CN107455688A - 一种复合口感的超声波辅助卤蛋的制备方法 - Google Patents
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Abstract
本发明公开了一种复合口感的超声波辅助卤蛋的制备方法,本发明采用芹菜根、荞麦壳、绿茶碎、丁香萃取物添加到卤汁的制备中,配合火麻油的添加,几种原料协同增效,具有良好的降低血脂以及胆固醇的作用,用于鸡蛋的卤制,能够降低鸡蛋中的胆固醇含量;其次本发明在传统的卤制工艺过程中运用了超声波辅助技术,能显著缩短卤制时间、提高加工效率,而且在产品颜色、光泽、香气、质地和滋味等感官品质上好于传统工艺产品;最后通过高温烘烤,表面的糖类与蛋白会发生复杂的化学反应,在反应的过程当中会产生众多的香味物质和成色物质,使卤蛋色泽加深,烤香味浓郁,蛋白更有弹性,更有嚼劲,此外,卤蛋由于烘烤脱水,保藏时间更长。
Description
技术领域
本发明涉及卤制品技术领域,尤其涉及一种复合口感的超声波辅助卤蛋的制备方法。
背景技术
随着生活水平的提高和生活节奏加快,酱卤鸡蛋深受广大消费者喜爱。鸡蛋营养价值高,深得大家认可。蛋黄中含有丰富的卵磷脂、脂肪、固醇类、矿物质、蛋黄素和维生素等;蛋白中含有较齐全的人体必需氨基酸和丰富的蛋白质 。现有的卤蛋多为传统的卤香风味,颜色浅棕色至黑褐色,存在口味单一, 颜色暗淡、不够诱人等问题;同时由于鸡蛋中含有较高的胆固醇,具有高血压、高血脂等心脑血管疾病的人敬而远之。因此,需要开发一种能够降低胆固醇的卤制蛋,不仅具有诱人的色泽,而且口感丰富,又能具有一定的保健效果,可以为心脑血管疾病患者所食用。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种复合口感的超声波辅助卤蛋的制备方法。
本发明是通过以下技术方案实现的:
一种复合口感的超声波辅助卤蛋的制备方法,包括以下具体步骤:
(1)挑选出新鲜、无裂缝、无破损的鸡蛋,经卫生检验合格后用清水清洗,除去表面污物,放入锅内,加入适量冷水煮鸡蛋,水煮沸后转小火焖煮10-15分钟,注意防止鸡蛋破损,煮好后立即用水冷却去壳以及内层薄膜,剔除破损的鸡蛋,用清水冲洗,以去除表面的残留物;
(2)将适量火麻油加入锅中,加热后按照成分配比加入花椒、八角、辣椒、大蒜、桂皮,翻炒8-10分钟后倒出,冷却至室温后放入搅拌机中粉碎过20-30目筛得到卤料A;将干燥的芹菜根、荞麦壳、绿茶碎、丁香混合,放入粉碎机中粉碎,过80目筛,得到卤料B;将卤料A,B分别后装入布袋中,加入10-12倍量的去离子水,加热至煮沸后文火继续煎煮60-90分钟后加入适量红酒以及食盐,继续煎煮20-30分钟即得卤汁;
(3)将步骤(1)处理好的鸡蛋放入卤汁中,保持卤汁淹没鸡蛋,放入超声振荡器中,控制一定的频率以及功率,超声处理10-15分钟后加入酱油,继续超声处理10-15分钟后装入锅中,加热煮沸后闷煮10-15分钟出锅;
(4)将出锅后的鸡蛋放入电热恒温干燥箱中,调温90-110℃,烘烤30-50分钟,烤至鸡蛋表面为明显卤汁即可,冷却至室温后进行装袋,真空包装,最后将产品在110-120℃下蒸煮15-20分钟进行杀菌即可。
一种复合口感的超声波辅助卤蛋的制备方法,步骤(1)所述的加入适量冷水煮鸡蛋是指加入的冷水要浸泡过鸡蛋。
一种复合口感的超声波辅助卤蛋的制备方法,步骤(2)所述的卤汁制备的成分配比为:火麻油150-160、花椒5-7、八角12-14、辣椒20-24、大蒜25-28、桂皮7-9、燥的芹菜根22-24、荞麦壳19-23、绿茶碎23-25、丁香11-13、红酒60-70、食盐45-50。
一种复合口感的超声波辅助卤蛋的制备方法,步骤(3)所述的控制一定的频率以及功率是指控制频率40赫兹,功率400W。
一种复合口感的超声波辅助卤蛋的制备方法,步骤(3)所述的酱油的添加量为卤汁质量的4-5%。
本发明的优点是:本发明采用芹菜根、荞麦壳、绿茶碎、丁香萃取物添加到卤汁的制备中,配合火麻油的添加,几种原料协同增效,具有良好的降低血脂以及胆固醇的作用,用于鸡蛋的卤制,能够降低鸡蛋中的胆固醇含量,适合心脑血管疾病患者食用;其次本发明在传统的卤制工艺过程中运用了超声波辅助技术,能显著缩短卤制时间、提高加工效率,而且在产品颜色、光泽、香气、质地和滋味等感官品质上好于传统工艺产品,其入味效果佳、味道分布均匀;最后通过高温烘烤,表面的糖类与蛋白会发生复杂的化学反应,在反应的过程当中会产生众多的香味物质和成色物质,使卤蛋色泽加深,烤香味浓郁,蛋白更有弹性,更有嚼劲,此外,卤蛋由于烘烤脱水,保藏时间更长,有利于产品的存储。本发明提供的一种卤蛋的制作方法,工艺便于控制,适合工业生产,成本低廉,具有卤制与烘烤的复合口感,香气浓郁,同时具有良好的保健功效,可长期食用。
具体实施方式
一种复合口感的超声波辅助卤蛋的制备方法,包括以下具体步骤:
(1)挑选出新鲜、无裂缝、无破损的鸡蛋,经卫生检验合格后用清水清洗,除去表面污物,放入锅内,加入适量冷水煮鸡蛋,水要浸泡过鸡蛋;水煮沸后转小火焖煮10分钟,注意防止鸡蛋破损,煮好后立即用水冷却去壳以及内层薄膜,剔除破损的鸡蛋,用清水冲洗,以去除表面的残留物;
(2)将适量火麻油加入锅中,加热后按照成分配比加入花椒、八角、辣椒、大蒜、桂皮,翻炒8分钟后倒出,冷却至室温后放入搅拌机中粉碎过20目筛得到卤料A;将干燥的芹菜根、荞麦壳、绿茶碎、丁香混合,放入粉碎机中粉碎,过80目筛,得到卤料B;将卤料A,B分别后装入布袋中,加入10倍量的去离子水,加热至煮沸后文火继续煎煮60分钟后加入适量红酒以及食盐,继续煎煮20分钟即得卤汁;
(3)将步骤(1)处理好的鸡蛋放入卤汁中,保持卤汁淹没鸡蛋,放入超声振荡器中,控制频率40赫兹,功率400W,超声处理10分钟后加入酱油,继续超声处理10分钟后装入锅中,加热煮沸后闷煮10分钟出锅;
(4)将出锅后的鸡蛋放入电热恒温干燥箱中,调温90℃,烘烤30分钟,烤至鸡蛋表面为明显卤汁即可,冷却至室温后进行装袋,真空包装,最后将产品在110℃下蒸煮15分钟进行杀菌即可。
一种复合口感的超声波辅助卤蛋的制备方法,步骤(2)所述的卤汁制备的成分配比为:火麻油150、花椒5、八角12、辣椒20、大蒜25、桂皮7、燥的芹菜根22、荞麦壳19、绿茶碎23、丁香11、红酒60、食盐45。
一种复合口感的超声波辅助卤蛋的制备方法,步骤(3)所述的酱油的添加量为卤汁质量的4%。
Claims (5)
1.一种复合口感的超声波辅助卤蛋的制备方法,其特征在于,包括以下具体步骤:
(1)挑选出新鲜、无裂缝、无破损的鸡蛋,经卫生检验合格后用清水清洗,除去表面污物,放入锅内,加入适量冷水煮鸡蛋,水煮沸后转小火焖煮10-15分钟,注意防止鸡蛋破损,煮好后立即用水冷却去壳以及内层薄膜,剔除破损的鸡蛋,用清水冲洗,以去除表面的残留物;
(2)将适量火麻油加入锅中,加热后按照成分配比加入花椒、八角、辣椒、大蒜、桂皮,翻炒8-10分钟后倒出,冷却至室温后放入搅拌机中粉碎过20-30目筛得到卤料A;将干燥的芹菜根、荞麦壳、绿茶碎、丁香混合,放入粉碎机中粉碎,过80目筛,得到卤料B;将卤料A,B分别后装入布袋中,加入10-12倍量的去离子水,加热至煮沸后文火继续煎煮60-90分钟后加入适量红酒以及食盐,继续煎煮20-30分钟即得卤汁;
(3)将步骤(1)处理好的鸡蛋放入卤汁中,保持卤汁淹没鸡蛋,放入超声振荡器中,控制一定的频率以及功率,超声处理10-15分钟后加入酱油,继续超声处理10-15分钟后装入锅中,加热煮沸后闷煮10-15分钟出锅;
(4)将出锅后的鸡蛋放入电热恒温干燥箱中,调温90-110℃,烘烤30-50分钟,烤至鸡蛋表面为明显卤汁即可,冷却至室温后进行装袋,真空包装,最后将产品在110-120℃下蒸煮15-20分钟进行杀菌即可。
2.根据权利要求1所述的一种复合口感的超声波辅助卤蛋的制备方法,其特征在于,步骤(1)所述的加入适量冷水煮鸡蛋是指加入的冷水要浸泡过鸡蛋。
3.根据权利要求1所述的一种复合口感的超声波辅助卤蛋的制备方法,其特征在于,步骤(2)所述的卤汁制备的成分配比为:火麻油150-160、花椒5-7、八角12-14、辣椒20-24、大蒜25-28、桂皮7-9、燥的芹菜根22-24、荞麦壳19-23、绿茶碎23-25、丁香11-13、红酒60-70、食盐45-50。
4.根据权利要求1所述的一种复合口感的超声波辅助卤蛋的制备方法,其特征在于,步骤(3)所述的控制一定的频率以及功率是指控制频率40赫兹,功率400W。
5.根据权利要求1所述的一种复合口感的超声波辅助卤蛋的制备方法,其特征在于,步骤(3)所述的酱油的添加量为卤汁质量的4-5%。
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