CN104305295A - 缓解消化不良的冬笋味鸡肉串及其制备方法 - Google Patents
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Abstract
本发明公开了一种缓解消化不良的冬笋味鸡肉串,其特征在于由以下重量份原料制成:鸡腿肉600-650、冬笋40-45、曲酒30-35、鸡肝10-12、荜拨2-3、砂仁1-2、大巢菜8-9、刺苋10-11、葱泥3-6、姜泥6-7、牙格达13-14、赤灵芝4-5。本发明添加的荜拨具有心腹胀满,消化不良作用,同时,还添加了赤灵芝,其具有预防高血压的功效,且添加了冬笋、大巢菜、刺苋、方格星虫、松茸等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。
Description
技术领域
本发明属于食品加工技术领域,涉及一种鸡肉串,尤其涉及一种缓解消化不良的冬笋味鸡肉串及其制备方法。
背景技术
目前、鸡肉是人们生活中常出现在餐桌上的一种食品,因其营养美味、美味可口,随着人们生活水平的逐步提高,工作频率加快,如何将鸡肉制成一种安全,卫生,使用便利,加工方式多,口感好的方便食品成为难题,且传统的鸡肉口味单一,且多不具有保健功能,已不能满足于消费者的需求。
发明内容
本发明的目的是提供一种缓解消化不良的冬笋味鸡肉串及其制备方法,本发明具有缓解消化不良、肉质软嫩,口感好的特点。
本发明所采用的技术方案是:
一种缓解消化不良的冬笋味鸡肉串,其特征在于由以下重量份原料制成:
鸡腿肉600-650、冬笋40-45、曲酒30-35、鸡肝10-12、荜拨2-3、砂仁1-2、大巢菜8-9、刺苋10-11、葱泥3-6、姜泥6-7、牙格达13-14、赤灵芝4-5、川明参5-6、方格星虫13-14、旋覆花2-3、山楂叶4-5、青椒14-15、松茸2-3、营养添加剂60-66;
所述营养添加剂由下列重量份原料组成:筒子骨30-35、海蛎40-45、海参18-19、基围虾14-15、胡芦20-22、冬瓜粉19-25、北沙参1-2、菠菜梗9-10、饴糖15-16、红豆粉30-34、何首乌2-3、鹿茸1-2、楮实子1.5-1.6、芦柑10-11、豇豆12-13、豆瓣酱16-18、良姜2-3、菥蓂0.5-0.6、粽叶30-40、杨桃20-25、包菜20-21;
制备方法:(1)将北沙参、何首乌、鹿茸、楮实子、良姜、菥蓂用打粉机制成粉,与红豆粉、豆瓣酱一起加水搅拌成中药浆糊,再将海蛎、海参、基围虾分别放入浆糊中裹上中药浆糊,再分别用粽叶包裹,放入蒸中蒸熟,再将蒸熟的海蛎、海参、基围虾分别取出,除去中药浆糊,放入绞肉机中混合绞碎,再烘干研成粉;
(2)将筒子骨加10-12倍水,煎煮50-55分钟煲汤,得汤液;将胡芦、冬瓜粉、包菜、菠菜梗与汤液一起混合煮熟,再取出烘干,研成粉;
(3)将芦柑、杨桃一起放入榨汁机中打碎,再经过冷冻干燥磨成粉,与步骤(1)、(2)所得物料以及其他剩余原料一起混合均匀,即得。
所述缓解消化不良的冬笋味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将荜拨、砂仁、牙格达、赤灵芝、川明参、旋覆花、山楂叶加5-6倍水煎煮50-55分钟,过滤除渣,得药液,将鸡腿肉、鸡肝放入药液中浸泡4-5小时,取出切成片,用葱泥、姜泥混合腌制1-2小时,将青椒放入曲酒中浸泡20-25分钟,取出与鸡腿肉、鸡肝一起大火炒香,再用竹签将鸡肉、鸡肝、青椒串联起来制成肉串;
(2)将冬笋、大巢菜、刺苋、方格星虫、松茸放入锅中煮烂,取出混合碾碎,烘干磨成粉,与营养添加剂以及其他剩余原料一起混合均匀,撒在步骤(1)所得的鸡肉串表面,即得。
本发明的有益效果为:
本发明在传统的羊肉中添加了多种名贵中药和多种营养丰富的辅料,其中,添加的荜拨具有心腹胀满,消化不良作用,同时,还添加了赤灵芝,其具有预防高血压的功效,且添加了冬笋、大巢菜、刺苋、方格星虫、松茸等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。
具体实施方式
一种缓解消化不良的冬笋味鸡肉串,其特征在于由以下重量份原料制成:
鸡腿肉600-650、冬笋40-45、曲酒30-35、鸡肝10-12、荜拨2-3、砂仁1-2、大巢菜8-9、刺苋10-11、葱泥3-6、姜泥6-7、牙格达13-14、赤灵芝4-5、川明参5-6、方格星虫13-14、旋覆花2-3、山楂叶4-5、青椒14-15、松茸2-3、营养添加剂60-66;
所述营养添加剂由下列重量份原料组成:筒子骨30-35、海蛎40-45、海参18-19、基围虾14-15、胡芦20-22、冬瓜粉19-25、北沙参1-2、菠菜梗9-10、饴糖15-16、红豆粉30-34、何首乌2-3、鹿茸1-2、楮实子1.5-1.6、芦柑10-11、豇豆12-13、豆瓣酱16-18、良姜2-3、菥蓂0.5-0.6、粽叶30-40、杨桃20-25、包菜20-21;
制备方法:(1)将北沙参、何首乌、鹿茸、楮实子、良姜、菥蓂用打粉机制成粉,与红豆粉、豆瓣酱一起加水搅拌成中药浆糊,再将海蛎、海参、基围虾分别放入浆糊中裹上中药浆糊,再分别用粽叶包裹,放入蒸中蒸熟,再将蒸熟的海蛎、海参、基围虾分别取出,除去中药浆糊,放入绞肉机中混合绞碎,再烘干研成粉;
(2)将筒子骨加10-12倍水,煎煮50-55分钟煲汤,得汤液;将胡芦、冬瓜粉、包菜、菠菜梗与汤液一起混合煮熟,再取出烘干,研成粉;
(3)将芦柑、杨桃一起放入榨汁机中打碎,再经过冷冻干燥磨成粉,与步骤(1)、(2)所得物料以及其他剩余原料一起混合均匀,即得。
所述缓解消化不良的冬笋味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将荜拨、砂仁、牙格达、赤灵芝、川明参、旋覆花、山楂叶加5-6倍水煎煮50-55分钟,过滤除渣,得药液,将鸡腿肉、鸡肝放入药液中浸泡4-5小时,取出切成片,用葱泥、姜泥混合腌制1-2小时,将青椒放入曲酒中浸泡20-25分钟,取出与鸡腿肉、鸡肝一起大火炒香,再用竹签将鸡肉、鸡肝、青椒串联起来制成肉串;
(2)将冬笋、大巢菜、刺苋、方格星虫、松茸放入锅中煮烂,取出混合碾碎,烘干磨成粉,与营养添加剂以及其他剩余原料一起混合均匀,撒在步骤(1)所得的鸡肉串表面,即得。
Claims (2)
1.一种缓解消化不良的冬笋味鸡肉串,其特征在于由以下重量份原料制成:
鸡腿肉600-650、冬笋40-45、曲酒30-35、鸡肝10-12、荜拨2-3、砂仁1-2、大巢菜8-9、刺苋10-11、葱泥3-6、姜泥6-7、牙格达13-14、赤灵芝4-5、川明参5-6、方格星虫13-14、旋覆花2-3、山楂叶4-5、青椒14-15、松茸2-3、营养添加剂60-66;
所述营养添加剂由下列重量份原料组成:筒子骨30-35、海蛎40-45、海参18-19、基围虾14-15、胡芦20-22、冬瓜粉19-25、北沙参1-2、菠菜梗9-10、饴糖15-16、红豆粉30-34、何首乌2-3、鹿茸1-2、楮实子1.5-1.6、芦柑10-11、豇豆12-13、豆瓣酱16-18、良姜2-3、菥蓂0.5-0.6、粽叶30-40、杨桃20-25、包菜20-21;
制备方法:(1)将北沙参、何首乌、鹿茸、楮实子、良姜、菥蓂用打粉机制成粉,与红豆粉、豆瓣酱一起加水搅拌成中药浆糊,再将海蛎、海参、基围虾分别放入浆糊中裹上中药浆糊,再分别用粽叶包裹,放入蒸中蒸熟,再将蒸熟的海蛎、海参、基围虾分别取出,除去中药浆糊,放入绞肉机中混合绞碎,再烘干研成粉;
(2)将筒子骨加10-12倍水,煎煮50-55分钟煲汤,得汤液;将胡芦、冬瓜粉、包菜、菠菜梗与汤液一起混合煮熟,再取出烘干,研成粉;
(3)将芦柑、杨桃一起放入榨汁机中打碎,再经过冷冻干燥磨成粉,与步骤(1)、(2)所得物料以及其他剩余原料一起混合均匀,即得。
2.根据权利要求1所述缓解消化不良的冬笋味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将荜拨、砂仁、牙格达、赤灵芝、川明参、旋覆花、山楂叶加5-6倍水煎煮50-55分钟,过滤除渣,得药液,将鸡腿肉、鸡肝放入药液中浸泡4-5小时,取出切成片,用葱泥、姜泥混合腌制1-2小时,将青椒放入曲酒中浸泡20-25分钟,取出与鸡腿肉、鸡肝一起大火炒香,再用竹签将鸡肉、鸡肝、青椒串联起来制成肉串;
(2)将冬笋、大巢菜、刺苋、方格星虫、松茸放入锅中煮烂,取出混合碾碎,烘干磨成粉,与营养添加剂以及其他剩余原料一起混合均匀,撒在步骤(1)所得的鸡肉串表面,即得。
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CN1340313A (zh) * | 2000-08-30 | 2002-03-20 | 周建洪 | 人参百宝鸡的配方及制作工艺 |
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CN101756267A (zh) * | 2009-07-03 | 2010-06-30 | 荣成波德隆食品有限公司 | 一种孜然鸡肉串的制作方法 |
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