Tea egg preparation method

A production method and technology for tea eggs, which are applied in the field of food processing, can solve the problems of dry egg yolk in tea leaves and insufficient nutrition of eggs, and achieve the effects of delicious taste, rich nutritional value and extended shelf life.

Inactive Publication Date: 2014-03-26
酉阳县四达机械厂
View PDF9 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] However, the present tea egg yolks are dry and astringent, the taste is mostly similar and the egg nutrition is not rich enough.

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
  • Tea egg preparation method
  • Tea egg preparation method
  • Tea egg preparation method

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Example 1: Production of tea eggs 1

[0026] Ingredients formula:

[0027]

[0028]

[0029] The specific production steps are as follows:

[0030] (1) Choose fresh eggs, clean the surface with an acetic acid solution with a pH of 6, and then rinse 3 times with water;

[0031] (2) Coat the surface of cleaned eggs with cooking oil, the thickness of the oil layer is 50um;

[0032] (3) Put the eggs obtained in the previous step into an incubator with a nitrogen pressure of 0.7mpa and a temperature of 45 degrees to dry for 30 minutes;

[0033] (4) Put the eggs obtained in the previous step into a closed container with a saline solution containing potassium sorbate and sodium citrate and a pressure of 0.5 mpa, and let stand for 1 hour, in which the mass fraction of potassium sorbate is 1%, The mass fraction of sodium citrate is 1%, and the mass fraction of sodium chloride is 5%;

[0034] (5) Add 30g of tea, 20g of Codonopsis, 10g of wolfberry, 5g of hawthorn, 5g of orange peel, 5g of c...

Embodiment 2

[0038] Example 2: Production of tea eggs 2

[0039] Ingredients formula:

[0040]

[0041] The specific production steps are as follows:

[0042] (1) Choose fresh eggs, clean the eggs with food grade acetic acid solution with a pH of 6, and then clean them with water for 3 times;

[0043] (2) Coat the surface of cleaned eggs with cooking oil, the thickness of the oil layer is 70um;

[0044] (3) Put the eggs in the previous step into a constant temperature box with a nitrogen pressure of 0.5 mpa and a temperature of 45 degrees for 25 minutes;

[0045] (4) Put the eggs obtained in the previous step into a closed container with a saline solution containing potassium sorbate and sodium citrate and a pressure of 0.6mpa, and let stand for 1 hour, in which the mass fraction of potassium sorbate is 1%, The mass fraction of sodium citrate is 1%, and the mass fraction of sodium chloride is 7%;

[0046] (5) Add 30g of tea, 20g of Codonopsis, 10g of wolfberry, 5g of hawthorn, 5g of orange peel, 5g o...

Embodiment 3

[0050] Example 3: Production of tea eggs 3

[0051] Ingredients formula:

[0052]

[0053]

[0054] The specific production steps are as follows:

[0055] (1) Choose fresh eggs, clean the surface with food grade acetic acid with a pH of 5, and then rinse with water for 3 times;

[0056] (2) Coat the surface of cleaned eggs with cooking oil, the thickness of the oil layer is 80um;

[0057] (3) Put the eggs from the previous step into a constant temperature oven with a nitrogen pressure of 0.6 mpa and a temperature of 50 degrees for 40 minutes;

[0058] (4) Put the eggs obtained in the previous step into a closed container with a saline solution containing potassium sorbate and sodium citrate and a pressure of 0.55mpa, and let stand for 1 hour, in which the mass fraction of potassium sorbate is 1%, The mass fraction of sodium citrate is 1%, and the mass fraction of sodium chloride is 10%;

[0059] (5) Add 30g tea leaves, 20g Codonopsis pilosula, 10g wolfberry, 5g hawthorn, 5g orange peel, ...

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 relates to a tea egg preparation method which specifically comprises the following steps: selecting fresh eggs, cleaning up the eggs, and smearing edible oil on the surfaces of the eggs; putting the eggs into an incubator for drying, wherein in the incubator, the nitrogen pressure is 0.5-0.7 MPa, and the temperature is 45-65 DEG C; soaking the eggs in a closed container containing a saline solution comprising potassium sorbate and sodium citrate, increasing the pressure to 0.5-0.6 MPa, standing for 1 hour, putting the eggs into a closed container containing prepared traditional Chinese medicine liquor, keeping the temperature at 70-85 DEG C, increasing the pressure to 0.7-0.8 MPa, keeping for 30 minutes, cooling to normal temperature and reducing to normal pressure, standing for 30-60 minutes, adding nutrient substances, stewing, taking the eggs out, cleaning up and performing vacuum packaging. With adoption of the preparation method, the tea eggs have the characteristics of high nutritive value, delicious taste, oil outflow and paste formation, and appropriate saltiness, are convenient to eat, can keep a body healthy, and have certain preventive effect on various diseases.

Description

Technical field [0001] The invention relates to a method for making egg products, in particular to a method for making tea eggs, belonging to the field of food processing. Background technique [0002] Tea egg is a flavored boiled egg that is added to tea during the cooking process. It is a flavor snack in Taiwan and one of the traditional foods in my country. Most tea eggs are made by putting aniseed, cumin, etc. into the seasoning bag, put them in a boiling pot with water, boil on high heat, turn to low heat and boil; then put the washed eggs in and add salt at the same time And rock sugar, continue to cook on low heat; pour dried roses and tea leaves into the pot; use a small spoon to gently crack the egg shell, continue to cook on low heat; after turning off the heat, soak the egg in the soup for 2 hours It will taste thoroughly. [0003] Because of its simple method and easy to carry, tea eggs are usually placed in small pots and sold in small pots in stations, streets and l...

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): A23L1/32A23L1/29A23L15/00A23L33/00
CPCA23L15/30A23L33/105A23V2002/00A23V2200/30
Inventor 曾忠石茂富石文全
Owner 酉阳县四达机械厂
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Try Eureka
PatSnap group products

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

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap