Processing method of special flavor eggs and preserved eggs
A processing method and egg technology, which are applied in the processing field of preserved eggs with special flavors, can solve the problems of deterioration, product perishability, and the scope of use is limited to other candies and fresh eggs other than gum-based candies.
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example 1
[0037] Choose fresh, undamaged eggs, wash them with clean water, dry them under natural wind, and marinate them with a feed liquid. The feed liquid formula is calculated on the basis of 100 kg of raw eggs, 30 kg of quicklime, 6 kg of salt, 7.5 kg of sodium carbonate, 3 kg of tea leaves, and ZnSO 4 0.72kg and 120kg of water are mixed and stirred evenly, soaked for 20 days. Take out the marinated eggs from the feed liquid tank, rinse them with clean water, soak them in the flavoring liquid, the formula of the flavoring liquid: based on 100 kg of marinated semi-finished eggs, add 2.5 kg of dried orange peel, 0.15 kg of licorice, add water and boil for three For the juice, each juice is boiled with 33kg of water, simmered for 40 minutes, and filtered; the three juices are mixed, supplemented with 100kg of water, soaked in semi-finished eggs while hot, and soaked for 48 hours; after boiling the soaking solution and semi-finished eggs, change to low heat and cook for 15 minutes ;Tak...
example 2
[0039] The spice dried orange peel in example 1 is replaced with dried chrysanthemum 5kg, and other formula raw materials and process are identical.
example 3
[0041] The spice dried orange peel in Example 1 is replaced by 10kg of Fujian Hakka rice wine and 2kg of fresh Eucommia leaves, and the other ingredients and process are the same.
[0042] Can find out that embodiment 1~3 can reach object of the present invention by table 1.
[0043] Table 1: Product Effect Table of Examples 1~3
[0044]
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