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Spiced material and preparing method of spiced eggs thereof

A halogen and spice technology, applied in food preparation, application, food science and other directions, can solve problems such as shortage, and achieve the effect of no pollution, eliminating hunger, and supplementing nutrition and energy.

Inactive Publication Date: 2008-07-23
JIANGXI FULONG FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Stewed food is a traditional food in China. Although there are many kinds of stewed ingredients and stewed methods, it lacks the idea of ​​using traditional stewed technology, using different formulas of raw materials to assist, and fully exerting the nutritional value of duck eggs and other raw materials. to report

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0028] (1) Cook the duck eggs and remove their shells;

[0029] (2) Put 250g of star anise, 1000g of Poria, 1500g of jujube, 250g of cinnamon, 500g of Yizhiren into 150,000g of water and boil for 60 minutes;

[0030] (3) Put 150,000 g of shelled duck eggs into the mixture obtained after boiling in step (2), and then add 9,000 g of rock sugar, 1,500 g of monosodium glutamate, and 2,000 g of salt;

[0031] (4) The mixture obtained in step (3) is marinated at 110°C for 30 minutes, and then at 80°C for 120 minutes.

Embodiment 2

[0033] (1) Cook the eggs and remove the shells;

[0034] (2) Put 125g of star anise, 500g of Poria, 1000g of jujube, 125g of cinnamon, and 250g of Yizhiren into 125000g of water and boil for 40 minutes;

[0035] (3) Put 100,000g of shelled eggs into the mixture obtained after boiling in step (2), and then add 7500g of rock sugar, 1000g of monosodium glutamate, and 1500g of salt;

[0036] (4) The mixture obtained in step (3) is marinated at 110°C for 20 minutes, and then at 80°C for 140 minutes.

Embodiment 3

[0038] (1) Boil the quail eggs and remove the shells;

[0039] (2) Put 500g of star anise, 1500g of Poria, 2250g of jujube, 500g of cinnamon, and 1000g of Yizhiren into 187500g of water and boil for 90 minutes;

[0040] (3) Put 187500g shelled quail eggs into the mixture obtained after boiling in step (2), then add 10000g rock sugar, 2250g monosodium glutamate, and 3000g salt;

[0041] (4) The mixture obtained in step (3) is marinated at 100°C for 40 minutes, and then at 50°C for 150 minutes.

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PUM

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Abstract

The invention discloses a bittern which comprises 2-6 mass portions of poria cocos, 4-9 mass portions of Chinese date, 0.5-2 mass portions of aniseed, 0.5-2 mass portions of cinnamon, 1-4 mass portions of fructus zingiberis nigri, 30-40 mass portions of rock candy, 4-9 mass portions of monosodium glutamate and 6-12 mass portions of salt. A method for preparing spiced eggs by using the bittern of the invention comprises steps that (1) the 0.5-2 mass portions of aniseed, the 2-6 mass portions of poria cocos, the 4-9 mass portions of Chinese date, the 0.5-2 mass portions of cinnamon and the 1-4 mass portions of fructus zingiberis nigri are put into water for boiling for 40-90 minutes; (2) shelled eggs are put into the boiled mixture, and 30-40 mass portions of rock candy, the 4-9 mass portions of monosodium glutamate and the 6-12 mass portions of salt are added; (3) the mixture is marinated. The marinating method of the invention has simple technique but no pollution and no antiseptic, coloring agent and essence are added. Eggs marinated produced by the invention are fine and slightly smooth, tender and delicious and ready-to-eat, thus not only eliminating hunger but also replenishing nutrition and energy.

Description

Technical field [0001] The invention relates to the field of food, and more specifically, to a food marinated material and a processing method for marinated eggs. Background technique [0002] According to the records of "Compendium of Materia Medica", duck eggs are sweet, salty, slightly cold, non-toxic, and are used for heat insulation. Modern scientific research shows that duck eggs are rich in nutrients. Each 100 grams of duck eggs contains 4000 mg of lecithin, which is 50 times higher than the lecithin in 100 grams of milk. Lecithin in egg yolk can delay aging, soften and clear blood vessels, and strengthen The role of memory. The fat in the egg yolk is dispersed into fine particles, which are easily absorbed. In addition, 100 grams of duck eggs contain 12.84 grams of protein, which contains 18 essential amino acids for the human body, and the composition ratio is very suitable for the needs of the human body. This protein has the highest utilization rate in the human body, ...

Claims

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Application Information

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IPC IPC(8): A23L1/22A23L1/221A23L1/32A23L27/00A23L15/00A23L27/10
Inventor 黄有迁
Owner JIANGXI FULONG FOOD
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