CN104000217A - 一种黄金卷食品的制作方法 - Google Patents
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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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
-
- 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
- A23L13/424—Addition of non-meat animal protein material, e.g. blood, egg, dairy products, fish; Proteins from microorganisms, yeasts or fungi
-
- 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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/62—Coating with a layer, stuffing or laminating
-
- 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
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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
- A23L5/00—Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
- A23L5/10—General methods of cooking foods, e.g. by roasting or frying
- A23L5/11—General methods of cooking foods, e.g. by roasting or frying using oil
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- 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
本发明提出一种黄金卷食品的制作方法，其技术方案为：（1）把新鲜的猪前夹肉去皮洗净，切成长条状，然后制成肉泥；（2）将肉泥放入干净的盆内，加入葱花、姜末、辣椒粉、花椒粉、盐、鸡粉、料酒、胡椒粉、鲜鸡蛋，拌入适量干淀粉，彻底搅拌均匀，成为肉馅；（3）卷制：采用含水量为25-50%的豆油皮为卷制原料，把肉馅用豆油皮卷成长为25-35cm、宽度为2.5-3cm，高度为2.5-3cm的长形胚条；（4）将鲜鸡蛋打入盆内，加干淀粉、面粉搅拌均匀成蛋糊；（5）油炸：捞出锅沥油放凉；（6）称重装袋，密封真空包装，高温灭菌。本发明创新的把猪肉与豆油皮结合制成黄金卷食品，制成的黄金卷食品兼有猪肉及豆油皮的营养价值，具有口感好、营养丰富的特点。
Description
技术领域
本发明涉及一种熟食的制作方法，尤其是一种黄金卷食品的制作方法。
背景技术
豆油皮的原料只有优质大豆和水，故其是一类天然美味的绿色食品。豆油皮营养丰富，蛋白质、氨基酸含量高，据现代科学测定，还有铁、钙、钼等人体所必需的18种微量元素；儿童食用能提高免疫能力，促进身体和智力的发展；老年人长期食用可延年益寿。
猪肉是日常生活的主要副食品，具有补虚强身，滋阴润燥、丰肌泽肤的作用，凡病后体弱、产后血虚、面黄赢瘦者，皆可用之作营养滋补之品。
目前，还没有出现以豆油皮及猪肉相互搭配为主要原料的熟食。
发明内容
为了克服现有技术的不足，本发明提出一种黄金卷食品的制作方法，具有口感好、营养丰富的特点，兼有豆油皮及猪肉的功效。
为此，本发明的技术方案为：一种黄金卷食品的制作方法，具体步骤如下：
（1）把新鲜的猪前夹肉去皮洗净，切成长条状，然后制成肉泥；
（2）将肉泥放入干净的盆内，加入葱花、姜末、辣椒粉、花椒粉、盐、鸡粉、料酒、胡椒粉、鲜鸡蛋，拌入适量干淀粉，彻底搅拌均匀，成为肉馅；配比关系为：肉泥3000g、葱花1500-1800g、姜末200-300g、鸡粉150-250g、盐350-450g、辣椒粉100-150g、花椒粉50-70g、鲜鸡蛋500-800g、干淀粉300-500g、料酒100-200g、胡椒粉80-100g、酱油200-250g；
（3）卷制：采用含水量为25-50%的豆油皮为卷制原料，把肉馅用豆油皮卷成长为25-35cm、宽度为2.5-3cm，高度为2.5-3cm的长形胚条；
（4）将鲜鸡蛋打入盆内，加干淀粉、面粉搅拌均匀成蛋糊；配比关系为：鲜鸡蛋800-1300g、干淀粉1000-1500g、面粉250-500g；
（5）油炸：在锅内放入食用油，烧至油温为120-130℃时，将卷好的长形胚条沾匀蛋糊入锅油炸，至外表金黄色时即可捞出锅沥油放凉；
（6）称重装袋，密封真空包装，高温灭菌。
有益效果：本发明创新的把猪肉与豆油皮结合制成黄金卷食品，制成的黄金卷食品兼有猪肉及豆油皮的营养价值，具有口感好、营养丰富的特点。
具体实施方式
实施例1
一种黄金卷食品的制作方法，具体步骤如下：
（1）把新鲜的猪前夹肉去皮洗净，切成长条状，然后制成肉泥；
（2）将肉泥放入干净的盆内，加入葱花、姜末、辣椒粉、花椒粉、盐、鸡粉、料酒、胡椒粉、鲜鸡蛋，拌入适量干淀粉，彻底搅拌均匀，成为肉馅；配比关系为：肉泥3000g、葱花1600g、姜末250g、鸡粉200g、盐400g、辣椒粉120g、花椒粉60g、鲜鸡蛋600g、干淀粉300g、料酒100g、胡椒粉90g、酱油200g；
（3）卷制：采用含水量为25-50%的豆油皮为卷制原料，把肉馅用豆油皮卷成长为25-35cm、宽度为2.5-3cm，高度为2.5-3cm的长形胚条；
（4）将鲜鸡蛋打入盆内，加干淀粉、面粉搅拌均匀成蛋糊；配比关系为：鲜鸡蛋1000g、干淀粉1000g、面粉250g；
（5）油炸：在锅内放入食用油，烧至油温为120-130℃时，将卷好的长形胚条沾匀蛋糊入锅油炸，至外表金黄色时即可捞出锅沥油放凉；
（6）称重装袋，密封真空包装，高温灭菌，灭菌120℃。
实施例2
一种黄金卷食品的制作方法，具体步骤如下：
（1）把新鲜的猪前夹肉去皮洗净，切成长条状，然后制成肉泥；
（2）将肉泥放入干净的盆内，加入葱花、姜末、辣椒粉、花椒粉、盐、鸡粉、料酒、胡椒粉、鲜鸡蛋，拌入适量干淀粉，彻底搅拌均匀，成为肉馅；配比关系为：肉泥3000g、葱花1800g、姜末300g、鸡粉150g、盐350g、辣椒粉100g、花椒粉50g、鲜鸡蛋800g、干淀粉300g、料酒200g、胡椒粉80g、酱油250g；
（3）卷制：采用含水量为25-50%的豆油皮为卷制原料，把肉馅用豆油皮卷成长为25-35cm、宽度为2.5-3cm，高度为2.5-3cm的长形胚条；
（4）将鲜鸡蛋打入盆内，加干淀粉、面粉搅拌均匀成蛋糊；配比关系为：鲜鸡蛋1300g、干淀粉1500g、面粉300g；
（5）油炸：在锅内放入食用油，烧至油温为120-130℃时，将卷好的长形胚条沾匀蛋糊入锅油炸，至外表金黄色时即可捞出锅沥油放凉；
（6）称重装袋，密封真空包装，高温灭菌，灭菌120℃。
在本发明中，所述肉馅采用如下配比关系，都能达到目的；具体配比关系为：肉泥3000g、葱花1500-1800g、姜末200-300g、鸡粉150-250g、盐350-450g、辣椒粉100-150g、花椒粉50-70g、鲜鸡蛋500-800g、干淀粉300-500g、料酒100-200g、胡椒粉80-100g、酱油200-250g。
在本发明中，所述蛋糊采用如下配比关系，都能达到目的；具体配比关系为：鲜鸡蛋800-1300g、干淀粉1000-1500g、面粉250-500g。
Claims (1)
1.一种黄金卷食品的制作方法，具体步骤如下：
（1）把新鲜的猪前夹肉去皮洗净，切成长条状，然后制成肉泥；
（2）将肉泥放入干净的盆内，加入葱花、姜末、辣椒粉、花椒粉、盐、鸡粉、料酒、胡椒粉、鲜鸡蛋，拌入适量干淀粉，彻底搅拌均匀，成为肉馅；配比关系为：肉泥3000g、葱花1500-1800g、姜末200-300g、鸡粉150-250g、盐350-450g、辣椒粉100-150g、花椒粉50-70g、鲜鸡蛋500-800g、干淀粉300-500g、料酒100-200g、胡椒粉80-100g、酱油200-250g；
（3）卷制：采用含水量为25-50%的豆油皮为卷制原料，把肉馅用豆油皮卷成长为25-35cm、宽度为2.5-3cm，高度为2.5-3cm的长形胚条；
（4）将鲜鸡蛋打入盆内，加干淀粉、面粉搅拌均匀成蛋糊；配比关系为：鲜鸡蛋800-1300g、干淀粉1000-1500g、面粉250-500g；
（5）油炸：在锅内放入食用油，烧至油温为120-130℃时，将卷好的长形胚条沾匀蛋糊入锅油炸，至外表金黄色时即可捞出锅沥油放凉；
（6）称重装袋，密封真空包装，高温灭菌。
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Cited By (6)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105248515A (zh) * | 2015-08-28 | 2016-01-20 | 武汉家事易农业科技有限公司 | 一种鲜肉地菜春卷的制作方法 |
| CN106689280A (zh) * | 2016-12-30 | 2017-05-24 | 安徽科技学院 | 一种生姜陈皮油皮面鱼及其制作方法 |
| CN106722236A (zh) * | 2016-12-08 | 2017-05-31 | 重庆念记食品有限公司 | 油炸肉包肉 |
| CN106722235A (zh) * | 2016-12-08 | 2017-05-31 | 重庆念记食品有限公司 | 油炸肉包肉 |
| CN107440057A (zh) * | 2017-09-12 | 2017-12-08 | 房县天森食品有限公司 | 一种健脑增高松子酥卷 |
| CN115568559A (zh) * | 2021-06-21 | 2023-01-06 | 潘华 | 一种猪肉五香卷制作工艺 |
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| CN1129082A (zh) * | 1995-10-23 | 1996-08-21 | 王成友 | 豆蛋皮香辣肉卷的制作方法 |
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| CN105248515A (zh) * | 2015-08-28 | 2016-01-20 | 武汉家事易农业科技有限公司 | 一种鲜肉地菜春卷的制作方法 |
| CN106722236A (zh) * | 2016-12-08 | 2017-05-31 | 重庆念记食品有限公司 | 油炸肉包肉 |
| CN106722235A (zh) * | 2016-12-08 | 2017-05-31 | 重庆念记食品有限公司 | 油炸肉包肉 |
| CN106689280A (zh) * | 2016-12-30 | 2017-05-24 | 安徽科技学院 | 一种生姜陈皮油皮面鱼及其制作方法 |
| CN107440057A (zh) * | 2017-09-12 | 2017-12-08 | 房县天森食品有限公司 | 一种健脑增高松子酥卷 |
| CN115568559A (zh) * | 2021-06-21 | 2023-01-06 | 潘华 | 一种猪肉五香卷制作工艺 |
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