CN107801932A - 一种香草味真空软包咸鸭蛋制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及禽蛋类食品加工技术领域,具体是公开了一种香草味真空软包咸鸭蛋制备方法,包括以下步骤:步骤一,咸鸭蛋挑选;步骤二,咸鸭蛋清洗;步骤三,香草味卤水制备;步骤四,熟制;步骤五,真空包装;步骤六,高温杀菌。本发明克服了现有技术的不足,利用香子兰种子、甘草、白醋制备的混合卤水来熟制咸鸭蛋,香子兰种子具有神奇味道和芬芳气味,甘草气微、味甜,白醋是烹调的酸味辅料,色泽透亮、酸味醇正,三者结合后可以有效的去除熟制咸鸭蛋过程中产生的腥味,同时赋予咸鸭蛋特殊的香草味,大大了提高了真空软包咸鸭蛋的给人的感官和味道。
Description
技术领域
本发明涉及禽蛋类食品加工技术领域,具体属于一种香草味真空软包咸鸭蛋制备方法。
背景技术
鸭蛋是我们最熟悉不过的食物之一,但是对于鸭蛋的营养价值你也许不一定了解的透彻,小编对鸭蛋的营养价值还是知道的一清二楚,下面就给各位喜欢吃鸭蛋的朋友们介绍一下哦。 鸭蛋又名鸭子、鸭卵,主要含蛋白质、脂肪、钙、磷、铁、钾、钠、氯等营养成分。鸭蛋性味甘、凉,具有滋阴清肺的作用,适应于病后体虚、燥热咳嗽、咽干喉痛、高血压、泄泻痢疾等病患者食用。鸭蛋营养丰富,可与鸡蛋媲美,鸭蛋含有蛋白质、磷脂、维生素A、维生素B2、维生素B1、维生素D、钙、钾、铁、磷等营养物质;具体来说,鸭蛋的营养价值表现在一下方面:(1)、补血益气:适宜肤色没有光华,失去红润、手脚冰冷的人群铁的含量高,吸收好;(2)、壮骨:可帮助钙质吸收,促进骨质代谢。
咸鸭蛋,中国特色菜肴。古称咸杬子。民俗又叫盐鸭蛋”、“腌鸭蛋”、“青果”。咸鸭蛋在中国历史悠久,深受老百姓喜爱,在市场上也备受青睐。
其中真空软包装熟咸鸭蛋是利用新鲜鸭蛋,配上食盐等腌制后,经煮熟、真空包装而成。真空包装的熟咸鸭蛋携带方便,是外出旅游的方便食品;在快餐食品方面,也越来越多地得到应用;但是由于鸭蛋腥味比较大,现有的常规咸鸭蛋在熟制过程中水中很容易产生腥味,在真空包装时这种腥味很容易在真空袋子中残留,影响后期食用者的食欲。
发明内容
本发明的目的是提供了一种香草味真空软包咸鸭蛋制备方法,克服了现有技术的不足,解决了现有真空包装内容易残留腥味的问题;利用香子兰种子、甘草、白醋制备的混合卤水来熟制咸鸭蛋,香子兰种子具有神奇味道和芬芳气味,甘草气微、味甜,白醋是烹调的酸味辅料,色泽透亮、酸味醇正,三者结合后可以有效的去除熟制咸鸭蛋过程中产生的腥味,同时赋予咸鸭蛋特殊的香草味,大大了提高了真空软包咸鸭蛋的给人的感官和味道。
为解决上述问题,本发明所采取的技术方案如下:
一种香草味真空软包咸鸭蛋制备方法,包括以下步骤:
步骤一,咸鸭蛋挑选:将腌制好的咸鸭蛋放置到透明传送带上,在透明传送带底部设置照明灯,采用照蛋的方式挑选出合格的咸鸭蛋;
步骤二,咸鸭蛋清洗:利用清水将挑选好的咸鸭蛋清洗干净;
步骤三,香草味卤水制备:按以下重量称取各原料组分:香子兰种子40~60份、甘草90~120份、白醋150~250份和5000份;将香子兰种子、甘草和水混合加热至沸腾,继续加热10min,自然冷却至50-60℃加入白醋得香草味卤水备用;
步骤四,熟制:将清洗干净的咸鸭蛋放入到蒸煮容器中、并加入过量的温的香草味卤水,浸泡10min后中火加热、至水沸腾,最后转小火继续加热10~15min;
步骤五,真空包装:将熟制的咸鸭蛋装入耐高温塑料袋中,每袋1枚,真空封口;
步骤六,高温杀菌:将真空包装后的咸鸭蛋放入反压式软包装杀菌锅内,进行高温杀菌。
进一步,所述的步骤三中按以下重量称取各原料组分:香子兰种子50份、甘草100份和白醋200份。
本发明与现有技术相比较,本发明的实施效果如下:
本发明所述一种香草味真空软包咸鸭蛋制备方法,解决了现有真空包装内容易残留腥味的问题;利用香子兰种子、甘草、白醋制备的混合卤水来熟制咸鸭蛋,香子兰种子具有神奇味道和芬芳气味,甘草气微、味甜,白醋是烹调的酸味辅料,色泽透亮、酸味醇正,三者结合后可以有效的去除熟制咸鸭蛋过程中产生的腥味,同时赋予咸鸭蛋特殊的香草味,大大了提高了真空软包咸鸭蛋的给人的感官和味道。
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。
本发明所述的一种香草味真空软包咸鸭蛋制备方法,包括以下步骤:
步骤一,咸鸭蛋挑选:将腌制好的咸鸭蛋放置到透明传送带上,在透明传送带底部设置照明灯,采用照蛋的方式挑选出合格的咸鸭蛋;
步骤二,咸鸭蛋清洗:利用清水将挑选好的咸鸭蛋清洗干净;
步骤三,香草味卤水制备:按以下重量称取各原料组分:香子兰种子40~60份、甘草90~120份、白醋150~250份和5000份;将香子兰种子、甘草和水混合加热至沸腾,继续加热10min,自然冷却至50-60℃加入白醋得香草味卤水备用;
步骤四,熟制:将清洗干净的咸鸭蛋放入到蒸煮容器中、并加入过量的温的香草味卤水,浸泡10min后中火加热、至水沸腾,最后转小火继续加热10~15min;
步骤五,真空包装:将熟制的咸鸭蛋装入耐高温塑料袋中,每袋1枚,真空封口;
步骤六,高温杀菌:将真空包装后的咸鸭蛋放入反压式软包装杀菌锅内,进行高温杀菌。
进一步,所述的步骤三中按以下重量称取各原料组分:香子兰种子50份、甘草100份和白醋200份。
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)
1.一种香草味真空软包咸鸭蛋制备方法,其特征在于:包括以下步骤:
步骤一,咸鸭蛋挑选:将腌制好的咸鸭蛋放置到透明传送带上,在透明传送带底部设置照明灯,采用照蛋的方式挑选出合格的咸鸭蛋;
步骤二,咸鸭蛋清洗:利用清水将挑选好的咸鸭蛋清洗干净;
步骤三,香草味卤水制备:按以下重量称取各原料组分:香子兰种子40~60份、甘草90~120份、白醋150~250份和5000份;将香子兰种子、甘草和水混合加热至沸腾,继续加热10min,自然冷却至50-60℃加入白醋得香草味卤水备用;
步骤四,熟制:将清洗干净的咸鸭蛋放入到蒸煮容器中、并加入过量的温的香草味卤水,浸泡10min后中火加热、至水沸腾,最后转小火继续加热10~15min;
步骤五,真空包装:将熟制的咸鸭蛋装入耐高温塑料袋中,每袋1枚,真空封口;
步骤六,高温杀菌:将真空包装后的咸鸭蛋放入反压式软包装杀菌锅内,进行高温杀菌。
2.根据权利要求1所述的一种香草味真空软包咸鸭蛋制备方法,其特征在于:所述的步骤三中按以下重量称取各原料组分:香子兰种子50份、甘草100份和白醋200份。
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CN112515122A (zh) * | 2020-11-18 | 2021-03-19 | 安徽靳氏食品有限公司 | 一种香草味真空软包咸鸭蛋制备方法 |
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