Preparation method of lentinus edodes and hemerocallis citrina Baroni marinated eggs

A technology of day lily and shiitake mushrooms, which is applied in food preparation, food ingredients as taste improvers, food science, etc., can solve the problems of general taste, etc., and achieve the effect of rich nutritional value, strong fragrance and delicious taste

Inactive Publication Date: 2015-03-04
RUZHOU LONGZHONGMAO FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although hard-boiled eggs have the highest nutritional value, their taste is so-so, and most people don’t like them, especially children who need to supplement nutrition. Therefore, it is necessary to develop a nutritious and delicious stewed egg

Method used

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Examples

Experimental program
Comparison scheme
Effect test

preparation example Construction

[0013] A preparation method of shiitake mushrooms and day lily marinated eggs, comprising the following steps:

[0014] Step 1. Select egg raw materials with uniform weight and size. First, put the egg raw materials in a steamer and steam them for 30 minutes at a temperature of 105-110°C and a pressure of 0.2 MPa. After steaming, dry them at room temperature for 8- After 14 hours, put the eggs after airing on the vibrating sieve, vibrate for 3-4 minutes, then peel off the shells to obtain the boiled egg material, and set aside;

[0015] Step 2. Take the raw materials of shiitake mushrooms and day lily with a weight ratio of 1:1, mix and wash them, soak them in water at a temperature of 80-100°C for 30 minutes, drain them after soaking, slice the shiitake mushrooms, and put them in a marinated pot. The weight ratio of shiitake mushrooms, day lily, pork bones, marinade and water is 30:10:1:80. Add the pig bones, marinade and water. The pig bones are heated with clean water to re...

Embodiment 1

[0022] A preparation method of shiitake mushrooms and day lily marinated eggs, comprising the following steps:

[0023] Step 1. Select egg raw materials with uniform weight and size. First, put the egg raw materials in a steamer and steam them for 30 minutes at a temperature of 105-110°C and a pressure of 0.2 MPa. After steaming, let them air dry at room temperature for 8 hours. Then put the eggs after drying in the air on the vibrating sieve, vibrate for 3-4 minutes, then peel off the shell to obtain the boiled egg material, and set aside;

[0024] Step 2. Take the raw materials of shiitake mushrooms and day lily with a weight ratio of 1:1, mix and wash them, soak them in water at a temperature of 80°C for 30 minutes, drain them after soaking, slice the shiitake mushrooms, and put them in a marinated pot. The weight ratio of vegetables, pork bones, marinade and water is 30:10:1:80. Add pork bones, marinade and water. Pork bones are obtained by heating pig bones with clean wat...

Embodiment 2

[0028] A preparation method of shiitake mushrooms and day lily marinated eggs, comprising the following steps:

[0029] Step 1. Select egg raw materials with uniform weight and size. First, put the egg raw materials in a steamer and steam them for 30 minutes at a temperature of 105-110°C and a pressure of 0.2 MPa. After steaming, dry them at room temperature for 10 hours. Then put the eggs after drying in the air on the vibrating sieve, vibrate for 3-4 minutes, then peel off the shell to obtain the boiled egg material, and set aside;

[0030] Step 2. Take the raw materials of shiitake mushrooms and day lily with a weight ratio of 1:1, mix and wash them, soak them in water at a temperature of 90°C for 30 minutes, drain them after soaking, slice the shiitake mushrooms, and put them in a marinated pot. The weight ratio of vegetables, pork bones, marinade and water is 30:10:1:80. Add pork bones, marinade and water. Pork bones are obtained by heating pig bones with clean water and ...

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PUM

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Abstract

The invention discloses a preparation method of lentinus edodes and hemerocallis citrina Baroni marinated eggs. The preparation method comprises the following steps: step I, firstly steaming raw eggs and then air-curing the eggs at room temperature and then shelling the air-cured eggs, thus obtaining the steamed eggs; step II, putting fresh raw lentinus edodes and hemerocallis citrina Baroni in a marinating pot and heating to marinate lentinus edodes and hemerocallis citrina Baroni, thus obtaining marinated lentinus edodes and hemerocallis citrina Baroni; obtaining a soup base after fishing out lentinus edodes and hemerocallis citrina Baroni; step III, firstly cutting each egg to form a cut, then putting the eggs in the marinating pot, adding the lentinus edodes and hemerocallis citrina Baroni soup base, heating to marinate the eggs, fishing out the eggs after completing marinating, transferring the eggs to a low-temperature condition, insulating and air-curing the eggs and then frying the eggs, thus obtaining marinated eggs; and step IV, packaging the marinated lentinus edodes and hemerocallis citrina Baroni and the marinated eggs together and carrying out vacuum bag sealing, sterilizing and outer packaging, thus completing preparation of the lentinus edodes and hemerocallis citrina Baroni marinated eggs. The marinated eggs prepared by the method are tasty, have strong fragrance, are chewy, have resilience, high vitamin and mineral contents and high nutritive values and are safe and healthy.

Description

technical field [0001] The invention belongs to the field of food preparation, and mainly relates to a method for preparing stewed eggs with mushrooms and day lily. Background technique [0002] Eggs are rich in nutritional value and are deeply loved by people. Although hard-boiled eggs have the highest nutritional value, their taste is very ordinary, and most people don't like them, especially children who need to supplement nutrition. Therefore, it is necessary to develop a nutritious and delicious stewed egg. Contents of the invention [0003] The object of the present invention is to provide a method for preparing stewed eggs with mushrooms and day lily. The stewed eggs prepared by the method are delicious, rich in fragrance, firm and elastic, high in vitamins and minerals, rich in nutritional value, safe and healthy. [0004] The technical solution adopted by the present invention to achieve the above object is: a preparation method of shiitake mushrooms ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/212A23L15/00A23L19/00
CPCA23L15/20A23V2002/00A23V2200/16
Inventor 李文跃
Owner RUZHOU LONGZHONGMAO FOOD
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