CN103494221A - 一种黑椒香辣风味的猪肉串及其制备方法 - Google Patents
一种黑椒香辣风味的猪肉串及其制备方法 Download PDFInfo
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- 235000013614 black pepper Nutrition 0.000 title claims abstract description 12
- 238000002360 preparation method Methods 0.000 title claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 16
- 244000068988 Glycine max Species 0.000 claims abstract description 13
- 235000010469 Glycine max Nutrition 0.000 claims abstract description 13
- 239000000843 powder Substances 0.000 claims abstract description 13
- 235000019634 flavors Nutrition 0.000 claims abstract description 11
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 7
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 7
- 241001375196 Brandisia Species 0.000 claims abstract description 4
- 244000304337 Cuminum cyminum Species 0.000 claims abstract description 4
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- 244000270834 Myristica fragrans Species 0.000 claims abstract description 4
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- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 claims abstract description 4
- 229930006000 Sucrose Natural products 0.000 claims abstract description 4
- 239000001702 nutmeg Substances 0.000 claims abstract description 4
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- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims description 12
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- 239000008267 milk Substances 0.000 claims description 6
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- 235000015334 Phyllostachys viridis Nutrition 0.000 claims description 3
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- 240000006365 Vitis vinifera Species 0.000 claims description 3
- 235000014787 Vitis vinifera Nutrition 0.000 claims description 3
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- 238000000227 grinding Methods 0.000 claims description 3
- 238000001802 infusion Methods 0.000 claims description 3
- 239000000463 material Substances 0.000 claims description 3
- 239000002994 raw material Substances 0.000 claims description 3
- 150000003839 salts Chemical class 0.000 claims description 3
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- 210000000952 spleen Anatomy 0.000 abstract description 2
- LQIAZOCLNBBZQK-UHFFFAOYSA-N 1-(1,2-Diphosphanylethyl)pyrrolidin-2-one Chemical compound PCC(P)N1CCCC1=O LQIAZOCLNBBZQK-UHFFFAOYSA-N 0.000 abstract 1
- 241000124755 Anthriscus Species 0.000 abstract 1
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 1
- 241000619366 Caragana sinica Species 0.000 abstract 1
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 235000004347 Perilla Nutrition 0.000 abstract 1
- 244000124853 Perilla frutescens Species 0.000 abstract 1
- 241000756042 Polygonatum Species 0.000 abstract 1
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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
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
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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
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/40—Meat products; Meat meal; Preparation or treatment thereof containing additives
- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
- A23L13/43—Addition of vegetable fats or oils; Addition of non-meat animal fats or oils; Addition of fatty acids
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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
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- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
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Abstract
本发明公开了一种黑椒香辣风味的猪肉串，是由下述重量份的原料制成：瘦猪肉140-160、豌豆2-3、黄豆6-7、红枣2-3、黄精2-3、桂圆1-2、峨参叶2-3、金雀根1-2、蜜桶花1-2、紫苏梗2-3、食盐3-4、白糖1-2、黑胡椒粉2-3、辣椒粉1-2、孜然粉0.3-0.5、肉蔻粉0.8-1、香辛料1-2、葡萄酒8-10、水适量；本发明在制作猪肉串时加入多种中药成分，使其具有补中益气、健脾益胃、滋阴补肾、理气宽中的保健功效，添加黑椒等多种调味品使得猪肉串更加香辣可口，烤熟后的猪肉串肉质美味，口感独特，具有浓郁的黑椒风味。
Description
技术领域
本发明涉及一种烧烤食品，尤其涉及一种黑椒香辣风味的猪肉串及其制备方法。
背景技术
猪肉是人们餐桌上食用最多的一种肉制品，筋少肉多，具有各种吃法，制成肉串后烤着吃味道更加味美，但现在市场上大多猪肉串保健功效不高，不符合人们对健康保健食品的需求。本发明在制作猪肉串时加入多种中药成分来提高其营养价值，添加黑椒等调味品使得猪肉串味道更加香辣可口。
发明内容
本发明克服了现有技术中不足，提供了一种黑椒香辣风味的猪肉串及其制备方法。
本发明是通过以下技术方案实现的：
一种黑椒香辣风味的猪肉串，是由下述重量份的原料制成：
瘦猪肉140-160、豌豆2-3、黄豆6-7、红枣2-3、黄精2-3、桂圆1-2、峨参叶2-3、金雀根1-2、蜜桶花1-2、紫苏梗2-3、食盐3-4、白糖1-2、黑胡椒粉2-3、辣椒粉1-2、孜然粉0.3-0.5、肉蔻粉0.8-1、香辛料1-2、葡萄酒8-10、水适量。
一种黑椒香辣风味的猪肉串制备方法，包括以下步骤：
（1）将检验合格的瘦猪肉自然解冻后清洗干净，切成大小统一的小块状，得到猪肉块；
（2）将豌豆、黄豆用文火炒制30-40分钟，再用温水浸泡5-6小时，捞出后用清水冲洗干净，送入磨浆机中，加入6-7倍温水，磨成浆，过滤，得到豆浆；
（3）将上述猪肉块与豆浆混合，期间搅拌3-4次，每次4-5分钟，60-70分钟后取出猪肉块，在55-60℃下干燥30-40分钟；
（4）将红枣、黄精、桂圆等七种中药原料混合粉碎，加7-8倍清水，煎煮40-50分钟，过滤，滤液喷雾干燥，得到中药颗粒；
（5）将上述中药颗粒与剩余原料混合，小火熬煮25-30分钟，得到调味汁，与上述干燥好的猪肉块混合，送入滚揉机中滚揉20-24分钟，再在0-4℃的低温下静置腌制8-10小时；
（6）将腌好的猪肉块用竹签串起来，经常规灭菌后密封包装，送入冷库。
与现有技术相比，本发明的优点是：
本发明在制作猪肉串时加入多种中药成分，使其具有补中益气、健脾益胃、滋阴补肾、理气宽中的保健功效，添加黑椒等多种调味品使得猪肉串更加香辣可口，烤熟后的猪肉串肉质美味，口感独特，具有浓郁的黑椒风味。
具体实施方式
下面结合实施例对本发明作进一步详细描述：
实施例：
一种黑椒香辣风味的猪肉串，是由下述重量份（斤）的原料制成：
瘦猪肉160、豌豆3、黄豆7、红枣3、黄精3、桂圆2、峨参叶3、金雀根2、蜜桶花2、紫苏梗3、食盐4、白糖2、黑胡椒粉3、辣椒粉1、孜然粉0.5、肉蔻粉1、香辛料2、葡萄酒10、水适量。
一种黑椒香辣风味的猪肉串制备方法，包括以下步骤：
（1）将检验合格的瘦猪肉自然解冻后清洗干净，切成大小统一的小块状，得到猪肉块；
（2）将豌豆、黄豆用文火炒制30分钟，再用温水浸泡6小时，捞出后用清水冲洗干净，送入磨浆机中，加入7倍温水，磨成浆，过滤，得到豆浆；
（3）将上述猪肉块与豆浆混合，期间搅拌4次，每次5分钟，60分钟后取出猪肉块，在60℃下干燥30分钟；
（4）将红枣、黄精、桂圆等七种中药原料混合粉碎，加7倍清水，煎煮50分钟，过滤，滤液喷雾干燥，得到中药颗粒；
（5）将上述中药颗粒与剩余原料混合，小火熬煮25分钟，得到调味汁，与上述干燥好的猪肉块混合，送入滚揉机中滚揉20分钟，再在0℃的低温下静置腌制10小时；
（6）将腌好的猪肉块用竹签串起来，经常规灭菌后密封包装，送入冷库。
Claims (2)
1.一种黑椒香辣风味的猪肉串，其特征在于是由下述重量份的原料制成：
瘦猪肉140-160、豌豆2-3、黄豆6-7、红枣2-3、黄精2-3、桂圆1-2、峨参叶2-3、金雀根1-2、蜜桶花1-2、紫苏梗2-3、食盐3-4、白糖1-2、黑胡椒粉2-3、辣椒粉1-2、孜然粉0.3-0.5、肉蔻粉0.8-1、香辛料1-2、葡萄酒8-10、水适量。
2.一种如权利要求1所述的黑椒香辣风味的猪肉串制备方法，其特征在于包括以下步骤：
（1）将检验合格的瘦猪肉自然解冻后清洗干净，切成大小统一的小块状，得到猪肉块；
（2）将豌豆、黄豆用文火炒制30-40分钟，再用温水浸泡5-6小时，捞出后用清水冲洗干净，送入磨浆机中，加入6-7倍温水，磨成浆，过滤，得到豆浆；
（3）将上述猪肉块与豆浆混合，期间搅拌3-4次，每次4-5分钟，60-70分钟后取出猪肉块，在55-60℃下干燥30-40分钟；
（4）将红枣、黄精、桂圆等七种中药原料混合粉碎，加7-8倍清水，煎煮40-50分钟，过滤，滤液喷雾干燥，得到中药颗粒；
（5）将上述中药颗粒与剩余原料混合，小火熬煮25-30分钟，得到调味汁，与上述干燥好的猪肉块混合，送入滚揉机中滚揉20-24分钟，再在0-4℃的低温下静置腌制8-10小时；
（6）将腌好的猪肉块用竹签串起来，经常规灭菌后密封包装，送入冷库。
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN104856052A (zh) * | 2015-04-29 | 2015-08-26 | 安徽先知缘食品有限公司 | 一种加脆猪耳朵罐头及其加工工艺 |
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| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101653262A (zh) * | 2009-08-05 | 2010-02-24 | 荣成波德隆食品有限公司 | 一种速冻猪肉串的制作方法 |
| CN102150869A (zh) * | 2010-12-29 | 2011-08-17 | 安徽宝迪肉类食品有限公司 | 一种具有台湾风味的猪肉串的制作方法 |
| CN102302170A (zh) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | 一种黑椒风味猪肉串及其制作方法 |
| CN102450664A (zh) * | 2010-11-02 | 2012-05-16 | 山东六和集团有限公司 | 一种川香骨肉相连生肉串及其制备方法 |
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN101653262A (zh) * | 2009-08-05 | 2010-02-24 | 荣成波德隆食品有限公司 | 一种速冻猪肉串的制作方法 |
| CN102450664A (zh) * | 2010-11-02 | 2012-05-16 | 山东六和集团有限公司 | 一种川香骨肉相连生肉串及其制备方法 |
| CN102150869A (zh) * | 2010-12-29 | 2011-08-17 | 安徽宝迪肉类食品有限公司 | 一种具有台湾风味的猪肉串的制作方法 |
| CN102302170A (zh) * | 2011-07-04 | 2012-01-04 | 天津宝迪农业科技股份有限公司 | 一种黑椒风味猪肉串及其制作方法 |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN104856052A (zh) * | 2015-04-29 | 2015-08-26 | 安徽先知缘食品有限公司 | 一种加脆猪耳朵罐头及其加工工艺 |
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Application publication date: 20140108 |