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A five-spice mud-free marinated egg marinade and its marinating method

A marinade and spiced technology, which is applied in food preparation, application, food science and other directions, can solve the problems of unhealthy eggs, salty eggs, unsatisfactory taste, etc., and achieve the effects of easy availability of materials, delicious taste, and simple marinating methods.

Inactive Publication Date: 2015-08-19
刘友涛
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Generally, pickled eggs are pickled in mud. The pickled eggs are unhealthy, and some contain bran, which is very harmful to the human body.
Eggs marinated in water are generally salty, which does not meet the taste of some people

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0017] The five-spice mud-free pickled egg marinade of the present invention comprises the following components by weight:

[0018] 1000 parts of water, 10 parts of tea foam, 60 parts of edible alkali, 15 parts of clear lime, 45 parts of edible iodized salt, and 6 parts of spices.

[0019] The spices include: pepper, pepper, star anise, fennel, cinnamon, licorice, clove, tangerine peel, nutmeg, bamboo yellow, cold ginger, wolfberry and hawthorn, and the proportions of each component are the same.

[0020] The method for pickling the spiced mud-free marinated egg with the above-mentioned marinade, it comprises the following steps:

[0021] Mix the marinade evenly according to the formula ratio, put 2500-3000 parts of eggs in the above marinade, seal and marinate for a certain period of time, take it out and eat it. Said pickling time varies with different seasons and climates, pickling for 28 days in January-March, 18 days in April-June, 15 days in July-September, and ...

Embodiment 2

[0023] The five-spice mud-free pickled egg marinade of the present invention comprises the following components by weight:

[0024] 900 parts of water, 8 parts of tea foam, 50 parts of edible alkali, 10 parts of clear lime, 40 parts of edible iodized salt, and 5 parts of spices.

[0025] The spices include: pepper, pepper, star anise, fennel, cinnamon, licorice, clove, tangerine peel, nutmeg, bamboo yellow, cold ginger, wolfberry and hawthorn, and the proportions of each component are the same.

[0026] The method for pickling the spiced mud-free marinated egg with the above-mentioned marinade, it comprises the following steps:

[0027] Mix the marinade evenly according to the formula ratio, put 2500-3000 parts of eggs in the above marinade, seal and marinate for a certain period of time, take it out and eat it. The pickling time varies with different seasons and climates. It is pickled for 25 days in January-March, 15 days in April-June, 15 days in July-September, an...

Embodiment 3

[0029] The five-spice mud-free pickled egg marinade of the present invention comprises the following components by weight:

[0030] 1100 parts of water, 11 parts of tea foam, 70 parts of edible alkali, 20 parts of clear lime, 50 parts of edible iodized salt, and 7 parts of spices.

[0031] The spices include: pepper, pepper, star anise, fennel, cinnamon, licorice, clove, tangerine peel, nutmeg, bamboo yellow, cold ginger, wolfberry and hawthorn, and the proportions of each component are the same.

[0032] The method for pickling the spiced mud-free marinated egg with the above-mentioned marinade, it comprises the following steps:

[0033] Mix the marinade evenly according to the formula ratio, put 2500-3000 parts of eggs in the above marinade, seal and marinate for a certain period of time, take it out and eat it. The pickling time varies with different seasons and climates. It is pickled for 30 days in January-March, 20 days in April-June, 15 days in July-September, ...

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PUM

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Abstract

Disclosure of the Invention The present invention provides a five-spice mud-free salted egg marinade and a pickling method thereof. The marinade comprises the following components in parts by weight: 900-1100 parts of water, 8-11 parts of tea foam, 50 parts of edible alkali ~70 parts, clear lime 10~20 parts, edible iodized salt 40~50 parts, spices 5~7 parts. The production method is as follows: mix the marinade evenly according to the formula ratio to form a marinade, put 2500-3000 eggs in the above marinade, seal and marinate for a certain period of time, and then take it out. The spiced mud-free salted egg of the invention adopts the water salting method, is green and healthy, and is beneficial and harmless to human body. After trial and error, the prepared marinating material has five flavors and delicious taste; the marinating method is simple and the materials are easy to obtain, and it is worth popularizing.

Description

technical field [0001] The invention relates to the field of food, in particular to a five-spice mud-free marinated egg marinade and a marinating method thereof. Background technique [0002] Nowadays, pickled eggs are loved by more and more people and become a common dish on the table. Generally, pickled eggs are pickled in mud. The pickled eggs are unhealthy, and some contain bran, which is very harmful to the human body. Eggs marinated in water are generally salty, which does not meet the taste of some people. Contents of the invention [0003] In order to solve the problems in the prior art, the invention provides a green, healthy, delicious and five-spiced spiced mud-free salted egg marinade. [0004] Another object of the present invention is to provide a method for preparing five-spice mud-free pickled eggs that is green, healthy, delicious, and has five flavors. [0005] The five-spice mud-free pickled egg marinade of the present invention comprises the followin...

Claims

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Application Information

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Patent Type & Authority Patents(China)
IPC IPC(8): A23L1/32A23L15/00
CPCA23L15/30A23L27/00
Inventor 刘友涛
Owner 刘友涛