CN103892289A - 一种鲜肉麻辣串及其制备方法 - Google Patents

一种鲜肉麻辣串及其制备方法 Download PDF

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CN103892289A
CN103892289A CN201410085359.3A CN201410085359A CN103892289A CN 103892289 A CN103892289 A CN 103892289A CN 201410085359 A CN201410085359 A CN 201410085359A CN 103892289 A CN103892289 A CN 103892289A
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王永帮
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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
    • A23L13/40—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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L13/428—Addition of flavours, spices, colours, amino acids or their salts, peptides, vitamins, yeast extract or autolysate, nucleic acid or derivatives, organic acidifying agents or their salts or acidogens, sweeteners, e.g. sugars or sugar alcohols; Addition of alcohol-containing products
    • 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
    • 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
    • A23L33/105—Plant extracts, their artificial duplicates or their derivatives
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • 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
    • A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10—General methods of cooking foods, e.g. by roasting or frying
    • A23L5/13—General methods of cooking foods, e.g. by roasting or frying using water or steam
    • 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

Abstract

一种鲜肉麻辣串，其特征在于由以下重量份的原料制成：新鲜瘦肉200~250、孜然15~20、蜂蜜10~12、细盐15~20、蚕豆酱12~16、竹笋20~25、酱油14~18、羊脂油20~25、色拉油20~24、白芝麻8~10、胡椒粉10~14、山药20~25、桂皮10~15、柑橘皮5~8、生姜10~12、辣椒面12~15、花椒8~12、白寇14~18、助剂4~6、水700~850；瘦肉营养丰富，蛋白质含量高，是人们生活中不可或缺的食物，所谓一日三餐，无肉不欢；但是一般若加工不好，瘦肉易脱水发柴，炖肉虽烂但味道单一，本发明的麻辣串是先将瘦肉高压锅煮炖，后经炭火焦烤，使得外焦里嫩，特殊的辅料添加更是锦上添花，汤汁的调配也深思熟虑，味道一绝，吃起来不仅外焦里嫩，味道鲜美，而且营养丰富，不可多得。

Description

一种鲜肉麻辣串及其制备方法
技术领域
本发明是关于一种鲜肉麻辣串及其制备方法，属于食品类中麻辣串的工艺技术领域。
背景技术
麻辣串，又称之为麻辣烫或串串香。顾名思义，就是用竹签串起方便食客进食的又麻又辣美味小吃串，乃草根美食最大众化的体现。
麻辣串，又称之为麻辣烫或串串香。具体的区分方式在于用水煮的叫麻辣烫，烤炉烤的叫串串香，油炸的叫麻辣串。顾名思义，就是用竹签串起方便食客进食的又麻又辣美味小吃串，乃草根美食最大众化的体现。麻辣串最早流行于四川与重庆两地，但随着时代的变迁，麻辣串凭借独特的魅力和鲜明的特色遍布于全国众多城市了，可以说只要有人的地方就有麻辣串的存在，甚至在一定程度上，麻辣串已成为四川味道的代表。
能被麻辣串穿起来的食品种类很多：荤菜、素菜、禽蛋、海鲜……凡是可以串起来吃的东西绝不会漏过！走在城市的大街小巷，随处可见大大小小的麻辣串铺子，红漆的矮方桌、小凳子和热气腾腾的一锅红汤以及那大把的竹签就构成了城市街头特别的一景。逛累了，随便走进一家麻辣串店，点串、付钱、坐下、享受独特的带有回味的串串；觉得辣了，还可来一杯绿豆汤，一口喝下，何其畅快。
发明内容
一种鲜肉麻辣串，其特征在于由以下重量份的原料制成：新鲜瘦肉200~250、孜然15~20、蜂蜜10~12、细盐15~20、蚕豆酱12~16、竹笋20~25、酱油14~18、羊脂油20~25、色拉油20~24、白芝麻8~10、胡椒粉10~14、山药20~25、桂皮10~15、柑橘皮5~8、生姜10~12、辣椒面12~15、花椒8~12、白寇14~18、助剂4~6、水700~850；所述的助剂由下列重量份的原料制成：山乌珠叶3~5、壶卢子5.5~6.5、韭菜根2~4、桑叶4~5.5、风气草8~10、苍术2.5~4、黄柏4~6、丝瓜络2~3、抹茶10~15；制备方法是将除抹茶以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与抹茶混合即得。
一种鲜肉麻辣串的制备方法，其特征在于包括以下几个步骤：
（1）首先将蚕豆酱蒸熟，将新鲜瘦肉，可以是猪肉、牛肉、羊肉等等先放于高压锅中，加入水，生姜片，竹笋，大火烧开，小火炖约20~30min至肉烂；
（2）将（1）所述的炖好的瘦肉拿出并迅速过凉水，后切成豆腐块大小块状并轻划几道小口，小口中塞入细盐、白芝麻、蜂蜜、酱油，用竹签串好，放在炭火上烤，边烤边转动竹签，不断刷色拉油，撒辣椒面和胡椒粉，烤至表面焦糊为止；
（3）小刀销除（2）所述烤肉焦黑块，另备麻辣烫煮箱，加入花椒、羊油、色拉油、柑橘皮、生姜、辣椒面、花椒、白寇、孜然、桂皮、山药、助剂、水，大火烧开，小火煮20~25min，将烤肉放在煮箱中煮10~15min；
（4）取出（3）所述的烤肉，沾上（1）所述的蒸好蚕豆酱，自然冷却即可。
发明内容中出现的罕见食材：
山乌珠叶：为桃金娘科植物轮叶蒲桃的叶或枝，煎汤洗或捣敷，具有解毒敛疮、止汗的功效，主治烫伤、盗汗等症状。
壶卢子：一年生攀援草本，为葫芦科植物瓢瓜的种子，秋后采取成熟果实，剖取种子，晒干，具有清热解毒、消肿止痛等功能；主肺炎、肠痈、牙痛。
风气草：又叫下田菊，菊科植物多年生草本，浸酒或煎汤使用，具有除风湿，解表，治风湿骨节疼痛，外感等功能。
苍术：为茅苍术或北苍术的干燥根茎，一般均为野生，菊科多年生直立草本；具有燥湿健脾，祛风湿的功效，主治湿阻中焦，风寒，脚膝肿痛，痿软无力，雀目夜盲等症。
黄柏：为芸香科、黄檗属植物黄皮树或黄檗的干燥树皮，可入药，性味苦寒，有清热燥湿，泻火除蒸，解毒疗疮之功效，黄柏含小蘖碱、黄柏酮等主要成分，有抗菌、收敛、消炎的等作用。
本发明的优点：瘦肉营养丰富，蛋白质含量高，是人们生活中不可或缺的食物，所谓一日三餐，无肉不欢；但是一般若加工不好，瘦肉易脱水发柴，炖肉虽烂但味道单一，本发明的麻辣串是先将瘦肉高压锅煮炖，后经炭火焦烤，使得外焦里嫩，特殊的辅料添加更是锦上添花，汤汁的调配也深思熟虑，味道一绝，吃起来不仅外焦里嫩，味道鲜美，而且营养丰富，不可多得。
具体实施方式
一种鲜肉麻辣串，其特征在于由以下重量份的原料制成：新鲜瘦肉200~250g、孜然15~20g、蜂蜜10~12g、细盐15~20g、蚕豆酱12~16g、竹笋20~25g、酱油14~18g、羊脂油20~25g、色拉油20~24g、白芝麻8~10g、胡椒粉10~14g、山药20~25g、桂皮10~15g、柑橘皮5~8g、生姜10~12g、辣椒面12~15g、花椒8~12g、白寇14~18g、助剂4~6g、水700~850g；所述的助剂由下列重量份的原料制成：山乌珠叶3~5g、壶卢子5.5~6.5g、韭菜根2~4g、桑叶4~5.5g、风气草8~10g、苍术2.5~4g、黄柏4~6g、丝瓜络2~3g、抹茶10~15g；制备方法是将除抹茶以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与抹茶混合即得。
一种鲜肉麻辣串的制备方法，其特征在于包括以下几个步骤：
（1）首先将蚕豆酱蒸熟，将新鲜瘦肉，可以是猪肉、牛肉、羊肉等等先放于高压锅中，加入水，生姜片，竹笋，大火烧开，小火炖约20~30min至肉烂；
（2）将（1）所述的炖好的瘦肉拿出并迅速过凉水，后切成豆腐块大小块状并轻划几道小口，小口中塞入细盐、白芝麻、蜂蜜、酱油，用竹签串好，放在炭火上烤，边烤边转动竹签，不断刷色拉油，撒辣椒面和胡椒粉，烤至表面焦糊为止；
（3）小刀销除（2）所述烤肉焦黑块，另备麻辣烫煮箱，加入花椒、羊油、色拉油、柑橘皮、生姜、辣椒面、花椒、白寇、孜然、桂皮、山药、助剂、水，大火烧开，小火煮20~25min，将烤肉放在煮箱中煮10~15min；
（4）取出（3）所述的烤肉，沾上（1）所述的蒸好蚕豆酱，自然冷却即可。

Claims (2)

1.一种鲜肉麻辣串，其特征在于由以下重量份的原料制成：新鲜瘦肉200~250、孜然15~20、蜂蜜10~12、细盐15~20、蚕豆酱12~16、竹笋20~25、酱油14~18、羊脂油20~25、色拉油20~24、白芝麻8~10、胡椒粉10~14、山药20~25、桂皮10~15、柑橘皮5~8、生姜10~12、辣椒面12~15、花椒8~12、白寇14~18、助剂4~6、水700~850；所述的助剂由下列重量份的原料制成：山乌珠叶3~5、壶卢子5.5~6.5、韭菜根2~4、桑叶4~5.5、风气草8~10、苍术2.5~4、黄柏4~6、丝瓜络2~3、抹茶10~15；制备方法是将除抹茶以外的各原料混合，加水煎煮，过滤得提取液，提取液浓缩后烘干，与抹茶混合即得。
2.根据权利要求1所述一种鲜肉麻辣串的制备方法，其特征在于包括以下几个步骤：
（1）首先将蚕豆酱蒸熟，将新鲜瘦肉，可以是猪肉、牛肉、羊肉等等先放于高压锅中，加入水，生姜片，竹笋，大火烧开，小火炖约20~30min至肉烂；
（2）将（1）所述的炖好的瘦肉拿出并迅速过凉水，后切成豆腐块大小块状并轻划几道小口，小口中塞入细盐、白芝麻、蜂蜜、酱油，用竹签串好，放在炭火上烤，边烤边转动竹签，不断刷色拉油，撒辣椒面和胡椒粉，烤至表面焦糊为止；
（3）小刀销除（2）所述烤肉焦黑块，另备麻辣烫煮箱，加入花椒、羊油、色拉油、柑橘皮、生姜、辣椒面、花椒、白寇、孜然、桂皮、山药、助剂、水，大火烧开，小火煮20~25min，将烤肉放在煮箱中煮10~15min；
（4）取出（3）所述的烤肉，沾上（1）所述的蒸好蚕豆酱，自然冷却即可。
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CN104305232A (zh) * 2014-09-23 2015-01-28 王学兵 一种麻辣卤牛肉及其制备方法
CN104305307A (zh) * 2014-09-24 2015-01-28 安徽桂王清真食品有限公司 一种麻辣羊肉粒及其加工方法

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