CN1262897A

CN1262897A - Spiced preserved egg and its production method

Info

Publication number: CN1262897A
Application number: CN99102407A
Authority: CN
Inventors: 占文夏
Original assignee: Individual
Current assignee: Individual
Priority date: 1999-02-08
Filing date: 1999-02-08
Publication date: 2000-08-16

Abstract

The production method of lead-free spiced preserved egg is characterized by that in 100kg of spice liquor, other raw materials, such as 45%-60% of muddy loess, 1%-35% of lime, 0.3-2.2% of clove dust, 0.3%-2.2% of fennel powder, 0.6%-4.4% of star anise powder, 0.6%-4.4% of cinnamon bark powder, 0.3%-2.2% of orange peel powder, 1% of pepper powder and small quantity of monosodium glutamate and white sugar are added. The spiced preserved egg preserved by using said invented spice material not only possesses palatable taste, but is also attractive in appearance.

Description

A kind of preserved egg and preparation method thereof

The present invention relates to a kind of preserved egg and preparation method thereof.

Mostly the lime-preserved egg of daily making is duck's egg, its preparation method is to stir into pasty state with soda ash, quick lime, tea dust etc., be coated in the skin of egg, the smell is awful for not only outward appearance dissymmetry, and feed liquid, influence list marketing, in the modern life, it is all good that people are particular about the food color, the well-balanced dulcet again lime-preserved egg of external form, can cause popular desire to buy, meet the psychology that masses like cuisines.

The present invention is intended to propose a kind of preserved egg and preparation method thereof, and the preserved egg outward appearance of making all claims, taste delicate fragrance.

A kind of preserved egg that the present invention proposes and preparation method thereof, adopt the technology of lead-free preserved egg to pickle, egg numerous in variety, used feed liquid is formulated by quick lime, salt, sheet alkali, tea dust and water, it is characterized in that also adding other raw materials in the feed liquid of every 100KG, its ratio is: loess 45%-60%, lime 1%-35%, caryophylli flos pulveratus 0.3-2.2%, big fennel seeds end 0.3%-2.2%, anistree last 0.6%-4.4%, cassia bark end 0.6%-4.4%, dried orange peel end 0.3%-2.2%, pepper powder 1%, a little monosodium glutamate and white sugar; Its treatment process comprise select egg, stir material, stickingly wrap up in, round as a ball, packing and latter stage of ripening, concrete steps are as follows: 1, select egg--lime-preserved egg that lead-free process is pickled selects that size all claims, matter is measured; 2, stir--in the feed liquid of using, add loess 45%-60%, lime 1%-35%, caryophylli flos pulveratus 0.3-2.2%, big fennel seeds end 0.3%-2.2%, anistree last 0.6%-4.4%, cassia bark end 0.6%-4.4%, dried orange peel end 0.3%-2.2%, pepper powder 1%, a little monosodium glutamate and white sugar, mix and stir, form the mixing mud that has faint scent; 3, sticking wrapping up in--with lime-preserved egg sticking one deck of wrapping up in mixing mud; 4, round as a ball--again the egg after sticking the wrapping up in is put into the capes shell and be rolled into the thick protective layer of 0.1-0.4mm; 5, packing and latter stage of ripening--preserved egg is good with plastic bag packaging, seal ten days and can go out finished product.

Because a kind of preserved egg that the present invention proposes and preparation method thereof, above-mentioned prescription and technology are arranged, the seasoning matter in the food is directly used in the process of pickling preserved egg, taste not only more can infiltrate lime-preserved egg, and the lime-preserved egg appearance is well-balanced, smell delicate fragrance, can also cause people's desire to buy; In the above-mentioned manufacture craft there is latter stage of ripening, can makes the jerky lime-preserved egg delicious flavour that becomes, lasting fragrance, and used feed liquid utilized once more, accomplish to make the best use of everything, reduced the chance in highly basic feed liquid damage field again, also make the manufacture craft of lime-preserved egg become diversified simultaneously.

Below in conjunction with drawings and Examples the present invention is further described.

Fig. 1 is the process chart of the embodiment of the invention.

With reference to Fig. 1, a kind of preserved egg that the present invention proposes and preparation method thereof, adopt the technology of lead-free preserved egg to pickle, egg numerous in variety, used feed liquid is formulated by quick lime, salt, sheet alkali, tea dust and water, it is characterized in that also adding other raw materials in the feed liquid of every 100KG, its ratio is: loess 45%-60%, lime 1%-35%, caryophylli flos pulveratus 0.3-2.2%, big fennel seeds end 0.3%-2.2%, anistree last 0.6%-4.4%, cassia bark end 0.6%-4.4%, dried orange peel end 0.3%-2.2%, pepper powder 1%, a little monosodium glutamate and white sugar; Its treatment process comprise select egg, stir material, stickingly wrap up in, round as a ball, packing and latter stage of ripening, concrete steps are as follows: 1, select egg--lime-preserved egg that lead-free process is pickled selects that size all claims, matter is measured; 2, stir--in the feed liquid of using, add loess 45%-60%, lime 1%-35%, caryophylli flos pulveratus 0.3-2.2%, big fennel seeds end 0.3%-2.2%, anistree last 0.6%-4.4%, cassia bark end 0.6%-4.4%, dried orange peel end 0.3%-2.2%, pepper powder 1%, a little monosodium glutamate and white sugar, mix and stir, form the mixing mud that has faint scent; 3, sticking wrapping up in--with lime-preserved egg sticking one deck of wrapping up in mixing mud; 4, round as a ball--again the egg after sticking the wrapping up in is put into the capes shell and be rolled into the thick protective layer of 0.1-0.4mm; 5, packing and latter stage of ripening--preserved egg is good with plastic bag packaging, seal ten days and can go out finished product.

Because above-mentioned prescription and technology are arranged, the seasoning matter in the food is directly used in the process of pickling preserved egg, taste not only more can infiltrate lime-preserved egg, and the lime-preserved egg appearance is well-balanced, smell delicate fragrance, can also cause people's desire to buy; In the above-mentioned manufacture craft there is latter stage of ripening, can makes the jerky lime-preserved egg delicious flavour that becomes, lasting fragrance, and used feed liquid utilized once more, accomplish to make the best use of everything, reduced the chance in highly basic feed liquid damage field again, also make the manufacture craft of lime-preserved egg become diversified simultaneously.

Claims

1, a kind of preserved egg, adopt the technology of lead-free preserved egg to pickle, egg numerous in variety, used feed liquid is formulated by quick lime, salt, sheet alkali, tea dust and water, it is characterized in that also adding other raw materials in the feed liquid of every 100KG, and its ratio is: loess 45%-60%, lime 1%-35%, caryophylli flos pulveratus 0.3-2.2%, big fennel seeds end 0.3%-2.2%, anistree last 0.6%-4.4%, cassia bark end 0.6%-4.4%, dried orange peel end 0.3%-2.2%, pepper powder 1%, a little monosodium glutamate and white sugar.

2, a kind of preparation method of preserved egg, used feed liquid is formulated by quick lime, salt, sheet alkali, tea dust and water, it is characterized in that also adding other raw materials in the feed liquid of every 100KG, its ratio is: loess 45%-60%, lime 1%-35%, caryophylli flos pulveratus 0.3-2.2%, big fennel seeds end 0.3%-2.2%, anistree last 0.6%-4.4%, cassia bark end 0.6%-4.4%, dried orange peel end 0.3%-2.2%, pepper powder 1%, a little monosodium glutamate and white sugar; Its treatment process comprise select egg, stir material, stickingly wrap up in, round as a ball, packing and latter stage of ripening, concrete steps are as follows: 1, select egg--lime-preserved egg that lead-free process is pickled selects that size all claims, matter is measured; 2, stir--in the feed liquid of using, add loess 45%-60%, lime 1%-35%, caryophylli flos pulveratus 0.3-2.2%, big fennel seeds end 0.3%-2.2%, anistree last 0.6%-4.4%, cassia bark end 0.6%-4.4%, dried orange peel end 0.3%-2.2%, pepper powder 1%, a little monosodium glutamate and white sugar, mix and stir, form the mixing mud that has faint scent; 3, sticking wrapping up in--with lime-preserved egg sticking one deck of wrapping up in mixing mud; 4, round as a ball--again the egg after sticking the wrapping up in is put into the capes shell and be rolled into the thick protective layer of 0.1-0.4mm; 5, packing and latter stage of ripening--preserved egg is good with plastic bag packaging, seal ten days and can go out finished product.