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Fleece-flower root eggs and preparation method thereof

A technology of Polygonum multiflorum and poultry eggs, which is applied in the field of egg processing, can solve the problems of inconvenient portability, irregular cooking methods, loss of nutrition, etc., and achieve the effects of good storage, bright color and delicious taste

Inactive Publication Date: 2012-07-04
杨永庆
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, at present, Polygonum multiflorum and poultry eggs are generally eaten alone. In addition, the non-standard cooking method will lose some nutrition, and the Polygonum multiflorum food and egg food made by general cooking methods are inconvenient to carry.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] 1) Acceptance and cleaning of poultry eggs

[0032] Choose fresh, undamaged poultry eggs, and use tap water to clean the impurities on the eggshell;

[0033] 2), boiled eggs, shelled

[0034] Put 5000g poultry eggs into 100°C boiling water, boil for 5 minutes and then crack the egg shells, then cook for 3 minutes to remove the poultry eggs, use cold water to cool to room temperature and remove the shells;

[0035] 3), cook together

[0036] Put the shelled poultry eggs into 14800g boiling water, at the same time put 4000g fleece-flower root slices, 200g green onions, 200g ginger, 20g rice wine, cook for 5 minutes, add 400g salt and 40g MSG, continue to cook for 3 minutes;

[0037] 4), natural cooling

[0038] Cool all the ingredients cooked together with the soup to room temperature;

[0039] 5), weighing and packaging

[0040] Remove the poultry eggs from the soup and put them into cooking bags individually;

[0041] 6), vacuum sealing bag

[0042] The bag is sealed under the conditio...

Embodiment 2

[0047] 1) Acceptance and cleaning of poultry eggs

[0048] Choose fresh, undamaged poultry eggs, and use tap water to clean the impurities on the eggshell;

[0049] 2), boiled eggs, shelled

[0050] Put 6000g poultry eggs into 100°C boiling water, boil for 10 minutes and then crack the egg shells, then cook for 5 minutes to remove the poultry eggs, use cold water to cool to room temperature and remove the shells;

[0051] 3), cook together

[0052] Put the shelled poultry eggs into 18300g boiling water, add 5000g fleece-flower root slices, 300g green onions, 300g ginger, 40g rice wine, cook for 8 minutes, add 500g salt and 50g monosodium glutamate, and continue to cook for 5 minutes;

[0053] 4), natural cooling

[0054] Cool all the ingredients cooked together with the soup to room temperature;

[0055] 5), weighing and packaging

[0056] Remove the poultry eggs from the soup and put them into cooking bags individually;

[0057] 6), vacuum sealing bag

[0058] Seal the bag under the conditio...

Embodiment 3

[0064] 1) Acceptance and cleaning of poultry eggs

[0065] Choose fresh, undamaged poultry eggs, and use tap water to clean the impurities on the eggshell;

[0066] 2), boiled eggs, shelled

[0067] Put 5500g of poultry eggs into boiling water, boil for 8 minutes and then crack the egg shells, then cook for 4 minutes to remove the poultry eggs, use cold water to cool to room temperature and remove the shells;

[0068] 3), cook together

[0069] Put the shelled poultry eggs into 16700g boiling water, add 4600g fleece-flower root slices, 240g green onions, 280g ginger, 35g rice wine, cook for 6 minutes, add 430g salt and 42g monosodium glutamate, continue to cook for 3 minutes;

[0070] 4), natural cooling

[0071] Cool all the ingredients cooked together with the soup to room temperature;

[0072] 5), weighing and packaging

[0073] Remove the poultry eggs from the soup and put them into cooking bags individually;

[0074] 6), vacuum sealing bag

[0075] The bag is sealed under the condition o...

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PUM

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Abstract

The invention discloses a method for preparing fleece-flower root eggs, which relates to a method for processing eggs; the fleece-flower root eggs comprise the following formation materials according to use quantity and mixture ratio in parts by weight: 4000-5000 of fleece-flower root, 5000-6000 of eggs, 400-500 of salt, 40-50 of monosodium glutamate, 200-300 of scallion, 200-300 of ginger, 20-40of yellow wine and 14800-18300 of water; the preparation method comprises the following steps of: preparing and checking the eggs, washing, cooking the eggs, shelling, boiling at the same time, cooling naturally, weighing, subpackaging, sealing bags in vacuum, sterilizing, cooling, inspecting and packaging; the fleece-flower root eggs prepared by the method have bright color and delicious, tasty and refreshing taste and have the functions of tonifying the liver and the kidney, replenishing essence, darkening the hair, soothing the nerves and nourishing the heart; and moreover, the packaging mode is sanitary, and the fleece-flower root eggs are nutritional, are beneficial to storage and are convenient to eat.

Description

Technical field [0001] The invention relates to a method for processing eggs, in particular to a method for preparing fleece-flower eggs. Background technique [0002] It is well-known that Polygonum multiflorum has a mild temperature, bitter and sweet taste, and enters the liver and kidney meridians; it can be used as medicine and has the effects of nourishing liver and kidney, nourishing essence and blood, black hair, strengthening muscles and bones, calming nerves, and stopping juice. , Vitamin B2, vitamin C, it also contains water, starch and glucose, which are indispensable to the human body, and can be prepared into dishes; people often pick the tender stems and leaves for fry in the spring, and pick the tubers in autumn to wash and cook the porridge. Health effects. [0003] Poultry eggs are sweet and smooth in nature, return to the spleen and stomach meridian, can nourish the lungs, nourish blood, nourish yin and moisturize dryness, and are used for insufficient blood, fev...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L1/30A23L33/105
Inventor 杨永庆
Owner 杨永庆
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