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A preparation process, the technology of tea eggs, applied in the field of food processing, can solve problems such as unfavorable human health, achieve the effect of shortening the cooking time, improving resistance, and good effect
Inactive Publication Date: 2019-10-25
成都天卤八部食品有限公司
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[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 human health. Being able to make tea eggs that are beneficial to human health has become a subject of research
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Embodiment 1
[0029] A kind of preparation technology of tea egg, comprises the following steps:
[0030] (1) Prepare ingredients according to the following parts by weight: 300 parts of eggs, 10 parts of dried roses, 20 parts of green tea, 5 parts of ginger, 2 parts of astragalus, 4 parts of orange peel, 3 parts of hawthorn, 5 parts of wild mushroom, 0.1 part of allicin , the right amount of salt;
[0031] (2) After washing the eggs with clear water first, soak the eggs in an aqueous vinegar solution for 3 to 10 minutes. The aqueous vinegar solution is formed by mixing white vinegar and water in a ratio of 10 to 30:1;
[0032] (3) Put the soaked eggs in a clay pot or enamel pot, add cold water to immerse, boil, boil for 1 to 3 minutes, take out the eggs for later use;
[0033] (4) Wash the pot and pour cold water again. After the water boils, pour eggs, dried roses, green tea, ginger, astragalus, orange peel, hawthorn, and wild mushrooms into it, and turn off the heat after the water boil...
Embodiment 2
[0037] The difference between this embodiment and Example 1 is that the components in the seasoning bag are different. In this embodiment, the ingredients in the seasoning bag are: 10 parts of dried roses, 25 parts of green tea, 6 parts of ginger, and astragalus 4 parts, orange peel 5 parts, hawthorn 4 parts and wild mushroom 6 parts.
Embodiment 3
[0039] The difference between this embodiment and Example 1 is that the components in the seasoning bag are different. In this embodiment, the ingredients in the seasoning bag are: 20 parts of dried roses, 30 parts of green tea, 10 parts of ginger, and astragalus 5 parts, orange peel 6 parts, hawthorn 5 parts and wild mushroom 10 parts. And, in the step (5) described in the present embodiment, while allicin is poured into the pot, 5-8 parts by weight of old wine are also poured in.
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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...
Claims
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Application Information
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