CN104146214A - 一种腊肉糯米团制作方法 - Google Patents

一种腊肉糯米团制作方法 Download PDF

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CN104146214A
CN104146214A CN201410128103.6A CN201410128103A CN104146214A CN 104146214 A CN104146214 A CN 104146214A CN 201410128103 A CN201410128103 A CN 201410128103A CN 104146214 A CN104146214 A CN 104146214A
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rice
soup
sticky rice
minutes
bacon
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胡敏
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L7/00Cereal-derived products; Malt products; Preparation or treatment thereof
    • A23L7/10Cereal-derived products
    • A23L7/117Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
    • A23L7/126Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES AND LACTIC OR PROPIONIC ACID BACTERIA USED IN FOODSTUFFS OR FOOD PREPARATION
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

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  • Life Sciences & Earth Sciences (AREA)
  • Health & Medical Sciences (AREA)
  • Nutrition Science (AREA)
  • Chemical & Material Sciences (AREA)
  • Engineering & Computer Science (AREA)
  • Food Science & Technology (AREA)
  • Polymers & Plastics (AREA)
  • Mycology (AREA)
  • Zoology (AREA)
  • Seeds, Soups, And Other Foods (AREA)
  • Meat, Egg Or Seafood Products (AREA)
  • Cereal-Derived Products (AREA)

Abstract

一种腊肉糯米团制作方法,将猪筒子骨放入开水中熬制,先用大火煮10分钟,除去表面的泡沫,加入适量白醋,然后用小火熬制直至锅内的汤变成白色液体,形成白汤,自然冷却到室温;将糯米和大米按照6:1的重量比混合后,在白汤中浸泡2个小时;将浸泡后的糯米和大米混合物,沥干白汤,放入蒸锅里用大火蒸5~10分钟;将腊肉、香菇、胡萝卜和生姜剁碎,放入已蒸过的糯米和大米混合物;再放入适量的花椒、鸡蛋、盐和味精,然后匀速搅拌,整形成团状;将成形的腊肉糯米团放入蒸锅里用小火蒸25~35分钟,即可起锅。用本发明方法制作的腊肉糯米团,鲜美可口、健脾开胃、营养丰富。

Description

一种腊肉糯米团制作方法
技术领域
本发明涉及食品加工领域,尤其涉及一种腊肉糯米团制作方法。
背景技术
糯米中含有蛋白质、脂肪、淀粉、糖、钙、磷、铁等多种物质,为健脾养胃、温补强壮食品。腊肉中含有脂肪、蛋白质、磷、钾、钠等物质,可开胃消食。目前,关于腊肉糯米团制作方法多为在腊肉外裹一层糯米,口感和营养都较差。
发明内容
针对现有技术中存在的上述缺陷,本发明旨在提供一种腊肉糯米团制作方法,采用该方法制作的腊肉糯米团,口感更佳,并且营养丰富。
为实现上述目的,本发明采用以下技术方案:由包括下列主料和配料的原料制作而成:主料:糯米、大米和腊肉,配料:猪筒子骨、白醋、香菇、胡萝卜、生姜、花椒、鸡蛋、盐和味精,制作方法如下:
(1)将猪筒子骨放入开水中熬制,先用大火煮10分钟,除去表面的泡沫,加入适量白醋,然后用小火熬制直至锅内的汤变成白色液体,形成白汤,自然冷却到室温;
(2)将糯米和大米按照6:1的重量比混合后,在白汤中浸泡2个小时;
(3)将浸泡后的糯米和大米混合物,沥干白汤,放入蒸锅里用大火蒸5~10分钟;
(4)将腊肉、香菇、胡萝卜和生姜剁碎,放入已蒸过的糯米和大米混合物;
(5)再放入适量的花椒、鸡蛋、盐和味精,然后匀速搅拌,整形成团状;
(6)将成形的腊肉糯米团放入蒸锅里用小火蒸25~35分钟,即可起锅。
用本发明方法制作的腊肉糯米团,鲜美可口、健脾开胃、营养丰富。上述制作方法中第(1)步骤中提到的“适量”是指根据猪筒子骨和开水的多少适当加入白醋,第(5)步骤中提到的“适量”是指根据食用者的口味或者偏好适当加入花椒、鸡蛋、盐和味精,这两处“适量”都是定性的描述,不作为定量的理解。
具体实施方式
下面结合具体的实施例对本发明作进一步说明,其方法如下:
(1)将0.5~1.5千克的猪筒子骨放入3~4千克的开水中熬制,先用大火煮10分钟,除去表面的泡沫,加入50克白醋,然后用小火熬制直至锅内的汤变成白色液体,形成白汤,自然冷却到室温;
(2)将1.2千克的糯米和0.2千克的大米混合后,在白汤中浸泡2个小时;
(3)将浸泡后的糯米和大米混合物,沥干白汤,放入蒸锅里用大火蒸5~10分钟;
(4)将300克的腊肉、120克的香菇、80克的胡萝卜和50克的生姜剁碎,放入已蒸过的糯米和大米混合物;
(5)再放入20克的花椒、100克的鸡蛋、20克的盐和15克的味精,然后匀速搅拌,整形成团状;
(6)将成形的腊肉糯米团放入蒸锅里用小火蒸25~35分钟,即可起锅。

Claims (1)

1.一种腊肉糯米团制作方法,其特征在于:由包括下列主料和配料的原料制作而成:主料:糯米、大米和腊肉,配料:猪筒子骨、白醋、香菇、胡萝卜、生姜、花椒、鸡蛋、盐和味精,制作方法如下:
(1)将猪筒子骨放入开水中熬制,先用大火煮10分钟,除去表面的泡沫,加入适量白醋,然后用小火熬制直至锅内的汤变成白色液体,形成白汤,自然冷却到室温;
(2)将糯米和大米按照6:1的重量比混合后,在白汤中浸泡2个小时;
(3)将浸泡后的糯米和大米混合物,沥干白汤,放入蒸锅里用大火蒸5~10分钟;
(4)将腊肉、香菇、胡萝卜和生姜剁碎,放入已蒸过的糯米和大米混合物;
(5)再放入适量的花椒、鸡蛋、盐和味精,然后匀速搅拌,整形成团状;
(6)将成形的腊肉糯米团放入蒸锅里用小火蒸25~35分钟,即可起锅。
CN201410128103.6A 2013-04-29 2014-04-01 一种腊肉糯米团制作方法 Pending CN104146214A (zh)

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Cited By (2)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN106173617A (zh) * 2015-04-30 2016-12-07 六盘水盛谷实业有限公司 一种糯米鸡及其制作方法
CN106259632A (zh) * 2016-08-18 2017-01-04 梁相斌 一种水油堆及其制备方法

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CN104605246A (zh) * 2015-01-28 2015-05-13 王玉珍 一种健脾和胃糯米团及其制备方法
CN106173996B (zh) * 2016-08-04 2020-06-02 湖北屈姑国际农业集团桔颂脐橙开发有限公司 一种腊肉馅柑橘粽及其制备方法
CN106721989A (zh) * 2016-11-27 2017-05-31 蒙佳 一种糯米饭及其制备方法
CN107041506A (zh) * 2017-01-19 2017-08-15 邓勇 一种猪肉饭的制备方法

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CN106173617A (zh) * 2015-04-30 2016-12-07 六盘水盛谷实业有限公司 一种糯米鸡及其制作方法
CN106259632A (zh) * 2016-08-18 2017-01-04 梁相斌 一种水油堆及其制备方法

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