CN103598609B - 一种降血压葫芦鸡 - Google Patents
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Abstract
本发明属于食品领域，具体涉及一种降血压葫芦鸡，采用以下方法制成：a：选取鸡一只，洗净放入葫芦内，再向葫芦内加入作料，加水至刚好将没过鸡身，浸泡；b：将步骤a泡制后的鸡取出，用线捆绑，放入锅中，加水没过鸡身，加入葱，姜，大火煮；c：将步骤b处理好的鸡放入蒸笼，将作料混合均匀，涂抹在鸡身上，再将作料和降血压中药放入鸡肚子里，大火蒸煮；d：将步骤c处理好的鸡取出，晾干，油炸至金黄色，取出，沥油。本发明通过特殊方法制作，皮焦而肉嫩，在制作葫芦鸡的过程中加入降血压的药物，在不改变肉质的情况下，不仅改善了原有葫芦鸡的口味，而且达到了降血压的效果，提高了葫芦鸡的养生价值。
Description
技术领域
本发明属于食品领域，具体涉及一种降血压葫芦鸡。
背景技术
葫芦鸡是传统名菜，口味很好，为历代人们所喜爱，不仅口味香美，而且营养丰富，能量较高，但是现在随着人们生活水平的提高，人们在饮食时，多注重食品营养和保健功能，特别是随着近些年高血压病的发病率逐年上升，给人们的生活造成很大困扰，在选择饮食时，不单单考虑食品的口味，更多追求食品的营养价值和保健功能，现在鸡的做法往往过于油腻，目前的葫芦鸡都不具备降血压的功效，甚至会造成血压升高，高血压患者往往不敢食用。
发明内容
为解决现有的葫芦鸡不具备降血压功能的缺陷，本发明提供了一种降血压葫芦鸡，使人们在品尝美味的同时，达到了降血压的功效。
本发明通过以下技术方案实现的：
一种降血压葫芦鸡，其特征在于采用以下方法制成：
a：选取鸡一只，洗净放入葫芦内，再向葫芦内加入香叶3-5g、八角3-10g、茴香15-20g、葱30-40g、枸杞子10-20g、决明子10-30g、盐15-25g，加水至刚好将没过鸡身，浸泡10-24h；
b：将步骤a泡制后的鸡取出，用线捆绑，放入锅中，加老卤没过鸡身3-6cm，加入葱10-20g、山药30-50g、当归10-20g、莲子5-10g、党参10-15g，大火煮30-50min；
c：将步骤b处理好的鸡放入蒸笼，将精盐15-30g、白糖10-15g、肉汤20-35g、料酒15-20g、酱油10-20g混合均匀，涂抹在鸡身上，再将葱15-30g、姜5-10g、八角3-5g、桂皮3-8g、花椒5-10g、葛根5-10g、蘑菇5-10g、燕麦3-5g、红枣15-20g放入鸡肚子里，大火蒸煮1-2h；
d：将步骤c处理好的鸡取出，再将鸡肚子里添加的作料取出，将鸡晾干，油炸至金黄色，取出，沥油，制成成品。
所述步骤d在油炸前要沥干鸡身上的水分；
所述步骤d在油炸前将鸡眼弄破，防止在油炸时发生油爆沸。
所述步骤d中油炸时的油温为150-160℃。
根据《本草纲目》记载，枸杞子：味甘；性平，滋补肝肾，益精明目。用于虚劳精亏，腰膝酸痛，眩晕耳鸣，内热消渴，血虚萎黄，目昏不明，对高血压具有很好的疗效。
葛根主治伤寒温热、头痛项强（颈僵）、烦热消渴、泄泻、痢疾、麻疹不透、高血压、心绞痛、耳聋等证。
决明子：具有清肝明目、通便的功能。主治高血压、头痛、眩晕、急性结膜炎、角膜溃疡、青光眼、痈疖疮疡等症。
山药：补脾养胃，生津益肺，补肾涩精，对高血压患者有很好的疗效。
当归：补血；活血；调经止痛；润燥滑肠。
莲子：清心醒脾，补脾止泻，养心安神明目、补中养神，健脾补胃，止泻固精，益肾涩精止带。滋补元气。
党参：补中益气，健脾益肺。用于脾肺虚弱，气短心悸，食少便溏，虚喘咳嗽，内热消渴；现在研究证明党参具有增强免疫力、扩张血管、降压、改善微循环、增强造血功能等作用。
红枣：味甘、性温，有补中益气、养血安神、缓和药性的功能。
配制卤汁：1：用纱布包好香料（生姜、桂皮、小茴香、陈皮、丁香、草果、三奈、花椒、香草） ，加老汤（骨头汤）1大碗、清水2大碗一起放入锅内，小火煮一小时； 2：加白糖水（保持沸腾5分钟、不断搅拌）；3：加入酱油搅拌均匀（停火5分钟）；4：加白酒少许，烧开，停火；5：加味精搅拌；6：调节卤水：用汤、水和食盐调节汤量和咸淡，使初卤味道偏淡；7：加热沸腾。
本发明的有益效果：本发明通过特殊方法制作，皮焦而肉嫩，在制作葫芦鸡的过程中加入降血压的药物，同时减少不利于高血压患者食用的成分，在不改变肉质的情况下，不仅改善了原有葫芦鸡的口味，而且达到了降血压的效果，提高了葫芦鸡的营养价值。
具体实施方式
实施例1
一种降血压葫芦鸡，采用以下方法制成：
a：选取800g的鸡一只，洗净放入葫芦内，再向葫芦内加入香叶3g、八角3g、茴香15g、葱30g、枸杞子10g、决明子10g、盐15g，加水至刚好将没过鸡身，浸泡15h；
b：将步骤a泡制后的鸡取出，用线捆绑，放入锅中，加老卤没过鸡身3cm，加入葱10g、山药30g、当归10g、莲子5g、党参10g，大火煮30min；
c：将步骤b处理好的鸡放入蒸笼，将精盐20g、白糖10g、肉汤20g、料酒15g、酱油10g混合均匀，涂抹在鸡身上，再将葱15g、姜5g、八角3g、桂皮5g、花椒5g、葛根5g、蘑菇5g、燕麦3g、红枣15g放入鸡肚子里，大火蒸煮1h；
d：将步骤c处理好的鸡取出，再将鸡肚子里添加的作料取出，将鸡晾干，油炸至金黄色，取出，沥干油，制成成品。
所述步骤d在油炸前要沥干鸡身上的水分；
所述步骤d在油炸前将鸡眼弄破，防止在油炸时发生油爆沸。
实施例2
一种降血压葫芦鸡，采用以下方法制成：
a：选取1000g的鸡一只，洗净放入葫芦内，再向葫芦内加入香叶5g、八角3g、茴香15g、葱30g、枸杞子10g、决明子15g、盐20g，加水至刚好将没过鸡身，浸泡24h；
b：将步骤a泡制后的鸡取出，用线捆绑，放入锅中，加老卤没过鸡身5cm，加入葱15g、山药35g、当归15g、莲子8g、党参10g，大火煮40min；
c：将步骤b处理好的鸡放入蒸笼，将精盐25g、白糖10g、肉汤30g、料酒15g、酱油15g混合均匀，涂抹在鸡身上，再将葱25g、姜5g、八角4g、桂皮4g、花椒6g、葛根8g、蘑菇8g、燕麦5g、红枣20g放入鸡肚子里，大火蒸煮2h；
d：将步骤c处理好的鸡取出，再将鸡肚子里添加的作料取出，将鸡晾干，油炸至金黄色，取出，沥油，制成成品。
所述步骤d在油炸前要沥干鸡身上的水分；
所述步骤d在油炸前将鸡眼弄破，防止在油炸时发生油爆沸。
实施例3
一种降血压葫芦鸡，采用以下方法制成：
a：选取1200g的鸡一只，洗净放入葫芦内，再向葫芦内加入香叶5g、八角8g、茴香15g、葱30g、枸杞子15g、决明子20g、盐15g，加水至刚好将没过鸡身，浸泡20h；
b：将步骤a泡制后的鸡取出，用线捆绑，放入锅中，加老卤没过鸡身5cm，加入葱15g、山药40g、当归15g、莲子6g、党参12g，大火煮45min；
c：将步骤b处理好的鸡放入蒸笼，将精盐25g、白糖10g、肉汤30g、料酒16g、酱油15g混合均匀，涂抹在鸡身上，再将葱25g、姜8g、八角5g、桂皮6g、花椒6g、葛根6g、蘑菇8g、燕麦3g、红枣20g放入鸡肚子里，大火蒸煮2h；
d：将步骤c处理好的鸡取出，再将鸡肚子里添加的作料取出，将鸡晾干，油炸至金黄色，取出，沥油，制成成品。
所述步骤d在油炸前要沥干鸡身上的水分；
所述步骤d在油炸前将鸡眼弄破，防止在油炸时发生油爆沸。
Claims (2)
1.一种降血压葫芦鸡，其特征在于采用以下方法制成：
a：选取鸡一只，洗净放入葫芦内，再向葫芦内加入香叶3-5g、八角3-10g、茴香15-20g、葱30-40g、枸杞子10-20g、决明子10-30g、盐15-25g，加水至刚好将没过鸡身，浸泡10-24h；
b：将步骤a泡制后的鸡取出，用线捆绑，放入锅中，加老卤没过鸡身3-6cm，加入葱10-20g、山药30-50g、当归10-20g、莲子5-10g、党参10-15g，大火煮30-50min；
c：将步骤b处理好的鸡放入蒸笼，将精盐15-30g、白糖10-15g、肉汤20-35g、料酒15-20g、酱油10-20g混合均匀，涂抹在鸡身上，再将葱15-30g、姜5-10g、八角3-5g、桂皮3-8g、花椒5-10g、葛根5-10g、蘑菇5-10g、燕麦3-5g、红枣15-20g放入鸡肚子里，大火蒸煮1-2h；
d：将步骤c处理好的鸡取出，再将鸡肚子里添加的作料取出，将鸡晾干，油炸至金黄色，油炸时的油温为150-160℃，取出，沥油，制成成品。
2.根据权利要求1所述的一种降血压葫芦鸡，其特征在于：所述步骤d在油炸前要沥干鸡身上的水分。
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| CN103099238A (zh) * | 2012-12-03 | 2013-05-15 | 安徽光正食品有限公司 | 一种豆香卤鸡肉的加工方法及其豆香卤鸡肉 |
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