CN103766923A - 杏仁颗粒肉松及其制作方法 - Google Patents
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Abstract
本发明涉及杏仁颗粒肉松,包括瘦肉和占瘦肉重量百分比的下列各原料:杏仁10~15%,绿豆5~8%,白糖4~6%,食用盐0.7~1.8%,植物油5~7%,蛋清1.5~2.5%,鸡精0.15~0.5%和茴香0.02~0.1%;其制作方法包括:原料准备、加粉焙松、裹粉烘烤等步骤。其优点在于,口感松脆,并具有特有的杏仁香味,十分可口;同时本发明中所用杏仁含有丰富的不饱和脂肪酸,有益于心脏健康,其所含有维生素E等抗氧化物质,能预防疾病和早衰,与绿豆结合具有很好的解淤散结的功效,适合于各年龄层入的食用,特别适用于正在生长发育高峰易长青春痘的青少年食用。
Description
技术领域
本发明涉及食品肉松,尤其涉及核桃颗粒肉松。
背景技术
肉松是人们喜爱的并且常常食用的一种食品,目前的肉松基本承袭过去的制作传统,为单一的肉纤维,口味单一,营养不够丰富全面。
发明内容
本发明的目的在于利用核桃中所含丰富的蛋白质和维生素B、E等营养物质和玉米的膨松性能,来提供一种既具营养价值又松脆的一种核桃颗粒肉松及其制作方法,具体技术方案如下:
所述核桃颗粒肉松,包括瘦肉和占瘦肉重量质量百分比的下列各原料:核桃仁10~15%,玉米5~8%,白糖4~6%,食用盐0.7~1.2%,植物油3~5%,蛋清1.5~2.5%,鸡精0.15~0.5%和茴香0.02~0.1%。
所述的杏仁颗粒肉松的进一步设计在于,所述杏仁颗粒肉松还包括加入的适量黄酒,所述适量黄酒为瘦肉总质量的1~2.5%。
本发明还涉及核桃颗粒肉松的制作方法。
所述制作方法,包括下列步骤:
1)原料制作
a.将选取的猪后腿肉洗净并去除肥肉与筋膜,只保留瘦肉部分,称取瘦肉并切成200~250g的肉块,放入锅中用大火煮至沸腾,换为小火,加入黄酒煮制1.5~2小时,撇尽汤面的浮沫,取出后沥干水分,并使用绞肉机将肉块绞成3~5mm的肉末;
b.按所需比例分别称取核桃和玉米,并将所称取的核桃仁和玉米放入粉碎机中粉碎,将所有粉碎的粉末过250目筛,得到核桃仁混合粉,称取其中的75~85%待用;
2)加粉焙松
将肉末置入炒锅内,用中火,边炒边倒入植物油和上述称取待用的核桃仁混合粉,直到全部倒完,用文火烘焙25~30分钟,之后加入鸡精、茴香、盐、蛋清及白糖,炒拌均匀,肉末开始出现松散颗粒状即取出。
3)裹粉烘烤
将上述呈松散颗粒状的肉末平铺于烘箱盘内,稍晾凉后略喷洒雾状水,使该肉末表面湿润,再将剩余的15~25%拌和有生粉及植物油的核桃粉均匀撒于烘箱盘内,颠簸烘箱盘,使肉末表面均匀沾裹上述核桃混合粉后,将烘箱盘放入烘烤箱内,烘烤5~10分钟取出,经晾凉后即为核桃颗粒肉松。
4)冷却及含水率检验
将取出的核桃颗粒肉松冷却至常温后,检测含水率,应保持在9~11%。
本发明的核桃颗粒肉松其外表面是由核桃粉和玉米粉经混合、烘烤形成,由于玉米具有膨松的特性,而核桃烘烤后具有脆性,所以核桃颗粒肉松食在口中具有松脆的口感觉,咀嚼时又有肉质纤维的嚼劲,十分可口。本发明所采用的核桃中含有丰富的蛋白质和维生素B、E等营养物质,与肉松有机结合在一起,使所制得的颗粒肉松既美味可口,又富有营养和滋补的保健作用,适合于各年龄层人的食用。本发明在制作工艺上将核桃与玉米合理搭配,一起粉碎,不但使其具有较佳的口感,同时还有效的解决核桃由于含油率高而不易粉碎的问题。
具体实施方式
下面结合具体实施例对本发明作进一步说明
实施例1
将选取的猪后腿肉洗净并去除肥肉与筋膜,只保留瘦肉部分,称取5kg瘦肉并切成若干200~250g的肉块,放入锅中用大火煮至沸腾,换为小火,加入黄酒一大勺,约0.05kg,占瘦肉重量的1%,煮制1.5小时,撇尽汤面的浮沫,取出后沥干水分,并用绞肉机将切成3~5mm的肉末。
称取:核桃仁0.6 kg,占瘦肉重量10%,玉米0.3.5kg,占瘦肉重量7%,将选取的核桃仁和玉米放入粉碎机中粉碎,将所有粉碎的粉末过250目筛,得到核桃仁混合粉,称取出其中的75%待用。
称取:杏仁粉0.5kg,占瘦肉重量的10%;混合粉0.4kg,占瘦肉重量的8%;白糖0.2kg,占瘦肉重量的4%;盐0.035kg,占瘦肉重量的0.7%;植物油0.15kg,占瘦肉重量的3%;蛋清0.75kg,占瘦肉重量的1.5%;鸡精0.008kg,占瘦肉重量的0.15%;茴香0.005kg,占瘦肉重量的0.1%。
将肉末置入炒锅内,用中火,边炒边倒入植物油和上述称取待用的核桃仁混合粉,直到全部倒完,用文火烘焙25分钟,之后加入所称取鸡精、茴香、盐、蛋清及白糖,炒拌均匀,肉末开始出现松散颗粒状即取出。
将上述呈松散颗粒状的肉末平铺于烘箱盘内,稍晾凉后略喷洒雾状水,使该肉末表面湿润,再将剩余的25%拌和有生粉及植物油的核桃粉均匀撒于烘箱盘内,颠簸烘箱盘,使肉末表面均匀沾裹上述核桃混合粉后,将烘箱盘放入烘烤箱内,烘烤10分钟取出,经晾凉后即为核桃颗粒肉松。将取出的核桃颗粒肉松冷却至常温后,检测含水率,为10.3%。
实施例2
将选取的猪后腿肉洗净并去除肥肉与筋膜,只保留瘦肉部分,称取5kg瘦肉并切成若干200~250g的肉块,放入锅中用大火煮至沸腾,换为小火,加入黄酒一大勺略多,约0.10kg,占瘦肉重量的2%,煮制2小时,撇尽汤面的浮沫,取出后沥干水分,并用绞肉机将切成3~5mm的肉末。
称取:核桃仁0.5 kg,占瘦肉重量10%,玉米0.4kg,占瘦肉重量8%,将选取的核桃仁和玉米放入粉碎机中粉碎,将所有粉碎的粉末过325目筛,得到核桃仁混合粉,称取出其中的80%待用。
称取:白糖0.36kg,占瘦肉重量的6%;盐0.05kg,占瘦肉重量的1%;植物油0.30kg,占瘦肉重量的6%;蛋清0.1kg,占瘦肉重量的2.0%;鸡精0.015kg,占瘦肉重量的0.3%;茴香0.003kg,占瘦肉重量的0.06%。
将肉末置入炒锅内,用中火,边炒边倒入植物油和上述称取待用的核桃仁混合粉,直到全部倒完,用文火烘焙30分钟,之后加入所称取鸡精、茴香、盐、蛋清及白糖,炒拌均匀,肉末开始出现松散颗粒状即取出。
将上述呈松散颗粒状的肉末平铺于烘箱盘内,稍晾凉后略喷洒雾状水,使该肉末表面湿润,再将剩余的20%拌和有生粉及植物油的核桃粉均匀撒于烘箱盘内,颠簸烘箱盘,使肉末表面均匀沾裹上述核桃混合粉后,将烘箱盘放入烘烤箱内,烘烤10分钟取出,经晾凉后即为核桃颗粒肉松。将取出的核桃颗粒肉松冷却至常温后,检测含水率,为9.9%。
实施例3
将选取的猪后腿肉洗净并去除肥肉与筋膜,只保留瘦肉部分,称取5kg瘦肉并切成若干200~250g的肉块,放入锅中用大火煮至沸腾,换为小火,加入黄酒两勺半,约0.13kg,占瘦肉重量的1%,煮制1.5小时,撇尽汤面的浮沫,取出后沥干水分,并用绞肉机将切成3~5mm的肉末。
称取:核桃仁0.75kg,占瘦肉重量15%,玉米0.4kg,占瘦肉重量8%,将选取的核桃仁和玉米放入粉碎机中粉碎,将所有粉碎的粉末过250目筛,得到核桃仁混合粉,称取出其中的85%待用。
将肉末置入炒锅内,用中火,边炒边倒入植物油和上述称取待用的核桃仁混合粉,直到全部倒完,用文火烘焙30分钟,之后加入所称取鸡精、茴香、盐、蛋清及白糖,炒拌均匀,肉末开始出现松散颗粒状即取出。
将上述呈松散颗粒状的肉末平铺于烘箱盘内,稍晾凉后略喷洒雾状水,使该肉末表面湿润,再将剩余的25%拌和有生粉及植物油的核桃粉均匀撒于烘箱盘内,颠簸烘箱盘,使肉末表面均匀沾裹上述核桃混合粉后,将烘箱盘放入烘烤箱内,烘烤10分钟取出,经晾凉后即为核桃颗粒肉松。
本发明的核桃颗粒肉松既具有玉米膨松的特性,又有核桃经烘烤后所具有脆性,所以核桃颗粒肉松食在口中具有松脆的口感觉,咀嚼时又有肉质纤维的嚼劲,十分可口;与肉松有机结合在一起,使其既美味可口,又富有营养,适合于各年龄层人的食用。本发明在制作工艺上将核桃与玉米合理搭配,一起粉碎,不但使其具有较佳的口感,同时还有效的解决核桃由于含油率高而不易粉碎的问题。
Claims (3)
1.杏仁颗粒肉松,其特征在于包括瘦肉和占瘦肉重量百分比的下列各原料:杏仁10~15%,绿豆5~8%,白糖4~6%,食用盐0.7~1.8%,植物油5~7%,蛋清1.5~2.5%,鸡精0.15~0.5%和茴香0.02~0.1%。
2.根据权利要求1所述的杏仁颗粒肉松,其特征在于所述杏仁颗粒肉松还包括加入的适量黄酒,所述适量黄酒为瘦肉总质量的1~2.5%。
3. 杏仁颗粒肉松的制作方法,包括下列步骤:
1)原料制作
a.将选取的杏仁放入温水中浸泡15~20小时,取出后放入开水中煮8~12分钟,冷却后搓去杏仁皮,然后将杏仁放入水中浸泡2-3天,每天换水2~4次,捞出杏仁沥干水分,在烘箱内烘干,然后放入粉碎机粉碎,粉碎的粉末过325磨筛,得到杏仁粉;
b.将精选的绿豆用水浸泡2.5~3.0小时后,加适量水煮熟后沥干水分放入粉碎机中粉碎,将粉碎的绿豆烘干,如有成团用木锤击碎为粉末,将所有粉末过325目筛,得到绿豆粉;
c.将选取的猪后腿肉洗净并去除肥肉与筋膜,只保留瘦肉部分,称取瘦肉并切成200~250g的肉块,放入锅中用大火煮至沸腾,换为小火,加入黄酒煮制1.5~2小时,撇尽汤面的浮沫,取出后沥干水分,并使用绞肉机将肉块绞成3~5mm的肉末;
2)加粉焙松
将杏仁粉和绿豆粉搅拌均匀形成杏仁混合粉并取出其中的75~85%,取出上述杏仁混合粉中的75~85%待用,将肉末置入炒锅内,用中火边炒边倒入植物油和上述取出的仁混合粉直到全部倒完,用文火烘焙25~30分钟,之后加入鸡精、茴香、盐、蛋清及白糖,炒拌均匀,肉末开始出现松散颗粒状即取出;
3)裹粉烘烤
将上述呈松散颗粒状的肉末平铺于烘箱盘内,喷洒雾状水,使松散的肉末表面湿润,再将剩余的10~15%的杏仁混合粉倾倒于烘箱盘内,手工颠簸烘箱盘,使肉末表面均匀沾裹杏仁粉后,将烘箱盘放入烘烤箱内,烘烤5~10分钟取出,烘箱盘内即为杏仁颗粒肉松;
4)冷却及含水率检验
将取出的杏仁颗粒肉松冷却至常温后,检测含水率,应保持在9~11%。
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