CN104187796A - 一种酒香脆炸鸭舌及其制备方法 - Google Patents
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Abstract
本发明公开了一种酒香脆炸鸭舌，由以下重量份的原料制成：鸭舌100-110、寻骨风0.8-1、半荷风1-1.2、百药煎1-1.1、诃子肉0.8-1.1、枳椇子1-1.1、菊花1-2、芦根1-2、面粉50-60、葱1-2、蒜头1-2、姜片1-2、二锅头2-3、生抽1-2、白醋1-2、香菜2-3、芹菜2-3、青椒2-3、面包糠10-15，玉米油9-10；本发明的鸭舌即炸即食，表皮色泽金黄并点缀有青椒、香菜的绿色，香气怡人，美味十足，可谓色香味俱全，且所加的香菜营养丰富，内含维生素c、胡萝卜素、维生素b1、b2等，同时还含有丰富的矿物质，可开胃醒脾，此外，本发明在加工过程中添加了多种中草药，具有祛风除湿、活血通络、润肺化痰、解热生津、涩肠敛肺、降火利咽的功效。
Description
技术领域
本发明属于食品加工技术领域，涉及一种鸭舌，尤其涉及一种酒香脆炸鸭舌及其制备方法。
背景技术
鸭是为餐桌上的上乘肴馔，现有技术中对鸭肉的处理方式多种多样，但其处理的方式局限于对烤鸭做法的改变，未能在鸭肉的基础上添加一些对身体机能有促进作用的营养物质，故无法满足人们日益增长的对食物具有保健功效的需要。
发明内容
本发明克服了现有技术中的不足，提供了一种酒香脆炸鸭舌及其制备方法。
本发明所采用的技术方案是：
一种酒香脆炸鸭舌，由以下重量份的原料制成：
鸭舌100-110、寻骨风0.8-1、半荷风1-1.2、百药煎1-1.1、诃子肉0.8-1.1、枳椇子1-1.1、菊花1-2、芦根1-2、面粉50-60、葱1-2、蒜头1-2、姜片1-2、二锅头2-3、生抽1-2、白醋1-2、香菜2-3、芹菜2-3、青椒2-3、面包糠10-15，玉米油9-10；
所述营养添加剂由下列重量份的原料制成：透骨草1-2、百条根2-3、夏天无2-2.5、豨签草4-5、虾米3-3.5、红豆4-5、芝麻8-9、猪骨10-12
制备方法为：（1）将透骨草、百条根、夏天无、豨签草4-5倍的水大火煎煮40-45分钟，压滤去渣，得药液，喷雾干燥得中药粉；
(2)将猪骨加入2-3倍水熬煮9-10小时，期间保持水量在范围内，再取出猪骨碾碎后倒回猪骨汤内；
（3）将虾米、红豆、芝麻混匀后加水浸泡15-20分钟，入锅蒸煮熟，取出捣成泥状倒入猪骨汤内搅拌均匀，小火熬膏再烘干研磨得喷香猪骨粉；将喷香猪骨粉与中药粉混匀即得营养添加剂。
根据权利要求1所述的酒香脆炸鸭舌的制备方法，其特征在于包括以下步骤：
（1）将新鲜鸭舌清洗干净后浸入1-2%的淡盐水冲洗并浸泡1-2分钟取出，并在每个鸭舌两面划上长口，取葱、姜片、蒜头去皮切碎捣成泥状，倒入鸭舌内搅拌均匀在20-30℃密封腌制7-8小时入味；
（2）将寻骨风、半荷风、百药煎、诃子肉、枳椇子、菊花、芦根加4-5倍水，小火煎煮1-2小时后压滤去渣得中药液；将香菜、芹菜、青椒切成碎末后混合备用；
（3）取出鸭舌入锅大火翻炒2-3分钟，依次倒入白醋、生抽、营养添加剂及剩余各原料大火翻炒1-2分钟倒入二锅头，转小火焖煮10-15分钟后取出晾干；
（4）将面粉混合到入青椒、香菜、芹菜末后加清调成面糊，把晾干的鸭舌表面挂一层面糊，再裹上一层面包糠，将玉米油倒入锅内烧至7分热，下入鸭舌炸制金黄色即得。
本发明的有益效果为：
本发明的鸭舌即炸即食，表皮色泽金黄并点缀有青椒、香菜的绿色，香气怡人，美味十足，可谓色香味俱全，且所加的香菜营养丰富，内含维生素c、胡萝卜素、维生素b1、b2等，同时还含有丰富的矿物质，可开胃醒脾，此外，本发明在加工过程中添加了多种中草药，具有祛风除湿、活血通络、润肺化痰、解热生津、涩肠敛肺、降火利咽的功效。
具体实施方式
一种酒香脆炸鸭舌，由以下重量份（公斤）的原料制成：
鸭舌100、寻骨风0.8、半荷风1、百药煎1、诃子肉0.8、枳椇子1、菊花1、芦根1、面粉50、葱1、蒜头1、姜片1、二锅头2、生抽1、白醋1、香菜2、芹菜2、青椒2、面包糠10，玉米油9；
所述营养添加剂由下列重量份(公斤)的原料制成：透骨草1、百条根2、夏天无2、豨签草4、虾米3、红豆4、芝麻8、猪骨10
制备方法为：（1）将透骨草、百条根、夏天无、豨签草4倍的水大火煎煮40分钟，压滤去渣，得药液，喷雾干燥得中药粉；
(2)将猪骨加入2倍水熬煮9小时，期间保持水量在范围内，再取出猪骨碾碎后倒回猪骨汤内；
（3）将虾米、红豆、芝麻混匀后加水浸泡15分钟，入锅蒸煮熟，取出捣成泥状倒入猪骨汤内搅拌均匀，小火熬膏再烘干研磨得喷香猪骨粉；将喷香猪骨粉与中药粉混匀即得营养添加剂；。
根据权利要求1所述的酒香脆炸鸭舌的制备方法，其特征在于包括以下步骤：
（1）将新鲜鸭舌清洗干净后浸入1%的淡盐水冲洗并浸泡1分钟取出，并在每个鸭舌两面划上长口，取葱、姜片、蒜头去皮切碎捣成泥状，倒入鸭舌内搅拌均匀在20℃密封腌制7小时入味；
（2）将寻骨风、半荷风、百药煎、诃子肉、枳椇子、菊花、芦根加4倍水，小火煎煮1小时后压滤去渣得中药液；将香菜、芹菜、青椒切成碎末后混合备用；
（3）取出鸭舌入锅大火翻炒2分钟，依次倒入白醋、生抽、营养添加剂及剩余各原料大火翻炒1分钟倒入二锅头，转小火焖煮10分钟后取出晾干；
（4）将面粉混合到入青椒、香菜、芹菜末后加清调成面糊，把晾干的鸭舌表面挂一层面糊，再裹上一层面包糠，将玉米油倒入锅内烧至7分热，下入鸭舌炸制金黄色即得。
Claims (2)
1.一种酒香脆炸鸭舌，其特征在于由以下重量份的原料制成：
鸭舌100-110、寻骨风0.8-1、半荷风1-1.2、百药煎1-1.1、诃子肉0.8-1.1、枳椇子1-1.1、菊花1-2、芦根1-2、面粉50-60、葱1-2、蒜头1-2、姜片1-2、二锅头2-3、生抽1-2、白醋1-2、香菜2-3、芹菜2-3、青椒2-3、面包糠10-15，玉米油9-10；
所述营养添加剂由下列重量份的原料制成：透骨草1-2、百条根2-3、夏天无2-2.5、豨签草4-5、虾米3-3.5、红豆4-5、芝麻8-9、猪骨10-12
制备方法为：（1）将透骨草、百条根、夏天无、豨签草4-5倍的水大火煎煮40-45分钟，压滤去渣，得药液，喷雾干燥得中药粉；
(2)将猪骨加入2-3倍水熬煮9-10小时，期间保持水量在范围内，再取出猪骨碾碎后倒回猪骨汤内；
（3）将虾米、红豆、芝麻混匀后加水浸泡15-20分钟，入锅蒸煮熟，取出捣成泥状倒入猪骨汤内搅拌均匀，小火熬膏再烘干研磨得喷香猪骨粉；将喷香猪骨粉与中药粉混匀即得营养添加剂。
2.根据权利要求1所述的酒香脆炸鸭舌的制备方法，其特征在于包括以下步骤：
（1）将新鲜鸭舌清洗干净后浸入1-2%的淡盐水冲洗并浸泡1-2分钟取出，并在每个鸭舌两面划上长口，取葱、姜片、蒜头去皮切碎捣成泥状，倒入鸭舌内搅拌均匀在20-30℃密封腌制7-8小时入味；
（2）将寻骨风、半荷风、百药煎、诃子肉、枳椇子、菊花、芦根加4-5倍水，小火煎煮1-2小时后压滤去渣得中药液；将香菜、芹菜、青椒切成碎末后混合备用；
（3）取出鸭舌入锅大火翻炒2-3分钟，依次倒入白醋、生抽、营养添加剂及剩余各原料大火翻炒1-2分钟倒入二锅头，转小火焖煮10-15分钟后取出晾干；
（4）将面粉混合到入青椒、香菜、芹菜末后加清调成面糊，把晾干的鸭舌表面挂一层面糊，再裹上一层面包糠，将玉米油倒入锅内烧至7分热，下入鸭舌炸制金黄色即得。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2576961C1 (ru) * | 2015-03-16 | 2016-03-10 | Олег Иванович Квасенков | Способ производства консервов "утка с декоративной капустой" |
| RU2584848C1 (ru) * | 2015-03-10 | 2016-05-20 | Олег Иванович Квасенков | Способ производства консервов "язык с капустой и красным основным соусом" |
| CN108740843A (zh) * | 2018-04-20 | 2018-11-06 | 浙江工商大学 | 一种休闲香辣泥鳅条的制作方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| RU2584848C1 (ru) * | 2015-03-10 | 2016-05-20 | Олег Иванович Квасенков | Способ производства консервов "язык с капустой и красным основным соусом" |
| RU2576961C1 (ru) * | 2015-03-16 | 2016-03-10 | Олег Иванович Квасенков | Способ производства консервов "утка с декоративной капустой" |
| CN108740843A (zh) * | 2018-04-20 | 2018-11-06 | 浙江工商大学 | 一种休闲香辣泥鳅条的制作方法 |
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