CN103653091A - 一种保健鸭汤的加工方法 - Google Patents

一种保健鸭汤的加工方法 Download PDF

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CN103653091A
CN103653091A CN201310644854.9A CN201310644854A CN103653091A CN 103653091 A CN103653091 A CN 103653091A CN 201310644854 A CN201310644854 A CN 201310644854A CN 103653091 A CN103653091 A CN 103653091A
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徐玉文
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Abstract

一种保健鸭汤的加工方法，其特征在于：其主料组分的重量配比为：全鸭100-150、猪肚50-60、鲜甲鱼8-12、干贝7-10，其辅料组分的重量配比为：枸杞3-4、茯苓2-3、何首乌2-3、生姜4-6、黄姜4-6、淮山4-6、当归4-6、冬虫夏草1-3、白酒3-5，本发明的有益效果：该鸭汤与猪肚的结合不仅对于胃部冷寒的人可以食用，并且具有一定的动物胶原蛋白、铜、维生素D、粗、细纤维蛋白、不饱和脂肪酸等营养价值，并且适合体虚、营养不良、燥热的人群。

Description

一种保健鸭汤的加工方法
技术领域
    本发明涉及一种保健鸭汤的加工方法。
背景技术
鸭汤含有丰富的蛋白质、B族维生素和维生素E、具有降火、增加食欲、盗汗、体虚、遗精的人群使用 ，对于一些体质虚寒的胃部冷寒的人来说不易食用。
现如今的鸭汤种类很多诸如：薏米鸭汤、石斛鸭汤、冬瓜鸭汤、沙参鸭汤、玉竹鸭汤等。但是上述的鸭汤中对于上述胃部冷寒的人不易食用。
猪肚具有补虚损、健脾胃的功能。
现如今多用猪肚与鸭煲汤，这样适合上述胃部冷寒的人食用，但是其营养营单一、口感较差、并且猪肚较硬非久煮而不烂，若是猪肚与鸭同时煲煮，则鸭肉松散，口感较差。
发明内容
本发明的保健鸭汤不仅对于胃部冷寒的人可以食用，并且具有一定的动物胶原蛋白、铜、维生素D、粗、细纤维蛋白、不饱和脂肪酸等营养价值，并且适合体虚、营养不良、燥热的人群。
 本发明解决其技术问题所采用的技术方案是：一种保健鸭汤的加工方法，其特征在于：其主料组分的重量配比为：全鸭100-150、猪肚50-60、鲜甲鱼8-12、干贝7-10，
其辅料组分的重量配比为：枸杞3-4、茯苓2-3、何首乌2-3、生姜4-6、黄姜4-6、淮山4-6、当归4-6、冬虫夏草1-3、白酒3-5，具体采用以下步骤制作：
a、原料处理：选用1年以上鲜鸭宰杀后，去毛，去内脏，留胴体肉备用；
选用鲜甲鱼宰杀后去内脏，切碎备用；
选用猪肚去内部杂物，清洗、切碎备用；
将鲜鸭放入40-50℃的热水中浸泡20-30分钟后沥水，在加水、加生姜、加黄姜煮开后，文火煮至0.5-1小时后冷却备用；
将鲜甲鱼在60℃-70℃的热水中焯水4分钟后沥水备用；
将猪肚在80℃-90℃的热水中焯水10分钟后沥水备用；
将干贝水发后备用
b、原料二次处理：将鲜鸭按鸭身比例切成4份，炒锅放油加热，待油温升至130-200℃时放入鲜鸭段；并加入白酒，翻炒3-4分钟，取出备用；
将猪肚切成5-10厘米的长条；
c、煮制：加入原料1:3比例水的放入锅中，将处理后猪肚放入锅中，加入枸杞、茯苓、何首乌、当归后文火煮至2-3小时后，加入处理后鲜鸭、甲鱼、冬虫夏草后大火烧开后文火煮至1-1.5小时后，再放入淮山 文火煮至2-3小时后加入调味料制得保健鸭汤。
本发明的有益效果：该鸭汤与猪肚的结合不仅对于胃部冷寒的人可以食用，并且具有一定的动物胶原蛋白、铜、维生素D、粗、细纤维蛋白、不饱和脂肪酸等营养价值，并且适合体虚、营养不良、燥热的人群。
具体实施方式                   
实施例1，一种保健鸭汤的加工方法，其特征在于：其主料组分的重量配比为：麻鸭100、猪肚50、鲜甲鱼8、干贝7，
其辅料组分的重量配比为：枸杞3、茯苓2、何首乌2、生姜4、黄姜4、淮山4、当归4、冬虫夏草1、白酒3，具体采用以下步骤制作：
a、原料处理：选用1年以上鲜鸭宰杀后，去毛，去内脏，留胴体肉备用；
选用鲜甲鱼宰杀后去内脏，切碎备用；
选用猪肚去内部杂物，清洗、切碎备用；
将鲜鸭放入40℃的热水中浸泡20分钟后沥水，在加水、加生姜、加黄姜煮开后，文火煮至0.5-1小时后冷却备用；
将鲜甲鱼在60℃的热水中焯水4分钟后沥水备用；
将猪肚在80℃的热水中焯水10分钟后沥水备用；
将干贝水发后备用
b、原料二次处理：将鲜鸭按鸭身比例切成4份，炒锅放油加热，待油温升至130℃时放入鲜鸭段；并加入白酒，翻炒3-4分钟，取出备用；
将猪肚切成5-10厘米的长条；
c、煮制：加入原料1:3比例水的放入锅中，将处理后猪肚放入锅中，加入枸杞、茯苓、何首乌、当归后文火煮至2-3小时后，加入处理后鲜鸭、甲鱼、冬虫夏草后大火烧开后文火煮至1-1.5小时后，再放入淮山 文火煮至2-3小时后加入调味料制得保健鸭汤。
实施例2，
一种保健鸭汤的加工方法，其特征在于：其主料组分的重量配比为：麻鸭150、猪肚60、鲜甲鱼12、干贝10，
其辅料组分的重量配比为：枸杞4、茯苓3、何首乌3、生姜6、黄姜6、淮山6、当归6、冬虫夏草3、白酒5，具体采用以下步骤制作：
a、原料处理：选用1年以上鲜鸭宰杀后，去毛，去内脏，留胴体肉备用；
选用鲜甲鱼宰杀后去内脏，切碎备用；
选用猪肚去内部杂物，清洗、切碎备用；
将鲜鸭放入50℃的热水中浸泡30分钟后沥水，在加水、加生姜、加黄姜煮开后，文火煮至0.5-1小时后冷却备用；
将鲜甲鱼在70℃的热水中焯水4分钟后沥水备用；
将猪肚在90℃的热水中焯水10分钟后沥水备用；
将干贝水发后备用
b、原料二次处理：将鲜鸭按鸭身比例切成4份，炒锅放油加热，待油温升至180℃时放入鲜鸭段；并加入白酒，翻炒3-4分钟，取出备用；
将猪肚切成5-10厘米的长条；
c、煮制：加入原料1:3比例水的放入锅中，将处理后猪肚放入锅中，加入枸杞、茯苓、何首乌、当归后文火煮至2-3小时后，加入处理后鲜鸭、甲鱼、冬虫夏草后大火烧开后文火煮至1-1.5小时后，再放入淮山 文火煮至2-3小时后加入调味料制得保健鸭汤。
以上所述仅为本发明的较佳实施例，凡依本发明权利要求范围所做的均等变化，皆应属本发明权利要求的涵盖范围。

Claims (3)

1.一种保健鸭汤的加工方法，其特征在于：其主料组分的重量配比为：全鸭100-150、猪肚50-60、鲜甲鱼8-12、干贝7-10，
其辅料组分的重量配比为：枸杞3-4、茯苓2-3、何首乌2-3、生姜4-6、黄姜4-6、淮山4-6、当归4-6、冬虫夏草1-3、白酒3-5，具体采用以下步骤制作：
a、原料处理：选用1年以上鲜鸭宰杀后，去毛，去内脏，留胴体肉备用；
选用鲜甲鱼宰杀后去内脏，切碎备用；
选用猪肚去内部杂物，清洗、切碎备用；
将鲜鸭放入40-50℃的热水中浸泡20-30分钟后沥水，在加水、加生姜、加黄姜煮开后，文火煮至0.5-1小时后冷却备用；
将鲜甲鱼在60℃-70℃的热水中焯水4分钟后沥水备用；
将猪肚在80℃-90℃的热水中焯水10分钟后沥水备用；
将干贝水发后备用
b、原料二次处理：将鲜鸭按鸭身比例切成4份，炒锅放油加热，待油温升至130-200℃时放入鲜鸭段；并加入白酒，翻炒3-4分钟，取出备用；
将猪肚切成5-10厘米的长条；
c、煮制：加入原料1:3比例水的放入锅中，将处理后猪肚放入锅中，加入枸杞、茯苓、何首乌、当归后文火煮至2-3小时后，加入处理后鲜鸭、甲鱼、冬虫夏草后大火烧开后文火煮至1-1.5小时后，再放入淮山 文火煮至2-3小时后加入调味料制得保健鸭汤。
2.根据权利要求1 所述的一种保健鸭汤的加工方法，其特征在于：所述的鲜鸭为麻鸭。
3.根据权利要求1所述的一种保健鸭汤的加工方法，其特征在于：所述的甲鱼为中华鳖。
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CN104720021A (zh) * 2015-03-24 2015-06-24 卿小艳 一种板鸭草鱼煲的制作方法
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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN103989209A (zh) * 2014-04-21 2014-08-20 蚌埠市老鸭湖特种水产养殖场 一种养心安神甲鱼汤及其制备方法
CN103989209B (zh) * 2014-04-21 2016-01-20 蚌埠市老鸭湖特种水产养殖场 一种养心安神甲鱼汤及其制备方法
CN104095263A (zh) * 2014-05-10 2014-10-15 安徽林苑农副食品有限公司 一种核桃鸭汤及其制备方法
CN104720021A (zh) * 2015-03-24 2015-06-24 卿小艳 一种板鸭草鱼煲的制作方法
CN106036264A (zh) * 2016-05-26 2016-10-26 明光市晶鑫饮料食品有限公司 一种韭菜柠檬果汁饮料及其生产方法

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