CN104286904A - 一种玛咖酒味鸡爪及其制备方法 - Google Patents
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Abstract
本发明公开了一种玛咖酒味鸡爪及其制备工艺，该鸡爪包括有下列重量份的组分：鸡爪180-220、玛咖酒30-40、桃片8-12、芦笋汁3-6、四棱豆12-16、江米15-20、枸杞子8-12、糖桂花4-8、高麦芽糖浆2-4、山楂核2-4、桑叶1-3、地黄1-3、白术2-4、苍术1-3、葱3-6、姜3-6、盐2-5、味精1-3、助剂20-30；本发明工艺将玛咖酒混合到腌制液中，使得鸡爪具备了玛咖酒的独特口味；将蔬菜、中药与江米一起煮成粥，将营养都融入到粥汁中，再加上各味中药的使用，使得鸡爪具备了养胃护肝等多重保健功能。
Description
技术领域：
本发明主要涉及鸡爪领域，尤其涉及一种玛咖酒味鸡爪及其制备方法。
背景技术：
鸡爪的营养价值颇高，它含有丰富的钙质及胶原蛋白，多吃不但能软化血管同时具有美容功效。此外，科研人员还发现鸡爪中含有四种蛋白质成分能够有效抑制高血压。因此以鸡爪为原料制作出来的食品越来越受人们的欢迎。但是，目前鸡爪存在口感、营养价值单一的缺陷。
发明内容：
本发明目的就是为了弥补已有技术的缺陷，提供一种玛咖酒味鸡爪及其制备方法。
本发明是通过以下技术方案实现的：
一种玛咖酒味鸡爪,其特征在于：各原料组分之间的重量配比为：鸡爪180-220、玛咖酒30-40、桃片8-12、芦笋汁3-6、四棱豆12-16、江米15-20、枸杞子8-12、糖桂花4-8、高麦芽糖浆2-4、山楂核2-4、桑叶1-3、地黄1-3、白术2-4、苍术1-3、葱3-6、姜3-6、盐2-5、味精1-3、助剂20-30；
助剂中各原料组分的重量配比为: 黄酒酒糟5-10、茭白12-16、释迦果8-14、鲜麦穗10-15、猪板油10-14、皮蛋6-10、南瓜子浆汁8-12、鲜芦根2-4、五味子叶1-3、何首乌叶2-4、西洋参1-3、冬葵叶1-3；
助剂的制备方法为：
一、将鲜芦根、五味子叶、何首乌叶、西洋参和冬葵叶混合，加水至液面高出物料6-8cm，煎煮60-80min，过滤得保健滤汁；
二、将茭白和释迦果的食用部分，倒入保健滤汁中浸泡2-3小时，取出，沥干，与皮蛋混合绞碎成蔬菜泥；
三、取猪板油切成块，放在炒锅中中火慢炒至大量油脂溢出，再倒入鲜麦穗和南瓜子浆汁，炒制5-10分钟，再加入蔬菜泥、黄酒酒糟以及适量水，小火慢炖10-20分钟，冷却后，干燥、粉碎即得助剂。
一种玛咖酒味鸡爪的制备方法,其特征在于：依次按照以下步骤进行：
一、将山楂核、桑叶、地黄、白术和苍术混合，加水至液面高出物料6-8cm，煎煮60-80min，过滤得营养滤汁；
二、将四棱豆用水焯透，再放入淡盐水中浸泡10-20分钟，切成碎块；再与江米和枸杞子混合，加适量水，煮成枸杞蔬菜粥；再将桃片、糖桂花、高麦芽糖浆加入枸杞蔬菜粥中，混合打浆，过滤得粥汁；
三、将营养滤汁、粥汁、芦笋汁、玛咖酒、葱、姜、盐、味精和助剂混合搅拌，得到腌制液；
四、将鸡爪清洗后，放在沸水中煮制6-10分钟，捞出，放在清水中清洗后，放入到腌制液中，文火熬煮30-40分钟，捞出鸡爪，冷却，得到玛咖酒味鸡爪。
本发明的优点是：
本发明工艺将玛咖酒混合到腌制液中，使得鸡爪具备了玛咖酒的独特口味；将蔬菜、中药与江米一起煮成粥，将营养都融入到粥汁中，再加上各味中药的使用，使得鸡爪具备了养胃护肝等多重保健功能。
具体实施方式：
一种玛咖酒味鸡爪，各原料组分之间的重量配比为：鸡爪200、玛咖酒35、桃片10、芦笋汁4、四棱豆14、江米18、枸杞子10、糖桂花6、高麦芽糖浆3、山楂核3、桑叶2、地黄2、白术3、苍术2、葱4、姜5、盐3、味精2、助剂25；
助剂中各原料组分的重量配比为: 黄酒酒糟8、茭白14、释迦果12、鲜麦穗12、猪板油12、皮蛋8、南瓜子浆汁10、鲜芦根3、五味子叶2、何首乌叶3、西洋参2、冬葵叶2；
助剂的制备方法为：
一、将鲜芦根、五味子叶、何首乌叶、西洋参和冬葵叶混合，加水至液面高出物料6-8cm，煎煮60-80min，过滤得保健滤汁；
二、将茭白和释迦果的食用部分，倒入保健滤汁中浸泡2-3小时，取出，沥干，与皮蛋混合绞碎成蔬菜泥；
三、取猪板油切成块，放在炒锅中中火慢炒至大量油脂溢出，再倒入鲜麦穗和南瓜子浆汁，炒制5-10分钟，再加入蔬菜泥、黄酒酒糟以及适量水，小火慢炖10-20分钟，冷却后，干燥、粉碎即得助剂。
一种玛咖酒味鸡爪的制备方法,其特征在于：依次按照以下步骤进行：
一、将山楂核、桑叶、地黄、白术和苍术混合，加水至液面高出物料6-8cm，煎煮60-80min，过滤得营养滤汁；
二、将四棱豆用水焯透，再放入淡盐水中浸泡10-20分钟，切成碎块；再与江米和枸杞子混合，加适量水，煮成枸杞蔬菜粥；再将桃片、糖桂花、高麦芽糖浆加入枸杞蔬菜粥中，混合打浆，过滤得粥汁；
三、将营养滤汁、粥汁、芦笋汁、玛咖酒、葱、姜、盐、味精和助剂混合搅拌，得到腌制液；
四、将鸡爪清洗后，放在沸水中煮制6-10分钟，捞出，放在清水中清洗后，放入到腌制液中，文火熬煮30-40分钟，捞出鸡爪，冷却，得到玛咖酒味鸡爪。
Claims (2)
1.一种玛咖酒味鸡爪,其特征在于：各原料组分之间的重量配比为：鸡爪180-220、玛咖酒30-40、桃片8-12、芦笋汁3-6、四棱豆12-16、江米15-20、枸杞子8-12、糖桂花4-8、高麦芽糖浆2-4、山楂核2-4、桑叶1-3、地黄1-3、白术2-4、苍术1-3、葱3-6、姜3-6、盐2-5、味精1-3、助剂20-30；
助剂中各原料组分的重量配比为: 黄酒酒糟5-10、茭白12-16、释迦果8-14、鲜麦穗10-15、猪板油10-14、皮蛋6-10、南瓜子浆汁8-12、鲜芦根2-4、五味子叶1-3、何首乌叶2-4、西洋参1-3、冬葵叶1-3；
助剂的制备方法为：
一、将鲜芦根、五味子叶、何首乌叶、西洋参和冬葵叶混合，加水至液面高出物料6-8cm，煎煮60-80min，过滤得保健滤汁；
二、将茭白和释迦果的食用部分，倒入保健滤汁中浸泡2-3小时，取出，沥干，与皮蛋混合绞碎成蔬菜泥；
三、取猪板油切成块，放在炒锅中中火慢炒至大量油脂溢出，再倒入鲜麦穗和南瓜子浆汁，炒制5-10分钟，再加入蔬菜泥、黄酒酒糟以及适量水，小火慢炖10-20分钟，冷却后，干燥、粉碎即得助剂。
2.根据权利要求1所述的一种玛咖酒味鸡爪的制备方法,其特征在于：依次按照以下步骤进行：
一、将山楂核、桑叶、地黄、白术和苍术混合，加水至液面高出物料6-8cm，煎煮60-80min，过滤得营养滤汁；
二、将四棱豆用水焯透，再放入淡盐水中浸泡10-20分钟，切成碎块；再与江米和枸杞子混合，加适量水，煮成枸杞蔬菜粥；再将桃片、糖桂花、高麦芽糖浆加入枸杞蔬菜粥中，混合打浆，过滤得粥汁；
三、将营养滤汁、粥汁、芦笋汁、玛咖酒、葱、姜、盐、味精和助剂混合搅拌，得到腌制液；
四、将鸡爪清洗后，放在沸水中煮制6-10分钟，捞出，放在清水中清洗后，放入到腌制液中，文火熬煮30-40分钟，捞出鸡爪，冷却，得到玛咖酒味鸡爪。
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