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 PDFInfo
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- 235000015277 pork Nutrition 0.000 title claims abstract description 55
- 235000009508 confectionery Nutrition 0.000 title claims abstract description 12
- 238000000034 method Methods 0.000 title claims abstract description 9
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims abstract description 28
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 15
- BUGBHKTXTAQXES-UHFFFAOYSA-N Selenium Chemical compound [Se] BUGBHKTXTAQXES-UHFFFAOYSA-N 0.000 claims abstract description 15
- 239000011669 selenium Substances 0.000 claims abstract description 15
- 229910052711 selenium Inorganic materials 0.000 claims abstract description 15
- VYZAMTAEIAYCRO-UHFFFAOYSA-N Chromium Chemical compound [Cr] VYZAMTAEIAYCRO-UHFFFAOYSA-N 0.000 claims abstract description 12
- 235000011194 food seasoning agent Nutrition 0.000 claims abstract description 11
- 239000011651 chromium Substances 0.000 claims abstract description 10
- 229910052804 chromium Inorganic materials 0.000 claims abstract description 10
- 238000004140 cleaning Methods 0.000 claims abstract description 7
- 238000010025 steaming Methods 0.000 claims abstract description 7
- 240000001008 Dimocarpus longan Species 0.000 claims abstract description 5
- 235000000235 Euphoria longan Nutrition 0.000 claims abstract description 5
- 238000009835 boiling Methods 0.000 claims abstract description 4
- 239000007788 liquid Substances 0.000 claims description 12
- 239000000843 powder Substances 0.000 claims description 9
- 238000002360 preparation method Methods 0.000 claims description 8
- 240000006927 Foeniculum vulgare Species 0.000 claims description 6
- 235000004204 Foeniculum vulgare Nutrition 0.000 claims description 6
- 244000241838 Lycium barbarum Species 0.000 claims description 4
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 4
- 150000001875 compounds Chemical class 0.000 claims description 3
- 235000013372 meat Nutrition 0.000 claims description 3
- 239000000203 mixture Substances 0.000 claims description 3
- 238000004080 punching Methods 0.000 claims description 3
- 238000002791 soaking Methods 0.000 claims description 3
- 235000013555 soy sauce Nutrition 0.000 claims description 3
- 235000013599 spices Nutrition 0.000 claims description 3
- 235000013547 stew Nutrition 0.000 claims description 3
- 201000010099 disease Diseases 0.000 abstract description 2
- 208000037265 diseases, disorders, signs and symptoms Diseases 0.000 abstract description 2
- 230000036039 immunity Effects 0.000 abstract description 2
- 239000011573 trace mineral Substances 0.000 abstract description 2
- 235000013619 trace mineral Nutrition 0.000 abstract description 2
- 239000004278 EU approved seasoning Substances 0.000 abstract 2
- 235000017784 Mespilus germanica Nutrition 0.000 abstract 1
- 244000182216 Mimusops elengi Species 0.000 abstract 1
- 235000000560 Mimusops elengi Nutrition 0.000 abstract 1
- 235000007837 Vangueria infausta Nutrition 0.000 abstract 1
- 235000012721 chromium Nutrition 0.000 abstract 1
- 235000011649 selenium Nutrition 0.000 abstract 1
- 238000009966 trimming Methods 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 239000002253 acid Substances 0.000 description 1
- 230000009286 beneficial effect Effects 0.000 description 1
- 239000003205 fragrance Substances 0.000 description 1
- 239000000463 material Substances 0.000 description 1
- 235000016709 nutrition Nutrition 0.000 description 1
- 230000035764 nutrition Effects 0.000 description 1
- 210000003254 palate Anatomy 0.000 description 1
- 238000003672 processing method Methods 0.000 description 1
Classifications
-
- 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
-
- 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
- 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
-
- 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
-
- 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
-
- 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
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
技术领域
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
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
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。
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:
(1)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。
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分钟后捞起沥干。沥干水份后放油锅内油炸,油炸猪肉待肉皮起变黄后捞起沥干油。
(4)浸入微量元素水液:将沥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。
其中所述的佐料配作以下:按重量份配比取,生抽酱油1份、酵母硒0.01份、小茴粉0.1份、大茴粉0.1份、清水1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。
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
一种甜酸扣肉的制作方法,包括如下步骤:
(1)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)炖蒸。
所述的各步骤分述如下:
(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分钟后捞起沥干。沥干水份后放油锅内油炸,油炸猪肉待肉皮起变黄后捞起沥干油。
(4)浸入微量元素水液:将沥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。
所述的佐料配作以下:按重量份配比取,生抽酱油1份、酵母硒0.01份、小茴粉0.1份、大茴粉0.1份、清水1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:
(1)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分钟后捞起沥干;沥干水份后放油锅内油炸,油炸猪肉待肉皮起变黄后捞起沥干油;
(4)浸入微量元素水液:将沥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1份、酵母硒0.01份、小茴粉0.1份、大茴粉0.1份、清水1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。
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Cited By (7)
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 |
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 |
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 |
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)
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 |
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 |
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 |
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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Application publication date: 20141224 |