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Spiced salted egg

A spiced salted egg and perfume technology, which is applied in egg preservation, food preservation, food science, etc., can solve the problems of single production method and poor taste, and achieve the effect of promoting appetite and complete color, fragrance and taste

Inactive Publication Date: 2002-12-25
汪玉路
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] The purpose of the present invention is to overcome the disadvantages of single production method and poor taste of egg food on the market and provide a spiced salted egg that is rich in nutrition, unique in color, fragrance and complete, and can promote appetite.

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0009] Example 1 Take 50 kg of pickled duck eggs as an example: each portion of ingredients is measured in g, and 24 g of fennel, 13.5 g of cinnamon, 36 g of Angelica dahurica, 13.5 g of dried ginger, 36 g of kaempferen, 13.5 g of clove, 36 g of woody, grass 24g cardamom, 36g galangal, 36g cumin, 13.5g Chuanjiao, 36g nutmeg, 13.5g sand red, 60g bonewort, 36g fenugreek, 12g white pepper, 36g cumin, 120g sugar; Add 2 kg of iodized salt to 100 kg of warm water to make a five-spice aqueous solution; then put the duck eggs into the above-mentioned prepared five-spice aqueous solution container and marinate for 27 days; finally put the pickled five-spice salted eggs into a steamer to steam For 60 minutes, steam the five-spice salted eggs at a temperature of 120°C. The prepared five-spice salted eggs are light brown in appearance, with moderate saltiness, loose and refreshing egg yolk, rich in nutrition, warming the stomach and dispelling cold, complete in color and fragrance, and pr...

Embodiment 2

[0010] Example 2 Take 12 kg of pickled duck eggs as an example: the ingredients are measured in grams per serving, take 3g of fennel, 2.5g of cinnamon, 6g of Angelica dahurica, 3.5g of dried ginger, 6g of kaempferen, 3g of clove, 6g of woody fragrance, and cardamom 4g, 6g galangal, 6g cumin, 3g Chuanjiao, 6g nutmeg, 3g sand red, 6g black tea, 12g bonewort, 6g fenugreek, 6g comfrey, 2g white pepper, 6g cumin, 25g sugar; Add the above-mentioned ingredients and 0.5 kg of iodized salt into 25 kg of warm water to prepare a five-spice aqueous solution; then put the duck eggs in the above-mentioned prepared five-spice aqueous solution container and marinate for 25 days; finally put the pickled five-spice salted eggs Steam in a steamer for 45 minutes at 110°C until cooked. The prepared five-spice salted eggs are dark brown in appearance, moderate in thickness, loose and refreshing in egg yolk, rich in nutrition, warming the stomach and dispelling cold, complete in color, fragrance and...

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Abstract

A spiced salted egg is prepared through preparing the spicing material from 20 raw materials including anise, cinnamon bark, dahurian angelica root, white sugar, brown tea, etc. mixing them with iodine-enriched salt, adding the mixture to water, immersing eggs in the liquid for salting, and steaming. Its advantages are health-care function, and good colour, smell and taste.

Description

technical field [0001] The invention relates to pickled food, in particular to a method for pickling spiced salted eggs. Background technique [0002] Salted eggs have a long history as a delicacy on the table of common people. The traditional salted egg pickling method is mostly made by soaking in salt water or simmering in salt mud. Although salted eggs do not lose their nutritional content, and have a taste that penetrates into the inside and tastes delicious, the salted eggs soaked and simmered by the above method are not easy to store for a long time. Hard taste, more importantly, the taste of salted eggs is single. With the improvement of people's living standards, people's food culture and tastes are becoming more and more sophisticated, and they have developed from traditional eating habits to a variety of high-quality foods that are beneficial to health and taste. Therefore, there is an urgent need for a new breakthrough in the production diet of egg food in the ...

Claims

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Application Information

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IPC IPC(8): A23B5/12
Inventor 汪玉路
Owner 汪玉路
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