CN108283277A - 一种柠檬鸭脖的制作方法 - Google Patents
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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Abstract
本发明公开了一种柠檬鸭脖的制作方法，包括以下步骤：选取原料、制作卤汤、卤制加工、拌料等。本发明制得的柠檬鸭脖，紧实肉多，采用鲜柠檬与老卤融合，不仅使鸭脖口感清爽，而且柠檬和鸭肉也具有食物相宜的功效，具有更高的营养价值，适应老人和小孩等多数口味较清淡的人群食用，先卤后熏的工艺，使食物色泽鲜艳、入味更深。
Description
技术领域
本发明涉及食品加工技术领域，具体是一种柠檬鸭脖的制作方法。
背景技术
鸭脖是湖南，湖北，四川等地传统名吃之一。又名酱鸭脖或酱鸭脖子，最早起源流传于清朝洞庭湖区的常德，经湖南流传至四川和湖北，近年来风靡全国。鸭脖属于酱汁类食品，酱汁类食品通过多种香料浸泡，然后经过风干、烤制等工序精致而成，成品色泽深红，具有香、辣、甘、麻、咸、酥、绵等特点，是一道开胃、佐酒佳肴。
但是，目前市面上的鸭脖制作工艺基本是香辣、麻辣口味的，而且制作过程中会添加各种防腐剂和辣椒素，食用后胃部常常不适。不适宜老人和小孩的食用，目前市面上还没有制作出，口感清爽、无添加、适宜老人和小孩等大部分人口味的鸭脖。
发明内容
本发明的目的在于提供一种柠檬鸭脖的制作方法，以解决目前传统方法制作的鸭脖口味较重，不适宜老人、小孩和口味较清淡的人群食用的问题。
为实现上述目的，本发明提出一种制作口感清爽，营业价值高，适宜大部分人群实用的柠檬鸭脖，本发明提供如下技术方案的制作方法：
一、选取原料：原料选用一年以上老鸭脖，取中间部分50-100份；
二、制作卤汤：
1.取75-150份净化水放夹层锅中烧开；
2.把3-6个鲜柠檬切片放入锅中；
3.放入料包(花椒0.2-0.4份，八角0.1-0.3份，桂皮0.2-0.4份，小茴0.1-0.3份，白芷0.1-0.2份，干辣椒0.2-0.5份)、料酒1-2份，鸭脖专用卤味膏0.4-0.8份、食用盐2-5份；
三、卤制加工：
1.将鸭脖清洗干净、淖水待用；
2.将鸭脖放入卤汤中大火烧开10-15分钟，调制85℃-90℃温火焖10-15分钟，捞出沥水准备烤制；
3.将铁锅底放入白糖0.5-1份、茶叶花椒0.2-0.5份，锅中放入不锈钢架，将沥好水的鸭脖单层摆上，开火把铁锅底熏料干烧至冒烟，8-10分钟后看到有烟冒出并伴有焦糖味关火开锅；
四、拌料：
1.把带皮芝麻1-2份、孜然颗粒0.5-1份、干红辣椒0.5-1份，拌入细盐0.5-1份用小火铁锅炒香；
2.将上述步骤的拌料用石臼捣碎后拌入烤完的鸭脖上即可。
与现有技术相比，本发明的有益效果是：本发明制得的柠檬鸭脖，紧实肉多，采用鲜柠檬与老卤融合，不仅使鸭脖口感清爽，而且柠檬和鸭肉也具有食物相宜的功效，具有更高的营养价值，适应老人和小孩等多数口味较清淡的人群食用，先卤后熏的工艺，使食物色泽鲜艳、入味更深。
具体实施方式
下面结合具体实施方式对本发明的技术方案作进一步详细地说明。
实施例1
一种柠檬鸭脖的制作方法，其步骤如下：
一、选取原料：原料选用一年以上老鸭脖，取中间部分50斤；
二、制作卤汤：
1.取75斤净化水放夹层锅中烧开；
2.把3个鲜柠檬切片放入锅中；
3.放入料包(花椒0.2斤，八角0.1斤，桂皮0.2斤，小茴0.1斤，白芷0.1斤，干辣椒0.2斤)、料酒1斤，鸭脖专用卤味膏0.4斤、食用盐2斤；
三、卤制加工：
1.将鸭脖清洗干净、淖水待用；
2.将鸭脖放入卤汤中大火烧开10分钟，调制85℃温火焖10分钟，捞出沥水准备烤制；
3.将铁锅底放入白糖0.5斤、茶叶花椒0.2斤，锅中放入不锈钢架，将沥好水的鸭脖单层摆上，开火把铁锅底熏料干烧至冒烟，8分钟后看到有烟冒出并伴有焦糖味关火开锅；
四、拌料：
1.把带皮芝麻1斤、孜然颗粒0.5斤、干红辣椒0.5斤，拌入细盐0.5斤用小火铁锅炒香；
2.将上述步骤的拌料用石臼捣碎后拌入烤完的鸭脖上即可。
实施例2
一种柠檬鸭脖的制作方法，其步骤如下：
一、选取原料：原料选用一年以上老鸭脖，取中间部分75斤；
二、制作卤汤：
1.取100斤净化水放夹层锅中烧开；
2.把5个鲜柠檬切片放入锅中；
3.放入料包(花椒0.3斤，八角0.2斤，桂皮0.3斤，小茴0.2斤，白芷0.15斤，干辣椒0.4斤)、料酒1.5斤，鸭脖专用卤味膏0.6斤、食用盐3斤；
三、卤制加工：
1.将鸭脖清洗干净、淖水待用；
2.将鸭脖放入卤汤中大火烧开13分钟，调制88℃温火焖13分钟，捞出沥水准备烤制；
3.将铁锅底放入白糖0.7斤、茶叶花椒0.3斤，锅中放入不锈钢架，将沥好水的鸭脖单层摆上，开火把铁锅底熏料干烧至冒烟，9分钟后看到有烟冒出并伴有焦糖味关火开锅；
四、拌料：
1.把带皮芝麻1.5斤、孜然颗粒0.7斤、干红辣椒0.7斤，拌入细盐0.8斤用小火铁锅炒香；
2.将上述步骤的拌料用石臼捣碎后拌入烤完的鸭脖上即可。
实施例3
一种柠檬鸭脖的制作方法，其步骤如下：
一、选取原料：原料选用一年以上老鸭脖，取中间部分100斤；
二、制作卤汤：
1.取150斤净化水放夹层锅中烧开；
2.把6个鲜柠檬切片放入锅中；
3.放入料包(花椒0.4斤，八角0.3斤，桂皮0.4斤，小茴0.3斤，白芷0.2斤，干辣椒0.5斤)、料酒2斤，鸭脖专用卤味膏0.8斤、食用盐5斤；
三、卤制加工：
1.将鸭脖清洗干净、淖水待用；
2.将鸭脖放入卤汤中大火烧开15分钟，调制90℃温火焖15分钟，捞出沥水准备烤制；
3.将铁锅底放入白糖1斤、茶叶花椒0.5斤，锅中放入不锈钢架，将沥好水的鸭脖单层摆上，开火把铁锅底熏料干烧至冒烟，10分钟后看到有烟冒出并伴有焦糖味关火开锅；
四、拌料：
1.把带皮芝麻2斤、孜然颗粒1斤、干红辣椒1斤，拌入细盐1斤用小火铁锅炒香；
2.将上述步骤的拌料用石臼捣碎后拌入烤完的鸭脖上即可。
本发明制得的柠檬鸭脖，口感清爽、不添加防腐剂，受大广大消费者的一致认可，不管是老人和小孩都喜爱食用。
上面对本发明的较佳实施方式作了详细说明，但是本发明并不限于上述实施方式，在本领域的普通技术人员所具备的知识范围内，还可以在不脱离本发明宗旨的前提下作出各种变化。
Claims (2)
1.一种柠檬鸭脖的制作方法，其特征在于：包括以下步骤：
一、选取原料：原料选用一年以上老鸭脖，取中间部分50-100份；
二、制作卤汤：
(1)取75-150份净化水放夹层锅中烧开；
(2)把3-6个鲜柠檬切片放入锅中；
(3)放入料包(花椒0.2-0.4份，八角0.1-0.3份，桂皮0.2-0.4份，小茴0.1-0.3份，白芷0.1-0.2份，干辣椒0.2-0.5份)、料酒1-2份，鸭脖专用卤味膏0.4-0.8份、食用盐2-5份；
三、卤制加工：
(1)将鸭脖清洗干净、淖水待用；
(2)将鸭脖放入卤汤中大火烧开10-15分钟，调制85℃-90℃温火焖10-15分钟，捞出沥水准备烤制；
(3)将铁锅底放入白糖0.5-1份、茶叶花椒0.2-0.5份，锅中放入不锈钢架，将沥好水的鸭脖单层摆上，开火把铁锅底熏料干烧至冒烟，8-10分钟后看到有烟冒出并伴有焦糖味关火开锅；
四、拌料：
(1)把带皮芝麻1-2份、孜然颗粒0.5-1份、干红辣椒0.5-1份，拌入细盐0.5-1份用小火铁锅炒香；
(2)将上述步骤的拌料用石臼捣碎后拌入烤完的鸭脖上即可。
2.根据权利要求1所述的一种柠檬鸭脖的制作方法，其特征在于：所述步骤二中制作卤汤的鸭脖专用卤味膏由天然酵母提取物、肉类提取物、氨基酸、糖、天然香辛料组成。
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| CN105410512A (zh) * | 2014-09-21 | 2016-03-23 | 王学香 | 一种甜辣味鸭脖 |
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