CN105029475A - 一种清火明目蜜罐石锅低脂花皮鸭及其制备方法 - Google Patents
一种清火明目蜜罐石锅低脂花皮鸭及其制备方法 Download PDFInfo
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Abstract
本发明是关于一种清火明目蜜罐石锅低脂花皮鸭及其制备方法,其特征在于是由下列重量份(g)原料制成:整鸭500-520/只、混合蔬果汁150-200、蜂蜜200-230、粽叶80-100、橄榄油25-30、食盐10-13、洋槐花100-110、生粉20-25、蟹壳粉15-20、陈皮3-5、山楂5-7、决明子7-9、甘草5-7、生姜3-5。本发明具有低脂少油、甘香味美、外酥里嫩、清火明目、不添加色素及防腐剂、食用安全放心等特点。
Description
技术领域
本发明主要涉及一种清火明目蜜罐石锅低脂花皮鸭及其制备方法。
背景技术
鸭肉“主大补虚劳,最消毒热,利小便,除水肿,消胀满,利脏腑,退疮肿,定惊痫。”适用于体内有热、上火的人食用;发低热、体质虚弱、食欲不振、大便干燥和水肿的人,食之更佳。因此,鸭制品自古以来就既是餐桌上的上乘肴馔,又是人们进补的优良食品。作为现有技术,有麻辣鸭、卤水鸭、可乐鸭、孜然鸭、酱制鸭、北京烤鸭、南京板鸭等产品及其制备方法。现有技术普遍存在的问题有:工艺方法延续手工作坊做法,产品质量存在安全隐患。例如有的酱卤鸭肉制品生产工艺中用亚硝酸钠作为发色剂,产品中可能产生亚硝胺致癌物;或者添加焦糖色素作为着色剂,但消费者对其中存在的4-甲基咪唑成分存在着恐慌心理,不知其是否无害或者多大范围内无害;有的鸭制品中大量添加鸭肉香精及香辛料,用以掩盖鸭腥味,由于烤制过程中温度过高,时间过长,易产生3,4-苯并芘致癌物质;并且用温热性的香辛料作为调味料,也不利于发挥鸭肉清火的作用。石锅烤制过程中避免了直火烘烤鸭体,相对较安全。本发明选用蜜汁蔬果汁浸泡鸭体,在鸭体内部灌入汤汁,外烤内煮,在制熟过程中使汤汁中的生物活性物质与鸭肉发生复杂的烹饪化学反应,不仅有助于除腥味,改善风味与口感,也提高了营养价值。据测定经此蜜汁蔬果汁浸泡后的鸭制品其碳水化合物含量显著提高,能量、总脂肪与粗纤维含量下降,钾、钠、镁和锰含量显著提高,与鲜味有关的氨基酸天门冬氨酸、酪氨酸、胱氨酸、亮氨酸和缬氨酸含量显著增加;其中甘氨酸、精氨酸、羟脯氨酸含量则显著下降,据研究精氨酸与腥味有关。
发明内容
本发明目的是为了提供一种清火明目蜜罐石锅低脂花皮鸭,以此提供一种口味独特,安全无毒,原汁原味的鸭制品。
本发明是通过以下技术方案实现的:
一种清火明目蜜罐石锅低脂花皮鸭,其特征在于它是由下述重量份(g)原料制成:
整鸭500-520/只、混合蔬果汁150-200、蜂蜜200-230、粽叶30-35、橄榄油25-30、食盐10-13、洋槐花100-110、生粉20-25、蟹壳粉15-20、陈皮3-5、山楂5-7、决明子7-9、甘草5-7、生姜3-5。
混合蔬果汁由下列重量份原料混合榨汁制成:香椿苗25-30、菠菜根20-25、萝卜苗15-20、荆芥叶20-15、葡萄汁30-35、芹菜汁30-35、芦荟汁10-15。
一种清火明目蜜罐石锅低脂花皮鸭的制备方法,包括以下步骤:
1)、将整只鸭子处理干净,除去内脏,摊开,然后用铁刷均匀拍打,使其表面均匀散布小孔,用开水滚烫8-13分钟,控除多余水分然后撒上食盐于10-12℃腌制15-20分钟,加入混合蔬果汁浸泡3-5小时;;
2)、将步骤1腌制完成的整鸭放入温度保持30-32℃的蜜罐中,并使其完全浸没于蜂蜜中,密封保存2-3天;
3)、将步骤2中处理的整鸭取出沥干表面多余蜂蜜,将粽叶清洗后填充到鸭肚中,再将步骤1剩余混合蔬菜汁灌入鸭肚,并将鸭肚用耐热无毒的线缝上,将其放入锅中并加入陈皮、山楂、决明子、甘草、生姜和3-5倍量水,焖煮0.5-1小时;
4)、将步骤3焖煮完成的整只鸭子悬挂于湿度13-15度,温度5-8℃的环境中,除湿2-2.5小时;
5)、将洋槐花榨成浆,再混合生粉打成匀浆,敷到步骤4所得物表面,再均匀刷上橄榄油,撒上蟹壳粉,用石锅倒扣在石板上,周围加热使其内部温度达到150-200℃,烤制10-15分钟即可。
本发明的优点是:
与现有鸭制品相比,本发明具有低脂少油、甘香味美、外酥里嫩、清火明目、不添加色素及防腐剂、食用安全放心等特点。本发明使用铁刷拍打鸭身,不影响外观,即松软肉质,方便入味,同时使皮下油脂在热水烫制及石锅烤制时通过小孔流出。本发明通过石锅加热,石锅烤制过程中避免了直火烘烤鸭体,相对较安全。先煮再烤避免持续长时间高温对肉质的影响及有害物质的出现。本发明选用蜜汁蔬果汁浸泡鸭体,在鸭体内部灌入汤汁,外烤内煮,在制熟过程中使汤汁中的生物活性物质与鸭肉发生复杂的烹饪化学反应,不仅有助于除腥味,改善风味与口感,也提高了营养价值。萝卜苗、香椿苗等芽菜中矿物质钙、镁、钾、磷和微量元素铁、锌、铜含量丰富。香椿苗中钾和铜的含量突出,萝卜苗中的钙和硒含量是佐菜中丰富,远高于传统配菜大葱中的含量。
具体实施方式
下面通过具体实施例进一步说明本发明。
实施例一
一种清火明目蜜罐石锅低脂花皮鸭,其特征在于它是由下述重量份(g)原料制成:
整鸭500-520/只、混合蔬果汁150-200、蜂蜜200-230、粽叶30-35、橄榄油25-30、食盐10-13、洋槐花100-110、生粉20-25、蟹壳粉15-20、陈皮3-5、山楂5-7、决明子7-9、甘草5-7、生姜3-5。
混合蔬果汁由下列重量份原料混合榨汁制成:香椿苗25-30、菠菜根20-25、萝卜苗15-20、荆芥叶20-15、葡萄汁30-35、芹菜汁30-35、芦荟汁10-15。
一种清火明目蜜罐石锅低脂花皮鸭的制备方法,包括以下步骤:
1)、将整只鸭子处理干净,除去内脏,摊开,然后用铁刷均匀拍打,使其表面均匀散布小孔,用开水滚烫8-13分钟,控除多余水分然后撒上食盐于10-12℃腌制15-20分钟,加入混合蔬果汁浸泡3-5小时;;
2)、将步骤1腌制完成的整鸭放入温度保持30-32℃的蜜罐中,并使其完全浸没于蜂蜜中,密封保存2-3天;
3)、将步骤2中处理的整鸭取出沥干表面多余蜂蜜,将粽叶清洗后填充到鸭肚中,再将步骤1剩余混合蔬菜汁灌入鸭肚,并将鸭肚用耐热无毒的线缝上,将其放入锅中并加入陈皮、山楂、决明子、甘草、生姜和3-5倍量水,焖煮0.5-1小时;
4)、将步骤3焖煮完成的整只鸭子悬挂于湿度13-15度,温度5-8℃的环境中,除湿2-2.5小时;
5)、将洋槐花榨成浆,再混合生粉打成匀浆,敷到步骤4所得物表面,再均匀刷上橄榄油,撒上蟹壳粉,用石锅倒扣在石板上,周围加热使其内部温度达到150-200℃,烤制10-15分钟即可。
Claims (2)
1.一种清火明目蜜罐石锅低脂花皮鸭,其特征在于它是由下述重量份(g)原料制成:
整鸭500-520/只、混合蔬果汁150-200、蜂蜜200-230、粽叶30-35、橄榄油25-30、食盐10-13、洋槐花100-110、生粉20-25、蟹壳粉15-20、陈皮3-5、山楂5-7、决明子7-9、甘草5-7、生姜3-5;
混合蔬果汁由下列重量份原料混合榨汁制成:香椿苗25-30、菠菜根20-25、萝卜苗15-20、荆芥叶20-15、葡萄汁30-35、芹菜汁30-35、芦荟汁10-15。
2.根据权利要求1所述的一种清火明目蜜罐石锅低脂花皮鸭,其特征在于是由下列步骤制成的:
1)、将整只鸭子处理干净,除去内脏,摊开,然后用铁刷均匀拍打,使其表面均匀散布小孔,用开水滚烫8-13分钟,控除多余水分然后撒上食盐于10-12℃腌制15-20分钟,加入混合蔬果汁浸泡3-5小时;;
2)、将步骤1腌制完成的整鸭放入温度保持30-32℃的蜜罐中,并使其完全浸没于蜂蜜中,密封保存2-3天;
3)、将步骤2中处理的整鸭取出沥干表面多余蜂蜜,将粽叶清洗后填充到鸭肚中,再将步骤1剩余混合蔬菜汁灌入鸭肚,并将鸭肚用耐热无毒的线缝上,将其放入锅中并加入陈皮、山楂、决明子、甘草、生姜和3-5倍量水,焖煮0.5-1小时;
4)、将步骤3焖煮完成的整只鸭子悬挂于湿度13-15度,温度5-8℃的环境中,除湿2-2.5小时;
5)、将洋槐花榨成浆,再混合生粉打成匀浆,敷到步骤4所得物表面,再均匀刷上橄榄油,撒上蟹壳粉,用石锅倒扣在石板上,周围加热使其内部温度达到150-200℃,烤制10-15分钟即可。
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