CN110731470A - 一种无铅松花蛋的制作工艺 - Google Patents
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Abstract
本发明提供一种无铅松花蛋的制作工艺,可制成固态或胶胨状或液态或酱型或汁型。制作工艺为:采用氢氧化钠、食盐、水配制A料液,采用食品添加剂、水配制B料液,将鲜蛋洗净、搅碎、去壳,先后分次将A、B料液加入不断搅拌的蛋液中,最后倒入包装容器,密封口、存放、检验出厂。本发明构思新颖、加工先进、配方科学、品种繁多、营养丰富、携带食用方便、应用范围广泛,是一种新型的绿色食品。
Description
技术领域
本发明涉及一种食品,具体是一种无铅松花蛋的制作方法。
背景技术
传统的松花蛋制作工艺为:先在大缸内放入生石灰、纯碱、陀僧、盐、茶叶、水、搅拌均匀冷却后,制成配料;将鲜鸭蛋洗净置于容器内,并由竹条压盖,操作工人将大缸内的料液倒在鲜蛋上,直至完全复盖,存放20-40天,制成带壳松花蛋,这种方法劳动强度大,残渣废料多,染污环境,制作配料有一定的危险性,技术不易掌握,损耗浪费大、废品率高,加工周期长,投放市场慢,占用场地大,投资多,携带食用极其不便,并且按照这种方法生产的产品营养成份单一,品种单调,应用范围窄小,生产效率低,成本高。后由上述浸泡法改成包裹法,虽比浸泡法进了一步,但还是存在周期长,投放市场慢,携带、食用不便,产品营养成份单一、品种单调、应用范围窄小、生产效率低、成本高等缺陷。再后又由包裹法改进成无壳松花蛋,此法虽比包裹法又前进了一步,但仍存在品种单调、营养单一、应用范围窄小、生产效率低、成本高、加工周期仍较长、操作难以掌握、质量难以控制(料少加一滴产品易变质,料多加一滴碱气不易挥发,碱性重,口感不好)等缺陷。
发明内容
本发明的目的是为了改变松花蛋生产中手工加工劳动强度大、安全性差、残渣废料多、染污环境、工艺难以掌握、损耗浪费大(包括蛋壳)、成品率低、投放市场慢、生产效率低、应用范围窄小、携带食用不便等状况,而提供一种既可用手工进行小规模生产、又可用机械化自动化进行大规模生产、劳动强度小、生产效率高、成本低、安全无危险、无残渣废料、不污染环境、无浪费(蛋壳也可利用)、成品率高、周期极短、上市快、投入小、品种繁多、营养丰富、携带食用方便、应用范围广泛等加工先进、配方科学的无铅松花蛋及其制作工艺。
为了实现上述目的,本发明所采用的技术方案:
无铅松花蛋为无壳结构,可制成固态或胶冻状或液态或酱型或汁型,并且根据不同的需求,加入不同的食品添加剂。
本发明的制作工艺为:先配制A、B两种不同的料液,A料液采用氢氧化钠、食盐、水、按一定的重量百分比配比制备而成,B料液为食品添加剂,加水配制而成;用洁净水清洗鲜蛋,并用开水或紫外线对容器、工具杀菌、消毒、再将洗干净的鲜蛋倒入搅拌器内(或用手工)搅碎,去壳,得蛋白、蛋黄混合液,将该蛋液称重,并取与该蛋液成一定比例的A料液注入不断搅拌的蛋液中,使其成为胶胨状,然后再取与该蛋液成一定比例的B料液注入不断搅拌的蛋胨中,充分搅拌均匀,倒入包装容器中,密封口,存放短时间,检测合格,成为无铅松花蛋。
上述技术方案中配制的料液组份重量百分比为:A料液:氢氧化钠4-8%,食盐6-13%,水60-85%;B料液:食品添加剂0.001-20%,水80-99%。
本发明各组份作用原理:氢氧化钠:是将鲜蛋制作成松花蛋的主要配料成份,当蛋白和蛋黄遇到氢氧化钠溶液后,很快就会发生变化,蛋白蛋黄中的蛋白质就会变成碱性蛋白,形成冻胶状的凝固体,鲜蛋是具有高蛋白质的营养物质,在强碱作用下,蛋中的一部分蛋白质发生水解,变成氨基酸,一部分含硫氨基酸继续发生变化,生成氨和硫离子。成品中由于含有这种少量成份,使松花蛋别具风味。食盐:有助于减弱松花蛋的辛辣味,并具有一定的防腐作用。
食品添加剂:可改善食品的营养、色、香、味、质构和保藏性。如添加营养增补剂、可增加人体所需的营养成份,有益于人们的身心健康,也克服了松花蛋营养成分单一的缺陷。
在添加鲜味剂中,可选择营养强化味精,既可增加鲜味,又可改善人体缺乏某种营养(如维生素)的状况,如添加特色味精,不仅比普通味精鲜,而且可使食品风味各异(如鸡味、虾味)。在添加调味剂中,除可添加鲜味剂,还可添加甜味剂、辣味剂,使松花蛋具有甜味、辣味;加五香粉,可使松花蛋具有香味等。
本发明的产品,不仅可作餐宴上的佳肴,而且还可作为旅游食品,日常南食、休闲食品、调味剂、饮料等。这极大地拓宽了松花蛋的应用领域,扩大了消费群体和消费市场。本发明可采用机械化、自动化生产,彻底结束了松花蛋加工只能用手工操作的历史,极大地减轻了工人的劳动强度,避免了工伤事故的发生,安全性能大大提高,而且本发明生产效率高,周期短,投放市场快,废品率低,损耗浪费,不染污环境,节能降耗、品种多样,营养丰富,质量上乘。
具体实施方式
以下描述用于揭露本发明以使本领域技术人员能够实现本发明。以下描述中的优选实施例只作为举例,本领域技术人员可以想到其他显而易见的变型。
实施例1
无铅松花蛋制作。
一、配制料液:A料液-称食盐10g,加入冷开水内,使其充分溶化,再称氢氧化钠6.2g,加入盐水溶液中,搅拌,使其充分溶化,再补充冷开水搅匀,使其总量为100ml;B料液-称食盐10g,味精1.3g,酱油2.5g,放入开水中使其充分溶化,再补充冷开水至100ml。
二、操作方法:将鲜鸭蛋用洁净水洗干净,将容器、工具用沸水或紫外线消毒、杀菌15分钟左右,将鲜鸭蛋搅碎、用钢丝网挤压过滤,如用手工去蛋壳,将蛋液搅碎,不需过滤,再将过滤后的蛋液称重,按蛋液重10g用1.1mlA料液的比例计算A料液的量,然后将A料液倒入不断搅拌的蛋液中,使其成为胶胨状,再按原蛋液重10g用0.5mlB料液的比例计算B料液的量,将B料液倒入不断搅拌的呈胶胨状的蛋中,充分搅拌均匀后,注入包装容器中,密封口,存放1天左右,检测合格,打印日期出厂。
实施例2
无铅含钙营养松花蛋制作。
一、配制料液:A料液-称食盐10g,加入冷开水内,使其充分溶化解,再称氢氧化钠6.2g,加入盐水溶液中,搅拌,使其充分溶化,再补充冷开水搅匀,使其总量为100ml;B料液-称食盐10g,钙镁片2g,味精1.3g,酱油2.5g,放入开水中,使其充分溶化,再补充冷开水至100ml。
二、操作方法:将鲜鸭蛋用洁净水洗干净,将容器、工具用沸水或紫外线消毒、杀菌15分钟左右,将鲜鸭蛋搅碎、用钢丝网挤压过滤,(如用手工去蛋壳,将蛋液搅碎,不需过滤),再将过滤后的蛋液称重,按蛋液重10g用1.1mlA料液的比例计算A料液的量,然后将A料液倒入不断搅拌的蛋液中,使其成为胶胨状,再按原蛋液重10g用0.5mlB料液的比例计算B料液的量,将B料液倒入不断搅拌的呈胶胨状的蛋中,充分搅拌均匀后,倒入包装容器中,密封口,存放1天左右,检测合格,打印日期出厂。
实施例3
无铅甜松花蛋液饮料的制作。
一、配制料液:A料液-称食盐10g,加入冷开水内,使其充分溶化,再称氢氧化钠6.2g,加入盐水溶液中,搅拌,使其充分溶化,再补充冷开水搅匀,使其总量为100ml;B料液-称食盐0.4g,味精0.2g,白糖8g,对羟基甲酸乙酯0.01g,维生素0.002g,放入温开水中,使其充分溶化,再补充冷开水至100ml;
二、操作方法:将鲜鸭蛋用洁净水洗干净,将容器、工具用沸水或紫外线消毒、杀菌15分钟左右,将鲜鸭蛋搅碎、用钢丝网挤压过滤,(如用手工去蛋壳,将蛋液搅碎,不需过滤),再将过滤后的蛋液称重,按蛋液重10g用1.1mlA料液的比例计算A料液的量,然后将A料液倒入不断搅拌的蛋液中,使其成为稀胨状,然后在继续不断搅拌下接着加入B料液,使其总量成为100ml,搅拌均匀后,倒入包装容器中,检测合格,打印日期出厂。
以上显示和描述了本发明的基本原理、主要特征和本发明的优点。本行业的技术人员应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是本发明的原理,在不脱离本发明精神和范围的前提下本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明的范围内。本发明要求的保护范围由所附的权利要求书及其等同物界定。
Claims (4)
1.一种无铅松花蛋的制作工艺,其特征在于为无壳结构,可用手工加工,可用机械化、自动化生产,可制成固态或胶胨状或液态或酱型或汁型,并且含有食品添加剂。
2.根据权利要求1所述的无铅松花蛋的制作工艺,其特征在于先配制A、B两种不同的料液,A料液采用氢氧化钠、食盐、水、按一定的重量百分比配比制备而成,B料液为食品添加剂,加水配制而成;用洁净水清洗鲜蛋,鲜蛋包括:鸭蛋、鸡蛋、鹌鹑蛋、甲鱼蛋、禽蛋,并用开水或紫外线对容器、工具杀菌、消毒、再将洗干净的鲜蛋倒入搅拌器内搅碎,也可用手工,去壳,得蛋白、蛋黄混合液,将该蛋液称重,并取与该蛋液成一定比例的A料液注入不断搅拌的蛋液中,使其成为胶胨状,然后再取与该蛋液成一定比例的B料液注入不断搅拌的蛋胨中,充分搅拌均匀,倒入包装容器中,密封口,存放短时间,检测合格,成为无铅松花蛋。
3.根据权利要求2所述的无铅松花蛋的制作工艺,其特征在于配制的料液组份重量百分比为:A料液:氢氧化钠4-8%,食盐6-13%,水60-85%;B料液:食品添加剂0.001-20%,水80-99%。
4.根据权利要求2所述的无铅松花蛋的制作工艺,其特征在于容器内鲜蛋液与注入料液重量百分比为:鲜蛋∶料液=100∶(5-400)。
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