CN104207177A - 一种腊肠驴肉丸及其制备方法 - Google Patents
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Abstract
本发明公开了一种腊肠驴肉丸及其制备工艺,该驴肉丸包括有下列重量份的组分:驴肉220-240、蛋白粉10-12、红薯叶6-10、黄花菜4-8、绿茶叶2-4、啤酒8-12、榨菜6-8、腊肠20-30、狗肉汤油4-6、千针万线草1-3、草柏枝1-3、党参2-4、木耳2-4、锅铲叶1-3、食盐2-3、味精0.5-1.5、姜粉1-2、胡椒粉1-2、料酒4-6和助剂14-16。本发明中,将腊肠用蔬菜包裹蒸煮,使得蔬菜和腊肠之间的味道相互融合,口味更佳美味;各味中药制成的滤汁使其具备了补气健脾等保健功能;蛋白粉等的添加,更加保证了驴肉丸的营养。
Description
技术领域:
本发明主要涉及食品领域,尤其涉及一种腊肠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,提供一种腊肠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:
一种腊肠驴肉丸,其特征在于:包括有下列重量份的组分:驴肉220-240、蛋白粉10-12、红薯叶6-10、黄花菜4-8、绿茶叶2-4、啤酒8-12、榨菜6-8、腊肠20-30、狗肉汤油4-6、千针万线草1-3、草柏枝1-3、党参2-4、木耳2-4、锅铲叶1-3、食盐2-3、味精0.5-1.5、姜粉1-2、胡椒粉1-2、料酒4-6和助剂14-16;
助剂中各原料组分的重量配比为:猪皮丁20-30、山楂粉4-6、苦菜超微粉3-5、余甘子2-4、草果1-3、芒果核3-5、花椒芽菜6-8、黄连叶2-4、三楞草1-3、公母草2-4、蜂蜜4-6、鲜藕6-8、杏干5-7、酸奶3-5、苹果花瓣3-5;
助剂的制备方法为:
一、将余甘子、草果、芒果核、花椒芽菜、黄连叶、三楞草和公母草混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得滤汁;
二、将猪皮丁置于滤汁内,文火煎煮20-30分钟;
三、捞出猪皮丁剁碎,再撒上山楂粉和苦菜超微粉,拌匀,再均匀拌入杏干后塞入鲜藕孔中;再在鲜藕表面依次涂上酸奶和蜂蜜后,放在蒸锅上蒸30-40分钟,所述苹果花瓣浸泡在蒸锅内的热水中;
四、最后,将蒸煮后的藕块冷却、干燥、粉碎即得助剂。
一种腊肠驴肉丸的制备方法,其特征在于:包括以下步骤:
一、将千针万线草、草柏枝、党参、木耳和锅铲叶混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得补气健脾滤汁;
二、取蒸锅,将啤酒和补气健脾滤汁混合放入到蒸锅中,待用;
三、将黄花菜和绿茶叶捣碎,得到蔬菜泥;将蛋白粉、助剂和狗肉汤油倒入蔬菜泥中混合,搅拌均匀;
四、将上述得到的蔬菜泥均匀的包在腊肠外,并用红薯叶包裹,放在所述的蒸锅上蒸30-40分钟,取出包裹红薯叶的腊肠,冷却;
五、最后,将驴肉与榨菜、包裹红薯叶的腊肠混合,绞碎,再加入食盐、味精、姜粉、胡椒粉和料酒,搅拌均匀,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。
公母草为玄参科植物棱萼母草的全草。
本发明的优点是:
本发明中,将腊肠用蔬菜包裹蒸煮,使得蔬菜和腊肠之间的味道相互融合,口味更佳美味;各味中药制成的滤汁使其具备了补气健脾等保健功能;蛋白粉等的添加,更加保证了驴肉丸的营养。
具体实施方式:
一种腊肠驴肉丸,包括有下列重量份的组分:驴肉220-240、蛋白粉10-12、红薯叶6-10、黄花菜4-8、绿茶叶2-4、啤酒8-12、榨菜6-8、腊肠20-30、狗肉汤油4-6、千针万线草1-3、草柏枝1-3、党参2-4、木耳2-4、锅铲叶1-3、食盐2-3、味精0.5-1.5、姜粉1-2、胡椒粉1-2、料酒4-6和助剂14-16;
助剂中各原料组分的重量配比为:猪皮丁20-30、山楂粉4-6、苦菜超微粉3-5、余甘子2-4、草果1-3、芒果核3-5、花椒芽菜6-8、黄连叶2-4、三楞草1-3、公母草2-4、蜂蜜4-6、鲜藕6-8、杏干5-7、酸奶3-5、苹果花瓣3-5;
助剂的制备方法为:
一、将余甘子、草果、芒果核、花椒芽菜、黄连叶、三楞草和公母草混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得滤汁;
二、将猪皮丁置于滤汁内,文火煎煮20-30分钟;
三、捞出猪皮丁剁碎,再撒上山楂粉和苦菜超微粉,拌匀,再均匀拌入杏干后塞入鲜藕孔中;再在鲜藕表面依次涂上酸奶和蜂蜜后,放在蒸锅上蒸30-40分钟,所述苹果花瓣浸泡在蒸锅内的热水中;
四、最后,将蒸煮后的藕块冷却、干燥、粉碎即得助剂。
一种腊肠驴肉丸的制备方法,包括以下步骤:
一、将千针万线草、草柏枝、党参、木耳和锅铲叶混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得补气健脾滤汁;
二、取蒸锅,将啤酒和补气健脾滤汁混合放入到蒸锅中,待用;
三、将黄花菜和绿茶叶捣碎,得到蔬菜泥;将蛋白粉、助剂和狗肉汤油倒入蔬菜泥中混合,搅拌均匀;
四、将上述得到的蔬菜泥均匀的包在腊肠外,并用红薯叶包裹,放在所述的蒸锅上蒸30-40分钟,取出包裹红薯叶的腊肠,冷却;
五、最后,将驴肉与榨菜、包裹红薯叶的腊肠混合,绞碎,再加入食盐、味精、姜粉、胡椒粉和料酒,搅拌均匀,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。
Claims (2)
1.一种腊肠驴肉丸,其特征在于:包括有下列重量份的组分:驴肉220-240、蛋白粉10-12、红薯叶6-10、黄花菜4-8、绿茶叶2-4、啤酒8-12、榨菜6-8、腊肠20-30、狗肉汤油4-6、千针万线草1-3、草柏枝1-3、党参2-4、木耳2-4、锅铲叶1-3、食盐2-3、味精0.5-1.5、姜粉1-2、胡椒粉1-2、料酒4-6和助剂14-16;
助剂中各原料组分的重量配比为:猪皮丁20-30、山楂粉4-6、苦菜超微粉3-5、余甘子2-4、草果1-3、芒果核3-5、花椒芽菜6-8、黄连叶2-4、三楞草1-3、公母草2-4、蜂蜜4-6、鲜藕6-8、杏干5-7、酸奶3-5、苹果花瓣3-5;
助剂的制备方法为:
一、将余甘子、草果、芒果核、花椒芽菜、黄连叶、三楞草和公母草混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得滤汁;
二、将猪皮丁置于滤汁内,文火煎煮20-30分钟;
三、捞出猪皮丁剁碎,再撒上山楂粉和苦菜超微粉,拌匀,再均匀拌入杏干后塞入鲜藕孔中;再在鲜藕表面依次涂上酸奶和蜂蜜后,放在蒸锅上蒸30-40分钟,所述苹果花瓣浸泡在蒸锅内的热水中;
四、最后,将蒸煮后的藕块冷却、干燥、粉碎即得助剂。
2.根据权利要求1所述的一种腊肠驴肉丸的制备方法,其特征在于:包括以下步骤:
一、将千针万线草、草柏枝、党参、木耳和锅铲叶混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得补气健脾滤汁;
二、取蒸锅,将啤酒和补气健脾滤汁混合放入到蒸锅中,待用;
三、将黄花菜和绿茶叶捣碎,得到蔬菜泥;将蛋白粉、助剂和狗肉汤油倒入蔬菜泥中混合,搅拌均匀;
四、将上述得到的蔬菜泥均匀的包在腊肠外,并用红薯叶包裹,放在所述的蒸锅上蒸30-40分钟,取出包裹红薯叶的腊肠,冷却;
五、最后,将驴肉与榨菜、包裹红薯叶的腊肠混合,绞碎,再加入食盐、味精、姜粉、胡椒粉和料酒,搅拌均匀,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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