Production of spiced eggs

A production method and spiced technology, applied in the direction of coating a protective layer to preserve eggs, etc., can solve the problems of long production reaction time, destroying the flavor and nutritional value of eggs, and achieve the effects of rich nutritional value, special flavor and convenient operation.

Inactive Publication Date: 2007-11-21
邹卫华
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

At the same time, in order to ensure that the eggs are fully cooked, the production reaction time is too long, which seriously damages the flavor and nutritional value of the eggs.

Method used

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  • Production of spiced eggs

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Embodiment Construction

[0018] Referring to accompanying drawing, concrete processing step of the present invention:

[0019] (1), the preparation method of egg powder

[0020] 1. Raw material selection: ①lime: it is best to choose ash with large size, light weight, no impurities, strong air bubbles when added with water, and quickly turns into ash; Stone alkali with a strict structure can also be prepared by yourself; ③ salt: common cooking salt; ④ plant ash; ⑤ seasoning powder (pepper, fennel, star anise, big incense, small incense, etc.);

[0021] 2. Preparation method: according to the scale of production, weigh lime, lime, plant ash, salt, and seasoning in a ratio of 3:3:2:1:1, mix well, and pack into 1 piece per 250g Small bags, each bag can be processed to make 50 changed eggs.

[0022] (2) Processing method of egg sticky material

[0023] 1. Boil tea leaves (black tea) into tea water, pour it into a pot with egg powder while it is still hot, brew and stir until it becomes gruel, and wait u...

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Abstract

The invention is concerned with a kind of method to mixture of five spices preserved eggs. The said preserved egg has the taste and nutritional value of mixture of five spices tea egg and preserved egg with special flavor and abundant nutritional value and keeps the intrinsic nutritional components of eggs and the operation is convenient and easy. Mix calcareousness, caustic soda, common salt, plant ash and flovoring powder as preserved egg powder, add tea water to the powder and stir into glutinous stuff of preserved egg, run the fresh egg in the glutinous stuff mud one by one and put the disposed egg in sealed container. The proportion of calcareousness, caustic soda, common salt, plant ash and flovoring powder is 3:3:2:1:1. Weight, mix and stir the said components into preserved egg powder and the preserved egg powder in each 250 g will dispose 50 preserved eggs. Cook tea to get tea water, pour into the container with preserved egg powder while the tea water is hot, stir till the temperature is drop under 30 degree and get the glutinous stuff of preserved egg.

Description

1. Technical field: [0001] The invention relates to a method for preparing eggs, in particular to a method for preparing spiced eggs. 2. Background technology: [0002] The existing methods for making eggs mainly include two types: 1. According to the size of the production scale, lime, lime, salt, plant ash, and black tea are made into a slurry in a certain proportion, and qualified fresh eggs are put into the material. Turn over the mud with a wire spoon to make the eggs stick to about 5 mm thick mud, put it into the rice bran or sawdust and roll it, stick a layer of bran, put it into the tank one by one and seal it tightly, and put it in the environment of about 25 ℃ for 20 days 2. Add water, Chinese prickly ash and black tea into the pot, boil it for 5 minutes, take it off, add a large proportion of edible soda ash, after it is completely dissolved, add a little pine leaves or cypress leaves to make a soaking liquid, and put it in Put the washed duck eggs or eggs in the...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23B5/06
Inventor 邹卫华
Owner 邹卫华
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