CN107509978A - A kind of instant heavy wool gumbo salted egg and preparation method thereof - Google Patents
A kind of instant heavy wool gumbo salted egg and preparation method thereof Download PDFInfo
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- CN107509978A CN107509978A CN201610437412.0A CN201610437412A CN107509978A CN 107509978 A CN107509978 A CN 107509978A CN 201610437412 A CN201610437412 A CN 201610437412A CN 107509978 A CN107509978 A CN 107509978A
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Abstract
The invention discloses a kind of preparation method of instant heavy wool gumbo salted egg, comprise the following steps：(1) pickling liquid is prepared：Tender okra is pressed from both sides, okra, rosemary, lemon grass (Cymbopogon citratus) are cleaned and dried, broken wall crushes, and adds boiling to boil 3 7min, adds Chinese prickly ash, dried orange peel, continues to boil 5 10min, cooled and filtered, takes and salt is added in filtrate obtains pickling liquid, standby；(2) duck's egg is handled；(3) pickle；(4) clean；(5) toast.The Salted duck egg prepared using the inventive method contains that more, salting period is short, nutritious.
Description
Technical field
The invention belongs to food processing technology field, and in particular to a kind of instant heavy wool okra salted egg and its preparation side
Method.
Background technology
Okra (Abelmoschusesculentus L.Moench) belongs to Malvaceae (Malvaceae) Abelmoschus
(Abelmoschus Medic) annual herb plant, also known as gumbo, kidney tonifying grass, originate in Africa, mainly plant in subtropical zone
Area, plantation is also introduced a fine variety in China, and cultivated area constantly expands.Okra okra fruit is rich as its main edible part
Containing nutrients such as proteins,vitamins,mineralses, while also have anti-containing numerous active materials such as plant polyose, flavones
Fatigue, warming kidney and enhancing body, immunity, anticancer and other effects effect are improved, be described as " plant vigour ", " Green Ginseng "；The other yellow autumn
Contain more rich Flavonoid substances in sunflower, there is the effect of cardioprotection.Tender okra folder is eaten mainly as vegetables at present
With added value of product is relatively low, and tender okra folder lignifying is very fast, and fresh-keeping difficulty is big, and many producers are more to dry guarantor by tender folder
Deposit, for okra dry fruit because moisture is largely lost, product lignifying is serious, taste bad, and nutriment largely loses, and causes
Greatly waste.Okra is more at present using jasmine tea is made after drying, and production is simple, and added value is low.
Salted egg processing is being my history of existing more than 1600 years, is a kind of traditional birds, beasts and eggs storage practice, its method for salting
There are plant ash method, salt slurry rubbing method, saline sook method, bag mud method.Its cardinal principle is acted on by salinity naturally osmotic to reach
The purpose of storage.As the improvement of people's living standards, the cooking culture of people and taste also more and more higher, also get on taste
Come more fastidious, demand is also diversified, and single salted egg's kind can not meet the needs of people, and this just promotes people to develop different wind
Taste product, and urgently have new breakthrough on the making flavor of eggs products.Also, salted egg is because its salinity is higher, if excessively
It is edible that hypertension, coronary heart disease etc. are adversely affected, and in the market can be simultaneous there has been no the preparation method of any salted egg
Care for the taste flavor and nutritive value of salted egg.
The content of the invention
Salted egg's preparation method of nutrition and flavor is taken into account it is an object of the invention to provide a kind of, while a kind of okra is provided
The Efficient utilization method of tender folder and okra, to achieve the above object, the present invention is achieved through the following technical solutions：
A kind of preparation method of instant heavy wool gumbo salted egg, comprises the following steps：
(1) pickling liquid is prepared：Tender okra is pressed from both sides, okra, rosemary, lemon grass (Cymbopogon citratus) clean dry, broken wall crush, add
3-7min is boiled in boiling, adds Chinese prickly ash, dried orange peel, continues to boil 5-10min, cooled and filtered, takes addition salt in filtrate to obtain pickling liquid,
It is standby；
(2) duck's egg is handled：Rascal duck's egg is taken, is cleaned with sterilized water, dries surface moisture, duck's egg is immersed in white wine
10-30min, pull out, dry, it is standby；
(3) pickle：Duck's egg in step (2) is put into Jar used for making, the pickling liquid poured into step (1) so that pickle
Liquid is completely soaked duck's egg, takes out vacuum in Jar used for making afterwards, vacuum 0.05-0.09MPa, pickles temperature control at 25-40 DEG C,
Salting period is 7-15d；
(4) clean：Duck's egg after pickling is cleaned up, wraps up in tinfoil, it is standby；
(5) toast：The duck's egg of step (4) is placed in oven, 110-120 DEG C of baking 10-15min, is vacuum-packed after cooling
Produce heavy wool gumbo salted egg.
As concrete technical scheme, the tender okra folder, okra, rosemary, the ratio of lemon grass (Cymbopogon citratus) by weight are
10-30:10-20:5-7:1。
As concrete technical scheme, the tender okra folder, okra, rosemary, lemon grass (Cymbopogon citratus) add during boiling boiling
Solid-liquid ratio is 1:8-15kg/L.
As concrete technical scheme, concentration of the salt in filtrate is 18-20%.
As concrete technical scheme, the mass ratio of the Chinese prickly ash and tender okra folder is 1:0.01-0.1, dried orange peel and yellow autumn
The mass ratio of the tender folder of certain herbaceous plants with big flowers is 1:0.1-0.5.
The salted egg prepared using the above method is instant heavy wool okra salted egg.
The present invention presss from both sides tender okra, okra, rosemary, lemon grass (Cymbopogon citratus) are boiled after being crushed, fully by four kinds of things
Aqueous soluble active constituent extraction in matter, by the use of its extract solution as the basis of salted egg salting liquid, ensure that the nutrition of pickling liquid into
Point.
Okra okra fruit contains the ore deposits such as abundant protein, free amino acid, VC, VA, VE and phosphorus, iron, potassium, calcium, zinc, manganese
Prime element and the stickum being made up of pectin and polysaccharide etc..Contain protein 2.5g, fatty 0.1g, carbon water in per 100g okra fruits
Compound 2.7g, crude fibre 3.9g, retinol1 0.2mg, vitamin B2 0.06mg, vitamin C 44mg, vitamin e1 .03mg,
Nicotinic acid l.0mg, the international unit of vitamin A 660, mineral nutrition potassium 95mg, Ca45 mg, phosphorus 65mg, magnesium 29mg.
Contain a kind of stickiness liquid matter and araban, galactan, rhamnosan, protein etc. in okra okra fruit,
It is often edible to help digest, strengthen muscle power, protection liver, the whole intestines of stomach invigorating.The multiple nutritional components such as contained iron, calcium and carbohydrate,
There is the effect of prevention anaemia.Okra medium-height grass acid content is low, so the absorption rate of calcium is higher, come must well than milk, to element
Trencherman and developmental child, it is good calcareous source.Contained vitamin A and β-carrotene etc., beneficial in okra
In retinal health, safeguard eyesight.Okra can strengthen human body anti-cancer, anticancer rich in having zinc and selenium and other trace elements, in addition,
It is not only with health role to skin also containing abundant vitamin C and Soluble Fiber, and skin-whitening, delicacy can be made.Huang Qiu
Mucin in certain herbaceous plants with big flowers plays the role of to suppress sugar absorption, so in recent years again as the folk prescription for treating diabetes.Okra also contains
The medicative composition of special tool, the strong kidney qi-restoratives of energy, has auxiliary therapeutic action to male's organic disease, enjoys " plant vigour "
Good reputation.Therefore the nutritive value of salted egg can be improved as pickling liquid using the extract of tender okra folder and okra.
Glycoside of the rosemary herb containing apiolin (Apigenin) and cyanidenon (Luteolin), rosmarinine
(Rosmaricine), the multiple compounds such as carnosic acid (Carnosic acid) and ursolic acid (Ursolic acid).Help
Digestion fat, germ, oxidation resistant effect are killed, be often used as food dressing at present.
Lemon grass (Cymbopogon citratus) is the conventional condiment in the style of cooking of Southeast Asia, rich in abundant lemon grass (Cymbopogon citratus) essential oil, has stomach invigorating, diuresis, prevents
Anaemia and skin care, spleen-and-stomach-invigorating, flatulence, pain are dispelled, help digest and other effects.
The invention has the advantages that：
It is 1. nutritious
The present invention presss from both sides tender okra, okra is that primary raw material prepares pickling liquid, while compounds rosemary, lemon grass (Cymbopogon citratus)
To adjust the flavor and taste of pickling liquid so that final products have a variety of nutrition in okra, rosemary, lemon grass (Cymbopogon citratus) into
Point, more single salt pickled products nutrition is more abundant.
2. features good taste
Rosemary, the distinctive flavor of lemon grass (Cymbopogon citratus) are introduced pickling liquid by the present invention so that pickling liquid has rosemary, lemon grass (Cymbopogon citratus)
Peat-reek so that the salubrious non-greasy of products taste.Add a small amount of capsicum, Chinese prickly ash, dried orange peel simultaneously to be seasoned so that product
It is more suitable for the demand of consuming public.
3. salting period is short
Traditional salted egg salting time is generally required one month or so, and the present invention is pickled using vacuum complete immersion so that is entered
The taste time is shorter, while 25-40 DEG C of condition vacuum curing of constant temperature so that molecular diffusion rates are faster, evenly.
4. how oiliness oil is
The present invention pickle before by duck's egg with alcohol-pickled, cause the moisture in yolk to divide in the presence of pickling liquid afterwards
From so that fat aggregation produces the salted egg of heavy wool, while the further agglomeration separation of grease during baking, and finally causes product
Oil is more, and the effect of a variety of flavorings make it that product is oily but not greasy.
Embodiment
With reference to specific embodiment, the present invention is described further, it is pointed out that following examples are with example
The indicative explaination that the form of act is done to the present invention, but protection scope of the present invention is not limited to that, all this areas
The equivalent replacement that technical staff is done with the spirit of the present invention to the present invention each falls within protection scope of the present invention.
Embodiment 1
A kind of preparation method of instant heavy wool gumbo salted egg, comprises the following steps：
(1) pickling liquid is prepared：Tender okra is pressed from both sides, okra, rosemary, lemon grass (Cymbopogon citratus) clean dry, broken wall crush, add
3-7min is boiled in boiling, adds Chinese prickly ash, dried orange peel, continues to boil 5-10min, cooled and filtered, takes addition salt in filtrate to obtain pickling liquid,
It is standby；
(2) duck's egg is handled：Rascal duck's egg is taken, is cleaned with sterilized water, dries surface moisture, duck's egg is immersed in white wine
10-30min, pull out, dry, it is standby；
(3) pickle：Duck's egg in step (2) is put into Jar used for making, the pickling liquid poured into step (1) so that pickle
Liquid is completely soaked duck's egg, takes out vacuum in Jar used for making afterwards, vacuum 0.05-0.09MPa, pickles temperature control at 25-40 DEG C,
Salting period is 7-15d；
(4) clean：Duck's egg after pickling is cleaned up, wraps up in tinfoil, it is standby；
(5) toast：The duck's egg of step (4) is placed in oven, 110-120 DEG C of baking 10-15min, is vacuum-packed after cooling
Produce heavy wool gumbo salted egg.
Embodiment 2
A kind of preparation method of instant heavy wool gumbo salted egg, comprises the following steps：
(1) pickling liquid is prepared：Tender okra is pressed from both sides, okra, rosemary, lemon grass (Cymbopogon citratus) clean dry, tender okra folder,
Okra, rosemary, the 10-30 in mass ratio of lemon grass (Cymbopogon citratus):10-20:5-7:1 weighs, and broken wall crushes afterwards, adds boiling to boil 3-
7min, Chinese prickly ash, dried orange peel are added, continue to boil 5-10min, cooled and filtered, take addition salt in filtrate to obtain pickling liquid, it is standby；
(2) duck's egg is handled：Rascal duck's egg is taken, is cleaned with sterilized water, dries surface moisture, duck's egg is immersed in white wine
10-30min, pull out, dry, it is standby；
(3) pickle：Duck's egg in step (2) is put into Jar used for making, the pickling liquid poured into step (1) so that pickle
Liquid is completely soaked duck's egg, takes out vacuum in Jar used for making afterwards, vacuum 0.05-0.09MPa, pickles temperature control at 25-40 DEG C,
Salting period is 7-15d；
(4) clean：Duck's egg after pickling is cleaned up, wraps up in tinfoil, it is standby；
(5) toast：The duck's egg of step (4) is placed in oven, 110-120 DEG C of baking 10-15min, is vacuum-packed after cooling
Produce heavy wool gumbo salted egg.
Embodiment 3
A kind of preparation method of instant heavy wool gumbo salted egg, comprises the following steps：
(1) pickling liquid is prepared：Tender okra is pressed from both sides, okra, rosemary, lemon grass (Cymbopogon citratus) clean dry, tender okra folder,
Okra, rosemary, in mass ratio the 10 of lemon grass (Cymbopogon citratus):10:5:1 weighs, and broken wall crushes well mixed afterwards, is by solid-liquid ratio
1:8-15 adds boiling to boil 3-7min.The mass ratio of Chinese prickly ash and tender okra folder is 1:0.01-0.1 weighs Chinese prickly ash, dried orange peel and yellow autumn
The mass ratio of the tender folder of certain herbaceous plants with big flowers is 1:0.1-0.5 weighs dried orange peel, and dried orange peel, Chinese prickly ash are added in the liquid after boiling, continue to boil 5-
10min, cooled and filtered, taking and salt is added in filtrate, concentration of the adjustment salt in filtrate is 18%-20%, obtains pickling liquid,
It is standby；
(2) duck's egg is handled：Rascal duck's egg is taken, is cleaned with sterilized water, dries surface moisture, duck's egg is immersed in white wine
10-30min, pull out, dry, it is standby；
(3) pickle：Duck's egg in step (2) is put into Jar used for making, the pickling liquid poured into step (1) so that pickle
Liquid is completely soaked duck's egg, takes out vacuum in Jar used for making afterwards, vacuum 0.05-0.09MPa, pickles temperature control at 25-40 DEG C,
Salting period is 7-15d；
(4) clean：Duck's egg after pickling is cleaned up, wraps up in tinfoil, it is standby；
(5) toast：The duck's egg of step (4) is placed in oven, 110-120 DEG C of baking 10-15min, is vacuum-packed after cooling
Produce heavy wool gumbo salted egg.
Embodiment 4
A kind of preparation method of instant heavy wool gumbo salted egg, comprises the following steps：
(1) pickling liquid is prepared：Tender okra is pressed from both sides, okra, rosemary, lemon grass (Cymbopogon citratus) clean dry, tender okra folder,
Okra, rosemary, in mass ratio the 30 of lemon grass (Cymbopogon citratus):20:7:1 weighs, and broken wall crushes well mixed afterwards, is by solid-liquid ratio
1:8 plus boiling boiling 3-7min.The mass ratio of Chinese prickly ash and tender okra folder is 1:0.01 weighs Chinese prickly ash, dried orange peel and tender okra folder
Mass ratio is 1:0.1 weighs dried orange peel, and dried orange peel, Chinese prickly ash are added in the liquid after boiling, and continues to boil 5-10min, cooled and filtered,
Take and salt is added in filtrate, concentration of the adjustment salt in filtrate is 18%-20%, obtains pickling liquid, standby；
(2) duck's egg is handled：Rascal duck's egg is taken, is cleaned with sterilized water, dries surface moisture, duck's egg is immersed in white wine
10min, pull out, dry, it is standby；
(3) pickle：Duck's egg in step (2) is put into Jar used for making, the pickling liquid poured into step (1) so that pickle
Liquid is completely soaked duck's egg, takes out vacuum in Jar used for making afterwards, vacuum 0.05-0.09MPa, pickles temperature control at 25 DEG C, salt down
Time processed is 15d；
(4) clean：Duck's egg after pickling is cleaned up, wraps up in tinfoil, it is standby；
(5) toast：The duck's egg of step (4) is placed in oven, 110-120 DEG C of baking 10-15min, is vacuum-packed after cooling
Produce heavy wool gumbo salted egg.
Embodiment 5
A kind of preparation method of instant heavy wool gumbo salted egg, comprises the following steps：
(1) pickling liquid is prepared：Tender okra is pressed from both sides, okra, rosemary, lemon grass (Cymbopogon citratus) clean dry, tender okra folder,
Okra, rosemary, in mass ratio the 20 of lemon grass (Cymbopogon citratus):15:6:1 weighs, and broken wall crushes well mixed afterwards, is by solid-liquid ratio
1:15 plus boiling boiling 3-7min.The mass ratio of Chinese prickly ash and tender okra folder is 1:0.1 weighs Chinese prickly ash, dried orange peel and tender okra folder
Mass ratio is 1:0.5 weighs dried orange peel, and dried orange peel, Chinese prickly ash are added in the liquid after boiling, and continues to boil 5-10min, cooled and filtered,
Take and salt is added in filtrate, concentration of the adjustment salt in filtrate is 18%-20%, obtains pickling liquid, standby；
(2) duck's egg is handled：Rascal duck's egg is taken, is cleaned with sterilized water, dries surface moisture, duck's egg is immersed in white wine
30min, pull out, dry, it is standby；
(3) pickle：Duck's egg in step (2) is put into Jar used for making, the pickling liquid poured into step (1) so that pickle
Liquid is completely soaked duck's egg, takes out vacuum in Jar used for making afterwards, vacuum 0.05-0.09MPa, pickles temperature control at 40 DEG C, salt down
Time processed is 7d；
(4) clean：Duck's egg after pickling is cleaned up, wraps up in tinfoil, it is standby；
(5) toast：The duck's egg of step (4) is placed in oven, 110-120 DEG C of baking 10-15min, is vacuum-packed after cooling
Produce heavy wool gumbo salted egg.
Embodiment 6
Instant heavy wool okra salted egg prepared by a kind of method such as embodiment 1.
Embodiment 7
Instant heavy wool okra salted egg prepared by a kind of method such as embodiment 2.
Embodiment 8
Instant heavy wool okra salted egg prepared by a kind of method such as embodiment 3.
Embodiment 9
Instant heavy wool okra salted egg prepared by a kind of method such as embodiment 4.
Embodiment 10
Instant heavy wool okra salted egg prepared by a kind of method such as embodiment 5.
Claims (6)
1. a kind of preparation method of instant heavy wool gumbo salted egg, it is characterised in that comprise the following steps：(1) pickling liquid is prepared：Will
Tender okra folder, okra, rosemary, lemon grass (Cymbopogon citratus), which are cleaned, dries, and broken wall crushes, and adds boiling to boil 3-7min, adds Chinese prickly ash, old
Skin, continue to boil 5-10min, cooled and filtered, take addition salt in filtrate to obtain pickling liquid, it is standby；
(2) duck's egg is handled：Rascal duck's egg is taken, is cleaned with sterilized water, dries surface moisture, duck's egg is immersed in 10- in white wine
30min, pull out, dry, it is standby；
(3) pickle：Duck's egg in step (2) is put into Jar used for making, the pickling liquid poured into step (1) so that pickling liquid is complete
Complete immersion duck's egg, vacuum in Jar used for making is taken out afterwards, vacuum 0.05-0.09MPa, temperature control is pickled at 25-40 DEG C, pickles
Time is 7-15d；
(4) clean：Duck's egg after pickling is cleaned up, wraps up in tinfoil, it is standby；
(5) toast：The duck's egg of step (4) is placed in oven, 110-120 DEG C of baking 10-15min, is vacuum-packed and is produced after cooling
Heavy wool gumbo salted egg.
A kind of 2. preparation method of instant heavy wool okra salted egg as claimed in claim 1, it is characterised in that the okra
Tender folder, okra, rosemary, the ratio of lemon grass (Cymbopogon citratus) by weight are 10-30:10-20:5-7:1.
A kind of 3. preparation method of instant heavy wool okra salted egg as claimed in claim 1, it is characterised in that the okra
Solid-liquid ratio is 1 during tender folder, okra, rosemary, lemon grass (Cymbopogon citratus) add boiling boiling:8-15kg/L.
4. a kind of preparation method of instant heavy wool okra salted egg as claimed in claim 1, it is characterised in that the salt exists
Concentration in filtrate is 18-20%.
A kind of 5. preparation method of instant heavy wool okra salted egg as claimed in claim 1, it is characterised in that the Chinese prickly ash with
The mass ratio of tender okra folder is 1:The mass ratio of 0.01-0.1, the dried orange peel and tender okra folder is 1:0.1-0.5.
It is 6. a kind of using the instant heavy wool okra salted egg prepared such as claim 1-5 either method.
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850884A (en) * | 2018-05-29 | 2018-11-23 | 温州市航洋食品配料有限公司 | A kind of yolk fuel-displaced i.e. zone of eclipse shell roasted egg and its processing method |
| CN111616316A (en) * | 2020-05-25 | 2020-09-04 | 湖北神丹健康食品有限公司 | Method for making low-salt baked salted eggs |
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| CN103504355A (en) * | 2013-10-21 | 2014-01-15 | 河北经贸大学 | Processing method of baked whole duck eggs |
| CN104000228A (en) * | 2014-06-17 | 2014-08-27 | 沈正一 | Method for sousing vacuum-soused spiced green tea salted duck eggs |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN108850884A (en) * | 2018-05-29 | 2018-11-23 | 温州市航洋食品配料有限公司 | A kind of yolk fuel-displaced i.e. zone of eclipse shell roasted egg and its processing method |
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