CN104082768A - 一种茉莉花香的卤制凤爪及其制备方法 - Google Patents
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Abstract
一种茉莉花香的卤制凤爪，其特征在于由以下重量份的原料制成：鸡爪280~320、茉莉花20~30、冰糖8~10、白酒6~8、黑豆10~14、枸杞子4~5、生姜2~3、八角4~6、大豆油10~14、老母鸡汤30~40、大麦8~10、芍药6~8、花生米15~18、枇杷叶6~8、食用盐18~22、白醋10~14、助剂4~5和适量的水；本发明的凤爪是一种表面茉莉花香的卤制鸡爪，它是先将鸡爪焯水，放入特制的卤料中卤制，卤制的过程通过加热使得味道更易融入物料中，还有软化鸡爪的作用，使肉质更易吭食，最后放入蒸笼中熏蒸，不同的是用茉莉花等加水煎煮代替水产生蒸汽熏蒸鸡爪，旨在卤料味十足的鸡爪表层增添一股茉莉的清香，别有韵味，添加色少量白酒可以增添气味的渗透能力，熏蒸的过程也可以使得肉质更佳酥烂且不影响口感。
Description
技术领域
本发明是一种茉莉花香的卤制凤爪及其制备方法，属于食品中卤制鸡爪的加工工艺。
背景技术
茉莉花清香四溢，能够提取茉莉油，是制造香精的原料，茉莉油的身价很高，相当于黄金的价格，茉莉花、叶、根均可入药。茉莉花还可薰制茶叶，或蒸取汁液，可代替蔷薇露，地处江南的苏州、南京、杭州、金华等地长期以来都作为熏茶香料进行生产。在所有的“花香”里面，茉莉花无疑是最重要的——几乎没有一个日用香精里不包含茉莉花香气的，每一瓶香水、每一块香皂、每一盒化妆品都可以嗅闻到茉莉花的香味。不仅如此，茉莉花香气对合成香料工业还有一个巨大的贡献：数以百计的花香香料是从茉莉花的香气成分里发现的或是化学家模仿茉莉花的香味制造出来的——茉莉花的香气是花香中最“丰富多彩”的，其中包含有“恰到好处”的动物香、青香、药香、果香等。直到今日，解剖茉莉花的香气成分仍然不断有新的发现。许多有价值的新香料最早都是在茉莉花油里面发现的。茉莉花有“大花”“小花”之分，“大花”比“小花”小得多。小花茉莉的香气深受我国人民的喜爱，不单用于日用品的加香，还大量用于茶叶加香——茉莉花茶的生产量是没有任何一种加香茶叶可以同它相比的。用二氧化碳超临界萃取法得到的浸膏香气更加优秀，也更接近天然鲜花的香气，现已工业化生产。用纯净的酒精可以再从茉莉花浸膏里萃取出茉莉净油，更适合于日用香精的配制需要，因为茉莉花浸膏里面的蜡质不溶于酒精，会影响香精在许多领域里的应用。
茉莉花茶，在中国的花茶里，"可闻春天的气味”之美誉。茉莉花茶在绿茶的基础上加工而成，特别是高级茉莉花在加工的过程中其内质发生一定的理化作用，如茶叶中的多酚类物质、茶单宁在水湿条件下的分解，不溶于水的蛋白质降解成氨基酸，能减弱喝绿茶时的涩感，功能有所变化，其滋味鲜浓醇厚、更易上口，这也是北方喜爱喝茉莉花茶的原因的之一。各类茶叶其保健本质大同小异，各有特色，茉莉花茶除了具备绿茶的某些性能外，还具有很多绿茶所没有的保健作用，茉莉花茶有去寒邪、助理郁”是春季饮茶之上品。根据我国中医学及现代药理学对茶叶的保健功效研究认为茶叶苦、甘，性凉，人心、肝、脾、肺、肾、五经。《中药大辞典》中记载茉莉花有理气开郁、辟秽和中”的功效，并对痢疾、腹痛、结膜炎及疮毒等具有很好的消炎解毒的作用。常饮茉莉花，有清肝明目、生津止渴、祛痰治痢、通便利水、祛风解表、疗瘘、坚齿、益气力、降血压、强心、防龋防辐射损伤、抗癌、抗衰老之功效，使人延年益寿、身心健康。
发明内容
一种茉莉花香的卤制凤爪，其特征在于由以下重量份的原料制成：鸡爪280~320、茉莉花20~30、冰糖8~10、白酒6~8、黑豆10~14、枸杞子4~5、生姜2~3、八角4~6、大豆油10~14、老母鸡汤30~40、大麦8~10、芍药6~8、花生米15~18、枇杷叶6~8、食用盐18~22、白醋10~14、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：赶山鞭叶3~5、地骨皮6~8、生甘草根18~20、肉苁蓉5~7、乌梅核10~12、甘松7~9、枸杞子2~3、辣椒叶3~5、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50~70min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。
一种茉莉花香的卤制凤爪的制备方法，其特征在于包括以下几个步骤：
（1）先混合枸杞子、八角、生姜、大麦、花生米和黑豆，用煮沸的大豆油煎炸10~15min至表面焦黄，然后放入老母鸡汤、芍药、枇杷叶、食用盐、白醋、助剂及其它以下未涉及的剩余成分，补加水至液面高出物料12~15cm左右，煎煮60~70min后制成卤料；
（2）将鸡爪洗净后焯沸水去除血丝，放入（1）的卤料中煎煮至沸，转小火继续煮30~40min；
（3）混合茉莉花、冰糖和白酒，加水煮沸8~12min成汤用于代替蒸笼产生蒸汽的用水；
（4）将（2）卤制的鸡爪放入蒸笼，用（3）的汤汁煮沸产生的蒸汽熏蒸约30~45min，完成后取出凤爪即可。
发明中罕见物料介绍如下：
赶山鞭叶：金丝桃科多年生草本，叶含芳香油及单宁，民间将叶晒干代茶。
地骨皮：为茄科枸杞属植物枸杞的根皮，剥下根皮，晒干可入药，具有凉血除珍、清肺降火等功效。
肉苁蓉：列当科一种寄生在沙漠树木梭梭、红柳根部的寄生植物，具有极高的药用价值，是中国传统的名贵中药材，也是历代补肾壮阳类处方中使用频度最高的补益药物之一。
甘松：败酱科多年生草本，全株有强烈松脂样香气，药用是指本种甘松和宽叶甘松的根和根茎，有助于理气止痛、醒脾健胃的功效。
本发明的优点：本发明的凤爪是一种表面茉莉花香的卤制鸡爪，它是先将鸡爪焯水，放入特制的卤料中卤制，卤制的过程通过加热使得味道更易融入物料中，还有软化鸡爪的作用，使肉质更易吭食，最后放入蒸笼中熏蒸，不同的是用茉莉花等加水煎煮代替水产生蒸汽熏蒸鸡爪，旨在卤料味十足的鸡爪表层增添一股茉莉的清香，别有韵味，添加色少量白酒可以增添气味的渗透能力，熏蒸的过程也可以使得肉质更佳酥烂且不影响口感。
具体实施方式
一种茉莉花香的卤制凤爪，其特征在于由以下重量份的原料制成：鸡爪280~320g、茉莉花20~30g、冰糖8~10g、白酒6~8g、黑豆10~14g、枸杞子4~5g、生姜2~3g、八角4~6g、大豆油10~14g、老母鸡汤30~40g、大麦8~10g、芍药6~8g、花生米15~18g、枇杷叶6~8g、食用盐18~22g、白醋10~14g、助剂4~5g和适量的水；所述助剂由以下重量份的原料制成：赶山鞭叶3~5g、地骨皮6~8g、生甘草根18~20g、肉苁蓉5~7g、乌梅核10~12g、甘松7~9g、枸杞子2~3g、辣椒叶3~5g、玫瑰花苞6~8g、香芋粉20~25g、橄榄果肉15~18g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50~70min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。
一种茉莉花香的卤制凤爪的制备方法，其特征在于包括以下几个步骤：
（1）先混合枸杞子、八角、生姜、大麦、花生米和黑豆，用煮沸的大豆油煎炸10~15min至表面焦黄，然后放入老母鸡汤、芍药、枇杷叶、食用盐、白醋、助剂及其它以下未涉及的剩余成分，补加水至液面高出物料12~15cm左右，煎煮60~70min后制成卤料；
（2）将鸡爪洗净后焯沸水去除血丝，放入（1）的卤料中煎煮至沸，转小火继续煮30~40min；
（3）混合茉莉花、冰糖和白酒，加水煮沸8~12min成汤用于代替蒸笼产生蒸汽的用水；
（4）将（2）卤制的鸡爪放入蒸笼，用（3）的汤汁煮沸产生的蒸汽熏蒸约30~45min，完成后取出凤爪即可。
Claims (2)
1.一种茉莉花香的卤制凤爪，其特征在于由以下重量份的原料制成：鸡爪280~320、茉莉花20~30、冰糖8~10、白酒6~8、黑豆10~14、枸杞子4~5、生姜2~3、八角4~6、大豆油10~14、老母鸡汤30~40、大麦8~10、芍药6~8、花生米15~18、枇杷叶6~8、食用盐18~22、白醋10~14、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：赶山鞭叶3~5、地骨皮6~8、生甘草根18~20、肉苁蓉5~7、乌梅核10~12、甘松7~9、枸杞子2~3、辣椒叶3~5、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50~70min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所述一种茉莉花香的卤制凤爪的制备方法，其特征在于包括以下几个步骤：
（1）先混合枸杞子、八角、生姜、大麦、花生米和黑豆，用煮沸的大豆油煎炸10~15min至表面焦黄，然后放入老母鸡汤、芍药、枇杷叶、食用盐、白醋、助剂及其它以下未涉及的剩余成分，补加水至液面高出物料12~15cm左右，煎煮60~70min后制成卤料；
（2）将鸡爪洗净后焯沸水去除血丝，放入（1）的卤料中煎煮至沸，转小火继续煮30~40min；
（3）混合茉莉花、冰糖和白酒，加水煮沸8~12min成汤用于代替蒸笼产生蒸汽的用水；
（4）将（2）卤制的鸡爪放入蒸笼，用（3）的汤汁煮沸产生的蒸汽熏蒸约30~45min，完成后取出凤爪即可。
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| CN106666433A (zh) * | 2016-12-09 | 2017-05-17 | 重庆顺泰食品有限公司 | 一种薄荷卤制凤爪方法 |
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