CN104146280A - 一种奶香味驴肉丸及其制备方法 - Google Patents
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Abstract
本发明公开了一种奶香味驴肉丸,包括有下列重量份的组分:驴肉220-240、香菜、鱼骨40-60、糯米4-8、粳米4-8、高粱2-6、槐叶3-7、蚌肉10-14、芦荟果肉18-22、黑皮根4-6、枸橘叶3-7、无患子叶3-7、豆奶粉60-80、整芝麻4-8、食盐2-3、味精0.5-1.5、姜粉1-2、白醋3-6、白胡椒粉1-2、料酒4-6、助剂8-12。本发明工艺中运用了豆奶米浆糊,使得驴肉中具有浓郁的奶香味,口味独特;此外,蚌肉、鱼骨、芝麻和中药等的运用,使得做出的驴肉丸具备了祛风、理气等多重保健功效,营养多样化。
Description
技术领域:
本发明主要涉及食品领域,尤其涉及一种奶香味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,提供一种奶香味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:
一种奶味驴肉丸,其特征在于:包括有下列重量份的组分:驴肉220-240、香菜10-15、鱼骨40-60、糯米4-8、粳米4-8、高粱2-6、槐叶3-7、蚌肉10-14、芦荟果肉18-22、黑皮根4-6、枸橘叶3-7、无患子叶3-7、豆奶粉60-80、整芝麻4-8、食盐2-3、味精0.5-1.5、姜粉1-2、白醋3-6、白胡椒粉1-2、料酒4-6、助剂8-12;
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。
所述的一种奶香味驴肉丸的制备方法,其特征在于:包括以下步骤:
一、将蚌肉洗净切块,将槐叶、黑皮根、枸橘叶和无患子叶洗净,装人纱布袋中,扎紧袋口,一并放人沙锅里,加水适量,用武火煮沸后,改用文火煎煮30-40分钟,待肉熟后,捞出蚌肉,待用;
二、将糯米、粳米、高粱浸泡30-40分钟,再研磨成米浆,加入豆奶粉,搅拌,得到豆奶米浆;
三、将鱼骨晒干、碾碎;将整芝麻晒干、碾碎;混合鱼骨粉、芝麻粉和助剂,加入到豆奶米浆中,搅拌均匀,得到豆奶米浆糊;
四、最后,将驴肉块绞碎,并加入食盐、味精、姜粉、白醋、白胡椒粉、豆奶米浆糊、蚌肉和芦荟果肉,搅拌均匀,静置20-30分钟,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:
本发明工艺中运用了豆奶米浆糊,使得驴肉中具有浓郁的奶香味,口味独特;此外,蚌肉、鱼骨、芝麻和中药等的运用,使得做出的驴肉丸具备了祛风、理气等多重保健功效,营养多样化。
具体实施方式:
一种奶味驴肉丸,包括有下列重量份的组分:驴肉230、香菜12、鱼骨50、糯米6、粳米6、高粱4、槐叶5、蚌肉12、芦荟果肉20、黑皮根5、枸橘叶5、无患子叶5、豆奶粉70、整芝麻6、食盐2.5、味精1、姜粉1.5、白醋5、白胡椒粉1.5、料酒5、助剂10;
助剂中各原料组分的重量配比为: 灰毛婆婆纳15、玫瑰花15、砂仁6、丰花草12、栗叶6、豇豆叶12、灯心草6、葡萄干6、火龙果12、菠萝9、蓝莓9、海藻糖1、聚葡萄糖1、红薯粉15;
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9cm,煎煮70min,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。
所述的一种奶香味驴肉丸的制备方法,其特征在于:包括以下步骤:
一、将蚌肉洗净切块,将槐叶、黑皮根、枸橘叶和无患子叶洗净,装人纱布袋中,扎紧袋口,一并放人沙锅里,加水适量,用武火煮沸后,改用文火煎煮35分钟,待肉熟后,捞出蚌肉,待用;
二、将糯米、粳米、高粱浸泡35分钟,再研磨成米浆,加入豆奶粉,搅拌,得到豆奶米浆;
三、将鱼骨晒干、碾碎;将整芝麻晒干、碾碎;混合鱼骨粉、芝麻粉和助剂,加入到豆奶米浆中,搅拌均匀,得到豆奶米浆糊;
四、最后,将驴肉块绞碎,并加入食盐、味精、姜粉、白醋、白胡椒粉、豆奶米浆糊、蚌肉和芦荟果肉,搅拌均匀,静置25分钟,加入成丸机中,调整丸子大小,将成型的丸子放入90°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)
1.一种奶香味驴肉丸,其特征在于:包括有下列重量份的组分:驴肉220-240、香菜10-15、鱼骨40-60、糯米4-8、粳米4-8、高粱2-6、槐叶3-7、蚌肉10-14、芦荟果肉18-22、黑皮根4-6、枸橘叶3-7、无患子叶3-7、豆奶粉60-80、整芝麻4-8、食盐2-3、味精0.5-1.5、姜粉1-2、白醋3-6、白胡椒粉1-2、料酒4-6和助剂8-12;
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所述的一种奶香味驴肉丸的制备方法,其特征在于:包括以下步骤:
一、将蚌肉洗净切块,将槐叶、黑皮根、枸橘叶和无患子叶洗净,装人纱布袋中,扎紧袋口,一并放人沙锅里,加水适量,用武火煮沸后,改用文火煎煮30-40分钟,待肉熟后,捞出蚌肉,待用;
二、将糯米、粳米、高粱浸泡30-40分钟,再研磨成米浆,加入豆奶粉,搅拌,得到豆奶米浆;
三、将鱼骨晒干、碾碎;将整芝麻晒干、碾碎;混合鱼骨粉、芝麻粉和助剂,加入到豆奶米浆中,搅拌均匀,得到豆奶米浆糊;
四、最后,将驴肉块绞碎,并加入食盐、味精、姜粉、白醋、白胡椒粉、豆奶米浆糊、蚌肉和芦荟果肉,搅拌均匀,静置20-30分钟,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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