CN1397204A - Method for stewing eggs of Taihe hen - Google Patents
Method for stewing eggs of Taihe hen Download PDFInfo
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- CN1397204A CN1397204A CN01127949A CN01127949A CN1397204A CN 1397204 A CN1397204 A CN 1397204A CN 01127949 A CN01127949 A CN 01127949A CN 01127949 A CN01127949 A CN 01127949A CN 1397204 A CN1397204 A CN 1397204A
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Abstract
A technology for cooking the stewed egg of Taihe hen includes boiling said egg, removing shell, and decocting it along with 9 Chinese-medicinal materials including ginseng, wolfberry fruit, epimedium, dodder seed, etc. adible salt, brown sugar, gourmet pwoder and black bean in water for 6-12 hrs. Its advantages are no damage to original nutrients and medical components, and higher health-care function.
Description
Technical field
The invention belongs to a kind of production method of food, particularly a kind of stew in soy sauce production method of black-bone chicken egg.
Background technology
Black-bone chicken is a kind of rare rare bird, and it is not only nutritious, has very high nutritive value, and, also have very high medical value, be widely used in pharmaceutical industry.Black-bone chicken egg equally also has very high edibility and medical value, particularly black wool black-bone chicken egg, the outstanding person in the black-bone chicken egg especially.It contains tens seed amino acids, as lysine, threonine, serine, glutamic acid, L-aminobutanedioic acid or the like, and the various trace elements of human body needs, as calcium, zinc, iron, iodine, selenium, tryptophan and cholesterol etc., and have characteristics such as high protein, low fat, simultaneously, also has very high medical value.
At present, the edible cooking methods that still adopts family's routine of black-bone chicken egg, promptly with fry in shallow oil, boil, method such as stir-fry processes.These conventional processing methods are owing to not enough standard, and the duration and degree of heating, oily temperature are difficult to grasp and control in addition, so, in the process of processing, tend to because of processing improper nutrition and the medical value that destroys black-bone chicken egg.In addition, the black-bone chicken egg food of commonsense method processing also is not easy to carry edible.
Summary of the invention
The technical problem to be solved in the present invention is, change the processing mode of black-bone chicken egg, overcome conventional processing method and destroy the shortcoming of black-bone chicken egg nutrition and medical value easily, on the basis of not destroying original nutritive value of black-bone chicken egg and medical value, by the processing of Chinese herbal medicine stew in soy sauce, make it have higher pharmacology health care.
It is raw material that the present invention adopts black-bone chicken egg, and is one batch with 5000 pieces, and the production method of its stew in soy sauce is:
1.1, black-bone chicken egg is put into steamer, feed steam, make in 0.5 hour that temperature reaches 105-120 ℃ in the steamer, and under this temperature, kept 0.5 hour, black-bone chicken egg can cook;
1.2, the black-bone chicken egg that cooks is peelled off shell, standby;
1.3, get genseng 50-300g, fruit of Chinese wolfberry 50-300g, barrenwort 100-350g, Morinda officinalis 70-320g, seed of Chinese dodder 50-400g, fruit of Chinese magnoliavine 30-200g, bighead atractylodes rhizome 70-340g, fleece-flower root 100-400g, Poria cocos 60-420g, as stew in soy sauce Chinese medicine;
1.4, get edible salt 1000-3000g, brown sugar 1000-3000g, monosodium glutamate 100-500g, as stew in soy sauce condiment;
1.5, with one batch, the decortication after black-bone chicken egg, stew in soy sauce Chinese medicine, stew in soy sauce condiment put into pot, add the water of three times of black-bone chicken egg weight, add black soya bean 1000-3500g again, after the usefulness big fire is boiled as colouring agent, little fiery halogen bubble boiled 6-12 hour, promptly became dark egg spiced-food.
The present invention adopts black-bone chicken egg as raw material, because it is rich in the trace element of tens seed amino acids and multiple needed by human body, thereby black-bone chicken egg itself just has very high nutritive value and medical value, after adopting stew in soy sauce method processing of the present invention and adding the stew in soy sauce Chinese herbal medicine of multiple selected preparation, just had higher pharmacology health-care effect, genseng wherein have reinforce vital energy, tonifying spleen and stomach, the effect of slaking thirst and help produce saliva; The fruit of Chinese wolfberry and the fleece-flower root have filling liver kidney, strengthen the bone, the effect of nourishing the blood to expel wind, benefiting shrewd head; The bighead atractylodes rhizome and Poria cocos have effects such as air making-up and spleen enlivening, clearing damp and promoting diuresis, strengthening exterior and reducing sweat; Barrenwort is treated chill, tonifying yin is empty and supporing yang; Morinda officinalis tonifying kidney and strengthening yang, strengthening the bones and muscles, dispel the wind wet; Fruit of Chinese magnoliavine convergence is taken a tonic or nourishing food to build up one's health, is astringeed the lung to stop cough, flat void is breathed heavily; Seed of Chinese dodder tonifying kidney for improving eyesight, thereby, the black-bone chicken egg of production method stew in soy sauce of the present invention is when keeping its original nutrition and drug effect, the pharmacology health-care effect is more outstanding, it has effects such as enriching yin and nourishing kidney, promoting blood circulation and removing blood stasis, skin maintenance, brain tonic and intelligence development, raising body immunity, is a kind of excellent tonic product that improves the health, promotes longevity.
The glossy light of the black-bone chicken egg of production method stew in soy sauce of the present invention, its color are magenta color, and neither too hard, nor too soft, become light evenly, bright fragrant agreeable to the taste, be easy to preserve, edible and easy to carry.
The specific embodiment
Embodiment 1:
It is raw material that the present invention adopts the black wool black-bone chicken egg, is one batch with 5000 pieces, and the concrete production method of its stew in soy sauce is:
1.1, black-bone chicken egg is put into steamer, feed steam, make in 0.5 hour that temperature reaches 105 ℃ in the steamer, and under this temperature, kept 0.5 hour, black-bone chicken egg can cook;
1.2, the black-bone chicken egg that cooks is peelled off shell, standby;
1.3, get genseng 150g, fruit of Chinese wolfberry 300g, barrenwort 150g, Morinda officinalis 150g, seed of Chinese dodder 100g, fruit of Chinese magnoliavine 200g, bighead atractylodes rhizome 70g, fleece-flower root 400g, Poria cocos 60g, as stew in soy sauce Chinese medicine;
1.4, get edible salt 2500g, brown sugar 1500g, monosodium glutamate 100g, as stew in soy sauce condiment;
1.5, with one batch, the decortication after black-bone chicken egg, stew in soy sauce Chinese medicine, stew in soy sauce condiment put into pot, add the water of three times of black-bone chicken egg weight, add black soya bean 2000g again, after the usefulness big fire is boiled as colouring agent, little fiery halogen bubble boiled 8 hours, promptly became dark egg spiced-food;
1.6, get the good black-bone chicken egg of stew in soy sauce 80 ℃ of down oven dry 30 minutes, the moisture on the black-bone chicken egg outer surface is removed;
1.7, the packaging bag of packing into of the black-bone chicken egg quantity according to the rules after will drying, extract the air in the packaging bag out, and at the vacuum lower seal;
1.8, black-bone chicken egg that vacuum packet is installed is 125 ℃ of sterilizations 40 minutes down, is black-bone chicken egg stew in soy sauce finished product.
Embodiment 2:
It is raw material that the present invention adopts black-bone chicken egg, is one batch with 5000 pieces, and the concrete production method of its stew in soy sauce is:
2.1, black-bone chicken egg is put into steamer, feed steam, make in 0.5 hour that temperature reaches 115 ℃ in the steamer, and under this temperature, kept 0.5 hour, black-bone chicken egg can cook;
2.2, the black-bone chicken egg that cooks is peelled off shell, standby;
2.3, get genseng 50g, fruit of Chinese wolfberry 240g, barrenwort 220g, Morinda officinalis 70g, seed of Chinese dodder 300g, fruit of Chinese magnoliavine 150g, bighead atractylodes rhizome 180g, fleece-flower root 300g, Poria cocos 280g, Radix Astragali 100g, cultivated land 200g, Radix Glycyrrhizae 200g, Chinese cassia tree 30g, as stew in soy sauce Chinese medicine;
2.4, get edible salt 1500g, brown sugar 1000g, monosodium glutamate 500g, as stew in soy sauce condiment;
2.5, with one batch, the decortication after black-bone chicken egg, stew in soy sauce Chinese medicine, stew in soy sauce condiment put into pot, add the water of three times of black-bone chicken egg weight, add black soya bean 3500g again, after the usefulness big fire is boiled as colouring agent, little fiery halogen bubble boiled 10 hours, promptly became dark egg spiced-food;
2.6, get the good black-bone chicken egg of stew in soy sauce 80 ℃ of down oven dry 30 minutes, the moisture on the black-bone chicken egg outer surface is removed;
2.7, the packaging bag of packing into of the black-bone chicken egg quantity according to the rules after will drying, extract the air in the packaging bag out, and at the vacuum lower seal;
2.8, black-bone chicken egg that vacuum packet is installed is 125 ℃ of sterilizations 40 minutes down, is black-bone chicken egg stew in soy sauce finished product.
Embodiment 3:
It is raw material that the present invention adopts black-bone chicken egg, is one batch with 5000 pieces, and the concrete production method of its stew in soy sauce is:
3.1, black-bone chicken egg is put into steamer, feed steam, make in 0.5 hour that temperature reaches 120 ℃ in the steamer, and under this temperature, kept 0.5 hour, black-bone chicken egg can cook;
3.2, the black-bone chicken egg that cooks is peelled off shell, standby;
3.3, get genseng 300g, fruit of Chinese wolfberry 50g, barrenwort 100g, Morinda officinalis 320g, seed of Chinese dodder 400g, fruit of Chinese magnoliavine 30g, bighead atractylodes rhizome 340g, fleece-flower root 100g, Poria cocos 350g, Radix Astragali 420g, cultivated land 350g, Radix Glycyrrhizae 500g, Chinese cassia tree 100g, as stew in soy sauce Chinese medicine;
3.4, get edible salt 1000g, brown sugar 3000g, monosodium glutamate 300g, as stew in soy sauce condiment;
3.5, with one batch, the decortication after black-bone chicken egg, stew in soy sauce Chinese medicine, stew in soy sauce condiment put into pot, add the water of three times of black-bone chicken egg weight, add black soya bean 2500g again, after the usefulness big fire is boiled as colouring agent, little fiery halogen bubble boiled 6 hours, promptly became dark egg spiced-food;
3.6, get the good black-bone chicken egg of stew in soy sauce 80 ℃ of down oven dry 30 minutes, the moisture on the black-bone chicken egg outer surface is removed;
3.7, the packaging bag of packing into of the black-bone chicken egg quantity according to the rules after will drying, extract the air in the packaging bag out, and at the vacuum lower seal;
3.8, black-bone chicken egg that vacuum packet is installed is 125 ℃ of sterilizations 40 minutes down, is black-bone chicken egg stew in soy sauce finished product.
Embodiment 4:
It is raw material that the present invention adopts the black wool black-bone chicken egg, is one batch with 5000 pieces, and the concrete production method of its stew in soy sauce is:
4.1, black-bone chicken egg is put into steamer, feed steam, make in 0.5 hour that temperature reaches 110 ℃ in the steamer, and under this temperature, kept 0.5 hour, black-bone chicken egg can cook;
4.2, the black-bone chicken egg that cooks is peelled off shell, standby;
4.3, get genseng 200g, fruit of Chinese wolfberry 180g, barrenwort 350g, Morinda officinalis 250g, seed of Chinese dodder 50g, fruit of Chinese magnoliavine 100g, bighead atractylodes rhizome 260g, fleece-flower root 200g, Poria cocos 420g, Radix Astragali 360g, cultivated land 450g, Radix Glycyrrhizae 400g, Chinese cassia tree 50g, as stew in soy sauce Chinese medicine;
4.4, get edible salt 3000g, brown sugar 2500g, monosodium glutamate 200g, as stew in soy sauce condiment;
4.5, with one batch, the decortication after black-bone chicken egg, stew in soy sauce Chinese medicine, stew in soy sauce condiment put into pot, add the water of three times of black-bone chicken egg weight, add black soya bean 1000g again, after the usefulness big fire is boiled as colouring agent, little fiery halogen bubble boiled 12 hours, promptly became dark egg spiced-food;
4.6, get the good black-bone chicken egg of stew in soy sauce 80 ℃ of down oven dry 30 minutes, the moisture on the black-bone chicken egg outer surface is removed;
4.7, the packaging bag of packing into of the black-bone chicken egg quantity according to the rules after will drying, extract the air in the packaging bag out, and at the vacuum lower seal;
4.8, black-bone chicken egg that vacuum packet is installed is 125 ℃ of sterilizations 40 minutes down, is black-bone chicken egg stew in soy sauce finished product.
Claims (2)
1, a kind of stew in soy sauce production method of black-bone chicken egg is characterized in that, it is raw material that the present invention adopts black-bone chicken egg, and is one batch with 5000 pieces, and the production method of its stew in soy sauce is:
1.1, black-bone chicken egg is put into steamer, feed steam, make in 0.5 hour that temperature reaches 105-120 ℃ in the steamer, and under this temperature, kept 0.5 hour, black-bone chicken egg can cook;
1.2, the black-bone chicken egg that cooks is peelled off shell, standby;
1.3, get genseng 50-300g, fruit of Chinese wolfberry 50-300g, barrenwort 100-350g, Morinda officinalis 70-320g, seed of Chinese dodder 50-400g, fruit of Chinese magnoliavine 30-200g, bighead atractylodes rhizome 70-340g, fleece-flower root 100-400g, Poria cocos 60-420g, as stew in soy sauce Chinese medicine;
1.4, get edible salt 1000-3000g, brown sugar 1000-3000g, monosodium glutamate 100-500g, as stew in soy sauce condiment;
1.5, with one batch, the decortication after black-bone chicken egg, stew in soy sauce Chinese medicine, stew in soy sauce condiment put into pot, add the water of three times of black-bone chicken egg weight, add black soya bean 1000-3500g again, after the usefulness big fire is boiled as colouring agent, little fiery halogen bubble boiled 6-12 hour, promptly became dark egg spiced-food.
2, the stew in soy sauce production method of black-bone chicken egg according to claim 1 is characterized in that, also can add Radix Astragali 100-420g, cultivated land 200-450g, Radix Glycyrrhizae 200-500g, Chinese cassia tree 30-100g in stew in soy sauce Chinese medicine.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127949A CN1397204A (en) | 2001-07-17 | 2001-07-17 | Method for stewing eggs of Taihe hen |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127949A CN1397204A (en) | 2001-07-17 | 2001-07-17 | Method for stewing eggs of Taihe hen |
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| CN1397204A true CN1397204A (en) | 2003-02-19 |
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| CN01127949A Pending CN1397204A (en) | 2001-07-17 | 2001-07-17 | Method for stewing eggs of Taihe hen |
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Cited By (8)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223977B (en) * | 2008-01-11 | 2010-11-03 | 黄有迁 | Spiced material and preparing method of spiced eggs thereof |
| CN103445130A (en) * | 2013-10-01 | 2013-12-18 | 左颖 | Kidney-tonifying type sweet egg marinated sauce packet |
| CN105011216A (en) * | 2015-07-03 | 2015-11-04 | 襄汾县有仓中药材科技开发有限公司 | Rehmannia glutinosa egg |
| CN105054052A (en) * | 2015-07-03 | 2015-11-18 | 吴桥英 | Formula and making method of marinated eggs with traditional Chinese medicinal curative effects |
| CN105211925A (en) * | 2015-08-25 | 2016-01-06 | 安徽省旌德县龙山禽业养殖专业合作社 | Based on the herbal cuisine egg preparation method of black race chicken egg tool women invigorating kidney for regulating menstruation function |
| CN105455041A (en) * | 2015-08-20 | 2016-04-06 | 旌德县庙首镇再军家庭农场 | Marinating method of black chicken eggs |
| CN107019171A (en) * | 2017-04-01 | 2017-08-08 | 湖北神丹健康食品有限公司 | Sweet tea pungent Deep-fried boiled eggs |
| CN115381042A (en) * | 2022-07-13 | 2022-11-25 | 泰和一方净土农林有限公司 | Marinating formula and method of Taihe black-bone chicken eggs |
-
2001
- 2001-07-17 CN CN01127949A patent/CN1397204A/en active Pending
Cited By (9)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223977B (en) * | 2008-01-11 | 2010-11-03 | 黄有迁 | Spiced material and preparing method of spiced eggs thereof |
| CN103445130A (en) * | 2013-10-01 | 2013-12-18 | 左颖 | Kidney-tonifying type sweet egg marinated sauce packet |
| CN103445130B (en) * | 2013-10-01 | 2015-02-11 | 南陵县葛业协会 | Kidney-tonifying type sweet egg marinated sauce packet |
| CN105011216A (en) * | 2015-07-03 | 2015-11-04 | 襄汾县有仓中药材科技开发有限公司 | Rehmannia glutinosa egg |
| CN105054052A (en) * | 2015-07-03 | 2015-11-18 | 吴桥英 | Formula and making method of marinated eggs with traditional Chinese medicinal curative effects |
| CN105455041A (en) * | 2015-08-20 | 2016-04-06 | 旌德县庙首镇再军家庭农场 | Marinating method of black chicken eggs |
| CN105211925A (en) * | 2015-08-25 | 2016-01-06 | 安徽省旌德县龙山禽业养殖专业合作社 | Based on the herbal cuisine egg preparation method of black race chicken egg tool women invigorating kidney for regulating menstruation function |
| CN107019171A (en) * | 2017-04-01 | 2017-08-08 | 湖北神丹健康食品有限公司 | Sweet tea pungent Deep-fried boiled eggs |
| CN115381042A (en) * | 2022-07-13 | 2022-11-25 | 泰和一方净土农林有限公司 | Marinating formula and method of Taihe black-bone chicken eggs |
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