CN110537677A - 一种锡纸碳烤乳鸽的制作配方及制作方法 - Google Patents
一种锡纸碳烤乳鸽的制作配方及制作方法 Download PDFInfo
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种锡纸碳烤乳鸽的制作配方及制作方法,解决的问题是目前市面上烤乳鸽温度衬参差不齐,且鸽子不分大小,导致做出来的鸽子味道差别大。本发明包括以下重量的原料:乳鸽一只、盐3~10克、味精2~6克、鸡精2~6克、一品鲜1.5~6克、牛肉粉1.5~6克、鸡肉粉1.5~6克、石桥大酱2~6克、鲜味宝0.5~2克、韩松香粉0.5~2克、放葱2~6克、花椒0.5~2克、大料0.5~2克。本发明采用尽可能少的调料,即保留了鸽子的原有味道,同时防止鸽子营养成分的流失。
Description
技术领域
本发明涉及食品领域,具体涉及一种锡纸碳烤乳鸽的制作配方及制作方法。
背景技术
鸽子亦称家鸽、鹁鸽。现在人们有意识的把鸽子作为家禽饲养。鸽子的营养价值极高,既是名贵的美味佳肴,又是高级滋补佳品。鸽肉的蛋白质含量高,鸽肉消化率也高,而脂肪含量较低,在兽禽动物肉食中最宜人类食用。此外,鸽肉所含的钙、铁、铜等元素及维生素A、B族维生素、维E等都比鸡、鱼、牛、羊肉含量高。鸽肉中还含有丰富的泛酸,对脱发、白发和未毛先衰等有很好的疗效。鸽肉性平、味甘、咸,归肝、肾经;具有滋肾益气、祛风解毒、补气虚、益精血、暖腰膝、利小便等作用。鸽肉可壮体补肾、生机活力、健脑补神,提高记忆力,降低血压,调整人体血糖,养颜美容,皮肤洁白细嫩,延年益寿。
鸽子的常见食法是碳烤,但是目前市面上烤乳鸽温度衬参差不齐,且鸽子不分大小,导致做出来的鸽子味道差别大,且烤制过程为敞开烤制,直接将鸽子与炭火接触,难以保留鸽子原有的味道,且火候和时间难以控制,容易烤焦或不熟。
发明内容
本发明解决的技术问题是目前市面上烤乳鸽温度衬参差不齐,且鸽子不分大小,导致做出来的鸽子味道差别大,提供一种口感好,最大限度保留鸽子原有味道的锡纸碳烤乳鸽的制作配方及制作方法。
为解决上述技术问题,本发明采用下述技术方案:一种锡纸碳烤乳鸽的制作配方,包括以下重量的原料:乳鸽一只、盐3~10克、味精2~6克、鸡精2~6克、一品鲜1.5~6克、牛肉粉1.5~6克、鸡肉粉1.5~6克、石桥大酱2~6克、鲜味宝0.5~2克、韩松香粉0.5~2克、放葱2~6克、花椒0.5~2克、大料0.5~2克。本发明的一品鲜酱油为佛山市海天调味食品有限公司的一品鲜酱油,鲜味宝为太太乐鲜味宝。石桥大酱辽宁石桥调味品股份公司生产的东北特色酱,韩松香粉沈阳市于洪区韩松朝鲜族食品厂生产的韩松香粉,主要起提味作用。
所述的乳鸽为月龄三个月的乳鸽。
包括以下重量的原料:乳鸽一只、盐6克、味精4克、鸡精4克、一品鲜4克、牛肉粉4克、鸡肉粉5克、石桥大酱4克、鲜味宝1克、韩松香粉1克、放葱4克、花椒1克、大料1克。
一种锡纸碳烤乳鸽的制作方法,包括以下步骤:①选取月龄三个月的乳鸽一只,去毛取出内脏,清洗干净;②向步骤①的乳鸽上撒盐3~10克、味精2~6克、鸡精2~6克、一品鲜1.5~6克、牛肉粉1.5~6克、鸡肉粉1.5~6克、石桥大酱2~6克、鲜味宝0.5~2克、韩松香粉0.5~2克、放葱2~6克、花椒0.5~2克、大料0.5~2克,然后将乳鸽放入锡纸袋中,并将锡纸袋叠好封口,放入碳火烤18~20分钟。
所述将装有乳鸽的锡纸袋放入碳火烤时,碳烤温度为330度。
本发明采用锡纸包裹乳鸽后进行碳烤的方式制作碳烤乳鸽,能够让乳鸽的味道更加的集中,味道也会更加鲜美;最佳碳烤温度330度,烤18分钟,使其乳鸽外焦里嫩,充分的保留了鸽子原有的鲜美味道。相比于其他烤鸽子,本发明采用尽可能少的调料,即保留了鸽子的原有味道,同时防止鸽子营养成分的流失。锡纸打开后,乳鸽味道鲜嫩飘香,食用起来原汁原味。
具体实施方式
下面对本发明实施例中的技术方案进行清楚、完整地描述,显然,所描述的实施例仅仅是本发明一部分实施例,而不是全部的实施例。基于本发明中的实施例,本领域普通技术人员在没有付出创造性劳动前提下所获得的所有其他实施例,都属于本发明保护的范围。
实施例1
一种锡纸碳烤乳鸽的制作配方,包括以下重量的原料:月龄三个月的乳鸽一只、盐6克、味精4克、鸡精4克、一品鲜4克、牛肉粉4克、鸡肉粉5克、石桥大酱4克、鲜味宝1克、韩松香粉1克、放葱4克、花椒1克、大料1克。
一种锡纸碳烤乳鸽的制作方法,包括以下步骤:①选取月龄三个月的乳鸽一只,去毛取出内脏,清洗干净;②向步骤①的乳鸽上撒盐6克、味精4克、鸡精4克、一品鲜4克、牛肉粉4克、鸡肉粉5克、石桥大酱4克、鲜味宝1克、韩松香粉1克、放葱4克、花椒1克、大料1克,然后将乳鸽放入锡纸袋中,并将锡纸袋叠好封口,放入碳火烤20分钟,碳烤温度为330度。
实施例2
一种锡纸碳烤乳鸽的制作配方,包括以下重量的原料:月龄三个月的乳鸽一只、盐10克、味精6克、鸡精6克、一品鲜6克、牛肉粉6克、鸡肉粉6克、石桥大酱6克、鲜味宝2克、韩松香粉2克、放葱6克、花椒2克、大料2克。
一种锡纸碳烤乳鸽的制作方法,包括以下步骤:①选取月龄三个月的乳鸽一只,去毛取出内脏,清洗干净;②向步骤①的乳鸽上撒盐10克、味精6克、鸡精6克、一品鲜6克、牛肉粉6克、鸡肉粉6克、石桥大酱6克、鲜味宝2克、韩松香粉2克、放葱6克、花椒2克、大料2克,然后将乳鸽放入锡纸袋中,并将锡纸袋叠好封口,放入碳火烤19分钟,碳烤温度为330度。
实施例3
一种锡纸碳烤乳鸽的制作配方,包括以下重量的原料:月龄三个月的乳鸽一只、盐3克、味精2克、鸡精2克、一品鲜1.5克、牛肉粉1.5克、鸡肉粉1.5克、石桥大酱2克、鲜味宝0.5克、韩松香粉0.5克、放葱2克、花椒0.5克、大料0.5克。
一种锡纸碳烤乳鸽的制作方法,包括以下步骤:①选取月龄三个月的乳鸽一只,去毛取出内脏,清洗干净;②向步骤①的乳鸽上撒盐3克、味精2克、鸡精2克、一品鲜1.5克、牛肉粉1.5克、鸡肉粉1.5克、石桥大酱2克、鲜味宝0.5克、韩松香粉0.5克、放葱2克、花椒0.5克、大料0.5克,然后将乳鸽放入锡纸袋中,并将锡纸袋叠好封口,放入碳火烤18分钟,碳烤温度为330度。
实施例4
一种锡纸碳烤乳鸽的制作配方,包括以下重量的原料:月龄三个月的乳鸽一只、盐7克、味精5克、鸡精5克、一品鲜4克、牛肉粉4克、鸡肉粉4克、石桥大酱5克、鲜味宝1.5克、韩松香粉1.5克、放葱4克、花椒1克、大料1克。
一种锡纸碳烤乳鸽的制作方法,包括以下步骤:①选取月龄三个月的乳鸽一只,去毛取出内脏,清洗干净;②向步骤①的乳鸽上撒盐7克、味精5克、鸡精5克、一品鲜4克、牛肉粉4克、鸡肉粉4克、石桥大酱5克、鲜味宝1.5克、韩松香粉1.5克、放葱4克、花椒1克、大料1克,然后将乳鸽放入锡纸袋中,并将锡纸袋叠好封口,放入碳火烤20分钟,碳烤温度为330度。
Claims (5)
1.一种锡纸碳烤乳鸽的制作配方,其特征在于包括以下重量的原料:乳鸽一只、盐3~10克、味精2~6克、鸡精2~6克、一品鲜1.5~6克、牛肉粉1.5~6克、鸡肉粉1.5~6克、石桥大酱2~6克、鲜味宝0.5~2克、韩松香粉0.5~2克、放葱2~6克、花椒0.5~2克、大料0.5~2克。
2.根据权利要求1所述的锡纸碳烤乳鸽的制作配方,其特征在于:所述的乳鸽为月龄三个月的乳鸽。
3.根据权利要求1所述的锡纸碳烤乳鸽的制作配方,其特征在于:包括以下重量的原料:乳鸽一只、盐6克、味精4克、鸡精4克、一品鲜4克、牛肉粉4克、鸡肉粉5克、石桥大酱4克、鲜味宝1克、韩松香粉1克、放葱4克、花椒1克、大料1克。
4.根据权利要求1-3任一项所述的锡纸碳烤乳鸽的制作方法,其特征在于:包括以下步骤:①选取月龄三个月的乳鸽一只,去毛取出内脏,清洗干净;②向步骤①的乳鸽上撒盐3~10克、味精2~6克、鸡精2~6克、一品鲜1.5~6克、牛肉粉1.5~6克、鸡肉粉1.5~6克、石桥大酱2~6克、鲜味宝0.5~2克、韩松香粉0.5~2克、放葱2~6克、花椒0.5~2克、大料0.5~2克,然后将乳鸽放入锡纸袋中,并将锡纸袋叠好封口,放入碳火烤18~20分钟。
5.根据权利要求4所述的锡纸碳烤乳鸽的制作方法,其特征在于:所述将装有乳鸽的锡纸袋放入碳火烤时,碳烤温度为330度。
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