CN104305317A - 冬虫夏草火腿的制作方法 - Google Patents
冬虫夏草火腿的制作方法 Download PDFInfo
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- CN104305317A CN104305317A CN201410534136.0A CN201410534136A CN104305317A CN 104305317 A CN104305317 A CN 104305317A CN 201410534136 A CN201410534136 A CN 201410534136A CN 104305317 A CN104305317 A CN 104305317A
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- 241001248610 Ophiocordyceps sinensis Species 0.000 title claims abstract description 26
- 238000000034 method Methods 0.000 title abstract description 4
- 239000000843 powder Substances 0.000 claims abstract description 30
- 235000013372 meat Nutrition 0.000 claims abstract description 11
- 241000287828 Gallus gallus Species 0.000 claims abstract description 10
- 235000018290 Musa x paradisiaca Nutrition 0.000 claims abstract description 10
- 235000008390 olive oil Nutrition 0.000 claims abstract description 10
- 239000004006 olive oil Substances 0.000 claims abstract description 10
- 235000015277 pork Nutrition 0.000 claims description 21
- 238000002360 preparation method Methods 0.000 claims description 14
- 239000010985 leather Substances 0.000 claims description 11
- 239000003921 oil Substances 0.000 claims description 11
- 235000019198 oils Nutrition 0.000 claims description 11
- 241000234295 Musa Species 0.000 claims description 9
- 241000949456 Zanthoxylum Species 0.000 claims description 9
- 235000013330 chicken meat Nutrition 0.000 claims description 9
- 102000008186 Collagen Human genes 0.000 abstract description 3
- 108010035532 Collagen Proteins 0.000 abstract description 3
- 210000004204 blood vessel Anatomy 0.000 abstract description 3
- 229920001436 collagen Polymers 0.000 abstract description 3
- 239000008169 grapeseed oil Substances 0.000 abstract 2
- 240000004160 Capsicum annuum Species 0.000 abstract 1
- 235000008534 Capsicum annuum var annuum Nutrition 0.000 abstract 1
- 240000008790 Musa x paradisiaca Species 0.000 abstract 1
- 239000001511 capsicum annuum Substances 0.000 abstract 1
- 235000013305 food Nutrition 0.000 description 3
- 230000000694 effects Effects 0.000 description 2
- 230000000050 nutritive effect Effects 0.000 description 2
- 230000001256 tonic effect Effects 0.000 description 2
- 239000000463 material Substances 0.000 description 1
- 239000000203 mixture Substances 0.000 description 1
- 239000011148 porous material Substances 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
- A23L13/40—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
- A23L13/60—Comminuted or emulsified meat products, e.g. sausages; Reformed meat from comminuted meat product
- A23L13/65—Sausages
-
- 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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- Life Sciences & Earth Sciences (AREA)
- Chemical & Material Sciences (AREA)
- Health & Medical Sciences (AREA)
- Polymers & Plastics (AREA)
- Engineering & Computer Science (AREA)
- Food Science & Technology (AREA)
- Nutrition Science (AREA)
- Mycology (AREA)
- Biochemistry (AREA)
- Molecular Biology (AREA)
- Proteomics, Peptides & Aminoacids (AREA)
- Coloring Foods And Improving Nutritive Qualities (AREA)
- Meat, Egg Or Seafood Products (AREA)
Abstract
冬虫夏草火腿的制作方法，包括以下步骤：带皮猪肉100-300份。绞碎猪肉，同时加入鸡精10-16份、花椒粉5-9份、干冬虫夏草粉末4-6份、雪碧10-15份、橄榄油1-3份、葡萄籽油5-14份和香蕉粉末10-25份混合均匀。然后制作成火腿。选取带皮猪肉可以使得火腿中更多的含有猪皮的胶原蛋白含量，葡萄籽油可以有很好的软化血管的作用。
Description
技术领域
本发明属于食品领域，特别涉及冬虫夏草火腿的制作方法。
背景技术
冬虫夏草是一种很有补养作用的药材，而且价格较贵，火腿通常为猪肉制成，价格比较便宜。
如果把两种食品的 补养功能合二为一，在火腿中适当的添加一点冬虫夏草的成分，可以更好的促进大家的健康。
发明内容
本发明的目的是提供冬虫夏草火腿的制作方法，本制作方法制作的火腿含有更多的营养价值和补益身体的功能。
冬虫夏草火腿的制作方法，包括以下步骤：
带皮猪肉100-300份。
绞碎猪肉，同时加入鸡精10-16份、花椒粉5-9份、干冬虫夏草粉末4-6份、雪碧10-15份、橄榄油1-3份、葡萄籽油5-14份和香蕉粉末10-25份混合均匀。
然后制作成火腿。
所述的制作火腿的方法为已知技术，故不重复叙述。
选取带皮猪肉可以使得火腿中更多的含有猪皮的胶原蛋白含量，葡萄籽油可以有很好的软化血管的作用。
其优点在于：
本制作方法制作的火腿含有更多的营养价值和补益身体的功能。并且带皮猪肉有更多的胶原蛋白，葡萄籽油有软化血管的功能，加入雪碧可以在火腿中制作更多的气孔，口感上更有弹性。
具体实施方式
实施例1
冬虫夏草火腿的制作方法，包括以下步骤：
带皮猪肉100份。
绞碎猪肉，同时加入鸡精10份、花椒粉5份、干冬虫夏草粉末4份、雪碧10份、橄榄油1份、葡萄籽油5份和香蕉粉末10份混合均匀。
然后制作成火腿。
实施例2
冬虫夏草火腿的制作方法，包括以下步骤：
带皮猪肉300份。
绞碎猪肉，同时加入鸡精16份、花椒粉9份、干冬虫夏草粉末6份、雪碧5份、橄榄油3份、葡萄籽油14份和香蕉粉末25份混合均匀。
然后制作成火腿。
实施例3
冬虫夏草火腿的制作方法，包括以下步骤：
带皮猪肉100-300份。
绞碎猪肉，同时加入鸡精12份、花椒粉6份、干冬虫夏草粉末5份、雪碧12份、橄榄油2份、葡萄籽油10份和香蕉粉末16份混合均匀。
然后制作成火腿。
实施例4
冬虫夏草火腿的制作方法，包括以下步骤：
带皮猪肉160份。
绞碎猪肉，同时加入鸡精12份、花椒粉9份、干冬虫夏草粉末5份、雪碧13份、橄榄油3份、葡萄籽油11份和香蕉粉末20份混合均匀。
然后制作成火腿。
Claims (4)
1.冬虫夏草火腿的制作方法，其特征在于包括以下步骤：
带皮猪肉100-300份；
绞碎猪肉，同时加入鸡精10-16份、花椒粉5-9份、干冬虫夏草粉末4-6份、雪碧10-15份、橄榄油1-3份、葡萄籽油5-14份和香蕉粉末10-25份混合均匀；
然后制作成火腿。
2.根据权利要求1所述的冬虫夏草火腿的制作方法，其特征在于包括以下步骤：
带皮猪肉100份；
绞碎猪肉，同时加入鸡精10份、花椒粉5份、干冬虫夏草粉末4份、雪碧10份、橄榄油1份、葡萄籽油5份和香蕉粉末10份混合均匀。
3.根据权利要求1所述的冬虫夏草火腿的制作方法，其特征在于包括以下步骤：
带皮猪肉160份；
绞碎猪肉，同时加入鸡精12份、花椒粉9份、干冬虫夏草粉末5份、雪碧13份、橄榄油3份、葡萄籽油11份和香蕉粉末20份混合均匀。
4.根据权利要求1所述的冬虫夏草火腿的制作方法，其特征在于包括以下步骤：
带皮猪肉160份；
绞碎猪肉，同时加入鸡精12份、花椒粉9份、干冬虫夏草粉末5份、雪碧13份、橄榄油3份、葡萄籽油11份和香蕉粉末20份混合均匀。
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| CN201410534136.0A CN104305317A (zh) | 2014-10-13 | 2014-10-13 | 冬虫夏草火腿的制作方法 |
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| CN104305317A true CN104305317A (zh) | 2015-01-28 |
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Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266060A (zh) * | 2015-10-31 | 2016-01-27 | 丁亦芬 | 一种具有美容养颜功效的火腿及其制备方法 |
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- 2014-10-13 CN CN201410534136.0A patent/CN104305317A/zh active Pending
Cited By (1)
| Publication number | Priority date | Publication date | Assignee | Title |
|---|---|---|---|---|
| CN105266060A (zh) * | 2015-10-31 | 2016-01-27 | 丁亦芬 | 一种具有美容养颜功效的火腿及其制备方法 |
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Application publication date: 20150128 |