CN104172202A - 一种荷香冬菜烤乳猪 - Google Patents
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- 235000009566 rice Nutrition 0.000 claims abstract description 17
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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
- A23L13/40—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
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- 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
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- 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
一种荷香冬菜烤乳猪,由以下重量份原料制成:香乳猪肉400-420、冬菜50-60、大枣粉15-20、糙米30-40、山楂汁80-100、小米淀粉60-70、当归6-7、金银花5-6、白术5-6等;本发明提供了一种荷香冬菜烤乳猪及其制备工艺,冬菜营养丰富,含有多种维生素,具有开胃健脑的作用,且味道鲜美,当归、金银花、白术、炒谷芽等提取物,有健脾益气等功效,能够有效补益身体。
Description
技术领域
本发明主要涉及肉食品及其制备技术领域,尤其涉及一种荷香冬菜烤乳猪。
背景技术
肉食品是人们日常获取蛋白质的主要来源,关系着人们的身体健康,人们最常食用的是自己烹煮的肉食,很不方便,特别是对工作学习忙碌的人群来说,特别不便利,经过生加工的肉食,有很好的口感、丰富的营养,且携带方便,开袋即食。
发明内容
本发明为了弥补已有技术的缺陷,提供一种荷香冬菜烤乳猪及其制备方法。
本发明是通过以下技术方案实现的:一种荷香冬菜烤乳猪,由以下重量份原料制成:香乳猪肉400-420、冬菜50-60、大枣粉15-20、糙米30-40、山楂汁80-100、小米淀粉60-70、当归6-7、金银花5-6、白术5-6、炒谷芽6-8、木棉花4-5、薄荷5-7、异叶茴芹2-3、营养添加剂8-10、香薰包适量、荷叶适量、生姜粉适量、食盐适量、冰糖粉适量、水适量:
营养添加剂,由以下重量份原料制成:鸡内金3-4、 黄连叶5-6、紫参5-6、蜂胶液10-12、青梅醋15-20、酸奶50-60、杏仁粉20-30、糯米30-40、水适量;
营养添加剂的制备方法:(1)将鸡内金、黄连叶、紫参用5-8倍量的水提取,得到提取液备用;
(2)将蜂胶液、青梅醋混合倒入锅中,加热煮沸备用;
(3)将提取液、蜂胶液、青梅醋混合酸奶、杏仁粉、糯米倒入锅中,加适量水,煮成米饭,散开即得到营养添加剂;
香薰包由茉莉花20-30、桂花40-50、玫瑰精油0.5-0.8混合调制而成,将茉莉花、桂花碾磨成粉与玫瑰精油混匀,用透水棉布包好,做成小茶包,即得香薰包。
一种荷香冬菜烤乳猪的制备方法,包括以下步骤:
(1)将香乳猪肉、冬菜洗净、剁碎,混合大枣粉,搅拌均匀用荷叶包好,放在蒸屉上,蒸至乳猪肉有荷叶的清香,取出乳猪肉备用;
(2)将糙米洗净,混合山楂汁分装在放有香薰包的竹筒中,将竹筒放在锅中,加适量水,加热煮至糙米化开,取出香薰包,得到糙米粥备用;
(3)将当归、金银花、白术、炒谷芽、木棉花、薄荷、异叶茴芹用5-9倍量的水提取,得到提取物备用;
(4)将乳猪肉、糙米粥、提取物、原料中除水外的其他剩余食用成分混合,搅拌均匀后,送入模型中压实并切成块,放入烤箱中烤10-15分钟即可。
本发明的优点是:本发明提供了一种荷香冬菜烤乳猪及其制备工艺,冬菜营养丰富,含有多种维生素,具有开胃健脑的作用,且味道鲜美,当归、金银花、白术、炒谷芽等提取物,有健脾益气等功效,能够有效补益身体。
具体实施方式
一种荷香冬菜烤乳猪,由以下重量份(Kg)原料制成:香乳猪肉400、冬菜50、大枣粉15、糙米30、山楂汁80、小米淀粉60、当归6、金银花5、白术5、炒谷芽6、木棉花4、薄荷5、异叶茴芹2、营养添加剂8、香薰包适量、荷叶适量、生姜粉适量、食盐适量、冰糖粉适量、水适量:
营养添加剂的,由以下重量份(Kg)原料制成:鸡内金3、黄连叶5、紫参5、蜂胶液10、青梅醋15、酸奶50、杏仁粉20、糯米30、水适量;
营养添加剂的制备方法:(1)将鸡内金、黄连叶、紫参用5倍量的水提取,得到提取液备用;
(2)将蜂胶液、青梅醋混合倒入锅中,加热煮沸备用;
(3)将提取液、蜂胶液、青梅醋混合酸奶、杏仁粉、糯米倒入锅中,加适量水,煮成米饭,散开即得到营养添加剂;
香薰包由茉莉花20Kg、桂花40 Kg、玫瑰精油0.5 Kg混合调制而成,将茉莉花、桂花碾磨成粉与玫瑰精油混匀,做成小茶包,即得香薰包。
一种荷香冬菜烤乳猪的制备方法,包括以下步骤:
(1)将香乳猪肉、冬菜洗净、剁碎,混合大枣粉,搅拌均匀用荷叶包好,放在蒸屉上,蒸至乳猪肉有荷叶的清香,取出乳猪肉备用;
(2)将糙米洗净,混合山楂汁分装在放有香薰包的竹筒中,将竹筒放在锅中,加适量水,加热煮至糙米化开,取出香薰包,得到糙米粥备用;
(3)将当归、金银花、白术、炒谷芽、木棉花、薄荷、异叶茴芹用5倍量的水提取,得到提取物备用;
(4)将乳猪肉、糙米粥、提取物、原料中除水外的其他剩余食用成分混合,搅拌均匀后,送入模型中压实并切成块,放入烤箱中烤10分钟即可。
Claims (2)
1.一种荷香冬菜烤乳猪,其特征在于,由以下重量份原料制成:香乳猪肉400-420、冬菜50-60、大枣粉15-20、糙米30-40、山楂汁80-100、小米淀粉60-70、当归6-7、金银花5-6、白术5-6、炒谷芽6-8、木棉花4-5、薄荷5-7、异叶茴芹2-3、营养添加剂8-10、香薰包适量、荷叶适量、生姜粉适量、食盐适量、冰糖粉适量、水适量:
所述营养添加剂,由以下重量份原料制成:鸡内金3-4、 黄连叶5-6、紫参5-6、蜂胶液10-12、青梅醋15-20、酸奶50-60、杏仁粉20-30、糯米30-40、水适量;
所述营养添加剂的制备方法:(1)将鸡内金、黄连叶、紫参用5-8倍量的水提取,得到提取液备用;
(2)将蜂胶液、青梅醋混合倒入锅中,加热煮沸备用;
(3)将提取液、蜂胶液、青梅醋混合酸奶、杏仁粉、糯米倒入锅中,加适量水,煮成米饭,散开即得到营养添加剂;
所述香薰包由茉莉花20-30、桂花40-50、玫瑰精油0.5-0.8混合调制而成,将茉莉花、桂花碾磨成粉与玫瑰精油混匀,用透水棉布包好,做成小茶包,即得香薰包。
2.如权利要求1所述的一种荷香冬菜烤乳猪的制备方法,其特征在于,包括以下步骤:
(1)将香乳猪肉、冬菜洗净、剁碎,混合大枣粉,搅拌均匀用荷叶包好,放在蒸屉上,蒸至乳猪肉有荷叶的清香,取出乳猪肉备用;
(2)将糙米洗净,混合山楂汁分装在放有香薰包的竹筒中,将竹筒放在锅中,加适量水,加热煮至糙米化开,取出香薰包,得到糙米粥备用;
(3)将当归、金银花、白术、炒谷芽、木棉花、薄荷、异叶茴芹用5-9倍量的水提取,得到提取物备用;
(4)将乳猪肉、糙米粥、提取物、原料中除水外的其他剩余食用成分混合,搅拌均匀后,送入模型中压实并切成块,放入烤箱中烤10-15分钟即可。
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Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106174046A (zh) * | 2016-07-06 | 2016-12-07 | 周依宁 | 一种茉莉花茶扣肉的制作方法 |
CN109549064A (zh) * | 2018-11-22 | 2019-04-02 | 广东圣托智能设备有限公司 | 一种烤猪的制备方法 |
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CN1318321A (zh) * | 2001-05-17 | 2001-10-24 | 陈祥波 | 荷包肉的制作方法 |
CN1535611A (zh) * | 2003-04-09 | 2004-10-13 | 舒永祥 | 一种制作保健香猪的方法和工艺 |
CN102805354A (zh) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | 一种百合解暑猪肉脯的制备方法 |
CN103478740A (zh) * | 2013-08-13 | 2014-01-01 | 焦敏 | 一种蒲公英保健香肠及其制作方法 |
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- 2014-07-07 CN CN201410319388.1A patent/CN104172202A/zh active Pending
Patent Citations (4)
Publication number | Priority date | Publication date | Assignee | Title |
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CN1318321A (zh) * | 2001-05-17 | 2001-10-24 | 陈祥波 | 荷包肉的制作方法 |
CN1535611A (zh) * | 2003-04-09 | 2004-10-13 | 舒永祥 | 一种制作保健香猪的方法和工艺 |
CN102805354A (zh) * | 2012-07-27 | 2012-12-05 | 安徽好食源食品有限公司 | 一种百合解暑猪肉脯的制备方法 |
CN103478740A (zh) * | 2013-08-13 | 2014-01-01 | 焦敏 | 一种蒲公英保健香肠及其制作方法 |
Cited By (2)
Publication number | Priority date | Publication date | Assignee | Title |
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CN106174046A (zh) * | 2016-07-06 | 2016-12-07 | 周依宁 | 一种茉莉花茶扣肉的制作方法 |
CN109549064A (zh) * | 2018-11-22 | 2019-04-02 | 广东圣托智能设备有限公司 | 一种烤猪的制备方法 |
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Application publication date: 20141203 |