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Preparation method of edible rotten eggs

A technology for rotten eggs and eggs, which is applied in food preparation, application, food science and other directions, can solve problems such as unfavorable human body and cannot be removed by manufacturers, and achieve the effect of simple method and high nutritional value.

Inactive Publication Date: 2015-10-14
徐加英
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] Some people like to eat stinky tofu because it has a special taste, but the chemical reaction of the stinky tofu produced during the pickling process produces a crystal on the surface of the stinky tofu, which is not good for the human body , is a harmful substance that manufacturers cannot remove. People want to eat a food that has the taste of stinky tofu and no harmful substances.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0014] Embodiment 1: a kind of preparation method of edible rotten egg, it comprises the following steps:

[0015] (1), boil the eggs first;

[0016] (2) Place the boiled eggs in a constant temperature container at 38°C to ferment for 32 hours;

[0017] (3), after cooling the fermented eggs at room temperature, place them in the pickling container;

[0018] (4) Boil pepper, aniseed, cinnamon, fennel, salt and water for 20 minutes. After cooling, pour the soup into a marinating container and marinate for 25 days.

[0019] Described egg, Chinese prickly ash, aniseed, cassia bark, cumin, salt and water are proportioned by weight:

[0020] Egg 4500g, Chinese prickly ash 80g, aniseed 80g, cinnamon 40g, cumin 45g, salt 700g, water 1500.

Embodiment 2

[0021] Embodiment 2: a kind of preparation method of edible rotten egg, it comprises the following steps:

[0022] (1), boil the eggs first;

[0023] (2) Place the boiled eggs in a constant temperature container at 42°C to ferment for 28 hours;

[0024] (3), after cooling the fermented eggs at room temperature, place them in the pickling container;

[0025] (4) Boil pepper, aniseed, cinnamon, fennel, salt and water for 20 minutes, pour the soup into a marinating container after cooling, and marinate for 30 days.

[0026] Described egg, Chinese prickly ash, aniseed, cinnamon, cumin, salt and water are proportioned by weight: egg 5500g, Chinese prickly ash 120g, aniseed 120g, cinnamon 60g, fennel 60g, salt 880g water 2500g.

Embodiment 3

[0027] Embodiment 3: a kind of preparation method of edible rotten egg, it comprises the following steps:

[0028] (1), boil the eggs first;

[0029] (2) Place the boiled eggs in a constant temperature container at 40°C to ferment for 30 hours;

[0030] (3), after cooling the fermented eggs at room temperature, place them in the pickling container;

[0031] (4) Boil pepper, aniseed, cinnamon, fennel, salt and water for 20 minutes, pour the soup into a marinating container after cooling, and marinate for 28 days.

[0032] The best weight ratio of the eggs, Chinese prickly ash, aniseed, cinnamon, cumin, salt and water is:

[0033] Eggs 5000g, pepper 100g, aniseed 100g, cinnamon 50g, cumin 50g, salt 750g, water 2000g.

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PUM

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Abstract

The invention relates a preparation method of edible rotten eggs. The preparation method comprises the following steps: (1) thoroughly boiling eggs; (2) fermenting the thoroughly boiled eggs in a thermostatic container at 38-42 DEG C for 28-32 hours; (3) cooling the fermented eggs at room temperature, and then placing the cooled eggs into a pickling container; and (4) boiling Chinese prickly ash, aniseed, cinnamon, cumin and salt in water for 20 minutes under boiling state, cooling, pouring the obtained boiling soup into the pickling container, and pickling the eggs for 25-30 days.

Description

technical field [0001] The invention relates to the technical field of food pickling, and belongs to a preparation method of edible rotten eggs. Background technique [0002] Some people like to eat stinky tofu because it has a special taste, but the chemical reaction of the stinky tofu produced during the pickling process produces a crystal on the surface of the stinky tofu, which is not good for the human body , is a kind of harmful substance that manufacturers cannot remove. People hope to eat a food that has the taste of stinky tofu and has no harmful substances. Contents of the invention [0003] The purpose of the present invention is to provide a kind of preparation method of edible rotten egg, and its method is simple, and the taste of pickled rotten egg is fragrant, tender, and has higher nutritional value than stinky tofu, and most importantly, it is more hygienic. [0004] To achieve the above object, the present invention takes the following design scheme: ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 徐加英
Owner 徐加英