CN104223137A - 一种辣椒鹿肉酿及其制作方法 - Google Patents
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- CN104223137A CN104223137A CN201410365232.7A CN201410365232A CN104223137A CN 104223137 A CN104223137 A CN 104223137A CN 201410365232 A CN201410365232 A CN 201410365232A CN 104223137 A CN104223137 A CN 104223137A
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- 235000002566 Capsicum Nutrition 0.000 title claims abstract description 15
- 238000000034 method Methods 0.000 title abstract description 3
- 239000006002 Pepper Substances 0.000 title abstract 5
- 235000016761 Piper aduncum Nutrition 0.000 title abstract 5
- 235000017804 Piper guineense Nutrition 0.000 title abstract 5
- 235000008184 Piper nigrum Nutrition 0.000 title abstract 5
- 244000203593 Piper nigrum Species 0.000 title 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 claims abstract description 14
- 240000008384 Capsicum annuum var. annuum Species 0.000 claims abstract description 14
- 235000013601 eggs Nutrition 0.000 claims abstract description 14
- 235000006886 Zingiber officinale Nutrition 0.000 claims abstract description 11
- 235000008397 ginger Nutrition 0.000 claims abstract description 11
- 229920002261 Corn starch Polymers 0.000 claims abstract description 8
- 238000010411 cooking Methods 0.000 claims abstract description 8
- 239000008120 corn starch Substances 0.000 claims abstract description 8
- 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 8
- 235000013923 monosodium glutamate Nutrition 0.000 claims abstract description 8
- 239000008159 sesame oil Substances 0.000 claims abstract description 8
- 235000011803 sesame oil Nutrition 0.000 claims abstract description 8
- 239000004223 monosodium glutamate Substances 0.000 claims abstract description 7
- 244000273928 Zingiber officinale Species 0.000 claims abstract description 5
- 239000002994 raw material Substances 0.000 claims abstract description 4
- 241000208293 Capsicum Species 0.000 claims description 10
- 239000001390 capsicum minimum Substances 0.000 claims description 10
- 241000287828 Gallus gallus Species 0.000 claims description 7
- 235000013330 chicken meat Nutrition 0.000 claims description 7
- 229940099112 cornstarch Drugs 0.000 claims description 7
- 239000000284 extract Substances 0.000 claims description 7
- 150000003839 salts Chemical class 0.000 claims description 7
- 241000234314 Zingiber Species 0.000 claims description 6
- 239000007788 liquid Substances 0.000 claims description 6
- 238000002360 preparation method Methods 0.000 claims description 6
- 239000003921 oil Substances 0.000 claims description 5
- 235000019198 oils Nutrition 0.000 claims description 5
- FFRBMBIXVSCUFS-UHFFFAOYSA-N 2,4-dinitro-1-naphthol Chemical compound C1=CC=C2C(O)=C([N+]([O-])=O)C=C([N+]([O-])=O)C2=C1 FFRBMBIXVSCUFS-UHFFFAOYSA-N 0.000 claims description 3
- QCVGEOXPDFCNHA-UHFFFAOYSA-N 5,5-dimethyl-2,4-dioxo-1,3-oxazolidine-3-carboxamide Chemical compound CC1(C)OC(=O)N(C(N)=O)C1=O QCVGEOXPDFCNHA-UHFFFAOYSA-N 0.000 claims description 3
- 102000002322 Egg Proteins Human genes 0.000 claims description 3
- 108010000912 Egg Proteins Proteins 0.000 claims description 3
- 238000001816 cooling Methods 0.000 claims description 3
- 235000014103 egg white Nutrition 0.000 claims description 3
- 210000000969 egg white Anatomy 0.000 claims description 3
- 210000002969 egg yolk Anatomy 0.000 claims description 3
- 239000000843 powder Substances 0.000 claims description 3
- 238000003756 stirring Methods 0.000 claims description 3
- 238000009461 vacuum packaging Methods 0.000 claims description 3
- 238000004519 manufacturing process Methods 0.000 abstract description 6
- 235000005911 diet Nutrition 0.000 abstract description 3
- 230000000378 dietary effect Effects 0.000 abstract description 3
- 241000722363 Piper Species 0.000 abstract 4
- FAPWRFPIFSIZLT-UHFFFAOYSA-M Sodium chloride Chemical compound [Na+].[Cl-] FAPWRFPIFSIZLT-UHFFFAOYSA-M 0.000 abstract 1
- 235000015097 nutrients Nutrition 0.000 abstract 1
- NEGYEDYHPHMHGK-UHFFFAOYSA-N para-methoxyamphetamine Chemical compound COC1=CC=C(CC(C)N)C=C1 NEGYEDYHPHMHGK-UHFFFAOYSA-N 0.000 abstract 1
- 235000002639 sodium chloride Nutrition 0.000 abstract 1
- 239000011780 sodium chloride Substances 0.000 abstract 1
- 238000002560 therapeutic procedure Methods 0.000 abstract 1
- 239000000463 material Substances 0.000 description 4
- 235000013305 food Nutrition 0.000 description 2
- 235000008935 nutritious Nutrition 0.000 description 2
- 230000015572 biosynthetic process Effects 0.000 description 1
- 238000005516 engineering process Methods 0.000 description 1
- 239000000796 flavoring agent Substances 0.000 description 1
- 235000019634 flavors Nutrition 0.000 description 1
- 238000010438 heat treatment Methods 0.000 description 1
- 238000000465 moulding Methods 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
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- 238000004806 packaging method and process Methods 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
- 238000003786 synthesis reaction Methods 0.000 description 1
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
- A23L13/00—Meat products; Meat meal; Preparation or treatment thereof
- A23L13/10—Meat meal or powder; Granules, agglomerates or flakes
-
- 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
- A23L19/00—Products from fruits or vegetables; Preparation or treatment thereof
-
- 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
-
- 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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- Health & Medical Sciences (AREA)
- Nutrition Science (AREA)
- Chemical & Material Sciences (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Polymers & Plastics (AREA)
- Zoology (AREA)
- Mycology (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
本发明公开了一种辣椒鹿肉酿及其制作方法，它由下述重量份配比的原料组成：青椒500-550，鹿肉500-550，生姜10-12，食盐10-12，鸡精5-6，味精5-6，香油25-30，料酒20-25，玉米淀粉10-15，鸡蛋45-50。本发明所述的辣椒鹿肉酿，经采用具有食疗作用的鹿肉和辣椒作为主原料进行烹煮，味道鲜美，鲜嫩滑润、口感好，营养丰富，食用方法快捷，开袋即食或用微波炉加热即可食用，且生产工序简单，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，具体是一种辣椒鹿肉酿及其制作方法。
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既营养丰富又口感好的辣椒鹿肉酿及其制作方法。
实现本发明目的的技术方案是：
一种辣椒鹿肉酿，由下述重量份配比的原料组成：
青椒500-550 鹿肉500-550
生姜10-12 食盐10-12
鸡精5-6 味精5-6
香油25-30 料酒20-25
玉米淀粉10-15 鸡蛋45-50。
本发明进一步的优选重量份配比为：
青椒500 鹿肉500
生姜10 食盐10
鸡精5 味精5
香油25 料酒20
玉米淀粉10 鸡蛋45。
上述辣椒鹿肉酿的制作方法，包括如下步骤：
1、将青椒洗净，把青椒籽掏出，晾干水分，备用；
2、将鹿肉洗净晾干，打成肉泥，备用；
3、生姜洗净去皮，剁成末状；敲开鸡蛋，将蛋清和蛋黄打散充分融合成蛋液，备用；
4、在鹿肉泥中，加入食盐、鸡精、味精、香油、料酒和生姜末进行均匀搅拌，备用；
5、将步骤5制得的鹿肉泥酿入青椒中后，先后裹上玉米淀粉和蛋液放入油锅中炸制10-15分钟，呈金黄色捞出，冷却后真空包装即成。
步骤5所述油锅的温度为80-85℃。
本发明所述的辣椒鹿肉酿，经采用具有食疗作用的鹿肉和辣椒作为主原料进行烹煮，味道鲜美，鲜嫩滑润、口感好，营养丰富，食用方法快捷，开袋即食或用微波炉加热即可食用，且生产工序简单，制作方便，能满足工业化生产的需求。
具体实施方式
实施例
一种辣椒鹿肉酿的制作方法，包括如下步骤：
1、将500克青椒洗净，把青椒籽掏出，晾干水分，备用；
2、将500克鹿肉洗净晾干，打成肉泥，备用；
3、取10克生姜洗净去皮，剁成末状；取50克鸡蛋，敲开后将蛋清和蛋黄打散充分融合成蛋液，备用；
4、在鹿肉泥中，加入10克食盐、5克鸡精、5克味精、25克香油、20料酒和生姜末进行均匀搅拌，备用；
5、将步骤5制得的鹿肉泥酿入青椒中后，先后裹上玉米淀粉和蛋液放入油温为85℃的油锅中炸制12分钟，呈金黄色捞出，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 (3)
1.一种辣椒鹿肉酿，其特征是：由下述重量份配比的原料组成：
青椒500-550 鹿肉500-550
生姜10-12 食盐10-12
鸡精5-6 味精5-6
香油25-30 料酒20-25
玉米淀粉10-15 鸡蛋45-50。
2.根据权利要求1所述的产品，其特征是：其优选重量份配比为：
青椒500 鹿肉500
生姜10 食盐10
鸡精5 味精5
香油25 料酒20
玉米淀粉10 鸡蛋45。
3.一种辣椒鹿肉酿的制作方法，其特征是：包括如下步骤：
（1）将青椒洗净，把青椒籽掏出，晾干水分，备用；
（2）将鹿肉洗净晾干，打成肉泥，备用；
（3）生姜洗净去皮，剁成末状；敲开鸡蛋，将蛋清和蛋黄打散充分融合成蛋液，备用；
（4）在鹿肉泥中，加入食盐、鸡精、味精、香油、料酒和生姜末进行均匀搅拌，备用；
（5）将步骤5制得的鹿肉泥酿入青椒中后，先后裹上玉米淀粉和蛋液放入油锅中炸制10-15分钟，呈金黄色捞出，冷却后真空包装即成。
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418309A (zh) * | 2016-06-30 | 2017-02-22 | 王自强 | 一种油炸辣椒酿的制作方法 |
Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082341A (zh) * | 1992-07-04 | 1994-02-23 | 李洪雨 | 酿扒海参方便食品的制造方法 |
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2014
- 2014-07-29 CN CN201410365232.7A patent/CN104223137A/zh active Pending
Patent Citations (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN1082341A (zh) * | 1992-07-04 | 1994-02-23 | 李洪雨 | 酿扒海参方便食品的制造方法 |
Non-Patent Citations (3)
| Title |
|---|
| 季中梅等: "鹿肉的营养价值与加工研究进展", 《肉类研究》 * |
| 张水泉: "酿馅辣椒", 《妇女生活》 * |
| 田玉堂: "湖北莲藕肴馔十一款", 《烹调知识》 * |
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN106418309A (zh) * | 2016-06-30 | 2017-02-22 | 王自强 | 一种油炸辣椒酿的制作方法 |
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Application publication date: 20141224 |