Thousand-year-old preserved egg paste and production method

A production method, the technology of preserved egg sauce, applied in the fields of application, food preparation, food science, etc., can solve the problems that the edible value of preserved eggs is not fully developed, the preservation time of preserved eggs is short, and it is not convenient enough, so that it is suitable for batch processing and production. Long storage time and good taste effect

Inactive Publication Date: 2012-10-31
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Preserved eggs are a popular traditional food, but alkali must be added in the production process of preserved eggs, resulting in a unique strong alkaline taste of preserved eggs, direct consumption, poor taste; and the preservation time of preserved eggs is short, easy to Deterioration, the shell needs to be removed when eating, which is not convenient enough
At present, there are not many secondary processed products using preserved eggs as raw materials in the market, and the edible value of preserved eggs has not been fully developed.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] A preserved preserved egg sauce, which comprises the following raw materials processed and prepared by weight: 175 parts preserved eggs, 14 parts peanuts, 10 parts soybeans, 13 parts fermented soybeans, 10 parts salt, 3.5 parts monosodium glutamate , 1 part of garlic powder, 4 parts of chili powder, 1 part of five-spice powder, 1.5 parts of soy sauce, 55 parts of peanut oil, wherein peanuts are cooked peanuts, which are roasted, and soybeans are cooked soybeans, which are steamed.

[0015] The production method of this preserved preserved egg sauce is:

[0016] a. Prepare materials: by weight, weigh 175 parts of preserved eggs, 14 parts of peanuts, 10 parts of soybeans, 13 parts of tempeh, 10 parts of salt, 3.5 parts of monosodium glutamate, 1 part of garlic powder, 4 parts of chili powder, 1 part of five-spice powder, 1.5 parts of soy sauce, 55 parts of peanut oil;

[0017] b. Processing and preparation: Cut the peeled preserved eggs into small pieces for later use, h...

Embodiment 2

[0021] A preserved preserved egg sauce, which comprises the following raw materials processed and prepared by weight: 120 parts of preserved eggs, 8 parts of peanuts, 8 parts of soybeans, 7 parts of tempeh, 7 parts of salt, and 2 parts of monosodium glutamate , 0.5 parts of garlic powder, 2 parts of chili powder, 0.5 parts of five-spice powder, 0.5 parts of soy sauce, 40 parts of soybean oil, wherein peanuts are cooked peanuts, which are made by frying, and soybeans are cooked soybeans, which are made by boiling.

[0022] The production method of this preserved preserved egg sauce is:

[0023] a, material preparation: by weight, take 120 parts of preserved eggs, 8 parts of peanuts, 8 parts of soybeans, 7 parts of tempeh, 7 parts of salt, 2 parts of monosodium glutamate, 0.5 parts of garlic powder, 2 parts of chili powder, 0.5 parts of five-spice powder, 0.5 parts of soy sauce, 40 parts of soybean oil;

[0024] b. Processing and preparation: Cut the peeled preserved preserved ...

Embodiment 3

[0028] A preserved preserved egg sauce, which comprises the following raw materials processed and prepared by weight: 140 parts of preserved eggs, 10 parts of peanuts, 10 parts of soybeans, 11 parts of tempeh, 7 parts of salt, and 2.8 parts of monosodium glutamate , 1 part of garlic powder, 2.8 parts of chili powder, 0.5 part of five-spice powder, 1.5 parts of soy sauce, 50 parts of tea seed oil, wherein peanuts are cooked peanuts, which are fried, and soybeans are cooked soybeans, which are baked.

[0029] The production method of this preserved preserved egg sauce is:

[0030] a, material preparation: by weight, take 140 parts of preserved eggs, 6 parts of peanuts, 16 parts of soybeans, 11 parts of tempeh, 7 parts of salt, 2.8 parts of monosodium glutamate, 1 part of garlic powder, 2.8 parts of chili powder, 0.5 parts of five-spice powder, 1.5 parts of soy sauce, 50 parts of tea seed oil;

[0031] b. Processing and preparation: cut the peeled preserved eggs into small piece...

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PUM

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Abstract

The invention relates to a thousand-year-old preserved egg paste and a production method thereof. The thousand-year-old preserved egg paste is processed and prepared by the following raw materials according to weight portion: 120 to 175 portions of preserved egg, 6 to 14 portions of peanut, 8 to 16 portions of soybean, 7 to 13 portions of fermented blank bean, 7 to 10 portions of dairy salt, 2 to 3.5 portions of gourmet powder, 0.5 to 1 portions of garlic powder, 2 to 4 portions of chili powder, 0.5 to 1 portions of five-spice powder, 0.5 to 1.5 portions of soy paste and 40 to 55 portions of edible oil. The thousand-year-old preserved egg paste not only is excellent in mouth feel, but also allows people to taste preserved egg spice, is edible and convenient, and has a long quality guarantee period.

Description

technical field [0001] The invention relates to a food or a food condiment, in particular to a preserved preserved egg sauce and a production method thereof. Background technique [0002] Preserved eggs are a popular traditional food, but alkali must be added in the production process of preserved eggs, resulting in a unique strong alkaline taste of preserved eggs, direct consumption, poor taste; and the preservation time of preserved eggs is short, easy to Deterioration, the shell needs to be removed when eating, which is not convenient enough. At present, there are not many secondary processed products using preserved eggs as raw materials in the market, and the edible value of preserved eggs has not been fully developed. Contents of the invention [0003] The technical problem to be solved by the present invention is to provide a kind of preserved egg sauce for the above-mentioned problems in the prior art, which not only has a good taste, can taste the flavor of prese...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/24A23L1/32A23L27/60A23L15/00
Inventor 刘华桥李欢欢戴淑香
Owner HUBEI SHENDAN HEALTHY FOOD
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