CN104351825A - 一种鱼香润肠卤猪蹄及其制备方法 - Google Patents
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Abstract
一种鱼香润肠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、黄豆酱4-5、草鱼15-19、牛奶40-45、小麦粉8-9、土豆8-9、板栗20-21、海参7-8、马齿苋9-10、苹果汁20-21、牛肉粉10-11、人参4-5、覆盆子3-4、柏子仁5-6、冬瓜仁5-6、五味子3-4、风藤草根1-2、猫毛草2-3、麦麸40-45、白糖9-10、保健卤汁20-22。本发明的色泽美观，适口性好，且经多重加工后融入了麦麸的香气与草鱼的鲜香，使得本发明风味独特、营养丰富，同时发明还添加了柏子仁、冬瓜仁多种中草药，经常食用可达到润肠的功效。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种鱼香润肠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鱼香润肠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：
一种鱼香润肠卤猪蹄，其特征在于由以下重量份的原料制成：
猪蹄200-210、黄豆酱4-5、草鱼15-19、牛奶40-45、小麦粉8-9、土豆8-9、板栗20-21、海参7-8、马齿苋9-10、苹果汁20-21、牛肉粉10-11、人参4-5、覆盆子3-4、柏子仁5-6、冬瓜仁5-6、五味子3-4、风藤草根1-2、猫毛草2-3、麦麸40-45、白糖9-10、保健卤汁20-22；
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。
所述的鱼香润肠卤猪蹄的制备方法，其特征在于包括以下步骤：
（1）将人参、覆盆子、柏子仁、冬瓜仁、五味子、风藤草根、猫毛草粉碎，与麦麸、白糖混合送入铁锅，架上铁丝络，放上猪蹄，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；
（2）将黄豆酱、草鱼、牛奶混合入锅，小火焖制30-35分钟后过滤，在所得滤液中加入小麦粉，小火熬稠，得鱼汁；
（3）将土豆去皮、切块，得土豆块；
（4）将板栗入炒锅小火炒制30-40分钟后取出，去壳，所得物料与步骤（1）所得猪蹄、土豆块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50-60分钟，然后将猪蹄取出，浇上鱼汁，即得。
本发明中的风藤草根为毛茛科植物黄毛铁线莲的根，猫毛草为禾本科猫毛草，以全草入药。
本发明的有益效果为：
本发明的色泽美观，适口性好，且经多重加工后融入了麦麸的香气与草鱼的鲜香，使得本发明风味独特、营养丰富，同时发明还添加了柏子仁、冬瓜仁多种中草药，经常食用可达到润肠的功效。
具体实施方式
一种鱼香润肠卤猪蹄，其特征在于由以下重量份（公斤）的原料制成：
猪蹄200、黄豆酱4、草鱼15、牛奶40、小麦粉8、土豆8、板栗20、海参7、马齿苋9、苹果汁20、牛肉粉10、人参4、覆盆子3、柏子仁5、冬瓜仁5、五味子3、风藤草根1、猫毛草2、麦麸40、白糖9、保健卤汁20；
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。
所述的鱼香润肠卤猪蹄的制备方法，包括以下步骤：
（1）将人参、覆盆子、柏子仁、冬瓜仁、五味子、风藤草根、猫毛草粉碎，与麦麸、白糖混合送入铁锅，架上铁丝络，放上猪蹄，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；
（2）将黄豆酱、草鱼、牛奶混合入锅，小火焖制30-35分钟后过滤，在所得滤液中加入小麦粉，小火熬稠，得鱼汁；
（3）将土豆去皮、切块，得土豆块；
（4）将板栗入炒锅小火炒制30-40分钟后取出，去壳，所得物料与步骤（1）所得猪蹄、土豆块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50-60分钟，然后将猪蹄取出，浇上鱼汁，即得。
Claims (2)
1.一种鱼香润肠卤猪蹄，其特征在于由以下重量份的原料制成：
猪蹄200-210、黄豆酱4-5、草鱼15-19、牛奶40-45、小麦粉8-9、土豆8-9、板栗20-21、海参7-8、马齿苋9-10、苹果汁20-21、牛肉粉10-11、人参4-5、覆盆子3-4、柏子仁5-6、冬瓜仁5-6、五味子3-4、风藤草根1-2、猫毛草2-3、麦麸40-45、白糖9-10、保健卤汁20-22；
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所述的鱼香润肠卤猪蹄的制备方法，其特征在于包括以下步骤：
（1）将人参、覆盆子、柏子仁、冬瓜仁、五味子、风藤草根、猫毛草粉碎，与麦麸、白糖混合送入铁锅，架上铁丝络，放上猪蹄，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；
（2）将黄豆酱、草鱼、牛奶混合入锅，小火焖制30-35分钟后过滤，在所得滤液中加入小麦粉，小火熬稠，得鱼汁；
（3）将土豆去皮、切块，得土豆块；
（4）将板栗入炒锅小火炒制30-40分钟后取出，去壳，所得物料与步骤（1）所得猪蹄、土豆块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50-60分钟，然后将猪蹄取出，浇上鱼汁，即得。
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| CN103380908A (zh) * | 2013-06-25 | 2013-11-06 | 吴瑞凤 | 一种仙茅补肾泡椒猪蹄及其加工方法 |
| 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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| CN1257667A (zh) * | 1998-12-23 | 2000-06-28 | 田忠国 | 一种药膳熏制猪蹄加工方法 |
| CN103005485A (zh) * | 2012-12-03 | 2013-04-03 | 安徽光正食品有限公司 | 一种豆粒猪蹄的加工方法及其豆粒猪蹄 |
| CN103380908A (zh) * | 2013-06-25 | 2013-11-06 | 吴瑞凤 | 一种仙茅补肾泡椒猪蹄及其加工方法 |
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