阅读说明：本技术 一种核桃的用途 (Application of walnut ) 是由 赵炳东 于 2020-05-18 设计创作，主要内容包括：本发明公开了一种核桃的用途,其特征在于,核桃的花、树叶、树皮、核桃壳或核桃青皮中任意一种或几种的组合在熟食的防腐工艺中的应用,以及作为禽蛋类卤制品的卤料的应用；本发明还公开了一种禽蛋类卤制品的卤制方法,包括以下步骤：将5-15份所述卤料洗净后及食盐3～5份放入锅中,加入15～30份的清水浸泡2～4小时后,用大火把水烧开后,加入5～15份禽蛋,中火熬煮5～24小时,关火等到自然冷却即卤制完成,将卤蛋密封分装即得。本发明首次通过核桃青皮卤制禽蛋,既能保持卤蛋的风味及口感,又能起到较长的保质保鲜作用,安全无毒效果好,起到天然防腐剂及保鲜剂的作用,适宜推广应用于其他如肉类、豆制品等熟食制品的制备工艺中。(The invention discloses an application of walnut, which is characterized in that the application of any one or a combination of more of flowers, leaves, barks, walnut shells or walnut green husks of the walnut in an anticorrosion process of cooked food and the application of the walnut used as a marinating material of poultry egg marinating products; the invention also discloses a marinating method of the poultry egg marinating product, which comprises the following steps: cleaning 5-15 parts of marinating materials, putting 3-5 parts of salt into a pot, adding 15-30 parts of clear water, soaking for 2-4 hours, boiling water with big fire, adding 5-15 parts of poultry eggs, decocting with medium fire for 5-24 hours, stopping fire, naturally cooling, sealing and packaging the marinated eggs. The method marinates the eggs with the walnut green husks for the first time, can keep the flavor and the taste of the marinated eggs, has a long quality-keeping and fresh-keeping effect, is safe and nontoxic, has a good effect, plays a role of a natural preservative and a preservative, and is suitable for being popularized and applied to the preparation processes of other cooked food products such as meat, bean products and the like.)

1. The application of the walnut is characterized in that any one or a combination of more of flowers, leaves, barks, walnut shells or walnut green husks of the walnut is applied to the preservative process of cooked food.

2. The use of the walnut according to claim 1, wherein the use comprises the walnut part of any one or a combination of more of flowers, leaves, bark, walnut shells or walnut green husks of the walnut as a main raw material for preparing marinated food.

3. Use according to claim 2, wherein the marinated food is any of the marinated products of poultry eggs, meat or bean products.

4. Use according to claim 3, wherein the avian egg is any one of a chicken egg, a duck egg, a goose egg or a quail egg.

5. The marinating material for the poultry egg marinated product is characterized by comprising any one or a combination of more than one of walnut green husks, walnut leaves, walnut barks and walnut shells of walnuts.

6. The marinade for marinated poultry egg products according to claim 5, further comprising any one or a combination of aniseed, cinnamon, clove, tsaoko cardamon and pine needles.

7. The marinade for marinated poultry eggs according to claim 6, which comprises the following raw materials in parts by weight: 5-7 parts of walnut green seedcase, 0.2-0.5 part of anise, 0.3-0.5 part of cassia bark, 0.1-0.5 part of clove, 0.2-0.5 part of tsaoko amomum fruit and 0.5-3 parts of pine needle.

8. A marinating method of marinated poultry eggs is characterized by comprising the following steps: cleaning the marinating material, adding 5-15 parts of poultry eggs and 15-30 parts of clear water, boiling the water with strong fire, decocting with medium fire for 5-24 hours, turning off the fire, and naturally cooling to finish marinating.

9. The method for marinating poultry eggs according to claim 8, wherein 1-3 parts of salt, 0.2-0.5 part of soy sauce and 0.05-0.1 part of chicken essence are added during the marinating process.

10. The marinating method of poultry egg marinated products according to claim 8, wherein the raw materials are soaked in clear water for 2-4 hours before being boiled with strong fire; sealing and subpackaging the marinated eggs after marinating the marinated eggs, sterilizing and storing at normal temperature.

Technical Field

The invention belongs to the technical field of food, and particularly relates to application of walnuts.

Background

Cooked food usually contains high protein, which is easily rotten by bacteria, so that people need to take certain measures to prolong the shelf life.

After the marinating of the marinated food is finished, if the marinated food needs to be stored for a long time, the following two methods are adopted: firstly, food preservative is added, and secondly, vacuum packaging is carried out; as is well known, the affairs of frequently eating food preservatives have great harm to the health of people, and in addition, the amount of the food preservatives is not well controlled and is extremely easy to be excessive; however, the method of vacuum packaging food usually causes the shape of the food to be greatly deformed under the vacuum effect, and causes the flavor of the food to be greatly changed, such as hardness to be hard, taking marinated eggs as an example, marinated eggs which are just marinated out of a pot have fine and fresh taste Q elasticity, but after packaging and vacuumizing, the marinated eggs are usually hard and rough, and the taste is greatly reduced.

Therefore, how to maintain the flavor and taste of the marinated food, prolong the shelf life of the marinated food and ensure the edible safety is a problem which needs to be solved in the field of the marinated food at present.

The walnut trees are all treasure, besides the well-known edible and medicinal effects of walnut kernels, walnut barks also have the effect of treating diseases, the walnut green husks are usually used as traditional Chinese medicine preparations to play the roles of relieving swelling and pain, clearing away fire and inducing diuresis, relaxing and activating channels and collaterals, softening blood vessels and treating bacterial infection, and in addition, walnut flowers can regulate endocrine circulation and enhance personal immunity; the folium Juglandis has the effects of removing toxic substances and relieving swelling. However, the scheme of applying the above parts of the walnut tree to food preservation in the invention is not reported.

Disclosure of Invention

The invention aims to provide a walnut food, a marinating material for marinated poultry egg products and a marinating method for marinated poultry egg products.

The first purpose of the invention is realized by the application of any one or the combination of more of flowers, leaves, barks, walnut shells or walnut green husks of walnuts in the preservative process of cooked food.

The second purpose of the invention is realized by that the marinating material of the poultry egg marinating product comprises any one or a combination of more than one of walnut green peel, walnut leaf, walnut bark and walnut shell of walnut.

The third purpose of the invention is realized by a marinating method of poultry egg marinating products, which comprises the following steps: cleaning the marinating material, adding 5-15 parts of poultry eggs and 15-30 parts of clear water, boiling the water with strong fire, decocting with medium fire for 5-24 hours, turning off the fire, and naturally cooling to finish marinating.

The invention has the beneficial effects that: the marinated eggs prepared by the invention are marinated by the marinating material containing the walnut green husks, the mouth feel is fine, tender and smooth, the flavor is excellent, the fragrance is strong, the marinated eggs can be preserved for 6-9 months by a conventional method at normal temperature, and compared with the prior art, the original mouth feel and flavor of the marinated eggs are kept; compared with the marinated eggs added with the additives, the marinated eggs have higher food safety and better flavor. The method marinates the eggs through the leaves or flowers or barks of the walnuts or the walnut green husks for the first time, not only can keep the flavor and the taste of the marinated eggs, but also can play a long quality-guaranteeing and fresh-keeping role on the marinated eggs, has good safety and non-toxic effects, plays a role of a natural preservative and a preservative, and is suitable for being popularized and applied to the preparation processes of other marinated products such as cooked food products such as meat, bean products and the like; the pine needles are added into the marinade, so that the prepared marinated eggs are added with unique fragrance and flavor; the invention changes other parts of the walnut except the walnut kernel into valuable, and reduces the cost of the marinating process.

Detailed Description

The present invention is further illustrated by the following examples, which are not intended to be limiting in any way, and any modifications or alterations based on the teachings of the present invention are intended to fall within the scope of the present invention.

The invention relates to an application of walnut, in particular to an application of any one or a combination of more of flowers, leaves, barks, walnut shells or walnut green husks of walnut in an anticorrosion process of cooked food.

The application comprises that the walnut part of any one or a combination of more than one of flowers, leaves, barks, walnut shells or walnut green husks of walnuts is used as a main raw material for preparing marinated food.

The marinated food is any one of marinated products of eggs, meat or bean products.

The fowl egg is selected from ovum gallus Domesticus, ovum Anas Domestica, goose egg or ovum Coturnicis Japonicae.

The invention relates to a marinating material for marinated poultry eggs, which comprises any one or a combination of a plurality of walnut green husks, walnut leaves, walnut barks and walnut shells of walnuts.

The marinade also comprises one or more of aniseed, cassia bark, clove, tsaoko cardamon and pine needle.

The halogen material comprises the following raw materials in parts by weight: 5-7 parts of walnut green seedcase, 0.2-0.5 part of anise, 0.3-0.5 part of cassia bark, 0.1-0.5 part of clove, 0.2-0.5 part of tsaoko amomum fruit and 0.5-3 parts of pine needle.

The invention relates to a marinating method of marinated poultry eggs, which comprises the following steps: cleaning the marinating material, adding 5-15 parts of poultry eggs and 15-30 parts of clear water, boiling the water with strong fire, decocting with medium fire for 5-24 hours, turning off the fire, and naturally cooling to finish marinating.

Adding 1-3 parts of salt, 0.2-0.5 part of soy sauce and 0.05-0.1 part of chicken essence in the marinating process.

In the marinating process, all raw materials are soaked in clear water for 2-4 hours before being boiled with strong fire, and after marinating of marinated eggs is finished, the marinated eggs are sealed and packaged separately, and are sterilized and then stored at normal temperature.