CN111184187A - 一种健康蔬菜鸡肉饼及其制作方法 - Google Patents
一种健康蔬菜鸡肉饼及其制作方法 Download PDFInfo
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Abstract
本发明公开了一种健康蔬菜鸡肉饼及其制作方法,以重量份计,包括鸡肉15‑25份,淀粉30‑50份,胡萝卜7‑9份,青豆2‑4份,玉米粒4‑6份,西红柿3‑5份,猴头菇1‑3份,板栗2‑3份,山楂2‑4份,白砂糖1.5‑2.5份,植物油3‑5份,食用盐1‑3份,味精0.5‑1.5份,香辛料0.5‑1.5份,食品添加剂0.6‑1份,饮用水10‑16份。本发明方法制作的鸡肉饼兼顾色、香和味,其添加了大比例的蔬菜,并且加入了部分对身体有益的食用配料,营养均衡,食用健康。
Description
技术领域
本发明涉及鸡肉饼及其制作技术领域,特别涉及一种健康蔬菜鸡肉饼及其制作方法。
背景技术
随着生活水平的提高,人们对于饮食的选择也越来越多样,鸡肉饼是一种传统小吃,其主要材料是鸡肉和淀粉等,另可根据口味和需求进行其他配料的添加,其酥皮如水波纹,外酥内嫩,鲜香浓郁,皮薄馅嫩,香气扑鼻,令人百吃不厌。
鸡肉饼的制作也存在一定难度,其难以满足多方面需求,现有的鸡肉饼通常没有考虑到食用的营养搭配,不够健康,另外在满足外形的同时难以兼顾味道,在满足味道的同时又不具备观感体验,制作存在一定的局限性。
发明内容
本发明的主要目的在于提供一种健康蔬菜鸡肉饼及其制作方法,该种制作方法制作出的鸡肉饼营养健康,兼顾色香味,可以有效解决背景技术中的问题。
为实现上述目的,本发明采取的技术方案为:一种健康蔬菜鸡肉饼以重量份计,包括鸡肉15-25份,淀粉30-50份,胡萝卜7-9份,青豆2-4份,玉米粒4-6份,西红柿3-5份,猴头菇1-3份,板栗2-3份,山楂2-4份,白砂糖1.5-2.5份,植物油3-5份,食用盐1-3份,味精0.5-1.5份,香辛料0.5-1.5份,食品添加剂0.6-1份,饮用水10-16份。
优选的,按重量份计,包括鸡肉20份,淀粉40份,胡萝卜8份,青豆3份,玉米粒5份,西红柿4份,猴头菇2份,板栗2.5份,山楂3份,白砂糖2份,植物油4份,食用盐2份,味精1份,香辛料1份,食品添加剂0.8份,饮用水13份。
优选地,所述健康蔬菜鸡肉饼的制作包括如下步骤:
步骤一:将饮用水与淀粉进行混合搅拌,混合过程可为饮用水少量多次加入,一边掺水一边搅拌;
步骤二:依次加入鸡肉、胡萝卜、青豆、玉米粒、西红柿、猴头菇、板栗、山楂等配料,继续搅拌混合;
步骤三:继续加入白砂糖、食用盐和味精,最后加入香辛料和食品添加剂,搅拌混合完成后静置,静置时长为10-15min,得到半成品鸡肉饼;
步骤四:对上述半成品鸡肉饼进行切块擀制,使其大致呈直径为10-12cm,厚度为2-3cm的圆饼;
步骤五:对上述鸡肉饼进行煎制,煎制过程中需翻面,使两面均匀受热,同时于鸡肉饼两面刷上植物油,采用少量多次的刷油方式,鸡肉饼煎制时长约为8-12min;
步骤六:观察鸡肉饼的煎制状态,呈两面微黄即可,即完成该鸡肉饼的制作。
优选地,所述鸡肉选用鸡胸肉,该鸡胸肉的加工方法为:
对鸡胸肉进行洗净并切块,规格大小一致;
对上述鸡胸肉进行捶打,捶打时长为6-8min;
对上述捶打完成的鸡胸肉进行绞碎,然后得到所需鸡肉。
优选地,所述山楂的制作方法为:
对山楂进行洗净,清洗过程中加入少许食盐搅拌清洗;
对洗净山楂进行切开,并去核;
对上述去核山楂进行蒸煮,蒸煮温度为75℃-85℃,蒸煮时长为3-5min;
进行绞碎,然后得到所需山楂。
优选地,所述食品添加剂为山梨酸钾和脱氢酸钠的混合物。
本发明具有如下有益效果:
本发明制作方法制作的鸡肉饼口感上乘,制作简单,成本低,其荤素搭配合理,食用健康,适应各年龄层人群食用。
本发明制作方法制作的鸡肉饼额外添加了猴头菇,板栗和山楂等组分,食用后达到健脾养胃,安神抗癌,具有补充蛋白质,帮助消化等功效,适合长期食用。
当然,实施本发明的任一产品并不一定需要同时达到以上所述的所有优点。
具体实施方式
下面将对本实用发明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作出创造性劳动前提下所获得的所有其它实施例,都属于本发明保护的范围。
实施例1
一种健康蔬菜鸡肉饼,以重量份计,包括鸡肉15-25份,淀粉30-50份,胡萝卜7-9份,青豆2-4份,玉米粒4-6份,西红柿3-5份,猴头菇1-3份,板栗2-3份,山楂2-4份,白砂糖1.5-2.5份,植物油3-5份,食用盐1-3份,味精0.5-1.5份,香辛料0.5-1.5份,食品添加剂0.6-1份,饮用水10-16份。
其中,按重量份计,包括鸡肉20份,淀粉40份,胡萝卜8份,青豆3份,玉米粒5份,西红柿4份,猴头菇2份,板栗2.5份,山楂3份,白砂糖2份,植物油4份,食用盐2份,味精1份,香辛料1份,食品添加剂0.8份,饮用水13份。
其中,该健康蔬菜鸡肉饼的制作包括如下步骤:
步骤一:将饮用水与淀粉进行混合搅拌,混合过程可为饮用水少量多次加入,一边掺水一边搅拌,混合更为均匀,便于成型;
步骤二:依次加入鸡肉、胡萝卜、青豆、玉米粒、西红柿、猴头菇、板栗、山楂等配料,继续搅拌混合,该种配料能够提升鸡肉饼的食用健康效果,营养摄入更加均衡;
步骤三:继续加入白砂糖、食用盐和味精,最后加入香辛料和食品添加剂,搅拌混合完成后静置,静置时长为10-15min,得到半成品鸡肉饼,帮助对鸡肉饼进行调味,增加口感;
步骤四:对上述半成品鸡肉饼进行切块擀制,使其大致呈直径为10-12cm,厚度为2-3cm的圆饼,确定其形状;
步骤五:对上述鸡肉饼进行煎制,煎制过程中需翻面,使两面均匀受热,同时于鸡肉饼两面刷上植物油,采用少量多次的刷油方式,鸡肉饼煎制时长约为8-12min;
步骤六:观察鸡肉饼的煎制状态,呈两面微黄即可,即完成该鸡肉饼的制作。
其中,鸡肉选用鸡胸肉,该鸡胸肉的加工方法为:
对鸡胸肉进行洗净并切块,规格大小一致;
对上述鸡胸肉进行捶打,捶打时长为6-8min,使其肉质松散,便于成型,且减少熟制时间;
对上述捶打完成的鸡胸肉进行绞碎,然后得到所需鸡肉。
其中,山楂的制作方法为:
对山楂进行洗净,清洗过程中加入少许食盐搅拌清洗,形成一定的杀菌效果;
对洗净山楂进行切开,并去核,便于食用,不用在食用过程中去核,便利度增强;
对上述去核山楂进行蒸煮,蒸煮温度为75℃-85℃,蒸煮时长为3-5min,杀菌煮熟,便于后续的煎制;
进行绞碎,然后得到所需山楂。
其中,食品添加剂为山梨酸钾和脱氢酸钠的混合物。
实施例2
针对于本发明鸡肉饼的食用体验,选用本发明方法制作的鸡肉饼,优选地,按重量份计,取鸡肉20份,淀粉40份,胡萝卜8份,青豆3份,玉米粒5份,西红柿4份,猴头菇2份,板栗2.5份,山楂3份,白砂糖2份,植物油4份,食用盐2份,味精1份,香辛料1份,食品添加剂0.8份,饮用水13份,分别选用一份本发明鸡肉饼和三份市售普通鸡肉饼进行食用对比,其中本发明鸡肉饼表示为A组,市售普通鸡肉饼分别表示为对照1组,对照2组和对照3组,随机挑选40人对这四种鸡肉饼进行逐一食用品尝,然后分别对其形状,色泽以及味道进行评价,评价方式以打分数体现,其中满分为10分,体验越好则分数越高,情况如下表所示。
表一为4组鸡肉饼产品食用体验的得分情况:
由表一可知,本发明方法制作的鸡肉饼在形状上与大多市售鸡肉饼无异,但在色泽以及味道上较市售普通鸡肉饼具有较大优势,其得分均衡,受到大众的普遍认同。
在本说明书的描述中,参考术语“一个实施例”、“示例”、“具体示例”等的描述意指结合该实施例或示例描述的具体特征、结构、材料或者特点包含于本发明的至少一个实施例或示例中。在本说明书中,对上述术语的示意性表述不一定指的是相同的实施例或示例。而且,描述的具体特征、结构、材料或者特点可以在任何的一个或多个实施例或示例中以合适的方式结合。
以上公开的本发明优选实施例只是用于帮助阐述本发明。优选实施例并没有详尽叙述所有的细节,也不限制该发明仅为所述的具体实施方式。显然,根据本说明书的内容,可作很多的修改和变化。本说明书选取并具体描述这些实施例,是为了更好地解释本发明的原理和实际应用,从而使所属技术领域技术人员能很好地理解和利用本发明。本发明仅受权利要求书及其全部范围和等效物的限制。
Claims (6)
1.一种健康蔬菜鸡肉饼,其特征在于:以重量份计,包括鸡肉15-25份,淀粉30-50份,胡萝卜7-9份,青豆2-4份,玉米粒4-6份,西红柿3-5份,猴头菇1-3份,板栗2-3份,山楂2-4份,白砂糖1.5-2.5份,植物油3-5份,食用盐1-3份,味精0.5-1.5份,香辛料0.5-1.5份,食品添加剂0.6-1份,饮用水10-16份。
2.根据权利要求1所述的一种健康蔬菜鸡肉饼,其特征在于:按重量份计,包括鸡肉20份,淀粉40份,胡萝卜8份,青豆3份,玉米粒5份,西红柿4份,猴头菇2份,板栗2.5份,山楂3份,白砂糖2份,植物油4份,食用盐2份,味精1份,香辛料1份,食品添加剂0.8份,饮用水13份。
3.如权利要求1或2所述的一种健康蔬菜鸡肉饼的制作方法,其特征在于,包括如下步骤:
步骤一:将饮用水与淀粉进行混合搅拌,混合过程可为饮用水少量多次加入,一边掺水一边搅拌;
步骤二:依次加入鸡肉、胡萝卜、青豆、玉米粒、西红柿、猴头菇、板栗、山楂等配料,继续搅拌混合;
步骤三:继续加入白砂糖、食用盐和味精,最后加入香辛料和食品添加剂,搅拌混合完成后静置,静置时长为10-15min,得到半成品鸡肉饼;
步骤四:对上述半成品鸡肉饼进行切块擀制,使其大致呈直径为10-12cm,厚度为2-3cm的圆饼;
步骤五:对上述鸡肉饼进行煎制,煎制过程中需翻面,使两面均匀受热,同时于鸡肉饼两面刷上植物油,采用少量多次的刷油方式,鸡肉饼煎制时长约为8-12min;
步骤六:观察鸡肉饼的煎制状态,呈两面微黄即可,即完成该鸡肉饼的制作。
4.根据权利要求1-3任意一所述的一种健康蔬菜鸡肉饼的制作方法,其特征在于,所述鸡肉选用鸡胸肉,该鸡胸肉的加工方法为:
对鸡胸肉进行洗净并切块,规格大小一致;
对上述鸡胸肉进行捶打,捶打时长为6-8min;
对上述捶打完成的鸡胸肉进行绞碎,然后得到所需鸡肉。
5.根据权利要求1-3任意一所述的一种健康蔬菜鸡肉饼的制作方法,其特征在于,所述山楂的制作方法为:
对山楂进行洗净,清洗过程中加入少许食盐搅拌清洗;
对洗净山楂进行切开,并去核;
对上述去核山楂进行蒸煮,蒸煮温度为75℃-85℃,蒸煮时长为3-5min;
进行绞碎,然后得到所需山楂。
6.根据权利要求1-3任意一所述的一种健康蔬菜鸡肉饼的制作方法,其特征在于:所述食品添加剂为山梨酸钾和脱氢酸钠的混合物。
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CN114868882A (zh) * | 2022-06-09 | 2022-08-09 | 山东如厨清真食品有限公司 | 一种果蔬低温低脂即食牛排 |
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