CN107647317A - 一种具有祛风除湿松花蛋制备方法 - Google Patents

一种具有祛风除湿松花蛋制备方法 Download PDF

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CN107647317A
CN107647317A CN201710812941.9A CN201710812941A CN107647317A CN 107647317 A CN107647317 A CN 107647317A CN 201710812941 A CN201710812941 A CN 201710812941A CN 107647317 A CN107647317 A CN 107647317A
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parts
dispelling wind
eliminating dampness
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陈嗣玖
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Feixi County Shuangfeng Egg Products Factory
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Abstract

本发明公开了一种具有祛风除湿松花蛋制备方法，包括如下步骤：（1）祛风除湿入味剂备料；（2）祛风除湿入味剂的制备；（3）高压入味浸泡；（4）料灰调制；（5）松花蛋制备。发明的目的是克服现有技术的不足，利用白酒快速的将制附子、熟地、麦冬、仙灵脾、五加皮、草薢、桂心、当归、杜仲、茵芋、天麻、川芎的药物成分吸出，再与白醋混合一起离水加热制备成入味剂，然后采用此入味剂高压浸泡鸡蛋，使其附有药物成分，最后制成松花蛋，此法制备的松花蛋具有舒筋活血，强筋壮骨，祛风除湿，散寒止痛的效果，且携带方便，食用快捷。

Description

一种具有祛风除湿松花蛋制备方法
技术领域
本发明涉及禽蛋类食品加工技术领域，具体是公开了一种具有祛风除湿松花蛋制备方法。
背景技术
松花蛋，又称皮蛋、变蛋、灰包蛋等，是一种中国传统风味蛋制品。主要原材料是鸭蛋，口感鲜滑爽口，色香味均有独到之处。松花蛋不仅为国内广大消费者所喜爱，在国际市场上也享有盛名。
经过特殊的加工方式后，松花蛋会变得黝黑光亮，上面还有白色的花纹，闻一闻则有一种特殊的香气扑鼻而来，是人民群众喜欢的美食之一。
发明内容
本发明的目的是克服现有技术的不足，提供一种具有祛风除湿松花蛋制备方法，利用白酒快速的将制附子、熟地、麦冬、仙灵脾、五加皮、草薢、桂心、当归、杜仲、茵芋、天麻、川芎的药物成分吸出，再与白醋混合一起离水加热制备成入味剂，然后采用此入味剂高压浸泡鸡蛋，使其附有药物成分，最后制成松花蛋，此法制备的松花蛋具有舒筋活血，强筋壮骨，祛风除湿，散寒止痛的效果，且携带方便，食用快捷。
为了实现上述目的本发明采用如下技术方案：
一种具有祛风除湿松花蛋制备方法，包括如下步骤：
（1）祛风除湿入味剂备料
按以下重量称取各原料组分：制附子3～4份、熟地1～2份、麦冬2～3份、仙灵脾1～4份、五加皮2～3份、草薢2～3份、桂心4～5份、当归1.5～2.5份、杜仲1.5～2份、茵芋1～4份、天麻1～4份、川芎3～4份、白酒400～800份,白醋500～1000份；
（2）祛风除湿入味剂的制备
先将制附子、熟地、麦冬、仙灵脾、五加皮、草薢、桂心、当归、杜仲、茵芋、天麻、川芎一同捣为粗末装入白纱布袋，封口，然后向封口的白纱布袋内加入白酒进行浸泡，浸泡10小时后，加入白醋最后离水加热30～60min后自然冷却、得祛风除湿入味剂备用；
（3）高压入味浸泡
将祛风除湿入味剂和鸡蛋一起加入到密封容器中，然后通过气泵对密封容器进行增压，保压入味2～3小时；
（4）料灰调制
先将纯碱和食盐放入小瓷缸中，冲入开水，待二者充分溶解后，再分批加入生石灰和柴草灰；
（5）松花蛋制备
将料灰均匀地涂在入味后的鸡蛋上，然后将鸡蛋放置在阴凉处存储30-40天即可。
进一步，所述的步骤（1）中按以下重量称取各原料组分：制附子3.5份、熟地1.5份、麦冬2.5份、仙灵脾2份、五加皮2.5份、草薢2.5份、桂心4.5份、当归2份、杜仲1.7份、茵芋3份、天麻2.5份、川芎3.5份、白酒600份,白醋700份。
进一步，所述的步骤（3）中密封容器中压力为大气压1.5～2倍。
进一步，所述的白酒度数不低于50度。
本发明与现有技术相比较，本发明的实施效果如下：
本发明所述一种具有祛风除湿松花蛋制备方法，利用白酒快速的将制附子、熟地、麦冬、仙灵脾、五加皮、草薢、桂心、当归、杜仲、茵芋、天麻、川芎的药物成分吸出，再与白醋混合一起离水加热制备成入味剂，然后采用此入味剂高压浸泡鸡蛋，使其附有药物成分，最后制成松花蛋，此法制备的松花蛋具有舒筋活血，强筋壮骨，祛风除湿，散寒止痛的效果，且携带方便，食用快捷。
具体实施方式
下面结合实施例对本发明作进一步的描述，但本发明不仅限于这些实例，在为脱离本发明宗旨的前提下，所为任何改进均落在本发明的保护范围之内。
一种具有祛风除湿松花蛋制备方法，包括如下步骤：
（1）祛风除湿入味剂备料
按以下重量称取各原料组分：制附子3～4份、熟地1～2份、麦冬2～3份、仙灵脾1～4份、五加皮2～3份、草薢2～3份、桂心4～5份、当归1.5～2.5份、杜仲1.5～2份、茵芋1～4份、天麻1～4份、川芎3～4份、白酒400～800份,白醋500～1000份；
（2）祛风除湿入味剂的制备
先将制附子、熟地、麦冬、仙灵脾、五加皮、草薢、桂心、当归、杜仲、茵芋、天麻、川芎一同捣为粗末装入白纱布袋，封口，然后向封口的白纱布袋内加入白酒进行浸泡，浸泡10小时后，加入白醋最后离水加热30～60min后自然冷却、得祛风除湿入味剂备用；
（3）高压入味浸泡
将祛风除湿入味剂和鸡蛋一起加入到密封容器中，然后通过气泵对密封容器进行增压，保压入味2～3小时；
（4）料灰调制
先将纯碱和食盐放入小瓷缸中，冲入开水，待二者充分溶解后，再分批加入生石灰和柴草灰；
（5）松花蛋制备
将料灰均匀地涂在入味后的鸡蛋上，然后将鸡蛋放置在阴凉处存储30-40天即可。
进一步，所述的步骤（1）中按以下重量称取各原料组分：制附子3.5份、熟地1.5份、麦冬2.5份、仙灵脾2份、五加皮2.5份、草薢2.5份、桂心4.5份、当归2份、杜仲1.7份、茵芋3份、天麻2.5份、川芎3.5份、白酒600份,白醋700份。
进一步，所述的步骤（3）中密封容器中压力为大气压1.5～2倍。
进一步，所述的白酒度数不低于50度。
以上内容仅仅是对本发明构思所作的举例和说明，所属本技术领域的技术人员对所描述的具体实施例做各种各样的修改或补充或采用类似的方式替代，只要不偏离发明的构思或者超越本权利要求书所定义的范围，均应属于本发明的保护范围。

Claims (4)

1.一种具有祛风除湿松花蛋制备方法，其特征在于，包括如下步骤：
（1）祛风除湿入味剂备料
按以下重量称取各原料组分：制附子3～4份、熟地1～2份、麦冬2～3份、仙灵脾1～4份、五加皮2～3份、草薢2～3份、桂心4～5份、当归1.5～2.5份、杜仲1.5～2份、茵芋1～4份、天麻1～4份、川芎3～4份、白酒400～800份,白醋500～1000份；
（2）祛风除湿入味剂的制备
先将制附子、熟地、麦冬、仙灵脾、五加皮、草薢、桂心、当归、杜仲、茵芋、天麻、川芎一同捣为粗末装入白纱布袋，封口，然后向封口的白纱布袋内加入白酒进行浸泡，浸泡10小时后，加入白醋最后离水加热30～60min后自然冷却、得祛风除湿入味剂备用；
（3）高压入味浸泡
将祛风除湿入味剂和鸡蛋一起加入到密封容器中，然后通过气泵对密封容器进行增压，保压入味2～3小时；
（4）料灰调制
先将纯碱和食盐放入小瓷缸中，冲入开水，待二者充分溶解后，再分批加入生石灰和柴草灰；
（5）松花蛋制备
将料灰均匀地涂在入味后的鸡蛋上，然后将鸡蛋放置在阴凉处存储30-40天即可。
2.根据权利要求1所述的一种具有祛风除湿松花蛋制备方法，其特征在于：所述的步骤（1）中按以下重量称取各原料组分：制附子3.5份、熟地1.5份、麦冬2.5份、仙灵脾2份、五加皮2.5份、草薢2.5份、桂心4.5份、当归2份、杜仲1.7份、茵芋3份、天麻2.5份、川芎3.5份、白酒600份,白醋700份。
3.根据权利要求1所述的一种具有祛风除湿松花蛋制备方法，其特征在于：所述的步骤（3）中密封容器中压力为大气压1.5～2倍。
4.根据权利要求1所述的一种具有祛风除湿松花蛋制备方法，其特征在于：所述的白酒度数不低于50度。
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