CN104026597A - 一种孜然风味兔肉片及其制备方法 - Google Patents
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Abstract
一种孜然风味兔肉片及其制备方法，其特征在于由下列重量份的原料制成：兔肉500-550、川贝母0.7-1、芡实0.8-1、红景天0.7-0.8、南瓜花0.9-1、锁阳0.9-1.2、车桑子根0.8-0.9、白酒10-11、阳雀花1.1-1.4、猕猴桃20-22、香蕉10-11、小麦粉50-55、花生米10-11、绿豆12-13、鳕鱼肉20-24、复合风味蛋白酶0.1-0.2、大蒜35-37、孜然粉20-22、营养添加剂10-12。本发明经炸制后口感酥脆，且将兔肉与鳕鱼肉的营养风味相融合，别具风味，同时本发明在加工过程中添加了多种水果，丰富了本发明的营养，此外，本发明还含有多种中草药成分，经常食用可达到润肺补脾、益智养心、清热解毒的功效。
Description
技术领域
本发明属于食品加工技术领域，尤其涉及一种孜然风味兔肉片及其制备方法。
背景技术
兔肉是一种高蛋白质、低脂肪、少胆固醇的肉类，其味道鲜美，广受消费者的的欢迎。目前市场上销售的由兔肉制成的产品的种类繁多，但其大多营养成分单一，不具有保健功效，已不能满足消费者日益增长的需求。
发明内容
本发明的目的是提供一种孜然风味兔肉片及其制备方法，本发明具有香味浓郁，营养健康的特点。
本发明所采用的技术方案是：
一种孜然风味兔肉片，其特征在于由以下重量份的原料制成：
兔肉500-550、川贝母0.7-1、芡实0.8-1、红景天0.7-0.8、南瓜花0.9-1、锁阳0.9-1.2、车桑子根0.8-0.9、白酒10-11、阳雀花1.1-1.4、猕猴桃20-22、香蕉10-11、小麦粉50-55、花生米10-11、绿豆12-13、鳕鱼肉20-24、复合风味蛋白酶0.1-0.2、大蒜35-37、孜然粉20-22、营养添加剂10-12；
所述营养添加剂由下列重量份的原料制成：百合子2-3、蘘荷花苞1-2、茯苓1.5-1.9、花生壳1.3-1.8、牛骨6-7、榛子仁12-13、咸鸭蛋7-8、番茄10-13；
制备方法为：（1）取番茄果肉打浆，得番茄浆；将百合子、蘘荷花苞、茯苓、花生壳、牛骨混合入锅，加4-5倍的水、番茄浆小火熬制30-35分钟，过滤除渣，收集滤液；
（2）取咸鸭蛋蛋黄，碾成泥；
（3）将榛子仁入锅，小火炒香后出料，加步骤（1）所得物料研磨匀质，然后加入步骤（2）所得物料，小火熬膏，烘干后研成粉末，即得。
所述的孜然风味兔肉片的制备方法，其特征在于包括以下步骤：
（1）将川贝母、芡实、红景天、南瓜花、锁阳、车桑子根、阳雀花加白酒密封浸泡5-6小时，过滤除渣，收集滤液；
（2）将鳕鱼肉加4-5倍的水打浆，在50-55℃下加入复合风味蛋白酶，水解3-4小时，得鳕鱼肉液；将花生米、绿豆入锅，小火炒香后出料，加鳕鱼肉液研磨匀质，然后加入小麦粉搅拌均匀；
（3）取猕猴桃、香蕉果肉，加1-1.5倍的水打浆，过滤除渣，得果汁；将兔肉切片，与果汁混合拌匀，送入蒸锅，大火蒸10-13分钟后将兔肉片取出，均匀裹上步骤（3）所得物料，入油锅大火炸制4-5分钟后捞出；
（4）将大蒜与步骤（1）所得物料混合入锅，小火炒至干燥后起锅，将所得物料送入烘箱，待含水量降至7-8%时出料，进行粉碎，然后与孜然粉混合拌匀，得调味粉；
（5）在步骤（3）所得物料表面均匀撒上调味粉、剩余物料，即得。
本发明中的车桑子根为无患子科植物坡柳的根，阳雀花为豆科植物云南锦鸡儿的花。
本发明的有益效果为：
本发明经炸制后口感酥脆，且将兔肉与鳕鱼肉的营养风味相融合，别具风味，同时本发明在加工过程中添加了多种水果，丰富了本发明的营养，此外，本发明还含有多种中草药成分，经常食用可达到润肺补脾、益智养心、清热解毒的功效。
具体实施方式
一种孜然风味兔肉片，其特征在于由以下重量份（公斤）的原料制成：
兔肉550、川贝母0.7、芡实0.8、红景天0.8、南瓜花0.9、锁阳1.2、车桑子根0.9、白酒11、阳雀花1.4、猕猴桃22、香蕉10、小麦粉55、花生米11、绿豆13、鳕鱼肉24、复合风味蛋白酶0.2、大蒜35、孜然粉22、营养添加剂12；
所述营养添加剂由下列重量份（公斤）的原料制成：百合子3、蘘荷花苞2、茯苓1.9、花生壳1.8、牛骨7、榛子仁13、咸鸭蛋7、番茄13；
制备方法为：（1）取番茄果肉打浆，得番茄浆；将百合子、蘘荷花苞、茯苓、花生壳、牛骨混合入锅，加4-5倍的水、番茄浆小火熬制30-35分钟，过滤除渣，收集滤液；
（2）取咸鸭蛋蛋黄，碾成泥；
（3）将榛子仁入锅，小火炒香后出料，加步骤（1）所得物料研磨匀质，然后加入步骤（2）所得物料，小火熬膏，烘干后研成粉末，即得。
所述的孜然风味兔肉片的制备方法，包括以下步骤：
（1）将川贝母、芡实、红景天、南瓜花、锁阳、车桑子根、阳雀花加白酒密封浸泡5-6小时，过滤除渣，收集滤液；
（2）将鳕鱼肉加4-5倍的水打浆，在50-55℃下加入复合风味蛋白酶，水解3-4小时，得鳕鱼肉液；将花生米、绿豆入锅，小火炒香后出料，加鳕鱼肉液研磨匀质，然后加入小麦粉搅拌均匀；
（3）取猕猴桃、香蕉果肉，加1-1.5倍的水打浆，过滤除渣，得果汁；将兔肉切片，与果汁混合拌匀，送入蒸锅，大火蒸10-13分钟后将兔肉片取出，均匀裹上步骤（3）所得物料，入油锅大火炸制4-5分钟后捞出；
（4）将大蒜与步骤（1）所得物料混合入锅，小火炒至干燥后起锅，将所得物料送入烘箱，待含水量降至7-8%时出料，进行粉碎，然后与孜然粉混合拌匀，得调味粉；
（5）在步骤（3）所得物料表面均匀撒上调味粉、剩余物料，即得。
Claims (2)
1.一种孜然风味兔肉片，其特征在于由以下重量份的原料制成：
兔肉500-550、川贝母0.7-1、芡实0.8-1、红景天0.7-0.8、南瓜花0.9-1、锁阳0.9-1.2、车桑子根0.8-0.9、白酒10-11、阳雀花1.1-1.4、猕猴桃20-22、香蕉10-11、小麦粉50-55、花生米10-11、绿豆12-13、鳕鱼肉20-24、复合风味蛋白酶0.1-0.2、大蒜35-37、孜然粉20-22、营养添加剂10-12；
所述营养添加剂由下列重量份的原料制成：百合子2-3、蘘荷花苞1-2、茯苓1.5-1.9、花生壳1.3-1.8、牛骨6-7、榛子仁12-13、咸鸭蛋7-8、番茄10-13；
制备方法为：（1）取番茄果肉打浆，得番茄浆；将百合子、蘘荷花苞、茯苓、花生壳、牛骨混合入锅，加4-5倍的水、番茄浆小火熬制30-35分钟，过滤除渣，收集滤液；
(2)取咸鸭蛋蛋黄，碾成泥；
(3)将榛子仁入锅，小火炒香后出料，加步骤（1）所得物料研磨匀质，然后加入步骤（2）所得物料，小火熬膏，烘干后研成粉末，即得。
2.根据权利要求1所述的孜然风味兔肉片的制备方法，其特征在于包括以下步骤：
（1）将川贝母、芡实、红景天、南瓜花、锁阳、车桑子根、阳雀花加白酒密封浸泡5-6小时，过滤除渣，收集滤液；
（2）将鳕鱼肉加4-5倍的水打浆，在50-55℃下加入复合风味蛋白酶，水解3-4小时，得鳕鱼肉液；将花生米、绿豆入锅，小火炒香后出料，加鳕鱼肉液研磨匀质，然后加入小麦粉搅拌均匀；
（3）取猕猴桃、香蕉果肉，加1-1.5倍的水打浆，过滤除渣，得果汁；将兔肉切片，与果汁混合拌匀，送入蒸锅，大火蒸10-13分钟后将兔肉片取出，均匀裹上步骤（3）所得物料，入油锅大火炸制4-5分钟后捞出；
（4）将大蒜与步骤（1）所得物料混合入锅，小火炒至干燥后起锅，将所得物料送入烘箱，待含水量降至7-8%时出料，进行粉碎，然后与孜然粉混合拌匀，得调味粉；
（5）在步骤（3）所得物料表面均匀撒上调味粉、剩余物料，即得。
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