CN104223147A - 一种甜酸扣肉的制作方法 - Google Patents

一种甜酸扣肉的制作方法 Download PDF

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Publication number
CN104223147A
CN104223147A CN201410517925.3A CN201410517925A CN104223147A CN 104223147 A CN104223147 A CN 104223147A CN 201410517925 A CN201410517925 A CN 201410517925A CN 104223147 A CN104223147 A CN 104223147A
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pork
water
braised
micro
fried
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CN201410517925.3A
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陈业东
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陈业东
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Priority to CN201410517925.3A priority Critical patent/CN104223147A/zh
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    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/10Meat meal or powder; Granules, agglomerates or flakes
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/40Meat products; Meat meal; Preparation or treatment thereof containing additives
    • A23L13/42Additives other than enzymes or microorganisms in meat products or meat meals
    • A23L13/428Addition 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
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/70Tenderised or flavoured meat pieces, e.g. obtained by injecting solutions; Macerating solutions
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, FOODSTUFFS, OR NON-ALCOHOLIC BEVERAGES, NOT COVERED BY SUBCLASSES A23B - A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L33/00Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof
    • A23L33/10Modifying nutritive qualities of foods; Dietetic products; Preparation or treatment thereof using additives
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23VINDEXING SCHEME RELATING TO FOODS, FOODSTUFFS OR NON-ALCOHOLIC BEVERAGES
    • A23V2002/00Food compositions, function of food ingredients or processes for food or foodstuffs

Abstract

一种甜酸扣肉的制作方法,包括如下步骤:选择猪肉,清洗整理,煮熟油炸,浸入由酵母硒、酵母铬和水配成的微量元素水液,切片加佐料,炖蒸。本发明有益效果是:本发明方法制作的扣肉有酸甜香味,含有硒元素、铬元素,还含有杞子桂圆可口美味,适宜缺乏硒、铬人群食用。人们食用含硒、铬元素扣肉,增加机体免疫力,减少疾病发生率,促进身体健康。

Description

一种甜酸扣肉的制作方法
技术领域
[0001] 本发明涉及食品加工技术,具体涉及一种甜酸扣肉的制作方法。
背景技术
[0002] 扣肉多年来是人们喜爱的一道佳肴,其清香爽口美味,肥而不腻,更是人们婚庆喜事的一种首选菜,它制作简单,取材容易,传统工艺方法是将生猪肉经油炸后浸水,切片加料蒸熟翻转即成。但营养单一。
发明内容
[0003] 本发明的目的是提供一种具有甜酸爽口,含有多种微量元素的甜酸扣肉的制作方法。
[0004] 为达上述目的,本发明提供的技术方案是:
一种甜酸扣肉的制作方法,包括如下步骤:
(I)选择猪肉,(2)清洗整理,(3)煮熟油炸,(4)浸入由酵母硒、酵母铬和水配成的微量元素水液,(5)切片加佐料,(6)炖蒸。
[0005] 下面就各步骤分述如下:
(I)选择猪肉:选用无病、无肉核的新鲜猪肉备用。
[0006] (2)清洗整理:将猪肉清洗后去除棱角,整理成正方形或长形条块。
[0007] (3)煮熟油炸:将猪肉与水近1:10重量份放锅内煮沸,再慢火煮20 - 30分钟后捞起浙干。浙干水份后放油锅内油炸,油炸猪肉待肉皮起变黄后捞起浙干油。
[0008] (4)浸入微量元素水液:将浙干油的猪肉浸入微量元素水液,其中所述微量元素水液的配制方法是:取酵母硒2份,酵母铬2份,水100份,冲兑成水2%。溶液。猪肉浸泡5小时后捞起。
[0009] (5)将已浸泡的猪肉切片装碗。
[0010] (6)炖蒸:将碗中猪肉放入佐料炖蒸至沸后10分钟即可。
[0011] 其中所述的佐料配作以下:按重量份配比取,生抽酱油I份、酵母硒0.01份、小茴粉0.1份、大茴粉0.1份、清水I份、杞子粉0.1份、桂圆肉粉0.1份、香料0.1份,共拌配均匀即可。
[0012] 本发明有益效果是:本发明方法制作的扣肉有酸甜香味,含有硒元素、铬元素,还含有杞子桂圆可口美味,适宜缺乏硒、铬人群食用。人们食用含硒、铬元素扣肉,增加机体免疫力,减少疾病发生率,促进身体健康。
具体实施方式
[0013] 一种甜酸扣肉的制作方法,包括如下步骤:
(I)选择猪肉,(2)清洗整理,(3)煮熟油炸,(4)浸入微量元素水液,(5)切片加佐料,(6 )烛蒸。
[0014] 所述的各步骤分述如下:
(I)选择猪肉:选用无病、无肉核的新鲜猪肉备用。
[0015] (2)清洗整理:将猪肉清洗后去除棱角,整理成正方形或长形条块。
[0016] (3)煮熟油炸:将猪肉与水近1:10重量份放锅内煮沸,再慢火煮20 - 30分钟后捞起浙干。浙干水份后放油锅内油炸,油炸猪肉待肉皮起变黄后捞起浙干油。
[0017] (4)浸入微量元素水液:将浙干油的猪肉浸入微量元素水液,其中所述微量元素水液的配制方法是:取酵母硒2份,酵母铬2份,水100份,冲兑成水2%。溶液。猪肉浸泡5小时后捞起。
[0018] (5)将已浸泡的猪肉切片装碗。
[0019] (6)炖蒸:将碗中猪肉放入佐料炖蒸至沸后10分钟即可。
[0020] 所述的佐料配作以下:按重量份配比取,生抽酱油I份、酵母硒0.01份、小茴粉
0.1份、大茴粉0.1份、清水I份、杞子粉0.1份、桂圆肉粉0.1份、香料0.1份,共拌配均匀即可。

Claims (3)

1.一种甜酸扣肉的制作方法,其特征在于,包括如下步骤: (I)选择猪肉,(2)清洗整理,(3)煮熟油炸,(4)浸入由酵母硒、酵母铬和水配成的微量元素水液,(5)切片加佐料,(6)炖蒸。
2.如权利要求1所述的一种甜酸扣肉的制作方法,其特征在于,下面就各步骤分述如下: (1)选择猪肉:选用无病、无肉核的新鲜猪肉备用; (2)清洗整理:将猪肉清洗后去除棱角,整理成正方形或长形条块; (3)煮熟油炸:将猪肉与水近1:10重量份放锅内煮沸,再慢火煮20 - 30分钟后捞起浙干;浙干水份后放油锅内油炸,油炸猪肉待肉皮起变黄后捞起浙干油; (4)浸入微量元素水液:将浙干油的猪肉浸入微量元素水液,其中所述微量元素水液的配制方法是:取酵母硒2份,酵母铬2份,水100份,冲兑成水2%。溶液;猪肉浸泡5小时后捞起; (5)将已浸泡的猪肉切片装碗; (6)炖蒸:将碗中猪肉放入佐料炖蒸至沸后10分钟即可。
3.如权利要求2所述的一种甜酸扣肉的制作方法,其特征在于,其佐料配作以下:按重量份配比取,生抽酱油I份、酵母硒0.01份、小茴粉0.1份、大茴粉0.1份、清水I份、杞子粉0.1份、桂圆肉粉0.1份、香料0.1份,共拌配均匀即可。
CN201410517925.3A 2014-09-30 2014-09-30 一种甜酸扣肉的制作方法 CN104223147A (zh)

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104351815A (zh) * 2014-10-23 2015-02-18 广西神龙王农牧食品集团有限公司 一种陆川猪保健扣肉的制作方法
CN106690077A (zh) * 2015-11-14 2017-05-24 张朝军 一种板栗粉扣肉的制作方法
CN106722218A (zh) * 2015-11-23 2017-05-31 陈业东 一种油炸富铬梅花鹿肉的制备方法
CN106722219A (zh) * 2015-11-23 2017-05-31 陈业东 一种油炸富硒黑豚肉的制备方法
CN106722276A (zh) * 2015-11-20 2017-05-31 陈业东 一种香辣味道扣肉的制作方法
CN106722217A (zh) * 2015-11-23 2017-05-31 陈业东 一种油炸富锰黑狗肉的制备方法
CN107751806A (zh) * 2017-10-10 2018-03-06 尚伦艳 一种苏麻扣肉的制作方法

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Cited By (7)

* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN104351815A (zh) * 2014-10-23 2015-02-18 广西神龙王农牧食品集团有限公司 一种陆川猪保健扣肉的制作方法
CN106690077A (zh) * 2015-11-14 2017-05-24 张朝军 一种板栗粉扣肉的制作方法
CN106722276A (zh) * 2015-11-20 2017-05-31 陈业东 一种香辣味道扣肉的制作方法
CN106722218A (zh) * 2015-11-23 2017-05-31 陈业东 一种油炸富铬梅花鹿肉的制备方法
CN106722219A (zh) * 2015-11-23 2017-05-31 陈业东 一种油炸富硒黑豚肉的制备方法
CN106722217A (zh) * 2015-11-23 2017-05-31 陈业东 一种油炸富锰黑狗肉的制备方法
CN107751806A (zh) * 2017-10-10 2018-03-06 尚伦艳 一种苏麻扣肉的制作方法

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