CN104323290A - 清热平肝猴头菇味鸡肉串及其制备方法 - Google Patents

清热平肝猴头菇味鸡肉串及其制备方法 Download PDF

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CN104323290A
CN104323290A CN201410533251.6A CN201410533251A CN104323290A CN 104323290 A CN104323290 A CN 104323290A CN 201410533251 A CN201410533251 A CN 201410533251A CN 104323290 A CN104323290 A CN 104323290A
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powder
parts
chicken
hericium erinaceus
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沙亮亮
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WUHE XINWANG MOSLEM FOOD Co Ltd
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/424Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • A23L13/52Comminuted, emulsified or processed products; Pastes; Reformed or compressed products from poultry meat
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • A23L33/105Plant extracts, their artificial duplicates or their derivatives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种清热平肝猴头菇味鸡肉串,其特征在于由以下重量份原料制成:鸡肉500-550、吉士粉10-12、猴头菇40-45、钩藤1-2、煅龙骨2-3、醋糟1.5-1.8、鸡皮30-33、纯鸡油20-25、玫瑰花花粉19-22、鸽子肉9-10、桔皮蜜饯13-14。本发明添加的钩藤具有清热平肝,熄风定惊作用,同时,还添加了肉桂,其具有助阳补火的功效,且添加了鸡皮、鸽子肉、鱿鱼等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。

Description

清热平肝猴头菇味鸡肉串及其制备方法
技术领域
[0001] 本发明属于食品加工技术领域,涉及一种鸡肉串,尤其涉及一种清热平肝猴头菇味鸡肉串及其制备方法。
背景技术
[0002]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
[0003] 本发明的目的是提供一种清热平肝猴头菇味鸡肉串及其制备方法,本发明具有清热平肝,肉质细嫩、口感好的特点。
[0004] 本发明所采用的技术方案是:
一种清热平肝猴头菇味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、吉士粉10-12、猴头菇40-45、钩藤1-2、煅龙骨2-3、醋糟1.5-1.8、鸡皮30-33、纯鸡油20-25、玫瑰花花粉19-22、鸽子肉9_10、桔皮蜜饯13-14、香菜20-21、花生粉30-36、鱿鱼20-25、肉桂2-3、白芷3-4、杜仲1-3、营养添加剂60-65 ;
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:(I)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。
[0005] 所述清热平肝猴头菇味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将钩藤、煅龙骨、醋糟、玫瑰花花粉、肉桂、白芷、杜仲加5-6倍水,煎煮50-55分钟,过滤除渣,得药液,将鸡肉放入药液中浸泡4-5小时,取出切成块,与吉士粉混合炒熟,用竹签串成肉串;
(2)将鸡皮、鸽子肉、鱿鱼混合放入绞肉机中制成肉糜,肉糜与香菜、鸡油炒熟,再烘干研成粉待用;将猴头菇、桔皮蜜饯加水煮烂,捣成泥再烘干研成粉待用;(3)将步骤(2)中所得粉料与花生粉以及其他剩余原料混合均匀,撒在在鸡肉串上,即得。
[0006] 本发明的有益效果为:
本发明在传统的羊肉添加了多种名贵中药和多种营养丰富的辅料,其中,添加的钩藤具有清热平肝,熄风定惊作用,同时,还添加了肉桂,其具有助阳补火的功效,且添加了鸡皮、鸽子肉、鱿鱼等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。
具体实施方式
[0007] —种清热平肝猴头菇味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、吉士粉10-12、猴头菇40-45、钩藤1-2、煅龙骨2-3、醋糟1.5-1.8、鸡皮30-33、纯鸡油20-25、玫瑰花花粉19-22、鸽子肉9_10、桔皮蜜饯13-14、香菜20-21、花生粉30-36、鱿鱼20-25、肉桂2-3、白芷3-4、杜仲1-3、营养添加剂60-65 ;
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:(I)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。
[0008] 所述清热平肝猴头菇味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将钩藤、煅龙骨、醋糟、玫瑰花花粉、肉桂、白芷、杜仲加5-6倍水,煎煮50-55分钟,过滤除渣,得药液,将鸡肉放入药液中浸泡4-5小时,取出切成块,与吉士粉混合炒熟,用竹签串成肉串;
(2)将鸡皮、鸽子肉、鱿鱼混合放入绞肉机中制成肉糜,肉糜与香菜、鸡油炒熟,再烘干研成粉待用;将猴头菇、桔皮蜜饯加水煮烂,捣成泥再烘干研成粉待用;
(3)将步骤(2)中所得粉料与花生粉以及其他剩余原料混合均匀,撒在在鸡肉串上,即得。

Claims (2)

1.一种清热平肝猴头菇味鸡肉串,其特征在于由以下重量份原料制成: 鸡肉500-550、吉士粉10-12、猴头菇40-45、钩藤1-2、煅龙骨2-3、醋糟1.5-1.8、鸡皮30-33、纯鸡油20-25、玫瑰花花粉19-22、鸽子肉9_10、桔皮蜜饯13-14、香菜20-21、花生粉30-36、鱿鱼20-25、肉桂2-3、白芷3-4、杜仲1-3、营养添加剂60-65 ; 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:(I)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所述清热平肝猴头菇味鸡肉串的制备方法,其特征在于包括以下步骤: (1)将钩藤、煅龙骨、醋糟、玫瑰花花粉、肉桂、白芷、杜仲加5-6倍水,煎煮50-55分钟,过滤除渣,得药液,将鸡肉放入药液中浸泡4-5小时,取出切成块,与吉士粉混合炒熟,用竹签串成肉串; (2)将鸡皮、鸽子肉、鱿鱼混合放入绞肉机中制成肉糜,肉糜与香菜、鸡油炒熟,再烘干研成粉待用;将猴头菇、桔皮蜜饯加水煮烂,捣成泥再烘干研成粉待用; (3)将步骤(2)中所得粉料与花生粉以及其他剩余原料混合均匀,撒在在鸡肉串上,即得。
CN201410533251.6A 2014-10-11 2014-10-11 清热平肝猴头菇味鸡肉串及其制备方法 Pending CN104323290A (zh)

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Citations (1)

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CN103300392A (zh) * 2013-05-16 2013-09-18 安徽夏星食品有限公司 一种养颜菠萝鸡肉串及其制备方法

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Publication number Priority date Publication date Assignee Title
CN103300392A (zh) * 2013-05-16 2013-09-18 安徽夏星食品有限公司 一种养颜菠萝鸡肉串及其制备方法

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