CN104305261A - 一种咸香猪蹄及其加工方法 - Google Patents
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Abstract
本发明公开了一种咸香猪蹄及其加工方法,由下列重量份的原料组成:猪蹄1000-2000、六堡茶10-14、牛骨髓粉2-3、咸鸭蛋清4-6、芝麻糊8-12、枇杷花2-3、亚麻籽2-3、甜叶菊2-4、黄皮核3-4、柠檬叶3-5、鸡骨草2-3、芒果干粉6-10、辣椒嫩叶10-15、食盐40-80、花椒8-12、藤椒油1-2、冰糖20-40、八角2-3、姜片4-6、牡丹籽油适量、营养添加液适量。本发明咸香猪蹄,工艺简单易行,将食盐、花椒腌制入味后,再添加药茶成分去腥提香同时提高保健价值,具有理气开胃、益胃健脾、软化血管的功效,有助消化、化解油腻,与其他营养物质搭配,营养丰富均衡,口感咸香适宜。
Description
技术领域
本发明涉及一种咸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咸香猪蹄及其加工方法。
本发明采用的技术方案如下:
一种咸香猪蹄,由下述重量份的原料制成:
猪蹄1000-2000、六堡茶10-14、牛骨髓粉2-3、咸鸭蛋清4-6、芝麻糊8-12、枇杷花2-3、亚麻籽2-3、甜叶菊2-4、黄皮核3-4、柠檬叶3-5、鸡骨草2-3、芒果干粉6-10、辣椒嫩叶10-15、食盐40-80、花椒8-12、藤椒油1-2、冰糖20-40、八角2-3、姜片4-6、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。
所述的咸香猪蹄的加工方法,包括以下步骤:
(1)、将六堡茶与枇杷花、亚麻籽、甜叶菊、黄皮核、柠檬叶、鸡骨草拣杂干净,粉碎至5-10目,焙炒干香,得药茶颗粒;
(2)、将猪蹄去皮刮毛洗净沥干,将食盐、花椒入锅炒制干香,粉碎至80-100目,均匀涂抹在猪蹄表面,腌制2-4小时,再均匀抹涂药茶颗粒,继续腌制1-2小时后,入笼蒸至出香后,放入清水中煮沸后焖煮20-40分钟,捞出猪蹄,冲洗干净,待用;
(3)、将辣椒嫩叶洗净,加入0.5-1倍的营养添加液煮制稠烂,加入咸鸭蛋清、芝麻糊、牛骨髓粉、芒果干粉、藤椒油揉拌均匀,挤压膨化后破碎至5-10目,文火炒制干香,得香辣颗粒;
(4)、将适量牡丹籽油入锅微热,加入冰糖小火熬化,加入猪蹄翻搅均匀,再加入清水研磨猪蹄,大火煮沸加入其他剩余原料,文火熬制汤汁收干,捞出猪蹄,均匀喷洒香辣颗粒至猪蹄表面,烘烤至表面干香,即得。
与现有技术相比,本发明的优点是:
本发明咸香猪蹄,工艺简单易行,将食盐、花椒腌制入味后,再添加药茶成分去腥提香同时提高保健价值,具有理气开胃、益胃健脾、软化血管的功效,有助消化、化解油腻,与其他营养物质搭配,营养丰富均衡,口感咸香适宜。
具体实施方式
一种咸香猪蹄,由下述重量(克)的原料制成:
猪蹄2000、六堡茶14、牛骨髓粉3、咸鸭蛋清6、芝麻糊12、枇杷花3、亚麻籽3、甜叶菊4、黄皮核4、柠檬叶5、鸡骨草3、芒果干粉10、辣椒嫩叶15、食盐80、花椒12、藤椒油2、冰糖40、八角3、姜片6、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。
所述的咸香猪蹄的加工方法,包括以下步骤:
(1)、将六堡茶与枇杷花、亚麻籽、甜叶菊、黄皮核、柠檬叶、鸡骨草拣杂干净,粉碎至10目,焙炒干香,得药茶颗粒;
(2)、将猪蹄去皮刮毛洗净沥干,将食盐、花椒入锅炒制干香,粉碎至100目,均匀涂抹在猪蹄表面,腌制4小时,再均匀抹涂药茶颗粒,继续腌制2小时后,入笼蒸至出香后,放入清水中煮沸后焖煮40分钟,捞出猪蹄,冲洗干净,待用;
(3)、将辣椒嫩叶洗净,加入1倍的营养添加液煮制稠烂,加入咸鸭蛋清、芝麻糊、牛骨髓粉、芒果干粉、藤椒油揉拌均匀,挤压膨化后破碎至10目,文火炒制干香,得香辣颗粒;
(4)、将适量牡丹籽油入锅微热,加入冰糖小火熬化,加入猪蹄翻搅均匀,再加入清水研磨猪蹄,大火煮沸加入其他剩余原料,文火熬制汤汁收干,捞出猪蹄,均匀喷洒香辣颗粒至猪蹄表面,烘烤至表面干香,即得。
Claims (2)
1.一种咸香猪蹄,其特征在于是由下述重量份的原料制成:
猪蹄1000-2000、六堡茶10-14、牛骨髓粉2-3、咸鸭蛋清4-6、芝麻糊8-12、枇杷花2-3、亚麻籽2-3、甜叶菊2-4、黄皮核3-4、柠檬叶3-5、鸡骨草2-3、芒果干粉6-10、辣椒嫩叶10-15、食盐40-80、花椒8-12、藤椒油1-2、冰糖20-40、八角2-3、姜片4-6、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所述的咸香猪蹄的加工方法,其特征在于包括以下步骤:
(1)、将六堡茶与枇杷花、亚麻籽、甜叶菊、黄皮核、柠檬叶、鸡骨草拣杂干净,粉碎至5-10目,焙炒干香,得药茶颗粒;
(2)、将猪蹄去皮刮毛洗净沥干,将食盐、花椒入锅炒制干香,粉碎至80-100目,均匀涂抹在猪蹄表面,腌制2-4小时,再均匀抹涂药茶颗粒,继续腌制1-2小时后,入笼蒸至出香后,放入清水中煮沸后焖煮20-40分钟,捞出猪蹄,冲洗干净,待用;
(3)、将辣椒嫩叶洗净,加入0.5-1倍的营养添加液煮制稠烂,加入咸鸭蛋清、芝麻糊、牛骨髓粉、芒果干粉、藤椒油揉拌均匀,挤压膨化后破碎至5-10目,文火炒制干香,得香辣颗粒;
(4)、将适量牡丹籽油入锅微热,加入冰糖小火熬化,加入猪蹄翻搅均匀,再加入清水研磨猪蹄,大火煮沸加入其他剩余原料,文火熬制汤汁收干,捞出猪蹄,均匀喷洒香辣颗粒至猪蹄表面,烘烤至表面干香,即得。
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