CN103783537B - 一种即食型花香肉松及其加工方法 - Google Patents
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Abstract
本发明公开了一种即食型花香肉松及其加工方法，其由以下重量份的原料制成：瘦肉40-50、酱油8-12、生姜0.5-1、小茴香0.4-0.8、桂皮0.3-0.6、打抛叶0.2-0.4、丁香0.15-0.25、香蜂草0.2-0.3、黄酒2-3、白糖1.5-2、食盐0.6-1.2、茉莉花1-2、南瓜花0.5-1、芙蓉花0.8-1.4、白兰叶0.4-0.8、甜叶菊0.5-1。本发明制得的肉松酥香松散，美味可口，风味独特，营养成分丰富，保健价值高，肉香中夹带有清雅舒适的花香味，可增进食欲，促进消化，是一种集绿色保健、营养全面、休闲方便等优点的新型风味肉松产品，男女老少皆宜,适合各类人群需要。
Description
技术领域
本发明涉及一种即食型花香肉松及其加工方法，属于食品加工技术领域。
背景技术
肉松，又称肉绒、肉酥，是中国著名的汉族美食，具有营养丰富、美味可口、携带方便等特点，深受人们的喜爱。肉松是以瘦肉除去水分而制成，故畜禽的瘦肉都可以加工肉松。其中以猪肉、牛肉、鸡肉为最多。目前市场上肉松种类繁多，各种肉松营养成分不同，且适用的年龄层次也不同，如：富钙的儿童营养肉松、中老年肉松、板栗肉松、海苔肉松、水果肉松等。但随着人们生活水平的提高，对食品的品种要求更丰富，特别注重食品的保健作用，所以人们期待一种营养物质且口感好、风味独特的肉松食品。
发明内容
本发明的目的在于提供一种营养物质丰富、保健价值高、口感好、风味独特的即食型花香肉松及其加工方法，迎合更多消费者的需要。
为实现上述目的，本发明采用的技术方案如下：
一种即食型花香肉松，由以下重量份的原料制成：瘦肉40-50、酱油8-12、生姜0.5-1、小茴香0.4-0.8、桂皮0.3-0.6、打抛叶0.2-0.4、丁香0.15-0.25、香蜂草0.2-0.3、黄酒2-3、白糖1.5-2、食盐 0.6-1.2、茉莉花1-2、南瓜花0.5-1、芙蓉花0.8-1.4、白兰叶0.4-0.8、甜叶菊 0.5-1。
本发明即食型花香肉松的加工方法，包括以下步骤：
（1）除去瘦肉的皮、脂肪、筋腱及结缔组织等，然后顺其纤维纹路切成细条，再横切成2-3cm的短条；
（2）将切好的肉条放入高压锅内，加适量的清水，水量要完全没过肉，同时加入酱油、生姜、小茴香、桂皮、打抛叶、丁香、香蜂草、黄酒、白糖和食盐，在0.1-0.2MPa高压下煮制20-30min，待肉熟烂时，捞出晾凉并沥干水分；
（3）将上述煮熟后的肉倒入另一个锅内，再加适量的清水，水量要完全没过肉，同时加入茉莉花、南瓜花、芙蓉花、白兰叶和甜叶菊，大火煮开后撇去上浮的油沫，再用小火煮至汤快要完全收干的时候关火；
（4）将茉莉花、南瓜花、芙蓉花、白兰叶和甜叶菊捞出，用木勺将肉完全碾碎，然后用中火不断翻炒，直到肉中的水分完全炒干，颜色变成金黄色，肉变成蓬松的肉丝状后关火；
（5）肉丝放凉后放入食物料理机粉碎，杀菌，包装，即得成品。
上述的茉莉花、南瓜花、芙蓉花、白兰叶、甜叶菊用于制作肉松，不仅掩盖肉腥味，使肉松产品具有清雅的花香味，能够更好地被消费者接受，开创出肉松新风味，还可以增强肉松的保健作用，使其具有清热利湿、理气和中、消肿散瘀、凉血止血、止咳化痰、养阴生津、健脾开胃等功效。
打抛叶是泰国常见的一种香料，味微辣、有特殊香味，入菜去腥、香气浓郁醒胃；香蜂草含柠檬醛、沉香醇、香叶醇、香茅醛、帖酸、单宁、聚合多酚类，类黄素及三帖等成分，其柠檬般的清香可增进食欲，促进消化。打抛叶、香蜂草与生姜、小茴香、桂皮、丁香配用不仅有助于调味和去腥，而且可以具有开胃作用，使制得的肉松具有增进食欲、促进消化的功能。
本发明的有益效果：
本发明制得的肉松酥香松散，美味可口，风味独特，营养成分丰富，保健价值高，肉香中夹带有清雅舒适的花香味，可增进食欲，促进消化，是一种集绿色保健、营养全面、休闲方便等优点的新型风味肉松产品，男女老少皆宜,适合各类人群需要。
具体实施方式
实施例1
取以下重量（kg）的原料：瘦肉40、酱油8、生姜0.5、小茴香0.4、桂皮0.3、打抛叶0.2、丁香0.15、香蜂草0.2、黄酒2、白糖1.5、食盐 0.6、茉莉花1、南瓜花0.5、芙蓉花0.8、白兰叶0.4、甜叶菊 0.5。
即食型花香肉松的加工方法，包括以下步骤：
（1）除去瘦肉的皮、脂肪、筋腱及结缔组织等，然后顺其纤维纹路切成细条，再横切成2cm的短条；
（2）将切好的肉条放入高压锅内，加适量的清水，水量要完全没过肉，同时加入酱油、生姜、小茴香、桂皮、打抛叶、丁香、香蜂草、黄酒、白糖和食盐，在0.2MPa高压下煮制20min，待肉熟烂时，捞出晾凉并沥干水分；
（3）将上述煮熟后的肉倒入另一个锅内，再加适量的清水，水量要完全没过肉，同时加入茉莉花、南瓜花、芙蓉花、白兰叶和甜叶菊，大火煮开后撇去上浮的油沫，再用小火煮至汤快要完全收干的时候关火；
（4）将茉莉花、南瓜花、芙蓉花、白兰叶和甜叶菊捞出，用木勺将肉完全碾碎，然后用中火不断翻炒，直到肉中的水分完全炒干，颜色变成金黄色，肉变成蓬松的肉丝状后关火；
（5）肉丝放凉后放入食物料理机粉碎，杀菌，包装，即得成品。
实施例2
取以下重量（kg）的原料：瘦肉45、酱油10、生姜0.8、小茴香0.6、桂皮0.4、打抛叶0.3、丁香0.2、香蜂草0.25、黄酒2.5、白糖1.8、食盐 0.8、茉莉花1.5、南瓜花0.7、芙蓉花1.2、白兰叶0.6、甜叶菊 0.8。
即食型花香肉松的加工方法同实施例1。
实施例3
取以下重量（kg）的原料：瘦肉50、酱油12、生姜1、小茴香0.8、桂皮0.6、打抛叶0.4、丁香0.25、香蜂草0.3、黄酒3、白糖2、食盐 1.2、茉莉花2、南瓜花1、芙蓉花1.4、白兰叶0.8、甜叶菊1。
即食型花香肉松的加工方法同实施例1。
Claims (1)
1.一种即食型花香肉松，其特征在于，由以下重量份的原料制成：瘦肉40-50、酱油8-12、生姜0.5-1、小茴香0.4-0.8、桂皮0.3-0.6、打抛叶0.2-0.4、丁香0.15-0.25、香蜂草0.2-0.3、黄酒2-3、白糖1.5-2、食盐 0.6-1.2、茉莉花1-2、南瓜花0.5-1、芙蓉花0.8-1.4、白兰叶0.4-0.8、甜叶菊 0.5-1；
所述的即食型花香肉松的加工方法，包括以下步骤：
（1）除去瘦肉的皮、脂肪、筋腱及结缔组织，然后顺其纤维纹路切成细条，再横切成2-3cm的短条；
（2）将切好的肉条放入高压锅内，加适量的清水，水量要完全没过肉，同时加入酱油、生姜、小茴香、桂皮、打抛叶、丁香、香蜂草、黄酒、白糖和食盐，在0.1-0.2MPa高压下煮制20-30min，待肉熟烂时，捞出晾凉并沥干水分；
（3）将上述煮熟后的肉倒入另一个锅内，再加适量的清水，水量要完全没过肉，同时加入茉莉花、南瓜花、芙蓉花、白兰叶和甜叶菊，大火煮开后撇去上浮的油沫，再用小火煮至汤快要完全收干的时候关火；
（4）将茉莉花、南瓜花、芙蓉花、白兰叶和甜叶菊捞出，用木勺将肉完全碾碎，然后用中火不断翻炒，直到肉中的水分完全炒干，颜色变成金黄色，肉变成蓬松的肉丝状后关火；
（5）肉丝放凉后放入食物料理机粉碎，杀菌，包装，即得成品。
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| CN104172234A (zh) * | 2014-07-08 | 2014-12-03 | 芜湖市祥荣食品有限公司 | 一种椰奶海苔肉松 |
| CN106261744A (zh) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | 一种浓香肉松米片的制备方法 |
| CN106261721A (zh) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | 一种高蛋白高膳食纤维肉松米片的制备方法 |
| CN106261722A (zh) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | 一种全营养香酥肉松米片及其制备方法 |
| CN106261743A (zh) * | 2016-08-05 | 2017-01-04 | 安徽倮倮米业有限公司 | 一种香脆可口肉松米片的制备方法 |
| CN106387682A (zh) * | 2016-08-29 | 2017-02-15 | 黎志春 | 肉松的制作方法 |
| CA3235633A1 (en) * | 2021-10-27 | 2023-05-04 | Justine PETIT | Products to treat and/or prevent menstrual symptoms |
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