CN104207167A - 一种红枣鸡排及其制备方法 - Google Patents
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Abstract
本发明公开了一种红枣鸡排及其制备方法,该鸡排包括有下列重量份的组分:鸡排200-220、青稞粉8-12、藏茶粉6-8、冰糖3-5、咸蛋黄5-7、红枣浆12-14、红糖3-5、桑椹果渣2-4、菜籽粕2-3、麦麸1-3、板栗叶1-3、银杏叶2-4、丹参2-4、黑麦草1-3、川层草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。本发明工艺简单,在鸡排外裹上红枣糊,使得鸡排具有了红枣的独特口味;本工艺能较好的保留原料肉中的水份,且能嫩化肉质纤维,肉质嫩滑多汁,极具口感;此外,各味中药配制成的保健滤液和营养滤液的使用,使得鸡排具备了美容、安神降压等多种保健功能。
Description
技术领域:
本发明主要涉及食品领域,尤其涉及一种红枣鸡排及其制备方法。
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,提供一种红枣鸡排及其制备方法,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:
一种红枣鸡排,其特征在于:包括有下列重量份的组分:鸡排200-220、青稞粉8-12、藏茶粉6-8、冰糖3-5、咸蛋黄5-7、红枣浆12-14、红糖3-5、桑椹果渣2-4、菜籽粕2-3、麦麸1-3、板栗叶1-3、银杏叶2-4、丹参2-4、黑麦草1-3、川层草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: 咖啡粉4-6、荞麦粉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、荞麦粉和芝麻粉,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。
一种红枣鸡排的制备方法,其特征在于:包括以下步骤:
一、将菜籽粕、麦麸、板栗叶、银杏叶、丹参、黑麦草和川层草混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;
二、将营养滤汁中加入冰糖、五香粉、味精、盐和姜粉,搅拌,得到腌制液;将鸡排与腌制液混合,进行滚揉腌制,得到腌制后的鸡排;
三、将咸蛋黄捣碎,与青稞粉、藏茶粉、红糖和桑椹果渣一起混入红枣浆中,加热,搅拌均匀,得到红枣糊;
四、将脆浆粉和助剂混合后按照与水1:1的配比,加水调制成酥炸浆;
五、先在腌制后的鸡排上裹上红枣糊,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,得到红枣鸡排。
本发明的优点是:
本发明工艺简单,在鸡排外裹上红枣糊,使得鸡排具有了红枣的独特口味;本工艺能较好的保留原料肉中的水份,且能嫩化肉质纤维,肉质嫩滑多汁,极具口感;此外,各味中药配制成的保健滤液和营养滤液的使用,使得鸡排具备了美容、安神降压等多种保健功能。
具体实施方式:
一种红枣鸡排,包括有下列重量份的组分:鸡排200-220、青稞粉8-12、藏茶粉6-8、冰糖3-5、咸蛋黄5-7、红枣浆12-14、红糖3-5、桑椹果渣2-4、菜籽粕2-3、麦麸1-3、板栗叶1-3、银杏叶2-4、丹参2-4、黑麦草1-3、川层草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: 咖啡粉4-6、荞麦粉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、荞麦粉和芝麻粉,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。
一种红枣鸡排的制备方法,其特征在于:包括以下步骤:
一、将菜籽粕、麦麸、板栗叶、银杏叶、丹参、黑麦草和川层草混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;
二、将营养滤汁中加入冰糖、五香粉、味精、盐和姜粉,搅拌,得到腌制液;将鸡排与腌制液混合,进行滚揉腌制,得到腌制后的鸡排;
三、将咸蛋黄捣碎,与青稞粉、藏茶粉、红糖和桑椹果渣一起混入红枣浆中,加热,搅拌均匀,得到红枣糊;
四、将脆浆粉和助剂混合后按照与水1:1的配比,加水调制成酥炸浆;
五、先在腌制后的鸡排上裹上红枣糊,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,得到红枣鸡排。
Claims (2)
1.一种红枣鸡排,其特征在于:包括有下列重量份的组分:鸡排200-220、青稞粉8-12、藏茶粉6-8、冰糖3-5、咸蛋黄5-7、红枣浆12-14、红糖3-5、桑椹果渣2-4、菜籽粕2-3、麦麸1-3、板栗叶1-3、银杏叶2-4、丹参2-4、黑麦草1-3、川层草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: 咖啡粉4-6、荞麦粉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、荞麦粉和芝麻粉,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所述的一种红枣鸡排的制备方法,其特征在于:包括以下步骤:
一、将菜籽粕、麦麸、板栗叶、银杏叶、丹参、黑麦草和川层草混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;
二、将营养滤汁中加入冰糖、五香粉、味精、盐和姜粉,搅拌,得到腌制液;将鸡排与腌制液混合,进行滚揉腌制,得到腌制后的鸡排;
三、将咸蛋黄捣碎,与青稞粉、藏茶粉、红糖和桑椹果渣一起混入红枣浆中,加热,搅拌均匀,得到红枣糊;
四、将脆浆粉和助剂混合后按照与水1:1的配比,加水调制成酥炸浆;
五、先在腌制后的鸡排上裹上红枣糊,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,得到红枣鸡排。
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