CN1306775A - 多味腌蛋的制备方法 - Google Patents

多味腌蛋的制备方法 Download PDF

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CN1306775A
CN1306775A CN00100592A CN00100592A CN1306775A CN 1306775 A CN1306775 A CN 1306775A CN 00100592 A CN00100592 A CN 00100592A CN 00100592 A CN00100592 A CN 00100592A CN 1306775 A CN1306775 A CN 1306775A
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于同江
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Abstract

本发明涉及一种多味腌蛋的制备方法。其依次包括以下步骤:A:腌泡禽蛋:制腌泡液,放入1000g鲜禽蛋,腌泡2－4天;B:制备调味蔬菜;C:将腌泡的禽蛋涝出放入腌缸底部,在蛋上面放入制备好的调味蔬菜,再压实、密封腌制3－6个月即可食用。本发明的优点在于:便于长期保存,一般可保存6－12个月有利于稳定禽蛋价格、发展禽蛋深加工,促进养殖业发展,同时也丰富了市场供应,满足了消费者的不同需求。

Description

多味腌蛋的制备方法
本发明涉及一种腌蛋的方法，特别是多味腌蛋的制备方法。
目前，我国的养殖业发展很快，各类禽蛋产量逐年增加。但是，由于禽蛋产量有淡、旺季之分，再加上饲料价格的变化，使得禽蛋价格起伏较大，阻碍了养殖业的发展。为保证市场供求平稳，进而稳定物价，需要在旺季或饲料价格较低时将禽蛋储存起来，但采用传统的方法会使禽蛋变得不够新鲜，影响市场销售。因此，必须将禽蛋进行多样化的深加工，才能满足消费者的需求，保证市场供求平衡，促进养殖业的发展。
本发明的目的在于提供一种多味腌蛋的制备方法，以满足市场需求，促进养殖业的发展。
本发明的目的是这样实现的：一种多味腌蛋的制备方法，依次
包括以下步骤：
A：腌泡禽蛋：将200-400g食盐、50-60g大料、50-60g花椒50-60g桂皮放入1000ml水中，再将水煮开，制成腌泡液，待腌泡液凉至20-25℃时，放入1000g鲜禽蛋，腌泡2-4天；
B：制备调味蔬菜；
C：将腌泡的禽蛋涝出放入腌缸底部，在蛋上面放入制备好的调味蔬菜，再压实、密封腌制3-6个月即可食用。
本发明的优点在于：便于长期保存，一般可保存6-12个月有利于稳定禽蛋价格、发展禽蛋深加工，促进养殖业发展，同时也丰富了市场供应，满足了消费者的不同需求。
下面结合实施例对本发明做详细说明
实施例1：五香味腌蛋的制备方法，A：将300g食盐、50g大料、50g花椒50g桂皮放入1000ml水中，再将水煮开，制成腌泡液，待腌泡液凉至20-25℃时，放入1000g鲜禽蛋，腌泡2-4天；B：制备调味蔬菜：将500g雪里红和400g鲜辣椒洗净，用240g盐腌制，并按一层菜上面放一层盐的次序放入腌缸，再压实、盖严、密封腌制的3-4天；C：将腌泡的禽蛋涝出放入腌缸底部，在蛋上面放入制备好的调味蔬菜，再压实、密封腌制3-6个月即可食用。
实施例2：辣酱味腌蛋的制备方法，本例与实施例1的区别在于，制备调味蔬菜是将2000g鲜辣椒切碎与200g盐混合。
实施例3：韭菜味腌蛋的制备方法，本例与实施例1的区别在于：制备调味蔬菜是将400g鲜韭菜切碎与200g盐混合。
实施例4：香菜味腌蛋的制备方法，本例与实施例1的区别在于：制备调味蔬菜是将400g香菜切碎与200g盐混合。
实施例5：香椿味腌蛋的制备方法，本例与实施例1的区别在于：制备调味蔬菜是将400g香椿切碎与200g盐混合。

Claims (6)

1、一种多味腌蛋的制备方法，其特征在于：依次包括以下步骤：
A：腌泡禽蛋：将200-400g食盐、50-60g大料、50-60g花椒50-60g桂皮放入1000ml水中，再将水煮开，制成腌泡液，待腌泡液凉至20-25℃时，放入1000g鲜禽蛋，腌泡2-4天；
B：制备调味蔬菜；
C：将腌泡的禽蛋涝出放入腌缸底部，在蛋上面放入制备好的调味蔬菜，再压实、密封腌制3-6个月即可食用。
2、根据权利要求1所述的多味腌蛋的制备方法，其特征在于：制备调味蔬菜是将400-500g雪里红和400-500g鲜辣椒洗净，用200-400g盐腌制，并按一层菜上面放一层盐的次序放入腌缸，再压实、盖严、密封腌制3-4天。
3、根据权利要求1所述的多味腌蛋的制备方法，其特征在于：制备调味蔬菜是将1800-2200g鲜辣椒切碎与200-400g盐混合。
4、根据权利要求1所述的多味腌蛋的制备方法，其特征在于：制备调味蔬菜是将300-400g鲜韭菜切碎与200-400g盐混合。
5、根据权利要求1所述的多味腌蛋的制备方法，其特征在于：制备调味蔬菜是将300-400g香菜切碎与200-400g盐混合。
6、根据权利要求1所述的多味腌蛋的制备方法，其特征在于：制备调味蔬菜是将300-400g香椿切碎与200-400g盐混合。
CN00100592A 2000-01-28 2000-01-28 多味腌蛋的制备方法 Expired - Fee Related CN1106802C (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103202493A (zh) * 2013-04-07 2013-07-17 泰安马拉磨油脂调料有限公司 一种香椿味咸鸭蛋的腌制方法
CN109349546A (zh) * 2018-10-17 2019-02-19 绵竹市华兴食品加工厂 一种花椒蛋的制作工艺

Family Cites Families (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1167584A (zh) * 1997-01-08 1997-12-17 包升 蛋类保健食品及其制备方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103202493A (zh) * 2013-04-07 2013-07-17 泰安马拉磨油脂调料有限公司 一种香椿味咸鸭蛋的腌制方法
CN103202493B (zh) * 2013-04-07 2015-09-23 泰安马拉磨油脂调料有限公司 一种香椿味咸鸭蛋的腌制方法
CN109349546A (zh) * 2018-10-17 2019-02-19 绵竹市华兴食品加工厂 一种花椒蛋的制作工艺

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