CN104351718A - 一种用于熏鸡蛋的卤料组合物 - Google Patents
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Abstract
一种用于熏鸡蛋的卤料组合物，每1000重量份的纯净水中含有以下重量份数的原料：红茶25-35份、红糖75-85份、良姜8-12份、山奈8-12份、白芪4-6份、丁香4-6份、桂皮4-6份、八角45-55份、花椒45-55份、陈皮45-55份、豆蔻4-6份、肉蔻4-6份、草果4-6份、白蔻4-6份、毛桃8-12份、辛夷4-6份、精盐15-25份、辣椒籽4-6份、猕猴桃根4-6份、柿蒂4-6份、冬瓜叶4-6份、蜀葵花4-6份、荷叶4-6份、苦瓜叶4-6份、向日葵花盘4-6份、菊花4-6份、咖啡豆4-6份、槟榔4-6份、高粱根4-6份、山药多糖4-6份、酒糟4-6份、红葡萄酒4-6份。本发明组方合理，成本低，取材广，利用度高，熏出的鸡蛋风味鲜美、回味浓厚，无异味，口感好，有良好的保健功能。
Description
技术领域
本发明涉及中草药技术领域，具体涉及一种用于熏鸡蛋的卤料组合物。
背景技术
鸡蛋，又名鸡卵、鸡子，是母鸡所产的卵，其外有一层硬壳，内则有气室、卵白及卵黄部分，是人类常食用的食品之一。鸡蛋为我国人民日常生活提供必不可少的营养素，对人而言，鸡蛋的蛋白质品质最佳，最易被人体消化吸收，是仅次于母乳的蛋白质。鸡蛋的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，因此又是较好的健脑食品。鸡蛋中的卵磷脂会阻止胆固醇和脂肪在血管壁上沉积，因此，鸡蛋是老少皆宜的理想的天然食品。鸡蛋所含营养丰富又全面，被营养专家称之为“完全蛋白质模式”，对神经系统和身体发育大有裨益，同时，鸡蛋中所含的卵磷脂又可以防治动脉粥样硬化，可促进干细胞的再生。鸡蛋中含有较多的维生素B和其他微量元素，可以分解和氧化人体内的致癌物质，具有防癌作用。
目前市场上已经出现了很多鸡蛋加工产品，如卤蛋、茶叶蛋、皮蛋、蛋白粉、醋蛋液等，但这些不能满足人们对禽蛋加工产品口味日益多样化的需求。人们大多采用复配香辛料来进行食品的烹调，其优点是所需材料配备齐全、比例固定，香味俱全且风味独特，给人们的烹调带来了极大的方便。但是，传统的复配香辛料仅仅包括胡椒、姜粉等烹调常用的材料，香味不足、味道不够浓厚，底味小，不能满足人们对食物的要求。
发明内容
本发明所要解决的技术问题在于提供一种味道鲜美，具有较高营养价值的用于熏鸡蛋的卤料组合物。
本发明所要解决的技术问题采用以下技术方案来实现：
一种用于熏鸡蛋的卤料组合物，每1000重量份的纯净水中含有以下重量份数的原料：红茶25-35份、红糖75-85份、良姜8-12份、山奈8-12份、白芪4-6份、丁香4-6份、桂皮4-6份、八角45-55份、花椒45-55份、陈皮45-55份、豆蔻4-6份、肉蔻4-6份、草果4-6份、白蔻4-6份、毛桃8-12份、辛夷4-6份、精盐15-25份、辣椒籽4-6份、猕猴桃根4-6份、柿蒂4-6份、冬瓜叶4-6份、蜀葵花4-6份、荷叶4-6份、苦瓜叶4-6份、向日葵花盘4-6份、菊花4-6份、咖啡豆4-6份、槟榔4-6份、高粱根4-6份、山药多糖4-6份、酒糟4-6份、红葡萄酒4-6份。
各组分的优选重量份数为：红茶30份、红糖80份、良姜10份、山奈10份、白芪5份、丁香5份、桂皮5份、八角50份、花椒50份、陈皮50份、豆蔻5份、肉蔻5份、草果5份、白蔻5份、毛桃10份、辛夷5份、精盐20份、辣椒籽5份、猕猴桃根5份、柿蒂5份、冬瓜叶5份、蜀葵花5份、荷叶5份、苦瓜叶5份、向日葵花盘5份、菊花5份、咖啡豆5份、槟榔5份、高粱根5份、山药多糖5份、酒糟5份、红葡萄酒5份。
一种采用上述卤料熏制鸡蛋的方法，步骤如下：
1)按上述配比称取各原料，将纯净水烧开后加入各原料煮沸；
2)将鸡蛋煮熟后去壳放入卤料中同煮，大火煮20分钟左右，再以文火煮30分钟；
3)煮好后将鸡蛋捞出，沥干表面水分，送入烟熏炉进行熏制，炉内温度为40-60℃，发烟温度为150-250℃，湿度设置在70％左右，采用蒸汽喷雾法进行，每10秒加湿2秒，熏制时间为8-20分钟；
4)熏制完成后自然冷却至常温，包装即可。
本发明的有益效果：本发明组方合理，成本低，取材广，利用度高，熏出的鸡蛋风味鲜美、回味浓厚，无异味，口感好，有良好的保健功能，精选纯天然植物为原料的药食同源食品，其配方科学，经传统工艺加工制成，富含多种易于人体吸收的有益物质。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
一种用于熏鸡蛋的卤料组合物，每1000重量份的纯净水中含有以下重量份数的原料：红茶30份、红糖80份、良姜10份、山奈10份、白芪5份、丁香5份、桂皮5份、八角50份、花椒50份、陈皮50份、豆蔻5份、肉蔻5份、草果5份、白蔻5份、毛桃10份、辛夷5份、精盐20份、辣椒籽5份、猕猴桃根5份、柿蒂5份、冬瓜叶5份、蜀葵花5份、荷叶5份、苦瓜叶5份、向日葵花盘5份、菊花5份、咖啡豆5份、槟榔5份、高粱根5份、山药多糖5份、酒糟5份、红葡萄酒5份。
一种采用上述卤料熏制鸡蛋的方法，步骤如下：
1)按上述配比称取各原料，将纯净水烧开后加入各原料煮沸；
2)将鸡蛋煮熟后去壳放入卤料中同煮，大火煮20分钟左右，再以文火煮30分钟；
3)煮好后将鸡蛋捞出，沥干表面水分，送入烟熏炉进行熏制，炉内温度为40-60℃，发烟温度为150-250℃，湿度设置在70％左右，采用蒸汽喷雾法进行，每10秒加湿2秒，熏制时间为8-20分钟；
4)熏制完成后自然冷却至常温，包装即可。
实施例2
一种用于熏鸡蛋的卤料组合物，每1000重量份的纯净水中含有以下重量份数的原料：红茶35份、红糖75份、良姜12份、山奈8份、白芪6份、丁香4份、桂皮6份、八角45份、花椒55份、陈皮45份、豆蔻6份、肉蔻4份、草果6份、白蔻4份、毛桃12份、辛夷4份、精盐25份、辣椒籽4份、猕猴桃根6份、柿蒂4份、冬瓜叶6份、蜀葵花4份、荷叶6份、苦瓜叶4份、向日葵花盘6份、菊花4份、咖啡豆6份、槟榔4份、高粱根6份、山药多糖4份、酒糟6份、红葡萄酒4份。
一种采用上述卤料熏制鸡蛋的方法，步骤如下：
1)按上述配比称取各原料，将纯净水烧开后加入各原料煮沸；
2)将鸡蛋煮熟后去壳放入卤料中同煮，大火煮20分钟左右，再以文火煮30分钟；
3)煮好后将鸡蛋捞出，沥干表面水分，送入烟熏炉进行熏制，炉内温度为40-60℃，发烟温度为150-250℃，湿度设置在70％左右，采用蒸汽喷雾法进行，每10秒加湿2秒，熏制时间为8-20分钟；
4)熏制完成后自然冷却至常温，包装即可。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (2)
1.一种用于熏鸡蛋的卤料组合物，其特征在于，每1000重量份的纯净水中含有以下重量份数的原料：红茶25-35份、红糖75-85份、良姜8-12份、山奈8-12份、白芪4-6份、丁香4-6份、桂皮4-6份、八角45-55份、花椒45-55份、陈皮45-55份、豆蔻4-6份、肉蔻4-6份、草果4-6份、白蔻4-6份、毛桃8-12份、辛夷4-6份、精盐15-25份、辣椒籽4-6份、猕猴桃根4-6份、柿蒂4-6份、冬瓜叶4-6份、蜀葵花4-6份、荷叶4-6份、苦瓜叶4-6份、向日葵花盘4-6份、菊花4-6份、咖啡豆4-6份、槟榔4-6份、高粱根4-6份、山药多糖4-6份、酒糟4-6份、红葡萄酒4-6份。
2.根据权利要求1所述的一种用于熏鸡蛋的卤料组合物，其特征在于，每1000重量份的纯净水中含有以下重量份数的原料：红茶30份、红糖80份、良姜10份、山奈10份、白芪5份、丁香5份、桂皮5份、八角50份、花椒50份、陈皮50份、豆蔻5份、肉蔻5份、草果5份、白蔻5份、毛桃10份、辛夷5份、精盐20份、辣椒籽5份、猕猴桃根5份、柿蒂5份、冬瓜叶5份、蜀葵花5份、荷叶5份、苦瓜叶5份、向日葵花盘5份、菊花5份、咖啡豆5份、槟榔5份、高粱根5份、山药多糖5份、酒糟5份、红葡萄酒5份。
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| CN103099171A (zh) * | 2012-12-06 | 2013-05-15 | 黄宵 | 一种卤肉配方 |
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