CN1323531A - Spical salted egg producing method - Google Patents
Spical salted egg producing method Download PDFInfo
- Publication number
- CN1323531A CN1323531A CN 01114064 CN01114064A CN1323531A CN 1323531 A CN1323531 A CN 1323531A CN 01114064 CN01114064 CN 01114064 CN 01114064 A CN01114064 A CN 01114064A CN 1323531 A CN1323531 A CN 1323531A
- Authority
- CN
- China
- Prior art keywords
- spiced
- egg
- salted egg
- salted
- eggs
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Granted
Links
Landscapes
- Seasonings (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention relates to a method of producing salted food-salted spices and preserving eggs with five spices. Two steps are involved to make salted eggs: preparing water solution having five spices and preserving the eggs in the solution and in making the processed eggs. The egg skins of the invented salted eggs are in yellow brown color, its yolks areriched in oil, and the yolks are in red color and fine granules. The mentioned eggs are riched in nutrition, with evenly moderate salty taste.
Description
The present invention relates to a kind of method for salting of cure foods-spiced salted egg.
At China's preserving salted egg long history being arranged, is the delicacies on China common people dining table, and traditional method for salting is that the method that adopts salt solution infusion, salt slurry to pickle is made.Though the salted egg of pickling is nutritious, the salted egg of pickling is difficult for permanent storage, and the salted egg of Long-term Storage boils that back egg white matter is tight and hard, yolk is hard and oil is few, and clear yellow muddy, mouthfeel is not good enough.
The objective of the invention is to provide a kind of spiced salted egg of nutritious, delicious flavour for common people's dining table.
The method for salting content Description of spiced salted egg of the present invention:
The method for salting of spiced salted egg of the present invention is characterized in that: the method for salting of spiced salted egg is divided into preserving salted egg and two steps of the ripe egg of processing;
1, the method for salting of spiced salted egg
The preparation of the spiced aqueous solution:
Percentage is by weight got spiced batching: Chinese prickly ash 4~5%, aniseed 3~3.5%, fennel 2~2.5%, cumin 1.5~2%, spiceleaf 0.5~1%, cassia bark 6~7%, cloves 1~2%, the banksia rose 0.5~1%, grass button 0.5~1%, black pepper 3~4%, galingal 4~5%, hot pepper powder 3~4%, mountain naphthalene 1~2%, caramel 7~9%, monosodium glutamate 9~11%, tealeaves 15~20%, liquor 30~35%;
In water, add spiced batching and iodizedsalt and convert that to make salinity be that 21~25 ° of water temperatures are 40~50 ℃ the spiced aqueous solution.
Pickling of spiced salted egg:
Egg, duck's egg or goose egg put into the container of converting the spiced aqueous solution that makes is housed, marinade 20~40 days at normal temperatures, pickle into spiced salted egg.
2, process ripe egg
The spiced salted egg of pickling is put into autoclave, steamer internal pressure 0.15Mpa, temperature is 120~130 ℃ salted egg is cooked.
Spiced salted egg outward appearance setting egg(s) skin of the present invention is a yellowish-brown, and egg oil is many, sand is yellow, red heart, clear yellow clearly demarcated.It is nutritious, has salinity all with moderate, not dense not light, the big tasty and refreshing characteristics of oil.Egg white is soft tender and lovely haze-free, and the yolk sweet-smelling is strong, loose tasty and refreshing, is the delicious food on the dining table.
Embodiment:
Pickle the 100kg spiced salted egg: get Chinese prickly ash 150g, aniseed 100g, fennel 65g, cumin 60g, spiceleaf 30g, cassia bark 200g, cloves 50g, banksia rose 30g, grass button 25g, black pepper 100g, galingal 150g, hot pepper powder 100g, mountain naphthalene 40g, caramel 250g, monosodium glutamate 300g, tealeaves 500g, liquor 1000g; Convert and make spiced batching.
In 50kg water, add spiced batching and 10kg iodizedsalt and convert that to make salinity be that 21~25 ° of water temperatures are 40~50 ℃ the spiced aqueous solution.
The 100kg duck's egg put into the container of converting the spiced aqueous solution that makes is housed, under the room temperature of 20 ℃ of temperature, marinade 30 days, pickle into spiced salted egg.
The spiced salted egg of pickling is put into autoclave, and the pressure in the steamer is 0.15Mpa, and temperature is 130 ℃ and will becomes egg to cook.The spiced salted egg outward appearance setting egg(s) skin that cooks is a yellowish-brown, and egg oil is many, sand is yellow, red heart, clear yellow clearly demarcated.It is nutritious, and the prestige degree is all with moderate, not dense not light, oil is tasty and refreshing greatly.
Claims (1)
1, a kind of method for salting of spiced salted egg is characterized in that: the method for salting of spiced salted egg is divided into pickles into egg and two steps of the ripe egg of processing;
(1), the method for salting of spiced salted egg
The preparation of the spiced aqueous solution:
Percentage is by weight got spiced batching: Chinese prickly ash 4~5%, aniseed 3~3.5%, fennel 2~2.5%, cumin 1.5~2%, spiceleaf 0.5~1%, cassia bark 6~7%, cloves 1~2%, the banksia rose 0.5~1%, grass button 0.5~1%, black pepper 3~4%, galingal 4~5%, hot pepper powder 3~4%, mountain naphthalene 1~2%, caramel 7~9%, monosodium glutamate 9~11%, tealeaves 15~20%, liquor 30~35%;
In water, add spiced batching and iodizedsalt and convert that to make salinity be that 21~25 ° of water temperatures are 40~50 ℃ the spiced aqueous solution.
Pickling of spiced salted egg:
Egg, duck's egg or goose egg put into the container of converting the spiced aqueous solution that makes is housed, marinade 20~40 days at normal temperatures, pickle into spiced salted egg.
(2), process ripe egg
The spiced salted egg of pickling is put into autoclave, steamer internal pressure 0.15Mpa, temperature is 120~130 ℃ salted egg is cooked.
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB01114064XA CN1164182C (en) | 2001-06-14 | 2001-06-14 | Spical salted egg producing method |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CNB01114064XA CN1164182C (en) | 2001-06-14 | 2001-06-14 | Spical salted egg producing method |
Publications (2)
Publication Number | Publication Date |
---|---|
CN1323531A true CN1323531A (en) | 2001-11-28 |
CN1164182C CN1164182C (en) | 2004-09-01 |
Family
ID=4660754
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CNB01114064XA Expired - Fee Related CN1164182C (en) | 2001-06-14 | 2001-06-14 | Spical salted egg producing method |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN1164182C (en) |
Cited By (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1899115B (en) * | 2006-07-25 | 2010-10-06 | 马振志 | Method for preparing fragrance tea health salted egg |
CN101912123A (en) * | 2010-08-13 | 2010-12-15 | 陈子凡 | Method for processing tea eggs |
CN101999699A (en) * | 2010-12-09 | 2011-04-06 | 杨凯 | Poultry egg processing method |
CN102028250A (en) * | 2010-11-23 | 2011-04-27 | 陈万茂 | Method and formula for soaking and pickling spiced salted egg |
CN102100371A (en) * | 2011-01-11 | 2011-06-22 | 李金英 | Salted duck egg culture solution and method for making salted duck egg |
CN102326793A (en) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | Fragrant salted duck egg with red yolk and making method thereof |
CN101810345B (en) * | 2010-05-12 | 2012-08-22 | 中国农业大学 | Pickling method of multi-flavor marinated eggs |
CN101715977B (en) * | 2009-12-28 | 2013-01-30 | 杨淑兰 | Pickling method of delicious eggs |
CN103263034A (en) * | 2013-04-16 | 2013-08-28 | 李金英 | Brine for pickling salted duck eggs |
CN103385490A (en) * | 2013-08-15 | 2013-11-13 | 鱼台县微山湖禽蛋加工厂 | Preparation method of high-calcium zinc-enriched spiced salted eggs |
CN104207199A (en) * | 2014-08-05 | 2014-12-17 | 张章营 | Application of rubia dolichophylla in preparation of flavor red salted egg and pickling method |
CN104223180A (en) * | 2014-08-05 | 2014-12-24 | 张章营 | Red salted eggs with local flavor and pickling method of red salted eggs |
CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
CN104757595A (en) * | 2015-04-20 | 2015-07-08 | 王铁证 | Baking method of sheldrake eggs |
CN105341758A (en) * | 2015-10-10 | 2016-02-24 | 六枝特区月亮河种养殖专业合作社 | Pickling agent and pickling method of salty eggs |
CN105495513A (en) * | 2015-11-26 | 2016-04-20 | 额敏县恒鑫实业有限公司 | Spiced goose egg and pickling spices and pickling method |
CN109090497A (en) * | 2018-07-23 | 2018-12-28 | 关兵 | A method of nitrite in salted egg is dispelled using high-quality green tea |
CN114451528A (en) * | 2021-11-24 | 2022-05-10 | 广州辣百川食品配料有限公司 | Production process and method for pickling salted eggs with cumin flavor |
CN114617234A (en) * | 2022-03-28 | 2022-06-14 | 广州辣百川食品配料有限公司 | Production process and method for pickling pepper-flavor salted eggs |
-
2001
- 2001-06-14 CN CNB01114064XA patent/CN1164182C/en not_active Expired - Fee Related
Cited By (19)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN1899115B (en) * | 2006-07-25 | 2010-10-06 | 马振志 | Method for preparing fragrance tea health salted egg |
CN101715977B (en) * | 2009-12-28 | 2013-01-30 | 杨淑兰 | Pickling method of delicious eggs |
CN101810345B (en) * | 2010-05-12 | 2012-08-22 | 中国农业大学 | Pickling method of multi-flavor marinated eggs |
CN101912123A (en) * | 2010-08-13 | 2010-12-15 | 陈子凡 | Method for processing tea eggs |
CN102028250A (en) * | 2010-11-23 | 2011-04-27 | 陈万茂 | Method and formula for soaking and pickling spiced salted egg |
CN101999699A (en) * | 2010-12-09 | 2011-04-06 | 杨凯 | Poultry egg processing method |
CN102100371A (en) * | 2011-01-11 | 2011-06-22 | 李金英 | Salted duck egg culture solution and method for making salted duck egg |
CN102326793A (en) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | Fragrant salted duck egg with red yolk and making method thereof |
CN103263034A (en) * | 2013-04-16 | 2013-08-28 | 李金英 | Brine for pickling salted duck eggs |
CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
CN103385490A (en) * | 2013-08-15 | 2013-11-13 | 鱼台县微山湖禽蛋加工厂 | Preparation method of high-calcium zinc-enriched spiced salted eggs |
CN104207199A (en) * | 2014-08-05 | 2014-12-17 | 张章营 | Application of rubia dolichophylla in preparation of flavor red salted egg and pickling method |
CN104223180A (en) * | 2014-08-05 | 2014-12-24 | 张章营 | Red salted eggs with local flavor and pickling method of red salted eggs |
CN104757595A (en) * | 2015-04-20 | 2015-07-08 | 王铁证 | Baking method of sheldrake eggs |
CN105341758A (en) * | 2015-10-10 | 2016-02-24 | 六枝特区月亮河种养殖专业合作社 | Pickling agent and pickling method of salty eggs |
CN105495513A (en) * | 2015-11-26 | 2016-04-20 | 额敏县恒鑫实业有限公司 | Spiced goose egg and pickling spices and pickling method |
CN109090497A (en) * | 2018-07-23 | 2018-12-28 | 关兵 | A method of nitrite in salted egg is dispelled using high-quality green tea |
CN114451528A (en) * | 2021-11-24 | 2022-05-10 | 广州辣百川食品配料有限公司 | Production process and method for pickling salted eggs with cumin flavor |
CN114617234A (en) * | 2022-03-28 | 2022-06-14 | 广州辣百川食品配料有限公司 | Production process and method for pickling pepper-flavor salted eggs |
Also Published As
Publication number | Publication date |
---|---|
CN1164182C (en) | 2004-09-01 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN1164182C (en) | Spical salted egg producing method | |
CN102326780A (en) | Preparation method of dried rabbit meat nutritional food | |
KR101912327B1 (en) | Manufacturing method of Fried Chicken using Apple | |
KR102197398B1 (en) | Manufacturing Method of Chicken cuisine | |
CN1695490A (en) | Hot pepper in oil of Termite mushroom and preparation method | |
KR100557026B1 (en) | Seasoning compositions comprising apple for maturing meat and meat matured by the above seasoning compositions | |
KR101914977B1 (en) | The manufacturing method of the bone broth for relief the hangover and bone broth for relief the hangover manufactured by the same | |
CN103393152A (en) | Sea cucumber lily soup and its making method | |
CN104855904A (en) | Convenient snow pea pickles and preparation method thereof | |
CN100534330C (en) | Method for preparing pot-stewed chicken meat and shrimp meat | |
KR20030033576A (en) | A seasoning for the cooking of dried walleye pollock | |
CN104982877A (en) | Abalone juice seasoning recipe | |
CN1195423C (en) | Chicken with chestnut and its production process | |
KR101712264B1 (en) | The rich stock meat stock and manufacturing mathod thereof | |
CN107019171A (en) | Sweet tea pungent Deep-fried boiled eggs | |
KR20190006650A (en) | Method for manufacturing a Seasoning crab sauce | |
KR101472871B1 (en) | Heuk dakgalbi | |
CN108936332A (en) | A kind of stew in soy sauce trotter and preparation method thereof | |
KR101974061B1 (en) | Rice Cake having Sausage in Center Portion and Manufacturing Method of thereof | |
CN1491583A (en) | Millet pyramid-shaped dumpling wrapped in bamboo or reed leaves and its producing method | |
CN105495415A (en) | Making method of sturgeon with fermented soya beans | |
KR102022777B1 (en) | Manufacturing method of source composition for rice cake | |
KR101866365B1 (en) | Soybean sprout jham-pong and manufacturing method thereof | |
KR20100006705A (en) | Composition of functional kimchi sauce and preparation method thereof | |
KR101757112B1 (en) | An eel jeongol with green onion kimchi and manufacturing method of it |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
C06 | Publication | ||
PB01 | Publication | ||
C14 | Grant of patent or utility model | ||
GR01 | Patent grant | ||
C19 | Lapse of patent right due to non-payment of the annual fee | ||
CF01 | Termination of patent right due to non-payment of annual fee |