CN111184189A

CN111184189A - Spiced salted preserved eggs and production process thereof

Info

Publication number: CN111184189A
Application number: CN201910693209.3A
Authority: CN
Inventors: 王春
Original assignee: Individual
Current assignee: Individual
Priority date: 2019-07-16
Filing date: 2019-07-16
Publication date: 2020-05-22

Abstract

The invention discloses spiced salted preserved eggs and a production process thereof. Comprises the following raw materials: fresh duck eggs, dietary alkali, salt, cool boiled water, tea leaves, star anise, ginger, nutmeg, bay leaves, cassia bark, fennel, pepper, dried orange peel, vinasse, tsaoko amomum fruits, clove and rhizoma kaempferiae. The process comprises the following steps: firstly, pouring cold boiled water and other raw materials into a sauce jar, and uniformly stirring; secondly, soaking the fresh duck eggs into the soup in a sauce jar, covering and sealing the sauce jar, placing the sauce jar indoors, pickling for 20-30 days, taking the duck eggs out of the jar, cleaning and airing; and thirdly, putting the pickled duck eggs into a food steamer in a steamer for steaming for 0.5 hour, and taking the duck eggs out of the steamer. Has the advantages that: lead is not contained, and no harm is caused to human health. The preserved eggs are smooth, complete and glittering. Has no astringent feeling, can be directly eaten without being matched with ginger and vinegar, and has fragrant and delicious taste. The preserved egg has two functions of eating and health care. The preserved eggs are soaked and pickled by the soup base, so that the pickling time is shortened, the taste of the preserved eggs is more fragrant and dense, and the nutrition and health care values are higher.

Description

Spiced salted preserved eggs and production process thereof

Technical Field

The invention relates to a preserved egg and a production process thereof, in particular to a spiced salted preserved egg and a production process thereof.

Background

Preserved eggs are also called preserved eggs, preserved eggs and the like, are traditional flavored egg products in China, are popular with consumers in China and are also popular in the international market. The preserved egg is not only a delicious dish, but also has certain medicinal value. The Wangshemang's diet book of living with rest' states that: preserved eggs are pungent, astringent, sweet and salty in flavor, and can purge heat, sober up, remove large intestine fire, treat diarrhea and dysentery, and can astringe. The preserved eggs are cool in nature, can be used for treating diseases such as eye pain, toothache, hypertension, tinnitus, dizziness and the like, are edible by the public and are most suitable for people with vigorous fire; it is suitable for children, children with spleen-yang deficiency, dysentery due to cold-dampness, cardiovascular diseases, and patients with liver and kidney diseases. Because preserved eggs are pungent and astringent in taste, the preserved eggs must be eaten after being added with condiments of ginger and vinegar. The preserved egg prepared by pickling fresh duck eggs is a great invention of Chinese people, has a history of hundreds of years so far, and is a wonderful food of Chinese nationalities. After the fresh duck eggs are salted into preserved eggs, the cholesterol content is reduced by more than 20 percent, and the protein and the lipid are decomposed and are easier to be absorbed by human bodies.

The traditional preserved egg is processed by taking duck eggs as main raw materials, mixing quicklime, yellow lead powder, soda ash, plant ash, salt and water according to a certain proportion, and wrapping the duck eggs with mud and bran. Yellow lead powder, namely lead oxide, is added into the traditional preserved egg processing formula in China, and the sale of export preserved eggs in China is influenced because lead is a toxic heavy metal element and is prohibited by some countries. Lead is contained in preserved eggs, which is known by many people, so people buy lead-free preserved eggs to eat the eggs at ease. In fact, the lead-free preserved eggs processed by the traditional method also contain lead, and adults can also eat more easily for children. According to national regulations, the lead content of each 1000 g of preserved eggs is not more than 3 mg, and preserved eggs meeting the standard are called lead-free preserved eggs. Therefore, "lead-free preserved egg" is not to be construed as lead-free, but means that the lead content is below the national regulation. Because preserved eggs contain lead, they mount the leaderboard of the ten largest nausea food worldwide, known as the demon egg, rated by the cable television news network (CNN) of the united states on the day.

In a word, the existing preserved eggs have two major disadvantages: firstly, the taste is pungent and astringent, and ginger and vinegar are not added as seasoning, which is difficult to eat. And lead is contained, which is harmful to human body.

Disclosure of Invention

The invention aims to provide a spiced preserved egg which can be eaten without being matched with ginger and vinegar and does not contain lead and is harmless to human bodies and a production process thereof.

The technical scheme adopted by the invention is that the spiced salted preserved eggs comprise the following raw materials: 1500 fresh duck eggs, 3000 edible alkali, 4000 g salt, 3000 g salt, 70000 g cool boiled water, 60000 g tea, 500 g star anise, 300 g ginger, 150 g nutmeg, 100 g myrcia, 500 g myrcia, 300 g cassia bark, 200 g common fennel, 30-50 g pepper, 100 g dried orange peel, 300 g vinasse, 300 g tsaoko amomum fruit, 150 g clove and 100 g kaempferia galangal, 150 g kaempferia galangal.

The production process of the spiced salted preserved eggs comprises the following steps: firstly, preparing a soup base, cleaning a sauce jar, pouring cool boiled water into the sauce jar according to a weight ratio, then pouring dietary alkali, salt, tea, anise, ginger, nutmeg, bay leaves, cinnamon, fennel, pepper, dried orange peel, vinasse, tsaoko amomum, clove and rhizoma kaempferiae into the sauce jar according to a weight ratio, fully stirring and uniformly stirring to ensure that the dietary alkali and the salt are completely dissolved in water; secondly, pickling, namely soaking the cleaned fresh duck eggs into a soup base in a sauce jar, completely submerging the fresh duck eggs in the soup base, covering the sauce jar with a cover, sealing, placing the sauce jar indoors, keeping the room temperature at 16-25 ℃, pickling for 20-30 days, taking the duck eggs out of the jar, cleaning and airing; and thirdly, stewing, namely placing the pickled duck eggs on a food steamer in a steamer for stewing for 0.5 hour, taking the duck eggs out of the steamer, cooling and packaging.

Tea refers to the leaves and buds of tea tree. Broadly refers to the leaves of the evergreen bush tea tree which may be used for tea making, and to beverages infused with these leaves. Through modern scientific separation and identification, the tea contains more than four hundred and fifty organic chemical components and more than forty inorganic mineral elements. The organic chemical components and inorganic mineral elements in tea leaves contain many nutrient components and medicinal components. The organic chemical components mainly comprise: tea polyphenols, plant alkaloid, protein, amino acid, vitamin, pectin, organic acid, lipopolysaccharide, saccharide, enzyme, pigment, etc. The inorganic mineral elements mainly comprise: potassium, calcium, magnesium, cobalt, iron, manganese, aluminum, sodium, zinc, copper, nitrogen, phosphorus, fluorine, iodine, selenium, and the like.

Ginger is the fresh rhizome of a perennial herb ginger of the family zingiberaceae. The ginger contains physiological active substances such as zingerone, gingerol and the like, also contains protein, polysaccharide, vitamins and a plurality of trace elements, integrates nutrition, seasoning and health care, is regarded as a health care product with homology of medicine and food by medical scientists, and has a plurality of health care functions of dispelling cold, eliminating dampness, warming stomach, accelerating blood circulation and the like. Contains volatile oil mainly including gingerol, shogaol, phellandrene, citral, linalool, etc.; contains pungent component gingerol, and can be decomposed to produce zingerone and zingerone. In addition, it contains aspargine, glutamic acid, aspartic acid, serine, glycine, threonine, alanine, etc.

The star anise, known as star anise, is commonly called star anise, has regular petal angles, generally 8 petals, pure thick petals, straight sharp angles and upward bending pedicel stems. Sweet and strong and special fragrance. Is a special product in China, has special fragrance, is commonly used in making cold dishes and stewed and braised dishes, and is also a main raw material for processing the five-spice powder. The star anise can be used as the medicine; it is warm in nature and pungent in taste; has the effects of warming yang, dispelling cold, regulating qi-flowing and relieving pain. Can be used for treating cold vomiting, cold hernia, abdominal pain, lumbago due to kidney deficiency, and tinea pedis. In addition, the fruit contains volatile oil, the main component is anise oil which is anisole, anisaldehyde and anisketone respectively, and the fennel fruit can stimulate gastrointestinal nerve and blood vessels, promote secretion of digestive juice, increase gastrointestinal peristalsis, has the effects of invigorating stomach and promoting qi circulation, and is beneficial to relieving spasm and pain. It also contains anisidine, and has effects of promoting bone marrow cell maturation and releasing into peripheral blood, and obviously increasing leukocyte, mainly increasing neutrophil, and can be used for leukopenia.

Myristica fragrans is an evergreen tree of the genus Myristica. It can be used as a medicine for diarrhea due to deficiency, cold dysentery, abdominal cold pain, emesis, etc.; it can be used as parasite repellent for external application and for treating rheumatalgia. In addition, it can be used as flavoring agent and industrial oil raw material. Nutmeg is an important spice, medicinal plant. Used as flavoring agent for removing odor and increasing spicy flavor. The nutmeg contains volatile oil, and a small amount of the volatile oil can promote the secretion of gastric juice and gastrointestinal peristalsis, so that the nutmeg has the effects of stimulating appetite, relieving flatulence and relieving pain; but has inhibiting effect when being taken in large amount and has more obvious anesthetic effect; the terpenoid component in the volatile oil has inhibitory effect on bacteria and mold. The myristicin has hallucinogenic and anti-inflammatory effects on normal people; the nutmeg and the myristicin can enhance the action of tryptamine, and have moderate inhibition effect on monoamine oxidase in vitro and in vivo tests. The semen Myristicae has effect in inhibiting mouse uterine cancer and cutaneous papilloma induced by MCA and DMBA.

The bay leaf, namely bay leaf, is the leaf of the sweet bay laurel of the evergreen tree of Lauraceae. Is a very popular spice for pickling or impregnating food, as well as for stewing dishes, stuffing, fish, etc. Fragrant but slightly bitter. Relieving pain, resisting neuralgia, resisting bacteria, resisting spasm, stimulating appetite, astringing, promoting bile secretion, promoting urination, dredging channels, relieving fever, benefiting liver, killing parasite, promoting labor, stimulating stomach, promoting perspiration, and invigorating kidney.

The cortex Cinnamomi Japonici is dry bark and thick branch bark of cortex Cinnamomi of evergreen arbor of Lauraceae, and has aromatic smell. Is a common traditional Chinese medicine and is also food spice or cooking seasoning. Used as a perfume in ancient western times. The five-spice powder is used for seasoning stewed meat in Chinese food and is one of the components of the five-spice powder. The cinnamon has strong fragrance, can remove fishy smell and greasiness of meat dishes, and greatly increases appetite. The dish is added with a proper amount of cassia bark, which is helpful for preventing or delaying the type II diabetes caused by the old. The cortex Cinnamomi Japonici contains benzene acrylic acid compounds, and can be used for treating prostatic hyperplasia. Pungent flavor and warm nature. It has effects in stimulating appetite, warming spleen and stomach, dispelling cold, relieving pain, and promoting blood circulation. Warming kidney and strengthening yang: can be used for treating intolerance of cold due to kidney yang deficiency, cold limbs, cold pain of waist and knees, and asthmatic dyspnea and adverse rising of qi due to kidney failure to receive qi. Warming middle energizer to dispel cold: for cold pain in stomach, abdominal pain and diarrhea due to deficiency-cold of spleen and stomach, it is often combined with gan Jiang and Fu Zi. Warming channels and relieving pain: has effects in warming and dredging blood vessels, dispelling cold, and relieving pain, and can be used for treating dysmenorrhea and limb pain caused by cold accumulation and qi stagnation.

Fructus Foeniculi is the mature fruit of Foeniculum vulgare of Umbelliferae. As a medicine, the fennel has pungent and warm flavor and enters liver, kidney, spleen and stomach meridians. Has effects of dispelling cold, relieving pain, regulating qi-flowing and regulating stomach. The fennel fruit, pungent in flavor and warm in property, can dispel cold, enter liver and kidney, warm kidney and liver, promote qi circulation and relieve pain, is the essential drug for treating hernia of cold and abdominal pain clinically; fennel with pungent and warm properties can warm the middle energizer, dispel cold to alleviate pain, and good at regulating spleen-stomach qi to stimulate appetite, arrest vomiting, and has good curative effects on middle-jiao cold-congealing qi stagnation syndrome and deficiency-cold type gastropathy. The fennel is also a spice and is used in wines and candies, or added into fish, meat and sauce, so that the fennel has the functions of removing fishy smell and enhancing flavor, and can stimulate appetite; grinding into powder, and making into five spice powder for flavoring wheaten food.

The fructus Zanthoxyli is dry mature pericarp of Rutaceae plant green pepper or fructus Zanthoxyli. The Chinese prickly ash is a special spice in China and is the first of thirteen spices. Not only has strong fragrance, but also is a necessary seasoning at home. Has effects of removing fishy smell and eliminating numb taste. Contains volatile oil, wherein the main components of the oil are limonene, cumic alcohol and geraniol. In addition, it contains various compounds such as phytosterol and unsaturated organic acid. The pepper is pungent in flavor and hot in nature and enters spleen and stomach meridians; has the effects of invigorating stomach, warming spleen and stomach for dispelling cold, eliminating dampness and relieving pain, killing parasites and detoxifying, relieving itching and removing fishy smell; it is mainly used for treating emesis, arthralgia due to wind-cold-dampness, and toothache.

Pericarpium Citri Tangerinae, which is dried mature pericarp of Rutaceae plant fructus Citri Tangerinae and its cultivar. It is better for old one, so called Chen Pi. The bitter substances of pericarpium Citri Tangerinae are "limonoids" represented by limonin and bitter principle, which have mild taste, are easily dissolved in water, and are helpful for digestion of food. The pericarpium Citri Tangerinae is used for cooking dishes. The bitter taste of the product is harmonious with other tastes, and the product has unique flavor. The pericarpium Citri Tangerinae contains volatile oil, hesperidin, vitamin B, C, etc., and the volatile oil has mild irritation effect on gastrointestinal tract, and can promote secretion of digestive juice, eliminate intestinal tract pneumatosis and stimulate appetite. The dried orange peel is also a common traditional Chinese medicine and has the effects of ventilating, strengthening spleen, eliminating dampness and phlegm, removing grease and retaining fragrance, and calming adverse-rising energy and preventing vomiting.

Distiller's grains are residues left after brewing rice, wheat, sorghum and the like. Has the effects of promoting blood circulation, relieving pain, warming middle-jiao and dispelling cold. It is commonly used for pain due to blood stasis, chilblain, arthralgia due to wind-cold-dampness, snake bite and bee sting.

Tsaoko is a fruit of Tsaoko of Zingiberaceae. The tsaoko amomum fruit has special and thick spicy flavor, can remove fishy smell and promote appetite, is a good product in cooking condiments, and is praised as one of five flavors in food seasoning by people. The tsaoko amomum fruit is used for cooking dishes, can remove fishy smell and mutton smell, improves the taste of the dishes, and has better taste when cooking fishes and meat. The medicine is warm in nature and pungent in taste, and has the effects of eliminating dampness, strengthening spleen, eliminating phlegm, warming middle-jiao, expelling cold and resisting malaria.

Flos Caryophylli is the dried bud of flos Caryophylli of Myrtaceae. Has the effects of warming the middle-jiao, lowering the adverse flow of qi, warming the kidney and tonifying yang. It can be used for treating singultus due to stomach cold, abdominal psychroalgia, anorexia, vomiting, diarrhea, kidney deficiency, sexual impotence, soreness of waist and knees, and dorsal furuncle. Clove is also a spice and is mainly used for preparing and preparing seasonings of meat, cakes, pickled foods, roasted products, preserved fruits and beverages.

Rhizoma kaempferiae, alias: kaempferia galanga, and pungent kaempferia galanga, which are rhizomes of Kaempferia galanga of Kaempferia of Zingiberaceae. In folk, rhizoma kaempferiae has been used as a plant for both medicine and food, can be used as a seasoning for various dishes, and is fragrant and delicious when being eaten with chicken, beef or pork. Kaempferia galanga can be used for preparing marinade or used as an ingredient of a 'penta-spice'. According to the record of Chinese pharmacopoeia, it is pungent in taste, warm in nature, and has the functions of promoting the circulation of qi, warming the middle-jiao, promoting digestion and relieving pain; can be used for treating fullness and distention of chest and diaphragm, abdominal psychroalgia, and indigestion.

Due to the adoption of the technical scheme, the invention has the following beneficial effects.

Firstly, all the raw materials do not contain lead substances, the preserved eggs do not contain lead, the preserved eggs do not cause harm to human health after being eaten, the preserved eggs are not called 'demon boiled eggs' by foreigners, and the obstruction to the development of the international market is eliminated. Secondly, dietary alkali is added into the pickled soup bases, and the protein gel of the eggs in the alkaline solution can be changed into elastic solid under the action of the dietary alkali. The color of preserved egg is that under the action of strong alkali, the egg white part will be reddish brown or black brown, and the egg yolk will be dark green or reddish. Meanwhile, a large amount of tea leaves are added into the pickled soup base, and the tea leaves have the nutritional value and the flavor improving effect and also have the coloring effect, so that the preserved eggs are soaked in brown. The preserved egg is smooth, complete, glittering and translucent and looks like an egg-shaped blackish green gem after being peeled. Thirdly, the preserved eggs have special flavor because the original sulfur-containing amino acid is decomposed to generate hydrogen sulfide and ammonia after the action of strong alkali, and the peculiar flavor is generated by the odor of the ingredients in the steeping liquor. The soup blend is added with ten food flavors of star anise, netmeg, myrcia, cassia bark, fennel, pepper, dried orange peel, tsaoko amomum fruit, clove and kaempferia galanga, and also comprises ginger, tea and vinasse, wherein the flavors are scientifically compatible with the ginger, the tea and the vinasse, so that the soup blend is comprehensively applied, peculiar smell is removed, fishy smell is removed, greasiness is removed, spicy fragrance is increased, the astringent taste of the existing preserved eggs is avoided, the soup blend is not matched with the ginger and the vinegar, the soup blend can be directly eaten, and the taste is fragrant and delicious. The preserved egg not only has the flavor of the traditional preserved egg, but also has the fragrance of the spiced eggs, and has the unique flavor of the tea eggs, so that people can eat the preserved egg without hurting. The salt is added into the soup base, so that the preserved eggs have palatable salt taste, and the problem that the preserved eggs are not added with seasonings and are not light is avoided, so that the preserved eggs can be eaten as rice, and the limitation that the existing preserved eggs can only be eaten as wine and vegetables is avoided. Fourthly, ten food flavors of star anise, netmeg, bay leaf, cassia bark, common fennel, pepper, dried orange peel, tsaoko amomum fruit, clove and rhizoma kaempferiae, as well as ginger, tea and vinasse are used as seasoning food flavors and traditional Chinese medicinal materials; not only can be used for flavoring and enhancing flavor, but also has medicinal value. The medicinal components of the preserved egg are soaked in the preserved egg, so that the preserved egg has two effects of eating and health care. Fifthly, the production process abandons the traditional method for coating the raw materials and the mashed duck eggs for pickling, adopts the method for soaking and pickling the duck eggs by the soup bases, can ensure that the fragrant components, the nutritional components, the medicinal components and other components in the soup bases can be soaked in the eggs more quickly and more, can shorten the pickling time, and can ensure that the preserved eggs have more fragrant and strong taste and higher nutritional and health-care values.

The present invention will be described in further detail with reference to specific examples.

Detailed Description

Example 1, a spiced salted preserved egg, comprising the following raw materials: 1500 fresh duck eggs, 3000 edible alkali, 4000 g salt, 3000 g salt, 70000 g cool boiled water, 60000 g tea, 500 g star anise, 300 g ginger, 150 g nutmeg, 100 g myrcia, 500 g myrcia, 300 g cassia bark, 200 g common fennel, 30-50 g pepper, 100 g dried orange peel, 300 g vinasse, 300 g tsaoko amomum fruit, 150 g clove and 100 g kaempferia galangal, 150 g kaempferia galangal.

Claims

1. A spiced salted preserved egg is characterized by comprising the following raw materials: 1500 fresh duck eggs, 3000 edible alkali, 4000 g salt, 3000 g salt, 70000 g cool boiled water, 60000 g tea, 500 g star anise, 300 g ginger, 150 g nutmeg, 100 g myrcia, 500 g myrcia, 300 g cassia bark, 200 g common fennel, 30-50 g pepper, 100 g dried orange peel, 300 g vinasse, 300 g tsaoko amomum fruit, 150 g clove and 100 g kaempferia galangal, 150 g kaempferia galangal.

2. A process for producing spiced salted preserved eggs as claimed in claim 1, which comprises the steps of: firstly, preparing a soup base, cleaning a sauce jar, pouring cool boiled water into the sauce jar according to a weight ratio, then pouring dietary alkali, salt, tea, anise, ginger, nutmeg, bay leaves, cinnamon, fennel, pepper, dried orange peel, vinasse, tsaoko amomum, clove and rhizoma kaempferiae into the sauce jar according to a weight ratio, fully stirring and uniformly stirring to ensure that the dietary alkali and the salt are completely dissolved in water; secondly, pickling, namely soaking the cleaned fresh duck eggs into a soup base in a sauce jar, completely submerging the fresh duck eggs in the soup base, covering the sauce jar with a cover, sealing, placing the sauce jar indoors, keeping the room temperature at 16-25 ℃, pickling for 20-30 days, taking the duck eggs out of the jar, cleaning and airing; and thirdly, stewing, namely placing the pickled duck eggs on a food steamer in a steamer for stewing for 0.5 hour, taking the duck eggs out of the steamer, cooling and packaging.