Looking for breakthrough ideas for innovation challenges? Try Patsnap Eureka!

Spiced corned egg marinating technology

A technology of marinating eggs and marinating, which is applied in the direction of egg preservation, the function of food ingredients, food preservation, etc. It can solve the problems of not particularly ideal taste and texture, not having the nutritional function of eggs, and affecting human health, so as to achieve better taste Fresh fragrance, low cost, easy to absorb effect

Inactive Publication Date: 2018-10-09
成都市恒业生态农业有限公司
View PDF4 Cites 1 Cited by
  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

Although there are many kinds of stewed materials and stewed methods, the taste and texture are not particularly ideal. They are salty or light, or add pigments, flavors and preservatives. Regular consumption will not only not play the nutritional function of the egg itself, but will even affect it. human health

Method used

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
View more

Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0031] A marinated process for marinated eggs, comprising the following steps:

[0032] (1) According to the weight fraction, take 1 part of red fruit slices, 3 parts of Chinese prickly ash, 10 parts of rice wine, 1 part of turmeric, 0.2 parts of moxibustion licorice, 0.1 part of dried ginger slices, and 3 parts of star anise, and wash, dry, Sterilized by exposure to the sun, and then crushed into granules in a sterile environment;

[0033] (2) After uniformly mixing the granules, stir-fry at a constant temperature of 120° C. for 30 minutes in a sterile environment, and then pulverize to obtain a powdery intermediate;

[0034] (3) Mix the powdery intermediate with 0.1 parts of allicin and 5 parts of brown sugar at 15°C for 10 minutes to obtain a marinade matrix;

[0035] (4) Add the marinade base to 1000 parts of water, add 10 parts by weight of rice wine, and then add 3 parts of salt, after boiling, simmer for 30 minutes to obtain boiling marinade;

[0036] (5) Boil the egg...

Embodiment 2

[0039] A marinated process for marinated eggs, comprising the following steps:

[0040] (1) According to the weight fraction, take 2 parts of red fruit slices, 5 parts of Chinese prickly ash, 15 parts of rice wine, 2 parts of curcuma, 0.4 parts of moxibustion licorice, 0.4 parts of dried ginger slices, and 5 parts of star anise, and wash, dry, Sterilized by exposure to the sun, and then crushed into granules in a sterile environment;

[0041] (2) After uniformly mixing the granules, stir-fry at a constant temperature of 150° C. for 60 minutes in a sterile environment, and then pulverize to obtain a powdery intermediate;

[0042] (3) After mixing the powdery intermediate with 0.2 parts of allicin and 15 parts of brown sugar at 25° C. for 60 minutes, the brine matrix is ​​obtained;

[0043] (4) Add the marinade base to 2000 parts of water, add 15 parts by weight of rice wine, and then add 15 parts of salt, after boiling, simmer for 6 hours to obtain boiling marinade;

[0044] ...

Embodiment 3

[0047] A marinated process for marinated eggs, comprising the following steps:

[0048] (1) According to the weight fraction, take 1 part of red fruit slices, 2 parts of Chinese prickly ash, 10 parts of rice wine, 2 parts of turmeric, 0.3 parts of moxibustion licorice, 0.4 parts of dried ginger slices, and 5 parts of star anise, and wash, dry, Sterilized by exposure to the sun, and then crushed into granules in a sterile environment;

[0049](2) After uniformly mixing the granules, stir-fry at a constant temperature of 130° C. for 40 minutes in a sterile environment, and then pulverize to obtain a powdery intermediate;

[0050] (3) After mixing the powdery intermediate with 0.2 parts of allicin and 10 parts of brown sugar at 20° C. for 30 minutes, a marinade matrix is ​​obtained;

[0051] (4) Add the marinade matrix to 1500 parts of water, add 12 parts by weight of rice wine, and then add 12 parts of salt, after boiling, simmer for 1 hour to obtain boiling marinade;

[0052]...

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

PUM

No PUM Login to View More

Abstract

The invention discloses a spiced corned egg marinating technology which comprises the steps of cleaning, drying, sunning and sterilizing a matrix raw material and smashing the matrix raw material intoparticles under the sterile environment; stir frying the matrix raw material under a high temperature and mixing and forming; soaking and processing a seasoning bag, marinating eggs and the like. Themarinating technology is very simple, marinated eggs or meat products have fresh and fragrant taste, are suitable for people of all ages, have a health care effect on intestines and stomach and haveno side effect to the human body after being eaten for a long time.

Description

technical field [0001] The invention relates to the technical field of food, in particular to a process for stewing eggs. Background technique [0002] Eggs are nutritious and rich in protein, which is an indispensable nutritious food in everyone's life. 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 traditional foods of the Chinese nation, which are cooked eggs processed with various seasonings or gravy. Although there are many kinds of stewed materials and stewed methods, the taste and texture are not particularly ideal. They are salty or light, or add pigments, flavors and preservatives. Regular consumption will not only not play the nutritional...

Claims

the structure of the environmentally friendly knitted fabric provided by the present invention; figure 2 Flow chart of the yarn wrapping machine for environmentally friendly knitted fabrics and storage devices; image 3 Is the parameter map of the yarn covering machine
Login to View More

Application Information

Patent Timeline
no application Login to View More
Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23L27/00A23L27/10A23L29/30A23L33/105A23B5/14
CPCA23B5/14A23V2002/00A23L15/30A23L27/00A23L27/10A23L29/30A23L33/105A23V2200/14A23V2200/16A23V2200/30A23V2250/212
Inventor 杨勤何洋
Owner 成都市恒业生态农业有限公司
Who we serve
  • R&D Engineer
  • R&D Manager
  • IP Professional
Why Patsnap Eureka
  • Industry Leading Data Capabilities
  • Powerful AI technology
  • Patent DNA Extraction
Social media
Patsnap Eureka Blog
Learn More
PatSnap group products

Browse by: Latest US Patents, China's latest patents, Technical Efficacy Thesaurus, Application Domain, Technology Topic, Popular Technical Reports.

© 2024 PatSnap. All rights reserved.Legal|Privacy policy|Modern Slavery Act Transparency Statement|Sitemap|About US| Contact US: help@patsnap.com