CN103783427B - 一种蜜蜂蛹虫马蹄草的烹制方法 - Google Patents
一种蜜蜂蛹虫马蹄草的烹制方法 Download PDFInfo
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- 241000218208 Caltha Species 0.000 title claims abstract description 60
- 235000008749 Caltha palustris Nutrition 0.000 title claims abstract description 60
- 241000256844 Apis mellifera Species 0.000 title claims abstract description 58
- 241000382353 Pupa Species 0.000 title claims abstract description 58
- 238000000034 method Methods 0.000 title claims abstract description 24
- 238000010411 cooking Methods 0.000 title claims abstract description 15
- 210000000952 spleen Anatomy 0.000 claims abstract description 27
- QTBSBXVTEAMEQO-UHFFFAOYSA-N Acetic acid Chemical compound CC(O)=O QTBSBXVTEAMEQO-UHFFFAOYSA-N 0.000 claims abstract description 21
- 235000002787 Coriandrum sativum Nutrition 0.000 claims abstract description 7
- 244000062793 Sorghum vulgare Species 0.000 claims abstract description 7
- 235000019713 millet Nutrition 0.000 claims abstract description 7
- 238000003860 storage Methods 0.000 claims abstract description 7
- 235000013311 vegetables Nutrition 0.000 claims abstract description 7
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 238000009835 boiling Methods 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 6
- 239000002994 raw material Substances 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 238000003756 stirring Methods 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 6
- 244000018436 Coriandrum sativum Species 0.000 claims abstract 2
- 244000273928 Zingiber officinale Species 0.000 claims abstract 2
- 241000208308 Coriandrum Species 0.000 description 5
- 241000234314 Zingiber Species 0.000 description 4
- 230000003796 beauty Effects 0.000 description 3
- 210000002784 stomach Anatomy 0.000 description 3
- 235000013409 condiments Nutrition 0.000 description 2
- 241000196324 Embryophyta Species 0.000 description 1
- 230000036528 appetite Effects 0.000 description 1
- 235000019789 appetite Nutrition 0.000 description 1
- 238000001816 cooling Methods 0.000 description 1
- 230000007812 deficiency Effects 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 235000011194 food seasoning agent Nutrition 0.000 description 1
- 238000004519 manufacturing process Methods 0.000 description 1
- 230000000050 nutritive effect Effects 0.000 description 1
- 238000002360 preparation method Methods 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 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
- A23L27/00—Spices; Flavouring agents or condiments; Artificial sweetening agents; Table salts; Dietetic salt substitutes; Preparation or treatment thereof
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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
- A23L21/00—Marmalades, jams, jellies or the like; Products from apiculture; Preparation or treatment thereof
- A23L21/20—Products from apiculture, e.g. royal jelly or pollen; Substitutes therefor
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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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
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- A—HUMAN NECESSITIES
- A23—FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
- A23V—INDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
- A23V2002/00—Food compositions, function of food ingredients or processes for food or foodstuffs
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- Food Science & Technology (AREA)
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- Jellies, Jams, And Syrups (AREA)
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Abstract
一种蜜蜂蛹虫马蹄草的烹制方法，该烹制方法的步骤为，1）原料选取：a、蜜蜂蛹虫脾：选用天然蜜蜂蛹虫脾或保鲜冷冻贮藏的蜜蜂蛹虫脾；b、马蹄草：选用我国华东地区或华南地区或西南地区生产的马蹄草或马蹄草干，采用马蹄草干时需用水泡发后使用；2）烹制过程：取蜜蜂蛹虫脾300-400g，放入1000-1500ml的沸水中煮3到5分钟，捞出蜜蜂蛹虫，淋水放凉备用；将马蹄草切成碎末，选取马蹄草末100-150g，加入醋酸12-16ml、盐4-6g、味精1-3g、姜末5-7g，芫荽1-3g，小米辣末3-5g，腌菜20-40g，搅拌均匀装盘，最后加入放凉备用的蜜蜂蛹虫，边吃边拌直接食用。
Description
技术领域
本发明属于食品制作技术领域，主要是一种蜜蜂蛹虫马蹄草的制作方法技术领域。
背景技术
现有的蜜蜂蛹虫马蹄草吃法，例如在我国西南地区，蜜蜂蛹虫一般作为油炸蜂蛹虫，马蹄草则作为单一的其他调料食用。这样的吃法，不能够充分的发挥蜜蜂蛹虫的原汁原味和鲜嫩的优点，而且发挥不出马蹄草的保健价值。
发明内容
本发明的目的，正是为了克服上述现有的蜜蜂蛹虫与马蹄草这种单一或是与其结合吃法的不足，而提供一种结合一起并充分体现马蹄草的清热解毒、健胃美容、强身健体的烹制方法，尤其是蜜蜂蛹虫结合起来进行凉拌烹饪，更能够体现出蜜蜂蛹虫马蹄草的特点：鲜，嫩，清爽爽口、清热健胃、滋阴养颜、强身健体的优点。
本发明的目的是通过如下技术方案实现的，
一种蜜蜂蛹虫马蹄草的烹制方法，该烹制方法的步骤为，1）原料选取：a、蜜蜂蛹虫脾：选用天然蜜蜂蛹虫脾或保鲜冷冻贮藏的蜜蜂蛹虫脾；b、马蹄草：选用我国华东地区或华南地区或西南地区生产的马蹄草或马蹄草干，采用马蹄草干时需用水泡发后使用；2）烹制过程：取蜜蜂蛹虫脾300-400g，放入1000-1500ml的沸水中煮3到5分钟，捞出蜜蜂蛹虫，淋水放凉备用；将马蹄草切成碎末，选取马蹄草末100-150g，加入醋酸12-16ml、盐4-6g、味精1-3g、姜末5-7g，芫荽1-3g，小米辣末3-5g，腌菜20-40g，搅拌均匀装盘，最后加入放凉备用的蜜蜂蛹虫，边吃边拌直接食用。
选用醋酸、芫荽、小米辣末、腌菜等作料的要点是要突出生、冷、凉、鲜的特点，再配合放凉的蜜蜂蛹虫可以体现这道菜的原汁原味，使人食欲大增。
选用的马蹄草为我国华东地区或西南地区或华南地区生产的马蹄草或马蹄草干；若采用马蹄草，有鲜马蹄草或真空包装的马蹄草；若采用马蹄草干则需用水泡发后使用。选用马蹄草这种性寒、微苦、辛的植物以及蜜蜂蛹虫和各种佐料进行烹饪，既能保留了马蹄草原有的绿色天然营养价值又能很好地品味到蜜蜂蛹虫的原味。
选用的蜜蜂蛹虫脾为天然蜜蜂蛹虫脾或保鲜冷冻贮藏的蜜蜂蛹虫脾。
本发明具有鲜，嫩，清爽爽口、清热健胃、滋阴养颜、强身健体的优点。
下面就实施例进一步阐述本发明的内容。
具体实施方式
实施例一
一种蜜蜂蛹虫马蹄草的烹制方法，该烹制方法的步骤为，1）原料选取：a、蜜蜂蛹虫脾：选用天然蜜蜂蛹虫脾或保鲜冷冻贮藏的蜜蜂蛹虫脾；b、马蹄草：选用我国华东地区生产的马蹄草或马蹄草干，采用马蹄草干时需用水泡发后使用；2）烹制过程：取蜜蜂蛹虫脾300g，放入1000ml的沸水中煮3分钟，捞出蜜蜂蛹虫，淋水放凉备用；将马蹄草切成碎末，选取马蹄草末100g，加入醋酸12ml、盐4g、味精1g、姜末5g，芫荽1g，小米辣末3g，腌菜20g，搅拌均匀装盘，最后加入放凉备用的蜜蜂蛹虫，边吃边拌直接食用。
实施例二
一种蜜蜂蛹虫马蹄草的烹制方法，该烹制方法的步骤为，1）原料选取：a、蜜蜂蛹虫脾：选用天然蜜蜂蛹虫脾或保鲜冷冻贮藏的蜜蜂蛹虫脾；b、马蹄草：选用我国华南地区生产的马蹄草或马蹄草干，采用马蹄草干时需用水泡发后使用；2）烹制过程：取蜜蜂蛹虫脾400g，放入1500ml的沸水中煮5分钟，捞出蜜蜂蛹虫，淋水放凉备用；将马蹄草切成碎末，选取马蹄草末150g，加入醋酸16ml、盐6g、味精3g、姜末7g，芫荽3g，小米辣末5g，腌菜40g，搅拌均匀装盘，最后加入放凉备用的蜜蜂蛹虫，边吃边拌直接食用。
实施例三
一种蜜蜂蛹虫马蹄草的烹制方法，该烹制方法的步骤为，1）原料选取：a、蜜蜂蛹虫脾：选用天然蜜蜂蛹虫脾或保鲜冷冻贮藏的蜜蜂蛹虫脾；b、马蹄草：选用我国西南地区生产的马蹄草或马蹄草干，采用马蹄草干时需用水泡发后使用；2）烹制过程：取蜜蜂蛹虫脾350g，放入1250ml的沸水中煮4分钟，捞出蜜蜂蛹虫，淋水放凉备用；将马蹄草切成碎末，选取马蹄草末125g，加入醋酸14ml、盐5g、味精2g、姜末6g，芫荽2g，小米辣末4g，腌菜30g，搅拌均匀装盘，最后加入放凉备用的蜜蜂蛹虫，边吃边拌直接食用。
Claims (1)
1.一种蜜蜂蛹虫马蹄草的烹制方法，其特征在于，该烹制方法的步骤为，
1）原料选取：a、蜜蜂蛹虫脾：选用天然蜜蜂蛹虫脾或保鲜冷冻贮藏的蜜蜂蛹虫脾；b、马蹄草：选用我国华东地区或华南地区或西南地区生产的马蹄草或马蹄草干，采用马蹄草干时需用水泡发后使用；
2）烹制过程：取蜜蜂蛹虫脾300-400g，放入1000-1500ml的沸水中煮3到5分钟，捞出蜜蜂蛹虫，淋水放凉备用；将马蹄草切成碎末，选取马蹄草末100-150g，加入醋酸12-16ml、盐4-6g、味精1-3g、姜末5-7g，芫荽1-3g，小米辣末3-5g，腌菜20-40g，搅拌均匀装盘，最后加入放凉备用的蜜蜂蛹虫，边吃边拌直接食用。
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Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032098A (zh) * | 1988-06-13 | 1989-04-05 | 陈尚发 | 雄蜂蛹简易加工工艺 |
| CN1593192A (zh) * | 2003-09-09 | 2005-03-16 | 陈振义 | 一种复合蜂产品及其制备方法 |
| CN101919528A (zh) * | 2010-06-22 | 2010-12-22 | 李兆荣 | 多味蜂蛹、鸡枞佐餐菜及制作方法 |
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| KR101055252B1 (ko) * | 2009-08-21 | 2011-08-09 | 대한민국 | 수벌 번데기를 이용한 건강 보조 식품 제조방법 및 이에 따른 건강 보조식품 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1032098A (zh) * | 1988-06-13 | 1989-04-05 | 陈尚发 | 雄蜂蛹简易加工工艺 |
| CN1593192A (zh) * | 2003-09-09 | 2005-03-16 | 陈振义 | 一种复合蜂产品及其制备方法 |
| CN101919528A (zh) * | 2010-06-22 | 2010-12-22 | 李兆荣 | 多味蜂蛹、鸡枞佐餐菜及制作方法 |
Non-Patent Citations (2)
| Title |
|---|
| "蜂产品的食疗和应用";乔延昆;《中国养蜂》;19991231;第50卷(第6期);第22-24页 * |
| "蜜蜂虫蛹的开发利用";郭芳彬;《农牧产品开发》;19951231(第12期);第12-13页 * |
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