CN111743101A - 一种陈皮风味卤蛋及其制备方法 - Google Patents
一种陈皮风味卤蛋及其制备方法 Download PDFInfo
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A—HUMAN NECESSITIES
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- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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- 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
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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Abstract
本发明公开了一种陈皮风味卤蛋,包括如下重量份的原料:蛋200‑300份,陈皮30‑70份,老姜20‑40份,香茅10‑30份,甘草2‑8份,红糖30‑70份,酱油10‑30份,黄酒5‑15份,盐5‑15份,水500‑1500份。还公布了其制备方法。本发明的陈皮风味卤蛋不仅风味独特,口感更好,而且具有良好的保健功效。
Description
技术领域
本发明涉及风味食品技术领域,尤其涉及一种陈皮风味卤蛋及其制备方法。
背景技术
卤蛋又名卤水蛋。是用各种调料或肉汁加工成的熟制蛋。卤蛋是熟食店经营禽蛋品中的一个大众化食品,普遍受到人民的欢迎。在浩瀚博大的中华美食里,卤蛋实在是不起眼。它虽登不了大雅之堂,却常见于老百姓的餐桌。一枚枚细腻滑润、咸淡适口、嚼之有劲、味醇香浓、价廉物美、百吃不厌的卤蛋,既可当饭又可当菜,温老暖贫,质朴浑厚。吃的是一种祥和安宁的快乐,一份实实笃笃的满足,谁都可视而不见,却又常令人无限回味的百姓小食。
目前卤蛋多采用五香卤料加工而成,叫五香卤蛋;或者采用桂花卤料加工的蛋,叫桂花卤蛋;用鸡肉汁加工的蛋,***肉卤蛋;用猪肉汁加工的蛋,叫猪肉卤蛋;用卤蛋再进行熏烤出的蛋。其从中间切开,色、香、味深入其中,独具醇美。目前不未见到有关以陈皮为主料制作的卤蛋。
发明内容
本发明的目的是提供一种陈皮风味卤蛋及其制备方法,不仅风味独特,口感更好,而且具有良好的保健功效。
为解决上述技术问题,本发明采用如下技术方案:
一种陈皮风味卤蛋,包括如下重量份的原料:蛋200-300份,陈皮30-70份,老姜20-40份,香茅10-30份,甘草2-8份,红糖30-70份,酱油10-30份,黄酒5-15份,盐5-15份,水500-1500份。
行杀菌处理,保持杀菌时间1-2min,然后取出冷却至常温
进一步的,包括如下重量份的原料:蛋200份,陈皮30份,老姜20份,香茅10份,甘草2份,红糖30份,酱油10份,黄酒5份,盐5份,水500份。
行杀菌处理,保持杀菌时间1-2min,然后取出冷却至常温
进一步的,包括如下重量份的原料:蛋250份,陈皮50份,老姜30份,香茅20份,甘草5份,红糖50份,酱油20份,黄酒10份,盐10份,水1000份。
行杀菌处理,保持杀菌时间1-2min,然后取出冷却至常温
进一步的,包括如下重量份的原料:蛋300份,陈皮70份,老姜40份,香茅30份,甘草8份,红糖70份,酱油30份,黄酒15份,盐15份,水1500份。
行杀菌处理,保持杀菌时间1-2min,然后取出冷却至常温
进一步的,所述蛋至少包括鸡蛋、鸭蛋或鹌鹑蛋。
一种陈皮风味卤蛋的制备方法,包括如下步骤:
S1、将蛋洗干净,放入水中煮熟,然后趁热放入冷水中激一下,激完后轻磕鸡蛋,使鸡蛋表皮出现细小的裂纹;
S2、将陈皮、老姜,香茅,甘草、红糖、酱油、黄酒放入锅中,加水,煮开3-10min,将步骤S1的蛋放进去,小火煮30分钟,然后关火,让蛋在卤汁里浸泡至少8个小时。
行杀菌处理,保持杀菌时间1-2min,然后取出冷却至常温
进一步的,还包括如下步骤:
S3、将浸泡后的卤蛋装入包装袋进行真空包装,然后将包装后的卤蛋置于温度为85℃的烘箱中暂存;
S4、将烘箱中保存的卤蛋放入杀菌机,杀菌机迅速升温至110-120℃对其进行杀菌处理,保持杀菌时间15min,然后取出冷水冲洗,再风干或烘干,以起到清洁外包装的作用。
蛋的营养成分比较全面,蛋清中富含优质蛋白、核黄素、尼克酸、生物素和和钙、磷、铁等物质;而蛋黄中富含卵磷脂、维生素A、维生素D,且含有较多的铁、磷、硫、钙。
实验研究发现陈皮含有很多化学成分,主要有黄酮类化合物、挥发油、柠檬苦素、生物碱类和微量元素等,近几年还发现了维生素B、维生素C、类胡萝卜素、蛋白质等。
1.陈皮中含有丰富的黄酮类成分,有清除自由基、抗氧化的能力;陈皮中的多甲类黄酮成分有抑制肿瘤的作用;
2.陈皮中的橙皮苷有抗脂质氧化作用,能够防止紫外线引起的皮肤癌和红斑;橙皮苷能够抑制***中的透明酸酶活性,阻止与***融合,达到避孕的效果;橙皮苷对于糖尿病引起的神经***和肾脏并发症有预防作用。
3.陈皮中的挥发油有抗过敏、镇咳、平喘、抗炎的作用;陈皮中的挥发油能够明显抑制平滑肌的收缩;
4.陈皮中的柠檬苦素有抗肝癌、口腔癌、乳腺癌、结肠癌、皮肤癌、小肠癌、胃癌等;柠檬苦素还有镇静催眠、抗炎、抗病毒、降低胆固醇、防止动脉硬化、抗疟疾、杀虫的作用。
5.陈皮中含有多种微量元素,这些微量元素能够促进细胞免疫和体液免疫,从而提高人体免疫力;这些微量元素还有抗休克、强心肌的作用。
与现有技术相比,本发明的有益技术效果:
本发明以陈皮为主料,辅以其它辅料,制备了一种陈皮风味的卤蛋,其有效结合不仅能有滋养健身,防癌解毒,理气健脾,利水通便,燥湿化痰,降血脂等作用,而且陈皮的甘甜清香能够让蛋的口感更好。
具体实施方式
实施例1
一种陈皮风味卤蛋,包括如下重量份的原料:鸡蛋200份,陈皮30份,老姜20份,香茅10份,甘草2份,红糖30份,酱油10份,黄酒5份,盐5份,水500份。
其制备方法包括如下步骤:
S1、将蛋洗干净,放入水中煮熟,然后趁热放入冷水中激一下,激完后轻磕鸡蛋,使鸡蛋表皮出现细小的裂纹;
S2、将陈皮、老姜,香茅,甘草、红糖、酱油、黄酒放入锅中,加水,煮开3-10min,将步骤S1的蛋放进去,小火煮30分钟,然后关火,让蛋在卤汁里浸泡至少8个小时;
S3、将浸泡后的卤蛋装入包装袋进行真空包装,然后将包装后的卤蛋置于温度为85℃的烘箱中暂存;
S4、将烘箱中保存的卤蛋放入杀菌机,杀菌机迅速升温至110-120℃对其进行杀菌处理,保持杀菌时间15min,然后取出冷水冲洗,再风干或烘干,以起到清洁外包装的作用。
实施例2
一种陈皮风味卤蛋,包括如下重量份的原料:鸭蛋250份,陈皮50份,老姜30份,香茅20份,甘草5份,红糖50份,酱油20份,黄酒10份,盐10份,水1000份。
制备方法与实施例1相同。
实施例3
一种陈皮风味卤蛋,包括如下重量份的原料:鹌鹑蛋300份,陈皮70份,老姜40份,香茅30份,甘草8份,红糖70份,酱油30份,黄酒15份,盐15份,水1500份。
制备方法与实施例1相同。
对比例1
背景技术中所记载的五香卤蛋。
对比例2
背景技术中所记载的桂花卤蛋。
下面对实施例1-3及对比例1-2的卤蛋进行口感评测比较,随机选择15-40岁之间的三十人分别试吃实施例1-3及对比例1-2的卤蛋,然后统计分别认为实施例1-3及对比例1-2的卤蛋口感处于优、良、中、较差、差的人数。统计结果如下表所示:
以上所述的实施例仅是对本发明的优选方式进行描述,并非对本发明的范围进行限定,在不脱离本发明设计精神的前提下,本领域普通技术人员对本发明的技术方案做出的各种变形和改进,均应落入本发明权利要求书确定的保护范围内。
Claims (7)
1.一种陈皮风味卤蛋,其特征在于,包括如下重量份的原料:蛋200-300份,陈皮30-70份,老姜20-40份,香茅10-30份,甘草2-8份,红糖30-70份,酱油10-30份,黄酒5-15份,盐5-15份,水500-1500份。
2.根据权利要求1所述的陈皮风味卤蛋,其特征在于,包括如下重量份的原料:蛋200份,陈皮30份,老姜20份,香茅10份,甘草2份,红糖30份,酱油10份,黄酒5份,盐5份,水500份。
3.根据权利要求1所述的陈皮风味卤蛋,其特征在于,包括如下重量份的原料:蛋250份,陈皮50份,老姜30份,香茅20份,甘草5份,红糖50份,酱油20份,黄酒10份,盐10份,水1000份。
4.根据权利要求1所述的陈皮风味卤蛋,其特征在于,包括如下重量份的原料:蛋300份,陈皮70份,老姜40份,香茅30份,甘草8份,红糖70份,酱油30份,黄酒15份,盐15份,水1500份。
5.根据权利要求1所述的陈皮风味卤蛋,其特征在于,所述蛋至少包括鸡蛋、鸭蛋或鹌鹑蛋。
6.根据权利要求1-5任意一项所述的陈皮风味卤蛋的制备方法,其特征在于,包括如下步骤:
S1、将蛋洗干净,放入水中煮熟,然后趁热放入冷水中激一下,激完后轻磕鸡蛋,使鸡蛋表皮出现细小的裂纹;
S2、将陈皮、老姜,香茅,甘草、红糖、酱油、黄酒放入锅中,加水,煮开3-10min,将步骤S1的蛋放进去,小火煮30分钟,然后关火,让蛋在卤汁里浸泡至少8个小时。
7.根据权利要求6所述的制备方法,其特征在于,还包括如下步骤:
S3、将浸泡后的卤蛋装入包装袋进行真空包装,然后将包装后的卤蛋置于温度为85℃的烘箱中暂存;
S4、将烘箱中保存的卤蛋放入杀菌机,杀菌机迅速升温至110-120℃对其进行杀菌处理,保持杀菌时间15min,然后取出冷水冲洗,再风干或烘干,以起到清洁外包装的作用。
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