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Preparing method of edible rotten eggs

A rotten egg, egg technology, applied in food preparation, application, food science and other directions, can solve the problem of inability to eliminate harmful substances and physical harm, and achieve the effect of inhibiting the production of excess mycotoxins, increasing appetite, and having a strong aroma

Inactive Publication Date: 2015-08-26
SHANDONG LANXIANG FOOD CO LTD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0011] Although rotten eggs are heated when eating, part of the gas and volatile low-molecular substances can be volatilized, which reduces the odor and lightens the color, but it cannot eliminate most of the spoilage substances, mycotoxins, nitrates, and nitrites. , pigments and other harmful substances, some of which may be carcinogens, will cause harm to the body

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0027] A preparation method for edible rotten eggs, comprising the following steps:

[0028] (1) First select clay pots with a height less than 50cm and a diameter greater than 30cm, wash them with clean water, and then sterilize them with steam at 150°C for 30 minutes for later use;

[0029] (2) Wash eggs of uniform size and boil them in boiling water at 100°C for 30 minutes to obtain boiled eggs and place them in clay pots after cooling;

[0030] (3) Add salt, white wine, ginger, Chinese prickly ash and chrysanthemum into water and boil to obtain pickling water. Cool the pickling water to 60°C and add it to a pottery pot. Finally, add water until it is soaked in over-cooked eggs and seal it; parts by weight The ratio of salt: white wine: ginger: pepper: chrysanthemum: boiled eggs is 10: 1: 1: 0.5: 0.5: 100;

[0031] (4) Put the sealed earthen jars at 35°C to marinate for 30 days.

Embodiment 2

[0033] A preparation method for edible rotten eggs, comprising the following steps:

[0034] (1) First select clay pots with a height less than 50cm and a diameter greater than 30cm, wash them with clean water, and then sterilize them with steam at 150°C for 30 minutes for later use;

[0035] (2) Wash eggs of uniform size and boil them in boiling water at 100°C for 30 minutes to obtain boiled eggs and place them in clay pots after cooling;

[0036] (3) Add salt, white wine, ginger, Chinese prickly ash and chrysanthemum into water and boil to obtain pickling water. Cool the pickling water to 50°C and add it to a pottery pot. Finally, add water until it is soaked in overcooked eggs and seal it; parts by weight The ratio of salt: white wine: ginger: pepper: chrysanthemum: boiled eggs is 12: 2: 1.5: 0.7: 1.5: 100;

[0037] (4) Put the sealed pottery jars at 40°C to marinate for 28 days.

Embodiment 3

[0039] A preparation method for edible rotten eggs, comprising the following steps:

[0040] (1) First select clay pots with a height less than 50cm and a diameter greater than 30cm, wash them with clean water, and then sterilize them with steam at 150°C for 30 minutes for later use;

[0041] (2) Wash eggs of uniform size and boil them in boiling water at 100°C for 30 minutes to obtain boiled eggs and place them in clay pots after cooling;

[0042] (3) Add salt, white wine, ginger, Chinese prickly ash and chrysanthemum into water and boil to obtain pickling water. Cool the pickling water to 55°C and add it to a pottery pot. Finally, add water until it is soaked in overcooked eggs and seal it; parts by weight The ratio of salt: white wine: ginger: pepper: chrysanthemum: boiled eggs is 11:1.6:1.3:0.6:1:100;

[0043] (4) Put the sealed earthen jars at 37°C for 29 days.

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Abstract

The invention belongs to the technical field of food, in particular to a preparing method of edible rotten eggs. The preparing method of the edible rotten eggs comprises the following steps: 1, firstly, selecting a pottery pot, and after washing with clean water, disinfecting the pottery pot with 150 DEG C steam for 30 minutes for standby application; 2, selecting eggs of uniform sizes, boiling in boiled water for 30 minutes after the eggs are washed, and placing the cooked eggs in the pottery pot after the eggs are cooled; 3, adding salt, Baijiu, gingers, Chinese prickly ash and chrysanthemum in water, boiling to obtain pickling water, cooling the pickling water to 50-60 DEG C, adding the cooled pickling water into the pottery pot, and finally after the water is added until the cooked eggs are immersed, sealing the pot ; 4, placing the sealed pottery pot at 35-40 DEG C and pickling for 28-30 days. The rotten eggs prepared by the method not only have the unique taste and fragrant flavor, but also can promote the appetite. Moreover, the eggs do not contain sulfuretted hydrogen gas and have extremely low mycotoxin content.

Description

technical field [0001] The invention belongs to the technical field of food, and in particular relates to a preparation method of edible rotten eggs. Background technique [0002] Now many people like to eat rotten eggs, and the process of fresh eggs turning into rotten eggs is a process of continuously decomposing and consuming their own nutrients. It is also the gradual disappearance of the fungicides originally present in the egg white, and various microorganisms gradually invade the eggs to grow and reproduce. The process of completely disintegrating the ingredients in the egg and making it rotten and smelly. Rotten eggs mainly contain the following ingredients: [0003] (1) Self-decomposition products in eggs: In addition to remaining proteins and fats, there are also amino acids, polypeptides and different molecular weights. [0004] Various carboxylic acids such as; [0005] (2) There are spoilage bacteria decomposing products of egg components: gases (carbon dioxi...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L15/00
Inventor 李静李新民
Owner SHANDONG LANXIANG FOOD CO LTD