CN104256673A - 一种保健猪肉脯及其制备方法 - Google Patents
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- 235000015277 pork Nutrition 0.000 title claims abstract description 45
- 238000002360 preparation method Methods 0.000 title claims description 9
- 235000005035 Panax pseudoginseng ssp. pseudoginseng Nutrition 0.000 claims abstract description 13
- 235000003140 Panax quinquefolius Nutrition 0.000 claims abstract description 13
- 244000197580 Poria cocos Species 0.000 claims abstract description 13
- 235000008599 Poria cocos Nutrition 0.000 claims abstract description 13
- 240000006079 Schisandra chinensis Species 0.000 claims abstract description 13
- 235000008434 ginseng Nutrition 0.000 claims abstract description 13
- 240000004808 Saccharomyces cerevisiae Species 0.000 claims abstract description 11
- 239000000843 powder Substances 0.000 claims abstract description 11
- 150000003839 salts Chemical class 0.000 claims abstract description 11
- 244000131316 Panax pseudoginseng Species 0.000 claims abstract 4
- 244000241838 Lycium barbarum Species 0.000 claims description 11
- 235000015459 Lycium barbarum Nutrition 0.000 claims description 11
- 240000002948 Ophiopogon intermedius Species 0.000 claims description 11
- 240000005001 Paeonia suffruticosa Species 0.000 claims description 11
- 235000003889 Paeonia suffruticosa Nutrition 0.000 claims description 11
- 235000013399 edible fruits Nutrition 0.000 claims description 11
- 241000132012 Atractylodes Species 0.000 claims description 10
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- LPUQAYUQRXPFSQ-DFWYDOINSA-M monosodium L-glutamate Chemical compound [Na+].[O-]C(=O)[C@@H](N)CCC(O)=O LPUQAYUQRXPFSQ-DFWYDOINSA-M 0.000 claims description 10
- 235000013923 monosodium glutamate Nutrition 0.000 claims description 10
- 239000004223 monosodium glutamate Substances 0.000 claims description 10
- 235000013555 soy sauce Nutrition 0.000 claims description 10
- 235000016127 added sugars Nutrition 0.000 claims description 5
- 238000009835 boiling Methods 0.000 claims description 5
- 238000004140 cleaning Methods 0.000 claims description 5
- 238000001816 cooling Methods 0.000 claims description 5
- 235000011389 fruit/vegetable juice Nutrition 0.000 claims description 5
- 238000000227 grinding Methods 0.000 claims description 5
- 235000012907 honey Nutrition 0.000 claims description 5
- 235000021110 pickles Nutrition 0.000 claims description 5
- 235000020995 raw meat Nutrition 0.000 claims description 5
- 235000002639 sodium chloride Nutrition 0.000 claims description 5
- 235000014347 soups Nutrition 0.000 claims description 5
- 235000015112 vegetable and seed oil Nutrition 0.000 claims description 5
- 239000008158 vegetable oil Substances 0.000 claims description 5
- XLYOFNOQVPJJNP-UHFFFAOYSA-N water Substances O XLYOFNOQVPJJNP-UHFFFAOYSA-N 0.000 claims description 5
- 239000000796 flavoring agent Substances 0.000 abstract description 5
- 235000019634 flavors Nutrition 0.000 abstract description 5
- HVYWMOMLDIMFJA-DPAQBDIFSA-N cholesterol Chemical compound C1C=C2C[C@@H](O)CC[C@]2(C)[C@@H]2[C@@H]1[C@@H]1CC[C@H]([C@H](C)CCCC(C)C)[C@@]1(C)CC2 HVYWMOMLDIMFJA-DPAQBDIFSA-N 0.000 abstract description 4
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- 244000223760 Cinnamomum zeylanicum Species 0.000 abstract 1
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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
- 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
- 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
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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
- A23L13/70—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
- A23L33/105—Plant extracts, their artificial duplicates or their derivatives
-
- 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
本发明提供了一种保健猪肉脯,由以下重量比的组分制成:猪肉200-220份、熟地2-5份,山茱萸2-3份,枸杞5-10份,茯苓1-3份,泽泻2-6份,丹皮2-5份,五味子3-5份,麦冬3-6份,人参2-6份,肉桂4-10份,当归3-7份,白术4-10份,糖2-5份、盐3-6份、酱油6-8份、酒曲3-5份、味精1-3份、五香粉4-8份。本发明提供的猪肉脯风味独特,口感好。通过添加熟地,山茱萸,枸杞,茯苓,泽泻,丹皮,五味子,麦冬,人参等中药药材,使得降低胆固醇,有效地降低血压的作用,同时该猪肉脯还具有很好的保健作用,能够增强抵抗力,起到延年益寿的作用。
Description
技术领域
本发明涉及一种猪肉脯,特别涉及一种保健猪肉脯。
背景技术
肉脯作为休闲食品深受广大消费者欢迎,随着我国经济的发展,人们对于肉脯的品质、安全、风味、口感需求越来越多样。然而。传统的肉脯均为原味肉脯,色味单一,少有变化,久食令人失去兴趣。传统的肉脯制备方法加工时间长、营养物质损失较多、难以控制肉脯风味,不适合工业化生产。
发明内容
本发明的目的是为了克服上述问题,提供一种保健猪肉脯及其制备方法。
为达到上述目的,本发明采用的方法是:一种保健猪肉脯,由以下重量比的组分制成:猪肉200-220份、熟地2-5份,山茱萸2-3份,枸杞5-10份,茯苓1-3份,泽泻2-6份,丹皮2-5份,五味子3-5份,麦冬3-6份,人参2-6份,肉桂4-10份,当归3-7份,白术4-10份,糖2-5份、盐3-6份、酱油6-8份、酒曲3-5份、味精1-3份、五香粉4-8份。
一种保健猪肉脯的制备方法,包括以下步骤:
(1)将猪肉去骨后,清洗后沥干,将原料肉放入斩拌机内斩成肉糜,并添加调味料、果酱和蜂蜜混匀;
(2)将熟地,山茱萸,枸杞,茯苓,泽泻,丹皮,五味子,麦冬,人参,肉桂,当归,白术混匀后加水,用文火熬制8-10小时;
(3)将猪肉糜加入步骤(2)中熬制好的汤汁,浸泡10-15小时;
(4)将浸泡好的猪肉糜加入糖、盐、酱油、酒曲、味精、五香粉,并置于10℃条件下腌制24h;
(5)装模煮制:将腌制好的猪肉糜装入磨具内,盖好并置于110℃的锅内煮5-6h;
冷却、切片、植物油抹片;
(6)烤制:将肉片置于150℃-160℃下烘烤10-12h。
有益效果:
本发明提供的猪肉脯风味独特,口感好。通过添加熟地,山茱萸,枸杞,茯苓,泽泻,丹皮,五味子,麦冬,人参等中药药材,使得降低胆固醇,有效地降低血压的作用,同时该猪肉脯还具有很好的保健作用,能够增强抵抗力,起到延年益寿的作用。
具体实施方式
根据下述实施例,可以更好地理解本发明。然而,本领域的技术人员容易理解,实施例所描述的具体的物料配比、工艺条件及其结果仅用于说明本发明,而不应当也不会限制权利要求书中所详细描述的本发明。
实施例1
一种保健猪肉脯,由以下重量比的组分制成:猪肉200份、熟地2份,山茱萸2份,枸杞5份,茯苓1份,泽泻2份,丹皮2份,五味子3份,麦冬3份,人参2份,肉桂4份,当归3份,白术4份,糖2份、盐3份、酱油6份、酒曲3份、味精1份、五香粉4份。
其制备方法,包括以下步骤:
(1)将猪肉去骨后,清洗后沥干,将原料肉放入斩拌机内斩成肉糜,并添加调味料、果酱和蜂蜜混匀;
(2)将熟地,山茱萸,枸杞,茯苓,泽泻,丹皮,五味子,麦冬,人参,肉桂,当归,白术混匀后加水,用文火熬制8小时;
(3)将猪肉糜加入步骤(2)中熬制好的汤汁,浸泡10小时;
(4)将浸泡好的猪肉糜加入糖、盐、酱油、酒曲、味精、五香粉,并置于10℃条件下腌制24h;
(5)装模煮制:将腌制好的猪肉糜装入磨具内,盖好并置于110℃的锅内煮5h;
冷却、切片、植物油抹片;
(6)烤制:将肉片置于150℃℃下烘烤10h。
实施例2:
一种保健猪肉脯,由以下重量比的组分制成:猪肉210份、熟地3份,山茱萸3份,枸杞7份,茯苓2份,泽泻4份,丹皮4份,五味子4份,麦冬4份,人参3份,肉桂6份,当归5份,白术7份,糖4份、盐3份、酱油7份、酒曲2份、味精2份、五香粉6份。
其制备方法,包括以下步骤:
(1)将猪肉去骨后,清洗后沥干,将原料肉放入斩拌机内斩成肉糜,并添加调味料、果酱和蜂蜜混匀;
(2)将熟地,山茱萸,枸杞,茯苓,泽泻,丹皮,五味子,麦冬,人参,肉桂,当归,白术混匀后加水,用文火熬制90小时;
(3)将猪肉糜加入步骤(2)中熬制好的汤汁,浸泡12小时;
(4)将浸泡好的猪肉糜加入糖、盐、酱油、酒曲、味精、五香粉,并置于10℃条件下腌制24h;
(5)装模煮制:将腌制好的猪肉糜装入磨具内,盖好并置于110℃的锅内煮6h;
冷却、切片、植物油抹片;
(6)烤制:将肉片置于155℃下烘烤11h。
实施例3:
一种保健猪肉脯,由以下重量比的组分制成:猪肉220份、熟地5份,山茱萸3份,枸杞10份,茯苓3份,泽泻6份,丹皮5份,五味子5份,麦冬6份,人参6份,肉桂10份,当归7份,白术10份,糖5份、盐6份、酱油8份、酒曲5份、味精3份、五香粉8份。
其制备方法,包括以下步骤:
(1)将猪肉去骨后,清洗后沥干,将原料肉放入斩拌机内斩成肉糜,并添加调味料、果酱和蜂蜜混匀;
(2)将熟地,山茱萸,枸杞,茯苓,泽泻,丹皮,五味子,麦冬,人参,肉桂,当归,白术混匀后加水,用文火熬制10小时;
(3)将猪肉糜加入步骤(2)中熬制好的汤汁,浸泡15小时;
(4)将浸泡好的猪肉糜加入糖、盐、酱油、酒曲、味精、五香粉,并置于10℃条件下腌制24h;
(5)装模煮制:将腌制好的猪肉糜装入磨具内,盖好并置于110℃的锅内煮6h;
冷却、切片、植物油抹片;
(6)烤制:将肉片置于160℃下烘烤12h。
Claims (2)
1.一种保健猪肉脯,其特征在于:由以下重量比的组分制成:猪肉200-220份、熟地2-5份,山茱萸2-3份,枸杞5-10份,茯苓1-3份,泽泻2-6份,丹皮2-5份,五味子3-5份,麦冬3-6份,人参2-6份,肉桂4-10份,当归3-7份,白术4-10份,糖2-5份、盐3-6份、酱油6-8份、酒曲3-5份、味精1-3份、五香粉4-8份。
2.一种保健猪肉脯的制备方法,其特征在于:包括以下步骤:
(1)将猪肉去骨后,清洗后沥干,将原料肉放入斩拌机内斩成肉糜,并添加调味料、果酱和蜂蜜混匀;
(2)将熟地,山茱萸,枸杞,茯苓,泽泻,丹皮,五味子,麦冬,人参,肉桂,当归,白术混匀后加水,用文火熬制8-10小时;
(3)将猪肉糜加入步骤(2)中熬制好的汤汁,浸泡10-15小时;
(4)将浸泡好的猪肉糜加入糖、盐、酱油、酒曲、味精、五香粉,并置于10℃条件下腌制24h;
(5)装模煮制:将腌制好的猪肉糜装入磨具内,盖好并置于110℃的锅内煮5-6h;
冷却、切片、植物油抹片;
(6)烤制:将肉片置于150℃-160℃下烘烤10-12h。
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CN105410705A (zh) * | 2015-12-04 | 2016-03-23 | 王克秀 | 一种保健型猪肉渣以及制作方法 |
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