CN103610110A - 一种五香麻辣鹌鹑蛋及其制作方法 - Google Patents
一种五香麻辣鹌鹑蛋及其制作方法 Download PDFInfo
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- CN103610110A CN103610110A CN201310635907.0A CN201310635907A CN103610110A CN 103610110 A CN103610110 A CN 103610110A CN 201310635907 A CN201310635907 A CN 201310635907A CN 103610110 A CN103610110 A CN 103610110A
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- quail egg
- quail eggs
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- spicy
- boiling
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- 241000286209 Phasianidae Species 0.000 title claims abstract description 31
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 235000013601 eggs Nutrition 0.000 title abstract description 22
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 238000009835 boiling Methods 0.000 claims abstract description 10
- 210000003278 egg shell Anatomy 0.000 claims abstract description 8
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 6
- 241000237502 Ostreidae Species 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 235000020636 oyster Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 235000015067 sauces Nutrition 0.000 claims abstract description 6
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 235000002639 sodium chloride Nutrition 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 4
- 238000000034 method Methods 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims description 9
- 240000004160 Capsicum annuum Species 0.000 claims description 5
- 102000002322 Egg Proteins Human genes 0.000 claims description 5
- 108010000912 Egg Proteins Proteins 0.000 claims description 5
- 240000009023 Myrrhis odorata Species 0.000 claims description 5
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 5
- 238000006243 chemical reaction Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 240000008574 Capsicum frutescens Species 0.000 abstract 1
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- 244000302909 Piper aduncum Species 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000016709 nutrition Nutrition 0.000 abstract 1
- 230000035764 nutrition Effects 0.000 abstract 1
- 238000004806 packaging method and process Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 125000003118 aryl group Chemical group 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 238000001802 infusion Methods 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 235000011888 snacks Nutrition 0.000 description 1
Classifications
-
- 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
- A23L15/00—Egg products; Preparation or treatment thereof
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
-
- 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Abstract
本发明公开了一种五香麻辣鹌鹑蛋及其制作方法，具体是将鹌鹑蛋外壳洗净，放入锅内，加水至盖过鹌鹑蛋为准，以大火煮沸腾后，转为中火续煮10分钟捞起，马上放入冷水中浸泡，捞起沥干水后将蛋壳均匀敲裂、捏碎，备用；然后将按照步骤1制成的鹌鹑蛋再放入锅中，加水至盖过鹌鹑蛋为准，放入老抽、食盐、蚝油、味精、八角、花椒、干红辣椒、老姜，以大火煮沸后转用小火续煮20分钟，即可捞出，然后真空包装即成。用上述方法制成的五香麻辣鹌鹑蛋，不仅制作方法简单，而且营养丰富，口感香醇，老少皆宜。
Description
技术领域
本发明涉及一种食品，具体是一种五香麻辣鹌鹑蛋及其制作方法。
背景技术
五香麻辣蛋是四川地区的一个特色小吃，把鹌鹑蛋放入添加了各种香料的锅里进行熬煮，既有营养，又鲜香可口。
发明内容
本发明为了解决现有技术的不足，提供了一种五香麻辣鹌鹑蛋及其制作方法，这种方法工序简单，且色香味俱全。
实现本发明的技术方案是：
一种五香麻辣鹌鹑蛋及其制作方法，具体步骤如下:
1、首先将鹌鹑蛋外壳洗净，放入锅内，加水至盖过鹌鹑蛋为准，以大火煮沸腾后，转为中火续煮10分钟捞起，马上放入冷水中浸泡，捞起沥干水后将蛋壳均匀敲裂、捏碎，备用；
2、然后将步骤1制成的鹌鹑蛋再放入锅中，加水至盖过鹌鹑蛋为准，放入老抽、食盐、蚝油、味精、八角、花椒、干红辣椒、老姜，以大火煮沸后转用小火续煮20分钟，即可捞出，然后真空包装即成。
所述鹌鹑蛋、老抽、食盐、蚝油、味精、八角、花椒、干红辣椒、老姜的重量份配比为：500-600︰30-35︰20-25︰10︰5-6︰2-3︰6-9︰9-12︰5-7。
用上述方法制成的五香麻辣鹌鹑蛋，不仅制作方法简单，而且营养丰富，口感香醇，老少皆宜。
具体实施方式
实施例
1、首先将500克鹌鹑蛋外壳洗净，放入锅内，加水至盖过鹌鹑蛋为准，以大火煮沸腾后，转为中火续煮10分钟捞起，马上放入冷水中浸泡，捞起沥干水后将蛋壳均匀敲裂、捏碎，备用；
2、然后将按照步骤1制成的鹌鹑蛋再放入锅中，加水至盖过鹌鹑蛋为准，放入35克老抽、25克食盐、10克蚝油、5克味精、3克八角、10克花椒、10克干红辣椒、6克老姜，以大火煮沸后转用小火续煮20分钟，即可捞出，然后真空包装即成。
Claims (3)
1.一种五香麻辣鹌鹑蛋的制作方法，其特征是：
（1）将鹌鹑蛋外壳洗净，放入锅内，加水至盖过鹌鹑蛋为准，以大火煮沸腾后，转为中火续煮10分钟捞起，马上放入冷水中浸泡，捞起沥干水后将蛋壳均匀敲裂、捏碎，备用；
（2）然后将步骤1制成的鹌鹑蛋再放入锅中，加水至盖过鹌鹑蛋为准，放入老抽、食盐、蚝油、味精、八角、花椒、干红辣椒、老姜，以大火煮沸后转用小火续煮20分钟，即可捞出，然后真空包装即成。
2.根据权利要求1步骤（2）所述的制作方法，其特征是：所述鹌鹑蛋、老抽、食盐、蚝油、味精、八角、花椒、干红辣椒、老姜的重量份配比为：500-600︰30-35︰20-25︰10︰5-6︰2-3︰6-9︰9-12︰5-7。
3.用权利要求1-2所述的方法，制备的五香麻辣鹌鹑蛋。
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| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201310635907.0A CN103610110A (zh) | 2013-12-03 | 2013-12-03 | 一种五香麻辣鹌鹑蛋及其制作方法 |
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| CN201310635907.0A CN103610110A (zh) | 2013-12-03 | 2013-12-03 | 一种五香麻辣鹌鹑蛋及其制作方法 |
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| CN103610110A true CN103610110A (zh) | 2014-03-05 |
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| CN201310635907.0A Pending CN103610110A (zh) | 2013-12-03 | 2013-12-03 | 一种五香麻辣鹌鹑蛋及其制作方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105011218A (zh) * | 2015-08-12 | 2015-11-04 | 黄琪淋 | 带壳的五香麻辣鹌鹑蛋 |
| CN105077353A (zh) * | 2015-08-06 | 2015-11-25 | 安徽兴程食品有限责任公司 | 一种五香鹌鹑蛋 |
| CN107373438A (zh) * | 2017-06-29 | 2017-11-24 | 海安县婷婷农副产品有限公司 | 一种鹌鹑蛋的生产工艺 |
-
2013
- 2013-12-03 CN CN201310635907.0A patent/CN103610110A/zh active Pending
Non-Patent Citations (2)
| Title |
|---|
| 李晓东: "《蛋品科学与技术》", 31 May 2005, 北京：化学工业出版社 * |
| 谭美珍等: "《食全食美之潮妈喂养学.0~2岁篇》", 30 November 2011, 广州：新世纪出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105077353A (zh) * | 2015-08-06 | 2015-11-25 | 安徽兴程食品有限责任公司 | 一种五香鹌鹑蛋 |
| CN105011218A (zh) * | 2015-08-12 | 2015-11-04 | 黄琪淋 | 带壳的五香麻辣鹌鹑蛋 |
| CN107373438A (zh) * | 2017-06-29 | 2017-11-24 | 海安县婷婷农副产品有限公司 | 一种鹌鹑蛋的生产工艺 |
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Application publication date: 20140305 |