CN104256692A - 一种奶香味鸡排及其制备方法 - Google Patents
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Abstract
本发明公开了一种奶香味鸡排及其制备方法,该鸡排包括有下列重量份的组分:鸡胸肉80-120、鸡腿肉90-130、牦牛奶粉40-60、胡萝卜粉6-10、小麦胚芽4-6、竹笋6-8、银耳3-5、南瓜叶4-6、莲藕粉4-6、黄金糕4-6、番茄酱8-10、银条菜2-4、菊花脑1-3、青钱柳叶1-3、杜仲2-4、冰糖草1-3、昆布1-3、酱油10-20、五香粉4-6、味精1-3、盐3-5、姜粉1-3、脆浆粉20-25和助剂14-16。本发明工艺通过将在鸡排外裹上奶粉糊,使得整个鸡排充满了奶香味,口味更加独特,并且,小麦胚芽、中药等的使用,使得鸡排具备了富含蛋白质、降血糖等多种保健功能。
Description
技术领域:
本发明主要涉及食品领域,尤其涉及一种奶香味鸡排及其制备方法。
背景技术:
鸡肉肉质鲜嫩,滋味鲜美,适合多种烹调方法,富有营养,有滋补养身的作用,因此受到人们的喜爱。鸡排是由鸡肉制作成的鸡肉产品,深受消费者欢迎。
鸡排是一种常见的油炸食品,主要是将鸡脯肉腌制后,在外部粘合面包糠或淀粉,然后再进行油炸即可。但现有鸡排的口味比较单一,且鸡脯肉容易使人觉得口感较干,营养价值不高。
发明内容:
本发明目的就是为了弥补已有技术的缺陷,提供一种奶香味鸡排及其制备方法,它营养价值高,具有多重保健功能。
本发明是通过以下技术方案实现的:
一种奶香味鸡排,其特征在于:包括有下列重量份的组分:鸡胸肉80-120、鸡腿肉90-130、牦牛奶粉40-60、胡萝卜粉6-10、小麦胚芽4-6、竹笋6-8、银耳3-5、南瓜叶4-6、莲藕粉4-6、黄金糕4-6、番茄酱8-10、银条菜2-4、菊花脑1-3、青钱柳叶1-3、杜仲2-4、冰糖草1-3、昆布1-3、酱油10-20、五香粉4-6、味精1-3、盐3-5、姜粉1-3、脆浆粉20-25和助剂14-16;
助剂中各原料组分的重量配比为: 咖啡粉4-6、青稞粉5-7、芝麻粉3-5、红小豆20-30、米酒30-40、球茎甘蓝4-6、马蹄叶2-4、金针菇3-5、水芹6-8、向日葵花瓣1-3、玄参叶2-4、葛根2-4、山楂1-3、姜叶1-3、***糖2-3;
助剂的制备方法为:
一、将向日葵花瓣、玄参叶、葛根、山楂和姜叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将红小豆放在清水中浸泡4-5小时,捞出,加适量水大火煮开后,用文火熬煮1-2小时候,加入咖啡粉、青稞粉和芝麻粉,边煮边搅拌,熬成赤豆糊;
三、将球茎甘蓝、马蹄叶、金针菇和水芹洗净后,取它们的食用部位放入米酒中,大火煮开后,文火熬煮10-20分钟,捞出,捣烂得到蔬菜泥;
四、将蔬菜泥、***糖和保健滤汁一起倒入赤豆糊中,搅拌均匀,冷却后,干燥、粉碎即得助剂。
所述的一种奶香味鸡排的制备方法,其特征在于:包括以下步骤:
一、将银条菜、菊花脑、青钱柳叶、杜仲、冰糖草和昆布混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;
二、将银耳加水泡发,捞出后,与竹笋一起包在南瓜叶中,放到营养滤汁中煮20-30分钟,捞出,去除南瓜叶,取出银耳和竹笋后绞碎,得到蔬菜泥;将鸡胸肉、鸡腿肉与黄金糕混合,将蔬菜泥加入到鸡肉馅中,得到混合馅;
三、将番茄酱、五香粉、味精、盐和姜粉搅拌混合,得到腌制酱;将混合馅和腌制酱混合,静置腌制,将腌制后得到的馅料成型加工成鸡排,待用;
四、将牦牛奶粉中按照与水1:50的配比加水,煮至八成熟时,加入小麦胚芽、胡萝卜粉和助剂,边搅拌边加热,制得奶粉糊;将脆浆粉和莲藕粉混合后按照与水1:1的配比,加水调制成酥炸浆;
五、最后,先在鸡排上裹上奶粉糊,再裹上酥炸浆,然后将鸡排捞起放入到油锅中进行炸制,炸制的油温在160℃-180℃,炸制的时间为3-5 分钟,得到奶香味鸡排。
本发明的优点是:
本发明工艺通过将在鸡排外裹上奶粉糊,使得整个鸡排充满了奶香味,口味更加独特,并且,小麦胚芽、中药等的使用,使得鸡排具备了富含蛋白质、降血糖等多种保健功能。
具体实施方式:
一种奶香味鸡排,包括有下列重量份的组分:鸡胸肉80-120、鸡腿肉90-130、牦牛奶粉40-60、胡萝卜粉6-10、小麦胚芽4-6、竹笋6-8、银耳3-5、南瓜叶4-6、莲藕粉4-6、黄金糕4-6、番茄酱8-10、银条菜2-4、菊花脑1-3、青钱柳叶1-3、杜仲2-4、冰糖草1-3、昆布1-3、酱油10-20、五香粉4-6、味精1-3、盐3-5、姜粉1-3、脆浆粉20-25和助剂14-16;
助剂中各原料组分的重量配比为: 咖啡粉4-6、青稞粉5-7、芝麻粉3-5、红小豆20-30、米酒30-40、球茎甘蓝4-6、马蹄叶2-4、金针菇3-5、水芹6-8、向日葵花瓣1-3、玄参叶2-4、葛根2-4、山楂1-3、姜叶1-3、***糖2-3;
助剂的制备方法为:
一、将向日葵花瓣、玄参叶、葛根、山楂和姜叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将红小豆放在清水中浸泡4-5小时,捞出,加适量水大火煮开后,用文火熬煮1-2小时候,加入咖啡粉、青稞粉和芝麻粉,边煮边搅拌,熬成赤豆糊;
三、将球茎甘蓝、马蹄叶、金针菇和水芹洗净后,取它们的食用部位放入米酒中,大火煮开后,文火熬煮10-20分钟,捞出,捣烂得到蔬菜泥;
四、将蔬菜泥、***糖和保健滤汁一起倒入赤豆糊中,搅拌均匀,冷却后,干燥、粉碎即得助剂。
所述的一种奶香味鸡排的制备方法,包括以下步骤:
一、将银条菜、菊花脑、青钱柳叶、杜仲、冰糖草和昆布混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;
二、将银耳加水泡发,捞出后,与竹笋一起包在南瓜叶中,放到营养滤汁中煮20-30分钟,捞出,去除南瓜叶,取出银耳和竹笋后绞碎,得到蔬菜泥;将鸡胸肉、鸡腿肉与黄金糕混合加工成鸡肉馅,将蔬菜泥加入到鸡肉馅中,得到混合馅;
三、将番茄酱、五香粉、味精、盐和姜粉搅拌混合,得到腌制酱;将混合馅和腌制酱混合,静置腌制,将腌制后得到的馅料成型加工成鸡排,待用;
四、将牦牛奶粉中按照与水1:50的配比加水,煮至八成熟时,加入小麦胚芽、胡萝卜粉和助剂,边搅拌边加热,制得奶粉糊;将脆浆粉和莲藕粉混合后按照与水1:1的配比,加水调制成酥炸浆;
五、最后,先在鸡排上裹上奶粉糊,再裹上酥炸浆,然后将鸡排捞起放入到油锅中进行炸制,炸制的油温在160℃-180℃,炸制的时间为3-5 分钟,得到奶香味鸡排。
Claims (2)
1.一种奶香味鸡排,其特征在于:包括有下列重量份的组分:鸡胸肉80-120、鸡腿肉90-130、牦牛奶粉40-60、胡萝卜粉6-10、小麦胚芽4-6、竹笋6-8、银耳3-5、南瓜叶4-6、莲藕粉4-6、黄金糕4-6、番茄酱8-10、银条菜2-4、菊花脑1-3、青钱柳叶1-3、杜仲2-4、冰糖草1-3、昆布1-3、酱油10-20、五香粉4-6、味精1-3、盐3-5、姜粉1-3、脆浆粉20-25和助剂14-16;
助剂中各原料组分的重量配比为: 咖啡粉4-6、青稞粉5-7、芝麻粉3-5、红小豆20-30、米酒30-40、球茎甘蓝4-6、马蹄叶2-4、金针菇3-5、水芹6-8、向日葵花瓣1-3、玄参叶2-4、葛根2-4、山楂1-3、姜叶1-3、***糖2-3;
助剂的制备方法为:
一、将向日葵花瓣、玄参叶、葛根、山楂和姜叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将红小豆放在清水中浸泡4-5小时,捞出,加适量水大火煮开后,用文火熬煮1-2小时候,加入咖啡粉、青稞粉和芝麻粉,边煮边搅拌,熬成赤豆糊;
三、将球茎甘蓝、马蹄叶、金针菇和水芹洗净后,取它们的食用部位放入米酒中,大火煮开后,文火熬煮10-20分钟,捞出,捣烂得到蔬菜泥;
四、将蔬菜泥、***糖和保健滤汁一起倒入赤豆糊中,搅拌均匀,冷却后,干燥、粉碎即得助剂。
2.根据权利要求1所述的一种奶香味鸡排的制备方法,其特征在于:包括以下步骤:
一、将银条菜、菊花脑、青钱柳叶、杜仲、冰糖草和昆布混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;
二、将银耳加水泡发,捞出后,与竹笋一起包在南瓜叶中,放到营养滤汁中煮20-30分钟,捞出,去除南瓜叶,取出银耳和竹笋后绞碎,得到蔬菜泥;将鸡胸肉、鸡腿肉与黄金糕混合加工成鸡肉馅,将蔬菜泥加入到鸡肉馅中,得到混合馅;
三、将番茄酱、五香粉、味精、盐和姜粉搅拌混合,得到腌制酱;将混合馅和腌制酱混合,静置腌制,将腌制后得到的馅料成型加工成鸡排,待用;
四、将牦牛奶粉中按照与水1:50的配比加水,煮至八成熟时,加入小麦胚芽、胡萝卜粉和助剂,边搅拌边加热,制得奶粉糊;将脆浆粉和莲藕粉混合后按照与水1:1的配比,加水调制成酥炸浆;
五、最后,先在鸡排上裹上奶粉糊,再裹上酥炸浆,然后将鸡排捞起放入到油锅中进行炸制,炸制的油温在160℃-180℃,炸制的时间为3-5 分钟,得到奶香味鸡排。
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CN104982950A (zh) * | 2015-06-03 | 2015-10-21 | 全椒县福润禽业有限公司 | 一种滋阴润燥奶香鸡肉排及其制备方法 |
CN104982960A (zh) * | 2015-07-20 | 2015-10-21 | 合肥梅香园禽蛋制品有限公司 | 一种骆驼奶香鸡排及其制备方法 |
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CN104982960A (zh) * | 2015-07-20 | 2015-10-21 | 合肥梅香园禽蛋制品有限公司 | 一种骆驼奶香鸡排及其制备方法 |
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