CN103989056A - 一种荷叶粉蒸肉及其制备方法 - Google Patents
一种荷叶粉蒸肉及其制备方法 Download PDFInfo
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- CN103989056A CN103989056A CN201410256798.6A CN201410256798A CN103989056A CN 103989056 A CN103989056 A CN 103989056A CN 201410256798 A CN201410256798 A CN 201410256798A CN 103989056 A CN103989056 A CN 103989056A
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- pork
- steamed
- lotus leaf
- wrapped
- rice flour
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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
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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
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- A23L13/42—Additives other than enzymes or microorganisms in meat products or meat meals
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- A—HUMAN NECESSITIES
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- A—HUMAN NECESSITIES
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Abstract
本发明涉及一种荷叶粉蒸肉,其包括荷叶和粉蒸肉,所述粉蒸肉包裹于荷叶内粉蒸肉包括的组分及各组分的重量份如下:主料:糯米185-190份;调料:八角0.5-1.5份,山柰0.4-0.6份,桂皮0.4-0.6份,甘草0.5-1.5份;馅料:里脊肉95-105份,香菇20-30份,山茶油12-13份,花生95-105份,酱油18-19份,食盐0.3-0.5份,味精0.1-0.3份;汤料:水60-100份,猪肉60-65份,山茶油1-1.5份,食盐0.5-1份,八角0.1-0.3份。本发明的有益效果为:荷叶粉蒸肉能够有效的将荷叶的清香融入到粉蒸肉中,同时荷叶又能锁住粉蒸肉的味道。
Description
技术领域
本发明属于食品技术领域,具体涉及一种荷叶粉蒸肉。
背景技术
粉蒸肉(又名面面肉),广泛流行于中国南方地区,在川菜、湘菜、浙菜等中都有这一菜式。以主料带皮五花肉加米粉和其他调味料制作而成。粉蒸肉糯而清香,酥而爽口,有肥有瘦,红白相间,嫩而不糜,米粉油润,五香味浓郁。根据烹饪方法,可以偏辣,也可以偏甜,配料可以辅以老藕、南瓜、红薯等配菜。
发明内容
为了解决现有技术存在的上述问题,本发明提供了口感舒适,适合儿童、年轻人以及老年人食用的一种荷叶粉蒸肉。
本发明所采用的技术方案为:
一种荷叶粉蒸肉,其包括荷叶和粉蒸肉,所述粉蒸肉包裹于荷叶内,粉蒸肉包括的组分及各组分的重量份如下:
主料:糯米185-190份;
调料:八角0.5-1.5份,山柰0.4-0.6份,桂皮0.4-0.6份,甘草0.5-1.5份;
馅料:里脊肉95-105份,香菇20-30份,山茶油12-13份,花生95-105份,酱油18-19份,食盐0.3-0.5份,味精0.1-0.3份;
汤料:水60-100份,猪肉60-65份,山茶油1-1.5份,食盐0.5-1份,八角0.1-0.3份。
优选地,所述荷叶为全缘,叶脉明显,其中粗脉21-22条,由中心向外放射,并分生若干细脉。
优选地,所述荷叶粉蒸肉的制备方法包括以下步骤:
1)将荷叶用温水浸泡柔软,方便包裹粉蒸肉;
2)将糯米制成糯米粉;
3)调料制作:将八角、山柰、桂皮和甘草炒至有香味飘出时,磨成细粉;八角、山柰、桂皮和甘草炒后能够使调料的味道更好的挥发出来,磨成粉后,调料与糯米粉、汤料以及馅料更好的融合,具有更好的口感。此调料配方和制作方法为中药疗法,用于调理身心,减缓疲劳;八角,山柰,桂皮,甘草暖脾胃,散风寒,益肝肾;符合五行养生。本发明中所用的桂皮和甘草可为直接购买于药店的干桂皮和干甘草,能够减少炒制的时间。
4)馅料制作:将里脊肉切成长为0.7-1厘米,宽为0.5-0.6厘米,厚为0.3-0.4厘米的丁,将切丁后的里脊肉和香菇、花生混合,然后加入山茶油、酱油、食盐和味精搅拌均匀;在用糯米团均匀包裹馅料前,先将馅料中的里脊肉、香菇和花生以及山茶油、酱油、食盐和味精搅拌均匀,即先进行腌制,使里脊肉、香菇和花生能够更好吸收山茶油、酱油、食盐和味精的味道。
5)汤料制作:将猪肉切成长为10-12厘米,宽为10厘米,厚为5-6厘米的肉块,将切块后的猪肉和水、山茶油、食盐和八角混合后在80-120℃的小火下煮制15-20分钟,取煮制后的汤即得汤料;猪肉最好选用猪后腿肉,熬制的汤料能够具有更好的味道。
6)在糯米粉中加入调料和汤料后,制成糯米团,使调料和汤料中的味道能彻底的融进糯米粉中,用糯米团均匀包裹馅料即得粉蒸肉;
7)用浸泡后的荷叶包裹粉蒸肉,优选包裹成长方体;将粉蒸肉经荷叶包裹后,经蒸制能够使荷叶与粉蒸肉相融合,使粉蒸肉融合荷叶的清香,同时,由于粉蒸肉被荷叶包裹,粉蒸肉的味道不易流失,且便于存放。
8)将用荷叶包裹好的粉蒸肉放入竹盘中,隔水蒸4-5小时后即可食用,得荷叶粉蒸肉。如果用荷叶包裹好的粉蒸肉为多个,为便于均匀受热,粉蒸肉可呈放射状的放置于竹盘内。隔水蒸4-5小时能够使馅料中各组分的营养成分得到最大的利用。本发明中选用竹盘,是因为竹有清香之气,味道纯正,闻之有固本培元之功效。竹盘中的清香之气入于荷叶粉蒸肉中,味道更纯正,不同于其它器皿,如铁,还有不锈钢,会破坏粉蒸肉原有的味道,达不到要求。此外竹盘上还可垫上荷叶,可使荷叶粉蒸肉蒸后不留下印子且香味更足,既美观又实用。
优选地,所述步骤1)中所用的温水为40-60℃,既能够达到浸泡后使荷叶变柔软的目的,又不会破坏掉荷叶的营养成分。
优选地,所述步骤2)中的糯米粉的颗粒直径为0.1-1毫米。
优选地,所述步骤3)调料制作中将八角、山柰、桂皮和甘草炒至有香味飘出的具体做法为:用80-120℃的小火将八角、山柰、桂皮和甘草炒至有香味飘出。
优选地,所述步骤3)调料制作中所述细粉的颗粒直径为0.1-1毫米。
优选地,所述步骤7)中将馅料用糯米包裹均匀的具体步骤为:将加入调料和汤料的糯米粉,制成糯米团,将糯米团制成碗状,将馅料放置于碗状的糯米团内,然后用糯米团均匀包裹馅料。碗状能够方便馅料放入。
优选地,所述步骤8)中隔水蒸4-5小时的具体做法为:用1000-1200℃的大火隔水蒸4-5小时。
优选地,所述步骤8)中的竹盘的制备方法包括以下步骤:取青竹制成六根支撑条和若干边条,所述支撑条宽为1厘米、长为80厘米、厚为0.5-0.6厘米,所述边条宽为1厘米、长为100厘米、厚为0.1-0.2厘米,将每个支撑条的两端分别弯折成“L”型,然后将支撑条搭接成“米”字型,并用铁丝将支撑条固定,将边条沿“S”型路线缠绕在支撑条上,至支撑条边缘,将铁丝取出,晾干后即可。
在支撑条上距支撑条两端各10厘米处用炭火烤,分别弯折成“L”型;为了便于边条能够更容易地缠绕于支撑条上,边条在使用前需在温水中浸泡柔软;为了更加美观和实用,支撑条和边条在编成竹盘前或后,可用砂纸打磨平滑。
优选地,将隔水蒸后的荷叶粉蒸肉在常温下放置于通风处保存,可保存一个月,食用时隔水蒸1小时,由于蒸熟的荷叶粉蒸肉的味道被荷叶锁住不易挥散,因此食用时味道与未经存放新蒸制的荷叶粉蒸肉相同。
荷叶含莲碱、荷叶碱、原荷叶碱、亚美罂粟碱、前荷叶碱、N-去甲基荷叶碱、D-N-甲基乌药碱、番荔枝碱、鹅掌楸碱、槲皮素、异槲皮甙、莲甙、酒石酸、柠檬酸、苹果酸、葡萄糖酸、草酸、琥珀酸、鞣质。还含抗有丝分裂作用的碱性成分。具有清暑利湿,升发滑阳,止血。治暑湿泄泻、眩晕,水气浮肿,雷头风,吐血,衄血,崩漏,便血,产后血晕以及降血压,降血脂,减肥等功效。
糯米是糯稻脱壳的米,糯米含有蛋白质、脂肪、糖类、钙、磷、铁、维生素B1、维生素B2、烟酸及淀粉等,营养丰富,为温补强壮食品,具有补中益气,健脾养胃,止虚汗之功效,对食欲不佳,腹胀腹泻有一定缓解作用。
调料中的山柰拉丁学名KaempferiagalangaL.,为姜科,山奈属,别名沙姜、山辣。以根茎入药,温中化湿,行气止痛。主治急性胃肠炎,消化不良,胃寒疼痛,牙痛,风湿关节痛,跌打损伤。
馅料中的里脊肉为猪肉,猪肉性味甘成,滋阴润燥,可提供血红素(有机铁)和促进铁吸收的半胱氨酸,能改善缺铁性贫血。
香菇[Lentinus edodes(Berk.)sin份],又称香蕈、椎耳、香信、冬菰、厚菇、花菇。属于担子菌纲伞菌目侧耳科香菇属。干香菇食用部分占72%,每100g食用部分中含水13g、脂肪1.8g、碳水化合物54g、粗纤维7.8g、灰分4.9g、钙124mg、磷415mg、铁25.3mg、维生素B10.07mg、维生素B21.13mg、尼克酸18.9m份。鲜菇除含水85-90%外,固形物中含粗蛋白19.9%,粗脂肪4%,可溶性无氮物质67%,粗纤维7%,灰分3%。香菇能够促进人体新陈代谢,提高机体适应力有很大作用。还对糖尿病、肺结核、传染性肝炎、神经炎等起治疗作用,又可用于消化不良、便秘、减肥等。特别是野生香菇,营养价值更高。本发明中所用的香菇即为野生香菇。
山茶油单不饱和脂肪酸的含量超过橄榄油,高达80%;不饱和脂肪酸含量完全符合"欧米伽膳食"国际营养标准;富含较高的维生素E,是橄榄油的两倍;含有角鲨烯与黄酮类物质,对抗癌、抗炎有着极佳的作用;不含胆固醇、黄曲霉素、添加剂,未受任何农药化肥的污染。本发明用的山茶油优选高山茶油。
花生含有蛋白质、脂肪、糖类、维生素A、维生素B6、维生素E、维生素K,以及矿物质钙、磷、铁等营养成分,含有8种人体所需的氨基酸及不饱和脂肪酸,含卵磷脂、胆碱、胡萝卜素、粗纤维等物质。脂肪含量为44%-45%,蛋白质含量为24-36%,含糖量为20%左右。含有丰富的维生素B2、PP、A、D、E,钙和铁等。并含有硫胺素、核黄素、尼克酸等多种维生素。有促进人的脑细胞发育,增强记忆的作用;抗老化性;凝血止血,延缓人体衰老,预防肿瘤。
酱油营养极其丰富,主要营养成份包括氨基酸、可溶性蛋白质、糖类、酸类等。具有预防胃癌、乳腺癌等的功效。
本发明的有益效果为:荷叶粉蒸肉能够有效的将荷叶的清香融入到粉蒸肉中,使粉蒸肉具有不一样的口感,同时荷叶又能锁住粉蒸肉的味道,使荷叶粉蒸肉即使是在通风处放置一段时间后再食用,也能够保持原有的风味。
具体实施方式
本发明提供了一种荷叶粉蒸肉,其包括荷叶和粉蒸肉,所述粉蒸肉包裹于荷叶内,粉蒸肉包括的组分及各组分的重量份如下:
主料:糯米185-190份;
调料:八角0.5-1.5份,山柰0.4-0.6份,桂皮0.4-0.6份,甘草0.5-1.5份;
馅料:里脊肉95-105份,香菇20-30份,山茶油12-13份,花生95-105份,酱油18-19份,食盐0.3-0.5份,味精0.1-0.3份;
汤料:水60-100份,猪肉60-65份,山茶油1-1.5份,食盐0.5-1份,八角0.1-0.3份。
优选地,所述荷叶为全缘;叶脉明显,其中粗脉21-22条,由中心向外放射,并分生若干细脉。
优选地,所述荷叶粉蒸肉的制备方法包括以下步骤:
1)将荷叶用温水浸泡柔软,方便包裹粉蒸肉;
2)将糯米制成糯米粉;
3)调料制作:将八角、山柰、桂皮和甘草炒至有香味飘出时,磨成细粉;八角、山柰、桂皮和甘草炒后能够使调料的味道更好的挥发出来,磨成粉后,调料与糯米粉、汤料以及馅料更好的融合,具有更好的口感。此调料配方和制作方法为中药疗法,用于调理身心,减缓疲劳;八角,山柰,桂皮,甘草暖脾胃,散风寒,益肝肾;符合五行养生。
4)馅料制作:将里脊肉切成长为0.7-1厘米,宽为0.5-0.6厘米,厚为0.3-0.4厘米的肉块,将切块后的里脊肉和香菇、花生混合,然后加入山茶油、酱油、食盐和味精搅拌均匀;在用糯米团均匀包裹馅料前,先将馅料中的里脊肉、香菇和花生以及山茶油、酱油、食盐和味精搅拌均匀,即先进行腌制,使里脊肉、香菇和花生能够更好吸收山茶油、酱油、食盐和味精的味道。
5)汤料制作:将猪肉切成长为10-12厘米,宽为10厘米,厚为5-6厘米的肉块,将切块后的猪肉和水、山茶油、食盐和八角混合后在80-120℃的小火下煮制15-20分钟,取煮制后的汤即得汤料;猪肉最好选用猪后腿肉,熬制的汤料能够具有更好的味道。
6)在糯米粉中加入调料和汤料后,制成糯米团,使调料和汤料中的味道能彻底的融进糯米粉中,用糯米团均匀包裹馅料即得粉蒸肉;
7)用浸泡后的荷叶包裹粉蒸肉,优选包裹成长方体;将粉蒸肉经荷叶包裹后,经蒸制能够使荷叶与粉蒸肉相融合,使粉蒸肉融合荷叶的清香,同时,由于粉蒸肉被荷叶包裹,粉蒸肉的味道不易流失,且便于存放。
8)将用荷叶包裹好的粉蒸肉放入竹盘中,隔水蒸4-5小时后即可食用,得荷叶粉蒸肉。如果用荷叶包裹好的粉蒸肉为多个,为便于均匀受热,粉蒸肉可呈放射状的放置于竹盘内。隔水蒸4-5小时能够使馅料中各组分的营养成分得到最大的利用。本发明中选用竹盘,是因为竹有清香之气,味道纯正,闻之有固本培元之功效。竹盘中的清香之气入于荷叶粉蒸肉中,味道更纯正,不同于其它器皿,如铁,还有不锈钢,会破坏粉蒸肉原有的味道,达不到要求。此外竹盘上还可垫上荷叶,可使荷叶粉蒸肉蒸后不留下印子且香味更足,既美观又实用。
优选地,所述步骤1)中所用的温水为40-60℃,既能够达到浸泡后使荷叶变柔软的目的,又不会破坏掉荷叶的营养成分。
优选地,所述步骤2)中的糯米粉的颗粒直径为0.1-1毫米。
优选地,所述步骤3)调料制作中将八角、山柰、桂皮和甘草炒至有香味飘出的具体做法为:用80-120℃的小火将八角、山柰、桂皮和甘草炒至有香味飘出。
优选地,所述步骤3)调料制作中所述细粉的颗粒直径为0.1-1毫米。
优选地,所述步骤7)中将馅料用糯米包裹均匀的具体步骤为:将加入调料和汤料的糯米粉,制成糯米团,将糯米团制成碗状,将馅料放置于碗状的糯米团内,然后用糯米团均匀包裹馅料。碗状能够方便馅料放入。
优选地,所述步骤8)中隔水蒸4-5小时的具体做法为:用1000-1200℃的大火隔水蒸4-5小时。
优选地,所述步骤8)中的竹盘的制备方法包括以下步骤:取青竹制成六根支撑条和若干边条,所述支撑条宽为1厘米、长为80厘米、厚为0.5-0.6厘米,所述边条宽为1厘米、长为100厘米、厚为0.1-0.2厘米,将每个支撑条的两端分别弯折成“L”型,然后将支撑条搭接成“米”字型,并用铁丝将支撑条固定,将边条沿“S”型路线缠绕在支撑条上,至支撑条边缘,将铁丝取出,晾干后即可。
在支撑条上距支撑条两端各10厘米处用炭火烤,分别弯折成“L”型;为了便于边条能够更容易地缠绕于支撑条上,边条在使用前需在温水中浸泡柔软;为了更加美观和实用,支撑条和边条在编成竹盘前或后,可用砂纸打磨平滑。
优选地,将隔水蒸后的荷叶粉蒸肉在常温下放置于通风处保存,可保存一个月,食用时隔水蒸1小时,由于蒸熟的荷叶粉蒸肉的味道被荷叶锁住不易挥散,因此食用时味道与未经存放新蒸制的荷叶粉蒸肉相同。
实施例1
一种荷叶粉蒸肉,其包括荷叶和粉蒸肉,所述粉蒸肉包裹于荷叶内,粉蒸肉包括的组分及各组分的重量份如下:
主料:糯米185份;
调料:八角0.5份,山柰0.4份,桂皮0.4份,甘草0.5份;
馅料:里脊肉95份,香菇20份,山茶油12份,花生95份,酱油18份,食盐0.3份,味精0.1份;
汤料:水60份,猪肉60份,山茶油1份,食盐0.5份,八角0.1份。
所述荷叶粉蒸肉的制备方法包括以下步骤:
1)将荷叶用40℃的温水浸泡柔软;
2)将糯米制成颗粒直径为0.1-1毫米的糯米粉;
3)调料制作:将八角、山柰、桂皮和甘草用80℃的小火炒至有香味飘出时,磨成颗粒直径为0.1-1毫米的细粉;
4)馅料制作:将里脊肉切成长为0.7-1厘米,宽为0.5-0.6厘米,厚为0.3-0.4厘米的肉块,将切块后的里脊肉和香菇、花生混合,然后加入山茶油、酱油、食盐和味精搅拌均匀;
5)汤料制作:将猪肉切成长为10-12厘米,宽为10厘米,厚为5-6厘米的肉块,将切块后的猪肉和水、山茶油、食盐和八角混合后在80℃的小火下煮制15-20分钟,取煮制后的汤即得汤料;
6)在糯米粉中加入调料和汤料后,制成糯米团,将糯米团制成碗状,将馅料放置于碗状的糯米团内,用糯米团均匀包裹馅料即得粉蒸肉;
7)用一张浸泡后的荷叶包裹粉蒸肉,成长方体;
8)将用荷叶包裹好的粉蒸肉放入竹盘中,用1000℃的大火隔水蒸4小时后即可食用,得荷叶粉蒸肉。
实施例2
一种荷叶粉蒸肉,其包括荷叶和粉蒸肉,所述粉蒸肉包裹于荷叶内,粉蒸肉包括的组分及各组分的重量份如下:
主料:糯米190份;
调料:八角1.5份,山柰0.6份,桂皮0.6份,甘草1.5份;
馅料:里脊肉105份,香菇30份,山茶油13份,花生105份,酱油19份,食盐0.5份,味精0.3份;
汤料:水100份,猪肉65份,山茶油1.5份,食盐1份,八角0.3份。
所述荷叶粉蒸肉的制备方法包括以下步骤:
1)将荷叶用60℃的温水浸泡柔软;
2)将糯米制成颗粒直径为0.1-1毫米的糯米粉;
3)调料制作:将八角、山柰、桂皮和甘草用120℃的小火炒至有香味飘出时,磨成颗粒直径为0.1-1毫米的细粉;
4)馅料制作:将里脊肉切成长为0.7-1厘米,宽为0.5-0.6厘米,厚为0.3-0.4厘米的肉块,将切块后的里脊肉和香菇、花生混合,然后加入山茶油、酱油、食盐和味精搅拌均匀;
5)汤料制作:将猪肉切成长为10-12厘米,宽为10厘米,厚为5-6厘米的肉块,将切块后的猪肉和水、山茶油、食盐和八角混合后在120℃的小火下煮制15-20分钟,取煮制后的汤即得汤料;
6)在糯米粉中加入调料和汤料后,制成糯米团,将糯米团制成碗状,将馅料放置于碗状的糯米团内,用糯米团均匀包裹馅料即得粉蒸肉;
7)用一张浸泡后的荷叶包裹粉蒸肉,成长方体;
8)将用荷叶包裹好的粉蒸肉放入竹盘中,用1200℃的大火隔水蒸5小时后即可食用,得荷叶粉蒸肉。
实施例3
一种荷叶粉蒸肉,其包括荷叶和粉蒸肉,所述粉蒸肉包裹于荷叶内,粉蒸肉包括的组分及各组分的重量份如下:
主料:糯米187份;
调料:八角1份,山柰0.5份,桂皮0.5份,甘草1份;
馅料:里脊肉100份,香菇25份,山茶油12.5份,花生100份,酱油18.5份,食盐0.4份,味精0.2份;
汤料:水80份,猪肉62份,山茶油1.2份,食盐0.8份,八角0.2份。
所述荷叶粉蒸肉的制备方法包括以下步骤:
1)将荷叶用50℃的温水浸泡柔软;
2)将糯米制成颗粒直径为0.1-1毫米的糯米粉;
3)调料制作:将八角、山柰、桂皮和甘草用100℃的小火炒至有香味飘出时,磨成颗粒直径为0.1-1毫米的细粉;
4)馅料制作:将里脊肉切成长为0.7-1厘米,宽为0.5-0.6厘米,厚为0.3-0.4厘米的肉块,将切块后的里脊肉和香菇、花生混合,然后加入山茶油、酱油、食盐和味精搅拌均匀;
5)汤料制作:将猪肉切成长为10-12厘米,宽为10厘米,厚为5-6厘米的肉块,将切块后的猪肉和水、山茶油、食盐和八角混合后在100℃的小火下煮制15-20分钟,取煮制后的汤即得汤料;
6)在糯米粉中加入调料和汤料后,制成糯米团,将糯米团制成碗状,将馅料放置于碗状的糯米团内,用糯米团均匀包裹馅料即得粉蒸肉;
7)用一张浸泡后的荷叶包裹粉蒸肉,成长方体;
8)将用荷叶包裹好的粉蒸肉放入竹盘中,用1100℃的大火隔水蒸4.5小时后即可食用,得荷叶粉蒸肉。
本发明不局限于上述最佳实施方式,任何人在本发明的启示下都可得出其他各种形式的产品,但不论在其形状或结构上作任何变化,凡是具有与本申请相同或相近似的技术方案,均落在本发明的保护范围之内。
Claims (10)
1.一种荷叶粉蒸肉,其特征在于:其包括荷叶和粉蒸肉,所述粉蒸肉包裹于荷叶内,粉蒸肉包括的组分及各组分的重量份如下:
主料:糯米185-190份;
调料:八角0.5-1.5份,山柰0.4-0.6份,桂皮0.4-0.6份,甘草0.5-1.5份;
馅料:里脊肉95-105份,香菇20-30份,山茶油12-13份,花生95-105份,酱油18-19份,食盐0.3-0.5份,味精0.1-0.3份;
汤料:水60-100份,猪肉60-65份,山茶油1-1.5份,食盐0.5-1份,八角0.1-0.3份。
2.根据权利要求1所述的一种荷叶粉蒸肉,其特征在于:所述荷叶为全缘,叶脉明显,其中粗脉21-22条,由中心向外放射,并分生若干细脉。
3.根据权利要求1或2所述的一种荷叶粉蒸肉,其特征在于:所述荷叶粉蒸肉的制备方法包括以下步骤:
1)将荷叶用温水浸泡柔软;
2)将糯米制成糯米粉;
3)调料制作:将八角、山柰、桂皮和甘草炒至有香味飘出时,磨成细粉;
4)馅料制作:将里脊肉切成长为0.7-1厘米,宽为0.5-0.6厘米,厚为0.3-0.4厘米的肉块,将切块后的里脊肉和香菇、花生混合,然后加入山茶油、酱油、食盐和味精搅拌均匀;
5)汤料制作:将猪肉切成长为10-12厘米,宽为10厘米,厚为5-6厘米的肉块,将切块后的猪肉和水、山茶油、食盐和八角混合后在80-120℃的小火下煮制15-20分钟,取煮制后的汤即得汤料;
6)在糯米粉中加入调料和汤料后,制成糯米团,用糯米团均匀包裹馅料即得粉蒸肉;
7)用浸泡后的荷叶包裹粉蒸肉;
8)将用荷叶包裹好的粉蒸肉放入竹盘中,隔水蒸4-5小时后即可食用,得荷叶粉蒸肉。
4.根据权利要求3所述的一种荷叶粉蒸肉,其特征在于:所述步骤1)中所用的温水为40-60℃。
5.根据权利要求3所述的一种荷叶粉蒸肉,其特征在于:所述步骤2)中的糯米粉的颗粒直径为0.1-1毫米。
6.根据权利要求3所述的一种荷叶粉蒸肉,其特征在于:所述步骤3)调料制作中将八角、山柰、桂皮和甘草炒至有香味飘出的具体做法为:用80-120℃的小火将八角、山柰、桂皮和甘草炒至有香味飘出。
7.根据权利要求3所述的一种荷叶粉蒸肉,其特征在于:所述步骤3)调料制作中所述细粉的颗粒直径为0.1-1毫米。
8.根据权利要求3所述的一种荷叶粉蒸肉,其特征在于:所述步骤7)中将馅料用糯米包裹均匀的具体步骤为:将加入调料和汤料的糯米粉,制成糯米团,将糯米团制成碗状,将馅料放置于碗状的糯米团内,然后用糯米团均匀包裹馅料。
9.根据权利要求3所述的一种荷叶粉蒸肉,其特征在于:所述步骤8)中隔水蒸4-5小时的具体做法为:用1000-1200℃的大火隔水蒸4-5小时。
10.根据权利要求3所述的一种荷叶粉蒸肉,其特征在于:所述步骤8)中的竹盘的制备方法包括以下步骤:取青竹制成六根支撑条和若干边条,所述支撑条宽为1厘米、长为80厘米、厚为0.5-0.6厘米,所述边条宽为1厘米、长为100厘米、厚为0.1-0.2厘米,将每个支撑条的两端分别弯折成“L”型,然后将支撑条搭接成“米”字型,并用铁丝将支撑条固定,将边条沿“S”型路线缠绕在支撑条上,至支撑条边缘,将铁丝取出,晾干后即可。
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