CN107692084A - 一种易剥壳松花蛋制备方法 - Google Patents

一种易剥壳松花蛋制备方法 Download PDF

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CN107692084A
CN107692084A CN201710811766.1A CN201710811766A CN107692084A CN 107692084 A CN107692084 A CN 107692084A CN 201710811766 A CN201710811766 A CN 201710811766A CN 107692084 A CN107692084 A CN 107692084A
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lime
preserved egg
egg
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filtrate
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陈嗣玖
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Feixi County Shuangfeng Egg Products Factory
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L15/00Egg products; Preparation or treatment thereof
    • A23L15/30Addition of substances other than those covered by A23L15/20 – A23L15/25
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/03Organic compounds
    • A23L29/035Organic compounds containing oxygen as heteroatom
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/20Removal of unwanted matter, e.g. deodorisation or detoxification
    • A23L5/27Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Botany (AREA)
  • Mycology (AREA)
  • Meat, Egg Or Seafood Products (AREA)

Abstract

本发明涉及禽蛋类食品加工技术领域,具体是公开了一种易剥壳松花蛋制备方法,包括以下步骤:步骤一,皮蛋料备取,步骤三,皮蛋腌制,步骤四,外壳处理,步骤五,去味杀菌,步骤六,真空包装。本发明克服了现有技术的不足,首先采用常规方法制备松花蛋,然后在将制备好的松花蛋浸泡白醋,利用醋酸与蛋壳反应来进一步的腐蚀蛋壳,且消除残留在松花蛋内的碱性气体,降低松花蛋的涩味,最后利用白酒来冲洗处理后的松花蛋,高效的除去残留的醋味,利用白酒的高渗透和易挥发的特性,最大程度的减低了其他味道的侵入,保留的松花蛋的原汁原味。

Description

一种易剥壳松花蛋制备方法
技术领域
本发明涉及禽蛋类食品加工技术领域,具体属于一种易剥壳松花蛋制备方法。
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。
其中松花蛋蛋壳由于经过石灰的腐蚀,很容易破碎,在食用时,剥壳非常的麻烦,且很容易导致内部皮蛋破碎,影响其外观。
发明内容
本发明的目的是提供了一种易剥壳松花蛋制备方法,克服了现有技术的不足,解决了现有松花蛋剥壳困难的问题。
为解决上述问题,本发明所采取的技术方案如下:
一种易剥壳松花蛋制备方法,包括以下步骤:
步骤一,皮蛋料备取,按以下重量称取各原料组分:生石灰300-400份,纯碱0.12份,食盐0.18份,红茶末0.05份,氯化亚铁0.01份;
步骤二,皮蛋料配制:向红茶末中加入适量的水煮沸并过滤,把滤液放在容器中,再将生石灰、纯碱、食盐、氯化亚铁及适量的水加入滤液中,适当搅拌,待完全作用后,进行过滤,取其滤液备用;
步骤三,皮蛋腌制:将步骤一中腌制好的蛋轻轻放入滤液中浸渍,蛋面上加盖或用重物压住,以免蛋露出液面,腌渍两周左右便取出,风干后置于室温中贮藏两周,便可成熟为风味良好的皮蛋;
步骤四,外壳处理,腌制好的皮蛋依次放入到白醋溶液中进行浸泡,浸泡时间为10-20min;
步骤五,去味杀菌,将浸泡过白醋的皮蛋用低度白酒容易进行冲洗,最后自然晾干,待酒味散尽即可;
步骤六,真空包装:将晾干后的皮蛋装入到塑料袋中,每袋1枚,真空封口。
进一步,所述的步骤四中浸泡时间为15min。
进一步,所述的低度白酒酒精度为10-20度。
本发明与现有技术相比较,本发明的实施效果如下:
本发明所述一种易剥壳松花蛋制备方法,首先采用常规方法制备松花蛋,然后在将制备好的松花蛋浸泡白醋,利用醋酸与蛋壳反应来进一步的腐蚀蛋壳,且消除残留在松花蛋内的碱性气体,降低松花蛋的涩味,最后利用白酒来冲洗处理后的松花蛋,高效的除去残留的醋味,利用白酒的高渗透和易挥发的特性,最大程度的减低了其他味道的侵入,保留的松花蛋的原汁原味。
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。
本发明所述的一种易剥壳松花蛋制备方法,包括以下步骤:
步骤一,皮蛋料备取,按以下重量称取各原料组分:生石灰300-400份,纯碱0.12份,食盐0.18份,红茶末0.05份,氯化亚铁0.01份;
步骤二,皮蛋料配制:向红茶末中加入适量的水煮沸并过滤,把滤液放在容器中,再将生石灰、纯碱、食盐、氯化亚铁及适量的水加入滤液中,适当搅拌,待完全作用后,进行过滤,取其滤液备用;
步骤三,皮蛋腌制:将步骤一中腌制好的蛋轻轻放入滤液中浸渍,蛋面上加盖或用重物压住,以免蛋露出液面,腌渍两周左右便取出,风干后置于室温中贮藏两周,便可成熟为风味良好的皮蛋;
步骤四,外壳处理,腌制好的皮蛋依次放入到白醋溶液中进行浸泡,浸泡时间为10-20min;
步骤五,去味杀菌,将浸泡过白醋的皮蛋用低度白酒容易进行冲洗,最后自然晾干,待酒味散尽即可;
步骤六,真空包装:将晾干后的皮蛋装入到塑料袋中,每袋1枚,真空封口。
进一步,所述的步骤四中浸泡时间为15min。
进一步,所述的低度白酒酒精度为10-20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 (3)

1.一种易剥壳松花蛋制备方法,其特征在于:包括以下步骤:
步骤一,皮蛋料备取,按以下重量称取各原料组分:生石灰300-400份,纯碱0.12份,食盐0.18份,红茶末0.05份,氯化亚铁0.01份;
步骤二,皮蛋料配制:向红茶末中加入适量的水煮沸并过滤,把滤液放在容器中,再将生石灰、纯碱、食盐、氯化亚铁及适量的水加入滤液中,适当搅拌,待完全作用后,进行过滤,取其滤液备用;
步骤三,皮蛋腌制:将步骤一中腌制好的蛋轻轻放入滤液中浸渍,蛋面上加盖或用重物压住,以免蛋露出液面,腌渍两周左右便取出,风干后置于室温中贮藏两周,便可成熟为风味良好的皮蛋;
步骤四,外壳处理,腌制好的皮蛋依次放入到白醋溶液中进行浸泡,浸泡时间为10-20min;
步骤五,去味杀菌,将浸泡过白醋的皮蛋用低度白酒容易进行冲洗,最后自然晾干,待酒味散尽即可;
步骤六,真空包装:将晾干后的皮蛋装入到塑料袋中,每袋1枚,真空封口。
2.根据权利要求1所述的一种易剥壳松花蛋制备方法,其特征在于:所述的步骤四中浸泡时间为15min。
3.根据权利要求1所述的一种易剥壳松花蛋制备方法,其特征在于:所述的低度白酒酒精度为10-20度。
CN201710811766.1A 2017-09-11 2017-09-11 一种易剥壳松花蛋制备方法 Pending CN107692084A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111838628A (zh) * 2020-07-17 2020-10-30 湖北伊念食品有限公司 一种不添加铅铜锌重金属化合物的皮蛋腌制液及用腌制液生产皮蛋的工艺

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CN105685844A (zh) * 2016-01-20 2016-06-22 童益清 一种皮蛋制作工艺

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CN101953456A (zh) * 2010-09-29 2011-01-26 重庆合川盐化工业有限公司 盐皮蛋盐
CN105685844A (zh) * 2016-01-20 2016-06-22 童益清 一种皮蛋制作工艺

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN111838628A (zh) * 2020-07-17 2020-10-30 湖北伊念食品有限公司 一种不添加铅铜锌重金属化合物的皮蛋腌制液及用腌制液生产皮蛋的工艺
CN111838628B (zh) * 2020-07-17 2022-11-08 湖北伊念食品有限公司 一种不添加铅铜锌重金属化合物的皮蛋腌制液及用腌制液生产皮蛋的工艺

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Application publication date: 20180216