CN108391802A - 一种黄花菜虫草花乌鸡汤及其制备方法 - Google Patents
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Abstract
本发明公开了一种黄花菜虫草花乌鸡汤及其制备方法,本发明的黄花菜虫草花乌鸡汤由以下重量份的原料制成:乌鸡一只;陈皮1‑3份;黄花菜16‑30份;虫草花20‑40份;牛杆菌12‑25份;红枣10‑20份;葱3‑5份;姜片5‑8份;精盐4‑8份;水1500‑2500份。本发明利用乌鸡具有提高生理机能、延缓衰老、强筋健骨等功效,并通过加入陈皮、黄花菜、虫草花、牛杆菌和红枣等具有营养脏腑、增强机体免疫力功效的食材,在保留乌鸡和黄花菜虫草花营养的情况下,具有降血压、强筋健骨和提高人体免疫能力的功效。
Description
技术领域
本发明属于食品领域,具体涉及一种黄花菜虫草花乌鸡汤及其制备方法。
背景技术
乌鸡汤作为中国传统的滋补品,具有独特的鲜美味道和营养价值,受到广大消费者的欢迎。现代医学研究,乌鸡内含有丰富的黑色素,蛋白质,B族维生素和18种氨基酸,包括8种人体必需氨基酸,其中有10种比普通肉鸡的含量高,胡萝卜素和维生素c也均高于普通肉鸡,是营养价值极高的滋补品,被人们称是“黑了心的宝贝”;食用乌鸡,可提高生理机能、延缓衰老、强筋健骨、对防治骨质疏松、佝偻病、妇女缺铁性贫血症等有明显功效。
黄花菜又名金针菜,黄花菜因其含有丰富的卵磷脂,具有有较好的健脑,抗衰老功效;同时黄花菜能显著降低血清胆固醇的含量,有利于高血压患者的康复,可作为高血压患者的保健蔬菜。
虫草花是虫、菌结合的药用真菌,虫草花含有丰富的蛋白质、氨基酸以及虫草素、甘露醇、多糖类等成分,其中虫草酸和虫草素能够综合调理人机体内环境,增强体内巨噬细胞的功能,对增强和调节人体免疫功能、提高人体抗病能力有一定的作用。虫草花性质平和,不寒不燥,对于多数人来说都可以放心食用。
将黄花菜和虫草花用于乌鸡汤,既可以增加乌鸡汤的鲜美口感,还能够使乌鸡汤的营养价值更加丰富,但是如何加入辅料,将其搭配时的营养价值发挥到最好是有待解决的问题。
发明内容
发明目的:为了克服现有技术中存在的不足,本发明提供一种黄花菜虫草花乌鸡汤及其制备方法,在保留黄花菜、虫草花和乌鸡营养的情况下,具有降血压、强筋健骨和提高人体免疫能力的功效。
技术方案:
一种黄花菜虫草花乌鸡汤,由以下重量份的原料制成:乌鸡一只;陈皮1-3份;黄花菜16-30份;虫草花20-40份;牛杆菌12-25份;红枣10-20份;葱3-5份;姜片5-8份;精盐4-8份;水1500-2500份。
是由以下重量份的原料制成:乌鸡一只;陈皮2克;黄花菜20克;虫草花30克;牛杆菌20克;红枣15克;葱3克;姜片5份;精盐5份;水2000份。
所述黄花菜为干黄花菜。
所述牛杆菌为干牛肝菌。
一种黄花菜虫草花乌鸡汤制备方法,包括步骤:
(1)按照重量份数称取各原料;
(2)黄花菜浸泡1-2小时;牛肝菌用清水浸泡1-2小时;
(3)将乌鸡去除内脏,洗净表面及腹腔,剪去指甲和鸡尾;
(4)将清洗之后的陈皮、葱、姜片及处理干净的乌鸡放入锅中,倒入没过乌鸡的清水,大火烧开之后捞出浮沫;
(5)将黄花菜、虫草花、牛肝菌、红枣洗干净,加入步骤(6)的乌鸡汤内,大火熬煮20-30分钟后,转文火慢煮1-1.5小时,放入精盐即可。
所述黄花菜为干黄花菜;用40~60℃左右的温水浸泡干黄花菜1-2小时。
所述黄花菜浸泡过程中根据浸泡情况中途换水。
所述黄花菜为鲜黄花菜;用开水焯1分钟,然后在清水中浸泡2小时。
步骤(4)中所述陈皮、葱、姜片清洗之后装入纱布袋内,所述纱布袋和处理干净的乌鸡放入锅中。
有益效果:本发明利用乌鸡具有提高生理机能、延缓衰老、强筋健骨等功效,并通过加入陈皮、黄花菜、虫草花、牛杆菌和红枣等具有营养脏腑、增强机体免疫力功效的食材,在保留乌鸡和黄花菜虫草花营养的情况下,具有降血压、强筋健骨和提高人体免疫能力的功效。
具体实施方式
为了使本发明实现的技术手段、发明特征、有效目的和有益效果易于明白了解,下面通过具体实施例对本发明进行具体描述。
本发明的黄花菜虫草花乌鸡汤,是由以下重量份的原料制成:乌鸡一只;陈皮1-3份;黄花菜16-30份;虫草花20-40份;牛杆菌12-25份;红枣10-20份;葱3-5份;姜片5-8份;精盐4-8份;水1500-2500份。
在本发明中,所述黄花菜为干黄花菜;所述牛杆菌为干牛肝菌;
实施例:
黄花菜虫草花乌鸡汤,是由以下重量份的原料制成:乌鸡一只;陈皮2份;黄花菜20份;虫草花30份;牛杆菌20份;红枣15份;葱3份;姜片5份;精盐5份;水2000份。
本发明还提供了上述的一种黄花菜虫草花乌鸡汤的制备方法,包括以下步骤:
(1)按照重量份数称取各原料;
(2)用40~60℃左右的温水浸泡干黄花菜1-2小时,根据浸泡情况可中途换水;如果是鲜黄花菜,需要用开水焯1分钟,然后在清水中浸泡2小时;
(3)牛肝菌在清水中浸泡1-2小时;
(4)将乌鸡去除内脏,洗净表面及腹腔,剪去指甲和鸡尾;
(5)将陈皮、葱和姜片清洗之后装入纱布袋内(也可以不用纱布袋);
(6)将处理干净的乌鸡和纱布袋放入砂锅或其他汤锅中,倒入没过乌鸡的清水,大火烧开之后捞出浮沫;
(7)将黄花菜、虫草花、牛肝菌、红枣洗干净,加入步骤(6)的乌鸡汤内,大火熬煮20-30分钟后,转文火慢煮1-1.5小时,放入精盐即可。
以上所述仅是本发明的优选实施方式,应当指出:对于本技术领域的普通技术人员来说,在不脱离本发明原理的前提下,还可以做出若干改进和润饰,这些改进和润饰也应视为本发明的保护范围。
Claims (9)
1.一种黄花菜虫草花乌鸡汤,其特征在于:由以下重量份的原料制成:乌鸡一只;陈皮1-3份;黄花菜16-30份;虫草花20-40份;牛杆菌12-25份;红枣10-20份;葱3-5份;姜片5-8份;精盐4-8份;水1500-2500份。
2.根据权利要求1所述的黄花菜虫草花乌鸡汤,其特征在于:是由以下重量份的原料制成:乌鸡一只;陈皮2份;黄花菜20份;虫草花30份;牛杆菌20份;红枣15份;葱3份;姜片5份;精盐5份;水2000份。
3.根据权利要求1所述的黄花菜虫草花乌鸡汤,其特征在于:所述黄花菜为干黄花菜。
4.根据权利要求1所述的黄花菜虫草花乌鸡汤,其特征在于:所述牛杆菌为干牛肝菌。
5.一种权利要求1所述的黄花菜虫草花乌鸡汤制备方法,其特征在于:包括步骤:
(1)按照重量份数称取各原料;
(2)黄花菜浸泡1-2小时;牛肝菌用清水浸泡1-2小时;
(3)将乌鸡去除内脏,洗净表面及腹腔,剪去指甲和鸡尾;
(4)将清洗之后的陈皮、葱、姜片及处理干净的乌鸡放入锅中,倒入没过乌鸡的清水,大火烧开之后捞出浮沫;
(5)将黄花菜、虫草花、牛肝菌、红枣洗干净,加入步骤(6)的乌鸡汤内,大火熬煮20-30分钟后,转文火慢煮1-1.5小时,放入精盐即可。
6.根据权利要求5所述的黄花菜虫草花乌鸡汤制备方法,其特征在于:所述黄花菜为干黄花菜;用40~60℃左右的温水浸泡干黄花菜1-2小时。
7.根据权利要求6所述的黄花菜虫草花乌鸡汤制备方法,其特征在于:所述黄花菜浸泡过程中根据浸泡情况中途换水。
8.根据权利要求5所述的黄花菜虫草花乌鸡汤制备方法,其特征在于:所述黄花菜为鲜黄花菜;用开水焯1分钟,然后在清水中浸泡2小时。
9.根据权利要求5所述的黄花菜虫草花乌鸡汤制备方法,其特征在于:步骤(4)中所述陈皮、葱、姜片清洗之后装入纱布袋内,所述纱布袋和处理干净的乌鸡放入锅中。
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