CN104273544A - 一种鹅肉肉骨茶制备方法 - Google Patents
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Abstract
本发明公开了一种鹅肉肉骨茶制备方法，包括以下操作步骤：称取以下重量份的原料：鹅肉50-80、猪肋骨20-30、当归2-5、枸杞5-8、玉竹2-4、党参1-3、桂皮2-4、牛七2-5、熟地2-5、西洋参2-4、甘草2-5、川芎2-4、八角1-3、茴香2-3、桂香1-3、丁香1-2、大蒜2-4及胡椒0.5-1；本发明将煮熟鹅肉放入冰水中冷却并按摩将原本鹅肉纤维组织强韧更有嚼劲，使熬制出来的鹅肉口感滑嫩，加入多种中药材，经过长时间的炖煮，使药材的味道渗入排骨中，汤味清香扑鼻，鲜美之中又带着药材提神劲道，食用过肉骨茶后会感觉到全身发热，对女性有滋补养颜的功效，对男性则有补肾的作用。
Description
技术领域
本发明涉及烹饪制作领域，具体地说是一种鹅肉肉骨茶制备方法。
背景技术
鹅又名农雁，是家禽中唯一食草的动物，也是唯一以长寿著称的，一般可以活到三十至五十岁，个别可活到百岁高龄。鹅肉是人体理想的高蛋白、低脂肪、低胆固醇的营养、健康食品，并含有人体生长发育所需要的个各种氨基酸，其组成并接近人体所需氨基酸的比例，从生物价值上看，鹅肉是全价蛋白，优质蛋白，不仅脂肪含量低，而且品质好，鹅肉的不饱和脂肪酸的含量高达66.3％，蛋白质含量高达22.3％，亚麻酸的含量高达4％，均超过其他肉类，其蛋白质含量远远高于其他畜禽类肉中蛋白质的含量，还含有多种人体所需的钙铁磷，对人体健康非常有利，营养专家认为，鹅肉的营养成分更符合人体需要，不会导致固醇增高，还能抑制癌细胞的发生和发展，鹅的饲料来自于大自然，以食草为主，自身抗病能力非常强，所以鹅肉被世界公认的“绿色食品之王”。
传统工艺的做出的老鹅汤口味单一，鹅肉内的营养如果处理不当会造成营养丢失，且口感也很不理想。
发明内容
本发明的目的是提供一种鹅肉肉骨茶制备方法。
为了解决背景技术问题，本发明采用以下技术方案：一种鹅肉肉骨茶制备方法，其特征在于包括以下操作步骤：
1)称取以下重量份的原料：鹅肉50-80、猪肋骨20-30、当归2-5、枸杞5-8、玉竹2-4、党参1-3、桂皮2-4、牛七2-5、熟地2-5、西洋参2-4、甘草2-5、川芎2-4、八角1-3、茴香2-3、桂香1-3、丁香1-2、大蒜2-4及胡椒0.5-1；
2)将猪肋骨放入水中熬制骨头汤，加入八角、茴香、桂香、丁香、大蒜及胡椒，大火煮开后用文火熬制2-3小时；
3)取冲洗干净的整鹅放入大火沸水中焖煮30-40分钟，取出整鹅放入冰水中冷却降温处理，沸水后的汤汁保留待用，按摩松骨鹅背部、腿部、颈部5-10分钟，将鹅均匀切块后继续放入沸水后的汤汁并加入熬制好的猪肋骨汤中，顺便加入当归、枸杞、玉竹、党参、桂皮、牛七、熟地、西洋参、甘草、川芎；
综上所述，此发明有益效果如下：本发明将煮熟鹅肉放入冰水中冷却并按摩将原本鹅肉纤维组织强韧更有嚼劲，使熬制出来的鹅肉口感滑嫩，加入多种中药材，经过长时间的炖煮，使药材的味道渗入排骨中，汤味清香扑鼻，鲜美之中又带着药材提神劲道，食用过肉骨茶后会感觉到全身发热，对女性有滋补养颜的功效，对男性则有补肾的作用。
具体实施方式
实施例一
一种鹅肉肉骨茶制备方法，包括以下操作步骤：
1)称取以下重量份的原料：鹅肉80、猪肋骨30、当归5、枸杞8、玉竹4、党参3、桂皮4、牛七5、熟地2-5、西洋参4、甘草5、川芎4、八角3、茴香3、桂香3、丁香2、大蒜4、胡椒0.5；
2)将猪肋骨放入水中熬制骨头汤，加入八角、茴香、桂香、丁香、大蒜及胡椒，大火煮开后用文火熬制2-3小时；
3)取冲洗干净的整鹅放入大火沸水中焖煮30-40分钟，取出整鹅放入冰水中冷却降温处理，沸水后的汤汁保留待用，按摩松骨鹅背部、腿部、颈部5-10分钟，将鹅均匀切块后继续放入沸水后的汤汁并加入熬制好的猪肋骨汤中，顺便加入当归、枸杞、玉竹、党参、桂皮、牛七、熟地、西洋参、甘草、川芎。
Claims (1)
1.一种鹅肉肉骨茶制备方法，其特征在于包括以下操作步骤：
1)称取以下重量份的原料：鹅肉50-80、猪肋骨20-30、当归2-5、枸杞5-8、玉竹2-4、党参1-3、桂皮2-4、牛七2-5、熟地2-5、西洋参2-4、甘草2-5、川芎2-4、八角1-3、茴香2-3、桂香1-3、丁香1-2、大蒜2-4及胡椒0.5-1；
2)将猪肋骨放入水中熬制骨头汤，加入八角、茴香、桂香、丁香、大蒜及胡椒，大火煮开后用文火熬制2-3小时；
3)取冲洗干净的整鹅放入大火沸水中焖煮30-40分钟，取出整鹅放入冰水中冷却降温处理，沸水后的汤汁保留待用，按摩松骨鹅背部、腿部、颈部5-10分钟，将鹅均匀切块后继续放入沸水后的汤汁并加入熬制好的猪肋骨汤中，顺便加入当归、枸杞、玉竹、党参、桂皮、牛七、熟地、西洋参、甘草、川芎。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166833A (zh) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | 一种东南亚肉骨茶风味膏状香精及其制备方法 |
| CN105495495A (zh) * | 2015-09-24 | 2016-04-20 | 黄俍傑 | 一种肉骨茶饮料 |
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2014
- 2014-09-27 CN CN201410503698.9A patent/CN104273544A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105166833A (zh) * | 2015-08-27 | 2015-12-23 | 湖南省汇湘轩生物科技有限公司 | 一种东南亚肉骨茶风味膏状香精及其制备方法 |
| CN105495495A (zh) * | 2015-09-24 | 2016-04-20 | 黄俍傑 | 一种肉骨茶饮料 |
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