CN113974090A - 一种新颖的口味鸭、鸡、鹅及其制备方法 - Google Patents
一种新颖的口味鸭、鸡、鹅及其制备方法 Download PDFInfo
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Abstract
本发明涉及肉食品加工技术领域,具体涉及一种新颖的口味鸭、鸡、鹅及其制备方法:包含有100‑200重量份的禽类肉、10‑20重量份的蜂蜜、20‑50重量份的米醋、10‑20重量份的香油、10‑20重量份的白糖、50‑150重量份的方瓜和15‑25重量份的调味料。本发明在配料加入的蜂蜜和方瓜能增强体质、抗感冒和咳嗽,并且使用了蒸煮的方式烹制,防止了肉类和瓜分中的水分流失,使得肉类制作完成后更加软糯,更加适合小孩和老人实用,同时,蒸煮时能避免蜂蜜中的微量元素和活性物质被高温加热后遭到破坏,极大地提升了菜肴的营养价值,使用了稀释淀粉包裹肉类表面,加热后的淀粉成糊,有利于酱料粘接在肉类表面,提升肉类的口味,还能锁住肉类水分,避免肉类熟制后出现干柴的情况。
Description
技术领域
本发明涉及肉食品加工技术领域,具体涉及一种新颖的口味鸭、鸡、鹅及其制备方法。
背景技术
鸡、鸭、鹅三种禽类制作的菜肴,广泛到我国百姓欢迎,因此,在各个不同地区、不同民族中出现了各式各样的鸡、鸭、鹅相关菜肴。
中国专利申请号为CN 100553490C,公开了美味鲜蚝炒鸡、鸭、鹅的制作方法,主料是肉食白条鸡,鸭或鹅,鲜蚝,将整鸡开膛去内脏、放入食盐、蜂蜜和水淹浸40分钟;将辅料黄豆、干海米、花生、芝麻粉碎成末;将鸡控净水分、切小块,鲜蚝切小块,将炒锅烧温,用温火炒鸡块至肉变色,加入鲜蚝块、粉末辅料炒出香味加入葱丝、甜菊糖甙、八角粉、淀粉,略炒至淀粉挂糊,即可出锅。制作时没用外加油,将禽肉本身的油脂炒出来,肉皮薄而酥脆,肉嫩骨软,食之不腻;口味偏甜,热量并不增加,蜂蜜中的微量元素及活性物质浸泡在肉中,在70-80℃温火中仍能保持原状,鲜蚝也是禁忌高温加工,这样温火翻炒,使辅料香气弥漫、互补,豆香气、甜味更突出蚝和肉的鲜美,是一种令人涎欲的健康美食。但是在实际食用过程中,对于海鲜过敏的人群无法食用,鲜蚝属寒,小孩也不能多食,对于血压较高的老人,会引起老人血脂异常及血尿酸升高,加重老人动脉粥样硬化,出现高血压的并发症,目前市面上,很少有适合小孩子和老年人食用的鸡、鸭、鹅的做法,并且日常生活中大部分的鸡、鸭、鹅的做法和使用到的调料单一,使得制作出的口味雷同,较为单一。
发明内容
针对现有技术所存在的上述缺点,本发明在于提供一种新颖的口味鸭、鸡、鹅及其制备方法,本发明在配料加入的蜂蜜和方瓜能增强体质、抗感冒和咳嗽,并且使用了蒸煮的方式烹制,防止了肉类和瓜分中的水分流失,使得肉类制作完成后更加软糯,更加适合小孩和老人实用,同时,蒸煮时能避免蜂蜜中的微量元素和活性物质被高温加热后遭到破坏,极大地提升了菜肴的营养价值,使用了稀释淀粉包裹肉类表面,加热后的淀粉成糊,有利于酱料粘接在肉类表面,提升肉类的口味,还能锁住肉类水分,避免肉类熟制后出现干柴的情况。
为实现上述目的,本发明提供了如下技术方案:
一种新颖的口味鸭、鸡、鹅,包含有100-200重量份的禽类肉、 10-20重量份的蜂蜜、20-50重量份的米醋、10-20重量份的香油、10-20重量份的白糖、50-150重量份的方瓜和15-25重量份的调味料。
进一步的,所述禽类肉包括鸡肉、鸭肉和鹅肉中的任意一种或多种。
进一步的,所述调味料包括3-5重量份的食盐、5-10重量份的料酒、10-15重量份的姜丝和5-8重量份的生抽。
一种新颖的口味鸭、鸡、鹅的制备方法,包括以下步骤:
S1、预处理所述禽类肉;
S2、调制酱料;
S3、混合肉类与所述酱料,并放入方瓜;
S4、密封静置;
S5、蒸煮。
进一步的,在步骤S1中,所述禽类肉预处理步骤为:
S10、将所述禽类肉清洗干净;
S11、使用厨房纸将肉类表面水分吸干;
S12、加入食盐、料酒、姜丝和白糖混合搅拌均匀;
S13、加入香油密封静置备用。
进一步的,在步骤S2中,调制酱料的步骤为:
S20、将蜂蜜、米醋和生抽混合搅拌均匀,获得酱料半成品;
S21、在酱料半成品中加入少量稀释淀粉,搅拌均匀,获得所述酱料。
进一步的,在步骤S3中,混合肉类与所述酱料,并放入方瓜的步骤为:
S30、方瓜洗净后,切成5*3cm的方块;
S31、将方瓜放入开水中焯水0.5-1min;
S32、捞出方瓜放入冷水水中冷却1-3min;
S33、将酱料投入预处理后的禽类肉中,搅拌5-10min后,投入冷却后的方瓜,获得待成品。
进一步的,在步骤S4中,密封静置的步骤为:
S40、将所述待成品放入蒸盆中;
S41、盖上蒸盆密封盖,并使用锡箔纸包裹连接边缘。
进一步的,在步骤S5中,蒸煮的步骤为:
S50、将密封后的蒸盆放置于蒸笼中,大火煮开蒸0.5-1h;
S51、转小火蒸5-7h,完成蒸煮。
有益效果
采用本发明提供的技术方案,与已知的公有技术相比,具有如下有益效果:
本发明所制备的一种新颖的口味鸭、鸡、鹅,在配料加入的蜂蜜和方瓜能增强体质、抗感冒和咳嗽,并且使用了蒸煮的方式烹制,防止了肉类和瓜分中的水分流失,使得肉类制作完成后更加软糯,更加适合小孩和老人实用,同时,蒸煮时能避免蜂蜜中的微量元素和活性物质被高温加热后遭到破坏,极大地提升了菜肴的营养价值,使用了稀释淀粉包裹肉类表面,加热后的淀粉成糊,有利于酱料粘接在肉类表面,提升肉类的口味,还能锁住肉类水分,避免肉类熟制后出现干柴的情况。
附图说明
图1为本发明提出一种新颖的口味鸭、鸡、鹅的制备方法的流程图。
具体实施方式
为使本发明实施例的目的、技术方案和优点更加清楚,下面将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他实施例,都属于本发明保护的范围。
下面结合实施例对本发明作进一步的描述。
实施例1
一种新颖的口味鸭、鸡、鹅,包含有200重量份的禽类肉、20 重量份的蜂蜜、50重量份的米醋、20重量份的香油、20重量份的白糖、150重量份的方瓜和25重量份的调味料,禽类肉包括鸡肉、鸭肉和鹅肉中的任意一种或多种,调味料包括5重量份的食盐、10重量份的料酒、15重量份的姜丝和8重量份的生抽。
制作步骤:
步骤一、预处理禽类肉:
10)将禽类肉清洗干净;
11)使用厨房纸将肉类表面水分吸干;
12)加入食盐、料酒、姜丝和白糖混合搅拌均匀,料酒和姜丝去腥,食盐入味;
13)加入香油密封静置备用,油封短暂腌制,避免肉类氧化,保持肉的紧实度。
步骤二、调制酱料:
20)将蜂蜜、米醋和生抽混合搅拌均匀,获得酱料半成品,米醋提香,生抽上色;
21)在酱料半成品中加入少量稀释淀粉,搅拌均匀,获得酱料,稀释淀粉能将酱料更好的粘接在肉类表面。
步骤三、混合肉类与酱料,并放入方瓜:
30)方瓜洗净后,切成5*3cm的方块;
31)将方瓜放入开水中焯水1min;
32)捞出方瓜放入冷水水中冷却3min,冷却有利于减少营养的流失,还可以护色;
33)将酱料投入预处理后的禽类肉中,搅拌10min后,投入冷却后的方瓜,获得待成品。
步骤四、密封静置:
40)将待成品放入蒸盆中;
41)盖上蒸盆密封盖,并使用锡箔纸包裹连接边缘,避免水汽进入。
步骤五、蒸煮:
50)将密封后的蒸盆放置于蒸笼中,大火煮开蒸1h;
51)转小火蒸7h,完成蒸煮。
实施例2
本实施例所提供的一种新颖的口味鸭、鸡、鹅大致和实施例1相同,其主要区别在于:包含有100重量份的禽类肉、10重量份的蜂蜜、20重量份的米醋、10重量份的香油、10重量份的白糖、50重量份的方瓜、3重量份的食盐、5重量份的料酒、10重量份的姜丝和5 重量份的生抽。
实施例3
本实施例所提供的一种新颖的口味鸭、鸡、鹅大致和实施例1相同,其主要区别在于:包含有150重量份的禽类肉、15重量份的蜂蜜、30重量份的米醋、15重量份的香油、15重量份的白糖、100重量份的方瓜、4重量份的食盐、7重量份的料酒、12重量份的姜丝和 6重量份的生抽。
对比例1
本实施例所提供的一种新颖的口味鸭、鸡、鹅大致和实施例1相同,其主要区别在于:未加入蜂蜜。
对比例1
本实施例所提供的一种新颖的口味鸭、鸡、鹅大致和实施例1相同,其主要区别在于:未加入米醋。
对比例1
本实施例所提供的一种新颖的口味鸭、鸡、鹅大致和实施例1相同,其主要区别在于:未加入方瓜。
性能测试
取实施例1~3和对比例1~3所制的新颖的口味鸭、鸡、鹅,并对所制备出的新颖的口味鸭、鸡、鹅的主要技术指标进行多组人工评测并以1-10分进行评分,将获得的平均分结果记录于表1;
表1新颖的口味鸭、鸡、鹅食用检测表
通过分析上述表中的相关数据可知,通过本发明所制备的一种新颖的口味鸭、鸡、鹅,在配料加入的蜂蜜和方瓜能增强体质、抗感冒和咳嗽,并且使用了蒸煮的方式烹制,防止了肉类和瓜分中的水分流失,使得肉类制作完成后更加软糯,更加适合小孩和老人实用,同时,蒸煮时能避免蜂蜜中的微量元素和活性物质被高温加热后遭到破坏,极大地提升了菜肴的营养价值,使用了稀释淀粉包裹肉类表面,加热后的淀粉成糊,有利于酱料粘接在肉类表面,提升肉类的口味。
以上实施例仅用以说明本发明的技术方案,而非对其限制;尽管参照前述实施例对本发明进行了详细的说明,本领域的普通技术人员应当理解:其依然可以对前述各实施例所记载的技术方案进行修改,或者对其中部分技术特征进行等同替换;而这些修改或者替换,并不会使相应技术方案的本质脱离本发明各实施例技术方案的精神和范围。
Claims (9)
1.一种新颖的口味鸭、鸡、鹅,其特征在于,包含有100-200重量份的禽类肉、10-20重量份的蜂蜜、20-50重量份的米醋、10-20重量份的香油、10-20重量份的白糖、50-150重量份的方瓜和15-25重量份的调味料。
2.根据权利要求1所述的新颖的口味鸭、鸡、鹅,其特征在于,所述禽类肉包括鸡肉、鸭肉和鹅肉中的任意一种或多种。
3.根据权利要求1所述的新颖的口味鸭、鸡、鹅,其特征在于,所述调味料包括3-5重量份的食盐、5-10重量份的料酒、10-15重量份的姜丝和5-8重量份的生抽。
4.一种新颖的口味鸭、鸡、鹅的制备方法,其特征在于,使用了权利要求1-3中任一项所述的一种新颖的口味鸭、鸡、鹅,包括以下步骤:
S1、预处理所述禽类肉;
S2、调制酱料;
S3、混合肉类与所述酱料,并放入方瓜;
S4、密封静置;
S5、蒸煮。
5.根据权利要求4所述的新颖的口味鸭、鸡、鹅的制备方法,其特征在于,在步骤S1中,所述禽类肉预处理步骤为:
S10、将所述禽类肉清洗干净;
S11、使用厨房纸将肉类表面水分吸干;
S12、加入食盐、料酒、姜丝和白糖混合搅拌均匀;
S13、加入香油密封静置备用。
6.根据权利要求4所述的新颖的口味鸭、鸡、鹅的制备方法,其特征在于,在步骤S2中,调制酱料的步骤为:
S20、将蜂蜜、米醋和生抽混合搅拌均匀,获得酱料半成品;
S21、在酱料半成品中加入少量稀释淀粉,搅拌均匀,获得所述酱料。
7.根据权利要求4所述的新颖的口味鸭、鸡、鹅的制备方法,其特征在于,在步骤S3中,混合肉类与所述酱料,并放入方瓜的步骤为:
S30、方瓜洗净后,切成5*3cm的方块;
S31、将方瓜放入开水中焯水0.5-1min;
S32、捞出方瓜放入冷水水中冷却1-3min;
S33、将酱料投入预处理后的禽类肉中,搅拌5-10min后,投入冷却后的方瓜,获得待成品。
8.根据权利要求7所述的新颖的口味鸭、鸡、鹅的制备方法,其特征在于,在步骤S4中,密封静置的步骤为:
S40、将所述待成品放入蒸盆中;
S41、盖上蒸盆密封盖,并使用锡箔纸包裹连接边缘。
9.根据权利要求4所述的新颖的口味鸭、鸡、鹅的制备方法,其特征在于,在步骤S5中,蒸煮的步骤为:
S50、将密封后的蒸盆放置于蒸笼中,大火煮开蒸0.5-1h;
S51、转小火蒸5-7h,完成蒸煮。
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