CN104082787A - 一种清凉型卤蛋及其制备方法 - Google Patents
一种清凉型卤蛋及其制备方法 Download PDFInfo
- Publication number
- CN104082787A CN104082787A CN201410295895.6A CN201410295895A CN104082787A CN 104082787 A CN104082787 A CN 104082787A CN 201410295895 A CN201410295895 A CN 201410295895A CN 104082787 A CN104082787 A CN 104082787A
- Authority
- CN
- China
- Prior art keywords
- parts
- leaves
- leaf
- eggs
- egg
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000013601 eggs Nutrition 0.000 title abstract 9
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 19
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 19
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 19
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000000843 powder Substances 0.000 claims abstract description 13
- 239000000463 material Substances 0.000 claims abstract description 11
- 240000004160 Capsicum annuum Species 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 235000011430 Malus pumila Nutrition 0.000 claims abstract description 7
- 235000015103 Malus silvestris Nutrition 0.000 claims abstract description 7
- 244000000231 Sesamum indicum Species 0.000 claims abstract description 7
- 235000003434 Sesamum indicum Nutrition 0.000 claims abstract description 7
- 235000020379 cucumber juice Nutrition 0.000 claims abstract description 7
- 239000002994 raw material Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 210000003278 egg shell Anatomy 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 235000013555 soy sauce Nutrition 0.000 claims description 14
- 239000000203 mixture Substances 0.000 claims description 10
- 239000012752 auxiliary agent Substances 0.000 claims description 9
- 241000488995 Comandra Species 0.000 claims description 8
- 241000931197 Themeda Species 0.000 claims description 8
- 235000013547 stew Nutrition 0.000 claims description 8
- 241000405414 Rehmannia Species 0.000 claims description 7
- 239000010495 camellia oil Substances 0.000 claims description 7
- 239000001771 mentha piperita Substances 0.000 claims description 7
- 235000000832 Ayote Nutrition 0.000 claims description 6
- 241001070941 Castanea Species 0.000 claims description 6
- 235000014036 Castanea Nutrition 0.000 claims description 6
- 241000723346 Cinnamomum camphora Species 0.000 claims description 6
- 235000003949 Cucurbita mixta Nutrition 0.000 claims description 6
- 240000004244 Cucurbita moschata Species 0.000 claims description 6
- 235000009854 Cucurbita moschata Nutrition 0.000 claims description 6
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 235000003956 Luffa Nutrition 0.000 claims description 6
- 244000050983 Luffa operculata Species 0.000 claims description 6
- 244000046146 Pueraria lobata Species 0.000 claims description 6
- 235000010575 Pueraria lobata Nutrition 0.000 claims description 6
- 235000015190 carrot juice Nutrition 0.000 claims description 6
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 235000014347 soups Nutrition 0.000 claims description 6
- 235000013409 condiments Nutrition 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 229920000742 Cotton Polymers 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- -1 tealeaves Substances 0.000 claims description 3
- 240000008866 Ziziphus nummularia Species 0.000 claims 2
- 238000010438 heat treatment Methods 0.000 abstract description 3
- 241000196324 Embryophyta Species 0.000 abstract description 2
- 244000269722 Thea sinensis Species 0.000 abstract description 2
- 244000147568 Laurus nobilis Species 0.000 abstract 2
- 235000017858 Laurus nobilis Nutrition 0.000 abstract 2
- 235000006679 Mentha X verticillata Nutrition 0.000 abstract 2
- 235000002899 Mentha suaveolens Nutrition 0.000 abstract 2
- 235000001636 Mentha x rotundifolia Nutrition 0.000 abstract 2
- 235000005212 Terminalia tomentosa Nutrition 0.000 abstract 2
- 235000011194 food seasoning agent Nutrition 0.000 abstract 2
- 235000013599 spices Nutrition 0.000 abstract 2
- 229940111630 tea tree oil Drugs 0.000 abstract 2
- 239000010677 tea tree oil Substances 0.000 abstract 2
- DSSYKIVIOFKYAU-XCBNKYQSSA-N (R)-camphor Chemical compound C1C[C@@]2(C)C(=O)C[C@@H]1C2(C)C DSSYKIVIOFKYAU-XCBNKYQSSA-N 0.000 abstract 1
- 244000304337 Cuminum cyminum Species 0.000 abstract 1
- 235000007129 Cuminum cyminum Nutrition 0.000 abstract 1
- 240000005636 Dryobalanops aromatica Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 238000010411 cooking Methods 0.000 abstract 1
- 238000004080 punching Methods 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 230000037303 wrinkles Effects 0.000 abstract 1
- 244000246386 Mentha pulegium Species 0.000 description 8
- 235000016257 Mentha pulegium Nutrition 0.000 description 8
- 235000004357 Mentha x piperita Nutrition 0.000 description 8
- 235000001050 hortel pimenta Nutrition 0.000 description 8
- 239000003814 drug Substances 0.000 description 6
- 241001247821 Ziziphus Species 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000008280 blood Substances 0.000 description 3
- 210000004369 blood Anatomy 0.000 description 3
- 244000025254 Cannabis sativa Species 0.000 description 2
- 201000004624 Dermatitis Diseases 0.000 description 2
- 206010019233 Headaches Diseases 0.000 description 2
- 206010062717 Increased upper airway secretion Diseases 0.000 description 2
- 235000013399 edible fruits Nutrition 0.000 description 2
- 239000003205 fragrance Substances 0.000 description 2
- 229910052736 halogen Inorganic materials 0.000 description 2
- 150000002367 halogens Chemical class 0.000 description 2
- 231100000869 headache Toxicity 0.000 description 2
- 208000026435 phlegm Diseases 0.000 description 2
- 235000013311 vegetables Nutrition 0.000 description 2
- NOOLISFMXDJSKH-UTLUCORTSA-N (+)-Neomenthol Chemical compound CC(C)[C@@H]1CC[C@@H](C)C[C@@H]1O NOOLISFMXDJSKH-UTLUCORTSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- 206010063409 Acarodermatitis Diseases 0.000 description 1
- 235000017166 Bambusa arundinacea Nutrition 0.000 description 1
- 235000017491 Bambusa tulda Nutrition 0.000 description 1
- 241000003910 Baronia <angiosperm> Species 0.000 description 1
- 206010007247 Carbuncle Diseases 0.000 description 1
- 206010051625 Conjunctival hyperaemia Diseases 0.000 description 1
- 241000219112 Cucumis Species 0.000 description 1
- 235000015510 Cucumis melo subsp melo Nutrition 0.000 description 1
- NOOLISFMXDJSKH-UHFFFAOYSA-N DL-menthol Natural products CC(C)C1CCC(C)CC1O NOOLISFMXDJSKH-UHFFFAOYSA-N 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010015958 Eye pain Diseases 0.000 description 1
- 206010023126 Jaundice Diseases 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 244000178870 Lavandula angustifolia Species 0.000 description 1
- 235000010663 Lavandula angustifolia Nutrition 0.000 description 1
- 201000005505 Measles Diseases 0.000 description 1
- 208000000112 Myalgia Diseases 0.000 description 1
- 208000002193 Pain Diseases 0.000 description 1
- 244000082204 Phyllostachys viridis Species 0.000 description 1
- 235000015334 Phyllostachys viridis Nutrition 0.000 description 1
- 241000013557 Plantaginaceae Species 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000003251 Pruritus Diseases 0.000 description 1
- 241000447727 Scabies Species 0.000 description 1
- 208000013738 Sleep Initiation and Maintenance disease Diseases 0.000 description 1
- 208000005392 Spasm Diseases 0.000 description 1
- 208000002474 Tinea Diseases 0.000 description 1
- 241000130764 Tinea Species 0.000 description 1
- 206010044565 Tremor Diseases 0.000 description 1
- 208000025865 Ulcer Diseases 0.000 description 1
- FJJCIZWZNKZHII-UHFFFAOYSA-N [4,6-bis(cyanoamino)-1,3,5-triazin-2-yl]cyanamide Chemical compound N#CNC1=NC(NC#N)=NC(NC#N)=N1 FJJCIZWZNKZHII-UHFFFAOYSA-N 0.000 description 1
- 230000037006 agalactosis Effects 0.000 description 1
- 230000001754 anti-pyretic effect Effects 0.000 description 1
- 230000003356 anti-rheumatic effect Effects 0.000 description 1
- 230000003260 anti-sepsis Effects 0.000 description 1
- 239000002221 antipyretic Substances 0.000 description 1
- 239000003435 antirheumatic agent Substances 0.000 description 1
- 208000010668 atopic eczema Diseases 0.000 description 1
- 239000011425 bamboo Substances 0.000 description 1
- 230000017531 blood circulation Effects 0.000 description 1
- 230000004087 circulation Effects 0.000 description 1
- 238000004140 cleaning Methods 0.000 description 1
- 230000029087 digestion Effects 0.000 description 1
- 201000010099 disease Diseases 0.000 description 1
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 210000002615 epidermis Anatomy 0.000 description 1
- 230000004438 eyesight Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 210000000232 gallbladder Anatomy 0.000 description 1
- 208000024693 gingival disease Diseases 0.000 description 1
- 239000008187 granular material Substances 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 206010022000 influenza Diseases 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 206010022437 insomnia Diseases 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 239000001102 lavandula vera Substances 0.000 description 1
- 235000018219 lavender Nutrition 0.000 description 1
- 229940041616 menthol Drugs 0.000 description 1
- 208000004296 neuralgia Diseases 0.000 description 1
- XRRQZKOZJFDXON-UHFFFAOYSA-N nitric acid;silver Chemical compound [Ag].O[N+]([O-])=O XRRQZKOZJFDXON-UHFFFAOYSA-N 0.000 description 1
- 239000003507 refrigerant Substances 0.000 description 1
- 201000005404 rubella Diseases 0.000 description 1
- 208000005687 scabies Diseases 0.000 description 1
- 210000003491 skin Anatomy 0.000 description 1
- 230000001954 sterilising effect Effects 0.000 description 1
- 238000004659 sterilization and disinfection Methods 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000007920 subcutaneous administration Methods 0.000 description 1
- 210000004243 sweat Anatomy 0.000 description 1
- 230000035900 sweating Effects 0.000 description 1
- 230000008736 traumatic injury Effects 0.000 description 1
- 231100000397 ulcer Toxicity 0.000 description 1
- 235000014101 wine Nutrition 0.000 description 1
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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Abstract
一种清凉型卤蛋，其特征在于有以下重量份的原料制成：鸡蛋400~450、鲜荷叶60~80、薄荷叶20~24、樟树叶6~8、桂叶4~6、小茴香3~5、黄瓜汁8~10、食用盐18~22、冰糖7~9、茶树油16~20、枣核5~7、桂圆8~10、酱油6~8、苹果醋14~16、芝麻酱5~7、辣椒粉2~3、茶叶3~4、助剂4~5和适量的水；本发明的卤蛋是一种脆皮清凉型的卤蛋，它是先将鸡蛋用水煮熟，去除蛋壳部分，用茶树油煎炸至表面突起产生褶皱，用软化的荷叶包裹，戳出小孔以方便卤制入味，最后放入特质的卤料中小火加热卤制，荷叶的包裹防止煎煮时突起的表皮受翻滚卤料的影响，荷叶本身是一种清凉清香的植物，调料是薄荷叶、桂叶等加以其它调料煎煮而成，成品是一种清凉型爽口的卤蛋，口感绝佳。
Description
技术领域
本发明是一种清凉型卤蛋及其制备方法，属于制品中卤蛋的加工工艺。
背景技术
薄荷幼嫩茎尖可作菜食，全草又可入药，治感冒发热喉痛，头痛，目赤痛，肌肉疼痛，皮肤风疹搔痒，麻疹不透等症，此外对痈、疽、疥、癣、漆疮亦有效。薄荷含有薄荷醇，该物质可清新口气并具有多种药性，可缓解腹痛、胆囊问题如痉挛，还具有防腐杀菌、利尿、化痰、健胃和助消化等功效。大量食用薄荷可导致失眠，但小剂量食用却有助于睡眠。
薄荷，土名叫“银丹草”，为唇形科植物“薄荷”即同属其他干燥全草，多生于山野湿地河旁，根茎横生地下。全株青气芳香。叶对生，花小淡紫色，唇形，花后结暗紫棕色的小粒果。薄荷是中华常用中药之一，它是辛凉性发汗解热药，治流行性感冒、头疼、目赤、身热、咽喉、牙床肿痛等症，处用可治神经痛、皮肤瘙痒、皮疹和湿疹等。光朋温室采摘的薄荷又是春节餐桌上的鲜菜，清爽可口，平常以薄荷代茶，清心明目。
发明内容
一种清凉型卤蛋，其特征在于有以下重量份的原料制成：鸡蛋400~450、鲜荷叶60~80、薄荷叶20~24、樟树叶6~8、桂叶4~6、小茴香3~5、黄瓜汁8~10、食用盐18~22、冰糖7~9、茶树油16~20、枣核5~7、桂圆8~10、酱油6~8、苹果醋14~16、芝麻酱5~7、辣椒粉2~3、茶叶3~4、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。
一种清凉型卤蛋的制备方法，其特征在于包括以下几个步骤：
（1）混合薄荷叶、樟树叶、桂叶、小茴香、黄瓜汁、食用盐、冰糖、枣核、桂圆、酱油、苹果醋、芝麻酱、辣椒粉、茶叶、助剂及其它以下未涉及的剩余成分，加水至液面高出物料15~20cm，煎煮并熬制60~80min；
（2）将鸡蛋煮熟后去壳，用茶树油煎炸至表面金黄，产生脆皮部分；
（3）将鲜荷叶经过摊凉软化，用软化的荷叶包裹（2）的鸡蛋，外层以棉线捆绑严实，荷叶上戳孔便于卤制；
（4）将（3）捆绑后的鸡蛋放入（1）的调料中卤制，小火煮40~50min后过夜，完成后拆线取出鸡蛋即可。
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：本发明的卤蛋是一种脆皮清凉型的卤蛋，它是先将鸡蛋用水煮熟，去除蛋壳部分，用茶树油煎炸至表面突起产生褶皱，用软化的荷叶包裹，戳出小孔以方便卤制入味，最后放入特质的卤料中小火加热卤制，荷叶的包裹防止煎煮时突起的表皮受翻滚卤料的影响，荷叶本身是一种清凉清香的植物，调料是薄荷叶、桂叶等加以其它调料煎煮而成，成品是一种清凉型爽口的卤蛋，口感绝佳。
具体实施方式
一种清凉型卤蛋，其特征在于有以下重量份的原料制成：鸡蛋400~450g、鲜荷叶60~80g、薄荷叶20~24g、樟树叶6~8g、桂叶4~6g、小茴香3~5g、黄瓜汁8~10g、食用盐18~22g、冰糖7~9g、茶树油16~20g、枣核5~7g、桂圆8~10g、酱油6~8g、苹果醋14~16g、芝麻酱5~7g、辣椒粉2~3g、茶叶3~4g、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。
一种清凉型卤蛋的制备方法，其特征在于包括以下几个步骤：
（1）混合薄荷叶、樟树叶、桂叶、小茴香、黄瓜汁、食用盐、冰糖、枣核、桂圆、酱油、苹果醋、芝麻酱、辣椒粉、茶叶、助剂及其它以下未涉及的剩余成分，加水至液面高出物料15~20cm，煎煮并熬制60~80min；
（2）将鸡蛋煮熟后去壳，用茶树油煎炸至表面金黄，产生脆皮部分；
（3）将鲜荷叶经过摊凉软化，用软化的荷叶包裹（2）的鸡蛋，外层以棉线捆绑严实，荷叶上戳孔便于卤制；
（4）将（3）捆绑后的鸡蛋放入（1）的调料中卤制，小火煮40~50min后过夜，完成后拆线取出鸡蛋即可。
Claims (2)
1.一种清凉型卤蛋，其特征在于有以下重量份的原料制成：鸡蛋400~450、鲜荷叶60~80、薄荷叶20~24、樟树叶6~8、桂叶4~6、小茴香3~5、黄瓜汁8~10、食用盐18~22、冰糖7~9、茶树油16~20、枣核5~7、桂圆8~10、酱油6~8、苹果醋14~16、芝麻酱5~7、辣椒粉2~3、茶叶3~4、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所述一种清凉型卤蛋的制备方法，其特征在于包括以下几个步骤：
（1）混合薄荷叶、樟树叶、桂叶、小茴香、黄瓜汁、食用盐、冰糖、枣核、桂圆、酱油、苹果醋、芝麻酱、辣椒粉、茶叶、助剂及其它以下未涉及的剩余成分，加水至液面高出物料15~20cm，煎煮并熬制60~80min；
（2）将鸡蛋煮熟后去壳，用茶树油煎炸至表面金黄，产生脆皮部分；
（3）将鲜荷叶经过摊凉软化，用软化的荷叶包裹（2）的鸡蛋，外层以棉线捆绑严实，荷叶上戳孔便于卤制；
（4）将（3）捆绑后的鸡蛋放入（1）的调料中卤制，小火煮40~50min后过夜，完成后拆线取出鸡蛋即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410295895.6A CN104082787A (zh) | 2014-06-27 | 2014-06-27 | 一种清凉型卤蛋及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410295895.6A CN104082787A (zh) | 2014-06-27 | 2014-06-27 | 一种清凉型卤蛋及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082787A true CN104082787A (zh) | 2014-10-08 |
Family
ID=51630635
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410295895.6A Pending CN104082787A (zh) | 2014-06-27 | 2014-06-27 | 一种清凉型卤蛋及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082787A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305099A (zh) * | 2014-11-12 | 2015-01-28 | 湖北周黑鸭食品工业园有限公司 | 一种用于卤制蛋品的卤料及卤制蛋品的方法 |
| CN108936533A (zh) * | 2018-05-30 | 2018-12-07 | 安徽省好再来食品有限公司 | 一种酱卤肉复配改良剂及其制备方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223977A (zh) * | 2008-01-11 | 2008-07-23 | 黄有迁 | 一种卤料及其卤制蛋的制备方法 |
| CN102813236A (zh) * | 2011-06-09 | 2012-12-12 | 朱广凡 | 一种菊花茶叶蛋的制备方法 |
| CN103330239A (zh) * | 2013-07-16 | 2013-10-02 | 长兴泗安科林植保专业合作社 | 一种卤蛋加工工艺 |
| CN103349300A (zh) * | 2013-07-19 | 2013-10-16 | 卞佳林 | 一种健脾养胃卤蛋的制作方法 |
-
2014
- 2014-06-27 CN CN201410295895.6A patent/CN104082787A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101223977A (zh) * | 2008-01-11 | 2008-07-23 | 黄有迁 | 一种卤料及其卤制蛋的制备方法 |
| CN102813236A (zh) * | 2011-06-09 | 2012-12-12 | 朱广凡 | 一种菊花茶叶蛋的制备方法 |
| CN103330239A (zh) * | 2013-07-16 | 2013-10-02 | 长兴泗安科林植保专业合作社 | 一种卤蛋加工工艺 |
| CN103349300A (zh) * | 2013-07-19 | 2013-10-16 | 卞佳林 | 一种健脾养胃卤蛋的制作方法 |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305099A (zh) * | 2014-11-12 | 2015-01-28 | 湖北周黑鸭食品工业园有限公司 | 一种用于卤制蛋品的卤料及卤制蛋品的方法 |
| CN104305099B (zh) * | 2014-11-12 | 2017-09-15 | 湖北鸭酷科技有限公司 | 一种用于卤制蛋品的卤料及卤制蛋品的方法 |
| CN108936533A (zh) * | 2018-05-30 | 2018-12-07 | 安徽省好再来食品有限公司 | 一种酱卤肉复配改良剂及其制备方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101019812B1 (ko) | 엉겅퀴 또는 약용 식물을 맥반석 혼합하여 덖음차 제조방법 | |
| CN103859273A (zh) | 一种安神治失眠养生粥及其制备方法 | |
| CN105325987A (zh) | 一种米粉的卤水 | |
| KR101319101B1 (ko) | 노린내가 제거된, 한약재를 이용한 쌀국수용 육수 및 이의 제조방법 | |
| CN111616345A (zh) | 一种用于火锅的底料及其制备方法 | |
| CN104082770A (zh) | 一种鸭汤卤制的凤爪及其制备方法 | |
| CN103798856A (zh) | 一种茶香花生及其制备方法 | |
| KR20100060966A (ko) | 약선 육수 및 그 제조방법 | |
| CN104082783A (zh) | 一种桂花香卤鸡蛋及其制备方法 | |
| KR101585591B1 (ko) | 한방 육수의 제조방법 및 이에 의해 제조된 한방 육수 | |
| CN104082759A (zh) | 一种熏蒸卤制凤爪及其制备方法 | |
| CN111528439A (zh) | 一种用于炸串串和辣糊糊的调料及其制备方法 | |
| CN104082787A (zh) | 一种清凉型卤蛋及其制备方法 | |
| CN106135584A (zh) | 一种刺儿菜茶的制造工艺 | |
| CN109497491A (zh) | 一种养生火锅底料及其制备方法 | |
| CN104082782A (zh) | 一种橘香卤蛋及其制备方法 | |
| CN103931977A (zh) | 一种腊味蓝莓糕点及其制备方法 | |
| CN104187796A (zh) | 一种酒香脆炸鸭舌及其制备方法 | |
| CN103989109A (zh) | 一种鲜嫩未糯化莲藕饼及其制备方法 | |
| CN104068151A (zh) | 一种带清凉型的茶叶及其制备方法 | |
| CN103859279A (zh) | 一种玫瑰养生粥及其制备方法 | |
| CN1330258C (zh) | 制作肉类、鱼类制品用的糖色 | |
| KR20120109972A (ko) | 수육 조리용 한방 조성물 | |
| KR101302878B1 (ko) | 수육 조리용 한방 조성물 및 그 세트 | |
| CN106036529A (zh) | 一种魔芋啤酒鸭的制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| C12 | Rejection of a patent application after its publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141008 |