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A technology of salted eggs and pickling liquid, applied in the field of food, can solve the problem of time neglecting the taste of eggs, and achieve the effect of obvious demarcation line, fragrant taste and bright color.
Inactive Publication Date: 2013-04-24
CHONGQING CITY LIANGPING COUNTY PANGPO FUDEJI CATERING
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Abstract
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Problems solved by technology
Although this method pays attention to the dynamic process of salted eggs, it puts too much emphasis on how to shorten the time and ignores the taste of eggs
Method used
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Embodiment 1
[0027] The preparation of embodiment 1 pickling liquid
[0028] Seasoning formula one, specifically has the following components in parts by weight:
[0029]
[0030] Seasoning formula two, specifically has the following components in parts by weight:
[0031]
[0032]
[0033] Seasoning formula three, specifically has the following components by weight:
[0034]
[0035] Add an aqueous medium equivalent to 4 times the weight of table salt in the table salt to obtain a hypertonic table salt solution, add the prescribed amount of star anise, three teas and cumin to the salt solution and boil it to make brine, and add the prescribed amount of slaked lime to mix evenly. Add the formula amount of edible alkali to adjust the pH value to obtain a pickling solution. The pickling solutions prepared by the seasoning formula 1, seasoning formula 2 and seasoning formula 3 are respectively named as pickling solution 1, pickling solution 2 and pickling solution 3.
Embodiment 2
[0036] The original salting of embodiment two salted eggs
[0037] Wash the fresh duck eggs, dry them, divide them into three groups, and place them in the pickling solution 1, pickling solution 2 and pickling solution 3 of Embodiment 1 to pickle for 7 days. The fresh duck eggs and the The ratio of the pickling solution is based on soaking 500±100 grams of eggs per liter of the pickling solution to obtain semi-finished salted eggs; the semi-finished salted eggs pickled by pickling solution 1, pickling solution 2 and pickling solution 3 are respectively named as Semi-finished salted egg 1, semi-finished salted egg 2 and semi-finished salted egg 3.
[0038] Semi-finished protein can be used as one of the raw materials for making various hot dishes, and can be used as a substitute for crab meat.
Embodiment 3
[0039] Embodiment 3 pressurized salting
[0040] Continue to marinate the semi-finished salted eggs 1, 2 and 3 prepared in Example 2 for 36 hours, and continue to marinate the semi-finished salted eggs obtained in step B for 36 hours under the condition of 1.8 atmospheric pressure to obtain raw salted eggs. Sensory evaluation was performed after cooking. The salted eggs prepared by semi-finished salted egg 1, semi-finished salted egg 2 and semi-finished salted egg 3 are respectively named salted egg 1, salted egg 2 and salted egg 3.
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Abstract
The invention relates to the field of foods and particularly to a method for preparing the marinated egg. The method comprises the following steps of: preparing a hyperosmotic hydrated lime mixed solution; adding spice seasoning in the hyperosmotic hydrated lime mixed solution; adjusting the pH value to 7.8-8.8 to obtain a curing liquid, wherein the hyperosmotic hydrated lime mixed solution contains edible salt hyperosmotic solution; soaking a fresh egg in the curing liquid for 6-10 days to obtain a marinated egg as a semi-finished product; and continuously curing the marinated egg as the semi-finished product for 1-3 days to obtain a raw marinated egg, wherein the curing process is carried out in an environment where the air pressure is higher than the atmospheric pressure and an egg shell is prevented from being mechanically damaged. According to the marinated egg prepared by the preparation method disclosed by the invention, an egg white part is glittering and translucent like a preserved egg; a yolk part is delicious like crab roe and is colorful in luster; the boundary of the egg white and the yolk is remarkable; the marinated egg is fragrant in mouthfeel and can be eaten in a cold or hot state; the flavors of the marinated egg in the cold and hot state are different; and the marinated egg has the advantages of favorable elasticity, large yolk particle and abundant nutrient value.
Description
technical field [0001] The invention relates to the field of food, in particular to a preparation method of salted eggs. Background technique [0002] Salted eggs, also known as salted eggs, salted eggs, flavored eggs, etc., are remade eggs with a special flavor and are convenient to eat. A good salted egg has the characteristics of freshness, fineness, tenderness and sandiness. The preparation process of salted eggs is the key to the success of salted eggs, and among many process parameters, the amount of salt and the pH value outside the salted eggs play an important role. [0003] In the process of pickling, choose good fresh eggs to pickle, the salt mud outside the egg or the salt in the salt solution, the components of the ingredients penetrate into the egg through the eggshell, shell membrane, and yolk membrane, and the water in the egg is also constantly ooze. When the egg is pickled and matured, the osmotic pressure inside and outside the egg reaches a balance. A...
Claims
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Application Information
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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 杨丹
Owner CHONGQING CITY LIANGPING COUNTY PANGPO FUDEJI CATERING
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