CN103704748A - 一种鹅肉的加工方法 - Google Patents
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Abstract
本发明公开了一种鹅肉的加工方法,其特征在于把鹅肉放入姜、白止、八角、桂皮0.1千克、丁香、豆蔻、草果、白果、毛桃、陈皮、香叶、千里香、香茅配制的卤水中煮熟。本发明工艺简单,方便实用,原料来源广,生产成本低;加工过程中不添加任何化学防腐剂,对人体无毒害;本发明所得到的鹅肉肉质新鲜、气香浓郁、咸淡适宜、风味独特,且所加入的卤料多为医食同源的佐料,具有一定的药理、保健功能,可健脾开胃、消食化滞、增加食欲,而且可以预防疾病,促进人体的生理健康,特别是配合馍酱、甜面酱蘸着食用,味道更好;鹅是草食动物,鹅肉本身具有丰富的营养价值,肉含高蛋白低脂肪,更适合人们的需求。
Description
技术领域
本发明涉及一种肉类食品,更确切地说涉及一种禽类食品的制作方法。
背景技术
众所周知,鹅肉含蛋白质,脂肪,维生素A、B族维生素,烟酸,糖等,其中蛋白质的含量很高,同时富含人体必需的多种氨基酸以及多种维生素、微量元素矿物质,并且脂肪含量很低。鹅肉营养丰富,脂肪含量低,不饱和脂肪酸含量高,具有益气补虚、和胃止渴、止咳化痰,解铅毒等作用,对人体健康十分有利。现有的鹅肉的加工方法单一,存在一定的不足,不能完全满足人们的生活需要,有待进一步改进。随着经济的发展和生活水平的提高,人们需要更多的鹅肉的加工方法和产品。
发明内容
本发明的目的在于克服现有技术的不足提供一种鹅肉的加工方法,工艺简单,口感好、风味独特、具有一定食疗、药理价值。
本发明所述的鹅肉的加工方法,特征在于包括以下步骤:
取1.5周岁以上、3-4千克的母鹅,宰杀后去内脏、肚杂,清洗;每50只鹅、约150千克加水75千克以及大料:姜0.5千克、白止0.1千克、八角0.15千克、桂皮0.1千克、丁香0.025千克、豆蔻0.05千克、草果0.15千克、白果0.15千克、毛桃0.125千克、陈皮0.15千克、香叶0.10千克、千里香0.125千克、香茅0.1千克、盐1.5千克,煮沸,小火维持60-80分钟,即可。
上述鹅肉可蘸酱食用,所述的酱包括馍酱、甜面酱。
所述的馍酱的制作方法为:将黄豆、荞麦磨成粉,所述的黄豆、荞麦的比例为6:4;做成馍,蒸熟后,加盐3千克、适量水自然发酵,在太阳下晒100天左右,晒制过程中视情况补水,得到馍酱60千克左右;每100千克馍酱,加磨成粉的川椒0.5千克、辣椒0.4千克、味精1千克、酱油2千克、香树叶1千克,香油0.25千克,盐2千克,拌匀。
所述的甜面酱的制作方法为:取西瓜2.5千克、白糖0.5千克、蜂蜜2.5千克、醋0.5千克、桂花0.25千克、红芋粉0.05千克,加水1千克,煮沸熬制,约30分钟,粘稠即可。
所述的大料均具有一定的药理、食疗功用:
姜:祛风、解表、和胃、温经止痛。
白芷:味辛,性温;归肺、胃、大肠经;祛风解表,散寒止痛,除湿通窍,消肿排脓。
八角:气芳香,味辛、甜;有温阳散寒,理气止痛的功效。
桂皮:味辛甘、性热,有补元阳,暖脾胃,除积冷,通脉止痛和止泻的功效。
丁香:抗菌消炎、抗病毒、保肝利胆。
豆蔻:气味苦香,味道辛凉微苦,烹调中可去异味、增辛香,可化湿消痞,行气温中,开胃消食。
草果:味辛,性温,无毒。燥湿除寒,祛痰截疟,消食化食。
白果:性平,味甘苦涩,有小毒;入肺、肾经;敛肺气,定喘嗽,止带浊,缩小便,消毒杀虫。
毛桃:苦、甘,平;活血祛瘀、润肠通便、止咳平喘。
陈皮:理气健脾,调中,燥湿,化痰。具有通气、健脾、燥湿化痰、解腻留香、降逆止呕的功效。
香叶:气味芳香,带有辣味,温中行气、止痛散寒、除冷健胃。
千里香:味辛;微苦;性温;小毒。行气活血;散瘀止痛;解毒消肿。作调味料,可去异味,增香辛。
香茅:有除臭、杀菌、驱虫功效。
上述技术方案可知,本发明具有以下有益效果:1、工艺简单,方便实用,原料来源广,生产成本低。2、加工过程中不添加任何化学防腐剂,对人体无毒害。3、本发明所得到的鹅肉肉质新鲜、气香浓郁、咸淡适宜、风味独特,且所加入的卤料多为医食同源的佐料,具有一定的药理、保健功能,可健脾开胃、消食化滞、增加食欲,而且可以预防疾病,促进人体的生理健康,特别是配合馍酱、甜面酱蘸着食用,味道更好。4、鹅是草食动物,鹅肉本身具有丰富的营养价值,肉含高蛋白低脂肪,更适合人们的需求。
具体实施方式
实施例
取1.5周岁以上、3-4千克的母鹅,宰杀后去内脏、肚杂,清洗;每50只鹅、约150千克加水75千克以及大料:姜0.5千克、白止0.1千克、八角0.15千克、桂皮0.1千克、丁香0.025千克、豆蔻0.05千克、草果0.15千克、白果0.15千克、毛桃0.125千克、陈皮0.15千克、香叶0.10千克、千里香0.125千克、香茅0.1千克、盐1.5千克,煮沸,小火维持60-80分钟,即可。
Claims (1)
1.一种鹅肉的加工方法,特征在于包括以下步骤:
取1.5周岁以上、3-4千克的母鹅,宰杀后去内脏、肚杂,清洗;每50只鹅、约150千克加水75千克以及大料:姜0.5千克、白止0.1千克、八角0.15千克、桂皮0.1千克、丁香0.025千克、豆蔻0.05千克、草果0.15千克、白果0.15千克、毛桃0.125千克、陈皮0.15千克、香叶0.10千克、千里香0.125千克、香茅0.1千克、盐1.5千克,煮沸,小火维持60-80分钟,即可。
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