CN113974093A - Spiced marinated egg formula and processing method - Google Patents
Spiced marinated egg formula and processing method Download PDFInfo
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- CN113974093A CN113974093A CN202111417212.6A CN202111417212A CN113974093A CN 113974093 A CN113974093 A CN 113974093A CN 202111417212 A CN202111417212 A CN 202111417212A CN 113974093 A CN113974093 A CN 113974093A
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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
- 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
- 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
- A23L27/105—Natural spices, flavouring agents or condiments; Extracts thereof obtained from liliaceae, e.g. onions, garlic
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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
- 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
- A23L27/14—Dried spices
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/21—Synthetic spices, flavouring agents or condiments containing amino acids
- A23L27/22—Synthetic spices, flavouring agents or condiments containing amino acids containing glutamic acids
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/23—Synthetic spices, flavouring agents or condiments containing nucleotides
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/20—Synthetic spices, flavouring agents or condiments
- A23L27/24—Synthetic spices, flavouring agents or condiments prepared by fermentation
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/40—Table salts; Dietetic salt substitutes
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/50—Soya sauce
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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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/88—Taste or flavour enhancing agents
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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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- 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 formula and a processing method of spiced marinated eggs, which comprises a main material, a first spice, a second spice and a third spice, the main materials comprise 5000 g of fresh eggs, the first spice comprises 30-50 g of star anise, 10-30 g of fennel, 10-20 g of pepper, 30-50 g of cassia bark, 100 g of Yunnan black tea, 3-7 g of tsaoko amomum fruit, 20-40 g of amomum villosum, 5-15 g of clove and 10-30 g of liquorice, the second type of spice comprises 10-15 g of dried chili, 30-50 g of light soy sauce, 75-95 g of dark soy sauce, 30-50 g of granulated sugar, 10-20 g of monosodium glutamate, 5-15 g of yellow wine, 90-110 g of salt, 10-15 g of ginger, 10-15 g of garlic and 20-30 g of scallion, and the processing method of the five-spice marinated egg formula has the beneficial effects that: by adopting pollution-free raw materials and a special marinating method, the problems that the traditional marinated eggs are poor in taste and mouthfeel and have certain harm to human bodies due to excessive eating are solved.
Description
Technical Field
The invention relates to the technical field of marinated product preparation, in particular to a formula and a processing method of spiced marinated eggs.
Background
The marinated eggs are one of the varieties which are easy to digest and absorb in various foods eaten by people, and are generally prepared by taking water as a heat transfer medium, using spices, edible salt, white granulated sugar, monosodium glutamate and other basic seasoning substances together with eggs, and marinating, coloring and flavoring for a long time.
At present, most of marinated eggs on the market are tea eggs, spiced marinated eggs, salt baked eggs and the like, the tea eggs are mainly added with tea, the spiced marinated eggs are one of the traditional marinated eggs, the salt baked eggs are mainly prepared by a salt baked processing method, and the taste is generally sweet.
The raw materials and auxiliary materials adopted by common spiced marinated eggs are common, the taste and mouthfeel are more traditional, and the spiced marinated eggs have certain harm to human bodies after being eaten too much, so that the invention of the formula and the processing method of the spiced marinated eggs is necessary.
Disclosure of Invention
Therefore, the invention provides a formula and a processing method of spiced marinated eggs, and solves the problems that the traditional marinated eggs are poor in taste and mouthfeel and have certain harm to human bodies due to excessive eating by adopting pollution-free raw materials and a special marinating method.
In order to achieve the above purpose, the invention provides the following technical scheme: the spicy chicken comprises main materials, a first type of spice, a second type of spice and a third type of spice, wherein the main materials comprise 5000 g of fresh eggs, the first type of spice comprises 30-50 g of star anise, 10-30 g of fennel, 10-20 g of pepper, 30-50 g of cassia bark, 100 g of Yunnan black tea leaves, 3-7 g of tsaoko amomum fruits, 20-40 g of fructus amomi, 5-15 g of clove and 10-30 g of liquorice, and the second type of spice comprises 10-15 g of dried hot pepper, 30-50 g of light soy sauce, 75-95 g of dark soy sauce, 30-50 g of granulated sugar, 10-20 g of monosodium glutamate, 5-15 g of yellow wine, 90-110 g of salt, 10-15 g of ginger, 10-15 g of garlic and 20-30 g of shallot;
the processing method of the spiced marinated eggs further comprises the following preparation steps:
s1, washing 5000 g of eggs, performing light inspection and knock-down inspection, selecting fresh eggs with thick and clear egg white, egg yolk positioned in the center, no spots and plaques on the surfaces of the eggshells and no dark shadows, and removing clear eggs, cracked eggs, scattered yellow eggs, heat-damaged eggs and mildew eggs;
s2, soaking 5000 g of cleaned fresh eggs in cold water, boiling the water and the eggs with soft fire, and continuously boiling the eggs with slow fire after the eggs are boiled with the soft fire to ensure that the egg white is solidified but the egg yolk is not completely solidified;
s3, fishing out 5000 g of boiled eggs, placing the eggs in cold water, manually breaking the eggshells (paying attention to crack the surfaces of the eggshells and not separating the eggshells from the eggs), and completing the process of breaking the eggshells in the cold water to avoid damaging the eggs;
s4, mixing 30-50 g of star anise, 10-30 g of fennel, 10-20 g of pepper, 30-50 g of cassia bark, 100 g of Yunnan black tea, 3-7 g of tsaoko amomum fruit, 20-40 g of fructus amomi, 5-15 g of clove and 10-30 g of liquorice uniformly, adding the mixture into a gauze bag after mixing uniformly, and fastening the mouth of the bag by a rope;
s5, adding cold water into a pot, heating to boil the cold water, putting the gauze bag obtained in the step S4 into boiling water, slightly boiling for thirty minutes, adding 30-50 g of granulated sugar, 10-20 g of monosodium glutamate and 90-110 g of salt into the water, adding 30-50 g of light soy sauce, 75-95 g of dark soy sauce, 10-15 g of dried chili and 5-15 g of yellow wine into the water after 5 minutes, and adding 10-15 g of ginger, 10-15 g of garlic and 20-30 g of green onion when the sauce is rich in fragrance;
s6, putting 5000 g of eggs in the S3 into marinade, adding a third spice according to preference, boiling with strong fire, then turning to slow fire to keep the marinade in a slightly boiling state all the time, and taking out the marinade after the fragrance of the marinade permeates into the eggs and the egg yolk is completely solidified and the egg white becomes yellow brown;
and S7, drying and cooling the marinated eggs, and placing the eggs in a unified, tasteless and odorless container.
Preferably, the third spice comprises 8-10 g of inosinic acid, guanylic acid and sodium glutamate, and the ratio of the inosinic acid, the guanylic acid and the sodium glutamate is 2.5:2.5: 95.
Preferably, the eggs in the S2 are soaked in cold water for 3 minutes, the dosage of the cold water is required to submerge the eggs, the temperature of the warm fire in the S2 is required to be 75 ℃, and the duration of the warm fire in the S2 is 7 minutes.
Preferably, in S5, the preparation of the marinade can be completed when the color of the marinade is mauve.
Preferably, the pot used for marinating eggs in S5 is a marmite or an enamel pot.
Preferably, the 56 Chinese fire temperature is 85 ℃.
Preferably, the temperature in S7 should be reduced to 25 ℃.
Preferably, the cooling mode in S7 is an air cooling mode.
The invention has the beneficial effects that:
1. compared with the traditional spiced marinating method, the marinating method mainly adopts the following Chinese medicinal materials: fructus amomi has the functions of strengthening spleen, reducing swelling, promoting qi circulation and relieving pain, and cassia bark has the functions of warming yang, dispelling cold, warming stomach and relieving pain, can also prevent and treat diabetes, treat prostatic hyperplasia and help to lose weight, and has good effect on human body;
2. compared with the traditional spiced marinated eggs, the spiced marinated eggs marinated by the formula have better taste, and the marinating period is shorter than that of the traditional marinated eggs.
Detailed description of the invention
The following description of the preferred embodiments of the present invention is provided for the purpose of illustration and description, and is in no way intended to limit the invention.
Example 1:
the invention provides a five-spice spiced marinated egg formula which comprises main materials, first-class spices, second-class spices and third-class spices, wherein the main materials comprise 5000 g of fresh eggs, the first-class spices comprise 30 g of anises, 10 g of fennel, 10 g of pepper, 30 g of cassia bark, 100 g of Yunnan black tea leaves, 3 g of tsaoko amomum fruits, 20 g of fructus amomi, 5 g of clove and 10 g of liquorice, and the second-class spices comprise 10 g of dried hot peppers, 30 g of light soy sauce, 75 g of dark soy sauce, 30 g of granulated sugar, 10 g of monosodium glutamate, 5 g of yellow wine, 90 g of salt, 10 g of ginger, 10 g of garlic and 20 g of green onions;
the processing method of the spiced marinated eggs further comprises the following preparation steps:
s1, washing 5000 g of eggs, performing lighting inspection and knocking inspection, selecting fresh eggs with thick and clear albumen, wherein the yolk is located in the center, no spots and plaques are formed on the surfaces of the eggshells, and no shadow is generated, and removing fresh eggs with clear flow, cracked eggs, scattered yellow eggs, thermally damaged eggs and mildew eggs;
s2, soaking 5000 g of clean fresh eggs in cold water, boiling the water and the eggs with soft fire, boiling the eggs with the soft fire, and then continuously boiling the eggs with warm fire to ensure that egg white is solidified but yolk is not completely solidified, soaking the eggs in the cold water for 3 minutes, submerging the eggs in the cold water, keeping the temperature of the water at 75 ℃ with the warm fire for 7 minutes, specifically, submerging the eggs in the cold water to uniformly heat the eggs, and preventing the eggs from being difficult to cook due to uneven heating;
s3, fishing out 5000 g of boiled eggs, placing the boiled eggs in cold water, manually breaking eggshells (paying attention to crack on the surfaces of the eggshells and not separating the eggshells from the eggs), completing the process of breaking the eggshells in the cold water to avoid damaging the eggs, particularly, not separating the eggshells from the eggs, ensuring the taste of the eggs to the maximum extent, and preventing the eggs from being manually damaged by peeling the eggs in the cold water;
s4, mixing 30 g of star anise, 10 g of fennel, 10 g of pepper, 30 g of cassia bark, 100 g of Yunnan black tea, 3 g of tsaoko amomum fruit, 20 g of fructus amomi, 5 g of clove and 10 g of liquorice uniformly, adding the mixed materials into a gauze bag after mixing uniformly, and fastening a bag opening by a rope, wherein the fructus amomi can play a role in strengthening spleen, reducing swelling, promoting qi circulation and relieving pain, the cassia bark can warm yang and dispel cold, warm stomach and relieve pain, can also prevent and treat diabetes, treat prostatic hyperplasia and help to lose weight, and because the tsaoko amomum fruits have certain addiction, fewer or no tsaoko fruits can be selected, but the delicious taste of the marinade can be greatly improved by a small amount of tsaoko fruits;
s5, adding cold water into a pot, heating to boil the cold water, putting the gauze bag obtained in the step S4 into boiling water, slightly boiling for thirty minutes, adding 30 g of granulated sugar, 10 g of monosodium glutamate and 90 g of salt into the water, adding 30 g of light soy sauce, 75 g of dark soy sauce, 10 g of dried chili and 5 g of yellow wine after 5 minutes, adding 10 g of ginger, 10 g of garlic and 20 g of shallot when the flavor of the marinade is strong, and completing the preparation of the marinade when the color of the marinade is mauve, wherein the pot for marinating eggs is a marmite or an enamel pot;
s6, putting 5000 g of eggs in the S3 into marinade, adding a third spice according to preference, boiling with strong fire, turning to slow fire, keeping the marinade slightly boiling all the time, drying the marinade, taking out of a pot, and keeping the temperature of the slow fire at 85 ℃, wherein when the flavor of the marinade permeates into the eggs, the egg white becomes yellow brown and the egg yolk is completely solidified;
s7, drying and cooling the marinated eggs, placing the eggs in a unified, tasteless and odorless container, cooling the eggs to 25 ℃, selecting an air cooling mode for the cooling mode, and particularly ensuring that the eggs are uniformly cooled to the greatest extent through air cooling and are easy to eat.
Further, the third spice comprises 8G of inosinic acid, guanylic acid and sodium glutamate, the ratio of the inosinic acid to the guanylic acid to the sodium glutamate is 2.5:2.5:95, specifically, inosinic acid (I) and guanylic acid (G) not only have unique delicate flavor, but also have strong flavor enhancing capability, the flavor enhancing efficiency is 10 times of that of sodium glutamate (MSG), the I + G is combined with the MSG, has strong synergistic effect, and is qualitatively different from single sodium glutamate with the same delicate flavor, and the I + G is higher in cost than the MSG and is generally used for food processing according to the ratio of 95:2.5:2.5 of the MSG: I: G.
Example 2:
the invention provides a five-spice spiced marinated egg formula which comprises main materials, first-class spices, second-class spices and third-class spices, wherein the main materials comprise 5000 g of fresh eggs, the first-class spices comprise 40 g of aniseed, 20 g of fennel, 15 g of pepper, 40 g of cassia bark, 100 g of Yunnan black tea, 3 g of tsaoko amomum fruit, 30 g of fructus amomi, 10 g of clove and 20 g of liquorice, and the second-class spices comprise 12.5 g of dried hot pepper, 40 g of light soy sauce, 85 g of dark soy sauce, 40 g of granulated sugar, 15 g of monosodium glutamate, 10 g of yellow wine, 100 g of salt, 12.5 g of ginger, 12.5 g of garlic and 25 g of shallot;
the processing method of the spiced marinated eggs further comprises the following preparation steps:
s1, washing 5000 g of eggs, performing light inspection and knock-down inspection, selecting fresh eggs with thick and clear egg white, egg yolk positioned in the center, no spots and plaques on the surfaces of the eggshells and no dark shadows, and removing clear eggs, cracked eggs, scattered yellow eggs, heat-damaged eggs, mildew eggs and the like;
s2, soaking 5000 g of clean fresh eggs in cold water, boiling the water and the eggs with soft fire, boiling the eggs with the soft fire, then continuously boiling the eggs with slow fire to ensure that egg white is solidified but yolk is not completely solidified, soaking the eggs in the cold water for 3 minutes, submerging the eggs in the cold water with the dose of the cold water, keeping the water temperature at 75 ℃ with the warm fire for 7 minutes;
s3, fishing out 5000 g of boiled eggs, placing the eggs in cold water, manually breaking the eggshells (paying attention to crack the surfaces of the eggshells and not separating the eggshells from the eggs), and completing the process of breaking the eggshells in the cold water to avoid damaging the eggs;
s4, mixing 40 g of star anise, 20 g of fennel, 15 g of pepper, 40 g of cassia bark, 100 g of Yunnan black tea, 3 g of tsaoko amomum fruit, 30 g of fructus amomi, 10 g of clove and 20 g of liquorice uniformly, adding the mixture into a gauze bag after mixing uniformly, and fastening the mouth of the bag by a rope;
s5, adding cold water into a pot, heating to boil the cold water, putting the gauze bag obtained in the step S4 into boiling water, slightly boiling for thirty minutes, adding 40 g of granulated sugar, 15 g of monosodium glutamate and 100 g of salt into the water, adding 40 g of light soy sauce, 85 g of dark soy sauce, 12.5 g of dried chili and 10 g of yellow wine after 5 minutes, adding 12.5 g of ginger, 12.5 g of garlic and 25 g of shallot when the flavor of the marinade is strong, completing the preparation of the marinade when the color of the marinade is reddish brown, and selecting an earthenware pot and an enamel cooking pot as the pot for marinating eggs;
s6, putting 5000 g of eggs in the S3 into marinade, adding a third spice according to preference, boiling with strong fire, turning to slow fire, keeping the marinade slightly boiling all the time, drying the marinade, taking out of a pot, and keeping the temperature of the slow fire at 85 ℃, wherein when the flavor of the marinade permeates into the eggs, the egg white becomes yellow brown and the egg yolk is completely solidified;
and S7, drying and cooling the marinated eggs, placing the dried and cooled eggs in a uniform, tasteless and odorless container, cooling the eggs to 25 ℃, and selecting an air cooling mode as the cooling mode.
Further, the third spice comprises inosinic acid, guanylic acid and sodium glutamate with a ratio of 2.5:2.5: 95.
Example 3:
the invention provides a five-spice spiced marinated egg formula which comprises main materials, a first spice, a second spice and a third spice, wherein the main materials comprise 5000 g of fresh eggs, the first spice comprises 50 g of aniseed, 30 g of fennel, 20 g of pepper, 50 g of cassia bark, 100 g of Yunnan black tea, 7 g of tsaoko amomum fruit, 40 g of fructus amomi, 15 g of clove and 30 g of liquorice, and the second spice comprises 15 g of dried hot pepper, 50 g of light soy sauce, 95 g of dark soy sauce, 50 g of granulated sugar, 20 g of monosodium glutamate, 15 g of yellow wine, 110 g of salt, 15 g of ginger, 15 g of garlic and 30 g of shallot;
the processing method of the spiced marinated eggs further comprises the following preparation steps:
s1, washing 5000 g of eggs, performing light inspection and knock-down inspection, selecting fresh eggs with thick and clear egg white, egg yolk positioned in the center, no spots and plaques on the surfaces of the eggshells and no dark shadows, and removing clear eggs, cracked eggs, scattered yellow eggs, heat-damaged eggs, mildew eggs and the like;
s2, soaking 5000 g of clean fresh eggs in cold water, boiling the water and the eggs with soft fire, boiling the eggs with the soft fire, then continuously boiling the eggs with slow fire to ensure that egg white is solidified but yolk is not completely solidified, soaking the eggs in the cold water for 3 minutes, submerging the eggs in the cold water with the dose of the cold water, keeping the water temperature at 75 ℃ with the warm fire for 7 minutes;
s3, fishing out 5000 g of boiled eggs, placing the eggs in cold water, manually breaking the eggshells (paying attention to crack the surfaces of the eggshells and not separating the eggshells from the eggs), and completing the process of breaking the eggshells in the cold water to avoid damaging the eggs;
s4, mixing 50 g of star anise, 30 g of fennel, 20 g of pepper, 50 g of cassia bark, 100 g of Yunnan black tea, 7 g of tsaoko amomum fruit, 40 g of fructus amomi, 15 g of clove and 30 g of liquorice uniformly, adding the mixture into a gauze bag after mixing uniformly, and fastening the mouth of the bag by a rope;
s5, adding cold water into a pot, heating to boil the cold water, putting the gauze bag obtained in the step S4 into boiling water, slightly boiling for thirty minutes, adding 50 g of granulated sugar, 20 g of monosodium glutamate and 110 g of salt into the water, adding 50 g of light soy sauce, 95 g of dark soy sauce, 15 g of dried chili and 15 g of yellow wine after 5 minutes, adding 15 g of ginger, 15 g of garlic and 30 g of shallot when the flavor of the marinade is strong, completing the preparation of the marinade when the color of the marinade is reddish brown, and selecting an earthenware pot and an enamel burning pot as the pot for marinating eggs;
s6, putting 5000 g of eggs in the S3 into marinade, adding a third spice according to preference, boiling with strong fire, turning to slow fire, keeping the marinade slightly boiling all the time, drying the marinade, taking out of a pot, and keeping the temperature of the slow fire at 85 ℃, wherein when the flavor of the marinade permeates into the eggs, the egg white becomes yellow brown and the egg yolk is completely solidified;
and S7, drying and cooling the marinated eggs, placing the dried and cooled eggs in a uniform, tasteless and odorless container, cooling the eggs to 25 ℃, and selecting an air cooling mode as the cooling mode.
Further, the third spice comprises inosinic acid, guanylic acid and sodium glutamate with a ratio of 2.5:2.5:95 by 10 g.
The marinated eggs prepared in the above examples 1 to 3 were eaten by professional food evaluators who were 100, the marinated eggs prepared in the above examples 1 to 3 were tasted separately, and the score evaluation of the flavor, taste and taste phase of the marinated eggs was counted, and the full score was 10, and the average score of the flavor, taste and taste phase corresponding to the marinated eggs prepared in the examples 1 to 3 was calculated, to obtain the following data:
as can be seen from the above table, the marinated eggs obtained in examples 1-3 have good appearance, yellow brown color of egg white and yolk, and uniform color, but the flavor is not rich, the taste is not obvious, and the spiced egg prepared in the example 2 has the characteristics of uniform solidification, smoothness, brightness, oily yolk, special flavor of the spiced egg, mellow, lasting and uniform taste, thick five-spice flavor, salty, fresh and palatable taste, and the spiced eggs prepared in the example 3 have dark brown surfaces, darker protein colors, poor taste, inconsistent taste, seriously uneven taste, short retention time and seriously deviated salty and fresh taste, in addition, the spiced flavor is not harmonious seriously and the pungent flavor is heavy, so in conclusion, the taste, the aroma and the quality of the spiced eggs prepared by the formula in the example 2 are better than those of the spiced eggs prepared by the example 1 and the example 2.
The above description is only a preferred embodiment of the present invention, and any person skilled in the art may modify the present invention or modify it into an equivalent technical solution by using the technical solution described above. Therefore, any simple modifications or equivalent substitutions made in accordance with the technical solution of the present invention are within the scope of the claims of the present invention.
Claims (9)
1. A five-spice marinated egg formula comprises main materials, a first spice, a second spice and a third spice, and is characterized in that (by mass): the main materials comprise 5000 g of fresh eggs, the first type of spice comprises 30-50 g of star anise, 10-30 g of fennel, 10-20 g of pepper, 30-50 g of cassia bark, 100 g of Yunnan black tea, 3-7 g of tsaoko amomum fruit, 20-40 g of fructus amomi, 5-15 g of clove and 10-30 g of liquorice, and the second type of spice comprises 10-15 g of dried hot pepper, 30-50 g of light soy sauce, 75-95 g of dark soy sauce, 30-50 g of granulated sugar, 10-20 g of monosodium glutamate, 5-15 g of yellow wine, 90-110 g of salt, 10-15 g of ginger, 10-15 g of garlic and 20-30 g of scallion.
2. A processing method of spiced marinated eggs is characterized by comprising the following specific steps:
s1, washing 5000 g of eggs, performing light inspection and knock-down inspection, selecting fresh eggs with thick and clear egg white, egg yolk positioned in the center, no spots and plaques on the surfaces of the eggshells and no dark shadows, and removing clear eggs, cracked eggs, scattered yellow eggs, heat-damaged eggs and mildew eggs;
s2, soaking 5000 g of cleaned fresh eggs in cold water, boiling the water and the eggs with soft fire, and continuously boiling the eggs with slow fire after the eggs are boiled with the soft fire to ensure that the egg white is solidified but the egg yolk is not completely solidified;
s3, fishing out 5000 g of boiled eggs, placing the eggs in cold water, manually breaking the eggshells (paying attention to crack the surfaces of the eggshells and not separating the eggshells from the eggs), and completing the process of breaking the eggshells in the cold water to avoid damaging the eggs;
s4, mixing 30-50 g of star anise, 10-30 g of fennel, 10-20 g of pepper, 30-50 g of cassia bark, 100 g of Yunnan black tea, 3-7 g of tsaoko amomum fruit, 20-40 g of fructus amomi, 5-15 g of clove and 10-30 g of liquorice uniformly, adding the mixture into a gauze bag after mixing uniformly, and fastening the mouth of the bag by a rope;
s5, adding cold water into a pot, heating to boil the cold water, putting the gauze bag obtained in the step S4 into boiling water, slightly boiling for thirty minutes, adding 30-50 g of granulated sugar, 10-20 g of monosodium glutamate and 90-110 g of salt into the water, adding 30-50 g of light soy sauce, 75-95 g of dark soy sauce, 10-15 g of dried chili and 5-15 g of yellow wine into the water after 5 minutes, and adding 10-15 g of ginger, 10-15 g of garlic and 20-30 g of green onion when the sauce is rich in fragrance;
s6, putting 5000 g of eggs in the S3 into marinade, adding a third spice according to preference, boiling with strong fire, then turning to slow fire to keep the marinade in a slightly boiling state all the time, and taking out the marinade after the fragrance of the marinade permeates into the eggs and the egg yolk is completely solidified and the egg white becomes yellow brown;
and S7, drying and cooling the marinated eggs, and placing the eggs in a unified, tasteless and odorless container.
3. The method for processing spiced marinated eggs according to claim 1, wherein the method comprises the following steps: the third spice comprises 8-10 g of inosinic acid, guanylic acid and sodium glutamate, and the ratio of the inosinic acid to the guanylic acid to the sodium glutamate is 2.5:2.5: 95.
4. The method for processing spiced marinated eggs, as recited in claim 2, wherein the method comprises the following steps: the soaking time of the eggs in the S2 in cold water is 3 minutes, the dosage of the cold water is required to submerge the eggs, the temperature of the warm fire in the S2 is required to be kept at 75 ℃, and the maintaining time is 7 minutes.
5. The processing method of the spiced marinated egg formula according to claim 2, characterized in that: and in the step S5, the preparation of the marinade can be completed when the color of the marinade is mauve.
6. The method for processing spiced marinated eggs, as recited in claim 2, wherein the method comprises the following steps: and in the step S5, the pot for marinating eggs is a marmite or an enamel pot.
7. The method for processing spiced marinated eggs, as recited in claim 2, wherein the method comprises the following steps: the 56 Chinese fire temperature was 85 ℃.
8. The method for processing spiced marinated eggs, as recited in claim 2, wherein the method comprises the following steps: the temperature in the S7 is reduced to 25 ℃.
9. The method for processing spiced marinated eggs, as recited in claim 2, wherein the method comprises the following steps: and the cooling mode in the S7 is an air cooling mode.
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| JPH1028555A (en) * | 1996-07-15 | 1998-02-03 | Chogi Tei | Processing of tea leaf and egg into wholly roasted tea egg |
| CN107668558A (en) * | 2017-10-24 | 2018-02-09 | 湖北神丹健康食品有限公司 | Tire chrysanthemum tea spiced egg and preparation method thereof |
| CN111280406A (en) * | 2020-03-26 | 2020-06-16 | 红河元阳梯田云科技股份有限公司 | Process for pickling plateau special salted duck eggs |
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