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Sweet, fragrant and satiny tomato-flavor tender marinated eggs and preparation method thereof

A sweet, creamy, eggplant-flavored technology, applied in the field of production and preparation of marinated eggs, can solve problems such as protein tightening and hardening

Inactive Publication Date: 2016-02-17
ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0004] In view of the above-mentioned prior art, the purpose of the present invention is to overcome the protein denaturation in the high temperature of baked braised eggs in the prior art, which in turn causes the protein to shrink and harden. For the problem that some people may not be able to meet people’s taste needs, a sweet and creamy eggplant-flavored tender marinated egg with less heating process, still suitable taste, sweet and fragrant taste, smooth entrance, no protein shrinkage and its preparation is provided method

Method used

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  • Sweet, fragrant and satiny tomato-flavor tender marinated eggs and preparation method thereof

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preparation example Construction

[0015] The invention provides a preparation method of sweet, creamy and greasy eggplant-flavored tender braised egg, wherein the preparation method comprises:

[0016] 1) The eggs are boiled and then shelled to obtain white water eggs;

[0017] 2) mixing ketchup, salt, rock sugar, soy sauce, white granulated sugar, chicken essence, hydrolyzed vegetable protein, yeast extract and spices and then placing them in water for cooking to obtain brine;

[0018] 3) cooling the brine to 20-25°C and placing it in an environment with a temperature of 0-8°C to obtain the refrigerated brine;

[0019] 4) Soak the white water eggs in the brine after refrigeration to obtain eggplant-flavored marinated eggs;

[0020] 5) Sterilizing the eggplant-flavored marinated egg prepared in step 4) to obtain a sweet and creamy eggplant-flavored tender marinated egg.

[0021] The above-mentioned design prepares brine by mixing ketchup, salt, rock sugar, soy sauce, white sugar, chicken essence, hydrolyzed ...

Embodiment 1

[0032] 1) 100g of quail eggs are placed in the water that is placed with salt to remove the shell (5g of salt is added in the water for cooking) to make white water eggs;

[0033] 2) Mix 10g tomato paste, 20g salt, 20g rock sugar, 15g soy sauce, 25g white sugar, 6g chicken essence, 10g hydrolyzed vegetable protein, 8g yeast extract, 0.6g star anise, 0.4g cinnamon, 0.1g dried tangerine peel, 0.6g Chinese prickly ash, 0.2g of bay leaf, 0.6g of fennel and 0.4g of licorice are mixed and placed in water for cooking to prepare brine;

[0034] 3) cooling the brine to 20°C and placing it in an environment with a temperature of 0°C to obtain the refrigerated brine;

[0035] 4) Soak the white water eggs in the refrigerated brine for 6h to obtain eggplant-flavored brined eggs;

[0036] 5) The eggplant-flavored marinated egg prepared in step 4) was sterilized under the condition of 115° C. for 8 minutes to obtain sweet, creamy and greasy eggplant-flavored tender marinated egg A1.

Embodiment 2

[0038] 1) 100g of quail eggs are placed in the water that is placed with salt to remove the shell (5g of salt is added in the water for cooking) to make white water eggs;

[0039] 2) Mix 20g of tomato paste, 26g of salt, 24g of rock sugar, 25g of soy sauce, 30g of white sugar, 8g of chicken essence, 20g of hydrolyzed vegetable protein, 12g of yeast extract, 1.2g of star anise, 0.8g of cinnamon, 0.6g of dried tangerine peel, 0.8g of Chinese prickly ash, 0.4g of bay leaf, 1g of cumin and 1g of licorice are mixed and placed in water for cooking to obtain brine;

[0040] 3) cooling the brine to 25°C and placing it in an environment with a temperature of 8°C to obtain the refrigerated brine;

[0041] 4) Soak the white water egg in the refrigerated brine for 12h to obtain the eggplant-flavored stewed egg;

[0042] 5) The eggplant-flavored marinated egg prepared in step 4) was sterilized under a condition of 125° C. for 12 minutes to obtain sweet, creamy and greasy eggplant-flavored...

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Abstract

The invention discloses sweet, fragrant and satiny tomato-flavor tender marinated eggs and a preparation method thereof, wherein the preparation method includes the steps: 1) cooking eggs, and removing shells, to obtain whitewater eggs; 2) mixing a tomato sauce, salt, rock sugar, soy sauce, white granulated sugar, a chicken essence, a hydrolyzed vegetable protein, a yeast extract and a spice, then placing in water, and cooking, to obtain a brine; 3) cooling the brine to the temperature of 20-25 DEG C, and placing at an environment of the temperature of 0-8 DEG C, to obtain a refrigerated brine; 4) placing the whitewater eggs in the refrigerated brine, and soaking, to obtain tomato-flavor marinated eggs; and 5) sterilizing the tomato-flavor marinated eggs obtained in the step 4), and thus obtaining the sweet, fragrant and satiny tomato-flavor tender marinated eggs. Through the design, the prepared sweet, fragrant and satiny tomato-flavor tender marinated eggs taste more fragrant and sweeter, are not subjected to more hot processing, have tender and smooth skin, have strong marinated fragrance, and are suitable for taste of most people.

Description

technical field [0001] The invention relates to the field of production and preparation of marinated eggs, in particular to a tender marinated egg with sweet, fragrant, smooth and greasy eggplant flavor and a preparation method thereof. Background technique [0002] In the production and preparation process of marinated eggs, they are often roasted after being boiled in marinade. Therefore, a large amount of heat energy is often required to be provided in the production process, thereby bringing a large production cost to the production. At the same time, the roasted marinated eggs often denature the protein at high temperature, which in turn causes the protein to shrink and harden. At the same time, the general marinated eggs have a salty and fragrant taste, which may not meet people's taste needs for some people. At the same time, there are many Consumers believe that excessive heating affects the nutritional value of eggs during consumption. [0003] Therefore, it is an ...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L27/60A23L27/00A23L27/20A23L31/15
Inventor 任少伟徐小青朱慧敏王化林
Owner ANHUI THREE SQUIRRELS ELECTRONICS BUSINESS