CN104082767A - 一种可可香味凤爪及其制备方法 - Google Patents
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Abstract
一种可可香味凤爪，其特征在于由以下重量份的原料制成：鸡爪280~320、荷叶6~8、可可粉25~30、脱脂牛奶10~12、苹果醋4~6、冰糖6~8、食用盐20~22、橄榄油14~18、桂皮16~20、花椒5~7、小茴香5~7、大蒜8~10、土豆片7~9、料酒12~15、蒲公英6~8、茶叶5~7、柚子皮3~4、助剂4~5和适量的水；本发明的凤爪是一种风味独特的凤爪，它先是卤制，再熏蒸完成，卤制的调料是花椒、桂皮、大蒜等统一粉碎至小粒，利用橄榄油炸香，再加入茶叶、蒲公英、料酒等其他味料加水煎煮，放入鸡爪卤制香味，还可以软化肉质，熏蒸过程很常规，但特点在于用可可粉、脱脂奶等混合加水煮沸代替以往的水产生蒸汽，这样熏蒸后的鸡爪会有一股可可粉的醇香，引发食欲，同时熏蒸还可以使肉质紧绷的鸡爪肉质更加松软，吃起来不费劲。
Description
技术领域
本发明是一种可可香味凤爪及其制备方法，属于食品中鸡爪的加工工艺。
背景技术
可可粉也是可可豆直接加工处理所得的可可制品，从可可液块经压榨除去部分可可脂后即得可可饼，将可可饼粉碎后经筛分所得的棕红色粉体即为可可粉。可可粉按其含脂量分为高、中、低脂可可粉；按加工方法不同分为天然粉和碱化粉。各种规格的可可粉，颜色从浅棕色至深红色，可可粉具有浓烈的可可香气，直接用于巧克力和饮料的生产。
天然可可粉是从天然可可豆中提取、精制而成的棕褐色粉末，味甜，香味浓郁，含有蛋白质、多种氨基酸、高热量脂肪、铜、铁、锰、锌、磷、钾、维生素A、维D、维E、维B1、维B2、维B6及具有多种生物活性功能的生物碱。主要用于调色或增香。
科学家表示，越来越多的研究结果表明，可可粉中的化学成份可以有效治疗心脏病、糖尿病、高血压以及血管性疾病等。可可粉中使人身体受益的是一种名为黄烷醇的植物化学成份，在红葡萄酒和红茶中也有这种化学成份。
发明内容
一种可可香味凤爪，其特征在于由以下重量份的原料制成：鸡爪280~320、荷叶6~8、可可粉25~30、脱脂牛奶10~12、苹果醋4~6、冰糖6~8、食用盐20~22、橄榄油14~18、桂皮16~20、花椒5~7、小茴香5~7、大蒜8~10、土豆片7~9、料酒12~15、蒲公英6~8、茶叶5~7、柚子皮3~4、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：赶山鞭叶3~5、地骨皮6~8、生甘草根18~20、肉苁蓉5~7、乌梅核10~12、甘松7~9、枸杞子2~3、辣椒叶3~5、玫瑰花苞6~8、香芋粉20~25、橄榄果肉15~18和适量的水；制备方法是：（1）将生甘草的根去皮后混合橄榄果肉，磨制匀浆；（2）混合赶山鞭叶、地骨皮、肉苁蓉、乌梅核、甘松、枸杞子、辣椒叶和玫瑰花苞，加水至液面高出物料6~8cm，煎煮并熬制50~70min至汤汁浓稠，过滤汤汁；（3）混合（1）的匀浆和（2）的汤汁，加入香芋粉调匀，之后烘干后粉碎即得。
一种可可香味凤爪的制备方法，其特征在于包括以下几个步骤：
（1）混合桂皮、花椒、小茴香、大蒜和土豆片统一粉碎至花椒粒大小，加橄榄油煎炸8~12min爆香，再加入蒲公英、茶叶、柚子皮、食用盐、冰糖料酒、助剂和其它以下未涉及的剩余成分，加水至液面没过物料12~16cm，煎煮50~60min成卤料；
（2）将鸡爪过沸水去除残血，放入（1）的卤料中煮沸，之后小火煮30~40min至鸡爪肉质酥烂；
（3）混合可可粉、荷叶、脱脂牛奶和苹果醋，加水煎煮成汤用于替代蒸笼产生蒸汽的用水；
（4）将（2）所述的鸡爪放入蒸笼，用（3）的汤汁煎煮至沸产生蒸汽熏蒸30~40min，完成后取出即可。
发明中罕见物料介绍如下：
赶山鞭叶：金丝桃科多年生草本，叶含芳香油及单宁，民间将叶晒干代茶。
地骨皮：为茄科枸杞属植物枸杞的根皮，剥下根皮，晒干可入药，具有凉血除珍、清肺降火等功效。
肉苁蓉：列当科一种寄生在沙漠树木梭梭、红柳根部的寄生植物，具有极高的药用价值，是中国传统的名贵中药材，也是历代补肾壮阳类处方中使用频度最高的补益药物之一。
甘松：败酱科多年生草本，全株有强烈松脂样香气，药用是指本种甘松和宽叶甘松的根和根茎，有助于理气止痛、醒脾健胃的功效。
本发明的优点：本发明的凤爪是一种风味独特的凤爪，它先是卤制，再熏蒸完成，卤制的调料是花椒、桂皮、大蒜等统一粉碎至小粒，利用橄榄油炸香，再加入茶叶、蒲公英、料酒等其他味料加水煎煮，放入鸡爪卤制香味，还可以软化肉质，熏蒸过程很常规，但特点在于用可可粉、脱脂奶等混合加水煮沸代替以往的水产生蒸汽，这样熏蒸后的鸡爪会有一股可可粉的醇香，引发食欲，同时熏蒸还可以使肉质紧绷的鸡爪肉质更加松软，吃起来不费劲。
具体实施方式
一种可可香味凤爪，其特征在于由以下重量份的原料制成：鸡爪280~320g、荷叶6~8g、可可粉25~30g、脱脂牛奶10~12g、苹果醋4~6g、冰糖6~8g、食用盐20~22g、橄榄油14~18g、桂皮16~20g、花椒5~7g、小茴香5~7g、大蒜8~10g、土豆片7~9g、料酒12~15g、蒲公英6~8g、茶叶5~7g、柚子皮3~4g、助剂4~5g和适量的水；所述助剂由以下重量份的原料制成：赶山鞭叶3~5g、地骨皮6~8g、生甘草根18~20g、肉苁蓉5~7g、乌梅核10~12g、甘松7~9g、枸杞子2~3g、辣椒叶3~5g、玫瑰花苞6~8g、香芋粉20~25g、橄榄果肉15~18g和适量的水；制备方法是：（1）将生甘草的根去皮后混合橄榄果肉，磨制匀浆；（2）混合赶山鞭叶、地骨皮、肉苁蓉、乌梅核、甘松、枸杞子、辣椒叶和玫瑰花苞，加水至液面高出物料6~8cm，煎煮并熬制50~70min至汤汁浓稠，过滤汤汁；（3）混合（1）的匀浆和（2）的汤汁，加入香芋粉调匀，之后烘干后粉碎即得。
一种可可香味凤爪的制备方法，其特征在于包括以下几个步骤：
（1）混合桂皮、花椒、小茴香、大蒜和土豆片统一粉碎至花椒粒大小，加橄榄油煎炸8~12min爆香，再加入蒲公英、茶叶、柚子皮、食用盐、冰糖料酒、助剂和其它以下未涉及的剩余成分，加水至液面没过物料12~16cm，煎煮50~60min成卤料；
（2）将鸡爪过沸水去除残血，放入（1）的卤料中煮沸，之后小火煮30~40min至鸡爪肉质酥烂；
（3）混合可可粉、荷叶、脱脂牛奶和苹果醋，加水煎煮成汤用于替代蒸笼产生蒸汽的用水；
（4）将（2）所述的鸡爪放入蒸笼，用（3）的汤汁煎煮至沸产生蒸汽熏蒸30~40min，完成后取出即可。
Claims (2)
1.一种可可香味凤爪，其特征在于由以下重量份的原料制成：鸡爪280~320、荷叶6~8、可可粉25~30、脱脂牛奶10~12、苹果醋4~6、冰糖6~8、食用盐20~22、橄榄油14~18、桂皮16~20、花椒5~7、小茴香5~7、大蒜8~10、土豆片7~9、料酒12~15、蒲公英6~8、茶叶5~7、柚子皮3~4、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：赶山鞭叶3~5、地骨皮6~8、生甘草根18~20、肉苁蓉5~7、乌梅核10~12、甘松7~9、枸杞子2~3、辣椒叶3~5、玫瑰花苞6~8、香芋粉20~25、橄榄果肉15~18和适量的水；制备方法是：（1）将生甘草的根去皮后混合橄榄果肉，磨制匀浆；（2）混合赶山鞭叶、地骨皮、肉苁蓉、乌梅核、甘松、枸杞子、辣椒叶和玫瑰花苞，加水至液面高出物料6~8cm，煎煮并熬制50~70min至汤汁浓稠，过滤汤汁；（3）混合（1）的匀浆和（2）的汤汁，加入香芋粉调匀，之后烘干后粉碎即得。
2.根据权利要求1所述一种可可香味凤爪的制备方法，其特征在于包括以下几个步骤：
（1）混合桂皮、花椒、小茴香、大蒜和土豆片统一粉碎至花椒粒大小，加橄榄油煎炸8~12min爆香，再加入蒲公英、茶叶、柚子皮、食用盐、冰糖料酒、助剂和其它以下未涉及的剩余成分，加水至液面没过物料12~16cm，煎煮50~60min成卤料；
（2）将鸡爪过沸水去除残血，放入（1）的卤料中煮沸，之后小火煮30~40min至鸡爪肉质酥烂；
（3）混合可可粉、荷叶、脱脂牛奶和苹果醋，加水煎煮成汤用于替代蒸笼产生蒸汽的用水；
（4）将（2）所述的鸡爪放入蒸笼，用（3）的汤汁煎煮至沸产生蒸汽熏蒸30~40min，完成后取出即可。
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| CN104305293A (zh) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | 一种桔香味鸡爪及其制备方法 |
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| CN110463967A (zh) * | 2018-05-12 | 2019-11-19 | 成都市百宝袋文化传媒有限公司 | 一种卤肉卤料及其卤肉制作方法 |
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