CN104126817A - 一种驴肉丸及其制备方法 - Google Patents
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Abstract
本发明公开了一种驴肉丸，包括有下列重量份的组分：驴肉80、木瓜30、银耳10、花椰菜8、莲藕15、羽衣甘蓝15、丹参9、三七9、绞股蓝15、葡萄籽10、山药粉10、大米粉5、食盐5、姜粉2、白胡椒粉2、味精1、料酒5、蛋清10、西米20、葡萄籽30、助剂20；本发明将驴肉泡到营养液中，具备了活血、益气等功效；木瓜、银耳、花椰菜等的添加保证了驴肉营养的多样性。
Description
技术领域：
本发明主要涉及食品领域，尤其涉及一种驴肉丸及其制备方法。
背景技术：
俗话说“天上龙肉，地上驴肉”，这句话是对驴肉的美誉，驴肉的不饱和脂肪酸含量，尤其是生物价值特高的亚油酸、亚麻酸的含量都远远高于猪肉、牛肉。驴肉是一种高蛋白、低脂肪、低胆固醇肉类。中医认为，驴肉性味甘凉，有补气养血、滋阴壮阳、安神的功效。
目前，驴肉常用的烹饪方法为清炖，红烧、炒或盐酱。制备出的驴肉的口味比较单一，并且营养价值也比较单一。
发明内容：
本发明目的就是为了弥补已有技术的缺陷，提供一种驴肉丸及其制备方法，它具有口味独特，多重养生功效的优点。
本发明是通过以下技术方案实现的：
一种驴肉丸，包括有下列重量份的组分：
驴肉80、木瓜30、银耳10、花椰菜8、莲藕15、羽衣甘蓝15、丹参9、三七9、绞股蓝15、葡萄籽10、山药粉10、大米粉5、食盐5、姜粉2、白胡椒粉2、味精1、料酒5、蛋清10、西米20、葡萄籽30、助剂20；
助剂中各原料组分的重量配比为: 灰毛婆婆纳13-17、玫瑰花13-17、砂仁4-8、丰花草10-14、栗叶4-8、豇豆叶10-14、灯心草4-8、葡萄干4-8、火龙果10-14、菠萝7-11、蓝莓7-11、海藻糖0.5-2、聚葡萄糖0.5-2、红薯粉13-17；
助剂的制备方法为：
一、将灰毛婆婆纳、玫瑰花、砂仁、丰花草、栗叶、豇豆叶和灯心草混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得滤汁；
二、在滤汁中加入海藻糖、聚葡萄糖和红薯粉搅拌混合，得到红薯糊；
三、将葡萄干与火龙果、菠萝和蓝莓的果肉部分混合，捣烂得到水果泥，将水果泥与红薯糊混合搅拌，最后，干燥、粉碎即得助剂。
驴肉丸的制备方法，其特征在于包括以下步骤：
一、将木瓜、银耳、花椰菜和莲藕的食用部分混合，捣烂得到蔬菜泥；
二、将羽衣甘蓝、丹参、三七、绞股蓝混合，加水至液面高出物料8~10cm，煎煮60-80min，过滤得营养液；将驴肉切成块，密封浸泡到营养液中2-3小时；
三、将葡萄籽炒至5-6分熟后，炸出葡萄籽油，将葡萄籽油进行过滤，提纯；
四、取炒锅，加入步骤三得到的葡萄籽油，再将西米放入葡萄籽油中炒熟；五、将炒熟后的西米碾碎，并与山药粉和大米粉混合，得到混合粉剂；
六、将驴肉块绞碎，并加入姜粉、白胡椒粉、味精、料酒、蛋清、助剂和蔬菜泥，搅拌均匀，加入成丸机中，调整丸子大小，将成型的丸子放入80-100°的热水中煮熟至漂起，将漂起的丸子放入冷水中冷却后，再急速冷却，得到驴肉丸。
本发明的优点是：
本发明将驴肉泡到营养液中，具备了活血、益气等功效；木瓜、银耳、花椰菜等的添加保证了驴肉营养的多样性。
具体实施方式：
一种驴肉丸，包括有下列重量份的组分：
驴肉80、木瓜30、银耳10、花椰菜8、莲藕15、羽衣甘蓝15、丹参9、三七9、绞股蓝15、葡萄籽10、山药粉10、大米粉5、食盐5、姜粉2、白胡椒粉2、味精1、料酒5、蛋清10、西米20、葡萄籽30、助剂20；
助剂中各原料组分的重量配比为: 灰毛婆婆纳13-17、玫瑰花13-17、砂仁4-8、丰花草10-14、栗叶4-8、豇豆叶10-14、灯心草4-8、葡萄干4-8、火龙果10-14、菠萝7-11、蓝莓7-11、海藻糖0.5-2、聚葡萄糖0.5-2、红薯粉13-17；
助剂的制备方法为：
一、将灰毛婆婆纳、玫瑰花、砂仁、丰花草、栗叶、豇豆叶和灯心草混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得滤汁；
二、在滤汁中加入海藻糖、聚葡萄糖和红薯粉搅拌混合，得到红薯糊；
三、将葡萄干与火龙果、菠萝和蓝莓的果肉部分混合，捣烂得到水果泥，将水果泥与红薯糊混合搅拌，最后，干燥、粉碎即得助剂。
驴肉丸的制备方法，其特征在于包括以下步骤：
一、将木瓜、银耳、花椰菜和莲藕的食用部分混合，捣烂得到蔬菜泥；
二、将羽衣甘蓝、丹参、三七、绞股蓝混合，加水至液面高出物料8~10cm，煎煮60-80min，过滤得营养液；将驴肉切成块，密封浸泡到营养液中2-3小时；
三、将葡萄籽炒至5-6分熟后，炸出葡萄籽油，将葡萄籽油进行过滤，提纯；
四、取炒锅，加入步骤三得到的葡萄籽油，再将西米放入葡萄籽油中炒熟；五、将炒熟后的西米碾碎，并与山药粉和大米粉混合，得到混合粉剂；
六、将驴肉块绞碎，并加入姜粉、白胡椒粉、味精、料酒、蛋清、助剂和蔬菜泥，搅拌均匀，加入成丸机中，调整丸子大小，将成型的丸子放入80-100°的热水中煮熟至漂起，将漂起的丸子放入冷水中冷却后，再急速冷却，得到驴肉丸。
Claims (2)
1.一种驴肉丸，包括有下列重量份的组分：
驴肉80、木瓜30、银耳10、花椰菜8、莲藕15、羽衣甘蓝15、丹参9、三七9、绞股蓝15、葡萄籽10、山药粉10、大米粉5、食盐5、姜粉2、白胡椒粉2、味精1、料酒5、蛋清10、西米20、葡萄籽30、助剂20；
助剂中各原料组分的重量配比为: 灰毛婆婆纳13-17、玫瑰花13-17、砂仁4-8、丰花草10-14、栗叶4-8、豇豆叶10-14、灯心草4-8、葡萄干4-8、火龙果10-14、菠萝7-11、蓝莓7-11、海藻糖0.5-2、聚葡萄糖0.5-2、红薯粉13-17；
助剂的制备方法为：
一、将灰毛婆婆纳、玫瑰花、砂仁、丰花草、栗叶、豇豆叶和灯心草混合，加水至液面高出物料8-10cm，煎煮60-80min，过滤得滤汁；
二、在滤汁中加入海藻糖、聚葡萄糖和红薯粉搅拌混合，得到红薯糊；
三、将葡萄干与火龙果、菠萝和蓝莓的果肉部分混合，捣烂得到水果泥，将水果泥与红薯糊混合搅拌，最后，干燥、粉碎即得助剂。
2.根据权利要求1所述的驴肉丸的制备方法，其特征在于包括以下步骤：
一、将木瓜、银耳、花椰菜和莲藕的食用部分混合，捣烂得到蔬菜泥；
二、将羽衣甘蓝、丹参、三七、绞股蓝混合，加水至液面高出物料8~10cm，煎煮60-80min，过滤得营养液；将驴肉切成块，密封浸泡到营养液中2-3小时；
三、将葡萄籽炒至5-6分熟后，炸出葡萄籽油，将葡萄籽油进行过滤，提纯；
四、取炒锅，加入步骤三得到的葡萄籽油，再将西米放入葡萄籽油中炒熟；五、将炒熟后的西米碾碎，并与山药粉和大米粉混合，得到混合粉剂；
六、将驴肉块绞碎，并加入姜粉、白胡椒粉、味精、料酒、蛋清、助剂和蔬菜泥，搅拌均匀，加入成丸机中，调整丸子大小，将成型的丸子放入80-100°的热水中煮熟至漂起，将漂起的丸子放入冷水中冷却后，再急速冷却，得到驴肉丸。
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