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Method for preparing egg food

A food and egg technology, applied in the field of egg food preparation, can solve problems such as poor flavor, harmful to human body, difficult to popularize and use, etc., and achieve the effect of unique flavor

Inactive Publication Date: 2006-03-08
欧利宝
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] There are many egg products, such as iodine-containing eggs, zinc-containing eggs, preserved eggs, preserved eggs, etc. Some contain chemically synthesized preparations, and some ingredients contain toxic substances such as lead, which are harmful to the human body, have poor flavor, and are inconvenient to eat. , Chinese patent CN1088757, published on July 6, 1994, disclosed "a kind of ready-to-eat egg food and its preparation method", with eggs as the main raw material, equipped with star anise, sweet vinegar, licorice, capsicum, soy sauce, sugar The brine juice made of salt, water, etc., after a certain production process, is repeatedly heated and cooled under certain temperature and pressure conditions, and then soaked, dried, and sterilized.
The preparation method of the invention patent is too complicated and costly, and it is not easy to popularize and use

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0010] Weigh the raw material according to the following weight

[0011] Schisandra 5g, cloves 0.2g, amomum 8g, licorice 4g, fragrant sand 5g, anise 2g, nutmeg 2g, fennel 1g, grass mulberry 3g, cinnamon 3g, grass fruit 3g, tangerine peel 2g, kaempferia 3g, pepper 3g, Bibu 5g, ginger 10g, hawthorn 3g.

[0012] Preparation method: first remove impurities from the above-mentioned various raw materials, sieve away dust, and wash; boil 100 raw eggs in cold water, peel them, then put them into a casserole together with the raw materials, add 1.5-2kg of water, add Add 50g of salt, add 50g of sugar, boil for 10 minutes, cover and let it stand for 48 hours, take it out, and the finished product is ready.

Embodiment 2

[0014] Weigh the raw material according to the following weight

[0015] Schisandra 25g, clove 1g, amomum 40g, licorice 20g, fragrant sand 25g, anise 10g, nutmeg 10g, cumin 5g, grass mulberry 15g, cinnamon 15g, grass fruit 15g, tangerine peel 10g, kaempferia 15g, pepper 15g, hawthorn 15g.

[0016] Preparation method: first remove impurities from the above-mentioned various raw materials, sieve away dust, and wash; boil 500 raw eggs in cold water, peel them, and then put them into a casserole together with the raw materials, add 7.5-10kg of water, add Add 250g of salt and 250g of sugar, boil for 10 minutes, cover and let it stand for 48 hours, then take it out, and the finished product is ready.

Embodiment 3

[0018] Weigh the raw material according to the following weight

[0019] Schisandra 50g, cloves 2g, amomum 80g, licorice 40g, fragrant sand 50g, anise 20g, nutmeg 20g, cumin 10g, grass mulberry 30g, cinnamon 30g, grass fruit 30g, tangerine peel 20g, kaempferia 30g, pepper 30g, hawthorn 30g.

[0020] Preparation method: first remove impurities from the above-mentioned various raw materials, sieve away dust, and wash; boil 1000 raw eggs in cold water, peel them, then put them into a casserole together with the raw materials, add 15-20kg of water, add Add 500g of salt, add 500g of sugar, boil for 10 minutes, cover and leave for 48 hours, take it out, and the finished product is ready.

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PUM

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Abstract

The cooked shelled egg and Chinese medicinal material are placed in an earthern casserole, water is added, salt is added, sugar is added, then they are boiled for 10min, closed and stored for 48hr, then the egg can be taken out so as to obtain the invented egg product with unique flavour and several health-care functions of nourishing spleen and stomach, warming the middle-jiao to alleviate pain, etc. The above-mentioned Chinese medicinal material includes schisandra fruit, clove, amomum fruit, licorice, star anise and others.

Description

technical field [0001] The invention relates to a preparation method of egg food with health care function. Background technique [0002] There are many egg products, such as iodine-containing eggs, zinc-containing eggs, preserved eggs, preserved eggs, etc. Some contain chemically synthesized preparations, and some ingredients contain toxic substances such as lead, which are harmful to the human body, have poor flavor, and are inconvenient to eat. , Chinese patent CN1088757, published on July 6, 1994, disclosed "a kind of ready-to-eat egg food and its preparation method", with eggs as the main raw material, equipped with star anise, sweet vinegar, licorice, capsicum, soy sauce, sugar , salt and water, etc., after a certain production process, it is heated and cooled repeatedly under certain temperature and pressure conditions, and then soaked, dried and sterilized. The preparation method of this invention patent is too complicated and costly, and it is not easy to populariz...

Claims

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Application Information

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IPC IPC(8): A23L1/32A61K36/00A23L15/00
Inventor 欧利宝
Owner 欧利宝
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