CN104172246A - 一种皮蛋驴肉丸及其制备方法 - Google Patents
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Abstract
本发明公开了一种皮蛋驴肉丸,包括有下列重量份的组分:驴肉220-240、皮蛋48-52、棒棒草13-17、紫松果菊7-11、枸杞子13-17、菊花10-14、咸蛋黄4-8、韭菜花7-11、菜粕7-11、花生粕7-11、豆腐乳10-14、柿子椒18-22、西瓜皮18-22、芭蕉芋淀粉13-17、豆腐皮10-14、食盐1-5、味精0.5-2、胡椒粉1-3、豆豉酱4-8和助剂8-12。本发明中加入皮蛋,使得驴肉丸中混有皮蛋的特殊口味,并且配方中混入多种蔬菜、豆制品等使其具备营养的多样化;同时,清火滤汁的运用,使其具备了清火等保健功效。
Description
技术领域:
本发明主要涉及食品领域,尤其涉及一种皮蛋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,提供一种皮蛋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:
一种皮蛋驴肉丸,其特征在于:包括有下列重量份的组分:驴肉220-240、皮蛋48-52、棒棒草13-17、紫松果菊7-11、枸杞子13-17、菊花10-14、咸蛋黄4-8、韭菜花7-11、菜粕7-11、花生粕7-11、豆腐乳10-14、柿子椒18-22、西瓜皮18-22、芭蕉芋淀粉13-17、豆腐皮10-14、食盐1-5、味精0.5-2、胡椒粉1-3、豆豉酱4-8和助剂8-12,
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。
一种皮蛋驴肉丸的制备方法,其特征在于包括以下步骤:
一、将棒棒草、紫松果菊、枸杞子和菊花混合,加水至液面高出物料5-7cm,煎煮60-70min,过滤得清火滤汁;
二、取西瓜皮,去除青皮,得到西瓜白皮,将西瓜白皮和柿子椒切成块,再加入切碎的韭菜花,混合拌匀,得到混合蔬菜;
三、将咸蛋黄烘干、压碎成粉,与芭蕉芋淀粉混合加入到清火滤汁,搅拌,得到咸蛋黄勾芡液;
四、将咸蛋黄勾芡液浇到混合蔬菜上并与之调拌均匀,再包裹到豆腐皮中,放入蒸锅上蒸煮20-30分钟,冷却后,切碎,得到蔬菜碎丁;
五、将菜粕和花生粕混合,放入清水中浸泡30-40分钟,再均匀拌上豆腐乳,静置40-48-52分钟,得到豆腐乳糊;
六、最后,将驴肉块绞碎,并加入食盐、味精、胡椒粉、豆豉酱、蔬菜碎丁、皮蛋和豆腐乳糊,搅拌均匀,静置20-30分钟后,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:
本发明中加入皮蛋,使得驴肉丸中混有皮蛋的特殊口味,并且配方中混入多种蔬菜、豆制品等使其具备营养的多样化;同时,清火滤汁的运用,使其具备了清火等保健功效。
具体实施方式:
一种皮蛋驴肉丸,包括有下列重量份的组分:驴肉230、皮蛋50、棒棒草15、紫松果菊9、枸杞子15、菊花12、咸蛋黄6、韭菜花9、菜粕9、花生粕9、豆腐乳12、柿子椒20、西瓜皮20、芭蕉芋淀粉15、豆腐皮12、食盐3、味精1、胡椒粉2、豆豉酱6和助剂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。
一种火腿驴肉丸的制备方法,其特征在于包括以下步骤:
一、将棒棒草、紫松果菊、枸杞子和菊花混合,加水至液面高出物料6cm,煎煮65min,过滤得清火滤汁;
二、取西瓜皮,去除青皮,得到西瓜白皮,将西瓜白皮和柿子椒切成块,再加入切碎的韭菜花,混合拌匀,得到混合蔬菜;
三、将咸蛋黄烘干、压碎成粉,与芭蕉芋淀粉混合加入到清火滤汁,搅拌,得到咸蛋黄勾芡液;
四、将咸蛋黄勾芡液浇到混合蔬菜上并与之调拌均匀,再包裹到豆腐皮中,放入蒸锅上蒸煮25分钟,冷却后,切碎,得到蔬菜碎丁;
五、将菜粕和花生粕混合,放入清水中浸泡35分钟,再均匀拌上豆腐乳,静置51分钟,得到豆腐乳糊;
六、最后,将驴肉块绞碎,并加入食盐、味精、胡椒粉、豆豉酱、蔬菜碎丁、皮蛋和豆腐乳糊,搅拌均匀,静置25分钟后,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)
1.一种皮蛋驴肉丸,其特征在于:包括有下列重量份的组分:驴肉220-240、皮蛋48-52、棒棒草13-17、紫松果菊7-11、枸杞子13-17、菊花10-14、咸蛋黄4-8、韭菜花7-11、菜粕7-11、花生粕7-11、豆腐乳10-14、柿子椒18-22、西瓜皮18-22、芭蕉芋淀粉13-17、豆腐皮10-14、食盐1-5、味精0.5-2、胡椒粉1-3、豆豉酱4-8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所述的一种皮蛋驴肉丸的制备方法,其特征在于包括以下步骤:
一、将棒棒草、紫松果菊、枸杞子和菊花混合,加水至液面高出物料5-7cm,煎煮60-70min,过滤得清火滤汁;
二、取西瓜皮,去除青皮,得到西瓜白皮,将西瓜白皮和柿子椒切成块,再加入切碎的韭菜花,混合拌匀,得到混合蔬菜;
三、将咸蛋黄烘干、压碎成粉,与芭蕉芋淀粉混合加入到清火滤汁,搅拌,得到咸蛋黄勾芡液;
四、将咸蛋黄勾芡液浇到混合蔬菜上并与之调拌均匀,再包裹到豆腐皮中,放入蒸锅上蒸煮20-30分钟,冷却后,切碎,得到蔬菜碎丁;
五、将菜粕和花生粕混合,放入清水中浸泡30-40分钟,再均匀拌上豆腐乳,静置40-48-52分钟,得到豆腐乳糊;
六、最后,将驴肉块绞碎,并加入食盐、味精、胡椒粉、豆豉酱、蔬菜碎丁、皮蛋和豆腐乳糊,搅拌均匀,静置20-30分钟后,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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CN105918906A (zh) * | 2016-04-28 | 2016-09-07 | 广西凤翔集团畜禽食品有限公司 | 猪肉丸的制作方法 |
CN107853611A (zh) * | 2017-11-30 | 2018-03-30 | 广西带路科技有限公司 | 一种旱藕丸子及其制备方法 |
CN114680293A (zh) * | 2022-04-21 | 2022-07-01 | 惠州市罗浮蕉芋食品有限公司 | 一种蕉芋肉丸的加工工艺 |
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CN103519239A (zh) * | 2013-10-31 | 2014-01-22 | 林玉翠 | 保健驴肉食品 |
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CN105918906A (zh) * | 2016-04-28 | 2016-09-07 | 广西凤翔集团畜禽食品有限公司 | 猪肉丸的制作方法 |
CN107853611A (zh) * | 2017-11-30 | 2018-03-30 | 广西带路科技有限公司 | 一种旱藕丸子及其制备方法 |
CN114680293A (zh) * | 2022-04-21 | 2022-07-01 | 惠州市罗浮蕉芋食品有限公司 | 一种蕉芋肉丸的加工工艺 |
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