CN104000226A - 一种鸡汁味卤蛋的制作方法 - Google Patents
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- SBJKKFFYIZUCET-JLAZNSOCSA-N Dehydro-L-ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(=O)C1=O SBJKKFFYIZUCET-JLAZNSOCSA-N 0.000 abstract 1
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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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts 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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种鸡汁味卤蛋的制作方法，配料：鸡蛋40-50份，鸡汤10-20份，鸡肉粉5-10份，山药5-10份，枸杞2-3份，酱油5-8份，味精1-2份，食盐5-8份，酱制料4-5份。本发明中的鸡蛋含有丰富的蛋白质、脂肪、维生素和铁、钙、钾等人体所需要的矿物质，并富含DHA和卵磷脂、卵黄素，对神经系统和身体发育有利，能健脑益智，改善记忆力。将鸡蛋与鸡肉汤一起混合，口味独特，味道鲜美，营养丰富。
Description
技术领域
本发明涉及食品加工领域，具体属于一种鸡汁味卤蛋的制作方法。
背景技术
卤鸡蛋是我国人民非常喜欢的一种休闲食品，它富含脂肪、蛋白质以及人体所需的各种氨基酸，还含有钙、磷、铁等多种矿物质和人体必需的各种微量元素及维生素，而且容易被人体所吸收。鸡肉营养丰富，脂肪含量低，不饱和脂肪酸含量高，对人体健康十分有利，中医理论认为：鸡肉性平、味甘；归脾、肺经。具有益气补虚、和胃止渴、止咳化痰，解铅毒等作用。
发明内容
本发明的目的是提供一种口味独特、营养丰富的一种鸡汁味卤蛋的制作方法。
本发明的技术方案如下：
一种鸡汁味卤蛋的制作方法，其特征在于包括以下步骤：
(1)、称取以下重量份的原料：鸡蛋40-50份，鸡汤10-20份，鸡肉粉5-10份，山药5-10份，枸杞2-3份，酱油5-8份，味精1-2份，食盐5-8份，酱制料4-5份，所述的酱制料由下述重量份的原料制得：辣椒4-6份，肉桂2-4份，八角2-3份，茴香3-5份，将辣椒、肉桂、八角、茴香用干净纱布裹上，加入适量的水煮开即可；
(2)、将鸡蛋煮熟脱壳后，浸泡于酱制料中冷藏2-3天，再捞出鸡蛋备用；
(3)、将鸡肉、山药、枸杞洗净后加水炖2-3小时，取出鸡肉，进过微波干燥，研磨成鸡肉粉与鸡汤混合备用；
(4)、将步骤2、步骤3与所有余料混合煮1-2小时后，冷却，微波消毒、真空包装即可。
本发明的有益效果如下：
本发明中的鸡蛋含有丰富的蛋白质、脂肪、维生素和铁、钙、钾等人体所需要的矿物质，并富含DHA和卵磷脂、卵黄素，对神经系统和身体发育有利，能健脑益智，改善记忆力。将鸡蛋与鸡肉汤一起混合，口味独特，味道鲜美，营养丰富。
具体实施方式
一种鸡汁味卤蛋的制作方法，包括以下步骤：
(1)、称取以下重量份的原料：鸡蛋40份，鸡汤18份，鸡肉粉8份，山药9份，枸杞2份，酱油7份，味精1份，食盐6份，酱制料4份，酱制料由下述重量份的原料制得：辣椒5份，肉桂3份，八角2份，茴香3份，将辣椒、肉桂、八角、茴香用干净纱布裹上，加入适量的水煮开即可；
(2)、将鸡蛋煮熟脱壳后，浸泡于酱制料中冷藏2-3天，再捞出鸡蛋备用；
(3)、将鸡肉、山药、枸杞洗净后加水炖2-3小时，取出鸡肉，进过微波干燥，研磨成鸡肉粉与鸡汤混合备用；
(4)、将步骤2、步骤3与所有余料混合煮1-2小时后，冷却，微波消毒、真空包装即可。
Claims (1)
1.一种鸡汁味卤蛋的制作方法，其特征在于包括以下步骤：
(1)、称取以下重量份的原料：鸡蛋40-50份，鸡汤10-20份，鸡肉粉5-10份，山药5-10份，枸杞2-3份，酱油5-8份，味精1-2份，食盐5-8份，酱制料4-5份，所述的酱制料由下述重量份的原料制得：辣椒4-6份，肉桂2-4份，八角2-3份，茴香3-5份，将辣椒、肉桂、八角、茴香用干净纱布裹上，加入适量的水煮开即可；
(2)、将鸡蛋煮熟脱壳后，浸泡于酱制料中冷藏2-3天，再捞出鸡蛋备用；
(3)、将鸡肉、山药、枸杞洗净后加水炖2-3小时，取出鸡肉，进过微波干燥，研磨成鸡肉粉与鸡汤混合备用；
(4)、将步骤2、步骤3与所有余料混合煮1-2小时后，冷却，微波消毒、真空包装即可。
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| Application Number | Priority Date | Filing Date | Title |
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| CN201410206500.0A CN104000226A (zh) | 2014-05-15 | 2014-05-15 | 一种鸡汁味卤蛋的制作方法 |
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| CN201410206500.0A CN104000226A (zh) | 2014-05-15 | 2014-05-15 | 一种鸡汁味卤蛋的制作方法 |
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| CN104000226A true CN104000226A (zh) | 2014-08-27 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287958A (zh) * | 2018-11-16 | 2019-02-01 | 西安古都放心早餐工程有限公司 | 卤面及其制备工艺 |
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2014
- 2014-05-15 CN CN201410206500.0A patent/CN104000226A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN109287958A (zh) * | 2018-11-16 | 2019-02-01 | 西安古都放心早餐工程有限公司 | 卤面及其制备工艺 |
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Application publication date: 20140827 |