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Preparation method of marinating material for marinated eggs

A preparation process and marinade technology, applied in the application, function of food ingredients, antimicrobial preservation of food ingredients, etc., can solve problems such as unsatisfactory taste and texture, inability to play the nutritional function of eggs, and affecting human health, etc. , to achieve the effect of low cost, gastrointestinal health care and improved utilization

Inactive Publication Date: 2018-11-06
成都市恒业生态农业有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many kinds of stewed materials and stewed methods, the taste and texture are not particularly ideal. They are salty or light, or add pigments, flavors and preservatives. Regular consumption will not only not play the nutritional function of the egg itself, but will even affect it. human health

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0029] The preparation process of a kind of stewed egg material of the present embodiment comprises the following steps:

[0030] (1) get described raw material by following weight fraction: 1 part of red fruit slices, 3 parts of Chinese prickly ash, 10 parts of rice wine, 1 part of curcuma, 0.2 part of moxibustion licorice, 0.1 part of dried ginger slices, 3 parts of star anise, 0.1 part of allicin, 5 parts brown sugar;

[0031] (2) Wash the red fruit slices, Chinese prickly ash, turmeric, moxibustion licorice, dried ginger slices, and star anise respectively, dry them in the sun, and sterilize them in the sun, and then crush them into granules under a sterile environment;

[0032] (3) After uniformly mixing the granules obtained in step (2), stir-fry at a constant temperature at 120° C. for 30 minutes in a sterile environment, and then pulverize to obtain a powdery intermediate;

[0033] (4) After mixing the powdery intermediate with allicin and brown sugar at 15°C for 10 m...

Embodiment 2

[0036] The preparation process of a kind of stewed egg material of the present embodiment comprises the following steps:

[0037] (1) get described raw material by following weight fraction: 2 parts of red fruit slices, 5 parts of Chinese prickly ash, 15 parts of rice wine, 2 parts of curcuma, 0.4 part of moxibustion licorice, 0.4 part of dried ginger slices, 5 parts of star anise, 0.2 part of allicin, Brown sugar 15 parts.

[0038] (2) Wash the red fruit slices, Chinese prickly ash, turmeric, moxibustion licorice, dried ginger slices, and star anise respectively, dry them in the sun, and sterilize them in the sun, and then crush them into granules under a sterile environment;

[0039] (3) Mix the granules obtained in step (2) evenly, stir-fry at a constant temperature of 150° C. for 60 minutes in a sterile environment, and then pulverize to obtain a powdery intermediate;

[0040] (4) After mixing the powdery intermediate with allicin and brown sugar at 25°C for 60 minutes, t...

Embodiment 3

[0043] A preparation process of a marinated material for a stewed egg in this embodiment includes preparing a base material that can be boiled many times and a one-time seasoning bag. Specifically, the preparation process of the marinated material for a marinated egg includes the following steps:

[0044] (1) The preparation raw materials of the base material are taken according to the following weight fractions: the base material includes the following raw materials by weight ratio: 1 part of red fruit slices, 3 parts of Chinese prickly ash, 10 parts of rice wine, 1 part of turmeric, 0.2 part of moxibustion licorice, 0.1 parts of dried ginger slices, 3 parts of star anise, 0.1 parts of allicin, 5 parts of brown sugar;

[0045] And the seasoning bag is then taken by the following parts by weight: 15 parts of lotus leaves, 5 parts of wild mushrooms;

[0046] (2) Red fruit slices, Chinese prickly ash, turmeric, moxibustion licorice, dried ginger slices, star anise were washed re...

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PUM

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Abstract

The invention discloses a preparation method of a marinating material for marinated eggs. The preparation method utilizes base raw materials and seasoning bag raw materials such as 1 to 2 parts of hawthorn slices, 3 to 5 parts of Chinese prickly ash, 10 to 15 parts of rice wine, 1 to 2 parts of radix curcumae, 0.2 to 0.4 parts of radix glycyrrhizae preparata, 0.1 to 0.4 parts of dried ginger slices, 3 to 5 parts of anise, 0.1 to 0.2 parts of allicin, 5 to 15 parts of brown sugar, 15 to 20 parts of lotus leaf, 5 to 10 parts of wild mushroom and 5 to 10 parts of fresh mint. The preparation method comprises: crushing the base materials, stir-frying the base materials at a high temperature, immersing the seasoning bag in boiling water and carrying out packaging to obtain the marinating material. The preparation method processes the raw materials, improves the raw material use rate and makes the best use of everything. The marinating material is delicious, is not greasy after long-term use,prevents inflammation and has a long preservation period. The preparation method is simple and utilizes a marinating raw material ratio designed based on the theory of traditional Chinese medicine and the existing cooking technology. The marinated eggs prepared through the marinating material do not contain harmful components and have a fresh taste.

Description

technical field [0001] The invention relates to the technical field of food processing, in particular to a preparation process of a marinated material for marinated eggs. Background technique [0002] Eggs are nutritious and rich in protein, which is an indispensable nutritious food in everyone's life. The ancient Chinese medicine book "Compendium of Materia Medica" records: Eggs are sweet and flat in nature and can calm the five internal organs and calm the mind; Disease prolongation, most suitable for growing children, teenagers and pregnant women, as a nutritional supplement. However, the boiled eggs usually used have a single taste and poor mouthfeel. Braised eggs are traditional foods of the Chinese nation, which are cooked eggs processed with various seasonings or gravy. Although there are many kinds of stewed materials and stewed methods, the taste and texture are not particularly ideal. They are salty or light, or add pigments, flavors and preservatives. Regular c...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L27/00A23L3/3535A23L33/105A23L27/10A23L29/30A23L5/10A23L15/00
CPCA23L3/3535A23V2002/00A23L5/10A23L5/13A23L15/00A23L27/00A23L27/10A23L29/30A23L33/105A23V2200/16A23V2200/15A23V2200/30A23V2200/10A23V2200/32A23V2250/212
Inventor 杨勤何洋
Owner 成都市恒业生态农业有限公司
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