CN104273558A - 一种泡椒鹅肫及其制作方法 - Google Patents

一种泡椒鹅肫及其制作方法 Download PDF

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Publication number
CN104273558A
CN104273558A CN201410502671.8A CN201410502671A CN104273558A CN 104273558 A CN104273558 A CN 104273558A CN 201410502671 A CN201410502671 A CN 201410502671A CN 104273558 A CN104273558 A CN 104273558A
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Prior art keywords
goose gizzard
goose
gizzard
parts
green pepper
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CN201410502671.8A
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Inventor
张世忠
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HEFEI WANGAO SPECIAL POULTRY AQUACULTURE TECHNOLOGY Co Ltd
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HEFEI WANGAO SPECIAL POULTRY AQUACULTURE TECHNOLOGY Co Ltd
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Priority to CN201410502671.8A priority Critical patent/CN104273558A/zh
Publication of CN104273558A publication Critical patent/CN104273558A/zh
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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
    • A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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

Abstract

本发明公开了一种泡椒鹅肫，包括以下质量份数的原料构成：鹅肫80-100、泡椒20-30、花椒5-10、食盐2-3、糟卤汁5-10、米醋2-5、生姜1-2、白砂糖2-4，鸡精2-3；本发明独特泡椒口味的鹅肫，含有独特的口感，泡椒口味有很强的催味功效，生津开胃崔津血液循环，营养丰富，适合于多类人群食用，且制作成本较低，适合批量生产，不添加任何防腐剂和食品添加剂。

Description

一种泡椒鹅肫及其制作方法
技术领域
本发明涉及烹饪方法，具体地说是一种泡椒鹅肫及其制作方法。
背景技术
鹅肫营养丰富、口感独特、非常美味，适合作为菜肴的原料的主要营养，其成分有碳水化合物、蛋白质、脂肪、烟酸、维生素C、维生素E和钙、镁、铁、钾、磷、钠、硒等矿物质。鹅肫铁元素含量较丰富，女性可以适当多食用一些。中医认为，鹅肫味甘、性平、咸，有健胃之效。
对鹅肉的烹饪过程中，很少对鹅肫进行烹调加工，使得资源未被有效利用，造成资源浪费。
发明内容
本发明的目的是提供一种泡椒鹅肫及其制作方法。
为了解决背景技术问题，本发明采用以下技术方案：一种泡椒鹅肫，包括以下质量份数的原料构成：鹅肫80-100、泡椒20-30、花椒5-10、食盐2-3、糟卤汁5-10、米醋2-5、生姜1-2、白砂糖2-4，鸡精2-3。
一种泡椒鹅肫的制作方法，包括以下操作步骤：
a、鹅肫处理：将新鲜鹅肫用清水冲洗干净，用食言均匀塞在鹅肫上腌制5-10分钟；
b、鹅肫制备：取腌制好的鹅肫上用刀划到2-3刀口，放入漏勺中加入生姜、食盐、花椒，在沸水煮制5-10分钟，煮制后的鹅肫用刀切片，每片鹅肫厚度为2-5毫米；
c、制备成品：提前在容器中加入白开水，泡椒，糟卤汁，鸡精，花椒，米醋，白砂糖放入低温2-5度的环境中密封保存5-7天，将切片好的鹅肫放入提前做好的泡椒水中，抽真空，封口，高温杀菌冷却待鹅肫入味5天即得泡椒鹅肫成品。
综上所述，此发明有益效果如下：本发明独特泡椒口味的鹅肫，含有独特的口感，泡椒口味有很强的催味功效，生津开胃崔津血液循环，营养丰富，适合于多类人群食用，且制作成本较低，适合批量生产，不添加任何防腐剂和食品添加剂。
具体实施方式
本发明为一种泡椒鹅肫及其制作方法。
一种泡椒鹅肫，包括以下质量份数的原料构成：鹅肫100、泡椒30、花椒10、食盐3、糟卤汁10、米醋5、生姜2、白砂糖4，鸡精3。
一种泡椒鹅肫的制作方法，包括以下操作步骤：
a、鹅肫处理：将新鲜鹅肫用清水冲洗干净，用食言均匀塞在鹅肫上腌制8分钟；
b、鹅肫制备：取腌制好的鹅肫上用刀划到3刀口，放入漏勺中加入生姜、食盐、花椒，在沸水煮制10分钟，煮制后的鹅肫用刀切片，每片鹅肫厚度为3毫米；
c、制备成品：提前在容器中加入白开水，泡椒，糟卤汁，鸡精，花椒，米醋，白砂糖放入低温5度的环境中密封保存7天，将切片好的鹅肫放入提前做好的泡椒水中，抽真空，封口，高温杀菌冷却待鹅肫入味5天后即得泡椒鹅肫成品。

Claims (2)

1.一种泡椒鹅肫，其特征在于包括以下质量份数的原料构成：鹅肫80-100、泡椒20-30、花椒5-10、食盐2-3、糟卤汁5-10、米醋2-5、生姜1-2、白砂糖2-4，鸡精2-3。
2.一种泡椒鹅肫的制作方法，其特征在于包括以下操作步骤：
a、鹅肫处理：将新鲜鹅肫用清水冲洗干净，用食言均匀塞在鹅肫上腌制5-10分钟；
b、鹅肫制备：取腌制好的鹅肫上用刀划到2-3刀口，放入漏勺中加入生姜、食盐、花椒，在沸水煮制5-10分钟，煮制后的鹅肫用刀切片，每片鹅肫厚度为2-5毫米；
c、制备成品：提前在容器中加入白开水，泡椒，糟卤汁，鸡精，花椒，米醋，白砂糖放入低温2-5度的环境中密封保存5-7天，将切片好的鹅肫放入提前做好的泡椒水中，抽真空，封口，高温杀菌冷却待鹅肫入味5天即得泡椒鹅肫成品。
CN201410502671.8A 2014-09-26 2014-09-26 一种泡椒鹅肫及其制作方法 Pending CN104273558A (zh)

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Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104799336A (zh) * 2015-05-14 2015-07-29 宿州市符离集刘老二烧鸡有限公司 一种泡椒鸡肫

Cited By (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104799336A (zh) * 2015-05-14 2015-07-29 宿州市符离集刘老二烧鸡有限公司 一种泡椒鸡肫

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