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Aroma enhanced egg and making method thereof

A production method and technology of fragrant eggs, which are applied in the food field, can solve the problems of insufficient fragrance, high salinity of egg white, and affect the taste, and achieve the effect of slowing down the decomposition and change speed, dense egg yolk, and moderate saltiness

Pending Publication Date: 2019-09-27
山东陈氏特产食品有限公司
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  • Summary
  • Abstract
  • Description
  • Claims
  • Application Information

AI Technical Summary

Problems solved by technology

[0007] The invention provides a flavor-enhancing egg and a production method thereof, which improves the defects of the prior art that the pickled egg food has insufficient flavor and high salinity, especially the high saltiness of the egg white, which affects the taste

Method used

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Examples

Experimental program
Comparison scheme
Effect test

Embodiment 1

[0041] A kind of making of flavoring egg, comprises the following steps:

[0042] (1) Soak, mix tea leaves and salt in a ratio of 1:1, then add the mixture of tea leaves and salt to white wine, the ratio of white wine to tea salt mixture is 2:1, put the duck eggs in the above mixture, The soaking time is 10 hours.

[0043] (2) Wrap in mud, take out the duck eggs soaked in step (1), mix tea leaves and soil 1:2, add water to make mud, wrap the reconciled mud on the outside of the duck eggs, and then put the duck eggs wrapped in mud in the basket.

[0044] (3) Expose to the sun, put the duck eggs wrapped in tea mud in the direct sunlight for 4 hours, and the ambient temperature is controlled at 20 degrees Celsius.

[0045](4) Pickling, the duck eggs that have been exposed to the sun are transported to a constant temperature storage, and the temperature is controlled at 20°C. The dirt is removed without washing. Prepare the pickled brine according to the water and salt weight ...

Embodiment 2

[0048] A kind of making of flavoring egg, comprises the following steps:

[0049] (1) Soak, mix tea leaves and salt in a ratio of 1:1, then add the mixture of tea leaves and salt to white wine, the ratio of white wine to tea salt mixture is 2:1, put the duck eggs in the above mixture, The soaking time is 12 hours.

[0050] (2) Wrap in mud, take out the duck eggs soaked in step (1), mix tea leaves and soil 1:2, add water to make mud, wrap the reconciled mud on the outside of the duck eggs, and then put the duck eggs wrapped in mud in the basket.

[0051] (3) Expose to the sun, put the duck eggs wrapped in tea mud in the direct sunlight for 6 hours, and the ambient temperature is controlled at 25 degrees Celsius.

[0052] (4) Pickling, the duck eggs that have been exposed to the sun are transported to a constant temperature storage, and the temperature is controlled at 20°C. The dirt is removed without washing. Prepare the pickled brine according to the water and salt weight...

Embodiment 3

[0055] A kind of making of flavoring egg, comprises the following steps:

[0056] (1) Soak, mix sesame paste and salt in a ratio of 1:1, then add the mixture of sesame paste and salt to white wine, the ratio of white wine to sesame paste and salt mixture is 2:1, put duck eggs in the above mixture, The soaking time is 10 hours.

[0057] (2) Wrap in mud, take out the duck eggs soaked in step (1), mix sesame paste and soil 1:2, add water to make mud, wrap the reconciled mud on the outside of the duck eggs, and then put the duck eggs wrapped in mud in the basket.

[0058] (3) Expose to the sun, put the duck eggs wrapped in sesame sauce mud in the sun for 4 hours, and the ambient temperature is controlled at 20 degrees Celsius.

[0059] (4) Pickling, the duck eggs that have been exposed to the sun are transported to a constant temperature warehouse, and the temperature is controlled at 20°C. The dirt is removed without washing. Prepare the pickled brine according to the water a...

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Abstract

The invention discloses aroma enhanced eggs and a making method thereof. According to the making method, eggs are soaked into an aroma enhancing liquid with a white spirit, aroma substances in condiments and a small amount of salt are rapidly fed into the eggs along with the intensive permeability of the white spirit, then the eggs have fragrance and salty taste, and oil in yolk can be extruded out by the white spirit; the eggs are further taken out, wrapped by mud and exposed to blazing sunshine, then the aroma substances can be rapidly fed into the eggs, particularly into the egg white, through blazing sunshine exposure, and the fragrance of the egg white can be further enhanced; the eggs are further pickled after the wrapping mud is removed, the eggs are pickled under the action of salt, then the decomposition and change speed of contents of the eggs can be retarded, and functions of aroma enhancement and deterioration prevention can be achieved. The aroma enhanced eggs made by using the method have meticulous and dense yolk with rich oil, have egg white which is not too salty, have rich fragrance as a whole, are moderate in salt degree, are easy to take, and are well loved by customers.

Description

technical field [0001] The invention relates to the technical field of food, and in particular to a flavored egg and a preparation method thereof. Background technique [0002] Most duck eggs are only pickled with salt. In order to ensure the long-term storage of duck eggs and also to produce oil from the yolk of duck eggs, a large amount of salt is used. Usually, salt water is used to soak duck eggs for a long time. , A large amount of salt remains in the egg white, which makes the salted duck egg white very salty and has no fragrance. [0003] When people eat salted duck eggs, because the egg white is pickled by a large amount of salt, the egg white becomes hard and lacks elasticity, and it is difficult to swallow when chewing in the mouth. When salting duck eggs, usually only the egg yolk is eaten and the egg white is discarded, which causes waste. [0004] However, if the use of salt is reduced, it is inevitable that there will be miscellaneous bacteria mixed in the du...

Claims

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Application Information

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Patent Type & Authority Applications(China)
IPC IPC(8): A23L15/00A23B5/18
CPCA23L15/30A23B5/18A23V2002/00
Inventor 陈子峰
Owner 山东陈氏特产食品有限公司
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