CN105192738A - 一种清汤罗汉参乌鸡及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及罗汉参保健食品,特别涉及一种清汤罗汉参乌鸡及其制备方法。该清汤罗汉参乌鸡是由以下原料制成:罗汉参8000-10000克,乌鸡10000-12500克,枸杞子160-200克,水15000克,生姜400-500克,料酒400-500克,食盐160-200克,鸡精80-100克,花椒40-50克,八角20-25克,砂仁16-20克,玉果16-20克,桂皮20-25克,白芷20-25克,小茴香12-15克,白寇12-15克,山奈16-20克,陈皮12-15克。本发明适合“三高”人群和中老年人,解决了“三高”人群不适合使用乌鸡的问题,同时通过降低“三高”指标,保证了食用人群充分吸收营养。
Description
(一)技术领域
本发明涉及罗汉参保健食品,特别涉及一种清汤罗汉参乌鸡及其制备方法。
(二)背景技术
罗汉参是国家稀有特色作物,单县名贵特产。罗汉参是多年生草本豆科根块作物。具有营养丰富全面,保健功能显著,风味独特等优点,它既是滋补抗病毒中药材料,又是富硒美味食品,深受消费者欢迎,有“稀世珍品”,“长生不老果”的美称。山东农业大学化验分析富含钾、锌、铁、钙、镁、硒、铜、锰等16种矿物质微量元素;17种氨基酸,并含有丰富的淀粉、还原糖、粗纤维、粗蛋白、VC、VB1、VB2等多种营养物质,食后有利于防止高血压及骨质蔬松,有利于提高人的造血功能,有利于促进大脑发育,能防癌抗癌。罗汉参可治感冒、咳嗽、百日咳、咽喉肿痛、疝气、痛肿、瘰疬、补脾、强胃,现代医学表明罗汉参能保护心脏、保护视网膜、软化血管、治疗糖尿病,提高人体免疫机制,增强对疾病抵抗力,并可延年益寿,还有润皮毛功能。
乌鸡是中国特有的药用珍禽,现代医学研究,乌鸡内含丰富的黑色素,蛋白质,B族维生素等18种氨基酸和18种微量元素,其中烟酸、维生素E、磷、铁、钾、钠的含量均高于普通鸡肉,胆固醇和脂肪含量却很低。乌鸡的血清总蛋白和球蛋白质含量均明显高于普通鸡。乌鸡肉中含氨基酸高于普通鸡,而且含铁元素也比普通鸡高很多,是营养价值极高的滋补品,被称为是“黑了心的宝贝”;所以,乌鸡是补虚劳、养身体的上好佳品。食用乌鸡可以提高生理机能、延缓衰老、强筋健骨。对防治骨质疏松、佝偻病、妇女缺铁性贫血症等有明显功效。
现在,采用乌鸡作为食材的汤品很多,一般都是进行口感和保健方面的改进,但是对于“三高”患者却不适宜食用这种食材,而且一般的乌鸡汤都含有油性材料,增加了老年人或者“三高”人群的身体负担。
(三)发明内容
本发明为了弥补现有技术的不足,提供了一种清汤罗汉参乌鸡。
本发明是通过如下技术方案实现的:
一种清汤罗汉参乌鸡,其特征在于:包括以下重量配比的原料:罗汉参8000-10000克,乌鸡10000-12500克,枸杞子160-200克,水15000克,生姜400-500克,料酒400-500克,食盐160-200克,鸡精80-100克,花椒40-50克,八角20-25克,砂仁16-20克,玉果16-20克,桂皮20-25克,白芷20-25克,小茴香12-15克,白寇12-15克,山奈16-20克,陈皮12-15克。
清汤罗汉参乌鸡,包括以下重量配比的原料:罗汉参10000克,乌鸡12500克,枸杞子200克,水15000克,生姜400克,料酒400克,食盐160克,鸡精80克,花椒40克,八角20克,砂仁16克,玉果20克,桂皮20克,白芷20克,小茴香15克,白寇12克,山奈16克,陈皮12克。
清汤罗汉参乌鸡的制备方法包括以下步骤:
(1)将乌鸡去毛、内脏及鸡尖后,用清水洗净,将鸡劈成两半,剁成3厘米的方块,凉水下锅,氽透,用清水洗去血沫后控去水分备用。
(2)将罗汉参去皮洗净,蒸熟备用,枸杞洗净备用。
(3)将花椒、八角、砂仁、玉果、桂皮、白芷、小茴香、白蔻、山奈、陈皮香料和生姜,分别装入细布袋内扎紧口,备用。
(4)用不锈钢桶加水15000克放入姜片和香料袋煮沸,出味后捞出,然后放入鸡块和料酒大火开起撇净浮沫,再转入小火保持微开,待鸡煮至八成熟时,加入罗汉参,煮至九成熟时,将罗汉参、鸡块滤出分离。
(5)将分离后的汤表层油脂用吸油纸吸出。
(6)根据就餐需要量,将调制好的鲜味清汤适量放入备用的罗汉参、枸杞、鸡块中,烧至鸡块入口骨开,罗汉参甘面,枸杞膨大红润,汤鲜肉嫩味醇厚即可。
以下是上述本发明的食材的功效:
罗汉参:罗汉参可治感冒、咳嗽、百日咳、咽喉肿痛、疝气、痛肿、瘰疬、补脾、强胃,现代医学表明罗汉参能保护心脏、保护视网膜、软化血管、治疗糖尿病,提高人体免疫机制,增强对疾病抵抗力,并可延年益寿,还有润皮毛功能。
乌鸡:食用乌鸡可以提高生理机能、延缓衰老、强筋健骨。对防治骨质疏松、佝偻病、妇女缺铁性贫血症等有明显功效。
枸杞子:味甘,性平。入肝、肾经。滋肾,润肺,补肝,明目。治肝肾阴亏,腰膝酸软,头晕,目眩,目昏多泪,虚劳咳嗽,消渴,遗精。具有免疫功能,降血糖,补肾功能,保肝功能,抗脂肪肝作用,对血压的作用,抗疲劳作用,抗肿瘤作用,延缓衰老作用。
山奈:性辛,温;归脾、胃经;温中化湿,行气止痛;用于胸腹冷痛,寒湿吐泻,骨鲠喉,牙痛,跌打肿痛等。
其中,罗汉参富含钾、锌、铁、钙、镁、硒、铜、锰等16种矿物质、微量元素;17种氨基酸,并含有丰富的淀粉还原糖、粗纤维、粗蛋白、VC、VB1、VB2等多种营养物质,并且罗汉参富含淀粉,其中抗性淀粉高达77.3%,抗性淀粉又称抗酶解淀粉及难消化淀粉,在小肠中不能被酶解,但在人的结肠中可以与挥发性脂肪酸起发酵反应,然后完全被发酵。这种淀粉较其他淀粉难降解,在体内消化缓慢,吸收和进入血液都较缓慢。罗汉参通过有效的降低“三高”人群的各项体征指标,而且通过本发明将各种食材的营养元素充分融合在汤中,保证了“三高”人群和中老年人的营养吸收,本发明无油脂,低盐,富含抗性淀粉。
本发明的有益效果是:本发明适合“三高”人群和中老年人,解决了“三高”人群不适合食用乌鸡的问题,同时通过降低“三高”指标,保证了食用人群充分吸收营养。
(四)具体实施方式
实施例1:
清汤罗汉参乌鸡的制备方法,包括以下步骤:
(1)将乌鸡10000克去毛、内脏及鸡尖后,用清水洗净,将鸡劈成两半,剁成3厘米的方块,凉水下锅,氽透,用清水洗去血沫后控去水分备用。
(2)将罗汉参8000克去皮洗净,蒸熟备用,枸杞160克洗净备用。
(3)将花椒40克、八角20克、砂仁16克、玉果16克、桂皮20克、白芷20克、小茴香12克、白蔻12克、山奈16克、陈皮12克这些香料和生姜400克,分别装入细布袋内扎紧口,备用。
(4)用不锈钢桶加水15000克放入姜片和香料袋煮沸,出味后捞出,然后放入鸡块和料酒400克大火开起撇净浮沫,再转入小火保持微开,待乌鸡煮至八成熟时,加入罗汉参,煮至九成熟时,将罗汉参、鸡块滤出分离。
(5)将分离后的汤表层油脂用吸油纸吸出。
(6)根据就餐需要量,将调制好的鲜味清汤适量放入备用的罗汉参、枸杞、鸡块中,烧至鸡块入口骨开,罗汉参甘面,枸杞膨大红润,汤鲜肉嫩味醇厚即可。
实施例2:
清汤罗汉参乌鸡的制备方法,包括以下步骤:
(1)将乌鸡12500克去毛、内脏及鸡尖后,用清水洗净,将鸡劈成两半,剁成3厘米的方块,凉水下锅,氽透,用清水洗去血沫后控去水分备用。
(2)将罗汉参10000克去皮洗净,蒸熟备用,枸杞200克洗净备用。
(3)将花椒50克、八角25克、砂仁20克、玉果20克、桂皮25克、白芷25克、小茴香15克、白蔻15克、山奈20克、陈皮15克这些香料和生姜500克,分别装入细布袋内扎紧口,备用。
(4)用不锈钢桶加水15000克放入姜片和香料袋煮沸,出味后捞出,然后放入鸡块和料酒500克大火开起撇净浮沫,再转入小火保持微开,待乌鸡煮至八成熟时,加入罗汉参,煮至九成熟时,将罗汉参、鸡块滤出分离。
(5)将分离后的汤表层油脂用吸油纸吸出。
(6)根据就餐需要量,将调制好的鲜味清汤适量放入备用的罗汉参、枸杞、鸡块中,烧至鸡块入口骨开,罗汉参甘面,枸杞膨大红润,汤鲜肉嫩味醇厚即可。
实施例3:
清汤罗汉参乌鸡的制备方法,包括以下步骤:
(1)将乌鸡12000克去毛、内脏及鸡尖后,用清水洗净,将鸡劈成两半,剁成3厘米的方块,凉水下锅,氽透,用清水洗去血沫后控去水分备用。
(2)将罗汉参9000克去皮洗净,蒸熟备用,枸杞180克洗净备用。
(3)将花椒45克、八角23克、砂仁18克、玉果18克、桂皮23克、白芷22克、小茴香14克、白蔻14克、山奈18克、陈皮14克这些香料和生姜450克,分别装入细布袋内扎紧口,备用。
(4)用不锈钢桶加水15000克放入姜片和香料袋煮沸,出味后捞出,然后放入鸡块和料酒450克大火开起撇净浮沫,再转入小火保持微开,待乌鸡煮至八成熟时,加入罗汉参,煮至九成熟时,将罗汉参、鸡块滤出分离。
(5)将分离后的汤表层油脂用吸油纸吸出。
(6)根据就餐需要量,将调制好的鲜味清汤适量放入备用的罗汉参、枸杞、鸡块中,烧至鸡块入口骨开,罗汉参甘面,枸杞膨大红润,汤鲜肉嫩味醇厚即可。
Claims (3)
1.一种清汤罗汉参乌鸡,其特征在于:包括以下重量配比的原料:罗汉参8000-10000克,乌鸡10000-12500克,枸杞子160-200克,水15000克,生姜400-500克,料酒400-500克,食盐160-200克,鸡精80-100克,花椒40-50克,八角20-25克,砂仁16-20克,玉果16-20克,桂皮20-25克,白芷20-25克,小茴香12-15克,白寇12-15克,山奈16-20克,陈皮12-15克。
2.根据权利要求1所述的清汤罗汉参乌鸡,其特征在于:包括以下重量配比的原料:罗汉参10000克,乌鸡12500克,枸杞子200克,水15000克,生姜400克,料酒400克,食盐160克,鸡精80克,花椒40克,八角20克,砂仁16克,玉果20克,桂皮20克,白芷20克,小茴香15克,白寇12克,山奈16克,陈皮12克。
3.根据权利要求1所述的清汤罗汉参乌鸡的制备方法,其特征在于:包括以下步骤:
(1)将乌鸡去毛、内脏及鸡尖后,用清水洗净,将鸡劈成两半,剁成3厘米的方块,凉水下锅,氽透,用清水洗去血沫后控去水分备用;
(2)将罗汉参去皮洗净,蒸熟备用,枸杞洗净备用;
(3)将香料和生姜,分别装入细布袋内扎紧口,备用,其中香料包括花椒、八角、砂仁、玉果、桂皮、白芷、小茴香、白蔻、山奈、陈皮;
(4)用不锈钢桶加水15000克放入姜片和香料袋煮沸,出味后捞出,然后放入鸡块和料酒大火开起撇净浮沫,再转入小火保持微开,待乌鸡煮至八成熟时,加入罗汉参,煮至九成熟时,将罗汉参、鸡块滤出分离;
(5)将分离后的汤表层油脂用吸油纸吸出;
(6)根据就餐需要量,将调制好的鲜味清汤适量放入备用的罗汉参、枸杞、鸡块中,烧至鸡块入口骨开,罗汉参甘面,枸杞膨大红润,汤鲜肉嫩味醇厚即可。
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