CN103907958A - 一种老酒茶叶蛋的制作方法 - Google Patents
一种老酒茶叶蛋的制作方法 Download PDFInfo
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- CN103907958A CN103907958A CN201210598565.5A CN201210598565A CN103907958A CN 103907958 A CN103907958 A CN 103907958A CN 201210598565 A CN201210598565 A CN 201210598565A CN 103907958 A CN103907958 A CN 103907958A
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- 244000269722 Thea sinensis Species 0.000 title claims abstract description 18
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 235000013601 eggs Nutrition 0.000 title abstract 7
- 235000019991 rice wine Nutrition 0.000 title abstract 4
- 235000013616 tea Nutrition 0.000 claims abstract description 11
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 239000000843 powder Substances 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000009569 green tea Nutrition 0.000 claims abstract description 6
- 238000000034 method Methods 0.000 claims abstract description 5
- 239000000463 material Substances 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 240000004760 Pimpinella anisum Species 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000013547 stew Nutrition 0.000 abstract description 2
- 241000286209 Phasianidae Species 0.000 abstract 4
- 238000010411 cooking Methods 0.000 abstract 3
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 241000159443 Myrcia Species 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 235000012041 food component Nutrition 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- RYYVLZVUVIJVGH-UHFFFAOYSA-N caffeine Chemical compound CN1C(=O)N(C)C(=O)C2=C1N=CN2C RYYVLZVUVIJVGH-UHFFFAOYSA-N 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- LPHGQDQBBGAPDZ-UHFFFAOYSA-N Isocaffeine Natural products CN1C(=O)N(C)C(=O)C2=C1N(C)C=N2 LPHGQDQBBGAPDZ-UHFFFAOYSA-N 0.000 description 1
- 125000003118 aryl group Chemical group 0.000 description 1
- 238000009835 boiling Methods 0.000 description 1
- 229960001948 caffeine Drugs 0.000 description 1
- VJEONQKOZGKCAK-UHFFFAOYSA-N caffeine Natural products CN1C(=O)N(C)C(=O)C2=C1C=CN2C VJEONQKOZGKCAK-UHFFFAOYSA-N 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000013599 spices Nutrition 0.000 description 1
Classifications
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
一种老酒茶叶蛋的制作方法，其特征是：材料：材料：山鸡蛋10枚，崂山绿茶叶15克，即墨老酒200毫升，老抽酱油100毫升，八角、桂皮、香叶、花椒、五香粉、丁香、茴香、生姜、盐、冰糖各适量；方法：首先用水煮熟生的山鸡蛋，再用勺子藕断丝连式轻轻打碎，放入锅中用即墨老酒和老抽酱油浸泡30分钟，之后把洗净的茶叶加入锅中煮20分钟，最后加入适量八角、桂皮、香叶、花椒、五香粉、丁香、茴香、生姜、盐、冰糖煮10分钟，即可完成。它解决了目前传统茶叶蛋单纯靠茶叶炖煮做法，不但破坏了其营养成分，而且味道并不可口。
Description
技术领域
本发明涉及食品制作领域，具体说是一种老酒茶叶蛋的制作方法。
背景技术
传统茶叶蛋的制作方法一般采用茶叶炖煮的做法，不但会破坏其营养成分，而且味道并不可口。
发明内容
本发明为解决现有茶叶蛋的制作方法，发明一种老酒茶叶蛋的制作方法，其技术方案特殊之处是：
材料：山鸡蛋10枚，崂山绿茶叶15克，即墨老酒200毫升，老抽酱油100毫升，八角、桂皮、香叶、花椒、五香粉、丁香、茴香、生姜、盐、冰糖各适量；
方法：首先用水煮熟生的山鸡蛋，再用勺子藕断丝连式轻轻打碎，放入锅中用即墨老酒和老抽酱油浸泡30分钟，之后把洗净的茶叶加入锅中煮20分钟，最后加入适量八角、桂皮、香叶、花椒、五香粉、丁香、茴香、生姜、盐、冰糖煮10分钟，即可完成。
技术效果
本发明采用即墨老酒加崂山绿茶的方式，不但茶香浓郁，鲜香可口，清香入味，而且绿茶中含有咖啡因，可提神醒脑，消除疲劳，融入鸡蛋后人体可以充分吸收它的营养，促进身心健康。
具体实施方式
称取山鸡蛋10枚，崂山绿茶叶15克，即墨老酒200毫升，老抽酱油100毫升，八角、桂皮、香叶、花椒、五香粉、丁香、茴香、生姜、盐、冰糖各适量；首先用水煮熟生的山鸡蛋，再用勺子藕断丝连式轻轻打碎，放入锅中用即墨老酒和老抽酱油浸泡30分钟，之后把洗净的茶叶加入锅中煮20分钟，最后加入适量八角、桂皮、香叶、花椒、五香粉、丁香、茴香、生姜、盐、冰糖煮10分钟，即可完成。
Claims (1)
1.一种老酒茶叶蛋的制作方法，其特征是：
材料：材料：山鸡蛋10枚，崂山绿茶叶15克，即墨老酒200毫升，老抽酱油100毫升，八角、桂皮、香叶、花椒、五香粉、丁香、茴香、生姜、盐、冰糖各适量；
方法：首先用水煮熟生的山鸡蛋，再用勺子藕断丝连式轻轻打碎，放入锅中用即墨老酒和老抽酱油浸泡30分钟，之后把洗净的茶叶加入锅中煮20分钟，最后加入适量八角、桂皮、香叶、花椒、五香粉、丁香、茴香、生姜、盐、冰糖煮10分钟，即可完成。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201210598565.5A CN103907958A (zh) | 2012-12-31 | 2012-12-31 | 一种老酒茶叶蛋的制作方法 |
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| CN201210598565.5A CN103907958A (zh) | 2012-12-31 | 2012-12-31 | 一种老酒茶叶蛋的制作方法 |
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| Publication Number | Publication Date |
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| CN103907958A true CN103907958A (zh) | 2014-07-09 |
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| CN201210598565.5A Pending CN103907958A (zh) | 2012-12-31 | 2012-12-31 | 一种老酒茶叶蛋的制作方法 |
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Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876483A (zh) * | 2014-11-18 | 2016-08-24 | 陈杰 | 一种红茶茶叶蛋的制备方法 |
| CN110367431A (zh) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | 一种脆皮茶叶蛋的制备工艺 |
| CN110367475A (zh) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | 一种茶叶蛋的制备工艺 |
| CN110367503A (zh) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | 一种茶叶蛋的调料包 |
-
2012
- 2012-12-31 CN CN201210598565.5A patent/CN103907958A/zh active Pending
Cited By (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105876483A (zh) * | 2014-11-18 | 2016-08-24 | 陈杰 | 一种红茶茶叶蛋的制备方法 |
| CN110367431A (zh) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | 一种脆皮茶叶蛋的制备工艺 |
| CN110367475A (zh) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | 一种茶叶蛋的制备工艺 |
| CN110367503A (zh) * | 2018-04-12 | 2019-10-25 | 成都天卤八部食品有限公司 | 一种茶叶蛋的调料包 |
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Application publication date: 20140709 |