CN104382090A - Preparation method of seafood marinated eggs - Google Patents
Preparation method of seafood marinated eggs Download PDFInfo
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- CN104382090A CN104382090A CN201410694276.4A CN201410694276A CN104382090A CN 104382090 A CN104382090 A CN 104382090A CN 201410694276 A CN201410694276 A CN 201410694276A CN 104382090 A CN104382090 A CN 104382090A
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 104
- 235000014102 seafood Nutrition 0.000 title claims abstract description 83
- 238000002360 preparation method Methods 0.000 title claims abstract description 22
- 235000014347 soups Nutrition 0.000 claims abstract description 21
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 19
- 238000000034 method Methods 0.000 claims abstract description 16
- 238000010438 heat treatment Methods 0.000 claims abstract description 13
- 238000007789 sealing Methods 0.000 claims abstract description 7
- 230000001954 sterilising effect Effects 0.000 claims abstract description 7
- 235000013555 soy sauce Nutrition 0.000 claims description 76
- 235000013547 stew Nutrition 0.000 claims description 76
- 229910052736 halogen Inorganic materials 0.000 claims description 36
- 150000002367 halogens Chemical class 0.000 claims description 36
- 239000000463 material Substances 0.000 claims description 36
- 239000002994 raw material Substances 0.000 claims description 21
- 239000004278 EU approved seasoning Substances 0.000 claims description 19
- 235000005979 Citrus limon Nutrition 0.000 claims description 18
- 210000000991 chicken egg Anatomy 0.000 claims description 18
- 241000238366 Cephalopoda Species 0.000 claims description 12
- 241000238557 Decapoda Species 0.000 claims description 12
- 241000356842 Larimichthys polyactis Species 0.000 claims description 12
- 238000001035 drying Methods 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 150000003839 salts Chemical class 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 6
- 102000002322 Egg Proteins Human genes 0.000 claims description 6
- 108010000912 Egg Proteins Proteins 0.000 claims description 6
- 235000014103 egg white Nutrition 0.000 claims description 6
- 210000000969 egg white Anatomy 0.000 claims description 6
- 235000021552 granulated sugar Nutrition 0.000 claims description 6
- 239000012535 impurity Substances 0.000 claims description 6
- PNDPGZBMCMUPRI-UHFFFAOYSA-N iodine Chemical compound II PNDPGZBMCMUPRI-UHFFFAOYSA-N 0.000 claims description 6
- 239000000203 mixture Substances 0.000 claims description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 6
- 239000004223 monosodium glutamate Substances 0.000 claims description 6
- 238000012856 packing Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000248349 Citrus limon Species 0.000 claims 3
- 230000000050 nutritive effect Effects 0.000 abstract description 4
- 239000003205 fragrance Substances 0.000 abstract description 3
- 238000004806 packaging method and process Methods 0.000 abstract 2
- 235000019624 protein content Nutrition 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 244000131522 Citrus pyriformis Species 0.000 description 15
- 239000000796 flavoring agent Substances 0.000 description 3
- 235000019634 flavors Nutrition 0.000 description 3
- 235000001270 Allium sibiricum Nutrition 0.000 description 2
- 244000061520 Angelica archangelica Species 0.000 description 2
- 241000522254 Cassia Species 0.000 description 2
- 240000006927 Foeniculum vulgare Species 0.000 description 2
- 235000004204 Foeniculum vulgare Nutrition 0.000 description 2
- 235000001287 Guettarda speciosa Nutrition 0.000 description 2
- 239000009636 Huang Qi Substances 0.000 description 2
- 244000062250 Kaempferia rotunda Species 0.000 description 2
- 235000013422 Kaempferia rotunda Nutrition 0.000 description 2
- 244000270834 Myristica fragrans Species 0.000 description 2
- 235000009421 Myristica fragrans Nutrition 0.000 description 2
- 244000089698 Zanthoxylum simulans Species 0.000 description 2
- 239000001702 nutmeg Substances 0.000 description 2
- 235000015097 nutrients Nutrition 0.000 description 2
- 238000002791 soaking Methods 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000013605 boiled eggs Nutrition 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
The invention discloses a preparation method of seafood marinated eggs. The preparation method comprises the following steps: step I, firstly putting raw eggs in a steamer to be steamed, air-curing the eggs at room temperature after completing steaming, and then shelling the eggs, thus obtaining steamed eggs; step II, putting fresh raw seafood in a frying pan, frying, then putting the seafood in a marinating pot, adding a marinating seasoning and water, heating to marinate the seafood and airing the seafood at normal temperature to obtain marinated seafood; obtaining a seafood soup base after fishing out the seafood; step III, cutting the steamed eggs obtained in the step I to form cuts, then putting the steamed eggs in the marinating pot, adding the seafood soup base, opening fire to heat to marinate the steamed eggs, fishing out the eggs after marinating is completed, transferring the eggs to a low-temperature condition and frying the insulated and air-cured eggs, thus obtaining marinated eggs for later use; step IV, packaging the marinated seafood and the marinated eggs together and carrying out vacuum bag sealing, sterilizing and outer packaging, thus completing preparation of the seafood marinated eggs. The marinated eggs prepared by the method are tasty, have strong fragrance, are chewy, have resilience, high protein contents and high nutritive values and are safe and healthy.
Description
Technical field
The invention belongs to field of food preparation, relate generally to a kind of preparation method of seafood spiced egg.
Background technology
Egg nutrient is worth abundant, very popular.Although Hard boiled eggs nutritive value is the highest, taste is very general, and most people is not liked, and the especially special child needing to supplement the nutrients, therefore, needs to develop a kind of not only nutrition but also the spiced egg of being fond of eating.
Summary of the invention
The object of this invention is to provide a kind of preparation method of seafood spiced egg, the spiced egg delicious flavour prepared by the method, fragrant strong, strength road, flexible, protein content is high, rich in nutritive value, safety and Health.
The technical scheme that the present invention realizes above-mentioned purpose employing is: a kind of preparation method of seafood spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 8-14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 3-4min, for subsequent use;
Step 2, get fresh seafood raw material, clean, being placed in temperature is that the oil cauldron of 300 DEG C is fried dry, then fried dry seafood is placed in halogen pot, according to fried dry seafood, the weight ratio of halogen material and water is that the ratio of 30:1:60 adds halogen material and water, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce is pulled out after terminating, the lemon juice that weight is halogen material weight 3% is sprayed to the seafood pulled out is upper, lemon juice is directly squeezed by lemon and obtains, the water content that normal temperature dries to seafood is no more than 30%, obtain stew in soy sauce seafood, for subsequent use, seafood soup seasonings is obtained after pulling seafood out, for subsequent use,
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of seafood soup seasonings is that the ratio of 140:123 adds seafood soup seasonings, to open fire heating stew in soy sauce, stew in soy sauce 2-3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3-4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce seafood and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce seafood carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of seafood spiced egg.
Halogen material described in step 2 be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 5:2: 1: 1 the mixture that is mixed to get of weight ratio.
Seafood raw material described in step 2 are the one in fresh little yellow croaker, dried shrimp or squid.
Described spice according to parts by weight by Chinese cassia tree 2 parts, fennel seeds 2 parts, fructus amomi 1 part, the root of Dahurain angelica 0.1 part, Aplotaxis auriculata 2 parts, kaempferia galamga 1 part, 6 parts, Chinese prickly ash, tsaoko 0.5 part, chive 2 parts, the Radix Astragali 1 part, radix pseudostellariae 0.5 part, rhizoma zingiberis 4 parts and nutmeg 1 part through soaking in Chinese liquor, drain after add salt 1 part, make through slow fire frying 1-3min.
Beneficial effect of the present invention
Egg is combined with seafood by the seafood spiced egg that method provided by the invention prepares, and delicious flavour is fragrant strong, strength road, flexible, and protein content is high, rich in nutritive value, safety and Health, and the liking of the people that are easy to get.The seafood soup seasonings that stew in soy sauce seafood obtains is used for stew in soy sauce egg by the present invention, makes the egg obtained contain the taste of seafood, and fresh fragrance is beautiful.Egg is cutting-up mouth before stew in soy sauce, contributes to tasty, and after stew in soy sauce terminates, control temperature makes egg cool off rapidly, utilizes principle of expanding with heat and contracting with cold, egg rapid desufflation, pins in time the fragrance of egg, avoids nature to dry in the air the larger problem of loss of flavor in process processed.
Detailed description of the invention
A preparation method for seafood spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 8-14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 3-4min, for subsequent use;
Step 2, get fresh seafood raw material, clean, being placed in temperature is that the oil cauldron of 300 DEG C is fried dry, then fried dry seafood is placed in halogen pot, according to fried dry seafood, the weight ratio of halogen material and water is that the ratio of 30:1:60 adds halogen material and water, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce is pulled out after terminating, the lemon juice that weight is halogen material weight 3% is sprayed to the seafood pulled out is upper, lemon juice is directly squeezed by lemon and obtains, the water content that normal temperature dries to seafood is no more than 30%, obtain stew in soy sauce seafood, for subsequent use, seafood soup seasonings is obtained after pulling seafood out, for subsequent use,
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of seafood soup seasonings is that the ratio of 140:123 adds seafood soup seasonings, to open fire heating stew in soy sauce, stew in soy sauce 2-3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3-4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce seafood and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce seafood carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of seafood spiced egg.
Halogen material described in step 2 be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 5:2: 1: 1 the mixture that is mixed to get of weight ratio.
Seafood raw material described in step 2 are the one in fresh little yellow croaker, dried shrimp or squid.
Described spice according to parts by weight by Chinese cassia tree 2 parts, fennel seeds 2 parts, fructus amomi 1 part, the root of Dahurain angelica 0.1 part, Aplotaxis auriculata 2 parts, kaempferia galamga 1 part, 6 parts, Chinese prickly ash, tsaoko 0.5 part, chive 2 parts, the Radix Astragali 1 part, radix pseudostellariae 0.5 part, rhizoma zingiberis 4 parts and nutmeg 1 part through soaking in Chinese liquor, drain after add salt 1 part, make through slow fire frying 1-3min.
below in conjunction with specific embodiment, the present invention will be further described:
embodiment 1:
A preparation method for seafood spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 8h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 3min, for subsequent use;
Step 2, get fresh seafood raw material dried shrimp, clean, being placed in temperature is that the oil cauldron of 300 DEG C is fried dry, then fried dry dried shrimp is placed in halogen pot, according to fried dry dried shrimp, the weight ratio of halogen material and water is that the ratio of 30:1:60 adds halogen material and water, halogen material is white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 5:2: 1: 1 the mixture that is mixed to get of weight ratio, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce is pulled out after terminating, the lemon juice that weight is halogen material weight 3% is sprayed on the dried shrimp pulled out, lemon juice is directly squeezed by lemon and obtains, the water content that normal temperature dries to dried shrimp is no more than 30%, obtain stew in soy sauce dried shrimp, for subsequent use, seafood soup seasonings is obtained after pulling dried shrimp out, for subsequent use,
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of seafood soup seasonings is that the ratio of 140:123 adds seafood soup seasonings, to open fire heating stew in soy sauce, stew in soy sauce 2-3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce dried shrimp and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce dried shrimp carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of seafood spiced egg.
embodiment 2:
A preparation method for seafood spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 4min, for subsequent use;
Step 2, get fresh little yellow croaker raw material, clean, being placed in temperature is that the oil cauldron of 300 DEG C is fried dry, then fried dry little yellow croaker is placed in halogen pot, according to fried dry little yellow croaker, the weight ratio of halogen material and water is that the ratio of 30:1:60 adds halogen material and water, halogen material is white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 5:2: 1: 1 the mixture that is mixed to get of weight ratio, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce is pulled out after terminating, the lemon juice that weight is halogen material weight 3% is sprayed to the little yellow croaker pulled out is upper, lemon juice is directly squeezed by lemon and obtains, the water content that normal temperature dries to little yellow croaker is no more than 30%, obtain stew in soy sauce little yellow croaker, for subsequent use, seafood soup seasonings is obtained after pulling little yellow croaker out, for subsequent use,
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of seafood soup seasonings is that the ratio of 140:123 adds seafood soup seasonings, to open fire heating stew in soy sauce, stew in soy sauce 2-3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3-4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce little yellow croaker and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce little yellow croaker carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of seafood spiced egg.
embodiment 3:
A preparation method for seafood spiced egg, comprises the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 8-14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, decorticator is sent into, the ripe egg material namely obtained of having peeled off after vibration 3-4min, for subsequent use;
Step 2, get fresh squid raw material, clean, being placed in temperature is that the oil cauldron of 300 DEG C is fried dry, then fried dry squid is placed in halogen pot, according to fried dry squid, the weight ratio of halogen material and water is that the ratio of 30:1:60 adds halogen material and water, halogen material is white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 5:2: 1: 1 the mixture that is mixed to get of weight ratio, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce is pulled out after terminating, the lemon juice that weight is halogen material weight 3% is sprayed to the squid pulled out is upper, lemon juice is directly squeezed by lemon and obtains, the water content that normal temperature dries to squid is no more than 30%, obtain stew in soy sauce squid, for subsequent use, seafood soup seasonings is obtained after pulling squid out, for subsequent use,
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of seafood soup seasonings is that the ratio of 140:123 adds seafood soup seasonings, to open fire heating stew in soy sauce, stew in soy sauce 2-3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3-4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce squid and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce squid carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of seafood spiced egg.
Claims (3)
1. a preparation method for seafood spiced egg, is characterized in that: comprise the following steps:
Step one, choose weight egg raw material of uniform size, first egg raw material are placed in steamer, temperature be 105-110 DEG C, pressure steams 30min under being 0.2MPa condition, at room temperature dry in the air after having steamed 8-14h processed, egg after the system of drying in the air being terminated again is put on vibratory sieve, to peel off the ripe egg material namely obtained after vibration 3-4min, for subsequent use;
Step 2, get fresh seafood raw material, clean, being placed in temperature is that the oil cauldron of 300 DEG C is fried dry, then fried dry seafood is placed in halogen pot, according to fried dry seafood, the weight ratio of halogen material and water is that the ratio of 30:1:60 adds halogen material and water, to open fire heating stew in soy sauce, stew in soy sauce 25min under temperature is 100 DEG C of conditions, in stew in soy sauce process, stir once every 5min, stew in soy sauce is pulled out after terminating, the lemon juice that weight is halogen material weight 3% is sprayed to the seafood pulled out is upper, lemon juice is directly squeezed by lemon and obtains, the water content that normal temperature dries to seafood is no more than 30%, obtain stew in soy sauce seafood, for subsequent use, seafood soup seasonings is obtained after pulling seafood out, for subsequent use,
Step 3, get the ripe egg material that step one obtains, first on each egg, drawing length is along its length 1-2cm, the degree of depth is the otch of 0.5cm, then halogen pot is placed in, according to egg, the weight ratio of seafood soup seasonings is that the ratio of 140:123 adds seafood soup seasonings, to open fire heating stew in soy sauce, stew in soy sauce 2-3h under temperature is 100 DEG C of conditions, offscum and impurity is pulled out in stew in soy sauce process, egg is pulled out after stew in soy sauce terminates, under being transferred to cryogenic conditions, egg after control temperature makes stew in soy sauce is cooled to egg white temperature and is no more than 20 DEG C in 5min, be incubated the 3-4h processed that dries in the air, again the egg after the system of drying in the air is carried out fried, namely pot-stewed chicken egg is obtained, for subsequent use,
Pack together with the pot-stewed chicken egg that step 4, the stew in soy sauce seafood and the step 3 that step 2 are obtained obtain, each pot-stewed chicken egg and 20g stew in soy sauce seafood carry out vacuum sealing bag, sterilization, external packing, namely complete the preparation of seafood spiced egg.
2. the preparation method of a kind of seafood spiced egg as claimed in claim 1, is characterized in that: the halogen material described in step 2 be white granulated sugar, salt compounded of iodine, monosodium glutamate and spice according to 5:2: 1: 1 the mixture that is mixed to get of weight ratio.
3. the preparation method of a kind of seafood spiced egg as claimed in claim 1, is characterized in that: the seafood raw material described in step 2 are the one in fresh little yellow croaker, dried shrimp or squid.
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| CN201410694276.4A CN104382090A (en) | 2014-11-27 | 2014-11-27 | Preparation method of seafood marinated eggs |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105558885A (en) * | 2016-01-14 | 2016-05-11 | 安徽省好再来食品有限公司 | Method for making spiced corned eggs |
| CN106538984A (en) * | 2016-10-28 | 2017-03-29 | 江南大学 | A kind of prunus mume (sieb.) sieb.et zucc. juice grain spiced egg and preparation method thereof |
| CN107334133A (en) * | 2016-12-12 | 2017-11-10 | 岭南师范学院 | A kind of spicy thick gravy of seafood and preparation method thereof |
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| CN102232510A (en) * | 2011-08-16 | 2011-11-09 | 张志芳 | Noodles with gravy |
| CN103039933A (en) * | 2012-12-20 | 2013-04-17 | 黄宵 | Formula of seafood marinating spice |
| CN103125958A (en) * | 2011-11-28 | 2013-06-05 | 张会 | Preparation method of chicken feet by using fish |
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2014
- 2014-11-27 CN CN201410694276.4A patent/CN104382090A/en active Pending
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN105558885A (en) * | 2016-01-14 | 2016-05-11 | 安徽省好再来食品有限公司 | Method for making spiced corned eggs |
| CN106538984A (en) * | 2016-10-28 | 2017-03-29 | 江南大学 | A kind of prunus mume (sieb.) sieb.et zucc. juice grain spiced egg and preparation method thereof |
| CN107334133A (en) * | 2016-12-12 | 2017-11-10 | 岭南师范学院 | A kind of spicy thick gravy of seafood and preparation method thereof |
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