CN107095194A - 一种紫苏风味茶叶蛋及制作方法 - Google Patents
一种紫苏风味茶叶蛋及制作方法 Download PDFInfo
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- CN107095194A CN107095194A CN201710477992.0A CN201710477992A CN107095194A CN 107095194 A CN107095194 A CN 107095194A CN 201710477992 A CN201710477992 A CN 201710477992A CN 107095194 A CN107095194 A CN 107095194A
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- 235000004347 Perilla Nutrition 0.000 title claims abstract description 46
- 239000000796 flavoring agent Substances 0.000 title claims abstract description 21
- 235000019634 flavors Nutrition 0.000 title claims abstract description 21
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 244000269722 Thea sinensis Species 0.000 title claims abstract 13
- 244000124853 Perilla frutescens Species 0.000 title 1
- 241000229722 Perilla <angiosperm> Species 0.000 claims abstract description 45
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims abstract description 8
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 7
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 7
- 102000002322 Egg Proteins Human genes 0.000 claims abstract description 4
- 108010000912 Egg Proteins Proteins 0.000 claims abstract description 4
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 4
- 240000004760 Pimpinella anisum Species 0.000 claims abstract description 4
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 4
- 210000003278 egg shell Anatomy 0.000 claims abstract description 4
- 229910052736 halogen Inorganic materials 0.000 claims abstract description 4
- 150000002367 halogens Chemical class 0.000 claims abstract description 4
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims description 5
- 238000000034 method Methods 0.000 claims description 4
- 238000004904 shortening Methods 0.000 claims 1
- 125000003118 aryl group Chemical group 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 235000013601 eggs Nutrition 0.000 description 30
- 241001122767 Theaceae Species 0.000 description 21
- 238000009835 boiling Methods 0.000 description 4
- 235000011888 snacks Nutrition 0.000 description 4
- 239000003205 fragrance Substances 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 208000011580 syndromic disease Diseases 0.000 description 3
- 235000013605 boiled eggs Nutrition 0.000 description 2
- 235000007926 Craterellus fallax Nutrition 0.000 description 1
- 240000007175 Datura inoxia Species 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 241000207923 Lamiaceae Species 0.000 description 1
- 210000001015 abdomen Anatomy 0.000 description 1
- 239000011149 active material Substances 0.000 description 1
- 206010016766 flatulence Diseases 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 239000002932 luster Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000012054 meals Nutrition 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 235000013311 vegetables 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
- A23L15/20—Addition of proteins, e.g. hydrolysates, fats, carbohydrates, natural plant hydrocolloids; Addition of animal or vegetable substances containing proteins, fats, or carbohydrates
-
- 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
- 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
- A23L27/14—Dried spices
-
- 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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- Health & Medical Sciences (AREA)
- Life Sciences & Earth Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Botany (AREA)
- Molecular Biology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及一种食品加工的技术领域，具体地说是一种紫苏风味茶叶蛋及制作方法。该紫苏风味茶叶蛋的制作步骤：(1)洗净鸡蛋，锅中加清水盖过鸡蛋上方，煮至半熟，轻轻敲裂蛋壳；(2)将茶叶、紫苏、八角、茴香、桂皮、生姜用纱布包裹成佐料卤包，放入锅中；(3)加入食盐与料酒；(4)文火慢煮至熟；(5)起锅，剥壳食用。本发明提供紫苏风味茶叶蛋，佐料配方中加入紫苏，使茶叶蛋带有紫苏的芳香气味，更加可口，增添了茶叶蛋的风味品种，满足人们不同口感的需要。
Description
技术领域
本发明涉及一种食品加工的技术领域，具体地说是一种紫苏风味茶叶蛋及制作方法。
背景技术
茶叶蛋，著名汉族小吃，中国的传统食物之一，全国大部分地区都有该小吃。茶叶蛋是煮制过程中加入茶叶的一种加味水煮蛋，做法简单，携带方便，茶叶有提神醒脑的功能，在煮制过程中加入少许茶叶，煮出来熟蛋的色泽褐黄，在乡村旅游中受到欢迎，游客行人较多之场所，置小锅现煮现卖，物美价廉。可以做餐点，闲暇时又可当零食，实用和情趣都兼而有之。随着人民群众生活水平的提高，期望有更为丰富的小吃品种。紫苏为唇形科一年生草本植物，叶片多皱缩卷曲，具有特异的芳香，中医认为紫苏有解表散寒、行气和胃的功能。紫苏特有的活性物质及营养成分，日益受到世界各国重视。紫苏在国内种植范围广，少数地区有用它作蔬菜或入茶。本发明所涉及的紫苏风味茶叶蛋，在民间传统茶叶蛋制作工艺的基础上，煮鸡蛋至半熟时，用勺子轻轻敲打鸡蛋至出现细小的裂缝，根据季节不同，配以新鲜紫苏或干品紫苏，烹煮时容易入味，使茶叶蛋带有紫苏的芳香气味，更加可口，增添了茶叶蛋的风味品种，满足人们不同口感的需要，食用后还有解表散寒、行气和胃的功效，不容易出现油腻上火、脘腹胀气。
发明内容
本发明的目的是提供一种带有紫苏特殊芳香，更加可口的紫苏茶叶蛋。
一种紫苏风味茶叶蛋及制作方法，其特征在于，所述紫苏茶叶蛋原料按下列重量配比；鸡蛋500克，茶叶10克，紫苏20克，八角5克，茴香5克，桂皮5克，生姜5克，食盐10克，料酒10克。
进一步地说，所述制作步骤：
(1)洗净鸡蛋，锅中加清水盖过鸡蛋上方，煮至半熟，轻轻敲裂蛋壳；
(2)将茶叶、紫苏、八角、茴香、桂皮、生姜用纱布包裹成佐料卤包，放入锅中；
(3)加入食盐与料酒；
(4)文火慢煮至熟；
(5)起锅，剥壳食用。
本发明提供一种紫苏风味茶叶蛋，佐料配方中加入紫苏，使茶叶蛋带有紫苏的芳香气味，更加可口，增添了茶叶蛋的风味品种，满足人们不同口感的需要。
具体实施方式
本发明结合以下实施例作进一步描述：
实施例1，一种紫苏风味茶叶蛋及制作方法，其特征在于，所述紫苏茶叶蛋原料按下列重量配比；鸡蛋500克，茶叶10克，鲜紫苏叶20克，八角5克，茴香5克，桂皮5克，生姜5克，食盐10克，料酒10克。所述制作步骤：(1)洗净鸡蛋，锅中加清水盖过鸡蛋上方，煮至半熟，轻轻敲裂蛋壳；(2)将茶叶、紫苏、八角、茴香、桂皮、生姜用纱布包裹成佐料卤包，放入锅中；(3)加入食盐与料酒；(4)文火慢煮至熟；(5)起锅，剥壳食用。
实施例2，一种紫苏风味茶叶蛋及制作方法，其特征在于，所述紫苏茶叶蛋原料按下列重量配比；鸡蛋500克，茶叶10克，干紫苏叶10克，八角5克，茴香5克，桂皮5克，生姜5克，食盐10克，料酒10克。所述制作步骤：用干紫苏叶代替新鲜紫苏叶，其余步骤同实施例1。
上述实施例制得的紫苏风味茶叶蛋制作方便，配以紫苏，烹煮时入味，使茶叶蛋带有紫苏的芳香气味，更加可口，增添了茶叶蛋的风味品种，满足人们不同口感的需要，食用后还有解表散寒、行气和胃的功效。
Claims (2)
1.一种紫苏风味茶叶蛋及制作方法，其特征在于，所述紫苏茶叶蛋原料按下列重量配比；鸡蛋500克，茶叶10克，紫苏20克，八角5克，茴香5克，桂皮5克，生姜5克，食盐10克，料酒10克。
2.按照权利要求1所述的一种紫苏风味茶叶蛋及制作方法，通过备料、加料、熟制等工艺步骤，制成苏风味茶叶蛋，具体方法步骤如下：
(1)洗净鸡蛋，锅中加清水盖过鸡蛋上方，煮至半熟，轻轻敲裂蛋壳；
(2)将茶叶、紫苏、八角、茴香、桂皮、生姜用纱布包裹成佐料卤包，放入锅中；
(3)加入食盐与料酒；
(4)文火慢煮至熟；
(5)起锅，剥壳食用。
本发明提供一种紫苏风味茶叶蛋，佐料配方中加入紫苏，使茶叶蛋带有紫苏的芳香气味，更加可口，增添了茶叶蛋的风味品种，满足人们不同口感的需要。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108739102A (zh) * | 2018-05-02 | 2018-11-06 | 山东胜伟旅游发展有限公司 | 在盐碱地上种植草决明并制作草决明茶叶蛋的方法 |
| CN113712186A (zh) * | 2021-08-23 | 2021-11-30 | 贵州愉见李食品有限公司 | 一种红茶紫苏酱及其制备方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454890A (zh) * | 2014-08-30 | 2016-04-06 | 崔子扬 | 茶叶蛋的制作方法 |
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- 2017-06-07 CN CN201710477992.0A patent/CN107095194A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105454890A (zh) * | 2014-08-30 | 2016-04-06 | 崔子扬 | 茶叶蛋的制作方法 |
Non-Patent Citations (3)
| Title |
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| 冯强等: "《实用生活法宝大全》", 30 November 2014, 北方妇女儿童出版社 * |
| 北京中医药大学营养教研室: "《现代家庭药膳·家庭药膳精粹》", 31 October 2001, 新华出版社 * |
| 美食生活工作编辑室内: "《辣过瘾-绝色川味：传世川味小吃、火锅》", 30 July 2014, 青岛出版社 * |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108739102A (zh) * | 2018-05-02 | 2018-11-06 | 山东胜伟旅游发展有限公司 | 在盐碱地上种植草决明并制作草决明茶叶蛋的方法 |
| CN113712186A (zh) * | 2021-08-23 | 2021-11-30 | 贵州愉见李食品有限公司 | 一种红茶紫苏酱及其制备方法 |
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