CN103932209A - 一种菊香猪肘及加工方法 - Google Patents
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- CN103932209A CN103932209A CN201410138098.7A CN201410138098A CN103932209A CN 103932209 A CN103932209 A CN 103932209A CN 201410138098 A CN201410138098 A CN 201410138098A CN 103932209 A CN103932209 A CN 103932209A
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- 238000003672 processing method Methods 0.000 title claims abstract description 9
- 239000000796 flavoring agent Substances 0.000 title abstract description 4
- 235000015277 pork Nutrition 0.000 title abstract 10
- 241000723353 Chrysanthemum Species 0.000 claims abstract description 49
- 235000007516 Chrysanthemum Nutrition 0.000 claims abstract description 49
- 235000013555 soy sauce Nutrition 0.000 claims abstract description 18
- 238000000034 method Methods 0.000 claims abstract description 12
- 244000269722 Thea sinensis Species 0.000 claims abstract description 10
- 235000021419 vinegar Nutrition 0.000 claims abstract description 10
- 239000000052 vinegar Substances 0.000 claims abstract description 10
- 240000002234 Allium sativum Species 0.000 claims abstract description 9
- 235000002566 Capsicum Nutrition 0.000 claims abstract description 9
- 241000287828 Gallus gallus Species 0.000 claims abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000004611 garlic Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 150000003839 salts Chemical class 0.000 claims abstract description 9
- 206010033546 Pallor Diseases 0.000 claims abstract description 5
- 235000019658 bitter taste Nutrition 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 5
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 241000345998 Calamus manan Species 0.000 claims description 21
- 235000012950 rattan cane Nutrition 0.000 claims description 21
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 12
- 239000001390 capsicum minimum Substances 0.000 claims description 8
- 235000013330 chicken meat Nutrition 0.000 claims description 8
- 239000000284 extract Substances 0.000 claims description 8
- 235000019991 rice wine Nutrition 0.000 claims description 8
- 239000011435 rock Substances 0.000 claims description 8
- 239000008280 blood Substances 0.000 claims description 5
- 210000004369 blood Anatomy 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 206010053615 Thermal burn Diseases 0.000 claims description 4
- 238000009835 boiling Methods 0.000 claims description 4
- 239000012535 impurity Substances 0.000 claims description 4
- 239000010902 straw Substances 0.000 claims description 4
- 240000008574 Capsicum frutescens Species 0.000 claims 2
- 238000002360 preparation method Methods 0.000 claims 1
- 238000010411 cooking Methods 0.000 abstract description 8
- 235000019640 taste Nutrition 0.000 abstract description 3
- 239000004278 EU approved seasoning Substances 0.000 abstract 1
- 239000006002 Pepper Substances 0.000 abstract 1
- 235000016761 Piper aduncum Nutrition 0.000 abstract 1
- 235000017804 Piper guineense Nutrition 0.000 abstract 1
- 244000203593 Piper nigrum Species 0.000 abstract 1
- 235000008184 Piper nigrum Nutrition 0.000 abstract 1
- 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 1
- 230000002349 favourable effect Effects 0.000 abstract 1
- 239000006260 foam Substances 0.000 abstract 1
- 235000011194 food seasoning agent Nutrition 0.000 abstract 1
- 230000003472 neutralizing effect Effects 0.000 abstract 1
- 238000005406 washing Methods 0.000 abstract 1
- 241000208293 Capsicum Species 0.000 description 6
- 241000234314 Zingiber Species 0.000 description 6
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- 239000003205 fragrance Substances 0.000 description 2
- 235000013372 meat Nutrition 0.000 description 2
- 239000000084 colloidal system Substances 0.000 description 1
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- 150000002367 halogens Chemical class 0.000 description 1
- 210000003205 muscle Anatomy 0.000 description 1
- 235000015067 sauces Nutrition 0.000 description 1
- 235000013547 stew Nutrition 0.000 description 1
Classifications
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
-
- 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
- A23L13/40—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
- 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
- A23L5/20—Removal of unwanted matter, e.g. deodorisation or detoxification
- A23L5/21—Removal of unwanted matter, e.g. deodorisation or detoxification by heating without chemical treatment, e.g. steam treatment, cooking
-
- 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
本发明涉及一种菊香猪肘及加工方法。所需各种原料及其重量配比为：新鲜猪肘1500-2000份，菊花藤30-50份，陈醋15-30份，老姜7-10份，辣椒3-5份，干大蒜5-8份，黄酒15-20份，菊花10-15份，老抽7-10份，生抽7-10份，冰糖12-18份，盐5-10份，鸡精7-12份。加工时须先将菊花藤焯水，并用陈醋中和苦味，重新洗锅，将焯好的菊花藤置于锅底，再放入猪肘烹制，待猪肘清除浮沫后，倒入其它调味品烹制，在烹制过程中加入泡制好的菊花茶，烹制2.5h左右即可。用本发明方法烹饪出的猪肘，有效的去除了猪肘本身的肉腥味，并带有菊花特有的清香，同时还有效的降解了猪肘本身的油腻，使得猪肘的味道更加鲜美，口感细腻，更有利于人们健康食用。
Description
技术领域
本发明属于食品加工领域，尤其涉及一种菊香猪肘及加工方法。
背景技术
猪肘是人们非常喜欢的食物之一，猪肘分为前肘、后肘，其皮厚、筋多、胶质重。适宜凉拌、烧、制汤、炖、卤、煨等。传统方法烹饪出的猪肘虽然味道鲜美，但是不能有效去除猪肘的油腻，常食容易带来血脂高、肥胖等病症。
发明内容
本发明的目的是给人们带来一种全新的烹饪方法，烹饪出的猪肘不仅有效的去除了猪肘本身的肉腥味，还带有菊花特有的清香，还有效的降解了猪肘本身的油腻，使得猪肘的味道更加鲜美，口感细腻，更有利于人们健康食用。
为了达到上述目的采用以下技术方案：新鲜猪肘1500-2000份，菊花藤30-50份，陈醋15-30份，老姜7-10份，辣椒3-5份，干大蒜5-8份，黄酒15-20份，菊花10-15份，老抽7-10份，生抽7-10份，冰糖12-18份，盐5-10份，鸡精7-12份。
加工方法包括以下步骤：
(1)将鲜猪肘洗净，去除猪毛及其他杂质，并浸泡90min，每隔30min换一次水，充分去除血水；
(2)将菊花藤用稻草捆扎好，放入沸水中焯5min，焯水过程中放入陈醋中和苦味，同时将菊花泡茶待用；
(3)捞出焯好的菊花藤，重新洗锅，将菊花藤置于锅底，猪肘置于菊花藤上，放水至刚好漫过猪肘；
(4)大火烧开后，除去浮沫，放入黄酒、老姜、辣椒、大蒜、老抽、冰糖、盐等调味品烹制1.5h，烹制过程中视汤位，加入泡制好的菊花茶，不能干锅；
(5)烹饪1.5h后加入生抽提鲜；
(6)烹饪2.5h后可以关火，加入鸡精，即可出锅。
本发明综合各种原料的特点，创造性的加入了菊花藤，并在烹制过程中加入菊花茶，使得烹饪出的猪肘不仅有效的去除了猪肘本身的肉腥味，还带有菊花特有的清香，同时有效的降解了猪肘本身的油腻，使得猪肘的味道更加鲜美，口感细腻，更有利于人们健康食用。
具体实施方式
实施例1
一种菊香猪肘，由以下重量份的原料制成的：新鲜猪肘1800份，菊花藤40份，陈醋15份，老姜7份，辣椒4份，干大蒜6份，黄酒15份，菊花12份，老抽8份，生抽8份，冰糖15份，盐8份，鸡精10份。
加工方法包括以下步骤：
(1)将鲜猪肘洗净，去除猪毛及其他杂质，并浸泡90min，每隔30min换一次水，充分去除血水；
(2)将菊花藤用稻草捆扎好，放入沸水中焯5min，焯水过程中放入陈醋中和苦味，同时将菊花泡茶待用；
(3)捞出焯好的菊花藤，重新洗锅，将菊花藤置于锅底，猪肘置于菊花藤上，放水至刚好漫过猪肘；
(4)大火烧开后，除去浮沫，放入黄酒、老姜、辣椒、大蒜、老抽、冰糖、盐等调味品烹制1.5h，烹制过程中视汤位，加入泡制好的菊花茶，不能干锅；
(5)烹饪1.5h后加入生抽提鲜；
(6)烹饪2.5h后可以关火，加入鸡精，即可出锅。
实施例2
一种菊香猪肘，由以下重量份的原料制成的：新鲜猪肘2000份，菊花藤45份，陈醋18份，老姜8份，辣椒5份，干大蒜8份，黄酒18份，菊花15份，老抽9份，生抽10份，冰糖16份，盐8份，鸡精12份。
加工方法包括以下步骤：
(1)将鲜猪肘洗净，去除猪毛及其他杂质，并浸泡90min，每隔30min换一次水，充分去除血水；
(2)将菊花藤用稻草捆扎好，放入沸水中焯5min，焯水过程中放入陈醋中和苦味，同时将菊花泡茶待用；
(3)捞出焯好的菊花藤，重新洗锅，将菊花藤置于锅底，猪肘置于菊花藤上，放水至刚好漫过猪肘；
(4)大火烧开后，除去浮沫，放入黄酒、老姜、辣椒、大蒜、老抽、冰糖、盐等调味品烹制1.5h，烹制过程中视汤位，加入泡制好的菊花茶，不能干锅；
(5)烹饪1.5h后加入生抽提鲜；
(6)烹饪2.5h后可以关火，加入鸡精，即可出锅。
尽管本发明的实施方案已公开如上，但其并不仅仅限于说明书和实施方式中所列运用，在不背离权利要求及等同范围所限定的一般概念下，本发明并不限于特定的细节和这里示出与描述的实施例。
Claims (2)
1.一种菊香猪肘及加工方法，其特征为所需各种原料及其重量配比为：新鲜猪肘1500-2000份，菊花藤30-50份，陈醋15-30份，老姜7-10份，辣椒3-5份，干大蒜5-8份，黄酒15-20份，菊花10-15份，老抽7-10份，生抽7-10份，冰糖12-18份，盐5-10份，鸡精7-12份。
2.根据权利要求1所述菊香猪肘，其特征是制作方法如下：
(1)将鲜猪肘洗净，去除猪毛及其他杂质，并浸泡90min，每隔30min换一次水，充分去除血水；
(2)将菊花藤用稻草捆扎好，放入沸水中焯5min，焯水过程中放入陈醋中和苦味，同时将菊花泡茶待用；
(3)捞出焯好的菊花藤，重新洗锅，将菊花藤置于锅底，猪肘置于菊花藤上，放水至刚好漫过猪肘；
(4)大火烧开后，除去浮沫，放入黄酒、老姜、辣椒、大蒜、老抽、冰糖、盐等调味品烹制1.5h，烹制过程中视汤位，加入泡制好的菊花茶，不能干锅；
(5)烹饪1.5h后加入生抽提鲜；
(6)烹饪2.5h后可以关火，加入鸡精，即可出锅。
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Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
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| CN101099577A (zh) * | 2006-07-05 | 2008-01-09 | 白福金 | 菊花猪蹄的加工工艺 |
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| CN101099577A (zh) * | 2006-07-05 | 2008-01-09 | 白福金 | 菊花猪蹄的加工工艺 |
Non-Patent Citations (1)
| Title |
|---|
| ，BAIKE.BAIDU.COM/HISTORY/山药菊花猪肘煲/35971981: ""山药菊花猪肘煲"，happysmdszi，,", 《百度百科》, 19 November 2012 (2012-11-19), pages 1 * |
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