CN1323531A - Spical salted egg producing method - Google Patents

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 method for salting of spiced salted egg

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.