CN103652953A - 一种红烧肉的制作方法 - Google Patents

一种红烧肉的制作方法 Download PDF

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Publication number
CN103652953A
CN103652953A CN201210346738.4A CN201210346738A CN103652953A CN 103652953 A CN103652953 A CN 103652953A CN 201210346738 A CN201210346738 A CN 201210346738A CN 103652953 A CN103652953 A CN 103652953A
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preparation
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不公告发明人
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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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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

Abstract

本发明涉及一种红烧肉的制作方法，包括以下步骤：１）将带皮的五花肉切成方块状，洗净盛盘待用；２）准备所需的配料；３）在锅里放入大葱和生姜；4）放入五花肉；5）加入配料，大火煮30分钟，小火炖1小时即可出锅食用。本发明的有益效果为：所述红烧肉制作方法操作方便简单，所需原料各大超市均有销售，制作的红烧肉具有色泽红亮诱人、肥而不腻、香酥可口、回味悠长等特点，味道独特，令人百食不厌。

Description

一种红烧肉的制作方法
技术领域
本发明涉及食品加工领域，尤其涉及一种红烧肉的制作方法
背景技术
红烧肉一道常见的菜品，以肥瘦相间、香酥可口而倍受人们青睐。但目前大多数红烧肉是在烹制过程中添加八角、豆蔻、砂仁、桂皮、香叶、陈皮、干辣椒、白砂糖等调料制成，所需调料多，制作方法麻烦，不易操作。
发明内容
本发明目的是提供一种红烧肉的制作方法，实用、简便，制作口味独特、百食不厌的红烧肉，以克服目前烹制红烧肉方法的不足。
一种红烧肉的制作方法，包括以下步骤：
1）取带皮的五花肉500克，切成方形块，放到开水锅里煮5分钟后取出，在凉水中焯去浮末，冲净后盛盘待用；
2）准备所需配料，所述配料包括：淘大黄豆酱油200克，海天美极鲜酱油100克，绍兴黄酒500克；
3）取大葱3根，切成条形状，长短根据锅底大小，平铺在锅底。再取新鲜生姜一块，切成片状，均匀平铺在大葱上面；
4）将盛盘待用的五花肉皮朝下，放到生姜上面；
5）将准备好的配料倒入锅中，加入凉水淹过五花肉，大火煮30分钟，小火炖1小时即可出锅食用。
本发明的有益效果为：所述红烧肉制作方法操作方便简单，所需原料各大超市均有销售，制作的红烧肉具有色泽红亮诱人、肥而不腻、香酥可口、回味悠长等特点，味道独特，令人百食不厌。

Claims (1)

1.一种红烧肉的制作方法，其特征在于：该制作方法包括以下步骤：1）取带皮的五花肉500克，切成方形块，放到开水锅里煮5分钟后取出，在凉水中焯去浮末，冲净后盛盘待用；2）准备所需配料，所述配料包括：淘大黄豆酱油200克，海天美极鲜酱油100克，绍兴黄酒500克；3）取大葱3根，切成条形状，长短根据锅底大小，平铺在锅底，再取新鲜生姜一块，切成片状，均匀平铺在大葱上面；4）将盛盘待用的五花肉皮朝下，放到生姜上面；5）将准备好的配料倒入锅中，加入凉水淹过五花肉，大火煮30分钟，小火炖1小时即可出锅食用。
CN201210346738.4A 2012-09-19 2012-09-19 一种红烧肉的制作方法 Pending CN103652953A (zh)

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CN201210346738.4A CN103652953A (zh) 2012-09-19 2012-09-19 一种红烧肉的制作方法

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CN201210346738.4A CN103652953A (zh) 2012-09-19 2012-09-19 一种红烧肉的制作方法

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CN103652953A true CN103652953A (zh) 2014-03-26

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Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082781A (zh) * 2014-06-26 2014-10-08 张跃春 一种红烧肉的制作方法
CN104544271A (zh) * 2015-01-23 2015-04-29 陆玉龙 一种红烧带皮牛肉及其制作方法
CN104757565A (zh) * 2015-02-09 2015-07-08 旌德县饱过岗食品有限公司 一种红烧肉的制作方法

Cited By (3)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104082781A (zh) * 2014-06-26 2014-10-08 张跃春 一种红烧肉的制作方法
CN104544271A (zh) * 2015-01-23 2015-04-29 陆玉龙 一种红烧带皮牛肉及其制作方法
CN104757565A (zh) * 2015-02-09 2015-07-08 旌德县饱过岗食品有限公司 一种红烧肉的制作方法

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Application publication date: 20140326