CN103907939A - 一种线割肘子的制备方法 - Google Patents
一种线割肘子的制备方法 Download PDFInfo
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- CN103907939A CN103907939A CN201210598554.7A CN201210598554A CN103907939A CN 103907939 A CN103907939 A CN 103907939A CN 201210598554 A CN201210598554 A CN 201210598554A CN 103907939 A CN103907939 A CN 103907939A
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- knuckle
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- monosodium glutamate
- pig
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- 238000002360 preparation method Methods 0.000 title 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 12
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 12
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 12
- 150000003839 salts Chemical class 0.000 claims abstract description 12
- 244000291564 Allium cepa Species 0.000 claims abstract description 8
- 235000002732 Allium cepa var. cepa Nutrition 0.000 claims abstract description 8
- 244000037364 Cinnamomum aromaticum Species 0.000 claims abstract description 8
- 235000014489 Cinnamomum aromaticum Nutrition 0.000 claims abstract description 8
- 244000223014 Syzygium aromaticum Species 0.000 claims abstract description 8
- 235000016639 Syzygium aromaticum Nutrition 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 8
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 8
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 235000008397 ginger Nutrition 0.000 claims abstract description 8
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 8
- 235000021419 vinegar Nutrition 0.000 claims abstract description 8
- 239000000052 vinegar Substances 0.000 claims abstract description 8
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 8
- 238000000034 method Methods 0.000 claims abstract description 6
- 239000000463 material Substances 0.000 claims abstract description 3
- 240000004160 Capsicum annuum Species 0.000 claims description 6
- 240000009023 Myrrhis odorata Species 0.000 claims description 6
- 235000007265 Myrrhis odorata Nutrition 0.000 claims description 6
- 235000012550 Pimpinella anisum Nutrition 0.000 claims description 6
- 125000003118 aryl group Chemical group 0.000 claims description 6
- 239000011435 rock Substances 0.000 claims description 6
- 235000015277 pork Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 3
- 239000007787 solid Substances 0.000 claims description 3
- 241000010428 Alpinia katsumadae Species 0.000 abstract 2
- 235000002568 Capsicum frutescens Nutrition 0.000 abstract 2
- 240000007232 Illicium verum Species 0.000 abstract 2
- 235000008227 Illicium verum Nutrition 0.000 abstract 2
- 241000159443 Myrcia Species 0.000 abstract 2
- CZMRCDWAGMRECN-UGDNZRGBSA-N Sucrose Chemical compound O[C@H]1[C@H](O)[C@@H](CO)O[C@@]1(CO)O[C@@H]1[C@H](O)[C@@H](O)[C@H](O)[C@@H](CO)O1 CZMRCDWAGMRECN-UGDNZRGBSA-N 0.000 abstract 2
- 238000004140 cleaning Methods 0.000 abstract 1
- 238000005554 pickling Methods 0.000 abstract 1
- 238000002791 soaking Methods 0.000 abstract 1
- 238000010025 steaming Methods 0.000 abstract 1
- 230000000694 effects Effects 0.000 description 2
- 210000004556 brain Anatomy 0.000 description 1
- 235000013351 cheese Nutrition 0.000 description 1
- 235000013305 food Nutrition 0.000 description 1
- 230000001256 tonic effect Effects 0.000 description 1
Classifications
-
- 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
- A23L33/00—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Engineering & Computer Science (AREA)
- Polymers & Plastics (AREA)
- Mycology (AREA)
- Zoology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Seasonings (AREA)
Abstract
一种线割肘子的制备方法，其特征是：材料：猪后肘一个，盐、味精、料酒、丁香、香叶、辣椒油、姜末、生抽、香醋、八角、花椒、香叶、桂皮、草寇、葱花、冰糖各适量；方法：先将猪后肘清洁干净，放入清水中浸泡1小时后用盐和味精腌制12小时以上，用一根质地结实的细长线用力围绕后肘转圈并扎结实，线与线间平均间隔2厘米，把捆绑好的猪后肘放入高压锅中，加入适量半锅水，适量盐、味精、料酒、丁香、香叶、辣椒油、姜末、生抽、香醋、八角、花椒、香叶、桂皮、草寇、葱花、冰糖，小火焖煮2小时以上，出锅后剪去细线即可。它解决了传统猪后肘单纯蒸制，之后再做处理，口味单一油腻，鲜美味道滋渗不进的现象。
Description
技术领域
本发明涉及食品制作领域，具体说是一种线割肘子的制备方法。
背景技术
肘子传统猪后肘单纯蒸制，之后再做处理，口味单一油腻，鲜美味道滋渗不进的现象，并且很难达到口味独特、滋补身体的功效。
发明内容
本发明为解决现有后肘的单一做法，采用的技术方案是，一种线割肘子的制备方法，其特征是：
材料：猪后肘一个，盐、味精、料酒、丁香、香叶、辣椒油、姜末、生抽、香醋、八角、花椒、香叶、桂皮、草寇、葱花、冰糖各适量；
方法：先将猪后肘清洁干净，放入清水中浸泡1小时后用盐和味精腌制12小时以上，用一根质地结实的细长线用力围绕后肘转圈并扎结实，线与线间平均间隔2厘米，把捆绑好的猪后肘放入高压锅中，加入适量半锅水，适量盐、味精、料酒、丁香、香叶、辣椒油、姜末、生抽、香醋、八角、花椒、香叶、桂皮、草寇、葱花、冰糖，小火焖煮2小时以上，出锅后剪去细线即可。
技术效果
本发明用细线捆绑后肘，把鲜美味道滋渗进去，不但不油腻，口味独特，如奶酪一般口感，入口即化，而且具有美肤、健脑之保健功效。
具体实施方式
准备猪后肘一个，盐、味精、料酒、丁香、香叶、辣椒油、姜末、生抽、香醋、八角、花椒、香叶、桂皮、草寇、葱花、冰糖各适量；先将猪后肘清洁干净，放入清水中浸泡1小时后用盐和味精腌制12小时以上，用一根质地结实的细长线用力围绕后肘转圈并扎结实，线与线间平均间隔2厘米，把捆绑好的猪后肘放入高压锅中，加入适量半锅水，适量盐、味精、料酒、丁香、香叶、辣椒油、姜末、生抽、香醋、八角、花椒、香叶、桂皮、草寇、葱花、冰糖，小火焖煮2小时以上，出锅后剪去细线即可。
Claims (1)
1.一种线割肘子的制备方法，其特征是：
材料：猪后肘一个，盐、味精、料酒、丁香、香叶、辣椒油、姜末、生抽、香醋、八角、花椒、香叶、桂皮、草寇、葱花、冰糖各适量；
方法：先将猪后肘清洁干净，放入清水中浸泡1小时后用盐和味精腌制12小时以上，用一根质地结实的细长线用力围绕后肘转圈并扎结实，线与线间平均间隔2厘米，把捆绑好的猪后肘放入高压锅中，加入适量半锅水，适量盐、味精、料酒、丁香、香叶、辣椒油、姜末、生抽、香醋、八角、花椒、香叶、桂皮、草寇、葱花、冰糖，小火焖煮2小时以上，出锅后剪去细线即可。
Priority Applications (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210598554.7A CN103907939A (zh) | 2012-12-31 | 2012-12-31 | 一种线割肘子的制备方法 |
Applications Claiming Priority (1)
| Application Number | Priority Date | Filing Date | Title |
|---|---|---|---|
| CN201210598554.7A CN103907939A (zh) | 2012-12-31 | 2012-12-31 | 一种线割肘子的制备方法 |
Publications (1)
| Publication Number | Publication Date |
|---|---|
| CN103907939A true CN103907939A (zh) | 2014-07-09 |
Family
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Family Applications (1)
| Application Number | Title | Priority Date | Filing Date |
|---|---|---|---|
| CN201210598554.7A Pending CN103907939A (zh) | 2012-12-31 | 2012-12-31 | 一种线割肘子的制备方法 |
Country Status (1)
| Country | Link |
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| CN (1) | CN103907939A (zh) |
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520069A (zh) * | 2016-02-17 | 2016-04-27 | 崔福森 | 一种卤水肘子 |
| CN106579103A (zh) * | 2016-11-19 | 2017-04-26 | 潍坊友容实业有限公司 | 一种即食盐地碱蓬凉菜及其制作方法 |
-
2012
- 2012-12-31 CN CN201210598554.7A patent/CN103907939A/zh active Pending
Cited By (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105520069A (zh) * | 2016-02-17 | 2016-04-27 | 崔福森 | 一种卤水肘子 |
| CN106579103A (zh) * | 2016-11-19 | 2017-04-26 | 潍坊友容实业有限公司 | 一种即食盐地碱蓬凉菜及其制作方法 |
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| Date | Code | Title | Description |
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| PB01 | Publication | ||
| C02 | Deemed withdrawal of patent application after publication (patent law 2001) | ||
| WD01 | Invention patent application deemed withdrawn after publication |
Application publication date: 20140709 |