CN104172010A - 一种西红柿鸡蛋卤及其制备方法 - Google Patents
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Abstract
一种西红柿鸡蛋卤及其制备方法,属于食品领域。以西红柿、鸡蛋为主料;花椒、茴香、砂仁、肉桂、肉扣、香叶、大料、姜、香菜、葱、蒜、盐、大豆油为佐料,经过加工料汤、西红柿切块、炒制鸡蛋、温火炖制、灌装、高温高压杀菌、冷却制得。本发明具有省去了消费者对原材料的加工制作过程,节约了时间,方便食用,能够即时补充维生素、可与米、面直接搭配食用,营养丰富,老少皆宜等优点。
Description
技术领域
本发明属于食品领域,具体涉及一种西红柿鸡蛋卤及其制备方法。
背景技术
西红柿含有丰富的营养,配称神奇的菜中之果,所含的维生素A源,在人体内转化为维生素A,能促进骨骼生长,防止佝偻病、眼干燥症、夜盲症及某些皮肤病的发生;所含维生素C,经现代医学研究表明,其量对控制和提高肌体抗癌能力起决定性作用;西红柿内的苹果酸和柠檬酸等有机酸,有增加胃液酸度,促进消化,调整胃肠功能的作用,含有的果酸能降低胆固醇的含量,对高血脂症很有益处。鸡蛋富含蛋白质,脂肪,维生素及各种矿物质微量元素,能够健脑益智,延缓衰老,增强记忆能力,但是在当今工作生活快节奏的时代,如何将营养丰富的西红柿加工成即能方便食用,又能节省时间的调味卤,是目前需要解决的技术问题。
发明内容
本发明的目的是为解决西红柿不能方便调味的技术问题,提供一种省去加工过程,能够方便食用、节省了大量时间,且营养丰富、老少皆宜、可与米、面直接搭配食用的西红柿鸡蛋卤。
本发明的另一发明目的是提供该西红柿鸡蛋卤的制备方法。
为实现上述目的,本发明所采用的技术方案是:
一种西红柿鸡蛋卤,包括下列重量份数的主料和佐料:
所述的主料为:西红柿25~30kg、鸡蛋8~10kg;
所述的佐料为花椒50~150g、茴香60~180g、砂仁8~30g、肉桂5~35g、肉扣8~36g、香叶5~20g、大料6~20g、姜100~500g、香菜300~1000g、葱500~2500g、蒜50~500g、盐50~400g、大豆油1100~2500g。
本发明一种西红柿鸡蛋卤的制备方法,包括以下步骤:
1)、将上述重量份数的花椒、茴香、砂仁、肉桂、肉扣、香叶、大料、姜、香菜、葱、蒜、盐放入不锈钢锅中,加5~20kg的纯净水熬制3小时后,过滤制得料汤备用;
2)、将上述重量份数的西红柿洗净,在50~80℃下漂烫30秒,去皮,切块;
3)、将上述重量份数的鸡蛋去壳后放入容器内,再加盐30~60g、水200~600g、料酒50~200g搅拌均匀后,先用500~1500g大豆油炒制制得蛋坯备用;
4)将步骤2)切好块的西红柿用剩余的大豆油600~1000g加调味料炒制25~45分钟后,再将步骤1)制备好的料汤倒入,然后再放入步骤3)制得的蛋坯或蛋坯和适量的蔬菜与食用菌,温火炖30分钟后,灌装,高温高压杀菌,冷却制得西红柿鸡蛋卤。
所述的调味料为:蒜200~500g、姜50~200g、盐600~1500g、糖100~300g、番茄酱260~500g、鸡精50~160g、料酒60~180g、淀粉180~360g。
与现有技术相比,本发明具有以下优点:1)在当今工作生活快节奏的时代,省去了消费者对原材料的加工制作过程,节约了时间,即方便食用,又能够即时补充维生素。2)由于本发明以西红柿和鸡蛋为主要原料,另配制适量的佐料加工而成方便调味卤,可与米、面直接搭配食用,营养丰富,老少皆宜的食品。
具体实施方式
实施例1:
本实施例一种西红柿鸡蛋卤,包括下列重量份数的主料和佐料:
所述的主料为:西红柿25kg、鸡蛋8kg;
所述的佐料为花椒50g、茴香60g、砂仁8g、肉桂5g、肉扣8g、香叶5g、大料6g、姜100g、香菜300g、葱500g、蒜50g、盐50g、大豆油1100g。
本发明一种西红柿鸡蛋卤的制备方法,包括以下步骤:
1)、将上述重量份数的花椒、茴香、砂仁、肉桂、肉扣、香叶、大料、姜、香菜、葱、蒜、盐放入不锈钢锅中,加5kg的纯净水熬制3小时后,过滤制得料汤备用;
2)、将上述重量份数的西红柿洗净,在50℃下漂烫30秒,去皮,切块;
3)、将上述重量份数的鸡蛋去壳后放入容器内,再加盐30g、水200g、料酒50g搅拌均匀后,先用500g大豆油炒制制得蛋坯备用;
4)将步骤2)切好块的西红柿用剩余的大豆油600g加蒜200g、姜50g、盐600g、糖100g、番茄酱260g、鸡精50g、料酒60g、淀粉180g,炒制25分钟后,再将步骤1)制备好的料汤倒入,然后再放入步骤3)制得的蛋坯,温火炖30分钟后,灌装,高温高压杀菌,冷却制得西红柿鸡蛋卤。
实施例2
本实施例一种西红柿鸡蛋卤,包括下列重量份数的主料和佐料:
所述的主料为:西红柿30kg、鸡蛋10kg;
所述的佐料为花椒150g、茴香180g、砂仁30g、肉桂35g、肉扣36g、香叶20g、大料20g、姜500g、香菜1000g、葱2500g、蒜500g、盐400g、大豆油2500g。
本发明一种西红柿鸡蛋卤的制备方法,包括以下步骤:
1)、将上述重量份数的花椒、茴香、砂仁、肉桂、肉扣、香叶、大料、姜、香菜、葱、蒜、盐放入不锈钢锅中,加20kg的纯净水熬制3小时后,过滤制得料汤备用;
2)、将上述重量份数的西红柿洗净,在80℃下漂烫30秒,去皮,切块;
3)、将上述重量份数的鸡蛋去壳后放入容器内,再加盐60g、水600g、料酒200g搅拌均匀后,先用1500g大豆油炒制制得蛋坯备用;
4)将步骤2)切好块的西红柿用剩余的大豆油1000g加蒜500g、姜200g、盐1500g、糖300g、番茄酱500g、鸡精160g、料酒180g、淀粉360g,炒制45分钟后,再将步骤1)制备好的料汤倒入,然后再放入步骤3)制得的蛋坯和适量的蔬菜与食用菌,温火炖30分钟后,灌装,高温高压杀菌,冷却制得西红柿鸡蛋卤。
实施例3
本实施例一种西红柿鸡蛋卤,包括下列重量份数的主料和佐料:
所述的主料为:西红柿28kg、鸡蛋9kg;
所述的佐料为花椒100g、茴香150g、砂仁20g、肉桂25g、肉扣25g、香叶15g、大料15g、姜300g、香菜600g、葱1500g、蒜250g、盐250g、大豆油1800g。
本发明一种西红柿鸡蛋卤的制备方法,包括以下步骤:
1)、将上述重量份数的花椒、茴香、砂仁、肉桂、肉扣、香叶、大料、姜、香菜、葱、蒜、盐放入不锈钢锅中,加15kg的纯净水熬制3小时后,过滤制得料汤备用;
2)、将上述重量份数的西红柿洗净,在70℃下漂烫30秒,去皮,切块;
3)、将上述重量份数的鸡蛋去壳后放入容器内,再加盐450g、水400g、料酒150g搅拌均匀后,先用1000g大豆油炒制制得蛋坯备用;
4)将步骤2)切好块的西红柿用剩余的大豆油800g加蒜350g、姜150g、盐800g、糖200g、番茄酱350g、鸡精100g、料酒120g、淀粉240g,炒制35分钟后,再将步骤1)制备好的料汤倒入,然后再放入步骤3)制得的蛋坯和适量的蔬菜与食用菌,温火炖30分钟后,灌装,高温高压杀菌,冷却制得西红柿鸡蛋卤。
Claims (3)
1.一种西红柿鸡蛋卤,其特征是:包括下列重量份数的主料和佐料:
所述的主料为:西红柿25~30kg、鸡蛋8~10kg;
所述的佐料为花椒50~150g、茴香60~180g、砂仁8~30g、肉桂5~35g、肉扣8~36g、香叶5~20g、大料6~20g、姜100~500g、香菜300~1000g、葱500~2500g、蒜50~500g、盐50~400g、大豆油1100~2500g。
2.根据权利要求1所述的一种西红柿鸡蛋卤的制备方法,其特征是:包括以下步骤:
1)、将上述重量份数的花椒、茴香、砂仁、肉桂、肉扣、香叶、大料、姜、香菜、葱、蒜、盐放入不锈钢锅中,加5~20kg的纯净水熬制3小时后,过滤制得料汤备用;
2)、将上述重量份数的西红柿洗净,在50~80℃下漂烫30秒,去皮,切块;
3)、将上述重量份数的鸡蛋去壳后放入容器内,再加盐30~60g、水200~600g、料酒50~200g搅拌均匀后,先用500~1500g大豆油炒制制得蛋坯备用;
4)将步骤2)切好块的西红柿用剩余的大豆油600~1000g加调味料炒制25~45分钟后,再将步骤1)制备好的料汤倒入,然后再放入步骤3)制得的蛋坯或蛋坯和适量的蔬菜与食用菌,温火炖30分钟后,灌装,高温高压杀菌,冷却制得西红柿鸡蛋卤。
3.根据权利要求2所述的一种西红柿鸡蛋卤的制备方法,其特征是:所述的调味料为:蒜200~500g、姜50~200g、盐600~1500g、糖100~300g、番茄酱260~500g、鸡精50~160g、料酒60~180g、淀粉180~360g。
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