CN110897103A - 一种皮蛋腌制剂及其制备方法 - Google Patents
一种皮蛋腌制剂及其制备方法 Download PDFInfo
- Publication number
- CN110897103A CN110897103A CN201811071228.4A CN201811071228A CN110897103A CN 110897103 A CN110897103 A CN 110897103A CN 201811071228 A CN201811071228 A CN 201811071228A CN 110897103 A CN110897103 A CN 110897103A
- Authority
- CN
- China
- Prior art keywords
- curing agent
- percent
- preserved
- eggs
- preparation
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 238000002360 preparation method Methods 0.000 title claims abstract description 7
- 235000013601 eggs Nutrition 0.000 claims abstract description 29
- 239000003795 chemical substances by application Substances 0.000 claims abstract description 12
- ODINCKMPIJJUCX-UHFFFAOYSA-N Calcium oxide Chemical compound [Ca]=O ODINCKMPIJJUCX-UHFFFAOYSA-N 0.000 claims abstract description 10
- CDBYLPFSWZWCQE-UHFFFAOYSA-L Sodium Carbonate Chemical compound [Na+].[Na+].[O-]C([O-])=O CDBYLPFSWZWCQE-UHFFFAOYSA-L 0.000 claims abstract description 10
- 241000755540 Indocalamus Species 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 239000000292 calcium oxide Substances 0.000 claims abstract description 5
- 235000012255 calcium oxide Nutrition 0.000 claims abstract description 5
- 235000017550 sodium carbonate Nutrition 0.000 claims abstract description 4
- 229910000029 sodium carbonate Inorganic materials 0.000 claims abstract description 4
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 claims description 2
- 235000008733 Citrus aurantifolia Nutrition 0.000 claims description 2
- 235000011941 Tilia x europaea Nutrition 0.000 claims description 2
- 229910052791 calcium Inorganic materials 0.000 claims description 2
- 239000011575 calcium Substances 0.000 claims description 2
- 239000004571 lime Substances 0.000 claims description 2
- 238000009472 formulation Methods 0.000 claims 1
- 239000000203 mixture Substances 0.000 claims 1
- 210000001124 body fluid Anatomy 0.000 abstract description 2
- 239000010839 body fluid Substances 0.000 abstract description 2
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 241000272525 Anas platyrhynchos Species 0.000 description 2
- HCHKCACWOHOZIP-UHFFFAOYSA-N Zinc Chemical compound [Zn] HCHKCACWOHOZIP-UHFFFAOYSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 239000011701 zinc Substances 0.000 description 2
- 229910052725 zinc Inorganic materials 0.000 description 2
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 244000273928 Zingiber officinale Species 0.000 description 1
- 235000006886 Zingiber officinale Nutrition 0.000 description 1
- 239000003513 alkali Substances 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000004927 clay Substances 0.000 description 1
- 229910000365 copper sulfate Inorganic materials 0.000 description 1
- ARUVKPQLZAKDPS-UHFFFAOYSA-L copper(II) sulfate Chemical compound [Cu+2].[O-][S+2]([O-])([O-])[O-] ARUVKPQLZAKDPS-UHFFFAOYSA-L 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000008397 ginger Nutrition 0.000 description 1
- WABPQHHGFIMREM-UHFFFAOYSA-N lead(0) Chemical compound [Pb] WABPQHHGFIMREM-UHFFFAOYSA-N 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 235000021049 nutrient content Nutrition 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L15/00—Egg products; Preparation or treatment thereof
- A23L15/30—Addition of substances other than those covered by A23L15/20 – A23L15/25
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明提供一种皮蛋腌制剂及其制备方法，使用天然植物原料加入腌制剂中进行皮蛋加工，使皮蛋具有箬竹的清香味。腌制剂中含有：箬竹叶3.5％－4.5％、生石灰13.5％－14.5％、食用纯碱3.8％－4.2％、食用盐3.8％－4.2％、其余为水。本发明具有的有益效果是皮蛋具有在口感上比传统的皮蛋更鲜、生津、无腥味、具有箬竹的清香味、清凉的感觉。
Description
技术领域
本发明涉及食品制备领域，具体是一种皮蛋腌制剂及其制备方法。
背景技术
皮蛋是人们爱吃的一种菜肴，随着人民生活水平的提高皮蛋的品种也逐渐多起来，加工也伴随着科技进步逐步从有泥有铅向无泥无铅方向发展。以后又有了含铁补血皮蛋、含锌皮蛋等，这些皮蛋通过加铁、锌元素使皮蛋的营养成分有所增加。
传统的皮蛋加工方法是用食盐、生石灰、碱、粘土、黄丹粉、水配成稠料，将蛋包严密封20天后，取出滚上一层稻糠晾晒15天，最后贮藏10天才可成熟。这种工艺生产皮蛋，时间长、易臭蛋、易破碎且劳动强度大，含铅量高。
发明内容
本发明的目的是提供一种皮蛋腌制剂及其制备方法，使用天然植物原料加入腌制剂中进行皮蛋加工，使皮蛋具有植物的清香味。
本发明皮蛋的腌制剂含有：箬竹叶3.5％-4.5％、生石灰13.5％-14.5％、食用纯碱3.8％-4.2％、食用盐3.8％-4.2％、其余为水。
本发明皮蛋的腌制剂最佳配方比例含有：箬竹叶4％、生石灰14％、食用纯碱4％、食用盐4％、其余为水。腌制剂用水为开水。
本发明具有的有益效果是皮蛋具有在口感上比传统的皮蛋更鲜、生津、无腥味、具有箬竹的清香味、清凉的感觉。
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
按最佳配方比例箬竹叶4千克、生石灰14千克、食用纯碱4千克、食用盐4千克、生姜0.13千克、分析纯硫酸铜0.33千克、干柴灰4千克、加开水至总量100千克。将配置好的腌制剂100千克中加入100千克左右的鸭蛋，腌制30天-40天即可食用。
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 (2)
1.一种皮蛋腌制剂及其制备方法，其特征在于所述的腌制剂含有：箬竹叶3.5％-4.5％、生石灰13.5％-14.5％、食用纯碱3.8％-4.2％、食用盐3.8％-4.2％、其余为水。
2.按照权利要求1所述的皮蛋的腌制剂，其特征在于最佳配方比例含有：箬竹叶4％、生石灰14％、食用纯碱4％、食用盐4％、其余为水。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811071228.4A CN110897103A (zh) | 2018-09-14 | 2018-09-14 | 一种皮蛋腌制剂及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201811071228.4A CN110897103A (zh) | 2018-09-14 | 2018-09-14 | 一种皮蛋腌制剂及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN110897103A true CN110897103A (zh) | 2020-03-24 |
Family
ID=69813277
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201811071228.4A Pending CN110897103A (zh) | 2018-09-14 | 2018-09-14 | 一种皮蛋腌制剂及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN110897103A (zh) |
-
2018
- 2018-09-14 CN CN201811071228.4A patent/CN110897103A/zh active Pending
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN102366034B (zh) | 一种烤鱼膨松剂及其制备方法、应用 | |
| CN104509883B (zh) | 一种鸡蛋盐皮蛋的腌制剂及其腌制方法 | |
| CN108192122B (zh) | 一种多层复合保鲜膜的制备方法 | |
| CN102440398A (zh) | 一种无铅松花蛋制作方法 | |
| CN110897103A (zh) | 一种皮蛋腌制剂及其制备方法 | |
| CN105558990B (zh) | 一种金黄色皮蛋腌制液及其腌制工艺方法 | |
| KR100935208B1 (ko) | 클로렐라를 함유한 해조류 가공식품 및 그의 가공방법 | |
| CN111436577A (zh) | 一种富硒盐皮蛋及其快速制作方法 | |
| CN109329784A (zh) | 一种富硒盐皮蛋的制作方法 | |
| CN101061816B (zh) | 一种松花蛋腌制剂及腌制方法 | |
| CN100539851C (zh) | 一种皮蛋腌制剂 | |
| CN107927588A (zh) | 一种辣椒酱及其制作方法 | |
| CN106993765A (zh) | 一种低碱皮蛋及其制备方法 | |
| CN105341759A (zh) | 一种皮蛋腌制剂及其腌制方法 | |
| KR101659531B1 (ko) | 저장성이 강화된 저염 김치의 제조방법 | |
| CN107712678A (zh) | 一种低碱皮蛋及其制备方法 | |
| Chellaram | Chemical composition, shelf-life studies and popularization on Pleuroploca trapezium meat pickle | |
| CN107853619A (zh) | 一种咸鸭蛋及其制作工艺 | |
| CN102178264B (zh) | 一种皮蛋腌制剂 | |
| CN105901323A (zh) | 一种富含硒元素的鸡肉改良添加剂及其制备方法 | |
| CN107518315A (zh) | 一种皮蛋腌制剂以及腌制方法 | |
| CN107242403A (zh) | 一种具有肠道保护作用的大黄鱼饲料添加剂及其制备方法 | |
| CN101116516A (zh) | 酱螃蟹及其制作工艺 | |
| CN101642139A (zh) | 全天然生物防腐剂 | |
| CN105961917A (zh) | 一种促进进食的螃蟹饲料 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| WD01 | Invention patent application deemed withdrawn after publication | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20200324 |