CN103564431A - 水碗菜及制作方法 - Google Patents

水碗菜及制作方法 Download PDF

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Publication number
CN103564431A
CN103564431A CN201310175943.3A CN201310175943A CN103564431A CN 103564431 A CN103564431 A CN 103564431A CN 201310175943 A CN201310175943 A CN 201310175943A CN 103564431 A CN103564431 A CN 103564431A
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water bowl
chicken
pork
preparation
cooking
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蔡冬云
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23CDAIRY PRODUCTS, e.g. MILK, BUTTER OR CHEESE; MILK OR CHEESE SUBSTITUTES; MAKING THEREOF
    • A23C20/00Cheese substitutes
    • A23C20/02Cheese substitutes containing neither milk components, nor caseinate, nor lactose, as sources of fats, proteins or carbohydrates
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • A23L17/10Fish meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L29/00Foods or foodstuffs containing additives; Preparation or treatment thereof
    • A23L29/30Foods or foodstuffs containing additives; Preparation or treatment thereof containing carbohydrate syrups; containing sugars; containing sugar alcohols, e.g. xylitol; containing starch hydrolysates, e.g. dextrin
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof

Abstract

水碗菜及制作方法,包括切片、搅拌、手拆、煮熟,其特征是:选取猪腿肉、猪腰肉、猪肝、肚、鱼肉、牛子、鸡杂、鸡肾、鸭血、牛肉通过切片与手拆鸡肉丝、拆骨肉、猪格子煮熟制作成为氽肉类水碗菜,选取猪肉、牛肉、白鲢鱼除去骨刺,剁成泥,放入淀粉、蛋清、盐、姜末煮熟制作成为元类水碗菜,选取山宇粉、鸡蛋通过煎成饼切丝煮熟制作成为粉条类水碗菜,选白菜、豆腐煮熟制作成白菜豆腐水碗菜;分别加入酱、食盐、料酒、鸡精、味精、八角、姜、黄酒、红糖作为调味料和莲子、苡仁、淀粉、花生、糯米、豆浆、豆腐、茶干、豆皮作为辅料;本发明原理简明,有广泛的推广和应用价值,丰富和满足人们生活的需求。

Description

水碗菜及制作方法
技术领域
本发明涉及人们日常生活食用的菜肴,尤其是水碗菜及制作方法。 
背景技术
目前,公知我国的水碗菜品种单一且口味差,长期以来由于地理环境、气候物产、文化传统以及民族习俗等因素的影响,各大菜系水碗菜风味相近,其制作过程很不规范,口味差,主要原因是没有一种水碗菜的科学制作方法,不能制作出一道鲜美的水碗菜。 
发明内容
为了克服我国的水碗菜品种单一、口味差、其制作过程不规范等缺点,本发明的目的是在于提供水碗菜及制作方法来丰富和满足人们生活饮食的需求。 
本发明解决其技术问题所采用的技术方案是:水碗菜及制作方法,包括切片、搅拌、手拆、煮熟,其特征是:选取猪腿肉、猪腰肉、猪肝、肚、鱼肉、牛子、鸡杂、鸡肾、鸭血、牛肉通过切片与手拆鸡肉丝、拆骨肉、猪格子,通过手工搓、手扯、捶工序,先用刀口切片再用刀背捶,淀粉上浆,加入青菜,放入开水中煮8-15分钟制作成为氽肉类水碗菜;选取猪肉、牛肉、白鲢鱼除去骨刺,剁成泥,加入淀粉、蛋清、盐、姜末搅拌均匀后做成圆球形,放入开水中煮8-15分钟煮熟制作成为元类水碗菜;选取山宇粉加凉水搅拌均匀,然后加入生鸡蛋再次搅拌均匀后放在锅内通过微火煎成饼,取出饼切成丝,放入高汤中煮5-8分钟制作成为粉条类水碗菜;选白菜、豆腐切块放入开水中煮熟制作成为白菜豆腐水碗菜;分别加入酱、食盐、料酒、鸡精、味精、八角、姜、黄酒、红糖作为调味料和莲子、苡仁、淀粉、花生、糯米、豆浆、豆腐、茶干、豆皮作为辅料。 
本发明的有益效果是:通过本发明制作的各类水碗菜,味香可口、味道鲜美、低廉实惠,制作原理简明,受到人们的欢迎,有广泛的推广和应用价值,丰富和满足人们生活饮食的需求。 
具体实施方式
水碗菜及制作方法,包括切片、搅拌、手拆、煮熟,其特征是:选取猪腿肉、猪腰肉、猪肝、肚、鱼肉、牛子、鸡杂、鸡肾、鸭血、牛肉通过切片与手拆鸡肉丝、拆骨肉、猪格子,通过手工搓、手扯、捶工序,先用刀口切片再用刀背捶,淀粉上浆,加入青菜,放入开水中煮8-15分钟制作成为氽肉类水碗菜;选取猪肉、牛肉、白鲢鱼除去骨刺,剁成泥,加入淀粉、蛋清、盐、姜末搅拌均匀后做成圆球形,放入开水中 煮8-15分钟煮熟制作成为元类水碗菜;选取山宇粉加凉水搅拌均匀,然后加入生鸡蛋再次搅拌均匀后放在锅内通过微火煎成饼,取出饼切成丝,放入高汤中煮5-8分钟制作成为粉条类水碗菜;选白菜、豆腐切块放入开水中煮熟制作成为白菜豆腐水碗菜,本菜又名叫“一青二白”,分别加入酱、食盐、料酒、鸡精、味精、八角、姜、黄酒、红糖作为调味料和莲子、苡仁、淀粉、花生、糯米、豆浆、豆腐、茶干、豆皮作为辅料。 

Claims (3)

1.水碗菜及制作方法,包括切片、搅拌、手拆、煮熟,其特征是:选取猪腿肉、猪腰肉、猪肝、肚、鱼肉、牛子、鸡杂、鸡肾、鸭血、牛肉通过切片与手拆鸡肉丝、拆骨肉、猪格子放入开水中煮熟制作成为氽肉类水碗菜;选取猪肉、牛肉、白鲢鱼除去骨刺,剁成泥,加入淀粉、蛋清、盐、姜末搅拌均匀后做成圆球形,放入开水中煮8-15分钟煮熟制作成为元类水碗菜;选取山宇粉、鸡蛋通过搅拌煎成饼切丝煮熟制作成为粉条类水碗菜;选白菜、豆腐切块放入开水中煮熟制作成为白菜豆腐水碗菜;分别加入酱、食盐、料酒、鸡精、味精、八角、姜、黄酒、红糖作为调味料和莲子、苡仁、淀粉、花生、糯米、豆浆、豆腐、茶干、豆皮作为辅料。
2.根据权利要求1所述的水碗菜及制作方法,其特征在于:所述氽肉类水碗菜是选取猪腿肉、猪腰肉、猪肝、肚、鱼肉、牛子、鸡杂、鸡肾、鸭血、牛肉通过切片与手拆鸡肉丝、拆骨肉、猪格子,通过手工搓、手扯、捶工序,先用刀口切片再用刀背捶,淀粉上浆,加入青菜,放入开水中煮8-15分钟。
3.根据权利要求1所述的水碗菜及制作方法,其特征在于:所述粉条类水碗菜是选取山宇粉加凉水搅拌均匀,然后加入生鸡蛋再次搅拌均匀后放在锅内通过微火煎成饼,取出饼切成丝,放入高汤中煮5-8分钟。
CN201310175943.3A 2013-04-26 2013-04-26 水碗菜及制作方法 Pending CN103564431A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166760A (zh) * 2015-10-11 2015-12-23 张根堂 大锅菜及其炖制方法
CN105831785A (zh) * 2016-03-30 2016-08-10 薛霞 糯米蛋及其制备方法

Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105166760A (zh) * 2015-10-11 2015-12-23 张根堂 大锅菜及其炖制方法
CN105831785A (zh) * 2016-03-30 2016-08-10 薛霞 糯米蛋及其制备方法

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Application publication date: 20140212