CN115152955A - Formula proportion and preparation method of black tea fragrant salt eggs - Google Patents
Formula proportion and preparation method of black tea fragrant salt eggs Download PDFInfo
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- CN115152955A CN115152955A CN202210496168.0A CN202210496168A CN115152955A CN 115152955 A CN115152955 A CN 115152955A CN 202210496168 A CN202210496168 A CN 202210496168A CN 115152955 A CN115152955 A CN 115152955A
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- black tea
- eggs
- jin
- salt
- egg
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 84
- 244000269722 Thea sinensis Species 0.000 title claims abstract description 35
- 235000006468 Thea sinensis Nutrition 0.000 title claims abstract description 33
- 235000020279 black tea Nutrition 0.000 title claims abstract description 33
- 150000003839 salts Chemical class 0.000 title claims abstract description 30
- 238000002360 preparation method Methods 0.000 title claims abstract description 17
- 238000003756 stirring Methods 0.000 claims abstract description 19
- 239000004615 ingredient Substances 0.000 claims abstract description 15
- 238000005554 pickling Methods 0.000 claims abstract description 14
- 239000000463 material Substances 0.000 claims abstract description 7
- 238000007789 sealing Methods 0.000 claims abstract description 4
- 230000001954 sterilising effect Effects 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 10
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 10
- 239000004571 lime Substances 0.000 claims description 10
- 239000008399 tap water Substances 0.000 claims description 10
- 235000020679 tap water Nutrition 0.000 claims description 10
- 102000002322 Egg Proteins Human genes 0.000 claims description 9
- 108010000912 Egg Proteins Proteins 0.000 claims description 9
- 238000001514 detection method Methods 0.000 claims description 9
- 238000004659 sterilization and disinfection Methods 0.000 claims description 9
- 238000001816 cooling Methods 0.000 claims description 7
- 210000003278 egg shell Anatomy 0.000 claims description 7
- 238000006555 catalytic reaction Methods 0.000 claims description 6
- 210000002969 egg yolk Anatomy 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 4
- 238000007605 air drying Methods 0.000 claims description 3
- 238000007689 inspection Methods 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 230000003287 optical effect Effects 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 2
- 238000009835 boiling Methods 0.000 claims description 2
- 210000000969 egg white Anatomy 0.000 claims description 2
- 235000014103 egg white Nutrition 0.000 claims description 2
- 239000007788 liquid Substances 0.000 claims description 2
- 235000013616 tea Nutrition 0.000 claims description 2
- 235000021110 pickles Nutrition 0.000 claims 2
- 238000005406 washing Methods 0.000 claims 1
- 238000000034 method Methods 0.000 description 3
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- 230000004048 modification Effects 0.000 description 2
- 238000012986 modification Methods 0.000 description 2
- -1 step four Chemical class 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 1
- 230000004075 alteration Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 239000011575 calcium Substances 0.000 description 1
- 229910052791 calcium Inorganic materials 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 229910052742 iron Inorganic materials 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000011574 phosphorus Substances 0.000 description 1
- 229910052698 phosphorus Inorganic materials 0.000 description 1
- 102000004169 proteins and genes Human genes 0.000 description 1
- 108090000623 proteins and genes Proteins 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 235000019608 salt taste sensations Nutrition 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011782 vitamin Substances 0.000 description 1
- 229940088594 vitamin Drugs 0.000 description 1
- 229930003231 vitamin Natural products 0.000 description 1
- 235000013343 vitamin Nutrition 0.000 description 1
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
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
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 preparation method of a black tea fragrant salt egg comprise the following steps: step two, comprehensive stirring: (1) Uniformly stirring the ingredients in the step one to reach a standard suitable for wrapping the fresh eggs, (2) putting the ingredients in the step two in the step (1) into a special stirring barrel, and uniformly stirring by using a machine, and performing the step three to wrap the fresh eggs: and (3) uniformly wrapping the ingredients which reach the standard of the wrapping material of the fresh eggs in the step three, pickling the black tea paste on the shells of the fresh eggs by manually wearing special gloves, and placing a special rubber basket and an inner bag for sealing, temporarily storing and pickling. The finished product is rich in the special taste of the faint scent of the black tea.
Description
Technical Field
The invention relates to the technical field of salted egg preparation, in particular to a formula proportion and a preparation method of black tea fragrant salt eggs.
Background
The salted duck eggs are processed by pickling fresh duck eggs serving as main raw materials, are rich in nutrition, are rich in fat, protein, various amino acids, calcium, phosphorus, iron, various trace elements, vitamins and the like required by a human body, are easy to absorb by the human body, are moderate in salt taste, are suitable for people of all ages, and are mostly original in taste without more unique taste, so that the taste is single.
Disclosure of Invention
The invention aims to provide a formula proportion and a preparation method of a black tea fragrant salt egg, and aims to solve the problems in the background technology.
In order to achieve the purpose, the invention provides the following technical scheme: a formula proportion and a preparation method of a black tea fragrant salt egg comprise the following steps: step two, comprehensive stirring: (1) Uniformly stirring the ingredients in the step one to reach a standard suitable for wrapping the fresh eggs, (2) putting the ingredients in the step two in the step (1) into a special stirring barrel, and uniformly stirring by using a machine, and performing the step three to wrap the fresh eggs: the artifical special gloves of wearing step three black tea mud salt and reach the even parcel of batching of fresh egg wrapping material benchmark on fresh egg shell, place special rubber basket and add the inner bag in seal and keep in and salt, step four, salt: placing the salted egg in a temporary storage room for preserving, keeping the salted egg at an indoor temperature of 25-35 degrees for about 25 days, solidifying the yolk under the catalytic reaction of ingredients to reach the mature standard of the raw salted egg, and performing the fifth step, cleaning and air-drying the raw salted egg mechanically, performing optical inspection and crack detection, performing the sixth step, performing vacuum packaging, and performing the seventh step, high-temperature sterilization: sterilizing in a special high-temperature sterilization kettle for 2-3 hours (at 110-120 deg.C), cooling for about 30min, taking out, and making into cooked salted egg product, which is ready to eat after opening the bag and has the flavor of black tea;
a formula proportion and a preparation method of a black tea fragrant salt egg comprise the following steps: tap water, black tea, salt, fresh eggs and lime, and the second step, (1) putting the tap water into a salted egg pickling tank, and (2) adding the standby edible salt, the lime and the black tea, mechanically stirring the mixture uniformly, and then putting the standby fresh eggs, and the third step: 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 performing a fourth step of curing the eggs at an indoor temperature of 25-35 ℃ for about 30 days to solidify the yolk under the catalytic reaction of ingredients to reach the mature standard of the raw salted eggs, wherein in a fifth step, the raw salted eggs are mechanically cleaned and air-dried, and are subjected to light detection and crack detection, and in a sixth step, the eggs are vacuum-packaged, and in a seventh step: high-temperature sterilization: sterilizing in a special high-temperature sterilizing kettle for 2-3 hours (at 110-120 deg.C), cooling for about 30min, taking out, and making into cooked salted egg product.
Advantageous effects
The finished salt eggs prepared by the method have the special taste of faint scent of black tea, and the taste of the salt eggs is improved.
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 mud pickling method comprises the following steps: step one, material preparation: step two, comprehensive stirring: (1) Uniformly stirring the ingredients in the step one to reach a standard suitable for wrapping the fresh eggs, (2) putting the ingredients in the step two in the step (1) into a special stirring barrel, and uniformly stirring by using a machine, and performing the step three to wrap the fresh eggs: the artifical special gloves of wearing step three black tea mud salt and reach the even parcel of batching of fresh egg wrapping material benchmark on fresh egg shell, place special rubber basket and add the inner bag in seal and keep in and salt, step four, salt: placing the salted egg in a temporary storage room for preserving, keeping the salted egg at an indoor temperature of 25-35 degrees for about 25 days, solidifying the yolk under the catalytic reaction of ingredients to reach the mature standard of the raw salted egg, and performing the fifth step, cleaning and air-drying the raw salted egg mechanically, performing optical inspection and crack detection, performing the sixth step, performing vacuum packaging, and performing the seventh step, high-temperature sterilization: sterilizing in a special high-temperature sterilization kettle for 2-3 hours (at 110-120 deg.C), cooling for about 30min, taking out, and making into cooked salted egg product.
Example two
By the water bubble method: step one, material preparation: tap water, black tea, salt, fresh eggs and lime, and the second step, (1) putting the tap water into a salted egg pickling tank, and (2) adding the standby edible salt, the lime and the black tea, mechanically stirring the mixture uniformly, and then putting the standby fresh eggs, and the third step: 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 performing a fourth step of curing the eggs at an indoor temperature of 25-35 ℃ for about 30 days to solidify the yolk under the catalytic reaction of ingredients to reach the mature standard of the raw salted eggs, wherein in a fifth step, the raw salted eggs are mechanically cleaned and air-dried, and are subjected to light detection and crack detection, and in a sixth step, the eggs are vacuum-packaged, and in a seventh step: high-temperature sterilization: sterilizing in a special high-temperature sterilizing kettle for 2-3 hours (at 110-120 deg.C), cooling for about 30min, taking out, and making into cooked salted egg product.
EXAMPLE III
Through the improvement of the two embodiments; carrying out water boiling, for example, based on the first modification of the example:
(1) Cleaning mature raw salted egg white;
(2) Placing a special boiler and adding: 1000-2000 jin of water and 1-20 jin of black tea;
(3) After 2-3 hours, the water temperature is raised to 100-120 ℃, the salted eggs are taken out of the pot after being cooled for 1-2 hours after being matured, and red liquid of black tea is attached to the upper surface of the salted egg shell, namely, the salted egg shell is tea red.
(4) Vacuum package
High-temperature sterilization: sterilizing in a special high-temperature sterilizing kettle for 2-3 hours (at 110-120 deg.C), cooling for about 30min, taking out, and making into cooked salted egg product.
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 (6)
1. The formula proportion and the preparation method of the black tea fragrant salt eggs are characterized by comprising the following steps: step two, comprehensive stirring: (1) Uniformly stirring the ingredients in the step one to reach a standard suitable for wrapping the fresh eggs, (2) putting the ingredients in the step two in the step (1) into a special stirring barrel, and uniformly stirring by using a machine, and performing the step three to wrap the fresh eggs: the manual work is worn special gloves and is pickled the batching that reaches the fresh egg parcel material benchmark of step three black tea mud and evenly wrap up on the fresh egg eggshell, places special rubber basket and seals in adding the inner bag and keep in and pickle, step four, pickle: placing the salted egg in a temporary storage room for preserving, keeping the salted egg at an indoor temperature of 25-35 degrees for about 25 days, solidifying the yolk under the catalytic reaction of ingredients to reach the mature standard of the raw salted egg, and performing the fifth step, cleaning and air-drying the raw salted egg mechanically, performing optical inspection and crack detection, performing the sixth step, performing vacuum packaging, and performing the seventh step, high-temperature sterilization: sterilizing in a special high-temperature sterilizing kettle for 2-3 hours (at 110-120 deg.C), cooling for about 30min, taking out, and making into cooked salted egg product.
2. The formula proportion and the preparation method of the black tea fragrant salt eggs are characterized in that: step one, material preparation: tap water, black tea, salt, fresh eggs and lime, and the second step, (1) putting the tap water into a salted egg pickling tank, and (2) adding the standby edible salt, the lime and the black tea, mechanically stirring the mixture uniformly, and then putting the standby fresh eggs, and the third step: 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 performing a fourth step of curing the eggs at an indoor temperature of 25-35 ℃ for about 30 days to solidify the yolk under the catalytic reaction of ingredients to reach the mature standard of the raw salted eggs, wherein in a fifth step, the raw salted eggs are mechanically cleaned and air-dried, and are subjected to light detection and crack detection, and in a sixth step, the eggs are vacuum-packaged, and in a seventh step: high-temperature sterilization: sterilizing in a special high-temperature sterilizing kettle for 2-3 hours (at 110-120 deg.C), cooling for about 30min, taking out, and making into cooked salted egg product.
3. The formula proportion and the preparation method of the black tea fragrant salt eggs according to the claim 1 or 2 are characterized in that: (1) washing mature raw egg white; (2) placing a special boiling pot and adding: 1000-2000 jin of water and 1-20 jin of black tea; after 2-3 hours, the water temperature is raised to 100-120 ℃, the salted eggs are taken out of the pot after being cooled for 1-2 hours after being matured, and red liquid of black tea is attached to the upper surface of the salted egg shell, namely, the salted egg shell is tea red.
4. The formula proportion and the preparation method of the black tea fragrant salt egg as claimed in claim 1 are characterized in that: the weight ratio of tap water, mud, salt, lime, black tea and fresh eggs is as follows: 100-300 jin of tap water, 100-300 jin of mud, 100-400 jin of salt, 10-50 jin of lime, 1-10 jin of black tea and 900-3600 jin of fresh eggs.
5. The formula proportion and the preparation method of the black tea fragrant salt egg as claimed in claim 2 are characterized in that: the weight ratio of tap water, black tea, salt, fresh eggs and lime is as follows: tap water (100-1000 jin), black tea (10-100 jin), salt (20-200 jin), fresh egg (80-800 jin) and lime (10-100 jin).
6. A formula proportion and a preparation method of a black tea fragrant salted egg as claimed in claim 1 or 2, wherein the indoor temperature in the pickling step in the fourth step is 1-24 degrees and about 45 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210496168.0A CN115152955A (en) | 2022-05-09 | 2022-05-09 | Formula proportion and preparation method of black tea fragrant salt eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202210496168.0A CN115152955A (en) | 2022-05-09 | 2022-05-09 | Formula proportion and preparation method of black tea fragrant salt eggs |
Publications (1)
| Publication Number | Publication Date |
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| CN115152955A true CN115152955A (en) | 2022-10-11 |
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202210496168.0A Pending CN115152955A (en) | 2022-05-09 | 2022-05-09 | Formula proportion and preparation method of black tea fragrant salt eggs |
Country Status (1)
| Country | Link |
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| CN (1) | CN115152955A (en) |
Citations (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102246974A (en) * | 2010-12-21 | 2011-11-23 | 陈国英 | Method for pickling spiced preserved eggs in batches |
| CN103054069A (en) * | 2012-12-31 | 2013-04-24 | 重庆市梁平县胖婆福德鸡餐饮有限公司 | Preparation method for marinated egg |
| CN103053989A (en) * | 2012-12-31 | 2013-04-24 | 重庆市梁平县胖婆福德鸡餐饮有限公司 | Seasoning for marinated egg |
| CN103494251A (en) * | 2013-09-27 | 2014-01-08 | 合肥梅香园禽蛋制品有限公司 | Fragrant red-yolk salted duck egg and preparation method thereof |
| CN104172271A (en) * | 2014-08-16 | 2014-12-03 | 高邮市红太阳食品有限公司 | Spiced salted duck egg pickling method |
| CN104522724A (en) * | 2014-12-05 | 2015-04-22 | 江西温汤佬食品有限责任公司 | Preparation method of three-taste salt preserved eggs and salt preserved eggs prepared by preparation method |
| CN107637795A (en) * | 2017-11-13 | 2018-01-30 | 安徽玉润禽蛋食品有限公司 | A kind of method for salting of health preserved egg |
| CN109349545A (en) * | 2018-10-17 | 2019-02-19 | 绵竹市华兴食品加工厂 | A kind of high oil recovery Salted duck egg method for salting |
| CN113243494A (en) * | 2020-02-12 | 2021-08-13 | 彭武淼 | Processing technology of lead-free selenium-rich preserved eggs |
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-
2022
- 2022-05-09 CN CN202210496168.0A patent/CN115152955A/en active Pending
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