CN104207170A - 一种香芋味鸡排及其制备方法 - Google Patents
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Abstract
本发明公开了一种香芋味鸡排及其制备方法,该鸡排包括有下列重量份的组分:鸡腿肉200-240、柠檬汁8-10、马蹄糕8-12、苹果粉4-6、葵花籽仁8-12、奶油12-14、龙须菜8-10、香芋20-30、银条菜12-14、榛果油4-8、樱桃4-6、柿叶1-3、槐叶萍2-4、葡萄根1-3、山楂核2-4、干菊花瓣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;本发明工艺中,把香芋中混入了柠檬汁、苹果粉等多种配料,不仅使鸡排中充满了香芋的香味,还具备了多重营养和更独特的口感;蔬菜、水果、中药等的使用,使得鸡排富含膳食纤维,能够促进人体胃肠道蠕动等多种保健功能。
Description
技术领域:
本发明主要涉及食品领域,尤其涉及一种香芋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,提供一种香芋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:
一种香芋味鸡排,其特征在于:包括有下列重量份的组分:鸡腿肉200-240、柠檬汁8-10、马蹄糕8-12、苹果粉4-6、葵花籽仁8-12、奶油12-14、龙须菜8-10、香芋20-30、银条菜12-14、榛果油4-8、樱桃4-6、柿叶1-3、槐叶萍2-4、葡萄根1-3、山楂核2-4、干菊花瓣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:
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。
一种香芋味鸡排的制备方法,其特征在于:包括以下步骤:
一、将柿叶、槐叶萍、葡萄根、山楂核和干菊花瓣混合,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、姜粉和苹果粉,搅拌混合,得到腌汁;将鸡腿肉浸入腌汁中浸泡2-3小时,捞出鸡腿肉,混合斩碎,得到鸡肉馅;
二、将龙须菜和银条菜去杂,放到开水中焯一下,取出,绞碎成蔬菜泥;将樱桃去皮去核,捣成樱桃泥;将蔬菜泥和樱桃泥混合加入到鸡肉馅中,拌匀,得到混合馅;成型加工成鸡排,待用;
三、香芋切成片上锅蒸熟,趁热取出放入碗中,再向碗中加入助剂、奶油、柠檬汁、苹果粉、马蹄糕和榛果油,按压成香芋泥;将脆浆粉与水混合按照与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香芋泥后,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,得到香芋味鸡排。
本发明的优点是:
本发明工艺中,把香芋中混入了柠檬汁、苹果粉等多种配料,不仅使鸡排中充满了香芋的香味,还具备了多重营养和更独特的口感;蔬菜、水果、中药等的使用,使得鸡排富含膳食纤维,能够促进人体胃肠道蠕动等多种保健功能。
具体实施方式:
一种香芋味鸡排,包括有下列重量份的组分:鸡腿肉220、柠檬汁9、马蹄糕10、苹果粉5、葵花籽仁10、奶油13、龙须菜9、香芋25、银条菜13、榛果油6、樱桃5、柿叶2、槐叶萍3、葡萄根2、山楂核3、干菊花瓣3、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。
一种香芋味鸡排的制备方法,包括以下步骤:
一、将柿叶、槐叶萍、葡萄根、山楂核和干菊花瓣混合,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、姜粉和苹果粉,搅拌混合,得到腌汁;将鸡腿肉浸入腌汁中浸泡2-3小时,捞出鸡腿肉,混合斩碎,得到鸡肉馅;
二、将龙须菜和银条菜去杂,放到开水中焯一下,取出,绞碎成蔬菜泥;将樱桃去皮去核,捣成樱桃泥;将蔬菜泥和樱桃泥混合加入到鸡肉馅中,拌匀,得到混合馅;成型加工成鸡排,待用;
三、香芋切成片上锅蒸熟,趁热取出放入碗中,再向碗中加入助剂、奶油、柠檬汁、苹果粉、马蹄糕和榛果油,按压成香芋泥;将脆浆粉与水混合按照与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香芋泥后,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,得到香芋味鸡排。
Claims (2)
1.一种香芋味鸡排,其特征在于:包括有下列重量份的组分:鸡腿肉200-240、柠檬汁8-10、马蹄糕8-12、苹果粉4-6、葵花籽仁8-12、奶油12-14、龙须菜8-10、香芋20-30、银条菜12-14、榛果油4-8、樱桃4-6、柿叶1-3、槐叶萍2-4、葡萄根1-3、山楂核2-4、干菊花瓣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:
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所述的一种香芋味鸡排的制备方法,其特征在于:包括以下步骤:
一、将柿叶、槐叶萍、葡萄根、山楂核和干菊花瓣混合,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、姜粉和苹果粉,搅拌混合,得到腌汁;将鸡腿肉浸入腌汁中浸泡2-3小时,捞出鸡腿肉,混合斩碎,得到鸡肉馅;
二、将龙须菜和银条菜去杂,放到开水中焯一下,取出,绞碎成蔬菜泥;将樱桃去皮去核,捣成樱桃泥;将蔬菜泥和樱桃泥混合加入到鸡肉馅中,拌匀,得到混合馅;成型加工成鸡排,待用;
三、香芋切成片上锅蒸熟,趁热取出放入碗中,再向碗中加入助剂、奶油、柠檬汁、苹果粉、马蹄糕和榛果油,按压成香芋泥;将脆浆粉与水混合按照与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香芋泥后,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,得到香芋味鸡排。
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