CN104082775A - 一种香樟熏制的凤爪及其制备方法 - Google Patents

一种香樟熏制的凤爪及其制备方法 Download PDF

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CN104082775A
CN104082775A CN201410295806.8A CN201410295806A CN104082775A CN 104082775 A CN104082775 A CN 104082775A CN 201410295806 A CN201410295806 A CN 201410295806A CN 104082775 A CN104082775 A CN 104082775A
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cinnamomi camphorae
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王兵
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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
    • A23L13/20Meat 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/10Natural spices, flavouring agents or condiments; Extracts thereof
    • 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

Abstract

一种香樟熏制的凤爪,其特征在于由以下重量份的原料制成:鸡爪300~320、香樟木40~50、香樟叶6~8、黄酒10~12、玫瑰花苞4~6、红剁椒6~9、食用盐14~18、香叶5~7、大蒜8~10、茶树油14~16、黄连8~10、鸡蛋清14~18、小茴香8~12、酱油10~14、天麻4~6、助剂4~5和适量的水;本发明是一种樟树的树木熬制汤汁熏制的凤爪,首先将凤爪煮沸一段时间去除血丝等杂质,然后用特制的卤料煎煮熬制鸡爪,不但味道一流,还可以使鸡爪的肉质更佳疏松,易于吭食,卤料是小茴香、黄连、大蒜等用茶树油煎炸爆香,再放入其它调料加水熬制而成,可重复使用,最后用香樟木、香樟叶、黄酒等煎煮的汤汁代替蒸笼产生蒸汽的用水熏蒸鸡爪,使得成品鸡爪表层有一股香樟的香气,别有风味,加入黄酒后可以去除香樟的刺鼻味和增加气味的渗透能力。

Description

一种香樟熏制的凤爪及其制备方法
技术领域
[0001] 本发明是一种香樟熏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] 香樟树对氯气、二氧化硫、臭氧及氟气等有害气体具有抗性,能驱蚊蝇,能耐短期 水淹,是生产樟脑的主要原料。材质上乘,是制造家具的好材料。该树种枝叶茂密,冠大荫 浓,树姿雄伟,能吸烟滞尘、涵养水源、固土防沙和美化环境,是城市绿化的优良树种,广泛 作为庭荫树、行道树、防护林及风景林常用于园林观赏,小区,园林,学校,事业单位,工厂, 山坡、庭院、路边、建筑物前。配植池畔、水边、山坡等。在草地中丛植、群植、孤植或作为背 景树为雄伟壮观,又因其对多种有毒气体抗性较强,较强的吸滞粉尘的能力,常被用于城市 及工矿区。并能吸收有害气体,作为街坊、工厂,道路两旁,广场、校园绿化颇为合适。
[0003] 樟木含樟脑及芳香性挥发油(名樟油)。樟油减压分馏,可得白油20%(沸点160〜 165°C),中含1,8_桉叶素25〜30%、α-菔烯、莰烯、柠檬烯等;赤油24% (沸点210〜 250°C ),中含黄樟醚、α -松油醇、香荆芥酚、丁香油酚等;蓝油1%(沸点250〜300°C ),中含 毕澄茄烯、甜没药烯、α-樟脑烯、奧。樟树的根中尚得新木姜子碱和牛心果碱。木材尚含 C16〜25正烷烃、C17〜33异烷烃、C16, 20, 22, 24, 26, 28烷醇(其中C26烷醇约占50%)、 β-谷留醇、多元醇、酮醇等。树皮中尚检出丙酸、丁酸、戊酸、己酸、辛酸、癸酸、月桂酸、肉 豆蘧酸、硬脂酸、油酸等。叶中尚含C16〜33的正烷烃。种子含脂肪油,其中饱和脂肪酸 占93% ;三饱和酸、二饱和酸、一饱和酸及三不饱和酸甘油酯的比例为80、17、1、2%。髓季节 不同,叶中含樟脑〇. 2〜1. 5%。叶中黄樟醚含量为0. 04〜0. 05%,与季节无关。
发明内容
[0004] 一种香樟熏制的凤爪,其特征在于由以下重量份的原料制成:鸡爪300~320、香樟 木40〜50、香樟叶6〜8、黄酒1(Γ12、玫瑰花苞4〜6、红剁椒6〜9、食用盐14〜18、香叶5〜7、大 蒜8~10、茶树油14~16、黄连8~10、鸡蛋清14~18、小茴香8~12、酱油1(Γ14、天麻4~6、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6~8cm,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。
[0005] -种香樟熏制的凤爪的制备方法,其特征在于包括以下几个步骤: (1) 混合大蒜、小茴香、黄连和红剁椒,用预热的茶树油煎炸l(Tl2min爆香,再放入食 用盐、香叶、鸡蛋清、酱油、天麻、助剂及其它以下未涉及的剩余成分,加水至液面没过物料 12〜15cm左右,煎煮6(T70min制成卤料; (2) 将鸡爪放入沸水中煮5~8min,去除血丝,再放入(1)的卤料中煮沸,之后小火熬制 40~50min ; (3) 将香樟木分割成小块,混合香樟叶、黄酒、玫瑰花苞和足量的水煎煮至沸6~10min 成汤汁,用于代替蒸笼产生蒸汽的用水; (4) 将(2)卤制后的鸡爪放入蒸笼,用(3)所述的汤汁煮沸产生的蒸汽熏蒸2(T30min, 完成后取出鸡爪即可。
[0006] 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。
[0007] 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。
[0008] 肉灰容: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1¾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 〇
[0009] 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:本发明是一种樟树的树木熬制汤汁熏制的凤爪,首先将凤爪煮沸一段 时间去除血丝等杂质,然后用特制的卤料煎煮熬制鸡爪,不但味道一流,还可以使鸡爪的肉 质更佳疏松,易于吭食,卤料是小茴香、黄连、大蒜等用茶树油煎炸爆香,再放入其它调料加 水熬制而成,可重复使用,最后用香樟木、香樟叶、黄酒等煎煮的汤汁代替蒸笼产生蒸汽的 用水熏蒸鸡爪,使得成品鸡爪表层有一股香樟的香气,别有风味,加入黄酒后可以去除香樟 的刺鼻味和增加气味的渗透能力。
具体实施方式
[〇〇1〇] 一种香樟熏制的凤爪,其特征在于由以下重量份的原料制成:鸡爪30(T320g、香 樟木4(T50g、香樟叶6〜8g、黄酒l(Tl2g、玫瑰花苞4〜6g、红剁椒6〜9g、食用盐14〜18g、香叶 5〜7g、大蒜8〜10g、茶树油14〜16g、黄连8〜10g、鸡蛋清14〜18g、小茴香8〜12g、酱油l(Tl4g、 天麻4~6g、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:T5g、地 骨皮6~8g、生甘草根18~20g、肉苁蓉5~7g、乌梅核l(Tl2g、甘松7~9g、枸杞子2~3g、辣椒叶 3飞g、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。 [〇〇11] 一种香樟熏制的凤爪的制备方法,其特征在于包括以下几个步骤: (1) 混合大蒜、小茴香、黄连和红剁椒,用预热的茶树油煎炸l(Tl2min爆香,再放入食 用盐、香叶、鸡蛋清、酱油、天麻、助剂及其它以下未涉及的剩余成分,加水至液面没过物料 12〜15cm左右,煎煮6(T70min制成卤料; (2) 将鸡爪放入沸水中煮5~8min,去除血丝,再放入(1)的卤料中煮沸,之后小火熬制 40~50min ; (3) 将香樟木分割成小块,混合香樟叶、黄酒、玫瑰花苞和足量的水煎煮至沸6~10min 成汤汁,用于代替蒸笼产生蒸汽的用水;

Claims (2)

1. 一种香樟熏制的凤爪,其特征在于由以下重量份的原料制成:鸡爪30(Γ320、香樟 木40〜50、香樟叶6〜8、黄酒1(Γ12、玫瑰花苞4〜6、红剁椒6〜9、食用盐14〜18、香叶5〜7、大 蒜8~10、茶树油14~16、黄连8~10、鸡蛋清14~18、小茴香8~12、酱油1(Γ14、天麻4~6、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6~8cm,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所述一种香樟熏制的凤爪的制备方法,其特征在于包括以下几个步 骤: (1) 混合大蒜、小茴香、黄连和红剁椒,用预热的茶树油煎炸l(Tl2min爆香,再放入食 用盐、香叶、鸡蛋清、酱油、天麻、助剂及其它以下未涉及的剩余成分,加水至液面没过物料 12〜15cm左右,煎煮6(T70min制成卤料; (2) 将鸡爪放入沸水中煮5~8min,去除血丝,再放入(1)的卤料中煮沸,之后小火熬制 40~50min ; (3) 将香樟木分割成小块,混合香樟叶、黄酒、玫瑰花苞和足量的水煎煮至沸6~10min 成汤汁,用于代替蒸笼产生蒸汽的用水; (4) 将(2)卤制后的鸡爪放入蒸笼,用(3)所述的汤汁煮沸产生的蒸汽熏蒸2(T30min, 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
CN105054092A (zh) * 2015-06-30 2015-11-18 巢湖市金魁食品加工有限公司 一种卤味猪蹄的制作方法

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CN103610099A (zh) * 2013-11-01 2014-03-05 界首市宏亮食品有限公司 一种五叶熏鸡的制作方法

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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
CN105054092A (zh) * 2015-06-30 2015-11-18 巢湖市金魁食品加工有限公司 一种卤味猪蹄的制作方法

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