CN104082759A - 一种熏蒸卤制凤爪及其制备方法 - Google Patents

一种熏蒸卤制凤爪及其制备方法 Download PDF

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CN104082759A
CN104082759A CN201410295447.6A CN201410295447A CN104082759A CN 104082759 A CN104082759 A CN 104082759A CN 201410295447 A CN201410295447 A CN 201410295447A CN 104082759 A CN104082759 A CN 104082759A
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parts
water
meat
bark
chicken claws
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王兵
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Hefei Huizhihuang Food Group Co Ltd
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Hefei Huizhihuang Food Group Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种熏蒸卤制凤爪,其特征在于由以下重量份的原料制成:生鸡脚250~280、蜂蜜10~12、椰肉14~16、枸杞叶4~6、红枣核6~8、南瓜藤7~10、山奈6~8、料酒10~12、松树皮50~60、百合14~18、艾叶8~10、桂皮10~12、八角4~6、食用盐20~24、豆瓣酱12~14、茅栗叶3~5、野山椒5~7、助剂4~5和适量的水;本发明的凤爪是连带鸡拐的部分,这一部分构造简单,肉质相对松软,很受欢迎,先加水煮沸,然后去除表面角质,用特制的煮水煮沸进行熏蒸,煮水是艾叶、松树皮等加水熬制而成,熏蒸后的鸡爪肉质蓬松、酥软,易于吭食且有一股木质醇香的特殊口感,最后用卤料煎煮并浸泡过夜完成,卤料是红枣核、桂皮、八角、料酒、山奈等熬制而成,用于卤制的调料,成品鸡爪肉质酥软好吃,易于消化,味道受各阶段人群喜爱。

Description

一种熏蒸南制凤爪及其制备方法
技术领域
[0001] 本发明是一种熏蒸卤制凤爪及其制备方法,属于食品中凤爪的加工工艺。
背景技术
[0002] 鸡的营养物质大部分为蛋白质和脂肪,吃多了会导致身体肥胖。鸡肉中欠缺钙、 铁、胡萝卜素、硫胺素、核黄素、尼克酸以及各种维生素和粗纤维,长期食用易导致身体亚健 康。
[0003] 科学调查认为,鸡肉食用量对人体,尤其是老年人、女性的健康有重大影响。
[0004] 营养学家指出,由于人们一天中会食用各种食物,平均起来,鸡肉中的胆固醇含量 最高。胆固醇会极大增加心脑血管疾病的诱发几率,如果老年人、女性每天都吃鸡肉,那么 势必会有多余的胆固醇存积在体内,这不但不利于健康,也会增加心脏病、脑血栓诱发的几 率。
[0005] 泡椒凤爪是近年来最为流行的小吃之一。以麻辣有滋、皮韧肉香而著称,泡椒凤爪 既能登大雅之堂,也为普通老百姓所喜爱。此款美食具有开胃生津、促进血液循环的功效, 制作过程比较讲究,这样才能使泡椒的劲辣味道沁入凤爪中。正宗的泡椒凤爪丰满洁白,咀 嚼时骨肉生香,具有很强的催味功效。
发明内容
[0006] -种熏蒸卤制凤爪,其特征在于由以下重量份的原料制成:生鸡脚250~280、蜂 蜜1(Γ12、椰肉14〜16、枸杞叶4飞、红枣核6〜8、南瓜藤疒10、山奈6〜8、料酒1(Γ12、松树皮 50〜60、百合14〜18、艾叶8〜10、桂皮10〜12、八角4〜6、食用盐20〜24、豆瓣酱12〜14、茅栗叶 3~5、野山椒5~7、助剂4~5和适量的水;所述助剂有以下重量份的原料制成:赶山鞭叶:Γ5、 地骨皮6〜8、生甘草根18〜20、肉苁蓉5〜7、乌梅核1(Γ12、甘松疒9、枸杞子2〜3、辣椒叶3、、 玫瑰花苞6~8、香芋粉20~25、橄榄果肉15~18和适量的水;制备方法是:(1)将生甘草的 根去皮后混合橄榄果肉,磨制匀浆;(2)混合赶山鞭叶、地骨皮、肉苁蓉、乌梅核、甘松、枸杞 子、辣椒叶和玫瑰花苞,加水至液面高出物料6~8cm,煎煮并熬制5(T70min至汤汁浓稠,过 滤汤汁;(3)混合(1)的匀浆和(2)的汤汁,加入香芋粉调匀,之后烘干后粉碎即得。
[0007] -种熏蒸卤制凤爪的制备方法,其特征在于包括以下几个步骤: (1) 切取鸡拐以下的部分,加水至恰好没过物料即可,煮沸6~10min,捞出后迅速过凉 水,去除表层角质; (2) 混合松树皮、百合和艾叶,加足量的水煮沸后焖2(T30min,用于熏蒸时提供蒸汽的 用水; (3) 将(1)所得鸡爪放入蒸笼,用(2)的沸水煎煮至沸产生的蒸汽进行熏蒸,持续 4(T50min至鸡爪肉质蓬松; (4) 混合蜂蜜、椰肉、枸杞叶、红枣核、南瓜藤、山奈、料酒、桂皮、八角、食用盐、豆瓣酱、 茅栗叶、野山椒、助剂及其它剩余成分,加水至没过物料KTl2cm,煎煮并熬制7(T80min,力口

Claims (2)

1. 一种熏蒸卤制凤爪,其特征在于由以下重量份的原料制成:生鸡脚25(Γ280、蜂蜜 1(Γ12、椰肉14〜16、枸杞叶4飞、红枣核6〜8、南瓜藤广10、山奈6〜8、料酒1(Γ12、松树皮 50〜60、百合14〜18、艾叶8〜10、桂皮10〜12、八角4〜6、食用盐20〜24、豆瓣酱12〜14、茅栗叶 3~5、野山椒5~7、助剂4~5和适量的水;所述助剂有以下重量份的原料制成:赶山鞭叶:Γ5、 地骨皮6〜8、生甘草根18〜20、肉苁蓉5〜7、乌梅核1(Γ12、甘松疒9、枸杞子2〜3、辣椒叶3、、 玫瑰花苞6~8、香芋粉20~25、橄榄果肉15~18和适量的水;制备方法是:(1)将生甘草的 根去皮后混合橄榄果肉,磨制匀浆;(2)混合赶山鞭叶、地骨皮、肉苁蓉、乌梅核、甘松、枸杞 子、辣椒叶和玫瑰花苞,加水至液面高出物料6~8cm,煎煮并熬制5(T70min至汤汁浓稠,过 滤汤汁;(3)混合(1)的匀浆和(2)的汤汁,加入香芋粉调匀,之后烘干后粉碎即得。
2. 根据权利要求1所述一种熏蒸卤制凤爪的制备方法,其特征在于包括以下几个步 骤: (1) 切取鸡拐以下的部分,加水至恰好没过物料即可,煮沸6~10min,捞出后迅速过凉 水,去除表层角质; (2) 混合松树皮、百合和艾叶,加足量的水煮沸后焖2(T30min,用于熏蒸时提供蒸汽的 用水; (3) 将(1)所得鸡爪放入蒸笼,用(2)的沸水煎煮至沸产生的蒸汽进行熏蒸,持续 4(T50min至鸡爪肉质蓬松; (4) 混合蜂蜜、椰肉、枸杞叶、红枣核、南瓜藤、山奈、料酒、桂皮、八角、食用盐、豆瓣酱、 茅栗叶、野山椒、助剂及其它剩余成分,加水至没过物料KTl2cm,煎煮并熬制7(T80min,力口 入(3)的鸡爪,继续煮沸2(T30min,然后过夜卤制,完成后捞出即可。
CN201410295447.6A 2014-06-27 2014-06-27 一种熏蒸卤制凤爪及其制备方法 Pending CN104082759A (zh)

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305267A (zh) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 一种清香味鸡爪及其制备方法
CN106901208A (zh) * 2017-04-28 2017-06-30 合肥绿益食品有限公司 大枣红豆鸡爪及其制备方法
CN107535869A (zh) * 2017-09-19 2018-01-05 黎小霞 一种鸡脚食品及其加工方法

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1196200A (zh) * 1998-05-07 1998-10-21 董以泉 一种糖熏鸡爪及其制备方法
CN103054062A (zh) * 2012-12-26 2013-04-24 浙江山水郎食品有限公司 一种卤香鸡爪的加工方法
CN103141801A (zh) * 2012-12-20 2013-06-12 黄宵 卤煮香料
CN103549471A (zh) * 2013-10-30 2014-02-05 重庆鲁渝立强食品有限公司 一种卤味全鸡的制备方法
CN103610099A (zh) * 2013-11-01 2014-03-05 界首市宏亮食品有限公司 一种五叶熏鸡的制作方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1196200A (zh) * 1998-05-07 1998-10-21 董以泉 一种糖熏鸡爪及其制备方法
CN103141801A (zh) * 2012-12-20 2013-06-12 黄宵 卤煮香料
CN103054062A (zh) * 2012-12-26 2013-04-24 浙江山水郎食品有限公司 一种卤香鸡爪的加工方法
CN103549471A (zh) * 2013-10-30 2014-02-05 重庆鲁渝立强食品有限公司 一种卤味全鸡的制备方法
CN103610099A (zh) * 2013-11-01 2014-03-05 界首市宏亮食品有限公司 一种五叶熏鸡的制作方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104305267A (zh) * 2014-10-11 2015-01-28 五河县鑫旺清真食品有限公司 一种清香味鸡爪及其制备方法
CN106901208A (zh) * 2017-04-28 2017-06-30 合肥绿益食品有限公司 大枣红豆鸡爪及其制备方法
CN107535869A (zh) * 2017-09-19 2018-01-05 黎小霞 一种鸡脚食品及其加工方法

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Application publication date: 20141008