CN104082770A - 一种鸭汤卤制的凤爪及其制备方法 - Google Patents

一种鸭汤卤制的凤爪及其制备方法 Download PDF

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CN104082770A
CN104082770A CN201410295441.9A CN201410295441A CN104082770A CN 104082770 A CN104082770 A CN 104082770A CN 201410295441 A CN201410295441 A CN 201410295441A CN 104082770 A CN104082770 A CN 104082770A
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parts
soup
water
chicken claws
duck
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王兵
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Hefei Huizhihuang Food Group Co Ltd
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    • 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
    • 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
    • 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
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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

一种鸭汤卤制的凤爪及其制备方法
技术领域
[0001] 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
[0002] 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。
[0003] 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。
[0004] 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
[0005] -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、菊花疒9、柠檬醋10〜14、鸭汤ΚΚΓ120、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1(Γ12、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：Γ5、地骨皮6~8、生甘草 根18~20、肉苁蓉5~7、乌梅核1(Γ12、甘松疒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6~8(^，煎煮并熬制5(T70min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。
[0006] -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 齐U，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6(T70min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 3(T45min进行卤制； (3) 混合荷叶、菊花及柠檬醋，加足量的水煮沸l(Tl5min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3(T40min，完成后取出鸡

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28(Γ300、荷叶 15〜18、菊花疒9、柠檬醋10〜14、鸭汤ΚΚΓ120、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1(Γ12、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：Γ5、地骨皮6~8、生甘草 根18~20、肉苁蓉5~7、乌梅核1(Γ12、甘松疒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6~8(^，煎煮并熬制5(T70min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 齐U，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6(T70min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 3(T45min进行卤制； (3) 混合荷叶、菊花及柠檬醋，加足量的水煮沸l(Tl5min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3(T40min，完成后取出鸡 爪即可。
CN201410295441.9A 2014-06-27 2014-06-27 一种鸭汤卤制的凤爪及其制备方法 Pending CN104082770A (zh)

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Cited By (6)

* Cited by examiner, † Cited by third party
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
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
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
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
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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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
CN1268311A (zh) * 1999-03-29 2000-10-04 方滨滨 风味泡凤爪
CN103125958A (zh) * 2011-11-28 2013-06-05 张会 一种鱼制鸡爪制法

Patent Citations (3)

* Cited by examiner, † Cited by third party
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
CN1268311A (zh) * 1999-03-29 2000-10-04 方滨滨 风味泡凤爪
CN103125958A (zh) * 2011-11-28 2013-06-05 张会 一种鱼制鸡爪制法

Cited By (6)

* Cited by examiner, † Cited by third party
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
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
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
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
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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