CN114794403A

CN114794403A - Method for making grey-coated eggs

Info

Publication number: CN114794403A
Application number: CN202110092647.1A
Authority: CN
Inventors: 周禹作
Original assignee: Individual
Current assignee: Individual
Priority date: 2021-01-17
Filing date: 2021-01-17
Publication date: 2022-07-29

Abstract

The invention discloses a method for preparing ash-coated eggs, which comprises eggs or duck eggs, thick rice soup, salt, five spice powder and white plant ash of burnt-out; putting eggs or duck eggs which are cleaned by warm boiled water and dried in the air into thick rice soup, wrapping the whole body of the eggs or the duck eggs with the thick rice soup, dipping the top of the small end of the eggs or the duck eggs with salt, dipping the top of the large end of the eggs or the duck eggs with five-spice powder, putting the eggs or the duck eggs dipped with the salt and the five-spice powder into white plant ash to roll, wrapping the whole body of the eggs or the duck eggs with thicker plant ash, and putting the whole body of the eggs or the duck eggs wrapped with the plant ash into a certain box or box, wherein the large end faces downwards, and the small end faces upwards; can be taken after 30-40 days of reaction according to the temperature. The gray-coated egg is different from common salted eggs, the salt content in the egg white is 3-5%, the egg white is unique in taste, delicious and tasty, the egg white is pure white, the yolk is loose sand, the nutritive value is high, the egg white is safe and non-toxic, and the gray-coated egg is a favorite food for people.

Description

Method for making grey-coated eggs

Technical Field

The invention relates to a method for making food, in particular to a method for making eggs wrapped with ash.

Background

The salted egg is also called salted egg, flavored egg, etc., is a food with special flavor and people like eating, is a reproduced egg which is convenient to eat, has a long history, is very common in production and is produced all over the country.

The production method of the salted egg is also various compared with the traditional production method. In particular, in recent years, a plurality of novel methods for salting salted eggs have appeared; for example, "a method for preparing a flavored salted egg", "a method and technology for preparing a salted egg", "a salted egg and a method for preparing the same", etc. are very much concerned and applied by people.

The invention aims to further improve the flavor and nutrition of the salted egg, continuously improves the preparation method, enables the salted egg to become an indispensable food which is more favored by people, pays attention to the research on the taste and the body-building aspect of the salted egg, enables the salted egg to become a food which is more favored by people, and inherits the culture of the food. The invention develops the salted egg, namely the grey-coated egg, which is tasty and refreshing and has unique taste, the preparation method is simple and convenient, and the raw materials are easy to purchase.

Disclosure of Invention

1. The invention aims to provide a salted egg which is a favorite food for people, the salt content of the egg white in the salted egg is 3% -5% (the salted egg is very difficult to be checked in terms of the salt content, and the best salt content in the salted egg is 3% -5% from related data), and the salted egg is unique in taste, delicious and tasty, pure white in albumen, loose yolk and sand, high in nutritive value, safe and non-toxic.

The invention provides a food with unique taste, delicious taste and high nutritive value, which uses thick rice soup, salt, five spice powder and white burnt plant ash. Wherein: the concentrated rice soup contains a large amount of inorganic salts such as nicotinic acid, vitamin B1, B2, ferrophosphorus and the like, and nutrients such as carbohydrate, fat and the like, so the concentrated rice soup can tonify qi, nourish yin, moisten dryness, promote digestion and supplement nutrition; the five-spice powder is not only a very common seasoning, but also has the functions of strengthening spleen, stimulating appetite, promoting digestion and the like; the plant ash is light and alkaline, and the main component of the plant ash is potassium phosphate, wherein the content of the potassium phosphate is the most, and the phosphorus and trace elements such as calcium, magnesium, silicon, iron, manganese, copper, zinc and the like are used as the secondary components.

The technical scheme for solving the problems is as follows:

a method for making eggs wrapped with ash comprises the following steps:

firstly, preparing raw materials

1. Selecting the eggs or the duck eggs which are basically consistent and large, cleaning the eggs or the duck eggs with warm boiled water, and airing for later use;

2. making a pot of thick rice soup according to the requirement, wherein the temperature is not required and is generally controlled below 30 ℃;

3. screening the thicker part of the burnt white plant ash by using a sieve, and then filling the screened fine white plant ash into a basin according to needs for later use;

4. the five spices (five spices: 10 g of aniseed, 5 g of dried ginger, 20 g of fennel, 10 g of pepper and 5 g of dried orange peel) powder is prepared by firstly frying the five spices and cooling, then mixing and finely grinding the cooled five spices into powder;

5. and respectively packaging the five-spice powder and the salt in two small basins according to the requirement for later use.

Second, the manufacturing method

1. Putting the eggs or the duck eggs which are cleaned and dried by warm boiled water into the thick rice soup, so that the whole bodies of the eggs or the duck eggs are wrapped with the thick rice soup;

2. taking out the eggs or the duck eggs wrapped with the thick rice soup, and dipping the top of a small head with salt, wherein the instant salt is higher than the top by about one finger, and dipping the top of a large head with five-spice powder, namely the five-spice powder is higher than the top by about one finger;

3. rolling the eggs or the duck eggs dipped with the salt and the five-spice powder in the white plant ash to ensure that the whole bodies of the eggs or the duck eggs are wrapped with thicker plant ash;

4. eggs or duck eggs wrapped with plant ash are stored in a certain box or case, with the big end facing downwards and the small end facing upwards;

5. the eggs or duck eggs stored in the box or the case can be taken out for eating after 30-40 days of reaction according to the temperature.

Due to the adoption of the scheme, compared with the prior art, the invention has obvious beneficial effects, and the technical scheme shows that: the curing agent for eggs wrapped with ash provided by the invention is thick rice soup, and the raw materials are thick rice soup, white plant ash after burning, five spice powder and salt. The method is obviously different from the traditional raw materials, the use of each raw material completely replaces the single raw material in the traditional pickling method, the chemical reaction of eggs or duck eggs can be just right, the nutritional value of the eggs can be improved, and the preparation method completely breaks away from the traditional water pickling agent and other methods.

The salted egg, namely the grey-coated egg, prepared by the method has the following advantages:

1. the salt and flavor feeding speed of different eggs or duck eggs can be kept relatively uniform in the same time;

2. the salt content in the egg white is controlled to be 3-5%, and the inherent characteristics of the salted egg, namely pure egg white and yolk pine sand, are maintained;

3. has unique taste, delicious taste, cool and refreshing taste, and fragrance but not greasy;

4. the nutrient value is high, and the nutrient rice soup is safe and harmless because inorganic salts such as vitamins, ferrophosphorus and the like in the thick rice soup and potassium phosphate and various trace elements in the plant ash are absorbed.

The invention is realized by the following scheme:

1. the curing agent of the grey-coated eggs is thick rice soup, and the eggs or the duck eggs are fully wrapped with the thick rice soup to obtain a curing agent for the eggs or the duck eggs, and provide conditions for wrapping salt, spice powder and plant ash at the back;

2. the salt is dipped on the top of the small end of the egg or the duck egg, the instant salt is higher than the top by about one finger, and the salt content of the protein of the salt absorbed by the grey-coated egg is just 3% -5%; the top of the big head is dipped with the five-spice powder, namely the five-spice powder is about one finger high away from the top, and the head is provided with an air chamber, so that the fragrance can easily enter the eggs;

3. rolling the eggs or the duck eggs dipped with the salt and the five-spice powder in the white plant ash to ensure that the whole bodies of the eggs or the duck eggs are wrapped with thicker plant ash; the eggs are stored according to a certain mode, namely the small heads are upward, and the large heads are downward, so that the eggs wrapped with ash are favorable for salting and flavoring;

4. the preparation is successful after 30 to 40 days of reaction according to the temperature, and the aim of the invention can be completely achieved.

Detailed Description

The preparation method of the grey-coated egg comprises the following steps:

firstly, preparing raw materials

1. The eggs or duck eggs are basically consistent and large;

2. cleaning eggs or duck eggs with warm boiled water, and air drying;

3. making a pot of thick rice soup according to the requirement, wherein the temperature is not required and is generally controlled below 30 ℃;

4. screening the thicker part of the burnt white plant ash by using a sieve, and then filling the screened fine white plant ash into a basin according to needs for later use;

5. the five spices (five spices: 10 g of aniseed, 5 g of dried ginger, 20 g of fennel, 10 g of pepper and 5 g of dried orange peel) powder is prepared by firstly frying the five spices and cooling, then mixing and finely grinding the cooled five spices into powder;

6. and (4) respectively filling the five-spice powder and the salt in two small basins according to the requirements for later use.

Second, preparation of ash-wrapped eggs

2. taking out the eggs or duck eggs wrapped with the thick rice soup, and dipping the small top of one end with salt, wherein the instant salt is about one finger high from the top, and dipping the large top of one end with five-spice powder, namely the five-spice powder is about one finger high from the top;

4. eggs or duck eggs wrapped with plant ash are stored in a certain box or case, the big end faces downwards, the small end faces upwards, salt can be added, and the requirement on sealing is met; (ii) a

Claims

1. The method for making the grey-coated eggs is characterized by comprising the following steps:

(1) preparing raw materials:

firstly, selecting eggs or duck eggs which are basically consistent and large, cleaning the eggs or duck eggs with warm boiled water, and airing the eggs or duck eggs for later use;

secondly, making a pot of thick rice soup according to the requirement, wherein the temperature of the pot of thick rice soup is not required and is generally controlled below 30 ℃;

thirdly, screening the burned white plant ash to remove the thicker part by a sieve, and then filling the screened fine white plant ash into a basin according to needs for later use;

fourthly, the five spices (the five spices refer to 10 g of aniseed, 5 g of dried ginger, 20 g of fennel, 10 g of pepper and 5 g of dried orange peel) powder is prepared by firstly frying the five spices to be fragrant and cooled, then mixing and finely grinding the materials into powder;

fifthly, respectively filling the five-spice powder and the salt in two small basins for standby application according to the requirement.

(2) The manufacturing method comprises the following steps:

putting the eggs or the duck eggs which are cleaned and dried by warm boiled water into the thick rice soup, so that the whole bodies of the eggs or the duck eggs are wrapped with the thick rice soup;

secondly, taking out the eggs or the duck eggs wrapped with the thick rice soup, and dipping the small top of one end of the eggs or the duck eggs with salt, wherein the instant salt is about one finger high away from the top, and the large top of one end of the duck eggs is dipped with five-spice powder, namely the five-spice powder is about one finger high away from the top;

thirdly, the eggs or the duck eggs dipped with the salt and the five-spice powder are put into the white plant ash to roll, so that the whole bodies of the eggs or the duck eggs are wrapped with the thicker plant ash;

fourthly, the eggs or the duck eggs which are wrapped with plant ash on the whole body are stored in a certain box or case, the big heads face small, and the small heads face upward.

2. The method for making an egg covered with ash according to claim 1, further characterized by: the eggs or duck eggs stored in the box or the case can be taken out for eating after 30-40 days of reaction according to the temperature.