Spice for marinating eggs and method for marinating eggs

Abstract

The invention discloses a spice for marinating eggs and a method for marinating eggs, and relates to the field of food processing. The spice is prepared by the following raw materials: 1-5 parts of salt, 10-20 parts of sugar, 2-10 parts of chicken essence, 1-6 parts of monosodium glutamate, 10-20 parts of chilies, 2-5 parts of peppers, 0.5-1.2 parts of anise, 0.5-1 part of cinnamon, 0.05-0.2 part of clove, 0.1-0.2 parts of sodium cyanide, 0.1-0.3 part of Amomum tsao-ko, 0.1-0.2 part of liquorice and 0.1-0.3 parts of myrcia. The method for marinating the eggs comprises the following steps: selecting fresh eggs, cooking the eggs thoroughly and peeling off shells of the eggs so as to obtain the eggs without the shells; putting the eggs without the shells into oil with the temperature of 150-200 DEG C for frying so as to obtain deep-fried boiled eggs; preparing brine; heating the brine until the brine is boiled up; cooling the boiled brine to 50-80 DEG C; adding the deep-fried boiled eggs to the brine; keeping the temperature of the deep-fried boiled eggs for 1-2 h so as to obtain marinated egg semi-finished products. The spice for marinating the eggs and the method for marinating the eggs, disclosed by the invention, have the advantages that the eggs can be prepared with spicy and sweet palates, the marinating time is reduced, the egg whites of the marinated eggs are prevented from being hardened and the mouth feels of the marinated eggs are better.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a stewed material for stewed eggs and a method for stewed eggs. Background technique [0002] Braised eggs are cooked eggs made by processing fresh eggs with various seasonings or gravy. The processing method of braised eggs is usually: boil the eggs with white water first, pick them up and immerse them in cold water until the eggs are completely cooled, and then remove the eggshells. Then put the shelled eggs into brine and boil for 0.5-1 hour, then soak them in brine at 4-10°C for 12-24 hours. Before marinating, in order to increase the taste speed of the eggs, holes are usually pierced or scratched on the surface of the shelled eggs. [0003] There are following defects in existing salted egg processing method: [0004] (1) After the egg is cooked, the egg white of the egg changes from a gel state to a solid state, and the structure is relatively compact. The skin of the marin...

AI Technical Summary

Problems solved by technology

[0004] (1) After the egg is cooked, the egg white of the egg changes from a gel state to a solid state, and the structure is relatively compact. The skin of the marinated egg is equivalent to a semi-permeable membrane, so that when the brine ingredients infiltrate into the egg, not only the rate is low, And only ingredients with smaller molecular weight can penetrate into the marinated eggs

The chemical component of the spicy seasoning in the marinade is mainly capsaicin, and the molecular weight of capsaicin is relatively large, so it is difficult to penetrate through the skin of the stewed egg. serious

[0005] (2) Eggs are soaked in brine for a long time, not only the production efficiency is low, but also, due to the high concentration of brine, there is a difference in concentration between the brine and the protein inside the egg skin, and when the eggs are soaked in brine, the moisture inside the protein will be Loss occurs, which makes the protein tissue of the egg harden. After the egg white hardens, the taste of the egg is poor; at the same time, when the surface of the egg is punctured or scratched, the egg white tends to shrink and harden. , poor taste

Images