Technique for preparing vinegar spicy eggs

A preparation process, the technology of fragrant eggs, which is applied in the field of preparation of cooked egg products, to achieve the effect of rich taste, pure taste and moist appearance

Inactive Publication Date: 2005-03-30
侯永根 +1
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

And take vinegar as base material to prepare the technical method of cooked

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] A preparation process for vinegar-flavored eggs, comprising steaming and peeling fresh eggs, then stewing and soaking them in a soup based on vinegar, and making every 50 kilograms of fresh eggs (every 50 kilograms of fresh eggs is a pot) , the vinegar-based soup is made with the following raw materials and ratios (unit: kg): vinegar 6, soy sauce 6, salt 0.2, red yeast rice 0.025, meat essence 0.25, dark soy sauce 0.425, chicken essence 0.075-, monosodium glutamate 0.1, pepper 0.05, aniseed 0.1, pepper 0.1, garlic 0.1, fresh ginger 0.05, cumin 0.025, angelica 0.05, wolfberry 0.1, cinnamon 0.04, red dates 0.15, vegetable oil 0.1.

[0011] Heat vegetable oil in an iron pot, add salt and vinegar, and then put other seasonings into the pot and cook for five minutes to make a soup; put steamed (boiled) peeled eggs into the soup, add appropriate amount of water, Make the liquid surface of the soup submerge the eggs; simmer for 4-5 hours on medium heat, then soak for 12-15 hou...

Embodiment 2

[0016] A preparation process of vinegar-flavored eggs comprises steaming and peeling fresh eggs, and then stewing and soaking them in a soup based on vinegar. For every 50 kilograms of fresh eggs, the soup based on vinegar is The following raw materials and proportions (unit: kg) are made: vinegar 7, soy sauce 7, salt 0.25, red yeast rice 0.035, meat essence 0.3, dark soy sauce 0.5, chicken essence 0.1, monosodium glutamate 0.12, pepper 0.06, aniseed 0.12, pepper 0.12 , garlic 0.2, fresh ginger 0.1, cumin 0.035, angelica 0.075, wolfberry 0.2, cinnamon 0.05, red dates 0.2, vegetable oil 0.2.

Embodiment 3

[0018] A preparation process of vinegar-flavored eggs comprises steaming and peeling fresh eggs, and then stewing and soaking them in a soup based on vinegar. For every 50 kilograms of fresh eggs, the soup based on vinegar is The following raw materials and proportions (unit: kilogram) are made: vinegar 7.5, soy sauce 7.5, salt 0.3, red yeast rice 0.04, meat essence 0.325, dark soy sauce 0.55, chicken essence 0.125, monosodium glutamate 0.15, pepper 0.075, aniseed 0.15, pepper 0.15 , garlic 0.25, fresh ginger 0.125, cumin 0.05, angelica 0.1, wolfberry 0.25, cinnamon 0.075, red dates 0.25, vegetable oil 0.25.

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Abstract

A fragrant vinegared egg with health-care function and rich nutrients (protein, vitamines, Ca, Fe, etc) is prepared from fresh eggs through boiling, removing shell, boiling in the soup prepared from 19 raw materials including vinegar, soy, salt, red koji, meat extract, gourmet powder, etc, and immersing in said soup.

Description

technical field [0001] The invention relates to a preparation process of cooked eggs, in particular to a preparation process of vinegar-flavored eggs. Background technique [0002] In addition to rich nutritional value, eggs also have the functions of protecting the liver, promoting nutrient absorption, delaying aging, promoting development, preventing tumors and beautifying. Existing boiled egg products have flavors such as stewed flavor, spiced flavor, tea flavor. Vinegar can promote normal metabolism, help digestion and absorption, protect kidney function, liver function, expand blood vessels and protect arteries, delay aging, lose weight, beautify and other effects, and is recognized as a health food. And take vinegar as base material to prepare the technical method of cooked egg product yet to see relevant bibliographical information at present. Contents of the invention [0003] Aiming at the current situation that there is no preparation process and method for pre...

Claims

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Application Information

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IPC IPC(8): A23L15/00A23L23/10A23L27/00A23L27/10A23L27/22A23L27/26A23L27/40A23L27/50C12J1/00C12N1/00
Inventor 刘变琴侯永根
Owner 侯永根
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