阅读说明：本技术 一种麻酱蛋的制作工艺 (Making process of sesame paste eggs ) 是由 易凤华 于 2021-03-17 设计创作，主要内容包括：本发明公开的一种麻酱蛋的制作工艺,包括禽蛋、红土、芝麻酱、食盐、香油、山楂、草灰、菜籽、五香料。本发明属于麻酱蛋腌制工艺技术领域,具体是一种具有加工过程中纯天然、无添加任何香精、色素、防腐剂,加工程序规范,操作简便易学等优点,双层浆料包裹,包裹住禽蛋的麻酱湿润使禽蛋一直处于湿润的状态,盐易融化,白酒浸泡便于消毒且入味具有保鲜的作用,便于腌制入味的麻酱蛋的制作工艺。(The invention discloses a making process of sesame paste eggs, which comprises poultry eggs, red soil, sesame paste, salt, sesame oil, hawthorn, plant ash, rapeseed and spices. The invention belongs to the technical field of a sesame paste egg pickling process, and particularly relates to a manufacturing process of sesame paste eggs which are pure natural, free of any essence, pigment and preservative, standard in processing procedure, simple and convenient to operate and easy to learn.)

1. A sesame paste egg is characterized in that: the material comprises the following raw materials in parts by weight: 1500 parts of eggs, 800 parts of red soil, 500 parts of sesame paste, 200 parts of salt, 10-20 parts of sesame oil, 50-100 parts of hawthorn, 200 parts of grass ash, 300 parts of rapeseed and 30-50 parts of five spices.

2. The sesame paste egg as claimed in claim 1, wherein: the material comprises the following raw materials in parts by weight: 800 portions of eggs; 750 parts of red soil 650-charge, 900 parts of sesame paste 600-charge, 180 parts of salt 120-charge, 12-18 parts of sesame oil, 60-90 parts of hawthorn, 190 parts of plant ash 120-charge, 270 parts of rapeseed 180-charge and 35-45 parts of five spices.

3. The sesame paste egg as claimed in claim 1, wherein: the material comprises the following raw materials in parts by weight: 900 parts of poultry eggs; 700 parts of red soil, 800 parts of sesame paste, 150 parts of salt, 16 parts of sesame oil, 80 parts of hawthorn, 180 parts of plant ash, 240 parts of rapeseed and 40 parts of five spices.

4. The sesame paste egg as claimed in claim 1, wherein: the poultry egg is one of eggs or duck eggs.

5. A making process of sesame paste eggs is characterized in that: the method comprises the following steps:

the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;

step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;

step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;

step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;

step five: putting the spices into a wall breaking machine, and crushing for later use;

step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;

step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;

step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;

step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;

step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.

Technical Field

The invention belongs to the technical field of a sesame paste egg pickling process, and particularly relates to a making process of sesame paste eggs.

Background

The spiced chicken (duck) eggs are prepared by pickling fresh chicken (duck) eggs, are rich in nutrition, are rich in protein, fat, various amino acids, calcium, phosphorus, iron and other trace elements and vitamins required by human bodies, and are rich in the vitamins and the like, but the conventional method for pickling the chicken (duck) eggs has the defects of excessive salty taste due to a large amount of flowing oil in egg yolks, less oil in the egg yolks with moderate taste, difficulty in achieving balance between the egg yolk and the duck, and the problem of unsightly appearance due to color change of eggshells after the conventional spiced chicken (duck) eggs are successfully prepared.

The invention provides a making process of sesame paste eggs, which realizes pure nature in the processing process, does not add any essence, pigment or preservative, and is safe and relieved for eating.

Disclosure of Invention

Aiming at the situation and overcoming the defects of the prior art, the invention provides the technology for making the sesame paste eggs, the double-layer paste is wrapped, the sesame paste wrapping the eggs is wet, the eggs are always in a wet state, the salt is easy to melt, the white spirit is soaked for disinfection, the flavor is preserved, and the white spirit is convenient to pickle and flavor.

The technical scheme adopted by the invention is as follows: the sesame paste egg comprises the following raw materials in parts by weight: 1500 parts of eggs, 800 parts of red soil, 500 parts of sesame paste, 200 parts of salt, 10-20 parts of sesame oil, 50-100 parts of hawthorn, 200 parts of grass ash, 300 parts of rapeseed and 30-50 parts of five spices.

The preferred weight ratio of the sesame paste egg of the invention is as follows: 800 portions of eggs; 750 parts of red soil 650-charge, 900 parts of sesame paste 600-charge, 180 parts of salt 120-charge, 12-18 parts of sesame oil, 60-90 parts of hawthorn, 190 parts of plant ash 120-charge, 270 parts of rapeseed 180-charge and 35-45 parts of five spices.

The optimal weight ratio of the sesame paste egg of the invention is as follows: 700 parts of red soil, 800 parts of sesame paste, 150 parts of salt, 16 parts of sesame oil, 80 parts of hawthorn, 180 parts of plant ash, 240 parts of rapeseed and 40 parts of five spices.

Further, the poultry egg is one of an egg or a duck egg.

The invention relates to a making process of sesame paste eggs, which comprises the following steps:

the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;

step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;

step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;

step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;

step five: putting the spices into a wall breaking machine, and crushing for later use;

step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;

step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;

step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;

step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;

step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.

The invention has the following beneficial effects: the sesame paste egg making process has the advantages of pure nature, no addition of any essence, pigment and preservative, standard processing procedures, simplicity and convenience in operation and easy learning in the processing process, double-layer pulp wrapping is adopted, sesame paste wrapping poultry eggs is wet, the poultry eggs are always in a wet state, salt is easy to melt, white spirit soaking is convenient for disinfection, tasty effect is achieved, pickling is convenient, sesame paste chicken (duck) eggs do not need to be dipped with any seasoning, the salt is moderate, digestion is easy, a food which is suitable for people of all ages and rich in nutrition is provided, and the sesame paste egg making process has high market application value.

Detailed Description

The technical solutions in the embodiments of the present invention are clearly and completely described, and it is obvious that the described embodiments are only a part of the embodiments of the present invention, and not all embodiments; all other embodiments, which can be derived by a person skilled in the art from the embodiments given herein without making any creative effort, shall fall within the protection scope of the present invention.

It is noted that, herein, relational terms such as first and second, and the like may be used solely to distinguish one entity or action from another entity or action without necessarily requiring or implying any actual such relationship or order between such entities or actions. Also, the terms "comprises," "comprising," or any other variation thereof, are intended to cover a non-exclusive inclusion, such that a process, method, article, or apparatus that comprises a list of elements does not include only those elements but may include other elements not expressly listed or inherent to such process, method, article, or apparatus.

Example 1: weighing the following raw materials in parts by weight: 600 parts of poultry eggs; 750 parts of laterite, 900 parts of sesame paste, 190 parts of salt, 15 parts of sesame oil, 90 parts of hawthorn, 150 parts of plant ash, 240 parts of rapeseed and 40 parts of five spices;

the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;

step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;

step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;

step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;

step five: putting the spices into a wall breaking machine, and crushing for later use;

step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;

step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;

step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;

step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;

step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.

Example 2: weighing the following raw materials in parts by weight: 1200 parts of poultry eggs; 790 parts of red soil, 950 parts of sesame paste, 180 parts of salt, 15 parts of sesame oil, 90 parts of hawthorn, 150 parts of plant ash, 180 parts of rapeseed and 35 parts of five spices;

the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;

step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;

step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;

step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;

step five: putting the spices into a wall breaking machine, and crushing for later use;

step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;

step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;

step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;

step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;

step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.

Example 3: weighing the following raw materials in parts by weight: 900 parts of poultry eggs; 700 parts of red soil, 800 parts of sesame paste, 150 parts of salt, 16 parts of sesame oil, 80 parts of hawthorn, 180 parts of plant ash, 280 parts of rapeseed and 45 parts of five spices;

the method comprises the following steps: boiling fructus crataegi in water, cooling, and filtering to obtain decoction;

step two: selecting eggs without cracks on the surface, cleaning the surface of the eggs, wherein the eggs are one of eggs or duck eggs, and soaking the eggs in high-alcohol-content white spirit for 3-5 minutes, so that the surfaces of the eggs can be disinfected and the pickling speed can be increased;

step three: placing the rapeseed into an oil press, filtering after oil pressing, and taking rapeseed dregs for later use;

step four: mixing sesame paste, sesame oil and hawthorn water according to the weight ratio of 100: 10: 25 mixing and stirring uniformly to prepare a first slurry for later use;

step five: putting the spices into a wall breaking machine, and crushing for later use;

step six: taking red soil, grass ash, rapeseed dregs, spices and hawthorn water according to the weight ratio of 100: 25: 30: 15: 30, fully and uniformly stirring to prepare slurry II for later use;

step seven: taking out the poultry eggs soaked in the step two, wrapping the outer surfaces of the poultry eggs with the first slurry, and wrapping the outermost layers of the poultry eggs with the second slurry;

step eight: rolling a layer of sesame oil on the outer layer of the poultry egg coated with the slurry II, and coating the poultry egg with a preservative film;

step nine: placing the poultry eggs wrapped by the preservative film into a pickling tank, sealing for 20-30 days at room temperature of 15-25 ℃, and avoiding direct irradiation of sunlight;

step ten: removing the preservative film, washing the slurry on the outer layer of the poultry egg, and putting the poultry egg into a steamer to steam for 15 minutes.

Although embodiments of the present invention have been shown and described, it will be appreciated by those skilled in the art that changes, modifications, substitutions and alterations can be made in these embodiments without departing from the principles and spirit of the invention, the scope of which is defined in the appended claims and their equivalents. In conclusion, those skilled in the art should appreciate that they can readily use the disclosed conception and specific embodiments as a basis for designing or modifying other structures for carrying out the same purposes of the present invention without departing from the spirit and scope of the invention as defined by the appended claims.