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Stink poultry egg and preparation method thereof

A technology of rotten poultry eggs and poultry eggs, which is applied in the field of rotten poultry eggs and its preparation, can solve the problems of low odor and human body impact, and achieve the effect of long shelf life and convenient portability

Inactive Publication Date: 2010-03-17
刘风
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0003] Since this kind of rotten egg is an egg that has deteriorated, if people use it too much or eat it for a long time, it will have adverse effects on the human body.
Yet so far, there is no method for processing rotten eggs with clear boundaries between egg yolk and egg white, sandy yolk, no deterioration, no oil, comprehensive and rich nutrition, stink but not too bad, and special flavor

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment

[0029] (1) Surface cleaning

[0030] Choose fresh poultry eggs, such as quail eggs, goose eggs, chicken eggs, and duck eggs, wash them with a 1:1000 disinfectant solution, rinse them with clean water, and dry them for later use.

[0031] (2) Sterilization, cooking

[0032] Place the cleaned poultry eggs in a sterilization box or boiling water to sterilize and cook for 40 minutes.

[0033] (3) Preparation of brine

[0034] Selection of fresh ingredients: 100g of pepper, 15g of grass fruit, 5g of clove, 15g of amomum, 20g of kale, 25g of galangal, 20g of star anise, 8g of nutmeg, 10g of cardamom, 40g of angelica, 15g of cinnamon, 20g of cumin, bay leaf Put 3g, 10g of Codonopsis pilosula, 6g of white cardamom, and 350 packets of salt into the material bag, then put the material bag into 1000g of water and boil until boiling, after 45 minutes, remove the material bag and set aside.

[0035] (4) Sealed fermentation

[0036] Choose a ceramic altar, rinse it with water first, and...

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PUM

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Abstract

The invention discloses the processing field of poultry egg foods, in particular to a stink poultry egg and a preparation method thereof. In the method, a poultry egg is used as a raw material, and the stink poultry egg is prepared by washing, sterilizing, stewing and immersing in saltwater brine for sealing fermentation, wherein the saltwater brine is prepared by placing pepper, tsaoko cardamom,clove, amomum villosum, kaempferia galangal, galangal, truestar anisetree, nutmeg, alpinia katsumadai, angelica dahurica, cassia bark, common fennel, spice leaf, radix codonopsitis, amomum cardamomumand common salt in water for infusion. The poultry egg has high calcium content and strong exotic fragrance, can stimulate and increase the appetite and improve the digestion function, is free from stewing, can be eaten once being prepared, and accords with the food sanitation requirements.

Description

(1) Technical field [0001] The invention relates to the field of poultry egg food processing, in particular to a rotten poultry egg and a preparation method thereof. (2) Background technology [0002] In the prior art, the processing method of pickling salted eggs with poultry eggs is a well-known method, but in pickling salted eggs, individual rotten eggs also appear for some reasons, and this rotten eggs are generally egg yolk and The boundaries of egg whites are unclear, and the smell is relatively strong. There is only the smell of bad guys, which coincides with a special flavor, but some people like stinky eggs like stinky tofu. [0003] Because this rotten egg is an egg that has deteriorated, if people use it too much or eat it for a long time, it will have adverse effects on the human body. Yet so far, there is no method for processing rotten eggs with clear boundaries between egg yolk and egg white, sandy yolk, no deterioration, no oil, comprehensive and rich nutrit...

Claims

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Application Information

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IPC IPC(8): A23L1/32A23L1/29A23L15/00A23L33/00
Inventor 刘风杨啟生陈献领
Owner 刘风
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