Tea flavored egg preparation technology

Abstract

The invention discloses a tea flavored egg preparation technology which includes the steps: (1) preparing raw materials including, by weight, 300-500 parts of eggs, 10-20 parts of dry rugose rose flowers, 20-30 parts of green tea, 5-10 parts of ginger, 2-5 parts of membranous milkvetch roots, 4-6 parts of orange peel, 3-5 parts of Chinese hawthorn fruits, 5-10 parts of wild mushrooms, 0.1-0.3 partof allicin and 1-10 parts of salt; (2) washing the eggs and soaking the eggs in vinegar water solution; (3) primarily boiling the eggs and then cooling the eggs; (4) boiling seasonings, filtering theseasonings and packaging the seasonings into a seasoning bag; (5) decocting the seasoning bag; (6) breaking shells of the eggs, placing the eggs into a pot and boiling the eggs to obtain tea flavoredeggs. The ratio of raw materials is based on a traditional Chinese medicine theory and an existing cooking technology, and the tea flavored eggs prepared by the preparation technology are delicious and fragrant in taste and suitable for people of all ages, have healthcare functions for intestines and stomachs and have no side effects on bodies when being eaten for a long time.

Description

technical field

[0001] The invention relates to the technical field of food processing, in particular to a preparation process of tea eggs. Background technique

[0002] Eggs are rich in protein, fat, vitamins, iron, calcium, potassium and other minerals needed by the human body. Its protein is the best protein in nature, which can repair liver tissue damage; it is also rich in DHA, lecithin, and vitellin , beneficial to the development of the nervous system and body, can strengthen the brain, improve memory, and promote liver cell regeneration; eggs contain more vitamin B and other trace elements, which can decompose and oxidize carcinogens in the human body, and have anti-cancer properties. Function: Boiling eggs with tea leaves is very popular among diners because of its mellow taste. However, usually because tea eggs need to be boiled in tea water for a long time during the production process, many harmful substances are likely to be produced, which is not conducive to h...