CN103976388A - 一种五菇香酥肉松粉及其制备方法 - Google Patents
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Abstract
本发明公开了一种五菇香酥肉松及其制备方法,其由以下重量份的原料制成:鸡肉160-240、鸡油菌6-10、蟹味菇8-10、蘑菇10-15、猴头菇8-14、鸡腿菇8-12、笋片8-12、薏仁粉6-10、南瓜粉8-10、鸡骨香1-2、柠檬草2-3、黄皮叶1-2、荚蒾子2-3、人参叶1-2、余甘子2-4、食盐3-6、酱油8-12、棕榈油2-5、营养添加剂3-5。本发明制得的肉松,配搭五种营养丰富的菌菇,增加鲜香口味,风味独特;配方还增加中药有益成分,补充人体所需营养同时,具有清热、消食健胃、理气养血、润肺止咳的功效,常食能滋补强壮,有益人体健康。
Description
技术领域
本发明涉及一种五菇香酥肉松粉及其制备方法,属于食品加工技术领域。
背景技术
肉松,又称肉绒、肉酥,是中国著名的汉族美食,具有营养丰富、美味可口、携带方便等特点,深受人们的喜爱。肉松是用猪的瘦肉或鱼肉、鸡肉除去水分后而制成的,扩充了即食肉肉食品的范围,但由单一的肉食品加工制得的肉松,限制了其口感及营养保健功能,随着人们生活水平的提高,对食品的品种要求更丰富,特别注重食品的保健作用,所以市场急需一种营养丰富均衡兼具保健功能,口感好且风味独特的肉松食品。
发明内容
本发明的目的在于提供一种营养丰富均衡兼具保健功能、口感好且风味独特的五菇香酥肉松粉及其制备方法,迎合更多消费者的需要。
为实现上述目的,本发明采用的技术方案如下:
一种五菇香酥肉松粉,是由以下重量份的原料组成:
鸡肉160-240、鸡油菌6-10、蟹味菇8-10、蘑菇10-15、猴头菇8-14、鸡腿菇8-12、笋片8-12、薏仁粉6-10、南瓜粉8-10、鸡骨香1-2、柠檬草2-3、黄皮叶1-2、荚蒾子2-3、人参叶1-2、余甘子2-4、食盐3-6、酱油8-12、棕榈油2-5、营养添加剂3-5;
所述的营养添加剂由下述重量份的原料制成:海参冻干粉0.5-2、紫锥菊2-4、刺五加2-3、玉竹2-3、槐花蜜4-6、米酒适量;
所述的的营养添加剂的的制备方法为:将紫锥菊、刺五加、玉竹分别除杂洗净烘干,破碎至40-80目混合,加入混合物5-10倍米酒,在5-10℃密封静置2-4个月,离心过滤,滤液与其他剩余混合均匀,即得。
所述的五菇香酥肉松的制备方法,包括以下步骤:
(1)、将鸡骨香、柠檬草、人参叶、余甘子等中药原料破碎至20-40目,装入净纱布袋内封口,与去皮去骨切块洗净的鸡肉一并入锅,焖煮1-2小时,捞出鸡肉块沥干,待用;
(2)、将沥干鸡肉块与除杂洗净得鸡油菌、蟹味菇、蘑菇、猴头菇、鸡腿菇一并入锅,加入清水、营养添加剂、食盐、酱油,大火煮沸10-15分钟,文火焖煮1-1.5小时,捞出鸡肉块沥干做成肉丝,得鸡肉丝,剩余物打制成浆,喷雾干燥,得五菇粉;
(3)、将笋片焯水3-5分钟,捞出晒干研磨成粉,与薏仁粉、南瓜粉、五菇粉、肉丝混合,与其他剩余原料一并入锅,文火翻炒至熟香蓬松即得。
上述的鸡骨香为大戟科巴豆属植物鸡骨香以根入药,可以理气止痛、祛风除湿、舒筋;黄皮叶为芸香科黄皮属植物黄皮的叶,解表散热,顺气化痰。用于防治流行性感冒、流行性脑脊髓膜炎、疟疾,治感冒发热;荚蒾子为忍冬科植物荚蒾的果实,具有滋补强壮、平肝降压、止喘的功效。
本发明的有益效果:
本发明制得的肉松,配搭五种营养丰富的菌菇,增加鲜香口味,风味独特;配方还增加中药有益成分,补充人体所需营养同时,具有清热、消食健胃、理气养血、润肺止咳的功效,常食能滋补强壮,有益人体健康。
具体实施方式
实施例1
一种五菇香酥肉松粉,是由以下重量(斤)的原料组成:
鸡肉240、鸡油菌8、蟹味菇8、蘑菇12、猴头菇10、鸡腿菇8、笋片10、薏仁粉10、南瓜粉10、鸡骨香1、柠檬草2、黄皮叶1、荚蒾子2、人参叶1、余甘子4、食盐5、酱油12、棕榈油3、营养添加剂4;
所述的营养添加剂由下述重量(斤)的原料制成:海参冻干粉2、紫锥菊2、刺五加3、玉竹3、槐花蜜5、米酒适量;
所述的的营养添加剂的的制备方法为:将紫锥菊、刺五加、玉竹分别除杂洗净烘干,破碎至40目混合,加入混合物10倍米酒,在5℃密封静置4个月,离心过滤,滤液与其他剩余混合均匀,即得。
所述的五菇香酥肉松的制备方法,包括以下步骤:
(1)、将鸡骨香、柠檬草、人参叶、余甘子等中药原料破碎至40目,装入净纱布袋内封口,与去皮去骨切块洗净的鸡肉一并入锅,焖煮2小时,捞出鸡肉块沥干,待用;
(2)、将沥干鸡肉块与除杂洗净得鸡油菌、蟹味菇、蘑菇、猴头菇、鸡腿菇一并入锅,加入清水、营养添加剂、食盐、酱油,大火煮沸15分钟,文火焖煮1.5小时,捞出鸡肉块沥干做成肉丝,得鸡肉丝,剩余物打制成浆,喷雾干燥,得五菇粉;
(3)、将笋片焯水3分钟,捞出晒干研磨成粉,与薏仁粉、南瓜粉、五菇粉、肉丝混合,与其他剩余原料一并入锅,文火翻炒至熟香蓬松即得。
Claims (2)
1.一种五菇香酥肉松粉,其特征在于,是由以下重量份的原料组成:
鸡肉160-240、鸡油菌6-10、蟹味菇8-10、蘑菇10-15、猴头菇8-14、鸡腿菇8-12、笋片8-12、薏仁粉6-10、南瓜粉8-10、鸡骨香1-2、柠檬草2-3、黄皮叶1-2、荚蒾子2-3、人参叶1-2、余甘子2-4、食盐3-6、酱油8-12、棕榈油2-5、营养添加剂3-5;
所述的营养添加剂由下述重量份的原料制成:海参冻干粉0.5-2、紫锥菊2-4、刺五加2-3、玉竹2-3、槐花蜜4-6、米酒适量;
所述的的营养添加剂的的制备方法为:将紫锥菊、刺五加、玉竹分别除杂洗净烘干,破碎至40-80目混合,加入混合物5-10倍米酒,在5-10℃密封静置2-4个月,离心过滤,滤液与其他剩余混合均匀,即得。
2.一种如权利要求1所述的五菇香酥肉松的制备方法,其特征在于包括以下步骤:
(1)、将鸡骨香、柠檬草、人参叶、余甘子等中药原料破碎至20-40目,装入净纱布袋内封口,与去皮去骨切块洗净的鸡肉一并入锅,焖煮1-2小时,捞出鸡肉块沥干,待用;
(2)、将沥干鸡肉块与除杂洗净得鸡油菌、蟹味菇、蘑菇、猴头菇、鸡腿菇一并入锅,加入清水、营养添加剂、食盐、酱油,大火煮沸10-15分钟,文火焖煮1-1.5小时,捞出鸡肉块沥干做成肉丝,得鸡肉丝,剩余物打制成浆,喷雾干燥,得五菇粉;
(3)、将笋片焯水3-5分钟,捞出晒干研磨成粉,与薏仁粉、南瓜粉、五菇粉、肉丝混合,与其他剩余原料一并入锅,文火翻炒至熟香蓬松即得。
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