CN104336657A - 一种特色肉类食品烹饪方法 - Google Patents

一种特色肉类食品烹饪方法 Download PDF

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CN104336657A
CN104336657A CN201310318884.0A CN201310318884A CN104336657A CN 104336657 A CN104336657 A CN 104336657A CN 201310318884 A CN201310318884 A CN 201310318884A CN 104336657 A CN104336657 A CN 104336657A
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meat
fish
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soup
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段建书
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段建书
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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 A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/20Meat products; Meat meal; Preparation or treatment thereof from offal, e.g. rinds, skins, marrow, tripes, feet, ears or snouts
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L13/00Meat 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 A21D OR A23B-A23J; THEIR PREPARATION OR TREATMENT, e.g. COOKING, MODIFICATION OF NUTRITIVE QUALITIES, PHYSICAL TREATMENT; PRESERVATION OF FOODS OR FOODSTUFFS, IN GENERAL
    • A23L13/00Meat products; Meat meal; Preparation or treatment thereof
    • A23L13/50Poultry products, e.g. poultry sausages
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L17/00Food-from-the-sea products; Fish products; Fish meal; Fish-egg substitutes; Preparation or treatment thereof
    • AHUMAN NECESSITIES
    • A23FOODS OR FOODSTUFFS; TREATMENT THEREOF, NOT COVERED BY OTHER CLASSES
    • A23LFOODS, 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
    • A23L5/00Preparation or treatment of foods or foodstuffs, in general; Food or foodstuffs obtained thereby; Materials therefor
    • A23L5/10General methods of cooking foods, e.g. by roasting or frying

Abstract

本发明公开了一种特色肉类食品烹饪方法,按重量比计主料占70-90%,辅料和调料占10-30%;主料为肉类;辅料包括葱或韭菜、指天椒、小青椒、水或高汤;调料包括食盐、食用油、鸡精、味精、料酒、花椒、花椒油、淀粉、调味香料或嫩肉粉;烹饪方法包括如下步骤:备料;将主料切成片状做除味去血处理;处理后加入食盐、鸡精、味精、淀粉或嫩肉粉、料酒腌制5-10分钟;食用油入锅烧热,放花椒、指天椒炒香,加入水或高汤;大火烧开后加入主料并拨散,慢火烧煮,加入小青椒,待主料熟了,出锅前放入鸡精、味精、调味香料和花椒油;盛载的盆子中放入已切好的葱段,将熟的主料及汤水倒入此盆得到成品;本发明嫩而不腥,费而不腻,口味恬淡,口感柔滑,回味无穷。

Description

一种特色肉类食品烹妊方法
技术领域
[0001] 本发明涉及烹饪技术领域,具体涉及一种特色肉类食品烹饪方法。
背景技术
[0002] 烹饪可以做出色香味俱全的美食,这对肠胃是一个良性刺激,可以促进消化液的分泌而增强消化能力,所以我们也注意到,善于美食、功于烹饪的人面色都很好,可见我们的祖先几千年积累下来的烹调技艺对健康是多么重要;烹调的目的是使饮食更营养,使味道更鲜美;而在烹调中,五花八门的调料更是必不可少的角色;合理使用它们,不仅能使食物的口味有很大提升,对保留食物的营养,一样颇有益处。因此,利用传统与创新烹饪原料,与烹饪技艺相结合,转化成新的美味佳肴,才能满足全世界人们的需求,为中国烹饪的发展注入了强劲的活力。
发明内容
[0003] 本发明为了达到上述目的,从而提供一种特色肉类食品烹饪方法,按照该方法制作的肉类食品,味道鲜美,色香味俱全。
[0004] 为实现上述目的,本发明提供一种特色肉类食品烹饪方法,本发明采用如下技术方案:一种特色肉类食品烹饪方法,其特征按重量比计主料占70-90%,辅料和调料占10-30%;所述主料为肉类300g-500g ;所述肉类是:活鱼、鸡肉、牛肉、田鸡、兔肉或牛百叶;所述辅料包括葱或韭菜30g-45g、指天椒10g-45g、小青椒30g-45g、水或高汤450ml-550ml ;所述调料包括食盐5g-10g、食用油80ml-150ml、鸡精3g_5g、味精3g_5g、料酒5ml_10ml、花椒3g-5g、花椒油3ml-5ml、淀粉10g_15g、调味香料lg_2g或嫩肉粉5g_10g。
[0005] 所述主料为活鱼1000g-1500g ;所述辅料包括葱或韭菜40g_60g、指天椒10g_60g、小青椒40g-60g、水或高汤550ml-650ml ;所述调料包括食盐8g_15g、食用油100ml-200ml、鸡精 5g-10g、味精 5g-10g、料酒 8ml-20ml、花椒 6g_10g、花椒油 5ml_8ml、淀粉 20g_23g、调味香料lg_2g。
[0006] 所述主料为鸡肉500g_800g,或牛肉500g_800g,或田鸡500g_800g,或兔肉500g-800g,或牛百叶500g-800g ;所述辅料包括葱或韭菜30g_50g、指天椒30g_50g、小青椒30g-50g、水或高汤500ml-600ml ;所述调料包括食盐5g_10g、食用油100ml-180ml、鸡精3g-8g、味精3g-8g、料酒5ml-15ml、花椒5g_8g、花椒油5ml_8ml、淀粉10g_15g、调味香料lg-2g、嫩肉粉 8g-15g。
[0007] 所述主料为活鱼1000g-1500g的制作方法按下述步骤完成:1)处理主料,将活鱼杀好洗净,剁下头尾,把头劈成两半,将鱼肉、鱼骨分开,鱼肉片成片,鱼骨剁成段;2)将鱼头、尾、鱼骨和鱼片洗净浙干,放入料酒5ml-10ml、食盐3g_5g、淀粉8g_10g,拌匀,2分钟后将其洗净浙干,备用;3)浙干的鱼片、鱼骨放入食盐5g-10g,鸡精3g-5g,味精3g-5g,料酒8ml-10ml,淀粉10g_13g,腌制2-5分钟,备用;4)食用油100ml-200ml入锅烧热,放入花椒6g_10g爆香,放入指天椒40g-60g炒出香味,加入水或高汤550ml-650ml ;5)大火烧开后,加入鱼头、鱼尾和鱼骨;6)等鱼汤沸腾出味,关小火,放入鱼片并拨散,加入小青椒40g-60g用慢火烧煮;7)待鱼片熟时,出锅前放入鸡精2g-5g、味精2g-5g、调味香料lg-2g和花椒油5ml-8ml ;8)盛载的盆子中放入已切好的葱或韭菜段40g_60g ;9)将熟的主料及汤水倒入此盆得到成品。
[0008] 所述主料为为鸡肉500g_800g,或牛肉500g_800g,或田鸡500g_800g,或兔肉500g-800g,或牛百叶500g-800g的制作方法按下述步骤完成:1)处理主料,将主料肉清洗干净,切成1.5cm-2.0cm块状;2)主料肉片放入食盐5g_10g,鸡精3g_5g,味精3g_5g,料酒5ml-15ml,淀粉10g_15g,嫩肉粉8g_15g,腌制3-8分钟,备用;3)食用油100ml_180ml入锅烧热,放入花椒5g-8g爆香,放入指天椒30g-50g炒出香味,加入水或高汤500ml-600ml ;4)大火烧开后,关小火,加入主料肉片并拨散,加入小青椒30g-50g用慢火烧煮;5)待主料肉片熟时,出锅前放入鸡精lg_3g、味精lg_3g、调味香料lg_2g和花椒油5ml-8ml ;6)盛载的盆子中放入已切好的葱或韭菜段30g-50g ;7)将熟的主料及汤水倒入此盆得到成品。
[0009] 本发明的优点:本发明制作的肉类食品具备菜品的“色、香、味、型”特征,肉质嫩而不腥,肥而不腻,口味清淡,口感柔滑,肉与汤共食,酣畅淋漓,回味无穷。
[0010] 下面用最佳的实施例对本发明做详细的说明。
[0011] 实施例1:
1)选取活鱼1000g-1500g、葱40g-60g、指天椒10g_60g、小青椒40g_60g、水或高汤550ml-650ml、食盐 8g_15g、食用油 100ml-200ml、鸡精 5g_10g、味精 5g_10g、料酒 8ml_20ml、花椒6g-10g、花椒油5ml-8ml、淀粉20g_23g、调味香料lg_2g ;
2)处理主料,将活鱼杀好洗净,剁下头尾,把头劈成两半,将鱼肉、鱼骨分开,鱼肉片成片,鱼骨剁成段;
3)将鱼头、尾、鱼骨和鱼片洗净浙干,放入料酒5ml-10ml、食盐3g_5g、淀粉8g_10g,拌匀,2分钟后将其洗净浙干,备用;
4)浙干的鱼片、鱼骨放入食盐5g-10g,鸡精3g-5g,味精3g-5g,料酒8ml_10ml,淀粉10g_13g,腌制5-10分钟,备用;
5)食用油100ml-200ml入锅烧热,放入花椒6g_10g爆香,放入指天椒10g_60g炒出香味,加入水或高汤550ml-650ml ;
6)大火烧开后,加入鱼头、鱼尾和鱼骨;
7)等鱼汤沸腾出味,关小火,放入鱼片并拨散,加入小青椒40g-60g用慢火烧煮;
8)待鱼片熟时,出锅前放入鸡精2g-5g、味精2g-5g、调味香料lg-2g和花椒油5ml_8ml ;
9)盛载的盆子中放入已切好的葱段40g-60g ;
10)将熟的主料及汤水倒入此盆得到成品。
[0012] 实施例2
I)选取鸡肉500g-800g、葱30g-50g、指天椒10g_50g、小青椒30g_50g、水或高汤500ml-600ml、、食盐 5g_10g、食用油 100ml_180ml、鸡精 3g_8g、味精 3g_8g、料酒 5ml_15ml、花椒5g-8g、花椒油5ml-8ml、淀粉10g_15g、调味香料lg_2g、嫩肉粉8g_15g。
[0013] 2)处理鸡肉,将鸡肉清洗干净,切成1.5cm-2.0cm块状;
3)鸡肉肉片放入食盐5g-10g,鸡精3g-5g,味精3g-5g,料酒5ml_15ml,淀粉10g_15g,嫩肉粉8g-15g,腌制5-10分钟,备用;
4)食用油100ml-180ml入锅烧热,放入花椒5g_8g爆香,放入指天椒30g_50g炒出香味,加入水或高汤500ml-600ml ;
5)大火烧开后,关小火,加入鸡肉肉片并拨散,加入小青椒30g-50g用慢火烧煮;
6)待鸡肉肉片熟时,出锅前放入鸡精lg_3g、味精lg_3g、调味香料lg_2g和花椒油5ml_8ml ;
7)盛载的盆子中放入已切好的葱段30g-50g ;
8)将熟的鸡肉肉片及汤水倒入此盆得到成品。
[0014] 实施例3:
O选取牛肉500g-800g、葱30g-50g、指天椒10g_50g、小青椒30g_50g、水或高汤500ml-600ml、、食盐 5g_10g、食用油 100ml_180ml、鸡精 3g_8g、味精 3g_8g、料酒 5ml_15ml、花椒5g-8g、花椒油5ml-8ml、淀粉10g_15g、调味香料lg_2g、嫩肉粉8g_15g。
[0015] 2)处理牛肉,将牛肉清洗干净,切成3.0cm-5.0cm片状;
3)牛肉肉片放入食盐5g-10g,鸡精3g-5g,味精3g-5g,料酒5ml_15ml,淀粉10g_15g,嫩肉粉8g-15g,腌制5-10分钟,备用;
4)食用油100ml-180ml入锅烧热,放入花椒5g_8g爆香,放入指天椒10g_50g炒出香味,加入水或高汤500ml-600ml ;
5)大火烧开后,关小火,加入牛肉肉片并拨散,加入小青椒30g-50g用慢火烧煮;
6)待牛肉肉片熟时,出锅前放入鸡精lg_3g、味精lg_3g、调味香料lg_2g和花椒油5ml_8ml ;
7)盛载的盆子中放入已切好的葱段30g-50g ;
8)将熟的牛肉肉片及汤水倒入此盆得到成品。
[0016] 实施例4:1)选取田鸡500g-800g、葱30g-50g、指天椒10g_50g、小青椒30g_50g、水或高汤500ml-600ml、、食盐 5g_10g、食用油 100ml_180ml、鸡精 3g_8g、味精 3g_8g、料酒 5ml_15ml、花椒5g-8g、花椒油5ml-8ml、淀粉10g_15g、调味香料lg_2g、嫩肉粉8g_15g。
[0017] 2)处理田鸡,将田鸡肉清洗干净,切成1.5cm-2.0cm粒状;
3)田鸡粒放入食盐5g-10g,鸡精3g-5g,味精3g-5g,料酒5ml_15ml,淀粉10g_15g,嫩肉粉8g-15g,腌制5-10分钟,备用;
4)食用油100ml-180ml入锅烧热,放入花椒5g_8g爆香,放入指天椒30g_50g炒出香味,加入水或高汤500ml-600ml ;
5)大火烧开后,关小火,加入田鸡粒并拨散,加入小青椒30g-50g用慢火烧煮;
6)待田鸡粒熟时,出锅前放入鸡精lg_3g、味精lg_3g、调味香料lg_2g和花椒油5ml_8ml ;
7)盛载的盆子中放入已切好的葱段30g-50g ;
8)将熟的田鸡粒及汤水倒入此盆得到成品。
[0018] 实施例5:
O选取兔肉500g-800g、葱30g-50g、指天椒10g_50g、小青椒30g_50g、水或高汤500ml-600ml、、食盐 5g_10g、食用油 100ml_180ml、鸡精 3g_8g、味精 3g_8g、料酒 5ml_15ml、花椒5g-8g、花椒油5ml-8ml、淀粉10g_15g、调味香料lg_2g、嫩肉粉8g_15g。
[0019] 2)处理兔肉,将兔肉清洗干净,切成1.5cm-2.0cm块状;
3)兔肉肉片放入食盐5g-10g,鸡精3g-5g,味精3g-5g,料酒5ml_15ml,淀粉10g_15g,嫩肉粉8g-15g,腌制5-10分钟,备用;
4)食用油100ml-180ml入锅烧热,放入花椒5g_8g爆香,放入指天椒10g_50g炒出香味,加入水或高汤500ml-600ml ;
5)大火烧开后,关小火,加入兔肉肉片并拨散,加入小青椒30g-50g用慢火烧煮;
6)待兔肉肉片熟时,出锅前放入鸡精lg_3g、味精lg_3g、调味香料lg_2g和花椒油5ml_8ml ;
7)盛载的盆子中放入已切好的葱段30g-50g ;
8)将熟的兔肉肉片及汤水倒入此盆得到成品。
[0020] 实施例6:
O选取牛百叶500g-800g、葱30g-50g、指天椒30g_50g、小青椒30g_50g、水或高汤500ml-600ml、、食盐 5g_10g、食用油 100ml_180ml、鸡精 3g_8g、味精 3g_8g、料酒 5ml_15ml、花椒5g-8g、花椒油5ml-8ml、淀粉10g_15g、调味香料lg_2g、嫩肉粉8g_15g。
[0021] 2)处理牛百叶,将牛百叶清洗干净,切成3cm-8cm片状;
3)牛百叶块放入食盐5g-10g,鸡精3g-5g,味精3g-5g,料酒5ml_15ml,淀粉10g_15g,嫩肉粉8g-15g,腌制5-10分钟,备用;
4)食用油100ml-180ml入锅烧热,放入花椒5g_8g爆香,放入指天椒30g_50g炒出香味,加入水或高汤500ml-600ml ;
5)大火烧开后,关小火,加入牛百叶块并拨散,加入小青椒30g-50g用慢火烧煮;
6)待牛百叶块熟时,出锅前放入鸡精lg_3g、味精lg_3g、调味香料lg_2g和花椒油5ml_8ml ;
7)盛载的盆子中放入已切好的葱段30g-50g ;
8)将熟的牛百叶块及汤水倒入此盆得到成品。
[0022] 最后应说明的是:显然,上述实施例仅仅是为清楚地说明本发明所作的举例,而并非对实施方式的限定。对于所属领域的普通技术人员来说,在上述说明的基础上还可以做出其它不同形式的变化或变动。这里无需也无法对所有的实施方式予以穷举。而由此所引申出的显而易见的变化或变动仍处于本发明的保护范围之中。

Claims (5)

1.一种特色肉类食品烹饪方法,其特征按重量比计主料占70-90%,辅料和调料占10-30% ;所述主料为肉类300g-500g ;所述肉类是:活鱼、鸡肉、牛肉、田鸡、兔肉或牛百叶;所述辅料包括葱或韭菜30g-45g、指天椒10g-45g、小青椒30g-45g、水或高汤450ml-550ml ;所述调料包括食盐5g-10g、食用油80ml-150ml、鸡精3g_5g、味精3g_5g、料酒5ml_10ml、花椒3g-5g、花椒油3ml-5ml、淀粉10g_15g、调味香料lg_2g或嫩肉粉5g_10g。
2.根据权利要求1所述一种特色肉类食品烹饪方法,其特征在于:所述主料为活鱼1000g-1500g ;所述辅料包括葱或韭菜40g-60g、指天椒10g_60g、小青椒40g_60g、水或高汤550ml-650ml ;所述调料包括食盐8g_15g、食用油100ml-200ml、鸡精5g_10g、味精5g_10g、料酒8ml-20ml、花椒6g_10g、花椒油5ml_8ml、淀粉20g_23g、调味香料lg_2g。
3.根据权利要求1所述一种特色肉类食品烹饪方法,其特征在于:所述主料为鸡肉500g-1000g,或牛肉400g-800g,或田鸡500g_800g,或兔肉500g_800g,或牛百叶500g-800g ;所述辅料包括葱或韭菜30g-50g、指天椒10g_50g、小青椒30g_50g、水或高汤500ml-600ml ;所述调料包括食盐5g_10g、食用油100ml_180ml、鸡精3g_8g、味精3g_8g、料酒5ml-15ml、花椒5g_8g、花椒油5ml_8ml、淀粉10g_15g、调味香料lg_2g、嫩肉粉8g_15g。
4.根据权利要求2所述一种特色肉类食品烹饪方法,其特征在于:所述主料为活鱼1000g-1500g的制作方法按下述步骤完成:1)处理主料,将活鱼杀好洗净,剁下头尾,把头劈成两半,将鱼肉、鱼骨分开,鱼肉片成片,鱼骨剁成段;2)将鱼头、尾、鱼骨和鱼片洗净浙干,放入料酒5ml-10ml、食盐3g_5g、淀粉8g_10g,拌勻,2分钟后将其洗净浙干,备用;3)浙干的鱼片、鱼骨放入食盐5g-10g,鸡精3g-5g,味精3g-5g,料酒8ml-10ml,淀粉10g_13g,腌制2-5分钟,备用;4)食用油100ml-200ml入锅烧热,放入花椒6g_10g爆香,放入指天椒40g-60g炒出香味,加入水或高汤550ml-650ml ;5)大火烧开后,加入鱼头、鱼尾和鱼骨;6)等鱼汤沸腾出味,关小火,放入鱼片并拨散,加入小青椒40g-60g用慢火烧煮;7)待鱼片熟时,出锅前放入鸡精2g-5g、味精2g-5g、调味香料lg-2g和花椒油5ml-8ml ;8)盛载的盆子中放入已切好的葱或韭菜段40g-60g ;9)将熟的主料及汤水倒入此盆得到成品。
5.根据权利要求3所述一种特色肉类食品烹饪方法,其特征在于:所述主料为为鸡肉500g-800g,或牛肉 500g-800g,或田鸡 500g_800g,或兔肉 500g_800g,或牛百叶 500g_800g的制作方法按下述步骤完成:1)处理主料,将主料肉清洗干净,切成1.5cm-2.0cm块状;2)主料肉片放入食盐5g-10g,鸡精3g-5g,味精3g-5g,料酒5ml-15ml,淀粉10g_15g,嫩肉粉8g_15g,腌制2-5分钟,备用;3)食用油100ml-180ml入锅烧热,放入花椒5g_8g爆香,放入指天椒30g-50g炒出香味,加入水或高汤500ml-600ml ;4)大火烧开后,关小火,加入主料肉片并拨散,加入小青椒30g-50g用慢火烧煮;5)待主料肉片熟时,出锅前放入鸡精lg-3g、味精lg-3g、调味香料lg_2g和花椒油5ml-8ml ;6)盛载的盆子中放入已切好的葱或韭菜段30g-50g ;7)将熟的主料及汤水倒入此盆得到成品。
CN201310318884.0A 2013-07-27 2013-07-27 一种特色肉类食品烹饪方法 Pending CN104336657A (zh)

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CN105029507A (zh) * 2015-07-02 2015-11-11 融水苗族自治县大浪镇人民政府 匙吻鲟的烹饪方法
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ZKQ张小强: "水煮鱼", 《百度百科》 *

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* Cited by examiner, † Cited by third party
Publication number Priority date Publication date Assignee Title
CN105029507A (zh) * 2015-07-02 2015-11-11 融水苗族自治县大浪镇人民政府 匙吻鲟的烹饪方法
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