CN115152954A - Formula proportion and production method of preserved eggs with bay leaves - Google Patents
Formula proportion and production method of preserved eggs with bay leaves Download PDFInfo
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- CN115152954A CN115152954A CN202210496135.6A CN202210496135A CN115152954A CN 115152954 A CN115152954 A CN 115152954A CN 202210496135 A CN202210496135 A CN 202210496135A CN 115152954 A CN115152954 A CN 115152954A
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- jin
- eggs
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- egg
- preserved
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 96
- 238000004519 manufacturing process Methods 0.000 title claims abstract description 11
- 239000003513 alkali Substances 0.000 claims abstract description 17
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims abstract description 15
- 235000011941 Tilia x europaea Nutrition 0.000 claims abstract description 15
- 239000004571 lime Substances 0.000 claims abstract description 15
- 150000003839 salts Chemical class 0.000 claims abstract description 15
- 238000007605 air drying Methods 0.000 claims abstract description 14
- 239000008399 tap water Substances 0.000 claims abstract description 12
- 235000020679 tap water Nutrition 0.000 claims abstract description 12
- 239000003205 fragrance Substances 0.000 claims abstract description 9
- 238000004140 cleaning Methods 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 238000000855 fermentation Methods 0.000 claims abstract description 7
- 230000004151 fermentation Effects 0.000 claims abstract description 7
- 239000004615 ingredient Substances 0.000 claims description 18
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 13
- 238000005554 pickling Methods 0.000 claims description 12
- 238000003860 storage Methods 0.000 claims description 12
- 239000000047 product Substances 0.000 claims description 9
- 238000007789 sealing Methods 0.000 claims description 9
- 238000003756 stirring Methods 0.000 claims description 9
- 230000000694 effects Effects 0.000 claims description 7
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 6
- 238000006555 catalytic reaction Methods 0.000 claims description 6
- 238000002156 mixing Methods 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 4
- 108010000912 Egg Proteins Proteins 0.000 claims description 4
- 210000003278 egg shell Anatomy 0.000 claims description 4
- 238000000465 moulding Methods 0.000 claims description 4
- 239000011265 semifinished product Substances 0.000 claims description 4
- 241000208152 Geranium Species 0.000 claims description 3
- 102000004169 proteins and genes Human genes 0.000 claims description 3
- 108090000623 proteins and genes Proteins 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 238000002360 preparation method Methods 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 230000004075 alteration Effects 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000001035 drying Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021067 refined food Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 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
-
- 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
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
A formula proportion and a production method of preserved eggs with bay leaves comprise the following steps: 100-1000 jin of tap water, 50-500 jin of lime, 3-30 jin of edible salt, 6-80 jin of edible alkali, 0.1-100 jin of bay leaves and 5-50 jin of red mud powder; step two: cleaning fresh eggs mechanically and air-drying for later use; fermenting in the third step: the weight of tap water is: 100-1000 jin, temperature: 80-100 degrees +, weight of bay leaves: 0.1-50 jin, fermentation time: 1-48 hours, according to the required fragrance concentration. The preserved eggs prepared by the method are different from the traditional taste, are tasty, and have a faint scent taste.
Description
Technical Field
The invention relates to the technical field of salted egg production, in particular to a formula proportion and a production method of a preserved egg with bay leaves.
Background
Preserved eggs, also known as preserved eggs, preserved eggs and the like, are egg processed food invented by Chinese Han nationality, are special food in China, have special flavor and can promote appetite, most of the traditional golden preserved eggs have heavy alkali flavor and original flavor, and the preserved eggs have low alkali and fragrant taste of bay leaves by researching and developing the formula proportion of the product and carrying out technical improvement in the production process.
Disclosure of Invention
The invention aims to provide a formula proportion and a production method of bay leaf preserved eggs, and aims to solve the problems in the background art.
In order to achieve the purpose, the invention provides the following technical scheme: a formula proportion and a production method of preserved eggs with bay leaves comprise the following steps: 100-1000 jin of tap water, 50-500 jin of lime, 3-30 jin of edible salt, 6-80 jin of edible alkali, 0.1-100 jin of bay leaves and 5-50 jin of red mud powder; step two: cleaning fresh eggs mechanically and air-drying for later use; fermenting in the third step: the weight of tap water is: 100-1000 jin, temperature: 80-100 degrees +, weight of bay leaves: 0.1-50 jin, fermentation time: 1-48 hours, the soaking time is different according to the required fragrance concentration; step four, comprehensive stirring: uniformly stirring the geranium water, lime, edible salt, edible alkali and red mud powder fermented in the first step, and fermenting for the second time, wherein the fermentation time is as follows: 10-24 hours; step five: and (5) uniformly mixing the ingredients, namely mixing the ingredients fermented in the step three to obtain the ingredients suitable for the standard of the fresh egg dressing, and performing the step six: the fresh egg dressing is characterized in that the ingredients reaching the standard of the fresh egg dressing in the fourth step are uniformly wrapped on the eggshell of the fresh egg by wearing gloves manually, and the eggshell is placed in a rubber basket and an inner bag for sealing and temporary storage under the sealing effect; step seven: storing the semi-finished product in a temporary storage room at normal temperature, wherein the temporary storage time of the semi-finished product is generally 10-15 days, crystallizing and molding the egg under the catalytic reaction of ingredients, and internally containing the characteristic taste of bay leaves after molding, and the step eight: the sealed bag of the formed preserved eggs in the temporary storage room is opened, the mature preserved eggs are taken out, and the preserved egg drying rack is placed for natural air drying treatment, wherein the natural air drying time is generally about 30 to 90 days to achieve the best effect, namely, the finished product is fresh egg with golden yellow and golden fragrant leaves, the egg body is fused with fragrant leaves, and the finished fragrant leaves preserved eggs give off fragrant fragrance taste of fragrant leaves.
Another formula proportion and production method of preserved eggs with bay leaves comprises the following steps: 1000-3000 jin of water, 20-100 jin of edible salt, 60-270 jin of edible alkali, 50-300 jin of lime, 0.1-100 jin of bay leaves and 800-2400 jin of fresh eggs; step two: cleaning fresh eggs mechanically and air-drying for later use; step three: putting tap water into a preserved egg pickling tank, adding the standby edible salt, edible alkali, lime and bay leaves, mechanically stirring uniformly, and then putting the standby fresh eggs; step four: sealing the fresh eggs in the pickling jar in water to ensure that 100% of all the fresh eggs are covered in the water for pickling, and carrying out the fifth step: the indoor temperature is 25-35 degrees, about 8-12 days, the indoor temperature is 1-24 degrees, about 10-14 days, and the protein is solidified to reach the mature standard of preserved eggs under the catalytic reaction of ingredients; step six: and taking the mature preserved eggs in the pickling tank out of the tank, naturally dehydrating, and then entering a dressing workshop for fresh-keeping dressing to wrap the preserved eggs, wherein the finished products are the fresh eggs with golden yellow and golden leaves.
Advantageous effects
The preserved eggs prepared by the method are different from the traditional taste, are tasty, and have a faint scent taste.
Detailed Description
The technical solutions in the embodiments of the present invention will be clearly and completely described below with reference to 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.
Example one
The method comprises the following steps: step one, material preparation: 100-1000 jin of tap water, 50-500 jin of lime, 3-30 jin of edible salt, 6-80 jin of edible alkali, 0.1-100 jin of bay leaf and 5-50 jin of red mud powder; step two: cleaning fresh eggs mechanically and air-drying for later use; fermenting in the third step: the weight of tap water is: 100-1000 jin, temperature: 80-100 ° + bay leaf weight: 0.1-50 jin, fermentation time: 1-48 hours, and the soaking time is different according to the required fragrance concentration; step four, comprehensive stirring: uniformly stirring the geranium water, the lime, the edible salt, the edible alkali and the red mud powder fermented in the step one, and fermenting for the second time, wherein the fermentation time is as follows: 10-24 hours; step five: and (5) uniformly mixing the ingredients, namely mixing the ingredients fermented in the step three to obtain the ingredients suitable for the standard of the fresh egg dressing, and performing the step six: the fresh egg dressing is prepared by manually wearing gloves to uniformly wrap the ingredients which reach the standard of the fresh egg dressing in the fourth step on the egg shell of the fresh egg, and placing the fresh egg dressing in a rubber basket and an inner bag for sealing and temporary storage under the sealing effect; step seven: storing the eggs in a temporary storage room at normal temperature, wherein the temporary storage time of the semi-finished products is generally 10 to 15 days, crystallizing and molding the eggs under the catalytic reaction of ingredients, and the molded eggs contain the characteristic taste of bay leaves, and the step eight: the sealed bag of the formed preserved eggs in the temporary storage room is opened, the mature preserved eggs are taken out, the preserved egg airing frame is placed to carry out natural air drying treatment, the natural air drying time generally reaches the best effect from about 30 days to 90 days, namely, the finished product is the fresh egg with golden yellow and golden fragrant leaves, the egg body is fused with fragrant fragrance of fragrant leaves, and the finished product fragrant leaves preserved eggs give off fragrant fragrance of fragrant leaves.
Example two
Cleaning fresh eggs mechanically and air-drying for later use; step one, batching: 1000-3000 jin of water, 20-100 jin of edible salt, 60-270 jin of edible alkali, 50-300 jin of lime, 0.1-100 jin of bay leaf and 800-2400 jin of fresh egg; step two: cleaning fresh eggs mechanically and air-drying for later use; step three: putting tap water into a preserved egg pickling tank, adding the standby edible salt, edible alkali, lime and bay leaves, mechanically stirring uniformly, and then putting the standby fresh eggs; step four: sealing the fresh eggs in the pickling jar in water to ensure that 100% of all the fresh eggs are covered in the water for pickling, and carrying out the fifth step: the indoor temperature is 25-35 degrees, about 8-12 days, the indoor temperature is 1-24 degrees, about 10-14 days, and the protein is solidified to reach the mature standard of preserved eggs under the catalytic reaction of ingredients; step six: and taking the mature preserved eggs in the pickling tank out of the tank, naturally dehydrating, and then putting the preserved eggs into a dressing workshop for preserving fresh dressings to wrap the preserved eggs so as to obtain the finished products of the fresh eggs with golden yellow and fragrant leaves.
Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents.
Claims (4)
1. A formula of a bay leaf preserved egg is characterized by comprising tap water (100-1000 jin), lime (50-500 jin), edible salt (3-30 jin), edible alkali (6-80 jin), bay leaves (0.1-100 jin) and red mud powder (5-50 jin).
2. The method for producing preserved eggs according to the formula of claim 1, wherein: step one, material preparation: 100-1000 jin of tap water, 50-500 jin of lime, 3-30 jin of edible salt, 6-80 jin of edible alkali, 0.1-100 jin of bay leaf and 5-50 jin of red mud powder; step two: cleaning fresh eggs mechanically and air-drying for later use; fermenting in the third step: the weight of tap water is: 100-1000 jin, temperature: 80-100 degrees +, weight of bay leaves: 0.1-50 jin, fermentation time: 1-48 hours, and the soaking time is different according to the required fragrance concentration; step four, comprehensive stirring: uniformly stirring the geranium water, lime, edible salt, edible alkali and red mud powder fermented in the second step, and fermenting for the second time, wherein the fermentation time is as follows: 10-24 hours; step five: and (5) uniformly mixing the ingredients, namely mixing the ingredients fermented in the step three to obtain the ingredients suitable for the standard of the fresh egg dressing, and performing the step six: the fresh egg dressing is prepared by manually wearing gloves to uniformly wrap the ingredients which reach the standard of the fresh egg dressing in the fourth step on the egg shell of the fresh egg, and placing the fresh egg dressing in a rubber basket and an inner bag for sealing and temporary storage under the sealing effect; step seven: storing the eggs in a temporary storage room at normal temperature, wherein the temporary storage time of the semi-finished products is generally 10 to 15 days, crystallizing and molding the eggs under the catalytic reaction of ingredients, and the molded eggs contain the characteristic taste of bay leaves, and the step eight: the sealed bag of the formed preserved eggs in the temporary storage room is opened, the mature preserved eggs are taken out, the preserved egg airing frame is placed to carry out natural air drying treatment, the natural air drying time generally reaches the best effect from about 30 days to 90 days, namely, the finished product is the fresh egg with golden yellow and golden fragrant leaves, the egg body is fused with fragrant fragrance of fragrant leaves, and the finished product fragrant leaves preserved eggs give off fragrant fragrance of fragrant leaves.
3. A formula of a preserved egg with bay leaves is characterized by comprising water (1000-3000 jin), edible salt (20-100 jin), edible alkali (60-270 jin), lime (50-300 jin), bay leaves (0.1-100 jin) and fresh eggs (800-2400 jin).
4. The method for producing preserved eggs according to the formula of claim 3, wherein: step one, batching: 1000-3000 jin of water, 20-100 jin of edible salt, 60-270 jin of edible alkali, 50-300 jin of lime, 0.1-100 jin of bay leaf and 800-2400 jin of fresh egg; step two: cleaning fresh eggs mechanically and air-drying for later use; step three: putting tap water into a preserved egg pickling tank, adding the standby edible salt, edible alkali, lime and bay leaves, mechanically stirring uniformly, and then putting the standby fresh eggs; step four: sealing the fresh eggs in the pickling jar in water to ensure that 100% of all the fresh eggs are covered in the water for pickling, and carrying out the fifth step: the indoor temperature is 25-35 degrees, about 8-12 days, the indoor temperature is 1-24 degrees, about 10-14 days, and the protein is solidified to reach the mature standard of preserved eggs under the catalytic reaction of ingredients; step six: and taking the mature preserved eggs in the pickling tank out of the tank, naturally dehydrating, and then entering a dressing workshop for fresh-keeping dressing to wrap the preserved eggs, wherein the finished products are the fresh eggs with golden yellow and golden leaves.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210496135.6A CN115152954A (en) | 2022-05-09 | 2022-05-09 | Formula proportion and production method of preserved eggs with bay leaves |
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| Application Number | Priority Date | Filing Date | Title |
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| CN202210496135.6A CN115152954A (en) | 2022-05-09 | 2022-05-09 | Formula proportion and production method of preserved eggs with bay leaves |
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| CN115152954A true CN115152954A (en) | 2022-10-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN202210496135.6A Pending CN115152954A (en) | 2022-05-09 | 2022-05-09 | Formula proportion and production method of preserved eggs with bay leaves |
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Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150889A (en) * | 2011-03-09 | 2011-08-17 | 四川省三台县智华食品有限公司 | Production method of preserved duck egg |
| TW201404306A (en) * | 2012-07-26 | 2014-02-01 | Univ Central Taiwan Sci & Tech | Manufacturing method for coffee preserved egg and impregnation liquid thereof |
| CN103734787A (en) * | 2013-12-19 | 2014-04-23 | 重庆市丰蛋源畜禽养殖有限公司 | Making method of golden yellow preserved duck egg |
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
| CN106912825A (en) * | 2017-01-16 | 2017-07-04 | 柳培健 | A kind of method for salting of lime-preserved egg |
| CN108450819A (en) * | 2018-02-28 | 2018-08-28 | 黄中汶 | A kind of hybrid lime-preserved egg manufacture craft |
| CN108936387A (en) * | 2018-06-25 | 2018-12-07 | 贵州省凤冈县高达食品有限公司 | A kind of preparation method of crystal lime-preserved egg |
| CN113243494A (en) * | 2020-02-12 | 2021-08-13 | 彭武淼 | Processing technology of lead-free selenium-rich preserved eggs |
-
2022
- 2022-05-09 CN CN202210496135.6A patent/CN115152954A/en active Pending
Patent Citations (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102150889A (en) * | 2011-03-09 | 2011-08-17 | 四川省三台县智华食品有限公司 | Production method of preserved duck egg |
| TW201404306A (en) * | 2012-07-26 | 2014-02-01 | Univ Central Taiwan Sci & Tech | Manufacturing method for coffee preserved egg and impregnation liquid thereof |
| CN103734787A (en) * | 2013-12-19 | 2014-04-23 | 重庆市丰蛋源畜禽养殖有限公司 | Making method of golden yellow preserved duck egg |
| CN104921176A (en) * | 2015-06-26 | 2015-09-23 | 贵州湄潭小媳妇食品有限公司 | Soft yolk preserved egg making process |
| CN106912825A (en) * | 2017-01-16 | 2017-07-04 | 柳培健 | A kind of method for salting of lime-preserved egg |
| CN108450819A (en) * | 2018-02-28 | 2018-08-28 | 黄中汶 | A kind of hybrid lime-preserved egg manufacture craft |
| CN108936387A (en) * | 2018-06-25 | 2018-12-07 | 贵州省凤冈县高达食品有限公司 | A kind of preparation method of crystal lime-preserved egg |
| CN113243494A (en) * | 2020-02-12 | 2021-08-13 | 彭武淼 | Processing technology of lead-free selenium-rich preserved eggs |
Non-Patent Citations (1)
| Title |
|---|
| 未知: "封皮松花蛋的制作", 农民科技培训, no. 10, pages 37 * |
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