CN110916057A - 保健养生扒鸡的加工方法 - Google Patents
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Abstract
保健养生扒鸡的加工方法，以养殖周期在1‑2年的优质活鸡为原料，采用清香开胃粉和保健性调味料，清香开胃料由香兰叶粉、艾青粉和糯米粉组成，将香兰叶和艾草加点水放料理机里打成泥，得到的草泥和糯米粉搅拌混合得到清香开胃粉，鸡肉熟烂后将即清香开胃粉均匀撒布在扒鸡表面，然后晾凉包装即可。本发明的保健鸡肉的加工工艺采用清香提高食欲的天然草粉结合中药保健调味料，不但满足了消费者对鸡肉在味觉上的需求，而且实现了鸡肉的保健功效，本发明使用的保健性调味料性平，具有风味独特、健脾养血、滋补肝肾和养心安神的功效，不但可以作为老幼病弱的进补食品，还适合普通人群。
Description
技术领域
本发明涉及肉制品加工技术领域，具体涉及一种保健养生扒鸡的加工方法。
背景技术
鸡肉含有维生素C、E等，蛋白质的含量比例较高，种类多，而且消化率高，很容易被人体吸收利用，有增强体力、强壮身体的作用，另外含有对人体生长发育有重要作用的磷脂类，是中国人膳食结构中脂肪和磷脂的重要来源之一。鸡肉对营养不良、畏寒怕冷、乏力疲劳、月经不调、贫血、虚弱等有很好的食疗作用。祖国医学认为，鸡肉有温中益气、补虚填精、健脾胃、活血脉、强筋骨的功效。
目前的鸡肉的加工工艺只能满足基本的调味功能，并不注重保健功能。目前市场上出现的药膳鸡基本都是向鸡肉中加入人参等温补中药材，虽然人参具备很强的保健功能，但是人参这味药有其用药的禁忌和温热的偏性，对于三高人群食用不当亦有害处，如阴虚阳亢、肺热痰壅、肝阳上升、头眩目赤以及一切火郁内实之症，均应忌用。因此研究出一种既具有保健功效又能适合大众食用的鸡肉加工工艺成为行业内一个重要的课题。
发明内容
本发明提供了一种保健养生扒鸡的加工方法，以解决现有技术存在的不具备保健功能以及食用人群受局限的问题。
本发明解决其技术问题所采用的技术方案是：
一种保健养生扒鸡的加工方法，以养殖周期在1-2年的优质活鸡为原料，采用清香开胃粉和保健性调味料，清香开胃料由香兰叶粉、艾青粉和糯米粉组成，香兰叶粉、艾青粉和糯米粉添加质量比例为2：1：3，将香兰叶和艾叶洗净，在开水里加点盐，将艾草和香兰叶焯水捞起，放入冷水中冷却，然后将香兰叶和艾草加点水放料理机里打成泥，得到的草泥和糯米粉搅拌混合得到清香开胃粉，保健性调味料包括罗汉果、龙眼肉、香椿树皮、山里红、荜茇、枸杞子、白豆蔻、川白芷、肉桂、陈皮、公丁香、草果、甘草、小辣椒、高良姜、草蔻、阳春砂仁、肉豆蔻、山奈、茴香、花椒、麦芽粉、食盐、白砂糖和鸡精，其中各组分使用的质量份比为：罗汉果25-60份、龙眼肉30-40份、香椿树皮20-25份、山里红50份、荜茇70份、枸杞子25份、白豆蔻20-25份、川白芷50-55份、肉桂40-45份、陈皮50-60份、公丁香40-50份、草果30-5份、甘草30-35份、小辣椒20-30份、高良姜30-35份、草蔻15-20份、阳春砂仁40-45份、肉豆蔻40-45份、山奈25-30份、茴香60-65份、花椒10-20份、麦芽粉15-20份、食盐若干、白砂糖若干和鸡精若干；将优质活鸡使用高温水杀菌，水温控制在150-160℃，然后向鸡肉中加入上述保健性调味料，蒸煮若干小时，熟烂后将即清香开胃粉均匀撒布在扒鸡表面，然后晾凉包装即可。
本发明方法使用的配方中：1、香兰叶是一种热带绿色植物，有一种十分独特的天然芳香味，能让食物增添清新、香甜的味道。2、艾草，具有天然清香，对好多病毒和细菌都有抑制和杀伤作用，并能散寒除湿，温经止血。3罗汉果：清热润肺、含丰富的维生素C，有抗衰老、抗癌及益肤美容作用，有降血脂及减肥作用。4、龙眼肉：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。5、香椿树皮：可除热，燥湿，涩肠，止血和杀虫。4、山里红：有开胃消食、化滞消积、活血化瘀，收敛止痢之功效。6、荜茇：温中散寒、下气止疼，可治反胃泛酸和肠鸣胆泻。7、枸杞子：滋补肝肾，益精明目。8、白豆蔻：味辛、性温，归肺、 脾、胃经，功效化湿，行气，温中，止呕。9、川白芷：祛风，燥湿，消肿，止痛。10、公丁香：温中、暖肾、降逆。11、甘草：补脾益气，清热解毒，祛痰止咳，缓急止痛。12、高良姜：温胃止呕，散寒止痛。13、阳春砂仁：健脾健胃和化湿。14、山奈：温中化湿，行气止痛。
本发明的保健鸡肉的加工工艺采用清香提高食欲的天然草粉结合中药保健调味料，不但满足了消费者对鸡肉在味觉上的需求，而且实现了鸡肉的保健功效，本发明使用的保健性调味料性平，具有风味独特、健脾养血、滋补肝肾和养心安神的功效，不但可以作为老幼病弱的进补食品，还适合普通人群。
具体实施方式
例1
一种保健养生扒鸡的加工方法，以养殖周期在1-2年的优质活鸡为原料，采用清香开胃粉和保健性调味料，清香开胃料由香兰叶粉、艾青粉和糯米粉组成，香兰叶粉、艾青粉和糯米粉添加质量比例为2：1：3，将香兰叶和艾叶洗净，在开水里加点盐，将艾草和香兰叶焯水捞起，放入冷水中冷却，然后将香兰叶和艾草加点水放料理机里打成泥，得到的草泥和糯米粉搅拌混合得到清香开胃粉，保健性调味料由罗汉果、龙眼肉、香椿树皮、山里红、荜茇、枸杞子、白豆蔻、川白芷、肉桂、陈皮、公丁香、草果、甘草、小辣椒、高良姜、草蔻、阳春砂仁、肉豆蔻、山奈、茴香、花椒、麦芽粉、食盐、白砂糖和鸡精，其中各组分使用的质量份比为：罗汉果25~60份、龙眼肉30~40份、香椿树皮20~25份、山里红50份、荜茇70份、枸杞子25份、白豆蔻20~25份、川白芷50~55份、肉桂40~45份、陈皮50~60份、公丁香40~50份、草果30~35份、甘草30~35份、小辣椒20~30份、高良姜30~35份、草蔻15~20份、阳春砂仁40~45份、肉豆蔻40~45份、山奈25~30份、茴香60~65份、花椒10~20份、麦芽粉15~20份、食盐若干、白砂糖若干和鸡精若干；将优质活鸡使用高温水杀菌，水温控制在150~160℃，然后向鸡肉中加入上述保健性调味料，蒸煮若干小时，熟烂后将即清香开胃粉均匀撒布在扒鸡表面，然后晾凉包装即可。
例2
一种保健养生扒鸡的加工方法，以养殖周期在1-2年的优质活鸡为原料，采用清香开胃粉和保健性调味料，清香开胃料由香兰叶粉、艾青粉和糯米粉组成，香兰叶粉、艾青粉和糯米粉添加质量比例为2：1：3，将香兰叶和艾叶洗净，在开水里加点盐，将艾草和香兰叶焯水捞起，放入冷水中冷却，然后将香兰叶和艾草加点水放料理机里打成泥，得到的草泥和糯米粉搅拌混合得到清香开胃粉，保健性调味料由罗汉果、龙眼肉、香椿树皮、山里红、荜茇、枸杞子、白豆蔻、川白芷、肉桂、陈皮、公丁香、草果、甘草、小辣椒、高良姜、草蔻、阳春砂仁、肉豆蔻、山奈、茴香、花椒、麦芽粉、食盐、白砂糖和鸡精，其中各组分使用的质量份比为：罗汉果25~60份、龙眼肉30~40份、香椿树皮20~25份、山里红50份、荜茇70份、枸杞子25份、白豆蔻20~25份、川白芷50~55份、肉桂40~45份、陈皮50~60份、公丁香40~50份、草果30~35份、甘草30~35份、小辣椒20~30份、高良姜30~35份、草蔻15~20份、阳春砂仁40~45份、肉豆蔻40~45份、山奈25~30份、茴香60~65份、花椒10~20份、麦芽粉15~20份、食盐若干、白砂糖若干和鸡精若干；将优质活鸡使用高温水杀菌，水温控制在150~160℃，然后向鸡肉中加入上述保健性调味料，蒸煮若干小时，熟烂后将即清香开胃粉均匀撒布在扒鸡表面，然后晾凉包装即可。
Claims (1)
1.一种保健养生扒鸡的加工方法，其特征是以养殖周期在1-2年的优质活鸡为原料，采用清香开胃粉和保健性调味料，清香开胃料由香兰叶粉、艾青粉和糯米粉组成，香兰叶粉、艾青粉和糯米粉添加质量比例为2：1：3，将香兰叶和艾叶洗净，在开水里加点盐，将艾草和香兰叶焯水捞起，放入冷水中冷却，然后将香兰叶和艾草加点水放料理机里打成泥，得到的草泥和糯米粉搅拌混合得到清香开胃粉，保健性调味料包括罗汉果、龙眼肉、香椿树皮、山里红、荜茇、枸杞子、白豆蔻、川白芷、肉桂、陈皮、公丁香、草果、甘草、小辣椒、高良姜、草蔻、阳春砂仁、肉豆蔻、山奈、茴香、花椒、麦芽粉、食盐、白砂糖和鸡精，其中各组分使用的质量份比为：罗汉果25-60份、龙眼肉30-40份、香椿树皮20-25份、山里红50份、荜茇70份、枸杞子25份、白豆蔻20-25份、川白芷50-55份、肉桂40-45份、陈皮50-60份、公丁香40-50份、草果30-5份、甘草30-35份、小辣椒20-30份、高良姜30-35份、草蔻15-20份、阳春砂仁40-45份、肉豆蔻40-45份、山奈25-30份、茴香60-65份、花椒10-20份、麦芽粉15-20份、食盐若干、白砂糖若干和鸡精若干；将优质活鸡使用高温水杀菌，水温控制在150-160℃，然后向鸡肉中加入上述保健性调味料，蒸煮若干小时，熟烂后将即清香开胃粉均匀撒布在扒鸡表面，然后晾凉包装即可。
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