CN104222770A - 一种粽子 - Google Patents
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- CN104222770A CN104222770A CN201410445833.9A CN201410445833A CN104222770A CN 104222770 A CN104222770 A CN 104222770A CN 201410445833 A CN201410445833 A CN 201410445833A CN 104222770 A CN104222770 A CN 104222770A
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Classifications
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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
- A23L33/10—Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
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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
- A23L13/50—Poultry products, e.g. poultry sausages
- A23L13/55—Treatment of original pieces or parts
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- 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
- A23L7/00—Cereal-derived products; Malt products; Preparation or treatment thereof
- A23L7/10—Cereal-derived products
- A23L7/117—Flakes or other shapes of ready-to-eat type; Semi-finished or partly-finished products therefor
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- A—HUMAN NECESSITIES
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Abstract
本发明公开了一种粽子，卤制天鹅肉5-10份、熟蛋黄2-5份、糯米30-70份、高粱米10-20份、紫米10-20份。跟现有技术相比，本发明提供的一种的粽子营养价值高，口感好，受到广大消费者的喜爱。在粽子中加入卤制天鹅肉，天鹅肉营养丰富，含有大量氨基酸和人体所需的微量元素钙、铁、锌等，满足人们每日营养所需的营养物质，同时，天鹅肉具有增强肌体免疫力，促进人体生长发育，养颜益寿，防衰老等保健作用，适合各类人群食用；而且天鹅肉经过卤制，味道口感更好。并且，通过加入蛋黄、香菇等不仅是粽子的味道更好，而且蛋黄、香菇粉含有丰富的维生素D，促进人体对天鹅肉中微量元素钙、铁、锌等的吸收。
Description
技术领域
本发明涉及食品加工工艺，具体涉及一种粽子及其加工工艺。
背景技术
天鹅肉含有人体中必需的多种氨基酸：赖氨酸、蛋氨酸等，微量矿物质元素：铁、锌、钙等，是理想的高蛋白、低脂肪、低胆固醇保健食品。而且肉质脆嫩，不腻不臊，口感细腻，纯香味美，野味浓郁。烹制后香气扑鼻，鲜香持久，气味浓郁芬芳，回味绵长。国际上将天鹅肉作为21世纪的首选绿色保健食品。据我国古代《本草纲目》、《日华本草》、《千斤食草》等十多部药典、食谱记载，天鹅肉除味美独特外，并具有许多药用滋补功能：能大补五脏，养阴益气，暖胃开津，强身健体。现代医学证明，常食天鹅肉不仅具有增强肌体免疫力，促进人体生长发育，养颜益寿，防衰老等保健作用。而且对降血压、降血脂、降胆固醇、预防冠心病、脑血栓与血管硬化，控制糖尿病等具有显著效果。天鹅肉中主要含有大量的免疫球蛋白、亚油酸、抗癌因子等活性物质，因此，经常吃天鹅肉可增加人体抗癌因子，对增强肌体免疫力、防癌、防“三高”等具有特殊功效。
由于天鹅肉的高营养价值，人工养殖天鹅越来越多，天鹅肉的食品加工处理也越来越受关注。
粽子又称“角黍”、“筒粽”，由粽叶包裹糯米蒸制而成，是中国历史上文化积淀最深厚的传统食品，深受人们的喜爱。
随着人们生活水平的提高，人们对食品的保健功效有了要求。天鹅肉的粽子在市场上还没有出现过。
发明内容
本发明的目的在于提供一种粽子，具有药用滋补等保健功效。
本发明还提供了一种粽子的加工工艺。
本发明提供的一种粽子，包括以下原料组分及配比：
所述熟蛋黄为熟鸡蛋黄、熟鸭蛋黄或熟天鹅蛋黄。
所述卤制天鹅肉，所用的卤汁配方包括以下重量份的原料：
所述卤制天鹅肉的制备方法为：
(1)、将卤汁配方中一半的色拉油加热至五成热放入冰糖，冰糖溶化后加入甜面酱炒2-4min得到配料A；将剩余的色拉油加热至五成热，将配方中的葱、姜、大蒜、八角、花椒、香叶、香菜、白芷、良姜、山楂片、小茴香、肉豆蔻、山奈、桂皮、丁香和香菇炒2-5min得到配料B；
(2)、将卤汁配方量的水烧开，放入步骤(1)制备的配料A和配料B，小火熬制4-6h，停火过滤，得到卤汁；
(3)、将天鹅肉放入卤汁中，卤制4-8h，得到卤制天鹅肉，天鹅肉与卤汁重量比1:20-30。
本发明提供的一种粽子的制作方法，包括以下步骤：
(1)、用配方量的卤制天鹅肉、熟蛋黄、糯米、高粱米和紫米包制粽子；
(2)、将包好的粽子放入杀菌锅内煮制杀菌，熟制的温度为110-130℃，时间2-4小时，然后熄火，在锅中焖1-2小时，冷却后，制得天鹅肉粽子。
跟现有技术相比，本发明提供的一种的粽子营养价值高，口感好，受到广大消费者的喜爱。在粽子中加入卤制天鹅肉，天鹅肉营养丰富，含有大量氨基酸和人体所需的微量元素钙、铁、锌等，满足人们每日营养所需的营养物质，同时，天鹅肉具有增强肌体免疫力，促进人体生长发育，养颜益寿，防衰老等保健作用，适合各类人群食用；而且天鹅肉经过卤制，味道口感更好。并且，通过加入蛋黄、香菇等不仅是粽子的味道更好，而且蛋黄、香菇粉含有丰富的维生素D，促进人体对天鹅肉中微量元素钙、铁、锌等的吸收。
本发明所述的天鹅肉，来自于人工饲养的天鹅，尤其是人工饲养的黑天鹅。
具体实施方式
实施例1
一种粽子，包括以下原料组分及配比：
一种粽子的加工工艺，包括以下步骤：
(1)、用配方量的卤制天鹅肉、熟鸡蛋黄、糯米、高粱米和紫米包制粽子；
(2)、将包好的粽子放入杀菌锅内煮制杀菌，熟制的温度为120℃，时间2小时，然后熄火，在锅中焖1.5小时，冷却后，制得天鹅肉粽子。
所述卤制天鹅肉，所用的卤汁配方包括以下重量份的原料：
所述卤制天鹅肉的制备方法为：
(1)、将卤汁配方中一半的色拉油加热至五成热放入冰糖，冰糖溶化后加入甜面酱炒2min得到配料A；将剩余的色拉油加热至五成热，将配方中的葱、姜、大蒜、八角、花椒、香叶、香菜、白芷、良姜、山楂片、小茴香、肉豆蔻、山奈、桂皮、丁香和香菇炒2min得到配料B；
(2)、将卤汁配方量的水烧开，放入步骤(1)制备的配料A和配料B，小火熬制4h，停火过滤，得到卤汁；
(3)、将天鹅肉放入卤汁中，卤制8h，得到卤制天鹅肉，天鹅肉与卤汁重量比1:20。
实施例2
一种粽子，包括以下重量的原料：
本发明提供的一种粽子的制作方法，包括以下步骤：
(1)、用配方量的卤制天鹅肉、熟鸭蛋黄、糯米、高粱米和紫米包制粽子；
(2)、将包好的粽子放入杀菌锅内煮制杀菌，熟制的温度为110℃，时间2小时，然后熄火，在锅中焖1小时，冷却后，制得粽子。
卤制天鹅肉的卤汁配方和方法与实施例1相同。
实施例3
一种粽子，包括以下重量的原料：
本发明提供的一种粽子制作方法，包括以下步骤：
(1)、用配方量的卤制天鹅肉、熟天鹅蛋黄、糯米、高粱米和紫米包制粽子；
(2)、将包好的粽子放入杀菌锅内煮制杀菌，熟制的温度为110℃，时间2小时，然后熄火，在锅中焖1小时，冷却后，制得粽子。
所述卤制天鹅肉，所用的卤汁配方包括以下重量份的原料：
所述卤制天鹅肉的制备方法为：
(1)、将卤汁配方中一半的色拉油加热至五成热放入冰糖，冰糖溶化后加入甜面酱炒4min得到配料A；将剩余的色拉油加热至五成热，将配方中的葱、姜、大蒜、八角、花椒、香叶、香菜、白芷、良姜、山楂片、小茴香、肉豆蔻、山奈、桂皮、丁香和香菇炒4min得到配料B；
(2)、将卤汁配方量的水烧开，放入步骤(1)制备的配料A和配料B，小火熬制5h，停火过滤，得到卤汁；
(3)、将天鹅肉放入卤汁中，卤制8h，得到卤制天鹅肉，天鹅肉与卤汁重量比1:30。
Claims (5)
1.一种粽子，其特征在于，包括以下原料组分及配比：
2.根据权利要求1所述的粽子，其特征在于，所述熟蛋黄为熟鸡蛋黄、熟鸭蛋黄或熟天鹅蛋黄。
3.根据权利要求1所述的粽子，其特征在于，所述卤制天鹅肉，所用的卤汁配方包括以下重量份的原料：
4.根据权利要1或3所述的粽子，其特征在于，所述卤制天鹅肉的制备方法为：
(1)、将卤汁配方中一半的色拉油加热至五成热放入冰糖，冰糖溶化后加入甜面酱炒2-4min得到配料A；将剩余的色拉油加热至五成热，将配方中的葱、姜、大蒜、八角、花椒、香叶、香菜、白芷、良姜、山楂片、小茴香、肉豆蔻、山奈、桂皮、丁香和香菇炒2-5min得到配料B；
(2)、将卤汁配方量的水烧开，放入步骤(1)制备的配料A和配料B，小火熬制4-6h，停火过滤，得到卤汁；
(3)、将天鹅肉放入卤汁中，卤制4-8h，得到卤制天鹅肉。
5.根据权利要求4所述的粽子，其特征在于，步骤(3)中天鹅肉与卤汁重量比1:20-30。
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| CN101147599A (zh) * | 2007-10-17 | 2008-03-26 | 王立明 | 鹅肉粽及其生产方法 |
| CN103082166A (zh) * | 2011-11-07 | 2013-05-08 | 刘保兴 | 一种蛋黄肉粽的制作方法 |
| CN103099121A (zh) * | 2011-11-09 | 2013-05-15 | 刘保兴 | 一种五谷杂粮粽子的制作方法 |
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| CN101147599A (zh) * | 2007-10-17 | 2008-03-26 | 王立明 | 鹅肉粽及其生产方法 |
| CN103082166A (zh) * | 2011-11-07 | 2013-05-08 | 刘保兴 | 一种蛋黄肉粽的制作方法 |
| CN103099121A (zh) * | 2011-11-09 | 2013-05-15 | 刘保兴 | 一种五谷杂粮粽子的制作方法 |
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