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
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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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