一、包蛋是什么意思
包蛋,全名是灰包蛋,這兩個名字大家比較陌生,不過說起它的另一個名稱——皮蛋,大家就都比較熟悉了,其實灰包蛋(dan)就是皮蛋(dan)的別稱。
皮蛋(dan)是一種中國特(te)有的(de)食(shi)品,利(li)用蛋(dan)在(zai)堿性(xing)溶液中,能(neng)使(shi)蛋(dan)白(bai)質凝膠(jiao)的(de)特(te)性(xing),使(shi)之變成(cheng)(cheng)富有彈(dan)性(xing)的(de)固體(ti),它一般以鴨蛋(dan)為原(yuan)(yuan)料制(zhi)成(cheng)(cheng),過強堿作用后,原(yuan)(yuan)本(ben)具有的(de)含硫(liu)胺基酸被(bei)分解產生硫(liu)化氫及氨,再加上(shang)浸漬液中配(pei)料的(de)氣味,就產生特(te)有的(de)味道(dao)了(le)。
二、皮蛋為什么又叫灰包蛋
皮(pi)(pi)蛋(dan)(dan)(dan)有灰(hui)包蛋(dan)(dan)(dan)的別稱,這個名(ming)字的由來(lai)與其做法有關:傳(chuan)統皮(pi)(pi)蛋(dan)(dan)(dan)是以(yi)草木灰(hui)或(huo)石灰(hui)將(jiang)蛋(dan)(dan)(dan)包裹起來(lai)腌(a)制而成(cheng)的,因(yin)此(ci)被稱為(wei)“灰(hui)包蛋(dan)(dan)(dan)”或(huo)“包蛋(dan)(dan)(dan)”;至于皮(pi)(pi)蛋(dan)(dan)(dan)一名(ming),也與制作工藝(yi)有關,因(yin)為(wei)老(lao)式加工皮(pi)(pi)蛋(dan)(dan)(dan)時(shi)要用生石灰(hui)包裹鴨(ya)蛋(dan)(dan)(dan)再沾(zhan)上(shang)稻殼,就像把鴨(ya)蛋(dan)(dan)(dan)穿(chuan)上(shang)一件衣服(皮(pi)(pi))一樣,因(yin)此(ci)得名(ming)。
皮蛋還有(you)一個松(song)(song)(song)(song)花(hua)(hua)蛋(dan)(dan)的(de)(de)(de)別稱(cheng),這(zhe)(zhe)則是與(yu)它(ta)的(de)(de)(de)外形有(you)關(guan):因為皮蛋(dan)(dan)表面(mian)(mian)上有(you)時會出(chu)現雪花(hua)(hua)狀的(de)(de)(de)花(hua)(hua)紋,對(dui)于(yu)這(zhe)(zhe)種花(hua)(hua)紋,有(you)的(de)(de)(de)地方稱(cheng)為“松(song)(song)(song)(song)花(hua)(hua)”,因此得(de)名松(song)(song)(song)(song)花(hua)(hua)蛋(dan)(dan)。松(song)(song)(song)(song)花(hua)(hua)蛋(dan)(dan)的(de)(de)(de)松(song)(song)(song)(song)花(hua)(hua)形成(cheng),主要是因為腌制過程中(zhong),堿性(xing)物質透過蛋(dan)(dan)殼(ke)表面(mian)(mian)的(de)(de)(de)細微小孔滲透到(dao)蛋(dan)(dan)內(nei)部,與(yu)蛋(dan)(dan)白中(zhong)的(de)(de)(de)氨基(ji)酸(suan)(suan)進行化學反應,生成(cheng)某種氨基(ji)酸(suan)(suan)鹽(yan),而由于(yu)蛋(dan)(dan)白的(de)(de)(de)分(fen)子式(shi)(shi)和(he)氨基(ji)酸(suan)(suan)鹽(yan)的(de)(de)(de)分(fen)子式(shi)(shi)在結(jie)構(gou)上差異很大,所(suo)以,氨基(ji)酸(suan)(suan)鹽(yan)無法溶解在蛋(dan)(dan)白里,會以結(jie)晶體的(de)(de)(de)形式(shi)(shi)析(xi)出(chu),這(zhe)(zhe)就(jiu)是我(wo)們所(suo)看到(dao)的(de)(de)(de)“松(song)(song)(song)(song)花(hua)(hua)”。