CN103461929B - Seasoning packet for preserving cool and refreshing salted eggs - Google Patents
Seasoning packet for preserving cool and refreshing salted eggs Download PDFInfo
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- CN103461929B CN103461929B CN201310404832.5A CN201310404832A CN103461929B CN 103461929 B CN103461929 B CN 103461929B CN 201310404832 A CN201310404832 A CN 201310404832A CN 103461929 B CN103461929 B CN 103461929B
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- weight portion
- salted egg
- flavor pack
- cool
- polygonati officinalis
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- 235000013601 eggs Nutrition 0.000 title abstract description 36
- 235000011194 food seasoning agent Nutrition 0.000 title abstract 3
- 240000003915 Lophatherum gracile Species 0.000 claims abstract description 10
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 10
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 10
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 10
- 238000001035 drying Methods 0.000 claims abstract description 6
- 238000004806 packaging method and process Methods 0.000 claims abstract description 6
- 239000000796 flavoring agent Substances 0.000 claims description 18
- 235000019634 flavors Nutrition 0.000 claims description 18
- 238000001816 cooling Methods 0.000 claims description 15
- 238000009938 salting Methods 0.000 claims description 12
- 235000009419 Fagopyrum esculentum Nutrition 0.000 claims description 9
- 244000246386 Mentha pulegium Species 0.000 claims description 9
- 235000016257 Mentha pulegium Nutrition 0.000 claims description 9
- 235000004357 Mentha x piperita Nutrition 0.000 claims description 9
- 240000000249 Morus alba Species 0.000 claims description 9
- 235000008708 Morus alba Nutrition 0.000 claims description 9
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 9
- 235000001050 hortel pimenta Nutrition 0.000 claims description 9
- 239000005030 aluminium foil Substances 0.000 claims description 5
- 238000010298 pulverizing process Methods 0.000 claims description 5
- 238000005538 encapsulation Methods 0.000 claims description 4
- 241000238631 Hexapoda Species 0.000 claims description 3
- 241000607479 Yersinia pestis Species 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 2
- 240000008620 Fagopyrum esculentum Species 0.000 claims 2
- 238000000034 method Methods 0.000 abstract description 6
- 210000004185 liver Anatomy 0.000 abstract description 4
- 210000004072 lung Anatomy 0.000 abstract description 4
- 230000008569 process Effects 0.000 abstract description 4
- 208000004880 Polyuria Diseases 0.000 abstract description 3
- 230000035619 diuresis Effects 0.000 abstract description 3
- 241000411851 herbal medicine Species 0.000 abstract description 3
- 238000002156 mixing Methods 0.000 abstract description 3
- 230000003020 moisturizing effect Effects 0.000 abstract description 2
- 235000019629 palatability Nutrition 0.000 abstract description 2
- 230000002633 protecting effect Effects 0.000 abstract description 2
- 239000002994 raw material Substances 0.000 abstract description 2
- 238000012216 screening Methods 0.000 abstract description 2
- 210000002784 stomach Anatomy 0.000 abstract description 2
- 244000248416 Fagopyrum cymosum Species 0.000 abstract 1
- 235000018142 Hedysarum alpinum var americanum Nutrition 0.000 abstract 1
- 240000006461 Hedysarum alpinum var. americanum Species 0.000 abstract 1
- 244000245214 Mentha canadensis Species 0.000 abstract 1
- 235000001878 Mentha haplocalyx Nutrition 0.000 abstract 1
- 230000029087 digestion Effects 0.000 abstract 1
- 210000002969 egg yolk Anatomy 0.000 abstract 1
- 230000001939 inductive effect Effects 0.000 abstract 1
- 150000003839 salts Chemical class 0.000 description 14
- 241000219051 Fagopyrum Species 0.000 description 7
- 230000036541 health Effects 0.000 description 7
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- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 description 5
- 239000003814 drug Substances 0.000 description 4
- 238000001802 infusion Methods 0.000 description 3
- 235000021110 pickles Nutrition 0.000 description 3
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- 238000002386 leaching Methods 0.000 description 2
- 238000004519 manufacturing process Methods 0.000 description 2
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- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- 206010011224 Cough Diseases 0.000 description 1
- 240000007833 Dracaena angustifolia Species 0.000 description 1
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- 240000006927 Foeniculum vulgare Species 0.000 description 1
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 241000218231 Moraceae Species 0.000 description 1
- 241000219050 Polygonaceae Species 0.000 description 1
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- 229940079593 drug Drugs 0.000 description 1
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- 238000005516 engineering process Methods 0.000 description 1
- 230000003203 everyday effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000013402 health food Nutrition 0.000 description 1
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- 229910052500 inorganic mineral Inorganic materials 0.000 description 1
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- 239000000203 mixture Substances 0.000 description 1
- 231100000252 nontoxic Toxicity 0.000 description 1
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- 231100000614 poison Toxicity 0.000 description 1
- 206010036067 polydipsia Diseases 0.000 description 1
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- 230000005180 public health Effects 0.000 description 1
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- 230000001835 salubrious effect Effects 0.000 description 1
- 238000007789 sealing Methods 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
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- 239000003440 toxic substance Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
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- Medicines Containing Plant Substances (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a seasoning packet for preserving cool and refreshing salted eggs. The seasoning packet comprises common Chinese herbal medicines with health-care functions, such as moutan bark, wild buckwheat rhizome, radix ophiopogonis, radix polygonati officinalis, lophatherum gracile, mentha haplocalyx, folium mori, liquorice roots and lotus leaves and is prepared through processes of drying, crushing, screening, mixing and packaging the raw materials. The preserved salted eggs are bottle green in yolks, have a special fresh and cool taste, are good in palatability, have the functions of invigorating stomach and helping digestion, dispelling wind and relieving internal heat, nourishing yin and moisturizing lung, and protecting liver and inducing diuresis, and are convenient to take.
Description
Technical field
The present invention relates to technical field of agricultural product process, specifically with conventional Chinese medicine assembly, produce a kind of flavor pack in order to pickle cooling taste salted egg.
Background technology
Salted egg, also known as the egg that salts down, is a kind of instant and has the deep processing egg product of salty Flavor.Fresh egg is through pickling after a while, and its nutriment has marked change, and according to detection, fat content increases by more than 13%; Especially change greatly with sugar content in carbohydrate, rise to more than 6 times of fresh egg; Multiple mineral trace element is preserved better, and the content of its calcium improves significantly, rises to more than 9 times than pickling front fresh egg.
Salted egg of China production history is long, and almost there is production all parts of the country, and salted egg is suitable to people of all ages assistant dish since ancient times.History so far, China various places processing salted egg follows tradition always and to salt down infusion process and semar technique two kinds with water, in the curing process based on salt, except applying cooking wine or being equipped with except the spices such as a small amount of Chinese prickly ash, fennel, raw materials used there are no other salted egg that salts down, the egg product taste list made is salty, also without standard, nutritious and lack herbal cuisine health value.At present, market yet there are no the salted egg salting flavor pack of the medicated diet function that becomes to keeping healthy of preparation finished product.
Summary of the invention
The object of the invention is to the deficiency for current ubiquitous salted egg salting batching used, the nutrition that both becomes is pickled for making fresh egg, become again herbal cuisine health care, the unification of outstanding taste compound and herbal cuisine health, and provide a kind of with the radix polygonati officinalis of the Chinese herbal medicine moutan bark of conventional health care, cymose buckwheat rhizome, the tuber of dwarf lilyturf and food medicine dual-purpose, lophatherum gracile, peppermint, mulberry leaf, the composition such as Radix Glycyrrhizae and lotus leaf, after mixing, encapsulation, makes a kind of cooling taste salted egg salting flavor pack, applies for people's everyday home preserving salted egg.
The present invention is achieved in that
Get " can be used for the article of health food " middle tool clearing heat and cooling blood, promoting blood circulation that health ministry is announced, Ranunculaceae crop moutan bark; Clearing heat and detoxicating, arrange the dense stasis of blood of dispelling, polygonaceae crop cymose buckwheat rhizome; Nourishing Yin and moistening lung, reinforcing stomach reg fluid, Liliaceae crop tuber of dwarf lilyturf; The Ministry of Public Health announce " being food and the article of medicine " in moisten the lung and relieve the cough, clearing heat and promoting fluid, Liliaceae crop radix polygonati officinalis; Clearing heat-fire, relieving restlessness diuresis, gramineous crop lophatherum gracile; Soothing the liver promoting the circulation of qi, loose wind-heat, Labiatae crop peppermint; Dispelling wind and heat from the body, clearing away the lungheat and moisturizing, Moraceae crop mulberry leaf; Have anti-inflammatory, antiviral, protecting liver and detoxication effect legume Radix Glycyrrhizae and control the lotus leaf of hot summer weather polydipsia, drying sterilizing respectively, moisture is made to be down to 6-12%, count heavily after pulverizing respectively, enter mixer to stir, enter measuring seal installation meter to be more heavily sub-packed in filter paper packaging bags, overcoat non-toxic plastic bag vacuum-pumping and sealing, makes finished product cooling taste salted egg salting flavor pack.
Further, a kind of cooling taste salted egg salting flavor pack of the present invention, is characterized in that: the concrete following steps that adopt make:
Get without going mouldy, the moutan bark of free from insect pests, cymose buckwheat rhizome, the tuber of dwarf lilyturf, radix polygonati officinalis, lophatherum gracile, peppermint, mulberry leaf, Radix Glycyrrhizae and lotus leaf, respectively after selection by winnowing, feeding drying equipment is dry, moisture is made to be down to 6-12%, send into the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed after cooling and be ground into powder, get the moutan bark 2-3 weight portion after pulverizing, cymose buckwheat rhizome 3-4 weight portion, the tuber of dwarf lilyturf 4-5 weight portion, radix polygonati officinalis 5-6 weight portion, lophatherum gracile 3-4 weight portion, peppermint 4-5 weight portion, mulberry leaf 3-4 weight portion, Radix Glycyrrhizae 3-4 weight portion and lotus leaf 2-3 weight portion, pour mixer into fully to mix, send into quantitative racking machine again and load wide 7-9 ㎝ filter paper packaging bags, by every 8-10 gram package, make finished product inner wrapping cooling taste salted egg salting flavor pack.
For when preventing storage, moisture absorption is gone mouldy, can by inner wrapping cooling taste salted egg salting flavor pack, be one group of overcoat aluminium foil bag vacuumize encapsulation again by every 5-10.
During application, open aluminium foil package, flavor pack one pouch is inserted in 3-5 kilogram of cold water, after little fire boils, boils 15-20 minute again, when water temperature is down to 50-60 DEG C, removes flavor pack, and add salt 0.8-1 kilogram, after dissolving, make the egg flavouring liquid that salts down; Get routine salt down egg container clean after, cooled for the infusion egg flavouring liquid that salts down is poured into; Get unabroken 50 fresh eggs to clean, dry, be placed in flavouring liquid, and by container closure, pickle under normal temperature; Through 20 days summer and autumns, be desirable egg after winter-spring season leaching in 30 days salts down, boil rear edible.
The present invention is with the Chinese herbal medicine moutan bark of conventional health care, cymose buckwheat rhizome, the tuber of dwarf lilyturf, radix polygonati officinalis, lophatherum gracile, peppermint, mulberry leaf, Radix Glycyrrhizae and lotus leaf etc., the techniques such as drying, pulverizing, screening, mixing, packaging are made, salted egg's yolk bottle green after pickling, fragrance in greenery, the salubrious taste that tool is special, good palatability, and tool heat-clearing appetizing, dispelling wind removing toxic substances, nourishing Yin and moistening lung, the health care that protects liver diuresis, and to take conveniently.
Below in conjunction with embodiment, the present invention is described in further detail.
Detailed description of the invention
Embodiment, a kind of cooling taste salted egg salting flavor pack, adopts following steps to make:
Get without going mouldy, the prepared slices of Chinese crude drugs moutan bark of free from insect pests 3.5 kilograms, cymose buckwheat rhizome 4 kilograms, the tuber of dwarf lilyturf 5 kilograms, radix polygonati officinalis 7 kilograms, lophatherum gracile 5 kilograms, peppermint 5 kilograms, 4 kilograms, mulberry leaf, 4.5 kilograms, Radix Glycyrrhizae and 4 kilograms, lotus leaf, respectively after selection by winnowing, feeding drying machine is dry, moisture is made to be down to 6-12%, send into the pulverizer that aperture 1.5 ㎜ mesh screen is housed after cooling to pulverize, get the moutan bark after pulverizing 2.5 kilograms, cymose buckwheat rhizome 3 kilograms, the tuber of dwarf lilyturf 4 kilograms, radix polygonati officinalis 5.5 kilograms, lophatherum gracile 3.5 kilograms, peppermint 4 kilograms, 3 kilograms, mulberry leaf, 3.5 kilograms, Radix Glycyrrhizae and 3 kilograms, lotus leaf, pour mixer into fully to mix, send into quantitative racking machine again and load wide 7 ㎝ filter paper packaging bags, finished product flavor pack purse is packaged into by every 8 grams.
For preventing storage moisture absorption from going mouldy, can be one group of overcoat aluminium foil bag vacuumize encapsulation again by every 10 by purse.
During application, open aluminium foil package, flavor pack one pouch is inserted in 3 kilograms of cold water, after little fire boils, boils 15 minutes again, when water temperature is down to 55 DEG C, removes flavor pack, and add salt 0.8 kilogram, after dissolving, make the egg flavouring liquid that salts down; Get routine salt down egg container clean after, cooled for the infusion egg flavouring liquid that salts down is poured into; Get unabroken 50 fresh eggs to clean, dry, be placed in flavouring liquid, and by container closure, pickle under normal temperature; Through 20 days summer and autumns, after winter-spring season leaching in 30 days salts down, namely desirable egg boiled rear edible.
Above embodiment is only be described the preferred embodiment of the present invention; not scope of the present invention is limited; under not departing from the present invention and designing the prerequisite of spirit; the various distortion that the common engineers and technicians in this area make technical scheme of the present invention and improvement, all should fall in protection domain that claims of the present invention determine.
The part that the present invention does not relate to prior art that maybe can adopt all same as the prior art is realized.
Claims (1)
1. a cooling taste salted egg salting flavor pack, is characterized in that: adopt following steps to make:
Get without going mouldy, the moutan bark of free from insect pests, cymose buckwheat rhizome, the tuber of dwarf lilyturf, radix polygonati officinalis, lophatherum gracile, peppermint, mulberry leaf, Radix Glycyrrhizae and lotus leaf, respectively after selection by winnowing, feeding drying equipment is dry, moisture is made to be down to 6-12%, send into the pulverizer that aperture 1-1.5 ㎜ mesh screen is housed after cooling and be ground into powder, get the moutan bark 2-3 weight portion after pulverizing, cymose buckwheat rhizome 3-4 weight portion, the tuber of dwarf lilyturf 4-5 weight portion, radix polygonati officinalis 5-6 weight portion, lophatherum gracile 3-4 weight portion, peppermint 4-5 weight portion, mulberry leaf 3-4 weight portion, Radix Glycyrrhizae 3-4 weight portion and lotus leaf 2-3 weight portion, pour mixer into fully to mix, send into quantitative racking machine again and load wide 7-9 ㎝ filter paper packaging bags, by every 8-10 gram package, make finished product inner wrapping cooling taste salted egg salting flavor pack, by inner wrapping cooling taste salted egg salting flavor pack, be one group of overcoat aluminium foil bag vacuumize encapsulation again by every 5-10.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310404832.5A CN103461929B (en) | 2013-09-09 | 2013-09-09 | Seasoning packet for preserving cool and refreshing salted eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310404832.5A CN103461929B (en) | 2013-09-09 | 2013-09-09 | Seasoning packet for preserving cool and refreshing salted eggs |
Publications (2)
| Publication Number | Publication Date |
|---|---|
| CN103461929A CN103461929A (en) | 2013-12-25 |
| CN103461929B true CN103461929B (en) | 2015-02-11 |
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| Application Number | Title | Priority Date | Filing Date |
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| CN201310404832.5A Expired - Fee Related CN103461929B (en) | 2013-09-09 | 2013-09-09 | Seasoning packet for preserving cool and refreshing salted eggs |
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| Country | Link |
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Families Citing this family (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105146459A (en) * | 2015-08-17 | 2015-12-16 | 哈尔滨灵椿味道食品开发有限公司 | Lotus leaf heat clearing and summer-heat relieving meat stewing seasoning and preparation method thereof |
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| 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 |
| CN1327768A (en) * | 2000-06-09 | 2001-12-26 | 孟玉兰 | Health-care aloe beverage |
| CN101233935A (en) * | 2007-12-26 | 2008-08-06 | 罗克鼎 | Chinese medicine duck salted egg |
| CN101361514A (en) * | 2008-10-06 | 2009-02-11 | 蒋坤元 | Heatstroke prevention cold tea |
| CN101584466A (en) * | 2008-05-22 | 2009-11-25 | 刘泳宏 | Natural lung-nourishing asthma-relieving egg and preparation method thereof |
| CN101829287A (en) * | 2010-05-11 | 2010-09-15 | 史忠岚 | Traditional Chinese medicine composition for treating pediatric pneumonia |
| CN102416093A (en) * | 2010-09-28 | 2012-04-18 | 曲靖开发区格力康生物科技发展有限公司 | Chinese herbal composition capable of diminishing inflammation and clearing throat |
| CN102671075A (en) * | 2012-05-09 | 2012-09-19 | 太仓市伟基生物科技有限公司 | Chewing gum for treating chronic pharyngitis |
| CN102960496A (en) * | 2012-12-13 | 2013-03-13 | 青岛农业大学 | Preparation method of green tea type substituting tea capable of relieving sore-throat and soothing throat |
-
2013
- 2013-09-09 CN CN201310404832.5A patent/CN103461929B/en not_active Expired - Fee Related
Patent Citations (9)
| 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 |
| CN1327768A (en) * | 2000-06-09 | 2001-12-26 | 孟玉兰 | Health-care aloe beverage |
| CN101233935A (en) * | 2007-12-26 | 2008-08-06 | 罗克鼎 | Chinese medicine duck salted egg |
| CN101584466A (en) * | 2008-05-22 | 2009-11-25 | 刘泳宏 | Natural lung-nourishing asthma-relieving egg and preparation method thereof |
| CN101361514A (en) * | 2008-10-06 | 2009-02-11 | 蒋坤元 | Heatstroke prevention cold tea |
| CN101829287A (en) * | 2010-05-11 | 2010-09-15 | 史忠岚 | Traditional Chinese medicine composition for treating pediatric pneumonia |
| CN102416093A (en) * | 2010-09-28 | 2012-04-18 | 曲靖开发区格力康生物科技发展有限公司 | Chinese herbal composition capable of diminishing inflammation and clearing throat |
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Effective date of registration: 20180419 Address after: 528216 Foshan, Guangdong Province, Nanhai District, Danzao Town, Xi'an Xi'an Road, Foshan, South China Sea second duck farm No. 5-9 Patentee after: Foshan sunrise Egg Industry Co.,Ltd. Address before: 510000 Guangdong Province, Guangzhou high tech Industrial Development Zone, No. 233 science road 231 floor B1B2 building one layer, two layer, three layer, four layer Patentee before: BOAO ZONGHENG NETWORK TECHNOLOGY Co.,Ltd. Effective date of registration: 20180419 Address after: 510000 Guangdong Province, Guangzhou high tech Industrial Development Zone, No. 233 science road 231 floor B1B2 building one layer, two layer, three layer, four layer Patentee after: BOAO ZONGHENG NETWORK TECHNOLOGY Co.,Ltd. Address before: 241300 Anhui Province, Wuhu city Nanling County Yandun Town Street Patentee before: NANLING KUDZU INDUSTRY ASSOCIATION |
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Address after: 528000 building 6, No. 12, Jujin Road, Baini Town, Sanshui District, Foshan City, Guangdong Province (residence declaration) Patentee after: Foshan sunrise Egg Industry Co.,Ltd. Address before: 528216 no.5-9, Nanhai second duck farm, Foshan City, Xiangang Xi'an Road, Danzao Town, Nanhai District, Foshan City, Guangdong Province Patentee before: Foshan sunrise Egg Industry Co.,Ltd. |
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Granted publication date: 20150211 |