CN112544905A - Processing method of roasted eggs with folium artemisiae argyi - Google Patents
Processing method of roasted eggs with folium artemisiae argyi Download PDFInfo
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- CN112544905A CN112544905A CN202011250423.0A CN202011250423A CN112544905A CN 112544905 A CN112544905 A CN 112544905A CN 202011250423 A CN202011250423 A CN 202011250423A CN 112544905 A CN112544905 A CN 112544905A
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- CN
- China
- Prior art keywords
- folium artemisiae
- artemisiae argyi
- wrapping
- processing method
- mud
- Prior art date
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- Pending
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 41
- 238000003672 processing method Methods 0.000 title claims abstract description 14
- 239000011812 mixed powder Substances 0.000 claims abstract description 9
- 238000010009 beating Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 240000006891 Artemisia vulgaris Species 0.000 claims abstract description 6
- 235000003261 Artemisia vulgaris Nutrition 0.000 claims abstract description 6
- 238000010438 heat treatment Methods 0.000 claims abstract description 4
- 238000012216 screening Methods 0.000 claims abstract description 4
- 238000003756 stirring Methods 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 7
- 239000000203 mixture Substances 0.000 claims description 3
- 241000675108 Citrus tangerina Species 0.000 abstract description 6
- 230000002349 favourable effect Effects 0.000 abstract description 2
- 239000004744 fabric Substances 0.000 abstract 1
- 238000002360 preparation method Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 2
- 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 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 241000287828 Gallus gallus Species 0.000 description 1
- 241000282414 Homo sapiens Species 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 230000004720 fertilization Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
- 239000011707 mineral Substances 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
Images
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
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)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a processing method of roasted eggs with folium artemisiae argyi, which comprises the following steps: firstly, beating to prepare powder; step two, mixing and stirring; step three, wrapping for one time; step four, secondary wrapping; step five, heating for eating; selecting and placing the mugwort and the dried orange peel in gauze in the first step, and then repeatedly beating the gauze wrapped with the mugwort leaves and the dried orange peel by using a rubber hammer to obtain mixed powder for later use; wherein in above-mentioned step two, break red mud, then place the red mud after breaking into pieces and screen in the screen cloth, the red mud powder after will screening and the mixed powder that obtains in step one carry out intensive mixing afterwards, this processing method, the preparation step is novel, utilize parcel mud and leaf to wrap up the egg, it is cooked over a slow fire in the ash of firewood to place afterwards, be favorable to colluding the memory when eater's son, utilize the fragrant smell of folium artemisiae argyi and tangerine peel to be convenient for improve the fragrant smell of this egg simultaneously, the delicious degree of this egg has been increased.
Description
Technical Field
The invention relates to the technical field of food processing, in particular to a processing method of stewed eggs with folium artemisiae argyi.
Background
The egg is the egg laid by the hen, and after fertilization, the chicken can hatch out, and the outer part of the egg has a hard shell, and the inner part of the egg has an air chamber, egg white and yolk parts. The eggs contain a large amount of vitamins, minerals and high-biological-value protein, and are one of foods which are usually eaten by human beings, but in the process of processing the added eggs, the eggs are usually put into water to be heated and steamed for eating or matched with vegetables to be fried for eating, but the eating mode is single in taste, and the delicious degree is reduced.
Disclosure of Invention
The invention aims to provide a processing method of roasted eggs with folium artemisiae argyi, which aims to solve the problems in the background technology.
In order to solve the technical problems, the invention provides the following technical scheme: a processing method of roasted eggs with folium artemisiae argyi comprises the following steps: firstly, beating to prepare powder; step two, mixing and stirring; step three, wrapping for one time; step four, secondary wrapping; step five, heating for eating;
selecting and placing the mugwort and the dried orange peel in gauze in the first step, and then repeatedly beating the gauze wrapped with the mugwort leaves and the dried orange peel by using a rubber hammer to obtain mixed powder for later use;
in the second step, red mud is broken, then the broken red mud is placed in a screen for screening, then screened red mud powder is fully mixed with the mixed powder obtained in the first step, then proper water is added to make the mixture viscous, and then the water is stopped being added to obtain wrapping mud;
in the third step, the surface of the egg is wrapped by the wrapping mud obtained in the second step;
wherein in the fourth step, the surface of the eggs wrapped by the wrapping mud in the third step is wrapped by leaves again;
in the fifth step, the eggs wrapped with the leaves and the wrapping mud in the fourth step are placed in firewood ash to be roasted and eaten.
According to the technical scheme, in the first step, the old moxa is folium artemisiae argyi for three years, and the dried orange peel is pericarpium citri reticulatae for ten years.
According to the technical scheme, in the first step, the mesh number of the gauze is 10 meshes.
According to the technical scheme, in the second step, the mesh number of the screen is 10-32 meshes.
Compared with the prior art, the invention has the following beneficial effects: this processing method of egg is stewed with folium artemisiae argyi has changed the processing edible method to the egg in the tradition, utilizes parcel mud and leaf to wrap up the egg, utilizes the firewood ash to stew cooked egg afterwards, and this processing method is novel, is favorable to colluding the infant's memory in time of eater, utilizes folium artemisiae argyi and tangerine peel to wrap up the egg simultaneously, is convenient for improve the fragrance of this egg, and the strength has improved the delicious degree of this egg.
Drawings
The accompanying drawings, which are included to provide a further understanding of the invention and are incorporated in and constitute a part of this specification, illustrate embodiments of the invention and together with the description serve to explain the principles of the invention and not to limit the invention. In the drawings:
FIG. 1 is a flow chart of the method of the present invention.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to the drawings in the embodiments of the present invention, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all of the embodiments. All other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.
Referring to fig. 1, the present invention provides a technical solution: a processing method of roasted eggs with folium artemisiae argyi comprises the following steps: firstly, beating to prepare powder; step two, mixing and stirring; step three, wrapping for one time; step four, secondary wrapping; step five, heating for eating;
selecting and placing the old moxa and the tangerine peel in gauze, and then repeatedly beating the gauze wrapped with the folium artemisiae argyi and the tangerine peel by using a rubber hammer to obtain mixed powder for later use, wherein the old moxa is folium artemisiae argyi for three years, the tangerine peel is ten-year tangerine peel, and the mesh number of the gauze is 10 meshes;
in the second step, red mud is broken, then the broken red mud is placed in a screen mesh for screening, then screened red mud powder is fully mixed with the mixed powder obtained in the first step, then proper water is added to make the mixture viscous, and then the water is stopped being added to obtain wrapping mud, wherein the mesh number of the screen mesh is 10-32 meshes;
in the third step, the surface of the egg is wrapped by the wrapping mud obtained in the second step;
wherein in the fourth step, the surface of the eggs wrapped by the wrapping mud in the third step is wrapped by leaves again;
in the fifth step, the eggs wrapped with the leaves and the wrapping mud in the fourth step are placed in firewood ash to be roasted and eaten.
Based on the above, the processing and eating method of the eggs in the traditional method is changed, the eggs are wrapped by the mixed powder made of the folium artemisiae argyi and the dried orange peel and the red mud, the leaves are used for wrapping the eggs again, and then the eggs are cooked by using the firewood ash.
It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.
Finally, it should be noted that: although the present invention has been described in detail with reference to the foregoing embodiments, it will be apparent to those skilled in the art that changes may be made in the embodiments and/or equivalents thereof without departing from the spirit and scope of the invention. Any modification, equivalent replacement, or improvement made within the spirit and principle of the present invention should be included in the protection scope of the present invention.
Claims (4)
1. A processing method of roasted eggs with folium artemisiae argyi comprises the following steps: firstly, beating to prepare powder; step two, mixing and stirring; step three, wrapping for one time; step four, secondary wrapping; step five, heating for eating; the method is characterized in that:
selecting and placing the mugwort and the dried orange peel in gauze in the first step, and then repeatedly beating the gauze wrapped with the mugwort leaves and the dried orange peel by using a rubber hammer to obtain mixed powder for later use;
in the second step, red mud is broken, then the broken red mud is placed in a screen for screening, then screened red mud powder is fully mixed with the mixed powder obtained in the first step, then proper water is added to make the mixture viscous, and then the water is stopped being added to obtain wrapping mud;
in the third step, the surface of the egg is wrapped by the wrapping mud obtained in the second step;
wherein in the fourth step, the surface of the eggs wrapped by the wrapping mud in the third step is wrapped by leaves again;
in the fifth step, the eggs wrapped with the leaves and the wrapping mud in the fourth step are placed in firewood ash to be roasted and eaten.
2. The processing method of the folium artemisiae argyi simmered eggs according to claim 1, which is characterized in that: in the first step, the old moxa is folium artemisiae argyi for three years, and the dried orange peel is pericarpium citri reticulatae for ten years.
3. The processing method of the folium artemisiae argyi simmered eggs according to claim 1, which is characterized in that: in the first step, the mesh number of the gauze is 10 meshes.
4. The processing method of the folium artemisiae argyi simmered eggs according to claim 1, which is characterized in that: and in the second step, the mesh number of the screen is 10-32 meshes.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011250423.0A CN112544905A (en) | 2020-11-10 | 2020-11-10 | Processing method of roasted eggs with folium artemisiae argyi |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202011250423.0A CN112544905A (en) | 2020-11-10 | 2020-11-10 | Processing method of roasted eggs with folium artemisiae argyi |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN112544905A true CN112544905A (en) | 2021-03-26 |
Family
ID=75042921
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202011250423.0A Pending CN112544905A (en) | 2020-11-10 | 2020-11-10 | Processing method of roasted eggs with folium artemisiae argyi |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN112544905A (en) |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423081A (en) * | 2011-12-20 | 2012-04-25 | 贾玉山 | Roast young pigeon coated with red mud |
| CN104757595A (en) * | 2015-04-20 | 2015-07-08 | 王铁证 | Baking method of sheldrake eggs |
| CN107361312A (en) * | 2017-08-17 | 2017-11-21 | 湖南瑞香食品有限责任公司 | A kind of processing technology of the grilled nutrition egg of folium artemisiae argyi |
| CN107410397A (en) * | 2017-07-18 | 2017-12-01 | 防城港市港口区高创信息技术有限公司 | A kind of roasting Sea Duck Eggs device of fire |
-
2020
- 2020-11-10 CN CN202011250423.0A patent/CN112544905A/en active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102423081A (en) * | 2011-12-20 | 2012-04-25 | 贾玉山 | Roast young pigeon coated with red mud |
| CN104757595A (en) * | 2015-04-20 | 2015-07-08 | 王铁证 | Baking method of sheldrake eggs |
| CN107410397A (en) * | 2017-07-18 | 2017-12-01 | 防城港市港口区高创信息技术有限公司 | A kind of roasting Sea Duck Eggs device of fire |
| CN107361312A (en) * | 2017-08-17 | 2017-11-21 | 湖南瑞香食品有限责任公司 | A kind of processing technology of the grilled nutrition egg of folium artemisiae argyi |
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Application publication date: 20210326 |