CN104305294A - 一种薄荷清凉香味烤鸭及其制备方法 - Google Patents
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Abstract
本发明公开了一种薄荷清凉香味烤鸭及其制备方法,是由下述重量份的原料制成:整鸭200-210、盐7-9、花椒油4-5、鸡精1-2、酱油3-4、菊花5-6、薄荷汁8-10、菠萝蜜5-7、水芹4-5、茶树菇5-6、豆腐皮3-4、山茶油2-3、鸡翅尖8-9、黄豆酱5-7、酸菜粉4-5、韭菜根1-2、紫苏子1-2、葫芦巴1-2、蝉蜕0.5-1、梨叶0.5-1、水适量、营养助剂100-110;本发明在调味汁内加入了薄荷汁,可以清新怡神,疏风散热,增进食欲,帮助消化,疏风散热,清咽利喉,加入的中药具有清热解毒、理气止痛、降气消痰、止咳平喘、润肠的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种薄荷清凉香味烤鸭及其制备方法。
背景技术
烤鸭用料为优质肉食鸭,果木炭火烤制,色泽红润,肉质肥而不腻。它以色泽红艳,肉质细嫩,味道醇厚,肥而不腻的特色,被誉为“天下美味”而驰名中外。现有的烤鸭不具有保健效果,越来越不满足人们的食用要求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种薄荷清凉香味烤鸭及其制备方法。
本发明是通过以下技术方案实现的:
一种薄荷清凉香味烤鸭,是由下述重量份的原料制成:整鸭200-210、盐7-9、花椒油4-5、鸡精1-2、酱油3-4、菊花5-6、薄荷汁8-10、菠萝蜜5-7、水芹4-5、茶树菇5-6、豆腐皮3-4、山茶油2-3、鸡翅尖8-9、黄豆酱5-7、酸菜粉4-5、韭菜根1-2、紫苏子1-2、葫芦巴1-2、蝉蜕0.5-1、梨叶0.5-1、水适量、营养助剂100-110;
所述的营养助剂由下列重量份原料制成:白扁豆4-5、柑橘2-3、木瓜2-3、巧克力饼干3-4、芝麻油2-3、醋泡姜2-3、粉皮3-4、猪皮5-6、花生壳1-2、姜叶1-2、煅牡蛎1-2、苹果花0.5-1、鸡内金0.5-1、水适量;
所述的营养助剂的制备方法为:(1)将猪皮、花生壳、姜叶、煅牡蛎、苹果花、鸡内金混合加入5-6倍的水熬煮20-30分钟,过滤得药液,将猪皮捞出;
(2)将白扁豆、柑橘、木瓜混合加入2-3倍的水打成浆,过滤得甜豆浆,将巧克力饼干揉碎并洒到甜豆浆内均匀搅拌;
(3)将(1)中猪皮和醋泡姜、粉皮混合切碎,并放入烧热的芝麻油内翻炒4-6分钟,再送入烘箱烘干后磨成混合粉,将混合粉与(1)中药液和(2)中甜豆浆均匀混合,即得。
一种薄荷清凉香味烤鸭的制备方法,包括以下步骤:(1)将整鸭、韭菜根、紫苏子、葫芦巴、蝉蜕、梨叶混合加入7-8倍的水煮30-40分钟,再闷20-30分钟,将整鸭捞出;
(2)将水芹、菠萝蜜和薄荷汁混合加2-3倍的水打浆,过滤得果蔬汁;
(3)将茶树菇和豆腐皮切碎,放在山茶油内翻炒5-6分钟,再与黄豆酱和酸菜粉混合捣成菜泥,将菜泥抹在鸡翅尖上,将鸡翅放在烧烤架上烤20-30分钟,再放入烘箱内烘干,磨成粉;
(4)将其它剩余原料与果蔬汁混合得调味汁,将整鸭放在调味汁内浸泡1-2小时,捞出后将(3)中所得物均匀喷洒在整鸭的鸭膛内,将整鸭放在烤箱内烘烤30-50分钟,制得烤鸭。
本发明的优点是:本发明在调味汁内加入了薄荷汁,可以清新怡神,疏风散热,增进食欲,帮助消化,疏风散热,清咽利喉,加入的中药具有清热解毒、理气止痛、降气消痰、止咳平喘、润肠的功效。
具体实施方式
一种薄荷清凉香味烤鸭,是由下述重量份的原料制成:整鸭200、盐7、花椒油4、鸡精1、酱油3、菊花5、薄荷汁8、菠萝蜜5、水芹4、茶树菇5、豆腐皮3、山茶油2、鸡翅尖8、黄豆酱5、酸菜粉4、韭菜根1、紫苏子1、葫芦巴1、蝉蜕0.5、梨叶0.5、水适量、营养助剂100;
所述的营养助剂由下列重量份原料制成:白扁豆4、柑橘2、木瓜2、巧克力饼干3、芝麻油2、醋泡姜2、粉皮3、猪皮6、花生壳2、姜叶1、煅牡蛎2、苹果花1、鸡内金0.5、水适量;
所述的营养助剂的制备方法为:(1)将猪皮、花生壳、姜叶、煅牡蛎、苹果花、鸡内金混合加入5倍的水熬煮20分钟,过滤得药液,将猪皮捞出;
(2)将白扁豆、柑橘、木瓜混合加入3倍的水打成浆,过滤得甜豆浆,将巧克力饼干揉碎并洒到甜豆浆内均匀搅拌;
(3)将(1)中猪皮和醋泡姜、粉皮混合切碎,并放入烧热的芝麻油内翻炒6分钟,再送入烘箱烘干后磨成混合粉,将混合粉与(1)中药液和(2)中甜豆浆均匀混合,即得。
一种薄荷清凉香味烤鸭的制备方法,包括以下步骤:(1)将整鸭、韭菜根、紫苏子、葫芦巴、蝉蜕、梨叶混合加入7倍的水煮30分钟,再闷20分钟,将整鸭捞出;
(2)将水芹、菠萝蜜和薄荷汁混合加2倍的水打浆,过滤得果蔬汁;
(3)将茶树菇和豆腐皮切碎,放在山茶油内翻炒5分钟,再与黄豆酱和酸菜粉混合捣成菜泥,将菜泥抹在鸡翅尖上,将鸡翅放在烧烤架上烤20分钟,再放入烘箱内烘干,磨成粉;
(4)将其它剩余原料与果蔬汁混合得调味汁,将整鸭放在调味汁内浸泡1小时,捞出后将(3)中所得物均匀喷洒在整鸭的鸭膛内,将整鸭放在烤箱内烘烤30分钟,制得烤鸭。
Claims (2)
1.一种薄荷清凉香味烤鸭,其特征在于是由下述重量份的原料制成:整鸭200-210、盐7-9、花椒油4-5、鸡精1-2、酱油3-4、菊花5-6、薄荷汁8-10、菠萝蜜5-7、水芹4-5、茶树菇5-6、豆腐皮3-4、山茶油2-3、鸡翅尖8-9、黄豆酱5-7、酸菜粉4-5、韭菜根1-2、紫苏子1-2、葫芦巴1-2、蝉蜕0.5-1、梨叶0.5-1、水适量、营养助剂100-110;
所述的营养助剂由下列重量份原料制成:白扁豆4-5、柑橘2-3、木瓜2-3、巧克力饼干3-4、芝麻油2-3、醋泡姜2-3、粉皮3-4、猪皮5-6、花生壳1-2、姜叶1-2、煅牡蛎1-2、苹果花0.5-1、鸡内金0.5-1、水适量;
所述的营养助剂的制备方法为:(1)将猪皮、花生壳、姜叶、煅牡蛎、苹果花、鸡内金混合加入5-6倍的水熬煮20-30分钟,过滤得药液,将猪皮捞出;
(2)将白扁豆、柑橘、木瓜混合加入2-3倍的水打成浆,过滤得甜豆浆,将巧克力饼干揉碎并洒到甜豆浆内均匀搅拌;
(3)将(1)中猪皮和醋泡姜、粉皮混合切碎,并放入烧热的芝麻油内翻炒4-6分钟,再送入烘箱烘干后磨成混合粉,将混合粉与(1)中药液和(2)中甜豆浆均匀混合,即得。
2.根据权利要求1所述的一种薄荷清凉香味烤鸭的制备方法,其特征在于包括以下步骤:(1)将整鸭、韭菜根、紫苏子、葫芦巴、蝉蜕、梨叶混合加入7-8倍的水煮30-40分钟,再闷20-30分钟,将整鸭捞出;
(2)将水芹、菠萝蜜和薄荷汁混合加2-3倍的水打浆,过滤得果蔬汁;
(3)将茶树菇和豆腐皮切碎,放在山茶油内翻炒5-6分钟,再与黄豆酱和酸菜粉混合捣成菜泥,将菜泥抹在鸡翅尖上,将鸡翅放在烧烤架上烤20-30分钟,再放入烘箱内烘干,磨成粉;
(4)将其它剩余原料与果蔬汁混合得调味汁,将整鸭放在调味汁内浸泡1-2小时,捞出后将(3)中所得物均匀喷洒在整鸭的鸭膛内,将整鸭放在烤箱内烘烤30-50分钟,制得烤鸭。
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