CN111743101A - 一种陈皮风味卤蛋及其制备方法 - Google Patents
一种陈皮风味卤蛋及其制备方法 Download PDFInfo
- Publication number
- CN111743101A CN111743101A CN202010767792.0A CN202010767792A CN111743101A CN 111743101 A CN111743101 A CN 111743101A CN 202010767792 A CN202010767792 A CN 202010767792A CN 111743101 A CN111743101 A CN 111743101A
- Authority
- CN
- China
- Prior art keywords
- parts
- eggs
- dried orange
- orange peel
- marinated
- 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
- 235000013601 eggs Nutrition 0.000 title claims abstract description 100
- 238000002360 preparation method Methods 0.000 title description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 25
- 244000166675 Cymbopogon nardus Species 0.000 claims abstract description 15
- 235000018791 Cymbopogon nardus Nutrition 0.000 claims abstract description 15
- 244000303040 Glycyrrhiza glabra Species 0.000 claims abstract description 15
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims abstract description 15
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 15
- 235000008397 ginger Nutrition 0.000 claims abstract description 15
- LPLVUJXQOOQHMX-QWBHMCJMSA-N glycyrrhizinic acid Chemical compound O([C@@H]1[C@@H](O)[C@H](O)[C@H](O[C@@H]1O[C@@H]1C([C@H]2[C@]([C@@H]3[C@@]([C@@]4(CC[C@@]5(C)CC[C@@](C)(C[C@H]5C4=CC3=O)C(O)=O)C)(C)CC2)(C)CC1)(C)C)C(O)=O)[C@@H]1O[C@H](C(O)=O)[C@@H](O)[C@H](O)[C@H]1O LPLVUJXQOOQHMX-QWBHMCJMSA-N 0.000 claims abstract description 15
- 235000011477 liquorice Nutrition 0.000 claims abstract description 15
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 15
- 239000002994 raw material Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 239000000796 flavoring agent Substances 0.000 claims abstract description 5
- 235000019634 flavors Nutrition 0.000 claims abstract description 5
- 238000000034 method Methods 0.000 claims abstract description 4
- 241000234314 Zingiber Species 0.000 claims description 14
- 230000001954 sterilising effect Effects 0.000 claims description 14
- 238000009835 boiling Methods 0.000 claims description 6
- 238000004659 sterilization and disinfection Methods 0.000 claims description 6
- 241000287828 Gallus gallus Species 0.000 claims description 4
- 241000272525 Anas platyrhynchos Species 0.000 claims description 3
- 241000286209 Phasianidae Species 0.000 claims description 3
- 238000007605 air drying Methods 0.000 claims description 3
- 238000004140 cleaning Methods 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 238000001035 drying Methods 0.000 claims description 3
- 238000010438 heat treatment Methods 0.000 claims description 3
- 235000015090 marinades Nutrition 0.000 claims description 3
- 238000004806 packaging method and process Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000005406 washing Methods 0.000 claims description 3
- 241000207199 Citrus Species 0.000 claims 1
- 235000020971 citrus fruits Nutrition 0.000 claims 1
- 230000000694 effects Effects 0.000 abstract description 10
- 244000273928 Zingiber officinale Species 0.000 abstract 1
- 230000000052 comparative effect Effects 0.000 description 5
- 238000001816 cooling Methods 0.000 description 5
- 239000000463 material Substances 0.000 description 5
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 235000013305 food Nutrition 0.000 description 4
- 239000001100 (2S)-5,7-dihydroxy-2-(3-hydroxy-4-methoxyphenyl)chroman-4-one Substances 0.000 description 3
- QUQPHWDTPGMPEX-UHFFFAOYSA-N Hesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(COC4C(C(O)C(O)C(C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-UHFFFAOYSA-N 0.000 description 3
- VHLJDTBGULNCGF-UHFFFAOYSA-N Limonin Natural products CC1(C)OC2CC(=O)OCC23C4CCC5(C)C(CC(=O)C6OC56C4(C)C(=O)CC13)c7cocc7 VHLJDTBGULNCGF-UHFFFAOYSA-N 0.000 description 3
- 244000242564 Osmanthus fragrans Species 0.000 description 3
- 235000019083 Osmanthus fragrans Nutrition 0.000 description 3
- QUQPHWDTPGMPEX-UTWYECKDSA-N aurantiamarin Natural products COc1ccc(cc1O)[C@H]1CC(=O)c2c(O)cc(O[C@@H]3O[C@H](CO[C@@H]4O[C@@H](C)[C@H](O)[C@@H](O)[C@H]4O)[C@@H](O)[C@H](O)[C@H]3O)cc2O1 QUQPHWDTPGMPEX-UTWYECKDSA-N 0.000 description 3
- APSNPMVGBGZYAJ-GLOOOPAXSA-N clematine Natural products COc1cc(ccc1O)[C@@H]2CC(=O)c3c(O)cc(O[C@@H]4O[C@H](CO[C@H]5O[C@@H](C)[C@H](O)[C@@H](O)[C@H]5O)[C@@H](O)[C@H](O)[C@H]4O)cc3O2 APSNPMVGBGZYAJ-GLOOOPAXSA-N 0.000 description 3
- 229930003935 flavonoid Natural products 0.000 description 3
- 235000017173 flavonoids Nutrition 0.000 description 3
- 229940025878 hesperidin Drugs 0.000 description 3
- VUYDGVRIQRPHFX-UHFFFAOYSA-N hesperidin Natural products COc1cc(ccc1O)C2CC(=O)c3c(O)cc(OC4OC(COC5OC(O)C(O)C(O)C5O)C(O)C(O)C4O)cc3O2 VUYDGVRIQRPHFX-UHFFFAOYSA-N 0.000 description 3
- QUQPHWDTPGMPEX-QJBIFVCTSA-N hesperidin Chemical compound C1=C(O)C(OC)=CC=C1[C@H]1OC2=CC(O[C@H]3[C@@H]([C@@H](O)[C@H](O)[C@@H](CO[C@H]4[C@@H]([C@H](O)[C@@H](O)[C@H](C)O4)O)O3)O)=CC(O)=C2C(=O)C1 QUQPHWDTPGMPEX-QJBIFVCTSA-N 0.000 description 3
- KBDSLGBFQAGHBE-MSGMIQHVSA-N limonin Chemical compound C=1([C@H]2[C@]3(C)CC[C@H]4[C@@]([C@@]53O[C@@H]5C(=O)O2)(C)C(=O)C[C@@H]2[C@]34COC(=O)C[C@@H]3OC2(C)C)C=COC=1 KBDSLGBFQAGHBE-MSGMIQHVSA-N 0.000 description 3
- ARGKVCXINMKCAZ-UHFFFAOYSA-N neohesperidine Natural products C1=C(O)C(OC)=CC=C1C1OC2=CC(OC3C(C(O)C(O)C(CO)O3)OC3C(C(O)C(O)C(C)O3)O)=CC(O)=C2C(=O)C1 ARGKVCXINMKCAZ-UHFFFAOYSA-N 0.000 description 3
- 239000000341 volatile oil Substances 0.000 description 3
- YBJHBAHKTGYVGT-ZKWXMUAHSA-N (+)-Biotin Chemical compound N1C(=O)N[C@@H]2[C@H](CCCCC(=O)O)SC[C@@H]21 YBJHBAHKTGYVGT-ZKWXMUAHSA-N 0.000 description 2
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- 206010028980 Neoplasm Diseases 0.000 description 2
- PVNIIMVLHYAWGP-UHFFFAOYSA-N Niacin Chemical compound OC(=O)C1=CC=CN=C1 PVNIIMVLHYAWGP-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- AUNGANRZJHBGPY-SCRDCRAPSA-N Riboflavin Chemical compound OC[C@@H](O)[C@@H](O)[C@@H](O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-SCRDCRAPSA-N 0.000 description 2
- 208000000453 Skin Neoplasms Diseases 0.000 description 2
- 230000003110 anti-inflammatory effect Effects 0.000 description 2
- 235000001465 calcium Nutrition 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- 210000004027 cell Anatomy 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 150000002215 flavonoids Chemical class 0.000 description 2
- 235000013882 gravy Nutrition 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 230000003647 oxidation Effects 0.000 description 2
- 238000007254 oxidation reaction Methods 0.000 description 2
- 235000014786 phosphorus Nutrition 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 235000015277 pork Nutrition 0.000 description 2
- 235000018102 proteins Nutrition 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000001603 reducing effect Effects 0.000 description 2
- 201000000849 skin cancer Diseases 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- 239000000126 substance Substances 0.000 description 2
- 239000011573 trace mineral Substances 0.000 description 2
- 235000013619 trace mineral Nutrition 0.000 description 2
- IIZPXYDJLKNOIY-JXPKJXOSSA-N 1-palmitoyl-2-arachidonoyl-sn-glycero-3-phosphocholine Chemical compound CCCCCCCCCCCCCCCC(=O)OC[C@H](COP([O-])(=O)OCC[N+](C)(C)C)OC(=O)CCC\C=C/C\C=C/C\C=C/C\C=C/CCCCC IIZPXYDJLKNOIY-JXPKJXOSSA-N 0.000 description 1
- FPIPGXGPPPQFEQ-UHFFFAOYSA-N 13-cis retinol Natural products OCC=C(C)C=CC=C(C)C=CC1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-UHFFFAOYSA-N 0.000 description 1
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 description 1
- 206010003210 Arteriosclerosis Diseases 0.000 description 1
- 206010006187 Breast cancer Diseases 0.000 description 1
- 208000026310 Breast neoplasm Diseases 0.000 description 1
- 206010009944 Colon cancer Diseases 0.000 description 1
- AUNGANRZJHBGPY-UHFFFAOYSA-N D-Lyxoflavin Natural products OCC(O)C(O)C(O)CN1C=2C=C(C)C(C)=CC=2N=C2C1=NC(=O)NC2=O AUNGANRZJHBGPY-UHFFFAOYSA-N 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000002249 Diabetes Complications Diseases 0.000 description 1
- 206010012655 Diabetic complications Diseases 0.000 description 1
- 206010013911 Dysgeusia Diseases 0.000 description 1
- 239000004278 EU approved seasoning Substances 0.000 description 1
- 102000002322 Egg Proteins Human genes 0.000 description 1
- 108010000912 Egg Proteins Proteins 0.000 description 1
- 206010015150 Erythema Diseases 0.000 description 1
- 108010003272 Hyaluronate lyase Proteins 0.000 description 1
- 102000001974 Hyaluronidases Human genes 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 208000003445 Mouth Neoplasms Diseases 0.000 description 1
- 240000007594 Oryza sativa Species 0.000 description 1
- 235000007164 Oryza sativa Nutrition 0.000 description 1
- 208000004880 Polyuria Diseases 0.000 description 1
- 208000005718 Stomach Neoplasms Diseases 0.000 description 1
- NINIDFKCEFEMDL-UHFFFAOYSA-N Sulfur Chemical compound [S] NINIDFKCEFEMDL-UHFFFAOYSA-N 0.000 description 1
- 235000011720 Vaccinium uliginosum Nutrition 0.000 description 1
- 244000077233 Vaccinium uliginosum Species 0.000 description 1
- FPIPGXGPPPQFEQ-BOOMUCAASA-N Vitamin A Natural products OC/C=C(/C)\C=C\C=C(\C)/C=C/C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-BOOMUCAASA-N 0.000 description 1
- 229930003270 Vitamin B Natural products 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 229930003316 Vitamin D Natural products 0.000 description 1
- QYSXJUFSXHHAJI-XFEUOLMDSA-N Vitamin D3 Natural products C1(/[C@@H]2CC[C@@H]([C@]2(CCC1)C)[C@H](C)CCCC(C)C)=C/C=C1\C[C@@H](O)CCC1=C QYSXJUFSXHHAJI-XFEUOLMDSA-N 0.000 description 1
- 229930013930 alkaloid Natural products 0.000 description 1
- FPIPGXGPPPQFEQ-OVSJKPMPSA-N all-trans-retinol Chemical compound OC\C=C(/C)\C=C\C=C(/C)\C=C\C1=C(C)CCCC1(C)C FPIPGXGPPPQFEQ-OVSJKPMPSA-N 0.000 description 1
- 230000000954 anitussive effect Effects 0.000 description 1
- 230000003266 anti-allergic effect Effects 0.000 description 1
- 230000001088 anti-asthma Effects 0.000 description 1
- 230000000078 anti-malarial effect Effects 0.000 description 1
- 230000000703 anti-shock Effects 0.000 description 1
- 230000002155 anti-virotic effect Effects 0.000 description 1
- 239000000924 antiasthmatic agent Substances 0.000 description 1
- 239000003430 antimalarial agent Substances 0.000 description 1
- 229940124584 antitussives Drugs 0.000 description 1
- 208000011775 arteriosclerosis disease Diseases 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 235000020958 biotin Nutrition 0.000 description 1
- 239000011616 biotin Substances 0.000 description 1
- 229960002685 biotin Drugs 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 229960005069 calcium Drugs 0.000 description 1
- 201000011510 cancer Diseases 0.000 description 1
- 235000021466 carotenoid Nutrition 0.000 description 1
- 150000001747 carotenoids Chemical class 0.000 description 1
- 230000007969 cellular immunity Effects 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 208000029742 colonic neoplasm Diseases 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 230000008602 contraction Effects 0.000 description 1
- PCHPORCSPXIHLZ-UHFFFAOYSA-N diphenhydramine hydrochloride Chemical compound [Cl-].C=1C=CC=CC=1C(OCC[NH+](C)C)C1=CC=CC=C1 PCHPORCSPXIHLZ-UHFFFAOYSA-N 0.000 description 1
- 230000035619 diuresis Effects 0.000 description 1
- 235000014103 egg white Nutrition 0.000 description 1
- 210000000969 egg white Anatomy 0.000 description 1
- 210000002969 egg yolk Anatomy 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 231100000321 erythema Toxicity 0.000 description 1
- 238000011156 evaluation Methods 0.000 description 1
- -1 flavonoid compounds Chemical class 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 235000011389 fruit/vegetable juice Nutrition 0.000 description 1
- 230000004927 fusion Effects 0.000 description 1
- 206010017758 gastric cancer Diseases 0.000 description 1
- 230000004727 humoral immunity Effects 0.000 description 1
- 229960002773 hyaluronidase Drugs 0.000 description 1
- 230000036039 immunity Effects 0.000 description 1
- 230000001939 inductive effect Effects 0.000 description 1
- 239000004615 ingredient Substances 0.000 description 1
- 230000002401 inhibitory effect Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 229940067606 lecithin Drugs 0.000 description 1
- 235000010445 lecithin Nutrition 0.000 description 1
- 239000000787 lecithin Substances 0.000 description 1
- 208000012987 lip and oral cavity carcinoma Diseases 0.000 description 1
- 150000002632 lipids Chemical class 0.000 description 1
- 238000012986 modification Methods 0.000 description 1
- 230000004048 modification Effects 0.000 description 1
- 230000002107 myocardial effect Effects 0.000 description 1
- 210000000653 nervous system Anatomy 0.000 description 1
- 229960003512 nicotinic acid Drugs 0.000 description 1
- 235000001968 nicotinic acid Nutrition 0.000 description 1
- 239000011664 nicotinic acid Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 244000045947 parasite Species 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000001105 regulatory effect Effects 0.000 description 1
- 230000002040 relaxant effect Effects 0.000 description 1
- 235000019192 riboflavin Nutrition 0.000 description 1
- 229960002477 riboflavin Drugs 0.000 description 1
- 239000002151 riboflavin Substances 0.000 description 1
- 235000009566 rice Nutrition 0.000 description 1
- 235000019600 saltiness Nutrition 0.000 description 1
- 201000002314 small intestine cancer Diseases 0.000 description 1
- 230000000391 smoking effect Effects 0.000 description 1
- 210000002460 smooth muscle Anatomy 0.000 description 1
- 210000000952 spleen Anatomy 0.000 description 1
- 201000011549 stomach cancer Diseases 0.000 description 1
- 239000011593 sulfur Substances 0.000 description 1
- 229910052717 sulfur Inorganic materials 0.000 description 1
- 235000001508 sulfur Nutrition 0.000 description 1
- 230000002936 tranquilizing effect Effects 0.000 description 1
- 235000013311 vegetables Nutrition 0.000 description 1
- 235000019155 vitamin A Nutrition 0.000 description 1
- 239000011719 vitamin A Substances 0.000 description 1
- 235000019156 vitamin B Nutrition 0.000 description 1
- 239000011720 vitamin B Substances 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 235000019166 vitamin D Nutrition 0.000 description 1
- 239000011710 vitamin D Substances 0.000 description 1
- 150000003710 vitamin D derivatives Chemical class 0.000 description 1
- 229940045997 vitamin a Drugs 0.000 description 1
- 229940046008 vitamin d Drugs 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
- 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种陈皮风味卤蛋，包括如下重量份的原料：蛋200‑300份，陈皮30‑70份，老姜20‑40份，香茅10‑30份，甘草2‑8份，红糖30‑70份，酱油10‑30份，黄酒5‑15份，盐5‑15份，水500‑1500份。还公布了其制备方法。本发明的陈皮风味卤蛋不仅风味独特，口感更好，而且具有良好的保健功效。
Description
技术领域
本发明涉及风味食品技术领域，尤其涉及一种陈皮风味卤蛋及其制备方法。
背景技术
卤蛋又名卤水蛋。是用各种调料或肉汁加工成的熟制蛋。卤蛋是熟食店经营禽蛋品中的一个大众化食品，普遍受到人民的欢迎。在浩瀚博大的中华美食里，卤蛋实在是不起眼。它虽登不了大雅之堂，却常见于老百姓的餐桌。一枚枚细腻滑润、咸淡适口、嚼之有劲、味醇香浓、价廉物美、百吃不厌的卤蛋，既可当饭又可当菜，温老暖贫，质朴浑厚。吃的是一种祥和安宁的快乐，一份实实笃笃的满足，谁都可视而不见，却又常令人无限回味的百姓小食。
目前卤蛋多采用五香卤料加工而成，叫五香卤蛋；或者采用桂花卤料加工的蛋，叫桂花卤蛋；用鸡肉汁加工的蛋，叫鸡肉卤蛋；用猪肉汁加工的蛋，叫猪肉卤蛋；用卤蛋再进行熏烤出的蛋。其从中间切开，色、香、味深入其中，独具醇美。目前不未见到有关以陈皮为主料制作的卤蛋。
发明内容
本发明的目的是提供一种陈皮风味卤蛋及其制备方法，不仅风味独特，口感更好，而且具有良好的保健功效。
为解决上述技术问题，本发明采用如下技术方案：
一种陈皮风味卤蛋，包括如下重量份的原料：蛋200-300份，陈皮30-70份，老姜20-40份，香茅10-30份，甘草2-8份，红糖30-70份，酱油10-30份，黄酒5-15份，盐5-15份，水500-1500份。
行杀菌处理，保持杀菌时间1-2min，然后取出冷却至常温
进一步的，包括如下重量份的原料：蛋200份，陈皮30份，老姜20份，香茅10份，甘草2份，红糖30份，酱油10份，黄酒5份，盐5份，水500份。
行杀菌处理，保持杀菌时间1-2min，然后取出冷却至常温
进一步的，包括如下重量份的原料：蛋250份，陈皮50份，老姜30份，香茅20份，甘草5份，红糖50份，酱油20份，黄酒10份，盐10份，水1000份。
行杀菌处理，保持杀菌时间1-2min，然后取出冷却至常温
进一步的，包括如下重量份的原料：蛋300份，陈皮70份，老姜40份，香茅30份，甘草8份，红糖70份，酱油30份，黄酒15份，盐15份，水1500份。
行杀菌处理，保持杀菌时间1-2min，然后取出冷却至常温
进一步的，所述蛋至少包括鸡蛋、鸭蛋或鹌鹑蛋。
一种陈皮风味卤蛋的制备方法，包括如下步骤：
S1、将蛋洗干净，放入水中煮熟，然后趁热放入冷水中激一下，激完后轻磕鸡蛋，使鸡蛋表皮出现细小的裂纹；
S2、将陈皮、老姜，香茅，甘草、红糖、酱油、黄酒放入锅中，加水，煮开3-10min，将步骤S1的蛋放进去，小火煮30分钟，然后关火，让蛋在卤汁里浸泡至少8个小时。
行杀菌处理，保持杀菌时间1-2min，然后取出冷却至常温
进一步的，还包括如下步骤：
S3、将浸泡后的卤蛋装入包装袋进行真空包装，然后将包装后的卤蛋置于温度为85℃的烘箱中暂存；
S4、将烘箱中保存的卤蛋放入杀菌机，杀菌机迅速升温至110-120℃对其进行杀菌处理，保持杀菌时间15min，然后取出冷水冲洗，再风干或烘干，以起到清洁外包装的作用。
蛋的营养成分比较全面，蛋清中富含优质蛋白、核黄素、尼克酸、生物素和和钙、磷、铁等物质；而蛋黄中富含卵磷脂、维生素A、维生素D，且含有较多的铁、磷、硫、钙。
实验研究发现陈皮含有很多化学成分，主要有黄酮类化合物、挥发油、柠檬苦素、生物碱类和微量元素等，近几年还发现了维生素B、维生素C、类胡萝卜素、蛋白质等。
1.陈皮中含有丰富的黄酮类成分，有清除自由基、抗氧化的能力；陈皮中的多甲类黄酮成分有抑制肿瘤的作用；
2.陈皮中的橙皮苷有抗脂质氧化作用，能够防止紫外线引起的皮肤癌和红斑；橙皮苷能够抑制精细胞中的透明酸酶活性，阻止与卵细胞融合，达到避孕的效果；橙皮苷对于糖尿病引起的神经系统和肾脏并发症有预防作用。
3.陈皮中的挥发油有抗过敏、镇咳、平喘、抗炎的作用；陈皮中的挥发油能够明显抑制平滑肌的收缩；
4.陈皮中的柠檬苦素有抗肝癌、口腔癌、乳腺癌、结肠癌、皮肤癌、小肠癌、胃癌等；柠檬苦素还有镇静催眠、抗炎、抗病毒、降低胆固醇、防止动脉硬化、抗疟疾、杀虫的作用。
5.陈皮中含有多种微量元素，这些微量元素能够促进细胞免疫和体液免疫，从而提高人体免疫力；这些微量元素还有抗休克、强心肌的作用。
与现有技术相比，本发明的有益技术效果：
本发明以陈皮为主料，辅以其它辅料，制备了一种陈皮风味的卤蛋，其有效结合不仅能有滋养健身，防癌解毒，理气健脾，利水通便，燥湿化痰，降血脂等作用，而且陈皮的甘甜清香能够让蛋的口感更好。
具体实施方式
实施例1
一种陈皮风味卤蛋，包括如下重量份的原料：鸡蛋200份，陈皮30份，老姜20份，香茅10份，甘草2份，红糖30份，酱油10份，黄酒5份，盐5份，水500份。
其制备方法包括如下步骤：
S1、将蛋洗干净，放入水中煮熟，然后趁热放入冷水中激一下，激完后轻磕鸡蛋，使鸡蛋表皮出现细小的裂纹；
S2、将陈皮、老姜，香茅，甘草、红糖、酱油、黄酒放入锅中，加水，煮开3-10min，将步骤S1的蛋放进去，小火煮30分钟，然后关火，让蛋在卤汁里浸泡至少8个小时；
S3、将浸泡后的卤蛋装入包装袋进行真空包装，然后将包装后的卤蛋置于温度为85℃的烘箱中暂存；
S4、将烘箱中保存的卤蛋放入杀菌机，杀菌机迅速升温至110-120℃对其进行杀菌处理，保持杀菌时间15min，然后取出冷水冲洗，再风干或烘干，以起到清洁外包装的作用。
实施例2
一种陈皮风味卤蛋，包括如下重量份的原料：鸭蛋250份，陈皮50份，老姜30份，香茅20份，甘草5份，红糖50份，酱油20份，黄酒10份，盐10份，水1000份。
制备方法与实施例1相同。
实施例3
一种陈皮风味卤蛋，包括如下重量份的原料：鹌鹑蛋300份，陈皮70份，老姜40份，香茅30份，甘草8份，红糖70份，酱油30份，黄酒15份，盐15份，水1500份。
制备方法与实施例1相同。
对比例1
背景技术中所记载的五香卤蛋。
对比例2
背景技术中所记载的桂花卤蛋。
下面对实施例1-3及对比例1-2的卤蛋进行口感评测比较，随机选择15-40岁之间的三十人分别试吃实施例1-3及对比例1-2的卤蛋，然后统计分别认为实施例1-3及对比例1-2的卤蛋口感处于优、良、中、较差、差的人数。统计结果如下表所示：
以上所述的实施例仅是对本发明的优选方式进行描述，并非对本发明的范围进行限定，在不脱离本发明设计精神的前提下，本领域普通技术人员对本发明的技术方案做出的各种变形和改进，均应落入本发明权利要求书确定的保护范围内。
Claims (7)
1.一种陈皮风味卤蛋，其特征在于，包括如下重量份的原料：蛋200-300份，陈皮30-70份，老姜20-40份，香茅10-30份，甘草2-8份，红糖30-70份，酱油10-30份，黄酒5-15份，盐5-15份，水500-1500份。
2.根据权利要求1所述的陈皮风味卤蛋，其特征在于，包括如下重量份的原料：蛋200份，陈皮30份，老姜20份，香茅10份，甘草2份，红糖30份，酱油10份，黄酒5份，盐5份，水500份。
3.根据权利要求1所述的陈皮风味卤蛋，其特征在于，包括如下重量份的原料：蛋250份，陈皮50份，老姜30份，香茅20份，甘草5份，红糖50份，酱油20份，黄酒10份，盐10份，水1000份。
4.根据权利要求1所述的陈皮风味卤蛋，其特征在于，包括如下重量份的原料：蛋300份，陈皮70份，老姜40份，香茅30份，甘草8份，红糖70份，酱油30份，黄酒15份，盐15份，水1500份。
5.根据权利要求1所述的陈皮风味卤蛋，其特征在于，所述蛋至少包括鸡蛋、鸭蛋或鹌鹑蛋。
6.根据权利要求1-5任意一项所述的陈皮风味卤蛋的制备方法，其特征在于，包括如下步骤：
S1、将蛋洗干净，放入水中煮熟，然后趁热放入冷水中激一下，激完后轻磕鸡蛋，使鸡蛋表皮出现细小的裂纹；
S2、将陈皮、老姜，香茅，甘草、红糖、酱油、黄酒放入锅中，加水，煮开3-10min，将步骤S1的蛋放进去，小火煮30分钟，然后关火，让蛋在卤汁里浸泡至少8个小时。
7.根据权利要求6所述的制备方法，其特征在于，还包括如下步骤：
S3、将浸泡后的卤蛋装入包装袋进行真空包装，然后将包装后的卤蛋置于温度为85℃的烘箱中暂存；
S4、将烘箱中保存的卤蛋放入杀菌机，杀菌机迅速升温至110-120℃对其进行杀菌处理，保持杀菌时间15min，然后取出冷水冲洗，再风干或烘干，以起到清洁外包装的作用。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010767792.0A CN111743101A (zh) | 2020-08-03 | 2020-08-03 | 一种陈皮风味卤蛋及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN202010767792.0A CN111743101A (zh) | 2020-08-03 | 2020-08-03 | 一种陈皮风味卤蛋及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN111743101A true CN111743101A (zh) | 2020-10-09 |
Family
ID=72712832
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN202010767792.0A Pending CN111743101A (zh) | 2020-08-03 | 2020-08-03 | 一种陈皮风味卤蛋及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN111743101A (zh) |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304578A (zh) * | 2021-12-29 | 2022-04-12 | 郑州市乡得旺食品有限公司 | 一种姜糖卤蛋的卤料配方及其制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054052A (zh) * | 2015-07-03 | 2015-11-18 | 吴桥英 | 一种具有中药疗效的卤蛋配方及卤蛋制作方法 |
| CN108902780A (zh) * | 2018-06-12 | 2018-11-30 | 江苏香道食品有限公司 | 一种改善卤蛋产品硬度的方法 |
| CN109259113A (zh) * | 2017-07-17 | 2019-01-25 | 李阳光 | 一种卤料的煮制方法 |
| CN111053204A (zh) * | 2018-10-16 | 2020-04-24 | 江门市新会区李氏神农柑普茶有限公司 | 一种陈皮风味鸡蛋干及其制备方法 |
-
2020
- 2020-08-03 CN CN202010767792.0A patent/CN111743101A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105054052A (zh) * | 2015-07-03 | 2015-11-18 | 吴桥英 | 一种具有中药疗效的卤蛋配方及卤蛋制作方法 |
| CN109259113A (zh) * | 2017-07-17 | 2019-01-25 | 李阳光 | 一种卤料的煮制方法 |
| CN108902780A (zh) * | 2018-06-12 | 2018-11-30 | 江苏香道食品有限公司 | 一种改善卤蛋产品硬度的方法 |
| CN111053204A (zh) * | 2018-10-16 | 2020-04-24 | 江门市新会区李氏神农柑普茶有限公司 | 一种陈皮风味鸡蛋干及其制备方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN114304578A (zh) * | 2021-12-29 | 2022-04-12 | 郑州市乡得旺食品有限公司 | 一种姜糖卤蛋的卤料配方及其制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| KR101661722B1 (ko) | 갈비용 양념 소스의 제조방법 및 그 소스를 이용한 갈비 | |
| CN101099585A (zh) | 一种香菇素排食品 | |
| CN102524780A (zh) | 板栗土鸡汤罐头制作方法 | |
| CN105942409A (zh) | 一种蘸饺子用红油及其制备方法 | |
| CN102178259A (zh) | 椰香型盐水鸭的制备方法 | |
| CN108813399A (zh) | 一种鸭脖的制备工艺 | |
| CN110973567A (zh) | 一种焖锅用复合调味酱汁及其制备方法和应用 | |
| CN106852461A (zh) | 一种卤味竹鼠肉的制备方法 | |
| KR101443113B1 (ko) | 복어 한방지리탕의 제조방법 | |
| KR101844143B1 (ko) | 뽕잎, 참옻액 숙성 오리백숙 및 닭백숙의 제조방법, 이로 제조한 오리백숙 및 닭백숙 | |
| CN111743101A (zh) | 一种陈皮风味卤蛋及其制备方法 | |
| CN105851912A (zh) | 一种阿胶鸭及其制备方法 | |
| KR100579504B1 (ko) | 누룽지 한방오리 요리방법 | |
| KR102420110B1 (ko) | 장어탕 및 그 제조 방법 | |
| CN105918945A (zh) | 一种即食调味辣椒及其制备方法 | |
| CN105595204A (zh) | 一种发酵酱鸡爪 | |
| KR20190119734A (ko) | 고추다대기 제조방법 | |
| CN102630935A (zh) | 补益莲藕糯米粘米饭 | |
| CN111602778A (zh) | 一种制作爆辣风味的鱼下巴的配方及其制备方法 | |
| CN112790362A (zh) | 一种双层牛油火锅底料及其加工方法 | |
| KR101728693B1 (ko) | 초계탕 육수의 제조방법 및 이를 사용한 초계탕의 제조방법 | |
| CN106858359A (zh) | 一种鲜香脆牛肉酱的制作方法 | |
| CN110934280A (zh) | 一种焖锅麻辣汁及其制备方法和应用 | |
| KR100579499B1 (ko) | 누룽지 한방닭 요리방법 | |
| CN107361347A (zh) | 一种养生海参酱及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20201009 |
|
| RJ01 | Rejection of invention patent application after publication |