CN104187804A - 一种莲雾鸡排及其制备方法 - Google Patents
一种莲雾鸡排及其制备方法 Download PDFInfo
- Publication number
- CN104187804A CN104187804A CN201410356430.7A CN201410356430A CN104187804A CN 104187804 A CN104187804 A CN 104187804A CN 201410356430 A CN201410356430 A CN 201410356430A CN 104187804 A CN104187804 A CN 104187804A
- Authority
- CN
- China
- Prior art keywords
- parts
- wax
- apple
- chicken
- frying
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 39
- 244000234181 Syzygium samarangense Species 0.000 title claims abstract description 37
- 238000002360 preparation method Methods 0.000 title claims abstract description 11
- 239000007788 liquid Substances 0.000 claims abstract description 20
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 17
- 239000000843 powder Substances 0.000 claims abstract description 15
- 244000269722 Thea sinensis Species 0.000 claims abstract description 11
- 235000009569 green tea Nutrition 0.000 claims abstract description 11
- 238000005554 pickling Methods 0.000 claims abstract description 11
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 7
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 7
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 241000238565 lobster Species 0.000 claims abstract description 7
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 150000003839 salts Chemical class 0.000 claims abstract description 7
- 235000013372 meat Nutrition 0.000 claims abstract description 6
- 239000012752 auxiliary agent Substances 0.000 claims description 15
- 241000756943 Codonopsis Species 0.000 claims description 12
- 241000222680 Collybia Species 0.000 claims description 12
- 241000238557 Decapoda Species 0.000 claims description 12
- 235000003283 Pachira macrocarpa Nutrition 0.000 claims description 12
- 241001083492 Trapa Species 0.000 claims description 12
- 235000014364 Trapa natans Nutrition 0.000 claims description 12
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 12
- 235000009165 saligot Nutrition 0.000 claims description 12
- 241000282887 Suidae Species 0.000 claims description 10
- 239000000463 material Substances 0.000 claims description 9
- 239000000203 mixture Substances 0.000 claims description 9
- 229920002472 Starch Polymers 0.000 claims description 7
- 235000016709 nutrition Nutrition 0.000 claims description 7
- 230000035764 nutrition Effects 0.000 claims description 7
- 235000019698 starch Nutrition 0.000 claims description 7
- 239000008107 starch Substances 0.000 claims description 7
- 244000298715 Actinidia chinensis Species 0.000 claims description 6
- 235000009434 Actinidia chinensis Nutrition 0.000 claims description 6
- 235000009436 Actinidia deliciosa Nutrition 0.000 claims description 6
- 239000009636 Huang Qi Substances 0.000 claims description 6
- 244000050053 Rosa multiflora Species 0.000 claims description 6
- 235000000656 Rosa multiflora Nutrition 0.000 claims description 6
- 235000000659 Rosa rugosa Nutrition 0.000 claims description 6
- 241000209140 Triticum Species 0.000 claims description 6
- 235000021307 Triticum Nutrition 0.000 claims description 6
- MBLBDJOUHNCFQT-LXGUWJNJSA-N aldehydo-N-acetyl-D-glucosamine Chemical compound CC(=O)N[C@@H](C=O)[C@@H](O)[C@H](O)[C@H](O)CO MBLBDJOUHNCFQT-LXGUWJNJSA-N 0.000 claims description 6
- 235000021028 berry Nutrition 0.000 claims description 6
- 235000014121 butter Nutrition 0.000 claims description 6
- 238000001816 cooling Methods 0.000 claims description 6
- 239000012634 fragment Substances 0.000 claims description 6
- 210000001161 mammalian embryo Anatomy 0.000 claims description 6
- 235000013575 mashed potatoes Nutrition 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 210000002826 placenta Anatomy 0.000 claims description 6
- 239000002002 slurry Substances 0.000 claims description 6
- 235000002639 sodium chloride Nutrition 0.000 claims description 6
- 235000013555 soy sauce Nutrition 0.000 claims description 6
- 238000003756 stirring Methods 0.000 claims description 6
- 244000000231 Sesamum indicum Species 0.000 claims description 3
- 235000003434 Sesamum indicum Nutrition 0.000 claims description 3
- 238000009835 boiling Methods 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 239000012266 salt solution Substances 0.000 claims description 3
- 238000009938 salting Methods 0.000 claims description 3
- 239000000796 flavoring agent Substances 0.000 abstract description 3
- 235000019634 flavors Nutrition 0.000 abstract description 3
- 230000003213 activating effect Effects 0.000 abstract description 2
- 239000008280 blood Substances 0.000 abstract description 2
- 210000004369 blood Anatomy 0.000 abstract description 2
- 230000000694 effects Effects 0.000 abstract description 2
- 241000220225 Malus Species 0.000 abstract 2
- 240000008042 Zea mays Species 0.000 abstract 2
- 235000005824 Zea mays ssp. parviglumis Nutrition 0.000 abstract 2
- 235000002017 Zea mays subsp mays Nutrition 0.000 abstract 2
- 235000005822 corn Nutrition 0.000 abstract 2
- 235000015277 pork Nutrition 0.000 abstract 2
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 abstract 1
- 241000382455 Angelica sinensis Species 0.000 abstract 1
- 241000045403 Astragalus propinquus Species 0.000 abstract 1
- 241000007126 Codonopsis pilosula Species 0.000 abstract 1
- 102000002322 Egg Proteins Human genes 0.000 abstract 1
- 108010000912 Egg Proteins Proteins 0.000 abstract 1
- 244000068988 Glycine max Species 0.000 abstract 1
- 235000010469 Glycine max Nutrition 0.000 abstract 1
- 241001257269 Petasites tatewakianus Species 0.000 abstract 1
- 244000042430 Rhodiola rosea Species 0.000 abstract 1
- 235000003713 Rhodiola rosea Nutrition 0.000 abstract 1
- 241000124033 Salix Species 0.000 abstract 1
- 239000000654 additive Substances 0.000 abstract 1
- 235000021016 apples Nutrition 0.000 abstract 1
- 235000006533 astragalus Nutrition 0.000 abstract 1
- 235000013367 dietary fats Nutrition 0.000 abstract 1
- 235000014103 egg white Nutrition 0.000 abstract 1
- 210000000969 egg white Anatomy 0.000 abstract 1
- 239000010520 ghee Substances 0.000 abstract 1
- 150000003904 phospholipids Chemical class 0.000 abstract 1
- 235000015067 sauces Nutrition 0.000 abstract 1
- 235000019614 sour taste Nutrition 0.000 abstract 1
- 235000019605 sweet taste sensations Nutrition 0.000 abstract 1
- 229940126680 traditional chinese medicines Drugs 0.000 abstract 1
- 235000013330 chicken meat Nutrition 0.000 description 27
- 206010034203 Pectus Carinatum Diseases 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000003796 beauty Effects 0.000 description 1
- 235000012813 breadcrumbs Nutrition 0.000 description 1
- 238000010411 cooking Methods 0.000 description 1
- 230000007547 defect Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000005906 menstruation Effects 0.000 description 1
- 239000002304 perfume Substances 0.000 description 1
- 239000000243 solution Substances 0.000 description 1
Classifications
-
- 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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
-
- 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
- A23L13/55—Treatment of original pieces or parts
-
- 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
- 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
- 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
- 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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Botany (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Meat, Egg Or Seafood Products (AREA)
- Seeds, Soups, And Other Foods (AREA)
Abstract
本发明公开了一种莲雾鸡排及其制备方法，该鸡排包括有下列重量份的组分：鸡腿肉180-220、猪心30-40、莲雾20-30、玉米粒10-14、芙蓉糕4-8、鸡蛋清10-15、龙虾壳8-12、磷脂0.2-0.4、液态酥油0.2-0.4、绿茶6-8、柳树叶2-4、蔷薇根1-3、山露菜2-4、当归1-3、党参1-3、黄芪1-3、酱油10-20、五香粉4-6、味精1-3、盐3-5、姜粉1-3、脆浆粉20-25和助剂14-16；本发明工艺中猪心和玉米粒在绿茶水中煮熟，与莲雾等一起制成莲雾腌制液，使得鸡排不仅具备莲雾酸甜的口味，还具备了绿茶的独特香味；中药等的使用，使得鸡排具备了活血通经、嫩肤养颜等保健功效。
Description
技术领域：
本发明主要涉及食品领域，尤其涉及一种莲雾鸡排及其制备方法。
背景技术：
鸡肉肉质鲜嫩，滋味鲜美，适合多种烹调方法，富有营养，有滋补养身的作用，因此受到人们的喜爱。鸡排是由鸡肉制作成的鸡肉产品，深受消费者欢迎。
鸡排是一种常见的油炸食品，主要是将鸡脯肉腌制后，在外部粘合面包糠或淀粉，然后再进行油炸即可。但现有鸡排的口味比较单一，且鸡脯肉容易使人觉得口感较干，营养价值不高。
发明内容：
本发明目的就是为了弥补已有技术的缺陷，提供一种莲雾鸡排及其制备方法，它营养价值高，具有多重保健功能。
本发明是通过以下技术方案实现的：
一种莲雾鸡排，其特征在于：包括有下列重量份的组分：鸡腿肉180-220、猪心30-40、莲雾20-30、玉米粒10-14、芙蓉糕4-8、鸡蛋清10-15、龙虾壳8-12、磷脂0.2-0.4、液态酥油0.2-0.4、绿茶6-8、柳树叶2-4、蔷薇根1-3、山露菜2-4、当归1-3、党参1-3、黄芪1-3、酱油10-20、五香粉4-6、味精1-3、盐3-5、姜粉1-3、脆浆粉20-25和助剂14-16；
助剂中各原料组分的重量配比为:
猪肥膘10-20、芝士焗土豆泥8-12、猕猴桃原浆6-8、荸荠6-10、小麦胚芽8-12、鸡枞菌6-8、虾仁12-16、当归叶2-4、党参1-3、陈皮2-4、姜叶1-3、紫河车1-3；
助剂的制备方法为：
一、将当归叶、党参、陈皮、姜叶和紫河车混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得养生滤汁；
二、将鸡枞菌切成丝与猪肥膘一起放在炒锅中翻炒，炒熟后，剔除猪肥膘，取出鸡枞菌；
三、将虾仁、荸荠放在养生滤汁中煮至九成时，放入小麦胚芽，边搅拌边煮，得到荸荠虾仁糊；
四、在荸荠虾仁糊中加入炒制后的鸡枞菌、芝士焗土豆泥、猕猴桃原浆，混合绞碎，冷却后干燥，研磨成粉，即得助剂。
一种莲雾鸡排的制备方法，其特征在于：包括以下步骤：
一、将柳树叶、蔷薇根、山露菜、当归、党参和黄芪混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得营养滤汁；将龙虾壳的头部和壳内杂物去除，放在营养滤汁中浸泡30-40分钟后，放在油锅中炸至酥脆，冷却后与芙蓉糕混合，干燥，研磨成虾壳粉；
二、取莲雾切片放盐水中浸泡30-40分钟后，捞出，剁碎，得到莲雾碎块；
三、将猪心、玉米粒和绿茶一起倒入锅中，加适量水大火煮开后，文火炖10-20分钟，捞出猪心和玉米粒，捣碎；再加入虾壳粉、鸡蛋清、磷脂、助剂、莲雾碎块、酱油、五香粉、味精、盐和姜粉，搅拌，得到莲雾腌制液；将鸡排与莲雾腌制液混合，进行滚揉腌制，得到腌制后的鸡排；
四、脆浆粉和液态酥油混合后按照与水1:1的配比，加水调制成酥炸浆；最后，在腌制后的鸡排上裹上酥炸浆，然后将鸡排捞起放入到油锅中进行炸制，炸制的油温在160℃-180℃，炸制的时间为3-5 分钟，得到莲雾鸡排。
本发明的优点是：
本发明工艺中猪心和玉米粒在绿茶水中煮熟，与莲雾等一起制成莲雾腌制液，使得鸡排不仅具备莲雾酸甜的口味，还具备了绿茶的独特香味；中药等的使用，使得鸡排具备了活血通经、嫩肤养颜等保健功效。
具体实施方式：
一种莲雾鸡排，包括有下列重量份的组分：鸡腿肉200、猪心35、莲雾25、玉米粒12、芙蓉糕6、鸡蛋清12、龙虾壳10、磷脂0.3、液态酥油0.3、绿茶7、柳树叶3、蔷薇根2、山露菜3、当归2、党参2、黄芪2、酱油15、五香粉5、味精2、盐4、姜粉2、脆浆粉22和助剂15；
助剂中各原料组分的重量配比为:
猪肥膘15、芝士焗土豆泥10、猕猴桃原浆7、荸荠8、小麦胚芽10、鸡枞菌7、虾仁15、当归叶3、党参2、陈皮3、姜叶2、紫河车2；
助剂的制备方法为：
一、将当归叶、党参、陈皮、姜叶和紫河车混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得养生滤汁；
二、将鸡枞菌切成丝与猪肥膘一起放在炒锅中翻炒，炒熟后，剔除猪肥膘，取出鸡枞菌；
三、将虾仁、荸荠放在养生滤汁中煮至九成时，放入小麦胚芽，边搅拌边煮，得到荸荠虾仁糊；
四、在荸荠虾仁糊中加入炒制后的鸡枞菌、芝士焗土豆泥、猕猴桃原浆，混合绞碎，冷却后干燥，研磨成粉，即得助剂。
一种莲雾鸡排的制备方法，包括以下步骤：
一、将柳树叶、蔷薇根、山露菜、当归、党参和黄芪混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得营养滤汁；将龙虾壳的头部和壳内杂物去除，放在营养滤汁中浸泡30-40分钟后，放在油锅中炸至酥脆，冷却后与芙蓉糕混合，干燥，研磨成虾壳粉；
二、取莲雾切片放盐水中浸泡30-40分钟后，捞出，剁碎，得到莲雾碎块；
三、将猪心、玉米粒和绿茶一起倒入锅中，加适量水大火煮开后，文火炖10-20分钟，捞出猪心和玉米粒，捣碎；再加入虾壳粉、鸡蛋清、磷脂、助剂、莲雾碎块、酱油、五香粉、味精、盐和姜粉，搅拌，得到莲雾腌制液；将鸡排与莲雾腌制液混合，进行滚揉腌制，得到腌制后的鸡排；
四、脆浆粉和液态酥油混合后按照与水1:1的配比，加水调制成酥炸浆；最后，在腌制后的鸡排上裹上酥炸浆，然后将鸡排捞起放入到油锅中进行炸制，炸制的油温在160℃-180℃，炸制的时间为3-5 分钟，得到莲雾鸡排。
Claims (2)
1.一种莲雾鸡排，其特征在于：包括有下列重量份的组分：鸡腿肉180-220、猪心30-40、莲雾20-30、玉米粒10-14、芙蓉糕4-8、鸡蛋清10-15、龙虾壳8-12、磷脂0.2-0.4、液态酥油0.2-0.4、绿茶6-8、柳树叶2-4、蔷薇根1-3、山露菜2-4、当归1-3、党参1-3、黄芪1-3、酱油10-20、五香粉4-6、味精1-3、盐3-5、姜粉1-3、脆浆粉20-25和助剂14-16；
助剂中各原料组分的重量配比为:
猪肥膘10-20、芝士焗土豆泥8-12、猕猴桃原浆6-8、荸荠6-10、小麦胚芽8-12、鸡枞菌6-8、虾仁12-16、当归叶2-4、党参1-3、陈皮2-4、姜叶1-3、紫河车1-3；
助剂的制备方法为：
一、将当归叶、党参、陈皮、姜叶和紫河车混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得养生滤汁；
二、将鸡枞菌切成丝与猪肥膘一起放在炒锅中翻炒，炒熟后，剔除猪肥膘，取出鸡枞菌；
三、将虾仁、荸荠放在养生滤汁中煮至九成时，放入小麦胚芽，边搅拌边煮，得到荸荠虾仁糊；
四、在荸荠虾仁糊中加入炒制后的鸡枞菌、芝士焗土豆泥、猕猴桃原浆，混合绞碎，冷却后干燥，研磨成粉，即得助剂。
2.根据权利要求1所述的一种莲雾鸡排的制备方法，其特征在于：包括以下步骤：
一、将柳树叶、蔷薇根、山露菜、当归、党参和黄芪混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得营养滤汁；将龙虾壳的头部和壳内杂物去除，放在营养滤汁中浸泡30-40分钟后，放在油锅中炸至酥脆，冷却后与芙蓉糕混合，干燥，研磨成虾壳粉；
二、取莲雾切片放盐水中浸泡30-40分钟后，捞出，剁碎，得到莲雾碎块；
三、将猪心、玉米粒和绿茶一起倒入锅中，加适量水大火煮开后，文火炖10-20分钟，捞出猪心和玉米粒，捣碎；再加入虾壳粉、鸡蛋清、磷脂、助剂、莲雾碎块、酱油、五香粉、味精、盐和姜粉，搅拌，得到莲雾腌制液；将鸡排与莲雾腌制液混合，进行滚揉腌制，得到腌制后的鸡排；
四、脆浆粉和液态酥油混合后按照与水1:1的配比，加水调制成酥炸浆；最后，在腌制后的鸡排上裹上酥炸浆，然后将鸡排捞起放入到油锅中进行炸制，炸制的油温在160℃-180℃，炸制的时间为3-5 分钟，得到莲雾鸡排。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410356430.7A CN104187804A (zh) | 2014-07-25 | 2014-07-25 | 一种莲雾鸡排及其制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201410356430.7A CN104187804A (zh) | 2014-07-25 | 2014-07-25 | 一种莲雾鸡排及其制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN104187804A true CN104187804A (zh) | 2014-12-10 |
Family
ID=52073319
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201410356430.7A Pending CN104187804A (zh) | 2014-07-25 | 2014-07-25 | 一种莲雾鸡排及其制备方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN104187804A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757538A (zh) * | 2015-03-11 | 2015-07-08 | 兰晓光 | 一种莲雾、猪肝安神养身药膳 |
| CN104921173A (zh) * | 2015-06-26 | 2015-09-23 | 河南省淇县永达食业有限公司 | 一种茶香鸡排的制作方法 |
Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731650A (zh) * | 2009-12-15 | 2010-06-16 | 汪永辉 | 一种速冻黄精鸡肉圆的生产方法 |
| CN103504338A (zh) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | 一种油炸鸡肉 |
| CN103750370A (zh) * | 2013-07-04 | 2014-04-30 | 陈志尚 | 茶叶香鸡腿加工法 |
-
2014
- 2014-07-25 CN CN201410356430.7A patent/CN104187804A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101731650A (zh) * | 2009-12-15 | 2010-06-16 | 汪永辉 | 一种速冻黄精鸡肉圆的生产方法 |
| CN103750370A (zh) * | 2013-07-04 | 2014-04-30 | 陈志尚 | 茶叶香鸡腿加工法 |
| CN103504338A (zh) * | 2013-09-07 | 2014-01-15 | 五河县亿家念食品有限公司 | 一种油炸鸡肉 |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104757538A (zh) * | 2015-03-11 | 2015-07-08 | 兰晓光 | 一种莲雾、猪肝安神养身药膳 |
| CN104921173A (zh) * | 2015-06-26 | 2015-09-23 | 河南省淇县永达食业有限公司 | 一种茶香鸡排的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN103975988B (zh) | 一种民间鲜味虾糕点及其制备方法 | |
| CN104106757A (zh) | 一种保健火腿豆腐包 | |
| CN104187775A (zh) | 一种当归补血活血羊肉串及其制备方法 | |
| CN104223159A (zh) | 一种玉米鸡排及其制备方法 | |
| CN104585348A (zh) | 一种乌梅鸭肉卤豆干及其制备方法 | |
| CN104366433A (zh) | 一种润肺健脾紫薯牛肉酱及其制备方法 | |
| CN103549538A (zh) | 一种话梅果香瓜子仁及其制备方法 | |
| CN104187804A (zh) | 一种莲雾鸡排及其制备方法 | |
| CN104207170A (zh) | 一种香芋味鸡排及其制备方法 | |
| CN104256691A (zh) | 一种枣味鸡排及其制备方法 | |
| CN104256692A (zh) | 一种奶香味鸡排及其制备方法 | |
| CN104431656A (zh) | 一种清热安神腐婢包子及其制备方法 | |
| CN104207172A (zh) | 一种清热解暑鸡排及其制备方法 | |
| CN104366539A (zh) | 一种凤凰蛋营养麻辣烤鸭及其制备方法 | |
| CN103892264B (zh) | 一种补血养颜甲鱼粥及其加工方法 | |
| CN104256695A (zh) | 一种养胃鸡排及其制备方法 | |
| CN104366551A (zh) | 一种疏肝消食甜味鸡柳及其制备方法 | |
| CN107927757A (zh) | 一种海参花阿胶及其制备方法 | |
| CN104207169A (zh) | 一种益气补血鸡排及其制备方法 | |
| CN104286913A (zh) | 一种核桃仁鸡排及其制备方法 | |
| CN104223163A (zh) | 一种菠菜鸡排及其制备方法 | |
| CN105994508A (zh) | 一种不粘牙的凤梨南瓜果糕 | |
| CN104223164A (zh) | 一种滋阴鸡排及其制备方法 | |
| CN104207166A (zh) | 一种蜜汁鸡排及其制备方法 | |
| CN104223160A (zh) | 一种啤酒鸡排及其制备方法 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| C06 | Publication | ||
| PB01 | Publication | ||
| C10 | Entry into substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| RJ01 | Rejection of invention patent application after publication | ||
| RJ01 | Rejection of invention patent application after publication |
Application publication date: 20141210 |