CN104026662A - 一种米香兔肉羹及其制备方法 - Google Patents

一种米香兔肉羹及其制备方法 Download PDF

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CN104026662A
CN104026662A CN201410170659.1A CN201410170659A CN104026662A CN 104026662 A CN104026662 A CN 104026662A CN 201410170659 A CN201410170659 A CN 201410170659A CN 104026662 A CN104026662 A CN 104026662A
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rice
rabbit meat
pot
meat soup
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侯道鸿
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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
    • A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
    • 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
    • A23L23/00—Soups; Sauces; Preparation or treatment thereof
    • 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
    • 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
    • A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10—Cereal-derived products
    • A23L7/104—Fermentation of farinaceous cereal or cereal material; Addition of enzymes or microorganisms
    • 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

一种米香兔肉羹及其制备方法，其特征在于由下列重量份的原料制成：兔肉60-70、灵芝2-3、黄精1-2、白术2-2.3、薄荷叶3-4、巴戟天1-2、旱田草1.5-2.5、白郎花1.5-2、高粱米50-55、橙汁40-44、食盐3-4、绍酒5-7、胡椒粉4-5、蜂蜜3-4、裙带菜7-8、青菜5-6、冬菇5-6、西芹4-5、猪五花肉20-22、芝麻油3-4、辣椒面3-4、乳酸菌1-1.2、营养添加剂8-9。本发明的兔肉经由高粱米研制而成的浆液煮制后，米香浓郁，同时本发明中还添加了多种蔬菜，使得本发明的营养更加全面均衡，此外，本发明含有多种中草药成分，经常食用可达到健脾养胃、补脾润肺、理气活血的功效。

Description

一种米香兔肉羹及其制备方法
技术领域
本发明属于食品加工技术领域，尤其涉及一种米香兔肉羹及其制备方法。
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米香兔肉羹及其制备方法，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：
一种米香兔肉羹，其特征在于由以下重量份的原料制成：
兔肉60-70、灵芝2-3、黄精1-2、白术2-2.3、薄荷叶3-4、巴戟天1-2、旱田草1.5-2.5、白郎花1.5-2、高粱米50-55、橙汁40-44、食盐3-4、绍酒5-7、胡椒粉4-5、蜂蜜3-4、裙带菜7-8、青菜5-6、冬菇5-6、西芹4-5、猪五花肉20-22、芝麻油3-4、辣椒面3-4、乳酸菌1-1.2、营养添加剂8-9；
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。
所述的米香兔肉羹的制备方法，其特征在于包括以下步骤：
（1）将灵芝、黄精、白术、薄荷叶、巴戟天、旱田草、白郎花加5-6倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将高粱米入锅，小火炒香后出料，加8-9倍的水、橙汁进行磨浆，过滤除渣，所得滤液在35-37℃下接入乳酸菌，发酵2-3小时；
（3）将五花肉绞碎，得肉泥；在锅中倒入芝麻油，大火加热，待油烧至五成熟时倒入肉泥、辣椒面，炒熟后起锅；
（4）将兔肉切成丁，加食盐、绍酒、胡椒粉腌渍30-40分钟后取出、洗净，与步骤（2）所得物料混合入锅，小火熬煮30-40分钟后加入裙带菜、青菜、冬菇、西芹，大火煮沸后起锅，然后与步骤（1）、（3）所得物料及剩余物料混合搅拌均匀，即得。
本发明中的旱田草为玄参科植物旱田草的全草，白郎花为椴树科植物峨眉椴的根皮。
本发明的有益效果为：
本发明的兔肉经由高粱米研制而成的浆液煮制后，米香浓郁，同时本发明中还添加了多种蔬菜，使得本发明的营养更加全面均衡，此外，本发明含有多种中草药成分，经常食用可达到健脾养胃、补脾润肺、理气活血的功效。
具体实施方式
一种米香兔肉羹，其特征在于由以下重量份（公斤）的原料制成：
兔肉70、灵芝3、黄精2、白术2.3、薄荷叶4、巴戟天2、旱田草2.5、白郎花1.5、高粱米55、橙汁44、食盐4、绍酒7、胡椒粉5、蜂蜜4、裙带菜8、青菜5、冬菇6、西芹5、猪五花肉22、芝麻油4、辣椒面4、乳酸菌1.2、营养添加剂8；
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。
所述的米香兔肉羹的制备方法，包括以下步骤：
（1）将灵芝、黄精、白术、薄荷叶、巴戟天、旱田草、白郎花加5-6倍的水文火煎煮40-50分钟，过滤除渣，得药液；
（2）将高粱米入锅，小火炒香后出料，加8-9倍的水、橙汁进行磨浆，过滤除渣，所得滤液在35-37℃下接入乳酸菌，发酵2-3小时；
（3）将五花肉绞碎，得肉泥；在锅中倒入芝麻油，大火加热，待油烧至五成熟时倒入肉泥、辣椒面，炒熟后起锅；
（4）将兔肉切成丁，加食盐、绍酒、胡椒粉腌渍30-40分钟后取出、洗净，与步骤（2）所得物料混合入锅，小火熬煮30-40分钟后加入裙带菜、青菜、冬菇、西芹，大火煮沸后起锅，然后与步骤（1）、（3）所得物料及剩余物料混合搅拌均匀，即得。

Claims (2)

1.一种米香兔肉羹，其特征在于由以下重量份的原料制成：
兔肉60-70、灵芝2-3、黄精1-2、白术2-2.3、薄荷叶3-4、巴戟天1-2、旱田草1.5-2.5、白郎花1.5-2、高粱米50-55、橙汁40-44、食盐3-4、绍酒5-7、胡椒粉4-5、蜂蜜3-4、裙带菜7-8、青菜5-6、冬菇5-6、西芹4-5、猪五花肉20-22、芝麻油3-4、辣椒面3-4、乳酸菌1-1.2、营养添加剂8-9；
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所述的米香兔肉羹的制备方法，其特征在于包括以下步骤：
(1)将灵芝、黄精、白术、薄荷叶、巴戟天、旱田草、白郎花加5-6倍的水文火煎煮40-50分钟，过滤除渣，得药液；
(2)将高粱米入锅，小火炒香后出料，加8-9倍的水、橙汁进行磨浆，过滤除渣，所得滤液在35-37℃下接入乳酸菌，发酵2-3小时；
(3)将五花肉绞碎，得肉泥；在锅中倒入芝麻油，大火加热，待油烧至五成熟时倒入肉泥、辣椒面，炒熟后起锅；
(4)将兔肉切成丁，加食盐、绍酒、胡椒粉腌渍30-40分钟后取出、洗净，与步骤（2）所得物料混合入锅，小火熬煮30-40分钟后加入裙带菜、青菜、冬菇、西芹，大火煮沸后起锅，然后与步骤（1）、（3）所得物料及剩余物料混合搅拌均匀，即得。
CN201410170659.1A 2014-04-26 2014-04-26 一种米香兔肉羹及其制备方法 Pending CN104026662A (zh)

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Application publication date: 20140910