CN103478729B - 一种补益型香蛋卤料包 - Google Patents
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Abstract
本发明公开了一种补益型香蛋卤料包，以常用保健功能的中草药当归、党参、女贞子、玉竹、黄芪等，配以香辛料，经烘干、粉碎、包装等工艺制作而成。煮制后的香蛋呈淡雅的香味，适口宜人，并具滋阴补肾、养肝明目、益气生津、补气养血的保健功效。供孕产妇及女性日常补养或家庭烹作应用，方便卫生，可食蛋饮卤，滋味鲜美，营养健身。
Description
技术领域
本发明涉及农产品加工领域，具体地说是一种应用具补益功能常用中药组配制作出用以浸煮五香鸡蛋的卤料包。
背景技术
鸡蛋，味甘性平，具有滋阴润燥，养心安神，养血安胎，延年益寿之功，是大众喜爱的食品。鲜鸡蛋所含营养丰富而全面，是人类理想的天然食品，因其含有大量的维生素和矿物质及有高生物价值的蛋白质，其蛋白质品质最佳，继往今来，孕妇及坐月子的妈妈都会吃大量的鸡蛋用以补充营养，因鸡蛋所含的诸项营养成分都是人体必不可少的。据测定，其蛋白质的氨基酸组成与人体组织蛋白质最为接近，消化吸收率可达99%以上。
鸡蛋食用方法多样，加工品也多，但营养保留率最高的为带壳煮鸡蛋，五香茶叶蛋为带壳煮蛋的一种，它煮食方便，孕产妇都很爱吃，但在鲜蛋煮制时，为增加蛋的口味，人们往往喜欢在煮水里添加些八角、茶叶、生姜等香辛料，作为卤汤，有时还将其存卤，反复应用于煮蛋，这些香辛料，以辛为味。
近代营养学家认为茶叶煮鸡蛋应尽量少吃，因为茶叶中含酸化物质与鸡蛋中的铁元素结合，对胃起到刺激作用，影响肠胃的消化功能，除鸡蛋本身外，汤料苦涩，营养保健价值不高，摄食较多不利于孕产妇营养补充，同时原料随地取用，既不卫生，也无标准，家庭配用也很不便。
目前，市场还未见到配制成品具补益功能、无茶叶型的煮五香蛋专用卤料包。
发明内容
本发明的目的在于针对目前普遍存在的煮制五香蛋所用配料的不足，为使煮制香蛋既趋营养，又趋保健功能，突出普遍需要的优质蛋白质补养，提供一种应用常用养生中药制成煮置保健型香蛋的卤包，供孕产妇及女性日常补养或家庭烹作应用，方便卫生。
本发明是这样实现的：
取国家卫生部公布的“可用于保健食品的物品”中具补肾润肠、活血调经，伞形科作物的当归；和脾胃、补中益气，桔梗科作物党参；滋阴补肾、养肝明目，木犀科作物女贞子；养阴润燥、益气生津，百合科作物玉竹；补气养血、壮脾胃，豆科作物黄芪中药饮片与国家卫生部公布的“既是食品又是药品的物品” 中常用作佐料的活血生肌的白芷、行血补肾的肉桂、补肺益脾的高良姜以及八角茴香，分别经干燥灭菌，使水分降至6-12%，粉碎后分别计重，进入搅拌机搅拌均匀，再进入计量封装机计重分装于滤纸质包装袋中，外套无毒塑料袋抽真空封口，制成成品补益型香蛋卤料包。
进一步，本发明的一种补益型香蛋卤料包，其特征在于：具体采用以下步骤制作：
取无霉变、无虫蛀的中药饮片当归、党参、女贞子、玉竹、黄芪、白芷、八角茴香、高良姜、肉桂，分别风选后，送入干燥设备干燥，使水分降至6-12%，冷却后分别送入装有孔径1-1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的当归6-8重量份、党参3-5重量份、女贞子2-3重量份、玉竹3-5重量份、黄芪4-6重量份、白芷3-6重量份、八角茴香3-5重量份、肉桂2-5重量份、高良姜2-4重量份，倒入搅拌机充分混合均匀，再送入定量分装机装入宽7-9㎝滤纸质包装袋，按每8-10克封包，制成成品补益型香蛋卤料包。
为防止贮存时吸湿霉变，可将小包装补益型香蛋卤料包，按每5-10个为一组再外套铝箔袋并抽真空封装。
应用时，打开铝箔袋，将补益型香蛋卤料包一小袋置2-5公斤冷水中，另加食盐8-10克，小火烧沸5分钟后，将刷洗干净、新鲜无破损的20只鸡蛋置入，慢火烧沸3-5分钟后，把鸡蛋取出，用小木棒将鸡蛋钝端轻轻敲出裂痕，再文火煮3-5分钟后，停火保温10-15分钟，捞出鸡蛋与卤料包，晾凉后即可食用蛋品和卤汁。
本发明以常用保健功能的中草药当归、党参、女贞子、玉竹、黄芪等，配以香辛料，经烘干、粉碎、包装等工艺制作而成。煮制后的香蛋呈淡雅的香味，适口宜人，并具滋阴补肾、养肝明目、益气生津、补气养血的保健功效。供孕产妇及女性日常补养或家庭烹作应用，方便卫生，可食蛋饮卤，滋味鲜美，营养健身。
以下结合实施例，对本发明作较为详细的说明。
具体实施方式
实施例，一种补益型香蛋卤料包，采用以下步骤制作：
取无霉变、虫蛀的中药饮片当归、党参、女贞子、玉竹、黄芪各8公斤，白芷、八角茴香、高良姜、肉桂各5公斤，分别风选后，送入干燥设备干燥，使水分降至10%，冷却后分别送入装有孔径1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的当归6公斤、党参4公斤、女贞子2公斤、玉竹3公斤、黄芪4公斤、白芷3公斤、八角茴香4公斤、肉桂2公斤、高良姜2公斤，倒入搅拌机充分混合均匀，再送入定量分装机装入宽7㎝滤纸质包装袋，按每8克封包成成品补益型香蛋卤料包小包袋。
为防止贮存吸湿霉变，可将补益型香蛋卤料包小包袋每10个为一组，再外套铝箔袋并抽真空封装。
应用时，打开铝箔袋，将补益型香蛋卤料包一小袋置3公斤冷水中，另加食盐10克，小火烧沸5分钟后，将刷洗干净、新鲜无破损的20只鸡蛋置入，慢火烧沸4分钟后，把鸡蛋取出，用小木棒将鸡蛋钝端轻轻敲出裂痕，再文火煮5分钟后（过程中应搅动2次），停火保温15分钟，捞出鸡蛋与卤料包，晾凉后即可食用蛋品和卤汁。
以上的实施例仅仅是对本发明的优选实施方式进行描述，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，本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种补益型香蛋卤料包，其特征在于：采用以下步骤制作：
取无霉变、无虫蛀的中药饮片当归、党参、女贞子、玉竹、黄芪、白芷、八角茴香、高良姜、肉桂，分别风选后，送入干燥设备干燥，使水分降至10-12%，冷却后分别送入装有孔径1-1.5 ㎜网筛的粉碎机粉碎成粉末，取粉碎后的当归6-8重量份、党参3-5 重量份、女贞子2-3重量份、玉竹3-5重量份、黄芪4-6重量份、白芷3-6 重量份、八角茴香3-5重量份、肉桂2-5重量份、高良姜2-4重量份，倒入搅拌机充分混合均匀，再送入定量分装机装入宽7-9 ㎝滤纸质包装袋，按每8-10 克封包，制成小包装补益型香蛋卤料包；将小包装补益型香蛋卤料包，按每5-10 个为一组再外套铝箔袋并抽真空封装。
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Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223977A (zh) * | 2008-01-11 | 2008-07-23 | 黄有迁 | 一种卤料及其卤制蛋的制备方法 |
| CN102551014A (zh) * | 2011-12-28 | 2012-07-11 | 徐静 | 一种调味料 |
| CN102919888A (zh) * | 2012-12-04 | 2013-02-13 | 梁定广 | 一种南药卤蛋的加工方法 |
| CN103005481A (zh) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | 一种豆香卤猪肉的加工方法及其豆香卤猪肉 |
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| KR20120071212A (ko) * | 2010-12-22 | 2012-07-02 | 박귀조 | 간수를 이용하여 기능성 계란을 만드는 방법 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223977A (zh) * | 2008-01-11 | 2008-07-23 | 黄有迁 | 一种卤料及其卤制蛋的制备方法 |
| CN102551014A (zh) * | 2011-12-28 | 2012-07-11 | 徐静 | 一种调味料 |
| CN103005481A (zh) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | 一种豆香卤猪肉的加工方法及其豆香卤猪肉 |
| CN102919888A (zh) * | 2012-12-04 | 2013-02-13 | 梁定广 | 一种南药卤蛋的加工方法 |
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