Preparation method of oil-flowout spicy tea boiled eggs

A five-spice, tea egg technology, applied in application, food preparation, food science and other directions, can solve problems such as not easy to taste, dry egg yolk, etc., to achieve the effect of satisfying taste

Inactive Publication Date: 2009-10-14
杨继新
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Existing spiced tea eggs generally have the problem that the egg yolk is relatively dry and not easy to taste. If the egg yolk can be made to produce oil like a duck egg, not only will it not feel dry to eat, but it will also have a special delicious taste, which will definitely cater to more people. multiple tastes
At present, there is no spiced tea egg that is both fresh and fragrant and can make the egg yolk oily.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1: (1) Take 15 eggs and wash them and put them into the pot; (2) Add water to the top of the eggs, cover the pot and turn on high heat, after the water boils, turn it to medium heat, and add seasoning: star anise 2 cinnamon, 1 piece of cinnamon (8 grams), 20 peppercorns, 5 pieces of ginger, 3 pieces of bay leaves, 10 grams of cumin powder, cooking wine, cumin, light soy sauce, a little dark soy sauce (1-5 grams), continue to cook for 3 For about 10 minutes, use a toothpick to pierce the egg yolk to observe, and turn off the heat when it is 8 mature; (3) While waiting for the eggs to be cooked, put 10 grams of tea into the pot for egg soaking, and use 100 grams of 90% boiled water to rinse (4) Quickly remove the boiled eggs, and rinse them under tap water; (5) Break the cooled eggshells, pinch them with your hands until most of the eggshells are broken, and then put them in the tea container Add 5 grams of salt and a small amount of chicken bouillon into the pot,...

Embodiment 2

[0010] Example 2: (1) Take 25 eggs and wash them and put them into the pot; (2) Add water to the top of the eggs, cover the pot and turn on high heat, after the water boils, turn it to medium heat, and add seasoning: star anise 2 cinnamon, 1 piece of cinnamon (8 grams), 20 peppercorns, 5 pieces of ginger, 3 pieces of bay leaves, 10 grams of cumin powder, cooking wine, cumin, light soy sauce, a little dark soy sauce (1-5 grams), continue to cook for 3 For about 10 minutes, use a toothpick to pierce the egg yolk to observe, and turn off the heat when it is 80% mature; (3) While waiting for the eggs to be cooked, put 10 grams of tea into the pot for egg soaking, and use 150 grams of 90% boiled water to rinse (4) Quickly remove the boiled eggs, and rinse them under tap water; (5) Break the cooled eggshells, pinch them with your hands until most of the eggshells are broken, and then put them in the tea container Add 5 grams of salt and a small amount of chicken bouillon into the ba...

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PUM

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Abstract

The invention discloses a preparation method of oil-flowout spicy tea boiled eggs, which comprises the concrete steps of (1) washing, (2) boiling eggs, (3) making tea, (4) cooling, (5) soaking eggs, (6) storing and the like. By changing part of the traditional technology while not adding the cost, the method not only leads the spicy tea boiled eggs to be fresh and fragrant, but also leads the egg yolks to produce oil, thus better satisfying the taste of eaters.

Description

technical field [0001] The invention relates to the field of food, in particular to a method of extracting oily spiced tea eggs. Background technique [0002] Spiced tea eggs are a kind of daily food that is very popular among the public. It has a long history and there are various methods. People have been exploring how to make spiced tea eggs more delicious. Existing spiced tea eggs generally have the problem that the yolk is relatively dry and not easy to taste. If the egg yolk can be made to produce oil like a duck egg, not only will it not feel dry to eat, but it will also have a special fresh flavor, which will definitely cater to more people. There are many tastes. At present, there is no spiced tea egg that is both fresh and fragrant and can make the egg yolk oily. Contents of the invention [0003] The present invention aims to provide a method for preparing spiced tea eggs that not only maintains the fresh fragrance of the spiced tea eggs but also allows oily ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/01A23L1/22A23L15/00A23L5/10A23L27/00
Inventor 杨继新
Owner 杨继新
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