Preparation method of tea flavored boiled eggs

Abstract

The invention discloses a preparation method of tea flavored boiled eggs, aiming to overcome the defects of few varieties, single tastes, and the like of existing egg foods. The preparation method has the beneficial effects that by adopting the technologies of selecting, shelling, marinating, drying in the sun, seasoning, vacuum packaging and sterilizing, products are more abundant in nutrients and have more unique flavors, novel forms and longer shelf lives, the nutritive values and eating characteristics of the tea flavored eggs are maintained, the appearances, tastes, flavors, and the like of the products are different from the appearances, tastes, flavors, and the like of the traditional eggs, and the products have more flavors and exquisite tastes, are convenient to eat, are safe and hygienic, are convenient to carry and preserve and have strong market competitiveness.

Description

technical field [0001] The invention relates to the technical field of food production, in particular to a preparation method of spiced tea eggs. Background technique [0002] Tea egg is a tonic with high nutritional value. The egg white is thick, and the protein, amino acid, lecithin and lecithin in the egg, as well as vitamins A, D, E, K, B complex and zinc, iron, calcium, iodine, selenium etc. Long-term use can enhance physical strength for middle-aged and elderly people, improve intelligence, delay aging, and improve work efficiency. The processing technology is relatively simple, the similarity of similar products is strong, the products lack characteristics, the varieties are scarce, and the products have rough taste, single taste, and low competitiveness. The market lacks the competitiveness of new poultry and egg foods. Contents of the invention [0003] The purpose of the present invention is to overcome the shortcomings of existing varieties such as monotony, ro...

AI Technical Summary

Problems solved by technology

[0003] The object of the present invention is to overcome the shortcomings of existing varieties such as monotony, rough taste, poor toughness, etc., and provide a preparation method of spiced tea eggs. , stewed, sun-dried, seasoned, vacuum-packed, sterilized and other technologies make the product more nutritious, more unique in flavor, more novel in form, longer in shelf life, and maintain the nutritional value and edible characteristics of tea eggs. It is different from traditional poultry eggs in terms of flavor, taste and flavor, which makes the product more flavorful, delicate in taste and strong in market competitiveness