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Marinade for pickling vinegar egg and pickling method using same

A marinade and vinegar egg technology, applied in food preparation, application, food science, etc., can solve the problems of inconvenient to carry, unsuitable for storage, unsuitable for commodity circulation and sales, etc., to achieve easy portability, suitable for storage, good taste Kami's effect

Active Publication Date: 2013-04-03
JIANGSU HENGSHUN VINEGAR IND
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Vinegar-soaked eggs, the traditional method is to soak boiled eggs in a container with vinegar. This method is not suitable for storage or portability, and is not suitable for commodity circulation and sales.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] Embodiment 1: a kind of marinade for soaking vinegared eggs, the formula is as follows:

[0016] Based on 1000g marinade: 300g black rice vinegar, 2g citric acid, 0.5g sodium citrate, 2g malic acid, 200g white sugar, 0.05g spice extract, 10g plum juice, 30g salt, and the rest is purified water; black rice vinegar The total acidity is 5.0g / 100ml. Among them, plum juice is a commercially available product, and the spice extract is Baicao powder produced by Hongfang Ingredients Co., Ltd.

[0017] The method for making vinegared eggs with the above-mentioned marinade, the specific steps are as follows:

[0018] 1. Egg pretreatment: remove the damaged eggs, rinse them with clean water to ensure that there are no debris, put them in water to cook, quickly cool down, carefully peel off the eggshells, there should be no damage, and set aside;

[0019] 2. Stew the brine: prepare the brine according to the formula, first dissolve the spice extract separately with boiling water,...

Embodiment 2

[0023] Embodiment 2: a kind of marinade for soaking vinegared eggs, the formula is as follows:

[0024] Based on 1000g marinade: 250g black rice vinegar, 2g citric acid, 0.5g sodium citrate, 2g malic acid, 200g white sugar, 0.5g spice extract, 60g plum juice, 20g salt, and the rest is purified water; black rice vinegar The total acidity is 6.0g / 100ml; the plum juice is a commercially available product, and the spice extract is Baicao powder produced by Hongxiang Ingredients Co., Ltd.

[0025] The method for making vinegared eggs with the above-mentioned marinade, the specific steps are as follows:

[0026] (1) Egg pretreatment: Remove damaged eggs, rinse them with clean water to ensure that there are no debris, put them in water to cook, quickly cool down, carefully peel off the eggshells, and the eggs that have been peeled off the eggshells must not be damaged, and set aside;

[0027] (2) Boil the brine: prepare the brine according to the formula, first dissolve the spice ex...

Embodiment 3

[0032] Embodiment 3: a kind of marinade for soaking vinegared eggs, the formula is as follows:

[0033] Based on 1000g marinade: 100g black rice vinegar, 3g citric acid, 0.25g sodium citrate, 1g malic acid, 50g white sugar, 0.2g spice extract, 30g plum juice, 5g salt, and the rest is purified water; black rice vinegar The total acidity is 6.0g / 100ml; the plum juice is a commercially available product, and the spice extract is Baicao powder produced by Hongxiang Ingredients Co., Ltd.

[0034] The method for making vinegared eggs with the above-mentioned marinade, the specific steps are as follows:

[0035] (1) Egg pretreatment: Remove damaged eggs, rinse them with clean water to ensure that there are no debris, put them in water to cook, quickly cool down, carefully peel off the eggshells, and the eggs that have been peeled off the eggshells must not be damaged, and set aside;

[0036] (2) Boil the brine: prepare the brine according to the formula, first dissolve the spice ext...

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Abstract

The invention discloses marinade for pickling a vinegar egg and a pickling method using the same. Each 1000g of the marinade comprises the following components in parts by weight: 100-300g of black rice vinegar, 2-5g of citric acid, 0.25-1.5g of sodium citrate, 1-10g of malic acid, 50-200g of white granulated sugar, 0.05-0.5g of a spice extract, 10-60g of plum juice, 5-30g of slat and the balanceof purified water. The method for pickling the vinegar egg by the marinade comprises the following steps: preparing the marinade; pickling; and drying to finally obtain the vinegar egg. The vinegar egg pickled by the marinade has the advantages of delicious taste and rich nutrition, and is suitable for storage and is carried conveniently; and the vinegar egg can be utilized as digestible subsidiary food as well as healthy and nutritious snack food.

Description

technical field [0001] The invention relates to a marinade and a brewing method, in particular to a marinade for making vinegared eggs and a method for making vinegared eggs with the marinade. Background technique [0002] Zhenjiang rice vinegar is one of the most famous vinegars in the country. The research and practice of ancient and modern medical scientists have proved that Zhenjiang rice vinegar is not only a delicious condiment and a nutritious food, but also a natural medicine and a medicinal product with good curative effect. According to relevant medical records: rice vinegar can dispel blood stasis, stop bleeding, detoxify, kill insects and other effects. According to modern medical research, it is found that food soaked in vinegar can play a certain therapeutic role, especially for cardiovascular diseases, high blood pressure, hyperlipidemia and other diseases, and can regulate the acidic substances in the human body to maintain the acid-base balance in the human ...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/226A23L1/32A23L27/20A23L15/00
Inventor 王婷婷朱婷孙乐六王明法
Owner JIANGSU HENGSHUN VINEGAR IND
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