CN103535679A - 一种金桔味咸蛋腌制调料包 - Google Patents
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Abstract
本发明公开了一种金桔味咸蛋腌制调料包，以常用保健功能的中草药何首乌、北沙参、麦冬与食药兼用的薄荷、山楂、甘草以及金桔等，经烘干、粉碎、筛分、混合、包装等工艺制作而成，腌制后的咸蛋蛋黄呈褐黄色，具天然金桔的清凉味，咸香适口，并具疏肝行气、清热开胃、活血生津的保健功能，且取用方便。
Description
技术领域
本发明涉及农产品加工技术领域，具体地说是以常用中药组配，制作出一种用以腌制金桔味咸蛋的调料包。
背景技术
咸蛋又称腌蛋，是一种食用方便且有着咸香风味的深加工制蛋品。鲜蛋经过一段时间的腌制，其营养物质有着显著变化，据检测，脂肪含量增加13%以上；尤以碳水化合物中糖分含量变化较大，上升为鲜蛋的6倍以上；多种矿质微量元素保存较好，其钙的含量提高显著，比腌制前鲜蛋上升至9倍以上。
我国咸蛋生产历史悠久，几乎全国各地都有生产，自古以来咸蛋均为老幼皆宜的佐菜。历史至今，我国各地加工咸蛋一直沿袭传统以水腌浸渍法和涂抹法两种，在以食盐为主的腌制过程中，除应用料酒或配以少量的花椒、茴香等香料外，未见有其它腌咸蛋所用原料，制作的蛋品味道单咸，也无标准，有营养价值而缺乏药膳保健价值。目前，市场还未见到配制成品的趋保健药膳功能的咸蛋腌制调料包。
发明内容
本发明的目的在于针对目前普遍存在的咸蛋腌制所用配料的不足，为使鲜蛋腌制既趋营养，又趋药膳保健功能，突出呈味物质与药膳养生的统一，而提供一种以常用保健功能的中草药何首乌、北沙参、麦冬与食药兼用的薄荷、山楂、甘草以及金桔等组成，混合后封装，制成一种金桔味咸蛋腌制调料包，供人们日常家庭腌制咸蛋应用。
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”中具润肠解毒、补肝肾，蓼科作物何首乌；养阴润肺、益胃生津，伞形科作物北沙参；滋阴润燥，百合科作物麦冬；卫生部公布的“既是食品又是药品的物品”中具有疏肝行气、散风热，唇形科作物薄荷；消食健胃、活血化瘀，蔷微科作物山楂；补脾益气、清热解毒，豆科作物甘草以及具有理气化痰，芸香科植物金桔,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，制成成品金桔味咸蛋腌制调料包。
进一步，本发明的一种金桔味咸蛋腌制调料包，其特征在于：具体采用以下步骤制作：
取无霉变、无虫蛀的何首乌、北沙参、麦冬、薄荷、山楂、甘草以及金桔干片，分别风选后，送入干燥设备干燥，使水分降至6-8%，再分别送入装有孔径1-1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的何首乌4.5-5重量份、北沙参3.5-4重量份、麦冬5-5.5重量份、薄荷1-1.5重量份、山楂4-5.5重量份、甘草2.5-3重量份、以及金桔3.5-4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，制成成品小包装金桔味咸蛋腌制调料包。
为防止贮存时吸湿霉变，可将小包装金桔味咸蛋腌制调料包，按每5-10个为一组再外套铝箔袋并抽真空封装。
应用时，打开铝箔封包，将调料包一小袋置入3-5公斤冷水中，小火煮沸后再熬制15-20分钟，当水温降至50-60℃时，去除调料包，并加入食盐0.8-1公斤，溶解后制成腌蛋调料液；取常规腌蛋容器洗净后，将熬煮冷却后的腌蛋调料液倒入；取无破损的50只鲜蛋洗净、晾干，置于调料液中，并将容器封口，于常温下腌制；经夏秋季二十天，冬春季三十天浸腌后即可取蛋，煮熟后食用。
本发明以常用保健功能的中草药以及金桔等，经烘干、粉碎、筛分、混合、包装等工艺制作而成，腌制后的咸蛋蛋黄呈褐黄色，具天然金桔的清凉味，咸香适口，并具疏肝行气、清热开胃、活血生津的保健功能，且取用方便。
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，一种金桔味咸蛋腌制调料包，采用以下步骤制作：
取无霉变、无虫蛀的中药饮片何首乌5.5公斤、北沙参4.5公斤、麦冬6公斤、薄荷2公斤、山楂6.5公斤、甘草3.5公斤、以及金桔4.5公斤，分别风选后，送入干燥设备干燥，使水分降至6-10%；风选后再分别送入装有孔径1-1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的何首乌4.5公斤、北沙参3.5公斤、麦冬5公斤、薄荷1.5公斤、山楂5.5公斤、甘草2.5公斤以及金桔3.5公斤，倒入搅拌机充分混合均匀，再送入定量分装机装入宽9㎝滤纸质包装袋，按每10克封包成成品调料包小包袋。
为防止贮存吸湿霉变，可将小包袋按每10个为一组再外套铝箔袋并抽真空公斤封装。
应用时，打开铝箔封包，将调料包一小袋置入3公斤冷水中，小火煮沸后再熬制15分钟，当水温降至55℃时，去除调料包，并加入食盐0.8公斤，溶解后制成腌蛋调料液；取常规腌蛋容器洗净后，将熬煮冷却后的腌蛋调料液倒入；取无破损的50只鲜蛋洗净、晾干，置于调料液中，并将容器封口，于常温下腌制；经夏秋季二十天，冬春季三十天浸腌后即可取蛋煮熟享用。
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 (3)
1.一种金桔味咸蛋腌制调料包，其特征在于：采用以下步骤制作：
取无霉变、无虫蛀的何首乌、北沙参、麦冬、薄荷、山楂、甘草以及金桔干片，分别风选后，送入干燥设备干燥，使水分降至6-8%，再分别送入装有孔径1-1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的何首乌4.5-5重量份、北沙参3.5-4重量份、麦冬5-5.5重量份、薄荷1-1.5重量份、山楂4-5.5重量份、甘草2.5-3重量份、以及金桔3.5-4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，可按每8-10克封包，制成成品小包装金桔味咸蛋腌制调料包。
2.根据权利要求1所述的一种金桔味咸蛋腌制调料包，其特征在于：将小包装金桔味咸蛋腌制调料包，可按每5-10个为一组再外套铝箔袋并抽真空封装。
3.根据权利要求1所述的一种金桔味咸蛋腌制调料包，其特征在于：应用时，打开铝箔封包，将调料包一小袋置入3-5公斤冷水中，小火煮沸后再熬制15-20分钟，当水温降至50-60℃时，去除调料包，并加入食盐0.8-1公斤，溶解后制成腌蛋调料液；取常规腌蛋容器洗净后，将熬煮冷却后的腌蛋调料液倒入；取无破损的50只鲜蛋洗净、晾干，置于调料液中，并将容器封口，于常温下腌制；经夏秋季二十天，冬春季三十天浸腌后即可取蛋，煮熟后食用。
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| CN107467542A (zh) * | 2017-08-10 | 2017-12-15 | 广州回味源蛋类食品有限公司 | 一种具有降脂降醇功效的酸蛋的腌制方法 |
| CN108041514A (zh) * | 2017-12-08 | 2018-05-18 | 臧振文 | 一种三鲜小菜的制作方法 |
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| CN108041514A (zh) * | 2017-12-08 | 2018-05-18 | 臧振文 | 一种三鲜小菜的制作方法 |
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| CN103535679B (zh) | 2015-07-29 |
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