CN103535680B - 一种笋香味咸蛋腌制调料包 - Google Patents
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Abstract
本发明公开了一种笋香味咸蛋腌制调料包，以常用保健功能的中草药五味子、苦丁茶、山茱萸与食药兼用的葛根、黄精、淡竹叶以及竹笋笋蔸等，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黄褐色，具天然竹笋的清香，适口性好，并具开胃、活血生津、健脾润肺的保健功能，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笋香味咸蛋的调料包。
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五味子、苦丁茶、山茱萸与食药兼用的葛根、黄精、淡竹叶以及竹笋笋蔸等组成，混合后封装，制成一种笋香味咸蛋腌制调料包，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”中具益气生津、补肾宁心，木兰科作物五味子；活血生津、明目益智，冬青科作物苦丁茶；益气健脾、补益肝肾，山茱萸科作物山茱萸；卫生部公布的“既是食品又是药品的物品”中具有解毒消渴、升阳止泻，豆科作物葛根；补脾润肺、益气养阴，百合科作物黄精；淸热泻火、除烦利尿，禾本科作物淡竹叶以及禾本科植物楠竹笋笋体基部的笋蔸,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，制成成品笋香味咸蛋腌制调料包。
进一步，本发明的一种笋香味咸蛋腌制调料包，其特征在于：具体采用以下步骤制作：
取无霉变、无虫蛀的五味子、苦丁茶、山茱萸、葛根、黄精、淡竹叶以及竹笋笋蔸干片，分别风选后，将五味子、苦丁茶、山茱萸、葛根、淡竹叶送入干燥设备干燥，使水分降至6-8%；将风选后的黄精片与笋蔸片进一步送入炒茶机炒成微焦香脆，将干燥、炒香冷却后的五味子、苦丁茶、山茱萸、葛根、淡竹叶以及黄精、笋蔸片，分别送入装有孔径1-1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的五味子3.5-4重量份、苦丁茶2.5-3重量份、山茱萸3-3.5重量份、葛根5-5.5重量份、黄精3.5-4重量份、淡竹叶3.5-4重量份以及竹笋笋蔸6.5-7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，制成成品小包装笋香味咸蛋腌制调料包。
为防止贮存时吸湿霉变，可将小包装笋香味咸蛋腌制调料包，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竹笋笋蔸等，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黄褐色，具天然竹笋的清香，适口性好，并具开胃、活血生津、健脾润肺的保健功能，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，一种笋香味咸蛋腌制调料包，采用以下步骤制作：
3-4月间，取竹笋加工厂弃之不可食用的楠竹鲜笋蔸28公斤，洗净后用切片机先切成0.6㎝厚薄圆片，再纵切成3-4㎜笋片后晒干；取无霉变、无虫蛀的中药饮片五味子4.5公斤、苦丁茶3.5公斤、山茱萸4公斤、葛根6.5公斤、黄精5.5公斤、淡竹叶4.5公斤以及晒干竹笋笋蔸9公斤，分别风选后，将五味子、苦丁茶、山茱萸、葛根、淡竹叶送入干燥设备干燥，使水分降至6-8%；将风选后的黄精片与笋蔸片进一步送入炒茶机炒成微焦香脆，将干燥、炒香冷却后的五味子、苦丁茶、山茱萸、葛根、淡竹叶以及黄精、笋蔸片，分别送入装有孔径1-1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的五味子3.5公斤、苦丁茶2.5公斤、山茱萸3公斤、葛根5.5公斤、黄精4公斤、淡竹叶3.5公斤以及笋蔸粉6.5公斤，倒入搅拌机充分混合均匀，再送入定量分装机装入宽7㎝滤纸质包装袋，按每8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后食用。
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 (1)
1.一种笋香味咸蛋腌制调料包，其特征在于：采用以下步骤制作：
取无霉变、无虫蛀的五味子、苦丁茶、山茱萸、葛根、黄精、淡竹叶以及竹笋笋蔸干片，分别风选后，将五味子、苦丁茶、山茱萸、葛根、淡竹叶送入干燥设备干燥，使水分降至6-8%；将风选后的黄精片与笋蔸片进一步送入炒茶机炒成微焦香脆，将干燥、炒香冷却后的五味子、苦丁茶、山茱萸、葛根、淡竹叶以及黄精、笋蔸片，分别送入装有孔径1-1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的五味子3.5-4重量份、苦丁茶2.5-3重量份、山茱萸3-3.5重量份、葛根5-5.5重量份、黄精3.5-4重量份、淡竹叶3.5-4重量份以及竹笋笋蔸6.5-7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㎝滤纸质包装袋，按每8-10克封包，制成成品小包装笋香味咸蛋腌制调料包；将小包装笋香味咸蛋腌制调料包，按每5-10个为一组再外套铝箔袋并抽真空封装。
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| CN1887096A (zh) * | 2006-07-10 | 2007-01-03 | 王浩贵 | 一种腌制保健咸蛋的调料 |
| CN101233935A (zh) * | 2007-12-26 | 2008-08-06 | 罗克鼎 | 一种中药鸭咸蛋 |
| CN101380091A (zh) * | 2007-09-05 | 2009-03-11 | 俞杰卿 | 笋露的加工方法 |
| CN101611892A (zh) * | 2008-06-25 | 2009-12-30 | 刘泳宏 | 一种天然补气生血养脏蛋及制作方法 |
| TW201034583A (en) * | 2009-03-24 | 2010-10-01 | zhong-hua Chen | Manufacturing method of salted egg |
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| CN1887096A (zh) * | 2006-07-10 | 2007-01-03 | 王浩贵 | 一种腌制保健咸蛋的调料 |
| CN101380091A (zh) * | 2007-09-05 | 2009-03-11 | 俞杰卿 | 笋露的加工方法 |
| CN101233935A (zh) * | 2007-12-26 | 2008-08-06 | 罗克鼎 | 一种中药鸭咸蛋 |
| CN101611892A (zh) * | 2008-06-25 | 2009-12-30 | 刘泳宏 | 一种天然补气生血养脏蛋及制作方法 |
| TW201034583A (en) * | 2009-03-24 | 2010-10-01 | zhong-hua Chen | Manufacturing method of salted egg |
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