CN108902785A - 一种辣味咸鸭蛋制作方法 - Google Patents
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Abstract
本发明涉及蛋制品加工技术领域,具体涉及一种辣味咸鸭蛋制作方法,采用卤水腌制法进行腌制,包括如下步骤:配置原料、配置腌制料、配置腌制液、挑选鸭蛋、消毒清洗、盐水浸泡、腌制。本发明步骤1中通过添加枸杞子,使咸鸭蛋能够清热降火,食用后即满足了辣味的口感,同时降低了食用后上火的风险,添加料酒,能够使制得的咸鸭蛋腥味降低,提高食欲,加入花生酱,提高制得的咸鸭蛋的风味,添加酵母浸粉,酵母浸粉不仅能够对咸鸭蛋进行提鲜更能提供人体必需的营养元素,添加桂花酱,能够提升咸鸭蛋的风味,刺激食欲。
Description
技术领域
本发明涉及蛋制品加工技术领域,具体涉及一种辣味咸鸭蛋制作方法。
背景技术
咸鸭蛋:蛋壳呈青色,外观圆润光滑,又叫“青果”。咸鸭蛋在我国历史悠久,深受老百姓喜爱,在市场上也备受青睐。该产品的特点是蛋心为红色、营养丰富。它富含脂肪、蛋白质以及人体所需的各种氨基酸,还含有钙、磷、铁等多种矿物质和人体必需的各种微量元素及维生素,而且容易被人体所吸收,优质的咸鸭蛋咸度适中、味道鲜美,老少皆宜。与普通鸭蛋相比,咸鸭蛋中部分蛋白质被分解为氨基酸,由于盐腌,使蛋内盐分增加,蛋内无机盐也随之略增。生蛋黄中的脂肪由于与蛋白质结合在一起,看不出含有油脂,腌制时间久了,蛋白质会变性,并与脂肪分离,脂肪聚集在一起就成了蛋黄油,蛋黄中带有红黄色卵黄素及胡萝卜素,溶于蛋黄油呈红黄色,增加咸蛋的感官性状,咸鸭蛋出油则是腌好的标志。此外,咸鸭蛋中钙质、铁质等无机盐含量丰富,含钙量、含铁量比鸡蛋、鲜鸭蛋都高,因此是夏日补充钙、铁的好食物.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。
发明内容
本发明的目的在于克服现有技术中存在的问题,提供一种辣味咸鸭蛋制作方法,它可以实现使制得的咸鸭蛋辣味适中、鲜香可口。
为实现上述技术目的,达到上述技术效果,本发明是通过以下技术方案实现的:
一种辣味咸鸭蛋制作方法,采用卤水腌制法进行腌制,包括如下步骤:
(1)配置原料:按重量份数称取鸭蛋100份、辣酱20~30份、精盐5~15份、白酒10~15份、枸杞子10~15份、料酒2~6份、花生酱10~15份、酵母浸粉1.5~4份、粗盐20~30份、桂花酱6~10份,余量为水;
(2)配置腌制料:将枸杞子碾制成粉,置于容器内,再往容器内加入花生酱、酵母浸粉、桂花酱、辣酱、精盐、料酒,混合并搅拌至均匀,制得腌制料;
(3)配置腌制液:将步骤2中制得的腌制料中加入白酒及10倍量水,搅拌均匀后过滤,制得腌制液;
(4)挑选鸭蛋:挑选出笼时间在7天内未冷藏过的新鲜鸭蛋,并剔除其中表面裂痕、外形残缺的鸭蛋,使用灯照方式、水浮方式对挑选出的鸭蛋进行挑检,将其中的散黄蛋、流清蛋剔除;
(5)消毒清洗:将步骤4挑选出的合格的鸭蛋,放入浓度为0.15%的次氯酸钠溶液中浸泡5min,然后捞出洗净并擦干;
(6)盐水浸泡:将粗盐中加入10倍量水,搅拌均匀,制得浸泡液,再将步骤5处理后的鸭蛋放入浸泡液中浸泡2~5min,然后捞出洗净并擦干;
(7)腌制:将步骤6处理后的鸭蛋放置于瓷坛中,再往瓷坛中加入步骤3制得的腌制液,使鸭蛋浸没在腌制液中,密封坛口,将瓷坛置于阴凉通风处,腌制时间为20~25天,取出洗净食用。
进一步地,所述步骤1中还包括螯合剂。
进一步地,所述螯合剂为氨基三亚甲基膦酸。
进一步地,所述步骤2中加入0.1~0.15份的纳他霉素。
进一步地,所述步骤3在腌制料中还加入5~15份的香辣红油。
本发明的有益效果:步骤1中通过添加枸杞子,使咸鸭蛋能够清热降火,食用后即满足了辣味的口感,同时降低了食用后上火的风险,添加料酒,能够使制得的咸鸭蛋腥味降低,提高食欲,加入花生酱,提高制得的咸鸭蛋的风味,添加酵母浸粉,酵母浸粉营养丰富,蛋白质含量高,并且含有18种人体必须的氨基酸以及功能性多肽(包括谷胱甘肽),某些类型还含有膳食纤维葡聚糖和甘露聚糖,人体不可缺少的核酸(RNA)及核苷酸、B族维生素,富含多种微量元素,是一种营养价值很高的天然调味剂,不仅能够对咸鸭蛋进行提鲜更能提供人体必需的营养元素,添加桂花酱,一方面桂花中所含的芳香物质,能够稀释痰液,促进呼吸道痰液的排出,具有化痰、止咳、平喘的作用,桂花芳香,具有行气之功,能够缓急止痛、散血消淤,并促进肠道秽浊物质的排泄,桂花馨香,能祛除口中异味,并有杀灭口中细菌的功效,是口臭患者的食疗佳品,另一方面,桂花酱能够提升咸鸭蛋的风味,刺激食欲,添加螯合剂,螯合剂能将腌制液中的金属离子如铜、铅等进行氧化,防止进入蛋内,对人体产生危害,添加纳他霉素,纳他霉素能够将腌制过程中滋生的细菌进行杀灭,且不对人体产生危害,添加香辣红油,能够提升辣味,适应不同口味人群,步骤3通过将腌制料放置于白酒中,白酒能最大程度将腌制料的香味提取出来,步骤6中,通过盐水的浸泡,使鸭蛋中的微小细菌渗透到鸭蛋外部,同时盐水中的盐分进入鸭蛋中,能对鸭蛋进行初步腌制,加块鸭蛋的腌制速度。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解,下面将对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
实施例1
一种辣味咸鸭蛋制作方法,采用卤水腌制法进行腌制,包括如下步骤:
(1)配置原料:按重量份数称取鸭蛋100份、辣酱20份、精盐10份、白酒10份、枸杞子10份、料酒4份、花生酱10份、酵母浸粉4份、粗盐25份、桂花酱8份,余量为水;
(2)配置腌制料:将枸杞子碾制成粉,置于容器内,再往容器内加入花生酱、酵母浸粉、桂花酱、辣酱、精盐、料酒,混合并搅拌至均匀,制得腌制料;
(3)配置腌制液:将步骤2中制得的腌制料中加入白酒及10倍量水,搅拌均匀后过滤,制得腌制液;
(4)挑选鸭蛋:挑选出笼时间在7天内未冷藏过的新鲜鸭蛋,并剔除其中表面裂痕、外形残缺的鸭蛋,使用灯照方式、水浮方式对挑选出的鸭蛋进行挑检,将其中的散黄蛋、流清蛋剔除;
(5)消毒清洗:将步骤4挑选出的合格的鸭蛋,放入浓度为0.15%的次氯酸钠溶液中浸泡5min,然后捞出洗净并擦干;
(6)盐水浸泡:将粗盐中加入10倍量水,搅拌均匀,制得浸泡液,再将步骤5处理后的鸭蛋放入浸泡液中浸泡2min,然后捞出洗净并擦干;
(7)腌制:将步骤6处理后的鸭蛋放置于瓷坛中,再往瓷坛中加入步骤3制得的腌制液,使鸭蛋浸没在腌制液中,密封坛口,将瓷坛置于阴凉通风处,腌制时间为23天,取出洗净食用。
所述步骤1中还包括螯合剂。
所述螯合剂为氨基三亚甲基膦酸。
所述步骤2中加入0.1份的纳他霉素。
所述步骤3在腌制料中还加入15份的香辣红油。
实施例2
一种辣味咸鸭蛋制作方法,采用卤水腌制法进行腌制,包括如下步骤:
(1)配置原料:按重量份数称取鸭蛋100份、辣酱30份、精盐5份、白酒15份、枸杞子15份、料酒6份、花生酱15份、酵母浸粉3份、粗盐20份、桂花酱6份,余量为水;
(2)配置腌制料:将枸杞子碾制成粉,置于容器内,再往容器内加入花生酱、酵母浸粉、桂花酱、辣酱、精盐、料酒,混合并搅拌至均匀,制得腌制料;
(3)配置腌制液:将步骤2中制得的腌制料中加入白酒及10倍量水,搅拌均匀后过滤,制得腌制液;
(4)挑选鸭蛋:挑选出笼时间在7天内未冷藏过的新鲜鸭蛋,并剔除其中表面裂痕、外形残缺的鸭蛋,使用灯照方式、水浮方式对挑选出的鸭蛋进行挑检,将其中的散黄蛋、流清蛋剔除;
(5)消毒清洗:将步骤4挑选出的合格的鸭蛋,放入浓度为0.15%的次氯酸钠溶液中浸泡5min,然后捞出洗净并擦干;
(6)盐水浸泡:将粗盐中加入10倍量水,搅拌均匀,制得浸泡液,再将步骤5处理后的鸭蛋放入浸泡液中浸泡5min,然后捞出洗净并擦干;
(7)腌制:将步骤6处理后的鸭蛋放置于瓷坛中,再往瓷坛中加入步骤3制得的腌制液,使鸭蛋浸没在腌制液中,密封坛口,将瓷坛置于阴凉通风处,腌制时间为20天,取出洗净食用。
所述步骤1中还包括螯合剂。
所述螯合剂为氨基三亚甲基膦酸。
所述步骤2中加入0.15份的纳他霉素。
所述步骤3在腌制料中还加入5份的香辣红油。
实施例3
一种辣味咸鸭蛋制作方法,采用卤水腌制法进行腌制,包括如下步骤:
(1)配置原料:按重量份数称取鸭蛋100份、辣酱25份、精盐15份、白酒12份、枸杞子13份、料酒2份、花生酱14份、酵母浸粉1.5份、粗盐30份、桂花酱10份,余量为水;
(2)配置腌制料:将枸杞子碾制成粉,置于容器内,再往容器内加入花生酱、酵母浸粉、桂花酱、辣酱、精盐、料酒,混合并搅拌至均匀,制得腌制料;
(3)配置腌制液:将步骤2中制得的腌制料中加入白酒及10倍量水,搅拌均匀后过滤,制得腌制液;
(4)挑选鸭蛋:挑选出笼时间在7天内未冷藏过的新鲜鸭蛋,并剔除其中表面裂痕、外形残缺的鸭蛋,使用灯照方式、水浮方式对挑选出的鸭蛋进行挑检,将其中的散黄蛋、流清蛋剔除;
(5)消毒清洗:将步骤4挑选出的合格的鸭蛋,放入浓度为0.15%的次氯酸钠溶液中浸泡5min,然后捞出洗净并擦干;
(6)盐水浸泡:将粗盐中加入10倍量水,搅拌均匀,制得浸泡液,再将步骤5处理后的鸭蛋放入浸泡液中浸泡3min,然后捞出洗净并擦干;
(7)腌制:将步骤6处理后的鸭蛋放置于瓷坛中,再往瓷坛中加入步骤3制得的腌制液,使鸭蛋浸没在腌制液中,密封坛口,将瓷坛置于阴凉通风处,腌制时间为25天,取出洗净食用。
所述步骤1中还包括螯合剂。
所述螯合剂为氨基三亚甲基膦酸。
所述步骤2中加入0.13份的纳他霉素。
所述步骤1的原料中还包括重量份数为5份的山梨糖醇,山梨糖醇具有改进鸭蛋蛋白质组织、减少硬化起砂作用,提高鸭蛋的口感。
为了更直观地说明本发明腌制方法的技术效果,通过随即选取10位年龄、饮食偏好一致的女性,对实施例1-3制得的咸鸭蛋进行感官评价,评价指标为:蛋黄沙软度、风味口感度、腥味度、辣味、盐分,每个指标10分,合计50分,计算平均分为该实施例制得的咸鸭蛋的得分,盐分通过盐分检测仪进行检测,盐分检测仪为英国易高ELCOMETER 138盐分检测仪,其中对比例为安徽合肥怀宁路华联超市农产品专柜销售的咸鸭蛋,得出下表:
由上表可以得出,本发明的腌制方法使制得的咸鸭蛋的盐分降低,同时增加了口感且辣味丰富,满足了人群食用的口感需求。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节,也不限制该发明仅为所述的具体实施方式。显然,根据本说明书的内容,可作很多的修改和变化。本说明书选取并具体描述这些实施例,是为了更好地解释本发明的原理和实际应用,从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (5)
1.一种辣味咸鸭蛋制作方法,采用卤水腌制法进行腌制,其特征在于,包括如下步骤:
(1)配置原料:按重量份数称取鸭蛋100份、辣酱20~30份、精盐5~15份、白酒10~15份、枸杞子10~15份、料酒2~6份、花生酱10~15份、酵母浸粉1.5~4份、粗盐20~30份、桂花酱6~10份,余量为水;
(2)配置腌制料:将枸杞子碾制成粉,置于容器内,再往容器内加入花生酱、酵母浸粉、桂花酱、辣酱、精盐、料酒,混合并搅拌至均匀,制得腌制料;
(3)配置腌制液:将步骤2中制得的腌制料中加入白酒及10倍量水,搅拌均匀后过滤,制得腌制液;
(4)挑选鸭蛋:挑选出笼时间在7天内未冷藏过的新鲜鸭蛋,并剔除其中表面裂痕、外形残缺的鸭蛋,使用灯照方式、水浮方式对挑选出的鸭蛋进行挑检,将其中的散黄蛋、流清蛋剔除;
(5)消毒清洗:将步骤4挑选出的合格的鸭蛋,放入浓度为0.15%的次氯酸钠溶液中浸泡5min,然后捞出洗净并擦干;
(6)盐水浸泡:将粗盐中加入10倍量水,搅拌均匀,制得浸泡液,再将步骤5处理后的鸭蛋放入浸泡液中浸泡2~5min,然后捞出洗净并擦干;
(7)腌制:将步骤6处理后的鸭蛋放置于瓷坛中,再往瓷坛中加入步骤3制得的腌制液,使鸭蛋浸没在腌制液中,密封坛口,将瓷坛置于阴凉通风处,腌制时间为20~25天,取出洗净食用。
2.根据权利要求1所述的一种辣味咸鸭蛋制作方法,其特征在于,所述步骤1中还包括螯合剂。
3.根据权利要求2所述的一种辣味咸鸭蛋制作方法,其特征在于,所述螯合剂为氨基三亚甲基膦酸。
4.根据权利要求1所述的一种辣味咸鸭蛋制作方法,其特征在于,所述步骤2中加入0.1~0.15份的纳他霉素。
5.根据权利要求1所述的一种辣味咸鸭蛋制作方法,其特征在于,所述步骤3在腌制料中还加入5~15份的香辣红油。
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