CN104082773A - 一种芳香型风味鸭掌及其制备方法 - Google Patents
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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
技术领域
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
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。
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。
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
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；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10~12、菠萝皮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，加水至液面高出物料12~15cm左右，煎煮20~30min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20~30min，完成后取出即可。
发明中罕见物料介绍如下：
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。
本发明的优点：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。
具体实施方式
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320~350g、白醋10~12g、山菊花15~18g、玫瑰花汁4~5g、薰衣草6~8g、苦瓜汁8~10g、枸杞5~7g、生姜5~7g、蒜末8~10g、红辣椒3~5g、麻油10~12g、八角籽3~4g、荔枝核6~8g、食用盐14~18g、酱油10~13g、干马齿苋12~16g、葛根8~10g、助剂4~5g和适量的水；所述助剂由以下重量份的原料制成：菱角茎3~5g、地骨皮6~8g、蒲公英18~20g、肉苁蓉5~7g、乌梅核10~12g、菠萝皮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，加水至液面高出物料12~15cm左右，煎煮20~30min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20~30min，完成后取出即可。
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；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10~12、菠萝皮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，加水至液面高出物料12~15cm左右，煎煮20~30min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20~30min，完成后取出即可。
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| 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 |
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