CN108523018A - 一种清热鸭肉干及其制备方法 - Google Patents
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- 235000012333 Vitis X labruscana Nutrition 0.000 claims abstract description 15
- 235000014787 Vitis vinifera Nutrition 0.000 claims abstract description 15
- 239000011425 bamboo Substances 0.000 claims abstract description 15
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- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 13
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- 239000008267 milk Substances 0.000 claims abstract description 13
- 210000004080 milk Anatomy 0.000 claims abstract description 13
- 235000015112 vegetable and seed oil Nutrition 0.000 claims abstract description 13
- 239000008158 vegetable oil Substances 0.000 claims abstract description 13
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- 244000082204 Phyllostachys viridis Species 0.000 claims abstract 5
- 240000006365 Vitis vinifera Species 0.000 claims abstract 5
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- 235000014347 soups Nutrition 0.000 claims description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 10
- 235000008227 Illicium verum Nutrition 0.000 claims description 7
- 240000007232 Illicium verum Species 0.000 claims description 7
- 238000009835 boiling Methods 0.000 claims description 5
- 238000005202 decontamination Methods 0.000 claims description 5
- 230000003588 decontaminative effect Effects 0.000 claims description 5
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- 235000013882 gravy Nutrition 0.000 claims description 5
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- 230000003712 anti-aging effect Effects 0.000 abstract description 2
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- 235000013622 meat product Nutrition 0.000 description 1
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- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明涉及一种清热鸭肉干,包括以下重量份的原料:鸭肉75‑85份、灵芝0.5‑1份、竹叶0.5‑1份、薄荷1‑3份、葡萄籽2‑4份、金银花1‑3份、牛奶1‑3份、八角1‑3份、香叶1‑3份、生姜1‑3份、酸梅汁1‑3份、盐5‑10份、蜂蜜5‑10份、植物油1‑3份。本发明的鸭肉干口感好,营养丰富,通过加入灵芝、竹叶、薄荷、葡萄籽、金银花进行煮制,使得制备而成的鸭肉干具有清热降火,补气,抗衰老的保健功效,值得推广。
Description
技术领域
本发明涉及食品加工技术领域,尤其涉及一种清热鸭肉干及其制备方法。
背景技术
随着我国人民生活水平的提高,人们对肉制品的消费需求也在提高,鸭肉干的制作有着悠久的历史,是我国的传统食品,其口感独特,风味突出,方便携带,倍受消费者青睐。
但是现有的鸭肉干在制作时往往更加注重其口感,对其保健价值的追求比较低。
发明内容
本发明的目的在于:提供一种清热鸭肉干及其制备方法。
为了实现上述目的,本发明提供如下技术方案:
一种清热鸭肉干,包括以下重量份的原料:鸭肉75-85份、灵芝0.5-1份、竹叶0.5-1份、薄荷1-3份、葡萄籽2-4份、金银花1-3份、牛奶1-3份、八角1-3份、香叶1-3份、生姜1-3份、酸梅汁1-3份、盐5-10份、蜂蜜5-10份、植物油1-3份。
优选地,一种清热鸭肉干,包括以下重量份的原料:鸭肉80份、灵芝0.7份、竹叶0.7份、薄荷2份、葡萄籽3份、金银花1.5份、牛奶2份、八角2份、香叶2份、生姜1.5份、酸梅汁1.5份、盐8份、蜂蜜9份、植物油2份。
一种清热鸭肉干的制备方法,具体步骤如下:
(1)先将鸭肉漂洗干净后入沸水氽一下即捞起;
(2)将灵芝、竹叶、薄荷、葡萄籽、金银花加水烧开后,小火煮10-20分钟,加入鸭肉,接着煮至七成熟,将鸭肉捞出晾凉备用,将鸭肉汤捞去杂质备用;
(3)将鸭肉切片后备用;
(4)将鸭肉汤倒入锅中,将牛奶、八角、香叶、生姜、酸梅汁下锅,烧4-6分钟后,加入盐、蜂蜜,待盐、蜂蜜溶化后,放入鸭肉片,不断搅动均匀,炒至锅内肉汁全部收干,起锅将鸭肉片摊开晾5-6小时;
(5)在晾干后的鸭肉的上下两面各刷一层植物油,然后放入烘箱中烘至鸭肉含水率为7-9%即可。
本发明的有益效果在于:本发明的鸭肉干口感好,营养丰富,通过加入灵芝、竹叶、薄荷、葡萄籽、金银花进行煮制,使得制备而成的鸭肉干具有清热降火,补气,抗衰老的保健功效,值得推广。
具体实施例
实施例1
一种清热鸭肉干,包括以下重量份的原料:鸭肉75份、灵芝0.5份、竹叶0.5份、薄荷1份、葡萄籽2份、金银花1份、牛奶1份、八角1份、香叶1份、生姜1份、酸梅汁1份、盐5份、蜂蜜5份、植物油1份。
上述清热鸭肉干的制备方法,具体步骤如下:
(1)先将鸭肉漂洗干净后入沸水氽一下即捞起;
(2)将灵芝、竹叶、薄荷、葡萄籽、金银花加水烧开后,小火煮10-20分钟,加入鸭肉,接着煮至七成熟,将鸭肉捞出晾凉备用,将鸭肉汤捞去杂质备用;
(3)将鸭肉切片后备用;
(4)将鸭肉汤倒入锅中,将牛奶、八角、香叶、生姜、酸梅汁下锅,烧4-6分钟后,加入盐、蜂蜜,待盐、蜂蜜溶化后,放入鸭肉片,不断搅动均匀,炒至锅内肉汁全部收干,起锅将鸭肉片摊开晾5-6小时;
(5)在晾干后的鸭肉的上下两面各刷一层植物油,然后放入烘箱中烘至鸭肉含水率为7-9%即可。
实施例2
一种清热鸭肉干,包括以下重量份的原料:鸭肉80份、灵芝0.7份、竹叶0.7份、薄荷2份、葡萄籽3份、金银花1.5份、牛奶2份、八角2份、香叶2份、生姜1.5份、酸梅汁1.5份、盐8份、蜂蜜9份、植物油2份。
一种清热鸭肉干的制备方法,具体步骤如下:
(1)先将鸭肉漂洗干净后入沸水氽一下即捞起;
(2)将灵芝、竹叶、薄荷、葡萄籽、金银花加水烧开后,小火煮10-20分钟,加入鸭肉,接着煮至七成熟,将鸭肉捞出晾凉备用,将鸭肉汤捞去杂质备用;
(3)将鸭肉切片后备用;
(4)将鸭肉汤倒入锅中,将牛奶、八角、香叶、生姜、酸梅汁下锅,烧4-6分钟后,加入盐、蜂蜜,待盐、蜂蜜溶化后,放入鸭肉片,不断搅动均匀,炒至锅内肉汁全部收干,起锅将鸭肉片摊开晾5-6小时;
(5)在晾干后的鸭肉的上下两面各刷一层植物油,然后放入烘箱中烘至鸭肉含水率为7-9%即可。
实施例3
一种清热鸭肉干,包括以下重量份的原料:鸭肉85份、灵芝1份、竹叶1份、薄荷3份、葡萄籽4份、金银花3份、牛奶3份、八角3份、香叶3份、生姜3份、酸梅汁3份、盐10份、蜂蜜10份、植物油3份。
上述清热鸭肉干的制备方法,具体步骤如下:
(1)先将鸭肉漂洗干净后入沸水氽一下即捞起;
(2)将灵芝、竹叶、薄荷、葡萄籽、金银花加水烧开后,小火煮10-20分钟,加入鸭肉,接着煮至七成熟,将鸭肉捞出晾凉备用,将鸭肉汤捞去杂质备用;
(3)将鸭肉切片后备用;
(4)将鸭肉汤倒入锅中,将牛奶、八角、香叶、生姜、酸梅汁下锅,烧4-6分钟后,加入盐、蜂蜜,待盐、蜂蜜溶化后,放入鸭肉片,不断搅动均匀,炒至锅内肉汁全部收干,起锅将鸭肉片摊开晾5-6小时;
(5)在晾干后的鸭肉的上下两面各刷一层植物油,然后放入烘箱中烘至鸭肉含水率为7-9%即可。
Claims (3)
1.一种清热鸭肉干,其特征在于,包括以下重量份的原料:鸭肉75-85份、灵芝0.5-1份、竹叶0.5-1份、薄荷1-3份、葡萄籽2-4份、金银花1-3份、牛奶1-3份、八角1-3份、香叶1-3份、生姜1-3份、酸梅汁1-3份、盐5-10份、蜂蜜5-10份、植物油1-3份。
2.根据权利要求1所述的一种清热鸭肉干,其特征在于,包括以下重量份的原料:鸭肉80份、灵芝0.7份、竹叶0.7份、薄荷2份、葡萄籽3份、金银花1.5份、牛奶2份、八角2份、香叶2份、生姜1.5份、酸梅汁1.5份、盐8份、蜂蜜9份、植物油2份。
3.一种清热鸭肉干的制备方法,其特征在于:具体步骤如下:
(1)先将鸭肉漂洗干净后入沸水氽一下即捞起;
(2)将灵芝、竹叶、薄荷、葡萄籽、金银花加水烧开后,小火煮10-20分钟,加入鸭肉,接着煮至七成熟,将鸭肉捞出晾凉备用,将鸭肉汤捞去杂质备用;
(3)将鸭肉切片后备用;
(4)将鸭肉汤倒入锅中,将牛奶、八角、香叶、生姜、酸梅汁下锅,烧4-6分钟后,加入盐、蜂蜜,待盐、蜂蜜溶化后,放入鸭肉片,不断搅动均匀,炒至锅内肉汁全部收干,起锅将鸭肉片摊开晾5-6小时;
(5)在晾干后的鸭肉的上下两面各刷一层植物油,然后放入烘箱中烘至鸭肉含水率为7-9%即可。
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CN104172239A (zh) * | 2014-07-18 | 2014-12-03 | 高伟 | 一种葡萄籽抗氧化保健鸭肉干 |
CN107691979A (zh) * | 2017-11-16 | 2018-02-16 | 桂林市安琪玫瑰农业发展有限公司 | 一种鸭肉干的加工方法 |
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CN104172239A (zh) * | 2014-07-18 | 2014-12-03 | 高伟 | 一种葡萄籽抗氧化保健鸭肉干 |
CN107691979A (zh) * | 2017-11-16 | 2018-02-16 | 桂林市安琪玫瑰农业发展有限公司 | 一种鸭肉干的加工方法 |
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