CN111772119A - Method for pickling oily and sandy spiced local eggs - Google Patents
Method for pickling oily and sandy spiced local eggs Download PDFInfo
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- CN111772119A CN111772119A CN202010805515.4A CN202010805515A CN111772119A CN 111772119 A CN111772119 A CN 111772119A CN 202010805515 A CN202010805515 A CN 202010805515A CN 111772119 A CN111772119 A CN 111772119A
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- pickling
- eggs
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- pepper
- spices
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 69
- 238000005554 pickling Methods 0.000 title claims abstract description 46
- 238000000034 method Methods 0.000 title claims abstract description 18
- 244000203593 Piper nigrum Species 0.000 claims abstract description 24
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 24
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 14
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 12
- 244000223760 Cinnamomum zeylanicum Species 0.000 claims abstract description 12
- 235000009917 Crataegus X brevipes Nutrition 0.000 claims abstract description 12
- 235000013204 Crataegus X haemacarpa Nutrition 0.000 claims abstract description 12
- 235000009685 Crataegus X maligna Nutrition 0.000 claims abstract description 12
- 235000009444 Crataegus X rubrocarnea Nutrition 0.000 claims abstract description 12
- 235000009486 Crataegus bullatus Nutrition 0.000 claims abstract description 12
- 235000017181 Crataegus chrysocarpa Nutrition 0.000 claims abstract description 12
- 235000009682 Crataegus limnophila Nutrition 0.000 claims abstract description 12
- 240000000171 Crataegus monogyna Species 0.000 claims abstract description 12
- 235000004423 Crataegus monogyna Nutrition 0.000 claims abstract description 12
- 235000002313 Crataegus paludosa Nutrition 0.000 claims abstract description 12
- 235000009840 Crataegus x incaedua Nutrition 0.000 claims abstract description 12
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 12
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 12
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 12
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 12
- 240000007232 Illicium verum Species 0.000 claims abstract description 12
- 235000008227 Illicium verum Nutrition 0.000 claims abstract description 12
- 244000062241 Kaempferia galanga Species 0.000 claims abstract description 12
- 235000013421 Kaempferia galanga Nutrition 0.000 claims abstract description 12
- 235000009421 Myristica fragrans Nutrition 0.000 claims abstract description 12
- 244000270834 Myristica fragrans Species 0.000 claims abstract description 12
- 239000006002 Pepper Substances 0.000 claims abstract description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 12
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 12
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 12
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 12
- 235000013614 black pepper Nutrition 0.000 claims abstract description 12
- 235000017803 cinnamon Nutrition 0.000 claims abstract description 12
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 12
- 235000011477 liquorice Nutrition 0.000 claims abstract description 12
- 239000001702 nutmeg Substances 0.000 claims abstract description 12
- 241000213006 Angelica dahurica Species 0.000 claims abstract description 11
- 241000159443 Myrcia Species 0.000 claims abstract description 10
- 241000272525 Anas platyrhynchos Species 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 244000000231 Sesamum indicum Species 0.000 claims abstract 3
- 239000004278 EU approved seasoning Substances 0.000 claims description 25
- 235000011194 food seasoning agent Nutrition 0.000 claims description 25
- 235000013599 spices Nutrition 0.000 claims description 24
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 5
- 239000000843 powder Substances 0.000 claims description 5
- 238000007789 sealing Methods 0.000 claims description 5
- 238000003756 stirring Methods 0.000 claims description 5
- 238000005303 weighing Methods 0.000 claims description 5
- 210000000991 chicken egg Anatomy 0.000 claims 2
- 230000009286 beneficial effect Effects 0.000 abstract description 2
- 239000003795 chemical substances by application Substances 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 241000207961 Sesamum Species 0.000 description 11
- 210000002969 egg yolk Anatomy 0.000 description 6
- 235000013305 food Nutrition 0.000 description 5
- 239000000047 product Substances 0.000 description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 2
- 102000002322 Egg Proteins Human genes 0.000 description 2
- 108010000912 Egg Proteins Proteins 0.000 description 2
- 241000287828 Gallus gallus Species 0.000 description 2
- 235000014103 egg white Nutrition 0.000 description 2
- 210000000969 egg white Anatomy 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 1
- 235000001287 Guettarda speciosa Nutrition 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000013345 egg yolk Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 239000004576 sand Substances 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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
- 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
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a method for pickling multi-oil and sand-rising spiced local eggs, which is characterized in that local eggs are adopted for pickling, and then sesame paste, salt, star anise, pepper, fennel, galangal, dried orange peel, rhizoma kaempferiae, black pepper, nutmeg, cinnamon, hawthorn, liquorice, clove, angelica dahurica, tea, myrcia and the like are mixed together to form a pickling agent. The salted native eggs or duck eggs have abundant mouthfeel, good mouthfeel and long shelf life, and are beneficial to improving the audience of products.
Description
Technical Field
The invention relates to the field of agricultural and sideline product processing, in particular to a method for pickling oil-rich and sand-rising spiced local eggs.
Background
The pickled food is common food in daily life, and the food can obtain better taste in a pickling mode and can prolong the shelf life of the food. The egg food contains rich nutrition, especially the native eggs have high content of microelements and high content of fat, and have larger yolk than common eggs, so the native eggs are often used as pickling raw materials. Market research finds that the method for pickling the native eggs on the market at present has certain problems, the yolk has poor effect of causing sand and flowing oil, the egg green taste is single and salty, and the taste of the pickled eggs needs to be further improved.
Disclosure of Invention
The invention aims to solve the technical problem of providing the method for pickling the oil-rich and sand-rising spiced local eggs, and the eggs pickled by the method have good taste and higher nutritional value, the egg yolks are sandy and oily, and the egg green is not salty and chewy.
In order to achieve the purpose, the invention adopts the following technical scheme:
a method for pickling oily and sandy spiced local eggs comprises the following steps:
selecting 100 fresh native eggs with flawless appearances, cleaning each native egg with clear water, wiping off moisture on the surface of the native egg, and then placing the native egg in a ventilated place to be dried for later use;
step two, weighing the following spices in parts by weight: 1-2 g of star anise, 1-2 g of pepper, 1-1.5 g of fennel, 1-2 g of galangal, 1-2 g of dried orange peel, 0.5-1 g of rhizoma kaempferiae, 0.5-1 g of black pepper, 0.4-0.6 g of nutmeg, 0.5-1 g of cinnamon, 0.9-1.1 g of hawthorn, 0.4-0.6 g of liquorice, 0.9-1.1 g of clove, 1-2 g of angelica dahurica, 2-3 g of tea and 0.5-1 g of myrcia, and then grinding the spice into powder for later use;
step three, pouring the spices ground in the step two together with 250 g of edible salt into 1000 g of sesame paste, then adding 250 ml of white spirit into the sesame paste, and uniformly stirring to serve as pickling seasonings for later use;
step four, uniformly wrapping the pickling seasonings in the step three on the cleaned native eggs, then putting the native eggs wrapped with the pickling seasonings into a clean jar, and then injecting the pickling seasonings in the step three into the jar until the native eggs are soaked in the pickling seasonings;
and step five, sealing and storing the jar in the step four, and placing the jar in a shady, dark and ventilated state for 30-40 days.
Preferably, in the second step, the spice is 1.5 g of star anise, 1.5 g of pepper, 1.3 g of fennel, 1.5 g of galangal, 1.5 g of dried orange peel, 0.8 g of rhizoma kaempferiae, 0.7 g of black pepper, 0.5 g of nutmeg, 0.7 g of cinnamon, 1.0 g of hawthorn, 0.5 g of liquorice, 1.0 g of clove, 1.5 g of angelica root, 2.5 g of tea and 0.7 g of myrcia.
Preferably, in the second step, the spices are 2 g of star anise, 1 g of pepper, 1.5 g of fennel, 1 g of galangal, 2 g of dried orange peel, 0.5 g of rhizoma kaempferiae, 1 g of black pepper, 0.4 g of nutmeg, 1 g of cinnamon, 0.9 g of hawthorn, 0.6 g of liquorice, 0.9 g of clove, 2 g of angelica dahurica, 2 g of tea and 1 g of myrcia.
Preferably, in the second step, the spice is 1 g of star anise, 2 g of pepper, 1 g of fennel, 2 g of galangal, 1 g of dried orange peel, 1 g of rhizoma kaempferiae, 0.5 g of black pepper, 0.6 g of nutmeg, 0.5 g of cinnamon, 1.1 g of hawthorn, 0.4 g of liquorice, 1.1 g of clove, 1 g of angelica dahurica, 3 g of tea leaves and 0.5 g of myrcia.
In another embodiment, the native chicken eggs may be replaced with duck eggs.
The invention has the beneficial effects that sesame paste is used as a main material in the formula, meanwhile, the flavoring spices supplement each other, the proportion is moderate, the characteristics of each flavoring spice can be fully exerted, the local eggs or duck eggs to be pickled fully absorb the fragrance of the sesame paste and the flavoring spices, the taste richness of the pickled local eggs or duck eggs is increased, and the audibility of products is favorably improved. In addition, the oil of the yolk can be added into the oil of the sesame paste, so that more oil can be obtained from the yolk compared with the common pickling method in the market, meanwhile, the egg white is more chewy, the mouthfeel of the yolk and the egg white is further improved, and the eating experience of the product is improved.
Detailed Description
Example 1
A method for pickling oily and sandy spiced salty local eggs comprises the following steps:
selecting 100 fresh native eggs with flawless appearances, cleaning each native egg with clear water, wiping off moisture on the surface of the native egg, and then placing the native egg in a ventilated place to be dried for later use;
step two, weighing the following spices in parts by weight: 1.5 g of star anise, 1.5 g of pepper, 1.3 g of fennel, 1.5 g of galangal, 1.5 g of dried orange peel, 0.8 g of rhizoma kaempferiae, 0.7 g of black pepper, 0.5 g of nutmeg, 0.7 g of cinnamon, 1.0 g of hawthorn, 0.5 g of liquorice, 1.0 g of clove, 1.5 g of angelica dahurica, 2.5 g of tea and 0.7 g of myrcia, and then grinding the spices into powder for later use;
step three, pouring the spices ground in the step two together with 250 g of edible salt into 1000 g of sesame paste, then adding 250 ml of white spirit into the sesame paste, and uniformly stirring to serve as pickling seasonings for later use;
step four, uniformly wrapping the pickling seasonings in the step three on the cleaned native eggs, then putting the native eggs wrapped with the pickling seasonings into a clean jar, and then injecting the pickling seasonings in the step three into the jar until the native eggs are soaked in the pickling seasonings;
and step five, sealing and storing the jar in the step four, and placing the jar in a shady, dark and ventilated state for 30-40 days.
Example 2
A method for pickling oily and sandy spiced salty local eggs comprises the following steps:
selecting 100 fresh native eggs with flawless appearances, cleaning each native egg with clear water, wiping off moisture on the surface of the native egg, and then placing the native egg in a ventilated place to be dried for later use;
step two, weighing the following spices in parts by weight: 2 g of star anise, 1 g of pepper, 1.5 g of fennel, 1 g of galangal, 2 g of dried orange peel, 0.5 g of rhizoma kaempferiae, 1 g of black pepper, 0.4 g of nutmeg, 1 g of cinnamon, 0.9 g of hawthorn, 0.6 g of liquorice, 0.9 g of clove, 2 g of angelica dahurica, 2 g of tea and 1 g of bay leaves, and then grinding the spices into powder for later use;
step three, pouring the spices ground in the step two together with 250 g of edible salt into 1000 g of sesame paste, then adding 250 ml of white spirit into the sesame paste, and uniformly stirring to serve as pickling seasonings for later use;
step four, uniformly wrapping the pickling seasonings in the step three on the cleaned native eggs, then putting the native eggs wrapped with the pickling seasonings into a clean jar, and then injecting the pickling seasonings in the step three into the jar until the native eggs are soaked in the pickling seasonings;
and step five, sealing and storing the jar in the step four, and placing the jar in a shady, dark and ventilated state for 30-40 days.
Example 3
A method for pickling oily and sandy spiced salty local eggs comprises the following steps:
selecting 100 fresh native eggs with flawless appearances, cleaning each native egg with clear water, wiping off moisture on the surface of the native egg, and then placing the native egg in a ventilated place to be dried for later use;
step two, weighing the following spices in parts by weight: 1 g of star anise, 2 g of pepper, 1 g of fennel, 2 g of galangal, 1 g of dried orange peel, 1 g of rhizoma kaempferiae, 0.5 g of black pepper, 0.6 g of nutmeg, 0.5 g of cinnamon, 1.1 g of hawthorn, 0.4 g of liquorice, 1.1 g of clove, 1 g of angelica dahurica, 3 g of tea and 0.5 g of bay leaves, and then grinding the spices into powder for later use;
step three, pouring the spices ground in the step two together with 250 g of edible salt into 1000 g of sesame paste, then adding 250 ml of white spirit into the sesame paste, and uniformly stirring to serve as pickling seasonings for later use;
step four, uniformly wrapping the pickling seasonings in the step three on the cleaned native eggs, then putting the native eggs wrapped with the pickling seasonings into a clean jar, and then injecting the pickling seasonings in the step three into the jar until the native eggs are soaked in the pickling seasonings;
and step five, sealing and storing the jar in the step four, and placing the jar in a shady, dark and ventilated state for 30-40 days.
Example 4
The same procedure was carried out except that the native chicken eggs in example 1 were replaced with duck eggs.
EXAMPLE 5 comparison of Pickling results
The embodiment is only an illustration of the concept and implementation of the present invention, and is not a limitation, and technical solutions without substantial changes are still within the protection scope under the inventive concept.
Claims (5)
1. A method for pickling multi-oil and sand-raising spiced local eggs is characterized by comprising the following steps of:
selecting 100 fresh native eggs with flawless appearances, cleaning each native egg with water, wiping off the water on the surface of the native egg, and then placing the native egg in a ventilated place to be dried for later use;
step two, weighing the following spices in parts by weight: 1-2 g of star anise, 1-2 g of pepper, 1-1.5 g of fennel, 1-2 g of galangal, 1-2 g of dried orange peel, 0.5-1 g of rhizoma kaempferiae, 0.5-1 g of black pepper, 0.4-0.6 g of nutmeg, 0.5-1 g of cinnamon, 0.9-1.1 g of hawthorn, 0.4-0.6 g of liquorice, 0.9-1.1 g of clove, 1-2 g of angelica dahurica, 2-3 g of tea and 0.5-1 g of myrcia, and then grinding the spice into powder for later use;
step three, pouring the spices ground in the step two together with 250 g of edible salt into 1000 g of sesame paste, then adding 250 ml of white spirit into the sesame paste, and uniformly stirring to serve as pickling seasonings for later use;
step four, uniformly wrapping the pickling seasonings in the step three on the cleaned native eggs, then putting the native eggs wrapped with the pickling seasonings into a clean jar, and then injecting the pickling seasonings in the step three into the jar until the native eggs are soaked in the pickling seasonings;
and step five, sealing and storing the jar in the step four, and placing the jar in a shady, dark and ventilated state for 30-40 days.
2. The method for pickling the oil-rich and sand-raising spiced local eggs as claimed in claim 1, wherein the spices in the second step are as follows: 1.5 g of star anise, 1.5 g of pepper, 1.3 g of fennel, 1.5 g of galangal, 1.5 g of dried orange peel, 0.8 g of rhizoma kaempferiae, 0.7 g of black pepper, 0.5 g of nutmeg, 0.7 g of cinnamon, 1.0 g of hawthorn, 0.5 g of liquorice, 1.0 g of clove, 1.5 g of angelica dahurica, 2.5 g of tea and 0.7 g of myrcia.
3. The method for pickling the oil-rich and sand-raising spiced local eggs as claimed in claim 1, wherein the spices in the second step are as follows: 2 g of star anise, 1 g of pepper, 1.5 g of fennel, 1 g of galangal, 2 g of dried orange peel, 0.5 g of rhizoma kaempferiae, 1 g of black pepper, 0.4 g of nutmeg, 1 g of cinnamon, 0.9 g of hawthorn, 0.6 g of liquorice, 0.9 g of clove, 2 g of angelica dahurica, 2 g of tea and 1 g of myrcia.
4. The method for pickling the oil-rich and sand-raising spiced local eggs as claimed in claim 1, wherein the spices in the second step are as follows: 1 g of star anise, 2 g of pepper, 1 g of fennel, 2 g of galangal, 1 g of dried orange peel, 1 g of rhizoma kaempferiae, 0.5 g of black pepper, 0.6 g of nutmeg, 0.5 g of cinnamon, 1.1 g of hawthorn, 0.4 g of liquorice, 1.1 g of clove, 1 g of angelica dahurica, 3 g of tea and 0.5 g of myrcia.
5. The method for pickling a fried and sandy spiced local chicken egg as claimed in claim 1, wherein said local chicken egg is replaced with a duck egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010805515.4A CN111772119A (en) | 2020-08-12 | 2020-08-12 | Method for pickling oily and sandy spiced local eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010805515.4A CN111772119A (en) | 2020-08-12 | 2020-08-12 | Method for pickling oily and sandy spiced local eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111772119A true CN111772119A (en) | 2020-10-16 |
Family
ID=72761967
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010805515.4A Pending CN111772119A (en) | 2020-08-12 | 2020-08-12 | Method for pickling oily and sandy spiced local eggs |
Country Status (1)
| Country | Link |
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| CN (1) | CN111772119A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229466A (en) * | 2021-06-25 | 2021-08-10 | 湖北宇祥畜禽有限公司 | Industrial pickling method and pickling container for flavored preserved eggs |
-
2020
- 2020-08-12 CN CN202010805515.4A patent/CN111772119A/en active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN113229466A (en) * | 2021-06-25 | 2021-08-10 | 湖北宇祥畜禽有限公司 | Industrial pickling method and pickling container for flavored preserved eggs |
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Application publication date: 20201016 |