CN104146215A - 一种米酒鸭舌粽及其制备方法 - Google Patents

一种米酒鸭舌粽及其制备方法 Download PDF

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CN104146215A
CN104146215A CN201410327275.6A CN201410327275A CN104146215A CN 104146215 A CN104146215 A CN 104146215A CN 201410327275 A CN201410327275 A CN 201410327275A CN 104146215 A CN104146215 A CN 104146215A
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顾健
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Hefei Kangling Curing Technology Co Ltd
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ANHUI RISHANG FOODSTUFF TECHNOLOGY 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
    • A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09—Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30—Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • 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
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • 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 AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

本发明公开了一种米酒鸭舌粽，是由下述重量份的原料制成：鸭舌100-150、糯米400-600、黑芝麻30-40、红枣20-30、番茄40-50、乌梅15-18、肉豆蔻6-7、花椒4-5、香葱粉3-4、月桂叶7-8、高良姜5-6、草果2-3、柠檬草6-7、食盐20-30、营养粉20-30、米酒适量、粽叶适量；本发明将鸭舌卤制后包裹在糯米中，添加板栗仁、甜杏仁等营养原料，再用米酒进行蒸制，成品鸭舌粽含有糯米清香、粽香、淡雅酒香，内中鸭舌肉质细嫩，香嫩可口，风味独特，营养美味，保健价值高，是一道不可多得的美食。

Description

一种米酒鸭舌粽及其制备方法
技术领域
本发明涉及一种保健食品，尤其涉及一种米酒鸭舌粽及其制备方法。
背景技术
人们日常生活中离不开各类食品，随着人们消费水平的上升，对食品的营养价值、口味以及保健功效的要求也在日益升高，市面上的食品种类已经不能满足人们的需求，为此本发明提供一种高营养、口味好、具有养生保健功效的食品。 
发明内容
本发明克服了现有技术不足，提供了一种米酒鸭舌粽及其制备方法。
本发明是通过以下技术方案实现的：
一种米酒鸭舌粽，是由下述重量份的原料制成：
鸭舌100-150、糯米400-600、黑芝麻30-40、红枣20-30、番茄40-50、乌梅15-18、肉豆蔻6-7、花椒4-5、香葱粉3-4、月桂叶7-8、高良姜5-6、草果2-3、柠檬草6-7、食盐20-30、营养粉20-30、米酒适量、粽叶适量；
所述营养粉是由下述重量比的原料制成：板栗仁：甜杏仁：酸枣仁：芡实=1：1：1：1-3，竹叶粉适量。
一种米酒鸭舌粽制备方法，包括以下步骤：
（1）将板栗仁、甜杏仁、酸枣仁、芡实拣杂洗净后晾干，送入锅中，倒入适量竹叶粉，小火翻炒至熟香，筛去竹叶粉，将五种原料磨粉，过80-100目筛，得到营养粉；
（2）将新鲜的鸭舌用水浸泡4-5小时，用刀将鸭舌上的舌苔刮除，再清洗干净，送入锅中，加入肉豆蔻、花椒、香葱粉、月桂叶、高良姜、草果、柠檬草、食盐，倒入3-4倍清水，煮沸后小火卤制1-2小时，冷却后捞出鸭舌，冲洗沥干；
（3）将糯米、黑芝麻拣杂洗净，小火翻炒至熟香，冷却后得到炒米；将红枣洗净去核、番茄去蒂去皮，乌梅洗净去核，混合打浆，得到营养浆；
（4）将上述炒米、营养浆、营养粉混合均匀，包裹在卤好的鸭舌外面，再用洗净的粽叶包裹在最外面，用棉线扎紧，将粽包送入蒸锅，用米酒代替水来进行蒸制，大火蒸熟，取出即可食用。
与现有技术相比，本发明的优点是：
本发明将鸭舌卤制后包裹在糯米中，添加板栗仁、甜杏仁等营养原料，再用米酒进行蒸制，成品鸭舌粽含有糯米清香、粽香、淡雅酒香，内中鸭舌肉质细嫩，香嫩可口，风味独特，营养美味，保健价值高，是一道不可多得的美食。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种米酒鸭舌粽，是由下述重量（克）的原料制成：
鸭舌100、糯米500、黑芝麻30、红枣20、番茄40、乌梅15、肉豆蔻6、花椒4、香葱粉3、月桂叶7、高良姜5、草果2、柠檬草6、食盐20、营养粉20、米酒适量、粽叶适量；
所述营养粉是由下述重量比的原料制成：板栗仁：甜杏仁：酸枣仁：芡实=1：1：1：2，竹叶粉适量。
一种米酒鸭舌粽制备方法，包括以下步骤：
（1）将板栗仁、甜杏仁、酸枣仁、芡实拣杂洗净后晾干，送入锅中，倒入适量竹叶粉，小火翻炒至熟香，筛去竹叶粉，将五种原料磨粉，过100目筛，得到营养粉；
（2）将新鲜的鸭舌用水浸泡5小时，用刀将鸭舌上的舌苔刮除，再清洗干净，送入锅中，加入肉豆蔻、花椒、香葱粉、月桂叶、高良姜、草果、柠檬草、食盐，倒入4倍清水，煮沸后小火卤制1小时，冷却后捞出鸭舌，冲洗沥干；
（3）将糯米、黑芝麻拣杂洗净，小火翻炒至熟香，冷却后得到炒米；将红枣洗净去核、番茄去蒂去皮，乌梅洗净去核，混合打浆，得到营养浆；
（4）将上述炒米、营养浆、营养粉混合均匀，包裹在卤好的鸭舌外面，再用洗净的粽叶包裹在最外面，用棉线扎紧，将粽包送入蒸锅，用米酒代替水来进行蒸制，大火蒸熟，取出即可食用。

Claims (2)

1.一种米酒鸭舌粽，其特征在于是由下述重量份的原料制成：
鸭舌100-150、糯米400-600、黑芝麻30-40、红枣20-30、番茄40-50、乌梅15-18、肉豆蔻6-7、花椒4-5、香葱粉3-4、月桂叶7-8、高良姜5-6、草果2-3、柠檬草6-7、食盐20-30、营养粉20-30、米酒适量、粽叶适量；
所述营养粉是由下述重量比的原料制成：板栗仁：甜杏仁：酸枣仁：芡实=1：1：1：1-3，竹叶粉适量。
2.一种如权利要求1所述的米酒鸭舌粽制备方法，其特征在于包括以下步骤：
（1）将板栗仁、甜杏仁、酸枣仁、芡实拣杂洗净后晾干，送入锅中，倒入适量竹叶粉，小火翻炒至熟香，筛去竹叶粉，将五种原料磨粉，过80-100目筛，得到营养粉；
（2）将新鲜的鸭舌用水浸泡4-5小时，用刀将鸭舌上的舌苔刮除，再清洗干净，送入锅中，加入肉豆蔻、花椒、香葱粉、月桂叶、高良姜、草果、柠檬草、食盐，倒入3-4倍清水，煮沸后小火卤制1-2小时，冷却后捞出鸭舌，冲洗沥干；
（3）将糯米、黑芝麻拣杂洗净，小火翻炒至熟香，冷却后得到炒米；将红枣洗净去核、番茄去蒂去皮，乌梅洗净去核，混合打浆，得到营养浆；
（4）将上述炒米、营养浆、营养粉混合均匀，包裹在卤好的鸭舌外面，再用洗净的粽叶包裹在最外面，用棉线扎紧，将粽包送入蒸锅，用米酒代替水来进行蒸制，大火蒸熟，取出即可食用。
CN201410327275.6A 2014-07-10 2014-07-10 一种米酒鸭舌粽及其制备方法 Withdrawn CN104146215A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106858328A (zh) * 2017-02-10 2017-06-20 苏州健乔食品科技有限公司 一种芡实百合蜜粽的制备方法
CN108740816A (zh) * 2018-05-09 2018-11-06 湖州展旺食品科技有限公司 一种苇叶米酒鸭烹饪方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106858328A (zh) * 2017-02-10 2017-06-20 苏州健乔食品科技有限公司 一种芡实百合蜜粽的制备方法
CN108740816A (zh) * 2018-05-09 2018-11-06 湖州展旺食品科技有限公司 一种苇叶米酒鸭烹饪方法

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