Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Tea leaf egg preparation method

A production method and technology of tea eggs, which are applied in the food field, can solve the problems of dry egg yolk and difficulty in swallowing the entrance, and achieve the effect of soft egg yolk, easy entrance and high nutritional value

Inactive Publication Date: 2016-04-06
崔子扬
View PDF0 Cites 4 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] At present, the yolks of most tea eggs are relatively dry and difficult to swallow

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] The preparation method of tea egg comprises the following steps:

[0016] 1) Wash the eggs, boil them in water until they are half-cooked, and gently crack the eggshells;

[0017] 2) Wrap black tea, hawthorn meat, Chinese prickly ash, star anise, cinnamon bark, cumin, and ginger in gauze, and boil in chicken broth for 20-40 minutes;

[0018] 3] Put the egg obtained in step 1] into the chicken broth prepared in step 2], add fermented glutinous rice and sugar, continue to cook for 15-25 minutes, and then it is ready to eat.

[0019] Black tea 50g, hawthorn meat 3g, pepper 1g, star anise 2g, cinnamon 1.5g, cumin 2.5g, ginger 5g, eggs 500g, sugar 205g, glutinous rice 60g.

Embodiment 2

[0021] The preparation method of tea egg comprises the following steps:

[0022] 1) Wash the eggs, boil them in water until they are half-cooked, and gently crack the eggshells;

[0023] 2) Wrap black tea, hawthorn meat, Chinese prickly ash, star anise, cinnamon bark, cumin, and ginger in gauze, and boil in chicken broth for 20-40 minutes;

[0024] 3] Put the egg obtained in step 1] into the chicken broth prepared in step 2], add fermented glutinous rice and sugar, continue to cook for 15-25 minutes, and then it is ready to eat.

[0025] 20g black tea, 5g hawthorn, 2g pepper, 3g star anise, 2g cinnamon, 4g fennel, 6g ginger, 400g eggs, 30g sugar, 80g glutinous rice.

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The present invention relates to a tea leaf egg preparation method which solves the technical problem that currently the eggs yolk of the tea leaf egg is relatively dry and rough and the tea leaf egg is hard for mouth entrance and swallowing. The preparation method comprises the following steps: 1, the eggs are washed, the washed eggs are boiled in water to be medium done, and the egg shells are gently cracked; 2, black tea, haw meat, Chinese prickly ash, star anises, cassia barks, fennel and gingers are wrapped with gauze, and the wrapped mixture is put into a chicken soup to be boiled for 20-40 min; and 3, the obtained eggs in the step 1 are put into the prepared chicken soup in the step 2, fermented glutinous rice and white sugar are added, and the mixture is continuously cooked for 15-25 min, and thereby the tea leaf eggs can be eaten. The prepared tea leaf eggs are soft in egg yolk, easy for mouth entrance, and high in nutritional value.

Description

technical field [0001] The invention relates to a method for preparing tea eggs in the food field. Background technique [0002] Tea contains caffeine, tannic acid, fluoride and other ingredients, while green tea is rich in tea polyphenols. Eggs are rich in amino acids, proteins and trace elements, etc., 1 to 2 eggs a day, the human body can fully absorb its nutrients. [0003] At present, the yolks of most tea eggs are relatively dry and difficult to swallow. Contents of the invention [0004] The invention aims to solve the technical problem that the egg yolk of the tea egg is relatively dry and difficult to swallow. [0005] Technical solution of the present invention is: [0006] The preparation method of tea egg comprises the following steps: [0007] 1) Wash the eggs, boil them in water until they are half-cooked, and gently crack the eggshells; [0008] 2) Wrap black tea, hawthorn meat, Chinese prickly ash, star anise, cinnamon bark, cumin, and ginger in gauze,...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L1/30
Inventor 崔子扬
Owner 崔子扬
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com