CN107410930A - 一种槲树叶香菇鸡的制作方法 - Google Patents
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Abstract
本发明属于食品加工领域，尤其涉及一种槲树叶香菇鸡的制作方法，该方法将槲树叶和生香菇作为调味料用于生鸡的加工中，获得了槲树叶香菇鸡，制作过程简单，鲜嫩不腻，清香美味，而且补气血防衰老，有强身健体的保健作用。
Description
技术领域
本发明属于食品加工领域，尤其涉及一种槲树叶香菇鸡的制作方法。
背景技术
鸡肉中含多种维生素，蛋白质含量比例较高，而且容易被人体消化吸收。中医认为鸡肉味甘，能温中补脾，益气养血，补肾益精，对营养不良、乏力疲劳、体虚贫血有很好的食疗作用。香菇是高蛋白、低脂肪的营养食品，含多种氨基酸和维生素，能提高机体免疫功能，还有防癌抗癌的保健功效。槲树叶气味清香独特，商洛和豫西一带常用槲树叶包粽子。槲树叶在日本被用来包装和生果子，象征吉祥如意、长命百岁。槲树叶含有丰富的类黄酮、绿原酸等多酚类生理活性物质，具有独特的抗癌、防衰老及降血脂的保健功能。《本草纲目》中记载，槲树叶气味甘平无毒，具有止血、止渴利小便的功效。鸡的烹饪方法有多种多样，常见的包裹式烹饪制作出的鸡如荷叶鸡，带有的荷叶香味，但是缺乏对应的保健功能，如何将槲树叶应用到鸡的烹饪过程成为空白。
发明内容
本发明针对现有技术存在的诸多不足之处，提供了一种槲树叶香菇鸡的制作方法，该方法将槲树叶和生香菇作为调味料用于生鸡的加工中，获得了槲树叶香菇鸡，制作过程简单，鲜嫩不腻，清香美味，而且补气血防衰老，有强身健体的保健作用。
本发明的具体技术方案如下：
一种槲树叶香菇鸡的制作方法，包括如下步骤：
(1)原料准备：生鸡1250g、槲树叶150g、生姜25g、鲜香菇150g、大葱25g、八角3g、白糖3g、料酒25g、老抽15g、盐5g、味精3g；
(2)生鸡内外洗干净；
(3)把八角、白糖、料酒、老抽、盐、味精在碗中调和，抹遍鸡的全身内外，放入冰箱内腌制30分钟；
(4)将生姜切成片，鲜香菇切片，大葱切成小段，都塞入鸡肚子中，并用牙签穿插缝合；
(5)将槲树叶在清水中用软毛刷刷洗干净并控干水分，把鸡放入槲树叶中，包好；
(6)蒸锅中放入沸水，将包好的鸡放入蒸锅中蒸40分钟即可出锅。
上述原料中鸡肉，香菇和槲树叶作为主要材料，其相应的作用如下：
鸡肉：含高蛋白、多种维生素，易被人体消化吸收。中医认为鸡肉味甘，能温中补脾，益气养血，补肾益精，对营养不良、乏力疲劳、体虚贫血有很好的食疗作用；
香菇：含高蛋白、低脂肪、多种氨基酸和维生素，能提高机体免疫功能，还有防癌抗癌的保健功效；
槲树叶：气味清香独特，含有丰富的类黄酮、绿原酸等多酚类生理活性物质，具有独特的抗癌、防衰老及降血脂的保健功能。
与现有技术相比，本发明的最大发明点在于将槲树叶代替现有的荷叶包裹生鸡，现有技术中槲树叶一般仅用于包裹糯米制备粽子，还没有现有技术利用其包裹并加工肉食特别是生鸡，而本发明选择槲树叶作为包裹，主要原因在于槲树叶自身的清香味在蒸制过程中会渗透进鸡肉，同时可以吸收蒸出的鸡油，制作出的鸡肉鲜嫩且不油腻并且清香美味；同时槲树叶的防衰老和降血压功效能够增强防癌抗癌的香菇和补气养血的鸡肉发挥的保健作用，三者作为本发明的主要材料彼此起到了很好的增益效果，最终获得的肌肉鲜嫩不腻，清香美味，而且补气血防衰老，有强身健体的保健作用。
综上所述，本发明采用槲树叶和生香菇作为调味料用于生鸡的加工中，获得了槲树叶香菇鸡，制作过程简单，鲜嫩不腻，清香美味，而且补气血防衰老，有强身健体的保健作用。
具体实施方式
下面对本发明实施例中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一部分实施例，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做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
一种槲树叶香菇鸡的制作方法，包括如下步骤：
(1)原料准备：生鸡1250g、槲树叶150g、生姜25g、鲜香菇150g、大葱25g、八角3g、白糖3g、料酒25g、老抽15g、盐5g、味精3g；
(2)生鸡内外洗干净；
(3)把八角、白糖、料酒、老抽、盐、味精在碗中调和，抹遍鸡的全身内外，放入冰箱内腌制30分钟；
(4)将生姜切成片，鲜香菇切片，大葱切成小段，都塞入鸡肚子中，并用牙签穿插缝合；
(5)将槲树叶在清水中用软毛刷刷洗干净并控干水分，把鸡放入槲树叶中，包好；
(6)蒸锅中放入沸水，将包好的鸡放入蒸锅中蒸40分钟即可出锅。
上述获得的槲树叶香菇鸡，制作过程简单，鲜嫩不腻，清香美味，而且补气血防衰老，有强身健体的保健作用。
Claims (1)
1.一种槲树叶香菇鸡的制作方法，其特征在于：包括如下步骤：
(1)原料准备：生鸡1250g、槲树叶150g、生姜25g、鲜香菇150g、大葱25g、八角3g、白糖3g、料酒25g、老抽15g、盐5g、味精3g；
(2)生鸡内外洗干净；
(3)把八角、白糖、料酒、老抽、盐、味精在碗中调和，抹遍鸡的全身内外，放入冰箱内腌制30分钟；
(4)将生姜切成片，鲜香菇切片，大葱切成小段，都塞入鸡肚子中，并用牙签穿插缝合；
(5)将槲树叶在清水中用软毛刷刷洗干净并控干水分，把鸡放入槲树叶中，包好；
(6)蒸锅中放入沸水，将包好的鸡放入蒸锅中蒸40分钟即可出锅。
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| CN114651948A (zh) * | 2022-04-01 | 2022-06-24 | 西安秦汉酒文化产业园有限公司 | 一种酒糟肉及其制备方法 |
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