CN104207165A - 一种红豆味鸡排及其制备方法 - Google Patents

一种红豆味鸡排及其制备方法 Download PDF

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CN104207165A
CN104207165A CN201410346700.6A CN201410346700A CN104207165A CN 104207165 A CN104207165 A CN 104207165A CN 201410346700 A CN201410346700 A CN 201410346700A CN 104207165 A CN104207165 A CN 104207165A
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王海兴
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    • AHUMAN NECESSITIES
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    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
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    • A23L13/50Poultry products, e.g. poultry sausages
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    • A23LFOODS, 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
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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Abstract

本发明公开了一种红豆味鸡排及其制备方法,该鸡排包括有下列重量份的组分:鸡胸肉150-200、鸡脆骨肉20-40、绿豆凉糕6-8、红豆20-40、金针菇4-6、蕨麻4-6、南瓜6-8、麸皮4-6、奶粉4-6、鸡蛋清6-8、圣女果4-6、酸枣叶2-4、葛根1-3、四方麻1-3、丹参1-3、白芷2-4、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;本发明工艺在鸡胸肉中添加了鸡脆骨肉,使得鸡排口感更加酥脆,在红豆沙上加入奶粉和鸡蛋清,有助于将红豆沙稳稳地粘在鸡排外,不会洒落;蔬菜、水果、中药等的使用,使得鸡排具备了美容养颜、清热解火、降血压等多种保健功能。

Description

一种红豆味鸡排及其制备方法
技术领域:
    本发明主要涉及食品领域,尤其涉及一种红豆味鸡排及其制备方法。
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,提供一种红豆味鸡排及其制备方法,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:
一种红豆味鸡排,其特征在于:包括有下列重量份的组分:鸡胸肉150-200、鸡脆骨肉20-40、绿豆凉糕6-8、红豆20-40、金针菇4-6、蕨麻4-6、南瓜6-8、麸皮4-6、奶粉4-6、鸡蛋清6-8、圣女果4-6、酸枣叶2-4、葛根1-3、四方麻1-3、丹参1-3、白芷2-4、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: 咖啡粉4-6、青稞粉5-7、芝麻粉3-5、红小豆20-30、米酒30-40、球茎甘蓝4-6、马蹄叶2-4、金针菇3-5、水芹6-8、向日葵花瓣1-3、玄参叶2-4、葛根2-4、山楂1-3、姜叶1-3、阿拉伯糖2-3;
助剂的制备方法为:
一、将向日葵花瓣、玄参叶、葛根、山楂和姜叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将红小豆放在清水中浸泡4-5小时,捞出,加适量水大火煮开后,用文火熬煮1-2小时候,加入咖啡粉、青稞粉和芝麻粉,边煮边搅拌,熬成赤豆糊;
三、将球茎甘蓝、马蹄叶、金针菇和水芹洗净后,取它们的食用部位放入米酒中,大火煮开后,文火熬煮10-20分钟,捞出,捣烂得到蔬菜泥;
四、将蔬菜泥、阿拉伯糖和保健滤汁一起倒入赤豆糊中,搅拌均匀,冷却后,干燥、粉碎即得助剂。
一种红豆味鸡排的制备方法,其特征在于:包括以下步骤: 
一、将酸枣叶、葛根、四方麻、丹参和白芷混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;在营养滤汁中加入酱油、五香粉、味精、盐和姜粉,搅拌混合,得到腌汁;将鸡胸肉和鸡脆骨肉浸入腌汁中浸泡2-3小时,捞出鸡胸肉和鸡脆骨肉,与绿豆凉糕混合斩碎,得到鸡肉馅;
二、将金针菇和蕨麻去杂洗净,将南瓜切块,一起放在油锅中炒至八成熟,取出,绞碎,得到菜泥;将圣女果去皮,捣烂成水果泥;将鸡肉馅与菜泥、水果泥混合,搅拌均匀得到混合混合鸡肉馅,成型加工成鸡排,待用;
三、将红豆倒入水中,煮熟,捞出,捣成红豆沙;将奶粉、鸡蛋清加到红豆沙中,拌匀,得到红豆糊;脆浆粉与助剂、麸皮混合按照与水1:1的配比,加水调制成酥炸浆;
四、取鸡排,先在鸡排上裹上一层红豆糊后,再裹上酥炸浆,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,得到红豆味鸡排。
本发明的优点是:
本发明工艺在鸡胸肉中添加了鸡脆骨肉,使得鸡排口感更加酥脆,在红豆沙上加入奶粉和鸡蛋清,有助于将红豆沙稳稳地粘在鸡排外,不会洒落;蔬菜、水果、中药等的使用,使得鸡排具备了美容养颜、清热解火、降血压等多种保健功能。
具体实施方式:
一种红豆味鸡排,其特征在于:包括有下列重量份的组分:鸡胸肉150-200、鸡脆骨肉20-40、绿豆凉糕6-8、红豆20-40、金针菇4-6、蕨麻4-6、南瓜6-8、麸皮4-6、奶粉4-6、鸡蛋清6-8、圣女果4-6、酸枣叶2-4、葛根1-3、四方麻1-3、丹参1-3、白芷2-4、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: 咖啡粉4-6、青稞粉5-7、芝麻粉3-5、红小豆20-30、米酒30-40、球茎甘蓝4-6、马蹄叶2-4、金针菇3-5、水芹6-8、向日葵花瓣1-3、玄参叶2-4、葛根2-4、山楂1-3、姜叶1-3、阿拉伯糖2-3;
助剂的制备方法为:
一、将向日葵花瓣、玄参叶、葛根、山楂和姜叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将红小豆放在清水中浸泡4-5小时,捞出,加适量水大火煮开后,用文火熬煮1-2小时候,加入咖啡粉、青稞粉和芝麻粉,边煮边搅拌,熬成赤豆糊;
三、将球茎甘蓝、马蹄叶、金针菇和水芹洗净后,取它们的食用部位放入米酒中,大火煮开后,文火熬煮10-20分钟,捞出,捣烂得到蔬菜泥;
四、将蔬菜泥、阿拉伯糖和保健滤汁一起倒入赤豆糊中,搅拌均匀,冷却后,干燥、粉碎即得助剂。
一种红豆味鸡排的制备方法,其特征在于:包括以下步骤: 
一、将酸枣叶、葛根、四方麻、丹参和白芷混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;在营养滤汁中加入酱油、五香粉、味精、盐和姜粉,搅拌混合,得到腌汁;将鸡胸肉和鸡脆骨肉浸入腌汁中浸泡2-3小时,捞出鸡胸肉和鸡脆骨肉,与绿豆凉糕混合斩碎,得到鸡肉馅;
二、将金针菇和蕨麻去杂洗净,将南瓜切块,一起放在油锅中炒至八成熟,取出,绞碎,得到菜泥;将圣女果去皮,捣烂成水果泥;将鸡肉馅与菜泥、水果泥混合,搅拌均匀得到混合混合鸡肉馅,成型加工成鸡排,待用;
三、将红豆倒入水中,煮熟,捞出,捣成红豆沙;将奶粉、鸡蛋清加到红豆沙中,拌匀,得到红豆糊;脆浆粉与助剂、麸皮混合按照与水1:1的配比,加水调制成酥炸浆;
四、取鸡排,先在鸡排上裹上一层红豆糊后,再裹上酥炸浆,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,得到红豆味鸡排。

Claims (2)

1.一种红豆味鸡排,其特征在于:包括有下列重量份的组分:鸡胸肉150-200、鸡脆骨肉20-40、绿豆凉糕6-8、红豆20-40、金针菇4-6、蕨麻4-6、南瓜6-8、麸皮4-6、奶粉4-6、鸡蛋清6-8、圣女果4-6、酸枣叶2-4、葛根1-3、四方麻1-3、丹参1-3、白芷2-4、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: 咖啡粉4-6、青稞粉5-7、芝麻粉3-5、红小豆20-30、米酒30-40、球茎甘蓝4-6、马蹄叶2-4、金针菇3-5、水芹6-8、向日葵花瓣1-3、玄参叶2-4、葛根2-4、山楂1-3、姜叶1-3、阿拉伯糖2-3;
助剂的制备方法为:
一、将向日葵花瓣、玄参叶、葛根、山楂和姜叶混合,加水至液面高出物料6-8cm,煎煮60-80min,过滤得保健滤汁;
二、将红小豆放在清水中浸泡4-5小时,捞出,加适量水大火煮开后,用文火熬煮1-2小时候,加入咖啡粉、青稞粉和芝麻粉,边煮边搅拌,熬成赤豆糊;
三、将球茎甘蓝、马蹄叶、金针菇和水芹洗净后,取它们的食用部位放入米酒中,大火煮开后,文火熬煮10-20分钟,捞出,捣烂得到蔬菜泥;
四、将蔬菜泥、阿拉伯糖和保健滤汁一起倒入赤豆糊中,搅拌均匀,冷却后,干燥、粉碎即得助剂。
2.根据权利要求1所述的一种红豆味鸡排的制备方法,其特征在于:包括以下步骤: 
一、将酸枣叶、葛根、四方麻、丹参和白芷混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;在营养滤汁中加入酱油、五香粉、味精、盐和姜粉,搅拌混合,得到腌汁;将鸡胸肉和鸡脆骨肉浸入腌汁中浸泡2-3小时,捞出鸡胸肉和鸡脆骨肉,与绿豆凉糕混合斩碎,得到鸡肉馅;
二、将金针菇和蕨麻去杂洗净,将南瓜切块,一起放在油锅中炒至八成熟,取出,绞碎,得到菜泥;将圣女果去皮,捣烂成水果泥;将鸡肉馅与菜泥、水果泥混合,搅拌均匀得到混合混合鸡肉馅,成型加工成鸡排,待用;
三、将红豆倒入水中,煮熟,捞出,捣成红豆沙;将奶粉、鸡蛋清加到红豆沙中,拌匀,得到红豆糊;脆浆粉与助剂、麸皮混合按照与水1:1的配比,加水调制成酥炸浆;
四、取鸡排,先在鸡排上裹上一层红豆糊后,再裹上酥炸浆,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,得到红豆味鸡排。
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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104544254A (zh) * 2015-01-13 2015-04-29 安徽富利康食品有限公司 一种发菜鸡柳
CN106805138A (zh) * 2016-12-29 2017-06-09 朱俊生 一种裹粉鸡排及其制备方法

Citations (3)

* Cited by examiner, † Cited by third party
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