CN105533486A - Making method of fragrant, spicy and salty eggs - Google Patents
Making method of fragrant, spicy and salty eggs Download PDFInfo
- Publication number
- CN105533486A CN105533486A CN201510794686.0A CN201510794686A CN105533486A CN 105533486 A CN105533486 A CN 105533486A CN 201510794686 A CN201510794686 A CN 201510794686A CN 105533486 A CN105533486 A CN 105533486A
- Authority
- CN
- China
- Prior art keywords
- egg
- eggs
- proper amount
- salty
- fragrance
- Prior art date
- 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.)
- Pending
Links
- 238000000034 method Methods 0.000 title abstract description 6
- 235000013601 eggs Nutrition 0.000 title abstract 8
- 238000001035 drying Methods 0.000 claims abstract description 11
- 239000003205 fragrance Substances 0.000 claims abstract description 7
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 7
- 239000008159 sesame oil Substances 0.000 claims abstract description 5
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 5
- 240000002234 Allium sativum Species 0.000 claims abstract description 4
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 4
- 235000004611 garlic Nutrition 0.000 claims abstract description 4
- 235000008397 ginger Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 2
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 9
- 239000002304 perfume Substances 0.000 claims description 8
- 238000002360 preparation method Methods 0.000 claims description 8
- 235000013599 spices Nutrition 0.000 claims description 8
- 235000014347 soups Nutrition 0.000 claims description 6
- 238000005554 pickling Methods 0.000 claims description 4
- 235000020097 white wine Nutrition 0.000 claims description 4
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims description 3
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 238000005422 blasting Methods 0.000 claims description 3
- 235000020095 red wine Nutrition 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 abstract description 3
- 230000036528 appetite Effects 0.000 abstract description 2
- 235000019789 appetite Nutrition 0.000 abstract description 2
- 235000019996 baijiu Nutrition 0.000 abstract 2
- 238000010438 heat treatment Methods 0.000 abstract 2
- 244000080208 Canella winterana Species 0.000 abstract 1
- 235000008499 Canella winterana Nutrition 0.000 abstract 1
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000007862 Capsicum baccatum Nutrition 0.000 abstract 1
- 238000009835 boiling Methods 0.000 abstract 1
- 239000001728 capsicum frutescens Substances 0.000 abstract 1
- 229940017545 cinnamon bark Drugs 0.000 abstract 1
- 238000004140 cleaning Methods 0.000 abstract 1
- 239000012141 concentrate Substances 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 abstract 1
- 238000004321 preservation Methods 0.000 abstract 1
- 230000002035 prolonged effect Effects 0.000 abstract 1
- 235000019633 pungent taste Nutrition 0.000 abstract 1
- 241000234282 Allium Species 0.000 description 2
- 230000003115 biocidal effect Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 229940088597 hormone Drugs 0.000 description 1
- 239000005556 hormone Substances 0.000 description 1
- 235000021110 pickles Nutrition 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
- A23L3/00—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs
- A23L3/34—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals
- A23L3/3454—Preservation of foods or foodstuffs, in general, e.g. pasteurising, sterilising, specially adapted for foods or foodstuffs by treatment with chemicals in the form of liquids or solids
- A23L3/3463—Organic compounds; Microorganisms; Enzymes
- A23L3/3481—Organic compounds containing oxygen
- A23L3/349—Organic compounds containing oxygen with singly-bound oxygen
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Microbiology (AREA)
- Chemical Kinetics & Catalysis (AREA)
- General Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Seasonings (AREA)
Abstract
The invention discloses a making method of fragrant, spicy and salty eggs. The method comprises the following steps: 1, cleaning surfaces of eggs, and drying the washed eggs in a drying oven; 2, pouring a proper amount of sesame oil to a pot, heating the pot until the sesame oil is hot, adding dry red pepper, cinnamon bark, garlic, scallion and sliced ginger, stir-frying above materials until the fragrance overflows, adding a proper amount of water, boiling with medium fire for 30min, stopping heating when the amount of water is reduced to a proper amount for forming a concentrate, and cooling the obtained decoction; 3, putting the dried eggs in the cooled decoction obtained in step 2 to make the eggs be completely immersed in the decoction; and 4, adding a proper amount of 60DEG or more Baijiu and edible salt, and carrying out sealed preservation for 50-70d. The salty eggs made in the invention have rich fragrance and spiciness, and increases the appetite. The Baijiu is used to preserve, so the fragrance of the eggs is increased, and the storage time is prolonged.
Description
Technical field
The present invention relates to a kind of making food, particularly relate to the preparation method of the peppery salty egg of a kind of perfume (or spice).
Background technology
The method of pickling salty egg has a variety of, has marinating method, mud wraps up in bag and pickle method etc., simple to operate with marinating, but the salted egg made can not be stored for a long time, and taste is single.
Summary of the invention
The object of this invention is to provide not containing the preparation method of hormone, the peppery salty egg of antibiotic perfume (or spice).
A preparation method for the peppery salty egg of perfume (or spice), comprises the following steps:
(1), after egg surface being cleaned, put in drying baker and dry;
(2) pour appropriate sesame oil in pot into, burn heat, add extra dry red wine green pepper, cassia bark, garlic, green onion, ginger splices, stir-fry to fragrance and overflow, add suitable quantity of water, moderate heat boils 30min, to when just will receive juice, closes fire and cools;
(3) egg of oven dry is put into the soup juice that step (2) cools, soup juice will by complete for egg submergence;
(4) white wine, the salt that are not less than 60 degree is in right amount added, sealed pickling 50-70 days.
Further, the step of oven dry puts egg into drying baker, toward drying in bar case the dry air blasting 30-35 DEG C.
Time edible, egg is put into water to boil.
The salty egg that the present invention produces has dense fragrant pungent, increases appetite.Employing white wine is pickled, and can increase the fragrance of egg, can increase storage time again.
Detailed description of the invention
Understand below technical scheme of the present invention to make those skilled in the art that the invention will be further described better:
A preparation method for the peppery salty egg of perfume (or spice), comprises the following steps:
(1), after egg surface being cleaned, put in drying baker and dry;
(2) pour appropriate sesame oil in pot into, burn heat, add extra dry red wine green pepper, cassia bark, garlic, green onion, ginger splices, stir-fry to fragrance and overflow, add suitable quantity of water, moderate heat boils 30min, to when just will receive juice, closes fire and cools;
(3) egg of oven dry is put into the soup juice that step (2) cools, soup juice will by complete for egg submergence;
(4) white wine, the salt that are not less than 60 degree is in right amount added, sealed pickling 50-70 days.
Further, the step of oven dry puts egg into drying baker, toward drying in bar case the dry air blasting 30-35 DEG C.
Mode above only by illustrating describes some one exemplary embodiment of the present invention, undoubtedly, for those of ordinary skill in the art, when without departing from the spirit and scope of the present invention, can revise described embodiment by various different mode.Therefore, foregoing description is illustrative in itself, should not be construed as the restriction to the claims in the present invention protection domain.
Claims (3)
1. a preparation method for the peppery salty egg of perfume (or spice), comprises the following steps:
(1), after egg surface being cleaned, put in drying baker and dry;
(2) pour appropriate sesame oil in pot into, burn heat, add extra dry red wine green pepper, cassia bark, garlic, green onion, ginger splices, stir-fry to fragrance and overflow, add suitable quantity of water, moderate heat boils 30min, to when just will receive juice, closes fire and cools;
(3) egg of oven dry is put into the soup juice that step (2) cools, soup juice will by complete for egg submergence;
(4) white wine being not less than 60 degree is in right amount added, sealed pickling 50-70 days.
2. the preparation method of the peppery salty egg of a kind of perfume (or spice) according to claim 1, is characterized in that, the step of oven dry puts egg into drying baker, toward drying in bar case the dry air blasting 30-35 DEG C.
3. the preparation method of the peppery salty egg of a kind of perfume (or spice) according to claim 1, is characterized in that, time edible, egg is put into water and boils.
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510794686.0A CN105533486A (en) | 2015-11-17 | 2015-11-17 | Making method of fragrant, spicy and salty eggs |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201510794686.0A CN105533486A (en) | 2015-11-17 | 2015-11-17 | Making method of fragrant, spicy and salty eggs |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN105533486A true CN105533486A (en) | 2016-05-04 |
Family
ID=55813484
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201510794686.0A Pending CN105533486A (en) | 2015-11-17 | 2015-11-17 | Making method of fragrant, spicy and salty eggs |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN105533486A (en) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719841A (en) * | 2018-05-30 | 2018-11-02 | 朱杰 | A kind of preparation method of oil heart egg |
Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN102578623A (en) * | 2012-03-22 | 2012-07-18 | 湖北鸿翔农业发展有限公司 | Method for processing multi-flavor double-yolk salted duck eggs |
| CN103070416A (en) * | 2013-02-27 | 2013-05-01 | 高邮市联峰商贸有限公司 | Production method for spiced and hot salted duck eggs |
| CN103070415A (en) * | 2013-02-27 | 2013-05-01 | 高邮市联峰商贸有限公司 | Method for producing salted duck eggs with spicy sauce taste |
| CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
-
2015
- 2015-11-17 CN CN201510794686.0A patent/CN105533486A/en active Pending
Patent Citations (5)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101513262A (en) * | 2009-03-28 | 2009-08-26 | 赵成法 | Method for pickling salted duck eggs in hot spring water |
| CN102578623A (en) * | 2012-03-22 | 2012-07-18 | 湖北鸿翔农业发展有限公司 | Method for processing multi-flavor double-yolk salted duck eggs |
| CN103070416A (en) * | 2013-02-27 | 2013-05-01 | 高邮市联峰商贸有限公司 | Production method for spiced and hot salted duck eggs |
| CN103070415A (en) * | 2013-02-27 | 2013-05-01 | 高邮市联峰商贸有限公司 | Method for producing salted duck eggs with spicy sauce taste |
| CN104247963A (en) * | 2013-06-29 | 2014-12-31 | 周印生 | Preserving method of spiced salted duck egg |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108719841A (en) * | 2018-05-30 | 2018-11-02 | 朱杰 | A kind of preparation method of oil heart egg |
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| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160504 |
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| RJ01 | Rejection of invention patent application after publication |