CN109549150A - 一种暖胃驱寒的猪肚鸡汤的制作方法 - Google Patents
一种暖胃驱寒的猪肚鸡汤的制作方法 Download PDFInfo
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Classifications
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/20—Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/50—Poultry products, e.g. poultry sausages
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
- A23L13/72—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor using additives, e.g. by injection of solutions
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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- A23L23/00—Soups; Sauces; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23L—FOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
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- A—HUMAN NECESSITIES
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- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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Abstract
本发明公开了一种猪肚鸡汤的方法，该方法包括：（1）准备原料；（2）将鸡和猪肚分别处理干净；（3）将处理干净的鸡焯水；（4）将鸡放入猪肚内，焯水；（5）炖煮。该制作方法原料主要有猪肚500‑1000；鸡500‑800；白胡椒10‑30；红枣5‑10；枸杞子10‑30；虫草花10‑30；白果10‑30；姜片1‑12；面粉100‑500；盐1‑30；白醋1‑60；白酒10‑60。本发明的制作方法营养丰富，有非常好的滋补作用，胃寒者最适宜，有很好的滋补、驱风、驱寒的作用，肾亏的人吃了减少夜多小便症状；燥热虚火夜梦多的人吃了，能够调整晚上睡眠，一年四季都适宜。具有补虚损、健脾胃的功效，适用于气血虚损、身体瘦弱者食用。具有行气、健脾、暖胃、养胃、散寒、止胃痛和排毒的功效。
Description
技术领域
本发明涉及一种暖胃驱寒的猪肚鸡汤的制作方法。
背景技术
一到秋冬季节，天气就变冷，这是正常的季节现象，而人体也会逐渐觉得寒冷，表现为手脚冰冷，寒颤发抖，甚至会出现脾胃受冷，四肢乏力等情况。所以，在冬天，气温下降，季度容易引起胃寒者的胃痛发作。在气温变冷的时候，人体机能反应下降，生理活动变弱，胃部功能也一样，消化及吸收功能减弱，容易造成人体营养不足，缺乏生气。所以，驱寒暖胃对秋冬季节维持身体生命活力，至关重要。
猪肚含有蛋白质、脂肪、碳水化合物、维生素及钙、磷、铁等，具有补虚损、健脾胃的功效，适用于气血虚损、身体瘦弱者食用。
鸡肉的肉质细嫩，滋味鲜美，适合多种烹调方法，并富有营养，有滋补养身的作用。鸡肉不但适于热炒、炖汤，而且是比较适合冷食凉拌的肉类。鸡肉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。鸡肉含有对人体生长发肓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。
发明内容
目的：针对上述问题，本发明公开了一种暖胃驱寒的猪肚鸡汤的制作方法。
技术方案：为实现本发明的目的，采用如下方案：
一种暖胃驱寒的猪肚鸡汤的原料按重量份组成为：猪肚500-1000；鸡500-800；白胡椒10-30；红枣5-10；枸杞子10-30；虫草花10-30；白果10-30；姜片1-12；面粉100-500；盐1-30；白醋1-60；白酒10-60；
作为优选：猪肚900；鸡600；白胡椒25；红枣6；枸杞子15；虫草花20；白果20；姜片10；面粉300；盐20；白醋50；白酒30。
一种暖胃驱寒的猪肚鸡汤的制作方法，包括如下步骤：
（1）准备原料；
（2）将鸡和猪肚分别处理干净；
（3）将处理干净的鸡焯水；
（4）将鸡放入猪肚内，焯水；
（5）炖煮。
有益效果：与现有技术相比，本发明的优点是：营养丰富，有非常好的滋补作用，胃寒者最适宜，有很好的滋补、驱风、驱寒的作用，肾亏的人吃了减少夜多小便症状；燥热虚火夜梦多的人吃了，能够调整晚上睡眠，一年四季都适宜。具有补虚损、健脾胃的功效，适用于气血虚损、身体瘦弱者食用。具有行气、健脾、暖胃、养胃、散寒、止胃痛和排毒的功效。
具体实施方式
下面结合具体实施例，进一步阐明本发明，应理解这些实施例仅用于说明本发明而不用于限制本发明的范围，在阅读了本发明之后，本领域技术人员对本发明的各种等价形式的修改均落于本申请所附权利要求所限定的范围。
本发明的猪肚鸡汤的制作方法，包括以下步骤：
（1）准备原料：猪肚900；鸡600；白胡椒25；红枣6；枸杞子15；虫草花20；白果20；姜片10；面粉300；盐20；白醋50；白酒30；
（2）将鸡去毛开膛洗干净，备用；
（3）猪肚翻到里面先后用面粉、盐和白醋反复擦洗3次，洗净，翻到外面先后用面粉、盐和白醋反复擦洗2次，洗净，用白酒、白醋、盐和适量水浸泡猪肚15分钟，清洗沥干水分，备用；
（4）锅中加入适量冷水，放入姜片，将整只鸡放入锅中焯水1-2分钟，捞出用凉水洗净，沥干水分；
（5）将一半的白胡椒、去核红枣、枸杞子、虫草花、白果放入猪肚中，再放入处理好的鸡，用牙签封口；
（6）锅中加入适量冷水，放入姜片和30ml白酒，放入酿好的猪肚鸡焯1-2分钟，至猪肚膨胀，捞起；
（7）另起锅，将捞出的猪肚鸡放入锅里，再放入姜片，加入适量的水，水刚好没过猪肚鸡为宜，放入剩下的另一半白胡椒、红枣、枸杞子、虫草花、白果；
（8）大火烧开转小火煮1.5小时，调上盐。
Claims (5)
1.一种暖胃驱寒的猪肚鸡汤，其原料重量份组成为：
猪肚900；鸡600；白胡椒25；红枣6；枸杞子15；虫草花20；白果20；姜片10；面粉300；盐20；白醋50；白酒30。
2.根据权利要求1所述的猪肚鸡汤，其特征在于：猪肚需要先用面粉、盐和白醋反复清洗去除异味。
3.根据权利要求1所述的猪肚鸡汤，其特征在于：鸡要比猪肚小一些，便于将鸡塞入猪肚。
4.根据权利要求1-3任一项所述猪肚鸡汤的制作方法，包括：
（1）准备原料；（2）将鸡和猪肚分别处理干净；（3）将处理干净的鸡焯水；（4）将鸡放入猪肚内，焯水；（5）炖煮。
5.根据权利要求4所述的猪肚鸡汤，其特征在于：白胡椒略剁下再煮，汤会更香浓。
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167590A (zh) * | 2020-09-10 | 2021-01-05 | 襄阳职业技术学院 | 一种三鲜火锅调味料及其制备方法 |
| CN113768112A (zh) * | 2021-07-30 | 2021-12-10 | 江苏美鑫食品科技有限公司 | 一种猪肚鸡汤 |
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Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN112167590A (zh) * | 2020-09-10 | 2021-01-05 | 襄阳职业技术学院 | 一种三鲜火锅调味料及其制备方法 |
| CN113768112A (zh) * | 2021-07-30 | 2021-12-10 | 江苏美鑫食品科技有限公司 | 一种猪肚鸡汤 |
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Application publication date: 20190402 |