CN104207084A - 一种牛油鸡皮美味调料及其制备方法 - Google Patents
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Abstract
本发明公开了一种牛油鸡皮美味调料及其制备方法,是由下述重量份的原料组成:干姜粉20-30、辣椒粉20-30、牛油15-20、熟鸡蛋清粉6-8、青蒜白5-7、大块鸡皮10-15、咸杨桃汁2-3、甘草汁2-4、大白菜5-6、鲜月季花5-7、柳蒿芽4-6、枇杷肉8-9、龙眼7-8、夏枯草1-2、决明子1-2、紫花地丁1-2、柠檬皮1-2、芦根1-2、水适量、营养助剂15-20;本发明使用了鸡皮,鸡皮含有大量胶原蛋白,有很好的美容作用,加入的中药具有清泄肝火、散结消肿、清热解毒、祛痰止咳、凉血止血的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种牛油鸡皮美味调料及其制备方法。
背景技术
调料在做饭时是家庭和饭店的必需品,目前,市场上的调料种类很多,但功能单一,都是大众口味,随着人们生活水平的提高,人们对调料的要求越来越高,市场上一些调料已经不能满足人们的要求了,另外,现有的调料只是具有调味的效果,没有保健的效果,需要改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种牛油鸡皮美味调料及其制备方法。
本发明是通过以下技术方案实现的:
一种牛油鸡皮美味调料,是由下述重量份的原料组成:干姜粉20-30、辣椒粉20-30、牛油15-20、熟鸡蛋清粉6-8、青蒜白5-7、大块鸡皮10-15、咸杨桃汁2-3、甘草汁2-4、大白菜5-6、鲜月季花5-7、柳蒿芽4-6、枇杷肉8-9、龙眼7-8、夏枯草1-2、决明子1-2、紫花地丁1-2、柠檬皮1-2、芦根1-2、水适量、营养助剂15-20;
所述的营养助剂由下列重量份原料制成:桂花耳4-6、黄瓜5-7、黄豆芽5-6、南瓜籽油10-14、蜂王浆12-15、红茶汁6-8、熟鸽子蛋9-11、扁桃粉6-7、鱼松4-6、黄连花1-2、茎角茎1-2、韭菜子1-2、山茱萸1-2、知母1-2、水适量;
所述的营养助剂的制备方法为:(1)将黄连花、茎角茎、韭菜子、山茱萸、知母混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将黄瓜、黄豆芽、桂花耳混合加入(1)中药液打成浆,再加入扁桃粉、鱼松和红茶汁搅拌成糊状;
(3)将熟鸽子蛋外侧涂有蜂王浆,再将(2)中所得物裹在熟鸽子蛋的外侧,将熟鸽子蛋放在南瓜子内炸4-6分钟,捞出后送入烘箱烘干磨成粉。
一种牛油鸡皮美味调料的制备方法,包括以下步骤:(1)将大白菜、鲜月季花、柳蒿芽、咸杨桃汁、甘草汁混合捣成混合酱,将混合酱摊在大块鸡皮内侧并卷成鸡皮卷;
(2)将夏枯草、决明子、紫花地丁、柠檬皮、芦根混合加入适量的水熬煮20-30分钟,过滤得药液,在熬煮的同时将(1)中鸡皮卷隔药液熏蒸,再将鸡皮卷放在牛油内炸8-10分钟,烘干磨成粉;
(3)将龙眼、枇杷肉、青蒜白混合加入(2)中药液打浆,静置10-15分钟后,喷雾干燥得混合粉末;
(4)将其它剩余原料与(2)中所得粉、(3)中所得物混合,制成调料。
本发明的优点是:本发明使用了鸡皮,鸡皮含有大量胶原蛋白,有很好的美容作用,加入的中药具有清泄肝火、散结消肿、清热解毒、祛痰止咳、凉血止血的功效。
具体实施方式
一种牛油鸡皮美味调料,是由下述重量份的原料组成:干姜粉20、辣椒粉20、牛油15、熟鸡蛋清粉6、青蒜白5、大块鸡皮10、咸杨桃汁2、甘草汁2、大白菜5、鲜月季花5、柳蒿芽4、枇杷肉8、龙眼7、夏枯草1、决明子1、紫花地丁1、柠檬皮1、芦根1、水适量、营养助剂15;
所述的营养助剂由下列重量份原料制成:桂花耳4、黄瓜5、黄豆芽5、南瓜籽油10、蜂王浆12、红茶汁6、熟鸽子蛋9、扁桃粉6、鱼松4、黄连花1、茎角茎1、韭菜子1、山茱萸1、知母1、水适量;
所述的营养助剂的制备方法为:(1)将黄连花、茎角茎、韭菜子、山茱萸、知母混合加入适量的水熬煮20分钟,过滤得药液;
(2)将黄瓜、黄豆芽、桂花耳混合加入(1)中药液打成浆,再加入扁桃粉、鱼松和红茶汁搅拌成糊状;
(3)将熟鸽子蛋外侧涂有蜂王浆,再将(2)中所得物裹在熟鸽子蛋的外侧,将熟鸽子蛋放在南瓜子内炸4分钟,捞出后送入烘箱烘干磨成粉。
一种牛油鸡皮美味调料的制备方法,包括以下步骤:(1)将大白菜、鲜月季花、柳蒿芽、咸杨桃汁、甘草汁混合捣成混合酱,将混合酱摊在大块鸡皮内侧并卷成鸡皮卷;
(2)将夏枯草、决明子、紫花地丁、柠檬皮、芦根混合加入适量的水熬煮20分钟,过滤得药液,在熬煮的同时将(1)中鸡皮卷隔药液熏蒸,再将鸡皮卷放在牛油内炸8分钟,烘干磨成粉;
(3)将龙眼、枇杷肉、青蒜白混合加入(2)中药液打浆,静置10分钟后,喷雾干燥得混合粉末;
(4)将其它剩余原料与(2)中所得粉、(3)中所得物混合,制成调料。
Claims (2)
1.一种牛油鸡皮美味调料,其特征在于是由下述重量份的原料组成:干姜粉20-30、辣椒粉20-30、牛油15-20、熟鸡蛋清粉6-8、青蒜白5-7、大块鸡皮10-15、咸杨桃汁2-3、甘草汁2-4、大白菜5-6、鲜月季花5-7、柳蒿芽4-6、枇杷肉8-9、龙眼7-8、夏枯草1-2、决明子1-2、紫花地丁1-2、柠檬皮1-2、芦根1-2、水适量、营养助剂15-20;
所述的营养助剂由下列重量份原料制成:桂花耳4-6、黄瓜5-7、黄豆芽5-6、南瓜籽油10-14、蜂王浆12-15、红茶汁6-8、熟鸽子蛋9-11、扁桃粉6-7、鱼松4-6、黄连花1-2、茎角茎1-2、韭菜子1-2、山茱萸1-2、知母1-2、水适量;
所述的营养助剂的制备方法为:(1)将黄连花、茎角茎、韭菜子、山茱萸、知母混合加入适量的水熬煮20-30分钟,过滤得药液;
(2)将黄瓜、黄豆芽、桂花耳混合加入(1)中药液打成浆,再加入扁桃粉、鱼松和红茶汁搅拌成糊状;
(3)将熟鸽子蛋外侧涂有蜂王浆,再将(2)中所得物裹在熟鸽子蛋的外侧,将熟鸽子蛋放在南瓜子内炸4-6分钟,捞出后送入烘箱烘干磨成粉。
2.根据权利要求1所述的一种牛油鸡皮美味调料的制备方法,其特征在于包括以下步骤:(1)将大白菜、鲜月季花、柳蒿芽、咸杨桃汁、甘草汁混合捣成混合酱,将混合酱摊在大块鸡皮内侧并卷成鸡皮卷;
(2)将夏枯草、决明子、紫花地丁、柠檬皮、芦根混合加入适量的水熬煮20-30分钟,过滤得药液,在熬煮的同时将(1)中鸡皮卷隔药液熏蒸,再将鸡皮卷放在牛油内炸8-10分钟,烘干磨成粉;
(3)将龙眼、枇杷肉、青蒜白混合加入(2)中药液打浆,静置10-15分钟后,喷雾干燥得混合粉末;
(4)将其它剩余原料与(2)中所得粉、(3)中所得物混合,制成调料。
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CN103948004A (zh) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | 一种果蔬牛肉酱及其制备方法 |
CN103976327A (zh) * | 2014-04-14 | 2014-08-13 | 陆开云 | 一种杂粮保健调味粉及其制备方法 |
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CN103815337A (zh) * | 2014-03-07 | 2014-05-28 | 哈尔滨灵椿味道食品开发有限公司 | 一种苦参清热燥湿火锅料及生产方法 |
CN103948004A (zh) * | 2014-03-25 | 2014-07-30 | 合肥市龙乐食品有限公司 | 一种果蔬牛肉酱及其制备方法 |
CN103976327A (zh) * | 2014-04-14 | 2014-08-13 | 陆开云 | 一种杂粮保健调味粉及其制备方法 |
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