CN104366541A - 理气活血型玫瑰花味鸡肉串及其制备方法 - Google Patents
理气活血型玫瑰花味鸡肉串及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种理气活血型玫瑰花味鸡肉串,其特征在于由以下重量份原料制成:鸡肉500-550、黄秋葵1-2、菜粕1.2-1.5、芝士20-22、椰子汁9-10、食用红玫瑰花2-3、甜菜10-11、莴笋片10-13、牛皮20-21、桃花酒30-35、香椿叶12-13、槐花3-4。本发明添加的食用红玫瑰花具有理气活血、疏肝解郁作用,同时,还添加了山柰,其具有行气温中,消食,止痛的功效,且添加了牛皮、香椿叶、槐花等口味独特的辅料,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,尤其涉及一种理气活血型玫瑰花味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理气活血型玫瑰花味鸡肉串及其制备方法,本发明具有理气活血、气香浓郁,口感好的特点。
本发明所采用的技术方案是:
一种理气活血型玫瑰花味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、黄秋葵1-2、菜粕1.2-1.5、芝士20-22、椰子汁9-10、食用红玫瑰花2-3、甜菜10-11、莴笋片10-13、牛皮20-21、桃花酒30-35、香椿叶12-13、槐花3-4、白醋10-15、玉果2-3、山萘3-4、三七1-2、透骨草2-3、甜瓜子9-10、营养添加剂70-75;
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、葫芦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;将葫芦、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。
所述理气活血型玫瑰花味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将黄秋葵、玉果、山萘、三七、透骨草加5-6倍水,煎煮40-45分钟,过滤除渣,得药液,将鸡肉放入药液中煎煮至7-8成熟,取出切成块,并用竹签串连起来,制成肉串;
(2)将牛皮、香椿叶、槐花放入桃花酒中浸泡2-3小时,取出混合放入水中煮烂,烘干研成粉;
(3)将食用红玫瑰花加10-12倍水,煎煮20-25分钟,过滤掉玫瑰花,留玫瑰花水,将菜粕、甜菜、莴笋片放入玫瑰花水中煮烂,取出放入白醋混合均匀,烘干研成粉;
(4)将甜瓜子打成粉,加入芝士、椰子汁搅拌均匀,与步骤(2)、(3)所得粉料以及其他剩余原料混合均匀,撒在步骤(1)所得鸡肉串上,放入烤箱烤熟,即得。
本发明的有益效果为:
本发明在传统的羊肉种添加了多种名贵中药和多种营养丰富的辅料,其中,添加的食用红玫瑰花具有理气活血、疏肝解郁作用,同时,还添加了山柰,其具有行气温中,消食,止痛的功效,且添加了牛皮、香椿叶、槐花等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。
具体实施方式
一种理气活血型玫瑰花味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、黄秋葵1-2、菜粕1.2-1.5、芝士20-22、椰子汁9-10、食用红玫瑰花2-3、甜菜10-11、莴笋片10-13、牛皮20-21、桃花酒30-35、香椿叶12-13、槐花3-4、白醋10-15、玉果2-3、山萘3-4、三七1-2、透骨草2-3、甜瓜子9-10、营养添加剂70-75;
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、葫芦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;将葫芦、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。
所述理气活血型玫瑰花味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将黄秋葵、玉果、山萘、三七、透骨草加5-6倍水,煎煮40-45分钟,过滤除渣,得药液,将鸡肉放入药液中煎煮至7-8成熟,取出切成块,并用竹签串连起来,制成肉串;
(2)将牛皮、香椿叶、槐花放入桃花酒中浸泡2-3小时,取出混合放入水中煮烂,烘干研成粉;
(3)将食用红玫瑰花加10-12倍水,煎煮20-25分钟,过滤掉玫瑰花,留玫瑰花水,将菜粕、甜菜、莴笋片放入玫瑰花水中煮烂,取出放入白醋混合均匀,烘干研成粉;
(4)将甜瓜子打成粉,加入芝士、椰子汁搅拌均匀,与步骤(2)、(3)所得粉料以及其他剩余原料混合均匀,撒在步骤(1)所得鸡肉串上,放入烤箱烤熟,即得。
Claims (2)
1.一种理气活血型玫瑰花味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、黄秋葵1-2、菜粕1.2-1.5、芝士20-22、椰子汁9-10、食用红玫瑰花2-3、甜菜10-11、莴笋片10-13、牛皮20-21、桃花酒30-35、香椿叶12-13、槐花3-4、白醋10-15、玉果2-3、山萘3-4、三七1-2、透骨草2-3、甜瓜子9-10、营养添加剂70-75;
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、葫芦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;将葫芦、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所述理气活血型玫瑰花味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将黄秋葵、玉果、山萘、三七、透骨草加5-6倍水,煎煮40-45分钟,过滤除渣,得药液,将鸡肉放入药液中煎煮至7-8成熟,取出切成块,并用竹签串连起来,制成肉串;
(2)将牛皮、香椿叶、槐花放入桃花酒中浸泡2-3小时,取出混合放入水中煮烂,烘干研成粉;
(3)将食用红玫瑰花加10-12倍水,煎煮20-25分钟,过滤掉玫瑰花,留玫瑰花水,将菜粕、甜菜、莴笋片放入玫瑰花水中煮烂,取出放入白醋混合均匀,烘干研成粉;
(4)将甜瓜子打成粉,加入芝士、椰子汁搅拌均匀,与步骤(2)、(3)所得粉料以及其他剩余原料混合均匀,撒在步骤(1)所得鸡肉串上,放入烤箱烤熟,即得。
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