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Pickling method of delicious eggs

A technology of fragrant eggs and soaking, which is applied in food preparation, application, food science, etc. It can solve the problems of salty hard egg white and uncomfortable taste of finished salted eggs, and achieve the effect of fragrant taste and low cost of soaking

Inactive Publication Date: 2010-06-02
杨淑兰
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0002] In the prior art, the flooding method of making salted eggs with poultry eggs is well known. During the flooding process, due to some reasons or improper drowning, individual rotten eggs often appear, and most of the finished salted eggs contain egg whites. Salty and hard, unpleasant taste

Method used

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Embodiment Construction

[0014] A method for drowning fragrant eggs, including the following steps:

[0015] ①Provide 20kg of eggs, and ingredients: 6kg of salt, 0.5kg of black tea, 0.3kg of white wine, 20kg of water, spare;

[0016] ② Heat and boil the salt, black tea and water, then let it cool and pour it into a container with eggs, then pour white wine, the liquid level is over the eggs;

[0017] ③Submerged system: submerged for 13-15 days at 20℃~25℃, among them, it is best to submerged for 15 days in spring, autumn and winter, and submerged for 13 days in summer, then remove the eggs and leave for 7 days. ;

[0018] ⑤ Cooked system: provide 20kg of submerged eggs, cooked ingredients: palm cotyledon 250g, bay leaf 50g, clove 50g, orange peel 50g, fruit juice 1000g, the fruit juice is orange juice, pineapple juice, grape juice Either one, spare; put the submerged eggs and cooked ingredients into the pressure cooker and cook for 0.5 hours, then simmer for 4 hours, remove them, and steam them for 0.5 hours....

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PUM

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Abstract

The invention discloses a pickling method of delicious eggs, comprising the following steps of: (1) supplying 20 kg of eggs and pickling ingredients including 5 to 8 kg of table salt, 0.4 to 0.8 kg of black tea, 0.2 to 0.5 kg of white spirit and 20 to 25 kg of water for later use; (2) mixing and boiling the table salt, the black tea and the water by heating, pouring the mixture into a container containing the eggs after being cooled, and then pouring the white spirit to ensure the liquid level to submerge the eggs; and (3) pickling the eggs for 13 to 15 days at 20 DEG C to 25 DEG C, fishing out and then standing aside for 7 days. Due to the adoption of the unique pickling ingredients and the boiled ingredients during pickling the eggs in the scheme of the invention, the salted eggs as finished products have bright yellow egg white, yellow oil flows out of egg yolk, and the salted eggs have moderate taste and durable mouth feel and are healthy and nutrient non-staple food suitable for the public, the old and the young. The pickling method has low pickling cost and uses the eggs as raw materials so that the slated eggs can be normally produced for market supply.

Description

Technical field [0001] The invention relates to a method for processing poultry and egg foods, in particular to a method for making fragrant eggs. technical background [0002] In the prior art, the method of submerging salted eggs with poultry eggs is well known. During the submerging process, due to some reasons or improper submergence, individual rotten eggs often appear. Most of the finished salted eggs contain egg whites. Salty and hard, unpleasant taste. In addition, most of the salted eggs sold in the market are mainly duck eggs and goose eggs, but there are very few finished salted eggs that use eggs as the target. Summary of the invention [0003] The purpose of the present invention is to overcome the shortcomings of the prior art and provide a method for making fragrant eggs with eggs as the object of drowning, and the finished salted eggs have rejuvenating taste, soft egg whites and moderate flavor. [0004] In order to achieve the above objectives, the technical solut...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/32A23L15/00
Inventor 杨淑兰
Owner 杨淑兰
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