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Tea egg preparation method

A production method and technology of tea eggs, which are applied in the field of food processing, can solve problems such as dry tea egg yolks and insufficient nutrition of eggs, and achieve the effects of delicious taste, rich nutritional value, and broad market prospects

Inactive Publication Date: 2015-06-10
酉阳县四达机械厂
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  • 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

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0025] Embodiment 1: the making of tea egg 1

[0026] Raw material formula:

[0027]

[0028]

[0029] The specific production steps are as follows:

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

[0031] (2) the edible oil that the surface of the cleaned egg is coated with, the thickness of the oil layer is 50 μm;

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

[0033] (4) Put the eggs obtained in the previous step into an airtight container containing a saline solution containing potassium sorbate and sodium citrate and a pressure of 0.5Mpa, and leave it to stand for 1 hour, wherein the mass fraction of potassium sorbate is 1%. Sodium citrate massfraction is 1%, and sodium chloride massfraction is 5%;

[0034] (5) Add 30g of tea leaves, 20g of Codonopsis pilosula...

Embodiment 2

[0038] Embodiment 2: the making of tea egg 2

[0039] Raw material formula:

[0040]

[0041] The specific production steps are as follows:

[0042] (1) Select fresh eggs, use pH 6 food-grade acetic acid solution to clean the eggs, and then wash them with water for 3 times;

[0043] (2) the edible oil that the surface of the cleaned egg is coated with, the thickness of the oil layer is 70 μm;

[0044] (3) putting the eggs in the previous step into a nitrogen pressure of 0.5Mpa and a temperature of 45 degrees in an incubator to dry for 25 minutes;

[0045] (4) Put the eggs obtained in the previous step into a closed container containing a saline solution containing potassium sorbate and sodium citrate and a pressure of 0.6Mpa, and leave it to stand for 1 hour, wherein the mass fraction of potassium sorbate is 1%. Sodium citrate massfraction is 1%, and sodium chloride massfraction is 7%;

[0046] (5) Add 30g of tea leaves, 20g of Codonopsis pilosula, 10g of medlar, 5g of ...

Embodiment 3

[0050] Embodiment 3: the making of tea egg 3

[0051] Raw material formula:

[0052]

[0053]

[0054] The specific production steps are as follows:

[0055] (1) Select fresh eggs, use pH 5 edible grade acetic acid to clean the surface, and then wash with water for 3 times;

[0056] (2) the edible oil that the surface of the cleaned egg is coated with, the thickness of the oil layer is 80 μm;

[0057] (3) putting the eggs in the previous step into a nitrogen pressure of 0.6Mpa and a temperature of 50 degrees in an incubator to dry for 40 minutes;

[0058] (4) Put the eggs obtained in the previous step into an airtight container containing a saline solution containing potassium sorbate and sodium citrate and a pressure of 0.55Mpa, and leave it to stand for 1 hour, wherein the mass fraction of potassium sorbate is 1%. Sodium citrate massfraction is 1%, and sodium chloride massfraction is 10%;

[0059](5) Add 30g of tea leaves, 20g of Codonopsis pilosula, 10g of medlar,...

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PUM

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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 preparing an egg product, in particular to a method for preparing a tea egg, and belongs to the field of food processing. Background technique [0002] Tea egg is a kind of flavored boiled egg added with tea leaves in the cooking process. It is a kind of snack in Taiwan and one of the traditional foods in my country. Most of the tea eggs are made by putting aniseed, fennel, etc. into the seasoning bag, putting them into a boiling pot with water, boiling on high heat, then turning to low heat; then putting the washed eggs in, and adding salt at the same time and rock sugar, continue to cook on low heat; pour the dried roses and tea leaves into the pot; use a small spoon to gently tap the shell of the egg to crack, and continue to cook on low heat; after turning off the heat, continue to soak the egg in the soup for 2 hours until fully flavored. [0003] Because of its simple method and easy carrying, tea eggs are ...

Claims

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Application Information

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Patent Type & Authority Patents(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