CN103932104A - 一种酱肉山芋果及其制备方法 - Google Patents
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Abstract
一种酱肉山芋果,其特征在于由以下重量份的原料制成:桂皮10~12、艾叶5~7、蒜末3~5、姜末4~5、大茴香20~30、松仁12~15、山楂12~14、红薯120~140、猪里脊肉80~100、炒米粉40~50、酱油15~18、海苔8~10、花椒粉6~8、生粉10~14、黄酒12~15、菠萝50~60、盐20~25、竹叶6~9、助剂4~5、水300~350;本发明的山芋果由里馅和外皮两部分组成,里馅是里脊肉经过艾叶、竹叶、茴香等熬制的汤汁混合生姜、酱油、菠萝果肉、黄酒等腌制而成,本身鲜嫩美味的肉质腌制过后更加美味可口,外皮是红薯煮烂捣碎,然后混合炒米粉制成的,粗犷的炒米粉弱化了山芋泥太黏粘牙的特点,增大的外皮空隙有利于里料鲜美的汤汁渗透至皮层,吃起来更加可口。
Description
技术领域
本发明是一种酱肉山芋果及其制备方法,属于食品中山芋果的工艺技术领域。
背景技术
红薯块根中含有60%-80%的水分,10%-30%的淀粉,5%左右的糖分及少量蛋白质、油脂、纤维素、半纤维素、果胶、灰分等,若以2.5Kg鲜红薯折成0.5Kg粮食计算,其营养成分除脂肪外,蛋白质、碳水化合物等含量都比大米、面粉高,且红薯中蛋白质组成比较合理,必需氨基酸含量高,特别是粮谷类食品中比较缺乏的赖氨酸在红薯中含量较高。此外红薯中含有丰富的维生素(E、B1、B2、C),其淀粉也很容易被人体吸收。
大里脊和小里脊,大里脊就是大排骨相连的瘦肉,外侧有筋覆盖,通常吃的大排去骨后就是里脊肉,适合炒菜用。小里脊是脊椎骨内侧一条肌肉,比较少,很嫩,适合做汤。
里脊的功效:1、补肾养血、滋阴润燥2、主治热病伤津、消渴羸瘦、肾虚体弱、产后血虚、燥咳、便秘、补虚、滋阴、润燥、滋肝阴,润肌肤,利二便和止消渴。
发明内容
一种酱肉山芋果,其特征在于由以下重量份的原料制成:桂皮10~12、艾叶5~7、蒜末3~5、姜末4~5、大茴香20~30、松仁12~15、山楂12~14、红薯120~140、猪里脊肉80~100、炒米粉40~50、酱油15~18、海苔8~10、花椒粉6~8、生粉10~14、黄酒12~15、菠萝50~60、盐20~25、竹叶6~9、助剂4~5、水300~350;所述的助剂由以下重量份的原料制成:蘘荷花苞20~22、芨芨草花8~10、打米花20~24、玳玳花15~20、荷叶6~8、川芎5~8、山楂15~20、玉米淀粉10~15、白豆蔻15~18、花椒12~15、米酒5~7;制备方法是将芨芨草花、打米花及玳玳花蘘剁碎加水磨浆得浆汁,白豆蔻和花椒混合磨粉,混合蘘荷花苞、荷叶、川芎和山楂然后加相当于总量2~2.5倍的水先浸泡20~30min,之后加热煮沸至汤汁变浓,过滤汤汁并混合花汁、米酒一起加到玉米淀粉中,混匀后蒸熟烘干即得。
一种酱肉山芋果的制备方法,其特征在于包括以下几个步骤:
(1)将干艾叶、干竹叶、桂皮、大茴香、山楂混合,加水熬制50~60min,冷却后过滤得汤汁;
(2)将猪里脊剁成肉泥,加入生姜、黄酒、酱油、生粉、盐、(1)所述的汤汁、助剂、菠萝肉及后续用到材料以外的其它剩余成分搅拌并腌制30~35min,然后制成直径3.5~4.5cm的球状馅,这里的菠萝肉是取的菠萝中心梗以外的苞片肉质部分,切碎,轻柔出果汁;
(3)将红薯去皮蒸熟,捣烂并去除硬茎部分,加入海苔颗粒、花椒粉、松仁、炒米粉、水,揉捏制成成品的皮,厚度在0.8~1.2cm,将皮均匀包裹在(2)所述的馅上,然后沸水浴蒸40~50min至熟烂;
(4)将(3)所述完成的山芋果再放入烤箱烘烤10~15min至表面干燥开裂即可。
发明中不常见的物料介绍如下:
打米花:旋花科多年生缠绕草本或藤本,主要分布于中国长江流域地区,具有药用价值,对破血,行气,消肿毒都有很好的功效。
玳玳花:芸香科常绿灌木或小乔木,玳玳花略微有点苦,但香气浓郁,闻之令人忘倦,可制茶入药,有行气宽中,消食,化痰的功效。
芨芨草花:为禾本科植物芨芨草的花,生于海拔900-4500m之间的微碱性的草滩及沙土山坡上,煎汤服用,有利尿止血的功效。
本发明的优点:本发明的山芋果由里馅和外皮两部分组成,里馅是里脊肉经过艾叶、竹叶、茴香等熬制的汤汁混合生姜、酱油、菠萝果肉、黄酒等腌制而成,本身鲜嫩美味的肉质腌制过后更加美味可口,外皮是红薯煮烂捣碎,然后混合炒米粉制成的,粗犷的炒米粉弱化了山芋泥太黏粘牙的特点,增大的外皮空隙有利于里料鲜美的汤汁渗透至皮层,吃起来更加可口。
具体实施方式
一种酱肉山芋果,其特征在于由以下重量份的原料制成:桂皮10~12g、艾叶5~7g、蒜末3~5g、姜末4~5g、大茴香20~30g、松仁12~15g、山楂12~14g、红薯120~140g、猪里脊肉80~100g、炒米粉40~50g、酱油15~18g、海苔8~10g、花椒粉6~8g、生粉10~14g、黄酒12~15g、菠萝50~60g、盐20~25g、竹叶6~9g、助剂4~5g、水300~350g;所述的助剂由以下重量份的原料制成:蘘荷花苞20~22g、芨芨草花8~10g、打米花20~24g、玳玳花15~20g、荷叶6~8g、川芎5~8g、山楂15~20g、玉米淀粉10~15g、白豆蔻15~18g、花椒12~15g、米酒5~7g;制备方法是将芨芨草花、打米花及玳玳花蘘剁碎加水磨浆得浆汁,白豆蔻和花椒混合磨粉,混合蘘荷花苞、荷叶、川芎和山楂然后加相当于总量2~2.5倍的水先浸泡20~30min,之后加热煮沸至汤汁变浓,过滤汤汁并混合花汁、米酒一起加到玉米淀粉中,混匀后蒸熟烘干即得。
一种酱肉山芋果的制备方法,其特征在于包括以下几个步骤:
(1)将干艾叶、干竹叶、桂皮、大茴香、山楂混合,加水熬制50~60min,冷却后过滤得汤汁;
(2)将猪里脊剁成肉泥,加入生姜、黄酒、酱油、生粉、盐、(1)所述的汤汁、助剂、菠萝肉及后续用到材料以外的其它剩余成分搅拌并腌制30~35min,然后制成直径3.5~4.5cm的球状馅,这里的菠萝肉是取的菠萝中心梗以外的苞片肉质部分,切碎,轻柔出果汁;
(3)将红薯去皮蒸熟,捣烂并去除硬茎部分,加入海苔颗粒、花椒粉、松仁、炒米粉、水,揉捏制成成品的皮,厚度在0.8~1.2cm,将皮均匀包裹在(2)所述的馅上,然后沸水浴蒸40~50min至熟烂;
(4)将(3)所述完成的山芋果再放入烤箱烘烤10~15min至表面干燥开裂即可。
Claims (2)
1.一种酱肉山芋果,其特征在于由以下重量份的原料制成:桂皮10~12、艾叶5~7、蒜末3~5、姜末4~5、大茴香20~30、松仁12~15、山楂12~14、红薯120~140、猪里脊肉80~100、炒米粉40~50、酱油15~18、海苔8~10、花椒粉6~8、生粉10~14、黄酒12~15、菠萝50~60、盐20~25、竹叶6~9、助剂4~5、水300~350;所述的助剂由以下重量份的原料制成:蘘荷花苞20~22、芨芨草花8~10、打米花20~24、玳玳花15~20、荷叶6~8、川芎5~8、山楂15~20、玉米淀粉10~15、白豆蔻15~18、花椒12~15、米酒5~7;制备方法是将芨芨草花、打米花及玳玳花蘘剁碎加水磨浆得浆汁,白豆蔻和花椒混合磨粉,混合蘘荷花苞、荷叶、川芎和山楂然后加相当于总量2~2.5倍的水先浸泡20~30min,之后加热煮沸至汤汁变浓,过滤汤汁并混合花汁、米酒一起加到玉米淀粉中,混匀后蒸熟烘干即得。
2.根据权利要求1所述一种酱肉山芋果的制备方法,其特征在于包括以下几个步骤:
(1)将干艾叶、干竹叶、桂皮、大茴香、山楂混合,加水熬制50~60min,冷却后过滤得汤汁;
(2)将猪里脊剁成肉泥,加入生姜、黄酒、酱油、生粉、盐、(1)所述的汤汁、助剂、菠萝肉及后续用到材料以外的其它剩余成分搅拌并腌制30~35min,然后制成直径3.5~4.5cm的球状馅,这里的菠萝肉是取的菠萝中心梗以外的苞片肉质部分,切碎,轻柔出果汁;
(3)将红薯去皮蒸熟,捣烂并去除硬茎部分,加入海苔颗粒、花椒粉、松仁、炒米粉、水,揉捏制成成品的皮,厚度在0.8~1.2cm,将皮均匀包裹在(2)所述的馅上,然后沸水浴蒸40~50min至熟烂;
(4)将(3)所述完成的山芋果再放入烤箱烘烤10~15min至表面干燥开裂即可。
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