CN103564532A - Preparation method for roasted eggs - Google Patents
Preparation method for roasted eggs Download PDFInfo
- Publication number
- CN103564532A CN103564532A CN201210298733.9A CN201210298733A CN103564532A CN 103564532 A CN103564532 A CN 103564532A CN 201210298733 A CN201210298733 A CN 201210298733A CN 103564532 A CN103564532 A CN 103564532A
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- CN
- China
- Prior art keywords
- eggs
- preparation
- egg
- roasting
- sodium
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- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
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Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/15—General methods of cooking foods, e.g. by roasting or frying using wave energy, irradiation, electrical means or magnetic fields, e.g. oven cooking or roasting using radiant dry heat
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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method for roasted eggs. The preparation method comprises the steps of salting poultry eggs and roasting the salted eggs. The preparation method is characterized by comprising the following particular steps: salting, namely preparing a salting agent by water, cleaning the poultry eggs, soaking the poultry eggs with the salting agent for a preset time, and taking out the poultry eggs; and roasting, namely putting the poultry eggs into an oven, roasting at a proper temperature, cooling, and taking out the roasted poultry eggs from the oven. The roasted eggs are fragrant, mellow, delicious, heavy in fragrance, chewy in egg white, crispy in egg yolk, free from salmonella and low in cholesterol.
Description
Technical field
The invention belongs to the preparation method in birds, beasts and eggs deep process technology field, particularly a kind of roasting egg.
Background technology
On market, there is the roasting egg shelling to sell, but have no the roasting egg that eggshell is complete.At the roasting fresh egg with baked wheaten cake having among the people or in being embedded in Chai Hehuo, burn fresh egg.This barbecue method is because fire temperature and the egg temperature temperature difference are large, the egg body inequality of being heated, and result is that fresh egg splits at ripe front eggshell glass, the yellow and white outflow, sometimes also half-done.This egg taste of tasting is very poor, and unhygienic.Also have egg is boiled fire-cureed with seasoning matter pyrotechnics after peeling off, and calls it " five toasted fragrant eggs ".This food is harmful to health.The present invention has started the beginning of whole egg baking.
Summary of the invention
The object of the invention is, a kind of high temperature baking of using after pickling is provided, color, smell and taste are all good, and egg body is interior without salmonella, and reduce the preparation method of a kind of roasting egg of cholesterol.
The object of the present invention is achieved like this:
A preparation method for roasting egg, is comprised of pickling with baking two parts of birds, beasts and eggs, it is characterized in that: pickle and comprise water exchange curing agent, clean birds, beasts and eggs, birds, beasts and eggs put into curing agent soaks, taking-up birds, beasts and eggs expire; Baking comprises birds, beasts and eggs to enter stove, at suitable temperature, toast, lower the temperature, come out of the stove.
Said curing agent is comprised of flavouring material, flavour enhancer, stabilizing agent, promoter, protective case agent.Flavouring material is that aniseed, Chinese prickly ash, dill, cassia bark, cloves, pepper, dried orange peel, the banksia rose, kaempferia galamga, the root of Dahurain angelica, fennel, galingal, Radix Glycyrrhizae, nutmeg, fructus amomi, ginger piece, caraway, celery, Caraway, coriander, murraya paniculataJack, Bi are dialled, lemon-grass is one kind of or is multiple; Flavour enhancer is Sodium guanylate, disodium succinate, sodium glutamate, Asparagus cochinchinensis ammonia acid sodium, inosine acid disodium is one kind of or multiple; Stabilizing agent is ferrous sulfate, copper sulphate, zinc sulfate, magnesium sulfate, zinc chloride, zinc oxide, frerrous chloride is one kind of or several; Promoter is sodium acid carbonate, cobalt chloride, alkali, copper chloride, sodium chloride is one kind of or several; Protective case agent is butylated hydroxyarisol (BHA), lipoic acid, potassium nitrate, potassium nitrite, sodium nitrate, natrium nitrosum, citric acid, disodium ethylene diamine tetraacetate is one kind of or several.
The time that enters cylinder immersion is 24 hours to 360 hours.
Said baking is in special oven or barn, fire-cure or toast.
Said suitable temperature range is 40--260 degree Celsius.
The present invention has started the beginning of the complete baking of eggshell in the whole nation, complete through the salted preserved eggs eggshell of baking, aromatic good to eat, give off a strong fragrance, egg white strength road, yolk sand is crisp, in egg body, without salmonella, and greatly reduces cholesterol.
Embodiment mono-
A preparation method for roasting egg, is comprised of egg pickling and baking two parts, and employing egg is raw material, water exchange curing agent, and curing agent comprises: flavouring material is aniseed, Chinese prickly ash, dill, cassia bark, cloves, pepper; Flavour enhancer is Sodium guanylate; Stabilizing agent is ferrous sulfate; Promoter is sodium acid carbonate, sodium chloride; Protective case agent is butylated hydroxyarisol (BHA).
Clean after egg, egg is entered to curing agent and soak 120 hours, take out egg, then carry out baking: egg is put into special baking box, baking in 40--190 degree Celsius, cooling, comes out of the stove.
Embodiment bis-
A preparation method for roasting egg, is comprised of egg pickling and baking two parts, and employing duck's egg is raw material, water exchange curing agent, and curing agent comprises: flavouring material is cloves, pepper, dried orange peel, the banksia rose, kaempferia galamga, the root of Dahurain angelica, fennel; Flavour enhancer is sodium glutamate; Stabilizing agent is ferrous sulfate, copper sulphate; Promoter is cobalt chloride, copper chloride; Protective case agent is natrium nitrosum, citric acid.
Clean after egg, egg is entered to curing agent and soak 48 hours, take out egg, then carry out baking: duck's egg is put into special baking box, baking in 55--180 degree Celsius, cooling, comes out of the stove.
Embodiment tri-
A preparation method for roasting egg, is comprised of egg pickling and baking two parts, and employing quail egg is raw material, water exchange curing agent, and curing agent comprises: flavouring material is that celery, Caraway, coriander, murraya paniculataJack, Bi are dialled, lemon-grass; Flavour enhancer is Asparagus cochinchinensis ammonia acid sodium, inosine acid disodium; Stabilizing agent is magnesium sulfate, zinc chloride, zinc oxide; Promoter is sodium acid carbonate, copper chloride; Protective case agent is potassium nitrate.
Clean after egg, egg is entered to curing agent and soak 72 hours, take out egg, then carry out baking: quail egg is put into special baking box, baking in 60--220 degree Celsius, cooling, comes out of the stove.
Claims (6)
1. a preparation method for roasting egg, is comprised of pickling with baking two parts of birds, beasts and eggs, it is characterized in that: pickle and comprise water exchange curing agent, clean birds, beasts and eggs, birds, beasts and eggs entered to curing agent soaks, taking-up birds, beasts and eggs expire; Baking comprises birds, beasts and eggs to enter stove, at suitable temperature, toast, lower the temperature, come out of the stove.
2. the preparation method of the roasting salted preserved eggs of a kind of perfume (or spice) according to claim 1, is characterized in that: said curing agent is comprised of flavouring material, flavour enhancer, stabilizing agent, promoter, protective case agent.
3. according to the preparation method of claim 1 and a kind of roasting egg claimed in claim 2, it is characterized in that: flavouring material is that aniseed, Chinese prickly ash, dill, cassia bark, cloves, pepper, dried orange peel, the banksia rose, kaempferia galamga, the root of Dahurain angelica, fennel, galingal, Radix Glycyrrhizae, nutmeg, fructus amomi, ginger piece, caraway, celery, Caraway, coriander, murraya paniculataJack, Bi are dialled, lemon-grass is one kind of or is multiple; Flavour enhancer is Sodium guanylate, disodium succinate, sodium glutamate, Asparagus cochinchinensis ammonia acid sodium, inosine acid disodium is one kind of or multiple; Stabilizing agent is ferrous sulfate, copper sulphate, zinc sulfate, magnesium sulfate, zinc chloride, zinc oxide, frerrous chloride is one kind of or several; Promoter is sodium acid carbonate, cobalt chloride, alkali, copper chloride, sodium chloride is one kind of or several; Protective case agent is butylated hydroxyarisol (BHA), lipoic acid, potassium nitrate, potassium nitrite, sodium nitrate, natrium nitrosum, citric acid, disodium ethylene diamine tetraacetate is one kind of or several.
4. the preparation method of a kind of roasting egg according to claim 1, is characterized in that: the time that enters cylinder immersion is 24 hours to 360 hours.
5. the preparation method of a kind of roasting egg according to claim 1, is characterized in that: said baking is in special oven or barn, fire-cure or toast.
6. the preparation method of a kind of roasting egg according to claim 1, is characterized in that: said suitable temperature range is 40--260 degree Celsius.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210298733.9A CN103564532A (en) | 2012-08-12 | 2012-08-12 | Preparation method for roasted eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210298733.9A CN103564532A (en) | 2012-08-12 | 2012-08-12 | Preparation method for roasted eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103564532A true CN103564532A (en) | 2014-02-12 |
Family
ID=50037926
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210298733.9A Pending CN103564532A (en) | 2012-08-12 | 2012-08-12 | Preparation method for roasted eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN103564532A (en) |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621614A (en) * | 2015-03-16 | 2015-05-20 | 鱼台县微山湖禽蛋加工厂 | Preparation method of traditional Chinese medicine contained non-lead preserved duck eggs |
| CN104824638A (en) * | 2015-04-13 | 2015-08-12 | 合肥市福来多食品有限公司 | Coarse cereal baked herb soaked egg and preparation method thereof |
| CN108065259A (en) * | 2017-12-30 | 2018-05-25 | 邬惠林 | The method that cylinder iron roaster makes five toasted fragrant eggs |
| CN111567754A (en) * | 2020-05-22 | 2020-08-25 | 戴晓锋 | Agate baked egg and making method thereof |
Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229614A (en) * | 1999-02-06 | 1999-09-29 | 任英云 | Roast eggs and its baking tech. |
| CN1439302A (en) * | 2003-02-26 | 2003-09-03 | 李再吉 | Roast eggs and producing process thereof |
| US20100330242A1 (en) * | 2009-06-25 | 2010-12-30 | Ajinomoto Co., Ltd. | Method of preparing baked egg |
| CN101953475A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Preparation process for flavored roasted eggs |
| CN102293416A (en) * | 2010-06-23 | 2011-12-28 | 陈杉荣 | Baked egg, egg baking box, and method for baking baked egg |
| CN102302193A (en) * | 2011-08-05 | 2012-01-04 | 中山市唯宇思电器有限公司 | Method for baking egg |
-
2012
- 2012-08-12 CN CN201210298733.9A patent/CN103564532A/en active Pending
Patent Citations (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1229614A (en) * | 1999-02-06 | 1999-09-29 | 任英云 | Roast eggs and its baking tech. |
| CN1439302A (en) * | 2003-02-26 | 2003-09-03 | 李再吉 | Roast eggs and producing process thereof |
| US20100330242A1 (en) * | 2009-06-25 | 2010-12-30 | Ajinomoto Co., Ltd. | Method of preparing baked egg |
| CN101953475A (en) * | 2009-07-21 | 2011-01-26 | 李新民 | Preparation process for flavored roasted eggs |
| CN102293416A (en) * | 2010-06-23 | 2011-12-28 | 陈杉荣 | Baked egg, egg baking box, and method for baking baked egg |
| CN102302193A (en) * | 2011-08-05 | 2012-01-04 | 中山市唯宇思电器有限公司 | Method for baking egg |
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104621614A (en) * | 2015-03-16 | 2015-05-20 | 鱼台县微山湖禽蛋加工厂 | Preparation method of traditional Chinese medicine contained non-lead preserved duck eggs |
| CN104824638A (en) * | 2015-04-13 | 2015-08-12 | 合肥市福来多食品有限公司 | Coarse cereal baked herb soaked egg and preparation method thereof |
| CN108065259A (en) * | 2017-12-30 | 2018-05-25 | 邬惠林 | The method that cylinder iron roaster makes five toasted fragrant eggs |
| CN111567754A (en) * | 2020-05-22 | 2020-08-25 | 戴晓锋 | Agate baked egg and making method thereof |
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| PB01 | Publication | ||
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| WD01 | Invention patent application deemed withdrawn after publication | ||
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Application publication date: 20140212 |