CN109043357A - 一种保健猪内脏及其制作方法 - Google Patents
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Abstract
本发明一种保健猪内脏及其制作方法,属于食品加工技术领域,所要解决的技术问题是提供一种口感好并且具备保健作用的猪内脏,采用的技术方案为:一种保健猪内脏,是由以下重量份配比原料制成:猪内脏1000‑1500份,黄芪20‑30份,竹荪10‑15份,枸杞15‑20份,附子5‑10份,桂圆5‑10份,鸡内金4‑8份,大枣4‑8份,山药4‑8份,茯苓4‑8份,大茴香10‑15份,小茴香10‑15份,陈皮4‑8份,白芷4‑8份,草寇4‑8份,草果4‑8份,荜拨4‑8份,山奈4‑8份,砂仁4‑8份,桂皮4‑8份,良姜5‑10份,肉蔻4‑8份,花椒4‑8份,味精4‑8份,食盐10‑15份。
Description
技术领域
本发明一种保健猪内脏及其制作方法,属于食品加工技术领域。
背景技术
随着社会的发展,人们的生活压力逐渐增大,很多人出现了亚健康状态,有的去医院接受治疗,西医找不到合适的方法,利用中医阴阳平衡的理论一般以阴虚、阳虚的法则来辩证施治,但是中药的服用很不方便,市场上出现了很多的保健食品,从心理上消费者认为是在吃药,且口感太差,近年来,出现了滋补的菜肴,在制作过程中加入了一定量的中草药,但效果不错,现有的肉食大多都是传统的种类,只能满足人们的口感,能做到药食同源,消除人体亚健康,改善人体疲劳的寥寥无几。
猪的内脏器官,猪肝营养丰富,富含维生素A和微量元素铁、锌、铜,具有理想的补血功效,是人们喜食的一种肉制品。但由于猪肝原料特殊,味甘、苦,且猪肝肝身粗糙较硬,常有血水渗出,有腥味,因此目前常规制作方法很难使猪肝产品完全入味 , 口感粗糙、风味欠佳,质量较差,且产品形式单一。
猪大肠是用于输送和消化食物的,有很强的韧性,并不象猪肚那样厚,还有适量的脂肪,猪大肠也叫肥肠,是一种常见的猪内脏副食品。猪大肠性寒,味甘,有润肠,去下焦风热,止小便频数的作用。猪大肠非常美味但难以清洗干净,现有吃法常见的有卤制和红烧。以卤制为例,现有卤制猪大肠口味参差不齐,其制备方法不够理想,为了给消费者提供干净、安全和美味兼顾的猪大肠是做卤菜人的一直追求。
发明内容
本发明解决的技术问题在于提供一种保健猪内脏及其制作方法,提供一种口感好、风味佳、营养丰富,并且具备保健作用的猪内脏。
为了解决上述技术问题,本发明所采用的技术方案为:一种保健猪内脏,是由以下重量份配比的原料制成:猪内脏1000-1500份,黄芪20-30份,竹荪10-15份,枸杞15-20份,附子5-10份,桂圆5-10份,鸡内金4-8份,大枣4-8份,山药4-8份,茯苓4-8份,大茴香10-15份,小茴香10-15份,陈皮4-8份,白芷4-8份,草寇4-8份,草果4-8份,荜拨4-8份,山奈4-8份,砂仁4-8份,桂皮4-8份,良姜5-10份,肉蔻4-8份,花椒4-8份,味精4-8份,食盐10-15份。
所述的一种保健猪内脏的制作方法,包括以下步骤:
①清洗:将猪内脏洗净,放入麦芽水浸泡2个小时,去除残血和腥臊味,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏3-5小时;
②药液浸泡:将上述重量份的黄芪,竹荪,枸杞,附子,桂圆,鸡内金,大枣,山药,茯苓,粉碎至20~40目,加少量白酒文火翻炒至干,加入100-150倍体积的水搅拌,中火煮沸10~15分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的猪内脏放入中药液中,加入1-2份食盐,浸泡13个小时;
③调制卤汤:干净锅烧热,将30重量份水烧开,按照上述重量份比例加入生姜、大葱、大茴香、小茴香、陈皮、白芷、草寇、草果、荜拨、山奈、砂仁、桂皮、良姜、肉蔻、花椒、味精、剩余食盐、生抽、老抽,加入5重量份猪骨,继续煮沸3h,放入0.4重量份料酒,0.2重量份白酒,烧开,熬成卤汤;
④卤制:将上述步骤②处理好的猪内脏放入上述步骤③制作的卤汤中,烧开15min,停火焖12h;即得保健猪内脏。
所述猪内脏包括猪肝,猪大肠和小肠。
所述猪内脏洗净,包括猪肝清洗;猪大肠、小肠清洗,猪大肠外翻过来在温水下反复揉搓,冲洗干净。
所用药材功效如下:
黄芪:性微温,味甘,归脾、肺经。能补一身之气,益卫固表,补气升阳,托毒生肌,利水消肿。主要用于气虚乏力、食少便溏,中气下陷。
竹荪:味甘、微苦,性凉。归肺、肝经。补气养阴,润肺止咳,清热利湿。用于肺虚热咳,喉炎,痢疾,白带,高血压病,高血脂症。也用于抗肿瘤的辅助治疗,一般作营养食品。
枸杞:甘,平。归肝、肾经。养肝,滋肾,润肺,免疫调节, 保护生殖系统,增强造血功能。
附子:味辛、甘,性热;有毒;归心、脾、肾经;回阳救逆、补火助阳,散寒止痛。治阴盛格阳,大汗亡阳,吐利厥逆,心腹冷痛,脾泄冷痢,脚气水肿小儿慢惊,风寒湿痹,踒躄拘挛,阳萎宫冷,阴疽疮漏及一切沉寒痼冷之疾。
桂圆:味甘,性温。归心、脾经。补益心脾,养血安神。用于气血不足,心悸怔忡,健忘失眠,血虚萎黄。
鸡内金:性甘,平;归脾、胃、小肠、膀胱经;健胃消食,涩精止遗,通淋化石;用于食积不消,呕吐泻痢,小儿疳积,遗尿,遗精,石淋涩痛,胆胀胁痛。
大枣:味甘、性温,能补中益气、养血生津;能够提高体内血清白蛋白含量,具有保肝养肝的作用。
山药:甘、平、无毒。归脾、肺、肾经。具有健脾补肺、益胃补肾、固肾益精、聪耳明目、助五脏、强筋骨、长志安神、延年益寿的功效。
茯苓: 味甘、淡,性平。归心、肺、脾、肾经。利水渗湿,健脾,宁心。用于水肿尿少,痰饮眩悸,脾虚食少,便溏泄泻,心神不安,惊悸失眠。
陈皮:味苦、辛,性温。归肺、脾经。理气健脾,燥湿化痰。主要用于脘腹胀满,食少吐泻,咳嗽痰多。
砂仁:味辛,性温。归脾、胃、肾经。芳香行散,降中有升。行气调中,和胃,醒脾。治腹痛痞胀,胃呆食滞,噎膈呕吐,寒泻冷痢,妊娠胎动。
白芷:性味辛,温。归胃、大肠、肺经。散风除湿,通窍止痛。用于祛风,燥湿,消肿,止痛。治头痛,眉棱骨痛,齿痛,鼻渊,寒湿腹痛,肠风痔漏,赤白带下,痈疽疮疡,皮肤燥痒,疥癣。
如上所述,本发明与现有技术相比具有的有益效果是:本发明保健猪内脏,首先清洗特别干净,到位,防止异味产生,充分利用猪内脏的营养价值,加入了黄芪、竹荪等药食同源的中草药,起到了补气生津、清热利湿的作用;枸杞、桂圆、红枣活血造血、调节免疫;茯苓、山药、鸡内金、陈皮利水燥湿、理气健脾;同时又加入了大茴香、小茴香、陈皮、白芷、草寇、草果、荜拨、山奈、砂仁、桂皮、良姜、肉蔻、花椒使其口感更加可口,同时也增强了健脾和胃的功效,所以食用本发明猪内脏,可以增强人体的消化功能,增强了补肾壮阳、补气养阴、活血益气、健脾补肾、强筋健骨的功效,具有增强人体免疫力,调节人体阴阳平衡,快速纠正亚健康状态的作用,做到营养丰富均衡,满足人们对食品色香味的食用追求和营养保健需求。
具体实施方式
以下结合具体实施例对本发明作进一步说明。
实施例1
一种保健猪内脏,是由以下重量份配比的原料制成:猪内脏1000份,黄芪20份,竹荪10份,枸杞15份,附子5份,桂圆5份,鸡内金4份,大枣4份,山药4份,茯苓4份,大茴香10份,小茴香10份,陈皮4份,白芷4份,草寇4份,草果4份,荜拨4份,山奈4份,砂仁4份,桂皮4份,良姜5份,肉蔻4份,花椒4份,味精4份,食盐10份。
一种保健猪内脏的制作方法,包括以下步骤:
①清洗:将猪内脏洗净,放入麦芽水浸泡2个小时,去除残血和腥臊味,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏5小时;
②药液浸泡:将上述重量份的黄芪,竹荪,枸杞,附子,桂圆,鸡内金,大枣,山药,茯苓,粉碎至20~40目,加少量白酒文火翻炒至干,加入150倍体积的水搅拌,中火煮沸10~15分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的猪内脏放入中药液中,加入1份食盐,浸泡13个小时;
③调制卤汤:干净锅烧热,将30重量份水烧开,按照上述重量份比例加入生姜、大葱、大茴香、小茴香、陈皮、白芷、草寇、草果、荜拨、山奈、砂仁、桂皮、良姜、肉蔻、花椒、味精、剩余食盐、生抽、老抽,加入5重量份猪骨,继续煮沸3h,放入0.4重量份料酒,0.2重量份白酒,烧开,熬成卤汤;
④卤制:将上述步骤②处理好的猪内脏放入上述步骤③制作的卤汤中,烧开15min,停火焖12h;即得保健猪内脏。
实施例2
一种保健猪内脏,是由以下重量份配比的原料制成:猪内脏1100份,黄芪22份,竹荪11份,枸杞16份,附子6份,桂圆6份,鸡内金5份,大枣5份,山药5份,茯苓5份,大茴香11份,小茴香11份,陈皮5份,白芷5份,草寇5份,草果5份,荜拨5份,山奈5份,砂仁5份,桂皮5份,良姜6份,肉蔻5份,花椒5份,味精5份,食盐11份。
一种保健猪内脏的制作方法,包括以下步骤:
①清洗:将猪内脏洗净,放入麦芽水浸泡2个小时,去除残血和腥臊味,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏3小时;
②药液浸泡:将上述重量份的黄芪,竹荪,枸杞,附子,桂圆,鸡内金,大枣,山药,茯苓,粉碎至20~40目,加少量白酒文火翻炒至干,加入100倍体积的水搅拌,中火煮沸10~15分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的猪内脏放入中药液中,加入2份食盐,浸泡13个小时;
③调制卤汤:干净锅烧热,将30重量份水烧开,按照上述重量份比例加入生姜、大葱、大茴香、小茴香、陈皮、白芷、草寇、草果、荜拨、山奈、砂仁、桂皮、良姜、肉蔻、花椒、味精、剩余食盐、生抽、老抽,加入5重量份猪骨,继续煮沸3h,放入0.4重量份料酒,0.2重量份白酒,烧开,熬成卤汤;
④卤制:将上述步骤②处理好的猪内脏放入上述步骤③制作的卤汤中,烧开15min,停火焖12h;即得保健猪内脏。
实施例3
一种保健猪内脏,是由以下重量份配比的原料制成:猪内脏1200份,黄芪24份,竹荪12份,枸杞18份,附子8份,桂圆7份,鸡内金6份,大枣6份,山药6份,茯苓6份,大茴香12份,小茴香12份,陈皮6份,白芷6份,草寇6份,草果6份,荜拨6份,山奈6份,砂仁6份,桂皮6份,良姜7份,肉蔻6份,花椒6份,味精6份,食盐12份。
一种保健猪内脏的制作方法,包括以下步骤:
①清洗:将猪内脏洗净,放入麦芽水浸泡2个小时,去除残血和腥臊味,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏4小时;
②药液浸泡:将上述重量份的黄芪,竹荪,枸杞,附子,桂圆,鸡内金,大枣,山药,茯苓,粉碎至20~40目,加少量白酒文火翻炒至干,加入120倍体积的水搅拌,中火煮沸10~15分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的猪内脏放入中药液中,加入2份食盐,浸泡13个小时;
③调制卤汤:干净锅烧热,将30重量份水烧开,按照上述重量份比例加入生姜、大葱、大茴香、小茴香、陈皮、白芷、草寇、草果、荜拨、山奈、砂仁、桂皮、良姜、肉蔻、花椒、味精、剩余食盐、生抽、老抽,加入5重量份猪骨,继续煮沸3h,放入0.4重量份料酒,0.2重量份白酒,烧开,熬成卤汤;
④卤制:将上述步骤②处理好的猪内脏放入上述步骤③制作的卤汤中,烧开15min,停火焖12h;即得保健猪内脏。
实施例4
一种保健猪内脏,是由以下重量份配比的原料制成:猪内脏1300份,黄芪26份,竹荪13份,枸杞19份,附子9份,桂圆9份,鸡内金7份,大枣7份,山药7份,茯苓7份,大茴香13份,小茴香13份,陈皮7份,白芷7份,草寇7份,草果7份,荜拨7份,山奈7份,砂仁7份,桂皮7份,良姜9份,肉蔻7份,花椒7份,味精7份,食盐13份。
一种保健猪内脏的制作方法,包括以下步骤:
①清洗:将猪内脏洗净,放入麦芽水浸泡2个小时,去除残血和腥臊味,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏4小时;
②药液浸泡:将上述重量份的黄芪,竹荪,枸杞,附子,桂圆,鸡内金,大枣,山药,茯苓,粉碎至20~40目,加少量白酒文火翻炒至干,加入150倍体积的水搅拌,中火煮沸10~15分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的猪内脏放入中药液中,加入1份食盐,浸泡13个小时;
③调制卤汤:干净锅烧热,将30重量份水烧开,按照上述重量份比例加入生姜、大葱、大茴香、小茴香、陈皮、白芷、草寇、草果、荜拨、山奈、砂仁、桂皮、良姜、肉蔻、花椒、味精、剩余食盐、生抽、老抽,加入5重量份猪骨,继续煮沸3h,放入0.4重量份料酒,0.2重量份白酒,烧开,熬成卤汤;
④卤制:将上述步骤②处理好的猪内脏放入上述步骤③制作的卤汤中,烧开15min,停火焖12h;即得保健猪内脏。
实施例5
一种保健猪内脏,是由以下重量份配比的原料制成:猪内脏1500份,黄芪30份,竹荪15份,枸杞20份,附子10份,桂圆10份,鸡内金8份,大枣8份,山药8份,茯苓8份,大茴香15份,小茴香15份,陈皮8份,白芷8份,草寇8份,草果8份,荜拨8份,山奈8份,砂仁8份,桂皮8份,良姜10份,肉蔻8份,花椒8份,味精8份,食盐15份。
一种保健猪内脏的制作方法,包括以下步骤:
①清洗:将猪内脏洗净,放入麦芽水浸泡2个小时,去除残血和腥臊味,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏3小时;
②药液浸泡:将上述重量份的黄芪,竹荪,枸杞,附子,桂圆,鸡内金,大枣,山药,茯苓,粉碎至20~40目,加少量白酒文火翻炒至干,加入100倍体积的水搅拌,中火煮沸10~15分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的猪内脏放入中药液中,加入1份食盐,浸泡13个小时;
③调制卤汤:干净锅烧热,将30重量份水烧开,按照上述重量份比例加入生姜、大葱、大茴香、小茴香、陈皮、白芷、草寇、草果、荜拨、山奈、砂仁、桂皮、良姜、肉蔻、花椒、味精、剩余食盐、生抽、老抽,加入5重量份猪骨,继续煮沸3h,放入0.4重量份料酒,0.2重量份白酒,烧开,熬成卤汤;
④卤制:将上述步骤②处理好的猪内脏放入上述步骤③制作的卤汤中,烧开15min,停火焖12h;即得保健猪内脏。
本发明可用其他的不违背本发明的精神或主要特征的具体形式来概述。因此,无论从哪一点来看,本发明的上述实施方案都只能认为是对本发明的说明而不能限制发明,权利要求书指出了本发明的范围,而上述的说明并未指出本发明的范围,因此,在与本发明的权利要求书相当的含义和范围内的任何变化,都应认为是包括在权利要求书的范围内。
Claims (3)
1.一种保健猪内脏,其特征在于:是由以下重量份配比的原料制成:猪内脏1000-1500份,黄芪20-30份,竹荪10-15份,枸杞15-20份,附子5-10份,桂圆5-10份,鸡内金4-8份,大枣4-8份,山药4-8份,茯苓4-8份,大茴香10-15份,小茴香10-15份,陈皮4-8份,白芷4-8份,草寇4-8份,草果4-8份,荜拨4-8份,山奈4-8份,砂仁4-8份,桂皮4-8份,良姜5-10份,肉蔻4-8份,花椒4-8份,味精4-8份,食盐10-15份。
2.根据权利要求1所述的一种保健猪内脏,其特征在于:所述猪内脏包括猪肝,猪大肠和小肠。
3.一种权利要求1所述的保健猪内脏的制作方法,其特征在于,包括以下步骤:
①清洗:将猪内脏洗净,放入麦芽水浸泡2个小时,去除残血和腥臊味,沥干水,在开水中煮2-3分钟,撇去浮沫,取出用清水冲洗干净,放入冰箱中冷藏3-5小时;
②药液浸泡:将上述重量份的黄芪,竹荪,枸杞,附子,桂圆,鸡内金,大枣,山药,茯苓,粉碎至20~40目,加少量白酒文火翻炒至干,加入100-150倍体积的水搅拌,中火煮沸10~15分钟,再小火将汤汁浓缩至原体积的50~60%,液渣分离,得到中药液,将洗净的猪内脏放入中药液中,加入1-2份食盐,浸泡13个小时;
③调制卤汤:干净锅烧热,将30重量份水烧开,按照上述重量份比例加入生姜、大葱、大茴香、小茴香、陈皮、白芷、草寇、草果、荜拨、山奈、砂仁、桂皮、良姜、肉蔻、花椒、味精、剩余食盐、生抽、老抽,加入5重量份猪骨,继续煮沸3h,放入0.4重量份料酒,0.2重量份白酒,烧开,熬成卤汤;
④卤制:将上述步骤②处理好的猪内脏放入上述步骤③制作的卤汤中,烧开15min,停火焖12h;即得保健猪内脏。
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