CN1582769A - Method for cooking three flavored eggs - Google Patents

Method for cooking three flavored eggs Download PDF

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Publication number
CN1582769A
CN1582769A CNA2004100448283A CN200410044828A CN1582769A CN 1582769 A CN1582769 A CN 1582769A CN A2004100448283 A CNA2004100448283 A CN A2004100448283A CN 200410044828 A CN200410044828 A CN 200410044828A CN 1582769 A CN1582769 A CN 1582769A
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China
Prior art keywords
powder
boils
halogen
kilogram
egg
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Application number
CNA2004100448283A
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Chinese (zh)
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CN100528001C (en
Inventor
张广铸
傅庭治
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张广铸
傅庭治
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Application filed by 张广铸, 傅庭治 filed Critical 张广铸
Priority to CNB2004100448283A priority Critical patent/CN100528001C/en
Publication of CN1582769A publication Critical patent/CN1582769A/en
Application granted granted Critical
Publication of CN100528001C publication Critical patent/CN100528001C/en
Expired - Fee Related legal-status Critical Current
Anticipated expiration legal-status Critical

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Abstract

A spiced egg is prepared from shelled eggs through preparing spice bag, and stewing said shelled eggs along with spice bag in soup.

Description

The three flavored egg manufacture craft
Technical field
The present invention relates to a kind of manufacture craft of egg food technical field, relate in particular to a kind of three flavored egg manufacture craft.
Background technology
Tea Flavored Boiled Eggs often edible in people's daily life are the traditional local delicacies of China, family can do, the street pedlar also can do, traditional Tea Flavored Boiled Eggs preparation method is fairly simple, with the egg that boils strike split after, add salt, tealeaves, soy sauce, fennel, hot plate about one hour with slow fire, treat that eggshell is that tea is brown to get final product, dip in some thick gravies during food more slightly, traditional Tea Flavored Boiled Eggs are because of there being eggshell, fragrant halogen is not easy to soak into albumen yolk, differ inside and outside the taste, and thick gravy is dripping, edible inconvenient.On the market, a kind of vacuum-packed fragrant egg that shells is arranged now, this fragrant egg is very hard, someone calls the iron egg for fun, and pitch-black because of its color and luster, also the someone is called the oolong egg, total deficiency is that mouthfeel is too hard, color and luster is too heavy, and dense taste of traditional Chinese medicine is arranged, and has influenced consumer's appetite.
Summary of the invention
Purpose of the present invention provides a kind of instant, thick gravy can soak into albumen yolk at the traditional tea egg and the fragrant egg above shortcomings of shelling, and can keep the three flavored egg manufacture craft of egg body elasticity again.
The objective of the invention is to be achieved through the following technical solutions, a kind of three flavored egg manufacture craft, the egg of major ingredient for boiling, cool off and shell through moderate heat, shelling egg halogen boils, the condiment that halogen boils has an amount of tealeaves, fennel, refined salt, monosodium glutamate, green onion, ginger and cooking wine, it is characterized in that condiment that halogen boils also is added with the sachet and the old halogen of original flavor of star aniseed powder, cinnamomi cortex pulveratus, Chinese prickly ash, dried orange peel powder, cloves, licorice powder, the preparation of tsaoko powder, being that low baking temperature is stewing after halogen boils and boils stewes, and the elimination thick gravy is cooled to normal temperature thereafter.
The present invention is fit to produce in factory, breaks away from and makes by hand, has abandoned soy sauce, utilizes the color and luster of spices, make finished product become brown, the high resilience of egg body, the mouthfeel soft or hard is suitable, instant, do not eat and smell fragrance, mouthfeel giving off a strong fragrance during food, lasting profusely after the food is tourism, leisure and the fast food that suits the taste of both old and young.
The specific embodiment
The present invention with the 60 kilograms of cleanings of fresh hen egg that filter out after moderate heat boil, shell behind the cold soaking, the egg of shelling carries out halogen and boils, the condiment that halogen boils removes an amount of tealeaves, refined salt, monosodium glutamate, green onion, outside ginger and the cooking wine, also add and comprise star aniseed powder, the fennel seeds powder, cinnamomi cortex pulveratus, Chinese prickly ash, the dried orange peel powder, cloves, licorice powder, sachet and the old halogen of raw material that the tsaoko powder is formed, boiling 60 kilograms of eggs with halogen is a unit, then the star aniseed powder amount in the sachet is 0.6 kilogram, 0.6 kilogram in fennel seeds powder, 0.5 kilogram of cinnamomi cortex pulveratus, Chinese prickly ash, the dried orange peel powder, each 0.3 kilogram of cloves, licorice powder, each 0.4 kilogram in tsaoko powder, sachet, the egg halogen that old halogen and each condiment add clear water and above-mentioned amount boils and boils that the back low baking temperature is stewing to be stewed 10 hours, and the elimination thick gravy is cooled to normal temperature thereafter.

Claims (3)

1, a kind of three flavored egg manufacture craft, the egg of major ingredient for boiling, cool off and shell through moderate heat, shelling egg halogen boils, the condiment that halogen boils has an amount of tealeaves, refined salt, monosodium glutamate, green onion, ginger and cooking wine, it is characterized in that condiment that halogen boils also is added with sachet and the old halogen of original flavor that star aniseed powder, fennel seeds powder, cinnamomi cortex pulveratus, Chinese prickly ash, dried orange peel powder, cloves, licorice powder, tsaoko powder prepare, being that low baking temperature is stewing after halogen boils and boils stewes a few hours, and the elimination thick gravy is cooled to normal temperature thereafter.
2, three flavored egg manufacture craft according to claim 1 is characterized in that each spices in the sachet boils 60 kilograms of eggs by halogen, and the star aniseed powder amount is 0.6 kilogram, 0.6 kilogram in fennel seeds powder, 0.5 kilogram of cinnamomi cortex pulveratus, respectively 0.3 kilogram of Chinese prickly ash, dried orange peel powder, cloves, each 0.4 kilogram in licorice powder, tsaoko powder.
3, three flavored egg manufacture craft according to claim 1 is characterized in that the stewing stewed time of low baking temperature is about 10 hours.
CNB2004100448283A 2004-05-28 2004-05-28 Method for cooking three flavored eggs Expired - Fee Related CN100528001C (en)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CNB2004100448283A CN100528001C (en) 2004-05-28 2004-05-28 Method for cooking three flavored eggs

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CNB2004100448283A CN100528001C (en) 2004-05-28 2004-05-28 Method for cooking three flavored eggs

Publications (2)

Publication Number Publication Date
CN1582769A true CN1582769A (en) 2005-02-23
CN100528001C CN100528001C (en) 2009-08-19

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Family Applications (1)

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CNB2004100448283A Expired - Fee Related CN100528001C (en) 2004-05-28 2004-05-28 Method for cooking three flavored eggs

Country Status (1)

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Cited By (9)

* Cited by examiner, † Cited by third party
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
CN101554239B (en) * 2009-05-11 2011-07-20 杨继新 Preparation method of oil-flowout spicy tea boiled eggs
CN101305815B (en) * 2008-06-03 2011-11-16 张成文 Processing method of leadless flavor preserved egg without shell
CN102919888A (en) * 2012-12-04 2013-02-13 梁定广 Processing method of south medicine marinated eggs
CN103110082A (en) * 2012-12-20 2013-05-22 黄宵 Marinating spice
CN103598620A (en) * 2013-10-29 2014-02-26 界首市吕长明清真食品有限公司 Preparation method of health tea eggs
CN104012821A (en) * 2014-06-25 2014-09-03 王金山 Poultry egg pickling ingredient capable of reducing cholesterol in poultry eggs and pickling method thereof
CN104082786A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Crispy marinated eggs and preparing method thereof
CN104082784A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Lotus leaf flavored spiced eggs and preparation method thereof

Cited By (10)

* Cited by examiner, † Cited by third party
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
CN101305815B (en) * 2008-06-03 2011-11-16 张成文 Processing method of leadless flavor preserved egg without shell
CN101554239B (en) * 2009-05-11 2011-07-20 杨继新 Preparation method of oil-flowout spicy tea boiled eggs
CN102919888A (en) * 2012-12-04 2013-02-13 梁定广 Processing method of south medicine marinated eggs
CN102919888B (en) * 2012-12-04 2013-09-18 梁定广 Processing method of south medicine marinated eggs
CN103110082A (en) * 2012-12-20 2013-05-22 黄宵 Marinating spice
CN103598620A (en) * 2013-10-29 2014-02-26 界首市吕长明清真食品有限公司 Preparation method of health tea eggs
CN104012821A (en) * 2014-06-25 2014-09-03 王金山 Poultry egg pickling ingredient capable of reducing cholesterol in poultry eggs and pickling method thereof
CN104082786A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Crispy marinated eggs and preparing method thereof
CN104082784A (en) * 2014-06-27 2014-10-08 合肥徽之皇食品集团有限公司 Lotus leaf flavored spiced eggs and preparation method thereof

Also Published As

Publication number Publication date
CN100528001C (en) 2009-08-19

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Granted publication date: 20090819

Termination date: 20100528