CN104366540A - 一种米酒香酥烤鸭及其制备方法 - Google Patents
一种米酒香酥烤鸭及其制备方法 Download PDFInfo
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Abstract
本发明公开了一种米酒香酥烤鸭及其制备方法,是由下述重量份的原料制成:整鸭200-210、盐7-9、酱油2-4、大蒜末1-2、姜末2-3、辣椒粉3-4、山楂汁5-7、猴头菇5-6、米酒6-8、板栗2-3、米糠油7-8、蚕蛹8-9、葡萄汁12-15、胡萝卜屑2-3、豆沙3-4、炒芝麻5-6、银条菜3-4、香薷1-2、罗汉果叶1-2、栀子花1-2、柴胡0.5-1、蒲公英0.5-1、水适量、营养助剂150-160;本发明在调味汁内加入了米酒,米酒味道香甜,具有补血养颜、舒筋活络、强身健体和延年益寿的功效,加入的中药具有解毒、止痒、泻火除烦,消炎祛热,清热利尿的功效。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种米酒香酥烤鸭及其制备方法。
背景技术
烤鸭用料为优质肉食鸭,果木炭火烤制,色泽红润,肉质肥而不腻。它以色泽红艳,肉质细嫩,味道醇厚,肥而不腻的特色,被誉为“天下美味”而驰名中外。现有的烤鸭不具有保健效果,越来越不满足人们的食用要求。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种米酒香酥烤鸭及其制备方法。
本发明是通过以下技术方案实现的:
一种米酒香酥烤鸭,是由下述重量份的原料制成:整鸭200-210、盐7-9、酱油2-4、大蒜末1-2、姜末2-3、辣椒粉3-4、山楂汁5-7、猴头菇5-6、米酒6-8、板栗2-3、米糠油7-8、蚕蛹8-9、葡萄汁12-15、胡萝卜屑2-3、豆沙3-4、炒芝麻5-6、银条菜3-4、香薷1-2、罗汉果叶1-2、栀子花1-2、柴胡0.5-1、蒲公英0.5-1、水适量、营养助剂150-160;
所述的营养助剂由下列重量份原料制成:白扁豆4-5、柑橘2-3、木瓜2-3、巧克力饼干3-4、芝麻油2-3、醋泡姜2-3、粉皮3-4、猪皮5-6、花生壳1-2、姜叶1-2、煅牡蛎1-2、苹果花0.5-1、鸡内金0.5-1、水适量;
所述的营养助剂的制备方法为:(1)将猪皮、花生壳、姜叶、煅牡蛎、苹果花、鸡内金混合加入5-6倍的水熬煮20-30分钟,过滤得药液,将猪皮捞出;
(2)将白扁豆、柑橘、木瓜混合加入2-3倍的水打成浆,过滤得甜豆浆,将巧克力饼干揉碎并洒到甜豆浆内均匀搅拌;
(3)将(1)中猪皮和醋泡姜、粉皮混合切碎,并放入烧热的芝麻油内翻炒4-6分钟,再送入烘箱烘干后磨成混合粉,将混合粉与(1)中药液和(2)中甜豆浆均匀混合,即得。
一种米酒香酥烤鸭的制备方法,包括以下步骤:(1)将整鸭、香薷、罗汉果叶、栀子花、柴胡、蒲公英混合加入7-8倍的水煮30-40分钟,再闷20-30分钟,将整鸭捞出;
(2)将猴头菇和板栗放在米糠油内炸4-5分钟,捞出后烘干磨成粉并与米酒和山楂汁混合;
(3)将蚕蛹放在葡萄汁内浸泡20-30分钟,再加入豆沙、胡萝卜屑和银条菜熬煮至粘稠,烘干磨成粉,将粉与炒芝麻混合;
(4)将其它剩余原料混合得调味汁,将整鸭放在调味汁内浸泡1-2小时,捞出后依次将(2)(3)中所得物均匀喷洒在整鸭的鸭膛内,将整鸭放在烤箱内烘烤30-50分钟,制得烤鸭。
本发明的优点是:本发明在调味汁内加入了米酒,米酒味道香甜,具有补血养颜、舒筋活络、强身健体和延年益寿的功效,加入的中药具有解毒、止痒、泻火除烦,消炎祛热,清热利尿的功效。
具体实施方式
一种米酒香酥烤鸭,是由下述重量份的原料制成:整鸭210、盐9、酱油4、大蒜末2、姜末3、辣椒粉4、山楂汁7、猴头菇6、米酒8、板栗3、米糠油8、蚕蛹9、葡萄汁15、胡萝卜屑3、豆沙4、炒芝麻6、银条菜4、香薷2、罗汉果叶2、栀子花2、柴胡1、蒲公英1、水适量、营养助剂160;
所述的营养助剂由下列重量份原料制成:白扁豆4、柑橘2、木瓜2、巧克力饼干3、芝麻油2、醋泡姜2、粉皮3、猪皮6、花生壳2、姜叶1、煅牡蛎2、苹果花1、鸡内金0.5、水适量;
所述的营养助剂的制备方法为:(1)将猪皮、花生壳、姜叶、煅牡蛎、苹果花、鸡内金混合加入5倍的水熬煮20分钟,过滤得药液,将猪皮捞出;
(2)将白扁豆、柑橘、木瓜混合加入3倍的水打成浆,过滤得甜豆浆,将巧克力饼干揉碎并洒到甜豆浆内均匀搅拌;
(3)将(1)中猪皮和醋泡姜、粉皮混合切碎,并放入烧热的芝麻油内翻炒6分钟,再送入烘箱烘干后磨成混合粉,将混合粉与(1)中药液和(2)中甜豆浆均匀混合,即得。
一种米酒香酥烤鸭的制备方法,包括以下步骤:(1)将整鸭、香薷、罗汉果叶、栀子花、柴胡、蒲公英混合加入8倍的水煮40分钟,再闷30分钟,将整鸭捞出;
(2)将猴头菇和板栗放在米糠油内炸5分钟,捞出后烘干磨成粉并与米酒和山楂汁混合;
(3)将蚕蛹放在葡萄汁内浸泡30分钟,再加入豆沙、胡萝卜屑和银条菜熬煮至粘稠,烘干磨成粉,将粉与炒芝麻混合;
(4)将其它剩余原料混合得调味汁,将整鸭放在调味汁内浸泡2小时,捞出后依次将(2)(3)中所得物均匀喷洒在整鸭的鸭膛内,将整鸭放在烤箱内烘烤50分钟,制得烤鸭。
Claims (2)
1.一种米酒香酥烤鸭,其特征在于是由下述重量份的原料制成:整鸭200-210、盐7-9、酱油2-4、大蒜末1-2、姜末2-3、辣椒粉3-4、山楂汁5-7、猴头菇5-6、米酒6-8、板栗2-3、米糠油7-8、蚕蛹8-9、葡萄汁12-15、胡萝卜屑2-3、豆沙3-4、炒芝麻5-6、银条菜3-4、香薷1-2、罗汉果叶1-2、栀子花1-2、柴胡0.5-1、蒲公英0.5-1、水适量、营养助剂150-160;
所述的营养助剂由下列重量份原料制成:白扁豆4-5、柑橘2-3、木瓜2-3、巧克力饼干3-4、芝麻油2-3、醋泡姜2-3、粉皮3-4、猪皮5-6、花生壳1-2、姜叶1-2、煅牡蛎1-2、苹果花0.5-1、鸡内金0.5-1、水适量;
所述的营养助剂的制备方法为:(1)将猪皮、花生壳、姜叶、煅牡蛎、苹果花、鸡内金混合加入5-6倍的水熬煮20-30分钟,过滤得药液,将猪皮捞出;
(2)将白扁豆、柑橘、木瓜混合加入2-3倍的水打成浆,过滤得甜豆浆,将巧克力饼干揉碎并洒到甜豆浆内均匀搅拌;
(3)将(1)中猪皮和醋泡姜、粉皮混合切碎,并放入烧热的芝麻油内翻炒4-6分钟,再送入烘箱烘干后磨成混合粉,将混合粉与(1)中药液和(2)中甜豆浆均匀混合,即得。
2.根据权利要求1所述的一种米酒香酥烤鸭的制备方法,其特征在于包括以下步骤:(1)将整鸭、香薷、罗汉果叶、栀子花、柴胡、蒲公英混合加入7-8倍的水煮30-40分钟,再闷20-30分钟,将整鸭捞出;
(2)将猴头菇和板栗放在米糠油内炸4-5分钟,捞出后烘干磨成粉并与米酒和山楂汁混合;
(3)将蚕蛹放在葡萄汁内浸泡20-30分钟,再加入豆沙、胡萝卜屑和银条菜熬煮至粘稠,烘干磨成粉,将粉与炒芝麻混合;
(4)将其它剩余原料混合得调味汁,将整鸭放在调味汁内浸泡1-2小时,捞出后依次将(2)(3)中所得物均匀喷洒在整鸭的鸭膛内,将整鸭放在烤箱内烘烤30-50分钟,制得烤鸭。
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