CN104012821A - 一种降低禽蛋中胆固醇的禽蛋腌制配料及其腌制方法 - Google Patents
一种降低禽蛋中胆固醇的禽蛋腌制配料及其腌制方法 Download PDFInfo
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Abstract
本发明提供了一种降低禽蛋中胆固醇的禽蛋腌制配料及其腌制方法，属于禽蛋腌制配料及其腌制方法技术领域。配料由鲜苋菜梗、竹笋、鲜草头、鲜雪菜、茭白、香菇、豆豉、冬瓜、豆腐、豆腐渣、生姜、甘草、花椒、八角、丁香、草果、桂皮、小茴香、陈皮、茶叶和盐组成，腌制温度为18～25℃，鸡蛋腌制18天，鸭蛋腌制20天，鹅蛋腌制24天即可。使用本发明的配料腌制的禽蛋，蛋黄呈灰绿色，蛋黄的味道既有臭豆腐般的鲜香，又有蛋黄固有的醇香。蛋黄的特点是松散、起砂、无硬心、流油。使用本发明的配料腌制的禽蛋其胆固醇含量明显降低，适合动脉硬化、体内胆固醇偏高的人群食用。使用本发明的配料腌制的禽蛋常温条件下保质期可达180天。
Description
技术领域
本发明涉及一种降低禽蛋中胆固醇的禽蛋腌制配料及其腌制方法，属于禽蛋腌制配料及其腌制方法技术领域。
背景技术
禽蛋(鸡蛋、鸭蛋、鹅蛋)的腌制方法很多，通常都是以腌制咸蛋为主，腌制风味蛋的也有，但为数不多。咸蛋或风味蛋只是改变了蛋的口味，但并没有减少或降低蛋中的胆固醇含量，蛋虽好吃，对于动脉硬化、体内胆固醇偏高的人群来说是嘴馋却不敢吃。禽蛋的胆固醇含量较高，每100g禽蛋中胆固醇含量在580～700mg之间，胆固醇含量正常情况下鸡蛋<鸭蛋<鹅蛋。
发明内容
本发明的目的是为了解决上述现有技术存在的问题，即咸蛋或风味蛋胆固醇含量较高。进而提供一种降低禽蛋中胆固醇的禽蛋腌制配料及其腌制方法。
本发明的目的是通过以下技术方案实现的：
一种降低禽蛋中胆固醇的禽蛋腌制配料，按重量由鲜苋菜梗450～550g、竹笋450～550g、鲜草头450～550g、鲜雪菜450～550g、茭白450～550g、香菇450～550g、豆豉450～550g、冬瓜450～550g、豆腐420～480g、豆腐渣450～550g、生姜80～120g、甘草80～120g、花椒80～120g、八角80～120g、丁香80～120g、草果80～120g、桂皮40～60g、小茴香40～60g、陈皮80～120g、茶叶180～220g和盐900～1200g组成。
一种降低禽蛋中胆固醇的禽蛋腌制方法，步骤为，一、按重量将鲜苋菜梗500g、鲜草头500g和鲜雪菜500g洗净，分别切成25mm长的段备用；二、将茭白500g、竹笋500g和冬瓜500g分别切成长25mm、宽10mm、厚3mm的片备用；三、将香菇500g和生姜100g切成3mm厚的片备用；四、将13公斤的水烧开，将1000g盐放入开水中，搅拌使盐溶解制成盐水；五、盐水降温至60℃，将豆豉500g、豆腐450g、豆腐渣500g、甘草100g、花椒100g、八角100g、丁香100g、草果100g、桂皮50g、小茴香50g、陈皮100g和茶叶200g放入盐水中浸泡60分钟，然后将步骤一、步骤二和步骤三制备的原料都放到盐水中混合均匀，将容器口封闭在室温条件下进行发酵，发酵时间为7天，7天后将5公斤禽蛋洗净、晾干，放入发酵物种进行腌制，腌制温度为18～25℃，鸡蛋腌制18天，鸭蛋腌制20天，鹅蛋腌制24天即可。
使用本发明的配料腌制的禽蛋蛋体光滑，蛋黄呈灰绿色，蛋黄的味道既有臭豆腐般的鲜香臭味，又有蛋黄固有的醇香。蛋黄的特点是松散、起砂、无硬心、流油。使用本发明的配料腌制的禽蛋其胆固醇含量明显降低，适合动脉硬化、体内胆固醇偏高的人群食用。使用本发明的配料腌制的禽蛋常温条件下保质期可达180天。
使用本发明的配料腌制的禽蛋，以鸡蛋为例，经检验，每100g腌制的鸡蛋中含蛋白质14.5g，脂肪13.2g，胆固醇245mg，钠132mg，钙71mg，钾152mg，磷141mg，镁12mg，维生素A420ug，维生素B120.4mg。
具体实施方式
下面将对本发明做进一步的详细说明：本实施例在以本发明技术方案为前提下进行实施，给出了详细的实施方式，但本发明的保护范围不限于下述实施例。
本实施例所涉及的一种降低禽蛋中胆固醇的禽蛋腌制配料，按重量由鲜苋菜梗450～550g、竹笋450～550g、鲜草头450～550g、鲜雪菜450～550g、茭白450～550g、香菇450～550g、豆豉450～550g、冬瓜450～550g、豆腐420～480g、豆腐渣450～550g、生姜80～120g、甘草80～120g、花椒80～120g、八角80～120g、丁香80～120g、草果80～120g、桂皮40～60g、小茴香40～60g、陈皮80～120g、茶叶180～220g和盐900～1200g组成。
优选的技术方案是：按重量由鲜苋菜梗460～540g、竹笋470～530g、鲜草头460～530g、鲜雪菜470～540g、茭白460～520g、香菇470～540g、豆豉420～540g、冬瓜460～530g、豆腐440～460g、豆腐渣460～540g、生姜85～110g、甘草90～115g、花椒85～110g、八角85～110g、丁香85～110g、草果90～110g、桂皮45～55g、小茴香45～55g、陈皮90～110g、茶叶190～210g和盐950～1100g组成。
较佳的技术方案是：按重量由鲜苋菜梗500g、竹笋500g、鲜草头500g、鲜雪菜500g、茭白500g、香菇500g、豆豉500g、冬瓜500g、豆腐450g、豆腐渣500g、生姜100g、甘草100g、花椒100g、八角100g、丁香100g、草果100g、桂皮50g、小茴香50g、陈皮100g、茶叶200g和盐1000g组成。
本实施例所涉及的一种降低禽蛋中胆固醇的禽蛋腌制方法，步骤为，一、按重量将鲜苋菜梗500g、鲜草头500g和鲜雪菜500g洗净，分别切成25mm长的段备用；二、将茭白500g、竹笋500g和冬瓜500g分别切成长25mm、宽10mm、厚3mm的片备用；三、将香菇500g和生姜100g切成3mm厚的片备用；四、将13公斤的水烧开，将1000g盐放入开水中，搅拌使盐溶解制成盐水；五、盐水降温至60℃，将豆豉500g、豆腐450g、豆腐渣500g、甘草100g、花椒100g、八角100g、丁香100g、草果100g、桂皮50g、小茴香50g、陈皮100g和茶叶200g放入盐水中浸泡60分钟，然后将步骤一、步骤二和步骤三制备的原料都放到盐水中混合均匀，将容器口封闭在室温条件下进行发酵，发酵时间为7天，7天后将5公斤禽蛋洗净、晾干，放入发酵物种进行腌制，腌制温度为18～25℃，鸡蛋腌制18天，鸭蛋腌制20天，鹅蛋腌制24天即可。所述茭白、竹笋、冬瓜、香菇和生姜均为鲜品，豆腐渣是制作豆腐时滤除的新鲜豆腐渣。
以上所述，仅为本发明较佳的具体实施方式，这些具体实施方式都是基于本发明整体构思下的不同实现方式，而且本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，可轻易想到的变化或替换，都应涵盖在本发明的保护范围之内。因此，本发明的保护范围应该以权利要求书的保护范围为准。
Claims (4)
1.一种降低禽蛋中胆固醇的禽蛋腌制配料，其特征在于，按重量由鲜苋菜梗450～550g、竹笋450～550g、鲜草头450～550g、鲜雪菜450～550g、茭白450～550g、香菇450～550g、豆豉450～550g、冬瓜450～550g、豆腐420～480g、豆腐渣450～550g、生姜80～120g、甘草80～120g、花椒80～120g、八角80～120g、丁香80～120g、草果80～120g、桂皮40～60g、小茴香40～60g、陈皮80～120g、茶叶180～220g和盐900～1200g组成。
2.根据权利要求1所述的降低禽蛋中胆固醇的禽蛋腌制配料，其特征在于，按重量由鲜苋菜梗460～540g、竹笋470～530g、鲜草头460～530g、鲜雪菜470～540g、茭白460～520g、香菇470～540g、豆豉420～540g、冬瓜460～530g、豆腐440～460g、豆腐渣460～540g、生姜85～110g、甘草90～115g、花椒85～110g、八角85～110g、丁香85～110g、草果90～110g、桂皮45～55g、小茴香45～55g、陈皮90～110g、茶叶190～210g和盐950～1100g组成。
3.根据权利要求1所述的降低禽蛋中胆固醇的禽蛋腌制配料，其特征在于，按重量由鲜苋菜梗500g、竹笋500g、鲜草头500g、鲜雪菜500g、茭白500g、香菇500g、豆豉500g、冬瓜500g、豆腐450g、豆腐渣500g、生姜100g、甘草100g、花椒100g、八角100g、丁香100g、草果100g、桂皮50g、小茴香50g、陈皮100g、茶叶200g和盐1000g组成。
4.一种使用权利要求3的降低禽蛋中胆固醇腌制配料的禽蛋腌制方法，其特征在于，一、按重量将鲜苋菜梗500g、鲜草头500g和鲜雪菜500g洗净，分别切成25mm长的段备用；二、将茭白500g、竹笋500g和冬瓜500g分别切成长25mm、宽10mm、厚3mm的片备用；三、将香菇500g和生姜100g切成3mm厚的片备用；四、将13公斤的水烧开，将1000g盐放入开水中，搅拌使盐溶解制成盐水；五、盐水降温至60℃，将豆豉500g、豆腐450g、豆腐渣500g、甘草100g、花椒100g、八角100g、丁香100g、草果100g、桂皮50g、小茴香50g、陈皮100g和茶叶200g放入盐水中浸泡60分钟，然后将步骤一、步骤二和步骤三制备的原料都放到盐水中混合均匀，将容器口封闭在室温条件下进行发酵，发酵时间为7天，7天后将5公斤禽蛋洗净、晾干，放入发酵物种进行腌制，腌制温度为18～25℃，鸡蛋腌制18天，鸭蛋腌制20天，鹅蛋腌制24天即可。
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