Stink poultry egg and preparation method thereof

Abstract

The invention discloses the processing field of poultry egg foods, in particular to a stink poultry egg and a preparation method thereof. In the method, a poultry egg is used as a raw material, and the stink poultry egg is prepared by washing, sterilizing, stewing and immersing in saltwater brine for sealing fermentation, wherein the saltwater brine is prepared by placing pepper, tsaoko cardamom,clove, amomum villosum, kaempferia galangal, galangal, truestar anisetree, nutmeg, alpinia katsumadai, angelica dahurica, cassia bark, common fennel, spice leaf, radix codonopsitis, amomum cardamomumand common salt in water for infusion. The poultry egg has high calcium content and strong exotic fragrance, can stimulate and increase the appetite and improve the digestion function, is free from stewing, can be eaten once being prepared, and accords with the food sanitation requirements.

Description

(1) Technical field

[0001] The invention relates to the field of poultry egg food processing, in particular to a rotten poultry egg and a preparation method thereof. (2) Background technology

[0002] In the prior art, the processing method of pickling salted eggs with poultry eggs is a well-known method, but in pickling salted eggs, individual rotten eggs also appear for some reasons, and this rotten eggs are generally egg yolk and The boundaries of egg whites are unclear, and the smell is relatively strong. There is only the smell of bad guys, which coincides with a special flavor, but some people like stinky eggs like stinky tofu.

[0003] Because this rotten egg is an egg that has deteriorated, if people use it too much or eat it for a long time, it will have adverse effects on the human body. Yet so far, there is no method for processing rotten eggs with clear boundaries between egg yolk and egg white, sandy yolk, no deterioration, no oil, comprehensive and rich nutrit...