CN108703348A - 一种八宝鸭用调味料及八宝鸭的制作方法 - Google Patents
一种八宝鸭用调味料及八宝鸭的制作方法 Download PDFInfo
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Abstract
本发明涉及一种八宝鸭用调味料,还涉及一种采用八宝鸭调味料制成八宝鸭的方法。本发明中涉及的八宝鸭用调味料,包括以下重量份数的原料:猪皮30‑40份、桂圆5‑10份、红枣5‑10份、香菇5‑8份、大蒜4‑7份、空心菜3‑5份、生姜6‑8份、茶树菇3‑5份、蜂蜜4‑6份;红枣、桂圆均去核处理。将上述原料中的猪皮、桂圆和红枣进行熬制处理,再混入香菇、空心菜、茶树菇粉和大蒜、生姜末,经过合理的配比制成了八宝鸭专用调味料,采用专门的制作方法制成八宝鸭,该八宝鸭色香味俱佳,具有滋补、美容养颜、延缓衰老的作用。
Description
技术领域
本发明涉及一种八宝鸭用调味料、还涉及一种八宝鸭,尤其涉及一种采用八宝鸭调味料制成八宝鸭的方法。
背景技术
八宝鸭与普通烤鸭的最大区别就是油而不腻,皮层酥脆、外焦里嫩、滋味鲜美,其具有营养不良调理、健脾开胃、滋阴、补虚等作用,广受食客的喜爱,目前八宝鸭的制作均是采用花椒、大料等,这些佐料均是在色香味上下功夫,谈不上美容养颜的作用。
发明内容
本发明的目的在于提供一种八宝鸭用调味料,以便制作出的八宝鸭口味鲜美,起到美容养颜、延缓衰老的功效,同时还提供了一种制作八宝鸭的方法。
本发明采用以下技术方案来实现上述技术目的:
本发明提供的一种八宝鸭用调味料,包括以下重量份数的原料:猪皮 30-40份、桂圆5-10份、红枣 5-10份、香菇 5-8份、大蒜 4-7份、空心菜 3-5份、生姜 6-8份、茶树菇 3-5份、蜂蜜 4-6份;红枣、桂圆均去核处理。
上述八宝鸭用调味料通过以下步骤制备而成:
(1)将生猪皮去毛清洗干净,放入沸水中煮3-5min 后捞出,冷却后去除表面油脂,得到洁净的猪皮,将洁净猪皮切成宽3-5cm的条状;
(2)将步骤(1)中的猪皮、料酒与水按照7-8:1:18-20的重量比加热到100℃煮25-30min,冷却至室温后将猪皮捞出,沥干水分;
(3)将步骤(2)中得到的猪皮与桂圆、红枣、水按照重量比:猪皮 30-40份、桂圆5-10份、红枣 5-10份、水 70-80份,进行熬制1h-1.5h,冷却至50-60℃,倒入搅碎机中匀浆,得到浆液;
(4)将香菇、空心菜、茶树菇分别在60-80°的条件下烘干,制成粉末待用;
(5)将大蒜、生姜搅碎;
(6)将步骤(4)和步骤(5)中的原料按照重量配比:香菇 5-8份、空心菜 3-5份、茶树菇3-5份、大蒜 4-7份、生姜 6-8份、蜂蜜 4-6份加入到步骤(3)中得到的匀浆中,混匀,冷却至凝固,密封包装即可。
优选地,八宝鸭用调味料,包括以下重量份的原料:猪皮 35份、桂圆 8份、红枣 8份、香菇 7份、大蒜 6份、空心菜 4份、生姜 7份、茶树菇 4份、蜂蜜 5份。
本发明所提供的八宝鸭的制作方法通过以下步骤制备而成:
(1)选取家用的鸭子一只,宰杀后冲洗干净沥干,分别用盐和酱油抹均匀,用蒜片擦遍整个鸭子,包括鸭子内腔,腌制1-2h,然后用生抽、蚝油涂抹整个鸭子,放置12-16h;
(2)沥干过夜浸泡的糯米备用;
(3)将权利要求1中的调味料的一半放在锅中加热熔化后,倒入步骤(2)中的糯米搅拌均匀;
(4)将步骤(3)中搅拌后的糯米放入到步骤(1)中的鸭子中缝好,包上锡纸,开水蒸制2-4h;
(5)将权利要求1中的调味料的另一半与食用油按照1:0.3-0.5的重量比例炒制3-5min,然后淋在步骤(4)中的鸭子上即可。
本发明中:猪皮中含有大量的胶原蛋白在烹调过程中可转化为明胶,明胶具有网状空间结构,它能结合许多水,增强细胞生理代谢,科学家发现,经常使用猪皮有延缓衰老的作用,因为猪皮中含有的大量胶原蛋白能减慢机体细胞老化;桂圆含有丰富的葡萄糖、蔗糖和蛋白质等,含铁量也比较高,可在提高热量、补充营养的同时促进血红蛋白再生,从而达到补血的效果,研究发现,龙眼肉除了对全身有补益作用外,对脑细胞特别有效,能增强记忆,消除疲劳;红枣营养丰富,含有丰富的营养物质和多种微量元素,红枣含有的维生素C比苹果、犁、葡萄、橘等水果均高,还含有维生素P、维生素A、B族维生素和黄酮类物质环磷酸腺苷、环磷酸鸟苷等,十分有益于人体健康,红枣还具有补脾、养血、安神、驻颜祛斑、健美丰肌等作用;香菇成分主要是香菇酸分解生成的香菇精,所以香菇是人们重要的食用、药用菌和调味品,香菇的水提取物对过氧化氢有清除作用,对体内的过氧化氢有一定的消除作用,因此香菇具有延缓衰老等作用;大蒜有浓烈的蒜辣气,味辛辣,可食用或供调味,亦可入药,具有温中健胃、消食理气的作用;
空心菜含有丰富的维生素A原、B族维生素、维生素C及烟酸和蛋白质、脂肪、磷、铁等,其维生素B1含量是番茄的8倍,空心菜具有促进肠蠕动、通便解毒、健美皮肤等功效;生姜是一种常用的菜肴配料,经常食用能保健强身,养生益寿;茶树菇含有人体所需的18种氨基酸,特别是含有人体所不能合成的8中氨基酸、葡聚糖、菌蛋白、碳水化合物等营养成分,还有丰富的B族维生素和多种矿物质元素,如铁、钾、锌、硒等元素都高于其它菌类,其味道鲜美、脆嫩可口,又具有较好的保健作用,是美味珍稀的食用菌之一,并且具有抗衰老、美容等作用;蜂蜜是一种营养丰富的食品,在本发明中还可以兼做调味之用。本发明是根据祖传的秘方再结合食客的反应进行的合理的调节,色香味俱佳,具有滋补、美容养颜、延缓衰老的作用。
具体实施方式
实施例1
一种八宝鸭用调味料通过以下步骤制备而成:
(1)将生猪皮去毛清洗干净,放入沸水中煮3min 后捞出,冷却后去除表面油脂,得到洁净的猪皮,将洁净猪皮切成宽3cm的条状;
(2)将步骤(1)中的猪皮、料酒与水按照7:1:18的重量比加热到100℃煮25min,冷却至室温后将猪皮捞出,沥干水分;
(3)将步骤(2)中得到的猪皮与桂圆、红枣、水按照重量比:猪皮 30份、桂圆5份、红枣 5份、水 70份,进行熬制1h,冷却至50℃,倒入搅碎机中匀浆,得到浆液;
(4)将香菇、空心菜、茶树菇分别在60°的条件下烘干,制成粉末待用;
(5)将大蒜、生姜搅碎;
(6)将步骤(4)和步骤(5)中的原料按照重量配比:香菇 5份、空心菜 3份、茶树菇 3份、大蒜 4份、生姜 6份、蜂蜜 4份加入到步骤(3)中得到的匀浆中,混匀,冷却至凝固,密封包装即可。
实施例2
一种八宝鸭用调味料通过以下步骤制备而成:
(1)将生猪皮去毛清洗干净,放入沸水中煮5min 后捞出,冷却后去除表面油脂,得到洁净的猪皮,将洁净猪皮切成宽5cm的条状;
(2)将步骤(1)中的猪皮、料酒与水按照8:1:20的重量比加热到100℃煮30min,冷却至室温后将猪皮捞出,沥干水分;
(3)将步骤(2)中得到的猪皮与桂圆、红枣、水按照重量比:猪皮 40份、桂圆10份、红枣10份、水 80份,进行熬制1.5h,冷却至60℃,倒入搅碎机中匀浆,得到浆液;
(4)将香菇、空心菜、茶树菇分别在80°的条件下烘干,制成粉末待用;
(5)将大蒜、生姜搅碎;
(6)将步骤(4)和步骤(5)中的原料按照重量配比:香菇 8份、空心菜 5份、茶树菇 5份、大蒜 7份、生姜 8份、蜂蜜 6份加入到步骤(3)中得到的匀浆中,混匀,冷却至凝固,密封包装即可。
实施例3
一种八宝鸭用调味料通过以下步骤制备而成:
(1)将生猪皮去毛清洗干净,放入沸水中煮4min 后捞出,冷却后去除表面油脂,得到洁净的猪皮,将洁净猪皮切成宽4cm的条状;
(2)将步骤(1)中的猪皮、料酒与水按照7.5:1:19的重量比加热到100℃煮30min,冷却至室温后将猪皮捞出,沥干水分;
(3)将步骤(2)中得到的猪皮与桂圆、红枣、水按照重量比:猪皮 35份、桂圆8份、红枣 8份、水 80份,进行熬制1.2h,冷却至55℃,倒入搅碎机中匀浆,得到浆液;
(4)将香菇、空心菜、茶树菇分别在70°的条件下烘干,制成粉末待用;
(5)将大蒜、生姜搅碎;
(6)将步骤(4)和步骤(5)中的原料按照重量配比:香菇 7份、空心菜 4份、茶树菇 4份、大蒜 6份、生姜 7份、蜂蜜 5份加入到步骤(3)中得到的匀浆中,混匀,冷却至凝固,密封包装即可。
实施例4
一种八宝鸭的制作方法,通过以下步骤制备而成:
(1)选取家用的鸭子一只,宰杀后冲洗干净沥干,分别用盐和酱油抹均匀,用蒜片擦遍整个鸭子,包括鸭子内腔,腌制1h,然后用生抽、蚝油涂抹整个鸭子,放置12h;
(2)沥干过夜浸泡的糯米备用;
(3)将权利要求1中的调味料的一半放在锅中加热熔化后,倒入步骤(2)中的糯米搅拌均匀;
(4)将步骤(3)中搅拌后的糯米放入到步骤(1)中的鸭子中缝好,包上锡纸,开水蒸制2h;
(5)将权利要求1中的调味料的另一半与食用油按照1:0.3的重量比例炒制3min,然后淋在步骤(4)中的鸭子上即可。
实施例5
一种八宝鸭的制作方法,通过以下步骤制备而成:
(1)选取家用的鸭子一只,宰杀后冲洗干净沥干,分别用盐和酱油抹均匀,用蒜片擦遍整个鸭子,包括鸭子内腔,腌制1.5h,然后用生抽、蚝油涂抹整个鸭子,放置14h;
(2)沥干过夜浸泡的糯米备用;
(3)将权利要求1中的调味料的一半放在锅中加热熔化后,倒入步骤(2)中的糯米搅拌均匀;
(4)将步骤(3)中搅拌后的糯米放入到步骤(1)中的鸭子中缝好,包上锡纸,开水蒸制3h;
(5)将权利要求1中的调味料的另一半与食用油按照1:0.4的重量比例炒制4min,然后淋在步骤(4)中的鸭子上即可。
实施例6
一种八宝鸭的制作方法,通过以下步骤制备而成:
(1)选取家用的鸭子一只,宰杀后冲洗干净沥干,分别用盐和酱油抹均匀,用蒜片擦遍整个鸭子,包括鸭子内腔,腌制2h,然后用生抽、蚝油涂抹整个鸭子,放置16h;
(2)沥干过夜浸泡的糯米备用;
(3)将权利要求1中的调味料的一半放在锅中加热熔化后,倒入步骤(2)中的糯米搅拌均匀;
(4)将步骤(3)中搅拌后的糯米放入到步骤(1)中的鸭子中缝好,包上锡纸,开水蒸制4h;
(5)将权利要求1中的调味料的另一半与食用油按照1:0.5的重量比例炒制5min,然后淋在步骤(4)中的鸭子上即可。
具体案例
湖北钟祥市的李某,开设了一家专门售卖上述八宝鸭的专卖店,店铺在第二年时营业额从第一年的10万增长到了40万,客户普遍反应口味鲜美。34岁的顾客刘某每周光顾食用一次,半年后感觉自己的皮肤问题如粗糙黯淡、皱纹、毛孔粗大等有明显好转。
湖北武汉市的王某,开设了一家专门售卖上述八宝鸭的专卖店,店铺在第二年时营业额从第一年的20万增长到了70万,客户普遍反映口味鲜美。40岁的顾客李某每周光顾食用一次,半年后感觉自己的皮肤问题如粗糙黯淡、皱纹、毛孔粗大等有明显好转。
湖北十堰市的李某,开设了一家专门售卖上述八宝鸭的专卖店,店铺在第二年时营业额从第一年的8万增长到了34万,客户普遍反映口味鲜美。
Claims (4)
1.一种八宝鸭用调味料,其特征在于,包括以下重量份数的原料:猪皮 30-40份、桂圆5-10份、红枣 5-10份、香菇 5-8份、大蒜 4-7份、空心菜 3-5份、生姜 6-8份、茶树菇 3-5份、蜂蜜 4-6份;红枣、桂圆均去核处理。
2.根据权利要求1所述的八宝鸭用调味料,其特征在于,通过以下步骤制备而成:
(1)将生猪皮去毛清洗干净,放入沸水中煮3-5min 后捞出,冷却后去除表面油脂,得到洁净的猪皮,将洁净猪皮切成宽3-5cm的条状;
(2)将步骤(1)中的猪皮、料酒与水按照7-8:1:18-20的重量比加热到100℃煮25-30min,冷却至室温后将猪皮捞出,沥干水分;
(3)将步骤(2)中得到的猪皮与桂圆、红枣、水按照重量比:猪皮 30-40份、桂圆5-10份、红枣 5-10份、水 70-80份,进行熬制1-1.5h,冷却至50-60℃,倒入搅碎机中匀浆,得到浆液;
(4)将香菇、空心菜、茶树菇分别在60-80°的条件下烘干,制成粉末待用;
(5)将大蒜、生姜搅碎;
(6)将步骤(4)和步骤(5)中的原料按照重量配比:香菇 5-8份、空心菜 3-5份、茶树菇3-5份、大蒜 4-7份、生姜 6-8份、蜂蜜 4-6份加入到步骤(3)中得到的匀浆中,混匀,冷却至凝固,密封包装即可。
3.根据权利要求1所述的八宝鸭用调味料,其特征在于,包括以下重量份的原料:猪皮35份、桂圆 8份、红枣 8份、香菇 7份、大蒜 6份、空心菜 4份、生姜 7份、茶树菇 4份、蜂蜜5份。
4.一种八宝鸭的制作方法,其特征在于,通过以下步骤制备而成:
(1)选取家用的鸭子一只,宰杀后冲洗干净沥干,分别用盐和酱油抹均匀,用蒜片擦遍整个鸭子,包括鸭子内腔,腌制1-2h,然后用生抽、蚝油涂抹整个鸭子,放置12-16h;
(2)沥干过夜浸泡的糯米备用;
(3)将权利要求1中的调味料的一半放在锅中加热熔化后,倒入步骤(2)中的糯米搅拌均匀;
(4)将步骤(3)中搅拌后的糯米放入到步骤(1)中的鸭子中缝好,包上锡纸,开水蒸制2-4h;
(5)将权利要求1中的调味料的另一半与食用油按照1:0.3-0.5的重量比例炒制3-5min,然后淋在步骤(4)中的鸭子上即可。
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