CN104223163A - 一种菠菜鸡排及其制备方法 - Google Patents

一种菠菜鸡排及其制备方法 Download PDF

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CN104223163A
CN104223163A CN201410356434.5A CN201410356434A CN104223163A CN 104223163 A CN104223163 A CN 104223163A CN 201410356434 A CN201410356434 A CN 201410356434A CN 104223163 A CN104223163 A CN 104223163A
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王茉
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Ji Hong Food Co Ltd Of Anhui Province
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    • AHUMAN NECESSITIES
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    • AHUMAN NECESSITIES
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    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
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    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
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    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
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    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
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    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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    • A23L31/00Edible extracts or preparations of fungi; Preparation or treatment thereof
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    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
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    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/10Coating with edible coatings, e.g. with oils or fats
    • A23P20/12Apparatus for applying powders or particles to foodstuffs, e.g. for breading; Such apparatus combined with means for pre-moistening or battering
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    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种清热解暑鸡排及其制备方法,该鸡排包括有下列重量份的组分:鸡腿肉200-240、籼米20-30、菠菜10-20、虾壳8-12、柠檬片4-6、红豆糕4-6、蔓越莓8-12、菊花汁6-8、木瓜汁4-6、蟹味菇4-6、石榴叶2-4、菠萝皮1-3、余甘子1-3、芒果核1-3、山楂2-4、陈皮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,将虾壳进行特殊处理后制成虾壳粉加入到腌制液中,使鸡排具备了补钙的作用;将菠菜融入到籼米后黏在鸡排外,使得鸡排外具备了更加独特的口味;此外,蟹味菇、蔓越莓以及各位中药等的使用,使得鸡排具备健胃消食等多种保健功能。

Description

一种菠菜鸡排及其制备方法
[0001] 技术领域:
本发明主要涉及食品领域,尤其涉及一种清热解暑鸡排及其制备方法。
[0002] 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。
[0003] 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。
[0004] 发明内容:
本发明目的就是为了弥补已有技术的缺陷,提供一种清热解暑鸡排及其制备方法,它营养价值高,具有多重保健功能。
[0005] 本发明是通过以下技术方案实现的:
一种菠菜鸡排,其特征在于:包括有下列重量份的组分:鸡腿肉200-240、籼米20-30、菠菜10-20、虾壳8-12、柠檬片4-6、红豆糕4_6、蔓越莓8_12、菊花汁6_8、木瓜汁4_6、蟹味菇4-6、石榴叶2-4、菠萝皮1-3、余甘子1-3、芒果核1_3、山楂2_4、陈皮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、芝士煽土豆泥8-12、猕猴桃原浆6-8、荸荠6_10、小麦胚芽8_12、鸡揪菌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 -10 c m,煎煮60-80min,过滤得养生滤汁;
二、将鸡揪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,取出鸡揪菌;
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揪菌、芝士煽土豆泥、猕猴桃原浆,混合绞碎,冷却后干燥,研磨成粉,即得助剂。
[0006] 一种菠菜鸡排的制备方法,其特征在于:包括以下步骤:
一、将石榴叶、菠萝皮、余甘子、芒果核、山楂和陈皮混合,加水至液面高出物料8-lOcm,煎煮60-80min,过滤得营养滤汁;将4下壳的头部和壳内杂物去除,与朽1檬片一起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,与红豆糕混合,干燥,研磨成虾壳粉;
二、将虾壳粉、助剂、菊花汁、木瓜汁、酱油、五香粉、味精、盐和姜粉,混合搅拌,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、将蟹味菇和菠菜在开水中焯一下,再剁成碎末,与蔓越莓混合后撒到籼米中,加适量水煮成菠菜饭;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;
四、最后,在腌制后的鸡排上裹上菠菜饭,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°c -180°C,炸制的时间为3-5分钟,得到菠菜鸡排。
[0007] 本发明的优点是:
本发明工艺中,将虾壳进行特殊处理后制成虾壳粉加入到腌制液中,使鸡排具备了补钙的作用;将菠菜融入到籼米后黏在鸡排外,使得鸡排外具备了更加独特的口味;此外,蟹味菇、蔓越莓以及各位中药等的使用,使得鸡排具备健胃消食等多种保健功能。
[0008] 具体实施方式:
一种菠菜鸡排,包括有下列重量份的组分:鸡腿肉230、籼米25、菠菜15、奸壳10、朽1檬片5、红豆糕5、蔓越莓10、菊花汁7、木瓜汁5、蟹味菇5、石榴叶3、菠萝皮2、余甘子2、芒果核2、山楂3、陈皮3、酱油15、五香粉5、味精2、盐4、姜粉2、脆浆粉24和助剂5 ;
助剂中各原料组分的重量配比为:
猪肥膘15、芝士煽土豆泥10、猕猴桃原浆7、荸荠8、小麦胚芽10、鸡揪菌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-lOcm,煎煮60-80min,过滤得养生滤汁;
二、将鸡揪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,取出鸡揪菌;
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揪菌、芝士煽土豆泥、猕猴桃原浆,混合绞碎,冷却后干燥,研磨成粉,即得助剂。
[0009] 一种菠菜鸡排的制备方法,包括以下步骤:
一、将石榴叶、菠萝皮、余甘子、芒果核、山楂和陈皮混合,加水至液面高出物料8-lOcm,煎煮60-80min,过滤得营养滤汁;将4下壳的头部和壳内杂物去除,与朽1檬片一起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,与红豆糕混合,干燥,研磨成虾壳粉;
二、将虾壳粉、助剂、菊花汁、木瓜汁、酱油、五香粉、味精、盐和姜粉,混合搅拌,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、将蟹味菇和菠菜在开水中焯一下,再剁成碎末,与蔓越莓混合后撒到籼米中,加适量水煮成菠菜饭;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;
四、最后,在腌制后的鸡排上裹上菠菜饭,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°c -180°C,炸制的时间为3-5分钟,得到菠菜鸡排。

Claims (2)

1.一种菠菜鸡排,其特征在于:包括有下列重量份的组分:鸡腿肉200-240、籼米20-30、菠菜10-20、虾壳8-12、柠檬片4-6、红豆糕4-6、蔓越莓8-12、菊花汁6-8、木瓜汁4-6、蟹味菇4-6、石榴叶2-4、菠萝皮1-3、余甘子1_3、芒果核1_3、山楂2_4、陈皮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、芝士煽土豆泥8-12、猕猴桃原浆6-8、荸荠6_10、小麦胚芽8_12、鸡揪菌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 -10 c m,煎煮60-80min,过滤得养生滤汁; 二、将鸡揪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,取出鸡揪菌; 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揪菌、芝士煽土豆泥、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所述的一种菠菜鸡排的制备方法,其特征在于:包括以下步骤: 一、将石榴叶、菠萝皮、余甘子、芒果核、山楂和陈皮混合,加水至液面高出物料8-lOcm,煎煮60-80min,过滤得营养滤汁;将4下壳的头部和壳内杂物去除,与朽1檬片一起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,与红豆糕混合,干燥,研磨成虾壳粉; 二、将虾壳粉、助剂、菊花汁、木瓜汁、酱油、五香粉、味精、盐和姜粉,混合搅拌,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、将蟹味菇和菠菜在开水中焯一下,再剁成碎末,与蔓越莓混合后撒到籼米中,加适量水煮成菠菜饭;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; 四、最后,在腌制后的鸡排上裹上菠菜饭,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°c -180°C,炸制的时间为3-5分钟,得到菠菜鸡排。
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