CN104055140A - 一种酒制奶香板鸭及其加工方法 - Google Patents
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Abstract
本发明公开了一种酒制奶香板鸭及其加工方法，其由以下重量份的原料制成：净膛鸭1000-1500、猕猴桃汁50-60、椰汁60-80、牛奶30-40、泥螺蛋白粉8-12、可可粉8-15、菊粉10-20、酸枣仁20-40、兰香子10-15、黄精2-3、蜡瓣花根2-3、桃花2-3、迷迭香2-3、茯苓皮2-3、啤酒适量、营养液适量。本发明制得的酒制奶香板鸭，奶香浓郁，肉质香醇嫩韧，风味独特，保健价值高，营养丰富，能够促进新陈代谢，还具有醒脑提神、美容润肤、养肝安神、降脂润肠的功效，滋补强健身体，同时提高机体抗疲劳，有益人体健康。
Description
技术领域
本发明涉及一种酒制奶香板鸭及其加工方法，属于食品加工技术领域。
背景技术
板鸭是以鸭子为原料，将鸭子去毛洗净后加以盐渍、压制并风干而制成的一种腌卤食品。目前市场上销售的板鸭食品，基本上都是单独腌制或卤制的，在加工过程中容易产生亚硝酸盐，经常食用这样食品，对人体非常不利，而且，这些食品都是单一鸭子加工而成，随着人们生活水平的提高，生活节奏的加快，不能满足人们对板鸭食品的风味性、特色性、营养性的综合要求，一种营养物质丰富、保健价值高、口感好、风味独特的板鸭食品，急需开发生产，满足市场需求。
发明内容
本发明的目的在于提供一种营养物质丰富、保健价值高、口感好、风味独特的酒制奶香板鸭及其加工方法，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：
一种酒制奶香板鸭，是由以下重量份的原料组成：
净膛鸭1000-1500、猕猴桃汁50-60、椰汁60-80、牛奶30-40、泥螺蛋白粉8-12、可可粉8-15、菊粉10-20、酸枣仁20-40、兰香子10-15、黄精2-3、蜡瓣花根2-3、桃花2-3、迷迭香2-3、茯苓皮2-3、啤酒适量、营养液适量；
所述的营养液由以下重量份的原料组成：蜂胶10-20、胶原蛋白肽3-5、黑虎掌菌20-40、黑蒜粉20-30、余甘子粉8-15、罗望子20-40、蜂花粉5-8、薏仁油10-15、食盐15-25、益生菌1-2、高汤80-100、菊花酒200-300；
所述的营养液的的制备方法为：a、取鲜嫩罗望子果去荚去子得到果肉，放入菊花酒浸泡3-5天，捞出磨制成浆，得罗望子浆，浸泡酒液；b、将黑虎掌菌除杂洗净切片，放入薏仁油锅内翻煎至香软，加入高汤煮沸，打制成浆，与黑蒜粉、罗望子浆、余甘子粉、食盐搅匀，文火焖煮至稠胶状，冷却至20-35℃，与浸泡酒液及其他剩余原料搅拌均质，即可。
所述的酒制奶香板鸭的加工方法，包括以下步骤：
（1）、将黄精、蜡瓣花根、桃花、迷迭香、茯苓皮粉碎至20-40目，加6-10倍水煎煮2-3小时，过滤去渣，滤液超滤，加入除杂洗净的酸枣仁、兰香子，焖煮至稠状，磨制成浆，压滤去渣，得浆液；
（2）、将洗净除杂的净膛鸭，塞入去除椰汁、椰肉的新鲜罐状椰壳内，灌满营养液，密封静置4-6天，启封蒸制出香，取出净膛鸭，冲洗沥干，待用；
（3）、将浆液及其他剩余原料搅拌均匀，与摊开净膛鸭一并入锅，浸泡1-2小时，文火焖煮至浆液微干，取出整鸭，表面喷淋适量啤酒，烘烤至干香，即得。
上述的营养液中，黑虎掌菌，学名枣翘鳞肉齿菌，香味浓郁，具抗癌功效，含有丰富的多糖类物质和特殊的黑色食品营养素，并含有较高营养价值的“抱朴圈”活性物质，有补五脏、益肠胃、健脾暖肾、养肝排毒、乌发美体及降低胆固醇之功效，也可用于治疗肠胃炎，乃身体虚弱者的高级滋补品；菊花酒由菊花与糯米、酒曲酿制而成的酒，古称“长寿酒”，其味清凉甜美，有养肝、明目、健脑、延缓衰老等功效；还添加多种有益营养成分，能够增强细胞免疫活力，促进新陈代谢，净化血液功能，恢复机体功能平衡稳定。
本发明的有益效果：
本发明制得的酒制奶香板鸭，奶香浓郁，肉质香醇嫩韧，风味独特，保健价值高，营养丰富，能够促进新陈代谢，还具有醒脑提神、美容润肤、养肝安神、降脂润肠的功效，滋补强健身体，同时提高机体抗疲劳，有益人体健康。
具体实施方式
一种酒制奶香板鸭，是由以下重量（克）的原料组成：
净膛鸭1200、猕猴桃汁60、椰汁80、牛奶40、泥螺蛋白粉12、可可粉15、菊粉20、酸枣仁40、兰香子15、黄精3、蜡瓣花根3、桃花3、迷迭香3、茯苓皮3、啤酒适量、营养液适量；
所述的营养液由以下重量（克）的原料组成：蜂胶20、胶原蛋白肽5、黑虎掌菌40、黑蒜粉30、余甘子粉15、罗望子40、蜂花粉6、薏仁油15、食盐25、益生菌2、高汤100、菊花酒300；
所述的营养液的的制备方法为：a、取鲜嫩罗望子果去荚去子得到果肉，放入菊花酒浸泡5天，捞出磨制成浆，得罗望子浆，浸泡酒液；b、将黑虎掌菌除杂洗净切片，放入薏仁油锅内翻煎至香软，加入高汤煮沸，打制成浆，与黑蒜粉、罗望子浆、余甘子粉、食盐搅匀，文火焖煮至稠胶状，冷却至25℃，与浸泡酒液及其他剩余原料搅拌均质，即可。
所述的酒制奶香板鸭的加工方法，包括以下步骤：
（1）、将黄精、蜡瓣花根、桃花、迷迭香、茯苓皮粉碎至40目，加10倍水煎煮3小时，过滤去渣，滤液超滤，加入除杂洗净的酸枣仁、兰香子，焖煮至稠状，磨制成浆，压滤去渣，得浆液；
（2）、将洗净除杂的净膛鸭，塞入去除椰汁、椰肉的新鲜罐状椰壳内，灌满营养液，密封静置6天，启封蒸制出香，取出净膛鸭，冲洗沥干，待用；
（3）、将浆液及其他剩余原料搅拌均匀，与摊开净膛鸭一并入锅，浸泡2小时，文火焖煮至浆液微干，取出整鸭，表面喷淋适量啤酒，烘烤至干香，即得。
Claims (2)
1.一种酒制奶香板鸭，其特征在于，是由以下重量份的原料组成：
净膛鸭1000-1500、猕猴桃汁50-60、椰汁60-80、牛奶30-40、泥螺蛋白粉8-12、可可粉8-15、菊粉10-20、酸枣仁20-40、兰香子10-15、黄精2-3、蜡瓣花根2-3、桃花2-3、迷迭香2-3、茯苓皮2-3、啤酒适量、营养液适量；
所述的营养液由以下重量份的原料组成：蜂胶10-20、胶原蛋白肽3-5、黑虎掌菌20-40、黑蒜粉20-30、余甘子粉8-15、罗望子20-40、蜂花粉5-8、薏仁油10-15、食盐15-25、益生菌1-2、高汤80-100、菊花酒200-300；
所述的营养液的的制备方法为：a、取鲜嫩罗望子果去荚去子得到果肉，放入菊花酒浸泡3-5天，捞出磨制成浆，得罗望子浆，浸泡酒液；b、将黑虎掌菌除杂洗净切片，放入薏仁油锅内翻煎至香软，加入高汤煮沸，打制成浆，与黑蒜粉、罗望子浆、余甘子粉、食盐搅匀，文火焖煮至稠胶状，冷却至20-35℃，与浸泡酒液及其他剩余原料搅拌均质，即可。
2.一种如权利要求1所述的酒制奶香板鸭的加工方法，其特征在于包括以下步骤：
（1）、将黄精、蜡瓣花根、桃花、迷迭香、茯苓皮粉碎至20-40目，加6-10倍水煎煮2-3小时，过滤去渣，滤液超滤，加入除杂洗净的酸枣仁、兰香子，焖煮至稠状，磨制成浆，压滤去渣，得浆液；
（2）、将洗净除杂的净膛鸭，塞入去除椰汁、椰肉的新鲜罐状椰壳内，灌满营养液，密封静置4-6天，启封蒸制出香，取出净膛鸭，冲洗沥干，待用；
（3）、将浆液及其他剩余原料搅拌均匀，与摊开净膛鸭一并入锅，浸泡1-2小时，文火焖煮至浆液微干，取出整鸭，表面喷淋适量啤酒，烘烤至干香，即得。
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