wherein the step (6) is specifically as follows: stirring the mixed solution, standing for 5-10min, filling into a mold, steaming at 90-101 deg.C under 0.2-0.3MPa for 90-100min to obtain dried molded egg, demolding, and cooling to room temperature.
7. The preparation method of the dried tangerine peel flavored eggs according to claim 4, wherein the step (7) is specifically as follows: placing the shaped semi-finished flavored dried eggs into brine for marinating for 30-40min, keeping the central temperature of the brine at 70-80 ℃, fishing out the flavored dried eggs after marinating, cooling the flavored dried eggs to room temperature, and drying.
8. The preparation method of the dried tangerine peel flavored eggs according to claim 4, wherein the brine in the step (7) is prepared from the following raw materials in parts by weight: 1-1.5 parts of tsaoko amomum fruits, 1-1.5 parts of murraya paniculata, 1-1.5 parts of cardamom, 1-1.5 parts of Guangxiang, 1-1.5 parts of clove, 1-1.5 parts of liquorice, 1-1.5 parts of gardenia, 1-1.5 parts of cassia twig, 1-1.5 parts of angelica dahurica, 2-5 parts of anise, 1-3 parts of lithospermum, 1-1.5 parts of kaempferia galangal, 1-1.5 parts of fructus amomi, 10-15 parts of salt, 5-8 parts of monosodium glutamate, 5-10 parts of chicken essence, 8-12 parts of cooking wine, 8-12 parts of white granulated sugar and 1000-1200 parts of water.
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| CN111743101A (en) * | 2020-08-03 | 2020-10-09 | 区仲伟 | Dried orange peel flavored marinated eggs and preparation method thereof |
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