CN104082773A - 一种芳香型风味鸭掌及其制备方法 - Google Patents

一种芳香型风味鸭掌及其制备方法 Download PDF

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CN104082773A
CN104082773A CN201410295553.4A CN201410295553A CN104082773A CN 104082773 A CN104082773 A CN 104082773A CN 201410295553 A CN201410295553 A CN 201410295553A CN 104082773 A CN104082773 A CN 104082773A
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parts
duck
water
juice
duck feet
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王兵
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Hefei Huizhihuang Food Group Co Ltd
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Hefei Huizhihuang Food Group Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs
    • YGENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
    • Y02TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
    • Y02ATECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
    • Y02A40/00Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
    • Y02A40/90Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation

Abstract

一种芳香型风味鸭掌,其特征在于由以下重量份的原料制成:鸭掌320~350、白醋10~12、山菊花15~18、玫瑰花汁4~5、薰衣草6~8、苦瓜汁8~10、枸杞5~7、生姜5~7、蒜末8~10、红辣椒3~5、麻油10~12、八角籽3~4、荔枝核6~8、食用盐14~18、酱油10~13、干马齿苋12~16、葛根8~10、助剂4~5和适量的水;本发明是一种芳香型的风味鸭掌,鸭掌不仅可以作为菜更可以成为一种零食,这时咸味或是甜味都比较单一,所以本发明在最后的步骤中利用菊花、薰衣草等加水煎煮至沸产生蒸汽熏蒸鸭掌,利用醋酸的渗透能力更利于芳香气味的融入,使得成品的鸭掌表皮芳香,内层卤制鲜味,由于卤制过程混合卤料一起煎煮,使得鸭掌肉质疏松,易于吭食,适合各年龄段人食用。

Description

一种芳香型风味鸭掌及其制备方法
技术领域
[0001] 本发明是一种芳香型风味鸭掌及其制备方法,属于食品中鸭掌的工艺领域。
背景技术
[0002] 鸭掌含有丰富的胶原蛋白,和同等质量的熊掌的营养相当。掌为运动之基础器官, 筋多,皮厚,无肉。筋多则有嚼劲,皮厚则含汤汁,肉少则易入味。从营养学角度讲,鸭掌多 含蛋白质,低糖,少有脂肪,所以可以称鸭掌为绝佳减肥食品。
[0003] 菊花能入药治病,久服或饮菊花茶能令人长寿,宋代诗人苏辙:"南阳白菊有奇功, 潭上居人多老翁"。菊花可以做成精美的佳肴。"菊花肉"是经过长期摸索制作成的一种菊 菜,它由一块块用蔗糖熬浆炮制的白嫩猪肉加工制成,玲珑剔透,有如白玉。每块之上黏上 几丝菊瓣,饱饮油脂糖甜,观其金黄色泽,吃到口里荤中有素,素中有荤,香甜不腻,实为名 菜。还有菊花鱼球、油炸菊叶、菊花鱼片粥、菊花羹、菊酒、菊茶等等,这些菊餐不但色香味俱 佳,而且营养丰富。北京有名的"菊花锅子"(即在涮羊肉火锅里放些菊花煮汤),清淡味美, 更是别有风味。
[0004] 薰衣草茶是以干燥的花蕾冲泡而成,取一大匙放进壶中,再倒入沸水,只需焖5分 钟即可享用,不加蜂蜜和砂糖也甘香可口。这道茶不带副作用,并具有镇静、松弛消化道痉 挛、清凉爽快、消除肠胃胀气、助消化、预防恶心晕眩、缓和焦虑及神经性偏头痛、预防感冒 等众多益处,沙哑失声时饮用也有助于恢复,所以有"上班族最佳伙伴"的美名。
发明内容
[0005] -种芳香型风味鸭掌,其特征在于由以下重量份的原料制成:鸭掌320~350、白 醋1(Γ12、山菊花15〜18、玫瑰花汁Γ5、薰衣草6〜8、苦瓜汁8〜10、枸杞5〜7、生姜5〜7、蒜末 8〜10、红辣椒3、、麻油1(Γ12、八角籽31、荔枝核6〜8、食用盐1Γ18、酱油1(Γ13、干马齿苋 12~16、葛根8~10、助剂4~5和适量的水;所述助剂由以下重量份的原料制成:菱角茎3~5、 地骨皮6~8、蒲公英18~20、肉苁蓉5~7、乌梅核1(Γ12、菠萝皮疒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)混合菱角茎、地骨皮、肉苁蓉、乌梅核、菠萝皮、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] -种芳香型风味鸭掌的制备方法,其特征在于包括以下几个步骤: (1) 先混合生姜、蒜末、枸杞、红辣椒、八角籽和荔枝核,用预热至沸的麻油煎炸5~8min 爆香,再放入苦瓜汁、食用盐、酱油、干马齿苋、葛根、助剂及其它以下未涉及的剩余成分,力口 水至液面高出物料12~15cm左右,煎煮2(T30min成卤料; (2) 将鸭掌放入沸水中煮3~5min去除血渍,然后放入(1)的卤料中煮沸,之后转小火熬 制 35~45min ; (3) 混合白醋、山菊花、玫瑰花汁和薰衣草,加足量的水煮沸4~8min成汤,用于代替蒸

Claims (2)

1. 一种芳香型风味鸭掌,其特征在于由以下重量份的原料制成:鸭掌32(Γ350、白醋 1(Γ12、山菊花15〜18、玫瑰花汁Γ5、薰衣草6〜8、苦瓜汁8〜10、枸杞5〜7、生姜5〜7、蒜末 8〜10、红辣椒3、、麻油1(Γ12、八角籽31、荔枝核6〜8、食用盐1Γ18、酱油1(Γ13、干马齿苋 12~16、葛根8~10、助剂4~5和适量的水;所述助剂由以下重量份的原料制成:菱角茎3~5、 地骨皮6~8、蒲公英18~20、肉苁蓉5~7、乌梅核1(Γ12、菠萝皮疒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)混合菱角茎、地骨皮、肉苁蓉、乌梅核、菠萝皮、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所述一种芳香型风味鸭掌的制备方法,其特征在于包括以下几个步 骤: (1) 先混合生姜、蒜末、枸杞、红辣椒、八角籽和荔枝核,用预热至沸的麻油煎炸5~8min 爆香,再放入苦瓜汁、食用盐、酱油、干马齿苋、葛根、助剂及其它以下未涉及的剩余成分,力口 水至液面高出物料12~15cm左右,煎煮2(T30min成卤料; (2) 将鸭掌放入沸水中煮3~5min去除血渍,然后放入(1)的卤料中煮沸,之后转小火熬 制 35~45min ; (3) 混合白醋、山菊花、玫瑰花汁和薰衣草,加足量的水煮沸4~8min成汤,用于代替蒸 笼产生蒸汽的用水; (4) 将(2)的鸭掌放入蒸笼,用(3)的汤汁煮沸产生蒸汽熏蒸,持续2(T30min,完成后取 出即可。
CN201410295553.4A 2014-06-27 2014-06-27 一种芳香型风味鸭掌及其制备方法 Pending CN104082773A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104783209A (zh) * 2015-04-28 2015-07-22 济南伟传信息技术有限公司 一种盐水鸭的腌制工艺

Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1535613A (zh) * 2003-04-03 2004-10-13 尹玉芬 风味凤爪
CN101181071A (zh) * 2007-12-19 2008-05-21 孙建国 野山椒泡凤爪
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

Patent Citations (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1535613A (zh) * 2003-04-03 2004-10-13 尹玉芬 风味凤爪
CN101181071A (zh) * 2007-12-19 2008-05-21 孙建国 野山椒泡凤爪
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

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104783209A (zh) * 2015-04-28 2015-07-22 济南伟传信息技术有限公司 一种盐水鸭的腌制工艺

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Application publication date: 20141008