CN104082769A - 一种蜜香卤鹅及其制备方法 - Google Patents
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
一种蜜香卤鹅，其特征在于由以下重量份的原料制成：鹅肉500~550、蜂蜜30~40、柚子皮50~65、柠檬汁10~12、薰衣草14~17、桑树根10~14、橘核5~8、八角8~10、红辣椒7~10、白芝麻4~6、海苔6~8、酱油8~12、糯米7~9、葱末3~4、食盐12~15、蒜子8~10、白酒5~7、助剂4~5和适量的水；本发明的卤鹅精选上等鹅肉，先放于高压锅炖烂，再卤制，最后熏制而成，炖烂后的鹅肉酥软可口，在卤制过程中更易入味，划上小口有利于味道更进一步，这里用棉线捆绑，使得肉质不至于太烂，保证入口爽口有嚼劲，用柚子皮、混合蜂蜜、白酒等加水煮沸熏制鹅肉，可以让鹅肉表层有一股蜂蜜醇香，白酒中的酒精挥发效果好、渗透能力强，可以将蜜香更容易的与鹅肉结合，口味独特且不油腻，有劲道但不僵硬。
Description
技术领域
本发明是一种蜜香卤鹅及其制备方法，属于食品中肉类的工艺技术领域。
背景技术
鹅肉含有人体生长发育所必需的各种氨基酸，其组成接近人体所需氨基酸的比例，从生物学价值上来看，鹅肉是全价蛋白质，优质蛋白质。鹅肉中的脂肪含量较低，仅比鸡肉高一点，比其他肉要低得多。鹅肉不仅脂肪含量低，而且品质好，不饱和脂肪酸的含量高，特别是亚麻酸含量均超过其他肉类，对人体健康有利。鹅肉脂肪的熔点亦很低，质地柔软，容易被人体消化吸收。
鹅是鸟纲雁形目鸭科动物的一种。鹅是食草动物，鹅肉是理想的高蛋白、低脂肪、低胆固醇的营养健康食品。鹅肉含蛋白质，钙，磷，还含有钾、钠等十多种微量元素。
鹅肉为鸭科动物鹅的肉。鹅浑身是宝，鹅翅、鹅蹼、鹅舌、鹅肠、鹅肫是餐桌上的美味佳肴；鹅油、鹅胆、鹅血是食品工业、医药工业的主要的原料；鹅肝营养丰富，鲜嫩味美，可促进食欲，是世界三大美味营养食品，被称为“人体软黄金”。
鹅肉营养丰富，富含人体必需的多种氨基酸、蛋白质、多种维生素、烟酸、糖、微量元素，并且脂肪含量很低，不饱和脂肪酸含量高，对人体健康十分有利。鹅肉的蛋白质含量很高，根据测定，其含量比鸭肉、鸡肉、牛肉、猪肉都高，赖氨酸含量比肉仔鸡高。同时鹅肉作为绿色食品于2002年被联合国粮农组织列为21世纪重点发展的绿色食品之一。中医理论认为鹅肉味甘平，有补阴益气、暖胃开津、祛风湿防衰老之效，是中医食疗的上品。具有益气补虚、和胃止渴、止咳化痰，解铅毒等作用。适宜身体虚弱．气血不足，营养不良之人食用。补虚益气，暖胃生津。凡经常口渴、乏力、气短、食欲不振者，可常喝鹅汤，吃鹅肉，这样既可补充老年糖尿病患者营养，又可控制病情发展，还可治疗和预防咳嗽等病症，尤其对治疗感冒、急慢性气管炎、慢性肾炎、老年浮肿、肺气肿、哮喘、痰壅有良效，特别适合在冬季进补。
发明内容
一种蜜香卤鹅，其特征在于由以下重量份的原料制成：鹅肉500~550、蜂蜜30~40、柚子皮50~65、柠檬汁10~12、薰衣草14~17、桑树根10~14、橘核5~8、八角8~10、红辣椒7~10、白芝麻4~6、海苔6~8、酱油8~12、糯米7~9、葱末3~4、食盐12~15、蒜子8~10、白酒5~7、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、凤梨皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、凤梨皮、水龙胆草、马蔺根、玉竹、葛根，加入2~3倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种蜜香卤鹅的制备方法，其特征在于包括以下几个步骤：
（1）调料的制备：先将红辣椒、糯米和白芝麻混合爆炒6~8min炸香，再混合薰衣草、桑树根、橘核、八角、海苔、酱油、葱末、食盐、蒜子、助剂及其它以下未涉及的剩余成分，加水至没过物料10~12cm，煎煮50~70min；
（2）取鹅肉先放于高压锅中加水煮炖40~50min至酥烂，捞出迅速过凉水并划上入味小口，用棉线捆绑并收紧，放入（1）的调料中浸泡过夜；
（3）取柚子皮表层0.8~1.2cm厚的部分搅烂，加入蜂蜜、白酒、柠檬汁和足量的水，烧开产生蒸汽用于蒸笼中的蒸汽；
（4）将（2）所得的鹅肉放入蒸笼中，用（3）所述的蒸汽熏蒸40~50min，完成后拆线即可。
发明中的不常用用料解释如下：
金发草：禾本科多年生草本，秋季采收，洗净，鲜用或晒干，有清热，利湿的功效。
杠板归：蓼科一年生攀援草本，全草(杠板归)：酸，凉，清热解毒，利尿消肿，有抗菌、抗病毒功效。
水龙胆草：唇形科多年生半木质草本，全草可入药，夏、秋季采收，洗净，鲜用或扎把晒干。
马蔺根：鸢尾科植物马蔺的根，具有清热、解毒等功效。
本发明的优点：本发明的卤鹅精选上等鹅肉，先放于高压锅炖烂，再卤制，最后熏制而成，炖烂后的鹅肉酥软可口，在卤制过程中更易入味，划上小口有利于味道更进一步，这里用棉线捆绑，使得肉质不至于太烂，保证入口爽口有嚼劲，用柚子皮、混合蜂蜜、白酒等加水煮沸熏制鹅肉，可以让鹅肉表层有一股蜂蜜醇香，白酒中的酒精挥发效果好、渗透能力强，可以将蜜香更容易的与鹅肉结合，口味独特且不油腻，有劲道但不僵硬。
具体实施方式
一种蜜香卤鹅，其特征在于由以下重量份的原料制成：鹅肉500~550g、蜂蜜30~40g、柚子皮50~65g、柠檬汁10~12g、薰衣草14~17g、桑树根10~14g、橘核5~8g、八角8~10g、红辣椒7~10g、白芝麻4~6g、海苔6~8g、酱油8~12g、糯米7~9g、葱末3~4g、食盐12~15g、蒜子8~10g、白酒5~7g、助剂4~5g和适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5g、金发草4~6g、山茶花4~6g、杠板归5.5~7g、黄瓜子2~3g、凤梨皮7~9g、水龙胆草4~5g、马蔺根3~4.5g、杏仁粉10~14g、玉竹2~4g、葛根4~6g和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、凤梨皮、水龙胆草、马蔺根、玉竹、葛根，加入2~3倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种蜜香卤鹅的制备方法，其特征在于包括以下几个步骤：
（1）调料的制备：先将红辣椒、糯米和白芝麻混合爆炒6~8min炸香，再混合薰衣草、桑树根、橘核、八角、海苔、酱油、葱末、食盐、蒜子、助剂及其它以下未涉及的剩余成分，加水至没过物料10~12cm，煎煮50~70min；
（2）取鹅肉先放于高压锅中加水煮炖40~50min至酥烂，捞出迅速过凉水并划上入味小口，用棉线捆绑并收紧，放入（1）的调料中浸泡过夜；
（3）取柚子皮表层0.8~1.2cm厚的部分搅烂，加入蜂蜜、白酒、柠檬汁和足量的水，烧开产生蒸汽用于蒸笼中的蒸汽；
（4）将（2）所得的鹅肉放入蒸笼中，用（3）所述的蒸汽熏蒸40~50min，完成后拆线即可。
Claims (2)
1.一种蜜香卤鹅，其特征在于由以下重量份的原料制成：鹅肉500~550、蜂蜜30~40、柚子皮50~65、柠檬汁10~12、薰衣草14~17、桑树根10~14、橘核5~8、八角8~10、红辣椒7~10、白芝麻4~6、海苔6~8、酱油8~12、糯米7~9、葱末3~4、食盐12~15、蒜子8~10、白酒5~7、助剂4~5和适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、凤梨皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、凤梨皮、水龙胆草、马蔺根、玉竹、葛根，加入2~3倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
2.根据权利要求1所述一种蜜香卤鹅的制备方法，其特征在于包括以下几个步骤：
（1）调料的制备：先将红辣椒、糯米和白芝麻混合爆炒6~8min炸香，再混合薰衣草、桑树根、橘核、八角、海苔、酱油、葱末、食盐、蒜子、助剂及其它以下未涉及的剩余成分，加水至没过物料10~12cm，煎煮50~70min；
（2）取鹅肉先放于高压锅中加水煮炖40~50min至酥烂，捞出迅速过凉水并划上入味小口，用棉线捆绑并收紧，放入（1）的调料中浸泡过夜；
（3）取柚子皮表层0.8~1.2cm厚的部分搅烂，加入蜂蜜、白酒、柠檬汁和足量的水，烧开产生蒸汽用于蒸笼中的蒸汽；
（4）将（2）所得的鹅肉放入蒸笼中，用（3）所述的蒸汽熏蒸40~50min，完成后拆线即可。
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| CN105124636A (zh) * | 2015-07-28 | 2015-12-09 | 张君 | 一种调味肉制品及其制作方法 |
| CN107125603A (zh) * | 2017-04-28 | 2017-09-05 | 合肥绿益食品有限公司 | 蜂蜜酸奶猪肉干及其制备方法 |
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