CN107319328A - 一种麦片鸡肉粥及其制作方法 - Google Patents
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Abstract
一种麦片鸡肉粥及其制作方法，由麦片，鸡腿肉，茯苓，小米，生姜，红枣，枸杞，山药，盐按照一定比例，通过清洗、浸泡、烤制、焖煮等步骤制成。本发明以麦片与鸡腿肉为原料，加入了小米、红枣、枸杞、茯苓和生姜，所制作的营养粥，不仅营养丰富，并且口感香糯软滑，同时通过先浸泡再烤制再煮的方式，不同于通常直接小火慢煮的方式，使谷物更易被煮烂，加入了烤箱烤制的步骤，能够使营养粥更有营养更香甜，口味更特别。
Description
技术领域：
本发明涉及食品加工领域，具体涉及一种麦片鸡肉粥及其制作方法。
背景技术：
麦片是一种以小麦为原料加工而成的食品，是用普通的麦子和一些东西加工而成的。麦片含碳水化合物，糖类，能迅速为身体提供能量，富含铜，铜是人体健康不可缺少的微量营养素，对于血液、中枢神经和免疫系统，头发、皮肤和骨骼组织以及脑子和肝、心等内脏的发育和功能有重要影响，富含蛋白质，具有维持钾钠平衡，消除水肿，提高免疫力。
发明内容：
本发明目的是提供一种更加营养，口感更好的麦片鸡肉粥及其制作方法。
本发明的技术方案如下：
一种麦片鸡肉粥，由以下重量份数配比的原料制成：
麦片：20-30，
鸡腿肉：10-15，
茯苓：5-10，
小米：2-6，
生姜：2-4，
红枣：5-8，
枸杞：2-5，
山药：2-4，
盐：2-5，
改良剂：1.5-3。
作为优选，所述麦片鸡肉粥由以下重量份数配比的原料制成：
麦片：23-27，
鸡腿肉：11-13，
茯苓：6-9，
小米：3-5，
生姜：2-4，
红枣：6-8，
枸杞：3-5，
山药：2-4，
盐：2-4，
改良剂：2.3-2.8。
作为优选，所述麦片鸡肉粥由以下重量份数配比的原料制成：
麦片：25，
鸡腿肉：12，
茯苓：8，
小米：4，
生姜：3，
红枣：7，
枸杞：4，
山药：3，
盐：3，
改良剂：2.5。
进一步的，所述改良剂由5重量份数的萝卜汁，2重量份数的花生粒，1重量份数的粳米粉，1重量份数的糯米粉，2重量份数的冻干苹果粒，2重量份数的冻干柠檬粒，0.5重量份数的维生素C，0.3重量份数的维生素E组成。
上述麦片鸡肉粥的制作方法，包括以下步骤：
a、将麦片、小米洗净，用凉水浸泡20-40分钟后，沥水，晾干；
b、将红枣洗净去核切片，将鸡腿肉切小块，用生姜与盐腌制5-10分钟；
c、将麦片、小米、红枣片和腌好的鸡腿肉，放入烤箱中低温烤制10-15分钟；
d、将烤好的麦片、小米、红枣和鸡腿肉放入开水中大火煮10-20分钟，转小火焖煮；
e、将茯苓、枸杞放入锅中，继续用小火焖煮；
f、将山药榨成汁到入步骤d的锅中，再加入改良剂，均匀搅拌，煮3-5分钟后关火，焖10分钟。
进一步的，所述步骤c烤箱烤制温度为100-120°，低温烤制避免原料烤干，比高温烤制更能增加食物的香味，口感更好。
本发明的有益效果：
本发明以麦片与鸡腿肉为原料，加入了小米、红枣、枸杞、茯苓和生姜等材料所制作的营养粥，不仅营养丰富，并且口感香糯软滑，同时通过先浸泡再烤制再煮的方式，不同于通常直接小火慢煮的方式，使谷物更易被煮烂，加入了烤箱烤制的步骤，能够使营养粥更有营养更香甜，口味更特别。改良剂的加入能够使营养粥更浓稠，不用增稠剂而是用天然的花生粒、粳米粉、糯米粉等来增加浓稠度，使产品口味更好更有营养，萝卜汁的加入更丰富了粥的口感，冻干苹果粒和柠檬粒不仅能够补充营养还能丰富口感，添加了天然的维生素C和维生素E，营养补充维生素，还能作为天然的抗氧化剂和防腐剂。
具体实施方式：
下面将结合具体实施例对本发明的技术方案进行清楚、完整地描述，显然，所描述的实施例仅仅是本发明其中一个实施例，而不是全部的实施例。基于本发明中的实施例，本领域普通技术人员在没有作出创造性劳动前提下所获得的所有其他实施例，都属于本发明保护的范围。
实施例1
一种麦片鸡肉粥，由以下重量份数配比的原料制成：
麦片：20，
鸡腿肉：10，
茯苓：5，
小米：2，
生姜：2，
红枣：5，
枸杞：2，
山药：2，
盐：2，
改良剂：1.5.
上述麦片鸡肉粥的制作方法，包括以下步骤：
a、将麦片、小米洗净，用凉水浸泡20分钟后，沥水，晾干；
b、将红枣洗净去核切片，将鸡腿肉切小块，用山药与盐腌制5分钟；
c、将麦片、小米、红枣片和腌好的鸡腿肉，放入温度为100°的烤箱中低温烤制10分钟；
d、将烤好的麦片、小米、红枣和鸡腿肉放入开水中大火煮10分钟，转小火焖煮；
e、将茯苓、枸杞放入锅中，继续用小火焖煮；
f、将生姜榨成汁到入步骤d的锅中，再加入改良剂，均匀搅拌，煮3分钟后关火，焖10分钟。
实施例2
一种麦片鸡肉粥，由以下重量份数配比的原料制成：
麦片：30，
鸡腿肉：15，
茯苓：10，
小米：6，
生姜：4，
红枣：8，
枸杞：5，
山药：4，
盐：5，
改良剂：3.
上述麦片鸡肉粥的制作方法，包括以下步骤：
a、将麦片、小米洗净，用凉水浸泡40分钟后，沥水，晾干；
b、将红枣洗净去核切片，将鸡腿肉切小块，用山药与盐腌制10分钟；
c、将麦片、小米、红枣片和腌好的鸡腿肉，放入温度为120°的烤箱中低温烤制10分钟；
d、将烤好的麦片、小米、红枣和鸡腿肉放入开水中大火煮20分钟，转小火焖煮；
e、将茯苓、枸杞放入锅中，继续用小火焖煮；
f、将生姜榨成汁到入步骤d的锅中，再加入改良剂，均匀搅拌，煮5分钟后关火，焖10分钟。
实施例3
一种麦片鸡肉粥，由以下重量份数配比的原料制成：
麦片：23，
鸡腿肉：11，
茯苓：6，
小米：3，
生姜：2，
红枣：6，
枸杞：3，
山药：2，
盐：2，
改良剂：2.8.
上述麦片鸡肉粥的制作方法，包括以下步骤：
a、将麦片、小米洗净，用凉水浸泡20分钟后，沥水，晾干；
b、将红枣洗净去核切片，将鸡腿肉切小块，用山药与盐腌制5分钟；
c、将麦片、小米、红枣片和腌好的鸡腿肉，放入温度为100°的烤箱中低温烤制10分钟；
d、将烤好的麦片、小米、红枣和鸡腿肉放入开水中大火煮10分钟，转小火焖煮；
e、将茯苓、枸杞放入锅中，继续用小火焖煮；
f、将生姜榨成汁到入步骤d的锅中，再加入改良剂，均匀搅拌，煮3分钟后关火，焖10分钟。
实施例4
一种麦片鸡肉粥，由以下重量份数配比的原料制成：
麦片：27，
鸡腿肉：13，
茯苓：9，
小米：5，
生姜：4，
红枣：8，
枸杞：5，
山药：4，
盐：4，
改良剂：2.3。
上述麦片鸡肉粥的制作方法，包括以下步骤：
a、将麦片、小米洗净，用凉水浸泡40分钟后，沥水，晾干；
b、将红枣洗净去核切片，将鸡腿肉切小块，用山药与盐腌制10分钟；
c、将麦片、小米、红枣片和腌好的鸡腿肉，放入温度为120°的烤箱中低温烤制15分钟；
d、将烤好的麦片、小米、红枣和鸡腿肉放入开水中大火煮20分钟，转小火焖煮；
e、将茯苓、枸杞放入锅中，继续用小火焖煮；
f、将生姜榨成汁到入步骤d的锅中，再加入改良剂，均匀搅拌，煮5分钟后关火，焖10分钟。
以上所述仅为本发明的优选实施例，并非因此限制本发明的保护范围，在本发明说明书基础上所做的等同替换、改进，或直接、间接运用在其它相关的技术领域，均同理包括在本发明的保护范围之内。
Claims (5)
1.一种麦片鸡肉粥，其特征在于:由以下重量份数配比的原料制成：
麦片：20-30，
鸡腿肉：10-15，
茯苓：5-10，
小米：2-6，
生姜：2-4，
红枣：5-8，
枸杞：2-5，
山药：2-4，
盐：2-5，
改良剂：1.5-3。
进一步的，所述改良剂由5重量份数的萝卜汁，2重量份数的花生粒，1重量份数的粳米粉，1重量份数的糯米粉，2重量份数的冻干苹果粒，2重量份数的冻干柠檬粒，0.5重量份数的维生素C，0.3重量份数的维生素E组成。
2.根据权利要求1所述的麦片鸡肉粥，其特征在于:所述麦片鸡肉粥由以下重量份数配比的原料制成：
麦片：23-27，
鸡腿肉：11-13，
茯苓：6-9，
小米：3-5，
生姜：2-4，
红枣：6-8，
枸杞：3-5，
山药：2-4，
盐：2-4，
改良剂：2.3-2.8。
3.根据权利要求1所述的麦片鸡肉粥，其特征在于:所述麦片鸡肉粥由以下重量份数配比的原料制成：
麦片：25，
鸡腿肉：12，
茯苓：8，
小米：4，
生姜：3，
红枣：7，
枸杞：4，
山药：3，
盐：3，
改良剂：2.5。
4.根据权利要求1-3任一项所述的麦片鸡肉粥的制作方法，其特征在于，包括以下步骤：
a、将麦片、小米洗净，用凉水浸泡20-40分钟后，沥水，晾干；
b、将红枣洗净去核切片，将鸡腿肉切小块，用生姜与盐腌制5-10分钟；
c、将麦片、小米、红枣片和腌好的鸡腿肉，放入烤箱中低温烤制10-15分钟；
d、将烤好的麦片、小米、红枣和鸡腿肉放入开水中大火煮10-20分钟，转小火焖煮；
e、将茯苓、枸杞放入锅中，继续用小火焖煮；
f、将山药榨成汁到入步骤d的锅中，再加入改良剂，均匀搅拌，煮3-5分钟后关火，焖10分钟。
5.根据权利要求4所述的麦片鸡肉粥的制作方法，其特征在于：所述步骤c烤箱烤制温度为100-120°。
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