CN104082786A - 一种脆皮卤蛋及其制备方法 - Google Patents
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Abstract
一种脆皮卤蛋，其特征在于由以下重量份的原料制成：鸡蛋400~500、鲜荷叶60~80、鸭油40~50、皂荚12~15、食用盐16~18、酱油10~14、味精2~4、冰糖6~8、甘蔗汁8~10、苋菜5~6、香菜6~8、花生米12~14、蚕豆酱12~15、玉米须5~7、小麦秸秆7~9、麦芽糊精4~5、助剂4~5和适量的水；本发明是一种脆皮卤蛋，它是将鸡蛋先煮熟，打碎去壳，再利用鸭油的特殊香味煎炸鸡蛋表层，产生金黄色的表皮，由蛋白质形成的表皮，疏松多孔，有嚼劲，再利用事先煎煮的调料煮沸后浸泡卤制入味，其中卤制的过程用荷叶包裹以防煎煮时的气泡影响表层的脆皮，疏松的表皮也可以很容易的保留住卤料的香味，吃起来更好吃。
Description
技术领域
本发明是一种脆皮卤蛋及其制备方法，属于食品中卤鸡蛋的加工工艺。
背景技术
据分析，每百克鸡蛋含蛋白质12.8克，主要为卵白蛋白和卵球蛋白，其中含有人体必需的8种氨基酸，并与人体蛋白的组成极为近似，人体对鸡蛋蛋白质的吸收率可高达98%。每百克鸡蛋含脂肪11～15克，主要集中在蛋黄里，也极易被人体消化吸收，蛋黄中含有丰富的卵磷脂、固醇类、蛋黄素以及钙、磷、铁、维生素A、维生素D及B族维生素。这些成分对增进神经系统的功能大有裨益，因此，鸡蛋又是较好的健脑食品。
一个鸡蛋所含的热量，相当于半个苹果或半杯牛奶的热量，但是它还拥有8%的磷、4%的锌、4%的铁、12. 6%的蛋白质、6%的维生素D、3%的维生素E、6%的维生素A、2%的维生素B、5%的维生素B2、4%的维生素B6。这些营养都是人体必不可少的，它们起着极其重要的作用，如修复人体组织、形成新的组织、消耗能量和参与复杂的新陈代谢过程等。
鸡蛋黄中含有较多的胆固醇，每百克可高达1510毫克，因此，不少人，特别是老年人对吃鸡蛋怀有戒心，怕吃鸡蛋引起胆固醇增高而导致动脉粥样硬化。科学家们研究发现，鸡蛋中虽含有较多的胆固醇，但同时也含有丰富的卵磷脂。卵磷脂进入血液后，会使胆固醇和脂肪的颗粒变小，并使之保持悬浮状态，从而阻止胆固醇和脂肪在血管壁的沉积。因此，科学家们认为，对胆固醇正常的老年人，每天吃2个鸡蛋，其100毫升血液中的胆固醇最高增加2毫克，不会造成血管硬化。但也不应多吃，吃得太多，不利胃肠的消化，造成浪费，还会增加肝、肾负担。
鸡蛋性味甘、平，归脾、胃经，可补肺养血、滋阴润燥，用于气血不足、热病烦渴、胎动不安等，是扶助正气的常用食品。能补阴益血，除烦安神，补脾和胃。用于血虚所致的乳汁减少，或眩晕，夜盲；病后体虚，营养不良；阴血不足，失眠烦躁，心悸；肺胃阴伤，失音咽痛，或呕逆等。吃法很多，煎、炒、蒸、煮、冲或煮蛋花等均可。除单用外，亦可配伍应用。如阴血不足，失眠心悸，可用生地黄、麦门冬、百合各12g，煎汤取汁，冲入鸡蛋搅匀服。阴虚，失音，咽痛可同冰糖冲服。
鸡蛋含蛋白质，含人体必需的八种氨基酸；脂肪中含多量卵磷脂、甘油三酯、胆固醇和蛋黄素；矿物质有铁、磷、钙等；维生素A、B2. B6. D、E和烟酸等。有较高的营养价值和一定的医疗效用，卵黄的食疗价值较高。
发明内容
一种脆皮卤蛋，其特征在于由以下重量份的原料制成：鸡蛋400~500、鲜荷叶60~80、鸭油40~50、皂荚12~15、食用盐16~18、酱油10~14、味精2~4、冰糖6~8、甘蔗汁8~10、苋菜5~6、香菜6~8、花生米12~14、蚕豆酱12~15、玉米须5~7、小麦秸秆7~9、麦芽糊精4~5、助剂4~5和适量的水；所述助剂有以下重量份的原料制成：菅茅根3~4、南瓜叶5~7、丝瓜络5.5~7、百蕊草根5~6、地黄2~3、桂叶5~7、南赤瓟1~2、葛根粉8~10、胡萝卜汁8~12、生板栗30~40和适量的水；制备方法是（1）取生板栗去红衣的果肉部分，细磨成匀浆；（2）混合菅茅根、南瓜叶、丝瓜络、百蕊草根、地黄、桂叶和南赤瓟，加水至液面没过物料6~8cm，煎煮并小火熬制80~100min，过滤得浓缩汤汁；（3）将（2）的汤汁加入（1）的匀浆中，同时拌入葛根粉和胡萝卜汁，调匀后烘干制得。
一种脆皮卤蛋的制备方法，其特征在于包括以下几个步骤：
（1）混合皂荚、食用盐、酱油、味精、冰糖、甘蔗汁、苋菜、香菜、花生米、蚕豆酱、玉米须、小麦秸秆、麦芽糊精、助剂和其它以下未涉及的剩余成分，加水至液面高出物料14~18cm，煎煮并熬制60~80min成卤料；
（2）将鸡蛋煮熟后去壳，用煮沸的鸭油煎炸至表面突起，形成金黄色褶皱的脆皮；
（3）将荷叶摊凉软化，用于包裹（2）所得的鸡蛋，用棉线捆绑并打上小孔方便入味；
（4）将（3）的粗制品放入（1）的调料中，小火加热至沸，持续30~40min，之后浸泡过夜，完成后拆线取蛋，即可。
发明中的不常见成分介绍如下：
菅茅根：为禾本科植物菅的根茎，其根短硬如细竹根，无节而微甘，亦可入药，有解表散寒，祛风湿等功效。
地黄：玄参科为多年生草本植物，性凉，味甘苦，具有滋阴补肾、养血补血、凉血的功效。
百蕊草根：唇形科百蕊草根多年生柔弱草本，洗净后晒干可作药用。
南赤瓟：葫芦科多年生蔓性草本，赤瓟至今在我国北部省区仍称作王瓜入药，有理气、活血、祛痰、利湿、通乳的功效，主治跌打损伤、气滞胁痛、黄疸、乳汁不下等病症。
本发明的优点：本发明是一种脆皮卤蛋，它是将鸡蛋先煮熟，打碎去壳，再利用鸭油的特殊香味煎炸鸡蛋表层，产生金黄色的表皮，由蛋白质形成的表皮，疏松多孔，有嚼劲，再利用事先煎煮的调料煮沸后浸泡卤制入味，其中卤制的过程用荷叶包裹以防煎煮时的气泡影响表层的脆皮，疏松的表皮也可以很容易的保留住卤料的香味，吃起来更好吃。
具体实施方式
一种脆皮卤蛋，其特征在于由以下重量份的原料制成：鸡蛋400~500g、鲜荷叶60~80g、鸭油40~50g、皂荚12~15g、食用盐16~18g、酱油10~14g、味精2~4g、冰糖6~8g、甘蔗汁8~10g、苋菜5~6g、香菜6~8g、花生米12~14g、蚕豆酱12~15g、玉米须5~7g、小麦秸秆7~9g、麦芽糊精4~5g、助剂4~5g和适量的水；所述助剂有以下重量份的原料制成：菅茅根3~4g、南瓜叶5~7g、丝瓜络5.5~7g、百蕊草根5~6g、地黄2~3g、桂叶5~7g、南赤瓟1~2g、葛根粉8~10g、胡萝卜汁8~12g、生板栗30~40g和适量的水；制备方法是（1）取生板栗去红衣的果肉部分，细磨成匀浆；（2）混合菅茅根、南瓜叶、丝瓜络、百蕊草根、地黄、桂叶和南赤瓟，加水至液面没过物料6~8cm，煎煮并小火熬制80~100min，过滤得浓缩汤汁；（3）将（2）的汤汁加入（1）的匀浆中，同时拌入葛根粉和胡萝卜汁，调匀后烘干制得。
一种脆皮卤蛋的制备方法，其特征在于包括以下几个步骤：
（1）混合皂荚、食用盐、酱油、味精、冰糖、甘蔗汁、苋菜、香菜、花生米、蚕豆酱、玉米须、小麦秸秆、麦芽糊精、助剂和其它以下未涉及的剩余成分，加水至液面高出物料14~18cm，煎煮并熬制60~80min成卤料；
（2）将鸡蛋煮熟后去壳，用煮沸的鸭油煎炸至表面突起，形成金黄色褶皱的脆皮；
（3）将荷叶摊凉软化，用于包裹（2）所得的鸡蛋，用棉线捆绑并打上小孔方便入味；
（4）将（3）的粗制品放入（1）的调料中，小火加热至沸，持续30~40min，之后浸泡过夜，完成后拆线取蛋，即可。
Claims (2)
1.一种脆皮卤蛋，其特征在于由以下重量份的原料制成：鸡蛋400~500、鲜荷叶60~80、鸭油40~50、皂荚12~15、食用盐16~18、酱油10~14、味精2~4、冰糖6~8、甘蔗汁8~10、苋菜5~6、香菜6~8、花生米12~14、蚕豆酱12~15、玉米须5~7、小麦秸秆7~9、麦芽糊精4~5、助剂4~5和适量的水；所述助剂有以下重量份的原料制成：菅茅根3~4、南瓜叶5~7、丝瓜络5.5~7、百蕊草根5~6、地黄2~3、桂叶5~7、南赤瓟1~2、葛根粉8~10、胡萝卜汁8~12、生板栗30~40和适量的水；制备方法是（1）取生板栗去红衣的果肉部分，细磨成匀浆；（2）混合菅茅根、南瓜叶、丝瓜络、百蕊草根、地黄、桂叶和南赤瓟，加水至液面没过物料6~8cm，煎煮并小火熬制80~100min，过滤得浓缩汤汁；（3）将（2）的汤汁加入（1）的匀浆中，同时拌入葛根粉和胡萝卜汁，调匀后烘干制得。
2.根据权利要求1所述一种脆皮卤蛋的制备方法，其特征在于包括以下几个步骤：
（1）混合皂荚、食用盐、酱油、味精、冰糖、甘蔗汁、苋菜、香菜、花生米、蚕豆酱、玉米须、小麦秸秆、麦芽糊精、助剂和其它以下未涉及的剩余成分，加水至液面高出物料14~18cm，煎煮并熬制60~80min成卤料；
（2）将鸡蛋煮熟后去壳，用煮沸的鸭油煎炸至表面突起，形成金黄色褶皱的脆皮；
（3）将荷叶摊凉软化，用于包裹（2）所得的鸡蛋，用棉线捆绑并打上小孔方便入味；
（4）将（3）的粗制品放入（1）的调料中，小火加热至沸，持续30~40min，之后浸泡过夜，完成后拆线取蛋，即可。
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