CN109007637A - 一种香菇五香复合风味烤鸭蛋的制作方法 - Google Patents
一种香菇五香复合风味烤鸭蛋的制作方法 Download PDFInfo
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Abstract
本发明公开了一种香菇五香复合风味烤鸭蛋的制作方法，首先利用醋酸溶液对鸭蛋进行处理，除去鸭蛋壳表面的外膜，减少水分与食盐的浸入阻力，使得鸭蛋更容易腌制；在第一次腌制期间采用超声波，促进食盐的渗透，利用超声振荡特有的空化作用，使蛋清蛋白质颗粒的相互聚合减少，从而降低蛋清黏度，增强盐分及风味物质的渗透；然后利用废弃香菇蒂干燥造粉后与辣椒、八角等香辛料制成辣味香菇复合腌制料，将熟制的鸭蛋进行卤制，得到具有香菇五香复合风味的鸭蛋；最后采用分段烘烤，得到外观为焦糖色，光滑亮丽，略带黏性，外壳完整，结构坚韧的烤鸭蛋；本发明制得的烤鸭蛋集鲜咸、卤香、焦香为一体，外脆里嫩，香味浓郁、营养丰富，同时方便携带。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种香菇五香复合风味烤鸭蛋的制作方法。
背景技术
鸭蛋含有蛋白质、磷脂、维生素A、维生素B、维生素D，钙、钾、磷等营养物质。鸭蛋中蛋白质与鸡蛋中一样，具有强身健体的作用，但是各种矿物质的总量超过鸡蛋很多，特别是身体中迫切需要的铁和钙在咸鸭蛋中更是丰富、对骨骼发育有害，并能预防贫血，同时鸭蛋中含有较多的维生素B，是补充B族维生素的理想食品之一。吃鸭蛋一直是人们日常生活中补充营养很重要的一部分，但是传统的吃法无非是煮制、煎、炸、蒸、腌等，而鸭蛋形成的特色有松花蛋、咸蛋、茶蛋、卤蛋、醉蛋等，人们对这几种口味随着时间的推移也缺乏了兴致，人们继续对鸭蛋开发出新的加工方法以满足人们的需求。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种香菇五香复合风味烤鸭蛋的制作方法。
本发明是通过以下技术方案实现的：
一种香菇五香复合风味烤鸭蛋的制作方法，包括以下具体步骤：
（1）挑选出新鲜的鸭蛋，清水清洗后晾干后将鸭蛋浸泡醋酸溶液中20-30分钟后取出，自然晾干，然后放入压力腌制容器，装入适量的腌制液，将鸭蛋完全浸没在腌制液中，控制一定的超声频率以及强度，在常温超声条件下腌制18-20小时；
（2）将废弃香菇蒂清洗干净，切成8-10㎜的小段，然后放入真空干燥箱中40-50℃烘干，放入粉碎机中粉碎，过200目筛，得到香菇蒂粉待用；将辣椒、八角、桂皮、生姜、食盐按照一定的比例混合后加入6-7倍量的水煮沸约20-30分钟，用2层纱布过滤，趁热加入香菇蒂粉，搅拌均匀，冷却备用，得到辣味香菇复合腌制料；
（3）将步骤（1）腌制过的鸭蛋进行蒸煮15-20分钟，取出后迅速放入0-4℃的冷却水中保持10-15分钟，击蛋破壳，去壳后放入辣味香菇复合腌制料中，放入高压锅中在121℃下卤制40-60分钟后，冷却至常温，捞出鸡蛋，沥干备用；
（4）将卤制好的鸭蛋放入预热好的烤箱中，分两段式温度进行烘烤，冷却后将鸭蛋装入单个包装中，采用真空包装，最后放入高压杀菌锅中在121℃下杀菌20分钟即可。
一种香菇五香复合风味烤鸭蛋的制作方法，步骤（1）所述的醋酸溶液是指浓度为5wt%的醋酸溶液。
一种香菇五香复合风味烤鸭蛋的制作方法，步骤（1）所述的腌制液，是指浓度为18-20%的氯化钠溶液。
一种香菇五香复合风味烤鸭蛋的制作方法，步骤（1）所述的控制一定的超声频率以及强度，具体是指声波的频率为超声波频率45kHz、超声强度为0.89W/cm2。
一种香菇五香复合风味烤鸭蛋的制作方法，步骤（2）中所述的辣椒、八角、桂皮、生姜、食盐按照一定的比例混合是指按照60:2.4:3:9:200的比例混合；所述的香菇蒂粉的添加量是辣椒添加量的2倍。
一种香菇五香复合风味烤鸭蛋的制作方法，步骤（3）中所述的分两段式温度进行烘烤，具体为先以150℃烤制1小时，然后升温至230℃烤制半小时。
本发明的优点是：本发明首先利用醋酸溶液对鸭蛋进行处理，除去鸭蛋壳表面的外膜，减少水分与食盐的浸入阻力，使得鸭蛋更容易腌制；在第一次腌制期间采用超声波，促进食盐的渗透，利用超声振荡特有的空化作用，使蛋清蛋白质颗粒的相互聚合减少，从而降低蛋清黏度，增强盐分及风味物质的渗透；然后利用废弃香菇蒂干燥造粉后与辣椒、八角等香辛料制成辣味香菇复合腌制料，将熟制的鸭蛋进行卤制，得到具有香菇五香复合风味的鸭蛋；最后采用分段烘烤，得到外观为焦糖色，光滑亮丽，略带黏性，外壳完整，结构坚韧的烤鸭蛋；本发明制得的烤鸭蛋集鲜咸、卤香、焦香为一体，外脆里嫩，香味浓郁、营养丰富，同时方便携带，保质期长，制得推广。
具体实施方式
一种香菇五香复合风味烤鸭蛋的制作方法，包括以下具体步骤：
（1）挑选出新鲜的鸭蛋，清水清洗后晾干后将鸭蛋浸泡在浓度为5wt%的醋酸溶液中20分钟后取出，自然晾干，然后放入压力腌制容器，装入浓度为18%的氯化钠溶液的腌制液，将鸭蛋完全浸没在腌制液中，控制超声波频率45kHz、超声强度为0.89W/cm2，在常温超声条件下腌制18小时；
（2）将废弃香菇蒂清洗干净，切成8㎜的小段，然后放入真空干燥箱中40℃烘干，放入粉碎机中粉碎，过200目筛，得到香菇蒂粉待用；将辣椒、八角、桂皮、生姜、食盐按照60:2.4:3:9:200的比例混合后加入6倍量的水煮沸约20分钟，用2层纱布过滤，趁热加入辣椒添加量的2倍量的香菇蒂粉，搅拌均匀，冷却备用，得到辣味香菇复合腌制料；
（3）将步骤（1）腌制过的鸭蛋进行蒸煮15分钟，取出后迅速放入4℃的冷却水中保持10分钟，击蛋破壳，去壳后放入辣味香菇复合腌制料中，放入高压锅中在121℃下卤制40分钟后，冷却至常温，捞出鸡蛋，沥干备用；
（4）将卤制好的鸭蛋放入预热好的烤箱中，先以150℃烤制1小时，然后升温至230℃烤制半小时，冷却后将鸭蛋装入单个包装中，采用真空包装，最后放入高压杀菌锅中在121℃下杀菌20分钟即可。
Claims (6)
1.一种香菇五香复合风味烤鸭蛋的制作方法，其特征在于，包括以下具体步骤：
（1）挑选出新鲜的鸭蛋，清水清洗后晾干后将鸭蛋浸泡醋酸溶液中20-30分钟后取出，自然晾干，然后放入压力腌制容器，装入适量的腌制液，将鸭蛋完全浸没在腌制液中，控制一定的超声频率以及强度，在常温超声条件下腌制18-20小时；
（2）将废弃香菇蒂清洗干净，切成8-10㎜的小段，然后放入真空干燥箱中40-50℃烘干，放入粉碎机中粉碎，过200目筛，得到香菇蒂粉待用；将辣椒、八角、桂皮、生姜、食盐按照一定的比例混合后加入6-7倍量的水煮沸约20-30分钟，用2层纱布过滤，趁热加入香菇蒂粉，搅拌均匀，冷却备用，得到辣味香菇复合腌制料；
（3）将步骤（1）腌制过的鸭蛋进行蒸煮15-20分钟，取出后迅速放入0-4℃的冷却水中保持10-15分钟，击蛋破壳，去壳后放入辣味香菇复合腌制料中，放入高压锅中在121℃下卤制40-60分钟后，冷却至常温，捞出鸡蛋，沥干备用；
（4）将卤制好的鸭蛋放入预热好的烤箱中，分两段式温度进行烘烤，冷却后将鸭蛋装入单个包装中，采用真空包装，最后放入高压杀菌锅中在121℃下杀菌20分钟即可。
2.根据权利要求1所述的一种香菇五香复合风味烤鸭蛋的制作方法，其特征在于，步骤（1）所述的醋酸溶液是指浓度为5wt%的醋酸溶液。
3.根据权利要求1所述的一种香菇五香复合风味烤鸭蛋的制作方法，其特征在于，步骤（1）所述的腌制液，是指浓度为18-20%的氯化钠溶液。
4.根据权利要求1所述的一种香菇五香复合风味烤鸭蛋的制作方法，其特征在于，步骤（1）所述的控制一定的超声频率以及强度，具体是指声波的频率为超声波频率45kHz、超声强度为0.89W/cm2。
5.根据权利要求1所述的一种香菇五香复合风味烤鸭蛋的制作方法，其特征在于，步骤（2）中所述的辣椒、八角、桂皮、生姜、食盐按照一定的比例混合是指按照60:2.4:3:9:200的比例混合；所述的香菇蒂粉的添加量是辣椒添加量的2倍。
6.根据权利要求1所述的一种香菇五香复合风味烤鸭蛋的制作方法，其特征在于，步骤（3）中所述的分两段式温度进行烘烤，具体为先以150℃烤制1小时，然后升温至230℃烤制半小时。
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