CN104172261A - 一种香菇马肉酿及其制作方法 - Google Patents

一种香菇马肉酿及其制作方法 Download PDF

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Publication number
CN104172261A
CN104172261A CN201410365242.0A CN201410365242A CN104172261A CN 104172261 A CN104172261 A CN 104172261A CN 201410365242 A CN201410365242 A CN 201410365242A CN 104172261 A CN104172261 A CN 104172261A
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parts
mushroom
horseflesh
soy sauce
subsequent
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CN201410365242.0A
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English (en)
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黄琪淋
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黄琪淋
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Priority to CN201410365242.0A priority Critical patent/CN104172261A/zh
Publication of CN104172261A publication Critical patent/CN104172261A/zh

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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/60Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

本发明公开了一种香菇马肉酿及其制作方法,它由下述重量份配比的原料组成:马肉500-550,香菇300-350,茼蒿150-180,柠檬25-30,生姜10-12,食盐10-12,鸡精5-6,味精5-6,香油25-30,料酒20-25,生抽30-35、老抽10-12、食用油30、水250。该产品经过各种食材的合理搭配,不仅营养丰富,还有食疗作用,风味独特,味道鲜美,鲜嫩滑润、口感好,具有补脾益气,温肾壮阳,延缓衰老,抗癌防癌,提高身体免疫力的作用。同时还便于食用和携带,生产工序简单,制作方便,能满足工业化生产的需求。

Description

一种香菇马肉酿及其制作方法
技术领域
[0001] 本发明涉及食品,具体是一种香菇马肉酿及其制作方法。
背景技术
[0002] 酿菜,是中国菜式的一种加工方法,由两种以上的原料合成,口感丰富,在造型、色彩上比一般菜肴更具特色。但是食材选料较少,营养不够均衡、丰富,具有食疗作用的更少,且制作工序复杂,一般只能即做即食,食用不方便,且尚未见有工业化生产的开袋即食的产品O
发明内容
[0003] 本发明的发明目的是提供一种香菇马肉酿及其制作方法。
[0004] 实现本发明目的的技术方案是:
上述香菇马肉酿,由下述重量份配比的原料组成:
马肉500-550 鲜香菇300-350 茼蒿150-180 柠檬25-30 生姜10-12 鸡精5-6 食盐10-12 香油25-30 味精5-6 生抽30-35
料酒20-25 食用油30 老抽10-12 水250。
[0005] 一种香菇马肉酿的制作方法,包括如下步骤:
1、将马肉、茼蒿、柠檬和料酒放入清水中浸泡2-3小时,捞出马肉,打成肉泥,备用;
2、将生姜洗净去皮,剁成末状,备用;
3、将新鲜香菇洗净去蒂,备用;
4、将制得的马肉泥加入食盐、鸡精、味精、香油和生姜末进行均匀搅拌,腌制30-35分钟,备用;
5、将步骤4拌好的肉馅酿到香菇中,备用;
6、将步骤5酿好的香菇酿放入干净的炒锅内,加入生抽、老抽、食用油和水进行烹煮,先用大火煮开,再用小火烹煮15-20分钟,捞出冷却,真空包装即成。
[0006] 该产品中的马肉经过茼蒿、柠檬和料酒的浸泡,能消除马肉的酸涩味,口感更好,且经过各种食材的合理搭配,不仅营养丰富,还有食疗作用,风味独特,味道鲜美,鲜嫩滑润、口感好,具有补脾益气,温肾壮阳,延缓衰老,抗癌防癌,提高身体免疫力的作用。同时还便于食用和携带,生产工序简单,制作方便,能满足工业化生产的需求。
具体实施方式
实施例
[0007] 一种香菇马肉酿的制作方法,包括如下步骤:
1、将500克马肉、150克茼蒿、25克柠檬和20克料酒放入清水中浸泡3小时,捞出马肉,打成肉泥,备用;
2、将10克生姜洗净去皮,剁成末状,备用;
3、将新鲜香菇洗净去蒂,备用;
4、将制得的马肉泥加入10克食盐、5克鸡精、5克味精、25克香油、生姜末进行均匀搅拌,腌制35分钟,备用;
5、将步骤4拌好的肉馅酿到香菇中,备用;
6、将步骤5酿好的香菇酿放入干净的炒锅内,加入30克生抽、10克老抽、30克食用油和250克水进行烹煮,先用大火煮开,再用小火烹煮20分钟,捞出冷却,真空包装即成。
[0008] 食用时,打开包装即可食用,也可加热再食。

Claims (2)

1.一种香菇马肉酿,其特征是:由下述重量份配比的原料组成: 马肉500-550 鲜香菇300-350 茼蒿150-180 柠檬25-30 生姜10-12 鸡精5-6 食盐10-12 香油25-30 味精5-6 生抽30-35 料酒20-25 食用油30 老抽10-12 水250。
2.一种香菇马肉酿的制作方法,其特征是:包括如下步骤: (1)将马肉、茼蒿、柠檬和料酒放入清水中浸泡2-3小时后,把马肉捞出,打成肉泥,备用; (2)将生姜洗净去皮,剁成末状,备用; (3)将新鲜香菇洗净去蒂,备用; (4)将制得的马肉泥加入食盐、鸡精、味精、香油、生姜末进行均匀搅拌,备用; (5)将步骤4拌好的肉馅酿到香菇中,备用; (6)将步骤5酿好的香菇酿放入干净的炒锅内,加入生抽、老抽、食用油和水进行烹煮,先用大火煮开,再用小火烹煮15-20分钟,捞出冷却,真空包装即成。
CN201410365242.0A 2014-07-29 2014-07-29 一种香菇马肉酿及其制作方法 CN104172261A (zh)

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Cited By (5)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029389A (zh) * 2015-08-27 2015-11-11 河南省淇县永达食业有限公司 一种夹心杏鲍菇的制作方法
CN105520128A (zh) * 2015-12-30 2016-04-27 代绍菊 一种香菇圆子及其制作方法
CN105685956A (zh) * 2016-01-26 2016-06-22 邓月妍 一种营养素菜的制备方法
CN106858563A (zh) * 2016-12-26 2017-06-20 阜阳市春天食品有限公司 一种香辣酿香菇
CN108201120A (zh) * 2016-12-16 2018-06-26 蒋品元 一种蘑菇酿的制作方法

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CN1306772A (zh) * 2000-01-25 2001-08-08 孙艳秋 马肉干
CN102835658A (zh) * 2011-06-21 2012-12-26 欧阳平 可强身健体的甲鱼枸杞酿豆腐
CN103535746A (zh) * 2013-10-30 2014-01-29 蒋朝芳 保健马肉丸

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CN1306772A (zh) * 2000-01-25 2001-08-08 孙艳秋 马肉干
CN102835658A (zh) * 2011-06-21 2012-12-26 欧阳平 可强身健体的甲鱼枸杞酿豆腐
CN103535746A (zh) * 2013-10-30 2014-01-29 蒋朝芳 保健马肉丸

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Cited By (6)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029389A (zh) * 2015-08-27 2015-11-11 河南省淇县永达食业有限公司 一种夹心杏鲍菇的制作方法
CN105029389B (zh) * 2015-08-27 2017-08-25 河南省淇县永达食业有限公司 一种夹心杏鲍菇的制作方法
CN105520128A (zh) * 2015-12-30 2016-04-27 代绍菊 一种香菇圆子及其制作方法
CN105685956A (zh) * 2016-01-26 2016-06-22 邓月妍 一种营养素菜的制备方法
CN108201120A (zh) * 2016-12-16 2018-06-26 蒋品元 一种蘑菇酿的制作方法
CN106858563A (zh) * 2016-12-26 2017-06-20 阜阳市春天食品有限公司 一种香辣酿香菇

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