CN110973516A - 一种咸鸭蛋及其制备方法 - Google Patents
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- A23P—SHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
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- A23P20/19—Coating with non-edible coatings
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- A—HUMAN NECESSITIES
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- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
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Abstract
本发明公开了一种咸鸭蛋及其制备方法,按其重量份计,由以下原料组成:鸭蛋、核桃壳、盐肤子、花椒、八角、陈皮、香叶、山奈。通过将鸭蛋在白酒中浸泡后再在盐水中浸泡,破坏鸭蛋渗透率增加后期物料的渗入,采用盐肤子降低了食盐的用量同时提升了鸭蛋的营养成分,将核桃壳粉碎后通黄土混合,连同粉碎的香辛料共同熬制存放制得的裹料能够更好的将香味物质渗透进入鸭蛋中,本发明操作简单、成本低廉、制得的咸鸭蛋咸淡适中、营养丰富、还具有一定养生效果。
Description
技术领域
本发明属于食品加工技术领域,具体涉及一种咸鸭蛋,同时还涉及其制备方法。
背景技术
咸鸭蛋,中国特色菜肴。古称咸杬子。民俗又叫“盐鸭蛋”、“腌鸭蛋”、“青果”。咸鸭蛋在中国历史悠久,深受老百姓喜爱,在市场上也备受青睐。咸鸭蛋以新鲜鸭蛋为主要原料经过腌制而成的再制蛋,营养丰富,富含脂肪、蛋白质及人体所需的各种氨基酸、钙、磷、铁、各种微量元素、维生素等,易被人体吸收,咸味适中,老少皆宜。蛋壳呈青色,外观圆润光滑,又叫“青蛋”。咸鸭蛋是中国传统蛋制品,具有“鲜、细、松、沙、油”等特点,深受消费者的喜爱。咸鸭蛋在我国的年平均消费量约为220万t,消费量巨大。
盐肤子(Rhus chinensis Mill.),又名酸桶、酢桶、盐麸树、肤子、子盐、天盐、盐肤子子、盐霜柏、枯盐萁、夫烟树、滨盐肤子、五倍子树、泡子树、山杜仲、飞天蜈蚣、破凉伞、报子树、铺林盐、猴盐柴、盐白子、盐桶甏、盐子树、莲蓬柴、盐树苗、乌烟桃、麸杨树、芙莲树、盐酸树、女子、五倍柴,是漆树科盐肤木属的一种,含鞣质50%-70%,也有高达80%的,主要为五-间双没食子酰-β-葡萄糖(penta-m-digalloyl-β-glucose),尚有游离没食子酸(gallicacid)及脂肪、树脂、淀粉。有机酸有苹果酸(malicacid)、酒石酸(tartaricacid)、枸橼酸(citricacid)等。
发明内容
本发明的目的在于提供一种营养丰富、咸淡适中、操作简便、成本低廉的咸鸭蛋。
本发明的另一目的在于提供该咸鸭蛋的制备方法。
本发明的一种咸鸭蛋,按其重量份计,由以下原料组成:鸭蛋50-60份、核桃壳60-80份、盐肤子5-7份、花椒3-6份、八角2-4份、陈皮3-4份、香叶1-2份、山奈0.5-0.7份。
本发明的一种咸鸭蛋的制备方法,包括以下步骤:
(1)将鸭蛋50-60份清洗干净后,放入酒中浸泡30-40秒,捞出后放入盐水中浸泡2-4分钟,捞出,备用;
(2)将核桃壳60-80份粉碎过7-10目筛,备用;黄土晒干后,筛除石头和杂质,破碎过6-8目筛,备用;
(3)盐附子5-7份,破碎后加入物料40-60%的水,小火熬制40-50分钟,得浸出液,备用;
(4)将花椒3-6份、八角2-4份、陈皮3-4份、香叶1-2份、山奈0.5-0.7份混合后,得混合物料,其中50%混合物料用物料总量40%白酒浸泡30-40分钟后,煮沸10-20分钟,冷却过滤,冷却液中加入盐附子浸出液,得混合液,备用,滤渣干燥后和剩余50%混合物料混合后加入物料总重量1.5倍的食盐炒至出香味,冷却粉碎过8目筛,得粉碎物料,备用;
(5)将核桃粉和黄土粉按0.8:1.5-1.2:2.3混合后搅拌均匀后,加入物料80%的混合液、粉碎物料搅拌均匀后,55-60℃恒温密封存放3-4小时,温度降至38-42℃,得裹料,备用;
(6)向裹料中添加物料重量0.1%的食盐搅拌均匀后,加水将裹料粘稠度调整至50-100(Pa·s),将步骤(1)浸泡过的鸭蛋淹没后,密封32-34℃存放24-26天,即得。
上述的一种咸鸭蛋的制备方法,其中步骤(1)和步骤(4)所述的白酒为65°玉米酒。
上述的一种咸鸭蛋的制备方法,其中步骤(1)所述的盐水为食盐和水按1:1.2比例调配而成。
本发明与现有技术相比,具有明显的有益效果,从以上技术方案可知:本发明将鸭蛋在白酒中浸泡后再在盐水中浸泡,破坏鸭蛋渗透率增加后期物料的渗入,采用盐肤子降低了食盐的用量同时提升了鸭蛋的营养成分,将核桃壳粉碎后通黄土混合,连同粉碎的香辛料共同熬制存放制得的裹料能够更好的将香味物质渗透进入鸭蛋中,本发明操作简单、成本低廉、制得的咸鸭蛋咸淡适中、营养丰富、还具有一定养生效果。
具体实施方式
实施例1
一种咸鸭蛋的制备方法,包括以下步骤:
(1)将鸭蛋60Kg清洗干净后,放入65°玉米酒中浸泡30秒,捞出后放入食盐和水按1:1.2比例调配而成盐水中浸泡4分钟,捞出,备用;
(2)将核桃壳60Kg粉碎过10目筛,备用;黄土晒干后,筛除石头和杂质,破碎过6目筛,备用;
(3)盐附子7Kg,破碎后加入物料40%的水,小火熬制50分钟,得浸出液,备用;
(4)将花椒3Kg、八角4Kg、陈皮3Kg、香叶2Kg、山奈0.5Kg混合后,得混合物料,其中50%混合物料用物料总量40% 的65°玉米酒浸泡40分钟后,煮沸10分钟,冷却过滤,冷却液中加入盐附子浸出液,得混合液,备用,滤渣干燥后和剩余50%混合物料混合后加入物料总重量1.5倍的食盐炒至出香味,冷却粉碎过8目筛,得粉碎物料,备用;
(5)将核桃粉和黄土粉按1.2:2.3混合后搅拌均匀后,加入物料80%的混合液、粉碎物料搅拌均匀后,55℃恒温密封存放4小时,温度降至38℃,得裹料,备用;
(6)向裹料中添加物料重量0.1%的食盐搅拌均匀后,加水将裹料粘稠度调整至100(Pa·s),将步骤(1)浸泡过的鸭蛋淹没后,密封32℃存放26天,即得。
实施例2
一种咸鸭蛋的制备方法,包括以下步骤:
(1)将鸭蛋58Kg清洗干净后,放入65°玉米酒中浸泡36秒,捞出后放入食盐和水按1:1.2比例调配而成盐水中浸泡4分钟,捞出,备用;
(2)将核桃壳60-80Kg粉碎过8目筛,备用;黄土晒干后,筛除石头和杂质,破碎过8目筛,备用;
(3)盐附子6Kg,破碎后加入物料50%的水,小火熬制48分钟,得浸出液,备用;
(4)将花椒5Kg、八角3Kg、陈皮4Kg、香叶2Kg、山奈0.6Kg混合后,得混合物料,其中50%混合物料用物料总量40% 的65°玉米酒浸泡30-40分钟后,煮沸18分钟,冷却过滤,冷却液中加入盐附子浸出液,得混合液,备用,滤渣干燥后和剩余50%混合物料混合后加入物料总重量1.5倍的食盐炒至出香味,冷却粉碎过8目筛,得粉碎物料,备用;
(5)将核桃粉和黄土粉按1.1:2混合后搅拌均匀后,加入物料80%的混合液、粉碎物料搅拌均匀后,58℃恒温密封存放3.5小时,温度降至41℃,得裹料,备用;
(6)向裹料中添加物料重量0.1%的食盐搅拌均匀后,加水将裹料粘稠度调整至80(Pa·s),将步骤(1)浸泡过的鸭蛋淹没后,密封33℃存放25天,即得。
实施例3
一种咸鸭蛋的制备方法,包括以下步骤:
(1)将鸭蛋50Kg清洗干净后,放入65°玉米酒中浸泡40秒,捞出后放入食盐和水按1:1.2比例调配而成盐水中浸泡2分钟,捞出,备用;
(2)将核桃壳80Kg粉碎过7目筛,备用;黄土晒干后,筛除石头和杂质,破碎过8目筛,备用;
(3)盐附子5Kg,破碎后加入物料60%的水,小火熬制40分钟,得浸出液,备用;
(4)将花椒6Kg、八角2Kg、陈皮4Kg、香叶1Kg、山奈0.7Kg混合后,得混合物料,其中50%混合物料用物料总量40% 的65°玉米酒浸泡30分钟后,煮沸20分钟,冷却过滤,冷却液中加入盐附子浸出液,得混合液,备用,滤渣干燥后和剩余50%混合物料混合后加入物料总重量1.5倍的食盐炒至出香味,冷却粉碎过8目筛,得粉碎物料,备用;
(5)将核桃粉和黄土粉按0.8:1.5混合后搅拌均匀后,加入物料80%的混合液、粉碎物料搅拌均匀后, 60℃恒温密封存放3小时,温度降至42℃,得裹料,备用;
(6)向裹料中添加物料重量0.1%的食盐搅拌均匀后,加水将裹料粘稠度调整至50(Pa·s),将步骤(1)浸泡过的鸭蛋淹没后,密封34℃存放24天,即得。
以上所述,仅是本发明的较佳实施例而已,并非对本发明作任何形式上的限制,任何未脱离本发明技术方案内容,依据本发明的技术实质对以上实施例所作的任何简单修改、等同变化与修饰,均仍属于本发明技术方案的范围内。
Claims (4)
1.一种咸鸭蛋,按其重量份计,由以下原料组成:鸭蛋50-60份、核桃壳60-80份、盐肤子5-7份、花椒3-6份、八角2-4份、陈皮3-4份、香叶1-2份、山奈0.5-0.7份。
2.如权利要去1所述的一种咸鸭蛋的制备方法,其特征在于:包括以下步骤:
(1)将鸭蛋50-60份清洗干净后,放入酒中浸泡30-40秒,捞出后放入盐水中浸泡2-4分钟,捞出,备用;
(2)将核桃壳60-80份粉碎过7-10目筛,备用;黄土晒干后,筛除石头和杂质,破碎过6-8目筛,备用;
(3)盐附子5-7份,破碎后加入物料40-60%的水,小火熬制40-50分钟,得浸出液,备用;
(4)将花椒3-6份、八角2-4份、陈皮3-4份、香叶1-2份、山奈0.5-0.7份混合后,得混合物料,其中50%混合物料用物料总量40%白酒浸泡30-40分钟后,煮沸10-20分钟,冷却过滤,冷却液中加入盐附子浸出液,得混合液,备用,滤渣干燥后和剩余50%混合物料混合后加入物料总重量1.5倍的食盐炒至出香味,冷却粉碎过8目筛,得粉碎物料,备用;
(5)将核桃粉和黄土粉按0.8:1.5-1.2:2.3混合后搅拌均匀后,加入物料80%的混合液、粉碎物料搅拌均匀后,55-60℃恒温密封存放3-4小时,温度降至38-42℃,得裹料,备用;
(6)向裹料中添加物料重量0.1%的食盐搅拌均匀后,加水将裹料粘稠度调整至50-100(Pa·s),将步骤(1)浸泡过的鸭蛋淹没后,密封32-34℃存放24-26天,即得。
3.如权利要去2所述的一种咸鸭蛋的制备方法,其特征在于:步骤(1)和步骤(4)所述的白酒为65°玉米酒。
4.如权利要去2所述的一种咸鸭蛋的制备方法,其特征在于:步骤(1)所述的盐水为食盐和水按1:1.2比例调配而成。
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CN112617135A (zh) * | 2020-11-06 | 2021-04-09 | 湖南嘉丰食品有限公司 | 一种咸鸭蛋的制备方法 |
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