CN103829178A - 一种莲藕圆子及其制备方法 - Google Patents
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Abstract
本发明公开了一种莲藕圆子及其制备方法。该莲藕圆子按重量份数计,由下列原料制成:莲藕200-300、猪肉90-95、山宇粉50-80、鸡蛋20-50、豆腐10-20、料酒1-5、酱油10-15、食盐8-10、五香粉1-2、孜然粉1-2、白糖1-2、姜末1-2、葱末1-2。其制备方法为:将莲藕、猪肉、豆腐剁成泥状并搅匀,依次加入山宇粉、鸡蛋、料酒、酱油、食盐、五香粉、孜然粉、白糖、姜末、葱末搅拌5—10分钟后,用手捏成丸子,用六成熟的植物油炸成金黄色即得本发明莲藕圆子。本发明具有光泽油亮、软嫩鲜香、营养丰富等特点,经常食用,可以健脾开胃、益血补心。
Description
技术领域
本发明涉及一种食品及其加工方法,尤其是涉及一种莲藕圆子及其制备方法。
背景技术
莲藕含有淀粉、蛋白质、天门冬素、维生素C以及氧化酶成分,含糖量也很高,生吃鲜藕能清热解烦,解渴止呕;如将鲜藕压榨取汁,其功效更甚,煮熟的藕性味甘温,能健脾开胃,益血补心,故主补五脏,有消食、止渴、生肌的功效。随着人们生活质量的提高,莲藕圆子是日常常用菜肴,其加工制作方法的主要区别在于辅料的调配和调味料及制备工艺的不同,从而制作出不同味道的莲藕圆子。传统的家庭制备方法,多数是将新鲜莲藕通过搅拌器搅打成颗粒,然后加些面粉后,即下锅油炸即可。但是这种方法制备的莲藕圆子存在板结、易松散的缺点。
发明内容
本发明的目的在于提供一种以莲藕、山宇粉、猪肉为主要原料,具光泽油亮、软嫩鲜香、营养丰富等特点的莲藕圆子及其制备方法。
本发明的技术方案是:
一种莲藕圆子,按重量份数计,由下列原料制成:
莲藕200-300、猪肉90-95、山宇粉50-80、鸡蛋20-50、豆腐10-20、料酒1-5、酱油10-15、食盐8-10、五香粉1-2、孜然粉1-2、白糖1-2、姜末1-2、葱末1-2。
其中,所述的猪肉选择五花肉。
一种莲藕圆子的制备方法,包括以下步骤:
a称取莲藕,去皮洗净,用擦子擦成藕蓉后备用;
b按照前述配比称取猪肉、料酒、姜末、葱末,将猪肉去皮洗净,用菜刀沾冷水切成肉泥,加入料酒、酱油、姜末、葱末并朝一个方向拌匀,静置2-10分钟,添加到a步的藕蓉中,拌匀得藕蓉肉泥;
c取豆腐用手捏碎,成豆腐泥状后加入b的藕蓉肉泥中,得藕蓉肉泥混合物;
d取鸡蛋去壳,用筷子搅拌5-10分钟,至蛋清和蛋黄充分打散,加入c步的藕蓉肉泥混合物中并朝一个方向拌匀,再依次加入山宇粉、食盐、五香粉、孜然粉、白糖,一起使劲搅拌上劲;
e将d上劲的藕蓉肉泥混合物用手挤成2-4厘米的丸子,用六成熟的植物油炸成金黄色即得本发明莲藕圆子。
在本发明中加入五花肉可以让炸好的莲藕圆子口感更香,剁成肉泥时一定要细腻;在搅打时要沿一个方向使劲,这样做好的圆子既不会松散,吃起来又会外层酥脆;使用山宇粉、豆腐、鸡蛋可以增加酥脆感;用擦子擦莲藕,避免莲藕营养成分的丢失;用菜刀沾冷水将五花肉剁成肉泥,增强本发明的口感。
本发明提供的莲藕圆子具有光泽油亮、软嫩鲜香、营养丰富等特点。本发明以具有健脾开胃的莲藕为原料,运用传统食品加工技术生产圆子,解决了旧有产品营养损耗的问题,同时复合原料提升了产品的保健功效。
具体实施方式
下面结合具体实施例对本发明进一行说明:
实施例1
a称取莲藕200克,去皮洗净,用擦子擦成藕蓉后备用;
b称取猪肉90克、料酒1克、姜末1克、葱末1克,将猪肉去皮洗净,用菜刀沾冷水切成肉泥,加入料酒、酱油、姜末、葱末并朝一个方向拌匀,静置2分钟,添加到a步的藕蓉中,拌匀得藕蓉肉泥;
c取豆腐10克用手捏碎,成豆腐泥状后加入b的藕蓉肉泥中,得藕蓉肉泥混合物;
d取鸡蛋20克去壳,用筷子搅拌5分钟,至蛋清和蛋黄充分打散,加入c步的藕蓉肉泥混合物中并朝一个方向拌匀,再依次加入山宇粉50克、食盐8克、五香粉1克、孜然粉1克、白糖1克,一起使劲搅拌上劲;
e将d上劲的藕蓉肉泥混合物用手挤成2厘米的丸子,用六成熟的植物油炸成金黄色即得本发明莲藕圆子。
实施例2
a称取莲藕250克,去皮洗净,用擦子擦成藕蓉后备用;
b称取猪肉92克、料酒3克、姜末1克、葱末1克,将猪肉去皮洗净,用菜刀沾冷水切成肉泥,加入料酒、酱油、姜末、葱末并朝一个方向拌匀,静置5分钟,添加到a步的藕蓉中,拌匀得藕蓉肉泥;
c取豆腐15克用手捏碎,成豆腐泥状后加入b的藕蓉肉泥中,得藕蓉肉泥混合物;
d取鸡蛋30克去壳,用筷子搅拌8分钟,至蛋清和蛋黄充分打散,加入c步的藕蓉肉泥混合物中并朝一个方向拌匀,再依次加入山宇粉70克、食盐9克、五香粉1克、孜然粉1克、白糖1克,一起使劲搅拌上劲;
e将d上劲的藕蓉肉泥混合物用手挤成3厘米的丸子,用六成熟的植物油炸成金黄色即得本发明莲藕圆子。
实施例3
a称取莲藕300克,去皮洗净,用擦子擦成藕蓉后备用;
b称取猪肉95克、料酒5克、姜末2克、葱末2克,将猪肉去皮洗净,用菜刀沾冷水切成肉泥,加入料酒、酱油、姜末、葱末并朝一个方向拌匀,静置10分钟,添加到a步的藕蓉中,拌匀得藕蓉肉泥;
c取豆腐20克用手捏碎,成豆腐泥状后加入b的藕蓉肉泥中,得藕蓉肉泥混合物;
d取鸡蛋50克去壳,用筷子搅拌10分钟,至蛋清和蛋黄充分打散,加入c步的藕蓉肉泥混合物中并朝一个方向拌匀,再依次加入山宇粉80克、食盐10克、五香粉2克、孜然粉2克、白糖2克,一起使劲搅拌上劲;
e将d上劲的藕蓉肉泥混合物用手挤成4厘米的丸子,用六成熟的植物油炸成金黄色即得本发明莲藕圆子。
Claims (3)
1.一种莲藕圆子,按重量份数计,由下列原料制成:
莲藕200-300、
猪肉90-95、
山宇粉50-80、
鸡蛋20-50、
豆腐10-20、
料酒1-5、
酱油10-15、
食盐8-10、
五香粉1-2、
孜然粉1-2、
白糖1-2、
姜末1-2、
葱末1-2。
2.根据权利要求1所述的一种莲藕圆子,其特征在于:所述的猪肉选择五花肉。
3.一种权利要求1所述的莲藕圆子的制备方法,包括以下步骤:
a按照前述配比称取莲藕,去皮洗净,用擦子擦成藕蓉后备用;
b按照前述配比称取猪肉、料酒、姜末、葱末,将猪肉去皮洗净,用菜刀沾冷水切成肉泥,加入料酒、酱油、姜末、葱末并朝一个方向拌匀,静置2-10分钟,添加到a步的藕蓉中,拌匀得藕蓉肉泥;
c取豆腐用手捏碎,成豆腐泥状后加入b的藕蓉肉泥中,得藕蓉肉泥混合物;
d取鸡蛋去壳,用筷子搅拌5-10分钟,至蛋清和蛋黄充分打散,加入c步的藕蓉肉泥混合物中并朝一个方向拌匀,再依次加入山宇粉、食盐、五香粉、孜然粉、白糖,一起使劲搅拌上劲;
e将d上劲的藕蓉肉泥混合物用手挤成2-4厘米的丸子,用六成熟的植物油炸成金黄色即得本发明莲藕圆子。
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CN105581293A (zh) * | 2015-12-14 | 2016-05-18 | 胡健敏 | 一种孕期富含维生素c和氧化酶的食品及配制方法 |
CN106942388A (zh) * | 2017-03-16 | 2017-07-14 | 孙中正 | 一种豆腐丸子及其制作方法 |
CN107149095A (zh) * | 2017-06-12 | 2017-09-12 | 李怀欣 | 一种骨头肉丸子及其加工的工艺 |
CN107950916A (zh) * | 2017-12-29 | 2018-04-24 | 何倩 | 一种猪肉丸子及其制备方法 |
CN108041463A (zh) * | 2017-12-28 | 2018-05-18 | 吴昊宝 | 一种具有保健功能的绿豆面莲藕丸子及其制作方法 |
CN109875002A (zh) * | 2019-04-17 | 2019-06-14 | 华中农业大学 | 一种低脂无辅料添加藕圆子及其制备方法 |
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CN108041463A (zh) * | 2017-12-28 | 2018-05-18 | 吴昊宝 | 一种具有保健功能的绿豆面莲藕丸子及其制作方法 |
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