CN104082761A - 一种香辣卤猪蹄及其制备方法 - Google Patents
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Abstract
一种香辣卤猪蹄，其特征在于由以下重量份的原料制成：猪蹄600~800、薰衣草20~25、茉莉花苞10~12、葡萄酒15~18、甘草6~8、红辣椒10~14、黑芝麻4~5、扁豆花3~4、食用盐15~18、生姜片10~14、冰糖5~7、桂皮20~25、菜籽油12~14、花椒6~8、助剂4~5和适量的水；本发明是一种香辣的卤制猪蹄，先是将猪蹄放入高压锅中加水煮烂，过凉水，划上入味的小口，放入特制的卤料中卤制，最后熏蒸完成，卤料是先油炸爆香后加水煎煮而成，步骤简单不用多说，需要注意的是：猪蹄肉质板结，经络很多，不易吭食，这里是将其放入高压锅中炖烂的，但是为防止卤制时浸泡会造成肉质的糜烂和松软，这里特地用棉线捆扎，保证卤制时肉质的紧绷，最后的熏制也别出心裁，在产生蒸汽的用水中加入薰衣草、茉莉等使得熏制后的卤猪蹄，表面干爽，清香诱人，肉质易嚼而不松软。
Description
技术领域
本发明是一种香辣卤猪蹄及其制备方法，属于食品中卤制猪蹄的加工工艺。
背景技术
猪蹄是指猪的脚部（蹄）和小腿，在中国又叫元蹄，在华人世界中，猪蹄是猪常被人食用的部位之一，有多种不同的烹调作法。猪蹄含有丰富的胶原蛋白质，脂肪含量也比肥肉低。它能防治皮肤干瘪起皱、增强皮肤弹性和韧性，对延缓衰老和促进儿童生长发育都具有特殊意义。为此，人们把猪蹄称为“美容食品” 和“类似于熊掌的美味佳肴”。
中医认为，猪蹄性平，味甘咸。具有补虚弱，填肾精，健采膝等功能。现代营养学研究表明，猪蹄中含有较多的蛋白质、脂肪和碳水化合物，并含有钙、磷、镁、铁以及维生素A、D、E、K等有益成分。它含有丰富的胶原蛋白质，对老年人神经衰弱(失眠)等有良好的治疗作用。
猪蹄中的胶原蛋白由众多的氨基酸组成，而每三个氨基酸中有一个甘氨酸。食入猪蹄后，在人体小肠中胶原蛋白可被消化为大量甘氨蛋白酸，这些氨酸不仅能在人体内参与合成胶原，而且它在大脑细胞中是一种中枢神经抑制性递质，能产生对中枢神经的镇静作用。因此，食用猪蹄有利于减轻中枢神经过度兴奋，对焦虑状态及神经衰弱、失眠等也有改善作用。另外，甘氨酸也存在于人体脊髓的中间神经元之中，当中间神经元遭受破坏时，补给甘氨酸是必要的。甘氨酸能够抑制脊髓运动神经元和中间神经元的兴奋性，并可引起脊髓神经元的超级化。所以，食用富含甘氨酸的猪蹄对调整正常的次神经元的功能活动有积极作用。由于猪蹄中所含的甘氨酸对中枢神经有镇静作用，人们还发现，有的人时常小腿抽筋或麻木，还有某些药物引起的痉挛现象，常吃猪蹄汤也有一定治疗和缓解作用。
发明内容
一种香辣卤猪蹄，其特征在于由以下重量份的原料制成：猪蹄600~800、薰衣草20~25、茉莉花苞10~12、葡萄酒15~18、甘草6~8、红辣椒10~14、黑芝麻4~5、扁豆花3~4、食用盐15~18、生姜片10~14、冰糖5~7、桂皮20~25、菜籽油12~14、花椒6~8、助剂4~5和适量的水；所述的助剂由以下重量份的原料制成：春根藤6~8、凤梨皮14~17、松球12~14、栀子花5~7、天文草5~6、红木香5~7、荷莲豆菜3~4、板栗粉15~18、橘皮3~5、荷叶4~6和适量的水；制备方法是：（1）混合春根藤、天文草、红木香、荷莲豆菜、橘皮和栀子花，加3~4倍于总体积的水，煎煮40~50min至汤汁浓稠，过滤下汤汁；（2）取板栗粉，加入（1）的汤汁适量，搅拌成糊面状即可，不可有多余积水；（3）混合凤梨皮、松球和荷叶，加水至液面高出物料5~7cm，煮沸持续20~30min，其中将（2）的糊面以开口容器盛放一同放入，起到熏蒸的效果，期间搅拌2~3次，完成后取出糊面烘干后粉碎即得。
一种香辣卤猪蹄的制备方法，其特征在于包括以下几个步骤：
（1）混合红辣椒、黑芝麻、生姜片和花椒，先用加热预沸的菜籽油煎炸4~8min炸香，再加入甘草、扁豆花、冰糖、食用盐、桂皮、助剂及其它以下未涉及的剩余成分，加水至液面高出物料14~16cm左右，煎煮20~30min成卤料；
（2）猪蹄先用高压锅加水炖烂，迅速过凉水，划上入味小口，以棉线捆扎并收紧，放入（1）的卤料中煮沸，然后浸泡过夜；
（3）混合薰衣草、茉莉花苞、葡萄酒和足量的水，煮沸并持续10~15min成汤，用于代替蒸笼中产生蒸汽的用水；
（4）将（2）的猪蹄放入蒸笼，以（3）的汤料加热至沸产生的蒸汽熏蒸20~30min，完成后拆线即可。
发明中不常见用料介绍如下：
春根藤：为防己科植物中华青牛胆的茎，全年可采砍，取其地上部分，除去嫩枝及叶，切段，晒干可药用，有祛风化湿、活血通络、舒筋壮骨、入肝肾经等功效。
红木香：是五味子科长梗南五味子的根或根皮，晒干或剥取根皮晒干后使用，气香，味苦，主要用于行气，活血，止痛等方面。
天文草：为菊科千日菊属拟千日菊，全草药用，全年可采，鲜用或晒干，味辛性温无毒，内服可散气解毒、外用有消肿止痛的功效。
荷莲豆菜：为石竹科植物荷莲豆单的全草，夏季采全草，晒干或鲜用，含抗白血病物质荷莲豆素，有清热利湿、活血解毒等功效。
本发明的优点：本发明是一种香辣的卤制猪蹄，先是将猪蹄放入高压锅中加水煮烂，过凉水，划上入味的小口，放入特制的卤料中卤制，最后熏蒸完成，卤料是先油炸爆香后加水煎煮而成，步骤简单不用多说，需要注意的是：猪蹄肉质板结，经络很多，不易吭食，这里是将其放入高压锅中炖烂的，但是为防止卤制时浸泡会造成肉质的糜烂和松软，这里特地用棉线捆扎，保证卤制时肉质的紧绷，最后的熏制也别出心裁，在产生蒸汽的用水中加入薰衣草、茉莉等使得熏制后的卤猪蹄，表面干爽，清香诱人，肉质易嚼而不松软。
具体实施方式
一种香辣卤猪蹄，其特征在于由以下重量份的原料制成：猪蹄600~800g、薰衣草20~25g、茉莉花苞10~12g、葡萄酒15~18g、甘草6~8g、红辣椒10~14g、黑芝麻4~5g、扁豆花3~4g、食用盐15~18g、生姜片10~14g、冰糖5~7g、桂皮20~25g、菜籽油12~14g、花椒6~8g、助剂4~5g和适量的水；所述的助剂由以下重量份的原料制成：春根藤6~8g、凤梨皮14~17g、松球12~14g、栀子花5~7g、天文草5~6g、红木香5~7g、荷莲豆菜3~4g、板栗粉15~18g、橘皮3~5g、荷叶4~6g和适量的水；制备方法是：（1）混合春根藤、天文草、红木香、荷莲豆菜、橘皮和栀子花，加3~4倍于总体积的水，煎煮40~50min至汤汁浓稠，过滤下汤汁；（2）取板栗粉，加入（1）的汤汁适量，搅拌成糊面状即可，不可有多余积水；（3）混合凤梨皮、松球和荷叶，加水至液面高出物料5~7cm，煮沸持续20~30min，其中将（2）的糊面以开口容器盛放一同放入，起到熏蒸的效果，期间搅拌2~3次，完成后取出糊面烘干后粉碎即得。
一种香辣卤猪蹄的制备方法，其特征在于包括以下几个步骤：
（1）混合红辣椒、黑芝麻、生姜片和花椒，先用加热预沸的菜籽油煎炸4~8min炸香，再加入甘草、扁豆花、冰糖、食用盐、桂皮、助剂及其它以下未涉及的剩余成分，加水至液面高出物料14~16cm左右，煎煮20~30min成卤料；
（2）猪蹄先用高压锅加水炖烂，迅速过凉水，划上入味小口，以棉线捆扎并收紧，放入（1）的卤料中煮沸，然后浸泡过夜；
（3）混合薰衣草、茉莉花苞、葡萄酒和足量的水，煮沸并持续10~15min成汤，用于代替蒸笼中产生蒸汽的用水；
（4）将（2）的猪蹄放入蒸笼，以（3）的汤料加热至沸产生的蒸汽熏蒸20~30min，完成后拆线即可。
Claims (2)
1.一种香辣卤猪蹄，其特征在于由以下重量份的原料制成：猪蹄600~800、薰衣草20~25、茉莉花苞10~12、葡萄酒15~18、甘草6~8、红辣椒10~14、黑芝麻4~5、扁豆花3~4、食用盐15~18、生姜片10~14、冰糖5~7、桂皮20~25、菜籽油12~14、花椒6~8、助剂4~5和适量的水；所述的助剂由以下重量份的原料制成：春根藤6~8、凤梨皮14~17、松球12~14、栀子花5~7、天文草5~6、红木香5~7、荷莲豆菜3~4、板栗粉15~18、橘皮3~5、荷叶4~6和适量的水；制备方法是：（1）混合春根藤、天文草、红木香、荷莲豆菜、橘皮和栀子花，加3~4倍于总体积的水，煎煮40~50min至汤汁浓稠，过滤下汤汁；（2）取板栗粉，加入（1）的汤汁适量，搅拌成糊面状即可，不可有多余积水；（3）混合凤梨皮、松球和荷叶，加水至液面高出物料5~7cm，煮沸持续20~30min，其中将（2）的糊面以开口容器盛放一同放入，起到熏蒸的效果，期间搅拌2~3次，完成后取出糊面烘干后粉碎即得。
2.根据权利要求1所述一种香辣卤猪蹄的制备方法，其特征在于包括以下几个步骤：
（1）混合红辣椒、黑芝麻、生姜片和花椒，先用加热预沸的菜籽油煎炸4~8min炸香，再加入甘草、扁豆花、冰糖、食用盐、桂皮、助剂及其它以下未涉及的剩余成分，加水至液面高出物料14~16cm左右，煎煮20~30min成卤料；
（2）猪蹄先用高压锅加水炖烂，迅速过凉水，划上入味小口，以棉线捆扎并收紧，放入（1）的卤料中煮沸，然后浸泡过夜；
（3）混合薰衣草、茉莉花苞、葡萄酒和足量的水，煮沸并持续10~15min成汤，用于代替蒸笼中产生蒸汽的用水；
（4）将（2）的猪蹄放入蒸笼，以（3）的汤料加热至沸产生的蒸汽熏蒸20~30min，完成后拆线即可。
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