CN104305259A - 一种酱香猪蹄及其加工方法 - Google Patents
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Abstract
本发明公开了一种酱香猪蹄及其加工方法，由下列重量份的原料组成：猪蹄1500-2000、柳蒿芽10-15、花生芽15-20、黄秋葵12-15、可乐20-40、甜杏仁12-18、灰树花粉8-10、松花粉2-4、鹿衔草1-2、刺五加2-3、褚实子2-3、木香花1-2、红袍花椒15-20、红酒糟15-20、酱油20-40、牡丹籽油适量、营养添加液适量。本发明酱香猪蹄，酱香浓郁，表皮酱红，香嫩美味润口，添加柳蒿芽、花生芽、甜杏仁等营养成分，丰富营养同时增味解腻，添加红酒糟增加醇香风味，与其他中药保健成分协同作用，能够健脾消滞、强壮筋骨、提高机体活力，有益人体健康。
Description
技术领域
本发明涉及一种酱香猪蹄及其加工方法，属于食品加工技术领域。
背景技术
猪蹄营养丰富，老少皆宜，含有较多的蛋白质、脂肪和碳水化合物，并含有钙、磷、镁、铁以及维生素 A、维生素 D、维生素 E、维生素 K 等有益成分，而且，有猪蹄含有丰富的胶原蛋白质，脂肪含量也比肥肉低，能防治皮肤干瘪起皱、增强皮肤弹性和韧性，对延缓衰老和促进儿童生长发育都具有物殊意义。为了丰富猪蹄食品的品种、风味口感，满足人们对食品的多样化的需求。
发明内容
本发明的目的在于提供一种酱香猪蹄及其加工方法。
本发明采用的技术方案如下：
一种酱香猪蹄,由下述重量份的原料制成：
猪蹄1500-2000、柳蒿芽10-15、花生芽15-20、黄秋葵12-15、可乐20-40、甜杏仁12-18、灰树花粉8-10、松花粉2-4、鹿衔草1-2、刺五加2-3、褚实子2-3、木香花1-2、红袍花椒15-20、红酒糟15-20、酱油20-40、牡丹籽油适量、营养添加液适量；
所述的营养添加液，是由下述重量份的原料制成：煅牡蛎3-5、党参4-6、黄精5-8、杜仲雄花2-4、牛蹄筋10-15、鱼胶8-10、榴莲核12-16、柠檬汁8-12、竹沥6-8、茴香籽6-8、砂仁5-7、芹菜籽6-8、菊芋5-8、泡椒10-20、黄冰糖15-20、米酒200-300；
所述的营养添加液的的制备方法为：a、将煅牡蛎、党参、黄精、杜仲雄花粉碎至10-20目，加5-8倍水煎煮1-2小时，过滤去渣，滤液熬制成膏状，得保健膏；b、将茴香籽、砂仁、芹菜籽文火炒制干香，研磨成粉，将牛蹄筋、鱼胶除杂洗净，放入清水浸泡8-12小时，捞出沥干，将菊芋洗净切片，泡椒切末，处理得到物料与洗净切片榴莲核一并入锅，加3-5倍水熬煮稠烂，液渣分离，滤渣用胶磨机再次磨制压滤去渣，合并滤液，得营养液；c、将营养液、保健膏及其他剩余原料搅拌，在80-90℃焖润1-2小时，均质即可。
所述的酱香猪蹄的加工方法，包括以下步骤：
（1）、将鲜嫩的柳蒿芽、花生芽、黄秋葵的除杂洗净，冷冻破碎成颗粒，加入颗粒重量的2-4%的牡丹籽油磨制成细腻浆状，得蔬菜浆；
（2）、将甜杏仁拣杂破碎，与灰树花粉、松花粉入锅炒制出香，加入2-4倍水熬煮至熟香，压滤去渣，得香仁汁；
（3）、将鹿衔草、刺五加、褚实子、木香花加5-8倍水煎煮1-2小时，过滤去渣，得煎煮液；
（4）、将猪蹄去毛刮皮洗净，放入沸水中漂烫3-6分钟，捞出控干水分，待用；取适量牡丹籽油入锅微热，加入红袍花椒炒制出香，加入红酒糟、猪蹄翻搅均匀，加入煎煮液、营养添加液淹没猪蹄，煮沸后文火焖炖40-50分钟，加入蔬菜浆、香仁汁及其他剩余原料，翻搅均匀，焖蒸至汤汁收干，捞出猪蹄，即得。
与现有技术相比，本发明的优点是：
本发明酱香猪蹄，酱香浓郁，表皮酱红，香嫩美味润口，添加柳蒿芽、花生芽、甜杏仁等营养成分，丰富营养同时增味解腻，添加红酒糟增加醇香风味，与其他中药保健成分协同作用，能够健脾消滞、强壮筋骨、提高机体活力，有益人体健康。
具体实施方式
一种酱香猪蹄,由下述重量（克）的原料制成：
猪蹄2000、柳蒿芽15、花生芽20、黄秋葵15、可乐40、甜杏仁18、灰树花粉10、松花粉4、鹿衔草2、刺五加3、褚实子3、木香花2、红袍花椒20、红酒糟20、酱油40、牡丹籽油适量、营养添加液适量；
所述的营养添加液，是由下述重量（克）的原料制成：煅牡蛎5、党参6、黄精8、杜仲雄花4、牛蹄筋15、鱼胶10、榴莲核16、柠檬汁12、竹沥8、茴香籽8、砂仁7、芹菜籽8、菊芋8、泡椒20、黄冰糖20、米酒2300；
所述的营养添加液的的制备方法为：a、将煅牡蛎、党参、黄精、杜仲雄花粉碎至20目，加8倍水煎煮2小时，过滤去渣，滤液熬制成膏状，得保健膏；b、将茴香籽、砂仁、芹菜籽文火炒制干香，研磨成粉，将牛蹄筋、鱼胶除杂洗净，放入清水浸泡12小时，捞出沥干，将菊芋洗净切片，泡椒切末，处理得到物料与洗净切片榴莲核一并入锅，加5倍水熬煮稠烂，液渣分离，滤渣用胶磨机再次磨制压滤去渣，合并滤液，得营养液；c、将营养液、保健膏及其他剩余原料搅拌，在90℃焖润2小时，均质即可。
所述的酱香猪蹄的加工方法，包括以下步骤：
（1）、将鲜嫩的柳蒿芽、花生芽、黄秋葵的除杂洗净，冷冻破碎成颗粒，加入颗粒重量的4%的牡丹籽油磨制成细腻浆状，得蔬菜浆；
（2）、将甜杏仁拣杂破碎，与灰树花粉、松花粉入锅炒制出香，加入4倍水熬煮至熟香，压滤去渣，得香仁汁；
（3）、将鹿衔草、刺五加、褚实子、木香花加8倍水煎煮2小时，过滤去渣，得煎煮液；
（4）、将猪蹄去毛刮皮洗净，放入沸水中漂烫6分钟，捞出控干水分，待用；取适量牡丹籽油入锅微热，加入红袍花椒炒制出香，加入红酒糟、猪蹄翻搅均匀，加入煎煮液、营养添加液淹没猪蹄，煮沸后文火焖炖50分钟，加入蔬菜浆、香仁汁及其他剩余原料，翻搅均匀，焖蒸至汤汁收干，捞出猪蹄，即得。
Claims (2)
1.一种酱香猪蹄,其特征在于是由下述重量份的原料制成：
猪蹄1500-2000、柳蒿芽10-15、花生芽15-20、黄秋葵12-15、可乐20-40、甜杏仁12-18、灰树花粉8-10、松花粉2-4、鹿衔草1-2、刺五加2-3、褚实子2-3、木香花1-2、红袍花椒15-20、红酒糟15-20、酱油20-40、牡丹籽油适量、营养添加液适量；
所述的营养添加液，是由下述重量份的原料制成：煅牡蛎3-5、党参4-6、黄精5-8、杜仲雄花2-4、牛蹄筋10-15、鱼胶8-10、榴莲核12-16、柠檬汁8-12、竹沥6-8、茴香籽6-8、砂仁5-7、芹菜籽6-8、菊芋5-8、泡椒10-20、黄冰糖15-20、米酒200-300；
所述的营养添加液的的制备方法为：a、将煅牡蛎、党参、黄精、杜仲雄花粉碎至10-20目，加5-8倍水煎煮1-2小时，过滤去渣，滤液熬制成膏状，得保健膏；b、将茴香籽、砂仁、芹菜籽文火炒制干香，研磨成粉，将牛蹄筋、鱼胶除杂洗净，放入清水浸泡8-12小时，捞出沥干，将菊芋洗净切片，泡椒切末，处理得到物料与洗净切片榴莲核一并入锅，加3-5倍水熬煮稠烂，液渣分离，滤渣用胶磨机再次磨制压滤去渣，合并滤液，得营养液；c、将营养液、保健膏及其他剩余原料搅拌，在80-90℃焖润1-2小时，均质即可。
2.一种如权利要求1所述的酱香猪蹄的加工方法，其特征在于包括以下步骤：
（1）、将鲜嫩的柳蒿芽、花生芽、黄秋葵的除杂洗净，冷冻破碎成颗粒，加入颗粒重量的2-4%的牡丹籽油磨制成细腻浆状，得蔬菜浆；
（2）、将甜杏仁拣杂破碎，与灰树花粉、松花粉入锅炒制出香，加入2-4倍水熬煮至熟香，压滤去渣，得香仁汁；
（3）、将鹿衔草、刺五加、褚实子、木香花加5-8倍水煎煮1-2小时，过滤去渣，得煎煮液；
（4）、将猪蹄去毛刮皮洗净，放入沸水中漂烫3-6分钟，捞出控干水分，待用；取适量牡丹籽油入锅微热，加入红袍花椒炒制出香，加入红酒糟、猪蹄翻搅均匀，加入煎煮液、营养添加液淹没猪蹄，煮沸后文火焖炖40-50分钟，加入蔬菜浆、香仁汁及其他剩余原料，翻搅均匀，焖蒸至汤汁收干，捞出猪蹄，即得。
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957643A (zh) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | 一种酱香猪肘 |
| CN105962103A (zh) * | 2016-06-03 | 2016-09-28 | 安徽先知缘食品有限公司 | 一种五加参卤肉及其制备方法 |
| CN105962104A (zh) * | 2016-06-03 | 2016-09-28 | 安徽先知缘食品有限公司 | 一种五加参火烘肉及其制备方法 |
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Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104957643A (zh) * | 2015-07-30 | 2015-10-07 | 安徽朗朗好心人食品有限公司 | 一种酱香猪肘 |
| CN105962103A (zh) * | 2016-06-03 | 2016-09-28 | 安徽先知缘食品有限公司 | 一种五加参卤肉及其制备方法 |
| CN105962104A (zh) * | 2016-06-03 | 2016-09-28 | 安徽先知缘食品有限公司 | 一种五加参火烘肉及其制备方法 |
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