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Manufacturing method of tea baked egg

A production method, tea-baked egg technology, applied in the direction of food science, etc., can solve the problems of loss of nutrients, difficult control of temperature and time, easy to control the baking temperature, etc., to achieve high nutritional value and high use value , the effect of bright colors inside

Inactive Publication Date: 2019-03-05
PUAN COUNTY HONGXIN TEA IND DEV
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] The outer appearance of the eggshell still maintains the original white color without cracks, but the inner part becomes tea-brown due to the absorption of tea gas. , the existing baked tea eggs are difficult to make, and it is difficult to control the temperature and time. The baked tea eggs have a great influence on the selection of tea leaves. Good baking temperature leads to the loss of a lot of nutrients. Camellia tetracocca Zhang is a rare ancient tea tree that lives in the mountains and forests at an altitude of 1700-1950m in Pu'an County, Qianxinan Prefecture, Guizhou

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0015] A method for making tea-baked eggs, the steps of which include: (1) selecting eggs, selecting native eggs of uniform size; (2) selecting tea leaves; (3) mixing, placing the eggs and the selected tea leaves in a smoker (4) sealing; (5) baking.

[0016] Egg selection: Choose native eggs of uniform size. The laying hens of the native eggs are free-range native chickens. The weight of the selected eggs is about 50g. The size of the eggs is constant, and the color of the eggs is all eggs with white shells.

[0017] Selection of raw materials. The raw materials are selected from the four-ball tea leaves of rare ancient tea trees that live in the mountains and forests at an altitude of 1700-1950m in Pu'an County, Qianxinan Prefecture, Guizhou Province. The fresh leaves of the four-ball tea leaves are picked to make red crushed tea.

[0018] Mixing: place the finished red crushed tea in the smoker box, the thickness of the red crushed tea placed in the smoker box is 2cm, put eg...

Embodiment 2

[0021] A method for making tea-baked eggs, the steps of which include: (1) selecting eggs, selecting native eggs of uniform size; (2) selecting tea leaves; (3) mixing, placing the eggs and the selected tea leaves in a smoker (4) sealing; (5) baking.

[0022] Egg selection: Choose native eggs of uniform size. The laying hens of the native eggs are free-range native chickens. The weight of the selected eggs is about 60g. The size of the eggs is constant, and the color of the eggs is all eggs with white shells.

[0023] Selection of raw materials. The raw materials are selected from the four-ball tea leaves of rare ancient tea trees that live in the mountains and forests at an altitude of 1700-1950m in Pu'an County, Qianxinan Prefecture, Guizhou Province. The fresh leaves of the four-ball tea leaves are picked to make red crushed tea.

[0024] Mixing: place the finished red crushed tea in the smoker box, the thickness of the red crushed tea placed in the smoker box is 3cm, put eg...

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PUM

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Abstract

The invention discloses a manufacturing method of a tea baked egg. The manufacturing method comprises following steps: (1) picking native eggs with a uniform size; (2) picking tea; (3) mixing eggs andtea, and placing the eggs and tea in a fumigation box; (4) sealing the fumigation box; and (5) baking the eggs. Broken black tea, which is prepared from camellia tetracocca that is only grown in Pu'an county of Guizhou province, is taken as the raw material, and stalks are removed from the broken black tea. The nutrients of the broken black tea can be effectively absorbed by the eggs. The pickedeggs have a uniform size, and the weight of the eggs is in a certain range. During the fumigation process, the nutrients of tea can be more fully absorbed by the eggs. The appearance of the eggs is not influenced. The color of the interior of eggs is bright, the nutritional value is higher, during the baking process, the baking temperature is adjustable, the temperature is adjusted in different phases to ensure that nutrients in tea are completely absorbed by eggs, and the using value of the eggs becomes higher.

Description

technical field [0001] The invention specifically relates to a method for making tea-baked eggs. Background technique [0002] The appearance of the eggshell still maintains the original white color without cracks, but the inside becomes tea-brown due to the absorption of tea gas. , the existing baked tea eggs are difficult to make, and it is difficult to control the temperature and time. The baked tea eggs have a great influence on the selection of tea leaves. A good baking temperature leads to the loss of a lot of nutrients. Camellia tetracocca Zhang is a rare ancient tea tree that lives in the mountains and forests at an altitude of 1700-1950m in Pu'an County, Qianxinan Prefecture, Guizhou. In 1981, Professor Zhang Hongda of Sun Yat-Sen University named it according to the characteristics of the big tea tree in Pu'an, Guizhou. Contents of the invention [0003] Purpose of the invention: In order to solve the problems existing in the prior art, the present invention pr...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00
CPCA23L15/30
Inventor 曹宏
Owner PUAN COUNTY HONGXIN TEA IND DEV