CN113273669A - Method for making tiger skin eggs - Google Patents
Method for making tiger skin eggs Download PDFInfo
- Publication number
- CN113273669A CN113273669A CN202110582460.XA CN202110582460A CN113273669A CN 113273669 A CN113273669 A CN 113273669A CN 202110582460 A CN202110582460 A CN 202110582460A CN 113273669 A CN113273669 A CN 113273669A
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- Prior art keywords
- eggs
- tiger
- water
- skin
- marinade
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Classifications
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- 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
- A23B—PRESERVING, e.g. BY CANNING, MEAT, FISH, EGGS, FRUIT, VEGETABLES, EDIBLE SEEDS; CHEMICAL RIPENING OF FRUIT OR VEGETABLES; THE PRESERVED, RIPENED, OR CANNED PRODUCTS
- A23B5/00—Preservation of eggs or egg products
- A23B5/005—Preserving by heating
- A23B5/0055—Preserving by heating without the shell
- A23B5/0057—Preserving by heating without the shell with packages
-
- 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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
-
- 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
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
-
- 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
- A23L5/30—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation
- A23L5/34—Physical treatment, e.g. electrical or magnetic means, wave energy or irradiation using microwaves
Abstract
The invention relates to the technical field of food processing methods, in particular to a method for making tiger skin eggs, which comprises the following steps: step 1: pretreating, namely cleaning eggshells, and soaking in warm water at 35 ℃ for 45 min; step 2: pre-boiling, namely boiling eggs with boiling water for 8min, then putting the eggs into an oven at the temperature of 80 ℃ for baking for 45min, taking the eggs out, and quickly chilling the eggs to remove shells; and step 3: frying, soaking in cold water, preheating oil to 160-; and 4, step 4: marinating, wrapping the marinating material with gauze, adding into water, boiling with strong fire to obtain marinade, and adding eggs into the marinade, marinating with medium fire for 1-2.5 h; and 5: removing redundant marinade on the eggs after microwave baking to obtain tiger skin eggs; step 6: and (5) packaging and sterilizing. The tiger-skin egg production method is simple, the obtained product is rich in nutrition, and compared with the existing tiger-skin egg production method, the produced tiger-skin egg is complete and attractive in appearance and long in storage period.
Description
Technical Field
The invention relates to the technical field of food processing methods, in particular to a method for making tiger skin eggs.
Background
The tiger-skin eggs are food which is prepared by boiling fresh eggs in water, shelling and frying, and are made of eggs, hot peppers, anises and the like. The fried crisp eaten on the surface layer of the fried egg is dark yellow, has wrinkled surface layer and looks like a tiger skin, so the fried egg is named as a tiger-skin egg.
At present, in the existing tiger skin egg making process, the frying temperature is too low, and tiger skin on the surface of eggs cannot be formed; the oil temperature is too high, and the tiger skin on the surface of the eggs is too hard, so that the taste and the quality of tiger skin egg finished products are influenced. In the marinating process, the marinating time is too short, and the marinating liquid cannot effectively permeate into the epidermis and the interior of the tiger-skin eggs and is colored and remained on the surface, so that the problems of insufficient flavor, non-lasting aroma and the like of the marinated eggs are finally caused; the marinating time is too long, the tiger skin eggs are too salty or have serious water discharge, so that the flavor of the products is poor or the finished products are soft, rotten and unshaped, and the quality of the finished products of the eggs is influenced. The microwave reprocessing is carried out on the tiger-skin egg finished products, the redundant moisture in tiger-skin eggs can be effectively removed, and the shelf life is prolonged, so that the determination of proper frying temperature, frying time and marinating time is particularly important for producing high-quality tiger-skin eggs. In view of this, we propose a method for preparing tiger skin eggs.
Disclosure of Invention
The invention aims to provide a method for making tiger skin eggs, which solves the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme:
a method for making tiger skin eggs comprises the following steps:
step 1: pretreatment of
Selecting eggs with uniform weight and size, cleaning eggshells, and soaking in warm water at 35 ℃ for 45min to allow air in the eggshells to escape;
step 2: precooking
Boiling the soaked eggs with boiling water for 8min, then placing into an oven at 80 deg.C, baking for 45min, taking out, rapidly chilling, removing shell, and placing the shelled eggs into clear water for use;
and step 3: frying, soaking in cold water
Preheating oil to 160-;
and 4, step 4: marinating
Wrapping the marinating material with gauze, adding into water, boiling with strong fire to obtain marinade, and adding eggs into the marinade, marinating with medium fire for 1-2 h;
wherein, the ratio of the halogen material to the water is 7-8: 50-60; and the halogen material comprises the following components in percentage by weight: 8% of pepper, 8.6% of pepper, 2% of star anise, 2% of cassia bark, 0.9% of bay leaf, 0.3% of ginger powder, 0.4% of garlic powder, 24% of dark soy sauce, 26% of white granulated sugar, 25.8% of salt and 2% of monosodium glutamate;
and 5: microwave roasting
Taking out the eggs from the marinade, baking with microwave, and removing the redundant marinade on the eggs to obtain tiger skin eggs;
step 6: packaging and sterilization
Vacuum packaging tiger skin egg with food plastic packaging bag, and sterilizing at 121 deg.C for 15 min.
Preferably, in step 5, the microwave baking is performed in 4 times, each time for 20 s.
Compared with the prior art, the invention has the beneficial effects that: the tiger skin eggs are simple in making method, the obtained product is rich in nutrition, does not contain food additives, is crisp, fragrant and soft in appearance, tender in meat quality, thick in soup and mellow in soup, and compared with the existing method for making tiger skin eggs, the tiger skin eggs made by the method are complete and attractive in appearance, can be industrially produced in batches, are long in storage period, retain the nutrition of the eggs, and overcome the defects that the eggs are poor in quality and easy to break in the transportation process in the storage process.
Detailed Description
The described embodiments are only some embodiments of the invention, not all 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.
Example 1
A method for making tiger skin eggs comprises the following steps:
step 1: pretreatment of
Selecting eggs with uniform weight and size, cleaning eggshells, and soaking in warm water at 35 ℃ for 45min to allow air in the eggshells to escape;
step 2: precooking
Boiling the soaked eggs with boiling water for 8min, then placing into an oven at 80 deg.C, baking for 45min, taking out, rapidly chilling, removing shell, and placing the shelled eggs into clear water for use;
and step 3: frying, soaking in cold water
Preheating oil to 160 deg.C, wiping off water on egg surface, frying egg in hot oil for 4min, taking out fried egg, soaking in cold water for 10min to form tiger skin on egg surface;
and 4, step 4: marinating
Wrapping the marinating material with gauze, adding into water, boiling with strong fire to obtain marinade, and adding eggs into the marinade, marinating with medium fire for 1.5 hr;
wherein, the ratio of the halogen material to the water is 7-8: 50-60; and the halogen material comprises the following components in percentage by weight: 8% of pepper, 8.6% of pepper, 2% of star anise, 2% of cassia bark, 0.9% of bay leaf, 0.3% of ginger powder, 0.4% of garlic powder, 24% of dark soy sauce, 26% of white granulated sugar, 25.8% of salt and 2% of monosodium glutamate;
and 5: packaging and sterilization
Vacuum packaging tiger skin egg with food plastic packaging bag, and sterilizing at 121 deg.C for 15 min.
Example 2
A method for making tiger skin eggs comprises the following steps:
step 1: pretreatment of
Selecting eggs with uniform weight and size, cleaning eggshells, and soaking in warm water at 35 ℃ for 45min to allow air in the eggshells to escape;
step 2: precooking
Boiling the soaked eggs with boiling water for 8min, then placing into an oven at 80 deg.C, baking for 45min, taking out, rapidly chilling, removing shell, and placing the shelled eggs into clear water for use;
and step 3: frying, soaking in cold water
Preheating oil to 180 deg.C, wiping off water on egg surface, frying egg in hot oil for 4min, taking out fried egg, soaking in cold water for 10min to form tiger skin on egg surface;
and 4, step 4: marinating
Wrapping the marinating material with gauze, adding into water, boiling with strong fire to obtain marinade, and adding eggs into the marinade, marinating with medium fire for 1.5 hr;
wherein, the ratio of the halogen material to the water is 7-8: 50-60; and the halogen material comprises the following components in percentage by weight: 8% of pepper, 8.6% of pepper, 2% of star anise, 2% of cassia bark, 0.9% of bay leaf, 0.3% of ginger powder, 0.4% of garlic powder, 24% of dark soy sauce, 26% of white granulated sugar, 25.8% of salt and 2% of monosodium glutamate;
and 5: packaging and sterilization
Vacuum packaging tiger skin egg with food plastic packaging bag, and sterilizing at 121 deg.C for 15 min.
Example 3
A method for making tiger skin eggs comprises the following steps:
step 1: pretreatment of
Selecting eggs with uniform weight and size, cleaning eggshells, and soaking in warm water at 35 ℃ for 45min to allow air in the eggshells to escape;
step 2: precooking
Boiling the soaked eggs with boiling water for 8min, then placing into an oven at 80 deg.C, baking for 45min, taking out, rapidly chilling, removing shell, and placing the shelled eggs into clear water for use;
and step 3: frying, soaking in cold water
Preheating oil to 180 deg.C, wiping off water on egg surface, frying egg in hot oil for 4min, taking out fried egg, soaking in cold water for 10min to form tiger skin on egg surface;
and 4, step 4: marinating
Wrapping the marinating material with gauze, adding into water, boiling with strong fire to obtain marinade, and adding eggs into the marinade, marinating with medium fire for 2.5 hr;
wherein, the ratio of the halogen material to the water is 7-8: 50-60; and the halogen material comprises the following components in percentage by weight: 8% of pepper, 8.6% of pepper, 2% of star anise, 2% of cassia bark, 0.9% of bay leaf, 0.3% of ginger powder, 0.4% of garlic powder, 24% of dark soy sauce, 26% of white granulated sugar, 25.8% of salt and 2% of monosodium glutamate;
and 5: packaging and sterilization
Vacuum packaging tiger skin egg with food plastic packaging bag, and sterilizing at 121 deg.C for 15 min.
Example 4
A method for making tiger skin eggs comprises the following steps:
step 1: pretreatment of
Selecting eggs with uniform weight and size, cleaning eggshells, and soaking in warm water at 35 ℃ for 45min to allow air in the eggshells to escape;
step 2: precooking
Boiling the soaked eggs with boiling water for 8min, then placing into an oven at 80 deg.C, baking for 45min, taking out, rapidly chilling, removing shell, and placing the shelled eggs into clear water for use;
and step 3: frying, soaking in cold water
Preheating oil to 180 deg.C, wiping off water on egg surface, frying egg in hot oil for 4min, taking out fried egg, soaking in cold water for 10min to form tiger skin on egg surface;
and 4, step 4: marinating
Wrapping the marinating material with gauze, adding into water, boiling with strong fire to obtain marinade, and adding eggs into the marinade, marinating with medium fire for 1.5 hr;
wherein, the ratio of the halogen material to the water is 7-8: 50-60; and the halogen material comprises the following components in percentage by weight: 8% of pepper, 8.6% of pepper, 2% of star anise, 2% of cassia bark, 0.9% of bay leaf, 0.3% of ginger powder, 0.4% of garlic powder, 24% of dark soy sauce, 26% of white granulated sugar, 25.8% of salt and 2% of monosodium glutamate;
and 5: microwave roasting
Taking out the eggs from the marinade, carrying out microwave baking, and removing the redundant marinade on the eggs to obtain tiger skin eggs, wherein the microwave baking is carried out for 4 times, and each time is 20 s;
step 6: packaging and sterilization
Vacuum packaging tiger skin egg with food plastic packaging bag, and sterilizing at 121 deg.C for 15 min.
The foregoing shows and describes the general principles, essential features, and advantages of the invention. It will be understood by those skilled in the art that the present invention is not limited to the embodiments described above, and the preferred embodiments of the present invention are described in the above embodiments and the description, and are not intended to limit the present invention. The scope of the invention is defined by the appended claims and equivalents thereof.
Claims (2)
1. A method for preparing tiger skin eggs is characterized by comprising the following steps:
step 1: pretreatment of
Selecting eggs with uniform weight and size, cleaning eggshells, and soaking in warm water at 35 ℃ for 45min to allow air in the eggshells to escape;
step 2: precooking
Boiling the soaked eggs with boiling water for 8min, then placing into an oven at 80 deg.C, baking for 45min, taking out, rapidly chilling, removing shell, and placing the shelled eggs into clear water for use;
and step 3: frying, soaking in cold water
Preheating oil to 160-;
and 4, step 4: marinating
Wrapping the marinating material with gauze, adding into water, boiling with strong fire to obtain marinade, and adding eggs into the marinade, marinating with medium fire for 1-2 h;
wherein, the ratio of the halogen material to the water is 7-8: 50-60; and the halogen material comprises the following components in percentage by weight: 8% of pepper, 8.6% of pepper, 2% of star anise, 2% of cassia bark, 0.9% of bay leaf, 0.3% of ginger powder, 0.4% of garlic powder, 24% of dark soy sauce, 26% of white granulated sugar, 25.8% of salt and 2% of monosodium glutamate;
and 5: microwave roasting
Taking out the eggs from the marinade, baking with microwave, and removing the redundant marinade on the eggs to obtain tiger skin eggs;
step 6: packaging and sterilization
Vacuum packaging tiger skin egg with food plastic packaging bag, and sterilizing at 121 deg.C for 15 min.
2. The method for preparing tiger-skin eggs according to claim 1, wherein the method comprises the following steps: in step 5, the microwave baking is carried out for 4 times, and each time is 20 s.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202110582460.XA CN113273669A (en) | 2021-05-27 | 2021-05-27 | Method for making tiger skin eggs |
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| CN202110582460.XA CN113273669A (en) | 2021-05-27 | 2021-05-27 | Method for making tiger skin eggs |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152953A (en) * | 2022-04-21 | 2022-10-11 | 乔朝选 | Method for making laminated sweet egg |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305099A (en) * | 2014-11-12 | 2015-01-28 | 湖北周黑鸭食品工业园有限公司 | Spice for marinating eggs and method for marinating eggs |
| CN104605393A (en) * | 2014-12-30 | 2015-05-13 | 湖北省农业科学院畜牧兽医研究所 | Processing technology of marinated tough-skin eggs, marinade for marinated tough-skin eggs, and preparation method of marinade |
| CN108323712A (en) * | 2018-01-17 | 2018-07-27 | 华中农业大学 | The method that intermittent type microwave is baked spiced egg |
| CN109123473A (en) * | 2018-09-26 | 2019-01-04 | 邳州市喜多多食品厂 | The method of intermittent type microwave baking spiced egg |
| CN111067047A (en) * | 2020-01-03 | 2020-04-28 | 华中农业大学 | Method for assisting in pickling marinated eggs by utilizing pulsating pressure |
| CN111887401A (en) * | 2019-05-05 | 2020-11-06 | 江苏鹿鹿通食品有限公司 | Production and processing method of tiger skin soft boiled eggs |
-
2021
- 2021-05-27 CN CN202110582460.XA patent/CN113273669A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305099A (en) * | 2014-11-12 | 2015-01-28 | 湖北周黑鸭食品工业园有限公司 | Spice for marinating eggs and method for marinating eggs |
| CN104605393A (en) * | 2014-12-30 | 2015-05-13 | 湖北省农业科学院畜牧兽医研究所 | Processing technology of marinated tough-skin eggs, marinade for marinated tough-skin eggs, and preparation method of marinade |
| CN108323712A (en) * | 2018-01-17 | 2018-07-27 | 华中农业大学 | The method that intermittent type microwave is baked spiced egg |
| CN109123473A (en) * | 2018-09-26 | 2019-01-04 | 邳州市喜多多食品厂 | The method of intermittent type microwave baking spiced egg |
| CN111887401A (en) * | 2019-05-05 | 2020-11-06 | 江苏鹿鹿通食品有限公司 | Production and processing method of tiger skin soft boiled eggs |
| CN111067047A (en) * | 2020-01-03 | 2020-04-28 | 华中农业大学 | Method for assisting in pickling marinated eggs by utilizing pulsating pressure |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN115152953A (en) * | 2022-04-21 | 2022-10-11 | 乔朝选 | Method for making laminated sweet egg |
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Application publication date: 20210820 |
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