CN1399890A - Production method of special-made flavoured egg - Google Patents
Production method of special-made flavoured egg Download PDFInfo
- Publication number
- CN1399890A CN1399890A CN01127986A CN01127986A CN1399890A CN 1399890 A CN1399890 A CN 1399890A CN 01127986 A CN01127986 A CN 01127986A CN 01127986 A CN01127986 A CN 01127986A CN 1399890 A CN1399890 A CN 1399890A
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- egg
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- flavoured
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Abstract
The production method of said invented fragrant egg includes the following steps: a. salting egg for 15-20 days; and b. steaming the salted egg for 2-4 hr. at 0.1-0.3 atm and 110-125 deg.C so as to obtain the invented product. Said ivnented fragrant egg can be hen's egg, duck egg, goose egg or bird egg.
Description
Technical field: the processing method that the present invention relates to a kind of processing method of egg, particularly a kind of special-made flavoured egg.
Background technology: existing egg has into egg, and spiced eggs is arranged, but does not stick with paste the fragrant egg of fragrance and the production method of fragrant egg.
Summary of the invention: the object of the present invention is to provide a kind of processing method of special-made flavoured egg, the fragrant egg that processes in this way is of high nutritive value, special taste, its objective is such realization:
The processing method of special-made flavoured egg may further comprise the steps:
A. egg is flooded with salt and made 15-20 days;
B. will flood good egg steaming under 0.1-0.3 the atmospheric pressure, under the temperature of 110-125 degree 2-4 hour.
Described egg is egg/duck's egg/goose egg.
The advantage of the processing method of special-made flavoured egg is: egg is flooded with salt made 15-20 days, the time is short, and cost is low; The egg of saliferous is steamed under the pressure of 110-125 degree, and salt and albumen, yolk fully merge under the high pressure, and HTHP descends egg was steamed 2-4 hour, just can process the fragrant egg with the tasty mouthfeel of sticking with paste fragrance.
The specific embodiment:
The processing method of special-made flavoured egg, the processing method of described special-made flavoured egg may further comprise the steps:
A. egg is flooded with salt and made 10,15 days so that 20 days, flood egg and can use saline solution, the concentration of saline solution can be 20 degree, 30 degree, 40 degree, 50 degree, 60 degree, size and the concentration of salt solution and different can the flooding of ambient temperature according to egg was made 10 days, also can flood 14 days, 16 days, 20 days, such as 20 ℃ of room temperatures, saturated salt water logging system duck's egg 30 days.
B. will flood good egg under 0.1-0.3 the atmospheric pressure, steamed 2-4 hour under the temperature of 110-125 degree, the temperature when steaming egg can be 110 degree, also can be that 115 degree, 120 degree, 125 are spent, and pressure can be 0.1,0.2,0.3 handkerchief.
The processing method of above-mentioned special-made flavoured egg, described egg are egg/duck's egg/goose egg or various bird egg.
Claims (2)
1. the processing method of a special-made flavoured egg, it is characterized in that: the processing method of described special-made flavoured egg may further comprise the steps:
A. egg is flooded with salt and made 15-20 days;
B. will flood good egg steaming under 0.1-0.3 the atmospheric pressure, under the temperature of 110-125 degree 2-4 hour.
2. the processing method of special-made flavoured egg according to claim 1, it is characterized in that: described egg is egg/duck's egg/goose egg/bird egg.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127986A CN1399890A (en) | 2001-07-27 | 2001-07-27 | Production method of special-made flavoured egg |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN01127986A CN1399890A (en) | 2001-07-27 | 2001-07-27 | Production method of special-made flavoured egg |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN1399890A true CN1399890A (en) | 2003-03-05 |
Family
ID=4667889
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN01127986A Pending CN1399890A (en) | 2001-07-27 | 2001-07-27 | Production method of special-made flavoured egg |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN1399890A (en) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715977B (en) * | 2009-12-28 | 2013-01-30 | 杨淑兰 | Pickling method of delicious eggs |
| CN109349546A (en) * | 2018-10-17 | 2019-02-19 | 绵竹市华兴食品加工厂 | A kind of manufacture craft of Chinese prickly ash egg |
-
2001
- 2001-07-27 CN CN01127986A patent/CN1399890A/en active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101715977B (en) * | 2009-12-28 | 2013-01-30 | 杨淑兰 | Pickling method of delicious eggs |
| CN109349546A (en) * | 2018-10-17 | 2019-02-19 | 绵竹市华兴食品加工厂 | A kind of manufacture craft of Chinese prickly ash egg |
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Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |