CN104305293A - 一种桔香味鸡爪及其制备方法 - Google Patents
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Abstract
本发明公开了一种桔香味鸡爪及其制备工艺,该鸡爪包括有下列重量份的组分:鸡爪180-220、新鲜桔子皮10-15、红豆糕8-12、新鲜鸭血10-14、南瓜子仁6-10、红糖8-12、水发紫菜4-6、莲藕汁6-8、羊肝粉1-3、海苔2-4、蛹虫草1-3、龙眼肉2-4、五加皮2-4、苦丁茶1-3、决明子1-3、葱3-6、姜3-6、盐2-5、味精1-3、助剂20-30;本发明工艺中,将鸡爪表面裹上新鲜桔皮后在蒸锅中蒸,使得桔子的香味渗入到鸡爪中,使其口味更加独特;此外,食材中使用了鸭血、紫菜和中药等,使得鸡爪具备了补气等保健功效,营养更加多元化。
Description
技术领域:
本发明主要涉及鸡爪领域,尤其涉及一种桔香味鸡爪及其制备方法。
背景技术:
鸡爪的营养价值颇高,它含有丰富的钙质及胶原蛋白,多吃不但能软化血管同时具有美容功效。此外,科研人员还发现鸡爪中含有四种蛋白质成分能够有效抑制高血压。因此以鸡爪为原料制作出来的食品越来越受人们的欢迎。但是,目前鸡爪存在口感、营养价值单一的缺陷。
发明内容:
本发明目的就是为了弥补已有技术的缺陷,提供一种桔香味鸡爪及其制备方法。
本发明是通过以下技术方案实现的:
一种桔香味鸡爪,其特征在于:各原料组分之间的重量配比为:鸡爪180-220、新鲜桔子皮10-15、红豆糕8-12、新鲜鸭血10-14、南瓜子仁6-10、红糖8-12、水发紫菜4-6、莲藕汁6-8、羊肝粉1-3、海苔2-4、蛹虫草1-3、龙眼肉2-4、五加皮2-4、苦丁茶1-3、决明子1-3、葱3-6、姜3-6、盐2-5、味精1-3、助剂20-30;
助剂中各原料组分的重量配比为
加饭酒20-25、五花肉10-15、菱角4-9、咖啡汁15-25、椰丝6-12、扁豆4-8、苦丁茶6-10、鲜五味子叶8-12、桂枝1-3、黄芪叶2-4、乌梅2-4、决明子1-3、当归叶2-4;
助剂的制备方法为:
一、将桂枝、黄芪叶、乌梅、决明子和当归叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将五花肉放在加饭酒中,密封浸泡1-2天,取出五花肉;
三、在咖啡汁中加入苦丁茶,加热烧开后,过滤得到苦丁咖啡汁;再往苦丁咖啡汁中混合加入保健滤汁、椰丝、扁豆和鲜五味子叶,烧开后,捞出椰丝、扁豆和鲜五味子叶;沥干后加入五花肉和菱角,混合绞碎,干燥粉碎得到助剂。
一种桔香味鸡爪的制备方法,其特征在于:依次按照以下步骤进行:
一、将海苔、蛹虫草、龙眼肉、五加皮、苦丁茶和决明子混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、往新鲜鸭血中加入南瓜子仁,搅拌均匀,待其凝固后,将鸭血切成块状,放入到营养滤汁中大火煮开后,再加入水发紫菜煮5-10分钟,捞出鸭血和紫菜,冷却后绞碎,加入羊肝粉搅拌均匀,得到鸭血泥;
三、将红豆糕揉碎,将红糖加热溶化后与莲藕汁一起加入到红豆糕碎末中,得到糕糊;
四、将鸭血泥与葱、姜、盐、味精和助剂混合,搅拌均匀,揉搓到鸡爪表面;再将糕糊涂在鸡爪外,最后包上新鲜桔皮并用铁丝捆紧,静置4-8个小时,放在蒸锅上蒸2-4小时,蒸熟后,去除桔皮和和鸡爪表面杂质,即得桔香味鸡爪。
本发明的优点是:
本发明工艺中,将鸡爪表面裹上新鲜桔皮后在蒸锅中蒸,使得桔子的香味渗入到鸡爪中,使其口味更加独特;此外,食材中使用了鸭血、紫菜和中药等,使得鸡爪具备了补气等保健功效,营养更加多元化。
具体实施方式:
一种桔香味鸡爪,各原料组分之间的重量配比为:鸡爪200、新鲜桔子皮12、红豆糕10、新鲜鸭血12、南瓜子仁8、红糖10、水发紫菜5、莲藕汁7、羊肝粉2、海苔3、蛹虫草2、龙眼肉3、五加皮3、苦丁茶2、决明子2、葱4、姜5、盐4、味精2、助剂25;
助剂中各原料组分的重量配比为:
加饭酒22、五花肉12、菱角6、咖啡汁20、椰丝8、扁豆6、苦丁茶8、鲜五味子叶10、桂枝2、黄芪叶3、乌梅3、决明子2、当归叶3;
助剂的制备方法为:
一、将桂枝、黄芪叶、乌梅、决明子和当归叶混合,加水至液面高出物料7cm,煎煮70min,过滤得保健滤汁;
二、将五花肉放在加饭酒中,密封浸泡1天,取出五花肉;
三、在咖啡汁中加入苦丁茶,加热烧开后,过滤得到苦丁咖啡汁;再往苦丁咖啡汁中混合加入保健滤汁、椰丝、扁豆和鲜五味子叶,烧开后,捞出椰丝、扁豆和鲜五味子叶;沥干后加入五花肉和菱角,混合绞碎,干燥粉碎得到助剂。
一种桔香味鸡爪的制备方法,依次按照以下步骤进行:
一、将海苔、蛹虫草、龙眼肉、五加皮、苦丁茶和决明子混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、往新鲜鸭血中加入南瓜子仁,搅拌均匀,待其凝固后,将鸭血切成块状,放入到营养滤汁中大火煮开后,再加入水发紫菜煮5-10分钟,捞出鸭血和紫菜,冷却后绞碎,加入羊肝粉搅拌均匀,得到鸭血泥;
三、将红豆糕揉碎,将红糖加热溶化后与莲藕汁一起加入到红豆糕碎末中,得到糕糊;
四、将鸭血泥与葱、姜、盐、味精和助剂混合,搅拌均匀,揉搓到鸡爪表面;再将糕糊涂在鸡爪外,最后包上新鲜桔皮并用铁丝捆紧,静置4-8个小时,放在蒸锅上蒸2-4小时,蒸熟后,去除桔皮和和鸡爪表面杂质,即得桔香味鸡爪。
Claims (2)
1.一种桔香味鸡爪,其特征在于:各原料组分之间的重量配比为:鸡爪180-220、新鲜桔子皮10-15、红豆糕8-12、新鲜鸭血10-14、南瓜子仁6-10、红糖8-12、水发紫菜4-6、莲藕汁6-8、羊肝粉1-3、海苔2-4、蛹虫草1-3、龙眼肉2-4、五加皮2-4、苦丁茶1-3、决明子1-3、葱3-6、姜3-6、盐2-5、味精1-3、助剂20-30;
助剂中各原料组分的重量配比为
加饭酒20-25、五花肉10-15、菱角4-9、咖啡汁15-25、椰丝6-12、扁豆4-8、苦丁茶6-10、鲜五味子叶8-12、桂枝1-3、黄芪叶2-4、乌梅2-4、决明子1-3、当归叶2-4;
助剂的制备方法为:
一、将桂枝、黄芪叶、乌梅、决明子和当归叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将五花肉放在加饭酒中,密封浸泡1-2天,取出五花肉;
三、在咖啡汁中加入苦丁茶,加热烧开后,过滤得到苦丁咖啡汁;再往苦丁咖啡汁中混合加入保健滤汁、椰丝、扁豆和鲜五味子叶,烧开后,捞出椰丝、扁豆和鲜五味子叶;沥干后加入五花肉和菱角,混合绞碎,干燥粉碎得到助剂。
2.根据权利要求1所述的一种桔香味鸡爪的制备方法,其特征在于:依次按照以下步骤进行:
一、将海苔、蛹虫草、龙眼肉、五加皮、苦丁茶和决明子混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得营养滤汁;
二、往新鲜鸭血中加入南瓜子仁,搅拌均匀,待其凝固后,将鸭血切成块状,放入到营养滤汁中大火煮开后,再加入水发紫菜煮5-10分钟,捞出鸭血和紫菜,冷却后绞碎,加入羊肝粉搅拌均匀,得到鸭血泥;
三、将红豆糕揉碎,将红糖加热溶化后与莲藕汁一起加入到红豆糕碎末中,得到糕糊;
四、将鸭血泥与葱、姜、盐、味精和助剂混合,搅拌均匀,揉搓到鸡爪表面;再将糕糊涂在鸡爪外,最后包上新鲜桔皮并用铁丝捆紧,静置4-8个小时,放在蒸锅上蒸2-4小时,蒸熟后,去除桔皮和和鸡爪表面杂质,即得桔香味鸡爪。
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