CN105266055A - 一种香菇鸡肉料理包 - Google Patents
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种香菇鸡肉料理包,由下列重量份的原料制成:鸡肉70-80、甜酒5-6、香菇20-25、纳豆8-10、辣椒油2-3、牛奶12-14、鼠曲草20-24、黑猪肉25-30、糯米8-10、红茶粉4-5、黄豆酱9-11、食用油5-6、白砂糖2-3、食盐4-5、山奈、草果、水适量。采用低温提取红茶汁可最大限度的保留茶汤中的风味物质。超声波处理不仅可以起到杀菌、改良猪肉的质量,也可以保持肉质的鲜美,防止老化。把鼠曲草洗干净用水焯一下能去掉苦涩味,待其发霉会发出一种特有的香味,提升料理的香味。本方法制得的产品营养丰富、香味醇厚、长时间保存口感如初。
Description
技术领域
本发明涉及食品技术领域,尤其涉及一种香菇鸡肉料理包。
背景技术
鼠曲草是菊科植物鼠曲草的全草,其以野生为主,分布区域广泛,全国大部分地区如华东、中南、西南及河北、陕西、台湾等地均可生长,资源丰富。鼠曲草性味甘、平,具有消喉火,解热,去毒,调中益气,止泄,除痰,压时气,去热嗽等功效,可用于感冒咳嗽,支气管炎,哮喘,高血压,蚕豆病,风湿,腰腿痛等治疗;外用治跌打损伤,毒蛇咬。相关研究发现,鼠曲草富含黄酮类化合物、挥发油、生物碱、甾醇等生物活性成分,民间对其药理利用及食用历史悠久。
黑猪肉肉质细腻且营养价值丰富。肌肉中的不饱和脂肪酸的含量为8.87%,特别是亚麻酸能保护肝脏,能提高人体免疫能力,同时还可以改善人体内SOD的活性,抑制MDA的生成,延缓机体衰老,细胞老化,含量显著高于其他猪种,对人体有极高的营养价值及保健作用,如长期食用可延年益寿,并有着汤汁浓郁,绕齿留香。姜家黑猪肌肉内的肉品鲜味主要特征氨基酸天门冬氨酸、谷氨酸、甘氨酸、丙氨酸和肌苷酸的总含量明显高于洋猪,烹饪调出的汤汁浓郁,口留余香,对人体有着较大的辅助功能。
发明内容
本发明目的就是为了弥补已有技术的缺陷,提供一种香菇鸡肉料理包。
本发明是通过以下技术方案实现的:
一种香菇鸡肉料理包,由下列重量份的原料制成:鸡肉70-80、甜酒5-6、香菇20-25、纳豆8-10、辣椒油2-3、牛奶12-14、鼠曲草20-24、黑猪肉25-30、糯米8-10、红茶粉4-5、黄豆酱9-11、食用油5-6、白砂糖2-3、食盐4-5、山奈、草果、水适量。
根据权利要求1所述香菇鸡肉料理包,制备方法的具体步骤如下:
(1)将食用油烧热后加入山奈、草果翻炒至有香味溢出后加入鸡骨、食盐以及适量水混合后大火煮沸后小火焖煮20-30分钟,滤出后得鸡汤;
(2)将红茶与45-50℃的水混合处理30-40分钟,加入白砂糖搅拌均匀,冷却后滤掉沉渣,再将黑猪肉切成小块与上述红茶汁混合浸渍20-22小时,捞出黑猪肉块;
(3)将步骤2的黑猪肉块放入步骤1的鸡汤混合后进行超声波处理30-40分钟,密封腌渍4-5天,得腌渍猪肉料;
(4)将鼠曲草放入沸水中漂烫1-2分钟,捞出后放置温室中待其发霉,再将糯米泡发后与其混合后研磨成浆液,得混合浆液;
(5)将步骤2浸渍过的红茶汁与步骤4的混合浆液、黄豆酱混合均匀,大火煮沸后小火熬煮10-15分钟,得调味酱料;
(6)将香菇、纳豆烘干后制成粉末,再与鸡肉、牛奶混合均匀后放入烧热的辣椒油中爆炒至熟,与甜酒混合后放入瓦罐中密封存放10-12小时,得香菇鸡肉;
(7)将步骤3的腌渍猪肉料与步骤5的调味酱料混合后蒸熟,再与步骤6放入香菇鸡肉以及其他剩余成分混合均匀,包装后速冻,即可。
本发明的优点是:采用低温提取红茶汁可减少香气物质经受高温,最大限度的保留茶汤中的风味物质。用超声波处理过的肉,肉的肌原纤维被破坏并释放出粘稠的渗出液,肉纤维得以相互粘贴,从而改良产品的强度。超声波处理不仅可以起到杀菌的作用,也可以保持肉质的鲜美,防止老化。把鼠曲草洗干净用水焯一下能去掉苦涩味,待其发霉会发出一种特有的香味,提升料理的香味。本方法制得的产品营养丰富、香味醇厚、长时间保存口感如初。
具体实施方式
一种香菇鸡肉料理包,由下列重量份的原料制成:鸡肉70、甜酒5、香菇20、纳豆8、辣椒油2、牛奶12、鼠曲草20、黑猪肉25、糯米8、红茶粉4、黄豆酱9、食用油5、白砂糖2、食盐4、山奈、草果、水适量。
根据权利要求1所述香菇鸡肉料理包,制备方法的具体步骤如下:
(1)将食用油烧热后加入山奈、草果翻炒至有香味溢出后加入鸡骨、食盐以及适量水混合后大火煮沸后小火焖煮20分钟,滤出后得鸡汤;
(2)将红茶与45℃的水混合处理30分钟,加入白砂糖搅拌均匀,冷却后滤掉沉渣,再将黑猪肉切成小块与上述红茶汁混合浸渍20小时,捞出黑猪肉块;
(3)将步骤2的黑猪肉块放入步骤1的鸡汤混合后进行超声波处理30分钟,密封腌渍4天,得腌渍猪肉料;
(4)将鼠曲草放入沸水中漂烫1分钟,捞出后放置温室中待其发霉,再将糯米泡发后与其混合后研磨成浆液,得混合浆液;
(5)将步骤2浸渍过的红茶汁与步骤4的混合浆液、黄豆酱混合均匀,大火煮沸后小火熬煮10分钟,得调味酱料;
(6)将香菇、纳豆烘干后制成粉末,再与鸡肉、牛奶混合均匀后放入烧热的辣椒油中爆炒至熟,与甜酒混合后放入瓦罐中密封存放10小时,得香菇鸡肉;
(7)将步骤3的腌渍猪肉料与步骤5的调味酱料混合后蒸熟,再与步骤6放入香菇鸡肉以及其他剩余成分混合均匀,包装后速冻,即可。
Claims (2)
1.一种香菇鸡肉料理包,其特征在于,由下列重量份的原料制成:鸡肉70-80、甜酒5-6、香菇20-25、纳豆8-10、辣椒油2-3、牛奶12-14、鼠曲草20-24、黑猪肉25-30、糯米8-10、红茶粉4-5、黄豆酱9-11、食用油5-6、白砂糖2-3、食盐4-5、山奈、草果、水适量。
2.根据权利要求1所述香菇鸡肉料理包,其特征在于,制备方法的具体步骤如下:
(1)将食用油烧热后加入山奈、草果翻炒至有香味溢出后加入鸡骨、食盐以及适量水混合后大火煮沸后小火焖煮20-30分钟,滤出后得鸡汤;
(2)将红茶与45-50℃的水混合处理30-40分钟,加入白砂糖搅拌均匀,冷却后滤掉沉渣,再将黑猪肉切成小块与上述红茶汁混合浸渍20-22小时,捞出黑猪肉块;
(3)将步骤2的黑猪肉块放入步骤1的鸡汤混合后进行超声波处理30-40分钟,密封腌渍4-5天,得腌渍猪肉料;
(4)将鼠曲草放入沸水中漂烫1-2分钟,捞出后放置温室中待其发霉,再将糯米泡发后与其混合后研磨成浆液,得混合浆液;
(5)将步骤2浸渍过的红茶汁与步骤4的混合浆液、黄豆酱混合均匀,大火煮沸后小火熬煮10-15分钟,得调味酱料;
(6)将香菇、纳豆烘干后制成粉末,再与鸡肉、牛奶混合均匀后放入烧热的辣椒油中爆炒至熟,与甜酒混合后放入瓦罐中密封存放10-12小时,得香菇鸡肉;
(7)将步骤3的腌渍猪肉料与步骤5的调味酱料混合后蒸熟,再与步骤6放入香菇鸡肉以及其他剩余成分混合均匀,包装后速冻,即可。
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Cited By (2)
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CN106213457A (zh) * | 2016-07-05 | 2016-12-14 | 顾总照 | 一种大盘鸡风味的鸡肉拌面酱罐头的制作方法 |
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