CN103932104B - 一种酱肉山芋果及其制备方法 - Google Patents

一种酱肉山芋果及其制备方法 Download PDF

Info

Publication number
CN103932104B
CN103932104B CN201410137604.0A CN201410137604A CN103932104B CN 103932104 B CN103932104 B CN 103932104B CN 201410137604 A CN201410137604 A CN 201410137604A CN 103932104 B CN103932104 B CN 103932104B
Authority
CN
China
Prior art keywords
sweet potato
leaf
pineapple
mixing
juice
Prior art date
Legal status (The legal status is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the status listed.)
Active
Application number
CN201410137604.0A
Other languages
English (en)
Other versions
CN103932104A (zh
Inventor
童教兵
宗京华
卢正旺
Original Assignee
ANHUI HONGYUN FOOD Co Ltd
Priority date (The priority date is an assumption and is not a legal conclusion. Google has not performed a legal analysis and makes no representation as to the accuracy of the date listed.)
Filing date
Publication date
Application filed by ANHUI HONGYUN FOOD Co Ltd filed Critical ANHUI HONGYUN FOOD Co Ltd
Priority to CN201410137604.0A priority Critical patent/CN103932104B/zh
Publication of CN103932104A publication Critical patent/CN103932104A/zh
Application granted granted Critical
Publication of CN103932104B publication Critical patent/CN103932104B/zh
Active legal-status Critical Current
Anticipated expiration legal-status Critical

Links

Classifications

    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L19/00Products from fruits or vegetables; Preparation or treatment thereof
    • A23L19/10Products from fruits or vegetables; Preparation or treatment thereof of tuberous or like starch containing root crops
    • A23L19/105Sweet potatoes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23PSHAPING OR WORKING OF FOODSTUFFS, NOT FULLY COVERED BY A SINGLE OTHER SUBCLASS
    • A23P20/00Coating of foodstuffs; Coatings therefor; Making laminated, multi-layered, stuffed or hollow foodstuffs
    • A23P20/20Making of laminated, multi-layered, stuffed or hollow foodstuffs, e.g. by wrapping in preformed edible dough sheets or in edible food containers
    • A23P20/25Filling or stuffing cored food pieces, e.g. combined with coring or making cavities
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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

一种酱肉山芋果及其制备方法
技术领域
[0001] 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
[0002] 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、Bp B2、C),其淀粉也很容易被人体吸收。
[0003] 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。
[0004] 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
[0005] —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:囊荷花苞
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、打米花及玳玳花囊剁碎加水磨浆得浆汁,白豆蔻和花椒混合磨粉,混合囊荷花苞、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。
[0006] —种酱肉山芋果的制备方法,其特征在于包括以下几个步骤:
[0007] (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;
[0008] (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;
[0009] (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;
[0010] (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。
[0011] 发明中不常见的物料介绍如下:
[0012] 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。
[0013] 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。
[0014] 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。
[0015] 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,粗矿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
[0016] —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:囊荷花苞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、打米花及玳玳花囊剁碎加水磨浆得浆汁,白豆蔻和花椒混合磨粉,混合囊荷花苞、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。
[0017] —种酱肉山芋果的制备方法,其特征在于包括以下几个步骤:
[0018] (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;
[0019] (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;
[0020] (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;
[0021] (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 (1)

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:囊荷花苞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 ;所述的助剂的制备方法是将芨芨草花、打米花及玳玳花囊剁碎加水磨浆得浆汁,白豆蔻和花椒混合磨粉,混合囊荷花苞、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; 所述一种酱肉山芋果的制备方法,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,加入姜末、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,轻揉出果汁; (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 ~ 1.2 c m,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。
CN201410137604.0A 2014-04-08 2014-04-08 一种酱肉山芋果及其制备方法 Active CN103932104B (zh)

Priority Applications (1)

Application Number Priority Date Filing Date Title
CN201410137604.0A CN103932104B (zh) 2014-04-08 2014-04-08 一种酱肉山芋果及其制备方法

Applications Claiming Priority (1)

Application Number Priority Date Filing Date Title
CN201410137604.0A CN103932104B (zh) 2014-04-08 2014-04-08 一种酱肉山芋果及其制备方法

Publications (2)

Publication Number Publication Date
CN103932104A CN103932104A (zh) 2014-07-23
CN103932104B true CN103932104B (zh) 2016-03-23

Family

ID=51180190

Family Applications (1)

Application Number Title Priority Date Filing Date
CN201410137604.0A Active CN103932104B (zh) 2014-04-08 2014-04-08 一种酱肉山芋果及其制备方法

Country Status (1)

Country Link
CN (1) CN103932104B (zh)

Families Citing this family (1)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN108157867A (zh) * 2017-12-28 2018-06-15 安庆嘉润食品有限公司 一种富含多种中草药山芋果的制备工艺

Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1406510A (zh) * 2001-09-02 2003-04-02 王勇 一种由红薯或马铃薯制作带馅糕饼的加工方法
CN101258916A (zh) * 2008-04-16 2008-09-10 刘锋 一种带馅面食及其制作方法
CN101731537A (zh) * 2010-01-19 2010-06-16 铜鼓县海辉速冻食品厂 百合薯粉营养速冻食品及其制备方法
CN103070211A (zh) * 2012-09-25 2013-05-01 苗娥 粗粮馅饼及其制备方法
CN103431360A (zh) * 2013-07-19 2013-12-11 宫中林 一种牛肉辣酱及其制备方法

Patent Citations (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN1406510A (zh) * 2001-09-02 2003-04-02 王勇 一种由红薯或马铃薯制作带馅糕饼的加工方法
CN101258916A (zh) * 2008-04-16 2008-09-10 刘锋 一种带馅面食及其制作方法
CN101731537A (zh) * 2010-01-19 2010-06-16 铜鼓县海辉速冻食品厂 百合薯粉营养速冻食品及其制备方法
CN103070211A (zh) * 2012-09-25 2013-05-01 苗娥 粗粮馅饼及其制备方法
CN103431360A (zh) * 2013-07-19 2013-12-11 宫中林 一种牛肉辣酱及其制备方法

Also Published As

Publication number Publication date
CN103932104A (zh) 2014-07-23

Similar Documents

Publication Publication Date Title
CN103932105B (zh) 一种脆皮山芋果及其制备方法
CN105053782B (zh) 一种具有保健功能的红米速溶粉及其制备方法
CN103932108A (zh) 一种水果酱包裹的山芋果及其制备方法
CN103704595A (zh) 一种野菜风味的面条及其制备方法
CN103932307A (zh) 一种滋补甲鱼汤及其制备方法
CN103535723A (zh) 一种降脂降压保健粉及其制备方法
KR20110052253A (ko) 가시오가피를 이용한 전복 장조림 제조방법 및 그에 의해 제조된 전복 장조림
CN103169032B (zh) 一种含有新鲜无花果的新菜式
KR101280873B1 (ko) 대추 된장의 제조방법
CN103859278B (zh) 一种养生栗子粥及其制备方法
KR101190329B1 (ko) 꾸지뽕을 이용한 고추장 제조방법
CN104757408A (zh) 一种咸香味面条及其制备方法
CN104082762A (zh) 一种海鲜味卤制凤爪及其制备方法
CN104082759A (zh) 一种熏蒸卤制凤爪及其制备方法
CN104305259A (zh) 一种酱香猪蹄及其加工方法
CN103932104B (zh) 一种酱肉山芋果及其制备方法
CN103931977A (zh) 一种腊味蓝莓糕点及其制备方法
CN105831590A (zh) 桄榔保健面条及其生产方法
KR100921505B1 (ko) 곰취와 우렁이가 함유된 된장 및 그 제조방법
CN101066123B (zh) 素食健康肠及其制作方法
KR100863417B1 (ko) 복 육수와 복 죽과 대나무통을 이용한 복계탕의 제조방법
CN104473195A (zh) 一种五香猪蹄及其加工方法
CN102389121B (zh) 一种竹荪鹅火锅配料的制备方法
CN103704598A (zh) 一种可以增肥的面条及其制备方法
CN108013339A (zh) 一种深加工大米产品的制备方法

Legal Events

Date Code Title Description
PB01 Publication
C06 Publication
SE01 Entry into force of request for substantive examination
C10 Entry into substantive examination
GR01 Patent grant
C14 Grant of patent or utility model
TR01 Transfer of patent right

Effective date of registration: 20190822

Address after: 300110 No. 101, Gate 1, 7 Building, Yichuanli, Ya'an Road, Nankai District, Tianjin

Patentee after: Yu Zhen

Address before: 238100 Anhui Province, Ma'anshan City Industrial Zone Qingxi Hanshan County

Patentee before: ANHUI HONGYUN FOOD CO., LTD.

TR01 Transfer of patent right