Marinating method of black chicken eggs

A black-bone egg preparation method technology, which is applied in the field of food processing, can solve the problems of destroying the nutritional content and medicinal value of black-bone eggs, the difficulty of mastering and controlling the heat and oil temperature, and the inconvenience of carrying and eating, etc., so as to increase the medicinal value, Easy to eat and carry, easy to store

Inactive Publication Date: 2016-04-06
旌德县庙首镇再军家庭农场
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

These conventional processing methods are not standardized enough, and the heat and oil temperature are difficult to master and control. Therefore, in the process of processing, the nutritional content and medicinal value of black-bone eggs are often destroyed due to improper processing.
In addition, black egg food processed by ordinary methods is not easy to carry and eat.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0018] A kind of leather dyeing process, its concrete steps are:

[0019] (1) Preparation of brine:

[0020] Preparation of stewed traditional Chinese medicine: Take 50g of ginseng, 50g of medlar, 100g of epimedium, 70g of Morinda officinalis, 50g of dodder, 30g of schisandra, 70g of atractylodes rhizome, 100g of Polygonum multiflorum, and 60g of Poria cocos, mix the selected materials thoroughly, and boil in boiling water 20 minutes as a stewed traditional Chinese medicine;

[0021] Preparation of marinated seasoning: take 1000g of edible salt, 1000g of brown sugar, 400g of jujube, 500g of star anise, 500g of cinnamon by mass, and 1000g of monosodium glutamate by mass and fully mix them as the marinated seasoning. During the preparation of the marinated material, ginseng, epimedium Huo is cut into slices, and other Chinese medicinal materials are ground;

[0022] (2) Boil the black-bone eggs in boiling water for 10 minutes, pick them up, put them in cold water for 5 minutes...

Embodiment 2

[0027] (1) Preparation of brine:

[0028] Preparation of stewed traditional Chinese medicine: Take 300g ginseng, 300g medlar, 350g epimedium, 100g Morinda officinalis, 400g dodder, 200g schisandra, 340g Atractylodes macrocephala, 400g Polygonum multiflorum, and 420g Poria cocos, mix the selected materials thoroughly, and boil in boiling water 30 minutes as a stewed traditional Chinese medicine;

[0029] Preparation of marinated seasoning: Take 3000g of edible salt, 3000g of brown sugar, 600g of jujube, 1000g of star anise, 1000g of cinnamon, and 3000g of monosodium glutamate and fully mix them as a marinated seasoning. into pieces, and other traditional Chinese medicine materials to grind it;

[0030] (2) Boil the black-bone eggs in boiling water for 20 minutes, pick them up, put them in cold water for 8 minutes, and remove the shells. First, boil the black-bone eggs in boiling water at 100 degrees Celsius for 8 minutes, then stop heating to let the black-bone eggs cool down ...

Embodiment 3

[0035] (1) Preparation of brine:

[0036] Preparation of stewed traditional Chinese medicine: take 200g of ginseng, 200g of medlar, 200g of epimedium, 220g of Morinda officinalis, 230g of dodder, 110g of schisandra, 210g of Atractylodes macrocephala, 250g of Polygonum multiflorum, and 240g of poria cocos. Mix the selected materials thoroughly, put them in boiling water and cook for 25 minutes as a stewed traditional Chinese medicine;

[0037] Preparation of stewed seasoning: Take 2000g of edible salt, 2000g of brown sugar, 50g of jujube, 75g of star anise, 75g of cinnamon, and 200g of monosodium glutamate and mix them well as the stewed seasoning. , and other traditional Chinese medicine materials are ground;

[0038] (2) Boil the black-bone eggs in boiling water for 15 minutes, pick them up and put them in cold water for 7 minutes, remove their shells, first boil them in boiling water at 100 degrees Celsius for 7 minutes, then stop heating to let the black-bone eggs cool dow...

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PUM

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Abstract

The invention provides a marinating method of black chicken eggs. The method comprises the following steps of a marinating seasoning making process and a marinating process, through the adoption of the method, the marinated black chicken eggs are moistening and bright in oil, magenta in color, moderate in soft and hard degrees, uniform in saline and tasteless degrees, fresh, fragrant and palatable, easy to preserve, and convenient to eat and carry. In the marinating process, some traditional Chinese medicine materials are added, so that the medical value of the black chicken eggs is increased, and eaters can preserve the health after eating the eggs.

Description

technical field [0001] The invention relates to the field of food processing, in particular to a method for marinating black-bone eggs. Background technique [0002] Black-bone chicken is a rare bird. It is not only rich in nutrition and has high nutritional value, but also has high medicinal value and is widely used in the pharmaceutical industry. Black-bone eggs also have high edible value and medicinal value, especially black-haired black-bone eggs, which are the best among black-bone eggs. It contains more than a dozen amino acids, such as lysine, threonine, serine, glutamic acid, aspartic acid, etc., as well as a variety of trace elements needed by the human body, such as calcium, zinc, iron, iodine, selenium, color Amino acid and cholesterol, etc., and has the characteristics of high protein and low fat. At the same time, it also has high medicinal value. At present, the consumption of black-bone eggs still adopts conventional household cooking methods, that is, fryin...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L33/105
CPCA23V2002/00A23V2200/30
Inventor 张再军
Owner 旌德县庙首镇再军家庭农场
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