CN104082770A - 一种鸭汤卤制的凤爪及其制备方法 - Google Patents
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Abstract
一种鸭汤卤制的凤爪，其特征在于由以下重量份的原料制成：鸡爪280~300、荷叶15~18、菊花7~9、柠檬醋10~14、鸭汤100~120、味精4~6、食用盐15~18、酱油10~12、桂皮粉3~4、辣椒粉2~3、丁香6~8、丹参5~7、桑树皮10~12、番茄汁13~15、竹叶兰6~8、川椒5~7、助剂4~5和适量的水；本发明的凤爪是一种兼具凉性的食品，它是先将鸡爪熨烫后剥去表层的角质，再放入特质的卤料中煎煮卤制入味，卤料是盐、丁香、辣椒粉、桑树皮等混合老鸭汤、番茄汁和助剂加水煎煮制成，老鸭汤是民间滋补的补品，也是一种灵药，这里运用成调料也缘于其不俗的口感和味道，最后通过熏蒸完成，熏蒸用的水是荷叶及菊花等混合加水煎煮制得，旨在熏蒸后鸡爪表层会有一股淡淡的荷之清香，别有韵味。
Description
技术领域
本发明是一种鸭汤卤制的凤爪及其制备方法，属于食品中凤爪的加工工艺。
背景技术
老鸭汤，是安徽沿江的汉族传统名菜，也是重庆菜的一种，汤汁澄清香醇，滋味鲜美，鸭脂黄亮，肉酥烂鲜醇，一种集美食养生，传统滋补，民间食疗为一体的大众消费型汤锅食品。“老鸭汤”以其汤鲜味美、老鸭皮糯肉耙、萝卜酸香爽口、具有独特的风味，令人常食不腻。不管是男女老少、天南地北、春夏秋冬、一年四季都能食用。
大暑宜食老鸭汤，由于夏季气候炎热而又多雨，暑热夹湿，常使人脾胃受困，食欲不振。因此需要用饮食来调补，增加营养物质的摄入，达到祛暑消疲的目的。营养物质应以清淡、滋阴食品为主，即“清补”。老鸭就是暑天的清补佳品，它不仅营养丰富，而且因其常年在水中生活，性偏凉，有滋五脏之阳、清虚劳之热、补血行水、养胃生津的功效。
我国古代医学对鸭作为滋补品有所论述，《名医别录》中称鸭肉为“妙药”和滋补上品。民间亦有“大暑老鸭胜补药”的说法。老鸭炖食时可加入莲藕、冬瓜等蔬菜煲汤食用，既可荤素搭配起到营养互补的效果，又能补虚损、消暑滋阳，实为夏日滋补佳品。如加配芡实、薏苡仁同炖汤则滋阳效果更佳，且能健脾化湿、增进食欲。
发明内容
一种鸭汤卤制的凤爪，其特征在于由以下重量份的原料制成：鸡爪280~300、荷叶15~18、菊花7~9、柠檬醋10~14、鸭汤100~120、味精4~6、食用盐15~18、酱油10~12、桂皮粉3~4、辣椒粉2~3、丁香6~8、丹参5~7、桑树皮10~12、番茄汁13~15、竹叶兰6~8、川椒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：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。
一种鸭汤卤制的凤爪的制备方法，其特征在于包括以下几个步骤：
（1）混合味精、食用盐、酱油、桂皮粉、辣椒粉、丁香、丹参、桑树皮、竹叶兰、川椒和助剂，加入鸭汤和番茄汁及其它以下未涉及的剩余成分，调拌均匀后补加水至液面高过物料12~15cm左右，煎煮60~70min成卤料；
（2）将鸡爪洗净后过沸水，去除表层角质，放入（1）的卤料中煮沸，之后小火熬制30~45min进行卤制；
（3）混合荷叶、菊花及柠檬醋，加足量的水煮沸10~15min成汤汁，用于替代蒸笼产生蒸汽的用水；
（4）将（2）的鸡爪放入蒸笼，用（3）的汤汁煮沸产生蒸汽熏蒸30~40min，完成后取出鸡爪即可。
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兼具凉性的食品，它是先将鸡爪熨烫后剥去表层的角质，再放入特质的卤料中煎煮卤制入味，卤料是盐、丁香、辣椒粉、桑树皮等混合老鸭汤、番茄汁和助剂加水煎煮制成，老鸭汤是民间滋补的补品，也是一种灵药，这里运用成调料也缘于其不俗的口感和味道，最后通过熏蒸完成，熏蒸用的水是荷叶及菊花等混合加水煎煮制得，旨在熏蒸后鸡爪表层会有一股淡淡的荷之清香，别有韵味。
具体实施方式
一种鸭汤卤制的凤爪，其特征在于由以下重量份的原料制成：鸡爪280~300g、荷叶15~18g、菊花7~9g、柠檬醋10~14g、鸭汤100~120g、味精4~6g、食用盐15~18g、酱油10~12g、桂皮粉3~4g、辣椒粉2~3g、丁香6~8g、丹参5~7g、桑树皮10~12g、番茄汁13~15g、竹叶兰6~8g、川椒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：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。
一种鸭汤卤制的凤爪的制备方法，其特征在于包括以下几个步骤：
（1）混合味精、食用盐、酱油、桂皮粉、辣椒粉、丁香、丹参、桑树皮、竹叶兰、川椒和助剂，加入鸭汤和番茄汁及其它以下未涉及的剩余成分，调拌均匀后补加水至液面高过物料12~15cm左右，煎煮60~70min成卤料；
（2）将鸡爪洗净后过沸水，去除表层角质，放入（1）的卤料中煮沸，之后小火熬制30~45min进行卤制；
（3）混合荷叶、菊花及柠檬醋，加足量的水煮沸10~15min成汤汁，用于替代蒸笼产生蒸汽的用水；
（4）将（2）的鸡爪放入蒸笼，用（3）的汤汁煮沸产生蒸汽熏蒸30~40min，完成后取出鸡爪即可。
Claims (2)
1.一种鸭汤卤制的凤爪，其特征在于由以下重量份的原料制成：鸡爪280~300、荷叶15~18、菊花7~9、柠檬醋10~14、鸭汤100~120、味精4~6、食用盐15~18、酱油10~12、桂皮粉3~4、辣椒粉2~3、丁香6~8、丹参5~7、桑树皮10~12、番茄汁13~15、竹叶兰6~8、川椒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：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所述一种鸭汤卤制的凤爪的制备方法，其特征在于包括以下几个步骤：
（1）混合味精、食用盐、酱油、桂皮粉、辣椒粉、丁香、丹参、桑树皮、竹叶兰、川椒和助剂，加入鸭汤和番茄汁及其它以下未涉及的剩余成分，调拌均匀后补加水至液面高过物料12~15cm左右，煎煮60~70min成卤料；
（2）将鸡爪洗净后过沸水，去除表层角质，放入（1）的卤料中煮沸，之后小火熬制30~45min进行卤制；
（3）混合荷叶、菊花及柠檬醋，加足量的水煮沸10~15min成汤汁，用于替代蒸笼产生蒸汽的用水；
（4）将（2）的鸡爪放入蒸笼，用（3）的汤汁煮沸产生蒸汽熏蒸30~40min，完成后取出鸡爪即可。
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| 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 |
| 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 |
| CN104305293A (zh) * | 2014-10-11 | 2015-01-28 | 五河县鑫旺清真食品有限公司 | 一种桔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 |
| CN104432150A (zh) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | 一种风味鸡爪 |
| CN106690092A (zh) * | 2016-12-01 | 2017-05-24 | 重庆广恒食品开发有限公司 | 一种鸡脚的卤制方法 |
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| 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 |
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| CN104432150A (zh) * | 2014-11-20 | 2015-03-25 | 安徽兴程食品有限责任公司 | 一种风味鸡爪 |
| CN106690092A (zh) * | 2016-12-01 | 2017-05-24 | 重庆广恒食品开发有限公司 | 一种鸡脚的卤制方法 |
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