CN107518312A - 一种蜜汁开胃鸡翅及其制备方法 - Google Patents
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Abstract
本发明涉及一种蜜汁开胃鸡翅,包括以下重量份的原料:鸡翅120份、腌制料6份、开胃中药液5份、食用油6份、酱油1.2份、蜂蜜3份;腌制料由以下重量份的原料制成:柠檬皮2份、白醋8份、盐5份、洋葱粉末2份、甜菊糖苷1.3份、绿茶粉末1.1份、胡椒粉2份、生姜粉3份;开胃中药液以下重量份的原料制成:山楂6份、山药2份、谷麦芽4份、火麻仁3份、砂仁2份、芡实3份、扁豆5份、陈皮4份。本发明的鸡翅没有腥膻味、口感好、不油腻、营养丰富,具有健脾开胃、增进食欲的保健功效;同时,该鸡翅的制备周期短、效率高、得到的产品经真空包装,方便携带。
Description
技术领域
本发明涉及食品加工技术领域,具体涉及一种蜜汁开胃鸡翅及其制备方法。
背景技术
鸡翅也称“鸡翼”“大转弯”,其肉少,皮富胶质。由于鸡翅富含脂肪、铜、蛋白质、维生素A等营养物质,使得鸡翅有以下功效:
1、鸡翅有温中益气、补精添髓、强腰健胃等功效。
2、鸡翅含有多量可强健血管及皮肤的成胶原及弹性蛋白等,对于血管、皮肤及内脏颇具效果。
3、翅膀内所含大量的维生素A,远超过青椒。对视力、生长、上皮组织及骨骼的发育、精子的生成和胎儿的生长发育都是必需的。
虽然在烹饪菜肴中,鸡翅是很受现代人喜欢的一种美食佳肴,但是鸡翅的食品加工产品很少。随着人们生活水平的提高,对鸡翅的口味,营养价值以及保健功效的要求越来越高。
发明内容
本发明的目的在于:提供一种口味好、营养丰富且具有保健功效的蜜汁开胃鸡翅及其制备方法。
为了实现上述发明目的,本发明提供如下技术方案:
一种蜜汁开胃鸡翅,包括以下重量份的原料:
鸡翅100-130份、腌制料4-10份、开胃中药液3-8份、食用油3-8份、酱油0.5-1.5份、蜂蜜1-4份;
所述的腌制料由以下重量份的原料制成:
柠檬皮1-3份、白醋6-10份、盐4-6份、洋葱粉末1-3份、甜菊糖苷0.5-1.5份、绿茶粉末0.5-1.5份、胡椒粉1-3份、生姜粉2-4份;
所述的开胃中药液以下重量份的原料制成:
山楂4-7份、山药1-4份、谷麦芽2-5份、火麻仁1-4份、砂仁1-4份、芡实1-4份、扁豆3-6份、陈皮2-5份。
优选地,一种蜜汁开胃鸡翅,包括以下重量份的原料:
鸡翅120份、腌制料6份、开胃中药液5份、食用油6份、酱油1.2份、蜂蜜3份;
所述的腌制料由以下重量份的原料制成:
柠檬皮2份、白醋8份、盐5份、洋葱粉末2份、甜菊糖苷1.3份、绿茶粉末1.1份、胡椒粉2份、生姜粉3份;
所述的开胃中药液以下重量份的原料制成:
山楂6份、山药2份、谷麦芽4份、火麻仁3份、砂仁2份、芡实3份、扁豆5份、陈皮4份。
一种蜜汁开胃鸡翅的制备方法,具体步骤如下:
(1)将柠檬皮用白醋浸泡1-2h后,捞出洗净,晒干,研磨得柠檬皮粉;将柠檬皮粉与盐、洋葱粉末、甜菊糖苷、绿茶粉末、胡椒粉、生姜粉混合均匀后得到腌制料备用;
(2)将山楂、山药、谷麦芽、火麻仁、砂仁、芡实、扁豆、陈皮清洗干净、取出晾干后研磨,加4-7倍量的水煎煮1-2h,过滤得滤液,将滤液浓缩至原来体积的1/3-1/2得到开胃中药液备用;
(3)将鸡翅清洗干净,鸡翅每个面上斜切三刀,焯水捞出控干备用;
(4)将鸡翅送入滚揉机,再加入腌制料,在-0.08MPa的真空下间歇滚揉1-2h,每间隔3-5min滚揉10-15min;
(5)热锅里加入食用油烧热至145-155℃,放入鸡翅,小火将鸡翅煎至两面金黄后;加入酱油、开胃中药液和适量水,没过鸡翅,小火烧15-25min后,加入蜂蜜,大火将汤汁收干即可;
(6)将上述步骤所得产品自然冷却即得成品;
(7)采用微波低温加热或高温杀菌,杀菌后及时用冷水冷却后进行真空包装即可。
本发明的有益效果在于:
本发明的鸡翅没有腥膻味、口感好、不油腻、营养丰富,具有健脾开胃、增进食欲的保健功效;同时,该鸡翅的制备周期短、效率高、得到的产品经真空包装,方便携带。
具体实施例
实施例1
一种蜜汁开胃鸡翅,包括以下重量份的原料:
鸡翅100份、腌制料4份、开胃中药液3份、食用油3份、酱油0.5份、蜂蜜1份;
所述的腌制料由以下重量份的原料制成:
柠檬皮1份、白醋6份、盐4份、洋葱粉末1份、甜菊糖苷0.5份、绿茶粉末0.5份、胡椒粉1份、生姜粉2份;
所述的开胃中药液以下重量份的原料制成:
山楂4份、山药1份、谷麦芽2份、火麻仁1份、砂仁1份、芡实1份、扁豆3份、陈皮2份。
上述蜜汁开胃鸡翅的制备方法,具体步骤如下:
(1)将柠檬皮用白醋浸泡1h后,捞出洗净,晒干,研磨得柠檬皮粉;将柠檬皮粉与盐、洋葱粉末、甜菊糖苷、绿茶粉末、胡椒粉、生姜粉混合均匀后得到腌制料备用;
(2)将山楂、山药、谷麦芽、火麻仁、砂仁、芡实、扁豆、陈皮清洗干净、取出晾干后研磨,加4倍量的水煎煮1h,过滤得滤液,将滤液浓缩至原来体积的1/3得到开胃中药液备用;
(3)将鸡翅清洗干净,鸡翅每个面上斜切三刀,焯水捞出控干备用;
(4)将鸡翅送入滚揉机,再加入腌制料,在-0.08MPa的真空下间歇滚揉1h,每间隔3min滚揉10min;
(5)热锅里加入食用油烧热至145℃,放入鸡翅,小火将鸡翅煎至两面金黄后;加入酱油、开胃中药液和适量水,没过鸡翅,小火烧25min后,加入蜂蜜,大火将汤汁收干即可;
(6)将上述步骤所得产品自然冷却即得成品;
(7)采用微波低温加热或高温杀菌,杀菌后及时用冷水冷却后进行真空包装即可。
实施例2
一种蜜汁开胃鸡翅,包括以下重量份的原料:
鸡翅130份、腌制料10份、开胃中药液8份、食用油8份、酱油1.5份、蜂蜜4份;
所述的腌制料由以下重量份的原料制成:
柠檬皮3份、白醋10份、盐6份、洋葱粉末3份、甜菊糖苷1.5份、绿茶粉末1.5份、胡椒粉3份、生姜粉4份;
所述的开胃中药液以下重量份的原料制成:
山楂7份、山药4份、谷麦芽5份、火麻仁4份、砂仁4份、芡实4份、扁豆6份、陈皮5份。
上述蜜汁开胃鸡翅的制备方法,具体步骤如下:
(1)将柠檬皮用白醋浸泡2h后,捞出洗净,晒干,研磨得柠檬皮粉;将柠檬皮粉与盐、洋葱粉末、甜菊糖苷、绿茶粉末、胡椒粉、生姜粉混合均匀后得到腌制料备用;
(2)将山楂、山药、谷麦芽、火麻仁、砂仁、芡实、扁豆、陈皮清洗干净、取出晾干后研磨,加7倍量的水煎煮2h,过滤得滤液,将滤液浓缩至原来体积的1/2得到开胃中药液备用;
(3)将鸡翅清洗干净,鸡翅每个面上斜切三刀,焯水捞出控干备用;
(4)将鸡翅送入滚揉机,再加入腌制料,在-0.08MPa的真空下间歇滚揉2h,每间隔5min滚揉15min;
(5)热锅里加入食用油烧热至155℃,放入鸡翅,小火将鸡翅煎至两面金黄后;加入酱油、开胃中药液和适量水,没过鸡翅,小火烧15min后,加入蜂蜜,大火将汤汁收干即可;
(6)将上述步骤所得产品自然冷却即得成品;
(7)采用微波低温加热或高温杀菌,杀菌后及时用冷水冷却后进行真空包装即可。
实施例3
一种蜜汁开胃鸡翅,包括以下重量份的原料:
鸡翅120份、腌制料6份、开胃中药液5份、食用油6份、酱油1.2份、蜂蜜3份;
所述的腌制料由以下重量份的原料制成:
柠檬皮2份、白醋8份、盐5份、洋葱粉末2份、甜菊糖苷1.3份、绿茶粉末1.1份、胡椒粉2份、生姜粉3份;
所述的开胃中药液以下重量份的原料制成:
山楂6份、山药2份、谷麦芽4份、火麻仁3份、砂仁2份、芡实3份、扁豆5份、陈皮4份。
上述蜜汁开胃鸡翅的制备方法,具体步骤如下:
(1)将柠檬皮用白醋浸泡1.5h后,捞出洗净,晒干,研磨得柠檬皮粉;将柠檬皮粉与盐、洋葱粉末、甜菊糖苷、绿茶粉末、胡椒粉、生姜粉混合均匀后得到腌制料备用;
(2)将山楂、山药、谷麦芽、火麻仁、砂仁、芡实、扁豆、陈皮清洗干净、取出晾干后研磨,加5倍量的水煎煮1.5h,过滤得滤液,将滤液浓缩至原来体积的1/2得到开胃中药液备用;
(3)将鸡翅清洗干净,鸡翅每个面上斜切三刀,焯水捞出控干备用;
(4)将鸡翅送入滚揉机,再加入腌制料,在-0.08MPa的真空下间歇滚揉1.5h,每间隔4min滚揉12min;
(5)热锅里加入食用油烧热至150℃,放入鸡翅,小火将鸡翅煎至两面金黄后;加入酱油、开胃中药液和适量水,没过鸡翅,小火烧20min后,加入蜂蜜,大火将汤汁收干即可;
(6)将上述步骤所得产品自然冷却即得成品;
(7)采用微波低温加热或高温杀菌,杀菌后及时用冷水冷却后进行真空包装即可。
Claims (3)
1.一种蜜汁开胃鸡翅,其特征在于:包括以下重量份的原料:
鸡翅100-130份、腌制料4-10份、开胃中药液3-8份、食用油3-8份、酱油0.5-1.5份、蜂蜜1-4份;
所述的腌制料由以下重量份的原料制成:
柠檬皮1-3份、白醋6-10份、盐4-6份、洋葱粉末1-3份、甜菊糖苷0.5-1.5份、绿茶粉末0.5-1.5份、胡椒粉1-3份、生姜粉2-4份;
所述的开胃中药液以下重量份的原料制成:
山楂4-7份、山药1-4份、谷麦芽2-5份、火麻仁1-4份、砂仁1-4份、芡实1-4份、扁豆3-6份、陈皮2-5份。
2.根据权利要求1所述的蜜汁开胃鸡翅,其特征在于:包括以下重量份的原料:
鸡翅120份、腌制料6份、开胃中药液5份、食用油6份、酱油1.2份、蜂蜜3份;
所述的腌制料由以下重量份的原料制成:
柠檬皮2份、白醋8份、盐5份、洋葱粉末2份、甜菊糖苷1.3份、绿茶粉末1.1份、胡椒粉2份、生姜粉3份;
所述的开胃中药液以下重量份的原料制成:
山楂6份、山药2份、谷麦芽4份、火麻仁3份、砂仁2份、芡实3份、扁豆5份、陈皮4份。
3.一种蜜汁开胃鸡翅的制备方法,其特征在于:具体步骤如下:
(1)将柠檬皮用白醋浸泡1-2h后,捞出洗净,晒干,研磨得柠檬皮粉;将柠檬皮粉与盐、洋葱粉末、甜菊糖苷、绿茶粉末、胡椒粉、生姜粉混合均匀后得到腌制料备用;
(2)将山楂、山药、谷麦芽、火麻仁、砂仁、芡实、扁豆、陈皮清洗干净、取出晾干后研磨,加4-7倍量的水煎煮1-2h,过滤得滤液,将滤液浓缩至原来体积的1/3-1/2得到开胃中药液备用;
(3)将鸡翅清洗干净,鸡翅每个面上斜切三刀,焯水捞出控干备用;
(4)将鸡翅送入滚揉机,再加入腌制料,在-0.08MPa的真空下间歇滚揉1-2h,每间隔3-5min滚揉10-15min;
(5)热锅里加入食用油烧热至145-155℃,放入鸡翅,小火将鸡翅煎至两面金黄后;加入酱油、开胃中药液和适量水,没过鸡翅,小火烧15-25min后,加入蜂蜜,大火将汤汁收干即可;
(6)将上述步骤所得产品自然冷却即得成品;
(7)采用微波低温加热或高温杀菌,杀菌后及时用冷水冷却后进行真空包装即可。
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