CN107981235A - 一种柠檬鸭及其制备方法 - Google Patents
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Abstract
本发明公开了一种柠檬鸭及其制备方法，属于食品技术领域。由以下原料组成：新鲜鸭肉800‑1000份、酸柠檬30‑40份、蜂蜜16‑30份、薄荷3‑5份、甘草1‑3份、橘皮2‑4份、玉竹1‑3份、高丽参1.5‑2.5份、石斛1.5‑3.0份、山黄皮4‑7份、酸姜3‑5份、藠头酸6‑8份、酸辣椒5‑7份、黄酒3‑5份、芝麻油2‑3份、香油3‑6份、老抽1‑3份。本发明提供的一种柠檬鸭及其制备方法，营养价值高，食疗作用明显，有养阴润燥、生津止渴、清热除燥和润肺止咳等的功效，对于体质偏弱者有很好的补虚功效，长期食用对于咳嗽病患者、皮肤干燥及常觉劳累者有较好的保健功效。
Description
技术领域
本发明涉及食品技术领域，具体涉及一种柠檬鸭及其制备方法
背景技术
柠檬鸭是流行于广西南宁武鸣一带的特色菜肴。其做法是将宰后洗净的鸭切成块，入锅炒至六分熟再放入切成丝的酸辣椒、酸芥头、酸姜、酸柠檬、酸梅、生姜及蒜泥等，共同煨至八分熟，再放入盐豉，炒熟后淋上香油即可出锅。其味酸辣适宜，鲜香可口，极其开胃。春、秋天火气大的时候都可以吃，是比较好的"清凉补品"，老少皆宜。南宁气候和东南亚相仿，受东南亚料理风味影响，近年来采用柠檬作为调料的菜品越来越多。随着社会经济的不断发展，柠檬鸭逐渐为周边地区所熟知，为了适应不同地区人们的口味，其做法也相应发生了变化。
发明内容
针对上述，本发明的目的是提供一种柠檬鸭及其制备方法
本发明采取的具体技术方案是：
一种柠檬鸭及其制备方法，其特征在于按重量份计，由以下原料组成：新鲜鸭肉800-1000份、酸柠檬30-40份、蜂蜜16-30份、薄荷3-5份、甘草1-3份、橘皮2-4份、玉竹1-3份、高丽参1.5-2.5份、石斛1.5-3.0份、山黄皮4-7份、酸姜3-5份、藠头酸6-8份、酸辣椒5-7份、黄酒3-5份、芝麻油2-3份、香油3-6份、老抽1-3份。
本发明还提供了一种柠檬鸭及其制备方法制作方法，包括以下步骤：
(1)鸭肉洗净，斩大块，汆去血水后捞出，晾干后切小块待用，酸柠檬去核，切条状，酸辣椒剁碎，酸姜切丝待用；
(2)将薄荷、甘草、橘皮和玉竹等洗净，另起一锅，倒入，加约锅容量三分之二的水，加盖，大火煮开后转文火熬煮三小时至水颜色不再变化，滤渣，收集滤液；
(3)趁热将鸭肉块放入滤液中。浸泡30分钟，捞出晾干，滤液留后用；
(4)起锅，加热不放油，放入鸭肉，中火翻炒至变色出油，盛出鸭肉，接着放入处理过得酸辣椒、酸姜和藠头酸，翻炒出香；
(5)继续放入鸭肉块翻炒，同时加入黄酒、芝麻油和老抽翻炒片刻，再加入适量滤液焖煮，至鸭肉水分收干出油后，淋上香油，并加入酸柠檬和蜂蜜翻炒1分钟即可出锅。
本发明的优点是：营养价值高，食疗作用明显，有养阴润燥、生津止渴、清热除燥和润肺止咳等的功效，对于体质偏弱者有很好的补虚功效，长期食用对于咳嗽病患者、皮肤干燥及常觉劳累者有较好的保健功效。
具体实施方式
下面对本发明的较佳实施例进行详细阐述，以使本发明的优点和特征能更易于被本领域技术人员理解，从而对本发明的保护范围做出更为清楚明确的界定。
实施例1
一种柠檬鸭及其制备方法，其特征在于按重量份计，由以下原料组成：新鲜鸭肉800份、酸柠檬30份、蜂蜜16份、薄荷3份、甘草1份、橘皮2份、玉竹1份、高丽参1.5份、石斛1.5份、山黄皮4份、酸姜3份、藠头酸6份、酸辣椒5份、黄酒3份、芝麻油2份、香油3份、老抽1份。
其具体制作过程包含以下步骤：
(1)鸭肉洗净，斩大块，汆去血水后捞出，晾干后切小块待用，酸柠檬去核，切条状，酸辣椒剁碎，酸姜切丝待用；
(2)将薄荷、甘草、橘皮和玉竹等洗净，另起一锅，倒入，加约锅容量三分之二的水，加盖，大火煮开后转文火熬煮三小时至水颜色不再变化，滤渣，收集滤液；
(3)趁热将鸭肉块放入滤液中。浸泡30分钟，捞出晾干，滤液留后用；
(4)起锅，加热不放油，放入鸭肉，中火翻炒至变色出油，盛出鸭肉，接着放入处理过得酸辣椒、酸姜和藠头酸，翻炒出香；
(5)继续放入鸭肉块翻炒，同时加入黄酒、芝麻油和老抽翻炒片刻，再加入适量滤液焖煮，至鸭肉水分收干出油后，淋上香油，并加入酸柠檬和蜂蜜翻炒1分钟即可出锅。
实施例2
一种柠檬鸭及其制备方法，其特征在于按重量份计，由以下原料组成：新鲜鸭肉900份、酸柠檬35份、蜂蜜23份、薄荷4份、甘草2份、橘皮3份、玉竹2份、高丽参2.0份、石斛2.25份、山黄皮5.5份、酸姜4份、藠头酸7份、酸辣椒6份、黄酒4份、芝麻油2.5份、香油4.5份、老抽2份。
其具体制作过程包含以下步骤：
(1)鸭肉洗净，斩大块，汆去血水后捞出，晾干后切小块待用，酸柠檬去核，切条状，酸辣椒剁碎，酸姜切丝待用；
(2)将薄荷、甘草、橘皮和玉竹等洗净，另起一锅，倒入，加约锅容量三分之二的水，加盖，大火煮开后转文火熬煮三小时至水颜色不再变化，滤渣，收集滤液；
(3)趁热将鸭肉块放入滤液中。浸泡30分钟，捞出晾干，滤液留后用；
(4)起锅，加热不放油，放入鸭肉，中火翻炒至变色出油，盛出鸭肉，接着放入处理过得酸辣椒、酸姜和藠头酸，翻炒出香；
(5)继续放入鸭肉块翻炒，同时加入黄酒、芝麻油和老抽翻炒片刻，再加入适量滤液焖煮，至鸭肉水分收干出油后，淋上香油，并加入酸柠檬和蜂蜜翻炒1分钟即可出锅。
实施例3
一种柠檬鸭及其制备方法，其特征在于按重量份计，由以下原料组成：新鲜鸭肉1000份、酸柠檬40份、蜂蜜30份、薄荷5份、甘草3份、橘皮4份、玉竹3份、高丽参2.5份、石斛3.0份、山黄皮7份、酸姜5份、藠头酸8份、酸辣椒7份、黄酒5份、芝麻油3份、香油6份、老抽3份。
其具体制作过程包含以下步骤：
(1)鸭肉洗净，斩大块，汆去血水后捞出，晾干后切小块待用，酸柠檬去核，切条状，酸辣椒剁碎，酸姜切丝待用；
(2)将薄荷、甘草、橘皮和玉竹等洗净，另起一锅，倒入，加约锅容量三分之二的水，加盖，大火煮开后转文火熬煮三小时至水颜色不再变化，滤渣，收集滤液；
(3)趁热将鸭肉块放入滤液中。浸泡30分钟，捞出晾干，滤液留后用；
(4)起锅，加热不放油，放入鸭肉，中火翻炒至变色出油，盛出鸭肉，接着放入处理过得酸辣椒、酸姜和藠头酸，翻炒出香；
(5)继续放入鸭肉块翻炒，同时加入黄酒、芝麻油和老抽翻炒片刻，再加入适量滤液焖煮，至鸭肉水分收干出油后，淋上香油，并加入酸柠檬和蜂蜜翻炒1分钟即可出锅。
Claims (4)
1.一种柠檬鸭及其制备方法，其特征在于按重量份计，由以下原料组成：新鲜鸭肉800-1000份、酸柠檬30-40份、蜂蜜16-30份、薄荷3-5份、甘草1-3份、橘皮2-4份、玉竹1-3份、高丽参1.5-2.5份、石斛1.5-3.0份、山黄皮4-7份、酸姜3-5份、藠头酸6-8份、酸辣椒5-7份、黄酒3-5份、芝麻油2-3份、香油3-6份、老抽1-3份。
2.根据权利要求1所述的柠檬鸭及其制备方法，其特征在于按重量份计，由以下原料组成：新鲜鸭肉850-950份、酸柠檬32-38份、蜂蜜20-26份、薄荷3.5-4.5份、甘草1.5-2.5份、橘皮2.5-3.5份、玉竹1.5-2.5份、高丽参1.7-2.3份、石斛1.9-2.6份、山黄皮5-6份、酸姜3.5-4.5份、藠头酸6.5-7.5份、酸辣椒5.5-6.5份、黄酒3.5-4.5份、芝麻油2.2-2.8份、香油4-5份、老抽1.5-2.5份。
3.根据权利要求1所述的柠檬鸭及其制备方法，其特征在于按重量份计，由以下原料组成：新鲜鸭肉900份、酸柠檬35份、蜂蜜23份、薄荷4份、甘草2份、橘皮3份、玉竹2份、高丽参2.0份、石斛2.25份、山黄皮5.5份、酸姜4份、藠头酸7份、酸辣椒6份、黄酒4份、芝麻油2.5份、香油4.5份、老抽2份。
4.一种柠檬鸭及其制备方法的制备方法，其特征在于包括以下步骤：
(1)鸭肉洗净，斩大块，汆去血水后捞出，晾干后切小块待用，酸柠檬去核，切条状，酸辣椒剁碎，酸姜切丝待用；
(2)将薄荷、甘草、橘皮和玉竹等洗净，另起一锅，倒入，加约锅容量三分之二的水，加盖，大火煮开后转文火熬煮三小时至水颜色不再变化，滤渣，收集滤液；
(3)趁热将鸭肉块放入滤液中。浸泡30分钟，捞出晾干，滤液留后用；
(4)起锅，加热不放油，放入鸭肉，中火翻炒至变色出油，盛出鸭肉，接着放入处理过得酸辣椒、酸姜和藠头酸，翻炒出香；
(5)继续放入鸭肉块翻炒，同时加入黄酒、芝麻油和老抽翻炒片刻，再加入适量滤液焖煮，至鸭肉水分收干出油后，淋上香油，并加入酸柠檬和蜂蜜翻炒1分钟即可出锅。
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