CN104207191A - 一种南瓜花马肉酿及其制作方法 - Google Patents
一种南瓜花马肉酿及其制作方法 Download PDFInfo
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- 235000000832 Ayote Nutrition 0.000 title claims abstract description 19
- 235000009854 Cucurbita moschata Nutrition 0.000 title claims abstract description 19
- 240000001980 Cucurbita pepo Species 0.000 title claims abstract description 19
- 235000009804 Cucurbita pepo subsp pepo Nutrition 0.000 title claims abstract description 19
- 235000015136 pumpkin Nutrition 0.000 title claims abstract description 19
- 235000013372 meat Nutrition 0.000 title claims abstract description 17
- 238000004519 manufacturing process Methods 0.000 title abstract description 9
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 9
- 235000013527 bean curd Nutrition 0.000 claims abstract description 9
- 235000008397 ginger Nutrition 0.000 claims abstract description 9
- 244000067456 Chrysanthemum coronarium Species 0.000 claims abstract description 8
- 235000007871 Chrysanthemum coronarium Nutrition 0.000 claims abstract description 8
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- 244000131522 Citrus pyriformis Species 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 239000008157 edible vegetable oil Substances 0.000 claims abstract description 6
- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims abstract description 6
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 6
- 150000003839 salts Chemical class 0.000 claims abstract description 6
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 235000007516 Chrysanthemum Nutrition 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000000843 powder Substances 0.000 claims description 4
- 239000002775 capsule Substances 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 3
- 244000189548 Chrysanthemum x morifolium Species 0.000 claims 2
- 235000005911 diet Nutrition 0.000 abstract description 3
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- 230000000694 effects Effects 0.000 abstract description 3
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- 201000011510 cancer Diseases 0.000 abstract description 2
- 239000000796 flavoring agent Substances 0.000 abstract description 2
- 235000019634 flavors Nutrition 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 210000003734 kidney Anatomy 0.000 abstract description 2
- 235000016709 nutrition Nutrition 0.000 abstract description 2
- 230000035764 nutrition Effects 0.000 abstract description 2
- 210000000952 spleen Anatomy 0.000 abstract description 2
- 238000010792 warming Methods 0.000 abstract description 2
- 230000002708 enhancing effect Effects 0.000 abstract 1
- 230000008961 swelling Effects 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 241000723353 Chrysanthemum Species 0.000 description 4
- 241000234314 Zingiber Species 0.000 description 4
- 239000000463 material Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 3
- 238000007654 immersion Methods 0.000 description 2
- 230000001093 anti-cancer Effects 0.000 description 1
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- 235000008935 nutritious Nutrition 0.000 description 1
- 238000004806 packaging method and process Methods 0.000 description 1
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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
- A23L13/70—Tenderised or flavoured meat pieces; Macerating or marinating solutions specially adapted therefor
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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
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- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/67—Reformed meat products other than sausages
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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
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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
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Abstract
本发明公开了一种南瓜花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，柠檬20-25，生姜10-12，食盐2-15，味精5-6，食用油20-25，料酒20-25，水豆腐100-120，茼蒿150-180。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，味道鲜美，鲜嫩滑润、口感好，具有补脾益气，温肾壮阳，清利湿热、消肿散瘀、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
技术领域
本发明涉及食品，具体是一种南瓜花马肉酿及其制作方法。
背景技术
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。
发明内容
本发明的发明目的是提供一种南瓜花马肉酿及其制作方法。
实现本发明目的的技术方案是：
一种南瓜花马肉酿，由下述重量份配比的原料组成：
马肉500-550 柠檬20-25
生姜10-12 食盐12-15
味精5-6 南瓜花150-200
食用油20-25 料酒20-25
水豆腐100-120 茼蒿150-180 。
上述南瓜花马肉酿的制作方法，包括如下步骤：
1、选新鲜南瓜花，去除里面的花蕊，洗净备用；
2、将马肉、茼蒿、柠檬和料酒放入清水中浸泡3-4小时后，把马肉捞出，剁成肉泥，备用；
3、生姜洗净去皮，剁成末状；备用；
4、将水豆腐洗净、剁碎，备用；
5、在马肉泥中，加入食盐、味精、食用油、生姜末和水豆腐进行均匀搅拌，备用；
6、把拌好的肉馅酿入南瓜花囊中，填至花朵往外延伸处，将外伸的花瓣往中间折回，放入蒸锅中蒸制20-25分钟，冷却后真空包装即成。
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，味道鲜美，鲜嫩滑润、口感好，具有补脾益气，温肾壮阳，清利湿热、消肿散瘀、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
一种南瓜花马肉酿的制作方法，包括如下步骤：
1、选新鲜南瓜花，去除里面的花蕊，洗净备用；
2、将500克马肉、150克茼蒿、20克柠檬和20克料酒放入清水中浸泡4小时后，把马肉捞出，打成肉泥，备用；
3、取10克生姜洗净去皮，剁成末状，备用；
4、将100克水豆腐洗净、剁碎，备用；
5、在马肉泥中，加入15克食盐、5克味精、25克食用油、生姜末和水豆腐进行均匀搅拌，备用；
6、把拌好的肉馅酿入南瓜花囊中，填至花朵往外延伸处，将外伸的花瓣往中间折回，放入蒸锅中蒸制20分钟，冷却后真空包装即成。
食用时，打开包装即可食用，也可加热再食。
Claims (2)
1.一种南瓜花马肉酿，其特征是：由下述重量份配比的原料组成：
马肉500-550 柠檬20-25
生姜10-12 食盐12-15
味精5-6 南瓜花150-200
食用油20-25 料酒20-25
水豆腐100-120 茼蒿150-180。
2.一种南瓜花马肉酿的制作方法，其特征是：包括如下步骤：
（1）选新鲜南瓜花，去除里面的花蕊，洗净备用；
（2）将马肉、茼蒿、柠檬和料酒放入清水中浸泡3-4小时后，把马肉捞出，打成肉泥，备用；
（3）生姜洗净去皮，剁成末状；
（4）将水豆腐洗净、剁碎，备用；
（5）在马肉泥中，加入食盐、味精、食用油、生姜末和水豆腐进行均匀搅拌，备用；
(6) 把拌好的肉馅酿入南瓜花囊中，填至花朵往外延伸处，将外伸的花瓣往中间折回，放入蒸锅中蒸制20-25分钟，冷却后真空包装即成。
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Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559293A (zh) * | 2004-02-14 | 2005-01-05 | 程海林 | 一种驴肉干鲜即食品及其生产方法 |
| CN1757318A (zh) * | 2005-11-04 | 2006-04-12 | 山东师范大学 | 肉脯及其制备方法 |
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- 2014-07-29 CN CN201410365202.6A patent/CN104207191A/zh active Pending
Patent Citations (2)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1559293A (zh) * | 2004-02-14 | 2005-01-05 | 程海林 | 一种驴肉干鲜即食品及其生产方法 |
| CN1757318A (zh) * | 2005-11-04 | 2006-04-12 | 山东师范大学 | 肉脯及其制备方法 |
Non-Patent Citations (1)
| Title |
|---|
| 黄明超: "《中国名菜》", 30 May 2000, article "酿南瓜花", pages: 583-584 * |
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Application publication date: 20141217 |