Kudzuvine root fragrance type egg pickling process

Abstract

The invention relates to the technical field of egg pickling, and discloses a puerarin flavor type egg pickling process which comprises the following operation steps: step 1, egg purchasing: selecting fresh eggs with smooth shells, no cracks and no peculiar smell; step 2, cleaning the eggs: cleaning dirt on the surfaces of the eggs with warm water, and avoiding the use of chemicals and the influence on the taste of the eggs; 3, preparing plant ash: selecting ash after burning rosewood, and filtering a large amount of ash to obtain fine plant ash; step 4, preparing kudzuvine root powder: filtering a large amount of kudzuvine root powder to obtain fine kudzuvine root powder; step 5, preparing a marinade: stirring plant ash and kudzuvine root powder together with hot water to form paste; according to the puerarin flavor type egg pickling process, the puerarin powder is added, so that the eggs prepared by the process have the fragrance of the puerarin powder, trace elements beneficial to human bodies in the puerarin powder can also enter the eggs, and the eggs are smooth, elastic, slightly salty and delicious in mouth feel.

Description

Technical Field

[0001] The invention relates to the technical field of pickled eggs, in particular to a process for pickling kudzu root-flavored eggs. Background Art

[0002] Pickling eggs is a traditional food preservation method. It can extend the shelf life of eggs and give them a unique flavor. In China, pickled eggs (including chicken eggs and duck eggs) are a very popular specialty food. The salted eggs currently sold on the market are pickled with edible salt. When fresh eggs are pickled, the salt in the salt mud or brine solution outside the egg penetrates into the egg through the eggshell, egg membrane and yolk membrane, while the water in the egg continues to seep out. When the eggs are pickled and mature, the salt concentration in the egg liquid is basically the same as the salt concentration in the salt mud or brine solution. When hypertonic salt occurs, the water in the cell body escapes, thereby inhibiting the life activities of bacteria. At the same time, salt reduces the activity of proteases in the eggs and the ability of bacteria to produce proteases, thereby slowing down the deterioration and corruption of the eggs. The penetration of salt and the seepage of water change the original properties and flavor of the eggs. This is the basic principle of salted eggs. Salted eggs are a traditional food in my country with a long history of production.

[0003] The existing egg pickling process is very extensive, for example, spiced salted eggs. The production process of this spiced salted egg is pickling at room temperature. The traditional room temperature pickling has a very poor taste effect. Taking spiced salted eggs as an example, its process is: 1) Mud-wrapped salted eggs---add powdered spices such as five-spice powder or thirteen-spice powder directly to high-salt mud, and then wrap the mud and pickle for about one month. Since the effective ingredients in the spices are tightly wrapped by plant cells and are difficult to be effectively released and penetrate into the eggs, the spices cannot play their due effect, and the seasoning effect of the spices can be almost ignored; 2) Salted salted eggs---first heat the spice raw materials such as five-spice or thirteen-spice to make spice water, then add salt to it to make a saturated salt water solution, and finally put the eggs into it It only needs to be pickled for about a month. Since the solubility of spices in water is very limited (the effective ingredients of many spices are difficult to dissolve in water), the composition of the effective ingredients of the spice aqueous solution after boiling is incomplete and the concentration is very low, which also seriously restricts the flavor effect of the spices. This is the reason for the current single variety of salted eggs in my country. Even if there are few flavored salted eggs such as five-spice salted eggs on the market, they are only concepts, and the market acceptance is extremely low. There is no real five-spice salted egg, and the market is still dominated by a single salty flavor. With the rapid growth of my country's national economy and the steady improvement of the income level of urban and rural residents, people have put forward more requirements on food flavor, and the advancement of food processing technology has made it possible for people to pursue more different flavors. Summary of the invention

[0004] In view of the shortcomings of the prior art, the present invention provides a kudzu root flavored egg pickling process, which has the advantages of unique flavor and delicate taste, and solves the problem that the existing egg pickling process is very single and has extremely low market acceptance.

[0005] In order to achieve the above-mentioned unique flavor and delicate taste, the present invention provides the following technical solution: a process for pickling eggs with kudzu flavor, comprising the following steps: Step 1: Purchase eggs: Choose fresh eggs with smooth shells, no cracks, and no odor; Step 2: Clean the eggs: Use warm water to clean the dirt on the surface of the eggs. Avoid using chemicals to avoid affecting the taste of the eggs. Step 3: Prepare wood ash: Use the ashes from burning rosewood, filter the ashes in large quantities to obtain fine wood ash; Step 4: Prepare kudzu root powder: filter a large amount of kudzu root powder to obtain fine kudzu root powder; Step 5: Make the marinade: Mix the wood ash and kudzu root powder with hot water to form a paste; Step 6: Make Kudzu-flavored eggs: Place the cleaned eggs into the paste prepared in step 3, making sure the paste covers the eggs as evenly as possible; Step 7: Drying: After completing the above steps, take out the wrapped eggs and dry them; Step 8: Packaging: After the Kudzu eggs are dried, pack them into boxes and the production is complete.

[0006] Furthermore, the eggs purchased in step one can be one of the common eggs such as chicken, duck, goose, quail, etc.

[0007] Furthermore, the specific operation of washing the eggs in step 2 is: use warm water to clean the dirt on the surface of the eggs, and then transfer the cleaned and drained eggs to the balcony and expose them to the sun for 3-4 hours.

[0008] Furthermore, the specific operation of making the kudzu flavored eggs described in step six is: roll the cleaned eggs in salt water, and then put them into the paste fluid prepared in the third step, so that the paste covers the eggs as evenly as possible, and the amount of salt in the salt water should be moderate to avoid the pickled eggs being too salty.

[0009] Furthermore, the drying time described in step 7 is generally 2-3 days. Direct sunlight should be avoided and a well-ventilated place should be selected for drying.

[0010] Furthermore, it is more appropriate to control the indoor temperature of the drying process in step 7 to about 20°C, and the condition of the kudzu root fragrance needs to be sampled during the 2-3 days of drying process in step 7.

[0011] Compared with the prior art, the present invention provides a process for pickling eggs with kudzu root flavor, which has the following beneficial effects: The process for pickling eggs with kudzu root flavor, by adding kudzu root powder, the eggs produced by this process have the aroma of kudzu root powder, trace elements in the kudzu root powder that are beneficial to the human body can also enter the eggs in trace amounts, and the eggs have a smooth, chewy, slightly salty and delicious taste. BRIEF DESCRIPTION OF THE DRAWINGS

[0012] Figure 1 A process flow chart is produced for the present invention. DETAILED DESCRIPTION

[0013] 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.

[0014] See also Figure 1 A process for pickling kudzu root flavored eggs, comprising the following steps: Step 1: Purchase eggs: Choose fresh eggs with smooth shells, no cracks, and no odor; Step 2: Clean the eggs: Use warm water to clean the dirt on the surface of the eggs. Avoid using chemicals to avoid affecting the taste of the eggs. Step 3: Prepare wood ash: Use the ashes from burning rosewood, filter the ashes in large quantities to obtain fine wood ash; Step 4: Prepare kudzu root powder: filter a large amount of kudzu root powder to obtain fine kudzu root powder; Step 5: Make the marinade: Mix the wood ash and kudzu root powder with hot water to form a paste; Step 6: Make Kudzu-flavored eggs: Place the cleaned eggs into the paste prepared in step 3, making sure the paste covers the eggs as evenly as possible; Step 7: Drying: After completing the above steps, take out the wrapped eggs and dry them; Step 8: Packaging: After the Kudzu eggs are dried, pack them into boxes and the production is complete.

[0015] In the case implementation, the eggs purchased in step one can be one of the common eggs such as chicken, duck, goose, quail, etc., and the common eggs such as chicken, duck, goose, quail, etc. can be pickled using the pickling process of this patent.

[0016] In the case implementation, the specific operation of step 2 of washing eggs is: use warm water to clean the dirt on the surface of the eggs, then transfer the cleaned and drained eggs to the balcony and expose them to the sun for 3-4 hours; Among them, exposure to the sun can not only play a role in disinfection, but also promote the precipitation of oil in the egg yolk and increase the flavor of the pickled eggs.

[0017] In the case implementation, the drying time of step seven is generally 2-3 days. Direct sunlight should be avoided and a well-ventilated place should be selected for drying. The indoor temperature of step seven is more suitable to be controlled at around 20°C. The situation of kudzu root eggs needs to be sampled during the 2-3 days of drying in step seven. Among them, the random inspection of Pueraria eggs is to prevent damage during the storage process, or accidental damage to the pickled eggs during the drying process.

[0018] In the case implementation, the kudzu root powder in step 4 is dried kudzu root powder; Among them, kudzu root powder, also known as kudzu powder, is an herbal medicine included in the "Chinese Materia Medica". The medicinal source is the tuberous roots of kudzu vine and kudzu vine of the leguminous plants. The wild and authentic kudzu root has a layer of oxide on the outside. Pueraria contains 12% flavonoids, such as puerarin, soy flavonoid glycosides, peanut oxide and other nutrients, as well as protein, amino acids, sugar, and essential minerals such as iron, calcium, copper, selenium, etc. It is a precious tonic suitable for all ages and has the reputation of "Millennial Ginseng". It has both medicinal value and nutritional health effects. It is mainly produced in Hubei, Anhui, Guizhou, Guangdong, Guangxi, Jiangsu, Jiangxi, Sichuan, Chongqing, Hunan and other places.

[0019] Pueraria root has the effects of clearing away greasiness and relieving heat, removing phlegm and relieving cough, lowering blood sugar, and protecting cardiovascular and cerebrovascular health; wild Pueraria root contains a large amount of dietary fiber, which can improve constipation, remove toxins from the body, and reduce the occurrence of cancer; it can relieve alcohol, nourish the stomach, protect the liver, and protect the liver; regular consumption of Pueraria root powder can regulate human functions, enhance physical fitness, improve the body's disease resistance, and resist aging and prolong life; Pueraria root isoflavones have high phytoestrogens, which can activate ovarian vitality and make the skin smooth and tender. Pueraria root has the special effects of cooling down and reducing fire, stimulating appetite, and diuresis and relieving alcohol. The puerarin extracted from Pueraria root has the effect of dilating coronary arteries and cerebral arteries, which can lower blood pressure, and can significantly increase the blood supply to ischemic tissues. It has a B1 receptor blocking effect on the health care body, which can significantly slow down heart failure and reduce Low myocardial oxygen consumption can alleviate myocardial ischemia, limit and reduce the scope of myocardial infarction, resist rapid arrhythmia, lower cholesterol and blood viscosity, inhibit platelet aggregation, and improve microcirculation. Kudzu powder contains more than ten kinds of amino acids and more than ten kinds of trace elements needed by the human body, among which calcium, zinc and phosphorus have the highest content. The "selenium" element contained in kudzu powder has certain anti-cancer and anti-cancer effects. Kudzu powder also has the effects of promoting fluid and quenching thirst, antibacterial and detoxification. It has a good therapeutic effect on coronary heart disease, sore throat caused by colds, mouth sores, and children's diarrhea. It can also treat typhoid fever, stroke and headache, treat chest and diaphragm fever and madness, stop bleeding, clear the small intestine, discharge pus and blood, promote urination, and relieve alcohol. It has certain effects on treating spleen and stomach weakness and diarrhea.

[0020] Pueraria powder is widely consumed, with the highest content in liver, kidney, and heart tissues, especially suitable for the elderly and the young. It is introduced in detail in the eight classics of Chinese medicine, including "Compendium of Materia Medica", "Shennong's Materia Medica", "Zhenglei Materia Medica", "Hua Tuo's Legacy", "Chinese Pharmacopoeia", "Complete Book of Medicine King", and "Collected Books Handed Down from Generation to Generation". Pueraria starch was once a tribute. It has three uses: food, medicine, and special industrial use. The flavonoids contained in Pueraria root and Pueraria leaves have a variety of definite health care effects, and their clinical application shows the rare characteristics of rapid and high efficiency. Pueraria powder not only has a unique and attractive flavor, but also has excellent taste and therapeutic value, especially in today's environmental pollution, chemical pollution, and even air pollution. In the case of widespread pollution, people advocate pure natural, safe, effective, and special health-enhancing foods. It is a world trend. The flavonoids contained in Pueraria powder have been praised by relevant Chinese medicine experts as "Beauty Vitamin Enhancer" and have the function of removing garbage from the body. People who often eat Pueraria powder can strengthen their muscles and bones, beautify their bodies, and prolong their life.

[0021] This patent uses kudzu root powder to pickle eggs, which adds a unique kudzu root aroma to the eggs. The trace elements in the kudzu root powder that are beneficial to the human body can also enter the eggs in trace amounts, greatly increasing the flavor of the pickled eggs. In the case implementation, wash the paste on the surface of the eggs before eating, and then eat them according to the normal way of eating eggs.

[0022] In summary, the kudzu root flavored egg pickling process, the eggs made by this process have the aroma of kudzu powder, the trace elements in the kudzu powder that are beneficial to the human body can also enter the eggs in trace amounts, and the taste is smooth, chewy, slightly salty and delicious, which solves the problem that the existing egg pickling process is very single and has extremely low market acceptance.

[0023] It should be noted that, in this article, relational terms such as first and second, etc. are only used to distinguish one entity or operation from another entity or operation, and do not necessarily require or imply any such actual relationship or order between these entities or operations. Moreover, the terms "include", "comprise" or any other variants thereof are intended to cover non-exclusive inclusion, so that a process, method, article or device including a series of elements includes not only those elements, but also other elements not explicitly listed, or also includes elements inherent to such process, method, article or device. In the absence of further restrictions, the elements defined by the sentence "comprise a ..." do not exclude the existence of other identical elements in the process, method, article or device including the elements.

[0024] Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that various changes, modifications, substitutions and variations may be made to the embodiments without departing from the principles and spirit of the present invention, and that the scope of the present invention is defined by the appended claims and their equivalents.

Claims

1. A process for pickling kudzu root flavored eggs, characterized in that: The steps include: Step 1: Purchase eggs: Choose fresh eggs with smooth shells, no cracks, and no odor; Step 2: Clean the eggs: Use warm water to clean the dirt on the surface of the eggs. Avoid using chemicals to avoid affecting the taste of the eggs. Step 3: Prepare wood ash: Use the ashes from burning rosewood, filter the ashes in large quantities to obtain fine wood ash; Step 4: Prepare kudzu root powder: filter a large amount of kudzu root powder to obtain fine kudzu root powder; Step 5: Make the marinade: Mix the wood ash and kudzu root powder with hot water to form a paste; Step 6: Make Kudzu-flavored eggs: Place the cleaned eggs into the paste prepared in step 3, making sure the paste covers the eggs as evenly as possible; Step 7: Drying: After completing the above steps, take out the wrapped eggs and dry them; Step 8: Packaging: After the Kudzu eggs are air-dried, pack them into boxes and the production is complete.

2. The process for pickling kudzu root flavored eggs according to claim 1, characterized in that: The purchased eggs in step 1 can be one of common eggs such as chicken, duck, goose, quail, etc.

3. The process for pickling kudzu root flavored eggs according to claim 1, characterized in that: The specific operation of cleaning the eggs in step 2 is: use warm water to clean the dirt on the surface of the eggs, then transfer the cleaned and drained eggs to the balcony and expose them to the sun for 3-4 hours.

4. The process for pickling kudzu root flavored eggs according to claim 1, characterized in that: The specific operation of making kudzu flavored eggs described in step six is: roll the cleaned eggs in salt water, and then put them into the paste fluid prepared in the third step, so that the paste covers the eggs as evenly as possible. The amount of salt in the salt water should be moderate to avoid the pickled eggs being too salty.

5. The process for pickling kudzu root flavored eggs according to claim 1, characterized in that: The drying time described in step seven is generally 2-3 days. Avoid direct sunlight and choose a well-ventilated place for drying.

6. The process for pickling kudzu root flavored eggs according to claim 1, characterized in that: It is more appropriate to control the indoor temperature of the drying process in step 7 to be around 20°C. The condition of the kudzu root fragrance needs to be sampled during the 2-3 days of drying process in step 7.

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