CN108925887A - 一种糯米蛋制作方法 - Google Patents
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Abstract
本发明涉及蛋类制品及加工技术领域,具体涉及一种糯米蛋制作方法,包括如下步骤:配置原料、制火腿粒、调配辅料、配置混合料、生咸鸭蛋去蛋清、灌入混合料、蒸煮。本发明在步骤1的原料中,添加花生酱,使制得的糯米蛋具有独特的花生风味,刺激食欲;添加火腿,火腿取代猪肉等易产生高血脂高血压的肉类,防止长期食用糯米蛋产生高血压、高血脂的风险,火腿口感佳,能提升糯米蛋的口感,且火腿切成粒后能增添糯米蛋的外观,提升糯米蛋的品味;添加虾粉,虾粉富含风味物质,提升糯米蛋的风味,且虾粉提供人体必需的营养元素;添加马铃薯淀粉,马铃薯淀粉具有增稠作用,能防止糯米产生松散。
Description
技术领域
本发明涉及蛋类制品及加工技术领域,具体涉及一种糯米蛋制作方法。
背景技术
现有的蛋类制品的加工方式有咸鸭蛋、松花蛋,但是两者的外观、口感方面比较单一,同时松花蛋中含有铅等重金属,咸鸭蛋盐分较高,食用后容易导致高血压、高血脂,而作为新型的蛋类制品加工品,糯米蛋为人们提供丰富的口感、外观,且营养方面能满足人们不同的需求。
发明内容
本发明的目的在于提供一种糯米蛋制作方法,它可以实现提供具有花生风味的糯米蛋。
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:
一种糯米蛋制作方法,包括如下步骤:
步骤1、配置原料:按重量份数称取生咸鸭蛋100份、生糯米120~150份、花生酱50~55份、火腿65~80份、虾粉22~28份、马铃薯淀粉50~65份、豌豆40~50份、紫罗兰酮0.22~0.35份、食盐8~15份,余量为水;
步骤2、制火腿粒:将火腿切碎成粒,颗粒直径不大于5mm;
步骤3、调配辅料:将花生酱、虾粉、马铃薯淀粉、紫罗兰酮、食盐倒入容器中,搅拌均匀,制得辅料;
步骤4、配置混合料:将生糯米倒入容器中,并将豌豆、步骤2制得的火腿粒、步骤3制得的辅料倒入容器中,并往容器中加入1~1.5倍量水,搅拌均匀,制得混合料;
步骤5、生咸鸭蛋去蛋清:将生咸鸭蛋的蛋清沥出,保留蛋黄及蛋壳;
步骤6、灌入混合料:将步骤4制得的混合料灌入蛋壳内,使蛋黄被包裹在混合料中;
步骤7、蒸煮:将步骤6处理后的生咸鸭蛋放入蒸锅中,进行蒸煮,蒸煮时间为45~55min,然后取出,即制得糯米蛋。
进一步地,所述步骤1的原料中还包括重量份数为0.6~0.65份的茶黄素。
进一步地,所述步骤1中虾粉的目数为300~320目。
进一步地,所述步骤1的原料中包括但不限定于使用生咸鸭蛋。
进一步地,所述步骤5中生咸鸭蛋去蛋清具体包括如下步骤:
A、将生咸鸭蛋的大头部敲开一个孔;
B、倒立生咸鸭蛋,使蛋黄、蛋清从孔中沥出,且分别使用容器盛装蛋黄、蛋清。
本发明有益效果:在步骤1的原料中,添加花生酱,使制得的糯米蛋具有独特的花生风味,刺激食欲;添加火腿,火腿取代猪肉等易产生高血脂高血压的肉类,防止长期食用糯米蛋产生高血压、高血脂的风险,火腿口感佳,能提升糯米蛋的口感,且火腿切成粒后能增添糯米蛋的外观,提升糯米蛋的品味;添加虾粉,虾粉富含风味物质,提升糯米蛋的风味,且虾粉中含有丰富的类胡萝卜素、Ca、P,提供人体必需的营养元素;添加马铃薯淀粉,马铃薯淀粉具有增稠作用,能防止糯米产生松散,从而提高糯米蛋食用时的口感;添加豌豆,丰富了糯米蛋的外观,刺激食欲;添加紫罗兰酮,由于紫罗兰酮为食用香精,能使糯米蛋产生独特的风味,从而提升糯米蛋的品味;添加茶黄素,由于茶黄素具有的抗氧化、防治心血管疾病、降血脂、抗癌防癌功效,使长期食用糯米蛋的人群产生较好的抵抗力;虾粉的目数为300~320目,使虾粉的营养成分能最大程度地被释放出来;在步骤2中火腿粒直径不大于5mm,防止儿童食用时产生噎食,同时能够使在步骤4中,火腿粒能更好地嵌入糯米中而不会掉落,提升糯米蛋的品味及外观;在步骤6中,通过辅料将蛋黄包裹住,从而使在下一步的蒸煮中,辅料中的成分能均匀深入蛋黄内,从而使蛋黄的风味提升。
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
一种糯米蛋制作方法,包括如下步骤:
步骤1、配置原料:按重量份数称取生咸鸭蛋100份、生糯米120份、花生酱53份、火腿80份、虾粉22份、马铃薯淀粉60份、豌豆50份、紫罗兰酮0.22份、食盐11份,余量为水;
步骤2、制火腿粒:将火腿切碎成粒,颗粒直径不大于5mm;
步骤3、调配辅料:将花生酱、虾粉、马铃薯淀粉、紫罗兰酮、食盐倒入容器中,搅拌均匀,制得辅料;
步骤4、配置混合料:将生糯米倒入容器中,并将豌豆、步骤2制得的火腿粒、步骤3制得的辅料倒入容器中,并往容器中加入1.5倍量水,搅拌均匀,制得混合料;
步骤5、生咸鸭蛋去蛋清:将生咸鸭蛋的蛋清沥出,保留蛋黄及蛋壳;
步骤6、灌入混合料:将步骤4制得的混合料灌入蛋壳内,使蛋黄被包裹在混合料中;
步骤7、蒸煮:将步骤6处理后的生咸鸭蛋放入蒸锅中,进行蒸煮,蒸煮时间为45min,然后取出,即制得糯米蛋。
进一步地,所述步骤1的原料中还包括重量份数为0.63份的茶黄素。
进一步地,所述步骤1中虾粉的目数为320目。
进一步地,所述步骤1的原料中包括但不限定于使用生咸鸭蛋。
进一步地,所述步骤5中生咸鸭蛋去蛋清具体包括如下步骤:
A、将生咸鸭蛋的大头部敲开一个孔;
B、倒立生咸鸭蛋,使蛋黄、蛋清从孔中沥出,且分别使用容器盛装蛋黄、蛋清。
实施例2
一种糯米蛋制作方法,包括如下步骤:
步骤1、配置原料:按重量份数称取生咸鸭蛋100份、生糯米135份、花生酱55份、火腿70份、虾粉25份、马铃薯淀粉50份、豌豆45份、紫罗兰酮0.3份、食盐8份,余量为水;
步骤2、制火腿粒:将火腿切碎成粒,颗粒直径不大于5mm;
步骤3、调配辅料:将花生酱、虾粉、马铃薯淀粉、紫罗兰酮、食盐倒入容器中,搅拌均匀,制得辅料;
步骤4、配置混合料:将生糯米倒入容器中,并将豌豆、步骤2制得的火腿粒、步骤3制得的辅料倒入容器中,并往容器中加入1.2倍量水,搅拌均匀,制得混合料,进一步地,再往混合料中加入浓度2%的纤维素胶溶液,纤维素胶具有膨化和成形作用,使糯米能够膨胀和成形,从而使制得的糯米蛋口感饱满;
步骤5、生咸鸭蛋去蛋清:将生咸鸭蛋的蛋清沥出,保留蛋黄及蛋壳;
步骤6、灌入混合料:将步骤4制得的混合料灌入蛋壳内,使蛋黄被包裹在混合料中;
步骤7、蒸煮:将步骤6处理后的生咸鸭蛋放入蒸锅中,进行蒸煮,蒸煮时间为50min,然后取出,即制得糯米蛋。
进一步地,所述步骤1的原料中还包括重量份数为0.65份的茶黄素。
进一步地,所述步骤1中虾粉的目数为310目。
进一步地,所述步骤1的原料中包括但不限定于使用生咸鸭蛋。
进一步地,所述步骤5中生咸鸭蛋去蛋清具体包括如下步骤:
A、将生咸鸭蛋的大头部敲开一个孔;
B、倒立生咸鸭蛋,使蛋黄、蛋清从孔中沥出,且分别使用容器盛装蛋黄、蛋清。
实施例3
一种糯米蛋制作方法,包括如下步骤:
步骤1、配置原料:按重量份数称取生咸鸭蛋100份、生糯米150份、花生酱50份、火腿65份、虾粉28份、马铃薯淀粉65份、豌豆40份、紫罗兰酮0.35份、食盐15份,余量为水;
步骤2、制火腿粒:将火腿切碎成粒,颗粒直径不大于5mm;
步骤3、调配辅料:将花生酱、虾粉、马铃薯淀粉、紫罗兰酮、食盐倒入容器中,搅拌均匀,制得辅料;
步骤4、配置混合料:将生糯米倒入容器中,并将豌豆、步骤2制得的火腿粒、步骤3制得的辅料倒入容器中,并往容器中加入1倍量水,搅拌均匀,制得混合料;
步骤5、生咸鸭蛋去蛋清:将生咸鸭蛋的蛋清沥出,保留蛋黄及蛋壳;
步骤6、灌入混合料:将步骤4制得的混合料灌入蛋壳内,使蛋黄被包裹在混合料中;
步骤7、蒸煮:将步骤6处理后的生咸鸭蛋放入蒸锅中,进行蒸煮,蒸煮时间为55min,然后取出,即制得糯米蛋。
进一步地,所述步骤1的原料中还包括重量份数为0.6份的茶黄素。
进一步地,所述步骤1中虾粉的目数为300目。
进一步地,所述步骤1的原料中包括但不限定于使用生咸鸭蛋。
进一步地,所述步骤5中生咸鸭蛋去蛋清具体包括如下步骤:
A、将生咸鸭蛋的大头部敲开一个孔;
B、倒立生咸鸭蛋,使蛋黄、蛋清从孔中沥出,且分别使用容器盛装蛋黄、蛋清。
为了更直观地说明本发明的技术效果,现随机选取10位性别、年龄、国籍一致的专业人员对本发明实施例1-3制作的糯米蛋进行感官评价,评价指标有风味度、口感度、外观品味,每个指标10分,合计30分,其中对比例为安徽省合肥市怀宁路北京华联超市销售的糯米蛋,取各指标的平均值,评价效果如下:
实施例编号 | 风味度 | 外观品味 | 口感度 | 综合评价 |
实施例1 | 8.3 | 6.5 | 6.2 | 21.0 |
实施例2 | 7.8 | 6.8 | 7.1 | 21.7 |
实施例3 | 7.3 | 7.6 | 6.5 | 21.7 |
对比例 | 5.8 | 5.4 | 4.9 | 16.1 |
由上表可以得出:由本发明制作方法制作的糯米蛋在外观品味、风味度、口感度指标上均优于现有技术制作方法制作的糯米蛋。
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)
1.一种糯米蛋制作方法,其特征在于,包括如下步骤:
步骤1、配置原料:按重量份数称取生咸鸭蛋100份、生糯米120~150份、花生酱50~55份、火腿65~80份、虾粉22~28份、马铃薯淀粉50~65份、豌豆40~50份、紫罗兰酮0.22~0.35份、食盐8~15份,余量为水;
步骤2、制火腿粒:将火腿切碎成粒,颗粒直径不大于5mm;
步骤3、调配辅料:将花生酱、虾粉、马铃薯淀粉、紫罗兰酮、食盐倒入容器中,搅拌均匀,制得辅料;
步骤4、配置混合料:将生糯米倒入容器中,并将豌豆、步骤2制得的火腿粒、步骤3制得的辅料倒入容器中,并往容器中加入1~1.5倍量水,搅拌均匀,制得混合料;
步骤5、生咸鸭蛋去蛋清:将生咸鸭蛋的蛋清沥出,保留蛋黄及蛋壳;
步骤6、灌入混合料:将步骤4制得的混合料灌入蛋壳内,使蛋黄被包裹在混合料中;
步骤7、蒸煮:将步骤6处理后的生咸鸭蛋放入蒸锅中,进行蒸煮,蒸煮时间为45~55min,然后取出,即制得糯米蛋。
2.根据权利要求1所述的一种糯米蛋制作方法,其特征在于,所述步骤1的原料中还包括重量份数为0.6~0.65份的茶黄素。
3.根据权利要求1所述的一种糯米蛋制作方法,其特征在于,所述步骤1中虾粉的目数为300~320目。
4.根据权利要求1所述的一种糯米蛋制作方法,其特征在于,所述步骤1的原料中包括但不限定于使用生咸鸭蛋。
5.根据权利要求1所述的一种糯米蛋制作方法,其特征在于,所述步骤5中生咸鸭蛋去蛋清具体包括如下步骤:
A、将生咸鸭蛋的大头部敲开一个孔;
B、倒立生咸鸭蛋,使蛋黄、蛋清从孔中沥出,且分别使用容器盛装蛋黄、蛋清。
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