CN104489781A - 一种芹菜风味营养鱿鱼肉片及其制备方法 - Google Patents
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Abstract
本发明公开了一种芹菜风味营养鱿鱼肉片及其制备方法，是由下述重量份的原料制成：鱿鱼肉片300-310、食盐10-15、料酒10-15、花椒粉10-15、辣椒粉10-15、桂花酒14-16、乌鸡肉10-12、芹菜粉8-10、椰子油18-20、松子粉5-7、生麦芽7-9、豆泡7-8、甜叶菊苷4-5、红薯梗汁20-25、南瓜籽油40-50、金樱子1-2、萝卜叶1-2、车前草1-2、栀子叶1-2、何首乌1-2、水适量、营养助剂40-50；本发明在加工过程中使用了芹菜粉，具有平肝清热、凉血止血、健胃利血、清肠利便、润肺止咳、降低血压、健脑镇静的功效，加入的中药具有活血散瘀、祛风除湿、解毒收敛等功效。
Description
技术领域
本发明涉及食品加工技术领域，尤其涉及一种芹菜风味营养鱿鱼肉片及其制备方法。
背景技术
鱿鱼的营养价值非常高，其富含蛋白质、钙、牛磺酸、磷、维生素B1等多种人体所需的营养成分，且含量极高。此外，脂肪含量极低。鱿鱼可做爆、炒、烧、烩、氽等菜之用，目前的鱿鱼做法口味太单一，需要改进。
发明内容
本发明目的就是为了弥补已有技术的缺陷，提供一种芹菜风味营养鱿鱼肉片及其制备方法。
本发明是通过以下技术方案实现的：
一种芹菜风味营养鱿鱼肉片，是由下述重量份的原料制成：鱿鱼肉片300-310、食盐10-15、料酒10-15、花椒粉10-15、辣椒粉10-15、桂花酒14-16、乌鸡肉10-12、芹菜粉8-10、椰子油18-20、松子粉5-7、生麦芽7-9、豆泡7-8、甜叶菊苷4-5、红薯梗汁20-25、南瓜籽油40-50、金樱子1-2、萝卜叶1-2、车前草1-2、栀子叶1-2、何首乌1-2、水适量、营养助剂40-50；
所述的营养助剂由下列重量份原料制成：黑莓汁10-12、咖啡2-3、海蜇皮4-5、桔梗芽4-6、樱花粉7-8、杏脯3-4、玫瑰花苞4-5、怀牛膝1-2、高良姜1-2、藿香1-2、天麻1-2、白头翁1-2、水适量；
所述的营养助剂的制备方法为：（1）将怀牛膝、高良姜、藿香、天麻、白头翁混合加入适量的水熬煮20-30分钟，过滤得药液；
（2）将咖啡放在黑莓汁内搅拌至完全溶化，再加入海蜇皮和桔梗芽浸泡20-30分钟，后再加热煮10-15分钟，将海蜇皮和桔梗芽捞出，再与玫瑰花苞、杏脯混合切成块，再加入（1）中药液和樱花粉拌匀，并放在蒸笼内蒸20-30分钟，再烘干磨成粉，即得。
一种芹菜风味营养鱿鱼肉片的制备方法，包括以下步骤：(1)将金樱子、萝卜叶、车前草、栀子叶、何首乌混合加入适量的水熬煮20-30分钟，过滤得药液；
（2）将乌鸡肉放在桂花酒内浸泡1-2小时后捞出，再在乌鸡肉表面撒上芹菜粉，将乌鸡肉放在椰子油内炸8-10分钟，再烘干磨成粉；
（3）将豆泡放在红薯梗汁内煮10-15分钟，再加入生麦芽、甜叶菊苷和松子粉混合打成浆，再与（1）（2）中所得物混合加热熬煮至粘稠状，得混合浆液；
（4）在鱿鱼肉片中加入食盐、料酒、花椒粉和辣椒粉腌制20-30分钟，再将混合浆液涂抹在鱿鱼肉片的表面，再将除南瓜籽油以外的其它剩余原料包裹在鱿鱼肉片的最外面，最后将鱿鱼肉片放在南瓜籽油内炸2-3分钟，即得。
本发明的优点是：本发明在加工过程中使用了芹菜粉，口味独特，香气浓郁，具有平肝清热、凉血止血、健胃利血、清肠利便、润肺止咳、降低血压、健脑镇静的功效，加入的中药具有活血散瘀、祛风除湿、解毒收敛等功效。
具体实施方式
一种芹菜风味营养鱿鱼肉片，是由下述重量份的原料制成：鱿鱼肉片300、食盐10、料酒10、花椒粉10、辣椒粉10、桂花酒14、乌鸡肉10、芹菜粉8、椰子油18、松子粉5、生麦芽7、豆泡7、甜叶菊苷4、红薯梗汁20、南瓜籽油40、金樱子1、萝卜叶1、车前草1、栀子叶1、何首乌1、水适量、营养助剂40；
所述的营养助剂由下列重量份原料制成：黑莓汁10、咖啡2、海蜇皮4、桔梗芽4、樱花粉7、杏脯3、玫瑰花苞4、怀牛膝1、高良姜1、藿香1、天麻1、白头翁1、水适量；
所述的营养助剂的制备方法为：（1）将怀牛膝、高良姜、藿香、天麻、白头翁混合加入适量的水熬煮20分钟，过滤得药液；
（2）将咖啡放在黑莓汁内搅拌至完全溶化，再加入海蜇皮和桔梗芽浸泡20分钟，后再加热煮10分钟，将海蜇皮和桔梗芽捞出，再与玫瑰花苞、杏脯混合切成块，再加入（1）中药液和樱花粉拌匀，并放在蒸笼内蒸20分钟，再烘干磨成粉，即得。
一种芹菜风味营养鱿鱼肉片的制备方法，包括以下步骤：(1)将金樱子、萝卜叶、车前草、栀子叶、何首乌混合加入适量的水熬煮20分钟，过滤得药液；
（2）将乌鸡肉放在桂花酒内浸泡1小时后捞出，再在乌鸡肉表面撒上芹菜粉，将乌鸡肉放在椰子油内炸8分钟，再烘干磨成粉；
（3）将豆泡放在红薯梗汁内煮10分钟，再加入生麦芽、甜叶菊苷和松子粉混合打成浆，再与（1）（2）中所得物混合加热熬煮至粘稠状，得混合浆液；
（4）在鱿鱼肉片中加入食盐、料酒、花椒粉和辣椒粉腌制20分钟，再将混合浆液涂抹在鱿鱼肉片的表面，再将除南瓜籽油以外的其它剩余原料包裹在鱿鱼肉片的最外面，最后将鱿鱼肉片放在南瓜籽油内炸2分钟，即得。
Claims (2)
1.一种芹菜风味营养鱿鱼肉片，其特征在于是由下述重量份的原料制成：鱿鱼肉片300-310、食盐10-15、料酒10-15、花椒粉10-15、辣椒粉10-15、桂花酒14-16、乌鸡肉10-12、芹菜粉8-10、椰子油18-20、松子粉5-7、生麦芽7-9、豆泡7-8、甜叶菊苷4-5、红薯梗汁20-25、南瓜籽油40-50、金樱子1-2、萝卜叶1-2、车前草1-2、栀子叶1-2、何首乌1-2、水适量、营养助剂40-50；
所述的营养助剂由下列重量份原料制成：黑莓汁10-12、咖啡2-3、海蜇皮4-5、桔梗芽4-6、樱花粉7-8、杏脯3-4、玫瑰花苞4-5、怀牛膝1-2、高良姜1-2、藿香1-2、天麻1-2、白头翁1-2、水适量；
所述的营养助剂的制备方法为：（1）将怀牛膝、高良姜、藿香、天麻、白头翁混合加入适量的水熬煮20-30分钟，过滤得药液；
（2）将咖啡放在黑莓汁内搅拌至完全溶化，再加入海蜇皮和桔梗芽浸泡20-30分钟，后再加热煮10-15分钟，将海蜇皮和桔梗芽捞出，再与玫瑰花苞、杏脯混合切成块，再加入（1）中药液和樱花粉拌匀，并放在蒸笼内蒸20-30分钟，再烘干磨成粉，即得。
2.根据权利要求1所述的一种芹菜风味营养鱿鱼肉片的制备方法，其特征在于包括以下步骤：(1)将金樱子、萝卜叶、车前草、栀子叶、何首乌混合加入适量的水熬煮20-30分钟，过滤得药液；
（2）将乌鸡肉放在桂花酒内浸泡1-2小时后捞出，再在乌鸡肉表面撒上芹菜粉，将乌鸡肉放在椰子油内炸8-10分钟，再烘干磨成粉；
（3）将豆泡放在红薯梗汁内煮10-15分钟，再加入生麦芽、甜叶菊苷和松子粉混合打成浆，再与（1）（2）中所得物混合加热熬煮至粘稠状，得混合浆液；
（4）在鱿鱼肉片中加入食盐、料酒、花椒粉和辣椒粉腌制20-30分钟，再将混合浆液涂抹在鱿鱼肉片的表面，再将除南瓜籽油以外的其它剩余原料包裹在鱿鱼肉片的最外面，最后将鱿鱼肉片放在南瓜籽油内炸2-3分钟，即得。
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| CN104026597A (zh) * | 2014-04-26 | 2014-09-10 | 侯道鸿 | 一种孜然风味兔肉片及其制备方法 |
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