CN104323296A - 一种葱香猪蹄及其加工方法 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种葱香猪蹄及其加工方法,由下列重量份的原料组成:猪蹄1400-1800、金针菇25-50、火龙果花15-20、海苔12-18、酸枣仁8-10、紫薯粉8-10、紫贝齿2-4、白芷2-3、川贝母2-3、莲子芯2-4、蜀葵根2-3、墨旱莲2-3、香葱40-60、姜末8-15、食盐10-20、鸡清汤200-400、海鲜酱8-10、红油3-5、生抽10-20、亚麻籽油适量、营养添加液适量。本发明葱香猪蹄,葱香浓郁,表皮酥脆,风味独特,营养丰富均衡,添加多种中药成分,具有滋阴润肺、补虚安神、补肝益肾的功效,适合各种人群食用,滋补强健身体,有益健康。
Description
技术领域
本发明涉及一种葱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葱香猪蹄及其加工方法。
本发明采用的技术方案如下:
一种葱香猪蹄,由下述重量份的原料制成:
猪蹄1400-1800、金针菇25-50、火龙果花15-20、海苔12-18、酸枣仁8-10、紫薯粉8-10、紫贝齿2-4、白芷2-3、川贝母2-3、莲子芯2-4、蜀葵根2-3、墨旱莲2-3、香葱40-60、姜末8-15、食盐10-20、鸡清汤200-400、海鲜酱8-10、红油3-5、生抽10-20、亚麻籽油适量、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。
所述的葱香猪蹄的加工方法,包括以下步骤:
(1)、将金针菇、火龙果花、海苔分别除杂洗净,放入鸡清汤中熬制稠烂,打制成浆,液渣分离,滤渣烘干待用,得到鲜汤;
(2)、将猪蹄去毛刮皮洗净,与紫贝齿、白芷、川贝母、莲子芯、蜀葵根、墨旱莲入锅,加清水淹没猪蹄,大火煮沸后,文火焖煮20-40分钟,捞出猪蹄沥干,待用;
(3)、将香葱洗净切末,取香葱1-2倍的亚麻籽油入锅热至6-8成熟,加入红油、葱段、姜末煸炒出香,捞出固形物烘干得到香脆葱姜末,余油待用;
(4)、将酸枣仁浸润在亚麻籽油中3-5小时,捞出膨化破碎,与烘干滤渣、紫薯粉、香脆葱姜末文火炒制干香,再精磨至180-200目,得熟香粉;
(5)、将猪蹄放入步骤(3)余油锅内翻炒1-2分钟,加入鲜汤、海鲜酱、食盐、生抽及适量水淹没猪蹄,熬制汤汁收干,将熟香粉与猪蹄重量的20-30%的营养添加液打制成稠浆,均匀裹涂在猪蹄表面,放入烤箱,烤制裹浆干香,即得。
与现有技术相比,本发明的优点是:
本发明葱香猪蹄,葱香浓郁,表皮酥脆,风味独特,营养丰富均衡,添加多种中药成分,具有滋阴润肺、补虚安神、补肝益肾的功效,适合各种人群食用,滋补强健身体,有益健康。
具体实施方式
一种葱香猪蹄,由下述重量(克)的原料制成:
猪蹄1800、金针菇50、火龙果花20、海苔18、酸枣仁10、紫薯粉10、紫贝齿4、白芷3、川贝母3、莲子芯4、蜀葵根3、墨旱莲3、香葱60、姜末15、食盐20、鸡清汤400、海鲜酱10、红油5、生抽20、亚麻籽油适量、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。
所述的葱香猪蹄的加工方法,包括以下步骤:
(1)、将金针菇、火龙果花、海苔分别除杂洗净,放入鸡清汤中熬制稠烂,打制成浆,液渣分离,滤渣烘干待用,得到鲜汤;
(2)、将猪蹄去毛刮皮洗净,与紫贝齿、白芷、川贝母、莲子芯、蜀葵根、墨旱莲入锅,加清水淹没猪蹄,大火煮沸后,文火焖煮40分钟,捞出猪蹄沥干,待用;
(3)、将香葱洗净切末,取香葱2倍的亚麻籽油入锅热至8成熟,加入红油、葱段、姜末煸炒出香,捞出固形物烘干得到香脆葱姜末,余油待用;
(4)、将酸枣仁浸润在亚麻籽油中5小时,捞出膨化破碎,与烘干滤渣、紫薯粉、香脆葱姜末文火炒制干香,再精磨至200目,得熟香粉;
(5)、将猪蹄放入步骤(3)余油锅内翻炒2分钟,加入鲜汤、海鲜酱、食盐、生抽及适量水淹没猪蹄,熬制汤汁收干,将熟香粉与猪蹄重量的30%的营养添加液打制成稠浆,均匀裹涂在猪蹄表面,放入烤箱,烤制裹浆干香,即得。
Claims (2)
1.一种葱香猪蹄,其特征在于是由下述重量份的原料制成:
猪蹄1400-1800、金针菇25-50、火龙果花15-20、海苔12-18、酸枣仁8-10、紫薯粉8-10、紫贝齿2-4、白芷2-3、川贝母2-3、莲子芯2-4、蜀葵根2-3、墨旱莲2-3、香葱40-60、姜末8-15、食盐10-20、鸡清汤200-400、海鲜酱8-10、红油3-5、生抽10-20、亚麻籽油适量、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所述的葱香猪蹄的加工方法,其特征在于包括以下步骤:
(1)、将金针菇、火龙果花、海苔分别除杂洗净,放入鸡清汤中熬制稠烂,打制成浆,液渣分离,滤渣烘干待用,得到鲜汤;
(2)、将猪蹄去毛刮皮洗净,与紫贝齿、白芷、川贝母、莲子芯、蜀葵根、墨旱莲入锅,加清水淹没猪蹄,大火煮沸后,文火焖煮20-40分钟,捞出猪蹄沥干,待用;
(3)、将香葱洗净切末,取香葱1-2倍的亚麻籽油入锅热至6-8成熟,加入红油、葱段、姜末煸炒出香,捞出固形物烘干得到香脆葱姜末,余油待用;
(4)、将酸枣仁浸润在亚麻籽油中3-5小时,捞出膨化破碎,与烘干滤渣、紫薯粉、香脆葱姜末文火炒制干香,再精磨至180-200目,得熟香粉;
(5)、将猪蹄放入步骤(3)余油锅内翻炒1-2分钟,加入鲜汤、海鲜酱、食盐、生抽及适量水淹没猪蹄,熬制汤汁收干,将熟香粉与猪蹄重量的20-30%的营养添加液打制成稠浆,均匀裹涂在猪蹄表面,放入烤箱,烤制裹浆干香,即得。
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