CN104305266A - 一种高钙猪蹄及其制备方法 - Google Patents
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Abstract
一种高钙猪蹄及其制备方法，其特征在于由下列重量份的原料制成：猪蹄200-210、花生10-11、菜籽油2-3、裙带菜5-6、沙棘汁7-8、石榴汁4-5、牛骨20-22、小麦胚芽粉8-9、沙爹粉5-6、淀粉8-9、黄瓜籽12-14、牛大力3-4、茉莉花5-6、玉竹3-4、牛蒡根2-3、风藤草根1-2、毛稔根2-3、麦麸40-45、白糖10-11、保健卤汁20-22。本发明的猪蹄色泽美观，且经由麦麸及多种中药熏制，其风味独特，具有保健功效，同时，本发明还添加了牛骨、黄瓜籽，其使得本发明富含钙质，可促进骨骼生长，预防骨质疏松，适于各类人群食用。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种高钙猪蹄及其制备方法。
背景技术
食品工业的发展直接影响人民的营养健康水平，随着现代城市化步伐的加快，亚健康问题日益突出。长期服用药品不但起不到理想的疗效，还会使健康进一步受损。因此，如何通过饮食达到健康保健功效日益引起人们的重视。而卤猪蹄因其风味佳而广受喜爱，但其大多营养成分单一，不具保健功效，已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种高钙猪蹄及其制备方法，本发明具有香味浓郁、营养丰富的特点。
本发明所采用的技术方案是：
一种高钙猪蹄，其特征在于由以下重量份的原料制成：
猪蹄200-210、花生10-11、菜籽油2-3、裙带菜5-6、沙棘汁7-8、石榴汁4-5、牛骨20-22、小麦胚芽粉8-9、沙爹粉5-6、淀粉8-9、黄瓜籽12-14、牛大力3-4、茉莉花5-6、玉竹3-4、牛蒡根2-3、风藤草根1-2、毛稔根2-3、麦麸40-45、白糖10-11、保健卤汁20-22；
所述保健卤汁由下列重量份的原料制成：木鱼石粉5-6、草豆蔻4-5、八角6-7、山奈4-5、丁香花3-4、陈皮5-6、小茴香4-5、米酒8-9、冰糖5-6、葡萄籽油1-2；
制备方法为：（1）将木鱼石粉与草豆蔻、八角、山奈、丁香花、陈皮、小茴香混合入锅，小火炒制20-25分钟后出料，将木鱼石粉筛除；
（2）将葡萄籽油入锅，大火烧至五成熟时倒入冰糖，改用小火加热，待冰糖熬化并有焦糖味溢出时加入步骤（1）所得物料，翻炒1-2分钟，加入7-8倍的水，大火煮沸，然后小火焖煮40-50分钟后出料，过滤除渣，所得滤液与剩余物料混合搅拌均匀，即得。
所述的高钙猪蹄的制备方法，其特征在于包括以下步骤：
（1）将牛大力、茉莉花、玉竹、牛蒡根、风藤草根、毛稔根粉碎，与麦麸、白糖混合送入铁锅，架上铁丝络，放上猪蹄，盖上锅盖，大火加热至冒烟时离火，熏制20-25分钟后将猪蹄取出；
（2）将花生、菜籽油混合拌匀，送入烤箱，在170-180℃下焙烤10-15分钟后取出，加一倍的水进行磨浆，得花生浆；
（3）将步骤（1）所得猪蹄、花生浆与裙带菜、沙棘汁、石榴汁、保健卤汁混合入锅，加入3倍的水，大火煮沸后在90-95℃焖制70-80分钟，然后将猪蹄取出、晾干；
（4）将牛骨加4-5倍的水小火熬煮30-40分钟，过滤除渣，得牛骨汤；黄瓜籽烘干后粉碎，然后与牛骨汤、上述工艺未用到的原料混合均匀，小火熬稠，浇在步骤（3）所得物料表面，即得。
本发明中的风藤草根为毛茛科植物黄毛铁线莲的根，毛稔根为野牡丹科植物毛稔的根。
本发明的有益效果为：
本发明的猪蹄色泽美观，且经由麦麸及多种中药熏制，其风味独特，具有保健功效，同时，本发明还添加了牛骨、黄瓜籽，其使得本发明富含钙质，可促进骨骼生长，预防骨质疏松，适于各类人群食用。
具体实施方式
一种高钙猪蹄，其特征在于由以下重量份（公斤）的原料制成：
猪蹄200、花生10、菜籽油2、裙带菜5、沙棘汁7、石榴汁4、牛骨20、小麦胚芽粉8、沙爹粉5、淀粉8、黄瓜籽12、牛大力3、茉莉花5、玉竹3、牛蒡根2、风藤草根1、毛稔根2、麦麸40、白糖10、保健卤汁20；
所述保健卤汁由下列重量份（公斤）的原料制成：木鱼石粉5、草豆蔻4、八角6、山奈4、丁香花3、陈皮5、小茴香4、米酒8、冰糖5、葡萄籽油1；
制备方法为：（1）将木鱼石粉与草豆蔻、八角、山奈、丁香花、陈皮、小茴香混合入锅，小火炒制20-25分钟后出料，将木鱼石粉筛除；
（2）将葡萄籽油入锅，大火烧至五成熟时倒入冰糖，改用小火加热，待冰糖熬化并有焦糖味溢出时加入步骤（1）所得物料，翻炒1-2分钟，加入7-8倍的水，大火煮沸，然后小火焖煮40-50分钟后出料，过滤除渣，所得滤液与剩余物料混合搅拌均匀，即得。
所述的高钙猪蹄的制备方法，包括以下步骤：
（1）将牛大力、茉莉花、玉竹、牛蒡根、风藤草根、毛稔根粉碎，与麦麸、白糖混合送入铁锅，架上铁丝络，放上猪蹄，盖上锅盖，大火加热至冒烟时离火，熏制20-25分钟后将猪蹄取出；
（2）将花生、菜籽油混合拌匀，送入烤箱，在170-180℃下焙烤10-15分钟后取出，加一倍的水进行磨浆，得花生浆；
（3）将步骤（1）所得猪蹄、花生浆与裙带菜、沙棘汁、石榴汁、保健卤汁混合入锅，加入3倍的水，大火煮沸后在90-95℃焖制70-80分钟，然后将猪蹄取出、晾干；
（4）将牛骨加4-5倍的水小火熬煮30-40分钟，过滤除渣，得牛骨汤；黄瓜籽烘干后粉碎，然后与牛骨汤、上述工艺未用到的原料混合均匀，小火熬稠，浇在步骤（3）所得物料表面，即得。
Claims (2)
1.一种高钙猪蹄，其特征在于由以下重量份的原料制成：
猪蹄200-210、花生10-11、菜籽油2-3、裙带菜5-6、沙棘汁7-8、石榴汁4-5、牛骨20-22、小麦胚芽粉8-9、沙爹粉5-6、淀粉8-9、黄瓜籽12-14、牛大力3-4、茉莉花5-6、玉竹3-4、牛蒡根2-3、风藤草根1-2、毛稔根2-3、麦麸40-45、白糖10-11、保健卤汁20-22；
所述保健卤汁由下列重量份的原料制成：木鱼石粉5-6、草豆蔻4-5、八角6-7、山奈4-5、丁香花3-4、陈皮5-6、小茴香4-5、米酒8-9、冰糖5-6、葡萄籽油1-2；
制备方法为：（1）将木鱼石粉与草豆蔻、八角、山奈、丁香花、陈皮、小茴香混合入锅，小火炒制20-25分钟后出料，将木鱼石粉筛除；
（2）将葡萄籽油入锅，大火烧至五成熟时倒入冰糖，改用小火加热，待冰糖熬化并有焦糖味溢出时加入步骤（1）所得物料，翻炒1-2分钟，加入7-8倍的水，大火煮沸，然后小火焖煮40-50分钟后出料，过滤除渣，所得滤液与剩余物料混合搅拌均匀，即得。
2.根据权利要求1所述的高钙猪蹄的制备方法，其特征在于包括以下步骤：
（1）将牛大力、茉莉花、玉竹、牛蒡根、风藤草根、毛稔根粉碎，与麦麸、白糖混合送入铁锅，架上铁丝络，放上猪蹄，盖上锅盖，大火加热至冒烟时离火，熏制20-25分钟后将猪蹄取出；
（2）将花生、菜籽油混合拌匀，送入烤箱，在170-180℃下焙烤10-15分钟后取出，加一倍的水进行磨浆，得花生浆；
（3）将步骤（1）所得猪蹄、花生浆与裙带菜、沙棘汁、石榴汁、保健卤汁混合入锅，加入3倍的水，大火煮沸后在90-95℃焖制70-80分钟，然后将猪蹄取出、晾干；
（4）将牛骨加4-5倍的水小火熬煮30-40分钟，过滤除渣，得牛骨汤；黄瓜籽烘干后粉碎，然后与牛骨汤、上述工艺未用到的原料混合均匀，小火熬稠，浇在步骤（3）所得物料表面，即得。
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