CN104146214A - 一种腊肉糯米团制作方法 - Google Patents
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- 241000209094 Oryza Species 0.000 claims abstract description 35
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- 238000009835 boiling Methods 0.000 claims abstract description 8
- 244000089698 Zanthoxylum simulans Species 0.000 claims abstract description 7
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 7
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 7
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- 150000003839 salts Chemical class 0.000 claims abstract description 7
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- 244000000626 Daucus carota Species 0.000 claims abstract description 6
- 235000002767 Daucus carota Nutrition 0.000 claims abstract description 6
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 6
- 235000008397 ginger Nutrition 0.000 claims abstract description 6
- 239000000052 vinegar Substances 0.000 claims abstract description 6
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 5
- 239000006260 foam Substances 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims abstract description 4
- 244000273928 Zingiber officinale Species 0.000 claims abstract 3
- 235000015241 bacon Nutrition 0.000 claims description 17
- 241000519695 Ilex integra Species 0.000 claims description 10
- 238000002360 preparation method Methods 0.000 claims description 8
- 210000000988 bone and bone Anatomy 0.000 claims description 6
- 235000012054 meals Nutrition 0.000 claims description 6
- 235000001674 Agaricus brunnescens Nutrition 0.000 claims description 5
- 238000007493 shaping process Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 239000004615 ingredient Substances 0.000 claims description 2
- 239000002994 raw material Substances 0.000 claims description 2
- 238000000034 method Methods 0.000 abstract description 4
- 239000000463 material Substances 0.000 abstract description 3
- 210000000952 spleen Anatomy 0.000 abstract description 3
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 239000000203 mixture Substances 0.000 abstract 3
- 210000001930 leg bone Anatomy 0.000 abstract 2
- 238000010025 steaming Methods 0.000 abstract 2
- 240000000599 Lentinula edodes Species 0.000 abstract 1
- 235000001715 Lentinula edodes Nutrition 0.000 abstract 1
- 238000001816 cooling Methods 0.000 abstract 1
- 238000002386 leaching Methods 0.000 abstract 1
- 241000234314 Zingiber Species 0.000 description 3
- XEEYBQQBJWHFJM-UHFFFAOYSA-N Iron Chemical compound [Fe] XEEYBQQBJWHFJM-UHFFFAOYSA-N 0.000 description 2
- OAICVXFJPJFONN-UHFFFAOYSA-N Phosphorus Chemical compound [P] OAICVXFJPJFONN-UHFFFAOYSA-N 0.000 description 2
- 235000013305 food Nutrition 0.000 description 2
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- 229910052698 phosphorus Inorganic materials 0.000 description 2
- 102000004169 proteins and genes Human genes 0.000 description 2
- 108090000623 proteins and genes Proteins 0.000 description 2
- OYPRJOBELJOOCE-UHFFFAOYSA-N Calcium Chemical compound [Ca] OYPRJOBELJOOCE-UHFFFAOYSA-N 0.000 description 1
- DGAQECJNVWCQMB-PUAWFVPOSA-M Ilexoside XXIX Chemical compound C[C@@H]1CC[C@@]2(CC[C@@]3(C(=CC[C@H]4[C@]3(CC[C@@H]5[C@@]4(CC[C@@H](C5(C)C)OS(=O)(=O)[O-])C)C)[C@@H]2[C@]1(C)O)C)C(=O)O[C@H]6[C@@H]([C@H]([C@@H]([C@H](O6)CO)O)O)O.[Na+] DGAQECJNVWCQMB-PUAWFVPOSA-M 0.000 description 1
- ZLMJMSJWJFRBEC-UHFFFAOYSA-N Potassium Chemical compound [K] ZLMJMSJWJFRBEC-UHFFFAOYSA-N 0.000 description 1
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- 235000019789 appetite Nutrition 0.000 description 1
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Classifications
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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
- 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
- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
- A23L7/126—Snacks or the like obtained by binding, shaping or compacting together cereal grains or cereal pieces, e.g. cereal bars
-
- 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
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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
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。
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| CN201410128103.6A CN104146214A (zh) | 2013-04-29 | 2014-04-01 | 一种腊肉糯米团制作方法 |
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Cited By (2)
| 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 |
Families Citing this family (4)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| 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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| CN1653962A (zh) * | 2004-02-12 | 2005-08-17 | 陈振广 | 一种糯米（江米）丸 |
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| CN101697790A (zh) * | 2008-09-28 | 2010-04-28 | 张红梅 | 糯米丸 |
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| CN1653962A (zh) * | 2004-02-12 | 2005-08-17 | 陈振广 | 一种糯米（江米）丸 |
| CN102793191A (zh) * | 2011-05-26 | 2012-11-28 | 沙向华 | 一种珍珠肉丸的制作方法 |
| CN102972789A (zh) * | 2012-12-05 | 2013-03-20 | 晓健科技（大连）有限公司 | 一种糯米丸子加工工艺 |
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Cited By (2)
| 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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