CN107348386A - 一种补气健脾鸡的制作方法 - Google Patents
一种补气健脾鸡的制作方法 Download PDFInfo
- Publication number
- CN107348386A CN107348386A CN201710421726.6A CN201710421726A CN107348386A CN 107348386 A CN107348386 A CN 107348386A CN 201710421726 A CN201710421726 A CN 201710421726A CN 107348386 A CN107348386 A CN 107348386A
- Authority
- CN
- China
- Prior art keywords
- grams
- chicken
- lotus leaf
- lotus
- air making
- Prior art date
- Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
- Pending
Links
- 241000287828 Gallus gallus Species 0.000 title claims abstract description 43
- 210000000952 spleen Anatomy 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- 240000002853 Nelumbo nucifera Species 0.000 claims abstract description 40
- 235000006508 Nelumbo nucifera Nutrition 0.000 claims abstract description 40
- 235000006510 Nelumbo pentapetala Nutrition 0.000 claims abstract description 40
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 10
- 235000013882 gravy Nutrition 0.000 claims abstract description 10
- 150000003839 salts Chemical class 0.000 claims abstract description 10
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 10
- 239000008158 vegetable oil Substances 0.000 claims abstract description 10
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 9
- 239000002304 perfume Substances 0.000 claims abstract description 8
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 7
- 239000006002 Pepper Substances 0.000 claims abstract description 7
- 235000016761 Piper aduncum Nutrition 0.000 claims abstract description 7
- 235000017804 Piper guineense Nutrition 0.000 claims abstract description 7
- 235000008184 Piper nigrum Nutrition 0.000 claims abstract description 7
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 7
- 229930006000 Sucrose Natural products 0.000 claims abstract description 7
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 7
- 235000008397 ginger Nutrition 0.000 claims abstract description 7
- 235000021110 pickles Nutrition 0.000 claims abstract description 7
- 239000000843 powder Substances 0.000 claims abstract description 7
- 235000014347 soups Nutrition 0.000 claims abstract description 7
- 235000014101 wine Nutrition 0.000 claims abstract description 7
- 238000010411 cooking Methods 0.000 claims abstract description 5
- 206010053615 Thermal burn Diseases 0.000 claims abstract description 4
- 235000013409 condiments Nutrition 0.000 claims abstract description 4
- 239000004615 ingredient Substances 0.000 claims abstract description 4
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000013599 spices Nutrition 0.000 claims abstract description 4
- 244000291564 Allium cepa Species 0.000 claims abstract 4
- 244000203593 Piper nigrum Species 0.000 claims abstract 3
- 238000009835 boiling Methods 0.000 claims description 6
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 3
- 240000004760 Pimpinella anisum Species 0.000 claims description 3
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 3
- 239000012267 brine Substances 0.000 claims description 3
- 210000000078 claw Anatomy 0.000 claims description 3
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 3
- 239000003921 oil Substances 0.000 claims description 3
- 235000019198 oils Nutrition 0.000 claims description 3
- HPALAKNZSZLMCH-UHFFFAOYSA-M sodium;chloride;hydrate Chemical compound O.[Na+].[Cl-] HPALAKNZSZLMCH-UHFFFAOYSA-M 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 2
- 235000002639 sodium chloride Nutrition 0.000 claims 3
- 235000013305 food Nutrition 0.000 abstract description 4
- 230000036528 appetite Effects 0.000 abstract description 3
- 235000019789 appetite Nutrition 0.000 abstract description 3
- 230000000694 effects Effects 0.000 abstract description 3
- 230000004936 stimulating effect Effects 0.000 abstract description 3
- 206010013911 Dysgeusia Diseases 0.000 abstract description 2
- 210000000988 bone and bone Anatomy 0.000 abstract description 2
- 235000013372 meat Nutrition 0.000 abstract description 2
- 241000234282 Allium Species 0.000 description 6
- 241000722363 Piper Species 0.000 description 4
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000008280 blood Substances 0.000 description 1
- 210000004369 blood Anatomy 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000004213 low-fat Nutrition 0.000 description 1
- 238000000034 method Methods 0.000 description 1
- 235000008935 nutritious Nutrition 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 210000001835 viscera Anatomy 0.000 description 1
Classifications
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L25/00—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof
- A23L25/20—Food consisting mainly of nutmeat or seeds; Preparation or treatment thereof consisting of whole seeds or seed fragments
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES, NOT OTHERWISE PROVIDED FOR; PREPARATION OR TREATMENT THEREOF
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
-
- Y—GENERAL TAGGING OF NEW TECHNOLOGICAL DEVELOPMENTS; GENERAL TAGGING OF CROSS-SECTIONAL TECHNOLOGIES SPANNING OVER SEVERAL SECTIONS OF THE IPC; TECHNICAL SUBJECTS COVERED BY FORMER USPC CROSS-REFERENCE ART COLLECTIONS [XRACs] AND DIGESTS
- Y02—TECHNOLOGIES OR APPLICATIONS FOR MITIGATION OR ADAPTATION AGAINST CLIMATE CHANGE
- Y02A—TECHNOLOGIES FOR ADAPTATION TO CLIMATE CHANGE
- Y02A40/00—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production
- Y02A40/90—Adaptation technologies in agriculture, forestry, livestock or agroalimentary production in food processing or handling, e.g. food conservation
Landscapes
- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Seasonings (AREA)
Abstract
本发明公开了一种补气健脾鸡的制作方法，所述补气健脾鸡所需的原料包括：主料：优质童母鸡；配料：鲜莲子100‑120克；调料：鲜荷叶2‑3张、料酒20‑25克、食盐5‑8克、白糖10‑20克、酱油20‑30克、葱段25‑30克、姜末12‑15克、花椒0.3‑0.6克、八角8‑12克、胡椒粉0.3‑0.6克、鸡清汤200‑250克、植物油30‑40克。具体包括如下步骤：腌制、炸制、制备卤汁、焖制、烫荷叶、蒸制。本发明鲜香扑鼻、骨酥肉烂，食之回味无穷，具有补中益气、健脾开胃之功效。
Description
技术领域
本发明涉及食品加工技术领域，具体是一种补气健脾鸡的制作方法。
背景技术
鸡肉富含蛋白质，是一种高蛋白低脂肪的食品，具有补气血、益五脏的功效。莲子、荷叶具有养心安神、健脾开胃、清热解毒的作用。
发明内容
本发明的目的是提供一种营养丰富、滋味鲜美、温中益气的补气健脾鸡的制作方法。
为实现上述目的，本发明采用如下技术方案：一种补气健脾鸡的制作方法，所述补气健脾鸡所需的原料包括：主料：优质童母鸡；配料：鲜莲子100-120克；调料：鲜荷叶2-3张、料酒20-25克、食盐5-8克、白糖10-20克、酱油20-30克、葱段25-30克、姜末12-15克、花椒0.3-0.6克、八角8-12克、胡椒粉0.3-0.6克、鸡清汤200-250克、植物油30-40克。
具体包括如下步骤：
1）腌制：将童母鸡去毛洗净，斩去脚爪，从脊背处剖开，用10-15克酱油涂抹鸡身，腌制20-30分钟；
2）炸制：锅置旺火上烧热，倒入植物油，加热至150-160℃，放入腌好的鸡，炸制4-5分钟，直至鸡身为金黄色，捞出控油；
3）制备卤汁：锅内只留底油，开旺火，放入12-15克葱段、12-15克姜末炸香，再加入料酒、八角、食盐、白糖、酱油、鸡清汤，调成卤汁；
4）焖制：将鸡皮朝下放入卤汁中，撒入莲子，盖锅盖，小火焖煮55-65分钟，将鸡和莲子取出；
5）烫荷叶：鲜荷叶去蒂，淡盐水中浸泡10-15分钟，放入沸水中氽烫20-30秒；
6）蒸制：将荷叶叶面朝上铺平，撒入莲子，鸡皮朝上盖在莲子上，取适量焖鸡的原汁舀在鸡上，另取炒锅置旺火上，倒入少量植物油，放入花椒，炸香后捞去，放入13-15克葱段，炸香后浇在鸡上，撒上胡椒粉，用荷叶包好，放入盘中蒸制12-18分钟，揭开荷叶即可。
本发明鲜香扑鼻、骨酥肉烂，食之回味无穷，配以新鲜莲子和荷叶，更具有补中益气、健脾开胃之功效。
具体实施方式
下面结合实施例对本发明作进一步说明。
一种补气健脾鸡的制作方法，所述补气健脾鸡所需的原料包括：主料：优质童母鸡；配料：鲜莲子100-120克；调料：鲜荷叶2-3张、料酒20-25克、食盐5-8克、白糖10-20克、酱油20-30克、葱段25-30克、姜末12-15克、花椒0.3-0.6克、八角8-12克、胡椒粉0.3-0.6克、鸡清汤200-250克、植物油30-40克。
具体包括如下步骤：
1）腌制：将童母鸡去毛洗净，斩去脚爪，从脊背处剖开，用12克酱油涂抹
鸡身，腌制20-30分钟；
2）炸制：锅置旺火上烧热，倒入植物油，加热至150-160℃，放入腌好的鸡，炸制4-5分钟，直至鸡身为金黄色，捞出控油；
3）制备卤汁：锅内只留底油，开旺火，放入12克葱段、15克姜末炸香，再加入25克料酒、10克八角、6克食盐、15克白糖、16克酱油、250克鸡清汤，调成卤汁；
4）焖制：将鸡皮朝下放入卤汁中，撒入110克莲子，盖锅盖，小火焖煮55-65分钟，将鸡和莲子取出；
5）烫荷叶：鲜荷叶去蒂，淡盐水中浸泡10-15分钟，放入沸水中氽烫20-30秒；
6）蒸制：将荷叶叶面朝上铺平，撒入莲子，鸡皮朝上盖在莲子上，取适量焖鸡的原汁舀在鸡上，另取炒锅置旺火上，倒入少量植物油，放入0.4克花椒，炸香后捞去，放入18克葱段，炸香后浇在鸡上，撒上0.4克胡椒粉，用荷叶包好，放入盘中蒸制12-18分钟，揭开荷叶即可。
Claims (2)
1.一种补气健脾鸡的制作方法，其特征在于：所述补气健脾鸡所需的原料包括：主料：优质童母鸡；配料：鲜莲子100-120克；调料：鲜荷叶2-3张、料酒20-25克、食盐5-8克、白糖10-20克、酱油20-30克、葱段25-30克、姜末12-15克、花椒0.3-0.6克、八角8-12克、胡椒粉0.3-0.6克、鸡清汤200-250克、植物油30-40克。
2.根据权利要求1所述的一种补气健脾鸡的制作方法，其特征在于：具体包括如下步骤：
1）腌制：将童母鸡去毛洗净，斩去脚爪，从脊背处剖开，用10-15克酱油涂抹鸡身，腌制20-30分钟；
2）炸制：锅置旺火上烧热，倒入植物油，加热至150-160℃，放入腌好的鸡，炸制4-5分钟，直至鸡身为金黄色，捞出控油；
3）制备卤汁：锅内只留底油，开旺火，放入12-15克葱段、12-15克姜末炸香，再加入料酒、八角、食盐、白糖、酱油、鸡清汤，调成卤汁；
4）焖制：将鸡皮朝下放入卤汁中，撒入莲子，盖锅盖，小火焖煮55-65分钟，将鸡和莲子取出；
5）烫荷叶：鲜荷叶去蒂，淡盐水中浸泡10-15分钟，放入沸水中氽烫20-30秒；
6）蒸制：将荷叶叶面朝上铺平，撒入莲子，鸡皮朝上盖在莲子上，取适量焖鸡的原汁舀在鸡上，另取炒锅置旺火上，倒入少量植物油，放入花椒，炸香后捞去，放入13-15克葱段，炸香后浇在鸡上，撒上胡椒粉，用荷叶包好，放入盘中蒸制12-18分钟，揭开荷叶即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710421726.6A CN107348386A (zh) | 2017-06-07 | 2017-06-07 | 一种补气健脾鸡的制作方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201710421726.6A CN107348386A (zh) | 2017-06-07 | 2017-06-07 | 一种补气健脾鸡的制作方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN107348386A true CN107348386A (zh) | 2017-11-17 |
Family
ID=60272304
Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201710421726.6A Pending CN107348386A (zh) | 2017-06-07 | 2017-06-07 | 一种补气健脾鸡的制作方法 |
Country Status (1)
| Country | Link |
|---|---|
| CN (1) | CN107348386A (zh) |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740819A (zh) * | 2018-05-31 | 2018-11-06 | 安龙县赶场电子商务有限公司 | 一种荷叶鸡的制作方法 |
| CN109123506A (zh) * | 2018-08-31 | 2019-01-04 | 柳州市老报房食品贸易有限公司 | 一种保健牛蒡根做法 |
| CN114431422A (zh) * | 2022-01-26 | 2022-05-06 | 广东天盛农业科技开发有限公司 | 一种人参隔水蒸鸡的制作方法 |
Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1286046A (zh) * | 2000-08-16 | 2001-03-07 | 嘉兴市宏达食品有限公司 | 荷叶包鸡 |
| CN1356064A (zh) * | 2000-12-01 | 2002-07-03 | 蒋灿科 | 一种鸡的制作方法 |
| CN105558867A (zh) * | 2015-12-15 | 2016-05-11 | 青岛新萌信息技术有限公司 | 一种健脾养胃的鸡柳及其制备方法 |
| CN106261028A (zh) * | 2015-05-29 | 2017-01-04 | 桂林市粮铭餐饮管理有限公司 | 一种茯苓荷叶鸡及其制备方法 |
-
2017
- 2017-06-07 CN CN201710421726.6A patent/CN107348386A/zh active Pending
Patent Citations (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1286046A (zh) * | 2000-08-16 | 2001-03-07 | 嘉兴市宏达食品有限公司 | 荷叶包鸡 |
| CN1356064A (zh) * | 2000-12-01 | 2002-07-03 | 蒋灿科 | 一种鸡的制作方法 |
| CN106261028A (zh) * | 2015-05-29 | 2017-01-04 | 桂林市粮铭餐饮管理有限公司 | 一种茯苓荷叶鸡及其制备方法 |
| CN105558867A (zh) * | 2015-12-15 | 2016-05-11 | 青岛新萌信息技术有限公司 | 一种健脾养胃的鸡柳及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 徐海荣: "《中国美食大典》", 31 March 2000, 华夏出版社 * |
Cited By (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN108740819A (zh) * | 2018-05-31 | 2018-11-06 | 安龙县赶场电子商务有限公司 | 一种荷叶鸡的制作方法 |
| CN109123506A (zh) * | 2018-08-31 | 2019-01-04 | 柳州市老报房食品贸易有限公司 | 一种保健牛蒡根做法 |
| CN114431422A (zh) * | 2022-01-26 | 2022-05-06 | 广东天盛农业科技开发有限公司 | 一种人参隔水蒸鸡的制作方法 |
Similar Documents
| Publication | Publication Date | Title |
|---|---|---|
| CN100508791C (zh) | 一种啤酒烤鸭及其制作方法 | |
| US20180116262A1 (en) | Method for cooking a chicken with an overcooked rice crust | |
| CN103431363B (zh) | 一种牛蛙虾皮酱的制作方法 | |
| CN102450649A (zh) | 一种酱牛肉的制作工艺 | |
| CN105475856A (zh) | 一种碳锅羊肉的制作方法 | |
| CN105231425A (zh) | 一种黄鳝香辣酱及其制作方法 | |
| CN107348386A (zh) | 一种补气健脾鸡的制作方法 | |
| CN107853604A (zh) | 一种卤制鸭脖的制备方法 | |
| CN101152010A (zh) | 一种烤全羊的加工方法 | |
| CN101584479B (zh) | 一种烧公鸡的制作方法 | |
| CN103385407A (zh) | 一种风干肉抓饭食品及其制作方法 | |
| CN101816438B (zh) | 一种高汤鱼的制作方法 | |
| CN104366605A (zh) | 砂锅鱼头枸杞汤及其制作方法 | |
| KR100958579B1 (ko) | 황태갈비전골 조리방법 | |
| KR100357445B1 (ko) | 즉석 포장용 닭죽의 제조 방법 | |
| Oommen et al. | Further processing of duck meat and egg | |
| CN106858359A (zh) | 一种鲜香脆牛肉酱的制作方法 | |
| CN107173774B (zh) | 一种海鲜风味焖汁及其制备方法 | |
| CN105495415A (zh) | 豆豉鲟鱼的制作方法 | |
| CN103622057A (zh) | 一种鲜香牛肉及其制作方法 | |
| CN104305088A (zh) | 一种沸腾鱼火锅底料及制备方法 | |
| CN110269208A (zh) | 送福利秘制烤鱼 | |
| CN104366411A (zh) | 一种干锅鸡火锅底料及制备方法 | |
| KR20200095641A (ko) | 닭불고기 제조법 | |
| CN104336632A (zh) | 一种猪肝炒竹荪 |
Legal Events
| Date | Code | Title | Description |
|---|---|---|---|
| PB01 | Publication | ||
| PB01 | Publication | ||
| SE01 | Entry into force of request for substantive examination | ||
| SE01 | Entry into force of request for substantive examination | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20171117 |
|
| WD01 | Invention patent application deemed withdrawn after publication |