CN107927618A - 一种卤鸡蛋的制备方法 - Google Patents
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Abstract
本发明公开了一种卤鸡蛋的制备方法,该方法为:配制卤料,将卤料装入纱网后,放入锅中,加水熬煮1‑2个小时,形成卤液,取出纱网及卤料;煮制鸡蛋,煮熟冷却后剥壳,将脱壳好的鸡蛋进行漂洗,洗净后采用定量容器进行量装摆放好,备用;将无壳鸡蛋连同卤液放入压力锅中,卤煮1‑2个小时,采用烘箱进行烘烤,然后转入自动真空包装;高温高压灭菌处理后烘干包装袋表面水分后冷却,即可。本发明的卤鸡蛋在高温高压下进行卤制,有效提高卤鸡蛋的加工效率,且风味更佳。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种卤鸡蛋的制备方法。
背景技术
鸡蛋是人们日常生活中不可或缺的食物源之一,含有丰富的蛋白质、脂肪、维生素和钙、铁、钾等人体需要的矿物质并富含DHA和卵磷脂、卵黄素,对神经系统和身体发育有利,能健脑益智,改善记忆力,并促进肝细胞再生;鸡蛋中含有较多的维生素B和其他微量元素,可以分解和氧化人体内的致癌物质,具有防癌作用。
卤鸡蛋是一种传统食品,能方便携带。鸡蛋煮熟后,包裹着蛋黄的蛋清,会形成致密而间隙小的蛋白凝胶,阻碍了盐、糖等呈味物质的进入。目前,最常用的卤鸡蛋的方法是:先将鸡蛋煮熟后卤制数个小时,再浸泡20-40小时,这种方法做出的卤鸡蛋虽能入味,但入味程度依然有限,而且加工时间长,缺乏连续性,生产成本高。
发明内容
本发明的目的是提供一种卤鸡蛋的制备方法,加工时间短,成本低廉。
为了实现上述目的,本发明采用如下技术方案:一种卤鸡蛋的制备方法,包含以下步骤:
(1)卤料的制备:每1千克鸡蛋中加入的卤料为:食盐10-15g、味精5-10g、白砂糖15-20g、焦糖色20-30g、桂皮10-15g,八角15-20g,小茴香15-20g,甘草10-15g,香草15-20g,生姜3-8g,白芷5-10g,花椒5-10g,肉桂5-10g,当归5-10g,黄芪5-10g,党参5-10g,枸杞子5-10g,茯苓5-10g;将卤料装入纱网后,放入锅中,加水熬煮1-2个小时,形成卤液,取出纱网及卤料;
(2)鸡蛋的准备:将鸡蛋壳外表冲洗干净后,采用选蛋机进行选蛋,选蛋完成后入煮制釜进行煮制,然后冷却备用;将煮熟冷却后的鸡蛋用自动剥壳机进行剥壳处理至表面无壳;将脱壳好的鸡蛋进行漂洗,洗净后采用定量容器进行量装摆放好,备用;
(3)鸡蛋的卤制:将无壳鸡蛋连同卤液放入压力锅中,调节压力,使锅内压强保持在0.1-0.15MPa,对压力锅加热,并在0.1-0.15MPa的压强下卤煮1-2个小时,然后关火,并使压力锅自然冷却;打开压力锅,捞出鸡蛋,静置摊晾12-20小时后,采用烘箱进行烘烤处理,然后转入自动真空包装;将真空包装袋进行高温高压灭菌处理,杀菌后烘干包装袋表面水分后冷却,即可。
优选的,所述步骤(1)中每1千克鸡蛋中加入的卤料为:食盐12g、味精8g、白砂糖16g、焦糖25g、桂皮12g,八角18g,小茴香16g,甘草14g,香草18g,生姜5g,白芷6g,花椒8g,肉桂8g,当归9g,黄芪9g,党参9g,枸杞子9g,茯苓9g。
优选的,所述步骤(3)中压力锅的压强为0.12-0.15MPa。
优选的,所述步骤(3)中烘烤的参数设定为:60-70℃,30分钟。
优选的,所述步骤(3)中杀菌的参数设定为:121℃,30~40分钟,真空度为0.08MPa~0.15MPa。
本发明的技术方案有如下有益效果:
(1)本发明主要食材是鸡蛋,辅以具有补脾益肾的中药材作为卤制料,有效地提高了营养蛋白质的利用率,在充分保证鸡蛋养分的同时,还提高了食用卤鸡蛋的保健功能,并能使消费者食用起来便捷。
(2)本发明在高温高压下进行卤制,卤液中的香味更容易进入鸡蛋中,能够有效提高卤鸡蛋的加工效率,且风味更佳。
具体实施方式
下面结合具体实施例对本发明做进一步详细说明。
实施例1
一种卤鸡蛋的制备方法,包含以下步骤:
(1)卤料的制备:每1千克鸡蛋中加入的卤料为:食盐12g、味精8g、白砂糖16g、焦糖25g、桂皮12g,八角18g,小茴香16g,甘草14g,香草18g,生姜5g,白芷6g,花椒8g,肉桂8g,当归9g,黄芪9g,党参9g,枸杞子9g,茯苓9g;将卤料装入纱网后,放入锅中,加水熬煮1-2个小时,形成卤液,取出纱网及卤料;
(2)鸡蛋的准备:将鸡蛋壳外表冲洗干净后,采用选蛋机进行选蛋,选蛋完成后入煮制釜进行煮制,然后冷却备用;将煮熟冷却后的鸡蛋用自动剥壳机进行剥壳处理至表面无壳;将脱壳好的鸡蛋进行漂洗,洗净后采用定量容器进行量装摆放好,备用;
(3)鸡蛋的卤制:将无壳鸡蛋连同卤液放入压力锅中,调节压力,使锅内压强保持在0.12MPa,对压力锅加热,并在0.12MPa的压强下卤煮1-2个小时,然后关火,并使压力锅自然冷却;打开压力锅,捞出鸡蛋,静置摊晾12-20小时后,采用烘箱进行烘烤处理,烘烤温度为65℃,时间为30分钟,然后转入自动真空包装;将真空包装袋在121℃灭菌30min,真空度为0.08MPa,杀菌后烘干包装袋表面水分后冷却,即可。
实施例2
一种卤鸡蛋的制备方法,包含以下步骤:
(1)卤料的制备:每1千克鸡蛋中加入的卤料为:食盐10g、味精5g、白砂糖15g、焦糖色20g、桂皮10g,八角15g,小茴香15g,甘草10g,香草15g,生姜3g,白芷5g,花椒5g,肉桂5g,当归5g,黄芪5g,党参5g,枸杞子5g,茯苓5g;将卤料装入纱网后,放入锅中,加水熬煮1-2个小时,形成卤液,取出纱网及卤料;
(2)鸡蛋的准备:将鸡蛋壳外表冲洗干净后,采用选蛋机进行选蛋,选蛋完成后入煮制釜进行煮制,然后冷却备用;将煮熟冷却后的鸡蛋用自动剥壳机进行剥壳处理至表面无壳;将脱壳好的鸡蛋进行漂洗,洗净后采用定量容器进行量装摆放好,备用;
(3)鸡蛋的卤制:将无壳鸡蛋连同卤液放入压力锅中,调节压力,使锅内压强保持在0.1MPa,对压力锅加热,并在0.1MPa的压强下卤煮1-2个小时,然后关火,并使压力锅自然冷却;打开压力锅,捞出鸡蛋,静置摊晾12-20小时后,采用烘箱进行烘烤处理,烘烤温度为60℃,时间为30分钟,然后转入自动真空包装;将真空包装袋在121℃灭菌30min,真空度为0.1MPa,杀菌后烘干包装袋表面水分后冷却,即可。
实施例3
一种卤鸡蛋的制备方法,包含以下步骤:
(1)卤料的制备:每1千克鸡蛋中加入的卤料为:食盐15g、味精10g、白砂糖20g、焦糖色30g、桂皮15g,八角20g,小茴香20g,甘草15g,香草20g,生姜8g,白芷10g,花椒10g,肉桂10g,当归10g,黄芪10g,党参10g,枸杞子10g,茯苓10g;将卤料装入纱网后,放入锅中,加水熬煮1-2个小时,形成卤液,取出纱网及卤料;
(2)鸡蛋的准备:将鸡蛋壳外表冲洗干净后,采用选蛋机进行选蛋,选蛋完成后入煮制釜进行煮制,然后冷却备用;将煮熟冷却后的鸡蛋用自动剥壳机进行剥壳处理至表面无壳;将脱壳好的鸡蛋进行漂洗,洗净后采用定量容器进行量装摆放好,备用;
(3)鸡蛋的卤制:将无壳鸡蛋连同卤液放入压力锅中,调节压力,使锅内压强保持在0.15MPa,对压力锅加热,并在0.15MPa的压强下卤煮1-2个小时,然后关火,并使压力锅自然冷却;打开压力锅,捞出鸡蛋,静置摊晾12-20小时后,采用烘箱进行烘烤处理,烘烤温度为70℃,时间为30分钟,然后转入自动真空包装;将真空包装袋在121℃灭菌40min,真空度为0.15MPa,杀菌后烘干包装袋表面水分后冷却,即可。
Claims (5)
1.一种卤鸡蛋的制备方法,其特征在于,包含以下步骤:
(1)卤料的制备:每1千克鸡蛋中加入的卤料为:食盐10-15g、味精5-10g、白砂糖15-20g、焦糖色20-30g、桂皮10-15g,八角15-20g,小茴香15-20g,甘草10-15g,香草15-20g,生姜3-8g,白芷5-10g,花椒5-10g,肉桂5-10g,当归5-10g,黄芪5-10g,党参5-10g,枸杞子5-10g,茯苓5-10g;将卤料装入纱网后,放入锅中,加水熬煮1-2个小时,形成卤液,取出纱网及卤料;
(2)鸡蛋的准备:将鸡蛋壳外表冲洗干净后,采用选蛋机进行选蛋,选蛋完成后入煮制釜进行煮制,然后冷却备用;将煮熟冷却后的鸡蛋用自动剥壳机进行剥壳处理至表面无壳;将脱壳好的鸡蛋进行漂洗,洗净后采用定量容器进行量装摆放好,备用;
(3)鸡蛋的卤制:将无壳鸡蛋连同卤液放入压力锅中,调节压力,使锅内压强保持在0.1-0.15MPa,对压力锅加热,并在0.1-0.15MPa的压强下卤煮1-2个小时,然后关火,并使压力锅自然冷却;打开压力锅,捞出鸡蛋,静置摊晾12-20小时后,采用烘箱进行烘烤处理,然后转入自动真空包装;将真空包装袋进行高温高压灭菌处理,杀菌后烘干包装袋表面水分后冷却,即可。
2.如权利要求1所述的卤鸡蛋的制备方法,其特征在于,所述步骤(1)中每1千克鸡蛋中加入的卤料为:食盐12g、味精8g、白砂糖16g、焦糖25g、桂皮12g,八角18g,小茴香16g,甘草14g,香草18g,生姜5g,白芷6g,花椒8g,肉桂8g,当归9g,黄芪9g,党参9g,枸杞子9g,茯苓9g。
3.如权利要求1或2所述的卤鸡蛋的制备方法,其特征在于,所述步骤(3)中压力锅的压强为0.12-0.15MPa。
4.如权利要求1或2所述的卤鸡蛋的制备方法,其特征在于,所述步骤(3)中烘烤的参数设定为:60-70℃,30分钟。
5.如权利要求1或2所述的卤鸡蛋的制备方法,其特征在于,所述步骤(3)中杀菌的参数设定为:121℃,30~40分钟,真空度为0.08MPa~0.15MPa。
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