Herbal and crisp quail egg spicy bag and preparation method thereof

Abstract

The invention relates to a herbal and crisp quail egg spicy bag and a preparation method of the herbal and crisp quail egg spicy bag. The herbal and crisp quail egg spicy bag is characterized by being prepared from the following raw materials in part by weight: 500-530 parts of quail egg, 10-12 parts of table salt, 7-9 parts of mint root, 5-7 parts of fennel, 9-12 parts of fresh ginger, 20-25 parts of dried radish, 16-20 parts of ground pepper, 30-50 parts of bean curd skin, 15-20 parts of olive oil and an appropriate amount of water. The herbal and crisp quail egg spicy bag is rich in nutrition, novel in appearance, free of chemical additive, delicious and healthy and can be eaten instantly.

Description

technical field [0001] The invention mainly relates to a herbal crispy quail egg spicy bun and a preparation method thereof. Background technique [0002] Poultry eggs are one of the most nutritious animal products in nature, which can provide the human body with rich protein, fat, minerals, phospholipids and vitamins. my country is the country with the largest production and consumption of poultry eggs in the world, and the output of poultry eggs has ranked first in the world for 25 consecutive years since 1985. In 2009, the output of poultry eggs in my country was as high as 3000×10t, but the consumption of eggs was mainly fresh eggs, which were rarely used for deep processing of eggs, resulting in a relative surplus of eggs and affecting the healthy development of the breeding industry. In long-term practice, our country has developed a variety of traditional and practical egg product processing methods. The process is simple and easy, and the products have unique flavor...

AI Technical Summary

Problems solved by technology

In 2009, the output of poultry eggs in my country was as high as 3000×10t, but the consumption of eggs was mainly fresh eggs, which were rarely used for deep processing of eggs, resulting in a relative surplus of eggs and affecting the healthy development of the breeding industry

However, these egg products mostly exist in the folk, and industrialization has defects such as relatively single variety, low degree of flavor diversification, poor taste, and low degree of marketization.

The forms and patterns of these existing products are relatively single, which can no longer meet and attract people's consumption needs.