CN103005507B - Preparation method of poached eggs - Google Patents
Preparation method of poached eggs Download PDFInfo
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- CN103005507B CN103005507B CN2012105067545A CN201210506754A CN103005507B CN 103005507 B CN103005507 B CN 103005507B CN 2012105067545 A CN2012105067545 A CN 2012105067545A CN 201210506754 A CN201210506754 A CN 201210506754A CN 103005507 B CN103005507 B CN 103005507B
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Abstract
The invention discloses a preparation method of poached eggs. The spice water required during the preparation process is prepared from the following raw materials in part by weight: 2-2.5 parts of illicium verum, 1-2 parts of fennel, 0.8-1.2 part of cinnamon, 0.8-1.2 part of pricklyash peel, 0.4-0.8 part of myristica fragrans, 0.5-0.8 part of rhizoma kaempferiae, 1-1.3 parts of alpinia katsumadai, 1-1.5 parts of tsaoko amomum fruit, 0.3-0.6 part of fructus amomi, 1-1.2 parts of pericarpium citri reticulatae, 0.8-1.2 part of hawthorns, 0.2-0.4 part of fructus lycii, 0.6-0.8 part of piper nigrum, 0.3-0.6 part of syzygium aromaticum, 0.8-1.2 part of onion, 0.9-1.1 part of ginger and 1000 parts of water. The poached eggs provided by the invention are unique in flavor and rich in nutrition, have a dietary therapy effect, and are convenient to carry; and the poached eggs are cooked during a high-temperature sterilization operation process, have a simple technology process, and save cost.
Description
Technical field
The present invention relates to the making food field, is exactly a kind of preparation method of poached egg.
Background technology
Poached egg is a kind of classical eating method of egg, mainly egg is directly beaten to fried forming on pot, and its characteristic is that yolk keeps circle not scatter, because of its profile similar to pocket, therefore its.Poached egg divides again single face to decoct and two kinds of Double side fryings, and the fried poached egg of single face is comparatively soft, and Double side frying poached egg out is main for delicious and crisp.Poached egg, because its way is simple, handsome in appearance, adds that egg nutrient is abundant, thereby becomes very welcome homely cuisines.Yet poached egg nutrition and taste that prior art is made are more single, also are not easy to carry.
Summary of the invention
The object of the present invention is to provide a kind of special taste, nutritious, have a preparation method of dietary function and portable poached egg.
Above-mentioned purpose realizes by following scheme:
A kind of preparation method of poached egg is characterized in that: comprise the following steps:
(1), will add in rustless steel container appropriate vegetable oil heating, egg is squeezed in rustless steel container and is decocted roastingly to the 7-8 maturation, each container is beaten eggs one piece;
(2), by weight get and prepare the spice water needed raw material, boil 30-40 minute, after filtration, obtain spice water standby;
Described spice water is made by the raw material of following weight parts: Chinese anise 2-2.5, fennel seeds 1-2, Chinese cassia tree 0.8-1.2, Chinese prickly ash 0.8-1.2, nutmeg 0.4-0.8, mountain naphthalene 0.5-0.8,1-1.3 in one's early teens, tsaoko 1-1.5, fructus amomi 0.3-0.6, dried orange peel 1-1.2, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.2-0.4, pepper 0.6-0.8, cloves 0.3-0.6, green onion 0.8-1.2, ginger 0.9-1.1, water 1000;
(3), by weight get and prepare required each raw material of Chinese medical extract, add and account for above-mentioned raw materials gross weight 5-7 water doubly, decoct, remove slag, after after filtrate is concentrated, drying, obtain Chinese medical extract standby;
Described Chinese medical extract is made by the raw material of following weight parts: white jade orchid 1-2, Radix Angelicae Sinensis 1-2, root of herbaceous peony 2-4, brush-cherry seed 3-4, fructus cannabis 2-4, kelp 2-4, mulberry fruit 1-2, rhizoma Gastrodiae 2-4, rde bean 1-2, lily 1-2, lotus seeds 2-4, folium cortex eucommiae 1-2, sanchi flower 1-2;
(4), in the spice water of every 100 weight portions, add the salt of 8-10 weight portion, the white granulated sugar of 5-8 weight portion, the monosodium glutamate of 1.0-1.5 weight portion, the 5'-flavour nucleotide disodium of 1.2-2.0 weight portion, the D-araboascorbic acid sodium of 0.3-0.6 weight portion, the Chinese medical extract of 2-3 weight portion, mix, obtain auxiliary material water;
(5), on packaging film, first evenly be coated with last layer sesame oil, then spray one deck auxiliary material water, then, by the egg in rustless steel container, shift in packaging film, wrap egg;
(6), the egg that will wrap packs in packaging bag, after high temperature sterilization, obtain.
The preparation method of described a kind of poached egg is characterized in that:
Described spice water is made by the raw material of following weight parts: Chinese anise 2.2, fennel seeds 1.5, Chinese cassia tree 1.0, Chinese prickly ash 1.0, nutmeg 0.64, mountain naphthalene 0.65, in one's early teens 1.12, tsaoko 1.2, fructus amomi 0.45, dried orange peel 1.12, hawthorn 1, the fruit of Chinese wolfberry 0.3, pepper 0.7, cloves 0.45, green onion 1, ginger 1, water 1000.
The preparation method of described a kind of poached egg is characterized in that: described packaging film is the packaging film of automatic moulding.
The preparation method of described a kind of poached egg is characterized in that: the described high temperature sterilization operation of step (4) comprises the following steps:
(1), in retort, add clean water, the packaging film that egg is housed after sealing is put into to retort, neatly put, leave gap, prevent from stacking and cause sterilization inhomogeneous, then capping, sealing is tight;
(2), open cap relief valve, observe Pressure gauge and thermometer, in 23-25 minutes, heat up while reaching 110 ℃ and close gradually cap relief valve, be raised to 121 ℃, pressure reaches 0.12MPa Close All cap relief valve, starts constant temperature and clocks, gradient of temperature will be remedied in time, guarantee that the temperature sterilizing time at 121 ℃ is 5.8-6.2 minute, after constant temperature finishes, open in time air compressor machine and carry out back-pressure and to 0.18-0.2MPa, be cooled to temperature and can take the dish out of the pot below 40 ℃.
The preparation method of described a kind of poached egg is characterized in that: the product after the gained sterilization is packed in cleaning container, will handle with care during dress, finally sends between insulation and is incubated.
The preparation method of described a kind of poached egg is characterized in that: described raw material egg requires eggshell clean complete, and during the light perspective, whole egg is blush, and yolk loses or slightly sees shade.Open rear yolk projection complete, and the band flexible, the albumen clear, rare thick clearly demarcated, every piece of weight of egg 45-60g.
The preparation method of described a kind of poached egg is characterized in that: egg need to clean with circulating water, removes in time surface contaminants with hairbrush.
The preparation method of described a kind of poached egg is characterized in that: in step (5), every 40-45g egg is used 1-2g sesame oil, 7-8g auxiliary material water.
The preparation method of described a kind of poached egg is characterized in that: in step (1), and the inner last layer vegetable oil that first evenly is coated with of described rustless steel container.In each rustless steel container, smear vegetable oil 0.5-1.2g.
Beneficial effect of the present invention is: special taste of the present invention, bright fragrant nutrition have dietary function and are easy to carry.Poached egg boils in the high temperature sterilization operating process, technical process is simple, cost-saving.
The specific embodiment
The preparation method of embodiment 1, a kind of poached egg comprises the following steps:
(1), will add in rustless steel container appropriate vegetable oil heating, egg is squeezed in rustless steel container and is decocted roastingly to the 7-8 maturation, each container is beaten eggs one piece;
(2), by weight get and prepare the spice water needed raw material, boil 30-40 minute, after filtration, obtain spice water standby;
Described spice water is made by the raw material of following weight (kilogram): Chinese anise 2, fennel seeds 2, Chinese cassia tree 1.2, Chinese prickly ash 1.2, nutmeg 0.4, mountain naphthalene 0.5, in one's early teens 1, tsaoko 1.5, fructus amomi 0.6, dried orange peel 1, hawthorn 1.2, the fruit of Chinese wolfberry 0.4, pepper 0.8, cloves 0.6, green onion 1.2, ginger 1.1, water 1000;
(3), by weight get and prepare required each raw material of Chinese medical extract, add and account for above-mentioned raw materials gross weight 5-7 water doubly, decoct, remove slag, after after filtrate is concentrated, drying, obtain Chinese medical extract standby;
Described Chinese medical extract is made by the raw material of following weight (kilogram): white jade orchid 2, Radix Angelicae Sinensis 2, the root of herbaceous peony 2, brush-cherry seed 4, fructus cannabis 4, kelp 4, mulberry fruit 1, rhizoma Gastrodiae 2, rde bean 2, lily 1, lotus seeds 2, folium cortex eucommiae 2, sanchi flower 1;
(4), in the spice water of every 100 weight portions, add the salt of 8-10 weight portion, the white granulated sugar of 5-8 weight portion, the monosodium glutamate of 1.0 weight portions, the 5'-flavour nucleotide disodium of 2.0 weight portions, the D-araboascorbic acid sodium of 0.6 weight portion, the Chinese medical extract of 2 weight portions, mix, obtain auxiliary material water;
(5), on packaging film, first evenly be coated with last layer sesame oil, then spray one deck auxiliary material water, then, by the egg in rustless steel container, shift in packaging film, wrap egg;
(6), the egg that will wrap packs in packaging bag, after high temperature sterilization, obtain.
The contrast organoleptic test:
The present embodiment poached egg A and the poached egg B made according to general common process are carried out to taste relatively, through 50 people, vegetable is carried out to sensory evaluation, there are 41 people to mean to compare with poached egg B the taste that prefers poached egg A, there are 4 people to mean to compare with poached egg A the taste that prefers poached egg B, the taste that all the other 5 people estimate poached egg A, poached egg B is all general, visible, poached egg A is because having unique local flavor, and most people's acceptance level is good.
Embodiment 2,
A kind of preparation method of poached egg comprises the following steps:
(1), egg is opened, pour in clean rustless steel container, each container is beaten eggs one piece, and attention must keep egg type complete; Each rustless steel container is smeared vegetable oil 0.7g before pouring egg into;
(2), by weight get and prepare the spice water needed raw material, boiled 40 minutes, after filtration, obtain spice water standby;
Described spice water is made by the raw material of following weight parts (kg): Chinese anise 2.5, fennel seeds 2, Chinese cassia tree 1.2, Chinese prickly ash 1.2, nutmeg 0.8, mountain naphthalene 0.5, in one's early teens 1, tsaoko 1.5, fructus amomi 0.3, dried orange peel 1, hawthorn 0.9, the fruit of Chinese wolfberry 0.4, pepper 0.8, cloves 0.5, green onion 0.8, ginger 1.1, water 1000;
(3), by weight get and prepare required each raw material of Chinese medical extract, add the water that accounts for 5 times of above-mentioned raw materials gross weights, decoct, remove slag, after after filtrate is concentrated, drying, obtain Chinese medical extract standby;
Described Chinese medical extract is made by the raw material of following weight parts (kg): white jade orchid 1, Radix Angelicae Sinensis 1, the root of herbaceous peony 4, brush-cherry seed 3, fructus cannabis 4, kelp 2, mulberry fruit 1.7, rhizoma Gastrodiae 2, rde bean 2, lily 1, lotus seeds 3, folium cortex eucommiae 1, sanchi flower 2;
(4), in the spice water of every 100 weight portions (kg), add the salt of 10 weight portions, the white granulated sugar of 8 weight portions, the monosodium glutamate of 1.5 weight portions, the 5'-flavour nucleotide disodium of 2.0 weight portions, the D-araboascorbic acid sodium of 0.6 weight portion, the Chinese medical extract of 3 weight portions, mix, obtain auxiliary material water;
(5), in packaging film, first evenly be coated with last layer sesame oil, then spray one deck auxiliary material water, then the egg of accomplishing fluently in rustless steel container shifted in packaging film, one piece every bag, the pack vacuum seal, every 45g egg is used 2g sesame oil, 8g auxiliary material water.；
(6), to the sealing after the packaging film high temperature sterilization that egg is housed after, obtain.
Described packaging film is the packaging film of automatic moulding.
The described high temperature sterilization operation of step (4) comprises the following steps:
(1), in retort, add clean water, the packaging film that egg is housed after sealing is put into to retort, neatly put, leave gap, prevent from stacking and cause sterilization inhomogeneous, then capping, sealing is tight;
(2), open cap relief valve, observe Pressure gauge and thermometer, in 25 minutes, heat up while reaching 110 ℃ and close gradually cap relief valve, be raised to 121 ℃, pressure reaches 0.12MPa Close All cap relief valve, starts constant temperature and clocks, gradient of temperature will be remedied in time, guarantee that the temperature sterilizing time at 121 ℃ is 6 minutes, after constant temperature finishes, open in time air compressor machine and carry out back-pressure and to 0.2MPa, be cooled to temperature and can take the dish out of the pot below 40 ℃.
Product after the gained sterilization is packed in cleaning container, will handle with care during dress, finally sends between insulation and is incubated.
Described raw material egg requires eggshell clean complete, and during the light perspective, whole egg is blush, and yolk loses or slightly sees shade.Open rear yolk projection complete, and the band flexible, the albumen clear, rare thick clearly demarcated, every piece of weight of egg 45-60g, egg need to clean with circulating water, removes in time surface contaminants with hairbrush.
Claims (8)
1. the preparation method of a poached egg is characterized in that: comprise the following steps:
(1), will add in rustless steel container appropriate vegetable oil heating, egg is squeezed in rustless steel container and is decocted roastingly to the 7-8 maturation, each container is beaten eggs one piece;
(2), by weight get and prepare the spice water needed raw material, boil 30-40 minute, after filtration, obtain spice water standby;
Described spice water is made by the raw material of following weight parts: Chinese anise 2-2.5, fennel seeds 1-2, Chinese cassia tree 0.8-1.2, Chinese prickly ash 0.8-1.2, nutmeg 0.4-0.8, mountain naphthalene 0.5-0.8,1-1.3 in one's early teens, tsaoko 1-1.5, fructus amomi 0.3-0.6, dried orange peel 1-1.2, hawthorn 0.8-1.2, fruit of Chinese wolfberry 0.2-0.4, pepper 0.6-0.8, cloves 0.3-0.6, green onion 0.8-1.2, ginger 0.9-1.1, water 1000;
(3), by weight get and prepare required each raw material of Chinese medical extract, add and account for above-mentioned raw materials gross weight 5-7 water doubly, decoct, remove slag, after after filtrate is concentrated, drying, obtain Chinese medical extract standby;
Described Chinese medical extract is made by the raw material of following weight parts: white jade orchid 1-2, Radix Angelicae Sinensis 1-2, root of herbaceous peony 2-4, brush-cherry seed 3-4, fructus cannabis 2-4, kelp 2-4, mulberry fruit 1-2, rhizoma Gastrodiae 2-4, rde bean 1-2, lily 1-2, lotus seeds 2-4, folium cortex eucommiae 1-2, sanchi flower 1-2;
(4), in the spice water of every 100 weight portions, add the salt of 8-10 weight portion, the white granulated sugar of 5-8 weight portion, the monosodium glutamate of 1.0-1.5 weight portion, the 5'-flavour nucleotide disodium of 1.2-2.0 weight portion, the D-araboascorbic acid sodium of 0.3-0.6 weight portion, the Chinese medical extract of 2-3 weight portion, mix, obtain auxiliary material water;
(5), on packaging film, first evenly be coated with last layer sesame oil, then spray one deck auxiliary material water, then, by the egg in rustless steel container, shift in packaging film, wrap egg;
(6), the egg that will wrap packs in packaging bag, after high temperature sterilization, obtain.
2. the preparation method of a kind of poached egg according to claim 1 is characterized in that:
Described spice water is made by the raw material of following weight parts: Chinese anise 2.2, fennel seeds 1.5, Chinese cassia tree 1.0, Chinese prickly ash 1.0, nutmeg 0.64, mountain naphthalene 0.65, in one's early teens 1.12, tsaoko 1.2, fructus amomi 0.45, dried orange peel 1.12, hawthorn 1, the fruit of Chinese wolfberry 0.3, pepper 0.7, cloves 0.45, green onion 1, ginger 1, water 1000.
3. the preparation method of a kind of poached egg according to claim 1, it is characterized in that: described packaging film is the packaging film of automatic moulding.
4. the preparation method of a kind of poached egg according to claim 1 is characterized in that: the described high temperature sterilization operation of step (4) comprises the following steps:
(1), in retort, add clean water, the packaging film that egg is housed after sealing is put into to retort, then capping, sealing is tight;
(2), open cap relief valve, observe Pressure gauge and thermometer, in 23-25 minutes, heat up while reaching 110 ℃ and close gradually cap relief valve, be raised to 121 ℃, pressure reaches 0.12MPa Close All cap relief valve, starts constant temperature and clocks, gradient of temperature will be remedied in time, guarantee that the temperature sterilizing time at 121 ℃ is 5.8-6.2 minute, after constant temperature finishes, open in time air compressor machine and carry out back-pressure and to 0.18-0.2MPa, be cooled to temperature and can take the dish out of the pot below 40 ℃.
5. the preparation method of a kind of poached egg according to claim 4 is characterized in that: the product after the gained sterilization is packed in cleaning container, will handle with care during dress, finally sends between insulation and is incubated.
6. the preparation method of a kind of poached egg according to claim 1 is characterized in that: described raw material egg requires eggshell clean complete, and during the light perspective, whole egg is blush, and yolk loses or slightly sees shade.Open rear yolk projection complete, and the band flexible, the albumen clear, rare thick clearly demarcated, every piece of weight of egg 45-60g.
7. the preparation method of a kind of poached egg according to claim 1, it is characterized in that: egg need to clean with circulating water, removes in time surface contaminants with hairbrush.
8. the preparation method of a kind of poached egg according to claim 1, is characterized in that: each egg use 1-2g sesame oil in step (5), 7-8g auxiliary material water.
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| CN2012105067545A CN103005507B (en) | 2012-12-03 | 2012-12-03 | Preparation method of poached eggs |
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| CN2012105067545A CN103005507B (en) | 2012-12-03 | 2012-12-03 | Preparation method of poached eggs |
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| CN103005507B true CN103005507B (en) | 2013-11-27 |
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| CN113142512B (en) * | 2021-03-01 | 2022-07-08 | 湖北神丹健康食品有限公司 | A cold-stored poached egg and its preparation method |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184611A (en) * | 1996-12-09 | 1998-06-17 | 王群 | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor |
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- 2012-12-03 CN CN2012105067545A patent/CN103005507B/en active Active
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1184611A (en) * | 1996-12-09 | 1998-06-17 | 王群 | Health-care and nutrition type multi-taste egg proucts contg. medicine, and prod. method therefor |
Non-Patent Citations (6)
| Title |
|---|
| 仲跻尚."中药药蛋的配伍运用"，仲跻尚 ，中医药研究，第46－49页.《中医药研究》.1989,第46－49页. |
| 仲跻尚."中药药蛋的配伍运用",仲跻尚,中医药研究,第46-49页.《中医药研究》.1989,第46-49页. * |
| 屠康等."我国蛋品加工及利用的现状和展望"，屠康等，食品科学，第25卷增刊，.《食品科学》.2004,第25卷第201－205页. |
| 屠康等."我国蛋品加工及利用的现状和展望",屠康等,食品科学,第25卷增刊,.《食品科学》.2004,第25卷第201-205页. * |
| 李玉银."落地生根煎蛋***"，李玉银，四川中医，第11期，第26页.《四川中医》.1998,(第11期),第26页. |
| 李玉银."落地生根煎蛋***",李玉银,四川中医,第11期,第26页.《四川中医》.1998,(第11期),第26页. * |
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Denomination of invention: Preparation method of poached eggs Effective date of registration: 20200119 Granted publication date: 20131127 Pledgee: Huizhou Merchants Bank Limited by Share Ltd Fuyang Yingdong sub branch Pledgor: Anhui Guangzheng Food Co., Ltd. Registration number: Y2020980000178 |
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