Preparation method of heat-clearing and fire-purging marinated eggs

A technology of clearing away heat and purging fire, and marinating eggs, which is applied in the fields of coating protective layers to preserve eggs, food science, etc.

Inactive Publication Date: 2016-08-31
SUSONG XIANGYUAN POULTRY TRADE
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

But the existing braised eggs are

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0020] A kind of preparation method of heat-clearing and purging-fire marinated egg of the present invention comprises the following steps:

[0021] S1. Select fresh eggs and wash them;

[0022] S2, preparation of pickling solution: by weight, 3 parts of gypsum, 3 parts of Hanshuishi, 4 parts of Anemarrhena, 2 parts of gardenia, 3 parts of reed rhizome, 3 parts of chrysanthemum, 4 parts of pollen free, 2 parts of light bamboo leaves, 4 parts of 1 part of Prunella vulgaris, 3.5 parts of Commelina, 4.5 parts of watermelon rind, 5.5 parts of lotus leaf and 3.5 parts of lotus seed heart are mixed evenly, crushed into granular materials, and then the granular materials are mixed with water, and then put into the boiler to heat up to 85 ℃, keep warm for 2h, filter the filtrate, and cool to room temperature to obtain material a; mix 4 parts of Semen chinensis, 4 parts of cassia seed, 2.5 parts of Gujingcao, 4 parts of Mimenghua, 2.5 parts of Yemingsha, 3.5 parts of Senecio and 2.5 pa...

Embodiment 2

[0027] A kind of preparation method of heat-clearing and purging-fire marinated egg of the present invention comprises the following steps:

[0028] S1. Select fresh eggs and wash them;

[0029]S2, preparation of pickling solution: by weight, 1 part of gypsum, 4 parts of cold water stone, 3 parts of Anemarrhena anemarrhena, 3 parts of gardenia, 2 parts of reed rhizome, 5 parts of chrysanthemum, 2 parts of pollen free, 3 parts of light bamboo leaves, 3 parts of 1 part of Prunella vulgaris, 4 parts of Commelina, 3 parts of watermelon rind, 8 parts of lotus leaf and 2 parts of lotus seed heart, mixed evenly, crushed into granular materials, then mixed the granular materials with water, and then put them into the boiler to heat up to 90 ℃, keep warm for 1h, filter the filtrate, cool to room temperature to obtain material a; mix 7 parts of Semen chinensis, 2 parts of cassia seed, 4 parts of Gujingcao, 2 parts of Mimenghua, 4 parts of Yemingsha, 2 parts of Senecio and 4 parts of 1 ...

Embodiment 3

[0034] A kind of preparation method of heat-clearing and purging-fire marinated egg of the present invention comprises the following steps:

[0035] S1. Select fresh eggs and wash them;

[0036] S2, preparation of pickling solution: 5 parts of gypsum, 2 parts of cold water stone, 5 parts of Anemarrhena anemarrhena, 1 part of gardenia, 4 parts of reed rhizome, 1 part of chrysanthemum, 6 parts of pollen free, 1 part of light bamboo leaves, 5 parts of chrysanthemum by weight 1 part of Prunella vulgaris, 3 parts of Commelina, 6 parts of watermelon rind, 3 parts of lotus leaf and 5 parts of lotus seed heart are mixed evenly, crushed into granular materials, and then the granular materials are mixed with water, and then put into the boiler to heat up to 80 ℃, keep warm for 3h, filter the filtrate, cool to room temperature to obtain material a; mix 1 part of Semen chinensis, 6 parts of cassia seed, 1 part of Gujingcao, 6 parts of Mimenghua, 1 part of Yemingsha, 5 parts of Senecio and...

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PUM

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Abstract

The invention discloses a preparation method of heat-clearing and fire-purging marinated eggs. The method comprises the steps of: S1. selecting fresh eggs and conducting cleaning; S2. preparing a curing solution; S3. conducting curing: immersing the eggs into the curing solution prepared in S2 to conduct soaking, then putting the eggs into a pot, and carrying out decompression vacuum pumping and curing; and S4. conducting air drying, sterilization and packaging: airing and sterilizing the eggs cured in S3, performing cooling to room temperature, then coating the surfaces of the eggs with a layer of preservative, and then conducting vacuum packaging. The marinated eggs prepared by the method provided by the invention have the efficacy of clearing heat and purging fire.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation method of heat-clearing and fire-relieving marinated eggs. Background technique [0002] At present, braised eggs are cooked eggs processed with various seasonings or gravy, and there are many vacuum-packed forms that are easy to carry on the market. But the existing braised eggs are simply delicious and easy to carry. Many people who are easy to get angry hope to reduce their fire not by taking medicine, but by diet therapy. Contents of the invention [0003] In order to solve the technical problems existing in the background technology, the present invention proposes a method for preparing a heat-clearing and fire-relieving marinated egg. The prepared marinated egg has the effect of clearing away heat and purging fire. [0004] The preparation method of a kind of heat-clearing and fire-reducing marinated egg that the present invention proposes comprise...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L33/105A23B5/06
CPCA23B5/06A23V2002/00
Inventor 尹国球
Owner SUSONG XIANGYUAN POULTRY TRADE
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