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Marinated egg material with shepherd's purse flavor and application method

An application method and technology for ground vegetables, applied in the field of egg deep processing, can solve the problem of not including ground vegetables, and achieve the effects of low cost, supplementary nutrition and energy, and strong taste of ground vegetables

Active Publication Date: 2012-12-12
HUBEI SHENDAN HEALTHY FOOD
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Currently, there is no egg marinade containing ground vegetables

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0024] A ground vegetable-flavored marinated egg material, which is composed of salt, monosodium glutamate, soy sauce, star anise, cinnamon, fennel, and ground vegetables, and the parts by weight of each component are 60 parts of salt, 5 parts of monosodium glutamate, 5 parts of soy sauce, and 10 parts of Star anise, 5 parts cinnamon, 5 parts cumin, 95 parts fresh ground vegetables.

[0025] A method for applying ground vegetable flavored marinated egg material, which comprises the following steps of production:

[0026] (1) Boil the eggs and shell them;

[0027] (2) In parts by weight, weigh 60 parts of table salt, 5 parts of monosodium glutamate, 5 parts of soy sauce, 10 parts of star anise, 5 parts of cinnamon, 5 parts of cumin and 95 parts of ground vegetables, put them into 2000 parts of water and boil for 5 minutes, Obtain the brine preparation liquid;

[0028] (3) Put the boiled and shelled eggs into the marinated material liquid, make the marinated material liquid co...

Embodiment 2

[0031] A ground vegetable-flavored marinated egg material, which is composed of salt, monosodium glutamate, soy sauce, star anise, cinnamon, fennel, and ground vegetables, and the parts by weight of each component are 62 parts of salt, 7 parts of monosodium glutamate, 7 parts of soy sauce, and 12 parts of Star anise, 7 parts of cinnamon, 7 parts of cumin, 100 parts of fresh ground vegetables.

[0032] A ground vegetable-flavored marinated egg is produced through the following steps:

[0033] (1) Boil and shell the quail eggs;

[0034] (2) In terms of parts by weight, weigh 62 parts of table salt, 7 parts of monosodium glutamate, 7 parts of soy sauce, 12 parts of star anise, 7 parts of cinnamon, 7 parts of fennel and 100 parts of ground vegetables, put them into 2300 parts of water and boil for 7 minutes, Obtain the brine preparation liquid;

[0035] (3) Put the boiled and shelled quail eggs into the marinated material liquid, make the marinated material liquid cover the quai...

Embodiment 3

[0038] A ground vegetable flavored stewed egg material, which is composed of salt, monosodium glutamate, soy sauce, star anise, cinnamon, fennel, and ground vegetables, and the parts by weight of each component are 65 parts of salt, 10 parts of monosodium glutamate, 10 parts of soy sauce, 20 parts of Star anise, 15 cinnamon, 15 cumin, 105 fresh ground vegetables.

[0039] A ground vegetable-flavored marinated egg is produced through the following steps:

[0040] (1) Boil and shell the quail eggs;

[0041] (2) In parts by weight, weigh 65 parts of table salt, 10 parts of monosodium glutamate, 10 parts of soy sauce, 20 parts of star anise, 15 parts of cinnamon bark, 15 parts of fennel and 105 parts of ground vegetables, put them into 2600 parts of water and boil for 10 minutes, Obtain the brine preparation liquid;

[0042] (2) Put the boiled and shelled duck eggs into the marinated feed liquid, make the stewed feed liquid cover the eggs, cook at 80°C for 20 minutes, make the e...

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PUM

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Abstract

The invention relates to a marinated egg material with shepherd's purse flavor. The marinated egg material consists of, by weight, 58-65 parts of salt, 5-10 parts of gourmet powder, 5-10 parts of soy sauce, 10-20 parts of anise, 5-15 parts of cassia, 5-15 parts of cumin and 95-105 parts of shepherd's purse. Marinated eggs prepared by means of the marinated egg material are rich of the shepherd's purse flavor, and the marinated egg flavor and the shepherd's purse flavor are combined together, so that the marinated eggs are unique in taste, convenient and ready to eat.

Description

technical field [0001] The invention belongs to the field of egg deep processing, and in particular relates to a ground vegetable-flavored stewed egg material and an application method thereof. Background technique [0002] Eggs are one of the important foods for human beings. Common eggs include eggs, duck eggs, goose eggs, quail eggs, etc. Their nutritional components and structures are roughly the same, and eggs are the most common. The ancient Chinese medicine book "Compendium of Materia Medica" records: Eggs are sweet and flat in nature and can calm the five internal organs and calm the mind; Disease prolongation, most suitable for growing children, teenagers and pregnant women, as a nutritional supplement. However, the boiled eggs usually used have a single taste and poor mouthfeel. Braised eggs are a traditional food of the Chinese nation. Although there are various marinated materials and marinated methods, the taste and texture are not particularly ideal. They are...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L1/223A23L1/32A23L27/14A23L15/00
Inventor 刘华桥戴淑香阮丹丹
Owner HUBEI SHENDAN HEALTHY FOOD
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