CN104323302A - 一种香蒜卤猪蹄及其制备方法 - Google Patents

一种香蒜卤猪蹄及其制备方法 Download PDF

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CN104323302A
CN104323302A CN201410624898.XA CN201410624898A CN104323302A CN 104323302 A CN104323302 A CN 104323302A CN 201410624898 A CN201410624898 A CN 201410624898A CN 104323302 A CN104323302 A CN 104323302A
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吴秀杰
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吴秀杰
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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
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • 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
    • A23L13/70Tenderised 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/70Comminuted, e.g. emulsified, fish products; Processed products therefrom such as pastes, reformed or compressed 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/09Mashed or comminuted products, e.g. pulp, purée, sauce, or products made therefrom, e.g. snacks
    • 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • 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
    • A23L25/00Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
    • A23L25/30Mashed or comminuted products, e.g. pulp, pastes, meal, powders; Products made therefrom, e.g. blocks, flakes, snacks; Liquid or semi-liquid 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
    • A23L27/00Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
    • A23L27/60Salad dressings; Mayonnaise; Ketchup
    • 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
    • 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
    • A23L33/40Complete food formulations for specific consumer groups or specific purposes, e.g. infant formula
    • 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

一种香蒜卤猪蹄及其制备方法,其特征在于由下列重量份的原料制成:猪蹄200-210、香油13-15、鸡骨4-5、蜂蜜14-15、甘薯7-8、虾仁4-5、豆瓣酱4-5、曲酒10-11、白菜浆20-22、核桃粉4-5、椰丝4-5、大蒜25-30、板蓝根4-5、柴胡3-4、酸枣仁6-7、西洋参3-4、对节叶2-3、大风药叶2-3、麦麸40-50、白糖12-13、保健卤汁23-25。本发明的猪蹄色泽美观,经麦麸熏制后,别具风味,且本发明配方合理科学,其中添加的大蒜经打浆后与猪蹄混合卤制,可使本发明具有杀菌的作用,配合本发明中添加的板蓝根等多种中药可预防感冒。

Description

一种香蒜南猪蹄及其制备方法
技术领域
[0001] 本发明属于食品加工技术领域,尤其涉及一种香蒜卤猪蹄及其制备方法。
背景技术
[0002] 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
[0003] 本发明的目的是提供一种香蒜卤猪蹄及其制备方法,本发明具有香味浓郁、营养丰富的特点。
[0004] 本发明所采用的技术方案是:
一种香蒜卤猪蹄,其特征在于由以下重量份的原料制成:
猪蹄200-210、香油13-15、鸡骨4_5、蜂蜜14-15、甘薯7_8、虾仁4_5、豆瓣酱4_5、曲酒10-11、白菜浆20-22、核桃粉4-5、椰丝4-5、大蒜25-30、板蓝根4-5、柴胡3-4、酸枣仁6-7、西洋参3-4、对节叶2-3、大风药叶2-3、麦麸40-50、白糖12-13、保健卤汁23-25 ;
所述保健卤汁由下列重量份的原料制成:木鱼石粉5-6、草豆蘧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:(I)将木鱼石粉与草豆蘧、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(I)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。
[0005] 所述的香蒜卤猪蹄的制备方法,其特征在于包括以下步骤:
(O将香油入锅,大火加热至冒烟时加入鸡骨,在80-90°C下焖制20-30分钟,过滤除渣,得鸡味油;将蜂蜜均匀刷在猪蹄表面,晾干后再均匀刷上鸡味油;
(2)将板蓝根、柴胡、酸枣仁、西洋参、对节叶、大风药叶粉碎,与麦麸、白糖混合送入铁锅,架上铁丝络,放上步骤(I)所得猪蹄,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;
(3)将甘薯送入开水锅,大火煮熟后取出,去皮、打成泥;将虾仁剁碎,与甘薯泥、豆瓣酱混合入锅,大火炒香,然后加入曲酒、白菜浆、核桃粉,小火熬稠,得调味酱;
(4)将大蒜打浆,所得浆液与步骤(2)所得猪蹄及上述工艺未用到的原料混合入锅,力口入3倍的水,大火煮沸后在90-95°C下焖制60-70分钟,然后将猪蹄取出,淋上调味酱,即得。
[0006] 本发明中的对节叶为对节叶是爵床科植物对节叶的叶,大风药叶为鼠李科植物尼泊尔鼠李的叶。
[0007] 本发明的有益效果为:
本发明的猪蹄色泽美观,经麦麸熏制后,别具风味,且本发明配方合理科学,其中添加的大蒜经打浆后与猪蹄混合卤制,可使本发明具有杀菌的作用,配合本发明中添加的板蓝根等多种中药可预防感冒。
具体实施方式
[0008] 一种香蒜卤猪蹄,其特征在于由以下重量份(公斤)的原料制成:
猪蹄200、香油13、鸡骨4、蜂蜜14、甘薯7、虾仁4、豆瓣酱4、曲酒10、白菜浆20、核桃粉4、椰丝4、大蒜25、板蓝根4、柴胡3、酸枣仁6、西洋参3、对节叶2、大风药叶2、麦麸40、白糖12、保健卤汁23 ;
所述保健卤汁由下列重量份(公斤)的原料制成:木鱼石粉5、草豆蘧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I ;
制备方法为:(I)将木鱼石粉与草豆蘧、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(I)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。
[0009] 所述的香蒜卤猪蹄的制备方法,包括以下步骤:
(O将香油入锅,大火加热至冒烟时加入鸡骨,在80-90°C下焖制20-30分钟,过滤除渣,得鸡味油;将蜂蜜均匀刷在猪蹄表面,晾干后再均匀刷上鸡味油;
(2)将板蓝根、柴胡、酸枣仁、西洋参、对节叶、大风药叶粉碎,与麦麸、白糖混合送入铁锅,架上铁丝络,放上步骤(I)所得猪蹄,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;
(3)将甘薯送入开水锅,大火煮熟后取出,去皮、打成泥;将虾仁剁碎,与甘薯泥、豆瓣酱混合入锅,大火炒香,然后加入曲酒、白菜浆、核桃粉,小火熬稠,得调味酱;
(4)将大蒜打浆,所得浆液与步骤(2)所得猪蹄及上述工艺未用到的原料混合入锅,力口入3倍的水,大火煮沸后在90-95°C下焖制60-70分钟,然后将猪蹄取出,淋上调味酱,即得。

Claims (2)

1.一种香蒜卤猪蹄,其特征在于由以下重量份的原料制成: 猪蹄200-210、香油13-15、鸡骨4_5、蜂蜜14-15、甘薯7_8、虾仁4_5、豆瓣酱4_5、曲酒10-11、白菜浆20-22、核桃粉4-5、椰丝4-5、大蒜25-30、板蓝根4-5、柴胡3-4、酸枣仁6-7、西洋参3-4、对节叶2-3、大风药叶2-3、麦麸40-50、白糖12-13、保健卤汁23-25 ; 所述保健卤汁由下列重量份的原料制成:木鱼石粉5-6、草豆蘧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:(I)将木鱼石粉与草豆蘧、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(I)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所述的香蒜卤猪蹄的制备方法,其特征在于包括以下步骤: (1)将香油入锅,大火加热至冒烟时加入鸡骨,在80-90°C下焖制20-30分钟,过滤除渣,得鸡味油;将蜂蜜均匀刷在猪蹄表面,晾干后再均匀刷上鸡味油; (2)将板蓝根、柴胡、酸枣仁、西洋参、对节叶、大风药叶粉碎,与麦麸、白糖混合送入铁锅,架上铁丝络,放上步骤(I)所得猪蹄,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; (3)将甘薯送入开水锅,大火煮熟后取出,去皮、打成泥;将虾仁剁碎,与甘薯泥、豆瓣酱混合入锅,大火炒香,然后加入曲酒、白菜浆、核桃粉,小火熬稠,得调味酱; (4)将大蒜打浆,所得浆液与步骤(2)所得猪蹄及上述工艺未用到的原料混合入锅,力口入3倍的水,大火煮沸后在90-95°C下焖制60-70分钟,然后将猪蹄取出,淋上调味酱,即得。
CN201410624898.XA 2014-11-10 2014-11-10 一种香蒜卤猪蹄及其制备方法 CN104323302A (zh)

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CN106360387A (zh) * 2016-08-31 2017-02-01 倪吉亮 一种猪蹄熟食的制作方法

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CN103549465A (zh) * 2013-09-25 2014-02-05 天长市海旺食品有限公司 一种酱香猪脚的制作方法

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