CN107484968A - 一种竹鼠的烹饪方法 - Google Patents
一种竹鼠的烹饪方法 Download PDFInfo
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Abstract
本发明公开了一种竹鼠的烹饪方法，其包括如下的主料、配料以及调味料烹饪而成：主料：一只竹鼠；配料：枸杞、冬菇、胡萝卜、冬笋；调味料：生油、料酒、精盐、味精、酱油、葱花、姜、连翘提取物、食醋、植物多糖；所述的烹饪方法如下：(1)焯水并清洗竹鼠表面的附着物；将配料洗净后备用，所述胡萝卜切块备用；(2)腌制；(3)用砂锅进行炖煮；采用本发明的竹鼠烹饪方法得到的竹鼠味道鲜美，汤汁浓，香味浓郁，保健效果强。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种竹鼠的烹饪方法。
背景技术
竹鼠体内含粗蛋白质57.78％、粗脂肪20.54％、粗灰分17.36％、粗纤维0.84％、胆固醇0.05％，还富含磷、铁、钙、维生素E及氨基酸、甾类，其中赖氨酸、亮氨酸、蛋氨酸的含量比鸡鸭鹅、猪牛羊、鱼虾蟹有过之而无不及。竹鼠肉质细腻、鲜美可口，是一种营养价值高，属低脂肪、低胆固醇的野味，也是改善人们食物构成的一大补品。《本草纲目》:"竹鼠肉甘，平，无毒。补中益气，解毒"。竹鼠具有很高的药用价值。现代医学证明，竹鼠肉具有促进人体白血球和毛发生长，增强肝功能和防止血管硬化等功效，对抗衰老、延缓青春期有良好效果，是天然美容和强身佳品。竹鼠的胆、肝、心、脑、睾丸、肾均可入药。中华竹鼠的油可治烫伤、烧伤等病。
发明内容
本发明的目的在于提供一种具有高营养价值、味道鲜美、香味浓郁的竹鼠的烹饪方法。
为解决上述问题，本发明采取如下技术方案：
一种竹鼠的烹饪方法，其包括如下的主料、配料以及调味料烹饪而成：
主料：一只竹鼠1000g；
配料：枸杞50g，冬菇150g，胡萝卜150g，冬笋50g；
调味料：生油20～30g、料酒5～8g、精盐5～10g、味精1～3g、酱油1～3g、葱花10～13g、姜5～10g、连翘提取物5～8g、食醋1～3g、植物多糖5～8g；
所述的烹饪方法如下：
(1)将竹鼠洗净后切块置于沸水中焯水30～60s，将竹鼠从沸水中取出，并清洗竹鼠表面的附着物；将枸杞、冬菇、胡萝卜、冬笋洗净后备用，所述胡萝卜切块备用；
(2)向竹鼠中添加生抽、料酒、精盐、食醋、姜、酱油后搅拌均匀，揉捏竹鼠肉3～5min后腌制30～60min；将植物多糖溶于水中搅拌均匀备用，所述植物多糖和水的质量之比为1：5～10；
(3)将砂锅洗净后，添加水，并将腌制后的竹鼠和枸杞、冬菇、切块后的胡萝卜、冬笋置于砂锅中，大火烧开砂锅后添加连翘提取物，再用小火慢炖30～40min；再添加(2)中植物多糖水溶液后搅拌均匀，继续用小火慢炖30～40min；再向砂锅中添加味精和葱花后搅拌均匀即可关火完成烹饪。
其中，所述的植物多糖为银耳多糖、茶叶多糖、魔芋多糖的一种。
其中，所述的植物多糖为番石榴多糖、人参多糖、乌头多糖、知母多糖、苍术多糖、薏苡仁多糖、山药多糖、麻黄多糖、刺五加多糖、紫草多糖、桑白皮多糖、稻根多糖、米糠多糖、甘蔗多糖、黄芪多糖、灵芝多糖、紫菜多糖、昆布多糖、麦冬多糖、灰树花多糖、黑木耳多糖的一种或多种；具体可为人参多糖单种多糖，或昆布多糖、麦冬多糖与灰树花多糖三种多糖组合，但不限于此几种组合方案。
其中，所述的植物多糖为大枣多糖、竹叶多糖、绞股兰多糖、虫草多糖、黑豆粗多糖、无花果多糖、猴头菇多糖、中华猕猴桃多糖、白术多糖、防风多糖、地黄多糖、枸杞多糖、螺旋藻多糖、杜仲多糖、女贞子多糖、云芝多糖、灵芝多糖、茯苓多糖、银耳多糖、香菇多糖的一种或多种，具体可为虫草多糖单种多糖，或大枣多糖、竹叶多糖与绞股兰多糖三种多糖组合，但不限于此几种组合方案。
其中，所述的连翘提取物由如下方法提取而得：将连翘粉末置于超临界CO2萃取釜中，在萃取压力为25Mpa、萃取温度为50～55℃、CO2的流速为25L/min下萃取4h得到连翘提取物。
进一步的，步骤(3)中，所述的砂锅洗净后还进行如下处理：将洗净后的砂锅用大火将砂锅内的水分烧干，砂锅内无水珠时在3～5s内用姜片或姜块迅速涂抹砂锅内表面，涂抹后的姜片或姜块直接丢弃。
本发明中采用的植物多糖均从水果、中草药等植物中提取得到的，植物多糖可提高竹鼠的甜味以及汤底的浓稠度，并提高竹鼠的保健效果；其中，大枣多糖、竹叶多糖、绞股兰多糖、虫草多糖、黑豆粗多糖、无花果多糖、猴头菇多糖、中华猕猴桃多糖、白术多糖、防风多糖、地黄多糖、枸杞多糖、螺旋藻多糖、杜仲多糖、女贞子多糖、云芝多糖、灵芝多糖、茯苓多糖、银耳多糖、香菇多糖具有增强机体免疫力的作用；螺旋藻多糖、银耳多糖、人参多糖、香菇多糖、枸杞多糖、黄芪多糖、灵芝多糖、竹叶多糖、金针菇多糖、虫草多糖均有抗肿瘤作用；番石榴多糖、人参多糖、乌头多糖、知母多糖、苍术多糖、薏苡仁多糖、山药多糖、麻黄多糖、刺五加多糖、紫草多糖、桑白皮多糖、稻根多糖、米糠多糖、甘蔗多糖、黄芪多糖、灵芝多糖、紫菜多糖、昆布多糖、麦冬多糖、灰树花多糖、黑木耳多糖具有降血糖作用；银耳多糖、茶叶多糖、魔芋多糖具有降血糖和降血脂的作用。烹饪时，可根据不同的保健目的相应的选择多糖。
本发明竹鼠烹饪方法采用的配料中，香菇性寒、味微苦，有利肝益胃的功效；竹笋味甘、性微寒，归胃、肺经，具有滋阴凉血、和中润肠、清热化痰、解渴除烦、清热益气、利隔爽胃、利尿通便、解毒透疹、养肝明目、消食的功效；胡萝卜可治疗贫血、感冒、便秘、高血压，预防癌症，健胃，美容；枸杞子：甘，平，具有养肝，滋肾，润肺之功效。
本发明与现有技术相比较具有以下有益效果：
(1)本发明的竹鼠烹饪方法得到的竹鼠食品味道鲜美，汤汁浓，香味浓郁，保健效果强。
(2)本发明中添加连翘提取物，连翘提取物中含有丰富的挥发油、黄酮、连翘多酚、醇、酯以及蒽醌类化合物，其在竹鼠慢炖过程中可与砂锅中的氨基酸发生反应生成醇、酯等呈香物质，提高烹饪的香气。
(3)本发明中采用的植物多糖均从水果、中草药等植物中提取得到的，植物多糖可提高竹鼠的甜味以及汤底的浓稠度，并提高竹鼠的保健效果。
(4)本发明中，将洗净后的砂锅用大火将砂锅内的水分烧干，砂锅内无水珠时在3～5s内用姜片或姜块迅速涂抹砂锅内表面，砂锅烧干时为热的，此时，砂锅内面残留的黑渍物成热熔状态粘附于砂锅内壁，采用姜涂膜，姜中的有机物可吸收黑渍物，黑渍物容易姜中的有机物中，并经姜的纤维涂膜去除，此技术较好的清除砂锅中顽固的油渍以及黑渍物，有效的避免了黑渍物影响竹鼠的风味。
(5)本发明在(2)中向竹鼠中添加生抽、料酒、精盐、食醋、姜、酱油后搅拌均匀，揉捏竹鼠肉后再腌制，揉捏可提高生抽、料酒、精盐、食醋、姜、酱油渗入竹鼠肉的渗透速率，提高腌制效果，同时揉捏后的竹鼠肉得到嫩化，竹鼠肉口感好。
具体实施方式
下面结合实施例和试验对本发明作进一步说明。
实施例1
一种竹鼠的烹饪方法其包括如下的主料、配料以及调味料烹饪而成：
主料：一只竹鼠1000g；
配料：枸杞50g，冬菇150g，胡萝卜150g，冬笋50g；
调味料：生油30g、料酒5g、精盐10g、味精1g、酱油3g、葱花10g、姜10g、连翘提取物5g、食醋3g、植物多糖5g；
所述的烹饪方法如下：
(1)将竹鼠洗净后切块置于沸水中焯水60s，将竹鼠从沸水中取出，并清洗竹鼠表面的附着物；将枸杞、冬菇、胡萝卜、冬笋洗净后备用，所述胡萝卜切块备用；
(2)向竹鼠中添加生抽、料酒、精盐、食醋、姜、酱油后搅拌均匀，揉捏竹鼠肉3min后腌制60min；将植物多糖溶于水中搅拌均匀备用，所述植物多糖和水的质量之比为1：5；
(3)将砂锅洗净后，用大火将砂锅内的水分烧干，砂锅内无水珠时在5s内用姜片或姜块迅速涂抹砂锅内表面，涂抹后的姜片或姜块直接丢弃；再向砂锅中添加水，并将腌制后的竹鼠和枸杞、冬菇、切块后的胡萝卜、冬笋置于砂锅中，大火烧开砂锅后添加连翘提取物，再用小火慢炖30min；再添加(2)中植物多糖水溶液后搅拌均匀，继续用小火慢炖40min；再向砂锅中添加味精和葱花后搅拌均匀即可关火完成烹饪。
其中，所述的植物多糖为银耳多糖。
其中，所述的连翘提取物由如下方法提取而得：将连翘粉末置于超临界CO2萃取釜中，在萃取压力为25Mpa、萃取温度为55℃、CO2的流速为25L/min下萃取4h得到连翘提取物。
实施例2
一种竹鼠的烹饪方法其包括如下的主料、配料以及调味料烹饪而成：
主料：一只竹鼠1000g；
配料：枸杞50g，冬菇150g，胡萝卜150g，冬笋50g；
调味料：生油20g、料酒8g、精盐5g、味精3g、酱油1g、葱花13g、姜5g、连翘提取物8g、食醋1g、植物多糖8g；
所述的烹饪方法如下：
(1)将竹鼠洗净后切块置于沸水中焯水30s，将竹鼠从沸水中取出，并清洗竹鼠表面的附着物；将枸杞、冬菇、胡萝卜、冬笋洗净后备用，所述胡萝卜切块备用；
(2)向竹鼠中添加生抽、料酒、精盐、食醋、姜、酱油后搅拌均匀，揉捏竹鼠肉5min后腌制30min；将植物多糖溶于水中搅拌均匀备用，所述植物多糖和水的质量之比为1：10；
(3)将砂锅洗净后，用大火将砂锅内的水分烧干，砂锅内无水珠时在3s内用姜片或姜块迅速涂抹砂锅内表面，涂抹后的姜片或姜块直接丢弃；再向砂锅中添加水，并将腌制后的竹鼠和枸杞、冬菇、切块后的胡萝卜、冬笋置于砂锅中，大火烧开砂锅后添加连翘提取物，再用小火慢炖40min；再添加(2)中植物多糖水溶液后搅拌均匀，继续用小火慢炖30min；再向砂锅中添加味精和葱花后搅拌均匀即可关火完成烹饪。
所述的植物多糖为番石榴多糖、人参多糖、乌头多糖、知母多糖、苍术多糖、薏苡仁多糖、山药多糖、麻黄多糖、刺五加多糖、紫草多糖、桑白皮多糖、稻根多糖、米糠多糖、甘蔗多糖、黄芪多糖、灵芝多糖、紫菜多糖、昆布多糖、麦冬多糖、灰树花多糖、黑木耳多糖多种植物多糖混合。
其中，所述的连翘提取物由如下方法提取而得：将连翘粉末置于超临界CO2萃取釜中，在萃取压力为25Mpa、萃取温度为50℃、CO2的流速为25L/min下萃取4h得到连翘提取物。
实施例3
一种竹鼠的烹饪方法其包括如下的主料、配料以及调味料烹饪而成：
主料：一只竹鼠1000g；
配料：枸杞50g，冬菇150g，胡萝卜150g，冬笋50g；
调味料：生油25g、料酒6g、精盐9g、味精2g、酱油2g、葱花12g、姜8g、连翘提取物7g、食醋2g、植物多糖7g；
所述的烹饪方法如下：
(1)将竹鼠洗净后切块置于沸水中焯水50s，将竹鼠从沸水中取出，并清洗竹鼠表面的附着物；将枸杞、冬菇、胡萝卜、冬笋洗净后备用，所述胡萝卜切块备用；
(2)向竹鼠中添加生抽、料酒、精盐、食醋、姜、酱油后搅拌均匀，揉捏竹鼠肉4min后腌制50min；将植物多糖溶于水中搅拌均匀备用，所述植物多糖和水的质量之比为1：9；
(3)将砂锅洗净后，用大火将砂锅内的水分烧干，砂锅内无水珠时在4s内用姜片或姜块迅速涂抹砂锅内表面，涂抹后的姜片或姜块直接丢弃；再向砂锅中添加水，并将腌制后的竹鼠和枸杞、冬菇、切块后的胡萝卜、冬笋置于砂锅中，大火烧开砂锅后添加连翘提取物，再用小火慢炖35min；再添加(2)中植物多糖水溶液后搅拌均匀，继续用小火慢炖36min；再向砂锅中添加味精和葱花后搅拌均匀即可关火完成烹饪。
所述的植物多糖为大枣多糖、竹叶多糖、绞股兰多糖、虫草多糖、黑豆粗多糖组成。
其中，所述的连翘提取物由如下方法提取而得：将连翘粉末置于超临界CO2萃取釜中，在萃取压力为25Mpa、萃取温度为53℃、CO2的流速为25L/min下萃取4h得到连翘提取物。
本发明的竹鼠烹饪方法得到的竹鼠食品具有补中益气，护肝利胃的保健效果，可增强免疫功能、降低血糖、降低血脂、抗肿瘤，长期食用，可以强身健体，延年益寿。本发明的竹鼠烹饪方法得到的竹鼠食品汤汁浓，汤味鲜美、营养丰富、滋补效果好。
为了更好的说明本发明的技术效果设置如下对比例：
对比例1
对比例1的竹鼠烹饪方法与实施例1基本相同，区别在于，对比例1不添加连翘提取物。
对比例2
对比例2的竹鼠烹饪方法与实施例1基本相同，区别在于，对比例2步骤(3)中，砂锅洗净后不采用姜去除黑渍物。
将对比例1和对比例2以及实施例1得到的竹鼠食品进行感官评价，发现对比例1的食品香味和鲜味不及实施例1；对比例2的食品有轻微的怪味。由此可得本发明的竹鼠烹饪方法制得的食品味道鲜美，香气浓郁。
上述说明是针对本发明较佳可行实施例的详细说明，但实施例并非用以限定本发明的专利申请范围，凡本发明所提示的技术精神下所完成的同等变化或修饰变更，均应属于本发明所涵盖专利范围。
Claims (6)
1.一种竹鼠的烹饪方法，其特征在于，其包括如下的主料、配料以及调味料烹饪而成：
主料：一只竹鼠1000g；
配料：枸杞50g，冬菇150g，胡萝卜150g，冬笋50g；
调味料：生油20～30g、料酒5～8g、精盐5～10g、味精1～3g、酱油1～3g、葱花10～13g、姜5～10g、连翘提取物5～8g、食醋1～3g、植物多糖5～8g；
所述的烹饪方法如下：
(1)将竹鼠洗净后切块置于沸水中焯水30～60s，将竹鼠从沸水中取出，并清洗竹鼠表面的附着物；将枸杞、冬菇、胡萝卜、冬笋洗净后备用，所述胡萝卜切块备用；
(2)向竹鼠中添加生抽、料酒、精盐、食醋、姜、酱油后搅拌均匀，揉捏竹鼠肉3～5min后腌制30～60min；将植物多糖溶于水中搅拌均匀备用，所述植物多糖和水的质量之比为1：5～10；
(3)将砂锅洗净后，添加水，并将腌制后的竹鼠和枸杞、冬菇、切块后的胡萝卜、冬笋置于砂锅中，大火烧开砂锅后添加连翘提取物，再用小火慢炖30～40min；再添加(2)中植物多糖水溶液后搅拌均匀，继续用小火慢炖30～40min；再向砂锅中添加味精和葱花后搅拌均匀即可关火完成烹饪。
2.根据权利要求1所述的一种竹鼠的烹饪方法，其特征在于，所述的植物多糖为银耳多糖、茶叶多糖、魔芋多糖的一种。
3.根据权利要求1所述的一种竹鼠的烹饪方法，其特征在于，所述的植物多糖为番石榴多糖、人参多糖、乌头多糖、知母多糖、苍术多糖、薏苡仁多糖、山药多糖、麻黄多糖、刺五加多糖、紫草多糖、桑白皮多糖、稻根多糖、米糠多糖、甘蔗多糖、黄芪多糖、灵芝多糖、紫菜多糖、昆布多糖、麦冬多糖、灰树花多糖、黑木耳多糖的一种或多种。
4.根据权利要求1所述的一种竹鼠的烹饪方法，其特征在于，所述的植物多糖为大枣多糖、竹叶多糖、绞股兰多糖、虫草多糖、黑豆粗多糖、无花果多糖、猴头菇多糖、中华猕猴桃多糖、白术多糖、防风多糖、地黄多糖、枸杞多糖、螺旋藻多糖、杜仲多糖、女贞子多糖、云芝多糖、灵芝多糖、茯苓多糖、银耳多糖、香菇多糖的一种或多种。
5.根据权利要求1所述的一种竹鼠的烹饪方法，其特征在于，所述的连翘提取物由如下方法提取而得：将连翘粉末置于超临界CO2萃取釜中，在萃取压力为25Mpa、萃取温度为50～55℃、CO2的流速为25L/min下萃取4h得到连翘提取物。
6.根据权利要求1所述的一种竹鼠的烹饪方法，其特征在于，步骤(3)中，所述的砂锅洗净后还进行如下处理：将洗净后的砂锅用大火将砂锅内的水分烧干，砂锅内无水珠时在3～5s内用姜片或姜块迅速涂抹砂锅内表面，涂抹后的姜片或姜块直接丢弃。
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