CN104082777A - 一种不油腻鹅肉及其制备方法 - Google Patents
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- A—HUMAN NECESSITIES
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
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Abstract
一种不油腻鹅肉，其特征在于有由以下重量份的原料制成：鹅肉600~700、荷叶18~22、茶叶8~10、松树皮10~14、枣核6~8、甘草7~10、梅菜20~22、腐乳10~12、黄花菜8~10、黄芪5~7、孜然10~14、胡椒粉12~15、青山楂16~20、白醋6~8、食盐14~18、甜酒曲4~6、助剂4~5及适量的水；本发明的鹅肉先是经过高压锅煮炖至酥烂，去除大部分油脂，再用特质的调料腌制入味，最后放入蒸笼中熏蒸而成的，特质调料由枣核、青山楂、孜然、黄花菜、腐乳等煎煮而成，可多次使用，腌制过程中用棉线捆绑，防止肉质泡烂，保持肉质的劲道与口感，最后熏蒸用的沸水也是经过荷叶、茶叶等混合煎煮的，熏制的结果是使得肉质不油腻并使表层有一股淡淡的清香，成品鹅肉肉质酥而不烂，口感香醇而不油腻。
Description
技术领域
本发明是一种不油腻鹅肉及其制备方法，属于食品中肉类的加工工艺。
背景技术
鹅肉含有人体生长发育所必需的各种氨基酸，其组成接近人体所需氨基酸的比例，从生物学价值上来看，鹅肉是全价蛋白质，优质蛋白质。鹅肉中的脂肪含量较低，仅比鸡肉高一点，比其他肉要低得多。鹅肉不仅脂肪含量低，而且品质好，不饱和脂肪酸的含量高，特别是亚麻酸含量均超过其他肉类，对人体健康有利。鹅肉脂肪的熔点亦很低，质地柔软，容易被人体消化吸收。
鹅是鸟纲雁形目鸭科动物的一种。鹅是食草动物，鹅肉是理想的高蛋白、低脂肪、低胆固醇的营养健康食品。鹅肉含蛋白质，钙，磷，还含有钾、钠等十多种微量元素。
鹅肉为鸭科动物鹅的肉。鹅浑身是宝，鹅翅、鹅蹼、鹅舌、鹅肠、鹅肫是餐桌上的美味佳肴；鹅油、鹅胆、鹅血是食品工业、医药工业的主要的原料；鹅肝营养丰富，鲜嫩味美，可促进食欲，是世界三大美味营养食品，被称为“人体软黄金”。
鹅肉营养丰富，富含人体必需的多种氨基酸、蛋白质、多种维生素、烟酸、糖、微量元素，并且脂肪含量很低，不饱和脂肪酸含量高，对人体健康十分有利。鹅肉的蛋白质含量很高，根据测定，其含量比鸭肉、鸡肉、牛肉、猪肉都高，赖氨酸含量比肉仔鸡高。同时鹅肉作为绿色食品于2002年被联合国粮农组织列为21世纪重点发展的绿色食品之一。中医理论认为鹅肉味甘平，有补阴益气、暖胃开津、祛风湿防衰老之效，是中医食疗的上品。具有益气补虚、和胃止渴、止咳化痰，解铅毒等作用。适宜身体虚弱．气血不足，营养不良之人食用。补虚益气，暖胃生津。凡经常口渴、乏力、气短、食欲不振者，可常喝鹅汤，吃鹅肉，这样既可补充老年糖尿病患者营养，又可控制病情发展，还可治疗和预防咳嗽等病症，尤其对治疗感冒、急慢性气管炎、慢性肾炎、老年浮肿、肺气肿、哮喘、痰壅有良效，特别适合在冬季进补。
发明内容
一种不油腻鹅肉，其特征在于有由以下重量份的原料制成：鹅肉600~700、荷叶18~22、茶叶8~10、松树皮10~14、枣核6~8、甘草7~10、梅菜20~22、腐乳10~12、黄花菜8~10、黄芪5~7、孜然10~14、胡椒粉12~15、青山楂16~20、白醋6~8、食盐14~18、甜酒曲4~6、助剂4~5及适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、凤梨皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、凤梨皮、水龙胆草、马蔺根、玉竹、葛根，加入2~3倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种不油腻鹅肉的制备方法，其特征在于包括以下几个步骤：
（1）混合甘草、枣核、梅菜、孜然、黄芪、黄花菜、腐乳、胡椒粉、青山楂、白醋、食盐、助剂及其他以下未涉及的剩余成分，加水至液面没过物料10~12cm，煎煮60~80min成汤料；
（2）鹅肉先是放于高压锅中加水煮炖40~60min至酥烂，拿出后迅速过凉水并划上入味小口，用棉线捆绑并收紧，放入（1）所述的汤料中浸泡过夜；
（3）将荷叶、茶叶、松树皮、甜酒曲混合后加6~8倍的水煮沸，产生的蒸汽用于蒸笼熏蒸所用；
（4）将（2）所得的鹅肉放入（3）的蒸笼中熏蒸20~30min，完成后拆线即可。
发明中的不常用用料解释如下：
金发草：禾本科多年生草本，秋季采收，洗净，鲜用或晒干，有清热，利湿的功效。
杠板归：蓼科一年生攀援草本，全草(杠板归)：酸，凉，清热解毒，利尿消肿，有抗菌、抗病毒功效。
水龙胆草：唇形科多年生半木质草本，全草可入药，夏、秋季采收，洗净，鲜用或扎把晒干。
马蔺根：鸢尾科植物马蔺的根，具有清热、解毒等功效。
本发明的优点：本发明的鹅肉先是经过高压锅煮炖至酥烂，去除大部分油脂，再用特质的调料腌制入味，最后放入蒸笼中熏蒸而成的，特质调料由枣核、青山楂、孜然、黄花菜、腐乳等煎煮而成，可多次使用，腌制过程中用棉线捆绑，防止肉质泡烂，保持肉质的劲道与口感，最后熏蒸用的沸水也是经过荷叶、茶叶等混合煎煮的，熏制的结果是使得肉质不油腻并使表层有一股淡淡的清香，成品鹅肉肉质酥而不烂，口感香醇而不油腻。
具体实施方式
一种不油腻鹅肉，其特征在于有由以下重量份的原料制成：鹅肉600~700g、荷叶18~22g、茶叶8~10g、松树皮10~14g、枣核6~8g、甘草7~10g、梅菜20~22g、腐乳10~12g、黄花菜8~10g、黄芪5~7g、孜然10~14g、胡椒粉12~15g、青山楂16~20g、白醋6~8g、食盐14~18g、甜酒曲4~6g、助剂4~5g及适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5g、金发草4~6g、山茶花4~6g、杠板归5.5~7g、黄瓜子2~3g、凤梨皮7~9g、水龙胆草4~5g、马蔺根3~4.5g、杏仁粉10~14g、玉竹2~4g、葛根4~6g和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、凤梨皮、水龙胆草、马蔺根、玉竹、葛根，加入2~3倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
一种不油腻鹅肉的制备方法，其特征在于包括以下几个步骤：
（1）混合甘草、枣核、梅菜、孜然、黄芪、黄花菜、腐乳、胡椒粉、青山楂、白醋、食盐、助剂及其他以下未涉及的剩余成分，加水至液面没过物料10~12cm，煎煮60~80min成汤料；
（2）鹅肉先是放于高压锅中加水煮炖40~60min至酥烂，拿出后迅速过凉水并划上入味小口，用棉线捆绑并收紧，放入（1）所述的汤料中浸泡过夜；
（3）将荷叶、茶叶、松树皮、甜酒曲混合后加6~8倍的水煮沸，产生的蒸汽用于蒸笼熏蒸所用；
（4）将（2）所得的鹅肉放入（3）的蒸笼中熏蒸20~30min，完成后拆线即可。
Claims (2)
1.一种不油腻鹅肉，其特征在于有由以下重量份的原料制成：鹅肉600~700、荷叶18~22、茶叶8~10、松树皮10~14、枣核6~8、甘草7~10、梅菜20~22、腐乳10~12、黄花菜8~10、黄芪5~7、孜然10~14、胡椒粉12~15、青山楂16~20、白醋6~8、食盐14~18、甜酒曲4~6、助剂4~5及适量的水；所述助剂由以下重量份的原料制成：黄瓜叶3~5、金发草4~6、山茶花4~6、杠板归5.5~7、黄瓜子2~3、凤梨皮7~9、水龙胆草4~5、马蔺根3~4.5、杏仁粉10~14、玉竹2~4、葛根4~6和适量的水；制备方法是将黄瓜子磨碎成粉末，再混合杏仁粉炒制20~30min出香成混合粉料，混合黄瓜叶、金发草、山茶花、杠板归、凤梨皮、水龙胆草、马蔺根、玉竹、葛根，加入2~3倍于总量的水煎煮60~80min，然后过滤得汤汁并加热浓缩至原有1/3左右，最后加入到前述的混合粉料中，调匀并烘干即得。
2.根据权利要求1所述一种不油腻鹅肉的制备方法，其特征在于包括以下几个步骤：
（1）混合甘草、枣核、梅菜、孜然、黄芪、黄花菜、腐乳、胡椒粉、青山楂、白醋、食盐、助剂及其他以下未涉及的剩余成分，加水至液面没过物料10~12cm，煎煮60~80min成汤料；
（2）鹅肉先是放于高压锅中加水煮炖40~60min至酥烂，拿出后迅速过凉水并划上入味小口，用棉线捆绑并收紧，放入（1）所述的汤料中浸泡过夜；
（3）将荷叶、茶叶、松树皮、甜酒曲混合后加6~8倍的水煮沸，产生的蒸汽用于蒸笼熏蒸所用；
（4）将（2）所得的鹅肉放入（3）的蒸笼中熏蒸20~30min，完成后拆线即可。
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| CN103082323A (zh) * | 2011-10-31 | 2013-05-08 | 梁成 | 一种鹅肉的加工方法 |
| CN103584146A (zh) * | 2013-10-20 | 2014-02-19 | 安徽先知缘食品有限公司 | 一种麦香鹅肉及其制备方法 |
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