CN107712674A - 一种具有强筋健骨的保健松花蛋制备方法 - Google Patents
一种具有强筋健骨的保健松花蛋制备方法 Download PDFInfo
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- 235000020097 white wine Nutrition 0.000 claims description 4
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- VEXZGXHMUGYJMC-UHFFFAOYSA-M Chloride anion Chemical compound [Cl-] VEXZGXHMUGYJMC-UHFFFAOYSA-M 0.000 claims description 3
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- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
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Abstract
本发明涉及禽蛋类食品加工技术领域,本发明公开了一种具有强筋健骨的保健松花蛋制备方法,包括如下步骤:(1),备料,(2),入味剂制备,(3),入味,(4),皮蛋料配制,(5),皮蛋腌制。发明的目的是克服现有技术的不足,利用高度白酒将菟丝子、破故纸、金樱子、小茴香、川芎、牛膝、当归、肉桂、甘草、大枣、沉香内的药物成分吸出,再利用其渗透性强的原理,将药物成分输送至蛋中,然后再将蛋制造皮蛋,使皮蛋具有补肾壮阳,固精,养血,强筋骨的保健功能,既满足了食用者的口感需求,又具有保健功能。
Description
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强筋健骨的保健松花蛋制备方法。
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,提供一种具有强筋健骨的保健松花蛋制备方法,利用高度白酒将菟丝子、破故纸、金樱子、小茴香、川芎、牛膝、当归、肉桂、甘草、大枣、沉香内的药物成分吸出,再利用其渗透性强的原理,将药物成分输送至蛋中,然后再将蛋制造皮蛋,使皮蛋具有补肾壮阳,固精,养血,强筋骨的保健功能,既满足了食用者的口感需求,又具有保健功能。
为了实现上述目的本发明采用如下技术方案:
一种具有强筋健骨的保健松花蛋制备方法,包括如下步骤:
(1),备料
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,菟丝子17份、破故纸5份、金樱子4.5份、小茴香2.5份、川芎3.5份、牛膝8份、当归0.9份、肉桂1.5份、甘草1.2份、大枣13份、沉香1.7份、高度白酒2000~4000份;
(2),入味剂制备
将菟丝子、破故纸、金樱子、小茴香、川芎、牛膝、当归、肉桂、甘草、大枣、沉香按照要求称取后打捣成粗末,装入纱布袋内封口,放入干净的器皿中;倒入高度白酒浸泡,加盖;将器皿放入锅中,隔水加热约1小时,后自热冷却至室温即可;
(3),入味
将蛋清洗干净后放入到入味剂内进行浸泡,浸泡时间为10-15小时;
(4),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、食盐、纯碱、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;
(5),皮蛋腌制
将步骤(3)中入味好的蛋轻轻放入步骤(4)所得滤液中浸渍,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。
进一步,所述的高度白酒为60度白酒。
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强筋健骨的保健松花蛋制备方法,利用中度白酒来蒸煮药材使其快速的出汁,然后加入高度白酒进行二次浸泡,最大程度的保证药材的利用率,且此酒具有补肾壮阳,固精,养血,强筋骨的效果。
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。
一种具有强筋健骨的保健松花蛋制备方法,包括如下步骤:
(1),备料
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,菟丝子17份、破故纸5份、金樱子4.5份、小茴香2.5份、川芎3.5份、牛膝8份、当归0.9份、肉桂1.5份、甘草1.2份、大枣13份、沉香1.7份、高度白酒2000~4000份;
(2),入味剂制备
将菟丝子、破故纸、金樱子、小茴香、川芎、牛膝、当归、肉桂、甘草、大枣、沉香按照要求称取后打捣成粗末,装入纱布袋内封口,放入干净的器皿中;倒入高度白酒浸泡,加盖;将器皿放入锅中,隔水加热约1小时,后自热冷却至室温即可;
(3),入味
将蛋清洗干净后放入到入味剂内进行浸泡,浸泡时间为10-15小时;
(4),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、食盐、纯碱、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;
(5),皮蛋腌制
将步骤(3)中入味好的蛋轻轻放入步骤(4)所得滤液中浸渍,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。
进一步,所述的高度白酒为60度白酒。
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 (2)
1.一种具有强筋健骨的保健松花蛋制备方法,其特征在于,包括如下步骤:
(1),备料
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,菟丝子17份、破故纸5份、金樱子4.5份、小茴香2.5份、川芎3.5份、牛膝8份、当归0.9份、肉桂1.5份、甘草1.2份、大枣13份、沉香1.7份、高度白酒2000~4000份;
(2),入味剂制备
将菟丝子、破故纸、金樱子、小茴香、川芎、牛膝、当归、肉桂、甘草、大枣、沉香按照要求称取后打捣成粗末,装入纱布袋内封口,放入干净的器皿中;倒入高度白酒浸泡,加盖;将器皿放入锅中,隔水加热约1小时,后自热冷却至室温即可;
(3),入味
将蛋清洗干净后放入到入味剂内进行浸泡,浸泡时间为10-15小时;
(4),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、食盐、纯碱、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;
(5),皮蛋腌制
将步骤(3)中入味好的蛋轻轻放入步骤(4)所得滤液中浸渍,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。
2.根据权利要求1所述的一种具有强筋健骨的保健松花蛋制备方法,其特征在于:所述的高度白酒为60度白酒。
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Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN101720946A (zh) * | 2008-10-31 | 2010-06-09 | 黎志刚 | 双味蛋 |
CN102090661A (zh) * | 2011-01-24 | 2011-06-15 | 苏洋 | 保健皮蛋及其制备方法 |
CN105685844A (zh) * | 2016-01-20 | 2016-06-22 | 童益清 | 一种皮蛋制作工艺 |
CN106963846A (zh) * | 2017-02-15 | 2017-07-21 | 合肥步之道商贸有限公司 | 一种强筋健骨型白酒 |
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Publication number | Priority date | Publication date | Assignee | Title |
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CN101720946A (zh) * | 2008-10-31 | 2010-06-09 | 黎志刚 | 双味蛋 |
CN102090661A (zh) * | 2011-01-24 | 2011-06-15 | 苏洋 | 保健皮蛋及其制备方法 |
CN105685844A (zh) * | 2016-01-20 | 2016-06-22 | 童益清 | 一种皮蛋制作工艺 |
CN106963846A (zh) * | 2017-02-15 | 2017-07-21 | 合肥步之道商贸有限公司 | 一种强筋健骨型白酒 |
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