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
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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]...
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