CN104187812A - 一种竹笙五香鸡排及其制备方法 - Google Patents
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Abstract
本发明公开了一种竹笙五香鸡排,由以下重量份的原料制成:鸡脯肉280-320、牛腩汁6-8、菠菜5-7、沙蒿胶2-3、竹笙9-12、葵花粕5-6、薇菜嫩叶6-8、西红柿粉6-7、酱油渣2-3、料酒5-7、五香粉8-10、菜籽油4-6、盐适量、面包糠20-25、地黄叶1-3、大丁草1-2、菟丝子1-3、迷迭香2-3、余甘子3-4、营养添加粉9-11;本发明酥香可口,其酥炸浆采用的竹笙具有补肾壮阳、益胃清肠、抗老防衰的作用,采用的薇菜嫩叶、西红柿粉含有多种维生素等,具有减肥瘦身、消除疲劳、增进食欲的功效,同时本发明还采用余甘子等多种中草药,具有清热凉血、消食健胃的功效。
Description
技术领域
本发明主要涉及鸡排领域,尤其涉及一种竹笙五香鸡排及其制备方法。
背景技术
鸡排,是现在小吃店里很流行的一种油炸类食品,香味可谓是十里飘香,香脆就是口水鸡排的代名词。但是,现有的鸡排一般被归类为垃圾食品,主要是因为其脂肪含量过高且不具备保健功能。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种竹笙五香鸡排及其制备方法。
本发明是通过以下技术方案实现的:
一种竹笙五香鸡排,其特征在于由以下重量份的原料制成:
鸡脯肉280-320、牛腩汁6-8、菠菜5-7、沙蒿胶2-3、竹笙9-12、葵花粕5-6、薇菜嫩叶6-8、西红柿粉6-7、酱油渣2-3、料酒5-7、五香粉8-10、菜籽油4-6、盐适量、面包糠20-25、地黄叶1-3、大丁草1-2、菟丝子1-3、迷迭香2-3、余甘子3-4、营养添加粉9-11;
所述的营养添加粉由以下重量份的原料制成:
驴肉丁8-10、虾排6-8、菜芙蓉5-6、碧根果仁6-7、饼干屑4-5、碎米荠5-7、大豆油5-6、鱼香草1-2、四籽马蓝2-4、茄子秧2-3、金樱子叶2-3、黄连叶1-2;
制备方法为:(1)将鱼香草、四籽马蓝、茄子秧、金樱子叶、黄连叶混合,水提2-3次,过滤,合并滤液;将菜芙蓉、碎米荠混合,加滤液打浆,在浆液中加入饼干屑,搅匀;
(2)将大豆油置于锅中烧至八成热,倒入驴肉丁大火煸炒出香,出料;
(3)将步骤(1)、(2)处理后的物料与剩余各原料混合入锅,熬至水干,烘干,磨粉,即得。
所述的一种竹笙五香鸡排的制备方法,其特征在于包括以下步骤:
(1)将地黄叶、大丁草、菟丝子、迷迭香、余甘子混合,水提2-3次,过滤,合并滤液;在滤液中加入酱油渣、料酒、五香粉、菜籽油、盐,搅拌均匀,得腌制液;将鸡脯肉切成肉块后,置于腌制液中滚揉腌制3-4小时;
(2)将牛腩汁置于锅中后加2-3倍水,再加入菠菜、竹笙、葵花粕、薇菜嫩叶,煮沸后,打成浆液,在浆液中加入剩余除面包糠以外的各原料,混合均匀,得酥炸浆;
(3)将腌制后的鸡脯肉块上喷淋一层酥炸浆,再裹一层面包糠后置于有热油的锅中油炸定型,即得。
本发明的优点是:
本发明酥香可口,其酥炸浆采用的竹笙具有补肾壮阳、益胃清肠、抗老防衰的作用,采用的薇菜嫩叶、西红柿粉含有多种维生素等,具有减肥瘦身、消除疲劳、增进食欲的功效,同时本发明还采用余甘子等多种中草药,具有清热凉血、消食健胃的功效。
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:
一种竹笙五香鸡排,由以下重量份的原料制成:
鸡脯肉320、牛腩汁8、菠菜7、沙蒿胶3、竹笙12、葵花粕6、薇菜嫩叶8、西红柿粉7、酱油渣3、料酒7、五香粉10、菜籽油6、盐适量、面包糠25、地黄叶3、大丁草2、菟丝子3、迷迭香3、余甘子4、营养添加粉11;
所述的营养添加粉由以下重量份的原料制成:
驴肉丁10、虾排8、菜芙蓉6、碧根果仁7、饼干屑5、碎米荠7、大豆油6、鱼香草2、四籽马蓝4、茄子秧3、金樱子叶3、黄连叶2;
制备方法为:(1)将鱼香草、四籽马蓝、茄子秧、金樱子叶、黄连叶混合,水提3次,过滤,合并滤液;将菜芙蓉、碎米荠混合,加滤液打浆,在浆液中加入饼干屑,搅匀;
(2)将大豆油置于锅中烧至八成热,倒入驴肉丁大火煸炒出香,出料;
(3)将步骤(1)、(2)处理后的物料与剩余各原料混合入锅,熬至水干,烘干,磨粉,即得。
所述的一种竹笙五香鸡排的制备方法,包括以下步骤:
(1)将地黄叶、大丁草、菟丝子、迷迭香、余甘子混合,水提3次,过滤,合并滤液;在滤液中加入酱油渣、料酒、五香粉、菜籽油、盐,搅拌均匀,得腌制液;将鸡脯肉切成肉块后,置于腌制液中滚揉腌制4小时;
(2)将牛腩汁置于锅中后加3倍水,再加入菠菜、竹笙、葵花粕、薇菜嫩叶,煮沸后,打成浆液,在浆液中加入剩余除面包糠以外的各原料,混合均匀,得酥炸浆;
(3)将腌制后的鸡脯肉块上喷淋一层酥炸浆,再裹一层面包糠后置于有热油的锅中油炸定型,即得。
Claims (2)
1.一种竹笙五香鸡排,其特征在于由以下重量份的原料制成:
鸡脯肉280-320、牛腩汁6-8、菠菜5-7、沙蒿胶2-3、竹笙9-12、葵花粕5-6、薇菜嫩叶6-8、西红柿粉6-7、酱油渣2-3、料酒5-7、五香粉8-10、菜籽油4-6、盐适量、面包糠20-25、地黄叶1-3、大丁草1-2、菟丝子1-3、迷迭香2-3、余甘子3-4、营养添加粉9-11;
所述的营养添加粉由以下重量份的原料制成:
驴肉丁8-10、虾排6-8、菜芙蓉5-6、碧根果仁6-7、饼干屑4-5、碎米荠5-7、大豆油5-6、鱼香草1-2、四籽马蓝2-4、茄子秧2-3、金樱子叶2-3、黄连叶1-2;
制备方法为:(1)将鱼香草、四籽马蓝、茄子秧、金樱子叶、黄连叶混合,水提2-3次,过滤,合并滤液;将菜芙蓉、碎米荠混合,加滤液打浆,在浆液中加入饼干屑,搅匀;
(2)将大豆油置于锅中烧至八成热,倒入驴肉丁大火煸炒出香,出料;
(3)将步骤(1)、(2)处理后的物料与剩余各原料混合入锅,熬至水干,烘干,磨粉,即得。
2.根据权利要求1所述的一种竹笙五香鸡排的制备方法,其特征在于包括以下步骤:
(1)将地黄叶、大丁草、菟丝子、迷迭香、余甘子混合,水提2-3次,过滤,合并滤液;在滤液中加入酱油渣、料酒、五香粉、菜籽油、盐,搅拌均匀,得腌制液;将鸡脯肉切成肉块后,置于腌制液中滚揉腌制3-4小时;
(2)将牛腩汁置于锅中后加2-3倍水,再加入菠菜、竹笙、葵花粕、薇菜嫩叶,煮沸后,打成浆液,在浆液中加入剩余除面包糠以外的各原料,混合均匀,得酥炸浆;
(3)将腌制后的鸡脯肉块上喷淋一层酥炸浆,再裹一层面包糠后置于有热油的锅中油炸定型,即得。
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