CN103798837B - 休闲鸭蛋干的制备方法 - Google Patents
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Abstract
一种休闲鸭蛋干的制备方法，主要工艺流程为：打蛋、混合调配、凝固成形、切片、卤制、摊凉、抽真空包装、高温高压杀菌、金属探测、打码、外包装。本发明生产的鸭蛋干配方中加入了咸鸭蛋清，可稀释鸭蛋中所含的胆固醇和脂肪含量，加入了大豆磷脂，起到脂肪的乳化作用，同时降低脂肪和胆回醇在血管中的堆积。
Description
技术领域
本发明涉及一种休闲鸭蛋干的制备方法。
背景技术
国内加工的鸡蛋干都是以鸡蛋为主要原料加工而成的制品。相比鸡蛋，鸭蛋有很多的优良品质：1、中医药学认为，鸭蛋味甘，性凉，有滋阴、清肺、止热、丰肌、泽肤等作用，最适宜阴虚火旺者作为食疗补品；2、鸭蛋中各种矿物质的总量超过鸡蛋很多，特别是身体中迫切需要的铁和钙在鸭蛋中更是丰富，对骨骼发育有闪，并能预防贫血；3、中医认为，鸭蛋有大补虚劳滋阴养血的功效。但由于鸭蛋相比鸡蛋含有更多的脂肪：每100克鸭蛋含脂肪13克，而每100克鸡蛋含脂肪11.1克，所以热凝固包装杀菌后脂肪容易从凝固蛋中游离出来，影响美观，也容易变质。
发明内容
本发明的目的就是提供一种休闲鸭蛋干的制备方法，该方法制备的鸭蛋干既可防止脂肪从凝聚蛋中游离出来，又降低了脂肪和胆固醇的危害。
本发明的休闲鸭蛋干的制备方法，包括以下步骤：
1、打蛋：将鸭蛋洗干净后，开始打蛋，清除臭蛋，打完蛋后过滤去掉碎蛋壳和蛋壳内膜；
2、将0.1-0.4份甘草、0.1-0.4份良姜、0.1-0.4份肉桂、0.1-0.4份草果、0.1-0.4份香砂仁、0.1-0.4份白蔻、0.1-0.4份八角、0.1-0.4份小茴、0.1-0.4份陈皮、0.1-0.4份胡椒、0.1-0.4份山奈、0.5-2份生姜、0.5-2份孜然、0.1-0.4份白芷、0.1-0.4份丁香、0.1-0.4份芫荽籽、0.1-0.4份辣椒、0.1-0.4份花椒中的全部或几种与150份水，一起混合熬煮1-2小时成A卤水，所述份数为重量份；
3、将1-4份酱油、0.5-1.5份食盐、0.5-1.5份糖、混合均匀成B调味粉；
4、混合调配：将50-80份鸭全蛋液、20-50份咸鸭蛋清、2-6份A卤水、2-5份B调味粉、0.1-0.5份大豆磷脂混合均匀；
5、罐装：将混合好的蛋液定量注入模具中；
6、热凝固：将模具混合鸭蛋液定量罐装于定型容器内，在相对压力为0.12-0.24MPa的条件下，通过加热使蛋液变性成型：成型温度为80℃-120℃，时间约为20-50分钟，成型完毕后冷却摊凉并脱模；
7、切片：将定形后的半成品用水泡凉后，切成所要求的片状；
8、将100份A卤液、1-3份食盐、1-3份鸡精、1-3份白砂糖、0-5份酱油一起混合溶解，并煮至沸腾，放凉至50-100℃，变成卤液C；
9、卤制：烘烤后的半成品鸭蛋干放入卤制C液中卤制入味，卤制时间为30-60分钟，每3-10分钟搅拌一次，卤完后出锅并摊凉；
10、真空包装：将摊凉后的半成品抽真空包装；
11、高温杀菌：将己包装的产品放入杀菌釜内采用高温高压杀菌，要求参数：压力0.15-0.25Mpa，杀菌温度为106℃-125℃、杀菌时间为15-35分钟；
12、最后通过金属探测器检验后，再进行外包装，即为成品。
本发明的休闲鸭蛋干的制备方法，在配方中加入了乳化剂大豆磷脂，可以降低胆固醇在血管中的堆积，同时加入适量的咸鸭蛋的蛋清，以稀释产品中的脂肪和胆固醇的百分含量，这样既可防止脂肪从凝聚蛋中游离出来，又降低了脂肪和胆固醇的危害。
附图说明
图1为本发明的工艺流程图。
具体实施方式
一种休闲鸭蛋干的制备方法，包括以下步骤：
1、打蛋：将鸭蛋洗干净后，放入一周转容器内，开始打蛋，每次打蛋的枚数为10枚左右，清除臭蛋，打完蛋后过滤去掉碎蛋壳和蛋壳内膜；
2、将0.1-0.4份甘草、0.1-0.4份良姜、0.1-0.4份肉桂、0.1-0.4份草果、0.1-0.4份香砂仁、0.1-0.4份白蔻、0.1-0.4份八角、0.1-0.4份小茴、0.1-0.4份陈皮、0.1-0.4份胡椒、0.1-0.4份山奈、0.5-2份生姜、0.5-2份孜然、0.1-0.4份白芷、0.1-0.4份丁香、0.1-0.4份芫荽籽、0.1-0.4份辣椒、0.1-0.4份花椒中的全部或几种与150份水，一起混合熬煮1-2小时成不同风味的A卤水；
3、将1-4份酱油、0.5-1.5份食盐、0.5-1.5份糖、混合均匀成B调味粉；
4、混合调配：将50-80份鸭全蛋液、20-50份咸鸭蛋清、2-6份A卤水、2-5份B调味粉、0.1-0.5份大豆磷脂通过混合设备将配料与蛋液充分混合均匀；
5、罐装：将混合好的蛋液定量注入模具中；
6、热凝固：将模具混合鸭蛋液定量罐装于无毒塑料摆放于定型容器内，在相对压力为0.12-0.24MPa的条件下，通过加热使蛋液变性成型：成型温度为80℃-120℃，时间约为20-50分钟（根据模的传热速度适当调整）。成型完毕后应拿出冷却摊凉并脱模。脱膜时动作不能用力太大，以防止成型的半成品破损；
7、切片：将定形后的半成品用水泡凉后，切成所要求的片状；
8、将100份A卤液、1-3份食盐、1-3份鸡精、1-3份白砂糖、0-5份酱油一起混合溶解，并煮至沸腾，放凉至50-100℃，变成卤液C；
9、卤制：烘烤后的半成品鸭蛋干放入卤制C液中卤制入味，卤制时间为30-60分钟，每3-10分钟搅拌一次，卤完后应琢时出锅并摊凉；
10、真空包装：将摊凉后的半成品抽真空包装；
11、高温杀菌：将己包装的产品放入杀菌釜内采用高温高压杀菌，要求参数：压力0.15-0.25Mpa，杀菌温度为106℃-125℃、杀菌时间为15-35分钟；
12、最后通过金属探测器检验后，再进行外包装，即为成品。
Claims (1)
1.一种休闲鸭蛋干的制备方法，其特征在于：它包括以下步骤：
（1）打蛋：将鸭蛋洗干净后，开始打蛋，清除臭蛋，打完蛋后过滤去掉碎蛋壳和蛋壳内膜；
（2）、将0.1-0.4份甘草、0.1-0.4份良姜、0.1-0.4份肉桂、0.1-0.4份草果、0.1-0.4份香砂仁、0.1-0.4份白蔻、0.1-0.4份八角、0.1-0.4份小茴、0.1-0.4份陈皮、0.1-0.4份胡椒、0.1-0.4份山奈、0.5-2份生姜、0.5-2份孜然、0.1-0.4份白芷、0.1-0.4份丁香、0.1-0.4份芫荽籽、0.1-0.4份辣椒、0.1-0.4份花椒中的全部与150份水，一起混合熬煮1-2小时成A卤水；
（3）、将1-4份酱油、0.5-1.5份食盐、0.5-1.5份糖、混合均匀成B调味粉；
（4）、混合调配：将50-80份鸭全蛋液、20-50份咸鸭蛋清、2-6份A卤水、2-5份B调味粉、0.1-0.5份大豆磷脂混合均匀；
（5）、罐装：将混合好的蛋液定量注入模具中；
（6）、热凝固：将模具混合鸭蛋液定量罐装于定型容器内，在相对压力为0.12-0.24MPa的条件下，通过加热使蛋液变性成型：成型温度为80℃-120℃，时间约为20-50分钟，成型完毕后冷却摊凉并脱模；
（7）、切片：将定形后的半成品用水泡凉后，切成所要求的片状；
（8）、将100份A卤液、1-3份食盐、1-3份鸡精、1-3份白砂糖、0-5份酱油一起混合溶解，并煮至沸腾，放凉至50-100℃，变成卤液C；
（9）、卤制：烘烤后的半成品鸭蛋干放入卤制C液中卤制入味，卤制时间为30-60分钟，每3-10分钟搅拌一次，卤完后出锅并摊凉；
（10）、真空包装：将摊凉后的半成品抽真空包装；
（11）、高温杀菌：将己包装的产品放入杀菌釜内采用高温高压杀菌，要求参数：压力0.15-0.25Mpa，杀菌温度为106℃-125℃、杀菌时间为15-35分钟；
（12）、最后通过金属探测器检验后，再进行外包装，即为成品。
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