CN104223159A - 一种玉米鸡排及其制备方法 - Google Patents
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Abstract
本发明公开了一种玉米鸡排及其制备方法,该鸡排包括有下列重量份的组分:鸡排200-220、玉米20-30、西瓜皮10-14、香菇6-8、猴头菇4-6、青稞粉6-10、香蕉8-12、金桔汁6-8、西柚汁4-6、豆粕2-3、蒸汽鱼粉1-2、松糕8-12、钩藤1-3、鹅绒藤根1-3、绞股蓝2-4、老鹰茶2-4、槐树枝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,操作方便,将玉米通过水果泥包裹到鸡排外,使得鸡排中混有玉米和水果的独特口味,此外,各味中药配制成的保健滤液和营养滤液的使用,使得鸡排具备了降血脂等多种保健功能。
Description
技术领域:
本发明主要涉及食品领域,尤其涉及一种玉米鸡排及其制备方法。
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,提供一种玉米鸡排及其制备方法,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:
一种玉米鸡排,其特征在于:包括有下列重量份的组分:鸡排200-220、玉米20-30、西瓜皮10-14、香菇6-8、猴头菇4-6、青稞粉6-10、香蕉8-12、金桔汁6-8、西柚汁4-6、豆粕2-3、蒸汽鱼粉1-2、松糕8-12、钩藤1-3、鹅绒藤根1-3、绞股蓝2-4、老鹰茶2-4、槐树枝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、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。
一种玉米鸡排的制备方法,其特征在于:包括以下步骤:
一、将豆粕、钩藤、鹅绒藤根、绞股蓝、老鹰茶和槐树枝混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;
二、香菇和猴头菇切成丝,放在保健滤汁中大火煮开,再文火熬煮10-20分钟,捞出,沥干,冷却后,干燥、粉碎得到菌粉;
三、将金桔汁、西柚汁、酱油、蒸汽鱼粉、五香粉、味精、盐和姜粉,混合搅拌得到腌制液,将鸡脯肉浸入腌制液中,静置腌制30-40分钟;
四、将西瓜皮和香蕉混合捣碎,得到水果泥;将玉米煮熟后,剥出玉米粒;将玉米粒、松糕、青稞粉和菌粉混合搅拌到水果泥中,得到玉米水果糊;
五、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;
六、最后,先在腌制后的鸡排上裹上玉米水果糊,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,得到玉米鸡排。
本发明的优点是:
本发明工艺简单,操作方便,将玉米通过水果泥包裹到鸡排外,使得鸡排中混有玉米和水果的独特口味,此外,各味中药配制成的保健滤液和营养滤液的使用,使得鸡排具备了降血脂等多种保健功能。
具体实施方式:
一种玉米鸡排,包括有下列重量份的组分:鸡排200-220、玉米20-30、西瓜皮10-14、香菇6-8、猴头菇4-6、青稞粉6-10、香蕉8-12、金桔汁6-8、西柚汁4-6、豆粕2-3、蒸汽鱼粉1-2、松糕8-12、钩藤1-3、鹅绒藤根1-3、绞股蓝2-4、老鹰茶2-4、槐树枝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、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,过滤得营养滤汁;
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。
一种玉米鸡排的制备方法,包括以下步骤:
一、将豆粕、钩藤、鹅绒藤根、绞股蓝、老鹰茶和槐树枝混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得保健滤汁;
二、香菇和猴头菇切成丝,放在保健滤汁中大火煮开,再文火熬煮10-20分钟,捞出,沥干,冷却后,干燥、粉碎得到菌粉;
三、将金桔汁、西柚汁、酱油、蒸汽鱼粉、五香粉、味精、盐和姜粉,混合搅拌得到腌制液,将鸡脯肉浸入腌制液中,静置腌制30-40分钟;
四、将西瓜皮和香蕉混合捣碎,得到水果泥;将玉米煮熟后,剥出玉米粒;将玉米粒、松糕、青稞粉和菌粉混合搅拌到水果泥中,得到玉米水果糊;
五、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;
六、最后,先在腌制后的鸡排上裹上玉米水果糊,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,得到玉米鸡排。
Claims (2)
1.一种玉米鸡排,其特征在于:包括有下列重量份的组分:鸡排200-220、玉米20-30、西瓜皮10-14、香菇6-8、猴头菇4-6、青稞粉6-10、香蕉8-12、金桔汁6-8、西柚汁4-6、豆粕2-3、蒸汽鱼粉1-2、松糕8-12、钩藤1-3、鹅绒藤根1-3、绞股蓝2-4、老鹰茶2-4、槐树枝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、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所述的一种玉米鸡排的制备方法,其特征在于:包括以下步骤:
一、将豆粕、钩藤、鹅绒藤根、绞股蓝、老鹰茶和槐树枝混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得营养滤汁;
二、香菇和猴头菇切成丝,放在保健滤汁中大火煮开,再文火熬煮10-20分钟,捞出,沥干,冷却后,干燥、粉碎得到菌粉;
三、将金桔汁、西柚汁、酱油、蒸汽鱼粉、五香粉、味精、盐和姜粉,混合搅拌得到腌制液,将鸡脯肉浸入腌制液中,静置腌制30-40分钟;
四、将西瓜皮和香蕉混合捣碎,得到水果泥;将玉米煮熟后,剥出玉米粒;将玉米粒、松糕、青稞粉和菌粉混合搅拌到水果泥中,得到玉米水果糊;
五、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;
六、最后,先在腌制后的鸡排上裹上玉米水果糊,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,得到玉米鸡排。
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CN104921173A (zh) * | 2015-06-26 | 2015-09-23 | 河南省淇县永达食业有限公司 | 一种茶香鸡排的制作方法 |
CN105767927A (zh) * | 2016-03-31 | 2016-07-20 | 河南省淇县永达食业有限公司 | 一种枸杞红枣冰糖柚子鸡的制作方法 |
CN106805138A (zh) * | 2016-12-29 | 2017-06-09 | 朱俊生 | 一种裹粉鸡排及其制备方法 |
CN106805139A (zh) * | 2016-12-29 | 2017-06-09 | 朱俊生 | 一种腿堡用果香味鸡排及其制备方法 |
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Cited By (5)
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CN104544255A (zh) * | 2015-01-13 | 2015-04-29 | 安徽富利康食品有限公司 | 一种猪皮鸡块 |
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CN106805138A (zh) * | 2016-12-29 | 2017-06-09 | 朱俊生 | 一种裹粉鸡排及其制备方法 |
CN106805139A (zh) * | 2016-12-29 | 2017-06-09 | 朱俊生 | 一种腿堡用果香味鸡排及其制备方法 |
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