CN111938095A - 一种香酥椒盐鸭架的配料及制作方法 - Google Patents
一种香酥椒盐鸭架的配料及制作方法 Download PDFInfo
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- CN111938095A CN111938095A CN202010853972.0A CN202010853972A CN111938095A CN 111938095 A CN111938095 A CN 111938095A CN 202010853972 A CN202010853972 A CN 202010853972A CN 111938095 A CN111938095 A CN 111938095A
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- Coloring Foods And Improving Nutritive Qualities (AREA)
Abstract
本发明公开了一种香酥椒盐鸭架的配料，包括如下重量份的原料：西洋参3‑4份、枸杞2.5‑4份、熟地2.5‑3份、绞股蓝3‑4份、三七4‑5份、陈皮1‑1.5份、桂皮1.3‑1.7份、竹盐5‑12份、花椒15‑20份、玉米25‑30份、瑶柱8‑9份、芡实3‑5份、银耳10‑12份、黄酒4‑8份、老姜1‑5份、玉米油10‑11份、葱花2‑3份、荷花1‑5份、薄荷1‑5份、营养添加剂5‑10份。本发明通过添加荷花使制得的香酥椒盐鸭架黄中带红，色泽美观，同时带有淡淡的荷花香，玉米与瑶柱、银耳、薄荷的加入，使鸭架风味独特，酥脆可口，尤其薄荷的加入，能够降低因油炸而带来的热气和热量，利于吸收人体脂肪，避免肥胖，本发明配料配方合理科学，营养全面，且生产工艺简单易行。
Description
技术领域
本发明涉及食品加工技术领域，具体涉及一种香酥椒盐鸭架的配料及制作方法。
背景技术
鸭肉分成鸭胸肉，鸭腿，鸭头鸭翅，除去鸭胸肉，鸭腿，鸭头鸭翅之后余下没有肉的由脊椎与胸骨构成的骨架，称之为鸭架。鸭架除含蛋白质、脂肪、维生素外，还含有大量磷酸钙、骨胶原、骨黏蛋白等。鸭架的营养成分比植物更容易被吸收，所有人皆可食，儿童和中老年人尤为适宜。目前针对鸭架的做法有煲汤或者做成香酥椒盐鸭架等，香酥椒盐鸭架因口感酥脆、外观诱人而广受消费者的喜爱，但是香酥椒盐鸭架的配料通常为油、花椒、白胡椒面、黑胡椒面、盐，配料简单，做出来的鸭架营养单一，热量高，不具有保健功效，不能满足消费者日益增长的需求。基于此，本发明提供一种香酥椒盐鸭架的配料及制作方法。
发明内容
本发明的目的在于提供一种香酥椒盐鸭架的配料及制作方法，旨在解决现有技术中鸭架热量高、营养单一的问题。
为了达到上述的目的，本发明提供了如下技术方案：
一种香酥椒盐鸭架的配料，包括如下重量份的原料：西洋参3-4份、枸杞2.5-4份、熟地2.5-3份、绞股蓝3-4份、三七4-5份、陈皮1-1.5份、桂皮1.3-1.7份、竹盐5-12份、花椒15-20份、玉米25-30份、瑶柱8-9份、芡实3-5份、银耳10-12份、黄酒4-8份、老姜1-5份、玉米油10-11份、葱花2-3份、荷花1-5份、薄荷1-5份、营养添加剂5-10份。
西洋参、枸杞、熟地、绞股蓝、三七、陈皮、桂皮和芡实为中药材，将之添加到香酥椒盐鸭架的配料中，能够提高鸭架的药用功能，使之具有滋阴补气、健脾开胃、增强机体的免疫功能的功效。玉米具有清甜香味，与瑶柱、银耳、薄荷、荷花复配，能够降低香酥椒盐鸭架因油炸带来的热量，防止上火长痘等，并具有清香清甜的口感，尤其，荷花的加入，使制得的香酥椒盐鸭架黄中带红，色泽美观，同时带有淡淡的荷花香，极大提高消费者的食欲。
在其中一些实施例中，所述营养添加剂包括如下重量份的原料：百合2-5份、泥鳅1-2份、鳝鱼2-5份、南瓜籽1-3份、猪骨5-10份、葵花籽10-15份、花生仁1-5份、杏仁2-5份、鸡蛋5-10份、大豆1-5份、番茄皮15-20份。
泥鳅、鳝鱼和猪骨含有丰富的氨基酸，为人体提供充足营养，南瓜籽、猪骨、葵花籽、花生仁和杏仁含有蛋白质、脂肪、碳水化合物、维生素、微量元素和膳食纤维等多种营养元素，本发明将其组合复配，能够提高饱腹感，从而控制消费者过度吃食香酥椒盐鸭架，从而控制体重。番茄皮含有丰富的番茄红素，具有优异的抗氧化效果，人体吸收后，能够改善肤色暗黄，提高机体免疫力。本发明营养添加剂营养丰富全面，能够多方面补充人体所需营养，同时为鸭架提供独特的口味。
在其中一些实施例中，所述营养添加剂的制备方法为：(1)取番茄皮炒干粉碎，得番茄粉；将泥鳅、鳝鱼、猪骨、花生仁、杏仁合入锅，加1-3倍的水与番茄粉小火熬制45-65分钟，过滤除渣，收集滤液；(2)取鸡蛋和大豆，高速搅拌，收集混合物；(3)将南瓜籽、葵花籽入锅，小火炒香后出料，加步骤(1)所得滤液研磨均质，然后加入步骤(2)所得混合物，小火慢熬至膏体状，烘干后研成粉末即得。鸡蛋和大豆混合，能使鸡蛋中的蛋白质充分与大豆蛋白交融，大大提升营养添加剂的蛋白质含量。
在其中一些实施例中，所述泥鳅为煎熟泥鳅，所述鳝鱼为煮汤后的鳝鱼骨。煎熟泥鳅和煮汤后的鳝鱼骨含有更为丰富的氨基酸，进一步提高营养添加剂的营养含量。
在其中一些实施例中，所述步骤(2)中，所述鸡蛋为重量比为1∶5的蛋白与蛋黄的混合物。蛋黄中所含有的营养物质较蛋白更为丰富，含量更高，将鸡蛋采用重量比为1∶5的蛋白与蛋黄的混合，在提高营养含量的同时，降低了成本。
本发明还提供了香酥椒盐鸭架的制作方法，包括如下步骤：
(1)将西洋参、枸杞、熟地、绞股蓝、三七、陈皮、桂皮、芡实加1-3倍的水文火煎煮30-45分钟，过滤除渣，取滤液；
(2)将花椒入油锅炸香后捞出，加步骤(1)滤液研磨均质，然后加入竹盐，小火熬膏，烘干后研成粉末，得保健椒盐；
(3)将玉米与瑶柱混合加1-3倍的水打浆，在所得浆液中加入银耳、薄荷，小火熬煮30-35分钟，过滤除渣，收集滤液；
(4)将荷花置于步骤(3)所得物料中浸泡1-2分钟后取出，烘干后粉碎，得荷花粉；
(5)将鸭架加黄酒腌渍50-60分钟后取出，在表面均匀裹上荷花粉，送入油锅大火炸制5-10分钟后捞出，得香酥鸭架；
(6)在锅中倒入玉米油，待油烧至六成热时倒入老姜、葱花，大火炒香后出料，浇在鸭架上，然后均匀撒上保健椒盐、营养添加剂，搅拌均匀，即得香酥椒盐鸭架。在最后放入玉米油与老姜、葱花炒香，玉米油较为温和，能够减少因油炸带来的热量，同时赋予玉米的清香，使制得的鸭架风味、口感更好。
在其中一些实施例中，步骤(5)中，所述鸭架与所述黄酒的重量比为1∶3。
在其中一些实施例中，步骤(5)中，所述油锅中的油采用的是鸭皮油。采用鸭皮油油炸鸭架，能进一步提升鸭架的香味。
本发明所提供的一种香酥椒盐鸭架的配料及制作方法，相比于现有技术具有如下有益效果：
本发明通过添加荷花使制得的香酥椒盐鸭架黄中带红，色泽美观，同时带有淡淡的荷花香，玉米与瑶柱、银耳、薄荷的加入，使鸭架风味独特，酥脆可口，尤其薄荷的加入，能够降低因油炸而带来的热气和热量，利于吸收人体脂肪，避免肥胖，本发明配料配方合理科学，营养全面，且生产工艺简单易行，同时本发明在加工过程中添加了多种药材和营养添加剂，能够丰富鸭架的营养和香味，增加人体所需的蛋白质和微量元素，具有滋阴补气、健脾开胃、增强机体免疫功能的功效。
具体实施方式
以下结合具体实施例对本发明作详细说明。
实施例1
一种香酥椒盐鸭架的配料，包括如下重量份的原料：西洋参4份、枸杞2.5份、熟地3份、绞股蓝3份、三七5份、陈皮1份、桂皮1.7份、竹盐5份、花椒20份、玉米25份、瑶柱9份、芡实3份、银耳12份、黄酒4份、老姜5份、玉米油10份、葱花3份、荷花1份、薄荷5份、营养添加剂10份；所述营养添加剂包括如下重量份的原料：百合5份、泥鳅1份、鳝鱼5份、南瓜籽1份、猪骨10份、葵花籽10份、花生仁5份、杏仁2份、鸡蛋10份、大豆1份、番茄皮20份；所述营养添加剂的制备方法为：(1)取番茄皮炒干粉碎，得番茄粉；将泥鳅、鳝鱼、猪骨、花生仁、杏仁合入锅，加1倍的水与番茄粉小火熬制65分钟，过滤除渣，收集滤液；(2)取鸡蛋和大豆，高速搅拌，收集混合物；(3)将南瓜籽、葵花籽入锅，小火炒香后出料，加步骤(1)所得滤液研磨均质，然后加入步骤(2)所得混合物，小火慢熬至膏体状，烘干后研成粉末即得。
一种香酥椒盐鸭架的制作方法，包括如下步骤：
(1)按上述配比将西洋参、枸杞、熟地、绞股蓝、三七、陈皮、桂皮、芡实加3倍的水文火煎煮30分钟，过滤除渣，取滤液；
(2)将花椒入油锅炸香后捞出，加步骤(1)滤液研磨均质，然后加入竹盐，小火熬膏，烘干后研成粉末，得保健椒盐；
(3)将玉米与瑶柱混合加1倍的水打浆，在所得浆液中加入银耳、薄荷，小火熬煮35分钟，过滤除渣，收集滤液；
(4)将荷花置于步骤(3)所得物料中浸泡2分钟后取出，烘干后粉碎，得荷花粉；
(5)将鸭架加黄酒腌渍60分钟后取出(鸭架与所述黄酒的重量比为1∶3)，在表面均匀裹上荷花粉，送入油锅大火炸制10分钟后捞出，得香酥鸭架；
(6)在锅中倒入玉米油，待油烧至六成热时倒入老姜、葱花，大火炒香后出料，浇在鸭架上，然后均匀撒上保健椒盐、营养添加剂，搅拌均匀，即得香酥椒盐鸭架。
实施例2
一种香酥椒盐鸭架的配料，包括如下重量份的原料：西洋参3份、枸杞4份、熟地2.5份、绞股蓝4份、三七4份、陈皮1.5份、桂皮1.3份、竹盐12份、花椒15份、玉米30份、瑶柱8份、芡实5份、银耳10份、黄酒8份、老姜1份、玉米油11份、葱花2份、荷花5份、薄荷1份、营养添加剂5份；所述营养添加剂包括如下重量份的原料：百合2份、泥鳅2份、鳝鱼2份、南瓜籽3份、猪骨5份、葵花籽15份、花生仁1份、杏仁5份、鸡蛋5份、大豆5份、番茄皮15份；所述营养添加剂的制备方法为：(1)取番茄皮炒干粉碎，得番茄粉；将泥鳅、鳝鱼、猪骨、花生仁、杏仁合入锅，加3倍的水与番茄粉小火熬制45分钟，过滤除渣，收集滤液；(2)取鸡蛋和大豆，高速搅拌，收集混合物；(3)将南瓜籽、葵花籽入锅，小火炒香后出料，加步骤(1)所得滤液研磨均质，然后加入步骤(2)所得混合物，小火慢熬至膏体状，烘干后研成粉末即得。
一种香酥椒盐鸭架的制作方法，包括如下步骤：
(1)按上述配比将西洋参、枸杞、熟地、绞股蓝、三七、陈皮、桂皮、芡实加1-3倍的水文火煎煮45分钟，过滤除渣，取滤液；
(2)将花椒入油锅炸香后捞出，加步骤(1)滤液研磨均质，然后加入竹盐，小火熬膏，烘干后研成粉末，得保健椒盐；
(3)将玉米与瑶柱混合加1-3倍的水打浆，在所得浆液中加入银耳、薄荷，小火熬煮30分钟，过滤除渣，收集滤液；
(4)将荷花置于步骤(3)所得物料中浸泡1分钟后取出，烘干后粉碎，得荷花粉；
(5)将鸭架加黄酒腌渍50分钟后取出(鸭架与所述黄酒的重量比为1∶3)，在表面均匀裹上荷花粉，送入油锅大火炸制5分钟后捞出，得香酥鸭架；
(6)在锅中倒入玉米油，待油烧至六成热时倒入老姜、葱花，大火炒香后出料，浇在鸭架上，然后均匀撒上保健椒盐、营养添加剂，搅拌均匀，即得香酥椒盐鸭架。
实施例3
一种香酥椒盐鸭架的配料，包括如下重量份的原料：西洋参3.5份、枸杞3份、熟地3份、绞股蓝3.5份、三七4.5份、陈皮1.3份、桂皮1.5份、竹盐10份、花椒18份、玉米28份、瑶柱8.5份、芡实4份、银耳11份、黄酒6份、老姜3份、玉米油10.5份、葱花2.5份、荷花3份、薄荷3份、营养添加剂8份；所述营养添加剂包括如下重量份的原料：百合4份、泥鳅1.5份、鳝鱼4份、南瓜籽2份、猪骨8份、葵花籽13份、花生仁3份、杏仁4份、鸡蛋8份、大豆3份、番茄皮18份；所述营养添加剂的制备方法为：(1)取番茄皮炒干粉碎，得番茄粉；将泥鳅、鳝鱼、猪骨、花生仁、杏仁合入锅，加2倍的水与番茄粉小火熬制50分钟，过滤除渣，收集滤液；(2)取鸡蛋和大豆，高速搅拌，收集混合物；(3)将南瓜籽、葵花籽入锅，小火炒香后出料，加步骤(1)所得滤液研磨均质，然后加入步骤(2)所得混合物，小火慢熬至膏体状，烘干后研成粉末即得。
一种香酥椒盐鸭架的制作方法，包括如下步骤：
(1)按上述配比将西洋参、枸杞、熟地、绞股蓝、三七、陈皮、桂皮、芡实加2倍的水文火煎煮40分钟，过滤除渣，取滤液；
(2)将花椒入油锅炸香后捞出，加步骤(1)滤液研磨均质，然后加入竹盐，小火熬膏，烘干后研成粉末，得保健椒盐；
(3)将玉米与瑶柱混合加2倍的水打浆，在所得浆液中加入银耳、薄荷，小火熬煮33分钟，过滤除渣，收集滤液；
(4)将荷花置于步骤(3)所得物料中浸泡1分钟后取出，烘干后粉碎，得荷花粉；
(5)将鸭架加黄酒腌渍55分钟后取出(鸭架与所述黄酒的重量比为1∶3)，在表面均匀裹上荷花粉，送入油锅大火炸制8分钟后捞出，得香酥鸭架；
(6)在锅中倒入玉米油，待油烧至六成热时倒入老姜、葱花，大火炒香后出料，浇在鸭架上，然后均匀撒上保健椒盐、营养添加剂，搅拌均匀，即得香酥椒盐鸭架。
实施例4
一种香酥椒盐鸭架的配料，包括如下重量份的原料：西洋参3份、枸杞3.5份、熟地3份、绞股蓝4份、三七4.8份、陈皮1.2份、桂皮1.4份、竹盐8份、花椒17份、玉米27份、瑶柱8.4份、芡实3.5份、银耳10.5份、黄酒5份、老姜2份、玉米油10份、葱花2份、荷花4份、薄荷4份、营养添加剂6份；所述营养添加剂包括如下重量份的原料：百合4份、泥鳅1.7份、鳝鱼4份、南瓜籽1.5份、猪骨7份、葵花籽14份、花生仁2份、杏仁4份、鸡蛋7份、大豆2份、番茄皮1 8份；所述营养添加剂的制备方法为：(1)取番茄皮炒干粉碎，得番茄粉；将泥鳅、鳝鱼、猪骨、花生仁、杏仁合入锅，加3倍的水与番茄粉小火熬制60分钟，过滤除渣，收集滤液；(2)取鸡蛋和大豆，高速搅拌，收集混合物；(3)将南瓜籽、葵花籽入锅，小火炒香后出料，加步骤(1)所得滤液研磨均质，然后加入步骤(2)所得混合物，小火慢熬至膏体状，烘干后研成粉末即得。
一种香酥椒盐鸭架的制作方法，包括如下步骤：
(1)按上述配比将西洋参、枸杞、熟地、绞股蓝、三七、陈皮、桂皮、芡实加1-3倍的水文火煎煮35分钟，过滤除渣，取滤液；
(2)将花椒入油锅炸香后捞出，加步骤(1)滤液研磨均质，然后加入竹盐，小火熬膏，烘干后研成粉末，得保健椒盐；
(3)将玉米与瑶柱混合加2倍的水打浆，在所得浆液中加入银耳、薄荷，小火熬煮33分钟，过滤除渣，收集滤液；
(4)将荷花置于步骤(3)所得物料中浸泡1分钟后取出，烘干后粉碎，得荷花粉；
(5)将鸭架加黄酒腌渍55分钟后取出(鸭架与所述黄酒的重量比为1∶3)，在表面均匀裹上荷花粉，送入油锅大火炸制7分钟后捞出，得香酥鸭架；
(6)在锅中倒入玉米油，待油烧至六成热时倒入老姜、葱花，大火炒香后出料，浇在鸭架上，然后均匀撒上保健椒盐、营养添加剂，搅拌均匀，即得香酥椒盐鸭架。
将实施例1-4制得的香酥椒盐鸭架与对比例1(某一市售香酥椒盐鸭架)进行检测，结果如下：
由表1可知，实施例1-4的酥脆度、蛋白质含量和脂肪含量均优于对比例1，表明采用本发明配料和方法制作的香酥椒盐鸭架无论是从口感上还是营养上，均显著优于市售香酥椒盐鸭架。
在不冲突的情况下，上述的实施例及实施例中的特征可以相互组合。
最后应当说明的是，以上实施例仅用以说明本发明的技术方案，而非对本发明保护范围的限制，尽管参照较佳实施例对本发明作了详细地说明，本领域的普通技术人员应当理解，可以对本发明的技术方案进行修改或者等同替换，而不脱离本发明技术方案的实质和范围。
Claims (7)
1.一种香酥椒盐鸭架的配料，其特征在于，包括如下重量份的原料：西洋参3-4份、枸杞2.5-4份、熟地2.5-3份、绞股蓝3-4份、三七4-5份、陈皮1-1.5份、桂皮1.3-1.7份、竹盐5-12份、花椒15-20份、玉米25-30份、瑶柱8-9份、芡实3-5份、银耳10-12份、黄酒4-8份、老姜1-5份、玉米油10-11份、葱花2-3份、荷花1-5份、薄荷1-5份、营养添加剂5-10份。
2.根据权利要求1所述的香酥椒盐鸭架的配料，其特征在于，所述营养添加剂包括如下重量份的原料：百合2-5份、泥鳅1-2份、鳝鱼2-5份、南瓜籽1-3份、猪骨5-10份、葵花籽10-15份、花生仁1-5份、杏仁2-5份、鸡蛋5-10份、大豆1-5份、番茄皮15-20份。
3.根据权利要求2所述的香酥椒盐鸭架的配料，其特征在于，所述营养添加剂的制备方法为：(1)取番茄皮炒干粉碎，得番茄粉；将泥鳅、鳝鱼、猪骨、花生仁、杏仁合入锅，加1-3倍的水与番茄粉小火熬制45-65分钟，过滤除渣，收集滤液；(2)取鸡蛋和大豆，高速搅拌，收集混合物；(3)将南瓜籽、葵花籽入锅，小火炒香后出料，加步骤(1)所得滤液研磨均质，然后加入步骤(2)所得混合物，小火慢熬至膏体状，烘干后研成粉末即得。
4.根据根据权利要求3所述的香酥椒盐鸭架的配料，其特征在于，所述泥鳅为煎熟泥鳅，所述鳝鱼为煮汤后的鳝鱼骨。
5.根据根据权利要求3所述的香酥椒盐鸭架的配料，其特征在于，所述步骤(2)中，所述鸡蛋为重量比为1∶5的蛋白与蛋黄的混合物。
6.一种如权利要求1-5任一项所述的香酥椒盐鸭架的制作方法，其特征在于，包括如下步骤：
(1)将西洋参、枸杞、熟地、绞股蓝、三七、陈皮、桂皮、芡实加1-3倍的水文火煎煮30-45分钟，过滤除渣，取滤液；
(2)将花椒入油锅炸香后捞出，加步骤(1)滤液研磨均质，然后加入竹盐，小火熬膏，烘干后研成粉末，得保健椒盐；
(3)将玉米与瑶柱混合加1-3倍的水打浆，在所得浆液中加入银耳、薄荷，小火熬煮30-35分钟，过滤除渣，收集滤液；
(4)将荷花置于步骤(3)所得物料中浸泡1-2分钟后取出，烘干后粉碎，得荷花粉；
(5)将鸭架加黄酒腌渍50-60分钟后取出，在表面均匀裹上荷花粉，送入油锅大火炸制5-10分钟后捞出，得香酥鸭架；
(6)在锅中倒入玉米油，待油烧至六成热时倒入老姜、葱花，大火炒香后出料，浇在鸭架上，然后均匀撒上保健椒盐、营养添加剂，搅拌均匀，即得香酥椒盐鸭架。
7.根据权利要求6所述的香酥椒盐鸭架的制作方法，其特征在于，步骤(5)中，所述鸭架与所述黄酒的重量比为1∶3。
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