CN110200228A - 一种皮蛋风味蛋肉卷及其制作方法 - Google Patents
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Abstract
本发明公开了一种皮蛋风味蛋肉卷及其制作方法,它的原料按重量份数计包括:鸡蛋100‑120份、淀粉50‑60份、皮蛋50‑60份、猪肉100‑150份、啤酒30‑40份、醋10‑15份、生姜6‑8份、水4‑6份、食盐1‑2份、食醋2‑3份、料酒2‑3份、酱油2‑3份、胡椒粉0.1‑0.15份、香油0.5‑1份、猪蹄100‑120份、水500‑600份、生姜6‑8份、食盐1.5‑2份、淀粉20‑30份、蛋清20‑30份。该皮蛋风味蛋肉卷外观呈金黄色,剖面层次明显,有皮蛋点缀,美观有食欲,整体呈鲜香味,既有蛋皮特有的嚼劲,又有肉的鲜香和皮蛋的清凉口感,弹性十足,老少皆宜。
Description
技术领域
本发明属于食品加工领域,具体涉及一种皮蛋风味蛋肉卷及其制作方法。本发明由湖北神丹将康食品有限公司(农业农村部蛋品加工重点实验室)研究开发完成。
背景技术
蛋肉卷是一种家常特色菜,具有特殊肉香味和蛋香味,外观金黄,层层分明,色泽美观,但大多数口感较为单一,没有创新性,新口味和新工艺鲜少见到,工业化生产较少,限制其销售。
发明内容
本发明所要解决的技术问题是针对上述现有技术存在的不足而提供一种皮蛋风味蛋肉卷的制作方法,所制皮蛋风味蛋肉卷外观呈金黄色,剖面层次明显,有皮蛋点缀,美观有食欲,整体呈鲜香味,既有蛋皮特有的嚼劲,又有肉的鲜香和皮蛋的特殊口感,弹性十足,老少皆宜。
本发明为解决上述提出的问题所采用的技术方案为:
一种皮蛋风味蛋肉卷,由下列重量份的原料组成:鸡蛋100-120份、淀粉70-90份、皮蛋50-60份、猪肉100-150份、啤酒30-40份、食醋12-18份、姜汁10-12份、食盐2.5-4份、料酒2-3份、酱油2-3份、胡椒粉0.1-0.15份、香油0.5-1份、猪蹄100-120份、水600-800份、生姜6-8份、蛋清20-30份。
按上述方案,上述皮蛋风味蛋肉卷主要包括饼皮和包裹在饼皮内部的馅料部分组成;饼皮是鸡蛋饼,由鸡蛋液100-120份和淀粉50-60份制作而成;馅料部分由下列重量份的原料制成:皮蛋粒50-60份、猪皮冻粒40-50份、蛋清20-30份、淀粉20-30份、水15-20份和猪肉泥100-150份。
进一步地,所述皮蛋粒为调味后的皮蛋粒,其制作方法如下:将皮蛋去溏心切粒;然后按重量份数计,将啤酒30-40份、食醋10-15份、姜汁10-12份加入50-60份皮蛋粒中,浸泡去除皮蛋碱味,过滤后,得调味后的皮蛋粒。
进一步地,所述猪皮冻粒的制作方法如下:按照重量份数计,将猪蹄100-120份、生姜6-8份、食盐1.5-2份加入600-800份水中,熬煮过滤后汤汁冷藏成果冻状,切粒,得猪蹄冻粒。
进一步地,所述猪肉泥为调味猪肉泥,其制作方法如下:按重量份数计,将1-1.2份食盐加入100-150份猪肉泥中,盐擂后得盐擂肉泥;然后再加入2-3份食醋、2-3份料酒、2-3份酱油、0.1-0.15份黑胡椒粉、0.5-1份香油继续擂溃,得调味猪肉泥。
优选地,上述皮蛋风味蛋肉卷的制作方法,依次包括以下步骤:
1)原料预处理,将皮蛋剥壳去溏心切粒备用;将鲜鸡蛋去壳搅拌,使蛋清蛋白混合均匀,得全蛋液备用;猪蹄洗净、切块备用;猪肉搅碎备用;生姜切片榨汁备用;淀粉配成25%水溶液备用;
2)将啤酒30-40份、食醋10-12份、姜汁10-12份加入50-60份皮蛋粒中,浸泡去除皮蛋碱味,过滤后,得浸泡皮蛋粒;
3)将猪蹄100-120份、生姜6-8份、食盐1.5-2份加入600-800份水中,熬煮过滤后汤汁冷藏成果冻状,切粒,得猪蹄冻粒;
4)将50-60份淀粉加入100-120份全蛋液中,搅拌均匀后,摊成厚薄一致方形蛋饼;
5)将1-1.2份食盐加入100-150份猪肉泥中,盐擂后得盐擂肉泥,加入2-3份食醋、2-3份料酒、2-3份酱油、0.1-0.15份黑胡椒粉、0.5-1份香油继续擂溃,得调味肉泥;
6)将50-60份步骤2)所得的浸泡皮蛋粒、40-50份步骤3)所得的猪皮冻粒和20-30份蛋清、20-30份淀粉、15-20份水加入100-150份步骤5)所得的调味肉泥中搅拌均匀,得混合肉泥;
7)将步骤6)所得的混合肉泥平铺在步骤4)所得的蛋饼上,卷成卷后,用淀粉液封口,蒸制后冷却至室温后包装,灭菌即得成品皮蛋风味蛋肉卷。
上述方案,步骤2)中浸泡时间优选3-4h。
上述方案,步骤3)中,猪蹄汤熬煮时间为2-3h。
上述方案,步骤4)中,鸡蛋饼厚度优选1.5-2mm,制作温度为优选170-200℃。
上述方案,步骤5)中,盐擂时间优选15-20min,擂溃时间优选15-20min。
上述方案,步骤7)中蒸制温度为100-105℃,蒸气压为0.19-0.23MPa,蒸制时间为15-20min,灭菌温度为118℃,灭菌时间为25min。
上述所得的皮蛋风味蛋肉卷在常温下贮存,保质期达180天。
与现有技术相比,本发明的有益效果是:
1、本发明提供了一种皮蛋风味蛋肉卷,所制皮蛋风味蛋肉卷外观呈金黄色,馅料部分的剖面层次明显,有皮蛋粒、猪蹄冻粒点缀,美观有食欲,整体呈鲜香味,既有蛋皮的特有嚼劲,又有肉的鲜香和皮蛋的清凉口感,弹性十足,老少皆宜。
2、本发明提供的皮蛋风味蛋肉卷制作工艺,加料顺序为:将鸡蛋液加入淀粉摊成鸡蛋饼;将皮蛋去溏心切粒浸泡去碱味,将鲜肉搅泥盐擂后调味擂溃,将猪蹄熬汤过滤后冷藏成果冻状切粒,将皮蛋粒、猪蹄冻粒和蛋清、淀粉、水加入肉泥中拌匀,将混合肉泥平铺在蛋饼上卷成卷,封口后蒸制,冷却至室温后装袋,杀菌后即得到皮蛋风味蛋肉卷。其中,皮蛋需去除溏心,且在食醋、啤酒、姜汁液中浸泡3-4h,其中添加食醋的目的是中和皮蛋中的部分碱,去除皮蛋碱味,添加啤酒和姜汁的目的是去除皮蛋的腥味,同时丰富皮蛋粒的滋味,去除溏心可以避免灭菌后溏心发白,影响美观和口感;猪肉搅泥后需添加食盐盐擂15-20min,使猪肉中肌动球蛋白溶出,增强肉质更有弹性,使口感弹爽,避免成型后出现空洞影响美观,添加食醋、料酒、黑胡椒粉、酱油、则可以帮助去除猪肉泥的腥味,丰富肉泥口感,添加香油可以锁住肉泥汁液,避免口感偏柴;猪蹄需用生姜、食盐和水炖汤,去除猪蹄的腥味,使胶原蛋白最大限度溶出,提高汤汁中胶原蛋白浓度,猪蹄汤冷藏成猪蹄冻,切碎后添加,有利于增加Q弹感和黏性,丰富口感。
附图说明
图1和图2为实施例1所制备的皮蛋风味蛋肉卷的外观以及剖面图。
具体实施方式
为了更好地理解本发明,下面结合实施例进一步阐明本发明的内容,但本发明不仅仅局限于下面的实施例。
实施例1
一种皮蛋风味蛋肉卷的制作方法,包括下列步骤:
1)原料预处理,将皮蛋剥壳去溏心切粒备用;将鲜鸡蛋去壳搅拌,使蛋清蛋白混合均匀,得全蛋液备用;猪蹄洗净、切块备用;猪肉搅碎备用;生姜切片榨汁备用;淀粉配成25%水溶液备用;
2)将啤酒30份、食醋10份、姜汁10份加入50份皮蛋粒中,浸泡3-4h去除皮蛋碱味,过滤后,得浸泡皮蛋粒;
3)将猪蹄100份、生姜6份、食盐1.5份加入600份水中,熬煮2-3h,过滤后汤汁冷藏成果冻状,切粒,得猪蹄冻粒;
4)将50份淀粉加入100份全蛋液中,搅拌均匀后,在170-200℃条件下摊成1.5-2mm方形蛋饼;
5)将1份食盐加入100份猪肉泥中,盐擂15-20min后得盐擂肉泥,加入2份食醋、2份料酒、2份酱油、0.1份黑胡椒粉、0.5份香油继续擂溃15-20min,得调味肉泥;
6)将50份步骤2)所得的浸泡皮蛋粒、40份步骤3)所得的猪皮冻粒和20份蛋清、20份淀粉、15份水加入步骤5)所得的调味肉泥100份中搅拌均匀,得混合肉泥;
7)将步骤6)所得的混合肉泥平铺在步骤4)所得的蛋饼上,卷成卷后,用淀粉液封口,进行蒸制,蒸制温度为100-105℃,蒸气压为0.19-0.23MPa,蒸制时间为15-20min,冷却至室温后包装,包装后进行灭菌,灭菌温度为118℃,灭菌时间为25min,即得皮蛋风味蛋肉卷。
实施例2
一种皮蛋风味蛋肉卷的制作方法,包括下列步骤:
1)原料预处理,将皮蛋剥壳去溏心切粒备用;将鲜鸡蛋去壳搅拌,使蛋清蛋白混合均匀,得全蛋液备用;猪蹄洗净、切块备用;猪肉搅碎备用;生姜切片榨汁备用;淀粉配成25%水溶液备用;
2)将啤酒35份、食醋11份、姜汁11份加入55份皮蛋粒中,浸泡3-4h去除皮蛋碱味,过滤后,得浸泡皮蛋粒;
3)将猪蹄110份、生姜7份、食盐1.8份加入700份水中,熬煮2-3h,过滤后汤汁冷藏成果冻状,切粒,得猪蹄冻粒;
4)将55份淀粉加入110份全蛋液中,搅拌均匀后,在170-200℃条件下摊成1.5-2mm方形蛋饼;
5)将1.1份食盐加入130份猪肉泥中,盐擂15-20min后得盐擂肉泥,加入2.5份食醋、2.5份料酒、2.5份酱油、0.12份黑胡椒粉、0.8份香油继续擂溃15-20min,得调味肉泥;
6)将55份步骤2)所得的浸泡皮蛋粒、45份步骤3)所得的猪皮冻粒和25份蛋清、25份淀粉、18份水加入130份步骤5)所得的调味肉泥中搅拌均匀,得混合肉泥;
7)将步骤6)所得的混合肉泥平铺在步骤4)所得的蛋饼上,卷成卷后,用淀粉液封口,进行蒸制,蒸制蒸制温度为100-105℃,蒸气压为0.19-0.23MPa,蒸制时间为15-20min,冷却至室温后包装,包装后进行灭菌,灭菌温度为118℃,灭菌时间为25min,即得皮蛋风味蛋肉卷。
实施例3
一种皮蛋风味蛋肉卷的制作方法,包括下列步骤:
1)原料预处理,将皮蛋剥壳去溏心切粒备用;将鲜鸡蛋去壳搅拌,使蛋清蛋白混合均匀,得全蛋液备用;猪蹄洗净、切块备用;猪肉搅碎备用;生姜切片榨汁备用;淀粉配成25%水溶液备用;
2)将啤酒40份、食醋12份、姜汁12份加入60份皮蛋粒中,浸泡3-4h去除皮蛋碱味,过滤后,得浸泡皮蛋粒;
3)将猪蹄120份、生姜8份、食盐2份加入800份水中,熬煮2-3h,过滤后汤汁冷藏成果冻状,切粒,得猪蹄冻粒;
4)将60份淀粉加入120份全蛋液中,搅拌均匀后,在170-200℃条件下摊成1.5-2mm方形蛋饼;
5)将1.2份食盐加入150份猪肉泥中,盐擂15-20min后得盐擂肉泥,加入3份食醋、3份料酒、3份酱油、0.15份黑胡椒粉、1份香油继续擂溃15-20min,得调味肉泥;
6)将60份步骤2)所得的浸泡皮蛋粒、50份步骤3)所得的猪皮冻粒和30份蛋清、30份淀粉、20份水加入步骤5)所得的150份调味肉泥中搅拌均匀,得混合肉泥;
7)将步骤6)所得的混合肉泥平铺在步骤4)所得的蛋饼上,卷成卷后,用淀粉液封口,进行蒸制,蒸制温度为100-105℃,蒸气压为0.19-0.23MPa,蒸制时间为15-20min,冷却至室温后包装,包装后进行灭菌,灭菌温度为118℃,灭菌时间为25min,即得皮蛋风味蛋肉卷。
对比例
一种皮蛋风味蛋肉卷的制作方法,包括下列步骤:
1)原料预处理,将皮蛋剥壳去溏心切粒备用;将鲜鸡蛋去壳搅拌,使蛋清蛋白混合均匀,得全蛋液备用;猪肉搅碎备用;淀粉配成25%水溶液备用;
2)将50份淀粉加入100份全蛋液中,搅拌均匀后,在170-200℃条件下摊成1.5-2mm方形蛋饼;
3)将1份食盐、2份食醋、2份料酒、2份酱油、0.1份黑胡椒粉、50份皮蛋粒、0.5份香油加入100份猪肉泥中,混合均匀,得调味肉泥;
4)将20-30份蛋清、20-30份淀粉、15-20份水加入步骤5)所得的调味肉泥中搅拌均匀,得混合肉泥;
5)将步骤4)所得的混合肉泥平铺在步骤2)所得的蛋饼上,卷成卷后,用淀粉液封口,进行蒸制,蒸制温度为100-105℃,蒸气压为0.19-0.23MPa,蒸制时间为15-20min,冷却至室温后包装,包装后进行灭菌,灭菌温度为118℃,灭菌时间为25min,即得皮蛋风味蛋肉卷。
对比评价
将实施例1-3所制备的皮蛋风味蛋肉卷与对比例所述蛋肉卷分发给消费者进行试吃测试,并对比。试吃测试方法为:受试人群年龄为15-50岁,人数为1000人,男女各半,通过发放测试蛋干给每位评价人试吃,然后填写统一制定的调查问卷来评价,评价结果采用平均分,评价标准见表1。试吃评价得分结果如表2示,总分100分。
表1皮蛋风味蛋肉卷评价标准
表2皮蛋风味蛋肉卷评价结果
实施例1 | 实施例2 | 实施例3 | 对比例 | |
色泽 | 23 | 24 | 24 | 22 |
滋味 | 23 | 23 | 24 | 13 |
口感 | 22 | 23 | 24 | 15 |
组织状态 | 22 | 23 | 23 | 13 |
总分 | 90 | 93 | 95 | 63 |
评价结果显示实施例1-3得分明显高于对比例,其中实施例3口感更优。对比例由于皮蛋未经预处理,碱味重。猪肉泥未经盐擂,直接混料,导致馅料弹性不佳,中间有空洞;同时,未添加猪蹄冻,Q弹感不强。
以上所述仅是本发明的优选实施方式,应当指出,对于本领域的普通技术人员来说,在不脱离本发明创造构思的前提下,还可以做出若干改进和变换,这些都属于本发明的保护范围。
Claims (8)
1.一种皮蛋风味蛋肉卷,其特征在于由下列重量份的原料组成:鸡蛋100-120份、淀粉70-90份、皮蛋50-60份、猪肉100-150份、啤酒30-40份、食醋12-18份、姜汁10-12份、食盐2.5-4份、料酒2-3份、酱油2-3份、胡椒粉0.1-0.15份、香油0.5-1份、猪蹄100-120份、水500-800份、生姜6-8份、蛋清20-30份。
2.一种皮蛋风味蛋肉卷的制作方法,其特征在于依次包括以下步骤:
1)原料预处理,将皮蛋剥壳去溏心切粒备用;将鲜鸡蛋去壳搅拌,使蛋清蛋白混合均匀,得全蛋液备用;猪蹄洗净、切块备用;猪肉搅碎备用;生姜切片榨汁备用;淀粉配成20-30%水溶液备用;后续步骤中原料的份数均代表重量份;
2)将啤酒30-40份、食醋10-12份、姜汁10-12份加入50-60份皮蛋粒中,浸泡去除皮蛋碱味,过滤后,得调味后的皮蛋粒;
3)将猪蹄100-120份、生姜6-8份、食盐1.5-2份加入600-800份水中,熬煮过滤后汤汁冷藏成果冻状,切粒,得猪蹄冻粒;
4)将50-60份淀粉加入100-120份全蛋液中,搅拌均匀后,摊成蛋饼;
5)将1-1.2份食盐加入100-150份猪肉泥中,盐擂后得盐擂肉泥,加入2-3份食醋、2-3份料酒、2-3份酱油、0.1-0.15份黑胡椒粉、0.5-1份香油继续擂溃,得调味肉泥;
6)将50-60份步骤2)所得的浸泡后的皮蛋粒、40-50份步骤3)所得的猪皮冻粒和20-30份蛋清、20-30份淀粉、15-20份水加入100-150份步骤5)所得的调味肉泥中搅拌均匀,得混合馅料;
7)将步骤6)所得的混合馅料平铺在步骤4)所得的蛋饼上,卷成卷后,用淀粉液封口,蒸制后冷却至室温后包装,灭菌即得成品皮蛋风味蛋肉卷。
3.根据权利要求2所述的皮蛋风味蛋肉卷的制作方法,其特征在于步骤2)中皮蛋粒浸泡时间为3-4h。
4.根据权利要求2所述的皮蛋风味蛋肉卷的制作方法,其特征在于步骤3)中,猪蹄汤熬煮时间为2-3h。
5.根据权利要求2所述的皮蛋风味蛋肉卷的制作方法,其特征在于步骤4)中,鸡蛋饼厚度为1.5-2mm,制作温度为170-200℃。
6.根据权利要求2所述的皮蛋风味蛋肉卷的制作方法,其特征在于步骤5)中,盐擂时间为15-20min,擂溃时间为15-20min。
7.根据权利要求2所述的皮蛋风味蛋肉卷的制作方法,其特征在于步骤7)中蒸制温度为100-105℃,蒸气压为0.19-0.23MPa,蒸制时间为15-20min。
8.根据权利要求2所述的皮蛋风味蛋肉卷的制作方法,其特征在于步骤7)中灭菌温度为115-120℃,灭菌时间为20-30min。
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