CN104351829A - 清热消炎型姬菇味鸡肉串及其制备方法 - Google Patents
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Abstract
本发明公开了一种清热消炎型姬菇味鸡肉串,其特征在于由以下重量份原料制成:鸡肉500-550、姬菇30-35、胡萝卜10-15、荷兰豆9-10、竹沥5-6、细辛蕨1-2、地丁2-3、荷蒂4-5、百合瓣7-8、腰果4-5、胡子酒10-12、八股绳11-13、西蓝花15-16。本发明添加的地丁具有清热消炎作用,同时,还添加了荷蒂,其具有清暑除湿,补中益气的功效,且添加了荷兰豆、腰果、鸡脚等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。
Description
技术领域
本发明属于食品加工技术领域,涉及一种鸡肉串,尤其涉及一种清热消炎型姬菇味鸡肉串及其制备方法。
背景技术
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
本发明的目的是提供一种清热消炎型姬菇味鸡肉串及其制备方法,本发明具有清热消炎,肉质鲜美,营养丰富的特点。
本发明所采用的技术方案是:
一种清热消炎型姬菇味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、姬菇30-35、胡萝卜10-15、荷兰豆9-10、竹沥5-6、细辛蕨1-2、地丁2-3、荷蒂4-5、百合瓣7-8、腰果4-5、胡子酒10-12、八股绳11-13、西蓝花15-16、普洱茶20-25、竹笋10-14、鸡脚20-22、红藤2.5-3、大黄1-2、紫苏3-4、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:(1)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。
所述清热消炎型姬菇味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将细辛蕨、地丁、荷蒂、八股绳、红藤、大黄、紫苏加5-6倍水,煎煮40-45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,再与竹沥一起炒香,用竹签串成鸡肉串;
(2)将普洱茶泡水,将姬菇、胡萝卜、百合瓣、西蓝花、竹笋放入茶水中煮烂,捣碎烘干研成粉;
(3)将荷兰豆、腰果、鸡脚放入胡子酒中浸泡4-5小时,取出混合放入蒸锅中蒸烂,后烘干研成粉,与步骤(2)所得物料以及其他剩余原料混合均匀,撒在步骤(1)所得鸡肉串上,即得。
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,添加的地丁具有清热消炎作用,同时,还添加了荷蒂,其具有清暑除湿,补中益气的功效,且添加了荷兰豆、腰果、鸡脚等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。
具体实施方式
一种清热消炎型姬菇味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、姬菇30-35、胡萝卜10-15、荷兰豆9-10、竹沥5-6、细辛蕨1-2、地丁2-3、荷蒂4-5、百合瓣7-8、腰果4-5、胡子酒10-12、八股绳11-13、西蓝花15-16、普洱茶20-25、竹笋10-14、鸡脚20-22、红藤2.5-3、大黄1-2、紫苏3-4、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:(1)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。
所述清热消炎型姬菇味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将细辛蕨、地丁、荷蒂、八股绳、红藤、大黄、紫苏加5-6倍水,煎煮40-45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,再与竹沥一起炒香,用竹签串成鸡肉串;
(2)将普洱茶泡水,将姬菇、胡萝卜、百合瓣、西蓝花、竹笋放入茶水中煮烂,捣碎烘干研成粉;
(3)将荷兰豆、腰果、鸡脚放入胡子酒中浸泡4-5小时,取出混合放入蒸锅中蒸烂,后烘干研成粉,与步骤(2)所得物料以及其他剩余原料混合均匀,撒在步骤(1)所得鸡肉串上,即得。
Claims (2)
1.一种清热消炎型姬菇味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、姬菇30-35、胡萝卜10-15、荷兰豆9-10、竹沥5-6、细辛蕨1-2、地丁2-3、荷蒂4-5、百合瓣7-8、腰果4-5、胡子酒10-12、八股绳11-13、西蓝花15-16、普洱茶20-25、竹笋10-14、鸡脚20-22、红藤2.5-3、大黄1-2、紫苏3-4、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:(1)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所述清热消炎型姬菇味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将细辛蕨、地丁、荷蒂、八股绳、红藤、大黄、紫苏加5-6倍水,煎煮40-45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,再与竹沥一起炒香,用竹签串成鸡肉串;
(2)将普洱茶泡水,将姬菇、胡萝卜、百合瓣、西蓝花、竹笋放入茶水中煮烂,捣碎烘干研成粉;
(3)将荷兰豆、腰果、鸡脚放入胡子酒中浸泡4-5小时,取出混合放入蒸锅中蒸烂,后烘干研成粉,与步骤(2)所得物料以及其他剩余原料混合均匀,撒在步骤(1)所得鸡肉串上,即得。
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