CN110353222A - 一种速食清鸡汤及其制备方法 - Google Patents
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Abstract
本发明提供了一种速食清鸡汤及其制备方法,每份按重量计:鸡肉750g,鸡腿400g,盐5g,3g鸡精,蛋清50g,生粉50g,南瓜30g,芋头30g,胡萝卜30g,黄芪2g,党参1.5g,当归1.5g,清水3500ml,色拉油1200g,经过加工,能够长期保存,开袋加热及时,食用方便,营养丰富。
Description
技术领域
本发明涉及食品加工领域,特别涉及一种速食清鸡汤及其制备方法。
背景技术
鸡肉滋味鲜美,蛋白质含量高,含有大量人体所需的微量元素,尤其是磷、铁、铜、锌元素的很好来源,用鸡肉煮汤是一道传统的汤菜,向来以美味著称,在煮鸡汤的过程中,鸡肉中的鲜味物质、微量元素、维生素、磷脂等会溶解到汤中,不仅好喝,还可以起到缓解感冒症状,提高人体免疫功能的作用,一般人群均可食用,老人、病人和体弱者更宜食用,中药很早就被用于烹饪,不但能增强菜肴的风味,而且不同的中药组合具有不同的治疗效果,有促进身体健康,治疗各种身体疾病的作用,但是中药与鸡汤的不合理搭配会降低中药的效力,同时,煮好的鸡汤在加入配菜后感官品质会变差,故需要一种中药处理,与鸡汤结合后,即要能满足特定的治疗效果,又要兼顾人们的口感要求,还要满足食用方便,适于大规模生产和运输。
发明内容
本发明提供的技术方案为:
一种速食清鸡汤,每份按重量计:鸡肉750g,鸡腿400g,盐5g,3g鸡精,蛋清50g,生粉50g,南瓜30g,芋头30g,胡萝卜30g,黄芪2g,党参1.5g,当归1.5g,清水3500ml,色拉油1200g。
一种速食清鸡汤的制备方法,其特征在于,包括如下步骤:
步骤1:将鸡肉切成3-4cm的块状,焯水去血沫冲净。
步骤2:将鸡腿肉去骨,切成1cm的方丁,放入一半盐、蛋清搅拌均匀,最后放入生粉拌匀。
步骤3:锅放色拉油烧至90℃,放入鸡腿丁划熟,捞出控油备用。
步骤4:将黄芪、党参和当归粉碎混合得到黄芪、党参和当归的超微粉混合物。
步骤5:取白钢汤桶一个,放入3500ml清水,放入切好的鸡肉块,放入黄芪、党参和当归的超微粉混合物,大火烧开去浮沫,去油,改小火慢慢熬煮3小时放入剩下的另一半精盐,鸡精,熬煮至汤颜色清澈无油散,且有淡淡的中草药香味。
步骤6:将熟制的鸡腿,南瓜丁,芋头丁,胡萝卜丁放入容器内,再放入调好的清鸡汤,密封好入蒸箱蒸2小时左右即可。
步骤7:将步骤6中蒸好的鸡汤经滤筛过滤去渣留汤,离心分油后,密封低温储存。
优选的是,所述滤筛设置有180目的不锈钢过滤网。
优选的是,所述步骤7中所得成品在-4℃保存。
优选的是,所述离心分油具体操作为将过滤后的汤液移至离心机,通过离心机,将油脂分离,分离后的油脂捞出去掉留汤。
优选的是,所述步骤4中粉碎过程为将预处理后的黄芪、党参和当归放入低温超音速气流能量粉碎机中进行粉碎处理,其中低温超音速气流能量粉碎机的工作状态如下:进料压力0.4-0.8mpa,喷嘴气流流速420-470m/s,物料撞击温度25-30℃,真空干燥压力0.4-0.6mpa,温度30℃;然后将粉碎后的黄芪、党参和当归粉过100-800目筛。
本发明的有益效果体现在以下几点:
1:将中药粉碎再蒸煮,使中药中的有效成分有效的扩散到汤里,增加汤的营养价值。
2:制作简单易行,适合大规模的推广应用。
3:利于封存,保质期长。
4:食用方便,加热即可。
5:利用鸡肉和鸡腿肉,制作过程中离心甩油,使鸡汤更清淡,更利于保存。
具体实施方式
下面对本发明做进一步的详细说明,以令本领域技术人员参照说明书文字能够据以实施。
实施例
一种速食清鸡汤,每份按重量计:鸡肉750g,鸡腿400g,盐5g,3g鸡精,蛋清50g,生粉50g,南瓜30g,芋头30g,胡萝卜30g,黄芪2g,党参1.5g,当归1.5g,清水3500ml,色拉油1200g。
一种速食清鸡汤的制备方法,其特征在于,包括如下步骤:
步骤1:将鸡肉切成3-4cm的块状,焯水去血沫冲净。
步骤2:将鸡腿肉去骨,切成1cm的方丁,放入一半盐、蛋清搅拌均匀,最后放入生粉拌匀。
步骤3:锅放色拉油烧至90℃,放入鸡腿丁划熟,捞出控油备用。
步骤4:将黄芪、党参和当归粉碎混合得到黄芪、党参和当归的超微粉混合物,粉碎过程为将预处理后的黄芪、党参和当归放入低温超音速气流能量粉碎机中进行粉碎处理,其中低温超音速气流能量粉碎机的工作状态如下:进料压力0.4-0.8mpa,喷嘴气流流速420-470m/s,物料撞击温度25-30℃,真空干燥压力0.4-0.6mpa,温度30℃;然后将粉碎后的黄芪、党参和当归粉过100-800目筛。
步骤5:取白钢汤桶一个,放入3500ml清水,放入切好的鸡肉块,放入黄芪、党参和当归的超微粉混合物,大火烧开去浮沫,去油,改小火慢慢熬煮3小时放入剩下的另一半精盐,鸡精,熬煮至汤颜色清澈无油散,且有淡淡的中草药香味。
步骤6:将熟制的鸡腿,南瓜丁,芋头丁,胡萝卜丁放入容器内,再放入调好的清鸡汤,密封好入蒸箱蒸2小时左右即可。
步骤7:将步骤6中蒸好的鸡汤经滤筛过滤去渣留汤,所述滤筛设置有180目的不锈钢过滤网,离心分油后,密封低温储存,在-4℃保存,所述离心分油具体操作为将过滤后的汤液移至离心机,通过离心机,将油脂分离,分离后的油脂捞出去掉留汤。
尽管本发明的实施方案已公开如上,但其并不仅仅限于说明书和实施方式中所列运用。它完全可以被适用于各种适合本发明的领域。对于熟悉本领域的人员而言,可容易地实现另外的修改,因此在不背离权利要求及等同范围所限定的一般概念下,本发明并不限于特定的细节。
Claims (6)
1.一种速食清鸡汤,其特征在于,每份按重量计:鸡肉750g,鸡腿400g,盐5g,3g鸡精,蛋清50g,生粉50g,南瓜30g,芋头30g,胡萝卜30g,黄芪2g,党参1.5g,当归1.5g,清水3500ml,色拉油1200g。
2.一种如权利要求1所述的速食清鸡汤的制备方法,其特征在于,包括如下步骤:
步骤1:将鸡肉切成3-4cm的块状,焯水去血沫冲净;
步骤2:将鸡腿肉去骨,切成1cm的方丁,放入一半盐、蛋清搅拌均匀,最后放入生粉拌匀;
步骤3:锅放色拉油烧至90℃,放入鸡腿丁划熟,捞出控油备用;
步骤4:将黄芪、党参和当归粉碎混合得到黄芪、党参和当归的超微粉混合物;
步骤5:取白钢汤桶一个,放入3500ml清水,放入切好的鸡肉块,放入黄芪、党参和当归的超微粉混合物,大火烧开去浮沫,去油,改小火慢慢熬煮3小时放入剩下的另一半精盐,鸡精,熬煮至汤颜色清澈无油散,且有淡淡的中草药香味;
步骤6:将熟制的鸡腿,南瓜丁,芋头丁,胡萝卜丁放入容器内,再放入调好的清鸡汤,密封好入蒸箱蒸2小时左右即可;
步骤7:将步骤6中蒸好的鸡汤经滤筛过滤去渣留汤,离心分油后,密封低温储存。
3.如权利要求2所述的一种速食清鸡汤的制备方法,其特征在于,所述滤筛设置有180目的不锈钢过滤网。
4.如权利要求2所述的一种速食清鸡汤的制备方法,其特征在于,所述步骤7中所得成品在-4℃保存。
5.如权利要求2所述的一种速食清鸡汤的制备方法,其特征在于,所述离心分油具体操作为将过滤后的汤液移至离心机,通过离心机,将油脂分离,分离后的油脂捞出去掉留汤。
6.如权利要求2所述的一种速食清鸡汤的制备方法,其特征在于,所述步骤4中粉碎过程为将预处理后的黄芪、党参和当归放入低温超音速气流能量粉碎机中进行粉碎处理,其中低温超音速气流能量粉碎机的工作状态如下:进料压力0.4-0.8mpa,喷嘴气流流速420-470m/s,物料撞击温度25-30℃,真空干燥压力0.4-0.6mpa,温度30℃;然后将粉碎后的黄芪、党参和当归粉过100-800目筛。
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