CN106722322A - 一种酱香鸡爪 - Google Patents
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Abstract
本发明涉及熟食加工领域,公开了一种酱香鸡爪,由以下制成:鸡爪、大豆油、草果、槟榔、陈皮、麦冬、忍冬藤、砂仁、枸杞、豆蔻、黄栀子、五味子、通草、白芍、杜丹皮、黄芩、海桐皮、半夏、南天竹、杜仲、香料、芝麻油、花椒油、蓝莓汁、白芝麻、脱水蔬菜、甜面酱、海盐、料酒、柠檬汁,本发明制得的酱香鸡爪外焦内酥、柔韧香脆、鲜香不腻,猪肉香味浓郁,让人回味无穷。
Description
技术领域
本发明涉及熟食加工领域,具体涉及一种酱香鸡爪。
背景技术
鸡爪是鸡的脚爪,可供食用。又名鸡掌、凤爪、凤足。鸡爪在美食家的菜谱上不叫鸡爪,而称做凤爪,在南方,凤爪可是一道上档次的名菜,其烹饪方法也较复杂。现有的烹调方法多为烧、卤、酱、凉拌等,存在加工方法简单,入味困难,味道欠缺,保健价值低等不足,并且保质期短,随着生活节奏的加快,传统的鸡爪制作方法,不管从方便程度以及营养保健价值上,都不能够满足现代人的需求。因此,鸡爪熟食加工上具有很大的发展空间,如何从色、香、味以及内在营养价值打动消费者才是最需要思考的问题。
发明内容
为了解决背景技术提到的问题,本发明提供了一种酱香鸡爪,具有色香味俱全,保质期长,营养价值高,保健效果明显的特点。
本发明是通过以下技术方案实现的:
一种酱香鸡爪,按照重量份计由以下制成:鸡爪1000-1200份、大豆油120-150份、草果1.25-1.35份、槟榔1.15-1.25份、陈皮0.85-0.95份、麦冬0.75-0.85份、忍冬藤0.65-0.75份、砂仁0.60-0.65份、枸杞0.48-0.52份、豆蔻0.55-0.58份、黄栀子0.50-0.57份、五味子0.45-0.55份、通草0.40-0.60份、白芍0.45-0.50份、杜丹皮0.40-0.48份、黄芩0.40-0.50份、海桐皮0.50-0.60份、半夏0.35-0.45份、南天竹0.25-0.35份、杜仲0.30-0.40份、香料18-20份、芝麻油1.2-1.3份、花椒油1.5-1.8份、蓝莓汁3.2-3.6份、白芝麻1.0-1.2份、脱水蔬菜0.6-0.8份、甜面酱0.35-0.45份、海盐1.3-1.5份、料酒0.7-0.9份、柠檬汁0.4-0.6份。
作为对上述方案的进一步描述,所述香料由以下重量份的制成:红辣椒3.5-4.0份、花椒3.8-4.2份、桂皮2.8-3.4份、香叶1.8-2.4份、草果4.2-4.8份、良姜3.3-3.7份、山奈3.5-3.8份、小茴香4.4-4.6份、洛神果3.5-3.7份、迷迭香2.4-2.8份、桂花2.3-2.6份。
作为对上述方案的进一步描述,其制备方法为:
(1)将新鲜的鸡爪去除死皮和细毛,清洗干净,用稀释150-180倍的蓝莓汁浸泡10-20分钟后取出沥干水分,浸泡后既可以让鸡爪变得清爽,并且蓝莓果汁含有丰富的花青素,具有清除氧自由基、保护视力、延缓脑神经衰老、提高记忆力的作用,放置于冰箱中冷藏5-8小时,使肉质更香脆;
(2)将上述重量份的中草药洗净后粉碎至1-2厘米,置于炒锅中小火翻炒至温度为70-80℃,药效发挥效果好,将冷藏后的鸡爪埋入中草药中,并保温2-3小时;
(3)将上述处理后的鸡爪取出,切成0.3-0.5厘米宽的条状,将磨碎的海盐均匀涂抹在鸡爪上,海盐渗透效果更好,加入料酒、柠檬汁腌制1-2小时;
(4)将上述腌制好的鸡爪沥干水分,放入漏勺中,在烧热的大豆油锅中炸至金黄后出锅,另取一锅,倒入花椒油,将上述香料炒香后,倒入炸好的鸡爪,快速翻炒2-3分钟,得到的鸡爪香脆无比;
(5)趁着余热除去香料,在得到的鸡爪中拌入芝麻油、白芝麻、脱水蔬菜,杀菌后真空包装即可。
本发明的有益效果:本发明制得的酱香鸡爪外焦内酥、柔韧香脆、鲜香不腻,猪肉香味浓郁,让人回味无穷,并且营养丰富,富含维生素、蛋白质和多种氨基酸、微量元素,能提高人体免疫功能,促进新陈代谢,脂肪含量低,常食有助于降血压、降胆固醇、补血养颜,还具有抗癌、软化血管、防止动脉硬化等功效。具体实施方式
下面结合具体实施例对本发明做进一步说明。
实施例1
一种酱香鸡爪,按照重量份计由以下制成:鸡爪1000份、大豆油120份、草果1.25份、槟榔1.15份、陈皮0.85份、麦冬0.75份、忍冬藤0.65份、砂仁0.60份、枸杞0.48份、豆蔻0.55份、黄栀子0.50份、五味子0.45份、通草0.40份、白芍0.45份、杜丹皮0.40份、黄芩0.40份、海桐皮0.50份、半夏0.35份、南天竹0.25份、杜仲0.30份、香料18份、芝麻油1.2份、花椒油1.5份、蓝莓汁3.2份、白芝麻1.0份、脱水蔬菜0.6份、甜面酱0.35份、海盐1.3份、料酒0.7份、柠檬汁0.4份。
作为对上述方案的进一步描述,所述香料由以下重量份的制成:红辣椒3.5份、花椒3.8份、桂皮2.8份、香叶1.8份、草果4.2份、良姜3.3份、山奈3.5份、小茴香4.4份、洛神果3.5份、迷迭香2.4份、桂花2.3份。
作为对上述方案的进一步描述,其制备方法为:
(1)将新鲜的鸡爪去除死皮和细毛,清洗干净,用稀释150倍的蓝莓汁浸泡10分钟后取出沥干水分,浸泡后既可以让鸡爪变得清爽,并且蓝莓果汁含有丰富的花青素,具有清除氧自由基、保护视力、延缓脑神经衰老、提高记忆力的作用,放置于冰箱中冷藏5小时,使肉质更香脆;
(2)将上述重量份的中草药洗净后粉碎至1-2厘米,置于炒锅中小火翻炒至温度为70℃,药效发挥效果好,将冷藏后的鸡爪埋入中草药中,并保温2小时;
(3)将上述处理后的鸡爪取出,切成0.3-0.5厘米宽的条状,将磨碎的海盐均匀涂抹在鸡爪上,海盐渗透效果更好,加入料酒、柠檬汁腌制1小时;
(4)将上述腌制好的鸡爪沥干水分,放入漏勺中,在烧热的大豆油锅中炸至金黄后出锅,另取一锅,倒入花椒油,将上述香料炒香后,倒入炸好的鸡爪,快速翻炒2分钟,得到的鸡爪香脆无比;
(5)趁着余热除去香料,在得到的鸡爪中拌入芝麻油、白芝麻、脱水蔬菜,杀菌后真空包装即可。
实施例2
一种酱香鸡爪,按照重量份计由以下制成:鸡爪1100份、大豆油135份、草果1.30份、槟榔1.20份、陈皮0.90份、麦冬0.80份、忍冬藤0.70份、砂仁0.62份、枸杞0.50份、豆蔻0.56份、黄栀子0.53份、五味子0.50份、通草0.50份、白芍0.48份、杜丹皮0.44份、黄芩0.45份、海桐皮0.55份、半夏0.40份、南天竹0.30份、杜仲0.35份、香料19份、芝麻油1.25份、花椒油1.65份、蓝莓汁3.4份、白芝麻1.1份、脱水蔬菜0.7份、甜面酱0.40份、海盐1.4份、料酒0.8份、柠檬汁0.5份。
实施例3
一种酱香鸡爪,按照重量份计由以下制成:鸡爪1200份、大豆油150份、草果1.35份、槟榔1.25份、陈皮0.95份、麦冬0.85份、忍冬藤0.75份、砂仁0.65份、枸杞0.52份、豆蔻0.58份、黄栀子0.57份、五味子0.55份、通草0.60份、白芍0.50份、杜丹皮0.48份、黄芩0.50份、海桐皮0.60份、半夏0.45份、南天竹0.35份、杜仲0.40份、香料20份、芝麻油1.3份、花椒油1.8份、蓝莓汁3.6份、白芝麻1.2份、脱水蔬菜0.8份、甜面酱0.45份、海盐1.5份、料酒0.9份、柠檬汁0.6份。
Claims (3)
1.一种酱香鸡爪,其特征在于,按照重量份计由以下制成:鸡爪1000-1200份、大豆油120-150份、草果1.25-1.35份、槟榔1.15-1.25份、陈皮0.85-0.95份、麦冬0.75-0.85份、忍冬藤0.65-0.75份、砂仁0.60-0.65份、枸杞0.48-0.52份、豆蔻0.55-0.58份、黄栀子0.50-0.57份、五味子0.45-0.55份、通草0.40-0.60份、白芍0.45-0.50份、杜丹皮0.40-0.48份、黄芩0.40-0.50份、海桐皮0.50-0.60份、半夏0.35-0.45份、南天竹0.25-0.35份、杜仲0.30-0.40份、香料18-20份、芝麻油1.2-1.3份、花椒油1.5-1.8份、蓝莓汁3.2-3.6份、白芝麻1.0-1.2份、脱水蔬菜0.6-0.8份、甜面酱0.35-0.45份、海盐1.3-1.5份、料酒0.7-0.9份、柠檬汁0.4-0.6份。
2.根据权利要求1所述的一种酱香鸡爪,其特征在于,所述香料由以下重量份的制成:红辣椒3.5-4.0份、花椒3.8-4.2份、桂皮2.8-3.4份、香叶1.8-2.4份、草果4.2-4.8份、良姜3.3-3.7份、山奈3.5-3.8份、小茴香4.4-4.6份、洛神果3.5-3.7份、迷迭香2.4-2.8份、桂花2.3-2.6份。
3.根据权利要求1所述的一种酱香鸡爪,其特征在于,其制备方法为:
(1)将新鲜的鸡爪去除死皮和细毛,清洗干净,用稀释150-180倍的蓝莓汁浸泡10-20分钟后取出沥干水分,放置于冰箱中冷藏5-8小时;
(2)将上述重量份的中草药洗净后粉碎至1-2厘米,置于炒锅中小火翻炒至温度为70-80℃,将冷藏后的鸡爪埋入中草药中,并保温2-3小时;
(3)将上述处理后的鸡爪取出,切成0.3-0.5厘米宽的条状,将磨碎的海盐均匀涂抹在鸡爪上,加入料酒、柠檬汁腌制1-2小时;
(4)将上述腌制好的鸡爪沥干水分,放入漏勺中,在烧热的大豆油锅中炸至金黄后出锅,另取一锅,倒入花椒油,将上述香料炒香后,倒入炸好的鸡爪,快速翻炒2-3分钟;
(5)趁着余热除去香料,在得到的鸡爪中拌入芝麻油、白芝麻、脱水蔬菜,杀菌后真空包装即可。
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