CN104172318A - 一种产前孕妇鸡汤及其制备方法 - Google Patents
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Abstract
本发明是一种产前孕妇鸡汤及其制备方法,是以优质土鸡、黄花、通草、当归和熟地为原料,配以黄酒和盐煮制而成;制作方法是将黄花、通草、当归和熟地洗净后制成辅料包备用,然后将优质土鸡宰杀、洗净后飞水处理,将辅料包和处理好的土鸡一起煮制,随后进行肉汁分离,然后向滤好的鸡汤中加入黄酒进行搅拌,随后对加入黄酒的鸡汤进行罐装,进而对灌装好的鸡汤进行杀菌,最后对检验合格的灌装鸡汤进行装箱后放入冷藏室储藏待售。本发明食用方便,营养价值高,对产前孕妇有很好的补虚和产奶功效。
Description
技术领域
本发明涉及营养保健鸡汤食品,具体涉及一种产前孕妇鸡汤及其制备方法。
背景技术
鸡汤是非常适合产妇食用的食物。一般来说,老母鸡的补益之功效甚高。从中医上讲,老母鸡的鸡肉属阴性,更适合久病、瘦弱之人补身,尤其是畏寒风重,虚不受补者,老母鸡不但能补气补血,还可祛风,故比鸡项(指未生过鸡蛋的雌鸡)优胜得多。按照一般人的习惯,多喜欢吃鲜嫩的鸡项,不爱吃肉粗骨硬的老母鸡。但从祛风补气补血的功效来看,母鸡愈老,功效越好。因为老母鸡肉多,钙质多,用文火熬汤,最适宜贫血患者及孕妇、产妇和消化力弱的人补养。
鸡肉和其他肉类相比,蛋白质含量较高,而脂肪含量较低,且蛋白质中富含全部的必需氨基酸,其含量与蛋、乳中的氨基酸谱式极为相似,是优质的蛋白质来源。而老母鸡由于生长期长,鸡肉中所含鲜味物质要比鸡项多,使得老母鸡汤味道更加鲜美。除此之外,鸡肉还是磷、铁、铜与锌的良好来源,并富含维生素B12、维生素B6、维生素A、维生素D、维生素K等营养物质。鸡肉的脂类物质中还含有较多的不饱和脂肪酸(油酸、亚油酸等),可降低对人体健康不利的低密度脂蛋白胆固醇,预防心血管类疾病。
老母鸡汤是孕妇、产妇进补的首选食物。祖国医学认为,产妇经过十月怀胎,尤其生产时的剧痛、出血与体力耗损,身体处于“血不足、气亦虚”的状态,而鸡肉、鸡汤则具有治愈女人崩中带下虚损诸病之功效。《本草纲目》《神农本草经》等医书记载:老母鸡甘辛,微温,补虚温中,止血杀毒,可补脾、补胃、补气、补血、补精,可孕期补身、产后补奶,可病后补虚、体乏补弱等,民间对此有“济世良药”的美称。传统中医理论认为,鸡肉的性味甘温,益气补精、活血调经,对产妇补养、补虚、调理等具有显著的疗效。现代科研成果早已表明,老母鸡汤对贫血、虚弱、营养不良、畏寒怕冷、乏力疲劳、月经不调等有很好的食疗作用。此外,鸡肉及其萃取物,更具有增强人体免疫力的显著功效。老母鸡汤具有“汤浓肉嫩、清香味美、润肺益气、滋补保健”的特点,享誉全国,深受众多食客的青睐。
现有技术中的鸡汤,口味和营养都比较单一,且适宜的人群也有很多局限性,对于产前孕妇而言,添加多种养生效果的中草药的鸡汤是其产前滋补的最佳饮品。为满足当前市场的需求,需要开发一款专门针对产前孕妇的滋补鸡汤产品。
发明内容
本发明的目的是针对上述现有技术的缺陷,提供了一种产前孕妇鸡汤及其制备方法,其具有。
本发明的目的可以通过以下技术方案实现:
一种产前孕妇鸡汤是由以下重量比的原料制成:鸡:1000g,水:2000g,盐:10g~20g,黄花:10g~20g,通草:5g~10g,当归:3g~15g,熟地:2.5g~10g,黄酒:40g~60g。
最优选地,此产前孕妇鸡汤是由以下重量比的原料制成:鸡:1000g,水:2000g,盐:10g,黄花:10g,通草:5g,当归:3g,熟地:2.5g,黄酒:40g。
本发明的另一个目的在于提供一种产前孕妇鸡汤的制备方法,包括以下步骤:
(1)将上述比例配置的黄花、通草、当归和熟地洗净后制成辅料包备用;
(2)选取健康的鸡进行宰杀、褪毛、净膛、飞水后备用;
(3)将预处理好的鸡和辅料包放入罐中,用大火煮开,微沸保持2小时,然后添加上述配比的盐;
(4)取出辅料包和整鸡,将剩余的鸡汤进行过滤,趁热向其中添加上述配方比例的黄酒,然后充分搅拌;
(5)将添加过黄酒的鸡汤进行罐装,然后对罐装鸡汤进行消毒;
(6)对消毒好的罐装鸡汤进行检验,对检验合格的罐装鸡汤进行装箱,然后放入冷藏库中保存待售。
作为本发明的进一步改进,其所述步骤(4)中采用60~70℃的水浴加热法对黄酒进行加热,然后将加热后的黄酒趁热倒入过滤好的鸡汤中。
作为本发明的进一步改进,其所述步骤(6)中采用采用121℃/30min的水杀菌方式,杀菌后快速冷却至常温。
据医药经典记载,《昆明民间常用草药》:黄花具有补虚下奶,平肝利尿,消肿止血。《云南中草药》:黄花具有养血补虚,清热之功效。据《纲目》记载:通草,色白而气寒,味淡而体轻,故入太阴肺经,引热下降而利小便;入阳明胃经,通气上达而下乳汁;其气寒,降也,其味淡,开也。当归有补血活血、调经止痛、润燥滑肠的功效,与黄酒同用,活血效果更佳。将老母鸡汤配以黄花、通草和当归,对产妇有非常好的补虚、产奶功效。
本发明的有益效果是:产前孕妇鸡汤针对产前孕妇易贫血且消化力弱等症状,添加功能性食料黄花、通草、当归、熟地和黄酒,同时,经过先进的加工工艺和先进的加工设备生产,采用现代化的熬汤工艺和技术,最大限度地提取带骨鸡肉中的营养成分和风味物质,对产前孕妇有很好的补虚和产奶功效。
具体实施方式
下面结合实施例对本发明的具体实施方式作进一步详细说明:
本发明的产前孕妇鸡汤,由下列重量比的原料制成:
鸡:1000g,水:2000g,盐:10g~20g,黄花:10g~20g,通草:5g~10g,当归:3g~15g,熟地:2.5g~10g,黄酒:40g~60g。
产前孕妇鸡汤的制备过程是,选黄花10g~20g、通草10g~20g、当归3g~15g和熟地2.5g~10g洗净后制成辅料包备用;选取健康的鸡进行宰杀、褪毛、净膛、飞水后备用;将预处理好的鸡1000g和辅料包放入罐中,向其中加入2000g水,然后用大火煮开,微沸保持2小时,然后添加盐10g~20g;取出辅料包和整鸡,将剩余的鸡汤进行过滤,趁热向其中添加经60℃~70℃水浴加热过的黄酒40g~60g,然后充分搅拌;将添加过黄酒的鸡汤进行罐装,然后对罐装鸡汤进行消毒;对消毒好的罐装鸡汤进行检验,对检验合格的罐装鸡汤进行装箱,然后放入冷藏库中保存待售。
实施例1
选黄花10g、通草10g、当归3g和熟地2.5g洗净后制成辅料包备用;选取健康的鸡进行宰杀、褪毛、净膛、飞水后备用;将预处理好的鸡1000g和辅料包放入罐中,向其中加入2000g水,然后用大火煮开,微沸保持2小时,然后添加盐10g;取出辅料包和整鸡,将剩余的鸡汤进行过滤,趁热向其中添加经过60℃水浴加热过的黄酒40g,然后充分搅拌;将添加过黄酒的鸡汤进行罐装,然后对罐装鸡汤进行消毒;对消毒好的罐装鸡汤进行检验,对检验合格的罐装鸡汤进行装箱,然后放入冷藏库中保存待售。
实施例2
选黄花15g、通草15g、当归8g和熟地5g洗净后制成辅料包备用;选取健康的鸡进行宰杀、褪毛、净膛、飞水后备用;将预处理好的鸡1000g和辅料包放入罐中,向其中加入2000g水,然后用大火煮开,微沸保持2小时,然后添加盐12g;取出辅料包和整鸡,将剩余的鸡汤进行过滤,趁热向其中添加经过65℃水浴加热过的黄酒43g,然后充分搅拌;将添加过黄酒的鸡汤进行罐装,然后对罐装鸡汤进行消毒;对消毒好的罐装鸡汤进行检验,对检验合格的罐装鸡汤进行装箱,然后放入冷藏库中保存待售。
实施例3
选黄花18g、通草15g、当归8g和熟地6g洗净后制成辅料包备用;选取健康的鸡进行宰杀、褪毛、净膛、飞水后备用;将预处理好的鸡1000g和辅料包放入罐中,向其中加入2000g水,然后用大火煮开,微沸保持2小时,然后添加盐14g;取出辅料包和整鸡,将剩余的鸡汤进行过滤,趁热向其中添加经70℃水浴加热过的黄酒55g,然后充分搅拌;将添加过黄酒的鸡汤进行罐装,然后对罐装鸡汤进行消毒;对消毒好的罐装鸡汤进行检验,对检验合格的罐装鸡汤进行装箱,然后放入冷藏库中保存待售。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人应该了解,本发明不受上述实施例的限制,上述实施例和说明书中描述的只是说明本发明的原理,在不脱离本发明精神和范围的前提下,本发明还会有各种变化和改进,这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。
Claims (5)
1.一种产前孕妇鸡汤,其特征在于:此产前孕妇鸡汤是由以下重量比的原料制成:鸡:1000g,水:2000g,盐:10g~20g,黄花:10g~20g,通草:5g~10g,当归:3g~15g,熟地:2.5g~10g,黄酒:40g~60g。
2.根据权利要求1所述的一种产前孕妇鸡汤,其特征在于:此产前孕妇鸡汤是由以下重量比的原料制成:鸡:1000g,水:2000g,盐:10g,黄花:10g,通草:5g,当归:3g,熟地:2.5g,黄酒:40g。
3.根据权利要求1或权利要求2所述的一种产前孕妇鸡汤的制备方法,其特征在于:此产前孕妇鸡汤的制备方法包括以下步骤:
(1)将上述比例配置的黄花、通草、当归和熟地洗净后制成辅料包备用;
(2)选取健康的鸡进行宰杀、褪毛、净膛、飞水后备用;
(3)将预处理好的鸡和辅料包放入罐中,用大火煮开,微沸保持2小时,然后添加上述配比的盐;
(4)取出辅料包和整鸡,将剩余的鸡汤进行过滤,趁热向其中添加黄酒,然后充分搅拌;
(5)将添加过黄酒的鸡汤进行罐装,然后对罐装鸡汤进行消毒;
(6)对消毒好的罐装鸡汤进行检验,对检验合格的罐装鸡汤进行装箱,然后放入冷藏库中保存待售。
4.根据权利要求3所述的一种产前孕妇鸡汤的制备方法,其特征在于:所述步骤(4)中采用60~70℃的水浴加热法对黄酒进行加热,然后将加热后的黄酒趁热倒入过滤好的鸡汤中。
5.根据权利要求3所述的一种产前孕妇鸡汤的制备方法,其特征在于:所述步骤(6)中采用采用121℃/30min的水杀菌方式,杀菌后快速冷却至常温。
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