Processing method of salty, delicious and smooth marinated egg
A processing method and smooth technology, which is applied in the field of salty, fragrant and smooth marinated eggs, can solve the problems of marinated eggs not meeting hygienic standards, adverse health effects, and inadequate sanitation work, so as to achieve unstable product quality, The effect of improving product quality and portability
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[0019] A salty, fragrant and smooth marinated egg processing method comprises the following steps:
[0020] (1) Select from the market fresh poultry eggs with a layer of hoarfrost attached to the eggshell, bright eggshell color, obvious pores, and no sound when gently shaken by hand, and put them in a washing machine for cleaning and grading. Transfer qualified poultry eggs to the next process;
[0021] (2) Put the qualified poultry eggs into the cold water pot, add 50mL of water to each poultry egg, add cold water, then add edible salt with 0.5% of the water quality, cook for 10 minutes after the water boils until the protein is solidified, remove and immerse in cold water Cool to 50°C in a medium temperature, and then place in an automatic sheller for shelling;
[0022] (3) Take 14% cinnamon bark, 14% Angelica dahurica, 12% star anise, 9% kaempferen, 5.5% tangerine peel, 5% pepper, 5.5% fennel, 28% ginger, 2% cinnamon and 5% mint in gauze bag according to weight percentage ...
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