CN103610111A - 一种保健鸭蛋的制作方法 - Google Patents
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Abstract
本发明涉及鸭蛋制作技术领域，具体涉及一种保健鸭蛋的制作方法。将4000克新鲜鸭蛋用温度为20℃-30℃的水洗净，消毒后，将鸭蛋放入腌制容器内，加入腌制水直至淹没鸭蛋为止，密封腌制容器，腌制20天后取出。用这种方法制作出的鸭蛋，添加卤料和多味健脾中药水煮，中药成分能够侵入到蛋白中、卤料成分又能使鸭蛋风味颇佳，同时使鸭蛋具有补血补气的效果。
Description
技术领域
本发明涉及鸭蛋制作技术领域，具体涉及一种保健鸭蛋的制作方法。
背景技术
鸭蛋又名鸭子、鸭卵，主要含蛋白质、脂肪、钙、磷、铁、钾、钠、氯等营养成分。鸭蛋性味甘、凉，具有滋阴清肺的作用，适应于病后体虚、燥热咳嗽、咽干喉痛、高血压、泄泻痢疾等病患者食用。鸭蛋营养丰富，可与鸡蛋媲美，鸭蛋含有蛋白质、磷脂 、维生素A、维生素B2、维生素B1、维生素D、钙、钾、铁、磷等营养物质。吃起来较鸡蛋油润，鸭蛋中的蛋白质含量和鸡蛋相当，而矿物质总量远胜鸡蛋，尤其铁、钙含量极为丰富，能预防贫血，促进骨骼发育。现有技术中提供的鸭蛋加工方法多为制作方法，虽然使用较为美味却不具有保健作用。
发明内容
本发明提供一种保健鸭蛋的制作方法，其咸味适中，味美价廉。
本发明采用的技术方案如下：
一种保健鸭蛋的制作方法，操作步骤如下：（1）将新鲜鸭蛋用温度为20℃-30℃的水洗净，消毒后，放入腌制容器内；
（2）腌制水的配制：将食盐撒入温度为100℃的水中溶解，直至成为浓度为20%的盐水，将当归10克、陈皮10克、党参15克、木香15克、白术10克、茯苓10 克、酸枣仁15克、桂圆肉15克，放入盐水中用中火煮20分钟，冷却，制成腌制水；
（3）将腌制水倒入腌制容器内，直至淹没鸭蛋为止，密封腌制容器，在恒温18℃处腌制20-25天。
当归补血活血，调经止痛，润肠通便。用于血虚萎黄、眩晕心悸、月经不调、经闭痛经、虚寒腹痛、肠燥便秘、风湿痹痛、跌扑损伤、痈疽疮疡。
陈皮用于脾虚饮食减少、消化不良，以及恶心呕吐等症。燥湿而能健脾开胃，适用于脾胃虚弱、饮食减少、消化不良、大便泄泻等症，常与人参、白朮、茯苓等配合应用。因其既能健脾，又能理气，故往往用作补气药之佐使，可使补而不滞，有防止壅遏作胀作用。
党参具有补中益气，健脾益肺的功效。用于脾肺虚弱，气短心悸，食少便溏，虚喘咳嗽，内热消渴等。为补中益气之要药，能纠正病理状态的胃肠运动功能紊乱。
木香用于脾胃气滞所致的脘腹胀痛、食少呕吐，常配砂仁、陈皮同用。
白术功能主治：健脾益气，燥湿利水，止汗，安胎；用于脾虚食少，腹胀泄泻，痰饮眩悸，水肿，自汗，胎动不安应用：1.脾胃虚弱，食少胀满，倦怠乏力，泄泻；补脾胃可配党参、甘草等；
茯苓性味甘淡平，入心、肺、脾经。具有渗湿利水，健脾和胃，宁心安神的功效。
酸枣仁，别名枣仁、山枣、酸枣核。酸枣树为鼠李科枣属植物。我国最早的一部药书《神农本草经》中说：“补中益肝，坚筋骨，助阴气，皆酸枣仁之功也。”明代李时珍《本草纲目》中说，枣仁“熟用疗胆虚不得眠，烦渴虚汗之症；生用疗胆热好眠，皆足厥阴少阳药也。”可见，酸枣仁有养肝、宁心安神、敛汗等多种功能。
桂圆肉也叫元肉，元肉性温味甘，益心脾，补气血；具有良好有滋养补益，补气血、益智宁心、安神定志的功效，可用于心脾虚损、气血不足所致的失眠、健忘、惊悸、眩晕等症。
本发明的有益效果在于：用这种方法制作出的鸭蛋，煮出来鸭蛋的蛋白保持了咸鸭蛋的风味，蛋黄鲜嫩多油，咸味适中，油多味佳，腌制过程中添加多味保健中药水煮，中药成分能够侵入到蛋白中、使鸭蛋具有保健效果，保持美味的同时又能够起到补血补气的作用。
具体实施方式
一种保健鸭蛋的制作方法，将4000克新鲜鸭蛋用温度为20℃-30℃的水洗净，消毒后，将鸭蛋放入腌制容器内，加入腌制水直至淹没鸭蛋为止，密封腌制容器，腌制20天后取出。
所述腌制水由以下步骤制成：1、将食盐撒入开水中溶解，直至成为浓度为20%的盐水，再盐水中加入当归10克、陈皮10克、党参15克、木香15克、白术10克、茯苓10 克、酸枣仁15克、桂圆肉15克，用中火煮20分钟，冷却后制成腌制水。
Claims (1)
1.一种保健鸭蛋的制作方法，其特征在于操作步骤如下：（1）将新鲜鸭蛋用温度为20℃-30℃的水洗净，消毒后，放入腌制容器内；
（2）腌制水的配制：将食盐撒入温度为100℃的水中溶解，直至成为浓度为20%的盐水，将当归10克、陈皮10克、党参15克、木香15克、白术10克、茯苓10 克、酸枣仁15克、桂圆肉15克，放入盐水中用中火煮20分钟，冷却，制成腌制水；
（3）将腌制水倒入腌制容器内，直至淹没鸭蛋为止，密封腌制容器，在恒温18℃处腌制20-25天。
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