CN104172215A - 一种阿胶香猪肉片 - Google Patents
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- A—HUMAN NECESSITIES
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- 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
- A23L13/45—Addition of, or treatment with, microorganisms
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- 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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- 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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Abstract
一种阿胶香猪肉片，由以下重量份原料制成：香猪瘦肉400-430、嗜酸乳杆菌8-10、白糖40-50、碘盐6-8、生姜片20-30、白酒70-80、玉米淀粉30-40、面粉200-220、桂园肉50-60等；本发明提供了一种阿胶香猪肉片及其制备工艺，采用发酵工艺，延长了肉的保质期、改善了肉的风味，添加阿胶、黄芪、五味子、甘草等提取物，有补血养身、滋阴润肺、延缓衰老等功效。
Description
技术领域
本发明主要涉及肉食品及其制备技术领域，尤其涉及一种阿胶香猪肉片。
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，提供一种阿胶香猪肉片及其制备方法。
本发明是通过以下技术方案实现的：一种阿胶香猪肉片，由以下重量份原料制成：香猪瘦肉400-430、嗜酸乳杆菌8-10、白糖40-50、碘盐6-8、生姜片20-30、白酒70-80、玉米淀粉30-40、面粉200-220、桂园肉50-60、全蛋粉30-40、阿胶6-8、黄芪6-7、五味子5-6、甘草4-6、百合5-7、海藻4-6、黑种草子2-3、香薰包适量、食用盐适量、营养添加剂10-12、大豆油适量、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。
一种阿胶香猪白切肉的制备方法，包括以下步骤：
（1）将香猪瘦肉洗净切，混合嗜酸乳酸菌、白糖、碘盐在29-31℃条件下发酵2-3天，得到发酵肉片备用；
（2）将发酵肉片混合生姜片、白酒分装在放有香薰包的竹筒中，将竹筒放在锅中，加适量水，炖煮1-2小时，待肉片入味后取出备用；将桂圆肉搅碎备用；
（3）将阿胶、黄芪、五味子、甘草、百合、海藻、黑种草子用5-9倍量的水提取，得到提取物备用；
（4）将原料中除水、大豆油外的剩余食用成分混合，加适量水，搅拌，得到面糊，将面糊均匀抹在肉片上，放入大豆油中，加热炸熟即可。
本发明的优点是：本发明提供了一种阿胶香猪肉片及其制备工艺，采用发酵工艺，延长了肉的保质期、改善了肉的风味，添加阿胶、黄芪、五味子、甘草等提取物，有补血养身、滋阴润肺、延缓衰老等功效。
具体实施方式
一种阿胶香猪肉片，由以下重量份（Kg）原料制成：香猪瘦肉400、嗜酸乳杆菌8、白糖40、碘盐6、生姜片20、白酒70、玉米淀粉30、面粉200、桂园肉50、全蛋粉30、阿胶6、黄芪6、五味子5、甘草4、百合5、海藻4、黑种草子2、香薰包适量、食用盐适量、营养添加剂10、大豆油适量、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。
一种阿胶香猪白切肉的制备方法，包括以下步骤：
（1）将香猪瘦肉洗净切，混合嗜酸乳酸菌、白糖、碘盐在29℃条件下发酵3天，得到发酵肉片备用；
（2）将发酵肉片混合生姜片、白酒分装在放有香薰包的竹筒中，将竹筒放在锅中，加适量水，炖煮1小时，待肉片入味后取出备用；将桂圆肉搅碎备用；
（3）将阿胶、黄芪、五味子、甘草、百合、海藻、黑种草子用5倍量的水提取，得到提取物备用；
（4）将原料中除水、大豆油外的剩余食用成分混合，加适量水，搅拌，得到面糊，将面糊均匀抹在肉片上，放入大豆油中，加热炸熟即可。
Claims (2)
1.一种阿胶香猪肉片，其特征在于，由以下重量份原料制成：香猪瘦肉400-430、嗜酸乳杆菌8-10、白糖40-50、碘盐6-8、生姜片20-30、白酒70-80、玉米淀粉30-40、面粉200-220、桂园肉50-60、全蛋粉30-40、阿胶6-8、黄芪6-7、五味子5-6、甘草4-6、百合5-7、海藻4-6、黑种草子2-3、香薰包适量、食用盐适量、营养添加剂10-12、大豆油适量、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所述的一种阿胶香猪白切肉的制备方法，其特征在于，包括以下步骤：
（1）将香猪瘦肉洗净切，混合嗜酸乳酸菌、白糖、碘盐在29-31℃条件下发酵2-3天，得到发酵肉片备用；
（2）将发酵肉片混合生姜片、白酒分装在放有香薰包的竹筒中，将竹筒放在锅中，加适量水，炖煮1-2小时，待肉片入味后取出备用；将桂圆肉搅碎备用；
（3）将阿胶、黄芪、五味子、甘草、百合、海藻、黑种草子用5-9倍量的水提取，得到提取物备用；
（4）将原料中除水、大豆油外的剩余食用成分混合，加适量水，搅拌，得到面糊，将面糊均匀抹在肉片上，放入大豆油中，加热炸熟即可。
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| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445197A (zh) * | 2013-09-26 | 2013-12-18 | 张国放 | 土花猪香辣系列肉片制作工艺 |
| CN103462049A (zh) * | 2013-09-26 | 2013-12-25 | 李良 | 一种山药人参猪肉脯及制备方法 |
| CN103734759A (zh) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | 一种香辣牛肉脯及其加工方法 |
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Patent Citations (3)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN103445197A (zh) * | 2013-09-26 | 2013-12-18 | 张国放 | 土花猪香辣系列肉片制作工艺 |
| CN103462049A (zh) * | 2013-09-26 | 2013-12-25 | 李良 | 一种山药人参猪肉脯及制备方法 |
| CN103734759A (zh) * | 2013-12-18 | 2014-04-23 | 芜湖中路实业有限责任公司 | 一种香辣牛肉脯及其加工方法 |
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