Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs

A production method and a technology of invigorating the spleen and nourishing the stomach are applied in the field of food processing to achieve the effects of being easy to accept, shortening the curing time, and improving production efficiency

Inactive Publication Date: 2014-11-19
陕西恒源食品有限责任公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing braised eggs are simply delicious and easy to carry

Method used

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  • Method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs

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Embodiment 1

[0016] Select 50 fresh eggs and wash them; add 10g of mountain dregs, 5g of amomum, 5g of woody incense, 5g of agarwood, 5g of big belly skin, 5g of astragalus, 5g of divine music, 5g of malt, and 5g of tangerine peel with water Simmer for 2 hours, filter, collect 500ml of filtrate, filter again, collect 500ml of filtrate, combine 2 times of Chinese medicine filtrate; mix 500g star anise, 500g pepper, 500g clove, 500g ginger, 500g pepper, 500g monosodium glutamate , 1000g of white sugar, 1000g of salt, 500g of soy sauce, add water and boil for 1 hour on high heat, then boil on low heat for 2 hours; add the collected Chinese medicine filtrate and then boil on low heat for 0.5h; high-pressure pickling—normal pressure pickling once , specifically: marinate the eggs by dipping them in a pressure vessel filled with pickling solution, seal the pressure vessel, set the temperature at 15°C and the pressure at 100kPa, marinate at high pressure for 20 minutes, then return to normal press...

Embodiment 2

[0018] Select 50 fresh eggs and wash them; add 25g of mountain dregs, 10g of amomum, 15g of woody incense, 15g of agarwood, 10g of big belly skin, 20g of astragalus, 10g of divine music, 15g of malt, and 20g of tangerine peel with water Simmer for 3 hours, filter, collect 500ml of filtrate, filter again, collect 500ml of filtrate, combine 2 times of traditional Chinese medicine filtrate; mix 1500g star anise, 1000g pepper, 1500g clove, 1500g ginger, 1500g pepper, 1000g monosodium glutamate , 3000g of white sugar, 2500g of salt, 2000g of soy sauce, add water and cook for 1 hour on high heat, then cook on low heat for 3 hours; add the collected Chinese medicine filtrate and then cook on low heat for 1 hour; Specifically: dip the eggs into a pressure vessel filled with pickling solution to marinate, seal the pressure vessel, set the temperature at 40°C, and the pressure at 200kPa, marinate at high pressure for 30 minutes, return to normal pressure and marinate for 30 minutes, and ...

Embodiment 3

[0020] Select fresh eggs and wash them; add 20g of mountain slag, 8g of amomum, 10g of woody fragrance, 10g of agarwood, 8g of big belly skin, 15g of astragalus, 8g of divine comedy, 10g of malt, and 15g of tangerine peel with water and simmer Boil for 3 hours, filter, collect 500ml of filtrate, filter again, collect 500ml of filtrate again, combine 2 times of traditional Chinese medicine filtrate; mix 1000g of star anise, 800g of Zanthoxylum bungeanum, 1000g of clove, 1000g of ginger, 1000g of pepper, 800g of monosodium glutamate, 2000g sugar, 2000g of salt, and 1500g of soy sauce were boiled for 1 hour on high heat and then boiled on low heat for 2 hours; the collected Chinese medicine filtrate was added and then boiled on low heat for 1 hour; : Dip the eggs into a pressure vessel filled with pickling solution to marinate, seal the pressure vessel, set the temperature at 125°C and pressure at 150kPa, marinate at high pressure for 25 minutes, return to normal pressure and mari...

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Abstract

The invention discloses a method for manufacturing spleen-fortifying and stomach-nourishing spiced eggs. The method comprises the following steps: (1) selecting fresh eggs and cleaning; (2) preparing pickle liquid; (3), pickling: immersing the eggs into a pressure vessel containing the pickle liquid prepared by the step (2) for pickling, sealing the pressure vessel, setting temperature at 15-40 DEG C and pressure at 100-200 kPa, pickling at high pressure for 20-30 min, then pickling at normal pressure for 20-30 min, and repeating the process; (4) airing, sterilize, and packaging. The spiced eggs can improve the symptom of weakness in spleen and stomach without influencing the taste; the spiced eggs can serve as food and medicine at the same time, so as to perform the function of nursing health through diet and to be accepted by a customer; through repeated pickling at high pressure and pickling at normal pressure, the method provided by the invention can improve the pickling effect for the same duration, and greatly reduce the time required for achieving the same pickling effect compared with the conventional pickling method for spiced eggs, so that the production efficiency is increased.

Description

technical field [0001] The invention relates to a food processing method, in particular to a method for preparing marinated eggs for invigorating the spleen and nourishing the stomach. Background technique [0002] Braised eggs are cooked eggs processed with various seasonings or gravy. There are many vacuum-packed forms on the market that are easy to carry. But the existing braised eggs are simply delicious and easy to carry. Many people with weak spleen and stomach hope to improve their spleen and stomach not by taking medicine, but by diet. Contents of the invention [0003] Purpose of the invention: The purpose of the invention is to provide a method for making marinated eggs that is easy to carry and can be taken for a long time, which is beneficial to invigorating the spleen and nourishing the stomach, in order to achieve both delicious taste and the effect of improving the spleen and stomach. [0004] Technical solution: In order to realize the above-mentioned pur...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
Inventor 卞佳林
Owner 陕西恒源食品有限责任公司
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