CN1313052A - Method for preparing lead-free preserved eggs - Google Patents
Method for preparing lead-free preserved eggs Download PDFInfo
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- CN1313052A CN1313052A CN00102908A CN00102908A CN1313052A CN 1313052 A CN1313052 A CN 1313052A CN 00102908 A CN00102908 A CN 00102908A CN 00102908 A CN00102908 A CN 00102908A CN 1313052 A CN1313052 A CN 1313052A
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Abstract
A method for preserving lead-free preserved egg includes such steps as putting chosen eggs in temp-controllable case, controlling temp to 38-40 deg.C and ventilating at intervals of 5 min, cycling previons steps 4-5 times, preparing immersion liquid from water, black tea dust, edible salt, powdered spices, sodium hydroxide and optional zinc sulfate (for duck egg), coating the prepared liquid onto rough straw paper, wrapping the processed egg, sealing with film, laying aside for several days, unwrapping, washing and boiling. Its advantages include simple method, unique taste and no lead pollution.
Description
The present invention relates to a kind of preparation method of food, refer to a kind of preparation method of lime-preserved egg especially, particularly do not contain the preparation method of the lead-free preserved egg of heavy metal lead in the finished product.
Human birds, beasts and eggs such as egg, duck's egg are made edible history is remote after the lime-preserved egg,, be easy to again deposit because that it has manufacture craft is simple, storage life is longer relatively, and be edible after opening, taste is relatively unique again, pretends to a kind of typical local food extensively is subjected to masses and likes.
The lead oxide auxiliary material that are absolutely necessary in traditional "Thousand year old" duck eggs manufacture craft, it seriously pollutes egg product, if it is long-term edible, lead can be deposited in the body, very unfavorable to health, especially advocate under the main trend of health aspect the diet and nourishing healthy idea in society's emphasis now,, also have to limit to some extent even this leaded food is liked to eat again.This is a great problem in the lime-preserved egg manufacture craft always.
The present invention provides research topic at the problems referred to above, and its purpose promptly provides a kind of preparation method of lead-free preserved egg, makes except the local flavor that keeps traditional lime-preserved egg, and it is attractive in appearance also to have the interior cleaning of shell and egg body, the characteristics of no black-lead spot.
The object of the present invention is achieved like this: a kind of preparation method of lead-free preserved egg is characterized in that adopting following steps:
Step (1): will choose damaged, the diffusing yellow birds, beasts and eggs of nothing earlier and put into the controllable temperature cabinet in advance
In the egg lattice of design, lattice one egg, the distance of being separated by between egg;
Step (2): the temperature inside the box is controlled at 38 ℃--40 ℃, ventilated five minutes every five minutes, so circulate 4-5 time;
Step (3): the preparation soaking agent, this soaking agent for the prescription of egg is: water, black tea end,
Salt, five-spice powder, NaOH for the prescription of duck's egg are: water, black tea end, salt, five-spice powder, zinc sulfate, NaOH; Water and black tea end are boiled variable color, add other raw material then and stir and make it all the dissolving back and contain in the molten device standby;
Step (4): soaking agent is coated on the toilet paper by each egg 3-4 gram, the toilet paper that scribbles soaking agent is wrapped the birds, beasts and eggs of having disposed by step (1), (2), and it is sealed, put into the cool place and locate to leave standstill a few days with the gas-impermeable plastics film;
Step (5): the flush away soak of unpacking, pulled out and can sell with water boil 2-3 minute.
Soak batching consumption is by 100 eggs in the step (3), water 320 grams, black tea end 10 grams, salt 10 grams, five-spice powder 10 grams, NaOH 65-80 gram; By 100 duck's eggs, water 320 grams, black tea end 10 grams, salt 10 grams, five-spice powder 10 grams, zinc sulfate 5 grams, NaOH 60-70 gram.
In the step (4), egg was placed 4 days, duck's egg 6 days.
Adopt said method of the present invention, can be made into lead-free preserved egg, through edible pure taste, there is not bad taste, and owing to do not use material such as lead oxide, also do not use the clay parcel, so heavy metal free pollution problems, edible safety is reliable, and owing to adding in the soak five-spice powder, black tea end, salt is arranged, so the lime-preserved egg taste of making is abundant more, nice, the astringent taste of not having traditional lime-preserved egg fully, so on no matter still being taste from the edible safety aspect, all be better than the lime-preserved egg that conventional method is made greatly, putting on market will be more attractive undoubtedly.
Exemplify two specific embodiments of the invention below and further set forth the present invention.
＜embodiment one 〉
By in the said method of the present invention, choose do not have damaged, 100 yellow in the egg that looses is fitly put in the egg lattice that cabinet designs in advance, lattice one egg, the distance of being separated by between egg can not be stacked extruding;
Spin manifold temperature is controlled at 38 ℃, and ventilated five minutes, so circulate 4 times every five minutes;
320 gram water are measured in the preparation of soaking agent, put into 10 gram black tea and boil 5 minutes, and it is dark brown that water is become, and adds 10 gram salt in tea, and 10 gram five-spice powders are stirred well to whole dissolvings behind the 70 gram NaOH, contain in the molten device standby;
After soaking agent is coated in toilet paper by about 3 grams of each egg, the toilet paper that scribbles soaking agent wrapping by the egg of having disposed, and is sealed it with the gas-impermeable plastics film, put into shady and cool locating and leave standstill, placed 4 days;
The flush away soak of unpacking was pulled out with water boil and to be got final product in 3 minutes.
＜embodiment two 〉
By said method of the present invention, choose do not have damaged, 100 yellow in the duck's egg that looses is fitly put in the egg lattice that cabinet designs in advance, lattice one egg, the distance of being separated by between egg can not be stacked extruding;
Spin manifold temperature is controlled at 40 ℃, and ventilated five minutes, so circulate 4 times every five minutes;
The preparation soaking agent is measured 320 gram water, puts into 10 gram black tea and boils 5 minutes, and it is dark brown that water is become, and adds 10 gram salt in tea, 10 gram five-spice powders, and 5 gram zinc sulfate are stirred well to whole dissolvings behind the 75 gram NaOH, contain in the molten device standby;
After soaking agent is coated in toilet paper by about 4 grams of each egg, the toilet paper that scribbles soaking agent wrapping by the duck's egg of having disposed, and is sealed it with the gas-impermeable plastics film, put into shady and cool locating and leave standstill, placed 6 days;
The flush away soak of unpacking was pulled out with water boil and to be got final product in 3 minutes.
Claims (3)
1, a kind of preparation method of lead-free preserved egg is characterized in that adopting following steps:
Step (1): will choose earlier do not have damaged, the yellow birds, beasts and eggs that loose are put in the egg lattice that the controllable temperature cabinet designs in advance lattice one egg, the distance of being separated by between egg;
Step (2): the temperature inside the box is controlled at 38 ℃--40 ℃, ventilated five minutes every five minutes, so circulate 4-5 time;
Step (3): the preparation soaking agent, this soaking agent for the prescription of egg is: water, black tea end, salt, five-spice powder, NaOH for the prescription of duck's egg are: water, black tea end, salt, five-spice powder, zinc sulfate, NaOH; Water and black tea end are boiled variable color, add other raw material then and stir and make it all the dissolving back and contain in the molten device standby;
Step (4): soaking agent is coated on the toilet paper by each egg 3-4 gram, the toilet paper that scribbles soaking agent is wrapped the birds, beasts and eggs of having disposed by step (1), (2), and it is sealed, put into the cool place and locate to leave standstill a few days with the gas-impermeable plastics film;
Step (5): the flush away soak of unpacking, pulled out and can sell with water boil 2-3 minute.
2, method according to claim 1 is characterized in that soak batching consumption is by 100 eggs in the step (3), water 320 grams, black tea end 10 grams, salt 10 grams, five-spice powder 10 grams, NaOH 65-80 gram; By 100 duck's eggs, water 320 grams, black tea end 10 grams, salt 10 grams, five-spice powder 10 grams, zinc sulfate 5 grams, NaOH 60-70 gram.
3, method according to claim 1 is characterized in that: in the step (4), egg was placed 4 days, duck's egg 6 days.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00102908A CN1313052A (en) | 2000-03-09 | 2000-03-09 | Method for preparing lead-free preserved eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN00102908A CN1313052A (en) | 2000-03-09 | 2000-03-09 | Method for preparing lead-free preserved eggs |
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| Publication Number | Publication Date |
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| CN1313052A true CN1313052A (en) | 2001-09-19 |
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| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN00102908A Pending CN1313052A (en) | 2000-03-09 | 2000-03-09 | Method for preparing lead-free preserved eggs |
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Cited By (10)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878926A (en) * | 2010-06-25 | 2010-11-10 | 湖南克明食品有限公司 | Preserved egg and preparation method |
| CN102125272A (en) * | 2010-12-22 | 2011-07-20 | 李金英 | Preserved egg culture solution |
| CN102178269A (en) * | 2011-05-06 | 2011-09-14 | 湖南省鸿泰农业科技发展有限公司 | Method for making two-type preserved eggs |
| CN102246974A (en) * | 2010-12-21 | 2011-11-23 | 陈国英 | Method for pickling spiced preserved eggs in batches |
| CN103918956A (en) * | 2014-04-10 | 2014-07-16 | 长兴飘伊禽业有限公司 | Preserved egg culture solution |
| CN104783220A (en) * | 2015-04-16 | 2015-07-22 | 江苏中农生物科技有限公司 | Preserving processing method for low-alkaline flavored salt preserved eggs |
| CN105266118A (en) * | 2015-09-14 | 2016-01-27 | 马广进 | Five-spice preserved egg pickling material and preparation material thereof |
| CN106937728A (en) * | 2017-03-31 | 2017-07-11 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of preparation method of lead-free preserved egg |
| CN107495177A (en) * | 2017-10-10 | 2017-12-22 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg preparation method |
| CN115777880A (en) * | 2022-10-31 | 2023-03-14 | 梁枫 | Method for making preserved eggs |
-
2000
- 2000-03-09 CN CN00102908A patent/CN1313052A/en active Pending
Cited By (13)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101878926A (en) * | 2010-06-25 | 2010-11-10 | 湖南克明食品有限公司 | Preserved egg and preparation method |
| CN101878926B (en) * | 2010-06-25 | 2012-12-05 | 湖南克明食品有限公司 | Preserved egg and preparation method |
| CN102246974A (en) * | 2010-12-21 | 2011-11-23 | 陈国英 | Method for pickling spiced preserved eggs in batches |
| CN102125272A (en) * | 2010-12-22 | 2011-07-20 | 李金英 | Preserved egg culture solution |
| CN102178269A (en) * | 2011-05-06 | 2011-09-14 | 湖南省鸿泰农业科技发展有限公司 | Method for making two-type preserved eggs |
| CN102178269B (en) * | 2011-05-06 | 2013-01-02 | 湖南省鸿泰农业科技发展有限公司 | Method for making two-type preserved eggs |
| CN103918956A (en) * | 2014-04-10 | 2014-07-16 | 长兴飘伊禽业有限公司 | Preserved egg culture solution |
| CN103918956B (en) * | 2014-04-10 | 2016-02-10 | 长兴飘伊禽业有限公司 | A kind of preserved egg culture solution |
| CN104783220A (en) * | 2015-04-16 | 2015-07-22 | 江苏中农生物科技有限公司 | Preserving processing method for low-alkaline flavored salt preserved eggs |
| CN105266118A (en) * | 2015-09-14 | 2016-01-27 | 马广进 | Five-spice preserved egg pickling material and preparation material thereof |
| CN106937728A (en) * | 2017-03-31 | 2017-07-11 | 贵州省镇远生态农业扶贫旅游食品有限公司 | A kind of preparation method of lead-free preserved egg |
| CN107495177A (en) * | 2017-10-10 | 2017-12-22 | 贵州大娄山稻香来食品有限公司 | A kind of lime-preserved egg preparation method |
| CN115777880A (en) * | 2022-10-31 | 2023-03-14 | 梁枫 | Method for making preserved eggs |
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