CN104323302A - 一种香蒜卤猪蹄及其制备方法 - Google Patents
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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
技术领域
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
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
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。
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、草豆蔻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：（1）将木鱼石粉与草豆蔻、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（1）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。
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℃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（1）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，加入3倍的水，大火煮沸后在90-95℃下焖制60-70分钟，然后将猪蹄取出，淋上调味酱，即得。
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。
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
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、草豆蔻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1；
制备方法为：（1）将木鱼石粉与草豆蔻、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（1）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。
所述的香蒜卤猪蹄的制备方法，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℃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（1）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，加入3倍的水，大火煮沸后在90-95℃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、草豆蔻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：（1）将木鱼石粉与草豆蔻、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（1）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℃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（1）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，加入3倍的水，大火煮沸后在90-95℃下焖制60-70分钟，然后将猪蹄取出，淋上调味酱，即得。
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