CN104082768A - 一种茉莉花香的卤制凤爪及其制备方法 - Google Patents
一种茉莉花香的卤制凤爪及其制备方法 Download PDFInfo
- Publication number
- CN104082768A CN104082768A CN201410295151.4A CN201410295151A CN104082768A CN 104082768 A CN104082768 A CN 104082768A CN 201410295151 A CN201410295151 A CN 201410295151A CN 104082768 A CN104082768 A CN 104082768A
- Authority
- CN
- China
- Prior art keywords
- parts
- water
- chicken claws
- chinese
- leaf
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 240000005385 Jasminum sambac Species 0.000 title claims abstract 8
- 238000002360 preparation method Methods 0.000 title claims description 10
- 241000110634 Sarcocornia perennis Species 0.000 title abstract 11
- 235000007457 Jasminum sambac Nutrition 0.000 title abstract 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 27
- 235000014347 soups Nutrition 0.000 claims abstract description 22
- 244000241872 Lycium chinense Species 0.000 claims abstract description 20
- 235000015468 Lycium chinense Nutrition 0.000 claims abstract description 20
- 239000000463 material Substances 0.000 claims abstract description 18
- 235000013399 edible fruits Nutrition 0.000 claims abstract description 13
- 239000000203 mixture Substances 0.000 claims abstract description 13
- 238000009835 boiling Methods 0.000 claims abstract description 11
- 235000020097 white wine Nutrition 0.000 claims abstract description 9
- 239000002994 raw material Substances 0.000 claims abstract description 8
- 244000105624 Arachis hypogaea Species 0.000 claims abstract description 7
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 7
- 244000068988 Glycine max Species 0.000 claims abstract description 7
- 235000007340 Hordeum vulgare Nutrition 0.000 claims abstract description 7
- 240000005979 Hordeum vulgare Species 0.000 claims abstract description 7
- 244000170916 Paeonia officinalis Species 0.000 claims abstract description 7
- 235000006484 Paeonia officinalis Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000020232 peanut Nutrition 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000012424 soybean oil Nutrition 0.000 claims abstract description 7
- 239000003549 soybean oil Substances 0.000 claims abstract description 7
- 235000021419 vinegar Nutrition 0.000 claims abstract description 7
- 239000000052 vinegar Substances 0.000 claims abstract description 7
- 235000007265 Myrrhis odorata Nutrition 0.000 claims abstract description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims abstract description 6
- 235000010254 Jasminum officinale Nutrition 0.000 claims description 33
- 235000013555 soy sauce Nutrition 0.000 claims description 15
- 235000013547 stew Nutrition 0.000 claims description 15
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 13
- 241000287828 Gallus gallus Species 0.000 claims description 12
- 210000000078 claw Anatomy 0.000 claims description 12
- 235000018958 Gardenia augusta Nutrition 0.000 claims description 9
- 239000012752 auxiliary agent Substances 0.000 claims description 9
- 235000013305 food Nutrition 0.000 claims description 9
- 229910052736 halogen Inorganic materials 0.000 claims description 8
- 150000002367 halogens Chemical class 0.000 claims description 8
- 241000005787 Cistanche Species 0.000 claims description 7
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 claims description 7
- 239000011780 sodium chloride Substances 0.000 claims description 7
- 235000017060 Arachis glabrata Nutrition 0.000 claims description 6
- 235000010777 Arachis hypogaea Nutrition 0.000 claims description 6
- 235000018262 Arachis monticola Nutrition 0.000 claims description 6
- 235000002566 Capsicum Nutrition 0.000 claims description 6
- 240000008574 Capsicum frutescens Species 0.000 claims description 6
- 244000205754 Colocasia esculenta Species 0.000 claims description 6
- 235000006481 Colocasia esculenta Nutrition 0.000 claims description 6
- 240000007817 Olea europaea Species 0.000 claims description 6
- 239000001390 capsicum minimum Substances 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 5
- 230000008901 benefit Effects 0.000 claims description 4
- 239000008280 blood Substances 0.000 claims description 4
- 210000004369 blood Anatomy 0.000 claims description 4
- 240000004670 Glycyrrhiza echinata Species 0.000 claims description 3
- 235000001453 Glycyrrhiza echinata Nutrition 0.000 claims description 3
- 235000006200 Glycyrrhiza glabra Nutrition 0.000 claims description 3
- 235000017382 Glycyrrhiza lepidota Nutrition 0.000 claims description 3
- 239000012467 final product Substances 0.000 claims description 3
- 235000020035 kilju Nutrition 0.000 claims description 3
- 229940010454 licorice Drugs 0.000 claims description 3
- 238000002156 mixing Methods 0.000 claims description 3
- 238000010298 pulverizing process Methods 0.000 claims description 3
- 239000003205 fragrance Substances 0.000 abstract description 17
- 238000000034 method Methods 0.000 abstract description 7
- 239000000796 flavoring agent Substances 0.000 abstract description 6
- 235000019634 flavors Nutrition 0.000 abstract description 6
- 235000013372 meat Nutrition 0.000 abstract description 4
- 238000010438 heat treatment Methods 0.000 abstract description 2
- 238000010025 steaming Methods 0.000 abstract 2
- 240000004760 Pimpinella anisum Species 0.000 abstract 1
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 1
- 241000207840 Jasminum Species 0.000 description 31
- 244000269722 Thea sinensis Species 0.000 description 15
- 235000013616 tea Nutrition 0.000 description 11
- 239000003814 drug Substances 0.000 description 7
- 230000000694 effects Effects 0.000 description 6
- 235000009569 green tea Nutrition 0.000 description 4
- 230000035622 drinking Effects 0.000 description 3
- 238000004519 manufacturing process Methods 0.000 description 3
- 230000035943 smell Effects 0.000 description 3
- CURLTUGMZLYLDI-UHFFFAOYSA-N Carbon dioxide Chemical compound O=C=O CURLTUGMZLYLDI-UHFFFAOYSA-N 0.000 description 2
- LFQSCWFLJHTTHZ-UHFFFAOYSA-N Ethanol Chemical compound CCO LFQSCWFLJHTTHZ-UHFFFAOYSA-N 0.000 description 2
- 208000001848 dysentery Diseases 0.000 description 2
- 238000005516 engineering process Methods 0.000 description 2
- 239000010656 jasmine oil Substances 0.000 description 2
- 210000003734 kidney Anatomy 0.000 description 2
- 210000004185 liver Anatomy 0.000 description 2
- 239000002304 perfume Substances 0.000 description 2
- 230000001105 regulatory effect Effects 0.000 description 2
- 235000013599 spices Nutrition 0.000 description 2
- 210000000952 spleen Anatomy 0.000 description 2
- 238000005728 strengthening Methods 0.000 description 2
- LSHVYAFMTMFKBA-TZIWHRDSSA-N (-)-epicatechin-3-O-gallate Chemical group O([C@@H]1CC2=C(O)C=C(C=C2O[C@@H]1C=1C=C(O)C(O)=CC=1)O)C(=O)C1=CC(O)=C(O)C(O)=C1 LSHVYAFMTMFKBA-TZIWHRDSSA-N 0.000 description 1
- 206010000087 Abdominal pain upper Diseases 0.000 description 1
- RSWGJHLUYNHPMX-UHFFFAOYSA-N Abietic-Saeure Natural products C12CCC(C(C)C)=CC2=CCC2C1(C)CCCC2(C)C(O)=O RSWGJHLUYNHPMX-UHFFFAOYSA-N 0.000 description 1
- 206010010741 Conjunctivitis Diseases 0.000 description 1
- 208000020401 Depressive disease Diseases 0.000 description 1
- 241000196324 Embryophyta Species 0.000 description 1
- 206010016717 Fistula Diseases 0.000 description 1
- 241000832224 Hypericaceae Species 0.000 description 1
- 208000001953 Hypotension Diseases 0.000 description 1
- 206010062717 Increased upper airway secretion Diseases 0.000 description 1
- 206010061218 Inflammation Diseases 0.000 description 1
- 241001505409 Jasminum mesnyi Species 0.000 description 1
- 244000241838 Lycium barbarum Species 0.000 description 1
- 241001465754 Metazoa Species 0.000 description 1
- 241000308150 Orobanchaceae Species 0.000 description 1
- 206010033546 Pallor Diseases 0.000 description 1
- 235000000656 Rosa multiflora Nutrition 0.000 description 1
- 240000006066 Rosa rugosa Species 0.000 description 1
- 235000000659 Rosa rugosa Nutrition 0.000 description 1
- KHPCPRHQVVSZAH-HUOMCSJISA-N Rosin Natural products O(C/C=C/c1ccccc1)[C@H]1[C@H](O)[C@@H](O)[C@@H](O)[C@@H](CO)O1 KHPCPRHQVVSZAH-HUOMCSJISA-N 0.000 description 1
- 241001062472 Stokellia anisodon Species 0.000 description 1
- 241000792902 Valerianaceae Species 0.000 description 1
- 208000027418 Wounds and injury Diseases 0.000 description 1
- 230000003213 activating effect Effects 0.000 description 1
- 150000001413 amino acids Chemical class 0.000 description 1
- 230000003712 anti-aging effect Effects 0.000 description 1
- 230000001093 anti-cancer Effects 0.000 description 1
- 230000003471 anti-radiation Effects 0.000 description 1
- 238000013459 approach Methods 0.000 description 1
- 239000010692 aromatic oil Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 210000001124 body fluid Anatomy 0.000 description 1
- 239000010839 body fluid Substances 0.000 description 1
- 229910002092 carbon dioxide Inorganic materials 0.000 description 1
- 239000001569 carbon dioxide Substances 0.000 description 1
- 239000000496 cardiotonic agent Substances 0.000 description 1
- 230000002925 chemical effect Effects 0.000 description 1
- 235000009508 confectionery Nutrition 0.000 description 1
- 239000002537 cosmetic Substances 0.000 description 1
- 230000006378 damage Effects 0.000 description 1
- 238000000354 decomposition reaction Methods 0.000 description 1
- 238000002224 dissection Methods 0.000 description 1
- 230000003890 fistula Effects 0.000 description 1
- PCHJSUWPFVWCPO-UHFFFAOYSA-N gold Chemical compound [Au] PCHJSUWPFVWCPO-UHFFFAOYSA-N 0.000 description 1
- 239000010931 gold Substances 0.000 description 1
- 229910052737 gold Inorganic materials 0.000 description 1
- 230000036541 health Effects 0.000 description 1
- 208000021822 hypotensive Diseases 0.000 description 1
- 230000001077 hypotensive effect Effects 0.000 description 1
- 230000004054 inflammatory process Effects 0.000 description 1
- 208000014674 injury Diseases 0.000 description 1
- 239000001675 jasminum grandiflorum l. oil Substances 0.000 description 1
- 210000004072 lung Anatomy 0.000 description 1
- 201000003102 mental depression Diseases 0.000 description 1
- 230000004630 mental health Effects 0.000 description 1
- 230000003071 parasitic effect Effects 0.000 description 1
- 230000001717 pathogenic effect Effects 0.000 description 1
- 230000000149 penetrating effect Effects 0.000 description 1
- 208000026435 phlegm Diseases 0.000 description 1
- 230000000704 physical effect Effects 0.000 description 1
- 150000008442 polyphenolic compounds Chemical class 0.000 description 1
- 235000013824 polyphenols Nutrition 0.000 description 1
- 239000000047 product Substances 0.000 description 1
- 230000017854 proteolysis Effects 0.000 description 1
- 238000010791 quenching Methods 0.000 description 1
- 239000000779 smoke Substances 0.000 description 1
- 239000000344 soap Substances 0.000 description 1
- 210000002784 stomach Anatomy 0.000 description 1
- 238000000194 supercritical-fluid extraction Methods 0.000 description 1
- 235000018553 tannin Nutrition 0.000 description 1
- 229920001864 tannin Polymers 0.000 description 1
- 239000001648 tannin Substances 0.000 description 1
- 230000035922 thirst Effects 0.000 description 1
- 239000003053 toxin Substances 0.000 description 1
- 231100000765 toxin Toxicity 0.000 description 1
- KHPCPRHQVVSZAH-UHFFFAOYSA-N trans-cinnamyl beta-D-glucopyranoside Natural products OC1C(O)C(O)C(CO)OC1OCC=CC1=CC=CC=C1 KHPCPRHQVVSZAH-UHFFFAOYSA-N 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition 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
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
- A23L27/10—Natural spices, flavouring agents or condiments; Extracts thereof
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Botany (AREA)
- Seasonings (AREA)
- Seeds, Soups, And Other Foods (AREA)
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。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410295151.4A CN104082768A (zh) | 2014-06-27 | 2014-06-27 | 一种茉莉花香的卤制凤爪及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410295151.4A CN104082768A (zh) | 2014-06-27 | 2014-06-27 | 一种茉莉花香的卤制凤爪及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104082768A true CN104082768A (zh) | 2014-10-08 |
Family
ID=51630616
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410295151.4A Pending CN104082768A (zh) | 2014-06-27 | 2014-06-27 | 一种茉莉花香的卤制凤爪及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104082768A (zh) |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305268A (zh) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | 一种葡萄干鸡爪及其制备方法 |
| 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 |
| CN104305269A (zh) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | 一种菊花香味鸡爪及其制备方法 |
| CN104323299A (zh) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | 一种果香味鸡爪及其制备方法 |
| CN104323298A (zh) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | 一种木瓜鸡爪及其制备方法 |
| CN104366530A (zh) * | 2014-10-11 | 2015-02-25 | 五河县鑫旺清真食品有限公司 | 一种柠檬味鸡爪及其制备方法 |
| CN104366531A (zh) * | 2014-10-11 | 2015-02-25 | 五河县鑫旺清真食品有限公司 | 一种竹香味鸡爪及其制备方法 |
| CN104783199A (zh) * | 2015-03-23 | 2015-07-22 | 金艳萍 | 豆浆风味醋泡椒凤爪及其制备方法 |
| 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 |
| CN106690097A (zh) * | 2016-12-13 | 2017-05-24 | 重庆顺泰食品有限公司 | 一种薄荷卤制凤爪 |
| CN111955571A (zh) * | 2020-09-04 | 2020-11-20 | 南京茶小咖餐饮管理有限公司 | 一种沁人心脾的凤梨果啤茶制作方法 |
Citations (6)
| 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 |
| CN1535613A (zh) * | 2003-04-03 | 2004-10-13 | 尹玉芬 | 风味凤爪 |
| CN103054061A (zh) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | 一种泡椒鸡爪及其加工方法 |
| CN103584144A (zh) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | 一种红豆鸡爪及其制备方法 |
| CN103689643A (zh) * | 2013-12-23 | 2014-04-02 | 肖刚 | 一种家庭制作泡椒凤爪的方法 |
| CN103734758A (zh) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | 一种五香卤牛肉及其加工方法 |
-
2014
- 2014-06-27 CN CN201410295151.4A patent/CN104082768A/zh active Pending
Patent Citations (6)
| 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 |
| CN1535613A (zh) * | 2003-04-03 | 2004-10-13 | 尹玉芬 | 风味凤爪 |
| CN103054061A (zh) * | 2012-12-26 | 2013-04-24 | 安徽兴程食品有限责任公司 | 一种泡椒鸡爪及其加工方法 |
| CN103584144A (zh) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | 一种红豆鸡爪及其制备方法 |
| CN103734758A (zh) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | 一种五香卤牛肉及其加工方法 |
| CN103689643A (zh) * | 2013-12-23 | 2014-04-02 | 肖刚 | 一种家庭制作泡椒凤爪的方法 |
Cited By (11)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104305268A (zh) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | 一种葡萄干鸡爪及其制备方法 |
| 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 |
| CN104305269A (zh) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | 一种菊花香味鸡爪及其制备方法 |
| CN104323299A (zh) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | 一种果香味鸡爪及其制备方法 |
| CN104323298A (zh) * | 2014-10-11 | 2015-02-04 | 五河县鑫旺清真食品有限公司 | 一种木瓜鸡爪及其制备方法 |
| CN104366530A (zh) * | 2014-10-11 | 2015-02-25 | 五河县鑫旺清真食品有限公司 | 一种柠檬味鸡爪及其制备方法 |
| CN104366531A (zh) * | 2014-10-11 | 2015-02-25 | 五河县鑫旺清真食品有限公司 | 一种竹香味鸡爪及其制备方法 |
| CN104783199A (zh) * | 2015-03-23 | 2015-07-22 | 金艳萍 | 豆浆风味醋泡椒凤爪及其制备方法 |
| 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 |
| CN106690097A (zh) * | 2016-12-13 | 2017-05-24 | 重庆顺泰食品有限公司 | 一种薄荷卤制凤爪 |
| CN111955571A (zh) * | 2020-09-04 | 2020-11-20 | 南京茶小咖餐饮管理有限公司 | 一种沁人心脾的凤梨果啤茶制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN104082768A (zh) | 一种茉莉花香的卤制凤爪及其制备方法 | |
| CN102907526B (zh) | 一种五叶茶及其制备方法 | |
| CN104082767A (zh) | 一种可可香味凤爪及其制备方法 | |
| CN105077463B (zh) | 一种金线莲保健饮料及其制备方法 | |
| CN104082760A (zh) | 一种橘香味虎皮凤爪及其制备方法 | |
| JP2011103810A (ja) | 自然健康茶及びその製造方法 | |
| CN103627607A (zh) | 一种双蛇养生酒及其制备方法 | |
| KR100913448B1 (ko) | 석창포 잎을 이용한 차 및 그 제조방법 | |
| CN105166950A (zh) | 一种香仙鲜保健兔肉及其制备方法 | |
| CN104082774A (zh) | 一种奶香味卤鸡爪及其制备方法 | |
| KR20210001099A (ko) | 이취가 제거된 한방재료 추출액의 제조방법 | |
| CN104082770A (zh) | 一种鸭汤卤制的凤爪及其制备方法 | |
| CN102239945A (zh) | 一种原味荷叶茶饮料的生产方法 | |
| CN103798856A (zh) | 一种茶香花生及其制备方法 | |
| CN104522768B (zh) | 一种香茅系列饮料及其制备方法 | |
| KR102202852B1 (ko) | 전통 쌍화차의 제조방법 및 이를 이용하여 제조한 전통 쌍화차 | |
| CN104082759A (zh) | 一种熏蒸卤制凤爪及其制备方法 | |
| CN104397691A (zh) | 一种刺梨火棘茶汤冲剂及其加工方法 | |
| CN104082762A (zh) | 一种海鲜味卤制凤爪及其制备方法 | |
| CN104911070A (zh) | 一种枸杞料酒的制备方法 | |
| CN104719544A (zh) | 松针袋泡茶的制作方法 | |
| KR20040007168A (ko) | 조성물 그 기능성메주를 만드는 제조방법 | |
| CN103583967A (zh) | 一种健胃益寿挂面及其制备方法 | |
| CN104082758A (zh) | 一种易消化的熏制凤爪及其制备方法 | |
| CN106173021A (zh) | 一种暖胃麦香苦荞茶饮及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141008 |
|
| RJ01 | Rejection of invention patent application after publication |