Making method of flavored marinated eggs

Abstract

The invention discloses a making method of flavored marinated eggs. The making method comprises the following steps: S1, selecting fresh eggs or mixed egg liquid as a raw material for making the marinated eggs; s2, pre-cooking the treated fresh eggs or the mixed egg liquid to obtain oval or round solid eggs; s3, picking out broken and irregular solid eggs, putting the complete solid eggs into the first marinade, performing braising and soaking for a period of time, and performing air drying to obtain primarily marinated eggs; and S4, fishing out the primarily marinated eggs, putting the primarily marinated eggs into the second marinade, fishing out the primarily marinated eggs after marinating is completed, cooling the primarily marinated eggs in a sterile room temperature condition, and performing vacuum packaging. According to the making method of the marinated eggs, the double-marinating technology of primary marinating and secondary marinating is adopted, the marinated eggs are more tasty and richer in taste, primary marinating mainly enables the marinated eggs to absorb the basic taste, secondary marinating further increases the flavor, and the taste of the marinated eggs is more distinct.

Description

Technical Field

[0001] The invention relates to a marinated egg, in particular to a method for making a flavored marinated egg. Background Art

[0002] Braised eggs are a delicacy made from eggs through cooking and braising. They are fragrant, soft and nutritious. Braised eggs inherit most of the nutrients of eggs, including: high-quality protein: repairs liver tissue damage; fat, vitamins and minerals: such as iron, calcium, potassium, etc., which are beneficial to health; DHA, lecithin, and yolk: beneficial to the development of the nervous system and body, can strengthen the brain, improve memory, and promote liver cell regeneration; vitamin B and other trace elements: can decompose and oxidize carcinogens in the human body, and have an anti-cancer effect.

[0003] However, in the prior art, the braised eggs are often only braised once, which leads to the problems of insufficient flavor, single taste, simple marinade formula, soft taste and limited nutritional value.

[0004] Therefore, a method for making a flavored marinated egg is urgently needed to solve the technical problems existing in the above-mentioned prior art. Summary of the invention

[0005] The invention overcomes the shortcomings of the prior art and provides a method for making flavored marinated eggs.

[0006] To achieve the above object, the technical solution adopted by the present invention is: a method for making flavored marinated eggs, comprising the following steps:

[0007] S1. Select fresh eggs or mixed egg liquid as raw materials for making marinated eggs; when the selected raw materials are fresh eggs, the fresh eggs need to be selected and washed; when the selected raw materials are mixed egg liquid, the mixed egg liquid needs to be stirred and sieved;

[0008] S2, pre-cooking the treated fresh eggs or mixed egg liquid to obtain solid eggs in an oval or round shape;

[0009] S3, picking out the damaged and irregular solid eggs, putting the intact solid eggs into the first marinade, simmering for 15 to 30 minutes, turning off the heat and soaking for 1 to 5 hours, turning over every 15 to 20 minutes during the soaking process, to obtain the first marinated eggs;

[0010] S4. Take out the first marinated eggs, air-dry them at sterile room temperature for 5 to 10 minutes, then put the air-dried first marinated eggs into the second marinade, simmer for 10 to 15 minutes, turn off the heat and soak for 0.5 to 3 hours, take them out and cool them at sterile room temperature, and then vacuum-pack them.

[0011] In a preferred embodiment of the present invention, in step S1), the fresh eggs are one of fresh chicken eggs, fresh duck eggs, fresh goose eggs, and fresh quail eggs; the mixed egg liquid is prepared by mixing ice egg yolk and ice egg liquid in a mass ratio, and during the mixing process, the foam floating on the surface of the mixed egg liquid is removed, and when sieving, a 40-mesh or 60-mesh sieve is used.

[0012] In a preferred embodiment of the present invention, in step S2), the mixed egg liquid is pre-cooked and poured into an egg mold; the pre-cooking time is 5 to 8 minutes.

[0013] In a preferred embodiment of the present invention, in step S3), the first marinade includes: drinking water, spices, angelica dahurica, tangerine peel, hawthorn, chili, ginger, pickled pepper, edible salt, white sugar, rock sugar, monosodium glutamate, brewed soy sauce (containing caramel color), white wine, cooking wine, rice wine, oyster sauce, tea, sodium glutamate, 5'-flavor nucleotide disodium, yeast extract, and ethyl maltol; the spices include one or more of Sichuan pepper, white pepper, black pepper, fennel, star anise, cinnamon, bay leaf (bay leaf), nutmeg, coriander, lemongrass, cumin, and longan; the tea is one or more of black tea, green tea, oolong tea, and dark tea.

[0014] In a preferred embodiment of the present invention, the first marinade further comprises: seaweed extract and wolfberry, and the seaweed extract is kelp or laver concentrate.

[0015] In a preferred embodiment of the present invention, in step S4), flavor spices are added to the second marinade on the basis of the ingredients of the first marinade, including one or more of licorice, cardamom, turmeric, angelica, cinnamon, grass fruit, cloves, galangal, amomum, and galangal.

[0016] In a preferred embodiment of the present invention, during the process of mixing and preparing the mixed egg liquid, one of dietary fiber, collagen or probiotics is added.

[0017] In a preferred embodiment of the present invention, the ratio of the total mass of all the marinades in the first marinade to drinking water is 2%-2.5%, and the ratio of the total mass of all the marinades in the second marinade to drinking water is 2.5%-3%.

[0018] In a preferred embodiment of the present invention, the frozen egg yolk and the frozen egg liquid are respectively chicken egg yolk and chicken egg white or duck egg yolk and duck egg white.

[0019] The present invention solves the defects existing in the background technology and has the following beneficial effects:

[0020] (1) The method for making braised eggs provided by the present invention adopts a double brine process of primary brine and secondary brine, so that the braised eggs are more flavorful and have a richer taste. The primary brine mainly allows the braised eggs to absorb the basic flavor, while the secondary brine further enhances the flavor, making the taste of the braised eggs more distinct.

[0021] (2) In the method for making braised eggs provided by the present invention, the first and second brine recipes both contain a variety of spices and seasonings, making the braised eggs rich and unique in flavor. At the same time, nutrients such as seaweed extract and wolfberry are added to improve the nutritional value of the braised eggs.

[0022] (3) The method for making braised eggs provided by the present invention includes an air-drying process between the initial brine and the secondary brine, which not only removes moisture on the surface of the braised eggs, but also makes the braised eggs more firm and elastic.

[0023] (4) The method for making braised eggs provided by the present invention adds healthy ingredients such as dietary fiber, collagen or probiotics during the preparation of the mixed egg liquid, which not only improves the nutritional value of the braised eggs, but also gives the braised eggs additional health functions, thereby meeting consumers' demand for healthy food. BRIEF DESCRIPTION OF THE DRAWINGS

[0024] In order to more clearly illustrate the embodiments of the present invention or the technical solutions in the prior art, the drawings required for use in the embodiments or the description of the prior art are briefly introduced below. Obviously, the drawings described below are only some embodiments recorded in the present invention. For those of ordinary skill in the art, other drawings can be obtained based on these drawings without creative work.

[0025] Figure 1 It is a flow chart of a method for making braised eggs according to a preferred embodiment of the present invention. DETAILED DESCRIPTION

[0026] The following will be combined with the drawings in the embodiments of the present invention to clearly and completely describe the technical solutions in the embodiments of the present invention. Obviously, the described embodiments are only part of the embodiments of the present invention, not all of the embodiments. Based on the embodiments of the present invention, all other embodiments obtained by ordinary technicians in this field without creative work are within the scope of protection of the present invention.

[0027] In the following description, many specific details are set forth to facilitate a full understanding of the present invention, but the present invention may also be implemented in other ways different from those described herein. Therefore, the protection scope of the present invention is not limited to the specific embodiments disclosed below.

[0028] like Figure 1 As shown, a method for making flavored marinated eggs comprises the following steps:

[0029] S1. Select fresh eggs or mixed egg liquid as raw materials for making marinated eggs; when the selected raw materials are fresh eggs, the fresh eggs need to be selected and washed; when the selected raw materials are mixed egg liquid, the mixed egg liquid needs to be stirred and sieved;

[0030] Furthermore, the fresh eggs are one of the fresh chicken eggs, fresh duck eggs, fresh goose eggs and fresh quail eggs; the mixed egg liquid is prepared by mixing ice egg yolk and ice egg liquid in a mass ratio; during the mixing process, the foam floating on the surface of the mixed egg liquid is removed; when sieving, a 40-mesh or 60-mesh sieve is used.

[0031] Furthermore, the frozen egg yolk and the frozen egg liquid are respectively chicken egg yolk and chicken egg white or duck egg yolk and duck egg white.

[0032] Furthermore, during the process of mixing and preparing the mixed egg liquid, one of dietary fiber, collagen or probiotics is added.

[0033] What needs further explanation here is that dietary fiber can increase the volume of food, promote intestinal peristalsis, help control weight, prevent constipation and certain intestinal diseases. It can be extracted from grains, fruits and vegetables, added to the mixed egg liquid in powder form, and then stirred evenly and shaped before cooking. This will make the braised eggs have a higher sense of fullness and intestinal health benefits.

[0034] Collagen is an important component of skin, bones, tendons and other tissues. Supplementing collagen helps improve skin elasticity and promote joint health. It is usually derived from animal skin, bones or fish, and is added in the form of hydrolyzed collagen powder. It can be added during the egg mixing stage to ensure even distribution during the marinating process.

[0035] Probiotics can regulate the balance of intestinal flora, enhance immunity, promote nutrient absorption, and prevent intestinal diseases. Probiotics are usually derived from fermented foods or specially cultivated strains, and are added to the mixed egg liquid in the form of live bacteria to ensure the activity of the probiotics.

[0036] S2, pre-cooking the treated fresh eggs or mixed egg liquid to obtain solid eggs in an oval or round shape;

[0037] Furthermore, when the mixed egg liquid is pre-cooked, the mixed egg liquid is poured into an egg mold; the pre-cooking time is 5 to 8 minutes.

[0038] S3, picking out the damaged and irregular solid eggs, putting the intact solid eggs into the first marinade, simmering for 15 to 30 minutes, turning off the heat and soaking for 1 to 5 hours, turning over every 15 to 20 minutes during the soaking process, to obtain the first marinated eggs;

[0039] Further, the first marinade includes: drinking water, spices, angelica, tangerine peel, hawthorn, chili, ginger, pickled pepper, edible salt, white sugar, rock sugar, monosodium glutamate, brewed soy sauce (including caramel color), white wine, cooking wine, rice wine, oyster sauce, tea, monosodium glutamate, 5'-flavor nucleotide disodium, yeast extract, ethyl maltol; spices include one or more of prickly ash, white pepper, black pepper, fennel, star anise, cinnamon, bay leaf (bay leaf), nutmeg, coriander, lemongrass, cumin, and longan; tea is one or more of black tea, green tea, oolong tea, and dark tea. The first marinade also includes: seaweed extract and wolfberry, and the seaweed extract is kelp or laver concentrate.

[0040] It is important to note that seaweed is rich in iodine, potassium, calcium, magnesium, and a variety of vitamins, especially vitamin K and certain B vitamins. Iodine is an important component of thyroid hormones and is essential for maintaining normal thyroid function; potassium helps maintain heart health and blood pressure balance; calcium and magnesium are good for bone health; and vitamin K is important for bone health and blood clotting.

[0041] During the marinating process, adding an appropriate amount of seaweed extract can make the marinated eggs retain their original flavor while adding the freshness of the ocean and improving the nutritional value.

[0042] Lycium barbarum contains a variety of amino acids, vitamins (especially vitamins C and E), minerals, and a variety of active ingredients such as Lycium barbarum polysaccharides. Lycium barbarum has a variety of biological activities such as antioxidant, anti-inflammatory, and immunomodulatory, which are beneficial for protecting vision, enhancing immunity, and anti-aging.

[0043] In this embodiment, the dried wolfberry can be directly added to the braising soup, or sprinkled on the eggs as a garnish in the later stage of braising, so that the braising eggs have the sweet fragrance and nutrition of wolfberry.

[0044] S4. Take out the first marinated eggs, air-dry them at sterile room temperature for 5 to 10 minutes, then put the air-dried first marinated eggs into the second marinade, simmer for 10 to 15 minutes, turn off the heat and soak for 0.5 to 3 hours, take them out and cool them at sterile room temperature, and then vacuum-pack them.

[0045] Furthermore, the second marinade is added with flavor spices based on the ingredients of the first marinade, including one or more of licorice, cardamom, turmeric, angelica, cinnamon, grass fruit, cloves, galangal, amomum, and galangal.

[0046] Furthermore, the ratio of the total mass of all the marinades in the first marinade to the drinking water is 2%-2.5%, and the ratio of the total mass of all the marinades in the second marinade to the drinking water is 2.5%-3%.

[0047] Embodiment 1

[0048] Preparation process of traditional spiced braised eggs:

[0049] S1: Select and clean fresh eggs as raw materials.

[0050] S2: pre-cooking the eggs to obtain solid eggs.

[0051] S3: Pick out the broken and irregular solid eggs and put the intact solid eggs into the first marinade. The first marinade includes drinking water, pepper, star anise, cinnamon, bay leaves, ginger, edible salt, white sugar, brewed soy sauce, cooking wine, etc. After simmering for 20 minutes, turn off the heat and soak for 3 hours, turning it over every 15 minutes.

[0052] S4: Take out the first marinated eggs, air dry for 7 minutes, and then put them into the second marinade. Add licorice and cardamom to the first marinade. Simmer for 12 minutes, turn off the heat and soak for 1.5 hours, take out and let cool, and vacuum seal.

[0053] Embodiment 2

[0054] Preparation process of spicy braised eggs:

[0055] S1: Select and clean fresh duck eggs as raw materials.

[0056] S2: pre-cooking the duck eggs to obtain solid eggs.

[0057] S3: Pick out the broken and irregular solid eggs and put the intact solid eggs into the first marinade. The first marinade includes drinking water, pepper, white pepper, star anise, cinnamon, ginger, pickled pepper, edible salt, white sugar, brewed soy sauce, white wine, etc. After simmering for 15 minutes, turn off the heat and soak for 1 hour, turning it over every 20 minutes.

[0058] S4: Take out the first marinated eggs, air dry them for 5 minutes, and then put them into the second marinade. Add grass fruit and cloves to the first marinade. Simmer for 10 minutes, turn off the heat and soak for 0.5 hours, take out and let cool, and vacuum seal.

[0059] Embodiment 3

[0060] Preparation process of tea-flavored braised eggs:

[0061] S1: Mixed egg liquid is selected as the raw material, which is prepared by mixing frozen egg yolk and frozen egg liquid in a mass ratio of 1:1, removing foam and passing through a 40-mesh sieve.

[0062] S2: Pour the mixed egg liquid into an egg mold for pre-cooking for 6 minutes to obtain a solid egg.

[0063] S3: Pick out the broken and irregular solid eggs and put the intact solid eggs into the first marinade. The first marinade includes drinking water, spices (fennel, star anise, cinnamon), tangerine peel, hawthorn, edible salt, white sugar, rock sugar, brewed soy sauce, green tea, etc. After simmering for 30 minutes, turn off the heat and soak for 5 hours, turning it over every 15 minutes.

[0064] S4: Take out the first marinated eggs, air dry them for 10 minutes, and then put them into the second marinade. Add cinnamon and galangal to the first marinade. Simmer for 15 minutes, turn off the heat and soak for 3 hours, take out and let cool, and vacuum seal.

[0065] Embodiment 4

[0066] Preparation process of healthy braised eggs:

[0067] S1: Use mixed egg liquid as the raw material, which is prepared by mixing frozen duck egg yolk and frozen duck egg liquid in a mass ratio of 1:2, adding dietary fiber, removing foam, and passing through a 60-mesh sieve.

[0068] S2: Pour the mixed egg liquid into an egg mold for pre-cooking for 8 minutes to obtain a solid egg.

[0069] S3: Pick out the broken and irregular solid eggs and put the intact solid eggs into the first marinade. The first marinade includes drinking water, spices (peppercorns, white pepper), angelica dahurica, tangerine peel, edible salt, white sugar, rock sugar, brewed soy sauce, kelp concentrate, wolfberry, etc. After simmering for 25 minutes, turn off the heat and soak for 4 hours, turning it over every 20 minutes.

[0070] S4: Take out the first marinated eggs, air dry them for 8 minutes, and then put them into the second marinade. Add angelica and amomum to the first marinade. Simmer for 13 minutes, turn off the heat and soak for 2 hours, take out and let cool, and vacuum seal.

[0071] It should be further explained here that the various styles of marinated eggs produced above all comply with the following national standards:

[0072] Fresh eggs (fresh chicken eggs, fresh duck eggs, fresh goose eggs, fresh quail eggs) comply with the provisions of GB2749;

[0073] The frozen egg (chicken egg or duck egg) yolk and frozen egg (chicken egg or duck egg) liquid shall comply with the provisions of GB2749;

[0074] Drinking water complies with the provisions of GB5749;

[0075] Spices must comply with the requirements of GB / T15691;

[0076] Angelica dahurica, tangerine peel, and hawthorn comply with the provisions of Part I of the 2020 edition of the Pharmacopoeia of the People's Republic of China;

[0077] Chili pepper complies with the requirements of GB / T30382;

[0078] Ginger complies with the requirements of GB / T30383;

[0079] Pickled peppers comply with the requirements of GB2714;

[0080] Edible salt complies with the requirements of GB2721 and GB / T5461;

[0081] White sugar complies with the requirements of GB / T317 and GB13104;

[0082] Rock sugar complies with the requirements of GB / T35883 and GB13104;

[0083] MSG complies with the provisions of GB2720;

[0084] Brewed soy sauce (including caramel color) complies with the requirements of GB / T18186 and GB2717;

[0085] Liquor complies with the provisions of GB10781.2;

[0086] Cooking wine complies with the provisions of SB / T10416;

[0087] Yellow rice wine complies with the requirements of GB / T13662 and GB2758;

[0088] Oyster sauce complies with the requirements of GB / T21999;

[0089] Black tea complies with the provisions of NY / T780;

[0090] Green tea complies with the provisions of GB / T14456.1;

[0091] Oolong tea complies with the provisions of GB / T30357.1;

[0092] Dark tea complies with the provisions of GB / T 32719.1;

[0093] Monosodium glutamate complies with the requirements of GB 1886.306;

[0094] 5'-Disodium ribonucleotide complies with the requirements of GB1886.171;

[0095] Yeast extract complies with the requirements of GB / T20886.2;

[0096] Ethyl maltol complies with the requirements of GB1886.208;

[0097] The microbial limit should meet the requirements of commercial sterility of canning process, and the inspection method should be carried out in accordance with the provisions of GB4789.26;

[0098] Net content and allowable shortage: Net content and allowable shortage shall comply with the provisions of JJF1070;

[0099] Hygiene requirements during production and processing: Hygiene requirements during production and processing should comply with the provisions of GB14881 and GB21710;

[0100] The use of food additives should comply with the provisions of GB2760; the limit of mycotoxins should comply with the provisions of GB2761; the limit of pollutants should comply with the provisions of GB2762; the limit of pesticide residues should comply with the provisions of GB2763; the limit of veterinary drug residues should comply with the provisions of GB31650.

[0101] In a preferred embodiment, during the stewing process or when mixing the egg liquid, in order to further enhance the nutritional value and health function of the stewed eggs, the following ingredients and components may be added:

[0102] Nuts and seeds: such as walnuts, almonds, flax seeds, chia seeds, etc. These ingredients are rich in healthy fats (such as omega-3 fatty acids), protein, fiber, and a variety of vitamins and minerals, which help improve cardiovascular health, promote digestion and enhance immunity.

[0103] Superfoods: such as quinoa, oats, blueberries, cranberries, etc. They are rich in antioxidants, fiber, vitamins and minerals, which can enhance the body's resistance, improve intestinal health and promote the body's energy metabolism.

[0104] Chinese herbal extracts: such as ginseng, astragalus, angelica, etc. These Chinese herbal medicines have the effects of nourishing the body, improving immunity, and improving blood circulation, which can add unique health value to braised eggs.

[0105] Vitamin and mineral supplements: such as vitamin D, calcium, iron, zinc, etc. These nutrients are essential for maintaining normal physiological functions of the body, especially for consumers with special nutritional needs (such as pregnant women, children, and the elderly).

[0106] Plant extracts: such as green tea extract, aloe vera extract, etc. They have multiple biological activities such as antioxidant, anti-inflammatory, and antibacterial, which can add additional health benefits to marinated eggs.

[0107] Prebiotics: such as oligosaccharides, pectin, etc. Prebiotics are food for probiotics, which can promote the growth and reproduction of probiotics in the intestines, thereby improving intestinal health.

[0108] When the present invention is used, one of fresh chicken eggs, fresh duck eggs, fresh goose eggs or fresh quail eggs is selected and cleaned to ensure that the egg shell is not damaged and contaminated. Alternatively, the egg yolk and egg liquid are mixed according to a mass ratio (for example, the egg yolk and egg protein are mixed in a ratio of 1:1 or 1:2), and the foam floating on the surface is removed during the mixing process, and the egg liquid is passed through a 40-mesh or 60-mesh sieve to ensure that the egg liquid is fine and free of impurities.

[0109] Put the selected and cleaned fresh eggs into a pot, add enough water, boil, then turn to low heat, keep boiling for 5-8 minutes, until the eggs are oval or round solid. Or pour the mixed egg liquid into an egg mold, put it in a steamer or boiling pot, and steam for 5-8 minutes until the egg liquid solidifies into a solid egg.

[0110] Prepare the first marinade: According to the recipe, mix drinking water, spices (such as pepper, star anise, cinnamon, etc.), angelica, tangerine peel, hawthorn, chili, ginger, pickled pepper, table salt, white sugar, rock sugar, MSG, brewed soy sauce, white wine, cooking wine, rice wine, oyster sauce, tea (such as black tea, green tea, etc.), seaweed extract (such as kelp or laver concentrate), wolfberry and other ingredients in proportion, bring to a boil and then turn to low heat to keep it slightly boiling.

[0111] Initial marinade: Pick out the broken and irregular eggs from the pre-cooked solid eggs or the solid eggs in the mold, put them into the first marinade, simmer for 15-30 minutes, turn off the heat and soak for 1-5 hours, turning them over every 15-20 minutes to ensure that the eggs evenly absorb the marinade.

[0112] Prepare the second marinade: Add one or more flavor spices (such as licorice, cardamom, turmeric, angelica, cinnamon, grass fruit, cloves, galangal, amomum, galangal, etc.) to the ingredients of the first marinade, bring to a boil and then turn to low heat to keep it slightly boiling.

[0113] Re-marinating: Remove the first marinated eggs, air-dry them at sterile room temperature for 5-10 minutes, then put them into the second marinade, simmer for 10-15 minutes, turn off the heat and soak for 0.5-3 hours, remove them and let them cool at sterile room temperature.

[0114] Vacuum-pack the marinated eggs after re-marinating to ensure that the package is well sealed to extend the shelf life. Store the packaged marinated eggs in a cool and dry place or refrigerate. Determine the shelf life based on specific storage conditions and needs.

[0115] The above is based on the ideal embodiment of the present invention. Through the above description, relevant personnel can make various changes and modifications without departing from the technical concept of the present invention. The technical scope of the present invention is not limited to the content in the specification, and the technical scope must be determined according to the scope of the claims.

Claims

1. A method for making flavored marinated eggs, characterized in that: The following steps are involved: S1. Select fresh eggs or mixed egg liquid as raw materials for making marinated eggs; when the selected raw materials are fresh eggs, the fresh eggs need to be selected and washed; when the selected raw materials are mixed egg liquid, the mixed egg liquid needs to be stirred and sieved; S2, pre-cooking the treated fresh eggs or mixed egg liquid to obtain solid eggs in an oval or round shape; S3, picking out the damaged and irregular solid eggs, putting the intact solid eggs into the first marinade, simmering for 15 to 30 minutes, turning off the heat and soaking for 1 to 5 hours, turning over every 15 to 20 minutes during the soaking process, to obtain the first marinated eggs; S4. Take out the first marinated eggs, air-dry them at sterile room temperature for 5 to 10 minutes, then put the air-dried first marinated eggs into the second marinade, simmer for 10 to 15 minutes, turn off the heat and soak for 0.5 to 3 hours, take them out and cool them at sterile room temperature, and then vacuum-pack them.

2. The method for making flavored marinated eggs according to claim 1, characterized in that: In step S1), the fresh eggs are selected from the group consisting of fresh chicken eggs, fresh duck eggs, fresh goose eggs, and fresh quail eggs; the mixed egg liquid is prepared by mixing ice egg yolk and ice egg liquid in a mass ratio; during the mixing process, the foam floating on the surface of the mixed egg liquid is removed; and when sieving, a 40-mesh or 60-mesh sieve is used.

3. The method for making flavored marinated eggs according to claim 1, characterized in that: In step S2), the mixed egg liquid is pre-cooked and poured into an egg mold; the pre-cooking time is 5 to 8 minutes.

4. The method for making flavored marinated eggs according to claim 1, characterized in that: In step S3), the first marinade includes: drinking water, spices, angelica dahurica, tangerine peel, hawthorn, chili, ginger, pickled pepper, edible salt, white sugar, rock sugar, monosodium glutamate, brewed soy sauce (containing caramel color), white wine, cooking wine, rice wine, oyster sauce, tea, monosodium glutamate, 5'-flavor ribonucleotide disodium, yeast extract, and ethyl maltol; the spices include one or more of Sichuan pepper, white pepper, black pepper, cumin, star anise, cinnamon, bay leaf (bay leaf), nutmeg, coriander, lemongrass, cumin, and longan; the tea is one or more of black tea, green tea, oolong tea, and dark tea.

5. The method for making flavored marinated eggs according to claims 1 and 4, characterized in that: The first marinade also includes seaweed extract and wolfberry, and the seaweed extract is kelp or laver concentrate.

6. The method for making flavored marinated eggs according to claim 1, characterized in that: In step S4), flavor spices are added to the second marinade based on the ingredients of the first marinade, including one or more of licorice, cardamom, turmeric, angelica, cinnamon, grass fruit, cloves, galangal, amomum, and galangal.

7. The method for making flavored marinated eggs according to claims 1 and 2, characterized in that: During the process of mixing and preparing the mixed egg liquid, one of dietary fiber, collagen or probiotics is added.

8. The method for making flavored marinated eggs according to claim 1, characterized in that: The ratio of the total mass of all the marinades in the first marinade to the drinking water is 2%-2.5%, and the ratio of the total mass of all the marinades in the second marinade to the drinking water is 2.5%-3%.

9. The method for making flavored marinated eggs according to claim 2, characterized in that: The frozen egg yolk and the frozen egg liquid are respectively chicken egg yolk and chicken egg white or duck egg yolk and duck egg white.

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