CN104366542A - 清热明目韭菜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明目韭菜味鸡肉串,其特征在于由以下重量份原料制成:鸡肉500-550、野韭菜10-13、鼠曲草8-9、莼菜5-6、车前草1-2、水芹7-8、碎米荠1.2-1.5。本发明添加的车前草具有清热明目的作用,同时,还添加了碎米荠,其具有止痢止血的功效,且添加了鸭肠、沙蚕粉、牛肝菌、鹌鹑肉等口味独特的辅料,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,尤其涉及一种清热明目韭菜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明目韭菜味鸡肉串及其制备方法,本发明具有清热、明目,醇香可口,口感好的特点。
本发明所采用的技术方案是:
一种清热明目韭菜味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、野韭菜10-13、鼠曲草8-9、莼菜5-6、车前草1-2、水芹7-8、碎米荠1.2-1.5、鸡头莲3-4、玫瑰露酒10-13、枸杞叶9-10、蒲公英1.4-1.5、瓜萎叶4-5、益母草2-3、鸭肠8-9、沙蚕粉4-5、牛肝菌3-4、鹌鹑肉4-5、芝麻粉20-21、营养添加剂70-75;
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、葫芦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;将葫芦、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。
所述清热明目韭菜味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将车前草、碎米荠、鸡头莲、蒲公英、瓜萎叶、益母草加5-6倍水,煎煮40-45分钟,过滤除渣,得药液,将鸡肉放入药液中煎煮至7-8成熟,取出切成块,用竹签串成鸡肉串;
(2)将鸭肠、沙蚕粉、牛肝菌、鹌鹑肉放入玫瑰露酒中浸泡8-9小时,取出后放入绞肉机中制成肉糜,再取出烘干磨成粉;
(3)将野韭菜、鼠曲草、莼菜、水芹、枸杞叶加水煮烂,取出烘干,研成粉,与步骤(2)所得粉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种添加了多种名贵中药和多种营养丰富的辅料,其中,添加的车前草具有清热明目的作用,同时,还添加了碎米荠,其具有止痢止血的功效,且添加了鸭肠、沙蚕粉、牛肝菌、鹌鹑肉等口味独特的辅料,使得鸡肉串的口感更好,老少皆宜。
具体实施方式
一种清热明目韭菜味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、野韭菜10-13、鼠曲草8-9、莼菜5-6、车前草1-2、水芹7-8、碎米荠1.2-1.5、鸡头莲3-4、玫瑰露酒10-13、枸杞叶9-10、蒲公英1.4-1.5、瓜萎叶4-5、益母草2-3、鸭肠8-9、沙蚕粉4-5、牛肝菌3-4、鹌鹑肉4-5、芝麻粉20-21、营养添加剂70-75;
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、葫芦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;将葫芦、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。
所述清热明目韭菜味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将车前草、碎米荠、鸡头莲、蒲公英、瓜萎叶、益母草加5-6倍水,煎煮40-45分钟,过滤除渣,得药液,将鸡肉放入药液中煎煮至7-8成熟,取出切成块,用竹签串成鸡肉串;
(2)将鸭肠、沙蚕粉、牛肝菌、鹌鹑肉放入玫瑰露酒中浸泡8-9小时,取出后放入绞肉机中制成肉糜,再取出烘干磨成粉;
(3)将野韭菜、鼠曲草、莼菜、水芹、枸杞叶加水煮烂,取出烘干,研成粉,与步骤(2)所得粉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)
1.一种清热明目韭菜味鸡肉串,其特征在于由以下重量份原料制成:
鸡肉500-550、野韭菜10-13、鼠曲草8-9、莼菜5-6、车前草1-2、水芹7-8、碎米荠1.2-1.5、鸡头莲3-4、玫瑰露酒10-13、枸杞叶9-10、蒲公英1.4-1.5、瓜萎叶4-5、益母草2-3、鸭肠8-9、沙蚕粉4-5、牛肝菌3-4、鹌鹑肉4-5、芝麻粉20-21、营养添加剂70-75;
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、葫芦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;将葫芦、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所述清热明目韭菜味鸡肉串的制备方法,其特征在于包括以下步骤:
(1)将车前草、碎米荠、鸡头莲、蒲公英、瓜萎叶、益母草加5-6倍水,煎煮40-45分钟,过滤除渣,得药液,将鸡肉放入药液中煎煮至7-8成熟,取出切成块,用竹签串成鸡肉串;
(2)将鸭肠、沙蚕粉、牛肝菌、鹌鹑肉放入玫瑰露酒中浸泡8-9小时,取出后放入绞肉机中制成肉糜,再取出烘干磨成粉;
(3)将野韭菜、鼠曲草、莼菜、水芹、枸杞叶加水煮烂,取出烘干,研成粉,与步骤(2)所得粉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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