CN106666443A - 一种特色锡纸烤乳鸽的制作方法 - Google Patents
一种特色锡纸烤乳鸽的制作方法 Download PDFInfo
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Abstract
本发明涉及一种特色锡纸烤乳鸽的制作方法,包括如下步骤:乳鸽洗净去毛、去内脏后,放入药材调制的腌汁中腌制,取出与药汁一同蒸煮后加入调料再次腌制、包裹锡纸烘烤制得成品。本发明外形美观、香气浓郁、味道鲜美、营养丰富,适合各类人群食用,并具有药食同源、食疗滋补的功效;所选材料取材、加工简便,适合批量化生产。
Description
技术领域
本发明涉及肉制品加工领域,尤其是一种特色锡纸烤乳鸽的制作方法。
背景技术
乳鸽(Pigeon):指出壳到离巢或留种前一月龄内的雏鸽。乳鸽肉厚而嫩、滋味鲜美,富含粗蛋白质和钙、铁、铜等矿物质及维生素A、维生素B、维生素E等营养成分,滋养作用较强,是制作补品、佳肴的优质原料。乳鸽肉含有丰富的泛酸和软骨素,泛酸对防止脱发、白发和未老先衰等有很好的疗效;软骨素可增加皮肤弹性、改善血液循环、加快伤口愈合。
当归(Angelica sinensis):别名干归、秦哪、西当归、岷当归、金当归、当归身、涵归尾、当归曲等,多年生草本植物,属双子叶植物纲伞形目伞形科当归属,根可入药。中医认为当归性甘、辛、温,归肝、心、脾经,具有极高的药用价值。因其味甘而重,故专能补血,其气轻而辛,故又能行血,补中有动,行中有补,为血中之要药。当归有补血养血、调经活血、润肠通便、防癌抗癌、提高***免疫力、抗衰老等都具有显著疗效。当归既可作为药材入药,又可作为食材入馔,是我国居民药食同源、食疗进补的常用药材。
党参(Codonopsis pilosula):别名黄参、防党参、上党参、狮头参、中灵草、黄党等,双子叶植物纲桔梗目桔梗科党参属。党参味甘,性平,具有补中益气、健脾益肺、抗癌、降压、抗缺氧、抗衰老之功效,还可以增强人体免疫力,提高超氧化物歧化酶的活性,增强消除自由基的能力,具有调节胃肠运动、抗溃疡、抑制胃酸分泌、降低胃蛋白酶活性的作用。中医常党参取代人参入药,适用于脾肺虚弱、气短心悸、食少便溏、溃疡、贫血、虚喘咳嗽、内热消渴等症。
黄芪(Astragalus mongholicus):别名棉芪,双子叶植物纲蔷薇目豆科黄芪属。黄芪性甘、微温,归肺、脾、肝、肾经,中医认为黄芪是补气良药,以补虚为主,常用于体衰日久、言语低弱、脉细无力。现代医学研究表明,黄芪有增强机体免疫功能、保肝、利尿、抗衰老、抗应激、降压和较广泛的抗菌作用,能消除实验性肾炎蛋白尿,增强心肌收缩力,调节血糖含量。黄芪不仅能扩张冠状动脉,改善心肌供血,提高免疫功能,而且能够延缓细胞衰老的进程。黄芪还是百姓经常食用的天然滋补品,食用方便,可煎汤、煎膏、浸酒、入菜肴等,具有良好的防病保健作用。
枸杞(Wolfberry):别名苟起子、甜菜子、地骨子、枸茄茄、红耳坠、血枸子、枸地芽子、血杞子、津枸杞等,双子叶植物纲管状花目茄科枸杞属。枸杞既是传统名贵中药材,又是营养滋补品。作为传统中药,枸杞性平味甘,含有丰富的天然胡萝卜素、维生素C、枸杞蛋白多糖、甜菜碱、亚油酸以及铁、磷、钙等营养成分,有补虚安神、明目祛风、滋肾润肺、及护肝抗肿瘤、降压降脂,延缓衰老,调节免疫功能等作用。其中,枸杞中丰富的胡萝卜素、多种维生素和钙、铁等是健康眼睛的必需营养物质,是治疗肝血不足、肾阴亏虚引起的视物昏化和夜盲症,以及清肝明目、缓解视觉疲劳的最佳药材。
红参(ginseng):双子叶植物纲伞形目五加科人参属。红参是人参的熟用品,其加工方法是用人参经过浸润、清洗、分选、蒸制、晾晒、烘干等工序加工而成。红参除具有补元气、补脾肺、生津安神的作用外,其药性更温,具有火大、劲足、功效强的特点,更长于大补元气、回阳救逆、益气摄血,是气血不足且偏阳虚者的补益佳品,对增强人体免疫力、抗疲劳、抗辐射、抑制肿瘤、调整人体内分泌***具有显著作用。
冬虫夏草(Chinese Caterpillar Fungus):虫草,冬虫草,中华虫草,是我国民间常用的一种珍贵滋补药品,具有很高的营养价值,既可入药又可食用。冬虫夏草可以增强机体的免疫力,滋补肺肾,对肺癌、肝癌等有明显的抑制作用。在临床上对肺虚久咳,气喘,肺结核咯血,盗汗,肾虚腰膝酸痛,阳痿遗精,神经衰弱及化疗、放疗后的红细胞下降都有疗效。
乳鸽因其肉质细嫩、营养丰富受到大众的喜爱,是大众餐桌常见的肉类食品。如何将乳鸽与中药材巧妙融合,增加乳鸽的风味的同时又能增加乳鸽的食疗功效,使乳鸽菜肴具有滋补、保健的功能,是本发明的目的和主要解决的问题。
发明内容
本发明目的是要提供一种特色锡纸烤乳鸽及其制作方法。
本发明通过以下技术方案予以实现:
一种特色锡纸烤乳鸽,其中,原料由以下重量份数的组分组成:300-350克乳鸽1只,当归5-10份,党参粉15-17份,黄芪15-18份,枸杞粉15-20份,红参粉15-18份,冬虫夏草粉1-3份,食盐3-5份,38度米酒50-70份,蚝油10-15份,生抽10-20份,老抽5-8份,白砂糖10-15份,鸡精5-8份,老姜10-12份。特色锡纸烤乳鸽的制作方法包括以下步骤:
A、原料备制:
a.乳鸽去毛,从尾部切口取出内脏,洗净;
b.老姜洗净切成长2-3厘米、宽1.5-2厘米的块状;
c.党参、黄芪、枸杞、红参、冬虫夏草制成80-100目粉末;
B.一次腌制:
取300-350克乳鸽1只,老姜块10份从乳鸽尾部切口放入乳鸽腹内,取党参粉15份、黄芪粉15份、枸杞粉15份、红参粉15份、冬虫夏草粉1份、食盐3份、38度米酒50份混合搅拌均匀,涂抹在乳鸽表面及腹内,腌制20-25分钟,腌汁滤出留用;
C.蒸煮:
清水倒入锅中煮沸,加入步骤B制得的腌汁、当归5-10份煮开,将步骤B制得的乳鸽置于蒸笼内,放入锅中与药汁一同小火蒸1-1.2小时,乳鸽取出冷却,药汁滤出当归后继续煮沸浓缩至100-110份,留用;
D.二次腌制:
取步骤C制得的药汁,加入蚝油10份、生抽10份、老抽5份、白砂糖10份、鸡精5份混合搅拌均匀,放入步骤C制得的乳鸽,并将药汁涂抹在乳鸽表面及腹内,腌制1-1.5小时,其间每30分钟将乳鸽翻面并用药汁均匀涂抹;
E.烘烤:
a.将步骤D腌制的乳鸽与药汁一同倒入锡纸中,用锡纸将乳鸽包裹完全;
b.烤箱预热至180摄氏度,放入锡纸包裹的乳鸽,于180-200摄氏度下烘烤18-20分钟,取出冷却制得成品。
进一步的:首先加入药材进行步骤B一次腌制,经过步骤C蒸煮后,再加入调味料进行步骤D二次腌制。
进一步的:步骤B一次腌制使用后的腌制继续在步骤C蒸煮中加入,以及在步骤D二次腌制中制成药汁,并在步骤E中与乳鸽一同混合烘烤。
本发明具有以下有益效果:
1、本发明加入当归、党参、黄芪、枸杞、红参等珍贵药材,使本发明具有丰富的营养价值,食用成品具有补中益气、活血明目、增强体质、延缓衰老、增强免疫力等食疗作用。将药材研磨成粉末后加工成腌汁和药汁,将药材独特的香味渗入乳鸽肉内部,同时使药材的有益成分溶出并被乳鸽肉吸收,使药效更易食用和吸收。
2、本发明采取二次腌制工艺:一次腌制工序将药材放入水中熬制,将药材有效成分充分溶出;二次腌制工序通过浓缩将药效成分进行二次溶出、同时加入调味料腌制。本发明独特的二次腌制工艺不仅有效提高药材的利用率,同时避免因长时间腌制调料使乳鸽肉组织内的水分流失、影响口感,保留乳鸽肉的原始风味和营养成分。
3、本发明将乳鸽置于药汁中蒸煮有利于乳鸽吸收药材中的有益成分,蒸煮后再进行烘烤使乳鸽具有外酥里嫩的口感,更具风味。包裹锡纸烘烤有利于乳鸽受热均匀、外皮焦香金黄,使成品外形美观。
4、本发明采用整只乳鸽腌制、烘烤,制作工艺简单易掌握,不仅适合家庭烹饪,也适合大批量制作,具有商业推广价值。
具体实施方式
下面结合实施例对本发明作进一步详细的描述,但本发明的实施方式并不局限于实施例表示的范围。
下面结合实例对本发明作进一步说明:
以下实例所用原料来源的说明:
乳鸽:宜选取喂食五谷杂粮的健康乳鸽,以个头大、鼻子光洁略带血红色的乳鸽为佳。
党参、黄芪、枸杞、红参、冬虫夏草:“北京同仁堂”牌,购于中国北京同仁堂(集团)有限责任公司。
蚝油、生抽、老抽:“海天”牌,购于佛山市海天调味食品股份有限公司。
实施例1:
A、原料备制:
乳鸽去毛,从尾部切口取出内脏,洗净;老姜洗净切成长3厘米、宽2厘米的块状;党参、黄芪、枸杞、红参、冬虫夏草制成100目粉末。
B.一次腌制:
取1只350克乳鸽,老姜块10克从乳鸽尾部切口放入乳鸽腹内,取党参粉15克、黄芪粉15克、枸杞粉15克、红参粉15克、冬虫夏草粉1克、食盐3克、38度米酒50克混合搅拌均匀,涂抹在乳鸽表面及腹内,腌制25分钟,腌汁滤出留用;
C.蒸煮:
清水煮沸,加入腌汁、当归5克煮开,将乳鸽置于蒸笼内,放入锅中与药汁一同小火蒸1小时,乳鸽取出冷却,药汁滤出当归后继续煮沸浓缩至100克,留用;
D.二次腌制:
在药汁中加入蚝油10克、生抽10克、老抽5克、白砂糖10克、鸡精5克混合搅拌均匀,涂抹在乳鸽表面及腹内,腌制1小时,其间每30分钟将乳鸽翻面并用药汁均匀涂抹;
E.烘烤:
将腌制的乳鸽与药汁一同倒入锡纸中,用锡纸将乳鸽包裹完全;烤箱预热至180摄氏度,放入锡纸包裹的乳鸽,于200摄氏度下烘烤20分钟,取出冷却制得成品。
实施例2:
A、原料备制:
乳鸽去毛,从尾部切口取出内脏,洗净;老姜洗净切成片状;党参、黄芪、枸杞、红参、冬虫夏草制成80目粉末。
B.一次腌制:
取2只320克乳鸽,老姜块20克分成2份从乳鸽尾部切口放入乳鸽腹内,取党参粉30克、黄芪粉30克、枸杞粉30克、红参粉30克、冬虫夏草粉2克、食盐6克、38度米酒100克混合搅拌均匀,涂抹在乳鸽表面及腹内,腌制20分钟,腌汁滤出留用;
C.蒸煮:
取清水、腌汁、当归15克煮开,乳鸽置于蒸笼内,放入锅中与药汁一同小火蒸1小时,乳鸽取出冷却,药汁滤出当归后继续煮沸浓缩至200克留用;
D.二次腌制:
在药汁中加入蚝油20克、生抽20克、老抽10克、白砂糖20克、鸡精10克混合搅拌均匀,将药汁涂抹在乳鸽表面及腹内,腌制1.5小时,其间每30分钟将乳鸽翻面并用药汁均匀涂抹;
E.烘烤:
药汁分成2份倒入锡纸中,放入乳鸽后用锡纸包裹完全。烤箱预热至180摄氏度,放入锡纸包裹的乳鸽,于180摄氏度下烘烤20分钟,取出冷却制得成品。
实施例3
A、原料备制:
取乳鸽去内脏、去毛、洗净;老姜洗净切成长2厘米、宽1.5厘米的块状;党参、黄芪、枸杞、红参、冬虫夏草制成100目粉末;
B.一次腌制:
取5只350克乳鸽,老姜块50克分成5份从乳鸽尾部切口放入乳鸽腹内,取党参粉75克、黄芪粉75克、枸杞粉75克、红参粉75克、冬虫夏草粉5克、食盐15克、38度米酒500克混合搅拌均匀,涂抹在乳鸽表面及腹内,腌制25分钟,腌汁滤出留用;
C.蒸煮:
清水煮沸,加入腌汁、当归50克煮开,将乳鸽置于蒸笼内,放入锅中与药汁一同小火蒸1.2小时,乳鸽取出冷却,药汁滤出当归后继续煮沸浓缩至500克,留用;
D.二次腌制:
药汁加入蚝油50克、生抽50克、老抽50克、白砂糖50克、鸡精25克混合搅拌均匀,放入乳鸽,并将药汁涂抹在乳鸽表面及腹内,腌制1.5小时,其间每20分钟将乳鸽翻面并用药汁均匀涂抹;
E.烘烤:
将药汁分成5份分别倒入锡纸中,放入乳鸽用锡纸包裹完全;烤箱预热至180摄氏度,放入锡纸包裹的乳鸽,于190摄氏度下烘烤18分钟,取出冷却制得成品。
本发明所得特色锡纸烤乳鸽A进行口感评分实验,与加入药材炖汤的乳鸽B、与药材一同焖炒的乳鸽C、直接腌制并用炭火烤制的乳鸽D进行对比,本实施例制备的特色锡纸烤乳鸽A外皮焦香酥脆、肉质细嫩可口,兼具乳鸽肉香与药材浓香,具有外形美观、香味独特、味道鲜美的特点;经过50人对特色锡纸烤乳鸽A、炖汤乳鸽B、焖炒乳鸽C、炭烤乳鸽D进行感官评价,有45人表示与乳鸽B、C、D相比更喜欢特色锡纸烤乳鸽A的味道,有2人表示与特色锡纸烤乳鸽A相比更喜欢炖汤乳鸽B的味道,有1人表示与特色锡纸烤乳鸽A相比更喜欢焖炒乳鸽C的味道,2人评价特色锡纸烤乳鸽A的味道不如碳烤乳鸽D。可见,本发明受到大多数测试者的喜欢。
以上内容是结合具体的优选实施方式对本发明所作的进一步详细说明,不能认定本发明的具体实施只局限于这些说明。对于本发明所属技术领域的普通技术人员来说,在不脱离本发明构思的前提下,还可以做出若干简单推演或替换,都应当视为属于本发明的保护范围。
Claims (3)
1.一种特色锡纸烤乳鸽的制作方法,其特征在于:原料由以下重量份数的组分组成:300-350克乳鸽1只,当归5-10份,党参粉15-17份,黄芪15-18份,枸杞粉15-20份,红参粉15-18份,冬虫夏草粉1-3份,食盐3-5份,38度米酒50-70份,蚝油10-15份,生抽10-20份,老抽5-8份,白砂糖10-15份,鸡精5-8份,老姜10-12份。其制作过程包括如下步骤:
A、原料备制:
a.乳鸽去毛,从尾部切口取出内脏,洗净;
b.老姜洗净切成长2-3厘米、宽1.5-2厘米的块状;
c.党参、黄芪、枸杞、红参、冬虫夏草制成80-100目粉末;
B.一次腌制:
取300-350克乳鸽1只,老姜块10份从乳鸽尾部切口放入乳鸽腹内,取党参粉15份、黄芪粉15份、枸杞粉15份、红参粉15份、冬虫夏草粉1份、食盐3份、38度米酒50份混合搅拌均匀,涂抹在乳鸽表面及腹内,腌制20-25分钟,腌汁滤出留用;
C.蒸煮:
清水倒入锅中煮沸,加入步骤B制得的腌汁、当归5-10份煮开,将步骤B制得的乳鸽置于蒸笼内,放入锅中与药汁一同小火蒸1-1.2小时,乳鸽取出冷却,药汁滤出当归后继续煮沸浓缩至100-110份,留用;
D.二次腌制:
取步骤C制得的药汁,加入蚝油10份、生抽10份、老抽5份、白砂糖10份、鸡精5份混合搅拌均匀,放入步骤C制得的乳鸽,并将药汁涂抹在乳鸽表面及腹内,腌制1-1.5小时,其间每30分钟将乳鸽翻面并用药汁均匀涂抹;
E.烘烤:
a.将步骤D腌制的乳鸽与药汁一同倒入锡纸中,用锡纸将乳鸽包裹完全;
b.烤箱预热至180摄氏度,放入锡纸包裹的乳鸽,于180-200摄氏度下烘烤18-20分钟,取出冷却制得成品。
2.根据权利要求1所述的特色锡纸烤乳鸽的制作方法,其特征在于:首先加入药材进行步骤B一次腌制,经过步骤C蒸煮后,再加入调味料进行步骤D二次腌制。
3.根据权利要求1所述的特色锡纸烤乳鸽的制作方法,其特征在于:步骤B一次腌制使用后的腌制继续在步骤C蒸煮中加入,以及在步骤D二次腌制中制成药汁,并在步骤E中与乳鸽一同混合烘烤。
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CN107361309A (zh) * | 2017-07-25 | 2017-11-21 | 侯荣山 | 五香干客家酿酒鸡的制作方法 |
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CN108208603A (zh) * | 2018-02-05 | 2018-06-29 | 安徽鑫松亚食品有限公司 | 一种风味咸猪手及其制备方法 |
CN108433039A (zh) * | 2018-05-23 | 2018-08-24 | 石家庄随口餐饮管理有限公司 | 一种龙井茶香鸡的制备方法 |
CN109043361A (zh) * | 2018-08-13 | 2018-12-21 | *** | 一种药膳芦花鸡的制做方法 |
CN109123450A (zh) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | 五香乳鸽肉干的制作方法 |
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CN107361309A (zh) * | 2017-07-25 | 2017-11-21 | 侯荣山 | 五香干客家酿酒鸡的制作方法 |
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CN109123450A (zh) * | 2018-08-13 | 2019-01-04 | 南宁利腾农业科技有限公司 | 五香乳鸽肉干的制作方法 |
CN110537677A (zh) * | 2019-10-16 | 2019-12-06 | 祝振国 | 一种锡纸碳烤乳鸽的制作配方及制作方法 |
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