Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Salting method for sesame paste flavored salted eggs

A technology of salted eggs and sesame paste, which is applied in food preparation, application, food science, etc., can solve the problems of low nutritional value and single taste of eggs, and achieve the effect of rich nutrition, rich taste and unique craftsmanship

Inactive Publication Date: 2013-07-10
泰安马拉磨油脂调料有限公司
View PDF3 Cites 8 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] The invention provides a pickling method of sesame-flavored salted eggs, aiming to solve the problem that the taste of eggs pickled by the current technology is relatively single, the taste of egg white is only salty, and the problem of low nutritional value

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Image

Smart Image Click on the blue labels to locate them in the text.
Viewing Examples
Smart Image
  • Salting method for sesame paste flavored salted eggs
  • Salting method for sesame paste flavored salted eggs

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0018] In order to make the purpose, technical solution and advantages of the present invention more clear, the present invention will be further described in detail below in conjunction with the accompanying drawings and embodiments. It should be understood that the specific embodiments described here are only used to explain the present invention, not to limit the invention.

[0019] figure 1 It shows the implementation flow of the method for pickling sesame-flavored salted eggs provided by the embodiment of the present invention.

[0020] The pickling method comprises the following steps:

[0021] Step S101, wash the eggs and dry them;

[0022] Step S102, take sesame paste or fresh sesame oil residue and salt in a ratio of 3:1, put them in a blender, stir them evenly, and pour them into a container;

[0023] Step S103, evenly wrapping the eggs with the stirred ingredients;

[0024] Step S104, placing the eggs in a sealed container;

[0025] Step S105, the container is ...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a salting method for sesame paste flavored salted eggs. The salting method comprises the following steps of: cleaning eggs and drying the cleaned eggs; uniformly mixing sesame paste or fresh sesame oil residues with salt in the ratio of 3:1 in a mixer, and pouring the mixed ingredients into a container; evenly coating the mixed ingredients on the eggs; putting the eggs into a sealed container; and storing the container at a shady, cool and ventilated place without light for 30-40 days at 15-20 DEG C. The sesame paste flavored salted eggs produced by the method have soft and oily yolks and pale yellow egg whites, have the flavor of sesame paste, can be eaten after being washed and cooked for 10min, and are preferably cooked by a pressure cooker. The sesame paste flavored salted eggs can be stored for six months at a shady, cool and dry place, have delicate and pale yellow egg whites, soft and bright yolks and the flavor of sesame paste, and are special in technology, thick in mouth feel, rich in nutrition, green, pollution-free and convenient to eat.

Description

technical field [0001] The invention belongs to the technical field of food processing, and in particular relates to a pickling method of sesame-flavored salted eggs. Background technique [0002] The yellow sand pickled egg method is a common method of pickling eggs. Prepare 500 grams of yellow sand, 100 grams of various five-spice seasonings and Chinese herbal medicines, 50 grams of essential oils, and an appropriate amount of water. When marinating, first pour the yellow sand into the basin, add A variety of five-spice seasonings, Chinese herbal medicines, essential oils and water are stirred into a paste, and then the washed and dried fresh eggs are put into the slime one by one. After the eggs are evenly stuck to the sand, take them out and put them in a food bag or other containers. After 3 weeks, it can be taken out and washed to remove the mud and sand for cooking. If there is no yellow sand, other silt can be used instead. If the viscosity of the sand is not good, ...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 侯延军
Owner 泰安马拉磨油脂调料有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com