CN104223155A - 一种降血压烤鸭及其制备方法 - Google Patents

一种降血压烤鸭及其制备方法 Download PDF

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CN104223155A
CN104223155A CN201410327365.5A CN201410327365A CN104223155A CN 104223155 A CN104223155 A CN 104223155A CN 201410327365 A CN201410327365 A CN 201410327365A CN 104223155 A CN104223155 A CN 104223155A
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顾健
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Hefei Kangling Curing Technology Co Ltd
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ANHUI RISHANG FOODSTUFF TECHNOLOGY Co Ltd
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    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50—Poultry products, e.g. poultry sausages
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23L—FOODS, 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
    • A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • A—HUMAN NECESSITIES
    • A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Chemical & Material Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Food Science & Technology (AREA)
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  • Engineering & Computer Science (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
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Abstract

本发明公开了一种降血压烤鸭，由以下重量份的原料制成：鸭子1000-1100、仙鹤草1-1.3、无花果0.6-0.8、罗布麻叶1-1.2、线叶蓟1-1.2、玫瑰花1-2、黑木耳2-3、生姜1-2、猪肚10-15、黄桃2-3、生菜3-4、高粱酒1-2、蒜头1-2、洋葱2-3、芹菜3-4、绿豆5-6；本发明的烤鸭食用鲜美，营养丰富，所加入的洋葱含有前列腺素A，能降低外周血管阻力，降低血粘度，可用于降低血压、提神醒脑、缓解压力、预防感冒，并且洋葱还可以抗衰老，增强新陈代谢能力，此外，本发明在加工过程中添加了多种中草药，具有降血压、养伤退肿、健胃清肠、平肝安神的功效。

Description

一种降血压烤鸭及其制备方法
技术领域
本发明属于食品加工技术领域，涉及一种烤鸭，尤其涉及一种降血压烤鸭及其制备方法。 
背景技术
    鸭是为餐桌上的上乘肴馔，现有技术中对鸭肉的处理方式多种多样，但其处理的方式局限于对烤鸭做法的改变，未能在鸭肉的基础上添加一些对身体机能有促进作用的营养物质，故无法满足人们日益增长的对食物具有保健功效的需要。 
发明内容
本发明克服了现有技术中的不足，提供了一种降血压烤鸭及其制备方法。 
本发明所采用的技术方案是： 
   一种降血压烤鸭，由以下重量份的原料制成：
鸭子1000-1100、仙鹤草1-1.3、无花果0.6-0.8、罗布麻叶1-1.2、线叶蓟1-1.2、玫瑰花1-2、黑木耳2-3、生姜1-2、猪肚10-15、黄桃2-3、生菜3-4、高粱酒1-2、蒜头1-2、洋葱2-3、芹菜3-4、绿豆5-6；
所述营养添加剂由下列重量份的原料制成：透骨草1-2、百条根2-3、夏天无2-2.5、豨签草4-5、虾米3-3.5、红豆4-5、芝麻8-9、猪骨10-12
 制备方法为：（1）将透骨草、百条根、夏天无、豨签草4-5倍的水大火煎煮40-45分钟，压滤去渣，得药液，喷雾干燥得中药粉；
（2）将猪骨加入2-3倍水熬煮9-10小时，期间保持水量在范围内，再取出猪骨碾碎后倒回猪骨汤内；
（3）将虾米、红豆、芝麻混匀后加水浸泡15-20分钟，入锅蒸煮熟，取出捣成泥状倒入猪骨汤内搅拌均匀，小火熬膏再烘干研磨得喷香猪骨粉；将喷香猪骨粉与中药粉混匀即得营养添加剂。
根据权利要求1所述的降血压烤鸭的制备方法，其特征在于包括以下步骤： 
（1）将鸭子脱毛、去除内脏后用80-90℃的热水浸烫5-6分钟，取出用清水洗净备用；
（2）将猪肚切碎，浸入高粱酒内20-30分钟，取生姜切丝、洋葱切片、蒜头混合后捣成泥状与猪肚拌匀入锅蒸熟，取玫瑰花瓣捣成泥拌入煮熟后的猪肚得香拌猪肚；
（3）将绿豆用温水浸泡2-3小时后与黑木耳、生菜、芹菜混合打浆，取黄桃榨汁倒入绿豆浆得蔬果绿豆浆；
（4）将仙鹤草、无花果、罗布麻叶、线叶蓟加4-5倍水，小火煎煮1-2小时后压滤去渣得药液，喷雾干燥得中药粉；
（5）将香拌猪肚与蔬果绿豆浆混合搅拌后小火熬膏，烘干研磨得香猪肚粉，将香猪肚粉、中药粉、营养添加剂与剩余各原料充分混合后撒在洗净的鸭子表面和内部，再入箱烘烤即得。
    本发明的有益效果为： 
    本发明的烤鸭食用鲜美，营养丰富，所加入的洋葱含有前列腺素A，能降低外周血管阻力，降低血粘度，可用于降低血压、提神醒脑、缓解压力、预防感冒，并且洋葱还可以抗衰老，增强新陈代谢能力，此外，本发明在加工过程中添加了多种中草药，具有降血压、养伤退肿、健胃清肠、平肝安神的功效。
具体实施方式
一种降血压烤鸭，由以下重量份(公斤)的原料制成： 
鸭子1000、仙鹤草1、无花果0.6、罗布麻叶1、线叶蓟1、玫瑰花1、黑木耳2、生姜1、猪肚10、黄桃2、生菜3、高粱酒1、蒜头1、洋葱2、芹菜3、绿豆5；所述营养添加剂由下列重量份(公斤)的原料制成：透骨草1、百条根2、夏天无2、豨签草4、虾米3、红豆4、芝麻8、猪骨10 
制备方法为：(1)将透骨草、百条根、夏天无、豨签草4倍的水大火煎煮40分钟，压滤去渣，得药液，喷雾干燥得中药粉； 
(2)将猪骨加入2倍水熬煮9小时，期间保持水量在范围内，再取出猪骨碾碎后倒回猪骨汤内； 
(3)将虾米、红豆、芝麻混匀后加水浸泡15分钟，入锅蒸煮熟，取出捣成泥状倒入猪骨汤内搅拌均匀，小火熬膏再烘干研磨得喷香猪骨粉；将喷香猪骨粉与中药粉混匀即得营养添加剂。 
根据权利要求1所述的降血压烤鸭的制备方法，其特征在于包括以下步骤： 
（1）将鸭子脱毛、去除内脏后用80℃的热水浸烫5分钟，取出用清水洗净备用；
（2）将猪肚切碎，浸入高粱酒内20分钟，取生姜切丝、洋葱切片、蒜头混合后捣成泥状与猪肚拌匀入锅蒸熟，取玫瑰花瓣捣成泥拌入煮熟后的猪肚得香拌猪肚；
（3）将绿豆用温水浸泡2小时后与黑木耳、生菜、芹菜混合打浆，取黄桃榨汁倒入绿豆浆得蔬果绿豆浆；
（4）将仙鹤草、无花果、罗布麻叶、线叶蓟加4倍水，小火煎煮1小时后压滤去渣得药液，喷雾干燥得中药粉；
（5）将香拌猪肚与蔬果绿豆浆混合搅拌后小火熬膏，烘干研磨得香猪肚粉，将香猪肚粉、中药粉、营养添加剂与剩余各原料充分混合后撒在洗净的鸭子表面和内部，再入箱烘烤即得。

Claims (2)

1.一种降血压烤鸭，其特征在于由以下重量份的原料制成： 
鸭子1000-1100、仙鹤草1-1.3、无花果0.6-0.8、罗布麻叶1-1.2、线叶蓟1-1.2、玫瑰花1-2、黑木耳2-3、生姜1-2、猪肚10-15、黄桃2-3、生菜3-4、高粱酒1-2、蒜头1-2、洋葱2-3、芹菜3-4、绿豆5-6； 
所述营养添加剂由下列重量份的原料制成：透骨草1-2、百条根2-3、夏天无2-2.5、豨签草4-5、虾米3-3.5、红豆4-5、芝麻8-9、猪骨10-12 
制备方法为：(1)将透骨草、百条根、夏天无、豨签草4-5倍的水大火煎煮40-45分钟，压滤去渣，得药液，喷雾干燥得中药粉； 
(2)将猪骨加入2-3倍水熬煮9-10小时，期间保持水量在范围内，再取出猪骨碾碎后倒回猪骨汤内； 
(3)将虾米、红豆、芝麻混匀后加水浸泡15-20分钟，入锅蒸煮熟，取出捣成泥状倒入猪骨汤内搅拌均匀，小火熬膏再烘干研磨得喷香猪骨粉；将喷香猪骨粉与中药粉混匀即得营养添加剂。 
2.根据权利要求1所述的降血压烤鸭的制备方法，其特征在于包括以下步骤：
（1）将鸭子脱毛、去除内脏后用80-90℃的热水浸烫5-6分钟，取出用清水洗净备用；
（2）将猪肚切碎，浸入高粱酒内20-30分钟，取生姜切丝、洋葱切片、蒜头混合后捣成泥状与猪肚拌匀入锅蒸熟，取玫瑰花瓣捣成泥拌入煮熟后的猪肚得香拌猪肚；
（3）将绿豆用温水浸泡2-3小时后与黑木耳、生菜、芹菜混合打浆，取黄桃榨汁倒入绿豆浆得蔬果绿豆浆；
（4）将仙鹤草、无花果、罗布麻叶、线叶蓟加4-5倍水，小火煎煮1-2小时后压滤去渣得药液，喷雾干燥得中药粉；
（5）将香拌猪肚与蔬果绿豆浆混合搅拌后小火熬膏，烘干研磨得香猪肚粉，将香猪肚粉、中药粉、营养添加剂与剩余各原料充分混合后撒在洗净的鸭子表面和内部，再入箱烘烤即得。
CN201410327365.5A 2014-07-10 2014-07-10 一种降血压烤鸭及其制备方法 Withdrawn CN104223155A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104839752A (zh) * 2015-04-13 2015-08-19 刘国庆 制作脆皮杂粮鸭的方法及脆皮杂粮鸭

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104839752A (zh) * 2015-04-13 2015-08-19 刘国庆 制作脆皮杂粮鸭的方法及脆皮杂粮鸭

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