Pickling processing method for flavored breakfast egg
A processing method and technology of breakfast eggs, which are applied in food preparation, functions of food ingredients, food heat treatment, etc., can solve problems such as unfavorable health, poor sensory color, luster and flavor, etc., and achieve the effects of easy formulation, improvement of spleen and stomach, and shortening process time
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[0037] Example 1
[0038] The preparation of the pickling liquid: add the spices composed of star anise, cumin, kaempferi and cinnamon with a mass ratio of 1:1:1:1 into boiling water and cook for 15-30 minutes to obtain a thick brine; Sodium hydroxide and salt are sequentially added to the thick brine solution and stirred to dissolve to obtain a pickling solution. Among them, the amount of spice is 0.05g / gH 2 O, the addition amount of sodium hydroxide is 0.026g / gH 2 O, the amount of salt added is 0.15g / gH 2 O.
[0039] Marinating method: immerse the eggs in the above-mentioned marinating liquid and marinate at a temperature of 19°C for 5 days. Among them, the quality of eggs and pickling liquid is 1:1.
[0040] Heating and cooking: The marinated eggs are heated at a temperature of 95°C for 20 minutes to obtain the flavored breakfast eggs of the present invention.
Example Embodiment
[0041] Example 2
[0042] The preparation of the pickling liquid: add the spices composed of star anise, cumin, kaempferi and cinnamon with a mass ratio of 2:2:2:3 into boiling water and cook for 15-30 minutes to obtain a thick brine; Sodium hydroxide and salt are sequentially added to the thick brine solution and stirred to dissolve to obtain a pickling solution. Among them, the amount of spice is 0.06g / gH 2 O, the addition amount of sodium hydroxide is 0.028g / gH 2 O, the amount of salt added is 0.2g / gH 2 O.
[0043] Marinating method: immerse the egg in the above-mentioned marinating liquid and marinate for 6 days at a temperature of 21°C. Among them, the quality of eggs and pickling liquid is 1:0.8.
[0044] Heating and cooking: The marinated eggs are heated at a temperature of 97° C. for 22 minutes to obtain the flavored breakfast eggs of the present invention.
Example Embodiment
[0045] Example 3
[0046] The preparation of the pickling liquid: add the spices composed of star anise, cumin, kaempferi and cinnamon with a mass ratio of 3:1:2:3 to the waste water and cook for 15-30 minutes to obtain a thick brine; Sodium hydroxide and salt are sequentially added to the thick brine solution and stirred to dissolve to obtain a pickling solution. Among them, the amount of spice is 0.07g / gH 2 O, the addition amount of sodium hydroxide is 0.03g / gH 2 O, the amount of salt added is 0.26g / gH 2 O.
[0047] Marinating method: immerse the eggs in the above-mentioned marinating liquid and marinate for 5 days at a temperature of 22°C. Among them, the quality of eggs and pickling liquid is 1:0.5.
[0048] Heating and cooking: heating the marinated eggs at a temperature of 93°C for 18 minutes to obtain the flavored breakfast eggs of the present invention.
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