CN104207200A - 一种蒿香味咸蛋 - Google Patents
一种蒿香味咸蛋 Download PDFInfo
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- 240000006891 Artemisia vulgaris Species 0.000 claims description 25
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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
-
- 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
- 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
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- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
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- Mycology (AREA)
- Medicines Containing Plant Substances (AREA)
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Abstract
本分案申请公开了一种蒿香味咸蛋，以常用保健功能的中草药绞股蓝、沙参、麦冬与食药兼用的玉竹、桑叶以及茵陈、蒌蒿等，经烘干、粉碎、筛分、混合、包装、腌制等工艺制作而成，腌制后的咸蛋蛋黄土黄色，有光泽，呈清雅的蒿香味，适口性好，并具益胃生津、清热健脾的保健功能，且取用方便。
Description
本申请为申请号201310449032.5、申请日2013年9月28日、发明名称“一种蒿香味咸蛋腌制调料包”的分案申请。
技术领域
本发明涉及农产品加工技术领域，具体地说是以常用中药组配，腌制出一种蒿香味咸蛋。
背景技术
咸蛋又称腌蛋，是一种食用方便且有着咸香风味的深加工制蛋品。鲜蛋经过一段时间的腌制，其营养物质有着显著变化，据检测，脂肪含量增加13%以上；尤以碳水化合物中糖分含量变化较大，上升为鲜蛋的6倍以上；多种矿质微量元素保存较好，其钙的含量提高显著，比腌制前鲜蛋上升至9倍以上。
我国咸蛋生产历史悠久，几乎全国各地都有生产，自古以来咸蛋均为老幼皆宜的佐菜。历史至今，我国各地加工咸蛋一直沿袭传统以水腌浸渍法和涂抹法两种，在以食盐为主的腌制过程中，除应用料酒或配以少量的花椒、茴香等香料外，未见有其它腌咸蛋所用原料，制作的蛋品味道单咸，也无标准，有营养价值而缺乏药膳保健价值。目前，市场还未见到配制成品的趋保健药膳功能的咸蛋腌制调料包。
发明内容
本发明的目的在于针对目前普遍存在的咸蛋腌制所用配料的不足，为使鲜蛋腌制既趋营养，又趋药膳保健功能，突出呈味物质与药膳养生的统一，而提供一蒌蒿等组成，混合后封装，制成一种蒿香味咸蛋腌制调料包，供人们日常家庭腌制咸蛋应用。
本发明是这样实现的：
取国家卫生部公布的“可用于保健食品的物品”中具益气健脾、清热解毒，葫芦科作物绞股蓝；养阴润肺、益胃生津，桔梗科作物沙参；滋阴润肺、益胃生津，百合科作物麦冬；卫生部公布的“既是食品又是药品的物品”中具生津养胃、清热润肤，百合科作物玉竹；疏散风热、清肝明目桑科作物桑叶以及清利湿热的菊科作物茵陈与作时令蔬菜的蒌蒿,分别经干燥灭菌，使水分降至6-12%，粉碎后分别计重，进入搅拌机搅拌均匀，再进入计量封装机计重分装于滤纸质包装袋中，外套无毒塑料袋抽真空封口，制成成品蒿香味咸蛋腌制调料包。
进一步，本发明的一种蒿香味咸蛋腌制调料包，其特征在于：具体采用以下步骤制作：
取无霉变、无虫蛀的绞股蓝、沙参、麦冬、玉竹、桑叶以及茵陈、蒌蒿，分别风选后，送入干燥设备干燥，使水分降至6-12%，冷却后分别送入装有孔径1-1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的绞股蓝3.5-4重量份、沙参4-4.5重量份、麦冬3-3.5重量份、玉竹4.5-5重量份、桑叶4-4.5重量份以及茵陈3.5-4重量份、蒌蒿5-5.5重量份，倒入搅拌机充分混合均匀，再送入定量分装机装入宽7-9㎝滤纸质包装袋，按每8-10克封包，制成成品小包装蒿香味咸蛋腌制调料包。
为防止贮存时吸湿霉变，可将小包装蒿香味咸蛋腌制调料包，按每5-10个为一组再外套铝箔袋并抽真空封装。
应用时，打开铝箔封包，将调料包一小袋置入3-5公斤冷水中，小火煮沸后再熬制15-20分钟，当水温降至50-60℃时，去除调料包，并加入食盐0.8-1公斤，溶解后制成腌蛋调料液；取常规腌蛋容器洗净后，将熬煮冷却后的腌蛋调料液倒入；取无破损的50只鲜蛋洗净、晾干，置于调料液中，并将容器封口，于常温下腌制；经夏秋季二十天，冬春季三十天浸腌后即可取蛋，煮熟后食用。
本发明以常用保健功能的中草药绞股蓝、沙参、麦冬与食药兼用的玉竹、桑叶以及茵陈与菜用蒌蒿等，经烘干、粉碎、筛分、混合、包装等工艺制作而成，腌制后的咸蛋蛋黄土黄色，有光泽，呈清雅的蒿香味，适口性好，并具益胃生津、清热健脾的保健功能，且取用方便。
以下结合实施例，对本发明作较为详细的说明。
具体实施方式
实施例，一种蒿香味咸蛋腌制调料包，采用以下步骤制作：
3-4月间，收取市售菜用鲜蒌蒿25公斤，剔除病虫腐叶后按每0.5公斤从基部整理扎齐小把，置通风干燥处晾干后将杆叶铡切成2-2.5㎝小碎断（片）；取无霉变、无虫蛀的中药饮片绞股蓝4.5公斤、沙参5.5公斤、麦冬4公斤、玉竹6公斤、桑叶5.5公斤以及茵陈5公斤、蒌蒿小碎断（片）6.5公斤分别风选后，将其送入干燥机干燥，使水分降至6-8%，冷却后，再分别送入装有孔径1-1.5㎜网筛的粉碎机粉碎成粉末，取粉碎后的绞股蓝3.5公斤、沙参4.5公斤、麦冬3公斤、玉竹5公斤、桑叶4.5公斤、茵陈4公斤与蒌蒿5.5公斤，倒入搅拌机充分混合均匀，再送入定量分装机装入宽7㎝滤纸质包装袋，按每8克封包成成品调料包小包袋。
为防止贮存吸湿霉变，可将小包袋按每10个为一组，再外套铝箔袋并抽真空封装。
应用时，打开铝箔封包，将调料包一小袋置入3公斤冷水中，小火煮沸后再熬制15分钟，当水温降至55℃时，去除调料包，并加入食盐0.8公斤，溶解后制成腌蛋调料液；取常规腌蛋容器洗净后，将熬煮冷却后的腌蛋调料液倒入；取无破损的50只鲜蛋洗净、晾干，置于调料液中，并将容器封口，于常温下腌制；经夏秋季二十天，冬春季三十天浸腌后即可取蛋煮熟后食用。
以上的实施例仅仅是对本发明的优选实施方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通工程技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明的权利要求书确定的保护范围内。
本发明未涉及部分均与现有技术相同或可采用现有技术加以实现。
Claims (1)
1.一种蒿香味咸蛋，其特征在于：采用以下步骤制作：
将蒿香味咸蛋腌制调料包一小袋置入3-5公斤冷水中，小火煮沸后再熬制15-20分钟，当水温降至50-60℃时，去除调料包，并加入食盐0.8-1公斤，溶解后制成腌蛋调料液；
取常规腌蛋容器洗净后，可将熬煮冷却后的腌蛋调料液倒入；
取无破损的50只鲜蛋洗净、晾干，置于调料液中，并可将容器封口，于常温下腌制；
经夏秋季二十天，冬春季三十天浸腌后即可取蛋，煮熟后食用。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233935A (zh) * | 2007-12-26 | 2008-08-06 | 罗克鼎 | 一种中药鸭咸蛋 |
| CN101243889A (zh) * | 2008-03-11 | 2008-08-20 | 湖北中医学院 | 首乌药膳咸鸭蛋及其制作方法 |
| CN102326793A (zh) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | 一种飘香红心咸鸭蛋及其制作方法 |
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- 2013-09-28 CN CN201410380987.4A patent/CN104207200A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101233935A (zh) * | 2007-12-26 | 2008-08-06 | 罗克鼎 | 一种中药鸭咸蛋 |
| CN101243889A (zh) * | 2008-03-11 | 2008-08-20 | 湖北中医学院 | 首乌药膳咸鸭蛋及其制作方法 |
| CN102326793A (zh) * | 2011-07-29 | 2012-01-25 | 颍上县润海畜禽养殖有限公司 | 一种飘香红心咸鸭蛋及其制作方法 |
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Application publication date: 20141217 |