CN104223136A - 一种健脾益胃驴肉丸及其制备方法 - Google Patents
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Abstract
本发明公开了一种健脾益胃驴肉丸及其制备方法,该驴肉丸包括有下列重量份的组分:驴肉220-240、粳米40-50、瘦猪肉50-60、海胆肉20-30、嫩豆角8-12、胡萝卜6-10、娃娃菜6-10、豆腐乳汁6-8、黑皮根2-4、菊苣1-3、香橼3-5、红枣3-5、薏仁1-3、虎奶菇2-4、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。本发明工艺中所运用的粳米和保健滤汁,使得驴肉丸具备了健脾益胃的功效,蔬菜泥保证了驴肉丸中维生素的补充,本驴肉丸具有风味独特、营养多样化的优点。
Description
技术领域:
本发明主要涉及食品领域,尤其涉及一种健脾益胃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,提供一种健脾益胃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:
一种健脾益胃驴肉丸,其特征在于:包括有下列重量份的组分:驴肉220-240、粳米40-50、瘦猪肉50-60、海胆肉20-30、嫩豆角8-12、胡萝卜6-10、娃娃菜6-10、豆腐乳汁6-8、黑皮根2-4、菊苣1-3、香橼3-5、红枣3-5、薏仁1-3、虎奶菇2-4、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。
一种健脾益胃驴肉丸的制备方法,其特征在于:包括以下步骤:
一、将黑皮根、菊苣、香橼、红枣、薏仁和虎奶菇混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得保健滤汁;
二、将粳米炒香,加水适量研磨成米浆,将嫩豆角、胡萝卜和娃娃菜倒入米浆中煮30-40分钟,捞出蔬菜,沥干,捣碎,得到蔬菜泥;
三、将海胆肉捣成蓉,均匀拌入豆腐乳汁;
四、将驴肉和猪肉浸泡在保健滤汁中40-50分钟,捞出,沥干后绞碎,加入蔬菜泥、海胆蓉、助剂、食盐、味精、姜粉、胡椒粉和料酒,绞碎,拌匀,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。搅拌均匀,腌制20-30分钟。
公母草为玄参科植物棱萼母草的全草。
本发明的优点是:
本发明工艺中所运用的粳米和保健滤汁,使得驴肉丸具备了健脾益胃的功效,蔬菜泥保证了驴肉丸中维生素的补充,本驴肉丸具有风味独特、营养多样化的优点。
具体实施方式:
一种健脾益胃驴肉丸,包括有下列重量份的组分:驴肉220-240、粳米40-50、瘦猪肉50-60、海胆肉20-30、嫩豆角8-12、胡萝卜6-10、娃娃菜6-10、豆腐乳汁6-8、黑皮根2-4、菊苣1-3、香橼3-5、红枣3-5、薏仁1-3、虎奶菇2-4、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。
一种健脾益胃驴肉丸的制备方法,包括以下步骤:
一、将黑皮根、菊苣、香橼、红枣、薏仁和虎奶菇混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得保健滤汁;
二、将粳米炒香,加水适量研磨成米浆,将嫩豆角、胡萝卜和娃娃菜倒入米浆中煮30-40分钟,捞出蔬菜,沥干,捣碎,得到蔬菜泥;
三、将海胆肉捣成蓉,均匀拌入豆腐乳汁;
四、将驴肉和猪肉浸泡在保健滤汁中40-50分钟,捞出,沥干后绞碎,加入蔬菜泥、海胆蓉、助剂、食盐、味精、姜粉、胡椒粉和料酒,绞碎,拌匀,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。搅拌均匀,腌制20-30分钟。
Claims (2)
1.一种健脾益胃驴肉丸,其特征在于:包括有下列重量份的组分:驴肉220-240、粳米40-50、瘦猪肉50-60、海胆肉20-30、嫩豆角8-12、胡萝卜6-10、娃娃菜6-10、豆腐乳汁6-8、黑皮根2-4、菊苣1-3、香橼3-5、红枣3-5、薏仁1-3、虎奶菇2-4、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所述的一种健脾益胃驴肉丸的制备方法,其特征在于:包括以下步骤:
一、将黑皮根、菊苣、香橼、红枣、薏仁和虎奶菇混合,加水至液面高出物料8-10cm,煎煮60-80min,过滤得保健滤汁;
二、将粳米炒香,加水适量研磨成米浆,将嫩豆角、胡萝卜和娃娃菜倒入米浆中煮30-40分钟,捞出蔬菜,沥干,捣碎,得到蔬菜泥;
三、将海胆肉捣成蓉,均匀拌入豆腐乳汁;
四、将驴肉和猪肉浸泡在保健滤汁中40-50分钟,捞出,沥干后绞碎,加入蔬菜泥、海胆蓉、助剂、食盐、味精、姜粉、胡椒粉和料酒,绞碎,拌匀,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;搅拌均匀,腌制20-30分钟。
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