Preparation method of tea flavored boiled eggs

A technology of tea eggs and spiced tea eggs, which is applied in the field of preparation of spiced tea eggs, can solve the problems of rough taste, poor toughness, monotonous varieties, etc., and achieve the effects of unique flavor, easy carrying and storage, and convenient eating.

Inactive Publication Date: 2015-02-25
郭祥
View PDF3 Cites 7 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to overcome the shortcomings of existing varieties such as monotony, rough taste, poor toughness, etc., and provide a preparation method of spiced tea eggs. , stewed, sun-dried, seasoned, vacuum-packed, sterilized and other technologies make the product more nutritious, more unique in flavor, more novel in form, longer in shelf life, and maintain the nutritional value and edible characteristics of tea eggs. It is different from traditional poultry eggs in terms of flavor, taste and flavor, which makes the product more flavorful, delicate in taste and strong in market competitiveness

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

Examples

Experimental program
Comparison scheme
Effect test

Embodiment Construction

[0007] A preparation method of spiced tea eggs, comprising the steps of selecting, peeling, marinating, drying, seasoning, vacuum packaging, and sterilization:

[0008] (1) Selection: select fresh eggs and wash them with clean water;

[0009] (2) Peeling: Use a sheller to peel the skin and wash it with water, and use a toothpick to pierce two small holes in different directions of the egg;

[0010] (3) Braining: Soak eggs in spice brine and simmer for 1-2 hours. The spice brine formula is 1 kg of green tea, 0.8 kg of star anise, 0.3 kg of fragrant leaves, 0.5 kg of licorice, 0.5 kg of bergamot, 0.6 kg of orange peel, 1.0 kg of ginger, appropriate amount of green onions, 120 kg of water, soak the tea leaves in 80 to 90 degrees water for 15 minutes, pour off the tea and put the tea leaves into the pot, add the above ingredients, heat to a slight boil for 50 to 70 minutes, filter and adjust to 100 kg;

[0011] (4) Dried in the sun: take out the marinated eggs and dry ...

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 discloses a preparation method of tea flavored boiled eggs, aiming to overcome the defects of few varieties, single tastes, and the like of existing egg foods. The preparation method has the beneficial effects that by adopting the technologies of selecting, shelling, marinating, drying in the sun, seasoning, vacuum packaging and sterilizing, products are more abundant in nutrients and have more unique flavors, novel forms and longer shelf lives, the nutritive values and eating characteristics of the tea flavored eggs are maintained, the appearances, tastes, flavors, and the like of the products are different from the appearances, tastes, flavors, and the like of the traditional eggs, and the products have more flavors and exquisite tastes, are convenient to eat, are safe and hygienic, are convenient to carry and preserve and have strong market competitiveness.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of spiced tea eggs. Background technique [0002] Tea egg is a tonic with high nutritional value. The egg white is thick, and the protein, amino acid, lecithin and lecithin in the egg, as well as vitamins A, D, E, K, B complex and zinc, iron, calcium, iodine, selenium etc. Long-term use can enhance physical strength for middle-aged and elderly people, improve intelligence, delay aging, and improve work efficiency. The processing technology is relatively simple, the similarity of similar products is strong, the products lack characteristics, the varieties are scarce, and the products have rough taste, single taste, and low competitiveness. The market lacks the competitiveness of new poultry and egg foods. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of existing varieties such as monotony, ro...

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): A23L1/32A23L15/00
CPCA23L15/00
Inventor 郭祥
Owner 郭祥
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