Processing method of spicy preserved egg stuffing

Abstract

The invention discloses a processing method of spicy preserved egg stuffing. The processing method comprises the following steps: weighing various ingredients according to the weight ratio; cleaning pork, respectively putting the cleaned pork into a crusher for crushing, respectively adding fresh ginger, green onion, pepper powder, dried chilli, dried Chinese prickly ash, sesame oil, cooking wine and vinegar juice into the pork after the pork is crushed, and continuously crushing for 15 minutes to obtain a pork mixture; cleaning preserved eggs, and dicing the cleaned preserved eggs in a dicing machine to obtain crushed preserved eggs with specified sizes; and respectively adding the pork mixture and the crushed preserved eggs into a mixer, and mixing to obtain the final spicy preserved egg stuffing. The added chilies and vinegar can effectively remove the ammonia smell in the preserved eggs, and the preserved eggs have spicy flavor, improve audiences and have high popularization value. The invention further discloses a granulator for the preserved eggs, and the granulator can be used for cutting the preserved eggs into specified sizes.

Description

technical field [0001] The invention belongs to the field of food processing, and in particular relates to a processing method of spicy preserved egg stuffing. Background technique [0002] The current egg yolk crisps, dumplings and wontons do not rarely have preserved egg fillings. The reason is that preserved eggs are not easy to mix with other fillings, especially preserved eggs are not convenient to cut into granules, and it is difficult to cut them into standardized granular shapes. If it is too large, it is too small, which will make it difficult to mix the preserved egg filling, and the taste will be different after eating. If the preserved egg is mixed with other fillings and put into a grinder, it will easily cause the preserved egg to be crushed into powder, which will cause the problem of odor, which will greatly affect the taste of the preserved egg. The mouthfeel of the stuffing, in addition, the taste of preserved eggs is unique, and the range of people who eat...

AI Technical Summary

Problems solved by technology

[0002] The current egg yolk crisps, dumplings and wontons do not rarely have preserved egg fillings. The reason is that preserved eggs are not easy to mix with other fillings, especially preserved eggs are not convenient to cut into granules, and it is difficult to cut them into standardized granular shapes. If it is too large, it is too small, which will make it difficult to mix the preserved egg filling, and the taste will be different after eating. If the preserved egg is mixed with other fillings and put into a grinder, it will easily cause the preserved egg to be crushed into powder, which will cause the problem of odor, which will greatly affect the taste of the preserved egg. The mouthfeel of the stuffing, in addition, the taste of preserved eggs is unique, and the range of people who eat them is small, so it is necessary to improve its taste, especially remove the ammonia smell, increase the spicy taste while retaining its fragrance, and form a spicy flavor. Expand the range of food groups

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