CN104207171A - 一种蟠桃鸡排及其制备方法 - Google Patents

一种蟠桃鸡排及其制备方法 Download PDF

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CN104207171A
CN104207171A CN201410376825.3A CN201410376825A CN104207171A CN 104207171 A CN104207171 A CN 104207171A CN 201410376825 A CN201410376825 A CN 201410376825A CN 104207171 A CN104207171 A CN 104207171A
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黄国友
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Abstract

本发明公开了一种蟠桃鸡排及其制备方法，该鸡排包括有下列重量份的组分：鸡腿肉180-220、鸡爪肉35-40、蟠桃25-35、松仁8-12、方片糕4-8、面茶12-14、蟹爪8-12、薄荷叶6-8、土茯苓2-4、龙葵2-4、当归1-3、大蓟1-3、党参1-3、山药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；本发明工艺中鸡爪肉和松仁在薄荷叶水中煮熟，使得鸡爪肉在食用时具备清凉的口感；与蟠桃等一起制成蟠桃腌制液，使得鸡排具备蟠桃酸甜的口味；中药等的使用，使得鸡排具备了清热解毒、嫩肤养颜等保健功效。

Description

一种蟠桃鸡排及其制备方法
 
技术领域：
    本发明主要涉及食品领域，尤其涉及一种蟠桃鸡排及其制备方法。
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，提供一种蟠桃鸡排及其制备方法，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：
一种蟠桃鸡排，其特征在于：包括有下列重量份的组分：鸡腿肉180-220、鸡爪肉35-40、蟠桃25-35、松仁8-12、方片糕4-8、面茶12-14、蟹爪8-12、薄荷叶6-8、土茯苓2-4、龙葵2-4、当归1-3、大蓟1-3、党参1-3、山药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:
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。
一种蟠桃鸡排的制备方法，其特征在于：包括以下步骤： 
一、将土茯苓、龙葵、当归、大蓟、党参和山药混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得营养滤汁；将蟹爪放在营养滤汁中浸泡30-40分钟后，放在油锅中炸至酥脆，冷却后与方片糕混合，干燥，研磨成蟹爪粉；
二、取蟠桃的使用部分，剁碎，得到蟠桃碎块；
三、将鸡爪肉、松仁和薄荷叶一起倒入锅中，加适量水大火煮开后，文火炖10-20分钟，捞出鸡爪肉和松仁，捣碎；再加入蟹爪粉、面茶、助剂、蟠桃碎块、酱油、五香粉、味精、盐和姜粉，搅拌，得到蟠桃腌制液；将鸡排与蟠桃腌制液混合，进行滚揉腌制，得到腌制后的鸡排；
四、脆浆粉和液态酥油混合后按照与水1:1的配比，加水调制成酥炸浆；最后，在腌制后的鸡排上裹上酥炸浆，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，得到蟠桃鸡排。
本发明的优点是：
本发明工艺中鸡爪肉和松仁在薄荷叶水中煮熟，使得鸡爪肉在食用时具备清凉的口感；与蟠桃等一起制成蟠桃腌制液，使得鸡排具备蟠桃酸甜的口味；中药等的使用，使得鸡排具备了清热解毒、嫩肤养颜等保健功效。
具体实施方式：                         
一种蟠桃鸡排，包括有下列重量份的组分：鸡腿肉200、鸡爪肉37、蟠桃28、松仁10、方片糕7、面茶13、蟹爪10、薄荷叶7、土茯苓3、龙葵3、当归2、大蓟2、党参2、山药2、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。
一种蟠桃鸡排的制备方法，包括以下步骤： 
一、将土茯苓、龙葵、当归、大蓟、党参和山药混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得营养滤汁；将蟹爪放在营养滤汁中浸泡30-40分钟后，放在油锅中炸至酥脆，冷却后与方片糕混合，干燥，研磨成蟹爪粉；
二、取蟠桃的使用部分，剁碎，得到蟠桃碎块；
三、将鸡爪肉、松仁和薄荷叶一起倒入锅中，加适量水大火煮开后，文火炖10-20分钟，捞出鸡爪肉和松仁，捣碎；再加入蟹爪粉、面茶、助剂、蟠桃碎块、酱油、五香粉、味精、盐和姜粉，搅拌，得到蟠桃腌制液；将鸡排与蟠桃腌制液混合，进行滚揉腌制，得到腌制后的鸡排；
四、脆浆粉和液态酥油混合后按照与水1:1的配比，加水调制成酥炸浆；最后，在腌制后的鸡排上裹上酥炸浆，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，得到蟠桃鸡排。

Claims (2)

1.一种蟠桃鸡排，其特征在于：包括有下列重量份的组分：鸡腿肉180-220、鸡爪肉35-40、蟠桃25-35、松仁8-12、方片糕4-8、面茶12-14、蟹爪8-12、薄荷叶6-8、土茯苓2-4、龙葵2-4、当归1-3、大蓟1-3、党参1-3、山药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:
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所述的一种蟠桃鸡排的制备方法，其特征在于：包括以下步骤： 
一、将土茯苓、龙葵、当归、大蓟、党参和山药混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得营养滤汁；将蟹爪放在营养滤汁中浸泡30-40分钟后，放在油锅中炸至酥脆，冷却后与方片糕混合，干燥，研磨成蟹爪粉；
二、取蟠桃的使用部分，剁碎，得到蟠桃碎块；
三、将鸡爪肉、松仁和薄荷叶一起倒入锅中，加适量水大火煮开后，文火炖10-20分钟，捞出鸡爪肉和松仁，捣碎；再加入蟹爪粉、面茶、助剂、蟠桃碎块、酱油、五香粉、味精、盐和姜粉，搅拌，得到蟠桃腌制液；将鸡排与蟠桃腌制液混合，进行滚揉腌制，得到腌制后的鸡排；
四、脆浆粉和液态酥油混合后按照与水1:1的配比，加水调制成酥炸浆；最后，在腌制后的鸡排上裹上酥炸浆，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，得到蟠桃鸡排。
CN201410376825.3A 2014-08-04 2014-08-04 一种蟠桃鸡排及其制备方法 Pending CN104207171A (zh)

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CN1600162A (zh) * 2004-10-19 2005-03-30 徐猛 一种营养丰富的速效速食膏状食品
CN101147610A (zh) * 2006-09-22 2008-03-26 天津中英纳米科技发展有限公司 一种水果肠及其制备方法
CN103622060A (zh) * 2013-10-23 2014-03-12 宁波市禽丰食品有限公司 一种滋补即食鸡肉的制作方法

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CN1600162A (zh) * 2004-10-19 2005-03-30 徐猛 一种营养丰富的速效速食膏状食品
CN101147610A (zh) * 2006-09-22 2008-03-26 天津中英纳米科技发展有限公司 一种水果肠及其制备方法
CN103622060A (zh) * 2013-10-23 2014-03-12 宁波市禽丰食品有限公司 一种滋补即食鸡肉的制作方法

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