CN104082785A - Flower flavored marinated eggs and preparation method thereof - Google Patents

Flower flavored marinated eggs and preparation method thereof Download PDF

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Publication number
CN104082785A
CN104082785A CN201410295884.8A CN201410295884A CN104082785A CN 104082785 A CN104082785 A CN 104082785A CN 201410295884 A CN201410295884 A CN 201410295884A CN 104082785 A CN104082785 A CN 104082785A
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Prior art keywords
parts
eggs
egg
juice
flower
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CN201410295884.8A
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Chinese (zh)
Inventor
王兵
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Hefei Huizhihuang Food Group Co Ltd
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Hefei Huizhihuang Food Group Co Ltd
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Priority to CN201410295884.8A priority Critical patent/CN104082785A/en
Publication of CN104082785A publication Critical patent/CN104082785A/en
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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
    • 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
    • A23V2250/00—Food ingredients
    • A23V2250/20—Natural extracts
    • A23V2250/21—Plant extracts

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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)
  • Medicines Containing Plant Substances (AREA)
  • Coloring Foods And Improving Nutritive Qualities (AREA)

Abstract

The invention discloses flower flavored marinated eggs which are characterized by being prepared from the following raw materials in parts by weight: 400-450 parts of chicken eggs, 50-70 parts of fresh lotus leaves, 10-12 parts of chrysanthemum, 16-20 parts of gardenia, 12-14 parts of bitter gourd, 15-18 parts of pineapple juice, 14-17 parts of palm oil, 6-8 parts of malt sugar, 12-16 parts of soybean sauce, 16-20 parts of edible salt, 5-7 parts of anise, 5-8 parts of hawthorn seeds, 4-6 parts of grape seeds, 3-4 parts of grape wine, 4-6 parts of lavender, 8-10 parts of arabian jasmine flower juice, 1-2 parts of blueberry essence, 4-5 parts of aids and a proper amount of water. According to the flower flavored marinated eggs, gardenia and chrysanthemum are mixed with the marinating materials, then the mixture is boiled, and the marinating materials are rich in fresh flower fragrance; the eggs are boiled and shelled firstly, and then are fried in oil till the surfaces of the eggs are golden yellow and crispy, the crispy surfaces are very chewable while the marinating materials can be maintained because of the looseness of the eggs, and people are prevented being choked by the marinated eggs; subsequently, the eggs are wrapped with the softened lotus leaves, so that the crispy surfaces of the eggs are prevented from being damaged by the mechanical force of bubbles generated in frying and boiling, and meanwhile, because of the fragrance of the lotus leaves, the flavor of the marinated eggs is enriched.

Description

Spiced egg of a kind of flower fragrance flavor and preparation method thereof
Technical field
The present invention is spiced egg of a kind of flower fragrance flavor and preparation method thereof, belongs to the processing technology of pot-stewed chicken egg in food.
Background technology
According to one's analysis, every hectogram egg, containing 12.8 grams, protein, is mainly ovalbumin and ovoglobulin, wherein contains 8 seed amino acids of needed by human, and very approximate with the composition of human body protein, and human body can be up to 98% to the absorptivity of egg protein.Fatty 11～15 grams of every hectogram egg, mainly concentrates in yolk, also very easily digested, contains abundant lecithin, steroid, lecithin and calcium, phosphorus, iron, vitamin A, vitamin D and B family vitamin in yolk.These compositions are of great advantage to promoting neural function, and therefore, egg is again good brain-care foods.
A heat that egg is contained, be equivalent to the heat of half apple or half cup milk, but it also has 8% phosphorus, 4% zinc, 4% iron, 12. 6% protein, 6% vitamin D, 3% vitamin E, 6% vitamin A, 2% Cobastab, 5% vitamin B2,4% pyridoxamine.These nutrition are all that human body is requisite, and they play an important role, as repaired tissue, form the metabolic processes etc. of new tissue, consumed energy and participation complexity.
In egg yolk, contain more cholesterol, every hectogram can be up to 1510 milligrams, and therefore, Bu Shaoren, particularly the elderly keep a sharp lookout to eating egg, are afraid of to eat egg and cause that cholesterol increases and causes atherosclerotic.Scientists study is found, though contain more cholesterol in egg, also contains abundant lecithin simultaneously.Lecithin enters after blood, can make cholesterol and fatty particle diminish, and make it to keep suspended state, thereby stop cholesterol and the fatty deposition at vascular wall.Therefore, scientists is thought, to the normal the elderly of cholesterol, eats 2 eggs every day, and 2 milligrams of the highest increases of cholesterol in its 100 milliliters of blood, can not cause vascular sclerosis.But also should not eat more, overfeed, the digestion of unfavorable stomach and intestine, causes waste, also can increase liver, kidney burden.
Egg nature and flavor are sweet, flat, return spleen, stomach warp, can tonifying lung nourish blood, nourshing Yin and drynsessmoistening prescription, for insufficiency of vital energy and blood, pyreticosis polydipsia, fetal irritability etc., be the common food of building up healthful vital energy.Energy tonifying yin benefit blood, relieving restlessness is calmed the nerves, tonifying spleen and stomach.Reduce for the milk due to the deficiency of blood, or dizzy, yctalopia; Body void after being ill, malnutrition; Deficiency of YIN-blood, insomnia is irritated, palpitaition; Lung stomach-Yin wound, aphonia pharyngalgia, or it is contrary etc. to vomit.Eating method is a lot, decocts, fries, steams, boils, punching or boiled egg flower etc. all can.Except alone, also can compatibility application.As deficiency of YIN-blood, insomnia palpitaition, available radix rehmanniae recen, the tuber of dwarf lilyturf, the each 12g of lily, decoct soup and get juice, pours egg and stir evenly clothes.The deficiency of Yin, aphonia, pharyngalgia can be taken after mixing it with water with rock sugar.
Egg is containing protein, containing eight seed amino acids of needed by human; In fat, contain volume lecithin, triglycerides, cholesterol and lecithin; Mineral matter has iron, phosphorus, calcium etc.; Vitamin A, B2. B6. D, E and nicotinic acid etc.Have higher nutritive value and certain medical effect, the food therapy value of yolk is higher.
Summary of the invention
A spiced egg for flower fragrance flavor, is characterized in that being made up of the raw material of following weight portion: egg 400 ~ 450, new lotus leaf 50 ~ 70, chrysanthemum 10 ~ 12, gardenia 16 ~ 20, balsam pear 12 ~ 14, pineapple juice 15 ~ 18, palm oil 14 ~ 17, maltose 6 ~ 8, soy sauce 12 ~ 16, edible salt 16 ~ 20, anise 5 ~ 7, hawthorn seeds 5 ~ 8, grape pip 4 ~ 6, grape wine 3 ~ 4, lavender 4 ~ 6, Jasmine juice 8 ~ 10, blueberry essence 1 ~ 2, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: villose themeda rhizome 3 ~ 4, cushaw leaf 5 ~ 7, luffa 5.5 ~ 7, Chinese bastardtoadflax root 5 ~ 6, glutinous rehmannia 2 ~ 3, Gui Ye 5 ~ 7, southern red Bo 1 ~ 2, kudzu-vine root powder 8 ~ 10, carrot juice 8 ~ 12, uncooked chestnut 30 ~ 40 and appropriate water; Preparation method is the pulp fraction that (1) is got uncooked chestnut and removed scarlet, is finely ground into homogenate; (2) mix villose themeda rhizome, cushaw leaf, luffa, Chinese bastardtoadflax root, glutinous rehmannia, Gui Ye and southern red Bo, add water to liquid level and do not have material 6 ~ 8cm, decoct also little fire and boil 80 ~ 100min, filter to obtain condensed soup juice; (3) the soup juice of (2) is added in the homogenate of (1), admix kudzu-vine root powder and carrot juice simultaneously, mix well post-drying and make.
A preparation method for the spiced egg of flower fragrance flavor, is characterized in that comprising following step:
(1) mix chrysanthemum, gardenia, balsam pear, maltose, soy sauce, edible salt, anise, hawthorn seeds, grape pip, grape wine, lavender, Jasmine juice, blueberry essence, pineapple juice, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 15 ~ 18cm, decoct after 70 ~ 90cm for condiment;
(2) shell after egg is boiled, have palm oil frying 10 ~ 15min left and right to protrusion of surface, produce the crackling of golden yellow fold;
(3) after new lotus leaf spreading for cooling is softening, for the egg of parcel (2), tie up with cotton thread, surface punching facilitates tasty;
(4) semifinished product of (3) is put in the condiment of (1), little fire heating 30 ~ 40min, the immersion stew in soy sauce that spends the night, the taking-up egg of taking out stitches after completing.
Not common composition in invention is described below:
Villose themeda rhizome: be the rhizome of grass villous themeda, its root is short hard as thin bamboo root, micro-sweet without joint, also can be used as medicine, and has loose the trembling with fear of inducing sweat, the effects such as wines used as antirheumatic.
Glutinous rehmannia: Scrophulariaceae is herbaceos perennial, cool in nature, sweet-bitter flavor, there are enriching yin and nourishing kidney, nourish blood enrich blood, effect of cool blood.
Chinese bastardtoadflax root: the perennial weak draft of Labiatae Chinese bastardtoadflax root, clean after dry can do medicinal.
The red Bo in south: the perennial climing property draft of Curcurbitaceae, red Bo is still called king's melon in the northern provinces and regions of China so far and is used as medicine, have regulate the flow of vital energy, invigorate blood circulation, eliminate the phlegm, dampness removing, logical newborn effect, cure mainly the illnesss such as traumatic injury, stagnation of the circulation of vital energy hypochondriac pain, jaundice, agalactia.
Advantage of the present invention: spiced egg of the present invention is a kind of floral type spiced egg, utilize some halogen material of the mixing such as gardenia, chrysanthemum to decoct together, make halogen material have fresh flower fragrance, before this egg was boiled and shelled, fry and explode to surperficial golden yellow crackling, when soft crackling has strength road, loose physique can more retain halogen material, make the spiced egg people that do not choke that tastes, then with softening lotus leaf parcel, in case the machine force of Bubble formation has been destroyed crackling part while decocting, simultaneously the delicate fragrance of lotus leaf also adds much beauty to egg.
Detailed description of the invention
A spiced egg for flower fragrance flavor, is characterized in that being made up of the raw material of following weight portion: egg 400 ~ 450g, new lotus leaf 50 ~ 70g, chrysanthemum 10 ~ 12g, gardenia 16 ~ 20g, balsam pear 12 ~ 14g, pineapple juice 15 ~ 18g, palm oil 14 ~ 17g, maltose 6 ~ 8g, soy sauce 12 ~ 16g, edible salt 16 ~ 20g, anistree 5 ~ 7g, hawthorn seeds 5 ~ 8g, grape pip 4 ~ 6g, grape wine 3 ~ 4g, lavender 4 ~ 6g, Jasmine juice 8 ~ 10g, blueberry essence 1 ~ 2g, auxiliary agent 4 ~ 5g and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: villose themeda rhizome 3 ~ 4g, cushaw leaf 5 ~ 7g, luffa 5.5 ~ 7g, Chinese bastardtoadflax root 5 ~ 6g, glutinous rehmannia 2 ~ 3g, Gui Ye 5 ~ 7g, southern red Bo 1 ~ 2g, kudzu-vine root powder 8 ~ 10g, carrot juice 8 ~ 12g, uncooked chestnut 30 ~ 40g and appropriate water; Preparation method is the pulp fraction that (1) is got uncooked chestnut and removed scarlet, is finely ground into homogenate; (2) mix villose themeda rhizome, cushaw leaf, luffa, Chinese bastardtoadflax root, glutinous rehmannia, Gui Ye and southern red Bo, add water to liquid level and do not have material 6 ~ 8cm, decoct also little fire and boil 80 ~ 100min, filter to obtain condensed soup juice; (3) the soup juice of (2) is added in the homogenate of (1), admix kudzu-vine root powder and carrot juice simultaneously, mix well post-drying and make.
A preparation method for the spiced egg of flower fragrance flavor, is characterized in that comprising following step:
(1) mix chrysanthemum, gardenia, balsam pear, maltose, soy sauce, edible salt, anise, hawthorn seeds, grape pip, grape wine, lavender, Jasmine juice, blueberry essence, pineapple juice, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 15 ~ 18cm, decoct after 70 ~ 90cm for condiment;
(2) shell after egg is boiled, have palm oil frying 10 ~ 15min left and right to protrusion of surface, produce the crackling of golden yellow fold;
(3) after new lotus leaf spreading for cooling is softening, for the egg of parcel (2), tie up with cotton thread, surface punching facilitates tasty;
(4) semifinished product of (3) is put in the condiment of (1), little fire heating 30 ~ 40min, the immersion stew in soy sauce that spends the night, the taking-up egg of taking out stitches after completing.

Claims (2)

1. a spiced egg for flower fragrance flavor, is characterized in that being made up of the raw material of following weight portion: egg 400 ~ 450, new lotus leaf 50 ~ 70, chrysanthemum 10 ~ 12, gardenia 16 ~ 20, balsam pear 12 ~ 14, pineapple juice 15 ~ 18, palm oil 14 ~ 17, maltose 6 ~ 8, soy sauce 12 ~ 16, edible salt 16 ~ 20, anise 5 ~ 7, hawthorn seeds 5 ~ 8, grape pip 4 ~ 6, grape wine 3 ~ 4, lavender 4 ~ 6, Jasmine juice 8 ~ 10, blueberry essence 1 ~ 2, auxiliary agent 4 ~ 5 and appropriate water; Described auxiliary agent has the raw material of following weight portion to make: villose themeda rhizome 3 ~ 4, cushaw leaf 5 ~ 7, luffa 5.5 ~ 7, Chinese bastardtoadflax root 5 ~ 6, glutinous rehmannia 2 ~ 3, Gui Ye 5 ~ 7, southern red Bo 1 ~ 2, kudzu-vine root powder 8 ~ 10, carrot juice 8 ~ 12, uncooked chestnut 30 ~ 40 and appropriate water; Preparation method is the pulp fraction that (1) is got uncooked chestnut and removed scarlet, is finely ground into homogenate; (2) mix villose themeda rhizome, cushaw leaf, luffa, Chinese bastardtoadflax root, glutinous rehmannia, Gui Ye and southern red Bo, add water to liquid level and do not have material 6 ~ 8cm, decoct also little fire and boil 80 ~ 100min, filter to obtain condensed soup juice; (3) the soup juice of (2) is added in the homogenate of (1), admix kudzu-vine root powder and carrot juice simultaneously, mix well post-drying and make.
2. a kind of preparation method of spiced egg of flower fragrance flavor according to claim 1, is characterized in that comprising following step:
(1) mix chrysanthemum, gardenia, balsam pear, maltose, soy sauce, edible salt, anise, hawthorn seeds, grape pip, grape wine, lavender, Jasmine juice, blueberry essence, pineapple juice, auxiliary agent and other following residual components not relating to, add water to liquid level and do not have material 15 ~ 18cm, decoct after 70 ~ 90cm for condiment;
(2) shell after egg is boiled, have palm oil frying 10 ~ 15min left and right to protrusion of surface, produce the crackling of golden yellow fold;
(3) after new lotus leaf spreading for cooling is softening, for the egg of parcel (2), tie up with cotton thread, surface punching facilitates tasty;
(4) semifinished product of (3) is put in the condiment of (1), little fire heating 30 ~ 40min, the immersion stew in soy sauce that spends the night, the taking-up egg of taking out stitches after completing.
CN201410295884.8A 2014-06-27 2014-06-27 Flower flavored marinated eggs and preparation method thereof Pending CN104082785A (en)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757587A (en) * 2015-04-13 2015-07-08 合肥市福来多食品有限公司 Jasmine-flavor herbal medicine egg immersion cold product and preparation method thereof
CN107048231A (en) * 2017-04-29 2017-08-18 李红光 A kind of processing method of spiced egg
CN108094904A (en) * 2017-11-22 2018-06-01 河南省鑫龙农副产品有限公司 A kind of health black soya bean and preparation method thereof
CN111955707A (en) * 2020-07-14 2020-11-20 长沙理工大学 Brine for marinated eggs and marinating method thereof
CN112586553A (en) * 2020-12-29 2021-04-02 广东广益科技实业有限公司 Fresh-keeping liquid for soft-shelled spiced eggs and fresh-keeping method for soft-shelled spiced eggs

Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1493217A (en) * 2002-11-01 2004-05-05 周兰影 Nutritive and flavoured egg and its production method
CN102813236A (en) * 2011-06-09 2012-12-12 朱广凡 Preparation method of chrysanthemum tea eggs

Patent Citations (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1493217A (en) * 2002-11-01 2004-05-05 周兰影 Nutritive and flavoured egg and its production method
CN102813236A (en) * 2011-06-09 2012-12-12 朱广凡 Preparation method of chrysanthemum tea eggs

Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104757587A (en) * 2015-04-13 2015-07-08 合肥市福来多食品有限公司 Jasmine-flavor herbal medicine egg immersion cold product and preparation method thereof
CN107048231A (en) * 2017-04-29 2017-08-18 李红光 A kind of processing method of spiced egg
CN108094904A (en) * 2017-11-22 2018-06-01 河南省鑫龙农副产品有限公司 A kind of health black soya bean and preparation method thereof
CN111955707A (en) * 2020-07-14 2020-11-20 长沙理工大学 Brine for marinated eggs and marinating method thereof
CN112586553A (en) * 2020-12-29 2021-04-02 广东广益科技实业有限公司 Fresh-keeping liquid for soft-shelled spiced eggs and fresh-keeping method for soft-shelled spiced eggs

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Application publication date: 20141008