CN104172234A - 一种椰奶海苔肉松 - Google Patents
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Abstract
一种椰奶海苔肉松,由以下重量份原料制成：鸡肉400-420、椰奶350-360、绿豆汁100-120、红薯淀粉20-30、海苔20-30、小麦35-45、罗汉果5-7、薏苡仁5-7、青果8-10、麦冬5-7等；本发明公开了一种椰奶海苔鸡肉松及其制备工艺，添加海苔、椰奶等，有海苔的鲜香和椰奶的浓郁，营养丰富，罗汉果、薏苡仁、青果、麦冬等提取物，有一定的利水渗湿、生津止渴等功效。
Description
技术领域
本发明主要涉及肉食及其制备技术领域，尤其涉及一种椰奶海苔肉松。
背景技术
肉食品是人们日常获取蛋白质的主要来源，关系着人们的身体健康，人们最常食用的是自己烹煮的肉食，很不方便，特别是对工作学习忙碌的人群来说，特别不便利，经过生加工的肉食，有很好的口感、丰富的营养，且携带方便，开袋即食。
发明内容
本发明为了弥补已有技术的缺陷，提供一种椰奶海苔肉松及其制备方法。
本发明是通过以下技术方案实现的：一种椰奶海苔肉松,由以下重量份原料制成：鸡肉400-420、椰奶350-360、绿豆汁100-120、红薯淀粉20-30、海苔20-30、小麦35-45、罗汉果5-7、薏苡仁5-7、青果8-10、麦冬5-7、茯苓5-6、布渣叶3-4、碱蓬草3-4、香薰包适量、食用盐适量、冰糖粉适量、营养添加剂10-12、椰油适量、水适量：
营养添加剂，由以下重量份原料制成：鸡内金3-4、 黄连叶5-6、紫参5-6、蜂胶液10-12、青梅醋15-20、酸奶50-60、杏仁粉20-30、糯米30-40、水适量；
营养添加剂的制备方法：（1）将鸡内金、黄连叶、紫参用5-8倍量的水提取，得到提取液备用；
（2）将蜂胶液、青梅醋混合倒入锅中，加热煮沸备用；
（3）将提取液、蜂胶液、青梅醋混合酸奶、杏仁粉、糯米倒入锅中，加适量水，煮成米饭，散开即得到营养添加剂；
香薰包由茉莉花20-30、桂花40-50、玫瑰精油0.5-0.8混合调制而成，将茉莉花、桂花碾磨成粉与玫瑰精油混匀，用透水棉布包好，做成小茶包，即得香薰包。
一种椰奶海苔肉松的制备方法，括以下步骤：
（1）将鸡肉洗净，切成块放入锅中，加椰奶、绿豆汁，加热煮至鸡肉纤维完全散开，散开后，继续加热至椰奶、绿豆汁被吸干，得到鸡肉纤维备用，将鸡肉纤维分装在放有香薰包的新鲜竹筒中，将竹筒放在炭火上烤，边烤边转动竹筒，待鸡肉纤维入味后，取出鸡肉纤维备用；
（2）将海苔、小麦洗净，放入锅中，小火炒熟，将其碾磨成粉备用；
（3）将罗汉果、薏苡仁、青果、麦冬、茯苓、布渣叶、碱蓬草用5-9倍量的水提取，得到提取物备用；
（4）将鸡肉纤维、步骤2中的粉、提取物、剩余原料中除水外的其他食用成分混合，加热不断翻炒至鸡肉纤维蓬松即可。
本发明的优点是：本发明公开了一种椰奶海苔鸡肉松及其制备工艺，添加海苔、椰奶等，有海苔的鲜香和椰奶的浓郁，营养丰富，罗汉果、薏苡仁、青果、麦冬等提取物，有一定的利水渗湿、生津止渴等功效。
具体实施方式
一种椰奶海苔肉松，由以下重量份（Kg）原料制成：鸡肉400、椰奶350、绿豆汁100、红薯淀粉20、海苔20、小麦35、罗汉果5、薏苡仁5、青果8、麦冬5、茯苓5、布渣叶3、碱蓬草3、香薰包适量、食用盐适量、冰糖粉适量、营养添加剂10-12、椰油适量、水适量：
营养添加剂的，由以下重量份（Kg）原料制成：鸡内金3、黄连叶5、紫参5、蜂胶液10、青梅醋15、酸奶50、杏仁粉20、糯米30、水适量；
营养添加剂的制备方法：（1）将鸡内金、黄连叶、紫参用5倍量的水提取，得到提取液备用；
（2）将蜂胶液、青梅醋混合倒入锅中，加热煮沸备用；
（3）将提取液、蜂胶液、青梅醋混合酸奶、杏仁粉、糯米倒入锅中，加适量水，煮成米饭，散开即得到营养添加剂；
香薰包由茉莉花20Kg、桂花40 Kg、玫瑰精油0.5 Kg混合调制而成，将茉莉花、桂花碾磨成粉与玫瑰精油混匀，做成小茶包，即得香薰包。
一种椰奶海苔肉松的制备方法，包括以下步骤：
（1）将鸡肉洗净，切成块放入锅中，加椰奶、绿豆汁，加热煮至鸡肉纤维完全散开，散开后，继续加热至椰奶、绿豆汁被吸干，得到鸡肉纤维备用，将鸡肉纤维分装在放有香薰包的新鲜竹筒中，将竹筒放在炭火上烤，边烤边转动竹筒，待鸡肉纤维入味后，取出鸡肉纤维备用；
（2）将海苔、小麦洗净，放入锅中，小火炒熟，将其碾磨成粉备用；
（3）将罗汉果、薏苡仁、青果、麦冬、茯苓、布渣叶、碱蓬草用5倍量的水提取，得到提取物备用；
（4）将鸡肉纤维、步骤2中的粉、提取物、剩余原料中除水外的其他食用成分混合，加热不断翻炒至鸡肉纤维蓬松即可。
Claims (2)
1.一种椰奶海苔肉松，其特征在于，由以下重量份原料制成：鸡肉400-420、椰奶350-360、绿豆汁100-120、红薯淀粉20-30、海苔20-30、小麦35-45、罗汉果5-7、薏苡仁5-7、青果8-10、麦冬5-7、茯苓5-6、布渣叶3-4、碱蓬草3-4、香薰包适量、食用盐适量、冰糖粉适量、营养添加剂10-12、椰油适量、水适量：
所述营养添加剂，由以下重量份原料制成：鸡内金3-4、 黄连叶5-6、紫参5-6、蜂胶液10-12、青梅醋15-20、酸奶50-60、杏仁粉20-30、糯米30-40、水适量；
所述营养添加剂的制备方法：（1）将鸡内金、黄连叶、紫参用5-8倍量的水提取，得到提取液备用；
（2）将蜂胶液、青梅醋混合倒入锅中，加热煮沸备用；
（3）将提取液、蜂胶液、青梅醋混合酸奶、杏仁粉、糯米倒入锅中，加适量水，煮成米饭，散开即得到营养添加剂；
所述香薰包由茉莉花20-30、桂花40-50、玫瑰精油0.5-0.8混合调制而成，将茉莉花、桂花碾磨成粉与玫瑰精油混匀，用透水棉布包好，做成小茶包，即得香薰包。
2.如权利要求1所述的一种椰奶海苔肉松的制备方法，其特征在于，包括以下步骤：
（1）将鸡肉洗净，切成块放入锅中，加椰奶、绿豆汁，加热煮至鸡肉纤维完全散开，散开后，继续加热至椰奶、绿豆汁被吸干，得到鸡肉纤维备用，将鸡肉纤维分装在放有香薰包的新鲜竹筒中，将竹筒放在炭火上烤，边烤边转动竹筒，待鸡肉纤维入味后，取出鸡肉纤维备用；
（2）将海苔、小麦洗净，放入锅中，小火炒熟，将其碾磨成粉备用；
（3）将罗汉果、薏苡仁、青果、麦冬、茯苓、布渣叶、碱蓬草用5-9倍量的水提取，得到提取物备用；
（4）将鸡肉纤维、步骤2中的粉、提取物、剩余原料中除水外的其他食用成分混合，加热不断翻炒至鸡肉纤维蓬松即可。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106213278A (zh) * | 2016-08-10 | 2016-12-14 | 汪恒森 | 一种甜橙口味即食海苔及其制备方法 |
| CN106235098A (zh) * | 2016-08-10 | 2016-12-21 | 汪恒森 | 一种玫瑰花口味的即食海苔 |
| CN106262047A (zh) * | 2016-08-10 | 2017-01-04 | 汪恒森 | 一种茉莉花口味的即食海苔 |
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| CN102067999A (zh) * | 2009-11-19 | 2011-05-25 | 重庆市彭水县彭双科技有限公司 | 一种鸡肉松的制作方法 |
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| CN106213278A (zh) * | 2016-08-10 | 2016-12-14 | 汪恒森 | 一种甜橙口味即食海苔及其制备方法 |
| CN106235098A (zh) * | 2016-08-10 | 2016-12-21 | 汪恒森 | 一种玫瑰花口味的即食海苔 |
| CN106262047A (zh) * | 2016-08-10 | 2017-01-04 | 汪恒森 | 一种茉莉花口味的即食海苔 |
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