CN105595218A - 一种醉蛋腌制方法 - Google Patents
一种醉蛋腌制方法 Download PDFInfo
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Classifications
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- 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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- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及一种食品腌制方法,具体涉及一种醉蛋腌制方法,将高粱酒、老姜、辣蓼草、胡椒按100:10-12:15-18:8-10的重量比混合,在50-55℃下超声处理2-3小时,超声频率为100-120kHz,得到浸渍液,将鸭蛋分层站立并完全放置在浸渍液中,将放入浸渍液中的鸭蛋在真空度为0.08-0.085Mpa的环境下放置28-30min,转为常压下放置1-2天后,继续在真空度为0.08-0.085Mpa的环境下放置28-30min,转为常压下放置1-2天即可。
Description
技术领域
本发明涉及一种食品腌制方法,具体涉及一种醉蛋腌制方法。
背景技术
鸭蛋,又名鸭子、鸭卵、太平、鸭春、青皮等,为鸭科动物家鸭的卵,可孵化成小鸭。主要含蛋白质、脂肪、钙、磷、铁、钾、钠、氯等营养成分,鸭蛋性味甘、凉,具有滋阴清肺的作用,适应于病后体虚、燥热咳嗽、咽干喉痛、高血压、腹泻痢疾等病患者食用。鸭蛋可以制成咸蛋、皮蛋和醉蛋等易于储存和食用的特制食品,目前醉蛋的加工方法一般分为生醉和熟醉两种,生醉需将蛋壳敲破,以利于浸渍,但蛋壳敲碎不易把握力度,蛋液容易流出,成品率低,且浸泡时间长,熟醉是将鸡蛋煮熟后,放入醉液中浸泡,由于已经煮熟,浸泡时间不能过长,导致浸泡出的鸡蛋风味不足。
发明内容
为了在较短的时间内腌制出酒香风味较浓的醉蛋,本发明提供一种醉蛋腌制方法。
本发明采用的技术方案为,一种醉蛋腌制方法,腌制步骤如下:
将高粱酒、老姜、辣蓼草、胡椒按100:10-12:15-18:8-10的重量比混合,在50-55℃下超声处理2-3小时,超声频率为100-120kHz,得到浸渍液,将鸭蛋分层站立并完全放置在浸渍液中,将放入浸渍液中的鸭蛋在真空度为0.08-0.085Mpa的环境下放置28-30min,转为常压下放置1-2天后,继续在真空度为0.08-0.085Mpa的环境下放置28-30min,转为常压下放置1-2天即可。
其中,鸭蛋放入腌制泥中时,是大头朝上站立放置。
本发明腌制方法简单,且大大缩短了醉蛋腌制时间,用高粱酒、老姜、辣蓼草、胡椒调配出的浸渍液口感香醇,入味效果极好,腌制出的鸭蛋煮熟后,蛋白不粘壳,蛋黄色泽橙红,酒香扑鼻,风味独特,且具有活血化瘀、促进食欲、预防高血压的功效。
具体实施方式
实施例1、一种醉蛋腌制方法,腌制步骤如下:
将高粱酒、老姜、辣蓼草、胡椒按100:10:15:8的重量比混合,在50℃下超声处理2小时,超声频率为100kHz,得到浸渍液,将鸭蛋分层站立并完全放置在浸渍液中,将放入浸渍液中的鸭蛋在真空度为0.08Mpa的环境下放置28min,转为常压下放置1天后,继续在真空度为0.08Mpa的环境下放置28min,转为常压下放置1天即可。
实施例2、一种醉蛋腌制方法,腌制步骤如下:
将高粱酒、老姜、辣蓼草、胡椒按100:12:18:10的重量比混合,在55℃下超声处理3小时,超声频率为120kHz,得到浸渍液,将鸭蛋分层站立并完全放置在浸渍液中,将放入浸渍液中的鸭蛋在真空度为0.085Mpa的环境下放置30min,转为常压下放置2天后,继续在真空度为0.085Mpa的环境下放置30min,转为常压下放置2天即可。
其中本发明浸渍液制作过程中所使用的原料并不仅限于高粱酒与老姜、辣蓼草、胡椒的搭配,还可向高粱酒中添加大蒜、葱白、桂皮等常用调味品,其中,浸渍原液也并不仅限于高粱酒,还可选用其余种类的白酒,或者红酒、黄酒均可,但使用高粱酒作为浸渍原液腌制出的醉蛋风味和口感最佳,是最优选择。
Claims (3)
1.一种醉蛋腌制方法,其特征在于,其腌制步骤如下:
将高粱酒、老姜、辣蓼草、胡椒按100:10-12:15-18:8-10的重量比混合,在50-55℃下超声处理2-3小时,超声频率为100-120kHz,得到浸渍液,将鸭蛋分层站立并完全放置在浸渍液中,将放入浸渍液中的鸭蛋在真空度为0.08-0.085Mpa的环境下放置28-30min,转为常压下放置1-2天后,继续在真空度为0.08-0.085Mpa的环境下放置28-30min,转为常压下放置1-2天即可。
2.根据权利要求1所述的一种醉蛋腌制方法,其特征在于,其腌制步骤如下:
将高粱酒、老姜、辣蓼草、胡椒按100:11:16:9的重量比混合,在52℃下超声处理2.5小时,超声频率为110kHz,得到浸渍液,将鸭蛋分层站立并完全放置在浸渍液中,将放入浸渍液中的鸭蛋在真空度为0.083Mpa的环境下放置29min,转为常压下放置1.5天后,继续在真空度为0.083Mpa的环境下放置29min,转为常压下放置1.5天即可。
3.根据权利要求1或2所述的一种醉蛋腌制方法,其特征在于,其中,鸭蛋放入腌制泥中时,是大头朝上站立放置。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106261940A (zh) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | 一种鸭蛋腌制方法 |
CN107495173A (zh) * | 2017-08-24 | 2017-12-22 | 合肥市明航养殖有限公司 | 一种酒糟咸鸭蛋的加工方法 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106261940A (zh) * | 2016-09-24 | 2017-01-04 | 安徽咱家田生态农业有限公司 | 一种鸭蛋腌制方法 |
CN107495173A (zh) * | 2017-08-24 | 2017-12-22 | 合肥市明航养殖有限公司 | 一种酒糟咸鸭蛋的加工方法 |
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