CN104305291A - 降血脂型麦香鸡肉串及其制备方法 - Google Patents
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Abstract
本发明公开了一种降血脂型麦香鸡肉串,其特征在于由以下重量份原料制成:乌鸡肉600-650、豆腐30-35、茴香2-3、花椒2.5-2.8、八角4-5、桂皮3-5、丁香3-4、小麦14-15、竹荪9-10、藤茶6-7、白头翁1-2、连翘1.1-1.2、蒲公英2.1-2.2。本发明添加的藤茶具有降血脂、保肝护肝等功效,同时,还添加了败酱草,其具有保肝利胆作用,且添加了豆腐、竹荪等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。
Description
技术领域
本发明属于食品加工技术领域,涉及一种鸡肉串,尤其涉及一种降血脂型麦香鸡肉串及其制备方法。
背景技术
目前、鸡肉是人们生活中常出现在餐桌上的一种食品,因其营养美味、美味可口,随着人们生活水平的逐步提高,工作频率加快,如何将鸡肉制成一种安全,卫生,使用便利,加工方式多,口感好的方便食品成为难题,且传统的鸡肉口味单一,且多不具有保健功能,已不能满足于消费者的需求。
发明内容
本发明的目的是提供一种降血脂型麦香鸡肉串及其制备方法,本发明具有降血脂、肉质鲜美,口感好的特点。
本发明所采用的技术方案是:
一种降血脂型麦香鸡肉串,其特征在于由以下重量份原料制成:
乌鸡肉600-650、豆腐30-35、茴香2-3、花椒2.5-2.8、八角4-5、桂皮3-5、丁香3-4、小麦14-15、竹荪9-10、藤茶6-7、白头翁1-2、连翘1.1-1.2、蒲公英2.1-2.2、绞股蓝1.5-1.6、当归2-3、泽泻0.5-0.7、败酱草0.7-0.9、茶油7-9、营养添加剂60-66;
所述营养添加剂由下列重量份原料组成:筒子骨30-35、海蛎40-45、海参18-19、基围虾14-15、胡芦20-22、冬瓜粉19-25、北沙参1-2、菠菜梗9-10、饴糖15-16、红豆粉30-34、何首乌2-3、鹿茸1-2、楮实子1.5-1.6、芦柑10-11、豇豆12-13、豆瓣酱16-18、良姜2-3、菥蓂0.5-0.6、粽叶30-40、杨桃20-25、包菜20-21;
制备方法:(1) 将北沙参、何首乌、鹿茸、楮实子、良姜、菥蓂用打粉机制成粉,与红豆粉、豆瓣酱一起加水搅拌成中药浆糊,再将海蛎、海参、基围虾分别放入浆糊中裹上中药浆糊,再分别用粽叶包裹,放入蒸中蒸熟,再将蒸熟的海蛎、海参、基围虾分别取出,除去中药浆糊,放入绞肉机中混合绞碎,再烘干研成粉;
(2)将筒子骨加10-12倍水,煎煮50-55分钟煲汤,得汤液;将胡芦、冬瓜粉、包菜、菠菜梗与汤液一起混合煮熟,再取出烘干,研成粉;
(3)将芦柑、杨桃一起放入榨汁机中打碎,再经过冷冻干燥磨成粉,与步骤(1)、(2)所得物料以及其他剩余原料一起混合均匀,即得.
所述降血脂型麦香鸡肉串的制备方法,其特征在于包括以下步骤:
(1) 将藤茶、白头翁、连翘、蒲公英、绞股蓝、当归、泽泻、败酱草加5-6倍水,煎煮50-55分钟,过滤除渣,得药液,将乌鸡肉放入药液中并且与茴香、花椒、八角、桂皮、丁香一起混合卤煮至鸡肉熟透,取出将鸡肉切成块,用茶油煎香,最后用竹签串起来制成肉串;
(2)将藤茶用开水泡出茶水,将豆腐、竹荪放入茶水中煮3-4小时,取出烘干,磨成粉料;将小麦放入烤箱中烤熟,用粉碎机制成颗粒,与粉料、营养添加剂以及其他剩余原料混合均匀,撒在肉串上,即得。
本发明的有益效果为:
本发明在传统的羊肉中添加了多种名贵中药和多种营养丰富的辅料,其中,添加的藤茶具有降血脂、保肝护肝等功效,同时,还添加了败酱草,其具有保肝利胆作用,且添加了豆腐、竹荪等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。
具体实施方式
一种降血脂型麦香鸡肉串,其特征在于由以下重量份原料制成:
乌鸡肉600-650、豆腐30-35、茴香2-3、花椒2.5-2.8、八角4-5、桂皮3-5、丁香3-4、小麦14-15、竹荪9-10、藤茶6-7、白头翁1-2、连翘1.1-1.2、蒲公英2.1-2.2、绞股蓝1.5-1.6、当归2-3、泽泻0.5-0.7、败酱草0.7-0.9、茶油7-9、营养添加剂60-66;
所述营养添加剂由下列重量份原料组成:筒子骨30-35、海蛎40-45、海参18-19、基围虾14-15、胡芦20-22、冬瓜粉19-25、北沙参1-2、菠菜梗9-10、饴糖15-16、红豆粉30-34、何首乌2-3、鹿茸1-2、楮实子1.5-1.6、芦柑10-11、豇豆12-13、豆瓣酱16-18、良姜2-3、菥蓂0.5-0.6、粽叶30-40、杨桃20-25、包菜20-21;
制备方法:(1)将北沙参、何首乌、鹿茸、楮实子、良姜、菥蓂用打粉机制成粉,与红豆粉、豆瓣酱一起加水搅拌成中药浆糊,再将海蛎、海参、基围虾分别放入浆糊中裹上中药浆糊,再分别用粽叶包裹,放入蒸中蒸熟,再将蒸熟的海蛎、海参、基围虾分别取出,除去中药浆糊,放入绞肉机中混合绞碎,再烘干研成粉;
(2)将筒子骨加10-12倍水,煎煮50-55分钟煲汤,得汤液;将胡芦、冬瓜粉、包菜、菠菜梗与汤液一起混合煮熟,再取出烘干,研成粉;
(3)将芦柑、杨桃一起放入榨汁机中打碎,再经过冷冻干燥磨成粉,与步骤(1)、(2)所得物料以及其他剩余原料一起混合均匀,即得.
所述降血脂型麦香鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将藤茶、白头翁、连翘、蒲公英、绞股蓝、当归、泽泻、败酱草加5-6倍水,煎煮50-55分钟,过滤除渣,得药液,将乌鸡肉放入药液中并且与茴香、花椒、八角、桂皮、丁香一起混合卤煮至鸡肉熟透,取出将鸡肉切成块,用茶油煎香,最后用竹签串起来制成肉串;
(2)将藤茶用开水泡出茶水,将豆腐、竹荪放入茶水中煮3-4小时,取出烘干,磨成粉料;将小麦放入烤箱中烤熟,用粉碎机制成颗粒,与粉料、营养添加剂以及其他剩余原料混合均匀,撒在肉串上,即得。
Claims (2)
1.一种降血脂型麦香鸡肉串,其特征在于由以下重量份原料制成:
乌鸡肉600-650、豆腐30-35、茴香2-3、花椒2.5-2.8、八角4-5、桂皮3-5、丁香3-4、小麦14-15、竹荪9-10、藤茶6-7、白头翁1-2、连翘1.1-1.2、蒲公英2.1-2.2、绞股蓝1.5-1.6、当归2-3、泽泻0.5-0.7、败酱草0.7-0.9、茶油7-9、营养添加剂60-66;
所述营养添加剂由下列重量份原料组成:筒子骨30-35、海蛎40-45、海参18-19、基围虾14-15、胡芦20-22、冬瓜粉19-25、北沙参1-2、菠菜梗9-10、饴糖15-16、红豆粉30-34、何首乌2-3、鹿茸1-2、楮实子1.5-1.6、芦柑10-11、豇豆12-13、豆瓣酱16-18、良姜2-3、菥蓂0.5-0.6、粽叶30-40、杨桃20-25、包菜20-21;
制备方法:(1)将北沙参、何首乌、鹿茸、楮实子、良姜、菥蓂用打粉机制成粉,与红豆粉、豆瓣酱一起加水搅拌成中药浆糊,再将海蛎、海参、基围虾分别放入浆糊中裹上中药浆糊,再分别用粽叶包裹,放入蒸中蒸熟,再将蒸熟的海蛎、海参、基围虾分别取出,除去中药浆糊,放入绞肉机中混合绞碎,再烘干研成粉;
(2)将筒子骨加10-12倍水,煎煮50-55分钟煲汤,得汤液;将胡芦、冬瓜粉、包菜、菠菜梗与汤液一起混合煮熟,再取出烘干,研成粉;
(3)将芦柑、杨桃一起放入榨汁机中打碎,再经过冷冻干燥磨成粉,与步骤(1)、(2)所得物料以及其他剩余原料一起混合均匀,即得。
2.根据权利要求1所述降血脂型麦香鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将藤茶、白头翁、连翘、蒲公英、绞股蓝、当归、泽泻、败酱草加5-6倍水,煎煮50-55分钟,过滤除渣,得药液,将乌鸡肉放入药液中并且与茴香、花椒、八角、桂皮、丁香一起混合卤煮至鸡肉熟透,取出将鸡肉切成块,用茶油煎香,最后用竹签串起来制成肉串;
(2)将藤茶用开水泡出茶水,将豆腐、竹荪放入茶水中煮3-4小时,取出烘干,磨成粉料;将小麦放入烤箱中烤熟,用粉碎机制成颗粒,与粉料、营养添加剂以及其他剩余原料混合均匀,撒在肉串上,即得。
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