CN103750379B - 一种梅干菜咸肉丸及其制备方法 - Google Patents

一种梅干菜咸肉丸及其制备方法 Download PDF

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CN103750379B
CN103750379B CN201310521204.5A CN201310521204A CN103750379B CN 103750379 B CN103750379 B CN 103750379B CN 201310521204 A CN201310521204 A CN 201310521204A CN 103750379 B CN103750379 B CN 103750379B
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CN103750379A (zh
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刘红伟
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JIESHOU DONGCHENG JINYUMANTANG HOTEL
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JIESHOU DONGCHENG JINYUMANTANG HOTEL
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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
    • A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
    • 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
    • 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
    • A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • A23L13/67—Reformed meat products other than sausages
    • 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
    • A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives

Abstract

一种梅干菜咸肉丸及其制备方法，涉及食品技术领域，由以下重量份的组分组成，梅干菜80-90份、咸猪肉3-5份、菜籽油0.5-1份、生姜末0.1-0.5份、高粱面5-15份、高杆白菜1-3份、苦苣0.5-1份、莴笋叶1-3份、西瓜翠衣0.5-1份、绿茶0.5-1份、大蒜叶0.5-1份。本发明制备的丸子风味多样、回味浓厚，无异味，口感好，有良好的保健功能，精选纯天然植物为原料的药食同源食品，其配方科学，经传统工艺加工制成，富含多种身体所需的有益物质。

Description

一种梅干菜咸肉丸及其制备方法
技术领域
本发明涉及食品技术领域，具体涉及一种梅干菜咸肉丸及其制备方法。
背景技术
梅干菜有芥菜干、油莱干、白菜干之别，多系居家自制，使菜叶晾干、堆黄，然后加盐腌制，最后晒干装装坛。油光黄黑，香味扑鼻，解暑热，洁脏腑，消积食，治咳嗽，生津开胃。目前梅干菜一般通过加盐进行简单的腌制而得，以致梅干菜的口味一直比较单一，食用方式较少，不能满足人们的饮食需求。
发明内容
本发明所要解决的技术问题在于提供一种营养价值高，食用安全，味道鲜美的梅干菜咸肉丸及其制备方法。
本发明所要解决的技术问题采用以下技术方案来实现：
一种梅干菜咸肉丸，由以下重量份的组分组成，
梅干菜80-90份、咸猪肉3-5份、菜籽油0.5-1份、生姜末0.1-0.5份、高粱面5-15份、高杆白菜1-3份、苦苣0.5-1份、莴笋叶1-3份、西瓜翠衣0.5-1份、绿茶0.5-1份、大蒜叶0.5-1份。
各组分的优选重量份数为：
梅干菜85份、咸猪肉4份、菜籽油0.7份、生姜末0.3份、高粱面12份、高杆白菜2份、苦苣0.7份、莴笋叶2份、西瓜翠衣0.7份、绿茶0.7份、大蒜叶0.8份。
所述梅干菜是经过腌制的梅干菜。
本发明的另一个目的是提供一种梅干菜咸肉丸的制备方法，按如下步骤进行：
1）将上述重量份比的梅干菜、咸猪肉、高粱面12份、高杆白菜、苦苣、莴笋叶、西瓜翠衣、绿茶、大蒜叶分别切成末；
2）将切好的梅干菜、高杆白菜、苦苣、莴笋叶、大蒜叶混合均匀后加入少量食用盐腌制10-20分钟，用手将水分挤出，然后加入生姜末和菜籽油搅拌均匀；
3）将咸猪肉、西瓜翠衣、绿茶和高粱面一起放入步骤2）搅拌均匀的物料中，再搅拌10-20分钟，用手能捏成团即可，若水分含量较少，可适当加些水；
4）将步骤3）搅拌好的物料捏成丸，即可食用。
本发明制备的丸子可以可以放入火锅中煮着吃，也可以清蒸后沾上调料吃，或者放入面条中一起煮着吃，具有多种食用方式。
本发明的有益效果是：本发明制备的丸子风味多样、回味浓厚，无异味，口感好，有良好的保健功能，精选纯天然植物为原料的药食同源食品，其配方科学，经传统工艺加工制成，富含多种身体所需的有益物质。
具体实施方式
为了使本发明实现的技术手段、创作特征、达成目的与功效易于明白了解，下面结合具体实施例，进一步阐述本发明。
实施例1
1）称取梅干菜85份、咸猪肉4份、菜籽油0.7份、生姜末0.3份、高粱面12份、高杆白菜2份、苦苣0.7份、莴笋叶2份、西瓜翠衣0.7份、绿茶0.7份、大蒜叶0.8份；
2）将上述重量份比的梅干菜、咸猪肉、高粱面12份、高杆白菜、苦苣、莴笋叶、西瓜翠衣、绿茶、大蒜叶分别切成末；
3）将切好的梅干菜、高杆白菜、苦苣、莴笋叶、大蒜叶混合均匀后加入少量食用盐腌制10-20分钟，用手将水分挤出，然后加入生姜末和菜籽油搅拌均匀；
4）将咸猪肉、西瓜翠衣、绿茶和高粱面一起放入步骤3）搅拌均匀的物料中，再搅拌10-20分钟，用手能捏成团即可，若水分含量较少，可适当加些水；
5）将步骤4）搅拌好的物料捏成丸，即可食用。
实施例2
1）称取梅干菜80份、咸猪肉5份、菜籽油0.5份、生姜末0.5份、高粱面15份、高杆白菜1份、苦苣1份、莴笋叶1份、西瓜翠衣0.5份、绿茶1份、大蒜叶0.5份；
2）将上述重量份比的梅干菜、咸猪肉、高粱面12份、高杆白菜、苦苣、莴笋叶、西瓜翠衣、绿茶、大蒜叶分别切成末；
3）将切好的梅干菜、高杆白菜、苦苣、莴笋叶、大蒜叶混合均匀后加入少量食用盐腌制10-20分钟，用手将水分挤出，然后加入生姜末和菜籽油搅拌均匀；
4）将咸猪肉、西瓜翠衣、绿茶和高粱面一起放入步骤3）搅拌均匀的物料中，再搅拌10-20分钟，用手能捏成团即可，若水分含量较少，可适当加些水；
5）将步骤4）搅拌好的物料捏成丸，即可食用。
以上显示和描述了本发明的基本原理和主要特征和本发明的优点。本行业的技术人员应该了解，本发明不受上述实施例的限制，上述实施例和说明书中描述的只是说明本发明的原理，在不脱离本发明精神和范围的前提下，本发明还会有各种变化和改进，这些变化和改进都落入要求保护的本发明范围内。本发明要求保护范围由所附的权利要求书及其等效物界定。

Claims (3)

1.一种梅干菜咸肉丸，其特征在于：由以下重量份的组分制成，梅干菜80-90份、咸猪肉3-5份、菜籽油0.5-1份、生姜末0.1-0.5份、高粱面5-15份、高杆白菜1-3份、苦苣0.5-1份、莴笋叶1-3份、西瓜翠衣0.5-1份、绿茶0.5-1份、大蒜叶0.5-1份。
2.根据权利要求1所述的一种梅干菜咸肉丸，其特征在于：由以下重量份的组分制成，梅干菜85份、咸猪肉4份、菜籽油0.7份、生姜末0.3份、高粱面12份、高杆白菜2份、苦苣0.7份、莴笋叶2份、西瓜翠衣0.7份、绿茶0.7份、大蒜叶0.8份。
3.根据权利要求2所述的一种梅干菜咸肉丸，其特征在于：所述梅干菜是经过腌制的梅干菜。
CN201310521204.5A 2013-10-29 2013-10-29 一种梅干菜咸肉丸及其制备方法 Expired - Fee Related CN103750379B (zh)

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CN105077301A (zh) * 2015-07-17 2015-11-25 高鹏 一种防癌绿茶芯猪肉丸及其制备方法
CN105146442A (zh) * 2015-10-08 2015-12-16 镇远县苗岭山珍有限公司 陈年道菜肉丸

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CN101147536A (zh) * 2007-10-29 2008-03-26 周常华 方便丸子及其调料

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CN101147536A (zh) * 2007-10-29 2008-03-26 周常华 方便丸子及其调料

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