CN104082774A - 一种奶香味卤鸡爪及其制备方法 - Google Patents
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Abstract
一种奶香味卤鸡爪，其特征在于由以下重量份的原料制成：鸡爪280~300、脱脂牛奶100~120、柠檬汁15~18、葡萄酒10~12、蜂蜜10~14、食用盐20~25、菜籽油8~10、苦丁茶8~10、黄芪4~6、荔枝核6~8、草果7~10、干姜2~3、泡椒3~5、酱油12~15、香叶5~7、茅栗叶5~8、助剂4~5和适量的水；本发明是一种奶香味的凤爪，改变传统意义上凤爪单一的做法，本发明注重口味，将盐的比例调小，先是将鸡爪放入特制的卤料中卤制，再利用卤制后疏松的肉质，将其放在蒸笼上，用混合的牛奶、葡萄酒、柠檬汁等代替水煎煮产生蒸汽熏蒸，所用脱脂牛奶不易结块，汤汁稀薄，加上微量酒精及酸类物质高温下的渗透能力，可以将奶香味锁住于鸡爪表层，所用卤料也是精挑细琢，它是常规调料干姜、草果等先炸香再加水煎煮，香味十足，成品鸡爪可菜肴可零食，味道别具一格。
Description
技术领域
本发明是一种奶香味卤鸡爪及其制备方法，属于食品中卤鸡爪的加工工艺。
背景技术
鸡的营养物质大部分为蛋白质和脂肪，吃多了会导致身体肥胖。鸡肉中欠缺钙、铁、胡萝卜素、硫胺素、核黄素、尼克酸以及各种维生素和粗纤维，长期食用易导致身体亚健康。
科学调查认为，鸡肉食用量对人体，尤其是老年人、女性的健康有重大影响。
营养学家指出，由于人们一天中会食用各种食物，平均起来，鸡肉中的胆固醇含量最高。胆固醇会极大增加心脑血管疾病的诱发几率，如果老年人、女性每天都吃鸡肉，那么势必会有多余的胆固醇存积在体内，这不但不利于健康，也会增加心脏病、脑血栓诱发的几率。
泡椒凤爪是近年来最为流行的小吃之一。以麻辣有滋、皮韧肉香而著称，泡椒凤爪既能登大雅之堂，也为普通老百姓所喜爱。此款美食具有开胃生津、促进血液循环的功效，制作过程比较讲究，这样才能使泡椒的劲辣味道沁入凤爪中。正宗的泡椒凤爪丰满洁白，咀嚼时骨肉生香，具有很强的催味功效。
发明内容
一种奶香味卤鸡爪，其特征在于由以下重量份的原料制成：鸡爪280~300、脱脂牛奶100~120、柠檬汁15~18、葡萄酒10~12、蜂蜜10~14、食用盐20~25、菜籽油8~10、苦丁茶8~10、黄芪4~6、荔枝核6~8、草果7~10、干姜2~3、泡椒3~5、酱油12~15、香叶5~7、茅栗叶5~8、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。
一种奶香味卤鸡爪的制备方法，其特征在于包括以下几个步骤：
（1）混合苦丁茶、黄芪、荔枝核、草果、干姜和泡椒，加菜籽油煎炸10~15min，然后加入酱油、香叶、茅栗叶、食用盐、助剂及其它以下未涉及的剩余成分，加水至液面没过物料12~15cm，煎煮40~50min成卤料；
（2）将鸡爪洗净后焯沸水去除血丝，加入至（1）所述的卤料中，煮沸后转小火煮40~50min进行卤制；
（3）混合脱脂牛奶、柠檬汁、葡萄酒及蜂蜜，加适量的水煮沸成汤用于替代蒸笼中产生蒸汽的水；
（4）将（2）的鸡爪放入蒸笼，以（3）配置的汤汁煮沸产生蒸汽熏蒸20~30min，完成后取出即可。
本发明的优点：本发明是一种奶香味的凤爪，改变传统意义上凤爪单一的做法，本发明注重口味，将盐的比例调小，先是将鸡爪放入特制的卤料中卤制，再利用卤制后疏松的肉质，将其放在蒸笼上，用混合的牛奶、葡萄酒、柠檬汁等代替水煎煮产生蒸汽熏蒸，所用脱脂牛奶不易结块，汤汁稀薄，加上微量酒精及酸类物质高温下的渗透能力，可以将奶香味锁住于鸡爪表层，所用卤料也是精挑细琢，它是常规调料干姜、草果等先炸香再加水煎煮，香味十足，成品鸡爪可菜肴可零食，味道别具一格。
具体实施方式
一种奶香味卤鸡爪，其特征在于由以下重量份的原料制成：鸡爪280~300g、脱脂牛奶100~120g、柠檬汁15~18g、葡萄酒10~12g、蜂蜜10~14g、食用盐20~25g、菜籽油8~10g、苦丁茶8~10g、黄芪4~6g、荔枝核6~8g、草果7~10g、干姜2~3g、泡椒3~5g、酱油12~15g、香叶5~7g、茅栗叶5~8g、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。
一种奶香味卤鸡爪的制备方法，其特征在于包括以下几个步骤：
（1）混合苦丁茶、黄芪、荔枝核、草果、干姜和泡椒，加菜籽油煎炸10~15min，然后加入酱油、香叶、茅栗叶、食用盐、助剂及其它以下未涉及的剩余成分，加水至液面没过物料12~15cm，煎煮40~50min成卤料；
（2）将鸡爪洗净后焯沸水去除血丝，加入至（1）所述的卤料中，煮沸后转小火煮40~50min进行卤制；
（3）混合脱脂牛奶、柠檬汁、葡萄酒及蜂蜜，加适量的水煮沸成汤用于替代蒸笼中产生蒸汽的水；
（4）将（2）的鸡爪放入蒸笼，以（3）配置的汤汁煮沸产生蒸汽熏蒸20~30min，完成后取出即可。
Claims (2)
1.一种奶香味卤鸡爪，其特征在于由以下重量份的原料制成：鸡爪280~300、脱脂牛奶100~120、柠檬汁15~18、葡萄酒10~12、蜂蜜10~14、食用盐20~25、菜籽油8~10、苦丁茶8~10、黄芪4~6、荔枝核6~8、草果7~10、干姜2~3、泡椒3~5、酱油12~15、香叶5~7、茅栗叶5~8、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所述一种奶香味卤鸡爪的制备方法，其特征在于包括以下几个步骤：
（1）混合苦丁茶、黄芪、荔枝核、草果、干姜和泡椒，加菜籽油煎炸10~15min，然后加入酱油、香叶、茅栗叶、食用盐、助剂及其它以下未涉及的剩余成分，加水至液面没过物料12~15cm，煎煮40~50min成卤料；
（2）将鸡爪洗净后焯沸水去除血丝，加入至（1）所述的卤料中，煮沸后转小火煮40~50min进行卤制；
（3）混合脱脂牛奶、柠檬汁、葡萄酒及蜂蜜，加适量的水煮沸成汤用于替代蒸笼中产生蒸汽的水；
（4）将（2）的鸡爪放入蒸笼，以（3）配置的汤汁煮沸产生蒸汽熏蒸20~30min，完成后取出即可。
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