CN107692084A - 一种易剥壳松花蛋制备方法 - Google Patents
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- 235000013601 eggs Nutrition 0.000 title claims abstract description 68
- 238000000034 method Methods 0.000 title claims abstract description 13
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000463 material Substances 0.000 claims abstract description 7
- 235000019640 taste Nutrition 0.000 claims abstract description 6
- 235000013305 food Nutrition 0.000 claims abstract description 5
- 230000001954 sterilising effect Effects 0.000 claims abstract description 4
- 238000004659 sterilization and disinfection Methods 0.000 claims abstract description 4
- 238000009461 vacuum packaging Methods 0.000 claims abstract description 4
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims description 12
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims description 12
- 239000000706 filtrate Substances 0.000 claims description 12
- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 6
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- 235000006468 Thea sinensis Nutrition 0.000 claims description 6
- 235000020279 black tea Nutrition 0.000 claims description 6
- 239000000292 calcium oxide Substances 0.000 claims description 6
- 235000012255 calcium oxide Nutrition 0.000 claims description 6
- 150000003839 salts Chemical class 0.000 claims description 6
- 235000017550 sodium carbonate Nutrition 0.000 claims description 6
- 229910000029 sodium carbonate Inorganic materials 0.000 claims description 6
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 claims description 5
- 239000002994 raw material Substances 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 230000000694 effects Effects 0.000 claims description 3
- 239000007788 liquid Substances 0.000 claims description 3
- 230000035800 maturation Effects 0.000 claims description 3
- 238000005554 pickling Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000002639 sodium chloride Nutrition 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 abstract description 6
- 102000002322 Egg Proteins Human genes 0.000 abstract description 5
- 108010000912 Egg Proteins Proteins 0.000 abstract description 5
- 210000003278 egg shell Anatomy 0.000 abstract description 5
- 235000020097 white wine Nutrition 0.000 abstract description 4
- 235000019606 astringent taste Nutrition 0.000 abstract description 2
- 238000007796 conventional method Methods 0.000 abstract description 2
- 230000007812 deficiency Effects 0.000 abstract description 2
- 230000001476 alcoholic effect Effects 0.000 description 2
- 241000272525 Anas platyrhynchos Species 0.000 description 1
- 235000008733 Citrus aurantifolia Nutrition 0.000 description 1
- 235000008331 Pinus X rigitaeda Nutrition 0.000 description 1
- 235000011613 Pinus brutia Nutrition 0.000 description 1
- 241000018646 Pinus brutia Species 0.000 description 1
- 235000011941 Tilia x europaea Nutrition 0.000 description 1
- 230000007797 corrosion Effects 0.000 description 1
- 238000005260 corrosion Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 238000007654 immersion Methods 0.000 description 1
- 239000004571 lime Substances 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- NHDHVHZZCFYRSB-UHFFFAOYSA-N pyriproxyfen Chemical compound C=1C=CC=NC=1OC(C)COC(C=C1)=CC=C1OC1=CC=CC=C1 NHDHVHZZCFYRSB-UHFFFAOYSA-N 0.000 description 1
- 239000013589 supplement Substances 0.000 description 1
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- A—HUMAN NECESSITIES
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- 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
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
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- 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
- A23L29/00—Foods or foodstuffs containing additives; Preparation or treatment thereof
- A23L29/03—Organic compounds
- A23L29/035—Organic compounds containing oxygen as heteroatom
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- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
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- A—HUMAN NECESSITIES
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/27—Removal of unwanted matter, e.g. deodorisation or detoxification by chemical treatment, by adsorption or by absorption
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- 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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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
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。
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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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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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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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《家庭厨房大全》: "《家庭厨房大全》", 30 November 2007, 北京-金盾出版社 * |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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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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