The invention discloses a spiced corned egg
processing technology which comprises the following steps: firstly, stewing a spiced corned egg
seasoning in boiled water for 45 minutes, wherein the spiced corned egg
seasoning comprises fennel, peppers, aniseeds, cinnamon, clove,
angelica sinensis,
astragalus membranaceus,
codonopsis pilosula, test dust and edible salt, filtering residues, and cooling to obtain a spiced corned egg
nutrient solution; secondly, cooking fresh eggs thoroughly, shelling the eggs, putting the shelled eggs in the
nutrient solution and soaking for 12-48 hours; finally, taking the eggs out of the
nutrient solution, and packaging the eggs in vacuum one by one. According to the invention, on the basis of traditional five spices,
angelica sinensis,
astragalus membranaceus and
codonopsis pilosula are added to the
seasoning, and
angelica sinensis,
astragalus membranaceus and
codonopsis pilosula have the lactagogue effect and can improve the
milk production condition of
breast feeding women; in addition, in order to balance the
flavor of the
traditional Chinese medicine, the tea dust is added, and further, proper amount of edible salt is added, so that the eggs are more healthy. In a word, the spiced corned eggs processed by the
processing technology disclosed by the invention are delicious, safe, healthy and suitable for
breast feeding women.