CN106306859A - 一种胡姜乌鸡汤及其制备方法 - Google Patents
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Abstract
本发明属于食品领域,提供一种胡姜乌鸡汤,是由以下重量份的原料制成:陈皮8-12份,生姜8-12份,乌鸡1只,胡椒2-4份,精盐1-3份,制备方法是包括:备料,洗净,晾干,蒸煮,等步骤,本发明的优点:既保留了中药的成分,又有乌鸡的营养,有益气生血,温中健脾的功效。
Description
技术领域
本发明属于食品领域,具体涉及一种胡姜乌鸡汤及其制备方法。
背景技术
乌鸡:又称武山鸡、乌骨鸡是一种杂食家养鸟,它们不仅喙、眼、脚是乌黑的,而且皮肤、肌肉、骨头和大部分内脏也都是乌黑的,从营养价值上看,乌鸡的营养远远高于普通鸡,吃起来的口感也非常细嫩,至于药用和食疗作用,更是普通鸡所不能相比的,被人们称作“名贵食疗珍禽,乌鸡内含丰富的黑色素,蛋白质,B族维生素等18种氨基酸和18种微量元素,其中烟酸、维生素 E、磷、铁、钾、钠的含量均高于普通鸡肉,胆固醇和脂肪含量却很低,乌鸡的血清总蛋白和球蛋白质含量均明显高于普通鸡,乌鸡肉中含氨基酸高于普通鸡,而且含铁元素也比普通鸡高很多,是营养价值极高的滋补品,被人们称乌鸡是“黑了心的宝贝”;所以,乌鸡是补虚劳、养身体的上好佳品,食用乌鸡可以提高生理机能、延缓衰老、强筋健骨。对防治骨质疏松、佝偻病、妇女缺铁性贫血症等有明显功效,《本草纲目》认为乌骨鸡有补虚劳羸弱,制消渴,益产妇,治妇人崩中带下及一些虚损诸病的功用。
如何开发乌鸡的食用和制备方法是有待解决的问题。
发明内容
本发明的目的是提供一种胡姜乌鸡汤及其制备方法,即保留了中药的成分,又有鸡的营养,有益气生血,温中健脾的功效。
本发明的技术方式是提供一种胡姜乌鸡汤,是由以下重量份比的原料制成:陈皮20-40份,生姜10-20份,乌鸡1只,胡椒2-4份,精盐1-3份。
一种胡姜乌鸡汤,是由以下优选重量份比的原料制成:陈皮30份,生姜15份,乌鸡1只,胡椒3份,精盐2份。
上述一种胡姜乌鸡汤的制备方法包括以下步骤:
1)把乌鸡去毛、去内脏、洗净,切小块。
2)陈皮、生姜、胡椒装入纱布袋。
3)将纱布袋与乌鸡、精盐一起放入锅中,加水适量,文火炖至鸡肉熟烂即可。
以上原料在中药大词典中都有记载,以下是对上述原料的具体说明。
乌鸡:又称武山鸡、乌骨鸡是一种杂食家养鸟,它们不仅喙、眼、脚是乌黑的,而且皮肤、肌肉、骨头和大部分内脏也都是乌黑的,从营养价值上看,乌鸡的营养远远高于普通鸡,吃起来的口感也非常细嫩,至于药用和食疗作用,更是普通鸡所不能相比的,被人们称作“名贵食疗珍禽,乌鸡内含丰富的黑色素,蛋白质,B族维生素等18种氨基酸和18种微量元素,其中烟酸、维生素 E、磷、铁、钾、钠的含量均高于普通鸡肉,胆固醇和脂肪含量却很低,乌鸡的血清总蛋白和球蛋白质含量均明显高于普通鸡,乌鸡肉中含氨基酸高于普通鸡,而且含铁元素也比普通鸡高很多,是营养价值极高的滋补品,被人们称乌鸡是“黑了心的宝贝”;所以,乌鸡是补虚劳、养身体的上好佳品,食用乌鸡可以提高生理机能、延缓衰老、强筋健骨,对防治骨质疏松、佝偻病、妇女缺铁性贫血症等有明显功效,《本草纲目》认为乌骨鸡有补虚劳羸弱,制消渴,益产妇,治妇人崩中带下及一些虚损诸病的功用。
陈皮:中药名,为芸香科植物橘及其栽培变种的干燥成熟果皮,药材分为“陈皮”和“广陈皮”,采摘成熟果实,剥取果皮,晒干或低温干燥,用于脘腹胀满,食少吐泻,咳嗽痰多。
生姜:是姜科多年生草本植物姜的新鲜根茎,别名有姜根、百辣云、勾装指、因地辛、炎凉小子、鲜生姜、蜜炙姜。姜的根茎(干姜)、栓皮(姜皮)、叶(姜叶)均可入药,生姜在中医药学里具有发散、止呕、止咳等功效。
胡椒:又名昧履支、披垒、坡洼热等,属胡椒目,胡椒科、胡椒属木质攀援藤本;茎、枝无毛,节显著膨大,常生小根,花杂性,通常雌雄同株;浆果球形,无柄,温中,下气,消痰,解毒,治寒痰食积,脘腹冷痛,反胃,呕吐清水,泄泻,冷痢。
本发明的有益效果是即保留了中药的成分,又有乌鸡的营养,有益气生血,温中健脾的功效。
具体实施方式
下面结合实施例对本发明做进一步详细说明,但不是对本发明的限制。
实施例1一种胡姜乌鸡汤,是由以下重量的原料制成::陈皮40克,生姜20克,乌鸡1只,胡椒4克,精盐3克。
上述一种胡姜乌鸡汤的制备方法包括以下步骤:
1)把乌鸡去毛、去内脏、洗净,切小块。
2)陈皮、生姜、胡椒装入纱布袋。
3)将纱布袋与乌鸡、精盐一起放入锅中,加水适量,文火炖至鸡肉熟烂即可。
实施例2一种胡姜乌鸡汤,是由以下重量的原料制成::陈皮20克,生姜10克,乌鸡1只,胡椒2克,精盐3克。
一种胡姜乌鸡汤的制备方法同实施例1。
Claims (3)
1.一种胡姜乌鸡汤,其特征是由以下重量份比的原料制成:陈皮8-12份,生姜8-12份,乌鸡1只,胡椒2-4份,精盐1-3。
2.根据权利要求1所述的一种胡姜乌鸡汤,其特征是由以下重量份比的原料制成:陈皮10份,生姜10份,乌鸡1只,胡椒3份,精盐2份。
3.根据权利要求1所述的一种胡姜乌鸡汤的制备方法,其特征是包括以下步骤:
1)把乌鸡去毛、去内脏、洗净,切小块;
2)陈皮、生姜、胡椒装入纱布袋;
3)将纱布袋与乌鸡、精盐一起放入锅中,加水适量,文火炖至鸡肉熟烂即可。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109043368A (zh) * | 2018-10-29 | 2018-12-21 | 广西万寿谷投资集团股份有限公司 | 一种适于老人的滋补鸡汤罐头及其制备方法 |
CN110115360A (zh) * | 2019-04-30 | 2019-08-13 | 福建至尊红颜生物科技有限公司 | 一种艾根煲鸡汤及其制作工艺 |
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
---|---|---|---|---|
CN109043368A (zh) * | 2018-10-29 | 2018-12-21 | 广西万寿谷投资集团股份有限公司 | 一种适于老人的滋补鸡汤罐头及其制备方法 |
CN110115360A (zh) * | 2019-04-30 | 2019-08-13 | 福建至尊红颜生物科技有限公司 | 一种艾根煲鸡汤及其制作工艺 |
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