CN105231312A - 一种滁菊药膳鸡 - Google Patents
一种滁菊药膳鸡 Download PDFInfo
- Publication number
- CN105231312A CN105231312A CN201510684424.9A CN201510684424A CN105231312A CN 105231312 A CN105231312 A CN 105231312A CN 201510684424 A CN201510684424 A CN 201510684424A CN 105231312 A CN105231312 A CN 105231312A
- Authority
- CN
- China
- Prior art keywords
- chicken
- water
- subsequent use
- soup
- chuzhou chrysanthemum
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 40
- 235000007516 Chrysanthemum Nutrition 0.000 title claims abstract description 17
- 244000189548 Chrysanthemum x morifolium Species 0.000 title claims description 12
- 235000013599 spices Nutrition 0.000 claims abstract description 11
- 238000000034 method Methods 0.000 claims abstract description 8
- 235000013547 stew Nutrition 0.000 claims abstract description 7
- 244000189799 Asimina triloba Species 0.000 claims abstract description 6
- 235000006264 Asimina triloba Nutrition 0.000 claims abstract description 6
- 235000009467 Carica papaya Nutrition 0.000 claims abstract description 6
- 230000008569 process Effects 0.000 claims abstract description 6
- 235000013330 chicken meat Nutrition 0.000 claims description 31
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 27
- 235000002566 Capsicum Nutrition 0.000 claims description 12
- 239000006002 Pepper Substances 0.000 claims description 12
- 235000016761 Piper aduncum Nutrition 0.000 claims description 12
- 240000003889 Piper guineense Species 0.000 claims description 12
- 235000017804 Piper guineense Nutrition 0.000 claims description 12
- 235000008184 Piper nigrum Nutrition 0.000 claims description 12
- 235000015228 chicken nuggets Nutrition 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 240000002943 Elettaria cardamomum Species 0.000 claims description 6
- 235000005300 cardamomo Nutrition 0.000 claims description 6
- 238000004140 cleaning Methods 0.000 claims description 6
- 238000007789 sealing Methods 0.000 claims description 6
- 235000013372 meat Nutrition 0.000 claims description 5
- 244000288157 Passiflora edulis Species 0.000 claims description 4
- 235000000370 Passiflora edulis Nutrition 0.000 claims description 4
- 241000132012 Atractylodes Species 0.000 claims description 3
- 240000004082 Bidens tripartita Species 0.000 claims description 3
- 241001061906 Caragana Species 0.000 claims description 3
- 244000037364 Cinnamomum aromaticum Species 0.000 claims description 3
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims description 3
- 240000006927 Foeniculum vulgare Species 0.000 claims description 3
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 3
- 244000062250 Kaempferia rotunda Species 0.000 claims description 3
- 235000013422 Kaempferia rotunda Nutrition 0.000 claims description 3
- 235000002789 Panax ginseng Nutrition 0.000 claims description 3
- 244000197580 Poria cocos Species 0.000 claims description 3
- 235000008599 Poria cocos Nutrition 0.000 claims description 3
- 244000223014 Syzygium aromaticum Species 0.000 claims description 3
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims description 3
- 244000089698 Zanthoxylum simulans Species 0.000 claims description 3
- 244000273928 Zingiber officinale Species 0.000 claims description 3
- 235000006886 Zingiber officinale Nutrition 0.000 claims description 3
- 238000010411 cooking Methods 0.000 claims description 3
- 230000008030 elimination Effects 0.000 claims description 3
- 238000003379 elimination reaction Methods 0.000 claims description 3
- 235000008397 ginger Nutrition 0.000 claims description 3
- 238000000227 grinding Methods 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
- 230000001954 sterilising effect Effects 0.000 claims description 3
- 238000004659 sterilization and disinfection Methods 0.000 claims description 3
- 210000001835 viscera Anatomy 0.000 claims description 3
- 235000014347 soups Nutrition 0.000 abstract description 12
- 230000036039 immunity Effects 0.000 abstract description 6
- 239000003814 drug Substances 0.000 abstract description 4
- 239000000796 flavoring agent Substances 0.000 abstract description 4
- 235000019634 flavors Nutrition 0.000 abstract description 4
- 241000234435 Lilium Species 0.000 abstract description 2
- 235000013399 edible fruits Nutrition 0.000 abstract description 2
- 239000004519 grease Substances 0.000 abstract description 2
- 241000411851 herbal medicine Species 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 102000004169 proteins and genes Human genes 0.000 abstract description 2
- 108090000623 proteins and genes Proteins 0.000 abstract description 2
- 241000723353 Chrysanthemum Species 0.000 abstract 4
- 239000004615 ingredient Substances 0.000 abstract 2
- 230000001502 supplementing effect Effects 0.000 abstract 1
- 238000010792 warming Methods 0.000 abstract 1
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 4
- 230000000694 effects Effects 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 238000005516 engineering process Methods 0.000 description 3
- CIWBSHSKHKDKBQ-JLAZNSOCSA-N Ascorbic acid Chemical compound OC[C@H](O)[C@H]1OC(=O)C(O)=C1O CIWBSHSKHKDKBQ-JLAZNSOCSA-N 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 239000008280 blood Substances 0.000 description 2
- 210000004369 blood Anatomy 0.000 description 2
- 238000009835 boiling Methods 0.000 description 2
- 239000011575 calcium Substances 0.000 description 2
- 229910052791 calcium Inorganic materials 0.000 description 2
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 description 2
- 229910052742 iron Inorganic materials 0.000 description 2
- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 239000011574 phosphorus Substances 0.000 description 2
- 240000005250 Chrysanthemum indicum Species 0.000 description 1
- ZZZCUOFIHGPKAK-UHFFFAOYSA-N D-erythro-ascorbic acid Natural products OCC1OC(=O)C(O)=C1O ZZZCUOFIHGPKAK-UHFFFAOYSA-N 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 229930003268 Vitamin C Natural products 0.000 description 1
- 239000004480 active ingredient Substances 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000000118 anti-neoplastic effect Effects 0.000 description 1
- 230000003064 anti-oxidating effect Effects 0.000 description 1
- 230000001775 anti-pathogenic effect Effects 0.000 description 1
- 230000036772 blood pressure Effects 0.000 description 1
- 210000000988 bone and bone Anatomy 0.000 description 1
- 235000012000 cholesterol Nutrition 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000012041 food component Nutrition 0.000 description 1
- 239000007789 gas Substances 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000006872 improvement Effects 0.000 description 1
- 210000003734 kidney Anatomy 0.000 description 1
- 238000002372 labelling Methods 0.000 description 1
- 210000004185 liver Anatomy 0.000 description 1
- 230000007774 longterm Effects 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 150000002829 nitrogen Chemical class 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 244000052769 pathogen Species 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000002994 raw material Substances 0.000 description 1
- 230000033764 rhythmic process Effects 0.000 description 1
- 230000001225 therapeutic effect Effects 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
- 239000011573 trace mineral Substances 0.000 description 1
- 235000013619 trace mineral Nutrition 0.000 description 1
- UFTFJSFQGQCHQW-UHFFFAOYSA-N triformin Chemical compound O=COCC(OC=O)COC=O UFTFJSFQGQCHQW-UHFFFAOYSA-N 0.000 description 1
- 235000019154 vitamin C Nutrition 0.000 description 1
- 239000011718 vitamin C Substances 0.000 description 1
- 239000011800 void material Substances 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Medicines Containing Material From Animals Or Micro-Organisms (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种滁菊药膳鸡的制备方法,包括:腰包制作,香料包制作,鸡肉处理,配料加工和砂锅炖鸡多个步骤,其中鸡肉温中益气,补精添髓,含有丰富的蛋白质,在煮炖过程中添加滁菊配伍多种草药,减少炖鸡中油脂,同时配合木瓜和鲜百合果炖汤,提高鸡汤营养成分,使其有效成分融入汤内,机体可以更有效的吸收,提高鸡汤鲜香的味道,长期食用,能够有效提高食用者的免疫力。
Description
技术领域
本发明属于保健药膳的制作技术领域,具体涉及一种滁菊药膳鸡。
背景技术
鸡以味道鲜美,营养丰富著称,在用传统砂锅煮炖的过程中,从鸡油、鸡皮、肉与骨中溶解处水溶性小分子物质、脂肪以及一些维生素B和钙、磷、铁等,久炖的汤内含有氮类浸出物,使之味道鲜美,同时对风寒性感冒有一定疗效,对身体虚弱的人群能提高其免疫力,随着现在生活节奏的加快,出现较多的亚健康人群,中国传统的医学与烹饪相结合,可以制作出具有一定治疗功效的药膳,但对于药膳鸡,现在的制作方法为将一些中药材料与鸡一块炖,直至炖熟,忽略了食材搭配,使炖鸡中药味较浓,降低了食用口感。
发明内容
本发明的目的是针对多数亚健康人群免疫力差的问题,提供了一种滁菊药膳鸡。
本发明是通过以下技术方案实现的:一种滁菊药膳鸡的制作方法,包括以下步骤:
(1)药包制作:称取滁菊20g,红参8g,茯苓12g,陈皮12g,白术6g,狼把草4g,金雀根4g混合研磨成粗末,过50目筛,用纱布密封后备用;
(2)香料包制作:称取八角10g,桂皮10g,豆蔻4g,山奈6g,丁香5g,茴香6g,分别洗净后用纱布密封,放入35℃温水中浸泡2小时,取出沥干水分备用;
(3)鸡肉处理:将选取的母鸡宰杀,去毛、内脏,斩块,洗净后用消毒的粗针扎孔,放入没过鸡块的花椒水,花椒水中放入6g香叶,10g料酒,浸泡2-3小时后取出鸡块备用;
(4)配料加工:木瓜80g清洗后去皮,切为半寸方块;百香果50g,洗净后沥干水分备用;
(5)砂锅炖鸡:把药包,香料包和鸡块放入砂锅中,加入清水1kg,在8成熟时,取出药包,放入加工好的配料,炖至肉烂,加入鸡精10g、食盐10g、再煮10分钟,取出香料包即得药膳炖鸡。
作为对上述方案的进一步改进,所述花椒水的制作方法为:在锅内放入水0.5kg,加入姜8g,花椒6g,豆蔻5g,中火煮开后,继续煮5分钟,滤去残渣即得花椒水。
本发明中的原料均以500g鸡配比计算。
滁菊是我国的四大明菊之一,为常用中草药,味甘,性微寒,能够发散风热,清肝明目,平抑肝阳,清热解毒,与相应药物配伍可以起到降血压,抑制胆固醇和甘油三脂的提高,有抗病原体和抗肿瘤的作用。
木瓜含有胡萝卜素和丰富的维生素C,它们有很强的抗氧化作用,适当的加工后食用可以起到抵抗病原体,提高机体免疫力的作用。
百香果含有多种维生素,丰富的钙、磷、铁和多种氨基酸等物质及微量元素,与肉类炖煮能够起到降脂降压,滋阴补肾,消除疲劳,增强免疫力的作用,整个煮汤还能起到提鲜的作用。
本发明相比现有技术具有以下优点:鸡肉温中益气,补精添髓,含有丰富的蛋白质,在煮炖过程中添加滁菊配伍多种草药,减少炖鸡中油脂,同时配合木瓜和鲜百合果炖汤,提高鸡汤营养成分,使其有效成分融入汤内,机体可以更有效的吸收,提高鸡汤鲜香的味道,长期食用,能够有效提高食用者的免疫力。
具体实施方式
实施例
一种滁菊药膳鸡的制作方法,包括以下步骤:
(1)药包制作:称取滁菊20g,红参8g,茯苓12g,陈皮12g,白术6g,狼把草4g,金雀根4g混合研磨成粗末,过50目筛,用纱布密封后备用;
(2)香料包制作:称取八角10g,桂皮10g,豆蔻4g,山奈6g,丁香5g,茴香6g,分别洗净后用纱布密封,放入35℃温水中浸泡2小时,取出沥干水分备用;
(3)鸡肉处理:将选取的母鸡宰杀,去毛、内脏,斩块,洗净后用消毒的粗针扎孔,放入没过鸡块的花椒水,花椒水中放入6g香叶,10g料酒,浸泡2-3小时后取出鸡块备用;
(4)配料加工:木瓜80g清洗后去皮,切为半寸方块;百香果50g,洗净后沥干水分备用;
(5)砂锅炖鸡:把药包,香料包和鸡块放入砂锅中,加入清水1kg,在8成熟时,取出药包,放入加工好的配料,炖至肉烂,加入鸡精10g、食盐10g、再煮10分钟,取出香料包即得药膳炖鸡。
其中,所述花椒水的制作方法为:在锅内放入水0.5kg,加入姜8g,花椒6g,豆蔻5g,中火煮开后,继续煮5分钟,滤去残渣即得花椒水。
按上述方法制得的鸡汤,对体虚者滋补效果明显,控制高血压患者的血压在正常范围内,将多种营养成分通过炖煮融入汤内,使机体可以更有效的吸收,鸡汤味道鲜美,长期服用可以增强身体抵抗力和免疫力。
Claims (2)
1.一种滁菊药膳鸡的制作方法,其特征在于,包括以下步骤:
(1)药包制作:称取滁菊20g,红参8g,茯苓12g,陈皮12g,白术6g,狼把草4g,金雀根4g混合研磨成粗末,过50目筛,用纱布密封后备用;
(2)香料包制作:称取八角10g,桂皮10g,豆蔻4g,山奈6g,丁香5g,茴香6g,分别洗净后用纱布密封,放入35℃温水中浸泡2小时,取出沥干水分备用;
(3)鸡肉处理:将选取的母鸡宰杀,去毛、内脏,斩块,洗净后用消毒的粗针扎孔,放入没过鸡块的花椒水,花椒水中放入6g香叶,10g料酒,浸泡2-3小时后取出鸡块备用;
(4)配料加工:木瓜80g清洗后去皮,切为半寸方块;百香果50g,洗净后沥干水分备用;
(5)砂锅炖鸡:把药包,香料包和鸡块放入砂锅中,加入清水1kg,在8成熟时,取出药包,放入加工好的配料,炖至肉烂,加入鸡精10g、食盐10g、再煮10分钟,取出香料包即得药膳炖鸡。
2.如权利要求1所述一种滁菊药膳鸡的制作方法,其特征在于,所述花椒水的制作方法为:在锅内放入水0.5kg,加入姜8g,花椒6g,豆蔻5g,中火煮开后,继续煮5分钟,滤去残渣即得花椒水。
Priority Applications (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510684424.9A CN105231312A (zh) | 2015-10-22 | 2015-10-22 | 一种滁菊药膳鸡 |
Applications Claiming Priority (1)
Application Number | Priority Date | Filing Date | Title |
---|---|---|---|
CN201510684424.9A CN105231312A (zh) | 2015-10-22 | 2015-10-22 | 一种滁菊药膳鸡 |
Publications (1)
Publication Number | Publication Date |
---|---|
CN105231312A true CN105231312A (zh) | 2016-01-13 |
Family
ID=55029375
Family Applications (1)
Application Number | Title | Priority Date | Filing Date |
---|---|---|---|
CN201510684424.9A Pending CN105231312A (zh) | 2015-10-22 | 2015-10-22 | 一种滁菊药膳鸡 |
Country Status (1)
Country | Link |
---|---|
CN (1) | CN105231312A (zh) |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107095202A (zh) * | 2017-06-27 | 2017-08-29 | 宿州市埇桥区大时代种植专业合作社 | 一种山泉水地锅杂鱼的制作方法 |
CN107397143A (zh) * | 2017-08-28 | 2017-11-28 | 宁夏甏菜文化传播有限公司 | 具有使人心情舒畅功效的甏鸡肉 |
CN107821982A (zh) * | 2017-09-26 | 2018-03-23 | 王阳 | 一种原礼养生鸡制作工艺 |
CN109043361A (zh) * | 2018-08-13 | 2018-12-21 | *** | 一种药膳芦花鸡的制做方法 |
Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101108002A (zh) * | 2007-08-09 | 2008-01-23 | 于洪文 | 脱脂药膳鸡 |
CN101375722A (zh) * | 2008-10-10 | 2009-03-04 | 唐忠庆 | 杜仲寄生风味药膳鸡 |
CN102894383A (zh) * | 2012-09-15 | 2013-01-30 | 牛岷 | 一种核桃药膳鸡肉肠 |
-
2015
- 2015-10-22 CN CN201510684424.9A patent/CN105231312A/zh active Pending
Patent Citations (3)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN101108002A (zh) * | 2007-08-09 | 2008-01-23 | 于洪文 | 脱脂药膳鸡 |
CN101375722A (zh) * | 2008-10-10 | 2009-03-04 | 唐忠庆 | 杜仲寄生风味药膳鸡 |
CN102894383A (zh) * | 2012-09-15 | 2013-01-30 | 牛岷 | 一种核桃药膳鸡肉肠 |
Cited By (4)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN107095202A (zh) * | 2017-06-27 | 2017-08-29 | 宿州市埇桥区大时代种植专业合作社 | 一种山泉水地锅杂鱼的制作方法 |
CN107397143A (zh) * | 2017-08-28 | 2017-11-28 | 宁夏甏菜文化传播有限公司 | 具有使人心情舒畅功效的甏鸡肉 |
CN107821982A (zh) * | 2017-09-26 | 2018-03-23 | 王阳 | 一种原礼养生鸡制作工艺 |
CN109043361A (zh) * | 2018-08-13 | 2018-12-21 | *** | 一种药膳芦花鸡的制做方法 |
Similar Documents
Publication | Publication Date | Title |
---|---|---|
CN103005485B (zh) | 一种豆粒猪蹄的加工方法及其豆粒猪蹄 | |
CN102090668B (zh) | 一种营养鱿鱼干及其加工方法 | |
CN102429193B (zh) | 一种火锅底料及其熬制方法 | |
CN103393135B (zh) | 一种滋补凤爪的制备方法 | |
CN104000233A (zh) | 一种药膳海参罐头及其加工方法 | |
CN103169066B (zh) | 即食菇菊禽蛋药膳的制备方法 | |
CN103652509A (zh) | 一种灌汤包子 | |
CN105231312A (zh) | 一种滁菊药膳鸡 | |
CN106360552A (zh) | 一种猴头菇鲫鱼汤 | |
CN103380825A (zh) | 一种保健卤味豆干及其制备方法 | |
CN106901230A (zh) | 一种飘香酱羊肉的制备方法 | |
CN103932231A (zh) | 一种营养美味的啤酒甲鱼及其制备方法 | |
CN105595204A (zh) | 一种发酵酱鸡爪 | |
CN104286984A (zh) | 一种板栗酱料 | |
CN107440001A (zh) | 一种保健鳗鱼干及其制作方法 | |
CN103932308B (zh) | 一种美容养颜的甲鱼养生汤及其制备方法 | |
CN105661343A (zh) | 一种降血压羊肉及其制作方法 | |
KR100607622B1 (ko) | 전복을 이용한 삼복계탕의 제조방법 및 이를 이용한삼복계탕 | |
CN104719943A (zh) | 一种可强身健体的药膳配方及其制作方法 | |
CN104322688A (zh) | 巧克力奶味铁皮石斛饮料及其制备方法 | |
CN103932233A (zh) | 一种滋阴补肾的甲鱼及其制备方法 | |
CN107410930A (zh) | 一种槲树叶香菇鸡的制作方法 | |
CN102090650A (zh) | 鹿鞭蒸子鸡及其制作方法 | |
CN105231305A (zh) | 一种治疗过敏性鼻炎的药膳炖鸡的制作方法 | |
CN103989200A (zh) | 一种即食果香甲鱼及其制备方法 |
Legal Events
Date | Code | Title | Description |
---|---|---|---|
C06 | Publication | ||
PB01 | Publication | ||
C10 | Entry into substantive examination | ||
SE01 | Entry into force of request for substantive examination | ||
RJ01 | Rejection of invention patent application after publication |
Application publication date: 20160113 |
|
RJ01 | Rejection of invention patent application after publication |