CN109043363A - 一种清补凉炖老鸡的制备方法 - Google Patents
一种清补凉炖老鸡的制备方法 Download PDFInfo
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- 241000287828 Gallus gallus Species 0.000 title claims abstract description 24
- 235000013547 stew Nutrition 0.000 title claims abstract description 16
- 238000002360 preparation method Methods 0.000 title claims abstract description 10
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 18
- 241001412627 Adenophora liliifolia Species 0.000 claims abstract description 12
- 241000756943 Codonopsis Species 0.000 claims abstract description 12
- 235000013372 meat Nutrition 0.000 claims abstract description 12
- 210000002435 tendon Anatomy 0.000 claims abstract description 12
- 235000002722 Dioscorea batatas Nutrition 0.000 claims abstract description 11
- 235000006536 Dioscorea esculenta Nutrition 0.000 claims abstract description 11
- 240000001811 Dioscorea oppositifolia Species 0.000 claims abstract description 11
- 235000003416 Dioscorea oppositifolia Nutrition 0.000 claims abstract description 11
- 239000002994 raw material Substances 0.000 claims abstract description 3
- 238000009835 boiling Methods 0.000 claims description 12
- 238000013019 agitation Methods 0.000 claims description 5
- 238000005516 engineering process Methods 0.000 abstract description 3
- 235000013305 food Nutrition 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 238000005728 strengthening Methods 0.000 abstract description 3
- 239000000796 flavoring agent Substances 0.000 description 2
- 235000019634 flavors Nutrition 0.000 description 2
- 238000000034 method Methods 0.000 description 2
- 235000016709 nutrition Nutrition 0.000 description 2
- 230000035764 nutrition Effects 0.000 description 2
- 230000009286 beneficial effect Effects 0.000 description 1
- 230000035622 drinking Effects 0.000 description 1
- 239000003814 drug Substances 0.000 description 1
- 230000000694 effects Effects 0.000 description 1
- 235000008216 herbs Nutrition 0.000 description 1
- 230000010354 integration Effects 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 230000001681 protective effect Effects 0.000 description 1
- 239000000126 substance Substances 0.000 description 1
- 238000006467 substitution reaction Methods 0.000 description 1
- 210000005182 tip of the tongue Anatomy 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
-
- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Life Sciences & Earth Sciences (AREA)
- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
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- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明涉及食品加工技术领域，具体是指一种清补凉炖老鸡的制备方法，由以下重量的原料制成：老鸡60‑80克、猪腱肉25‑50克、北芪3‑6克、党参3‑6克、沙参3‑6克、淮山3‑6克、山泉水200‑300克。本发明的目的在于提供滋润养阴，健脾益气的一种清补凉炖老鸡的制备方法。
Description
技术领域
本发明涉及食品加工技术领域，具体是指一种清补凉炖老鸡的制备方法。
背景技术
老鸡因口感丰富，风味独特，成为人们日常生活中必不可少的一道菜肴，随着物质生活的日益提高，舌尖上的质变不仅在于口感好吃、越吃越好吃、越吃越想吃，更注重到既滋补保健又绿色环保的食品，营养丰富且营养均衡，药食亦美食的保健功能，因此提供一种清补凉炖老鸡的制备方法。
发明内容
以解决上述背景技术中提出的问题，本发明的目的在于提供滋润养阴，健脾益气的一种清补凉炖老鸡的制备方法。
为解决上述技术问题，本发明提供的技术方案为：一种清补凉炖老鸡的制备方法，由以下重量的原料制成：老鸡60-80克、猪腱肉25-50克、北芪3-6克、党参3-6克、沙参3-6克、淮山3-6克、山泉水200-300克。
作为改进，具体包括以下步骤：(1)按重量称取老鸡60-80克、猪腱肉25-50克、北芪3-6克、党参3-6克、沙参3-6克、淮山3-6克、山泉水200-300克；
(2)将步骤(1)中称取的老鸡切块洗净，放入冷水中煮至沸腾，煮沸过程中边搅动边撇除浮沫，焖15-30分钟后取出，洗净，然后捞起；
(3)将步骤(1)中称取的猪腱肉切块洗净，放入冷水中煮至沸腾，煮沸过程中边搅动边撇除浮沫，焖15-30分钟后取出，洗净，然后捞起；
(4)将步骤(1)中称取的北芪、党参、沙参、淮山分别洗净，捞起沥干水份；
(5)将步骤(2)中的老鸡、步骤(3)中的猪腱肉和步骤(4)中的北芪、党参、沙参、淮山一起放入炖盅，加入步骤(1)中的山泉水，炖盅隔水炖2小时即可完成出品。
本发明的有益效果是：本发明的清补凉炖老鸡清香爽口、鲜味四溢，其中添加的辅料具有滋润养阴，健脾益气的功效，诠释药食同源、形似药膳亦美食的保健功能。
具体实施方式
下面用具体实施例说明本发明，并不是对本发明的限制。
实施例一
按重量称取老鸡60克、猪腱肉25克、北芪3克、党参3克、沙参3克、淮山3克、山泉水200克；
将称取的老鸡切块洗净，放入冷水中煮至沸腾，煮沸过程中边搅动边撇除浮沫，焖15-30分钟后取出，洗净，然后捞起；
将称取的猪腱肉切块洗净，放入冷水中煮至沸腾，煮沸过程中边搅动边撇除浮沫，焖15-30分钟后取出，洗净，然后捞起；
将称取的北芪、党参、沙参、淮山分别洗净，捞起沥干水份；
将老鸡、猪腱肉、北芪、党参、沙参以及淮山一起放入炖盅，加入山泉水，炖盅隔水炖2小时即可完成出品。
以上所述，仅为本发明较佳的具体实施方式，但本发明的保护范围并不局限于此，任何熟悉本技术领域的技术人员在本发明揭露的技术范围内，根据本发明的技术方案及其发明构思加以等同替换或改变，都应涵盖在本发明的保护范围之内。
Claims (2)
1.一种清补凉炖老鸡的制备方法，其特征在于，由以下重量的原料制成：老鸡60-80克、猪腱肉25-50克、北芪3-6克、党参3-6克、沙参3-6克、淮山3-6克、山泉水200-300克。
2.根据权利要求1所述的一种清补凉炖老鸡的制备方法，其特征在于，具体包括以下步骤：(1)按重量称取老鸡60-80克、猪腱肉25-50克、北芪3-6克、党参3-6克、沙参3-6克、淮山3-6克、山泉水200-300克；
(2)将步骤(1)中称取的老鸡切块洗净，放入冷水中煮至沸腾，煮沸过程中边搅动边撇除浮沫，焖15-30分钟后取出，洗净，然后捞起；
(3)将步骤(1)中称取的猪腱肉切块洗净，放入冷水中煮至沸腾，煮沸过程中边搅动边撇除浮沫，焖15-30分钟后取出，洗净，然后捞起；
(4)将步骤(1)中称取的北芪、党参、沙参、淮山分别洗净，捞起沥干水份；
(5)将步骤(2)中的老鸡、步骤(3)中的猪腱肉和步骤(4)中的北芪、党参、沙参、淮山一起放入炖盅，加入步骤(1)中的山泉水，炖盅隔水炖2小时即可完成出品。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090652A (zh) * | 2009-12-11 | 2011-06-15 | 沈莉芳 | 神仙鸡及其制作方法 |
| CN105077406A (zh) * | 2015-09-24 | 2015-11-25 | 许明记 | 一种陈皮沙参鸡汤煲 |
| CN106174100A (zh) * | 2016-06-30 | 2016-12-07 | 柳州沪桂食品有限公司 | 一种药膳老鸭煲 |
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- 2018-08-20 CN CN201810949800.6A patent/CN109043363A/zh active Pending
Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN102090652A (zh) * | 2009-12-11 | 2011-06-15 | 沈莉芳 | 神仙鸡及其制作方法 |
| CN105077406A (zh) * | 2015-09-24 | 2015-11-25 | 许明记 | 一种陈皮沙参鸡汤煲 |
| CN106174100A (zh) * | 2016-06-30 | 2016-12-07 | 柳州沪桂食品有限公司 | 一种药膳老鸭煲 |
Non-Patent Citations (1)
| Title |
|---|
| 陈志田: "《精选简易电锅菜》", 30 April 2012, 湖南美术出版社 * |
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Application publication date: 20181221 |